Sustainable Serviceware Jason Tobin, Oregon Center for Environmental Health Tim Lynch, Multnomah County Sustainability Program Michelle Metzler, Multnomah County Sustainability Program

Project Overview

Survey Findings Respondents included restaurants (35%), offices (18%), hotels & caterers (14%), and grocery stores (8%) Respondents included restaurants (35%), offices (18%), hotels & caterers (14%), and grocery stores (8%) Barriers to using durable serviceware: Barriers to using durable serviceware: Lack of Washing Facilities (63%) Lack of Washing Facilities (63%) Initial Material Costs (52%) Initial Material Costs (52%) Labor Costs (31%) Labor Costs (31%) Energy/Water Costs (17%) Energy/Water Costs (17%) 75% of respondents are using single use serviceware, 75% of respondents are using single use serviceware, 54% are using “compostable” serviceware Each restaurants uses approximately 10,000 units/month… Each restaurants uses approximately 10,000 units/month… With 2,000 food vendors in Multnomah County alone!

Case Study – Blue Kangaroo Coffee Roasters Collecting food scraps behind the counter, but not post-consumer Collecting food scraps behind the counter, but not post-consumer Added collection of post-consumer compostable serviceware and food Added collection of post-consumer compostable serviceware and food Cost increase for some compostable serviceware items Cost increase for some compostable serviceware items Blue Kangaroo is approaching zero waste Blue Kangaroo is approaching zero waste

Case Study – Multnomah County Juvenile Justice Center Cafeteria Prior to pilot all serviceware waste was sent to landfill Prior to pilot all serviceware waste was sent to landfill Nearly all serviceware had compostable alternatives, with a 20% cost inc. Nearly all serviceware had compostable alternatives, with a 20% cost inc. Grant funds were available to cover the cost increase for pilot Grant funds were available to cover the cost increase for pilot 66% of the compostable serviceware used was captured in compost 66% of the compostable serviceware used was captured in compost Challenges of serviceware that had no compostable alternative (sporks) Challenges of serviceware that had no compostable alternative (sporks)

Case Study – Laughing Planet Were collecting post consumer food scraps, but not compostable serviceware Were collecting post consumer food scraps, but not compostable serviceware Compostable serviceware made up 15% of their garbage Compostable serviceware made up 15% of their garbage All of the disposables that they used were excepted by Cedar Grove All of the disposables that they used were excepted by Cedar Grove Challenges include the increased cost of compostable bags and consumer training Challenges include the increased cost of compostable bags and consumer training

Case Study – Hot Lips Pizza Had already implemented a post-consumer composting program Had already implemented a post-consumer composting program Piloted new signage, changed bin location Piloted new signage, changed bin location Employees were highly trained Employees were highly trained Not a significant impact on capture rates of compostable serviceware Not a significant impact on capture rates of compostable serviceware

Newmarket Waste Diversion Parks Pilot

Perception that all serviceware is compostable

89% capture of serviceware 66% capture of serviceware

Procurement BPI vs. ASTM vs. Cedar Grove vs. compostable vs. biodegradable… BPI vs. ASTM vs. Cedar Grove vs. compostable vs. biodegradable… Procurement Challenges Procurement Challenges Product Availability Product Availability Cost Implications Cost Implications Knowledge of products/standards Knowledge of products/standards How to Make Good Decisions? How to Make Good Decisions? Durable - recyclable - compostable - single use Durable - recyclable - compostable - single use

Policy Implications Findings: Findings: No easy answers, but a big opportunity No easy answers, but a big opportunity Durables not an answer for all locations/types Durables not an answer for all locations/types Recycling is a challenge Recycling is a challenge High contamination of food High contamination of food Often not acceptable in curbside systems Often not acceptable in curbside systems Next steps: Next steps: Compost site transition, Cedar Grove standards Compost site transition, Cedar Grove standards Comparison with other municipal systems Comparison with other municipal systems Need for regional conversation Need for regional conversation Policy action vs. education/market solutions Policy action vs. education/market solutions