1. Perspectives on Minimizing and Managing Food Scraps GRRN Recycling and Zero Waste Conference Devens, Massachusetts October 2009

2. GRRN – October 2009 2 Kendall Christiansen FOG Founding Asst. Director, NYC’s Recycling Program (’89-’91) Former Chair, NYC Citywide Recycling Advisory Board (5+ yrs) Public Affairs Director Allied Sanitation/Star Recycling (’94-’96) Consultant to NYC-based waste/recycling companies Co-leader, NYC Recycling Roundtables 1 & 2 Working Group to Update NYC’s Landmark Recycling Law Principal, Gaia Strategies – public affairs for environmental businesses Senior consultant to InSinkErator on environmental affairs Speaker/panelist, numerous conferences Articles published in trade magazines/journals

3. GRRN – October 2009 3 Kendall from Brooklyn wants to know: What should I do with my banana peel?* *If I’m concerned about global warming NPR All Things Considered – June 2007 NBC’s Today Show – November 2007 Should I: Try to compost it in my backyard or worm bin? Put it in a garbage bag for collection in a truck headed to a landfill or waste-to-energy facility? Put it in a green-bin for collection in a truck headed to a centralized compost facility? Pulverize it in my food waste disposer and send it thru the sewer to a wastewater treatment plant for processing into clean water, fertilizer products and renewable energy?

4. GRRN – October 2009 4 Presentation Goals Why: Compelling challenge of food waste What: Paradigm shift – from “waste” to “resource” Who cares – the coming “food fights” How: Five “Big Ideas”

5. GRRN – October 2009 5 Why Care About Food Scraps? Estimated 30% of purchased food is wasted @ 15% - 20% of MSW; HH (4) @ 36 lbs/week Huge contribution to garbage trucks, landfills and greenhouse gas emissions Paradigm shift – from “waste” to “resources” EU: Landfill directive w/stiff penalties Links: www.cool2012.org; EPA-Region 9

6. GRRN – October 2009 6 Who Cares About Food Scraps? Food waste reduction programs  www.LoveFoodHateWaste.com campaign (UK)  www.LeanPath.com  “green restaurant/food service” guidelines Food scrap collection initiatives  100+ North American cities; BioCycle magazine  ICI programs Food=Soil  Composters  Biosolids processors Food=Renewable Energy  Wastewater treatment plants w/anaerobic digestors  Biomass facilities  Landfills w/gas collection systems

7. GRRN – October 2009 7 Five “big ideas” Big idea #1 – Nature of food scraps  Not “waste”  Liquid vs. solid – 70% water (avg.) Apples/apricots – 85% water; Chicken (broiled) – 71% water Lettuce/broccoli/tomatoes – over 90% water Big idea #2 – Renewable Products  Composters produce fertilizer products  Wastewater treatment plants produce clean water, fertilizer (biosolids) and energy  Energy-rich, boost bio-gas production (20%+)  Industry goal: energy self-sufficient by 2040

8. GRRN – October 2009 8 Big idea #3 – Biosolids = Compost  More than 60% of U.S. biosolids are beneficially reused  Many cities brand/sell biosolids at retail (DilloDirt/Austin; Tagro/Tacoma; Milorganite/Milwaukee) Big idea #4 - Emerging “food fights”  Wastewater treatment plants w/anaerobic digestion  Compost facilities  Biomass energy producers  Landfills  WTE – volume, not energy

9. GRRN – October 2009 9 Big Idea #5 Food waste disposers are an environmental management tool Approved by nearly every U.S. city and national plumbing codes Installed in 60 million U.S. homes (@ 60%) Included in ‘greenbuilding’ guidelines (National Green Building Standard) More than two dozen contemporary studies Disposers sold in more than 80 countries Link: www.insinkerator.com/green

10. GRRN – October 2009 10 Kendall Christiansen Principal