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Microsoft PowerPoint - Group 3a-ENSC 802- Food Waste Management

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Microsoft PowerPoint - Group 3a-ENSC 802- Food Waste Management Powered By Docstoc
					                                                    2/17/2010




         Food, Leaf and Yard Waste
                 ENSC 802
                       (Group 3)
                       (       )



                    Trish Van Huesen
                        Zelenika Zovko
                  Ivana Zelenika‐Zovko
                     Royah Khorsandi
                      Gina Tylerbest




           Yard Waste Categories
•   Leaves
•   Shrub clippings
    Shrub clippings
•   Tree branches and trunks
•   Other?

• up to 100MT/yr Diverted to Napanee
  Not composted on campus due to competition for 
• N t       t d             d t       titi f
  space (Campus Plan 2002)




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                                                              2/17/2010




             Contacts at Queen’s
• Physical Plant Services
     Engineering department ‐ records and diagrams
   – Engineering department records and diagrams
   – Operations ‐ Grounds Teams

• Campus Planning Department
   – Landscape Architecture ‐ Designers and Planners

   – Gaps in knowledge can be filled by interviewing these 
     sources‐




         LCA Data and Resources
Currently measured in MT/year, costs of pest control 
  and watering as well as labour cost can be decreased 
  and watering as well as labour cost can be decreased
  with student education and involvement in onsite 
  composting.

• AASHE ‐ Association for the Advancement of 
  Sustainability in Higher Education

• STARS ‐ Sustainability Tracking Assessment Rating 
  System




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                                                                     2/17/2010




              ENSC 802‐ Food Waste Management 

LCA of Queen’s Food Waste 
Various Data on Queen’s Food Waste (waste from food 
  retail outlets, residences, other sources, trips made to 
  retail outlets residences other sources trips made to
  landfill/composting facility –transportation and others)
Contact key individuals
  Check out Ban Righ Hall and Leonard hall composting 
  units, other food retail outlets
Meetings and discussions
  Group meeting with Sodexo
  Discussion with Brown’s Fine foods (not enough info)




Obtain Queen’s Data on food waste generation and clean‐up 
  operations (compost, landfill, incineration)‐present data eg.

                                        Queen’s Food Waste

                      Landfill                            Landfill
                      Incineration                        Compost
                      Composting                          Burnt
                                                          Other



Norterra Organics – contact head office in Kingston
Capacity to divert 20,000 tons/yr of food, leaf and yard waste 
  from landfills
Queen’s University and Norterra Organics




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                                                                                       2/17/2010




‐Soul Foods (2007) – social action group
  focuses: food waste reduction, providing a resource for 
  shelters
    ( d                 l d        ’ ll l          ’     l      d ’
    (Student groups involved: Queen’s Hillel, Queen’s Muslim Student’s Association, 
      Students Helping Others Understand Tolerance, Students Against Indifference, 
      Queen’s Asian Focus, United Way, Arts and Science Undergraduate Society, 
      Women Studies Gender and Poverty class, AMS…)
2007 –Leonard Hall ‐‐‐‐2010 ?

‐ Opportunity for Queen’s Community June 30th, 2010             
   (fdfeedbk@post queensu ca)
   (fdfeedbk@post.queensu.ca)
 Brown’s and Sodexo contract termination 
(possibilities: Chartwell’s, Aramark, Dana Hospitality, Sodexo , 
   Brown’s ,….) How do other contractors manage food waste 
   differently…which is the better option, is there one?




                  Independent Facilities

•   G d Cl b
    Grad Club                            Part of Queen’s Organics
•   Farmer’s Market                      program ??

•   Tuck Shoppe
                                               Quantity of Waste ?
•   Common ground
•   Clark Hall Pub                        Contracts with waste
•   Alfie’s                               companies?

•   QP                                         How are Biodegradable
•   Chip truck                                 containers treated ?




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                                                          2/17/2010




                    Goals ?!
• What exist ? 
  Produce a full LCA of these outlets
• P d         f ll LCA f th     tl t
• Find out why West Campus is treated 
  differently.
  – West Campus  gave WSI 99.49 MT of waste 08/09.
  – (does not include cans, glass, plastic, mixed fibre
         li          )
    recycling streams).




            Sources / Contacts
• Grad Club Manager
  Llywen O b
• Ll     Osbourne– Q         ’ S t i bilit
                     Queen’s Sustainability 
  office
• Waste Services, Inc. (WSI)




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                                                        2/17/2010




                  food waste
•Main Campus Residence (meet with Yan Yu)
                             halls,
•Sodexo - covers dining halls retail and
catering services at Queen's:
•Leonard Hall, Ban Right Hall, Jean Royce, Sidewalk 
Cafe, Subway Cart, Mac‐Corry, Lazy Scholar, Stauffer 
Library Cafe, Botterel Hall, BioSci Tim Horton's, 
    d      ll f (            h hl       k)
Goodes Hall Cafe (meet with Phil Sparks) 

•Tea Room (meet with one of their managers) 




             Present situation 
 Queen’s 2005 campus waste audit ‐ organic food 
waste comprised 28% of Queen’s  solid waste stream
 Leonard Cafeteria generates 1.8 tonnes of organic 

waste per day
 15% of all food purchased by the Queen's 

Hospitality Services is local (Ontario) 
 2009 ‐ Queen's installed an industrial sized 

composters with capacity of 100 ‐300 kg
 Soul Food – student run group provides foods to 

soup kitchens
 2008 – “take what you want but eat what you take” 

pledge ‐ 1037 students 




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             Issues to consider
 Reduction of food miles
  Reduction of food waste
 Reduction of food waste

 Better composting/ food waste processing 

methods
 industrial composters vs vermi‐composting

 On site composting vs shipping to centralized 

composting facilities 
composting facilities
 Bottom up + top down incentives – the right 

attitude and leadership the key! 




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