Using Waste Audits to Improve Recycling and Recovery Programs UC Davis Jenni Porter, Student Housing & Dining Services Sue Vang, Office of Sustainability
Outline About UC Davis • Retail Audits • Resident Dining Audits • Resident Hall Audits •
About UC Davis
About UC Davis • 11th among public research universities nationwide • Top 60 among research universities worldwide • World leader in veterinary medicine and agriculture • Sustainability leader
About UC Davis • Multiple points of contacts for waste • Self hauled • Solid Waste team • 4 drivers • 7 vehicles
Statewide Goals • AB 1826 – organic waste generators to collect/divert that waste by 2019 • SB 1383 • 50% reduction in organics disposal by 2020, 75% by 2025 • 20% edible food waste to be recovered by 2025
Systemwide Goals • UCOP Sustainable Practices Policy • policy.ucop.edu/doc/3100155/SustainablePractice • Zero Waste by 2020 (90% diversion) • Systemwide diversion rate: 76%
Campus Waste Stream
Retail Dining/Outdoor Commons Audit Who: OS Student Staff Member What: Audit of one complete set of outdoor waste bins When: Weekly Where: Memorial Union patio Why: To understand waste bin usage, test signage messaging and placement
Pre Audit Logistics • Contact Grounds staff • Contact Coffee House staff • Add liner inside compost container • Change signs, if needed • Train student on proper data collection, safety, and cleanup procedures
Compost Bin Messaging Influencer Focus Food Focus
Supplies • Audit Table • Scale • Datasheet • Colored bag liners • Gloves • Buckets • Waterproof Apron
Procedures • Bring waste to audit site. • Put on protective gear. • Weigh all bags (pre-sort) and record. • Empty and sort one stream into 3 buckets. • Record the sorted weights and empty the buckets into the corresponding bag liner. • Repeat for all three streams, then dispose of the sorted bags properly. • Clean up.
Data Collection • Label buckets and record weights ahead of time • Later audits separated out the organics stream (food waste vs paper vs compostable plastic)
Results Unsorted Waste (by signage type) 60% 50% 40% 30% 20% 10% 0% Food Focus Influencer Influencer with Focus Prompt Compost Landfill Recycle
Results Unsorted Waste Contamination (by bin type) 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% Compost Bin Landfill Bin Recycle Bin Compost Landfill Recycle
Results Sorted Waste (Average) 11% Recycle 3% Landfill 86% Compost
Lessons Learned • Compost bins are used and needed • Compost stream clean • More education to divert from landfill, but also recycling contamination • Noticeable impact of outside visitors/events • Landfill prompt • Duct tape • No impact?
RESIDENT DINING Waste Audits
Overview • Three Dining Commons (DC’s) • Continuous Dining • All-you-care-to-eat • 55,000 meals per week • 5900 Residents • Open to all residents, students, faculty & staff
Food Waste Reduction Best Practices • Tray-less dining • Smaller plates/bowls • Try-a-Taste & Just Ask • Food Recovery Network • Anaerobic Biodigester • Education
Audit Description Who: Zero Waste Team (student staff & Interns) What: Front of House waste audit When: Week 5 during fall, winter & spring quarters Where: All three DC’s Why: Measure food waste, test signs & education, gather feedback & data on food being served
Pre-audit Logistics • 2+ weeks before audit • Coordinate dates/times with Dining staff • Coordinate volunteers (4-6 ideal) • Submit supply request through catering
Supplies • PPE – non-slip shoes guards, gloves & aprons • Waivers for volunteers • Scale • 2 Waste bins* • 2 Cambro* containers with quart markings • 1 Strainer* • 2 Tables* (display & sorting) *quantities per sorting table, some DC’s require two sorting tables
Procedures • Safety talk • Set-up sorting station • Set-up education table (food display) • Record tare weights of empty bins • Designate 1 person to record weights & photograph, 1 person at the education/display table, 2 people per sorting table
Procedures Cont’d • Have guests sort their waste • Edible food waste • Non-edible food waste • Liquids • Napkin waste • Take full plates and display on table • Record weights when bins are full • Clean-up
Data Collection • Weights of each waste stream • Guest count for time period of audit • Calculate weight of waste stream per guest
Sharing Results • Guests (mostly residents) • Share via newsletter, bulletin boards, posters, social media • Interactive tabling • Dining Team
Lessons Learned • Guest count • Continuous dining vs. meal period • Noticeable impact of outside visitors • Feedback • i .e. Graffiti board, “Text & Tell”
Back of House Waste Audits • ZWT uses check list to score each DC • Visual spot check of bins and waste areas • Communicates results to all dining staff • Newsletter • Bulletin Boards • Quarterly Reports • In person staff training • Friendly competition between DC’s
RESIDENCE HALLS Waste Audits
Overview • Three Housing Areas (31 Res Halls) • 5900 Residents • Waste streams collected in Res Halls • Landfill • Mixed Recyclables • Compost • Other waste streams collected • Reusables • eWaste • HHW
Best Practices • Labels or Signage on all bins • Online waste diversion guide • Waste reduction & diversion education • Zero Waste Competition
Audit Description Who: Zero Waste Team (student staff & Interns) What: Perform a waste audit of the landfill, mixed recyclables and/or compost that has been collected over a 24hr period When: 1-2 per quarter Where: Selected Res Hall Why: Test signs & education, gather data on common items being sorted incorrectly
Pre-audit Logistics • 2+ weeks before audit • Select res hall & waste stream(s) to audit • Coordinate dates/times with: • Facility Maintenance staff • Custodial Staff • Solid Waste • Go over collection procedures with Custodial • Coordinate volunteers (4-6 ideal) • Submit work orders for supplies
Supplies • PPE – aprons/bodysuits, gloves, face mask, safety glasses • Shade tent if applicable • Waivers for volunteers • Plastic for ground and table protection • 3 large Brutes w/liners for sorting Landfill, Recyclables & Compost • 3 Smaller bins to sort Reusables, eWaste & HHW • Sings and tape to label bins • Scale • Tables for sorting • Handheld trash grabbers and tongs • Clipboard w/tracking sheet • Hand Sanitizer • Cleaning supplies – bucket, rags, cleaner, broom & dustpan
Procedures • Safety talk • Record tare weight of bins • Record which waste stream is being sorted • Designate 1 person to record weights & photograph, 3- 5 people to sort • Sort waste into categories: • Landfill • Mixed Recyclables • Compost • Reusables • eWaste • Household Hazardous Waste
Procedures Cont’d • Sorting tips: • Loose waste is sorted with handheld trash grabbers • Bags are emptied onto table and tongs are used for sorting • Note if there is a large quantity of a certain type of waste and any unusual items • Record weights when bins are full (but not too heavy to lift!) • Clean-up
Data Collection Potential diversion rate & percentage of contamination
Results • Residents • Share results via newsletter, social media • Interactive tabling • Custodial
Lessons Learned • More education needed to divert from landfill • Mixed recyclables & compost had mild contamination • Consolidated vs. Non-consolidated locations
Poster Pilot
Res Hall Spot Checks • Visual inspections of bins in common areas • Quick way to assess sorting behaviors
Thank you! Questions? Sue Vang Jenni Porter eusvang@ucdavis.edu jeporter@ucdavis.edu
Recommend
More recommend
