1. FOOD ISN’T GARBAGE Metro Vancouver’s Organics Disposal Ban Simon Fraser University January 20, 2015

2. 1.Background 2.Organics Ban Details 3.Business Resources OUTLINE

3. Federation of 21 municipalities, one Treaty First Nation, one Electoral Area METRO VANCOUVER

4. INTEGRATED SOLID WASTE & RESOURCE MANAGEMENT PLAN  70% diversion by 2015  80% diversion by 2020  10 % per capita waste reduction 2013: 60% diversion

5. KEEPING FOOD OUT OF OUR GARBAGE 36% of regional garbage in 2013 was compostable organics Recycling organics takes us closer to 80% and: Creates compost Can create biogas Prevents landfill methane

6. ORGANICS DISPOSAL BAN COMING IN 2015 Strategy is twofold: 1)Ban organics from garbage going to disposal 2)Develop consistent communications and education tools and resources for the region

7. IMPLEMENTATION DETAILS

8. ENFORCEMENT Bans enforced at disposal facilities Inspection for visible organics by volume 50% surcharge added to tipping fee paid by haulers >25% <5%

9. BUSINESS RESOURCES

10. ORGANICS RECYCLING OUTREACH 1.Regional ad campaign in partnership with member municipalities 2.Business ad campaign 3.Standardize communications 4.Toolkits and guides 5.Convene stakeholders FOOD ISN’T GARBAGE

13. STANDARDIZED SIGNAGE

14. Organics Recycling Guides On-site Organics Management Options Food Donation Guidelines Business Case Studies Videos RCBC Hotline TOOLKITS AND RESOURCES

15. Social media ONLINE

16. E-mail icentre@metrovancouver.orgicentre@metrovancouver.org Visit www.metrovancouver.org/foodscraps Call 604 RECYCLE Next Steps NEED MORE INFORMATION?

17. QUESTIONS?

18. Next Steps for Businesses – Develop a plan Look at how much food waste is generated (how will the ban affect me?) Where does it come from? Can it be separated easily & how can it best be separated? Do I have space for more containers? Who can pick it up for me and what is the cost? Could or should I consider on site composting? What sort of information/communications do I need to provide to my staff?

19. Considerations when developing a plan On-site storage space (pick-up frequency, container size) Existing contracts Collection access Food scraps generation rates

20. Collection contractor Next steps for businesses – implement the plan On-site Systems

21. EPA’s Food Recovery Hierarchy