Transcript Zero Waste Business Examples
Stephanie Barger, Executive Director Earth Resource Foundation www.earthresource.org
Reduce Reuse Recycle = Zero Waste GOING BEYOND RECYCLING
SO WHO’s DOING ZERO WASTE?
And WHY?
3 key solution concepts
Precautionary Principle Sustainability Producer Responsibility
Who Cares?
They Do!! Earth Resource High School clubs
The Zero Waste Economy
Designing a Full-Cycle system – Upstream and Downstream Provide Incentives Before Ban or Mandate Expand City Outreach & Technical Assistance and Lead by Example Jobs from Design & Discards Eliminate Waste by Designing Out of Products and Processes Foster Sustainable and Green Businesses Resource Recovery Park Producer Responsibility Retailers Take Back Difficult to Recycle Materials Empowered Consumer © Copyright Eco-Cycle, 2004 with text modifications by permission.
www.ecocycle.org/zerowaste/zwsystem
Reuse is the big “R”
TOYOTA’s Zero Waste Policy
Recycle Some
Recycle More
Recycle Less $1 Million from Recycling $13 Million from Reuse
Zero Waste Businesses are Leading the Way
( >90% Waste Diversion)
Anheuser-Busch, Fairfield, CA Apple Computer, Elk Grove, CA Del Mar Fairgrounds Fetzer Vineyards Frankie’s Bohemian Café, SF Greens Restaurant, SF Hewlett-Packard, Roseville, CA Mad River Brewery New Belgium Brewery, Fort Collins, CO
NUMMI, Fremont, CA Pillsbury Playa Vista, LA, CA Ricoh Electronics, Inc San Diego Wild Animal Park Scoma’s Restaurant, SF Vons-Safeway Xerox Corp Yost Printer, Monrovia, CA Presented at the Zero in on Zero Business Conference Source: www.grrn.org
Ricoh Electronics, Inc. Zero-Waste-to-Landfill – Achieved Feb ‘01 Tons 8000 6000 4000 2000 0 1998 1999 2000 Land Disposal 2001 2002 2003 2004 2005 5R Resource Recovery 2006 100% Resource Recovery
Leadership
Was & Is Essential
Began at highest level
President practices daily to honor his employees
Recipe for Success 7: Use of 5R Concept
Waste Profiling
Identify Waste
Ricoh’s “Recipe for Success”
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Objectives
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Leadership
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Benchmarking
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Organization
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Project plan
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Training & Promotion
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Use of 5R Concept
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Verification
•
Continuous Improvement
= Total Participation
Promotion Everywhere
Every employee must participate
Everyone informed and educated
Everyone does their part
No one left behind
Recipe for Success 7: Use of 5R Concept
Partnership With Suppliers
Green Procurement RESPECT REDESIGN REFUSE REDUCE RETURN REUSE RECYCLE Reduce total cost within Supply Chain
Chemical came in many small cans…
5R – Reduce Activity Supported by our Suppliers & Customers
Packaging Optimization- Joint Effort …now in drums =
Reduction of:
Labor time for switching cans and cleaning leftover chemicals
Water usage
Packaging material cost 6 individual cases were put into a master carton… …no more master carton =
Reduction of:
Packaging cost
Packaging time
Freight cost REDUCE Reduce Unnecessary Packaging Material
Activity Supported by Our Supplier
RECYCLE Before Styrofoam glued to the corrugated liner Optimized Packaging Style & Recycle waste After 1.
2.
Results No glue to buy and store No drying time No glue used, but snaps on type 1.
2.
Much easier to separate Styrofoam from liner No more use of a knife to cut the glued joint
Plus-Plus Program
Education practiced internally and externally
Ricoh requires vendors to have zero waste
Ricoh works with communities world wide to achieve its goal of sustainability
“The best thing is not what we planted in the ground, but what we planted in the children’s minds.” – Ricoh’s President
www.sustainLA.com
Leslie VanKeuren Campbell, LEED GA
gingergrass Case Study
Vietnamese restaurant in Silver Lake Initial motivation – bring personal Zero Waste efforts to the workplace Owner reluctance – “Green” = Expensive
No more Styrofoam!
Phó served in Styrofoam
Calculated use per month
Calculated increase in cost for compostable containers
Implemented 3% surcharge on to-go orders
Transparency with customers
Sign at to-go counter
Promote efforts Line item in P&L
Food Waste Recycling
Largest volume of waste in restaurants = food waste
• • • •
Internal campaign Staff meetings Signage (3 languages!) Sensitive to complaints Remove barriers
Recycling Beyond Bottles & Cans
• •
Current System Collecting bottles and cans Friend of employee emptied bin when full
• •
New System Continued bottles and cans as is All other recyclables (plastic containers, aluminum,
metal cans, etc) collected in different bin Took home to blue bin Worked with neighbors to place in blue bin on night before pick up
Ordering and Purchasing
Implemented New Systems Organized Storage Rooms FIFO!
Par Levels Monthly Inventories
Purchasing plan to include recycled products
Went directly to source with shortages Discontinued increasing order to compensate
Waste Reduction
Instituted “NO DISPOSABLES” policy for employees
Full load dishmachine = $.26
Required staff to BYO Bag and Containers Installed “Bring your own cup” shelf
Created draft paper and scrap paper
Servers cut scrap paper during slow times and created server books
Encouraged staff to think of additional ways to reduce waste
Waste Reduction
Used dirty linens for “first run” spill clean up
Logo bags are not garbage bags
Reusable containers in kitchen whenever
possible “Remove from mailing” folder
Worked with customers who wanted to BYOContainer
Reusables to neighbors
Order for “here” and transfer
Gave $.05 to customers who BYOBag
Additional Suggestions
Use reusable containers whenever possible for food storage Serve straws “On Request” Look for used vs. new
Promote from within TELL VENDORS and MANUFACTURERS WHAT YOU WANT!
Be specific
Less packaging, less plastic
Reusable containers?
Note what you like and what you would prefer change Community communication
Benefits!
Bottom Line: Waste = Expense
Environmental Responsibility
Increased customer count
Increased customer loyalty
Improved employee morale
Marketing
Complimentary press
Sense of being a part of something larger
Resources
Earth Resource Foundation www.earthresource.org
California Integrated Waste Management Board www.ciwmb.ca.gov
Algalita Marine Research Foundation www.algalita.org
Freecycle www.freecycle.org
Craigslist www.craigslist.org
Take Back the Tap www.takebackthetap.org
Sustain LA www.sustainLA.com
Leslie VanKeuren, LEED GA o: 323-638-0318 e: [email protected]
www.sustainLA.com
Recycling for Re-Use and Donation
Hilton San Francisco
What can be recycled or donated?
Food
Prepared and Packaged
Bread and Pastries
Mini-Bar Snacks
Banquet Overages
a pallet or a carton
What can be recycled or donated?
Conference Give-Aways
Mugs
Tee-shirts
Tote Bags
Conference Display
Foamcore
Decor
Sets and Scrim
What can be recycled or donated?
Hotel Supplies and Equipment
Renovation and Remodeling
all furnishings, accessories and carpeting
De-construction, building & plumbing supplies
Outdated amenities, china & glassware
Linen and Mattresses
Uniforms
Office supplies
The Straus Difference
Healthy Farm & Production Practices
These are other practices of ours, though they are not necessarily required by organic regulations we have always operated this way
Pasture-based Feeding Balanced Diet Milking 3x A Day (vs. 2x) Pasteurized, Not Raw Not Homogenized Kosher Returnable Glass & Recyclable Plastic
Next Steps
Adopt Zero Waste as a Goal and Plan for it Educate Community on Zero Waste Identify local Zero Waste Businesses as models Attend the Annual “Zero in on Zero Waste” Business Conference, 2011 – Orange County, CA Become a Zero Waste Leader at your work, play and live!!
Stephanie Barger, Executive Director Earth Resource Foundation www.earthresource.org
949-645-5163