Perspectives on Minimizing

and ManagingFood Scraps

GRRN

Recycling and Zero Waste Conference

Devens, MassachusettsOctober 2009

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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

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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 2007NBC’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?

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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”

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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

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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

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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

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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

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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

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Kendall ChristiansenPrincipal