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PILOT PROJECT OVERVIEW

PILOT PROJECT OVERVIEW. Initiated in 2013 to collect compostable waste from the kitchen and dining area of the State Center cafeteria. PILOT PROJECT GOALS. reduce the amount of waste sent to landfill educate employees and vendors support the market for organics recycling

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PILOT PROJECT OVERVIEW

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  1. PILOT PROJECT OVERVIEW Initiated in 2013 to collect compostable waste from the kitchen and dining area of the State Center cafeteria. PILOT PROJECT GOALS reduce the amount of waste sent to landfill educate employees and vendors support the market for organics recycling align operations with environmental goals and policies

  2. PILOT PROJECT OVERVIEW Assess/Estimate Volume of Organic Material • Kitchen (First Phase) • Dining Area (Second Phase) Engage a Hauler Determine Collection Procedures and Type(s) of Containers Assemble the Team • Department of General Services (DGS) - State Center Complex Facility Manager • Department of Rehabilitative Services (DORS) – Maryland Business Enterprise Program for the Blind • State Center Café – DORS Cafeteria Vendor • Waste Management – Organics Hauler Develop Signage Promote and Educate Review and Evaluate Maximize Volume of Organic/Compostable Material

  3. PROJECT COSTS VOLUME Estimated based on: current service and observation. • Waste Management (haul to Wilmington Organics Recycling Center) – quoted monthly rate based on number (2) and size of containers (64 gallon) and frequency of service (twice per week). • $195/month • EnviRelation (haul to Chesapeake Compost Works) – quoted monthly rental fee per container (35 gallon) and service fee per pick-up. • $142 - $388/month • Organic Waste Haulers (haul to Chesapeake Compost Works) – quoted flat monthly rate based on number (2 - 4) and size of containers (35 gallon) and frequency of service (twice per week). $166 - $330/month • Other Considerations • What days the hauler can provide service.

  4. PROJECT COSTS CONTAINERS Estimated based on: current service and observation. *Keep in mind that the total volume of waste will not change* • Interior Collection Containers • Kitchen – purchased slim jims for each prep station, but kitchen staff preferred central collection • Dining Area – replaced existing containers in separate locations with “station” for all waste and recyclables • Other Considerations • Compostable liners acceptable to the hauler

  5. PROJECT SIGNAGE Signage was provided for Kitchen and Dining Areas Signage should have pictures and text. Dining Area containers have color-coordinated bin lids and iconic labels. Posters with additional information – both graphics and text – were installed at each station. DINING AREA KITCHEN

  6. PROJECT TEAM RESPONSIBILITIES DGS Responsibilities Provides Dining Area and Kitchen recycling containers Provides compostable liners for organic waste containers. Provided Signage Promoted the Project State Center Café Responsibilities Collecting all waste and recyclables and depositing in designated central collection container. Breaking down cardboard from kitchen and delivering to the designated cardboard collection area. Other Considerations DGS can issue a penalty if the vendor uses unapproved bags or deposits waste into incorrect central containers, but must give notice at the time of each infraction. DGS does not expect cafeteria staff to sort waste and recyclables once deposited by customers – only that cafeteria staff correctly deposit bagged waste and recyclables into central containers.

  7. PROJECT PROMOTION When the project expanded into the dining area, DGS launched a promotional campaign, including: • Flyers throughout the building • Table tents throughout the dining area • Email announcements • Free meal give-away • On-site education and promotion

  8. PROJECT ENHANCEMENTS Disposables purchased by vendor AFTER: • 8x8 foam container (hot food) • 8x8 foam container (sectioned) • Paper boats (fries) • 8x8 clamshell (salads) • 5x5 clamshell (salads) • 16 oz foam cup • 20 oz foam cup • 32 oz foam cup • Waxed paper • Butcher paper (sandwiches) Disposables purchased by vendor PRIOR: • 9x9 foam container (hot food) • 6x6 foam container (hot food) • 5x5 foam container (hot food) • 206 foam container (hot food) • 8x8 clamshell (salads) • 5x5 clamshell (salads/sandwiches) • 16 oz foam cup • 20 oz foam cup • 32 oz foam cup • Waxed paper Approx. Weekly Budget: $700 -$800 • Other considerations: • Foam and clamshell containers cannot be recycled in current recycling program • Bulky foam containers take up a lot of space in waste containers Approx. Weekly Budget: $500 • Other considerations: • Fewer containers being purchased and thrown away • Paper products can be recycled with organics

  9. HOW ARE WE DOING? Diverted approximately 1500 pounds of organic material from the landfill from September through December of 2013. Diverted approximately 1500 pounds of organic material from the landfill per month since January of 2014.

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