Reducing Waste in Food Service by nur18009


									    Sustainable Waste Management

   Reduce the amount of waste you discard
     ●   Reduce the use of disposables (napkins, weight of disposables)
     ●   Avoid individuals packs and use bulk packaging

   Reuse containers and products
     ●   Select durable items including washables
     ●   Repurpose leftover food items
     ●   Repair what is broken or give it to someone who can repair it.

   Recycle as much as possible and buy products with recycled
     ●   Segregating items that can be recycled at your facility (paper, plastic, glass,
         metal, etc…)
     ●   Separate food waste and biodegradable products for composting (Note this is
         rarely available).

                                        page 2
    How much do Americans throw away?

   Almost half the food in the United
    States goes to waste.
   Approximately 100 billion pounds
    of food—about 3,000 pounds per
    second—is wasted in the United
    States each year.
   Less than 3 percent of food waste
    is recovered.

                                    page 3
    Business Case – Reducing
    Waste in Food Service
   Reduce energy and water usage
   Reduce use of virgin materials
   Reduce waste collection bills
   Community friendly (landfills, air and water pollution)
   Cost effective
   Increased use of renewable resources
   Source reduction, including reuse, can help avoid the
    costs of recycling, municipal composting, landfilling,
    and combustion.
   Source reduction also conserves resources and
    reduces pollution, including greenhouse gases that
    contribute to global warming.
                            page 4

        Waste prevention, or "source reduction," means
         consuming and throwing away less.
        Waste reduction is the preferred approach to waste
         management because waste that never gets
         created doesn’t have any associated waste
         management costs
        Waste reduction includes reducing both the
         amount and toxicity of the trash created
        ―Waste is too expensive, it’s cheaper to do the
         right things.‖ Paul Hawkin

                            page 6
Why Reduce?

        Saves natural resources
        Reduces toxicity of waste
        Reduces costs

                            page 7
            Products that Reduce Usage

   Xpress Naps
     ●   Dispenses one napkin at a time
     ●   Reduces waste
     ●   Reduces cost (approximately
     ●   Dispenser at no charge

   Environmental Evaluator tool
    available on SodexhoNet
     ●   Corp. Citizenship > Sustainability
         > Resources > Implementation
     ●   Shows environmental impact for
         SCA products

                                          page 8
    Products that Reduce Usage

   Consider reducing weight of disposables
     ● Switching from heavyweight to medium or lightweight (with
        client approval) reduces amount of plastic used and amount
        of space in landfill

                            page 9
    Products that Reduce Usage

   Health department-approved refillable condiment
    dispensers vs. individual PCs
   Beverage dispenser (juice, water, soda) vs.
   Reusable hats for kitchen employees vs.
    disposable paper hats
   Health department-approved dispenser for plastic
    straws vs. individually wrapped
   Consider using paper wrapper instead of clamshell
    or paper plate

                       page 10
Products that Reduce Usage

   Since 1977, the weight of 2-liter plastic soft drink bottles has
    been reduced from 68 grams each to 51 grams. That means that
    250 million pounds of plastic per year has been kept out of the
    waste stream.
   Many of Sodexho’s vendors are working to reduce the amount
    of plastic and reduce the total resin imprint
     ●   For example, there is an initiative by one manufacturer that
         reduces the total amount of resin in a .5L water bottle from 14.75g
         of resin to 12.2g of resin which will eliminate 245 million pounds of
         plastic each year. (Pepsi)
     ●   For example, there is an initiative by one manufacturer that
         reduces the amount of plastic in the bottle by 30% (nestle water –
         deer park)

                              page 11
Tips for Reducing Usage

         Track and collect data on the types and amounts of
          each kind of food scrap you are generating. Determine
          if some of your food waste can be reduced by ordering
          or producing less.
         Adjust inventory levels on perishables to reduce waste
         Rotate perishable stock at every delivery using FIFO
          method to minimize waste due to spoilage
         Buy less and use less
         Make wise package selections--precycle--purchase
          products in materials/packaging that can be readily
         Avoid using single serve containers and products
         Select durable items rather than disposables
                              page 12
Tips for Reducing Usage

         Purchase pre-cut fruit and vegetables vs. bulk product (can
          be purchased at those times of year when pre-cut cost is
          equal to (or less than) the cost of bulk product (i.e., lettuce)
         Purchase from our manufacturing partners who are working
          on re-designing of products to reduce resin footprint
         Use concentrates rather than diluted products. This
          produces less waste for disposal and buying in bulk gives
          the best ―product to packaging‖ ratio, both of which have a
          significant impact on the environment.
         Consider whether it is necessary to print out e-mail

                                  page 13
Reusable Products

                    page 15
Reusable Products

         Washable china and flatware
         Reusable hats for kitchen employees vs.
          disposable paper hats
         Sodexho reusable mugs
         Cleaning cloths vs. paper equivalent
         Concentrated chemical products dispensed in
          reusable spray bottles vs. ready to use products
         Plastic or glass (washable) containers or jars to
          store food vs. paper (disposable) containers

                             page 16
Tips for Reusing Food

      Reuse leftover food for use in another menu item--
       for example, beef into chili, chicken into chicken
       salad, veggies into soup, bread into croutons
      Donate extra food to food banks, soup kitchens,
       and shelters
      Determine if any local farms or zoos can use food
       scraps to convert to animal feed
      STOP Hunger Foundation:

                          page 17
Tips for Reusing Products

      Repair equipment instead of purchasing new
      Donate old or surplus computers and other
      Reuse unsoiled cardboard boxes for storage and
       transportation of non-perishables and equipment
      Offer discounts to customers who bring refillable
      Donate used publications to schools, hospitals,
       nursing homes, libraries

                          page 18
Source Reduction and Reuse Facts

         More than 55 million tons of MSW were source reduced in the United
          States in 2000, the latest year for which these figures are available.
         Containers and packaging represented approximately 28 percent of
          the materials source reduced in 2000, in addition to nondurable goods
          (e.g., newspapers, clothing) at 17 percent, durable goods (e.g.,
          appliances, furniture, tires) at 10 percent, and other MSW (e.g., yard
          trimmings, food scraps) at 45 percent.
         There are more than 6,000 reuse centers around the country, ranging
          from specialized programs for building materials or unneeded
          materials in schools to local programs such as Goodwill and the
          Salvation Army, according to the Reuse Development Organization.
         Between two and five percent of the waste stream is potentially
          reusable according to local studies in Berkeley, California, and
          Leverett, Massachusetts.

                                     page 19
      Life of a Recycled Product

The process of turning virgin
wood pulp into product usable
within the paper and fiber
industry requires great
amounts of energy and other
resources. Selecting recycled
fiber materials reduces the
strain on our environment by
utilizing the waste of other
industries. Diverting these
materials from the landfills or
incinerators where they were
destined creates a chain of
reuse and sustainability.

                                  page 21

                                                                 The re-processing of materials into new products
 Biodegradable and            BIOPLASTICS
 compostable food
                               A new generation of                    COMPOSTABLE
 service and packaging
 disposables:                  compostable and                         Organic material that can be
                               biodegradable plastics                  biologically decomposed
• Made from readily            which are made from                     under aerobic conditions.
  renewable sources like       readily renewable
  sugarcane fiber, corn and    resources such as corn,
  potato,                      soybeans, potato
• Take less energy to                                                  BAGASSE
  manufacture                  BIODEGRADABLE                           Sugar cane fiber pulp left after the
• Not made from toxic or        Material that, left to itself,         Juice is extracted from the sugar
  pollution causing sources     will be decomposed by                  cane stalk
• Can be composted to           natural processes
  reduce the amount of
  waste generated
                                                 PolyLactic Acid; a product made from cornstarch with
                                                 a look and feel of petroleum based plastic
                                                     page 22
Why recycle?

         Reduces costs
         Creates jobs
           ●   The plastic recycling industry provides jobs for more than 52,000
               American workers. More than 56,000 recycling and reuse enterprises
               employ 1.1 million workers nationwide
         Reduces waste
           ●   Preserves landfill space
         Good for the environment
           ●   Reduces air and water pollution
         Saves energy
           ●   Manufacturing with recycled aluminum cans uses 95% less energy.
               Recycling a single aluminum can saves enough energy to power a
               TV for 3 hours

                                      page 23
Tips for Recycling

          Provide waste oils for rendering and fuel
           conversion; and food scraps for digestion to
           recover energy
          Participate in client’s established composting

                              page 24
Steps to an effective program

        Be Proactive on Waste Prevention
          ● Reduce: Looking at materials in the waste stream can help
              you identify materials you could proactively illuminate.
              Examples like requesting less packaging or use reusable
              containers can reduce materials at the source.
          ●   Reuse: Refurbishing, washing or repairing items can also
              improve a products life span. Other item such as envelopes
              and file folders are easily reused internally in the office.
          ●   Recycle/Donate: Some office equipment and supplies can also
              be donated as several charities and non-profit organizations
              are often in need of these items.

                                 page 25
Steps to an effective program

        Get Everyone Involved
          ● Make sure staff and patrons are aware of your commitment
              and plans for this program. A successful plan has allot to do
              with the awareness of the program. Signs, labeling and
              measurements help get everyone’s buy in to a good program.
          ●   Training/ Education for
                 - Managers (e-learning and TTT)
                 - Staff (training & education)
                 - Customers (Marketing/Education)

                                  page 26
How to set up a program

        Recycle bins need to be as conveniently located as
         possible. This means that any area where the
         recycle material is generated or discarded needs to
         have a container near by.
        Containers should be clearly differentiated from
         regular trash, easily identifying what material goes
         into them.
        Consistent sizes can help reduce can liners and
         costs. Wrong sized liners can result in hundreds of
         pounds of can liner material as bags are not fully

                            page 27
How to set up a program

        Selecting Containers: Consideration to:
          ● appearance
          ● separation
          ● traffic
          ● frequency
          ● Washable
          ● Standardize
          ● storage/sorting or cleaning
          ● Color coding
          ● Stations or desk side?

                            page 28
                                A Balance for your Customer’s Needs
Features & Benefits

                      Utility                  Price                  Decorative
                                                page 29
Capture your Success!

       Be sure to capture, report and post any results from your
         ●   Measurement by weight example : recycle rate
               - Total recycled divided by (total discarded + recycled)

                         = Recycling Rate

         ●   % of different materials removed from the waste stream and any
             other measurements are always good to capture.
         ●   This reporting helps everyone get on board and the results can often
             help in assessments in other similar facilities.

                                   page 30
Sodexo Marks One Year of Recycled Paper Napkin
Program with Significant Environmental Impact

   March 31, 2008 — Proving that simple acts can have a big impact,
    Sodexo announced today that after only one year, its switch to recycled
    napkins in 1,300 foodservice operations nationwide has resulted in
    saving nearly ten million gallons of water, more than 23,000 trees, half a
    million gallons of oil and five and a half million kilowatts of energy. The
    company began using two types of recycled napkins last year as part of
    a commitment to leadership in sustainability and to providing
    environment-friendly practices.
   Energy was saved because less power is used to recycle paper
    products than to create them from virgin material – enough was saved
    through the napkin program to power 600 American homes for an entire
    year! In addition, more than half a million gallons of oil were saved – 38
    tanker trucks worth – and 41 tons of pollutants were kept out of the
    environment. Further, 4,131 cubic yards of paper were diverted from
    landfill space. This is enough to cover an entire football field with a two
    and a half feet deep stack of paper.

                                   page 31

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