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It’s all about Diversion

It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

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Page 1: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

It’s all about Diversion

Page 2: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

Started in 1987

Page 3: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

Recycling rate has flattened

0%

5%

10%

15%

20%

25%

30%

35%

1990 1992 1994 1996 1998 2000 2002 2004

Source: BioCycle April 2006

Page 4: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

“Cradle to Cradle” Product Design

SANITARY LANDFILL

SANITARY LANDFILL

RECYCLING FACILITY

RECYCLING FACILITY

MATERIALREDESIGN

MATERIALREDESIGN

RECYCLABLE BIODEGRADABLE

RECYCLED PRODUCTS

BURNABLE

WASTE TO ENERGY FACILITY

WASTE TO ENERGY FACILITY

ENERGY TOXIC RESIDUALS (ASH)

?

COMPOSTING FACILITY

COMPOSTING FACILITY

LAND APPLICATIONrecycling polymeric carbon back to

soil

METHANE

Page 5: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

• Designed to be arid tombs– “Self-Storage” facility

• W. Rathje, “Garbologist” found – Newspapers in good condition

after 40 years.

– 5 year old lettuce

– 15 year old hot dogs

Thoughts on Landfills

Diversion is Key

Page 6: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

What is Landfilled in the US

0 5,000 10,000 15,000 20,000 25,000

Alum Packaging

Steel Packaging

Wood Packaging

Glass Packaging

Plastics Packaging

Yard Trimmings

Paper Packaging

Paper (Non Dur.)

Food Scraps

Tons (000's)Source: EPA 2003 Data

Food Scraps 26.9 Million

Tons

Page 7: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

• ~50% of the food scraps come from commercial establishments.– Restaurants

– Fast Food Outlets

– Grocery Stores

– Colleges & Schools

– Large Hotels

– Food Warehouses

Waste Generation Overview (after recycling)

Source: Cascadia Consulting Group

Page 8: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

• Full Service– Generate 4,400 lbs waste/yr/employee

(after recycling)– 66% are food scraps– 5% “compostable paper”– 6% “plastics”

• Fast Food– 4,250 lbs. waste/yr/employee (after

recycling)– 52% food scraps– 12% “compostable paper”– 10% plastics

Restaurants

Source: Cascadia Consulting Group

Page 9: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

• “YUCK” Factor with Food Scraps– Messy & Wet

– Sometimes smelly

• Plastic Contamination– Plastic Collection Bags

– Cutlery & Containers

– Impossible to Separate

– Costs Composters $$

• Compostable plastics improve participation

Problems with Organics Collection

Page 10: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

Plastic Fragments #1 Problem for Composters

Page 11: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006
Page 12: It’s all about Diversion. Started in 1987 Recycling rate has flattened Source: BioCycle April 2006

• 3000 Leaf & Yard Waste Sites– 56% of yard trimmings

• 100-300 sites capable of handling food scraps– www.findacomposter.com

• Food scrap programs concentrated in SF-Seattle, Eastern Canadian Pr., colleges

Compost Infrastructure in North America