Food Waste Recycling

in Hospitals
 Whats the Potential?
Waste Profile
fil for
f Hospitals
i l
Compostable
32%

Recyclable
31%

Waste
37%
 Benefits of Food Waste Recycling

Save Money!
20-30% cost savings (Seattle)
20-
FREE 66--mo. supply
pp y bio bags
g ((Seattle))
FREE support
STAFF TRAINING
SIGNS
TROUBLESHOOTING
Morale Booster
Good Corporate Image
 Whoss participating?
Who
SEATTLE HOSPITALS
Childrens
Virginia
g Mason

RESTAURANTS,, CATERERS,,
EVENT FACILITIES, ETC.
 Steps to Start Recycling Food
at Your Hospital
i l

1. Identify and meet with hauler

2
2. Purchase or designate existing bins
3. Solicit staff ideas, then conduct training
4. Roll--out program
Roll
5
5. Monitor and adjust
Examples of containers
Education & Training are Key!
 Common Questions and Concerns

Pests and odors

Biodegradable bags
Language barriers
Employee
p y pparticipation
p
Compostable food
service products
 Contact Information
Amity Lumper
Cascadia Consulting Group, Inc.
Ph. 206.343.9759, x111
amity@cascadiaconsulting.com
y@ g
 Food
F d Waste
W t and d
Toxicity
y Reduction
Efforts
GoGreen@seattlechildrens
.org 1
 Clean Green Initiative
Clean,
Buydeveloping measurable hospital
wide goals we will mark our progress
toward being the Best Children
Childrens
s
Hospital.

Ourstewardship includes our impact

on our natural
t l resources for
f
generations to come.

2
 Established Practice
Disposal
p for food waste

Recycle
y of: Metal
Plastic
Paper
Cardboard

Paid for Grease removal

3
 Composting-- Why Bother?
Composting
At first glance seemed that costs and
resources outweighed benefits.

General perception about Hospital

waste being potential infections

No regional working models & mixed

messages about what materials could
be composted
4
 Move to Greener Approach:
B
Baselines
li
Waste Study: (2 day Dietary waste)
Paper 43%
Pl ti 36%
Plastic
Metal 1%
Organic 20%
Opportunities for Composting in high % of
soiled paper and organics.

5
 Move (continued)
Our objective will be to move as much as
possible to compost in an effort to reduce
the number of expensive general waste
pick up.
We would also measure impact on water
consumption for dish room scrap trough
and garbage disposer.
disposer

6
 Composting Partners
Sole source: Cedar Grove Compost
Concern over waste returning from
medical units.
Obtained a 1 year approval, from Public
Health--Seattle and King County giving
Health
Childrens and CGC permission to engage
p
in the compostingg of hospital
p food waste.

7
 Composting Partners (Continued)
CGC concerns over composition materials
being composted. They want to insure the
quality of their resale product
product.
CGC has an approved list of products they
will accept for composting and will test
new products to be included on the list.

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9
 Start up
Equipment Purchase: minimal
Rubber trash cans on wheels
Biodegradable can liners and bands
Training

Assistance through CGC and

Seattle Public Utilities,Resource
Venture Program,
Program for hands on and multi
multi--
lingual signs and directions.

10
 Staff Training/ Tracking Progress
Kitchen staff efforts directly contribute to the bottom-
bottom-line
saving money and diverting recycle food scraps from the
landfill. Letting them know their efforts impact cost
reduction.
Make it convenient use green bags, more ergo, less
onerous handling pitching food waste.
Capture
p when started and track with H2E Data Collection
Tool.

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12
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Food Composting-
Composting- What about the
other
h stuff?
ff?
Three waste streams from Kitchen
Kitchen--
soiled waste, food waste/scraps, and
y
mixed recycle.
Mixed recycle container is needed for
the pplastics 1s and 2s,, cans,, 4-
4-
Yard containers seem to work well
for our dock-
dock- allow to maneuver
d li
delivery ttrucks,
k andd for
f vendord pick-
pick
i k-
up.

15
Water Conservation: Efforts= Rewards
Efforts
Food composting also allowed us to
shut down food waste to drain
drain-- food
waste disposal unit.
unit

By
B eliminating
li i ti ththe garbage
b di
disposall we
save on water consumption and drainage
about
b t $30 per dday!!

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Healthy Food in Healthcare Pledge
Work to increase the availability of
locally sourced foods..
Encourage vendors to supply food
free of synthetic pesticides,
hormones and antibiotics
Implement a program to adopt
sustainable food procurement
p
Communicate interest in foods local
and certified.

17
 Pledge (continued)
Educate
ducate about nutritious,
ut t ous, socially
soc a y just,
ecological sustainable food and healthy
food practices..
Minimize
Mi i i or b beneficially
fi i ll use food
f d waste.
Support use of packaging and products
which are ecologically protective.
protective .
Develop a program to support sustainable
and humane agriculture systems
Report annually on the implementation of
this pledge.

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1
1

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 Farmer
Farmerss Market
Started
Sta ted with
t once
o ce per
pe month.
o t Immediately
ed ate y
went to twice.
Full Circle Farm certified organic, our
sole
l provider.
id
Washing station provided and staffed by
campus grounds staff.
staff
Making Community Supported Agriculture
(CSA) accounts available for staff.
Featuring Farm products on menu day of
Market.

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 Future Work
Work with vendors to provide a wider
selection of cost effective biodegradable
service ware products.
p
Develop plans around the use of green
cleaninggpproducts and equipment.
q p
Work with Purchasing Department to be
q p
sure new equipment has been certified to
be energy efficient.
Check on rebates from county y utilities-
utilities-
tools to use to calculate savings.
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Key Points -Integrated Pest Management in
F dS
Food Services/
i / H2E T
Ten-Step
Ten-St Guide
G id
Address concerns about pest control up front with
C d G
Cedar Grove

Exclusion Principle
Principle-
p - Prevention rather than reaction.

Seasonal Activity Proactive/ Anticipate.

Survey areas to make sure targeting right places for

IPM.

Vendor
Vendor-- should document routine services/ follow-
follow-up
reports.

Dont Ignore Sightings/ Reports.

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Green Cleaners
Cleaners-- A Rough Start to
T i the
Turning h Tid
Tide
Chemical manufactures not addressing
healthcare industry needs: Low odor
products. Clean floors not supermarket
high--polished
high

Healthcare
ea t ca e overuse
o e use of
o disinfectants
d s ecta ts on o all
a
surfaces. And less overall cleaning of
surfaces only promoted problems.

Oldprocesses and procedures string

mopping corridors. Training to use, Mixing
and
d Glugging
Gl i iissues.
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 Steam Advantage
Usingg compact
p steam machine in kitchen
areas on drains, grill areas, floors.
Key Points:
removes nutrient source for pests
steam vapor kills and removes odor
causingg organisms
g
destroys/kills eggs and larvae, destroys
chemical trails
Leaves no chemical residue or odor and
less chance of chemical residue
contaminating food

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Steam Cleaning

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 References
Advanced Vapor Technologies
http://www.advap.com/com_entrance.htm
http://www advap com/com entrance htm

Cedar Groove Composting

Composting-- link to download composting poster-
poster-
http://www.cedargrove.com/organics/recyclables/Food%20Waste%20Handou
t.PDF.

Email us ideas at GoGreen@seattlechildrens.org

Full Circle Farms-

Farms- fullcirclefarms.com

10 steps to IPM H2E http://www.h2e

http://www.h2e--online.org/docs/h2e10stepipm.pdf

University of Washington Gene Woodward has great ppt on Green

Cleaning-- paste this link:
Cleaning
http://www.washington.edu/admin/facserv/custodial/index.ph

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