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Reducing Waste in Food Service

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Separate food waste and biodegradable products for composting (Note this is rarely available) ... Recycle bins need to be as conveniently located as possible. ... – PowerPoint PPT presentation

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Title: Reducing Waste in Food Service


1
Reducing Waste in Food Service
2
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 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).

3
How 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.

4
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.

5
Reduce
6
Reduce
  • 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

7
Why Reduce?
  • Saves natural resources
  • Reduces toxicity of waste
  • Reduces costs

8
Products 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

9
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

10
Products 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

11
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 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)

12
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 recycled
  • Avoid using single serve containers and products
  • Select durable items rather than disposables

13
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 messages

14
Reuse
15
Reusable Products
16
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

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

19
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.

20
Recycling
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
23
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

24
Tips for Recycling
  • Provide waste oils for rendering and fuel
    conversion and food scraps for digestion to
    recover energy
  • Participate in clients established composting
    program

25
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.

26
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 everyones buy in to a good
    program.
  • Training/ Education for
  • Managers (e-learning and TTT)
  • Staff (training education)
  • Customers (Marketing/Education)

27
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 utilized.

28
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?

29
A Balance for your Customers Needs
30
Capture 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.

31
Sodexo 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.
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