1. Integrated System Solution
Food Cycle
Integrated System Solution
CRRA Conference
August 8, 2016
Jessica Toth
Executive Director
Rosa Parks Elem – own school garden and compost
These kids picked these apples right off the tree in the garden and tossed the cores in the compost
How did we get away from this?

2. Solana Center for Environmental Innovation
past
501(c)(3) since 1983
Pioneered curbside recycling in Southern California
led a movement that diverted millions of pounds of valuable materials
This is relevant to today’s story…
Based in surf town Encinitas
We serve all of San Diego County with our programming

3. Composting Education
- Providing our community with the knowledge and tools to positively impact the environment
- Today: education and outreach on topics of gardening, sustainability, water conservation & protection, and composting
Most involved in composting education to students and adults, thru workshops, MC, demo sites around SD County, subsidized bin sales, custom worm bins and education
How did we get to running an Organics Exchange?
My journey: I’m not the composter in my house (husband); I’m an efficiency expert and business process analyst and engr
2 years ago, when I came on as ED, we were happily running our composting education programs (photos), but I felt that there was a bigger role Solana Center could play…
(along lines of what SC accomplished with recycling decades ago)

4. Organics Marketplace SUPPLY DEMAND Grocery stores Coffee shops
Juice bars
Restaurants
Fast food restaurants
School districts
Food banks
Local agriculture
Community gardens
Animal farms
Landscapers
This is where CalRecycle’s Waste Characterization Database will provide great input (Nancy Carr)
SAN DIEGO REGION IS UNIQUE:
NO LARGE COMMERCIAL SOLUTION (yet) -> OPPORTUNITY NOW TO FIND DIVERSION/PREVENTION/REDUCTION SOLUTIONS
MOST FARMS IN ANY COUNTY -> BUSINESSES, AGRICULTURAL/GARDEN SITES, RESIDENTIAL AREAS IN CLOSE PROXIMITY
=> CAN BUILD SELF-SUFFICIENT CLOSED-LOOP FOOD SYSTEM IN OUR REGION
We need a way to connect supply and demand to
ultimately keep valuable material out of our landfills

5. Know the Region FOOD IS GOING TO WASTE
BECAUSE ORGANIZATIONS ARE DISCONNECTED
Move to eliminate the edible and compostable material ending up in our landfills
Looking for alternative local solutions to surplus food
Red = food generating businesses
Green = green waste generators
Find that in close proximity, we have grocers, juice bars, coffee shops, ag sites, petting zoo, community gardens, school district farm
This is where the EPA’s Wasted Food Mapping Tool would be great (Amanda Hong)
SAN DIEGO REGION IS UNIQUE:
NO LARGE COMMERCIAL SOLUTION (yet) -> OPPORTUNITY NOW TO FIND DIVERSION/PREVENTION/REDUCTION SOLUTIONS
MOST FARMS IN ANY COUNTY -> BUSINESSES, AGRICULTURAL/GARDEN SITES, RESIDENTIAL AREAS IN CLOSE PROXIMITY
=> CAN BUILD SELF-SUFFICIENT CLOSED-LOOP FOOD SYSTEM IN OUR REGION

6. Connecting surplus food with need
Food Cycle
Connecting surplus food with need
food
for people
compost
food
food scrap
food scrap
manure
agri waste
bio solids
food scrap
bio solids
biofuels
animal
feed
food scrap
Not the literal path that the material travels
But conveys the circular nature of the eco-system
Dynamic, not static view
When we go into a food-generating business, we look for opportunities throughout the cycle
Point is that material should remain in the system
Meat renderings are used for cosmetics
SAN DIEGO REGION IS UNIQUE:
NO LARGE COMMERCIAL SOLUTION (yet) -> OPPORTUNITY NOW TO FIND DIVERSION/PREVENTION/REDUCTION SOLUTIONS
MOST FARMS IN ANY COUNTY -> BUSINESSES, AGRICULTURAL/GARDEN SITES, RESIDENTIAL AREAS IN CLOSE PROXIMITY
=> CAN BUILD SELF-SUFFICIENT CLOSED-LOOP FOOD SYSTEM IN OUR REGION
manure

7. Food Cycle An integrated system solution
combining outreach, technology, and training to
Connect surplus food with need
Address hunger in San Diego County
Enable landfills free of edibles & compostables
- Infrastructure is needed too

8. Networking & accounting tools for surplus food
Technology
Networking & accounting tools for surplus food
- 3-4 months away to address macro

9. Training Assess volume and operations
Determine prevention and diversion opportunities
Design internal processes
Introduce technology
Establish new partnerships
Monitor and report
We find that when we go into a food-generating business and begin assessing overall waste streams, opportunities for reduction through purchasing, processing, packaging, serving, etc. become evident to management and staff
Typically surprised at quantity of edible food being discarded
Under estimate amount of food disposed: TERI by double, for example

10. Less to Landfill Program Assessing businesses’ food waste AUDIT
the waste stream
DESIGN
processes to minimize waste
SUPPORT
rollout with training and signage
On-going
Solana Center will suggest simple steps, customized for your business, to ensure you are in compliance with state waste disposal requirements.
The initial waste audit will be funded by the City of Del Mar.  This offer is only for a limited time.
Benefits:
Cost savings
Ensured compliance
Marketing boost
Environmental value

11. Special Needs Residential Home
Project
Special Needs Residential Home
Composting with McNealy House residents
April-June 2016
~40 lbs/week pre- and post- consumer food scrap is now composted onsite
Landfill waste is now 61% of prior amount, by weight
0.6 MT CO2e avoided from food annually
Bokashi technique handles produce, liquids, meats, sauces, paper napkins
Summary of Findings
With the inclusion of composting capabilities for all food scrap, McNealy House is able to realize the following results:
- McNealy House generates an average of 39.2 pounds/week of pre- and post-consumer food scrap, which is all now being composted onsite.
- Landfill waste is now 61% of prior amount, by weight.
- The overall diversion rate went from 6% to 43% by weight. That is, now 43% of all waste generated is kept from the landfill, through composting, recycling, and yard trimming pickup.
- Organic material creates significant methane when disposed in landfills. At the current food scrap composting rate, the waste from McNealy House will release less greenhouse gases each year – 0.6 MT CO2e (metric tons of carbon dioxide equivalent).

12. Special Needs Residential Home
Project
Special Needs Residential Home
Summary of Findings
With the inclusion of composting capabilities for all food scrap, McNealy House is able to realize the following results:
- McNealy House generates an average of 39.2 pounds/week of pre- and post-consumer food scrap, which is all now being composted onsite.
- Landfill waste is now 61% of prior amount, by weight.
- The overall diversion rate went from 6% to 43% by weight. That is, now 43% of all waste generated is kept from the landfill, through composting, recycling, and yard trimming pickup.
- Organic material creates significant methane when disposed in landfills. At the current food scrap composting rate, the waste from McNealy House will release less greenhouse gases each year – 0.6 MT CO2e (metric tons of carbon dioxide equivalent).
overall diversion rate went from 6% to 43% by weight

13. Fast Food to Farm Project
Composting food scrap from local food establishment
November 2014 – April 2015
2 part-time farmers managing compost
Soil amendment created that’s 5x more nutrient-rich
Permits required to continue importing food onsite
Food establishment saving $250/month on hauling
53 cy food scrap diverted; 23 MT CO2e avoided
40 tons food scrap
Using new ARB emissions reduction factor for FY of 2.0 MT CO2e/short ton of food processed

14. Beach Event Project Switchfoot concert and Bro-Am surf contest
July 2015
15,000 attendees
3,000 lbs of waste generated
785 lbs diverted for composting
4 MT CO2e avoided from recycling and composting
100 volunteers
- 4 MT CO2e avoided total (recycling & composting)

15. Benefits to Businesses
Reduced expenses – upfront and operating
Donation tax deductions
Promotional value
Compliance with
regulations
Connecting with food recovery organizations (e.g. Feeding America, Meals on Wheels, Kitchens for Good)
Expenses – eg, purchasing, hauling
Tax incentive – cost basis + ½ potential profit
No facilities – good for environment

16. Barriers Lack of infrastructure CA composting restrictions on volume
Low landfill tipping fees
Haulers’ franchise
agreements
Local land-use zoning
regulations
Lack of awareness
Business adoption obstacles
Infrastructure - No large single compost/AD facility in the region
CalR restrictions 1000 cy and 750 sf
Lack of knowledge/experience by jurisdictions, businesses, & consumers – need a campaign
Procedural changes – purchasing, food handling, accounting
Kitchen space for separate collection systems
Outdoor footprint for additional dumpsters
Managing new partnerships
Capacity to handle and store surplus edible foods for donation

17. ReFED Solutions Diversion Potential = 2.5 M tons / year across US
Food Cycle complete system approach can address 15 of the 27 solutions, from PREVENTION to RECOVERY to RECYCLING
Diversion Potential =
2.5 M tons / year across US
Economic Value =
$6.4 B / year
Meals Recovered =
871 M / year
Back of the Envelope
With this systemic approach, US potential
Consumer Education Campaigns
Waste Tracking & Analytics
Produce Specifications (Imperfect Produce)
Secondary Resellers
Smaller Plate
Trayless Dining
Spoilage Prevention Packaging
Improved Inventory Management
Donation Matching Software
Donation Transportation
Value-Added Processing
Donation Storage & Handling
Donation Liability Education
Community Composting
Home Composting
Animal Feed
In-Vessel Composting

18. Solana Center for Environmental Innovation
Come visit us!
Solana Center for Environmental Innovation
137 N. El Camino Real
Encinitas, CA 92024
(760) x226

20. Key Opportunities for Diversion (% disposed waste stream by weight)
Outreach
Industry Group
Key Opportunities for Diversion (% disposed waste stream by weight)
Limited-service restaurants
Food and compostable paper (up to 73%)
Cardboard (5%)
Newspaper and other recyclable papers (3%)
Plastic bottles and containers, tin/steel cans, aluminum cans (3%)
Full-service restaurants
Food and compostable paper (up to 74%)
Cardboard (4%)
Glass bottles and containers (2%)
Food stores
Food, compostable paper, and leaves and grass (up to 75%)
Lumber (4%)
Recyclable papers (2%)
Opportunities!
¾ of waste stream from these consumer-facing businesses in CA is compostable
“Targeted Statewide Waste Characterization Study: Waste Disposal and Diversion
Findings for Selected Industry Groups - June 2006” from CA Integrated Waste Management Board

21. Outreach Our focus is “upstream” sources
U.S. FOOD WASTED BY WEIGHT – 63 MILLION TONS*
FARMS
MANUFACTURERS
HOMES
CONSUMER-FACING
BUSINESSES
LOW HANGING FRUIT
~57% of wasted food is upstream
Fewer source points
Quality control for contaminants is easier
* From ReFED: A Roadmap to Reduce U.S. Food Waste by 20 Percent

22. consistent streams of excess food
Outreach
Our focus is
“upstream” sources
consistent streams of excess food
CONSUMER-FACING BUSINESSES INCLUDE
- Not occasional or one-off donations/distribution
GROCERS &
DISTRIBUTORS
FULL-SERVICE
RESTAURANTS
INSTITUTIONAL
& FOODSERVICE
LIMITED SERVICE
GOVERNMENT
* From ReFED: A Roadmap to Reduce U.S. Food Waste by 20 Percent

23. consistent streams of excess food primarily fruits & vegetables
Outreach
Our focus is
“upstream” sources
consistent streams of excess food
primarily fruits & vegetables
FRUITS &
VEGETABLES
MILK &
DAIRY
GRAIN
PRODUCTS
MEAT
SEAFOOD
PERISHABLE FOOD WASTE BREAKDOWN (BY WEIGHT & TYPE)
- Nearly 80% food waste comes from perishable foods
* From ReFED: A Roadmap to Reduce U.S. Food Waste by 20 Percent

24. Gala Food Disposal Project
San Diego Botanic Garden annual fundraising gala
September 2015
Zero Waste event with 97% total diversion
520 lbs of waste diverted
73% of waste diverted was composted
0.4 MT CO2e avoided from food
Bokashi composting technique handled produce, liquids, meats, sauces, paper products, & wooden utensils
- 24% recycled

25. Grocer to Petting Zoo Project Surplus food to farm animals
Proposed
3 miles apart
Lamas, pigs, mules, turkeys, etc.
Potential diversion lbs of food scrap a day