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Commercial Food Waste Prevention in Tompkins County

Commercial Food Waste Prevention in Tompkins County. Nancy Webster, Assistant Recycling Specialist. Tompkins County. City of Ithaca: 30,014 Total County: 101,564 41,674 Households 476 Square miles Current waste diversion: ~60% 85% waste diversion by 2030. ReBusiness Partners Est. 2006.

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Commercial Food Waste Prevention in Tompkins County

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  1. Commercial Food Waste Prevention in Tompkins County Nancy Webster, Assistant Recycling Specialist

  2. Tompkins County • City of Ithaca: 30,014 • Total County: 101,564 • 41,674 Households • 476 Square miles • Current waste diversion: ~60% • 85% waste diversion by 2030

  3. ReBusiness PartnersEst. 2006 • Designed to help businesses, schools, and organizations practice the 4Rs • Partners receive: • a free waste assessment • ongoing technical assistance • desk-side recycling bins • education signs and decals • public recognition

  4. Food Waste Generators • Approximately 250 ReBusiness Partners • ~200 businesses composting • Follow ups and ongoing relationship • Pre-consumer vs. Post-consumer

  5. Lean Path • 2004, Portland, OR • Commercial Sector • Hotels • Restaurants • Hospitals • Colleges • Increase financial sustainability through reduced food waste • Local success: Ithaca College Dining Services • Worldwide application

  6. Lean Path- ZAP • Portable software for small businesses • Use existing kitchen scale • Wifi  LeanPath online • Real-time data and reports • Individual user codes and participation awards • Training resources

  7. Pilot Partners Criteria • ReBusiness Partner • Already using Cayuga Compost • Small to mid-size kitchen and staff • Willingness to engage over 3 months • Open to waste reduction opportunities

  8. Training • Management Training • 45 minute virtual training • Questionnaire of location specific data • Launch Day • Kitchen training • Management overview • All staff practice • Place the tablet and start TODAY

  9. Ongoing Assistance • Champions • Tech support • Local, continuous resource • Coordination with Lean Path experts • Baseline vs. Opportunities • Weekly Reports • Top Loss Reason • Participation • Potential Cost Savings

  10. Exit Interview • 20-30 minutes • Equipment return • Feedback: software, tablet, change of team culture, savings, expectations • Potential local applications: culinary network • Each business achieved some waste reduction • Software- easy, intuitive • Hardware- malfunctions and wifi issues led to premature end

  11. Lessons Learned • Champion and management interest is key. • Full team engagement ensures continued data collection. • Tablets in kitchens need protection. • Be clear about expectations • Goals • Measurable change • Ongoing participation

  12. Next Phase: 2016 • Focus on 2 businesses, fully engaged • Manager support from beginning to end • Hospital food service, eldercare facility, local convenience store • Seek advanced tech support from Lean Path • Consider staff size for SWAT and culture changing • Explore local application

  13. Questions? Tompkins County Solid Waste Management Division www.recycletompkins.org 273-6632

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