Title: Reducing Waste in Food Service
1Reducing Waste in Food Service
2Sustainable 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 content. - 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).
3How much do Americans throw away?
- Almost half the food in the United States goes to
waste. - Approximately 100 billion pounds of foodabout
3,000 pounds per secondis wasted in the United
States each year. - Less than 3 percent of food waste is recovered.
4Business 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.
5Reduce
6Reduce
- 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 doesnt have any associated waste
management costs - Waste reduction includes reducing both the amount
and toxicity of the trash created - Waste is too expensive, its cheaper to do the
right things. Paul Hawkin
7Why Reduce?
- Saves natural resources
- Reduces toxicity of waste
- Reduces costs
8Products that Reduce Usage
- Xpress Naps
- Dispenses one napkin at a time
- Reduces waste
- Reduces cost (approximately 25)
- Dispenser at no charge
- Environmental Evaluator tool available on
SodexhoNet - Corp. Citizenship gt Sustainability gt Resources gt
Implementation - Shows environmental impact for SCA products
9Products 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
10Products that Reduce Usage
- Health department-approved refillable condiment
dispensers vs. individual PCs - Beverage dispenser (juice, water, soda) vs.
bottles/cans - 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
11Products 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 Sodexhos 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)
12Tips 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 recycled - Avoid using single serve containers and products
- Select durable items rather than disposables
13Tips 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 messages
14Reuse
15 Reusable Products
16Reusable 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
17 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 http//www.helpstophunger.
org/
18 Tips for Reusing Products
- Repair equipment instead of purchasing new
equipment - Donate old or surplus computers and other
equipment - Reuse unsoiled cardboard boxes for storage and
transportation of non-perishables and equipment - Offer discounts to customers who bring refillable
mugs - Donate used publications to schools, hospitals,
nursing homes, libraries
19Source 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.
20Recycling
21 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.
22 Definitions
RECYCLING The re-processing of materials into new
products
- BIOCOMPOSTABLES
- Biodegradable and compostable food service and
packaging disposables - Made from readily renewable sources like
sugarcane fiber, corn and potato, - Take less energy to manufacture
- Not made from toxic or pollution causing sources
- Can be composted to reduce the amount of waste
generated
BIOPLASTICS A new generation of compostable
and biodegradable plastics which are made from
readily renewable resources such as corn,
soybeans, potato
COMPOSTABLE Organic material that can be
biologically decomposed under aerobic conditions.
BAGASSE Sugar cane fiber pulp left after the
Juice is extracted from the sugar cane stalk
BIODEGRADABLE Material that, left to itself,
will be decomposed by natural processes
PLA PolyLactic Acid a product made from
cornstarch with a look and feel of petroleum
based plastic
23Why 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
24Tips for Recycling
- Provide waste oils for rendering and fuel
conversion and food scraps for digestion to
recover energy - Participate in clients established composting
program
25Steps 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.
26Steps 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 everyones buy in to a good
program. - Training/ Education for
- Managers (e-learning and TTT)
- Staff (training education)
- Customers (Marketing/Education)
27How 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 utilized.
28How 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?
29A Balance for your Customers Needs
30Capture your Success!
- Be sure to capture, report and post any results
from your program. - 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.
31Sodexo Marks One Year of Recycled Paper Napkin
Program with Significant Environmental Impact
Announcement!
- 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.