Food Waste Diversion at Large Venues Recipe for Success CIWMB Workshop December 8, 2004 Presented by...
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![Page 1: Food Waste Diversion at Large Venues Recipe for Success CIWMB Workshop December 8, 2004 Presented by EcoNomics Inc.](https://reader036.fdocuments.us/reader036/viewer/2022082510/5a4d1afa7f8b9ab0599838da/html5/thumbnails/1.jpg)
Food Waste Diversion at Large Venues
Recipe for Success
CIWMB WorkshopDecember 8, 2004
Presented by EcoNomics Inc.
![Page 2: Food Waste Diversion at Large Venues Recipe for Success CIWMB Workshop December 8, 2004 Presented by EcoNomics Inc.](https://reader036.fdocuments.us/reader036/viewer/2022082510/5a4d1afa7f8b9ab0599838da/html5/thumbnails/2.jpg)
How Much Food Is Diverted? Food is diverted from three areas: The Kitchen
Amount diverted is 90%+ The Suites
Amount diverted is 60%+ The Food Court
Tent food preparation diverted is 70%+ Post Consumer food court is <25%
Total amount of food diverted in tons - 10.58 tons
![Page 3: Food Waste Diversion at Large Venues Recipe for Success CIWMB Workshop December 8, 2004 Presented by EcoNomics Inc.](https://reader036.fdocuments.us/reader036/viewer/2022082510/5a4d1afa7f8b9ab0599838da/html5/thumbnails/3.jpg)
How Long to Get Program in Place? Program was Gradually Introduced Began with Containers and Cardboard in
2000 Food Scraps in Kitchen Only - Late 2000 Expanded Food to Suites and Food Court
- 2001 Introduce Biodegradable Plastics in 2004
![Page 4: Food Waste Diversion at Large Venues Recipe for Success CIWMB Workshop December 8, 2004 Presented by EcoNomics Inc.](https://reader036.fdocuments.us/reader036/viewer/2022082510/5a4d1afa7f8b9ab0599838da/html5/thumbnails/4.jpg)
Challenges and Solutions Fear of disruption of stadium operations
Discussion with management well before the event and an agreement that management can discontinue program at any time.
Fitting program into existing conditions Thorough understanding of operations, workflow, and
communication Training and impacts on staffing
Job duties must be smoothly integrated into existing work Coordination of multiple vendor operations (i.e. housekeeping,
catering, food preparation, etc.) Meet with all line management (janitorial, chefs, transportation,
security) on their time schedule. Be available 7/24 to troubleshoot, answer questions, assist however needed.
![Page 5: Food Waste Diversion at Large Venues Recipe for Success CIWMB Workshop December 8, 2004 Presented by EcoNomics Inc.](https://reader036.fdocuments.us/reader036/viewer/2022082510/5a4d1afa7f8b9ab0599838da/html5/thumbnails/5.jpg)
Training Train/educate all vendors Monitor housekeeping, identify best and
get two or three designated as recycling team
Color code training materials Monitor, retrain, monitor, retrain, etc.
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Costs
An additional $780 in labor cost
A reduction in hauling and tip fee cost of $13,800
A net cost reduction of $13,020
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Carrots to Involve Venues
Tighter control of disposal costs
Positive Public Impression
Possible development of Environmental Sponsorship Concept
*NOTE: Do not try any coercion - remember these folks deal with major players in both the literal and figurative sense
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The Future
Biodegradable Plastics
Can provide 90%+ Reduction in Disposal Costs
Significant Sponsorship Opportunities
System-wide Impact