MAY 22, The Greater Milwaukee Food Waste Composting System: Recommendations for Further Development TIM ALLEN UNIVERSITY OF WISCONSIN - MADISON

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1 MAY 22, 2017 The Greater Milwaukee Food Waste Composting System: Recommendations for Further Development TIM ALLEN UNIVERSITY OF WISCONSIN - MADISON

2 Based on the findings of a University of Wisconsin-Madison master s research thesis The State of Food Waste Composting in Greater Milwaukee, there are several recommendations that will increase the volume of food waste diverted to composting and increase the amount of compost produced. These recommendations are based on the need for new and existing composting sites to have access to sufficient and adequate feedstock (food waste) near the site. They are aimed at providing the plethora of stakeholders interested in increasing food waste diversion to composting with the information needed to make sound decisions. In this vein, they are aimed at increasing the availability of compost appropriate for urban applications. Implementation of these recommendations will help to facilitate greater investment, both public and private, in the food waste composting system. Recommendations Better Understanding of Local Food Waste. The above-mentioned study relied on the figure of 47,000 tons/year for food waste generated in the city of Milwaukee. This figure is derived from a statewide solid waste characterization study not specific to food waste (Recycling Connections Corporation, 2009). A study of the food waste in Greater Milwaukee will allow more focused planning and investment in development of the food waste composting system. Areas of interest include sources of food waste and the quantities produced, the type of food waste i.e. pre- or post-consumer, and whether this material is being diverted from landfill. Other destinations of food waste need to be understood also as the total amount available for composting will not equal the total amount of food waste generated by the city. Relatedly, solutions to addressing the challenges of post-consumer food waste contamination need to be better understood and/or developed in a way most appropriate for the Greater Milwaukee system. Investment in equipment is one means to remove contamination from food waste or finished compost but is capital intensive. Another option would be to promote the use of compostable service ware where appropriate. A less expensive option is to provide more education and training for food residuals generators including city residents. Food Waste Generators Database and Mapping. It is recommended that a better understanding of food waste generators be sought. To begin to understand food waste generators, a database should be created including the names and locations of large volume food waste generators, how much and what type of food waste they produce. Food waste quantity data can be obtained by direct measurement or through inference in which case additional data will be needed. For some businesses, inferences can be made based on number of employees, students, etc. This methodology was utilized in Massachusetts prior to that state imposing its food waste disposal ban (Draper/Lennon Inc., 2002). Food residuals generators in Greater Milwaukee fall into several categories as shown in Table 1. Table 1. Large Volume Food Waste Generator Categories Identified in Greater Milwaukee Correctional Facilities Events Facilities Food & Beverage Manufacturers / Processors Hotels Resorts and Conferences Institutions-Colleges/Universities Institutions-Healthcare Facilities Institutions-Schools Organizations i.e. corporations Residential Restaurants Supermarkets and Grocery Stores Wholesale Distributors 1

3 This database should be made available to composters and planners interested in the food waste composting system. The data should be used to map the locations of the generators which would be useful to food waste haulers. Others interested in development of food waste composting systems will also benefit from this database. For example, using advanced ArcGIS features, clusters of food waste generators can be determined. This could be utilized to plan where new composting sites are placed toward the goal of reducing transportation distances between the sources of food waste and composting sites. Additional siting criteria could be integrated into this analysis, like the criteria for the siting of community gardens (Eanes & Ventura, 2015). A rudimentary composting site selection analysis for a neighborhood scale was carried out for the zip code on Milwaukee s Northeast side. This analysis found that one neighborhood had the highest number of community gardens and other community sites, ideal for community ownership of small-scale composting systems. A map illustrating this analysis in included in Appendix A. Exploration of Local Compost Markets. It is also recommended that further research determine which markets the compost produced by the system is mostly suitable for and which it reaches. Equally important for composters is making a profit from compost sales which may not occur if compost markets are small and undeveloped. In instances where compost is needed but not available, future research should determine why this is occurring. Table 2. Food Waste Composting System Recommendations Summary Recommendations Better Understanding of Food Waste Food Waste Generator Database and Mapping Exploration of Local Compost Markets Food Waste Composting Coalition Description Sources, quantity and types Names and locations; quantity and types; Use database to create feature class maps of food waste sources Where is the compost being sold and how can more be sold An organized effort to further develop the infrastructure and collectively address challenges Food Waste Composting Coalition. It should be noted that while further research is needed, there are currently efforts underway to address some of the challenges to diverting food residuals to composting and the production of compost. The project (NCR Systems Approach to Food Waste Composting for Urban Agriculture) has brought together several stakeholders to facilitate communication and address these development issues. This is a two-year project and could leave stakeholders to their own devices once complete. In this vein, a food waste composting coalition would be one way to further these efforts in an organized manner. This coalition should consist of a similar cohort of stakeholders from different sectors, as are currently engaged, to include as many perspectives as possible. An existing statewide food [scrap] coalition exists in Illinois. The coalition recommended here, could start with existing stakeholders in Greater Milwaukee and expand as interest and engagement in food waste composting increases in other in-state regions. 2

4 References Draper/Lennon Inc. (2002). Identification, Characterization, and Mapping of Food Waste and Food Waste Generators In Massachusetts. Boston: Massechusetts Department of Environmental Protection. Eanes, F., & Ventura, S. J. (2015). Inventorying Land Availability and Suitability for Community Gardens in Madison, Wisconsin. Cities and the Environment (CATE), 8(2). Retrieved from Recycling Connections Corporation. (2009) Statewide Waste Characterization Study. Wisconsin Department of Natural Resources. 3

5 Appendix A.