It’s all about Diversion

Started in 1987

Recycling rate has flattened Source: BioCycle April 2006

recycling polymeric carbon back to soil “Cradle to Cradle” Product Design METHANE SANITARY LANDFILL RECYCLABLE BIODEGRADABLE MATERIAL REDESIGN COMPOSTING FACILITY RECYCLING FACILITY WASTE TO ENERGY FACILITY ENERGY TOXIC RESIDUALS (ASH) BURNABLE ? RECYCLED PRODUCTS LAND APPLICATION recycling polymeric carbon back to soil

Thoughts on Landfills Diversion is Key Designed to be arid tombs “Self-Storage” facility W. Rathje, “Garbologist” found Newspapers in good condition after 40 years. 5 year old lettuce 15 year old hot dogs Diversion is Key

Food Scraps 26.9 Million Tons Source: EPA 2003 Data

Waste Generation Overview (after recycling) ~50% of the food scraps come from commercial establishments. Restaurants Fast Food Outlets Grocery Stores Colleges & Schools Large Hotels Food Warehouses Source: Cascadia Consulting Group

Restaurants Full Service Fast Food Generate 4,400 lbs waste/yr/employee (after recycling) 66% are food scraps 5% “compostable paper” 6% “plastics” Fast Food 4,250 lbs. waste/yr/employee (after recycling) 52% food scraps 12% “compostable paper” 10% plastics Source: Cascadia Consulting Group

Problems with Organics Collection “YUCK” Factor with Food Scraps Messy & Wet Sometimes smelly Plastic Contamination Plastic Collection Bags Cutlery & Containers Impossible to Separate Costs Composters $$ Compostable plastics improve participation

Plastic Fragments #1 Problem for Composters

Compost Infrastructure in North America 3000 Leaf & Yard Waste Sites 56% of yard trimmings 100-300 sites capable of handling food scraps www.findacomposter.com Food scrap programs concentrated in SF-Seattle, Eastern Canadian Pr., colleges