Food Collection. Analis Fulghum Waste Reduction and Recycling

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Alannah Ferguson
5 years ago
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1 Food Collection Analis Fulghum Waste Reduction and Recycling

2 Upfront logistics = Cost Savings Krispy Kreme Challenge

3 Zero Waste Zero Waste is a philosophy that encourages thoughtfulness in the design of products and/or events.

4 Carter Finley

5 Green Washing Don t look for words you cannot rely on: All natural Eco-friendly Eco-positive Green Green certified Chemical-free Organic without the seal Environmentally sound

6 Look for Credible Certifications

7 What is Compostable Purchasing

Other Sustainable Purchasing Considerations Questions to ask when making purchases: Does it contain recycled content? Is it durable and will it last a long time? What maintenance is required?

8 Other Sustainable Purchasing Considerations Questions to ask when making purchases: Does it contain recycled content? Is it durable and will it last a long time? What maintenance is required? Can it be recycled? Does it save energy? Does it save water? Are their equivalent options with less packaging? Is it available in bulk? How far with it be shipped? Are raw materials being extracted to make it?

9 Low Impact Giveaways Quantity versus Quality Consumables, services or experiences Branding and dates Purchase locally or an item that supports local business

10 Utilize Resources NC State Sustainable Event Guide Waste reduction sections City Of Raleigh Recycling Orange County Recycling Identify Needs: Clearstreams & dumpsters. Evaluate compost, recycling & waste needs. Determine Zero Waste plan.

11 Evaluate Needs: REevaluate Needs. Type of event (concert vs small meeting) How many people Location Food Vendors/tablers Giveaways Volunteers Decorations

13 Zero Waste Plan Event Layout Bin Placement Accessible and conveniently located Near food and eating areas Close to crowded areas Near entrances and exit points ALWAYS PAIR BINS!

14 Zero Waste Plan Communication Share Goals & Set Expectations Train Volunteers Provide Clear Signage

15 VOLUNTEER RESOURCE

16 Zero Waste Plan

17 Zero Waste Plan Operations Setup Sort/Monitor Stations Break Down & Clean Up Get material to the right place to be recycled, composted or disposed of.

18 Composting 101

19 Composting In Dining Halls NC State University Waste Reduction and Recycling University Dining

20 Early Approaches to Determine Feasibility of a Composting Program Request from Campus community Meet with shareholders and establish partnership

21 Early Approaches to Determine Feasibility of a Composting Program Waste Audits Analyzing Data Weighing Utilizing volunteers Making it an educational opportunity

22 Early Approaches to Determine Feasibility of a Composting Program

23 Early Approaches to Determine Feasibility of a Composting Program Presenting Data to shareholders.

24 Early Approaches to Determine Feasibility of a Composting Program Wake County Grant (Click Here) Wrote RFP (Click Here) Met with contractors to determine operational feasibility

25 Early Approaches to Determine Feasibility of a Composting Program Press Release and community outreach

26 Hurdles to Establishing Composting in Dining Halls Composting Myths Training Dining staff You can t compost meat and bones You can compost without education

27 Hurdles to Establishing Composting in Dining Halls Operations Contamination Trial period

28 Hurdles to establishing composting in dining halls Operations Color coded bins and labels Recycling # s increased more bins and pick ups

29 Hurdles to Establishing Composting in Dining Halls Operations Immediate communications between WRR and Dining about contamination

30 Hurdles to Establishing Composting in Dining Halls Decrease Trash collection pickups by 1/2 Dining Hall compost weights are based on formulas Impact on staff time and training Back end composting no trash cans in eating areas

31 Hurdles to Establishing Composting in Dining Halls Making dining hall waste compost friendly

32 Hurdles to Establishing Composting in Dining Halls Cost - Compostable liners/ Wash bins? Distance to market $$

33 The Economics of Composting Finding a Composting Market Fixed Costs Infrastructure expenses (Trucks, Bins, Signage) Variable Costs Human Resources Costs Fuel Costs Operations & Maintenance Costs New Sources Residence Halls Catered Events

34 Marketing the program to campus

35 Next Steps Catering Events Residence Halls Administrative Buildings Convenience Areas

36 Summary Early Approaches of feasibility Hurdles to establishing a program The economics of a composting program Marketing to campus

37 THANK YOU Questions or comments? Sarah Ketchem, Program Manager Waste Reduction and Recycling Keith Smith, Food Service Manager University Dining

38 Contact Info Analis Fulghum Waste Reduction and Recycling recycling.ncsu.edu

one event at a time Make this a Green Event! It Helps the Environment It Supports the Community It Improves Public Relations It Provides Budget Relief

one event at a time Make this a Green Event! It Helps the Environment It Supports the Community It Improves Public Relations It Provides Budget Relief 1 Let s get a handle on waste one event at a time WHY SHOULD YOU RECYCLE AND COMPOST AT YOUR EVENT? It Helps the Environment Your efforts will divert waste from landfills, helping conserve our limited