1. UNIVERSITY OF CALIFORNIA

2. Sustainable Practices at LBNL’s Cafeteria: Food to Dishware to Waste Patrick Thorson Environmental Management System Environmental Services Group DOE Sustainable Acquisition Teleconference March 22, 2012

3. Background on Cafeteria Onsite cafeteria since early 1950s 2DOE Sustainable Acquisition Teleconference: March 22, 2012

4. Background on Cafeteria Began collection of compostables in 2009 – More than 4 tons per month Introduced biobased to-go dishware around same time Subcontracted with Epicurean Group in June 2011 Serves breakfast and lunch from 7am to 2pm, M-F – 800 meals each day – Caters another 70 meals each day Peet’s Coffee Bar open from 7am to 3:30pm 3DOE Sustainable Acquisition Teleconference: March 22, 2012

5. Subcontract Requirements Durable dishware provided by LBNL and maintained by subcontractor 4DOE Sustainable Acquisition Teleconference: March 22, 2012

6. Subcontract Requirements Environmentally Preferable Products and Services: – Biobased and Recycled Products  USDA designated  EPA designated – Energy-Consuming Products  Energy Star rated  FEMP approved – Comply with GSA’s Green Products Compilation Program, Cafeteria Services category 5DOE Sustainable Acquisition Teleconference: March 22, 2012

7. Sustainable Cafeteria Practices Durable Dishware Traditional cafeteria dining hall 6DOE Sustainable Acquisition Teleconference: March 22, 2012

8. Sustainable Cafeteria Practices Durable Dishware Traditional cafeteria dining hall with washing facility 7DOE Sustainable Acquisition Teleconference: March 22, 2012

9. Sustainable Cafeteria Practices Biobased To-go Dishware Paper-based products – 100% compostable (home or commercial) – to-go clamshell containers are sugarcane-based – napkins are near 100% post consumer waste – unbleached or bleached w/out chlorine or chlorine derivatives 8DOE Sustainable Acquisition Teleconference: March 22, 2012

10. Sustainable Cafeteria Practices Biobased To-go Dishware Bioplastic products – 100% compostable – cornstarch-based – plastic free – heat resistant 9DOE Sustainable Acquisition Teleconference: March 22, 2012

11. Sustainable Cafeteria Practices Source of Food Local, purchased within 150 radius 10DOE Sustainable Acquisition Teleconference: March 22, 2012

12. Sustainable Cafeteria Practices Organic Food 11DOE Sustainable Acquisition Teleconference: March 22, 2012

13. Sustainable Cafeteria Practices Collection of Compostable Materials Segregate compostables from trash 12DOE Sustainable Acquisition Teleconference: March 22, 2012

14. Sustainable Cafeteria Practices Collection of Compostable Materials Bin emptied twice each week 13DOE Sustainable Acquisition Teleconference: March 22, 2012

15. Sustainable Cafeteria Practices O THER P RACTICES Bulk condiment dispensing Pumps available at restaurant supply stores Recycle cooking oil 50 gallons every two weeks Converted into biodiesel Relatively low amount for a restaurant Onsite catering vehicle Subcontractor purchases carbon offsets 14DOE Sustainable Acquisition Teleconference: March 22, 2012

16. Sustainable Cafeteria Practices Subcontractor is member of Slow Food® movement Global, non-profit grassroots organization founded in 1989 Supports principles behind organic agriculture – Good, clean, and fair Supporters in 150 countries linking the pleasure of good food with commitment to community and environment 100,000 members in 1,300 local chapters worldwide – In United States, 25,000 members in 250 local chapters 15DOE Sustainable Acquisition Teleconference: March 22, 2012

17. References Epicurean Group (cafeteria subcontractor) – www.epicurean-group.com Recology (compost subcontractor) – www.recology.com World Centric (to-go dishware and utensils) – www.worldcentric.org Slow Food (non-profit sustainable food association) – www.slowfood.com or www.slowfoodusa.org More Information on LBNL – Patrick Thorson: (510)486-5852 or pathorson@lbl.gov 16DOE Sustainable Acquisition Teleconference: March 22, 2012