Adding Up the Steps to a Zero Waste Kitchen
- 1. Adding Up the Steps to a Zero Waste Kitchen
- 2. Today’s Objectives Define what zero waste means in today’s foodservice industry Discuss how to get started Explore challenges related to equipment and dealing with municipalities Explain the importance of setting goals and measuring outcomes in this process Answer your questions
- 3. Meet Our Panelists Sissy Burkhart Cleaning Operations Manager, Pittsburgh Pirates Chicago Christy Cook Sr. Manager, Sustainability Field Support Sodexo Andrew Shakman President & CEO LeanPath, Inc.
- 4. Zero Waste Webcast On Demand You may register for and view the full webcast here (it will be available on-demand until June 2015): www.fesmag.com/zerowaste
- 7. Defining Zero Waste Zero waste is an evolving thought Prevailing thought is that perfect is not possible, so get as close as you can That’s a very limited way of thinking To achieve zero waste divert as much of an operation’s waste as possible and turn the rest to its highest and best use. Follow the EPA waste hierarchy
- 8. What Zero Waste Means Operators’ Perspectives Zero should mean zero Manage waste holistically Use the EPA’s waste hierarchy as your guide Start with source reduction Your means can’t justify wasteful actions
- 9. Zero Waste: Getting Started Outline what you are doing and why Understand your local landscape Measure where you are and set goals Communicate: explain why you are doing something and getting the team to do what you want becomes easier Identify and eliminate waste blind spots
- 10. Zero Waste: Getting Started The Pirates’ Perspective • Take a holistic approach with the understanding it will evolve • Start by examining purchasing • Partner with vendors
- 11. Zero Waste: Getting Started Sodexo’s Perspective Understand the objective Research the resources available to you Explain what you are doing and its importance Set some goals and get started Commit to the process
- 12. How to Reduce Waste Make sure you have the necessary infrastructure Identify someone to champion the cause Start with simple steps and build from there It’s a shared responsibility, so get everyone involved
- 13. Examples of Waste Reduction Efforts The Pirates: Making Waste Walk the Plank! Starts with a commitment from the top Reusable items for employees Sorting center in the ballpark for composting and recycling Use a trash compactor for recyclables
- 14. Zeroing in on Management’s Support Process works best when it starts from the top down Identify key leaders in management to help carry the message and its importance at the highest levels Find other waste management champions Started with low-hanging fruit and blossomed from there
- 15. Zeroing in on Common Misperceptions Situational awareness is key Don’t forget the potential impact equipment such as pulpers and disposers can have This work does not end at the kitchen door Culture + philosophy + behavior + equipment = The Winning Equation!
- 16. Sissy’s Three Lessons Learned 1. It’s all about the people 2. Communication is key 3. Beware of greenwashing Lessons Learned
- 17. Overcoming Obstacles The ability to compost and recycle varies greatly by region Make sustainability part of your operation’s core beliefs Once everyone sees the impact, the partnership becomes stronger and you can do more.
- 18. Zeroing in on Infrastructure Learn about the local rules and regulations and resources available Composting can be complicated Understand when it’s appropriate to invest in specific solutions Involves a lot of trial and error Green Building Alliance, other organizations can be a good resource
- 19. Equipment and Zero Waste Kitchens Role disposers and pulpers can play in achieving zero waste Where do digesters and dehydrators and digesters fit in to the equation? Grind to energy? On the horizon: paying for other food waste? Protect staff by keeping work areas clean, providing appropriate tools and keeping them focused on the task at hand
- 20. Employee Involvement in Achieving Zero Waste Continuous training Communicate how their actions impact the planet Measuring and goal setting is important Consistent implementation of processes and use of equipment Review results and assess performance Have lots of conversations and people telling the story
- 21. Questions from the Audience
- 22. Closing Thoughts Know what you want to achieve This is new terrain, so be curious and learn It is a mistake not to measure. Broaden your horizons by engaging with suppliers, employees and anyone else you think of It’s a direction not a destination
- 23. Thanks to Our Sponsors
- 26. Future Webcast Ideas We are listening, too! Send your ideas for future webcasts to: Joe Carbonara joe@zoombagroup.com You may download the slides from the toolbar below. A link to the CEU quiz will be sent when the webcast archive goes live.
- 27. Thanks for Listening Visit Us Online at: www.fesmag.com and www.rddmag.com Follow Us on Twitter: @FESMagazine, @FES_Editor
Editor's Notes
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- #8: Joe: Andrew, let me start with you. We here lots of talk about zero waste kitchens. Tell us, in your own words, the definition of a zero waste kitchen. And is this even attainable? Andrew’s response to address: Yes, zero waste kitchens are attainable but few operators actually reach this level. We need to look at the notion of what a zero waste kitchen is as an evolving thought. Where are we at today and where are we going? Today: If an operator can divert 90% of their waste from a landfill, they are going to say they run a zero waste kitchen. The prevailing thought process tends to be: perfect will never be possible so let’s get as close as we can. So long as it is not going to landfill, let’s check the box. But that’s a limited understanding of what it should be. Look at your total waste volume and to be a zero waste kitchen, you should divert as much as you can and then turn the rest to its highest and best use. Diversion needs to tie into the EPA waste hierarchy. We need to be careful about greenwashing: don’t want to look back in a few years and be embarrassed Zero means zero, which is why this is more of a philosophy. It’s not just about diverting from landfill. You create a closed loop system that produces something that someone else values.
- #9: Christy’s response to include: A zero waste kitchen should mean zero. But zero does not mean zero. Most commonly accepted benchmark is 90 percent. Is a zero waste kitchen possible? Well, there will always be some waste. We prefer not to look at incineration and landfills. That’s a cheat. Better alternative to landfill but it’s not zero. Some might say compost is a cheat, to some degree. But there’s value in the product developed. You have to manage waste holistically. The EPA waste hierarchy is important because it provides a structure and helps you prioritize specific options. We think about the EPA food waste hierarchy and start with source reduction. By not having it delivered it takes one more thing off the table before it gets to the location. Your means can’t justify wasteful actions. Just because you are increasing the amount of composted materials, does not mean you are doing it right. Sissy adds: Achieving a zero waste kitchen is absolutely possible and it’s our goal. For us it means anything from the kitchen does not go into the landfill. It’s either recycled or composted.
- #10: Joe: OK, so we all agree achieving a zero waste kitchen is possible. But that’s a pretty lofty goal. How do you recommend operators begin this journey? Andrew’s response includes: What are you trying to achieve? Why are you doing this? Depending on your answers, will shape your approach. Understand your local landscape. Municipal regulations. What your haulers can handle and more. Measurement and goal setting: it’s huge. In terms of energy efficiency and water, we have been measuring it for years and marking our progress. Same for waste: if we don’t know what or how much we are wasting, how are we going to change? Measuring changes things. It’s on the scoreboard. It’s a different level of accountability. If you don’t have a metric, why are you going to move the needle? It’s also about problem solving. You now have actionable detail. If we get into a world where people pay us for our waste, we will measure it to know how much we should get in return. Communication is critical: explain the why and the what becomes easier. Eliminates inaccurate assumptions and also helps shape behavior. Eliminate waste blind spots to understand what’s happened.