May Organics Disposal Ban Readiness Research

Transcription

1 May 2015 Organics Disposal Ban Readiness Research 1

2 Background and Research Objectives On January 1, 2015, Metro Vancouver introduced the Organics Disposal Ban, encouraging all businesses and residential buildings to start planning and introducing food scraps recycling programs. Enforcement will begin on July 1, 2015 when waste loads brought to a regional disposal facility with more than 25 visible food will be surcharged an additional 50 of the cost of disposal. The amount of food scraps allowed in the garbage before a surcharge is levied will be lowered over time. In order to determine the appropriate timeline for decreasing the allowable threshold, research was needed to determine organics recycling readiness in the region. Following up from the 2012 survey on Waste Management Practices Among Eating Establishments conducted by Mustel Group, further research has been conducted to determine the food waste recycling readiness of hospitality, multi-family dwellings, grocers (including food processors) and large institutional buildings. The objectives of the survey are to assess: What percent of each sector have a food waste recycling program in place or are planning to have one in place by the end of 2015; What are the key challenges with implementing a food waste recycling program; What financial and other impacts are anticipated by those who have yet to put a food waste recycling program in place. The key sectors of interest are: Hospitality including: Quick Service: Includes counter, cafeteria, food courts and take-out and delivery establishments. Full Service: Includes licensed and unlicensed fine-dining, casual and family restaurants as well as restaurant-bars. Caterers: Includes contract caterers supplying food s to airlines, railways, institutions and recreational facilities, as well as social caterers providing food s for special events. Accommodation: Food in hotels, motels and resorts. including: Food Retailers, Food Distributors, and Food Manufacturers Large Institutions including: Schools, Hospitals and other Health Care facilities Multi-Family Dwellings including: low and high rise strata-owned condos, rental buildings, mixed-use buildings. 2

3 Methodology A telephone survey was conducted with a random selection of businesses in each sector in Metro Vancouver. A total of 721 interviews were conducted with owners, senior managers, or individuals responsible for waste management decisions as follows: Sample Size Margin of Error* Hospitality 350 +/-5.2 Multi-family Dwellings 150 +/ /-9.1 Large institutions 106 +/-9.5 * at 95 level of confidence The sample was obtained from an up-to-date listing of Metro Vancouver businesses (Dun & Bradstreet). To boost the response rate among multi-family dwellings, links to the survey were also sent to members of Landlord BC and the Condominium Home Owners' Association of BC (21 of the 150 interviews were completed through these organizations). Up to 6 calls were made to each selected business to reduce potential bias due to non-response. Interviewing was conducted April 22 nd to May 13 th, 2015 from Mustel Group s supervised and monitored call centre. The questionnaire used is appended. Detailed computer tabulations are provided under separate cover. 3

4 Executive Overview Food Scraps Waste Practices Overall 59 to 81 of businesses and multi-family households have access to food scraps recycling for some or all of the food scraps generated. Quick restaurants and multi-family dwellings are least likely to have access (65 of quick and 63 of MF) whereas full- restaurants and large institutions are most likely to (77 and 76 respectively). A total of 69 of grocers have access to organics recycling. The geographic location of the business appears to be a factor in being inclined to separate food waste. The majority of restaurants who recycle organics, recycle material from back of house (89, similar to 2012 findings). In addition, 68 recycle material from the front of house. Six-in-ten food material recyclers use a private hauler, 15 use municipal s (24 of multi-family), and 6 process on site, increasing to 11 of large institutions. Processing on site includes giving or taking away food waste by individual employees. The findings for the hospitality sector are very similar to the 2012 research findings. Those who separate their food waste were asked if the cost of implementation of the program cost more, less, or about what was anticipated. Approximately one-third could not respond, but 28 do report it cost more. The remainder tend to report that it cost about what was anticipated (only 7 say it cost less). Among the small group that reported it cost more, an average of 31 more is estimated. Approximately one-half of businesses (excluding multi-family) have practices in place to prevent or reduce food waste, with large businesses being more inclined to do so. Among hospitality businesses, the incidence has increased from 34 in 2012 to 60. Among the businesses that do not currently have a food scraps program, approximately four-in-ten expect to have one by the end of 2015; almost six-in-ten expect to have one by the end of Therefore approximately 16 of all businesses do not plan to set up a program by 2017: 16 of hospitality, 15 of multi-family, 23 of grocers and 12 of large institutions. These businesses tend to be smaller (have less than 10 employees, serve less than 100 customers or staff per day) but approximately one-in-ten of larger businesses also do not expect to implement a program. The primary reason provided for not setting up a food scraps recycling program is the belief that it is not applicable to their business or situation. Reviewing the nature of these businesses reveals that the ban appears to be applicable to most. 4

5 Executive Overview (continued) Awareness and Challenges of Organics Ban Over eight-in-ten of businesses are aware of the ban that came into place January 1, The media, followed by local government, word-of-mouth, company or building management, and waste removal contractors are the main sources of awareness of the ban. When asked where they are most likely to go to for information about the topic, the internet, followed by local government and to a lesser extent, their waste removal contractor, are the places businesses would go. If the business is aware they belong to a business association, they would also likely go the association for information. The key challenges to implementing a food waste program were: gaining co-operation of employees, customers or tenants, and storage space. Odour and pests are also a challenge for some, particularly for multi-family and large institutions. Cost is a further challenge for a small group (10-15 in each sector). Waste Management Practices Approximately three-quarters of businesses surveyed rent their premises. For approximately four-in-ten of these businesses, the cost of waste management is included in their rent, ranging from approximately half of grocers to only one-in-five quick. An almost equal size group manage and pay directly their waste management contract. Only a small group are billed separately Approximately half are aware that their contract allows for amendments and two-thirds believe scheduling adjustments can be made. Approximately half report that changes in their waste management contract or s are reflected in their fees. Summary In summary, awareness of the new regulations for organic material is high and most have begun recycling programs or intend to within the next year or so. But there is a small proportion of businesses in each sector that are not ready and have no plans to implement a program. Barriers are not the key issue, but the belief that the ban would not apply to their business. Perhaps education is required for these businesses regarding the additional cost of disposal if not in compliance, and the allowable thresholds being considered. 5

6 Detailed Findings 6

7 Food Scraps Waste Practices 7

8 Access to Food Waste Recycling Type of Business/ Organization Overall hospitality Quick Full Overall 59 to 81 of businesses and multi-family buildings (depending on their size) or an average of 63 to 77 have access to food scraps recycling for some or all of the food scraps generated. Quick restaurants and multi-family dwellings are least likely to (65 of quick and 63 of MF) whereas full- restaurants and large institutions are most likely to (77 and 76 respectively). Multi-family Large institutions In addition, those who manage and pay directly their waste management contracts also are more likely than other businesses to recycle food waste (78). Payment of Waste Management Manage and pay directly the waste management contract Waste management included in rent Billed separately by landlord Larger businesses and those who own their buildings are slightly more inclined than smaller business to separate their food waste. Base: (n=721) Hospitality (n=350) Quick (n=106) Full (n=217) Multi-family (n=150) (n=115) Large institutions (n=106) Yes Q.9a) Does your business or organization recycle or separate any of its food scraps? 8

9 Routinely Recycle from Front/Back of House/Customer Dining Area Recycle organics/food waste from back of house or kitchen area Recycle organics/food waste from front of house or customer/ dining area Base: hospitality businesses which recycle or separate organics/food material/scraps Hospitality (n=255) Quick (n=69) Full (n=166) hospitality Quick Full hospitality Quick Full Q.9b) IF HOSPITALITY: Does your business routinely recycle organics or food waste from the back of house or kitchen area)? c. IF HOSPITALITY: Does your business routinely recycle organics or food waste from the front of house or customer/dining area? Yes No Don't know 1 As found in the previous survey, the majority of restaurants who recycle organics recycle material from back of house (89). In addition, 68 of these businesses recycle material from the front of house. Those aware of the ban are more likely to recycle material from the front of the house (71 versus 51 of those not aware of the ban), indicating that food recycling from the front of the house will increase with awareness of the ban. 9

10 Handler of Organic Material Type of Business/ Organization hospitality Quick Full Six-in-ten food organic material recyclers use a private hauler, 15 use municipal s (23 of multi-family), and 6 process on site, increasing to 11 of large institutions. Processing on site includes giving or taking away food waste by individual employees. Multi-family Large institutions A private hauler A municipal Process or compost organics on site Don't Know Note that 16 don t know how the material is handled. The findings for the hospitality sector are very similar to the 2012 research findings. Base: recycle or separate organics/food material/scraps (n=510) Hospitality (n=255) Q.9d) For your organics or food material/scraps, does your Quick (n=69) business/building use: Full (n=166) Multi-family (n=95) (n=79) Large institutions (n=81) 10

11 Technology Used to Compost Organics on Site Composter Organic waste/compost is given away Of the small group that process on site, approximately 47 use a composter. Compost bags 3 Don't know 37 Base: process or compost organics on site (n=30) Q.9di) What technology do you use? 11

12 Implementation of Food Scraps Recycling Program Cost Type of Business/ Organization hospitality Quick Full Those who separate their food waste were asked if the cost of implementation of the program cost more, less or about what was anticipated. Approximately one-third could not respond, but 28 do report it cost more. The remainder tend to report that it cost about what was anticipated (only 7 say it cost less). Multi-family Large institutions Base: (n=510) Hospitality (n=255) Quick (n=69) Full (n=166) Multi-family (n=95) (n=79) Large institutions (n=81) More Less About the same Don't know Q.9e) Did the implementation of the food scraps recycling program cost more, cost less or cost about what was anticipated? 12

13 Additional Cost of Food Scraps Recycling Program Implementation of food scraps recycling program cost more than anticipated (142) hospitality (86) Hospitality Quick (19)* Type of Business/Organization Full (61) Multifamily (22)* (15)* Large institutions (19)* Less than 10 more More than Don t know Average Increased Cost Among the small group that reports it cost more, an average of 31 more is estimated. Q.9f) IF COST MORE: Can you give a rough estimate of the increased cost? Please express as a percentage of original cost estimate? * Interpret with caution: small base sizes 13

14 Have Practices in Place to Prevent or Reduce Food Waste (571) hospitality (350) Type of Business/Organization Hospitality Quick Full (217) (115) Large institutions Yes Food preparation Monitoring of supply order against usage/inventory Serving sizes/portion control/ packaging Raising awareness/education/ training Reusage of leftovers (i.e. stocks, salads) Give away leftovers/food scraps Menu planning No Don't know Q.10a) Does your business or organization have practices in place to prevent or reduce food waste? Approximately one-half of businesses (excluding multi-family) have practices in place to prevent or reduce food waste, again with large businesses being more inclined to do so. Among hospitality businesses, the incidence has increased from 34 in 2012 to 60. In hospitality, the most common practices pertain to food preparation, monitoring of supply order against usage and serving or portion control. In grocers, food preparation, reuse of leftovers and giving away leftovers are the most common practices. In large institutions, raising awareness and education is the most common practice. 14

15 Have Practices in Place to Redirect Surplus Food Approximately four-in-ten businesses in total, increasing to almost six-in-ten grocers, have practices in place to redirect surplus food. Type of Business/ Organization hospitality Quick Full Large institutions Yes No Don't know Base: (n=571) Hospitality (n=350) Quick (n=106) Full (n=217) (n=115) Large institutions (n=106) Q.10b) Does your business or organization: have practices in place to redirect surplus food (e.g. share leftovers with staff, food donations to charitable organizations or for animal feed stock)? 15

16 Plan to Introduce Food Scraps Recycling Program Plan to introduce food scraps program by end of 2015 Plan to introduce food scraps program by end of 2016 Plan to introduce food scraps program by end of 2017 Base: businesses without a food scraps program (n=205) Hospitality (n=93) Quick (n=37) Full (n=50) Multi-family (n=54) (n=35) Large institutions (n=23)* * Interpret with caution: small base size hospitality Quick Full Multi-family Large institutions hospitality Quick Full Multi-family Large institutions hospitality Quick Full Multi-family Large institutions Yes Q.11a/b/c) Do you plan to introduce a food scraps recycling program by the end of 2015/2016/2017? No Among the businesses that do not currently have a food scraps program, approximately four-in-ten expect to have one by the end of 2015; almost six-in-ten expect to have one by the end of Therefore approximately 16 of all businesses do not plan to set up a program by 2017: 16 of hospitality, 15 of multi-family, 23 of grocers and 12 of large institutions. These businesses tend to be smaller (have less than 10 employees, serve less than 100 customers or staff per day) but approximately one-in-ten of larger businesses also do not expect to implement a program. 16

17 Reasons Not Planning to Introduce Food Scraps Recycling Program Businesses which are not planning to introduce a food scraps recycling program Not applicable to my business/ situation 57 Not my decision (management / building owner makes all arrangements) Concerned about mess/pests 9 Need more information (about what is required, how program works, cost, etc.) Too much extra work involved 2 No storage space for extra bins 2 Not mandatory / don't have to participate 2 Extra cost (collection fee, bins) 2 No reason in particular 11 (44) 16 7 The primary reason provided for not setting up a food scraps recycling program is the belief that it is not applicable to their business or situation. Reviewing the nature of these businesses reveals that the ban appears to be applicable to most. Q.11d) Why is your business or organization not planning to introduce a food scraps recycling program? 17

18 Awareness and Challenges of Organics Ban 18

19 Aware of Ban on Disposal of Food Waste Type of Business/ Organization hospitality Over eight-in-ten of businesses are aware of the ban that came into place January 1, Quick Full Multi-family Large institutions Base: (n=721) Hospitality (n=350) Quick (n=106) Full (n=217) Multi-family (n=150) (n=115) Large institutions (n=106) Yes Q.12a) As of January 1, 2015, new rules have been introduced to encourage residents and businesses in Metro Vancouver to separate food waste from regular garbage, and ban the disposal of food material. Were you aware of this ban? No 19

20 Source of Awareness of New Food Waste Rules Businesses aware of new food waste rules Type of Business/Organization (599) hospitality (272) Hospitality Quick (79) Full (173) Multi-family (136) (98) Large institutions (93) Media City/District/Metro Vancouver notification Word of Mouth Company head office/ management communication Waste removal contractor/ company Property/building management/strata Ad campaign Website Member associations/chamber of commerce Newsletters / flyers Miscellaneous 1 < Don t know The media, followed by local government, word-of-mouth, company or building management, and waste removal contractors are the main sources of awareness of the ban. Q.12b) If YES: Where did you find out about it? 20

21 Where Likely to go for Information About Topic Type of Business/Organization (721) hospitality (350) Hospitality Quick Full (217) Multifamily (150) (115) Large institutions Internet Municipality Waste removal contractor/ company Company head office/ management Metro Vancouver website Media Property/building management/strata Misc. government Member associations/ chamber of commerce Ask other people Health authority/inspector Miscellaneous Don t know The internet, followed by local government and to a lesser extent, their waste removal contractor are the places businesses are most likely to go to for information about the topic. If the business is aware they belong to a business association, they would also likely go the association for information. Q.13) Where are you most likely to go to for information about this topic? 21

22 Top Three Challenges of Implementing Program Type of Business/Organization Hospitality (721) hospitality (350) Quick Full (217) Multi-family (150) (115) Large institutions Cost Collection fees Cost of supplies (i.e. containers, liners) Increased labour costs Cost (misc. & not specified) Participation or co-operation by employees Storage space for waste Participation or co-operation by customers/tenants Odour Pests Lack of information on options and how to adopt new practices Availability of from hauler or other hauler challenges Issues with storage bins (i.e. mess, other people accessing bins) Availability of from property manager Issues with separating food waste (i.e. time consuming, contamination concerns) Participation (misc.) Lack of places to send food scraps for processing Miscellaneous < None The key challenges to implementing the food waste program were: gaining co-operation of employees, customers or tenants, and storage space. Odour and pests are also a challenge, particularly for multifamily and large institutions. Cost is also a challenge for a small group (10-15 in each sector). Q.14) IF FOOD SCRAPS RECYCLING IN PLACE: What are the top 3 challenges your business has experienced with the implementation of food waste recycling program? 22

23 Sources of Information about Industry/New Regulations (721) hospitality (350) Hospitality Quick Type of Business/Organization Full (217) Multi-family (150) (115) Large institutions Within company/organization Internet Municipality/Metro Vancouver Industry/organization member association(s) Waste removal companies/suppliers Word of mouth Misc. government Health authority/ inspector Media Trade publications Landlord/property management Business association(s) Trade shows/seminars Miscellaneous Nowhere in particular Currently, businesses tend to get their information about their industry, new operational techniques and/or regulations from a variety of sources, with the most common being the company and internet, and to a lesser extent, industry associations and municipal governments. Large businesses are more inclined to receive the information internally whereas smaller establishments are more likely to rely on the Internet. Q.15) Where do you go to for information about your industry, new operational techniques and/or new regulations that affect you? Do you refer to any particular publication to get this type of information? 23

24 Member of any Business or Industry Association Type of Business/Organization Hospitality (721) hospitality (350) Quick Full (217) Multi-family (150) (115) Large institutions Hospitality BC Restaurant and Foods Association Canadian Restaurant and Food Services Association Misc. hotel/hospitality Misc. food supplier related BC Hotel Association Chef Association < Green Table Network < ABLE <1 < Misc. Residential/Landlord/ Real Estate Associations Board of Trade/Chamber of Commerce Local Business Improvement Associations Misc. Education Associations Misc. food manufacturing/ operating/processing Canadian Federation of Independent Business (CFIB) Misc. Health Associations Better Business Association Ethnic Business Association < Miscellaneous No memberships Don't know Q.16) Is this business a member of any business or industry related associations? Approximately half of businesses in each sector are a member of at least one business or industry association. 24

25 Waste Management Practices 25

26 Directly Pay Waste Collection Manage and directly pay its waste collection contract (416) hospitality (293) Businesses Who Rent Premises Type of Business/Organization Hospitality Quick (95) Full (182) (85) Large institutions (38) Included in the rent Billed separately by your landlord Don t know Q.7) IF TENANT: Does your business manage and directly pay its waste collection contract, is it included in the rent, or are you are billed separately by your landlord? Approximately three-quarters of businesses surveyed rent their premises. For approximately four-inten of these businesses, the cost of waste management is included in their rent, ranging from approximately half of grocers to only one-in-five quick. An almost equal size group manage and pay directly their waste management contract. Only a small group are billed separately. Note that full- restaurants and grocers are more likely to directly pay for waste collection, whereas quick and large institutions are more inclined to have it included in their rent. 26

27 Contract Amendments & Scheduling Adjustments Amendments to s hospitality Quick Full Approximately half are aware that their contract allows for amendments and two-thirds believe scheduling adjustments can be made. Allow for scheduling adjustments Multi-family Large institutions hospitality Quick Full Approximately half report that changes in their waste management contract or s are reflected in their fees. The findings do not vary significantly by sector. Multi-family Large institutions Changes in contract/ s reflect in fees Base: owners or renters that manage and directly pay their waste collection contract or are billed separately by their landlord (n=567) Hospitality (n=234) Quick (n=53) Full (n=159) Multi-family (n=150) (n=94) Large institutions (n=89) hospitality Quick Full Multi-family Large institutions Yes No Don't know Q.8b) Does your waste management contract allow for amendments to s (e.g. adding material streams)? c. Does your waste management contract allow for scheduling adjustments (e.g. for seasonal changes)? d. Are changes in your waste management contract or s reflected in your fees? (e.g. reduced fee for change to less frequent pick up, etc.) 27

28 Characteristics of Businesses 28

29 Characteristics of Business/Organization Type of Business/Organization Hospitality (721) hospitality (350) Quick Full (217) Multi-family (150) (115) Large institutions Region Vancouver Surrey Richmond Burnaby Langley North Vancouver New Westminster Coquitlam Delta Maple Ridge West Vancouver Port Coquitlam Port Moody Number of Locations Don t know Average number of locations Q.2) Is this business or organization located in? Q.3) How many locations does your business have in the Metro Vancouver Region? 29

30 Characteristics of Business/Organization (cont d) Number of Years Operated in MV (721) hospitality (350) Type of Business/Organization Hospitality Quick Full (217) Multifamily (150) (115) Large institutions 5 years or less years years years years years Don't Know Average Q.A) How many years has this business or organization operated in the Metro Vancouver area? 30

31 Characteristics of Business/Organization (cont d) Number of Full-time Equivalent Employees (571) hospitality (350) Type of Business/Organization Hospitality Quick Full (217) (115) Large institutions Less than Don t know Average Number of Employees Owner/Tenant Own Rent Don t know Q.4a) Approximately how many employees does this business or organization have at this location? Please provide an estimate of full-time equivalents. Q.6b) Do you own the building you operate in, or are you a tenant? 31

32 Characteristics of Multi-Family Units Manage per Building Multi-family (150) Less than Don t know 1 Average Number of Units 85.3 Building Rental or Owned Own 23 Rent 76 Don t know 1 Q.4b) Approximately how many units do you manage in a typical building? Q.6a) Do you own the building you operate in, or are you a tenant? 32

33 Characteristics of Hospitality Businesses Customers Serve Per Day hospitality (350) Hospitality Quick Full (217) 50 or less Don t know Average Franchise Yes No Don t know Q.5a) Approximately how many customers does this establishment serve per day at a typical location? Q.b) Is the business a franchise? 33

34 Characteristics of Large Institutions People/Staff Serve Per Day large institutions 50 or less Don t know 25 Average 72.5 Q.5b) Approximately how many people, including staff does the food s serve per day? 34

35 Questionnaire 35