policy2 bmps for commercial food waste diversion, lorenzo macaluso
DESCRIPTION
Presentation by Lorenzo Macaluso, CET/RecyclingWorks, on the best management practices to comply with the coming MA Commercial Organics Waste Ban.TRANSCRIPT
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Best Management Practices for Commercial Food Waste DiversionRECYCLINGWORKS IN MASSACHUSETTS
MASSRECYCLE R3 CONFERENCE: APRIL 8, 2014
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RecyclingWorks in Massachusetts
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BMP BackgroundBest Management Practices based on
◦ Two meetings with local health officials (Springfield, Worcester)
◦ Survey sent to over 100 public health professionals
◦ MassDEP meeting and participant review
BMPs Provide:◦ General consensus for acceptable handling, storage and hauling of food waste
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Food Diversion: 3 Primary Areas of Focus
Kitchen, Back of House
Hauler Collection Frequency
Storage
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Kitchen SeparationSOURCE SEPARATION OF FOOD WASTE STARTS IN KITCHENS AND DISH ROOMS.
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Back of the House: Collection Process
Food waste should be collected in dedicated receptacles
◦ Containers should be leak proof, covered when not in use, & clearly marked
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Back of the House: Collection Frequency
Collect food waste as often as necessary to keep the area sanitary and to prevent harboring odors, vermin and vectors.
A minimum of every shift change
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Hauler Collection Practices
Collection frequency based on ◦ Hauler routes
◦ Truck capabilities
◦ Collection container types
◦ Site specific generation rate
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Carts & Dumpsters
Hauler collection frequency ◦ Summer (April-September) – twice
per week
◦ Winter (October-March) – once per week
***High-odor generators (such as seafood restaurants) may need to have haulers collect more frequently
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CompactorsHauler collection frequency for compactors
◦ Summer (April-September) – once per week
◦ Winter (October-March) – once per week
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Outdoor Storage Practices
Containers should be closable, leak-free, water tight & lockable
All doors/hatches should be closed when not in immediate use
The storage area should be clearly marked, easily cleanable & if necessary enclosed by fencing
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Find all this information on our website:
http://www.recyclingworksma.com/local-health-department-guidance-for-commercial-food-waste-separation/
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RecyclingWorks in Massachusetts
Designed to help businesses and institutions reduce waste by recycling and composting
Comply with Waste Bans
Save money
Improve environmental performance
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RecyclingWorks in Massachusetts Services
Online Resources including a database of haulers & processors
Email & Phone Hotline
Technical Assistance
Events & Workshops
WasteWise Program Administration
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Technical Assistance
Hotline: (888) 254-5525Email: [email protected]
Technical assistance is offered to businesses & institutions with large quantities of recyclable or compostable materials.
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Technical Assistance
Approximately 24,299 tons total waste diverted annually through RW to-date
350 Hotline intakes in FY2014
>50 entities receiving TA in FY2014
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Upcoming Event:
Massachusetts Commercial Food Waste Vendor Fair: June 12, 2014
“Everything you need to divert food waste from your waste stream.”
Attendees will have a chance to connect with haulers, compostable product vendors, food donation and rescue organizations, and onsite organic waste reduction technologies. RecyclingWorks experts will be available for one-on-one Q&A sessions, and presentations on the commercial organics waste ban and BMPs will be offered throughout the day.
When: Thursday, June 12th, 2014
Where: Sheraton Framingham Hotel & Conference Center
Time: Doors will be open from 9:00am – 2:00pm
Any institution that generates food waste should attend – it’s free!
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RecyclingWorks in Massachusetts
Funded by MassDEP and delivered under contract by the Center for EcoTechnology.
Lorenzo Macaluso, MPHDirector, Green Business Services413-586-7350x248Lorenzo.Macaluso@cetonline.orgwww.cetonline.org