Food waste: it’s on the tip of everyone’s tongue and mind. Harvest’s contributed article in BioEnergy Insight focuses on urban organic food waste and the drivers that shape collection and processing. A taste:
Since feedstocks have such a large influence on the rest of this proverbial and literal food chain, Harvest wanted to dive into characteristics that shape feedstock generation and collection, and provide best practices for sorting with success.
Household access to food waste collection has doubled from 2014 to 2017, to over 5 million households. This trend is just the tip of the iceberg…lettuce.
Recycling and fire safety don’t often get combined into one event. Yet here are:
On January 6th & 7th 2018, the Port Moody Firefighters Local 2399 held our 13thAnnual Christmas Tree Chipping event at the Inlet Centre Fire Hall. This was once again a successful year in which over $8,700 was raised for donation to the British Columbia Professional Firefighters Burn Fund. These funds will be used to help purchase equipment to assist burn victims throughout British Columbia and to send the youth burn survivors to Burn Camp among other purposes.
In addition to collecting donations at this event, we held a display to show the dangers of open flames and other sources of heat near dry Christmas trees in order to demonstrate the importance of proper care and watering. It is our hope that displays such as this help prevent further tragedies. The rest of the trees are put through a wood chipper and put into large disposal containers where they are transported to a composting facility
Harvest was pleased to support this effort by gratuitously taking in the tree chips to at our local composting facility. Kudos to the Port Moody Firefighters for putting on such a successful event!
Recyclers are typically known for driving the circular economy: e.g. putting things back to use instead of to the landfill. At Harvest, we’ve noticed a trend in the media signaling that foodies and health conscious folks are increasingly shaping the conversation. Here are four reasons why this might be happening.
Targeting wasted food saves money and resources.
Folks in the restaurant industry know that, in the United States, 40% of the food we produce is going to waste (see Wasted! video, below). Targeting this dumpster-bound material by with the classic three R’s – reducing it (aligning supply with demand with data-driven programs such as LeanPath), reusing it (see this clever reuse of food waste in ice cream), or recycling it (composting) – saves costs and resources. Foodie and columnist Andy Clurfeld spurred her restauranteer readers to do just this in NJ Monthly’s article, “Waste Not: Pro Chef, Home Cook – Everyone Can Compost.
Good soil grows yummier food.
By recycling organics back to the earth, it improves the soil which enhances the crop’s flavor. Increasingly, restaurants have direct relationships with local sources of produce and protein. Those same farms that provide veggies can then possibly take in the veggie scraps for composting. Compost begets healthier soil, which yields stronger, tastier veggies. It’s a full circle of win win wins.
People care about safe and clean environments.
Speaking of circles, the apt phrase “What goes around comes around” comes into play when we’re talking about organic waste and healthy soil. Compost helps eliminate the bad, and helps boost the good. As Harvest recently contributed to a New England publication:
Did you know that in one teaspoon of living soil there are 100 million to 1 billion bacteria? These bacteria act like an enormous, microscopic, hungry army that metabolizes surrounding materials. Similar to if you surrounded yourself with a robust community of diverse individuals that supported your growth, compost is like a mini ecosystem party. The billions of microorganisms in each teaspoon of compost mentioned earlier in this article help regulate the soil, suppress disease, and discourage pests. It’s a small, wild world teeming with life, and compost helps the good guys keep playing all season long.
Food waste is the epicenter of energy, nutrients, and innovation.
Recently, Edible Orlando columnist Marta Madigan took a tour of Harvest’s Energy Garden in Orlando, Florida. In the resulting article she describes the transformation of regional food scraps into clean energy and class AA granular fertilizer. With this facility, Central Florida is at the forefront of innovation.
Do you consider yourself a foodie or a health nut? What’s your interaction with food waste?
Accessible visuals. While some characterized the cartoons as “Jabba the Hutt-esque and scary,” they show some fairly intricate processes – sorting out plastics; turning organics into compost; turning organics into biogas used to power homes and fuel vehicles – with simple diagrams.
Dense city! The author provides a sense of the scale of the city with these statements: “Smaller cities like Portland, Ore.; San Francisco; and Seattle all have mandatory programs. But the population of those three places combined is smaller than Brooklyn or Queens alone.”
Good portrayal of challenges. Many of the barriers to organic waste recycling – collection, hauling, costs, and processing – come to life. She notes that composters “are accustomed to processing farm waste like rotting vegetables, which is somewhat different from handling the Chinese takeout and fettuccine Alfredo that city dwellers toss.”
Super links. Not only is the article well researched, but also includes links to actionable items in the Q&A at the end of the article.
I’m no stranger to green living and sometimes it feels like I’ve seen it all. I wrote a book chock full of recipes for things like Eco-friendly toothpaste and laundry detergent, I’ve interviewed green-trepreneurs, and I’ve reported on everything from sustainable schools to winter biking. But this story is without a doubt one of the coolest environmentally friendly initiatives I have ever seen.
The circular economy at Disney World may not be as pretty as Cinderella’s Castle, but this process for turning organic waste into energy, which is known as anaerobic digestion, could turn out to be the best way to extract value from food scraps and treated sewage that would otherwise wind up in a landfill.
“We’re able to turn all of the waste stream into productive products,” says Kathleen Ligocki, the chief executive of Harvest Power, a venture capital-funded clean-tech company that built the Florida facility. “This is our goal – pumpkins to power, waste to wealth.”
Metro Vancouver is hoping an adorable mascot made out of pasta leftovers will convince residents that “food isn’t garbage.”
Banning organic material from the landfill will reduce methane gas, a contributor to global warming, according to Metro Vancouver. Businesses like Harvest Power and Delta-based EnviroSmart Organics turn food waste into valuable compost and, in Harvest Power’s case, energy.
With the volume of municipal solid waste (MSW) projected to reach 2.2 billion tons by 2023 (compared with 1.5 billion tons this year), communities and businesses are reconsidering disposal strategies with an eye toward minimizing consumption and getting smarter about recovery.
That movement will inspire investments in smart waste technologies to help with collection, processing, energy recovery and disposal, to the tune of $42 billion cumulatively between now and 2023, predicts Navigant Research.
As of Oct. 1,Massachusetts has banned any establishment that creates a ton or more of food waste per week from sending as much as a carrot peel to the state’s rapidly dwindling available landfills. Despite a recycling rate topping 40 percent, Massachusetts businesses and households still toss about 6.5 million tons of garbage every year — enough to fill up Fenway Park 74 times.