1. Organics Processing at Penn State B IG T EN Environmental Stewardship Committee June 14, 2010 Nadine Davitt njh103@psu.edu Lisa Wandel lsw1@psu.edu Pennsylvania State University

2. How we managed waste reduction Training of staff to reduce waste Proper rotation of inventory Standardized recipes Sharing recipe costs/ food cost %’s with staff Style of service Self-serve vs. served Smaller plates and trays Food donations to charities after meals or semesters Trimming of meats and vegetables Follow portion control guides Utilization of leftovers Adding ‘chef specials’ to menu Pre-Organics Processing

3. 1996 a student asked what we did with food waste. That prompted a question to Al Matyasovsky, OPP and the rest is….. History (13 years worth!). Intro to Organics Processing OMPEC Organic Materials Processing and Education Center

4. College of Ag Sciences: Production Housing and Food Services: Food Waste Hospitality Services: Food Waste Office of Physical Plant: Collection Partners

5. Compost Production In the beginning: Known as “beg, borrow and steal” Low tech production practices Used existing resources and equipment Labor, collection truck, loader, screen Gravel composting pad Layered feedstocks

6. Compost Production Today Benefits of Batch Mixing: Improved odor, vector and leaching management ~12 week active phase Reduce turnings Generate heat faster Maintain heat longer Batch Mix: Blend on weight basis Reduce particle size Homogenous blend Form windrows with conveyor

7. Feedstocks Processed Compost: Food Residuals Leaves Pallets and clean wood Lab Animal Cage Waste Animal Manure Greenhouse debris Crop Residues Poultry processing residuals Butcher Waste Yields ~2,000 yd 3 compost /year Mulch: Brush Logs Wood Chips Yields ~4,500 yd 3 mulch /year

8. Funding Administration: Management, Education and Outreach Contributions by partners Operations: Production Costs Tipping Fees – food, leaf & yard, wood… Hauling provided by Physical Plant Central Services and paid with University general funds Sales – Finished compost and mulch Facilities: Infrastructure and Equipment Margin generated from operations, Finance and Business Environmental Stewardship allocation and grants

9. Components for Success Support: Environmental strategy of the University Employee Ownership Collaboration between departments Existing resources: staff & equipment Existing expertise: academic units: compost production auxiliary services: diversion, waste, handling, utilization Fulfill Needs: Reduce wastes going to the landfill Create compost and mulch for use in operations Teaching/research and outreach mission of Penn State

10. Material Handling in the Dining Commons Employee trimming vegetables Used napkins and employee drink cups Dock pick-up

11. Penn State OMPEC 8 Week Pilot: Food Diversion 1 Dining Commons

12. Penn State OMPEC Semester Collection 4 Dining Commons Campus Leaves DEP Permit- by-Rule 8 Week Pilot: Food Diversion 1 Dining Commons

13. Penn State OMPEC Semester Collection 4 Dining Commons Campus Leaves DEP Permit- by-Rule Year-round Collection 7 Dining Commons & 2 Hotels 8 Week Pilot: Food Diversion 1 Dining Commons

14. Penn State OMPEC Semester Collection 4 Dining Commons Campus Leaves DEP Permit- by-Rule Year-round Collection 7 Dining Commons & 2 Hotels Post- Consumer Collection at Hotels 8 Week Pilot: Food Diversion 1 Dining Commons

15. Penn State OMPEC Semester Collection 4 Dining Commons Campus Leaves DEP Permit- by-Rule Year-round Collection 7 Dining Commons & 2 Hotels Post- Consumer Collection at Hotels Create a Business Plan 8 Week Pilot: Food Diversion 1 Dining Commons

16. Penn State OMPEC Semester Collection 4 Dining Commons Campus Leaves DEP Permit- by-Rule Year-round Collection 7 Dining Commons & 2 Hotels Post- Consumer Collection at Hotels Create a Business Plan Move Operations to 13 Acre Site Brush, Logs, Untreated/ Unpainted Wood, Pallets, Greenhouse Debris, Lab Animal Cage Waste 8 Week Pilot: Food Diversion 1 Dining Commons

17. Penn State OMPEC Semester Collection 4 Dining Commons Campus Leaves DEP Permit- by-Rule Year-round Collection 7 Dining Commons & 2 Hotels Post- Consumer Collection at Hotels Create a Business Plan Move Operations to 13 Acre Site Brush, Logs, Untreated/ Unpainted Wood, Pallets, Greenhouse Debris, Lab Animal Cage Waste Primary Mulch Supplier 8 Week Pilot: Food Diversion 1 Dining Commons

18. Penn State OMPEC Semester Collection 4 Dining Commons Campus Leaves DEP Permit- by-Rule Year-round Collection 7 Dining Commons & 2 Hotels Post- Consumer Collection at Hotels Create a Business Plan Move Operations to 13 Acre Site Brush, Logs, Untreated/ Unpainted Wood, Pallets, Greenhouse Debris, Lab Animal Cage Waste Primary Mulch Supplier Biodegradable, Compostable Packaging & Cups in Dining Commons/ Hotels Butcher Waste DEP General Permit 8 Week Pilot: Food Diversion 1 Dining Commons

19. Penn State OMPEC Semester Collection 4 Dining Commons Campus Leaves DEP Permit- by-Rule Year-round Collection 7 Dining Commons & 2 Hotels Post- Consumer Collection at Hotels Create a Business Plan Move Operations to 13 Acre Site Brush, Logs, Untreated/ Unpainted Wood, Pallets, Greenhouse Debris, Lab Animal Cage Waste Primary Mulch Supplier Sales to Public Collection in Office Buildings 8 Week Pilot: Food Diversion 1 Dining Commons Biobased Packaging & Cups in Dining Commons/ Hotels Meat Lab Butcher Waste DEP General Permit

20. The Present Removal of wastes going to landfill 2009: 4,311 tons diverted to OMPEC » 57% of total tons recycled at University » 32% of total refuse collected Reduced Green House Gas Emissions Net reduction of 616 Metric Tons CO 2 Equivalent (mtCO 2 e) (736 mtCO 2 e GHG sink, 120 mtCO 2 e GHG emissions) Reduced use of garbage disposal machines Reduced electricity, water, noise Responsible management of residuals Reuse of materials to create a resource

21. 1997 – 2009 Landfill Diversion

22. Utilization Landscape: Ornamental beds Potted planters Turf topdressing Soil restoration Research: Soil conditioner Mulch Wetlands construction Building Projects: Manufactured soil

23. Challenges

24. The Future Fall 2010 Implementation of reusable G.E.T. container in all residential and retail operations Add next wave of conversion to paper/PLA Pulpers in the dishrooms Learning to manage more biodegradable containers Finding more carbon sources Manufacturing soil

25. Organics at Penn State Nadine Davitt Penn State University 204A Agricultural and Biological Engineering University Park, PA 16802 814-865-6606 njh103@psu.edu Lisa Wandel Penn State University 0111 Redifer Hall University Park, PA 16802 814-863-1255 lsw1@psu.edu