Waste Reduction Methods

Alice
Araceli
Kimberly
Stephanie

Definition of Terms

Diversion = reducing waste through recycling, reusing or composting

Organics = fruits, vegetables, meats, plant matter, and paper products
Zero waste = avoid sending trash to landfills altogether (does not include
medical or hazardous waste)
Pre-consumer food scraps = any scraps from food preparation such as potato
peels, carrot tops, broccoli stems, etc.
RRRC = reduced, reused, recycled, composted
Composting = recycling of organics such as animal waste, bedding, green
waste and food waste into compost and mulch
Recycling = conversion of waste into basic materials so they can be made
back into new products

Local Strategies:The City of Davis

Goal: waste reduction of 75% diversion by 2020
Organics Program
Pros:
reduce waste
reduce greenhouse gases
cleaner streets

Cons:
may not have room for a third bin
costs extra for additional organics bins

Local Strategies: Sacramento

GRAS: Green Restaurants Alliance

Sacramento
Goal: Zero Food Waste
Help restaurants adopt green
procedures, like composting and
reusing
Diversion of 100 tons of material
to local farms

Biodigester
Anaerobic digester
Eats most food waste

Cleanworlds Sacramento Biodigester

Pros:
Recycles food
waste and turns it
into renewable,
natural gas
Consumes up to
100 tons of food
waste a day
nearly 40,000 tons
per year
Cons:
Expensive!

Food Policies: UC Sustainable Practice Policies

Sustainable Food Services:
A.

B.
C.

D.

Food Procurement: Each campus and Medical Center foodservice operation

shall strive to procure 20% sustainable food products by the year 2020, while
maintaining accessibility and affordability for all students and Medical Center
foodservice patrons.
Education: Each campus and Medical Center shall provide patrons with access to
educational materials that will help support their food choices.
Engage with External Stakeholders: Campus and Medical Center departments,
organizations, groups, and individuals shall engage in activities with their
surrounding communities that support common goals regarding sustainable food
systems.
Sustainable Operations: Campus and Medical Center foodservice operations
shall strive to earn third- party green business certifications for sustainable dining
operations.

Sustainable Foodservices
i.Locally Grown
ii. Locally Raised, Handled, and Distributed
iii. Fair Trade Certified
iv. Domestic Fair Trade Certified
v. Shade-Grown or Bird Friendly Coffee
vi. Rainforest Alliance Certified
vii. Food Alliance Certified
viii. USDA Organic
ix. AGA Grassfed
x. Grass-finished/100% Grassfed
xi. Certified Humane Raised & Handled
xii. American Humane Certified
xiii. Animal Welfare Approved
xiv. Global Animal Partnership
xv. Cage-free
xvi. Protected Harvest Certified
xvii. Marine Stewa rdship Council
xviii. Seafood Watch Guide Best Choices or Good Alternatives
xix. Farm/business is a cooperative or has profit sharing with all employees
xx. Farm/business social responsibility policy

UCLA: Food Waste Composting

UCLA collects 60 tons of food waste per month that is
composted at American Organics composting facility in
Victorville
Event Waste Diversion: Train volunteers to separate
waste properly

JazzReggae festival

Elimination of Polystyrene Packaging from Dining

Commons

Elimination of
Polystyrene Packaging
from Dining

Use Begasse, Sugar cane

material

How Does UC Berkeley Reduce Waste?

Food Day

Chews to Reuse

Berkeley Dining Commons Food Waste Reduction

Cal Dinings LeanPath Pre-Consumer

Waste Reduction System
Won Best Practice Award won from
Californias Higher Education
Sustainability Conference
LeanPath
employee identification, food item,
loss reason, container, service area,
scale number, site name

Pros:
- decrease food waste
- calculated answer
provides better
assessment
Cons:
- Increase energy
waste
- Broken machine

UC San Diego
2011-12: 66.4% Diversion rate

Waste Reduction Strategy:

-

Single Stream Recycling

- Pro:
-

More convenience
reduce waste
Higher diversion rate

Con:
- Increase sorting time
- Paper products get contaminated

UC San Diego
-

RecycleMania Competition
- 8 weeks competition against 600 colleges and universities to
see which campus recycles or reduces the most waste.

Help motivate students and staff to increase recycling

efforts

Generate attention and support for campus recycling

programs
2014: Rank #75

UCSF
-

Campus:
-

Free recycling and waste reduction

training for custodial staff

UCSF Medical Center:

-

Replacing disposable pillows with

reusable pillows
-

Each pillow can last up to 6

months rather than be thrown

out after each patients

hospital stay
Save up to $250,000 per year

UC Davis
At UC Davis waste is considered a resource, and the
complete life cycle of products including whether they
can be returned to the manufacturer, composted or
recycled is considered before their purchase. -UC
Davis

Goal: Zero waste by 2020

History: ASUCD 1975
Where are we now?

Aggie Surplus

What is being done?

UC Davis Waste Reduction & Recycling

On campus dining waste

2009-10 67% waste diversion
2013-14 23,300 tons of material RRRC
https://www.facebook.com/ucdaviswrr events
around campus about waste reduction

recycle/compost bins at zero waste event

UC Davis - Strategies

Aggie stadium
Aggieware/catering
Composting

Pros

reduce landfill
more money to be used for other expenses

Cons

Pulper- Segundo DC

expensive
machinery may breakdown

http://sustainability.ucdavis.edu/action/zero_waste/index.html