Title:عشق بیهوده مزایای مقاومت ناپذیر برنامه ریزی منطقه ای ضایعات غذایی

۲۰۱۱-۱۲-۰۲ ارائه دهندگان: جنیفر ایوانز-کاولی و آنجل آریو-رودریگز این وب‌کست فقط برای مشاهده در دسترس است، برای اعتبارات AICP CM قابل استفاده نیست. غذاهای محلی بسیار محبوب هستند، اما تکلیف این همه ضایعات غذایی چه می شود؟ بیاموزید که چگونه برنامه ریزان می توانند نقش فعالی در انحراف ضایعات غذایی داشته باشند. مسائل مربوط به چگونگی ارتباط ضایعات مواد غذایی با تغییرات آب و هوا، گرسنگی و کیفیت هوا را بررسی کنید. نحوه برنامه ریزی ساحل خلیج می سی سی پی برای انحراف زباله های غذایی با تمرکز بر پایداری و زیست پذیری را بررسی کنید. استراتژی‌هایی را بررسی کنید که فرصت‌هایی را برای مناطق پایدارتر، امن‌تر از مواد غذایی و قابل زندگی ارائه می‌دهند.

قسمتي از متن فيلم: Of today’s webinar at Utah I’ve an APA org backslash webcast archive and that will be up by Monday so thank you all for taking the time to join us and we’re very excited to have you as part of our webcast series today’s webcast called wasted love the irresistible benefits of

Regional food waste planning is hosted by myself and Jennifer Evans Cowley I’m a faculty member at ohio state university and by on hell arroyo Rodriguez who is a solid waste organics planner with the Ohio EPA and so we’re very excited to be able to talk to you some about regional food waste planning

But before we get started we wanted to go ahead and ask you a couple of questions to find out how familiar you are with what food waste planning is so the first question that we want to ask you is do you know what food waste planning is and so I’m going to let

Folks answer and say yes no I think I have some idea I have no idea what food waste planning is and so we’re going to see what you all think we’ll give folks a few seconds to respond okay I’m going to go ahead and close the poll in just

About two seconds okay so I’m going to share the results so what you see is that ten percent of you know what as food waste planning is so that’s great and fifty-eight percent of you say I think I have some idea twenty-two percent no 10-percent I have no idea and

Part of why on hell and I wanted to undertake this webcast is that we thought it’s an emerging area of planning that a lot of people don’t know a whole lot about so we thought it would be a great thing to help introduce the broader planner community to this topic

So we have one more poll question that we want to ask you and we want to how many of you are involved in food waste planning is part of your professional planning activities so we’ll give folks some seconds to respond yes no not sure if you’re involved in

This okay I’m going to close the poll in just about two seconds okay so eighty-nine percent of you said that you’re not involved in food waste planning for the nine percent of you that are involved in food waste planning we’d love to hear a little bit about

What you are doing related to food waste planning so if you want to type a very concise example into the questions box we would be happy to share those later in the webcast because we’d certainly like to learn from the experience of other planners across the country okay

So what we’re going to do at this point is we’re going to go ahead and move on and start the presentation itself I’m going to go ahead and hand things over to on hell who will be giving you an overview of what food waste planning is

How it relates to the types of planning that you may be engaged in and then we’ll turn it back over to me and I’ll give you a specific case study of how we’ve been working to implement regional food waste planning in their region all

Right so I’m going to turn it over to on hell on help I are you ready um let me feel my skin I’ll be ready in a second great thank you so while we’re waiting and we will see so Sullivan says that he writes about what various communities are doing in

Terms of managing their food ways that’s great to hear that about that and then brian says that they’re working with schools to prevent waste in our county and businesses and at homes perfect yeah so we’ve got some folks that are actively involved well thank you jennifer and thank everyone for joining

Today I’m just like Brian and the other planner mentioned my prefer that many of you are encountering an increasing third by companies community organizations residents for managing the food waste and differences awareness of sustainability and sustainability practices pretty much have brought this up to the forefront and so far he has

Been environmental planners who specialize in the solid waste management planning or environmental health practitioners your ones trying to figure out how to handle food waste but we are realizing that is not enough that food waste management requires more comprehensive planning in addition to Mara mental concerns will food waste

Have social and economic implications so my goal in the next few minutes is to make a case for the importance of planning on how to manage food waste in the food system and how this air for requires involvement of other areas of planning so what is the food system the

System is a sequence of activities tying together food production processing distribution access consumption waste and their associated regulatory institutions and activities and a sense of food waste is for society and as complex of the food system can be it is interesting that also recently there has

Been a lack of planning for food systems as part of the development of regions and urban areas the study of over 20 comprehensive plans published in 20 in two thousand found that comprehensive plans really address planning for food and in addition none of these plans were addressing planning for food waste

Management the authors of the study specifically search formation of composting which be expected to be popular food waste activity at community gardens at the least okay let me try to move to the next slide okay food systems planning has been more focused on the aspects of production equitable distribution and

The impact of access and food quality up a little while for the waste management planning is focus on a nub dresses the environmental effects of food waste as a component of the southern way straight but this is expected as in most states always planning is mandated for the

Purpose of ensuring the sadies photo waste but we footways planning what we are seeking is to integrate both approaches we’re planning for food considered D production and management of food waste throughout the system as a way to increase efficiency and also while working in collaboration with solid waste planning efforts to ensure

There ll be video of sustainable management practices for the food waste and the hope that is successful integration of this to planning effort should result in this waste and we should lead to improve environmental health and solid waste will be considered a resource that can increase food production instead of being

Considered the waist and so companies we have to start forming synergies among food waste generators and potential users so expect Lee what are we spoking when we talking about food with the US EPA this fine food waste of any food substance roller cook which is discarded or intended or required we discarded

Food waste are the organic grease view generated by the handling storage fail preparation cooking and serving of food so food ways may be generated as streaming prior to cooking or processing also could be just fine edible food that’s the one just over 18 or it might be food items that past

Desperation date and bilo are required to be discarded and this definition from your cpa identify steps de my produce the food waste exit the actual production step or farming and it’s not that is not important but far waste I usually kept at the farm and not sent to

Landfills so we can say that there is not a pressing need for solid waste planners to plan for way strength that practically is not there or not in significant amounts it’s already been handled now also US EPA further differentiate between pre-consumer and possible smooth food waste this is

Because the way that it is generated and collected has many implications on how can either be collected and this will affect the quality of the waste and buy quality i mean the level of contamination with non compostable which ultimately will determine how it could be handled and what can be done with it

Um I think that it helps to grab the complexity of the system if we are familiar with the difference of scales they could have and I like to think in terms of three scales one scale is a conventional system were foolish produce and proverbs in large scale the large

Areas are dedicated to few crops food is transported long distances to reach the consumer etc then we have a community and regional system which kind of exercise a smaller scale with a community and regional approach but wit consideration and or integration into the conventional system and more

Recently we hear a lot of people starting to talk about the local system consuming local foods and what we call the local worse certainly logo is a relative term and in might use something different to specific community or region or to a company or a regulatory agency but also Tristan have the same

Activities and process but the components of what can happen in each activity or process can vary so let the guys look a little closer at the components of a community food system and this diagram is very close to the diagrams in the planners guide to me

Nidhi and we cannot put 20 I just took the liberty to edit it for space but the information is the same I’m in terms of production we have a role for those conventional agriculture and for local farms community supported agriculture and community gardens are also included

So food is produced at a variety of scales although we might be able to grow a lot of clothes at a farm and an urban farm we might not be possible to grow livestock so conventional agriculture might have a role for that steel and again the skelter relative food

Processing and distribution using a similar situation we have conventional largest scale and also more local scale for regional skills and both are important here and for consumption we have your residents workers and visitors and I will say that this should include animals because all the food that is

Wrong is actually eventually you for life that seat and even for pet food so when we get to disposal we have compost in inverted culture which are very popular and effective method and also recycle this mainly refers to use in their getting material the food waste

For biogas recovery and also to get by make biofuels from strength cooking oil and left we have conventional disposal which is pretty much land filling it is important to other address of food waste prominently the food system because this prima generated every single step and process and according to US epa estimates

Fourteen percent of the commercial and residential waste ring its food waste and this percentage has been pretty much the same for the last six years a list and it is estimated that the United step faith about 1 billion billion dollars has spent each year on disposal of food

Scraps with food waste how am I study from Arizona excellent that’s forty to fifty percent of the food that is ready for harvest never gets eaten some of these food was never harvest son was lost during transport during processing and so much just bought but not even on

The same study estimates that a household goes away an average of four hundred and seventy pounds of food waste per year which translates to about six hundred dollars per household in another study but they used by USDA economic research service found that about four excavated that about 96 billion pounds

Of food or twenty percent of the edible food that is actually available for human consumption was lost at the retail ladle at the food service and at the consumer level were helpful and if even just five percent of those 96 million pounds will recover that quantity to see

Four million people for a day that is based on an average of three pounds of food per person per day so how do we manage food works couple years back US EPA and USDA polishes hierarchy all the preferred methods on options for managing food waste and start with a

Reduction such as buying the amount needed this is very special and useful for reference and for this industry and even removing trays from cafeterias so people serve themselves just what they can carry has proven to be a big way to incentivize reduction the next step is recovery of edible food for human

Consumption and this is mainly gone through location through donation but this can also include milk sharing among neighbors and next is using food for making animal feed next in the hierarchy single user which includes expression of oils for manufacturing of other products and also include anaerobic digestion with biogas recovery that’s really

Preferred renewable energy hey until but you speak up a little bit a few people are having a hard time hearing thank you when do this photo by Tom person which produces Campos that can be useful to soil and laugh is when filling and incineration without energy recovery and

The left preferable option is that better Jennifer yes thank you now in order to integrate the food with management into the food system you need to identify cremated first which activities of the food system are predominant in the area which may be generating the majority of the waste

Satan you need to know what can we do with the way to where do we take it what is the local infrastructure for managing the waist this is this means identifying the food banks with compasses facilities and other gestures etc and sir we need to know how we are going to get this

Food waste to this facility we need to know how many hauling companies service the area and if they will just hold food waste right so also we need to know the distances from the generator the food waste to the facility and seek this needs the economies of scale and

Certainly your food waste is important but right now there’s not a single state that has all the infrastructure needed to handle all the food ways that have been generated how does our landfills but so many clay places live in head Lance’s nor do they warm one and at this time it’s kind of

Noted chicken and yet same so we need facilities to handle it but the facilities want to ensure that it will get the food waste from the generators and this is one after where we planners can be very helpful promoting that synergy so you may want to start with

The most viable generator and we don’t first tell you that the majority of food waste is generated at the retail food service and consumer level but we must decide who within those categories are generating the largest amounts and who will be more likely to do it or will be

Easier to get started now want to use this map that you’re seeing in your screen as the matter what we have for Ohio I just want to show you this example which shows the coverage a strengthened distances around composting facilities that acceptable and this map shows the radio of parents smile and you

Can see what are the areas right cover at 50 miles which is another layer that we have most of this tape is for we went up to 50 miles because holders so the best seems to be the break the maximum distance with the transportation of the food which is no longer economic

Economically viable but still even if you have complete coverage your area at a 50-ml radio more facilities will be needed and liam is very important to consider the generation density and there are other considerations and we walk we must have in mind and here are a few examples who generates the food

Waste will determine what kind of food waste is produced and getting turns will determine how to best handle it and for example this food waste here is nori grocery store and those resources are not likely to mix with black star board which cannot be recycled but it is perfect for composting and another

Consideration is how these food waste can be collected and stored in a commercial building and the frequency of pick up from the holder so Nick food containers might be needed and these new types of containers would also require a whole new kind of truck for management certainly this rug looks

Very decent idea trailer trash Tom job also the amount generated will determine the management options send a picture here in the lower left corner we can see the inventiveness for the staff at the paley market in bountiful scenario where they composting these bring vessels in the back that they have a trick with

Their capacity when they compose right behind right during the loading area of the market and also an office building in a busy downtown like San Francisco might you have that much space or need for larger containers so they should become one of providing space for them we become sustain and space design issue

I think those for residential you know that we all play with residents keeping their all the bins outside or are we going to require them to give it in the garage and so will this garage have enough space for them to keep all these containers pressured of food waste

Recovery and diversion happens and we might have the proper regulatory framework for donations is for what easier says to the other son Good Samaritan food donation Act of 1996 which creates a uniform minimum level of protection from liability for donors and gleaners and but you may be aware that

Some states also have their own food donation Good Samaritan laws those mostly predates this act so it’s important to review them and make sure that there are not an unintended conflicts but also very important is that some of these state laws may provide protections for donors and gainers above and beyond that guarantees

By the federal statute another consideration is state and local health department regulations that applies to safety and food inspections which can be take with food prepared foods can be donated also we need to be aware what are the requirements for permitting for composting and anaerobic digestion facilities in the state and these

Facilities are typically regulated under solid waste regulations and so the waste regulations vary from state to state that application is from food items such as nonprofit fruits and vegetables is not unusual and then may be regulated the solid waste disposal but depending on the location actual location where

This is happening there may be requirements under the Clean Water Act and very important too we need to understand if there’s any differences in permitting of these activities between agricultural and non-agricultural locations a very important and really becoming a more prominent issue is how the current zoning ordinances

Accommodate the siting of the city no disabilities and how they allow composting and other similar methods at community gardens so it’s important to clarify to citizens that the difference between the sea to see sizing criteria and setbacks reformers need environmental permitting regulations and what are some news categories and design

Code standards measuring the processing food duration has proven to the trickiest data collection method for your candor I also reporting and tracking requirements vary though we still have some options to get visas estimates tracking recovery of food donations is probably the most accurate data those food banks tracks how much

Food is received and this makes sense this is an essential part of how they operate the daughters want to know how much was donated for tax reduction purposes and but first bank mainly act as distribution centers and are easily to locate these of their lengths of them

And they’re also likely to be part of giving them rika or second harvest which makes it all so easy to locate how are you need to be aware that donations through food rescue organizations such as when a restaurant or catering have a few trades and go to church group there are also

Subscription them Nov 8 might be recorded food receive any patience and soup kitchens might take more legwork to find but most of the food banks actually have at least eight of those and on the other hand some donors themselves keep track of donations so restaurant and grocer associations are good contacts

And something else them to be aware that not all food that is donated end up being distributed so food banks can provide information on their own food regeneration and as a recent meeting that we had here in Ohio the Columbus and people in food banks indicated a difference inside the fuse problem that

Takes a response that could be used for obtaining foods that they must buy such as needs and as of now been enough form of report publishing for generations like that so food waste diversion unvarying on the environmental side is most commonly track and the amount delivered at composing facilities and

More recently at annual register survival facilities so you need to be aware that accuracy of the measurements will depend if the facilities has a weight scale but if they’re doing Beach for estimates this also is very easy food waste is collected by self or coming go with other composers such as

Paper and cardboard especially the samples of the grocery stores but we might have ten pounds of waste coming in but actually two will be food waste however there’s not much of a way to differentiate that this information the incoming waste data should be available on an annual basis and should be easy to

See and increase on decline in the amount disposal and this second facilities are typically required by regulations subtracting common waste so that data should be available another way to measure progress is to check reduction of solid waste landfill and although these data is available yearly if you’re not broken down by type

Of wave from a yearly basis there might be might not be enough it’s noticeable difference but over a period of time you might be possible to make a correlation the national trend since 2008 have been a decline in Subway’s sentimental mostly we thought that the economy downturn was

A factor as people were buying less so generating less waste but another significant factor is a reduction in packaging by manufacturing has a ways to reduce production costs save this trend continues especially the reduction in packaging and increase recycling and we can expect in the future will be easier

To notice and effect for waste diversion with total waste generation I can think of any other pictures there are summarizes our newest craze importers of food which planning as well as usual so now i’m alex is back to Jennifer who will be scud the case study we will

Involved in the Mississippi Gulf Coast thank you everyone thanks Ron help alright so I’m going to be giving you a case study of what we’ve been working on together so on hell and I have been partnering on a project on the Mississippi Gulf Coast as part of the

Plan for opportunity the plan for opportunity is a head regional sustainability planning effort on the Mississippi Gulf Coast that has been funded by one of the head regional sustainability grants so I’m a professor here in city planning at Ohio State and I serve as a major partner supporting

The food water and housing elements of this plan for opportunity and I’ll just give you a brief introduction to the Mississippi Gulf Coast this region has three counties with a total population of about three hundred and seventy five thousand this region is the third largest gaming destination in the

Country behind Las Vegas and Atlantic city and combined with its beautiful white beaches is a significant regional tourism destination it’s a major employment center for shipbuilding military marine science and chemical processing and many of you know that Hurricane Katrina decimated the Mississippi Gulf Coast destroying more than 50,000 housing units six years ago

And through the recovery over that last six years has been significant but has resulted in significant changes in the development patterns and has resulted in significant changes in the economy and while these have served as challenges the region is resilient and is really passionate about making sure that they

Have a more sustainable future and so all of that led to a decision to focus on regional planning and this plan for opportunity now there are eight elements of the sustainability plan including everything from climate change resiliency to air water and food and so I’m going to be focusing on the food

Element specifically known as saber the coast and so myself on hell and then graduate students at Ohio State worked with a food system subcommittee on the Mississippi Gulf Coast to prepare this element of the plan and from our perspective a healthy region is one that embraces though that’s human and

Environmental health and so one component of Savior the coast is focused on food waste diversion and so I’m going to go into more detail about food waste planning and how we applied it in this particular situation so I had as part of these regional sustainability planning grants requires that you’d be thinking

About their hug livability principles and so we use those livability principles to think about how they relate to food so providing more transportation choice in this case it would include residents access to food but also transportation access to food waste diversion sites in promoting equitable and affordable housing this

Includes considering how accessible food sources are to affordable housing and the ability of our residents to gain access to that food enhancing economic competitiveness this meant examining how food waste diversion can support economic competitiveness and we kind of go on from there so we just wanted to

Thank and everything that we were doing how are we going to support the livability and sustainability of this region by focusing on food waste so what we did is we started in January through September of 2011 and focusing on understanding the challenges that we’re facing the Mississippi Gulf Coast food

System as well as giving careful consideration to potential solutions and all of the materials that we’ve developed as part of this plan for opportunity are available at Gulf Coast plan org and so if you’re interested you can go to Gulf Coast plan org for more information so we the region decided

That food was an appropriate starting point in the sustainability planning effort because it’s a non-negotiable need that impacts all of us and it was going to be the least controversial element of the plan it’s easy to get people talking about food in general so in order to undertake this work the

Subcommittee wanted to understand the food system as a whole and to understand the complicated system that feeds the Mississippi Gulf Coast so we did this comprehensive food system assessment which is an approximately hundred page long document that provides a strong factual basis to support decision making and recommendations so this poster just

Highlights some of the things that we were thinking about and I’ll focus a little bit on the food waste portions of that so part of what we wanted to study was not just the three coastal counties but the greater 100-mile foodshed that included the waters of the Gulf Coast

Where the cosi food comes from and the farms in the area north of the coast which might be recipients for these diverted food waste so food security is one important issue and that’s something that on he’ll hit on earlier so every month you hear what the region’s

Unemployment rate is and that figure is based on a survey of residents as part of the same survey people are asked about whether they did not have enough to eat or were worried that they would not have enough to eat and seventeen percent of Mississippi’s coastal households indicated that they had

Experienced hunger or worried about hunger and that’s about three percent higher than the national average so this in points to the importance of considering emergency food supplies and in that EPA food waste reduction pyramid that on hell showed earlier if focus is first on source reduction that includes everything from packaging to

The overproduction of food but the second part of that pyramid is diverting food to the hungry and EPA estimates that if just five percent of edible discarded foods were recovered an additional four million Americans could eat each day resulting in improved food security among the region’s residents

Now food waste generators in the food shed included food manufacturers institutions agriculture businesses and residential users for example shrimp processing alone generates more than 50 million pounds of organic waste on the Mississippi coast and when we started a food waste was minimally composted through a small a few small-scale

Initiatives but most of the food waste was being sent to landfills including the sea food waste and food waste from large institutional users now there are two waste facilities on the Mississippi coast that account for more than twenty percent of the total land application waste applied in Mississippi and at the

Time of this study really there was only one new initiative that was starting to look at food waste diversion and it was walmart so walmart had just started diverting its food waste about at the end of 2010 from its Mississippi Gulf Coast stores so this just small handful

Of facts points to a complicated set of problems that the food system subcommittee needed to address so the next step in the process was to be able to understand more the story behind the facts so what was driving food insecurity what was driving the waste going to landfills versus other types of

Methods so we wanted to understand these stories and so we interviewed a large number of stakeholders and to understand that we wound up talking to hundreds and hundreds of people we talked to more than 600 stakeholders across the region and what this allowed us to do was to

Help frame are our discussion so what we did is part of the assessment is that we looked at aqua culture and climate change and waste management and the whole number of Tucket topics and then we went to where food production and food processing and few distribution was actually happening and

Then talked these more than 600 stakeholders throughout the food system including everybody from producers to consumers to retailers and so on and as a result of that the subcommittee created a framework of four goals to strengthen the food economy to foster connections between stakeholders to support access to healthy food and to

Promote environmental health and food waste intersects with all four of these key goals so we interacted with more than 600 stakeholders across the food system and when we talk to these stakeholders we asked them about their role in the food system the barriers they’re facing and the opportunities for

The future and we heard stories that were moving inspiring and compelling and help to illustrate how committed the people of the Mississippi Gulf Coast are to the culture of food in their communities so I picked just a few stories as examples that mm and simplify these challenges facing the coast and

Illustrate the way that the food systems subcommittee imagined how to implement sustainability measures that could result in positive momentum forward on food waste reduction so to start to understand the needs of the coast most vulnerable population we had a focus group with homeless individuals and one homeless mother described the challenges

Of her $200 monthly budget to feed a family of more of four and so she said two hundred dollars just wasn’t enough especially when she doesn’t have anywhere to cook because they live on the streets and getting to the store is hard Walmart and the grocery stores are

Far away and she doesn’t have a way to get there she usually rides her bike three miles to get to the closest winn-dixie she’s tried to clip coupons but the stores won’t let you use coupons with your food stamps so typically she buys a loaf of bread and Bologna but

It’s so hot on the coast that it goes bad fast and won’t last more than a day she’d like to be able to buy fruits and vegetables at the nearby farmers market but they won’t accept her EBT card and on the nights that they have to sleep on

The streets they can’t store any food because the raccoons come and steal it away she said that if she could buy charcoal with her benefits she could use the grills in the parts to cook meats and vegetables and when she runs out of money she and her children go to the

Soup kitchen for breakfast and lunch while her husband tries to get day labor that means he can’t eat breakfast because he has to be out waiting for potential employers by 5am and if he gets work he misses lunch and the soup kitchens aren’t open for dinner so on

Some days he has to go without food so what the subcommittee tried to do was to take these stories and try to imagine 15 years in the future what solutions would help them in terms of increasing access to food so 15 years in the future a subcommittee imagine that this family is

No longer living in poverty and that they now get to volunteer at the community mission where we first met this family the mission now has a community kitchen with areas to store and prepare food and the soup kitchen next door now offers dinner service targeted at day laborers the local food

Pantries are now able to serve more individuals as a result of the Regional Food councils matchmaking service that allows local food businesses to post what food is available for pickup by food banks and pantries and the USDA changed the SNAP program to allow charcoal and other cooking fuels to be

Purchased with benefits to allow people to maximize their food purchases and prevent waste and Mississippi changed the administration of its benefits programs to allow them to be redeemed through farmers market managers with the expansion of access for the coast most vulnerable residents everyone would be able to savor the coast so Mississippi

Is one of the leading states in terms of a broiler production with poultry farms across the state chickens are also a major export with much of the white meat kept for domestic consumption while the dark meat is exported through the port of Pascagoula heading to Russia we

Wanted to talk to a poultry farmer and so we reached out to John Logan and while we expected to meet an ordinary chicken farmer what we discovered was an extraordinary example of sustainability Pratt and practice right there in the school shed so John Logan spent his career working in the business world

While he always dreamed of bringing back his family’s farm in Prentice which had been abandoned for 17 years once he retired he took up the challenge of putting the farm back into production John wanted a state-of-the-art raishin fitted with innovative technologies and sustainable business practices and what emerged is brenton

Farms a poultry producer for Tyson Brenton is a one-of-a-kind showpiece in poultry production John designed the buildings on the farm and with his infectious enthusiasm John took us around the property describing the remarkable features one highlights is brinson farms office and to get this light and airy trendy office feeling in

An urban setting rather than on a farm the office is made from wood from the trees on the farm maximizes the use of natural light and ventilation to reduce the amount of HVAC that’s required and the grounds on the farmer immaculate there was no odor at which one would

Expected a poultry farm and John was able to integrate site design principles that allowed him to actually improve the water quality in the neighbor neighboring stream in spite of the introduction of poultry production but the most interesting part of the farm is the bio digester which was patented

Seven years ago it processes all of the chicken manure from all of the chicken houses and produces enough energy to meet the on-site needs and sometimes produces a surplus that John cells back to the grid but the liquid and solid byproducts of the bio digester are incorporated into bernsen’s new 20 acre

Composting site john recently started receiving multiple truckloads of food waste from walmart each week and this continuous loop of production waste and energy has become too refined model maximizing efficiency and minimizing the environmental impacts of John’s poultry operation John has received international attention for his sustainable poultry system and he’s also

Assisted other poultry farms within the state reaching out to install similar technologies and john thinks that they’re probably a hundred poultry farms statewide that are operating a similar scale that kids integrate these sustainable technologies now one issue that John ran into was Mississippi’s composting regulations which classify

And operations such as a landfill to require extensive permitting and this has made it difficult for John to establish and expand the composting segment of his innovative business model and he’d like to see that Mississippi establish a regulatory framework that encourages innovative practices such as his

So when we think about 15 years in the future the subcommittee imagined that John Logan and Princeton farms was able to expand his composting operations thanks to streamlined compost permitting processes through the Mississippi Department of Environmental Quality and John had established a new composting slide site closer to the coast which

Receives food waste from major retailers and institutions in the area the food waste task force a part of the Regional Food Policy Council helps to identify food waste generators that can send their ways to John’s new compost site instead of the landfill ultimately resulting in less carbon emissions from

The region solid weight sites in addition his bio digester technology was adapted for the regional wastewater treatment facility which now produces energy from the treatment of the region sewage and food waste this expansion of renewable energy products projects has been made possible by a renewable energy investment strategy which is targeted

Producers and others in the food system to utilize more sustainable energy practices including solar power for aquaculture and offshore wind power integrated with mariculture projects John recently sold his farm to a like-minded poultry farmer we imagine 15 years in the future who plans to run the farm based on the same sustainability

Principles and while retired again John has still been active helping many poultry farmers over the last 15 years to install his patented bio digester on their farms allowing them to more sustainably handle their own poultry waste to JIT and to generate enough power on site to meet most of their

Needs as a result of John’s effort mississippi had claimed to have the most sustainably produced chickens in the country and raisin residents are able to savor the coasts fresh and sustainably produced poultry now currently in Mississippi they primarily export low value products while keeping high-value

Products on the state and so this is a great opportunity support local consumption but serves as a challenge for strengthening the food economy and most of the food producers and processors in the region have five or fewer employees so we wanted to talk to food processors including both

Large-scale food processors such as in seafood but also to small-scale food processors how we met the Henderson to own the lazy Magnolia brewery so Leslie and mark henderson at Christmas one year decided to try a home brewing kit their beer brewing started as a hobby but with the encouragement from friends and family

The couple decided to build their hobby into a business and in 2003 the lazy Magnolia opened is their brewery operation and killed Mississippi the brewing couple worked hard to create five selections of beer that have gained international recognition for their quality and they’re now distributing across Mississippi in 25 other states

Leslie and Mark are committed to using local ingredients in their beers such as sweet potatoes and grains and they’re also conscious of how they dispose of their byproducts spent grains are diverted to a local hog farmer spent yeast goes to a local cattle farmer and spent beer is used water fields and

Supplement waste treatment plants so Leslie and Mark would like to expand but they face barriers for example Mississippi’s law prohibits the sale and production of beer with an alcohol content exceeding six percent the Henderson see this is a missed opportunity with more flexible laws Mississippi could have more export of

High-value products and allow and encourage other market at breweries to enter the market however the biggest challenge for lazy Magnolia had been in a securing financing to expand their business they found that it was very difficult as a small business to find that local government agencies and economic development agencies would help

Them in their job production attempts because they were primarily focused on large-scale production so they saw that as a important consideration as they tried to grow so when looking forward to the future Leslie and marks lazy Magnolia brewery would have grown steadily over this 15 year period and is

Now an established and well-respected employer in the region producing signature bruise that reflect the culinary profile of the Mississippi coast and years ago thanks to the local food business funding initiative the lazy Magnolia was able to obtain a low-interest loan to help pay for the capital equipment needed to expand their

Brewery each year since they’ve been able to add employees and Mark was able to work with the matchmaking task force as part of the regional food council to identify potential partnerships to Cree innovative new products they’ve won several national awards for their blueberry infused beer sourced from the region’s blueberry farms the local

Blueberry growers who 15 years ago were diverting we’re having forty percent of the blueberries go to waste are now able to divert those blueberries to blueberry juicers who then provide the juice to lazy Magnolia the regional food Council has also advocated for state policy changes to allow the lazy Magnolia to

Produce a wider range of products and to provide in-house tastings to visitors their partnership with the Mississippi hospitality and Restaurant Association and the University of Mississippi southern foodways program allowed them to create a culinary tourism mapping initiative that identifies culinary destinations across the region resulting in a Mississippi coastal food way the

Brewery now offers daily tours and tastings making one of the most popular stops on the Mississippi coastal food way the growth of the brewery has met more diverted products going to the region’s Baker’s and to farmers and thanks to the lazy magnolias continued growth more and more visitors to the

Region are able to savor the coast through the taste of its beers we also wanted to learn from the region’s institutions and that’s how we met Doug Smith at Keesler Air Force Base doug has been charged with diverting fifty percent of Keeler’s waste this is the result of a federal mandate that all

Military bases achieve this goal in the next few years while keesler are already has a high rate of diversion of cardboard Doug saw a significant opportunity to increase diversion in other areas for example three dining halls on the base serving thousands of meals a day presented a substantial opportunity to improve recycling and

Diversion efforts doug has instituted biodegradable napkins and paper towels on the base and other biodegradable products such as plastics are being considered Doug worked with the dining halls to separate their food scraps but then he had the problem of where to send them it turns out that there wasn’t

Anywhere to send these waste products and he had to send the food scraps to the landfill Doug explained to us that if there was a food waste hauler that can be identified they could start diverting their waste immediately so back in March we held a food scraps stakeholder meeting to bring together

Different institutional consumers waste management agencies haulers and food banks to have a conversation about what the region might want to do and at this meeting Doug met with Adam from Nova Terra a startup business in Louisiana that was the contractor picking up Walmart’s food scraps on the coast and as a result of

Their meeting a month later the company began picking up food scraps from Keith ler it cost lower than what they were paying all ready to send this to the landfill the Keesler Air Force Base is now diverting 26 tons of food scraps a month and because of the new business

And this company is looking at opening a compost facility in Mississippi bringing new green jobs to the coast with the new food waste diversion from walmart and keesler more than 1,200 tons of waste will be composted this year instead of sent to the landfill and according to the US epa’s waste reduction model

Calculator this diversion results in carbon reduction equivalent taking over 200 cars off the road and we can expect more reduction to come as the Navy base has started to divert their food scraps as well as a result of the sustainability planning effort now when the food system subcommittee imagined 15

Years in the future they see a bright future at keesler they imagine that the food scraps stakeholder group ultimately comes the food waste task force of the Regional Food Council and that this task force continues to work to foster partnerships in the food waste sector maximizing diversion of food waste from

The region’s landfills doug has continued to work toward increasing waste diversion at keesler and surpassed the federal mandate to become the first military base to achieve zero waste recognition changes in federal regulations would allow the base to be able to donate its surplus edible food to the region’s food banks so that each

Evening the dining hall coordinator like many retailers in the area would be able to log into a surplus food matchmaking website to post an inventory of available surplus food which the region’s food banks and pantries could claim and pick up according to their needs used cooking oil would be diverted

To fuel that would power the vehicles on the base and visitors to the annual air show would be able to divert their waste through key slurs implementation of best practices for public events such as using postable utensils and plates this would allow the air show to become a showcase

For keesler sustainable practices and a fun educational forum as an anchor institution and leader in the region keesler would set the example for sustainable food waste practices demonstrating how these practices can be successfully adopted by other bases and institutions along the coast and keesler would set the path for military

Personnel across the region to savor the coast so this just highlights a few of the solutions that would promote healthier more sustainable region and the final set of recommendations titled savor the coast has been accepted by our Regional Executive Committee and they’re available on the website now i will say

That we generated just a tremendous amount of excitement around food waste immersion and i can happily report that we have significant implementation happening on this front so i’ll just share some of the things that have happened so over the summer we completed the series of recommendations and in

September they were accepted by the regional executive committee and so in this last quarter of the year we’ve actually seen very substantial progress forward so for example Dell bana wits decided to start a composting business the line heaven’s best compost God’s best food for plants is stenciled on the

Side of Dell bana Whitson’s delivery truck and it certainly conveys his philosophy that food production should be modeled after mother nature’s perfected methods heavens best compost history started in Iowa when mr. van de Witts ran a successful landscaping composting business for many years after Katrina Adele and his wife Betty decided

To spend the business offseason volunteering on the Gulf Coast for five years they sent the winter months on the coast for hearing food donations managing soup kitchens and teaching composting and gardening at schools and helping establish a few community gardens eventually they decided to retire and move to full time to the

Coast where they started a one acre garden where they grow a variety of produce that they sell at local farmers markets and it’s at the local farmers market that the plan for opportunity team met the banner widzisz and what started this conversation around the produce that they sell at the market turn to

Posting deli brought along all the compost facility equipment which was used occasionally to manage relatively small windrow of garden waste a few loads of horse bedding by connecting with other stakeholders and Mark Williams with the Mississippi Department of Environmental Quality heaven’s best compost became the second food waste

Composting pilot project in the state and gained access more composting feedstocks the facility is experimenting to find the right mix of composting including a shrimp processing waste restaurant food and hay from the county fairgrounds and so we’re really excited about the possibility of how much waste could potentially be processed from

These different sources and so at what his goal is to produce the first organic compost in the state and what we heard from the region’s organic farmers is that they don’t have a source for going to get a compost and they’re required to import it from out of state so this

Brand new business would be filling a market need reducing the transportation costs and other costs associated with compost and provide the region’s farmers with a reliable source of organic compost now zero waste solutions and Mark dining industries has been contracted by Keesler Air Force Base to help them increasing their diversion and

When they started on the base and the diversion rate was fourteen percent in 2010 by October of 2011 diversion had increased fifty six percent above the original forty percent waste diversion goal this is the result of the federal mandate that I had mentioned earlier but Doug is really motivated in keeping his

Employees melt well informed and capturing waste at the point of generation and while keesler already has achieved a high rate of diversion in a very short period of time Doug sees that their goal is to increase waste diversion to seventy-five percent by the end of 2012 and they want to do that

Through a variety of measures so they’re already diverting the food waste out of the dining halls but they see significant opportunities to do other things and so for example they are in conversations with some of the local food bank and charities to find a workaround that

Would allow them to donate the food and have those charities come and pick up the food from the site and be able to take them and so we’re getting close to getting getting there on that one as I mentioned the Naval Base has begun food waste diversion and so they are

Diverting eight tons a month from their facility and what they expect this to increase significantly because the Naval Base is also responsible for coordinating recycling at the NASA Stennis Space Center and they’re currently in talks with the Stennis Space Center expand about expanding to food waste diversion at that site and so

Gerry Davis the manager of the Naval Base said if we add several buildings at Stennis we can divert enough food scraps to provide the route intensity needed by an organic waste hauler and hopefully lower the transportation costs making the overall cost of composting these materials much lower and because of all

These new opportunities with these major institutions coming on board and the waste hauler is considering expanding the organics diversions options in Mississippi and so the hope is that ultimately by the end of the year that 1,300 tons of waste could be composted instead of sending them to a landfill

And so that would hopefully be equivalent to 240 cars off the road so we know we’ve gotten at least the equivalent of 200 but they’re hoping to get 240 by the end of the year that’s a very significant accomplishment when you think about the air quality benefits and

All the efforts we have to try to get cars off the road to get the equivalent benefit just through food waste diversion asst is very significant so the next step is to increase the Mississippi colt Gulf Coast edible food donation and diverting edible foods to the feed the region’s hungry is a real

Priority so one of the key issues was really about how do we access those healthy foods and when we had talked to different stakeholders they said you know they just weren’t aware that they could divert the food it had some liability concerns so there’s an education effort underway to help

Educate the region’s retailers and others about the Mississippi laws and their ability to actually donate those foods and the United Way has expressed a willingness to create a matchmaking website through their existing volunteer network to allow for retailers institutions and others to be able to match make those edible food

Donations the Mississippi Department of Environmental Quality has agreed to head up the food waste steak task force and they have already started meeting on a quarterly basis and they’re continuing to bring together new stakeholders we were able to get a five hundred thousand dollar donation of fruit and vegetable

Seeds which are now being distributed to households across the region to start their own community in backyard gardens and the hope of the food waste task force is that they’ll be able to institute a compost Mississippi program which will help educate folks at home about the efforts they can undertake to

Implement composting at home now one of the casinos on the coast got excited and is working to install a bio digester to process its food waste and is working with a local farmer to explore installing a hydroponic garden on the roof of their casino to support the

Restaurant now with the creation of the food scraps regional task force composting pilot projects revision of statewide composting regulations and the start of a new compost Mississippi program to education on commercial and residential composting we also believe that the Mississippi Gulf Coast will provide many examples and models on

Organic diversion that will be applicable to other regions so when we started on the Mississippi Gulf Coast we just weren’t sure if we would get any traction on the food waste diversion front and what we found was a true enthusiasm and commitment to increasing the sustainability of the coast so these

Examples show how everyone from the smallest to the bigger biggest consumer can be part of creating regional love around food waste diversion so we all have great memories revolving around food and if there’s something that the Mississippi Gulf Coast exemplifies is that food is love lots of sweat tears

And blood or shed by many people so we can have this love so if you can leave with just one message it’s don’t waste the love so that wraps up our presentation and we’re going to be ready for question this and if you’d like to post a

Question we’ll take those we do have one more polling question that we’d like to ask you so at the beginning most of you weren’t very familiar with food waste planning and what was involved so we’d like to know based on what you’ve heard today do you anticipate that you may be

Able to integrate food waste planning as part of your planning efforts in the future so we’ll give everybody a chance to vote okay I’m going to close the polls in about two seconds okay so what we see is that forty percent of you say yes you can imagine and integrating food waste

Planning as part of your planning effort which is great because when we ask you the first polling question only nine percent of you are involved in food waste diversion planning at this point so that’s great that so many of you may be able to do this in forty three

Percent of you are not sure but we’ve happy to talk to you more about this topic and so we’re going to go ahead and open it up for questions so I will pull out the questions and we’ll see what’s come in okay so Karen has asked about

The casinos and the diversion process so there are 12 casinos well 11 casinos that are open a twelfth that’s coming on the Mississippi Gulf Coast and so um it’s been a little bit difficult to get engaged with the casinos but we were able to engage with one of them and they

Actually have a committee that is focused on energy and sustainability initiatives that the casino could undertake that help could help them save money as well as help support the environment and so we talked to them about some of the possibilities and they had many ideas on their own and we’re

Actually very am excited about the possibilities and are having conversations with others in the region as part of this task force to identify what might be the possibility and so for them they see it as a marketing opportunity to share with their folks exciting things about about what’s going

On there and they also see it as an opportunity to reduce their costs and as well as an opportunity to support the environment so elizabeth is asking to what extent is food waste planning happening in Central Ohio so i will let on he’ll answer that question hello

Alice of it actually no hi oh we have been very lucky that I’ve been in the left three for years been very active three years ago in this state we only have three composite facilities that were accepting food scraps commercially so that means that anyone could you bring me over

There and we had three that were institutional mainly University at this time we have 22 there are accepting food scraps and seven institutional one also we have for anaerobic digesters that are affecting food waste as part of the display stuff to produce renewable energy and one of them is here in

Columbus then we are we’re seeing a lot a lot more a lot of interest initial challenge left transportation that has pretty much the topic or the challenge that everyone is facing nationwide um but there have been a couple emerging smaller companies that are dedicated to themselves to just hold organic and

Provide consulting for smaller restaurants and others generators to get them set up so we think that is what I’ve we know that is relevant in increasing great so Heather wants to know are there any model zoning regulations and that relate to food waste planning so how can we strike a

Balance between supporting land use and reducing food waste until I think you’ve done some work on this you want to respond to that one yes there are not a lot of model regulations for that that has been a challenge and when we recently the last two months we have an

Intern help working developing the model code for zoning that would include those community gardens but also will give guidance from have to allow composting in these gardens and the solar activity and we had to also review our state regulations for composting to relax some of the requirements that were not intended to allow

Smaller scale facilities without requiring permits and licenses because currently accumulated I do believe the one and that’s not what we intended now this is kind of live for everyone and right now the zoning issues are emerging and the the challenge is that solid waste regulations vary by state and the

New zoning regulations vary by jurisdiction so this will need to really disagree for modern language hopefully soon we will release we need to do a couple changes to ours our regulatory review of the compost regulations has been delayed for the other while we have an issue our modern language but

Hopefully that would be helpful and they would that would spur other ones to follow along and start to develop the model code for their state hey I’m great so one of the things that i’ll just add is that as part of this project one of the implementation outcomes is that

We’re working on developing some model legislation that we can provide to the local jurisdictions that would indicate the zoning that could be put in place so for example is part of our zoning evaluation in looking at the codes we found that one jurisdiction had explicitly enabled backyard composting

But they specifically banned food waste so it said that you could only use it for yard waste but it could not be used for food waste and so we saw that as really a missed opportunity that why would you ban food waste from a residential backyard composting

Operation so we’ve been looking at some of the zoning regulations that are already out there and looking at what are some common sense ways that we could think about this the major concern that we got from some of the zoning administrators is they wanted to support composting operations but they needed to

Understand where was the limit where you would draw the line between what is residential backyard composting versus what would be commercial scale hosting and how would you need to draw that line and think about managing that in an effective way okay so the next question is that Ephram Briony said

We’re facing big challenges with federal standards regarding schools and free reduced lunch meals we’re trying to eliminate milk dispenser we’re trying to introduce milk dispensers and eliminate the cardboard reducing the waste on milk and also standards are not for a choice in the meal kids are not eating all of

What’s taken so what are some opportunities potentially reduce food waste in in the schools so I think those are some great examples of trying to move to milk dispensers and encouraging Neal choice so that students take what they actually will eat on how do you have you heard about any efforts related

To schools on reducing waste there I’m here some of the Air Force and I mentioned a little bit they’re actually some stories that you can find gonna catch us university cafeterias and even life savings the portion also eliminating trays that way the students will only carry what they can actually

Eat most likely then left likely just to add my foots weight but that is a second year at the university level is pretty much assume serve themselves that doesn’t happen normally Adam elementary schools or middle schools but still kind of it what some to have gone and actually including three since I’ve

Gonna just milk planet then wash what for what kind of food items are less likely to be eaten and they just substitute it for something that is more people who prefer that that takes a little bit of planning from the chef that is possible one coming that I have

And is because i saw a solid recently and that is cool so the Davis they reduce the amount of waste the volume ways by changing from the milk from cartoons to the pouches and that certainly eliminated volume but I personally don’t use a blue strategy because those pouches there’s nothing

You can do it it there’s really not a way to recycle them I mean other than there’s some places that we use them to remake purses and things like that while the cardboard that are used for milk does collect coated cardboard that that could be included with all the other

Food waste and sent to a compulsion facility so if you have to wait those two things and usually other reconsideration is the most and you pay for weight disposal you’re mostly pain for my weight not by volume so it really reducing waste mine up the volume might

Not make as much of a difference on the amount of waste or on the cost so does one say it depends it depends what you have available in your area certainly the dispensers are less waste producing option ok the next question is from Jim he hears that a beer brewery waste is a

Terrific compost material does the lazy Magnolia brewery do so and if so do you know their experience yet another reason to drink craft brewed beer so we agree that you know if you’re going to indulge in beverages it’s good to know that they have a positive outcome that’s

Associated with them the lazy Magnolia has been very conscious that every waste product that they’ve identified a place for it to go so for example some of their product goes to a local bakery where they bake wonderful breads some of it goes to one type of farm another goes

To another type of farm and actually the waste water authority needs their waste water because of all of the materials in it actually helped eat the bacteria and mix with the other waste water that’s coming through so it’s actually positive so on till I can’t remember they have any waste product that is

Going to compost or is it all being converted for secondary use not of this not at the time we were there because they were not producing enough they were producing enough but the local farmers have a demand for it but certainly it is a great material for composting I wanted

Even now that they are expanding they will have any for that or there was to be at all need for usually that for cystic for animals there is a possibility okay so Kevin and notes that they’re solid waste district has a compost site they accept food from one

Prison but nowhere else so do we have any suggestions on how we could expand our operations and would you have to provide pick up a food waste seven days a week and so that’s an I’ll let on he’ll answer this a little further I’m sure he has some other insight but what

I would say is this was kind of the point of this food way stakeholders group is that we just started bringing some of the institutions and others together to see if there might be interest in diverting some of that food waste and what we found is that there

Were lots of interested parties so you could talk to hospitals you could talk to military bases particularly the military bases if you have any in your region because they’re required to do increased diversion and and other we talked we got the Restaurant Association involved help us network and find

Potential people that would be interested in having their food waste diverted in terms of the pickup if you’ve already got I don’t know how its structured exactly but it sounds like you’ve got somebody that’s going out to the prison to pick up this food waste for the hauler situation that is

Happening on the coast they just come in one day a week and stop at these different places or maybe it’s twice a week and so it’s not a seven-day-a-week operation it’s during the week during you know their regular pickup time that they go through to these different sites

One after another and collect all that food waste so I think there are a number of different ways that the operation can be structured and part of it would be scaling based on the local demand and also the capacity on Hell’s you have anything you want to add to that um

He about deaf activate and so far we I mean you will have to only do it daily if you were producing that much um but just because you have diverting the food waste and put it separately doesn’t necessarily mean that you’re going to have more increase pick up pick up to

The waist details and we have to think these waves will have been put anyway in another trash container and will have been picked up once a week is the same situation now you just put in it in a different container now rented there depends on the food waste you may have

Two different teams I mean this is a lot of vegetables you will have released a lot of water and that can certainly release a little bit of more others because when you have any other food in the other ways something else my absorb a loser so you reveal use the Prophet

Containers and you close them that seems to be working well also it will depend on the season of the year and if you who are the northern states of the southern state when it’s the winter you may be able to hold for two weeks it is too

Cold because the food and pretty much going to prove freeze and not gonna decompose but in the sub is certainly going to have more click on pickups so probably twice a week will be required on the other hand your regular solid waste your other ones you may reduce it

To once a month so you can increase cover one type of review significantly on the other way okay so let’s go ask what changes are needed in local food codes governing restaurants and institutions so on how do you have some thoughts on food codes um the main thing

That we have heard even whether what are the temperatures for example I mean there’s there’s a reason to have a whole day temperatures for the food is there is a safety issue but you should have for food coach have radically panting range when the food is just right there to the the

Limiter for the temperature that needs to be kept and I heard that sometimes the health department is goes in trig and say well we just read the tenth tempting range you cannot donate it you have to throw it away and that my system situation might be overkill but it’s a

Difficult situation you know to I do you know because some people might be fine affecting that or they want and at the other day no one wants to take the liability so my endo being thrown away okay great so the next question is one that we heard from some local officials

As well so how are concerns about smells and pests like raccoons or rats addressed so on how I’ll let you take that one up I love the question because the answer is you should be the same as it is right now we actually have in this

Is going on in Minnesota and we have a couple minutes apologies here in Ohio small smaller town where they allow residents to put their foot ways with a regular yard waste windows on craft backs and they haven’t had any problem with that of course you have you put

Your foot waves inside your waist and you close the back well enough the same material which acts as a ball for the biofilters and control some of the others and most of the full ways will be absolute and decompose with a yard waste um now when you are the commercial

Situation and if you’d only take in like a sea food processing especially with train doesn’t matter what you put it that is when I just smell so in order to address that you will have to use a probably different container and you’re going to have to probably change your

Pickup schedules it depends on the season but um in general other half not is not as bad as it will be what Eddie would regular trash great so the next question that we have is what type of state-level legislation could help the food waste problem maybe one that a not-for-profit advocacy

Agency could work to get changed this is from Dan so I think it varies from state to state what the issues are in Mississippi the issue was centered around how a composting facility would be classified and in Mississippi it would be classified the same as a solid waste dump and which requires extensive

Permitting operations so that for example was a regulatory barrier on how maybe you can comment on Ohio law and state level issues that may be helpful there here’s one thing that we did was change the regulatory structure for those facilities that when i compost food waste and locally we had that since

۲۰۰۳ in what most states have and we also actually have it at some point when composing week in an option a lot of people kind of adapted the length of regulations and basically was mostly addressing their waste and no one had in mind that people in one of the food

Waste so regulations did not kick the development so one of the things I’ve can be done and we have done in Ohio many other states has done is have a different kind of regulatory levels and requirements depends on which materials you want to compost usually I think you

Will find that 44 states if you only take in your waist basically it’s a very basic permit by drool who tells you they don’t know where you are located and these are the conditions that you need to operate once you start adding more material oversized increases for all

Sophie you want to take food waste you do not need a permit and by that I mean that you need to submit an application when engineering details and we’ve drawn public hearing while we do the registration you let us know where you are you prove to all the domestic

Serious you provide some strongly drawing of housing facility is a range of the layout and and then but then we have operating license that the local health department issues or with my issue so basically that required that to get the license that we had a pre-inspection down from one of those

Pictures go make sure that if the site is prepared and ready to take taking waste and then there’s a mandatory coil inspection the transfer that is can be a slow us three hundred dollars that you take up to 12 pounds per day which is very significant large amounts so a lot

Of our facilities are kind of the lower ranges so it’s very affordable especially for Shonda wanna start a business and we can do all this process in about a month comparing with a permitir could take up to two years and so Jen wants to know and by the way if

You want to I actually regulation oh go ahead on a beautiful the next question that we have is about from Joan and she wants to know whether the Department of Agriculture has encouraged using food waste or other compost in the growing of crops and all the pomp or somewhere on

Crops um yes i’m naturally a lot of was specifically here at confined animal feeding operation or AK for the year record of permit those frame is required part of it is that you’ve have a plan for how you’re going to handle anyways and composting or another with digestion

Is one of the methods that they can use and if they’re keeping it all on farm users themselves that’s a common practice we do not regulate it as a solid waste then that’s pretty much is through there all states but they’re certainly Natural Resource Conservation Service might have just like with any

Other fertilizers requirement to Luke to nutrient loading next place of Kennedy some regulations when in terms of managing their own ways makes it very easy Christina wants to know regarding municipalities that are addressing food waste reduction our city’s beginning to build their own anaerobic digestion systems and other food composting

Facilities are most cities entering into public private relationships with food waste enterprises and what do you think the trend will be in the future um I live here in Ohio you have been public-private partnership and it all started at wastewater treatment plant that we actually using composting they

Needed to rebuild after 20 years of do the facility for the enter into this agreement that they built the composer the anaerobic digester were taking care of load the sua / but they were allowed to add from a bit food waste in order to increase production of gas for the way

To variation energy because we have something digested there so that’s something that can really help and improve production there does this for that we had right now operating in Ohio there on that the same company it was very similar the one in Columbus I said partnership with the city and this locus

Or solid waste management district and the feliway management district provided the land very low lease rate so they can place the digester the city agreed to send certain amount of the truest love to the facility you watch those of any officials to the facility because there were these web materials that were being

Incinerated and they needed to replace incinerator and this provided lower-cost alternative they’re adding some food waste but most of the food waste is usually fats oils and greases and processing waste it was their different ways to do an error with digestion there’s multiple ways and dry systems

The dry the wet ones you need like a slush Kennametal karwar you have to propose the processes a lot so typos and visas are easy to add the same thing as the off spec pet food which is honest and agitating or something that is just vegetables or

Just meet are you said to that instead of a mix and I know right now they are at least sao paulo digesters being developing the state some of them are with park partial prawns from AG star so there will be at agricultural facility one of them a couple actually a couple

Of dinner yeah are you now i reproach your location but i actually going to serve several farms so it’s not associated with a specific form more of its public varnished private partner should be the local community and are part of the developing America now act I reform there were ten registers are

Given some set of fonts I believe you about a million dollars each to get them started lossless photo them will be the Caitlin area alone so there’s some government investment and the first of a motor public-private partnerships well I’d like to thank everybody for joining

Us today we’ve run out of time but you had lots of great questions and I’m sorry we didn’t get to all of them we have recorded today’s session and it will be available on the Utah APA website on monday i encourage you to sign up for future sessions and i hope

That you have learned something as part of today’s session and see how food waste diversion could be beneficial in your own community when you leave the session you will be asked to fill out a quick evaluation we do appreciate your feedback so please complete that survey

And we look forward to seeing you in future AP a webcast they said chapters and divisions and universities webcast series thanks so much everyone everyone on how i will follow up with you via email at today’s session okay okay thanks so much all right bye-bye

ID: jNUW8qsnwFo
Time: 1343351317
Date: 2012-07-27 05:38:37
Duration: 01:26:41

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