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Perspectives on Minimizing and Managing Food Scraps PowerPoint Presentation
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Perspectives on Minimizing and Managing Food Scraps

Perspectives on Minimizing and Managing Food Scraps

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Perspectives on Minimizing and Managing Food Scraps

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  1. Perspectives on Minimizingand ManagingFood Scraps GRRN Recycling and Zero Waste Conference Devens, Massachusetts October 2009

  2. Founding Asst. Director, NYC’s Recycling Program (’89-’91) Former Chair, NYC Citywide Recycling Advisory Board (5+ yrs) Public Affairs Director Allied Sanitation/Star Recycling (’94-’96) Consultant to NYC-based waste/recycling companies Co-leader, NYC Recycling Roundtables 1 & 2 Working Group to Update NYC’s Landmark Recycling Law Principal, Gaia Strategies – public affairs for environmental businesses Senior consultant to InSinkErator on environmental affairs Speaker/panelist, numerous conferences Articles published in trade magazines/journals Kendall Christiansen FOG GRRN – October 2009

  3. Kendall from Brooklyn wants to know:What should I do with my banana peel?**If I’m concerned about global warmingNPR All Things Considered – June 2007NBC’s Today Show – November 2007 Should I: • Try to compost it in my backyard or worm bin? • Put it in a garbage bag for collection in a truck headed to a landfill or waste-to-energy facility? • Put it in a green-bin for collection in a truck headed to a centralized compost facility? • Pulverize it in my food waste disposer and send it thru the sewer to a wastewater treatment plant for processing into clean water, fertilizer products and renewable energy? GRRN – October 2009

  4. Presentation Goals • Why: Compelling challenge of food waste • What: Paradigm shift – from “waste” to “resource” • Who cares – the coming “food fights” • How: Five “Big Ideas” GRRN – October 2009

  5. Why Care About Food Scraps? • Estimated 30% of purchased food is wasted @ 15% - 20% of MSW; HH (4) @ 36 lbs/week • Huge contribution to garbage trucks, landfills and greenhouse gas emissions • Paradigm shift – from “waste” to “resources” • EU: Landfill directive w/stiff penalties • Links: www.cool2012.org; EPA-Region 9 GRRN – October 2009

  6. Who Cares About Food Scraps? • Food waste reduction programs • www.LoveFoodHateWaste.com campaign (UK) • www.LeanPath.com • “green restaurant/food service” guidelines • Food scrap collection initiatives • 100+ North American cities; BioCycle magazine • ICI programs • Food=Soil • Composters • Biosolids processors • Food=Renewable Energy • Wastewater treatment plants w/anaerobic digestors • Biomass facilities • Landfills w/gas collection systems GRRN – October 2009

  7. Five “big ideas” • Big idea #1 – Nature of food scraps • Not “waste” • Liquid vs. solid – 70% water (avg.) • Apples/apricots – 85% water; Chicken (broiled) – 71% water • Lettuce/broccoli/tomatoes – over 90% water • Big idea #2 – Renewable Products • Composters produce fertilizer products • Wastewater treatment plants produce clean water, fertilizer (biosolids) and energy • Energy-rich, boost bio-gas production (20%+) • Industry goal: energy self-sufficient by 2040 GRRN – October 2009

  8. Big idea #3 – Biosolids = Compost More than 60% of U.S. biosolids are beneficially reused Many cities brand/sell biosolids at retail (DilloDirt/Austin; Tagro/Tacoma; Milorganite/Milwaukee) Big idea #4 - Emerging “food fights” Wastewater treatment plants w/anaerobic digestion Compost facilities Biomass energy producers Landfills WTE – volume, not energy GRRN – October 2009

  9. Food waste disposers are an environmental management tool Approved by nearly every U.S. city and national plumbing codes Installed in 60 million U.S. homes (@ 60%) Included in ‘greenbuilding’ guidelines (National Green Building Standard) More than two dozen contemporary studies Disposers sold in more than 80 countries Link: www.insinkerator.com/green Big Idea #5 GRRN – October 2009

  10. Kendall ChristiansenPrincipal GRRN – October 2009