1. Zero Waste Compost Project at CSU, Chico a presentation by Max Kee, Project Director, spring 2008 Robyn DiFalco, AS Sustainability Coordinator UC/CSU/CC Sustainability Conference Cal Poly San Luis Obispo August 2, 2008 Cal Poly San Luis Obispo August 2, 2008

2. AIA slide

3. A sneak-peak at today’s presentation… How a student-initiated project did what many said couldn’t be done How a student-initiated project did what many said couldn’t be done Where we were… how we got here… and where are we going now? Where we were… how we got here… and where are we going now? How we overcame the obstacles How we overcame the obstacles How students and university staff collaborated and learned from each other How students and university staff collaborated and learned from each other

4. More specifically… Expanding from pre-consumer to post- consumer food scraps composting Expanding from pre-consumer to post- consumer food scraps composting Doing it yourself (internal collection & processing of compost) Doing it yourself (internal collection & processing of compost) Waste Characterization Analysis of campus Dining Services Waste Characterization Analysis of campus Dining Services Zero Waste Challenge Zero Waste Challenge

5. Current/Past composting efforts at Chico State since 1995 since 1995 all AS Dining facilities, coffee shops, the Children’s Center & Nutrition Food Labs all AS Dining facilities, coffee shops, the Children’s Center & Nutrition Food Labs collected by AS Recycling student staff collected by AS Recycling student staff only pre-consumer kitchen scraps & coffee grounds (nearly 100%) only pre-consumer kitchen scraps & coffee grounds (nearly 100%) 5x week, Mon-Fri 5x week, Mon-Fri 55.5 tons annually 55.5 tons annually

6. Where does it go? 1x wk  1x wk  Compost Display Area On campus educational site for public workshops On campus educational site for public workshops

7. Where does it go? 4x week  passive pile at the University Farm (2.5 miles off campus) 4x week  passive pile at the University Farm (2.5 miles off campus)

8. What was stopping us from collecting post-consumer food scraps? No regional facility permitted to accept food scraps No regional facility permitted to accept food scraps No hauler permitted to collect food scraps No hauler permitted to collect food scraps Current composting methods were inadequate to process post-consumer food scraps Current composting methods were inadequate to process post-consumer food scraps Reticence from key departments: Reticence from key departments: Farm: “we don’t want to be campus dump” Farm: “we don’t want to be campus dump” Risk Mgmt & EHS: no audits, no worm bins, no XYZ… Risk Mgmt & EHS: no audits, no worm bins, no XYZ… lack of knowledge of permitting, processing, etc. lack of knowledge of permitting, processing, etc.

9. Sequence of events that inspired this change… 2005: campus commitment to sustainability 2005: campus commitment to sustainability 2006: students get AS Dining Services to use compostable dishware 2006: students get AS Dining Services to use compostable dishware Pilot project: tested products & compostability Pilot project: tested products & compostability  Started researching post-consumer composting, permitting, etc.

10. The Zero Waste Task Force Fall 2007: students get together to launch a Zero Waste campaign Fall 2007: students get together to launch a Zero Waste campaign First target is post-consumer composting First target is post-consumer composting Max Kee submits project proposal to AS Sustainability Fund and gets $5700 for a Waste Characterization Analysis of Dining Facilities on campus Max Kee submits project proposal to AS Sustainability Fund and gets $5700 for a Waste Characterization Analysis of Dining Facilities on campus

11. Spring 2008: the project begins Waste Characterization Analysis of AS Dining facilities (Arthur Boone) Waste Characterization Analysis of AS Dining facilities (Arthur Boone) Discussions with Dining Services staff about compost expansion & recycling Discussions with Dining Services staff about compost expansion & recycling The Zero Waste Challenge The Zero Waste Challenge Zero Waste Resolution (student gov’t) Zero Waste Resolution (student gov’t)

12. Waste Characterization Analysis Had always been told “no waste audits” Had always been told “no waste audits” 1st Consultant’s quote for campus-wide waste audit was too expensive 1st Consultant’s quote for campus-wide waste audit was too expensive Decided to target AS Dining Services because it’s all “internal” and university doesn’t really have jurisdiction to say no Decided to target AS Dining Services because it’s all “internal” and university doesn’t really have jurisdiction to say no Kept the focus on compost and kept the project manageable Kept the focus on compost and kept the project manageable Funding was to hire a professional consultant (Arthur Boone) and for a paid internship for a student project director (Max Kee) Funding was to hire a professional consultant (Arthur Boone) and for a paid internship for a student project director (Max Kee) Hiring a “professional” gave the project credibility Hiring a “professional” gave the project credibility Waste Analysis as a first step gave future compost expansion plans more legitimacy and armed us with the evidence Waste Analysis as a first step gave future compost expansion plans more legitimacy and armed us with the evidence

13. Video of Waste Analysis Starring Max Kee and Samantha Zangrilli Starring Max Kee and Samantha Zangrilli http://media.www.theorion.com/media/storage/paper889/news/2008/04/02/News/Task- Force.Gets.Hands.Dirty.To.Assess.Universitys.Waste-3296208.shtml http://media.www.theorion.com/media/storage/paper889/news/2008/04/02/News/Task- Force.Gets.Hands.Dirty.To.Assess.Universitys.Waste-3296208.shtml

14. Discussions with Dining Services Dining Services staff were open and interested to learn results of study Dining Services staff were open and interested to learn results of study Proposed collecting plate scrapings from residence hall cafeteria Proposed collecting plate scrapings from residence hall cafeteria (More on this later…)

15. Discussions with Farm Staff Brought samples from waste analysis Brought samples from waste analysis Farm staff agreed to mix food into existing windrows Farm staff agreed to mix food into existing windrows Recycling staff agreed to help with labor of turning & watering windrows Recycling staff agreed to help with labor of turning & watering windrows Reduces the need to purchase compost for organic crops project Reduces the need to purchase compost for organic crops project

16. The Zero Waste Challenge Personalizing the Recycle Mania contest Personalizing the Recycle Mania contest Modeled after a professor’s class assignment Modeled after a professor’s class assignment Carry all non-recyclable & non-compostable waste in a clear plastic bag for a week Carry all non-recyclable & non-compostable waste in a clear plastic bag for a week Encourages personal responsibility for the waste you create Encourages personal responsibility for the waste you create Have to talk to others about your waste Have to talk to others about your waste Generated media attention Generated media attention Planning to do it again next year! Planning to do it again next year!

17. Zero Waste Resolution

18. Zero Waste Compost Project Part 2: collecting & composting Target Whitney Hall cafeteria plate scrapings Target Whitney Hall cafeteria plate scrapings Mix food waste into windrows at the farm Mix food waste into windrows at the farm Prove to everyone that it is feasible Prove to everyone that it is feasible Finite population: train them upon move-in, composting becomes routine for rest of year Finite population: train them upon move-in, composting becomes routine for rest of year No disposables No disposables Can begin testing compostability of plates, etc. Can begin testing compostability of plates, etc.

19. Method of Collection Diners scrape plate into bins at tray return Diners scrape plate into bins at tray return Green slim jims fit into truck better Green slim jims fit into truck better Colorful signage with pictures Colorful signage with pictures Peer-to-peer education on site for the first week (or more?) Peer-to-peer education on site for the first week (or more?) Recycling staff collects 1-2x daily Recycling staff collects 1-2x daily May need to expand to weekend collection May need to expand to weekend collection

20. Method of Composting Transport to farm (2.5 miles from campus) Transport to farm (2.5 miles from campus) Feed through a chipper/shredder Feed through a chipper/shredder Mix into windrows Mix into windrows Agreed to have AS Recycling staff drive windrow turner and water truck Agreed to have AS Recycling staff drive windrow turner and water truck Get soil science students to test finished compost Get soil science students to test finished compost

21. Closing the Loop Food waste goes to farm to be composted Food waste goes to farm to be composted Compost gets used on organic crops Compost gets used on organic crops Organic produce comes to campus Dining Services Organic produce comes to campus Dining Services Organic food is served, then composted Organic food is served, then composted

22. Overcoming the Obstacles Campus climate changed (commitment to sustainability) Campus climate changed (commitment to sustainability) Lots of research! Lots of research! Permitting exemption; small-scale equipment; low-tech Permitting exemption; small-scale equipment; low-tech My skepticism lessened My skepticism lessened Students kept nudging so I prioritized the project Students kept nudging so I prioritized the project Deadlines kept us moving forward Deadlines kept us moving forward Hard to say no to students Hard to say no to students Farm saw it as win-win rather than “campus dump” Farm saw it as win-win rather than “campus dump” Dining Services saw it as their part to play for sustainability Dining Services saw it as their part to play for sustainability Baby steps towards our goal (waste analysis) Baby steps towards our goal (waste analysis) We approached with willingness to concede or to be flexible We approached with willingness to concede or to be flexible

23. Next Steps Summer 2008: use grinder, mix into windrows, design posters Summer 2008: use grinder, mix into windrows, design posters

24. Next Steps: Fall 2008 educate new freshman educate new freshman trouble-shoot collection mechanisms trouble-shoot collection mechanisms troubleshoot composting methodology troubleshoot composting methodology test finished compost test finished compost pilot some zero waste events with plates pilot some zero waste events with plates plan for expansion at Student Union plan for expansion at Student Union

25. Future Expansion collect post-consumer food & plates from Student Union dining area collect post-consumer food & plates from Student Union dining area New bins needed in dining area (compost/recycling/trash) New bins needed in dining area (compost/recycling/trash) Bigger challenge to educate campus population Bigger challenge to educate campus population May need bigger grinder (show photos) May need bigger grinder (show photos) Continue with Zero Waste campaign Continue with Zero Waste campaign Zero Waste Events Zero Waste Events

26. Lessons on Collaboration: Students & staff working together, learning from each other Students & staff working together, learning from each other

27. AIA closing slide

28. Thank You! Robyn DiFalco & Max Kee presentation available online at www.aschico.org/recycle