Transcript File - Missouri Recycling Association

Kevin Anderson, Vice President
www.MissouriOrganic.com 816-483-0908
Getting to 75%
• State of
Composting
• Introduction to
Missouri Organic
• Uses and Impact
Unsustainable numbers:
• 1,000,000 – the number of Missourians that didn't have enough
food this year
• 35,000,000 – tons of food are wasted in the U.S. each year
• 33,950,000 – tons of food waste are buried in landfills and
release methane to the environment
• Methane is a greenhouse gas 24 times more damaging than
carbon dioxide
• Much of the wasted food is perfectly good and could be better
used to offset hunger. Food waste that cannot be used for
human consumption can be turned into animal feed, biofuel,
compost, and other beneficial products
*347 Food waste composting facilities
State Of Compost in Missouri
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16 composting facilities
Employ over 200 employees in the state of Missouri
Payroll of over $4.5 million annually
Composted over 120,000,000 pounds of food waste in 2010
Collected and processed 550,000 cubic yards of yard waste in 2010
Total equipment capital expenditures is over $25 million
Sell the following in finished products:
Compost – over 225,000 cubic yards
Mulch – over 500,000 cubic yards
Soil Blends – over 145,000 cubic yards
(2010 COAM Survey)
1992 Yard Waste Landfill Ban
1993 MOR Opened 3 employees
First District Grant
2005 SWMD FRED Grant
2009 25 employees, 2 facilities, 3
satellite sites
2012 MARC SWMD Special Events
2013 EIERA Urban Lumber
The organics or composting
industry mostly manages
leaves, grass clippings,
branches, brushy waste,
and wood waste.
The addition of food waste composting diverts
waste and adds value to other green wastes.
FRED Project.net Food
Residual Environmental Diversion
Our Commercial Compost Collection Partners
By the Numbers
In 2014 Missouri Organic diverted over
32 million pounds of food waste… That’s enough to
cover 15 football fields a foot deep
Since 2008 we’ve diverted over 150 million pounds
covering 70 football fields a foot deep.
Collection: Up to three times per week
Collection: Up to three times per week
Process
Process
Testing
Compost goes through
quality testing. Using the
United States Composting
Counsel STA program.
Benefits of Food Waste Composting
• Reduction maintenance & operation costs
• Cost avoidance from landfill tipping fees
• Eliminating the cost to maintain and operate food
grinders, plumbing, and possible BOD loading fees
Benefits of Food Waste Composting
• Makes plastic food and other containers recyclable
• Helps manage food buying / ordering practices
• Reduces flies and odors
Uses & Impact
Uses & Impact
• One-third of the world’s arable land has been lost to soil erosion and continues
to be lost at an alarming rate (Zang and Wang, 2006)
• In the U.S., 99 million acres (28% of all cropland) are eroding above soil
tolerance rates, meaning the long-term productivity of the soil cannot be
maintained and new soil is not adequately replacing lost soil (NRCS, 2007)
• Erosion reduces the ability of soil to store water and support plant growth.
• Amending soil with compost improves soil quality and structure, increases
water retention, reduces chemical needs, and cuts nonpoint source pollution.
• local and state government can set specific food waste recovery goals, and they
can tie their composting goals to soil health, watershed preservation, climate
protection, waste reduction goals, and local economic development.
Closed Loop!
Recycle with us
today!
Grow with us
tomorrow!
[email protected]
blog.missouriorganic.com
Twitter.com/MissouriOrganic
Facebook.com/MissouriOrganic
Special Events
Special Events
Urban Lumber
Pathogens and Weed Seed
• High Temperatures
(above 131°F) are
important in the
manufacturing process,
not only for confirming
biological activity but to
insure pathogen
destruction. The
primarily purpose of
high temperatures is to
insure Public Health
Safety through
Pathogen Destruction
and as an added
benefit, the destruction
of Weed Seeds.
Destruction
Food Waste Site Specific Assessment
• Tour kitchen and food prep areas
• Look at current trends and food buying habits
• Look at waste bills and or tons from previous 8 to 12
months
• Estimate amount of food waste that could possibly be
diverted to FRED Project.
• Lay out a plan and cost estimate for that specific site.
• Estimate the cost/savings to be achieved by that site.
Site Specific Education and Training
• A member of our team will come in and explain the
plan based on the current practices of a specific
location to all managers and employees.
• Set up bins and explain cleaning practices and liner
usages.
• Explain the YES and NO list of what can and can’t be
put into the system.
• Explain procedures if contamination is found.