Food & Beverage Sector Group Enterprising Manukau Sustainable Management Fund Food & Beverage Sector Organic Waste Project.

Food & Beverage Sector GroupEnterprising Manukau

Sustainable Management Fund

Food & Beverage Sector Organic Waste

Project

Organic waste in NZ

Organic waste 28% of waste to landfill

About 40% of organic waste (or 208,000 tonnes per annum) is from commercial & industrial premises

Environmental Report Card (July 2009) - MfE

The NZ Waste Strategy The NZ Waste Strategy 2002:

“By December 2010, the diversion of commercial organic wastes from landfill to beneficial use will have exceeded 95 percent.”

Review of The NZ Waste Strategy, 2006:“There is only limited data on amount of commercial organic waste diverted from landfill, so a comprehensive assessment of commercial organic wastes diverted from landfill is not currently possible.”“A better understanding of diversion rates and flows for industrial organic waste is critical if improvements are to be made in organic diversion rates.”

Food & Beverage Sector Group The Food & Beverage Sector Group

Managed and facilitated by Enterprising Manukau (A Regional Economic Development Agency)

Includes 124 F&B manufacturers - representing 35% of F&B manufacturers in Auckland region

Generates 69% of F&B revenue for Auckland region Employs 52% of F&B labour force in the Auckland

region Generates $945 million in export revenue

Food & Beverage Sector Group Sector Group interested in alternative organic

waste disposal options to: Meet the objectives of The “NZ Waste Strategy”; Lower environmental impacts; Ensure sustainable business practices.

Project aims Interview F&B Sector businesses

Determine types and quantities of organic wastes generated and how these are disposed of

Interview organic waste processors Determine availability of disposal options for

organic (food) waste Facilitate linkages between the two groups

and

Investigate disposal of food waste from hospitality and institutional facilities Determine the potential for diversion of this organic

waste

F&B Sector Interviews 65 businesses surveyed

Combined annual turn over of $5.4 billion, representing 69% of the region’s food & beverage industry by revenue

Asked series of questions about their organic waste generation and disposal, and their attitudes towards waste

F&B Sector Survey Results Surveyed businesses

were generating approximately 4,000 tonnes of organic waste per month, or 48,000 tonnes per annum

Only 6% to landfill

Current disposal of organic waste

Landfill6%

237 T/mth

Sometimes landfill

5%201 T/mth

Other6%

220 T/mthRendering

2%94 T/mthSoil

amendment2%

98 T/mth

Compost6%

276 T/mth

Stock feed72%

2874 T/mth

Organic waste to landfill Half of surveyed businesses sending some organic

waste to landfill. Reasons included: Organic waste could not be kept separate from other

non-organic waste Organic waste required safe (certified) disposal Organic waste was packaged Organic waste contained contaminants

35% from one business – most other businesses sending small quantities

97% of waste “Sometimes landfilled” from one business: usually to feed stock – sometimes to landfill

Barriers and Opportunities Barriers to diverting organic waste

1. Lack of disposal options2. Resources required to implement a separate food

waste collection 3. Lack of information on alternatives

Assistance required to divert organic waste1. Assistance with linking up with potential solution

providers2. Information on alternative disposal methods 3. Financial support to find alternatives

88% of businesses have implemented waste minimisation practices

Organic waste processors Definition - businesses that accept organic waste

for the purpose of using it in a beneficial manner, including: Companies with on-site processing of organic waste Companies that act as organic waste brokers,

accepting various types of organic wastes and on-selling them, either directly or after some form of processing, to end users (such as farmers)

Survey results Aimed to identify companies able to process food

waste

Nine currently processing food waste in Auckland region (plus number of pig farmers), and two about to start

Variation in types of food waste accepted

Most willing to accept larger quantities

Economics vary greatly

Post-consumer food waste Interviews with:

A selection of hotels A selection of restaurants & cafes Supermarkets (through Foodstuffs and Progressive) Two airport caterers A hospital The Department of Corrections

All food waste landfilled (with some minor exceptions)

Willingness to find alternative, more sustainable disposal options

Summary Most organic waste generated by F&B Sector is

currently diverted from landfill

However, business desire for more information on, and assistance linking up with, organic waste processors

Number of food waste processors available – providing range of different types of processing

Currently very little processing of post-consumer food waste

Planned initiatives Forum to introduce F&B Sector to processors

Generation of database of organic waste processors for Enterprising Manukau (and other?) websites

Post-consumer food waste collection and processing pilot, being organised with Hotel Association

Thank you!