Nicole Chardoul, P.E. Principal and Vice President Resource Recycling Systems CleanMed Conference Portland, OR May 2015 TAKE A BITE OUT OF FOOD WASTE
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Nicole Chardoul, P.E.
Principal and Vice President
Resource Recycling Systems
CleanMed Conference
Portland, OR
May 2015
TAKE A BITE OUT OF FOOD
WASTE
WENDELL BERRYThe Unsettling of America: Culture and Agriculture
The soil is the great connector of lives, the source and destination of all
It is the healer and restorer and resurrector, by which disease passes into health, age into youth, death into life.
Without proper care for it we can have no community, because without proper care for it we can have no life.
Source Reduction and Procurement
Applied Case Studies –US Army Institute of Public Health
Why Focus on Food Waste
Policy Supporting Zero Waste
Planning, Collection and Processing Options
One Hospital Case Study – Beaumont Health
OVERVIEW
*Source: Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill; Author Dana Gunders, Natural Resources Defense Council
1/3 of MSWis food-related waste
Food waste
represents 25%of US methane emissions
1 ton Methane = 12 tons CO2 Equivalent
Equivalent of $165 Billion
Per Year
10% of institutional food purchases become waste
A closed system is a good place
to start a food reduction and recovery
program
In cafeterias, each meal tray
generates ½ lbof food waste.
43%
AGRICULTURE POSTHARVEST PROCESSING DISTRIBUTION CONSUMER
5 lbs
per day,per person
40% - 50% of food produced in us is thrown away
throughout the chain before reaching the table, but we waste
the most at the consumers stage*
Nationally, in 2012, 36 M tons generated, only 5% diverted
8% - 18% of hospital waste is food residuals
THE NUMBERS BEHIND YOUR FOOD WASTE
Reduce purchasing volumes and packaging; use reusable foodservice ware
Educate on food preservation / expiration dates
Donate to a food bank
Send residuals to a hog farm
Compost or anaerobic digestion
How to Reduce Food Waste? What can be done with Leftover Food Waste?
Source: www.epa.gov/foodrecoverychallenge/
WHAT CAN BE DONE?
Source Reduction
Feed Hungry People
Feed Animals
Industrial Uses
Composting
Incineration or Landfill
*And remember to recycle the packaging!
• Purchase fresh, locally sourced foods to reduce spoilage and damage
• Require your vendors to minimize disposable packaging
• Evaluate kitchen layout and handling practices to reduce waste from trimmings and spillage
• Allow patients to choose from menu
• Cook to order; batch cooking (cook in small frequent batches to meet demand)
• Provide small plate options
• Safely save usable foods for subsequent meals
• Use reusable tableware and trays instead of disposables
- Minimize waste
- Higher costs than
styrofoam
- Lower costs over time
• Use bulk dispensers for condiments
SOURCE REDUCTION OPPORTUNITIES
• Requirements for take-out containers (reusable, compostable, recyclable)
• Green Purchasing / Product Bans (EPS)
• Local Purchasing / 20% by 2020
• HHI, GGHC
• Healthy Food and Beverages
• Purchasing Cooperatives
• Sports events
• Municipal events
• Public space composting
• Waste-free school lunches
• Year-round compostables collection
• Local composting facilities
• Collaboration with farms
• Food waste prevention campaign
• Home / Onsite food waste processing
• Food Donation, Good Samaritan Act
• Farm to Table
• Healthy Food in Healthcare
Policies can encourage zero waste programs
GUIDELINES/INCENTIVE SYSTEM
COMPOSTING INFRASTRUCTURE
ZERO WASTE COLLABORATION
PUBLIC EDUCATION
POLICIES DRIVE PROGRESS
MATERIAL
• Policies & Regulations
• Volumes and Sources
• In-patient versus cafeteria
• Pre- versus post-consumer
• Foodservice ware• Contamination
LOGISTICS AND INFRASTRUCTURE
• Partnerships & Collaborators
• Staffing and Safety
• Space and Technology
• Collection and Hauling
FINANCIAL
EDUCATION
• Capital Costs
• Operating Costs
• End Use
• Reduction and Diversion
• Staff Training
• Leadership and Staff Buy-In
• Contamination and Signage
PLANNING AND COLLABORATION
Certified by BPI
Certified Bio-BasedASTM D6866
Defined & Certified ASTM D6868 and ASTM D6400
COMPOSTABLE FOODSERVICE WARE
BiodegradableBiobased Compostable
Products that utilize biological products or renewable domestic agricultural or forestry materials.
Products will completely break down and complete microbial assimilation of the fragmented product as a food source by the
soil microorganisms
All materials will break down (fragmentation) and become part
of usable compost (biodegradability) in a safe and timely manner in an industrial compost environment (meets
time and temperature requirements) within 180 days
USDA Certifies
EXAMPLE HEALTHCARE FACILITY FOOD WASTE PROJECTIONS
Assumption Facility# of
Patient Beds
Highmeals
per day
Cafeteria transactions
per day
High tonnage (daily)
High CY (daily)
Participation rate 0.8 Hospital 1 172 350 0 0.11 0.37
Patient meal wastelbs/bed/day
0.8 Hospital 2 426 750 1300 0.50 1.67
Cafeteria wastelbs/transaction
0.35 Hospital 3 903 1125 2300 0.82 2.73
Cafeteria wastelbs w/bioware
0.6
Density (lbs/CY) 600
Other Food Waste Assessment Tools: http://www.epa.gov/foodrecovery/tools/index.htm
ESTIMATING VOLUMES AND SOURCES
• Pre-Consumer / Food Prep– Prep station directly into
container, lined or unlined
• Bins for Post-Consumer
• Signage
• Reusable or BPI certified compostable products
• Reusable Trays / Tray Return
• Pulpers or Dewaterers
• Energy-Efficient DishwashersSource: Cornell University
Source: Resource Recycling Systems Inc. Bronson Hospital, MI
IN-BUILDING INFRASTRUCTURE
Dock Modifications
– Dumpsters
– Compactors
– Electrical
– Dock / Railings
Containers
– Cart-swap program
– Emptied into compactor or dumpster lined with cardboard
– Cart washing
– Container rental and maintenance
Source: Beaumont Hospital, MI
Source: RRS @ Metro Health Hospital, MI
DOCK UPGRADES FOR COMPOSTING
Off-site Compost Site
– Distance from facility
– Composting technology
On-site Composting with Yard Waste in Landscape Yard
– Available Space
– Capital and operating costs
Hog Farms
– Collection, Issue with compostable products
Space constraints are the primary factor dictating in-building and dock containers, and composting method
Collaborate with other food waste generators, haulers, farmers, processors
PROCESSING AND SITING OPTIONS
(150.00)
(100.00)
(50.00)
-
50.00
100.00
150.00
200.00
250.00
Total Economic Cost/(Benefit) Total Environmental Cost/(Benefit) Total Rolled-Up Cost/Benefit
COLLECTION + PROCESSING PERFORMANCE
• Develop a business case analysis to consider all options
• Review capital and operating costs specific to your location and staffing
• Make the case for leadership and employee buy-in– Financials / pay-back– Sustainability /diversion goals
CREATE A BUSINESS CASE
• Kitchen staff and practices (small plate prep, food donation, waste separation)
• Cafeteria customers (table tents, bin signage)
• Operations / housekeeping staff
• Lined vs. unlined carts
• Reusables and compostable ‘to-go’ containers
• Equipment (disposals, pulpers)
• Transportation / Dock operations
• Minimizing odors
• Alignment with Sustainability Goals
Source: Metro Health Hospital, MI
Source: Beaumont Hospital, MI
TRAINING AND OUTREACH
17
SUMMARY OF FOOD WASTE MANAGEMENT BEST PRACTICES
Saves money and protects our environment
Encourages sustainable practices and life stylesWaste prevention
and reduction
Improves public health
Educates on local, healthy food and healthy soil
Encourages other sustainable practices such as recycling, waste reduction, social responsibility
Managing food waste
Leftover food can be gathered for food banks that re-distribute and serve meals at sheltersFood donation
Reduces grain for feed production
Supplies food year round when other feed is scarce and where composting is not year-round operation
Feed animals
Replenishes valuable nutrients to topsoil
Reduces cost to farmers for fertilizers
Reduces GHG emissions from landfills Compost
Be a leader in and support the growing trend of zero waste, sustainability and local, healthy food
Local Food Production
Local, Healthy Food
Compost
Food WasteCollection
ProcessingDistribution
CLOSING THE LOOP
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