food & beverage sector group enterprising manukau sustainable management fund food &...
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Food & Beverage Sector GroupEnterprising Manukau
Sustainable Management Fund
Food & Beverage Sector Organic Waste
Project
Organic waste in NZ
Organic waste 28% of waste to landfill
About 40% of organic waste (or 208,000 tonnes per annum) is from commercial & industrial premises
Environmental Report Card (July 2009) - MfE
The NZ Waste Strategy The NZ Waste Strategy 2002:
“By December 2010, the diversion of commercial organic wastes from landfill to beneficial use will have exceeded 95 percent.”
Review of The NZ Waste Strategy, 2006:“There is only limited data on amount of commercial organic waste diverted from landfill, so a comprehensive assessment of commercial organic wastes diverted from landfill is not currently possible.”“A better understanding of diversion rates and flows for industrial organic waste is critical if improvements are to be made in organic diversion rates.”
Food & Beverage Sector Group The Food & Beverage Sector Group
Managed and facilitated by Enterprising Manukau (A Regional Economic Development Agency)
Includes 124 F&B manufacturers - representing 35% of F&B manufacturers in Auckland region
Generates 69% of F&B revenue for Auckland region Employs 52% of F&B labour force in the Auckland
region Generates $945 million in export revenue
Food & Beverage Sector Group Sector Group interested in alternative organic
waste disposal options to: Meet the objectives of The “NZ Waste Strategy”; Lower environmental impacts; Ensure sustainable business practices.
Project aims Interview F&B Sector businesses
Determine types and quantities of organic wastes generated and how these are disposed of
Interview organic waste processors Determine availability of disposal options for
organic (food) waste Facilitate linkages between the two groups
and
Investigate disposal of food waste from hospitality and institutional facilities Determine the potential for diversion of this organic
waste
F&B Sector Interviews 65 businesses surveyed
Combined annual turn over of $5.4 billion, representing 69% of the region’s food & beverage industry by revenue
Asked series of questions about their organic waste generation and disposal, and their attitudes towards waste
F&B Sector Survey Results Surveyed businesses
were generating approximately 4,000 tonnes of organic waste per month, or 48,000 tonnes per annum
Only 6% to landfill
Current disposal of organic waste
Landfill6%
237 T/mth
Sometimes landfill
5%201 T/mth
Other6%
220 T/mthRendering
2%94 T/mthSoil
amendment2%
98 T/mth
Compost6%
276 T/mth
Stock feed72%
2874 T/mth
Organic waste to landfill Half of surveyed businesses sending some organic
waste to landfill. Reasons included: Organic waste could not be kept separate from other
non-organic waste Organic waste required safe (certified) disposal Organic waste was packaged Organic waste contained contaminants
35% from one business – most other businesses sending small quantities
97% of waste “Sometimes landfilled” from one business: usually to feed stock – sometimes to landfill
Barriers and Opportunities Barriers to diverting organic waste
1. Lack of disposal options2. Resources required to implement a separate food
waste collection 3. Lack of information on alternatives
Assistance required to divert organic waste1. Assistance with linking up with potential solution
providers2. Information on alternative disposal methods 3. Financial support to find alternatives
88% of businesses have implemented waste minimisation practices
Organic waste processors Definition - businesses that accept organic waste
for the purpose of using it in a beneficial manner, including: Companies with on-site processing of organic waste Companies that act as organic waste brokers,
accepting various types of organic wastes and on-selling them, either directly or after some form of processing, to end users (such as farmers)
Survey results Aimed to identify companies able to process food
waste
Nine currently processing food waste in Auckland region (plus number of pig farmers), and two about to start
Variation in types of food waste accepted
Most willing to accept larger quantities
Economics vary greatly
Post-consumer food waste Interviews with:
A selection of hotels A selection of restaurants & cafes Supermarkets (through Foodstuffs and Progressive) Two airport caterers A hospital The Department of Corrections
All food waste landfilled (with some minor exceptions)
Willingness to find alternative, more sustainable disposal options
Summary Most organic waste generated by F&B Sector is
currently diverted from landfill
However, business desire for more information on, and assistance linking up with, organic waste processors
Number of food waste processors available – providing range of different types of processing
Currently very little processing of post-consumer food waste
Planned initiatives Forum to introduce F&B Sector to processors
Generation of database of organic waste processors for Enterprising Manukau (and other?) websites
Post-consumer food waste collection and processing pilot, being organised with Hotel Association
Thank you!