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Increasing nutritional quality and decreasing food waste by introducing sustainability


educational programs at Cal Poly San Luis Obispo

TOTAL FUNDING REQUESTED: $342,474.56

PROJECT DURATION: 5 years

PROJECT DIRECTOR: KARI D. PILOLLA, PHD, RD

RESEARCH CONDUCTED BY: RILEY PETERSON, AGUSTIN GARCIA, SAMANTHA


SANTOS AND MARTA TABATABAI

ORGANIZATION: CALIFORNIA POLYTECHNIC STATE UNIVERSITY


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A. Needs Statement
The United States of America is currently dealing with a health crisis; obesity, diabetes
and cardiovascular disease rates are rising significantly each year. Currently, 35% (American
Heart Association, 2014) of the American adult population is obese, 37.1% are prediabetic or
diabetic (CDC, 2014), and CVD is the number one cause of mortality (CDC, 2017). Research
supports that modifiable risk factors such as exercise and a healthy diet can significantly
decrease the risk of these chronic conditions (American Heart Association, 2015). Healthy
People 2020 aims to increase fruit and vegetable intake in the American diet. With the intention
of increasing nutritional quality, as well as fruit and vegetable intake on Cal Poly Campus, we
explored the effect of sustainability on these nutritional behaviors. Research has found that those
who participated in a supported agriculture program that provided locally sourced foods had an
increase in daily and weekly vegetable consumption. Not only did vegetable consumption
improve, but 60% of participants introduced new vegetables to their diet (Wilkins et al. 2392).
Due to the many benefits of sustainability in nutrition, we felt as if it was necessary to address
these gaps between the University and the student population.
There is a critical need to increase sustainable practices at Cal Polys campus dining and
develop a program that educates students on ways to be more sustainable. Through our research,
we found out that only 32% of students viewed themselves as very informed about
sustainability. While there is a lack of knowledge about sustainable practices among Cal Poly
students, there also is a problem with the number of students partaking in composting, managing
food waste, and choosing locally grown foods. Our survey concluded that only 31% of students
buy locally grown foods despite Cal Poly offering over 100 different local, organic, and
sustainable products. This indicates that there may be an issue with the level of awareness on the
benefits of purchasing locally. In addition, Cal Poly has made composting bins available in
certain spots on campus, mostly near some of the places that serve food on campus. However,
due to lack of composting bins throughout the rest of campus, students may not feel inclined to
participate in composting, and may have people conclude that the lack of campus support may be
indicative of the lack of importance; a clear gap we must bridge. Since only 1 in every 4 Cal Poly
students compost, it is necessary to include education on the importance of composting.
Furthermore, how and where we compost also requires consideration.
3

Cal Poly is currently working to be a zero-waste campus by 2020. While campus dining
is doing their part to reduce Cal Polys footprint, not all students are helping do so. Megan
Coates, Campus Dinings Registered Dietitian, informed us that an average of 600 lbs. of food
waste is generated everyday by students at Metro, a restaurant on campus. That means each
student that eats there has about lb of food waste. Megan also brought to our attention the
number of students she sees that take much more food than needed and end up throwing the extra
food away. There is a clear need to educate Cal Poly students on ways to limit food waste by
only taking the amount of food they plan to eat.

B. Goals and Objectives


After a thorough assessment of the needs of Cal Poly Campus and the student population,
it is obvious that we could be doing much better in increasing the sustainability measures on
campus. Cal Poly is currently a leader in the state of California on sustainability. However, by
addressing certain gaps within the measures already implemented on campus, we could create a
model by which universities across the nation may come to adopt. While our Campus Dining is
continuously implementing and improving upon current environmentally friendly practices, such
as composting, zero waste policies and local sourcing, it does appear that there is a gap between
campus measures and student education. Therefore, we propose a project which would aim at
increasing the sustainable practices of students on Cal Polys Campus. We will do this by
implementing a program that we hope will lead to increased student fruit and vegetable
consumption as a result of educating students on healthy, sustainable practices that benefit the
individual and the community.

Our objectives are as follows:


Create an educational program that will help Cal Poly achieve a 50% increase in
sustainability by 2025.
Create awareness about where the food is coming from and which foods are in season by
labeling locally sourced foods throughout campus dining.
Decrease food waste in campus dining by encouraging students to only take as much food
as they will consume.
4

Include educational components of the program dedicated to educate Cal Poly students
on the relationship between eating locally and nutritional quality.
Include educational components of the program which inform students on the
environmental benefits of composting and how they can participate in composting on
campus.
Increase the number of composting bins on Cal Poly campus by 70%.

C. Methods and Participants


This program will target primarily Cal Poly students, as well as some faculty, and guests
of Cal Poly Campus. From information we gather from our survey, as well as school statistics
available on Cal Poly SLOs school website, we have come to understand the demographics of
students, and the potential reach of our program. According to school data, the majority of the
student population is Caucasian, followed by Hispanic, Asian American, Multiracial, other and
last, African American. It also appears that the majority of students are male (though student
gender percentages are nearing 50/50 each year). While typically we would look at the
socioeconomic statuses of our population, we also have to take into consideration that our
program is being applied to students. As a result, our program is based off of consideration of
students time, financial situations, as well as their preferences according to generation.
In order to achieve our objectives which will increase the sustainability of Cal Poly
Campus, and the nutritional quality of its students, we are going to implement a program with
several components.

Creation of educational program includes:


- Sustainable eating workshops monthly and composing/gardening workshops monthly:
This program will offer evening workshops to students and faculty interested in learning
more about sustainable eating, composting and gardening. We will partner with local
farmers to supply locally grown produce to highlight during workshops, and recruit
gardening and composting aficionados to provide expertise.
- Decrease food waste talks in campus housing facilities: We will offer short presentations
on sustainable eating and food waste to help educate those who utilize Campus Dining
the most.
5

- Bimonthly meetings on sustainability efforts at Cal Poly: As Program Directors, we will


host meetings to discuss educational components of upcoming workshops and the overall
effectiveness of our program. These meetings will be open to whomever would like to
attend.
- Providing infographics/flyers/posters for Campus Dining to remind students to only take
consumable amounts of food: Our program will put together flyers and posters to be
displayed at campus dining with the goal of limiting food waste generated by students.
- Social media campaign: We will create a Facebook, Instagram, and Twitter account that
will provide students with information on the importance of composting, choosing local
foods, and limiting food waste. Our workshops and events will also be advertised on our
social media accounts. Our social media team will update the pages regularly.
- Labeling seasonal and locally sourced foods throughout Campus Dining: We plan to label
foods at Campus Dining which are considered local and/or seasonal so students can make
informed food choices. This will be similar to vegan/vegetarian/gluten free labels.
Evaluation
We will test our objectives by conducting several different evaluations within the
program. In order to address our measures to reduce plate waste and increase participation in
composting, we will be obtaining quantitative data on the amount of food waste from Campus
Dining, as well as the amount of compost material. We will also be administering detailed
surveys to Cal Poly Students through their Cal Poly Portal and following up with Campus Dining
officials.
Formative: The surveys administered to Cal Poly students and faculty during the CNA and the
information provided by the key informant, Megan Coates, helped us to establish a baseline of
the students knowledge of sustainability and how much food waste is currently being produced
from Cal Polys Campus Dining.
Process: We will gather data from Cal Polys registered dietitian at the end of every academic
quarter to see if there has been a decrease in food waste and increased composting participation.
We will also determine if there has been increased purchasing of the locally sourced products as
result of the products being labeled. We will evaluate if there has been increased attendance in
the bimonthly sustainability meetings and if there has been increased participation on the social
media sustainability pages by looking at each social media sites analytic data.
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Summative/Outcome: At the end of 2025 we will evaluate if we have met the 50%
sustainability goal by getting Cal Poly Campus Dinings sustainability data from the current
campus Registered Dietitian.
Impact: We will assess the education and participation in campus sustainability of the students
and faculty by comparing the data from the surveys administered during the CNA performed in
2017 with the data from the surveys administered at the conclusion of the program in 2025.
Partnerships
Our partnerships are as follows:
Cal Poly Campus Dining will support our efforts by allowing us to label locally sourced
foods, post flyers about food waste, and hold educational workshops about food waste.
Megan Coates, Cal Polys Registered Dietitian, will supply information that allows us to
evaluate our success. We will also use her to legitimize the program.
Local farmers and producers will provide us with information and description of seasonal
produce to create awareness among Cal Poly students.
Sustainability and Dissemination Plans
If funding is cut to the program, the salary of the social media staff, the educational
workshop staff, and the website developers will be reduced. We will ask for and rely on
additional student and community volunteers to carry out the goals of the program. We will ask
for donations from Cal Poly and SLO community so that the educational workshops, the labeling
of local foods in Campus Dining, and composting procedures could continue to run.
Additionally, travel to CHESC will be cut.
The results of the program will be shared to Cal Polys community through several
platforms. Posts and articles about the progress and results of the program will be shared on the
programs social media pages. If the program shows a great success, then perhaps it will be
featured on Mustang News or be directly emailed to students and faculty as newsletters. The
partnership with Cal Polys dietitian will legitimize the pairing of the program with Campus
dining and the quantitative data that she gathers will be available to students and faculty upon
request. If the program makes a great impact on the sustainability efforts at Cal Poly which
results in any awards given by the California Higher Sustainability Conference (CHESC), it will
be a direct reflection of the success of the program and the achievement will be featured on Cal
Polys website.
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Timeline of Activities
July 2017-December 2017: Development of curriculum, educational flyers/posters,
website, and social media pages
January 2018-June 2018: Promotion of program via social media, on campus
flyers/posters, emails to student faculty
June 2018-December 2020: Implement program
December 2020 - June 2021: Conduct evaluation and adjust before moving forward to
50% goal
July 2021- December 2022: Re-implement program with potential changes after
evaluation
July 2023-December 2023: Conduct evaluation midway through part 2 of program to
see if we are on track with 50% goal
January 2024 -December 2025: Re-implement program with potential changes after
evaluation
January 2026 - June 2026: Evaluate program and success
Year 1

DIRECT COSTS

A. Salaries and Wages


1. Senior Personnel
a. 4 Program Directors (PD) $76,800
2. Other Personnel
a. 3 Social Media Staff (SMS for [FB, IG, TWTR]) $48,960
b. 2 Educational Workshop Staff (EWS) $32,640
c. 2 Website Developers (WD) $32,640
B. Fringe Benefits
1. Health Insurance at 24% as per (Boyle, 2017) $45,849.60
C. Total Salaries, Wages, and Fringe Benefits $236,889.60
D. Equipment
1. 4 Laptops at Base Configuration $1,600
E. Materials and Supplies
1. 100 Compost Bins $4,500
F. Travel
1. Gas to CHESC conference (at UCSB ~200 miles RT) $20
2. Flight and hotel for one to AASHE conference and expo (at San Antonio, TX) $650
3. Compost to composting site (in Santa Maria ~40 mile OW, Wt. of food varies) See MarBorg below
G. All Other Direct Costs
1. Prints from Cal Poly Prints
a. Flyers/Handouts $100
b. Posters $50
c. Labels $50
2. Website based fees $100
3. MarBorg fees (company that picks up food scraps and delivers to Santa Maria [3X/wk] $33,600
4. 1 CHESC conference attendance $400
5. 1 AASHE conference attendance $475 (early bird)
H. Total Directs Costs (Items C to G) $278,434.60
INDIRECT COSTS (23% of direct costs as per [Boyle, 2017]) $64,039.96

Total Cost $342,474.56

In order to make more feasible, we would like to do a Cost Sharing with Cal Poly and use administration based fees (there isnt an existing
program but a policy should be put in place to have administration cover cost, instead of putting more weight on students) to help pay for the
program. It could be at 100%; i.e. every dollar received by grant, would be matched by administration funding, or as low as 50%, so for every $2
from a grant, we would get $1 from administration.

This program goes until 2025, and each year is likely to be the same, except for the laptops and composting bins, which will not need to be
purchased again; unless composting has increased and more bins are required. Program Directors will adjust budget accordingly to current
conditions. For example, we may get more involvement in composting and require getting more food scraps picked up by MarBorg, which would
increase our cost there. Budget will be adjusted monthly.
Year 1

DIRECT COSTS

A. Salaries and Wages


1. Senior Personnel
a. 4 Program Directors (PD): The whole CNA and Grant proposal started with us four
members, and we each will continue to see the project through. Paid $20/hr, and
working 20hr/wk, we get $19,200/year each and times 4 gives us that $76,800.
Responsibilities include, but not limited to: completing and meeting goals and
objectives in Grant; meeting with necessary people to get program initiated; grant
writing and other funding; connecting Campus Dining to surrounding community
farms; developing policies that allow Campus Dining to purchase fresh, local
produce (since we only purchase packaged products); develop policy to take money
from the top of Cal Poly (administration) to help fund this and other programs;
increasing the number of composting bins around campus; assessing, monitoring
and evaluating enacted interventions and decipher need for new or improved
interventions; designing all educational lessons as well as making necessary flyers,
handouts, posters and other educational materials; coordinate with other
personnel, et cetera
2. Other Personnel
a. 3 Social Media Staff (SMS for [FB, IG, TWTR]): Paid $17/hr at 20hr/wk yielding
$16,320 per worker yielding $48,960 for all three. Responsibilities include, but not
limited to: each SMS will be assigned to specific social media (either FB=facebook,
IG=Instagram or TWTR=twitter) and they will create pages and update regularly;
researching articles and information regarding sustainability, posting it to social
media and create awareness through the online world.
b. 2 Educational Workshop Staff (EWS): Paid $17/hr at 20hr/wk yielding $16,320 per
worker yielding $32,640 for both. Responsibilities include, but not limited to: assist
PDs in finding educational topics and creating lesson plans; assist with lessons
during sustainability bimonthly meetings, et cetera.
c. 2 Website Developers (WD): Paid $17/hr at 20hr/wk yielding $16,320 per worker
yielding $32,640 for both. Responsibilities include, but not limited to: creating a
website that encompasses sustainability at Cal Poly and compares to other schools
and business that are equal or better, gleaning to become the best; help create
awareness of sustainability through the website; linking us to other similar projects
around the world et cetera.
B. Fringe Benefits: Fringe Benefits are 24% of 4 PDs, 3 SMSs, 2 EWSs, and 2 WDs @ 0.24 x
[$76,800 + $48,960 + $16,320 +$16,320] for a total of $45,849.60.
C. Total Salaries, Wages and Fringe Benefits: Total Salaries, Wages and Fringe Benefits =
$236,889.60 [$191,040 (Total Salaries and Wages) + $45,849.60 (Total Fringe Benefits)].
D. Equipment
1. 4 laptops (HP) at Base Configuration (one each group [PDs, SMSs, EWSs and WDs to share
amongst personnel groups]. $400 per laptop x 4 = $1,600.
E. Materials and Supplies
1. 100 compost bins. The ones we found prices to did not look like existing ones on campus but
gave us a short ballpark cost. One bin is $45 x 100 we get $4500. The 100 should be more
than enough to spread around campus in all of the dining facilities as well as dorms.
F. Travel
1. Mileage to get to CHESC conference at UCSB utilizing Mapquest.com about 200 miles round
trip. Using the ($0.35/mile x 200 miles = $70, which is $50 more than mapquest, however,
we dont think it costs $70 in gas (maybe factoring wear and tear in vehicle); plus, we do
have some indirect cost money that could cover excess gas funding that is allocated in
budget.
2. Flight and hotel for one to AASHE conference and expo in San Antonio, TX was calculated
using Expedia.com
3. Compost to composting site in Santa Maria was also calculated using mapquest, however,
being that it will not be a car, rather a semi hauling all of the food scraps (over 600 pounds a
day!) the cost could not be calculating using this method so we used MarBorg fees which is
listed below.
G. All Other Direct costs
1. Prints from Cal Poly Prints. Instead of purchasing a printer, ink and paper, we decided to just
purchase as we go from campus resource.
a. Flyers/Handouts are used to advertise our sustainability bimonthly meetings as well
as the leave behinds for our meetings. At $0.60/color page, we can print 100 color
copies to advertise our meetings as well as means of education to spread around
campus equaling to $60. The remaining $40 can be used to print 400 black and
white pages to use as leave behinds to educate our bimonthly meeting participants
with the knowledge covered at each meeting as well as to be distributed to
interested parties when needed. Both the colors and black and white copies equal
out to $100.
b. Posters are used for education for the bimonthly meetings to depict the lesson so
everyone can see. They are also used for education in their various locations across
campus (dining facilities and dorms) to educate on food waste, composting and the
benefits of sustainability. For laminated copies of posters, it costs $2.00/square
foot, giving us 25 square feet of posters that we can make.
c. Labels are for the local food so that it is clear that they are local and sustainable; it
consists of a blue heart with a L&S within it to indicate that local and sustainability
is close to our hearts; the color blue because of the ocean, ideally there would be
some green in there too so it would be a heart-shaped earth, but we didnt know
how to do that on Publisher. It will either be put on the package of products or next
to the item on menus throughout campus to make it easy for people to make their
food choice local and sustainable. It costs $1.50 per page of adhesive labels so we
can print 33 of the sheets attached (which have 18 hearts/page) in appendices,
begetting 594 stickers to put on menus throughout campus, and hopefully adopted
by local business as well.
2. Website based fees: the $100 will be used to get our domain and pay for the upgrades to
make our website as efficient and effective as possible.
3. MarBorg fees: a company that picks up the food scraps and delivers it to composting site in
Santa Maria. For a 4-cubic yard load that is picked up 3 times/week it costs about $700,
multiplied by 4 weeks/month and then 12 months per year begets $33,600/year. An
expensive cost that may be cheaper and more sustainable if we were able to efficiently and
effectively compost food scraps; Cal Poly Compost only does manure
4. 1 CHESC conference attendance: within the next four years, each PD will rotate and attend
the conference to learn up-to-date information and bring back knowledge to better improve
our program. A ticket is about $400.
5. 1 AASHE conference and expo attendance: within the next four years, each PD will rotate
and attend the conference to learn up-to-date information and bring back knowledge to
better improve our program. A ticket is about $475 if we get the early bird price.
H. Total Direct Costs
Total Costs for C through G equals $278,434.60.

INDIRECT COSTS

Total Indirect Costs equals $64,039.96 (23% of total direct costs)

TOTAL COSTS

Total Direct and Indirect Costs equals $342,474.56 ($278,434.60 + $64,039.96).


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References:

American Heart Association (2014). Obesity Information. Retrieved from


http://www.heart.org/HEARTORG/HealthyLiving/WeightManagement/Obesity/Obesity-
Information_UCM_307908_Article.jsp#.WSYa2GX-rw8

American Heart Association (2015). Coronary Artery Disease: Coronary Heart Disease.
Retrieved from
http://www.heart.org/HEARTORG/HealthyLiving/WeightManagement/Obesity/Obesity-
Information_UCM_307908_Article.jsp#.WSYa2GX-rw8

Centers for Disease Control and Prevention (2014). 2014 National Diabetes Statistics Report.
Retrieved from https://www.cdc.gov/diabetes/data/statistics/2014statisticsreport.html

Centers for Disease Control and Prevention (2017). Deaths and Mortality. Retrieved from
https://www.cdc.gov/nchs/fastats/deaths.htm

City of Santa Barbara (2016, October). Commercial Food Scrap Composting. Retrieved from
http://www.santabarbaraca.gov/services/recycling/business/foodscrap.asp

Commercial Collection Services (2010). MarBorg. Retrieved from


http://www.marborg.com/commercialcollection.html

Got Compost (n.d.). Got Compost. Retrieved from http://gotcompost.com/


9

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YOUR TRIP TO:


UCSB

1 HR 44 MIN 95.9 MI
Est. fuel cost: $8.69

Trip time based on traffic conditions as of 9:49 PM on May 25, 2017. Current Traffic: Light

1. Start out going southeast on Grand Ave toward Deer Rd.

Then 0.56 miles 0.56 total miles

2. Merge onto US-101 S.


If you reach Abbott St you've gone a little too far.

Then 57.30 miles 57.86 total miles

3. Take the CA-154 exit, EXIT 146, toward Los Olivos/Cachuma Lake.

Then 0.24 miles 58.10 total miles

4. Turn left onto Chumash Hwy/CA-154.


If you reach US Highway 101 you've gone about 0.2 miles too far.

Then 8.60 miles 66.70 total miles

5. Enter next roundabout and take the 2nd exit onto CA-154.

Then 23.99 miles 90.69 total miles

6. Merge onto US-101 S.

Then 3.94 miles 94.62 total miles

7. Take the Castillo St exit, EXIT 97, toward Harbor.

Then 0.23 miles 94.85 total miles

8. Turn right onto Castillo St/CA-225. Continue to follow Castillo St.


If you reach US-101 S you've gone about 0.2 miles too far.

Then 0.39 miles 95.24 total miles

9. Turn left onto W Cabrillo Blvd.

Then 0.39 miles 95.63 total miles

10. Take the 1st right onto Stearns Wharf.


Stearns Wharf is just past Chapala St.

If you are on E Cabrillo Blvd and reach Helena Ave you've gone a little too far.

Then 0.27 miles 95.90 total miles

11. UCSB, 234 Stearns Wharf, Santa Barbara, CA, 234 STEARNS WHARF.

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YOUR TRIP TO:


745 W Betteravia Rd, Santa Maria, CA, 93455-1225

41 MIN 36.2 MI
Est. fuel cost: $3.28

Trip time based on traffic conditions as of 10:13 PM on May 25, 2017. Current Traffic: Moderate

1. Start out going southeast on Grand Ave toward Deer Rd.

Then 0.56 miles 0.56 total miles

2. Merge onto US-101 S.


If you reach Abbott St you've gone a little too far.

Then 33.87 miles 34.43 total miles

3. Take the Betteravia Rd exit, EXIT 169, toward Sisquoc.

Then 0.22 miles 34.65 total miles

4. Turn right onto E Betteravia Rd.


If you reach US-101 S you've gone about 0.1 miles too far.

Then 1.27 miles 35.93 total miles

5. Turn right onto S Thornburg St.


S Thornburg St is 0.2 miles past S Broadway.

If you reach S Depot St you've gone about 0.1 miles too far.

Then 0.21 miles 36.14 total miles

6. Take the 2nd left onto West St.


West St is just past Dal Porto Ln.

If you reach Carmen Ln you've gone a little too far.

Then 0.09 miles 36.23 total miles

7. 745 W Betteravia Rd, Santa Maria, CA 93455-1225, 745 W BETTERAVIA RD.


Your destination is at the end of West St.

Use of directions and maps is subject to our Terms of Use. We dont guarantee accuracy, route conditions or usability. You assume all risk of use.
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Maps & Oversized Originals 1.50
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MarBorg offers commercial collection services and equipment with cans, carts,
or bins. Cans are available in 32-gallons for backyard service. Carts are available
in 35, 65, and 95-gallon sizes. Bins are available in 1.5, 2, 3, and 4-cubic
yards.Roll-offs and compactors are available for large-volume trash producers.
We will customize your level of service, including your container sizes and
number of weekly pickups, to uniquely suite your companys needs. Service will
be provided 1-6 days per week, on a schedule that works for your business.
On your scheduled service day, please ensure that any enclosures are unlocked
and that full access is available for our drivers. In some cases, this means that you Our rates vary based on the
will need to push your bin out to an accessible location. Please call the office for jurisdiction and the level of
Quick Links
details regarding your specific location service requested. Contact us
with any questions through the
We also provide bar and lock mechanisms for our bins to prevent unauthorized
Question/Comment link
use of your container. Please request this feature when you order your bin (see
below, or click the "Rates"
sizes below)
button to view the rates in your
All containers are color-coded based on the type of material allowed in the bin. area.
Beige containers are for trash, green containers are for greenwaste, and blue
containers are for recycling. What can I put in each container? Clickhere to
learn more.
Businesses located in the City of Santa Barbara are also eligible to participate in
the new FoodscrapsRecyclingProgram. Please clickhere to visit Santa DumpsterGuidelines
Barbaras foodscraps website, call the City of Santa Barbara Environmental FoodscrapsRecycling
Services Division at(805)564-5631, or call MarBorg at(805)963-1852 for more Program
details.
AB341Recycling
Law
PurchaseIndoor
Recycling
Containers

2010 MarBorg
Site Map Site By WaltersGroup
Industries.
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