Using Waste Audits to Improve Recycling and Recovery Programs

UC Davis

Jenni Porter, Student Housing & Dining Services

Sue Vang, Office of Sustainability

Outline

• About UC Davis

• Retail Audits

• Resident Dining Audits

• Resident Hall Audits

About UC Davis

• 11th among public research universities nationwide

•Top 60 among research universities worldwide

•World leader in veterinary medicine and agriculture

• Sustainability leader

About UC Davis

•Multiple points of contacts for waste

• Self hauled

• Solid Waste team

• 4 drivers

• 7 vehicles

About UC Davis

•AB 1826 – organic waste generators to collect/divert that waste by 2019

•SB 1383• 50% reduction in organics disposal by 2020, 75% by 2025

• 20% edible food waste to be recovered by 2025

Statewide Goals

• UCOP Sustainable Practices Policy• policy.ucop.edu/doc/3100155/SustainablePractice

• Zero Waste by 2020 (90% diversion)

• Systemwide diversion rate: 76%

Systemwide Goals

Campus Waste Stream

Who: OS Student Staff Member

What: Audit of one complete set of outdoor waste bins

When: Weekly

Where: Memorial Union patio

Why: To understand waste bin usage, test signage messaging and placement

Retail Dining/Outdoor Commons Audit

•Contact Grounds staff

•Contact Coffee House staff

•Add liner inside compost container

•Change signs, if needed

•Train student on proper data collection, safety, and cleanup procedures

Pre Audit Logistics

Compost Bin Messaging

Food Focus Influencer Focus

•Audit Table

•Scale

•Datasheet

•Colored bag liners

•Gloves

•Buckets

•Waterproof Apron

Supplies

• Bring waste to audit site.

• Put on protective gear.

•Weigh all bags (pre-sort) and record.

• Empty and sort one stream into 3 buckets.

• Record the sorted weights and empty the buckets into the corresponding bag liner.

• Repeat for all three streams, then dispose of the sorted bags properly.

• Clean up.

Procedures

•Label buckets and record weights ahead of time

•Later audits separated out the organics stream (food waste vs paper vs compostable plastic)

Data Collection

Results

0%

10%

20%

30%

40%

50%

60%

Food Focus InfluencerFocus

Influencer withPrompt

Unsorted Waste (by signage type)

Compost Landfill Recycle

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Compost Bin Landfill Bin Recycle Bin

Unsorted Waste Contamination (by bin type)

Compost Landfill Recycle

Results

86% Compost

3% Landfill 11% Recycle

Sorted Waste (Average)

Results

• Compost bins are used and needed

• Compost stream clean• More education to divert from

landfill, but also recycling contamination

• Noticeable impact of outside visitors/events

• Landfill prompt• Duct tape• No impact?

Lessons Learned

RESIDENT DININGWaste Audits

Overview

•Three Dining Commons (DC’s)

•Continuous Dining

•All-you-care-to-eat

• 55,000 meals per week

• 5900 Residents

•Open to all residents, students, faculty & staff

Food Waste Reduction Best Practices

•Tray-less dining

• Smaller plates/bowls

•Try-a-Taste & Just Ask

• Food Recovery Network

•Anaerobic Biodigester

• Education

Audit Description

Who: Zero Waste Team (student staff & Interns)

What: Front of House waste audit

When: Week 5 during fall, winter & spring quarters

Where: All three DC’s

Why: Measure food waste, test signs & education, gather feedback & data on food being served

Pre-audit Logistics

• 2+ weeks before audit

•Coordinate dates/times with Dining staff

•Coordinate volunteers (4-6 ideal)

• Submit supply request through catering

Supplies

• PPE – non-slip shoes guards, gloves & aprons

•Waivers for volunteers

• Scale

• 2 Waste bins*

• 2 Cambro* containers with quart markings

• 1 Strainer*

• 2 Tables* (display & sorting)*quantities per sorting table, some DC’s require two sorting tables

Procedures

• Safety talk

• Set-up sorting station

• Set-up education table (food display)

•Record tare weights of empty bins

•Designate 1 person to record weights & photograph, 1 person at the education/display table, 2 people per sorting table

Procedures Cont’d

•Have guests sort their waste• Edible food waste

• Non-edible food waste

• Liquids

• Napkin waste

•Take full plates and display on table

•Record weights when bins are full

•Clean-up

Data Collection

•Weights of each waste stream

•Guest count for time period

of audit

•Calculate weight of waste

stream per guest

Sharing Results

•Guests (mostly residents)

• Share via newsletter,

bulletin boards, posters, social media

• Interactive tabling

•Dining Team

Lessons Learned

•Guest count• Continuous dining vs. meal period

•Noticeable impact of outside visitors

• Feedback• i.e. Graffiti board, “Text & Tell”

Back of House Waste Audits

• ZWT uses check list to score each DC

• Visual spot check of bins and waste areas

• Communicates results to all dining staff•Newsletter• Bulletin Boards•Quarterly Reports• In person staff training

• Friendly competition between DC’s

RESIDENCE HALLS

Waste Audits

Overview

• Three Housing Areas (31 Res Halls)

• 5900 Residents

• Waste streams collected in Res Halls• Landfill

• Mixed Recyclables

• Compost

• Other waste streams collected• Reusables

• eWaste

• HHW

Best Practices

• Labels or Signage on all bins

•Online waste diversion guide

•Waste reduction & diversion education

• Zero Waste Competition

Audit Description

Who: Zero Waste Team (student staff & Interns)

What: Perform a waste audit of the landfill, mixed recyclables and/or compost that has been collected over a 24hr period

When: 1-2 per quarter

Where: Selected Res Hall

Why: Test signs & education, gather data on common items being sorted incorrectly

Pre-audit Logistics

• 2+ weeks before audit

• Select res hall & waste stream(s) to audit

•Coordinate dates/times with:• Facility Maintenance staff

• Custodial Staff

• Solid Waste

•Go over collection procedures with Custodial

•Coordinate volunteers (4-6 ideal)

• Submit work orders for supplies

Supplies

• PPE – aprons/bodysuits, gloves, face mask, safety glasses

• Shade tent if applicable

• Waivers for volunteers

• Plastic for ground and table protection

• 3 large Brutes w/liners for sorting Landfill, Recyclables & Compost

• 3 Smaller bins to sort Reusables, eWaste & HHW

• Sings and tape to label bins

• Scale

• Tables for sorting

• Handheld trash grabbers and tongs

• Clipboard w/tracking sheet

• Hand Sanitizer

• Cleaning supplies – bucket, rags, cleaner, broom & dustpan

Procedures

• Safety talk

• Record tare weight of bins

• Record which waste stream is being sorted

• Designate 1 person to record weights & photograph, 3-5 people to sort

• Sort waste into categories:• Landfill

• Mixed Recyclables

• Compost

• Reusables

• eWaste

• Household Hazardous Waste

Procedures Cont’d

• Sorting tips:• Loose waste is sorted with handheld trash grabbers

• Bags are emptied onto table and tongs are used for sorting

• Note if there is a large quantity of a certain type of waste and any unusual items

•Record weights when bins are full (but not too heavy to lift!)

•Clean-up

Data Collection

Potential diversion rate & percentage of contamination

Results

• Residents

• Share results via newsletter, social media

• Interactive tabling

• Custodial

Lessons Learned

•More education neededto divert from landfill

•Mixed recyclables & compost had mild contamination

• Consolidated vs. Non-consolidated locations

Poster Pilot

Res Hall Spot Checks

• Visual inspections of bins in common areas

• Quick way to assess sorting behaviors

Thank you!

Questions?

Sue Vangeusvang@ucdavis.edu

Jenni Porterjeporter@ucdavis.edu