Waste Reduction

Megan Hupp, Noor Hakim, Rachel Hawkins, and Erina Hayashi

Definition of terms:
Municipal solid waste: waste type consisting of everyday items that are discarded
by the public.
Pre-consumer waste: waste that was discarded before it was ready for consumer
use.
Sustainability (in Waste management): using resources efficiently to cut down
on the amount of waste produced, and dealing with it in a way to the economic,
and environmental goals of sustainable development.
Zero waste: avoid sending trash to landfill altogether
UC campuses must divert 95% of waste to be Zero Waste

http://policy.ucop.edu/doc/3100155/
 UC System Policy

http://policy.ucop.edu/doc/3100155/
 Hows the policy progress going?
2013-14 Overall UC Results

Pro: More waste

diversion!

http://www.ucop.edu/sustainability/programs-initiatives/zero-waste/index.html
Other UC Campuses
UC Irvine diverted 81% of waste from landfills (2014)
Food scrap program, Recyclemania events, styrofoam recycling, Big Bellies
UC Berkeley diverts 54% of waste (not including construction/demolition)
UC Santa Barbara
Dining services compost 100% of pre- and post- consumer food waste
Paperless work environment using a digital network
Purchase in bulk from sustainable vendors - reduce packaging waste
UCSF Progress
Aiming for zero waste
Con: can limit where
Campus avoids buying things that can only go to landfill campus gets their
products and services

This strategy helps avoid 6,779 tons of solid waste from being sent to landfill each
year.
Aiming for zero waste examples
When Aggie Stadium opened in 2007, it became first zero waste college stadium in
the country
Student Housing supplies reusable plates and utensils for all student programs in
residence halls.
As of 2009, all events catered by University Catering can come with compostable or
recyclable material
Aiming for zero waste
Expanding compost options
Composting began as a pilot project in 2001
In 2010, compost bins were added to the Memorial Union
As of 2009, 98% of organic matter from the University Dining Services is
composted.

Pro: efforts on campus

is increasing public
education about
composting!
Expanding compost options examples
Pulper is used in the Dining Commons and the CSC
All leftover food and napkins go through, and out comes a homogenous pulp
University sends this to a composting yard, where the pulp is turned into compost in 90 days!
Pre-consumer waste is sent to Project Compost
Tercero DC has a total recycling rate of 85-90%
UC Davis dining common strategies
Trayless Dining
Customization and Try-a-Taste
Food Recovery Network
Recycling Cooking Oil
Pro: Food Recovery
Network both helps the
needy and reduces
waste. Win-win!
 Local Commercial Food Service Efforts:
Dos Coyotes Pro = Makes the
restaurant look
better and helps
Gold Level Certification from Partners for a Greener Davis business
Has to meet Greener Davis criteria
Solid waste reduction, compostable containers, & self-serve salsa

http://doscoyotes.com/sustainability/ http://cityofdavis.org/city-hall/public-works/stormwater/partners-for-a-greener-davis/become-a-green-busi
ness-partner
 Local Commercial Food Service Efforts:
Caffe Italia
Noticed how much waste was produced by her restaurant
Set out to make changes and eventually made even bigger changes within the Davis community

http://www.greensharlene.com/post/2014/11/11/3-steps-to-perfect-composting.aspx
 Davis Commercial Food Scrap Collection
Provided for businesses that generate large volumes of food scraps Pro = Easy!
One or more 65-gallon food scrap carts
Davis Waste Removal picks up cart
Most businesses can participate

http://cityofdavis.org/city-hall/public-works/solid-waste-and-recycling/compost/commercial-food-scrap-collection
Local Noncommercial Food Service Efforts - DJUSD
Goals to reduce solid waste Pro = Helps lots of businesses
Recycling Is Simply Elementary (Davis RISE) - recycle programs collectively at once
ALL Compost Program - compost bins
Dominic Machi and Farm to School - Reduces farm waste

http://asi.ucdavis.edu/programs/sarep/publications/davisfarmtoschool-evaluationfullreport-2013-14.pdf
Other strategies: Engaging the Community
Fruit and Veggie Up! Program
Imperfect produce from Nugget Market/Student Farm is distributed to
students at no cost
Reduces food waste
Strategies: Pros/Cons
Pros
Zero waste
Environmental friendly
cost -competitive with conventional products
Motivates current vendors that do not offer environmentally preferable items to preferable
alternatives to change their products to be more sustainable
Cons
May limit where they get their products and services
Requiring compliance with sorting/separating from everyone
Class Discussion Questions
Question 1:

Do you think that zero waste is an attainable goal?

Question 2:

From what we presented today, what do you think

are going to be the biggest challenges to getting to
our 2020 goal of Zero Waste?
Question 3:

What are some improvements to these strategies we

discussed?
Question 4:

Have you noticed changes and improvements

around campus working toward sustainability?
Resources
http://www.ucop.edu/sustainability/programs-initiatives/zero-waste/index.html (

http://policy.ucop.edu/doc/3100155/

http://www.ucop.edu/sustainability/_files/ucd-waste-diversion-plan.pdf

http://sustainability.ucdavis.edu/local_resources/docs/UC_Davis_sustainability_report_2014-15.pdf

http://sustainability.ucdavis.edu/progress/waste_reduction/index.html

http://dining.ucdavis.edu/sus-recycling.html