zero waste guam – food waste & recovery initiative · 2020. 2. 19. · sources of food waste...
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Zero Waste Guam –Food Waste & Recovery Initiative
February 20, 2020
Assembly of Planners Symposium 2020
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Disclaimer
Outline
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1. Food Waste Globally and in the U.S. 2. Guam’s – Food Waste Assessment3. Research Findings4. Hotel Kitchens as a Resource5. Hyatt Regency Guam Sustainability6. Potential Partnerships7. Next Steps
Food Waste & Recovery Leads
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Cory Hinds is the project manager for Jacobs’ Sustainable Materials Management contract for the Guam Environmental Protection Agency.
Lyndsey Lopez is the task lead for the Food Waste & Recovery Task included in Jacobs’ Sustainable Materials Management contract for the Guam Environmental Protection Agency.
Food Waste is a Global Problem
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Photo Source: https://pixabay.com/illustrations/earth-globe-birth-new-arise-405096/
Food Waste is a Global Problem
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§ “Roughly one-third of all food produced in the world for human consumption every year – approximately 1.3 billion tonnes – gets lost or wasted” (FAO, 2019)
§ “In North America an estimated 30 to 40 percent of the food available for human consumption is lost.” (Heller, M., 2019)
Environmental Cost
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•When food is wasted, all the resourcesused to grow, package, transport, and store that foodare also wasted• 25% of our freshwater, wasted on
wasted food (King County, 2019)Environmental
EconomicSocial
• “If wasted food was a country, it would be the third largest producer of greenhouse gases (GHGs) in the world, after China and the United States.” (Spoiler Alert, 2016)
Economic Cost
According to the 2018 Annual Report by ReFed:
• “Today, the United States spends over $218 billion on food that is never eaten.” • “This costs $74 billion to American
businesses and $144 billion to American consumers.”
Source: ReFed, 2018
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Environmental
EconomicSocial
Social Cost• “40 million Americans are food
insecure” (ReFed, 2018)
• 29 percent of the population were on food assistance in Guam in 2014. This is higher than any percentage in the continental U.S.
(Food and Nutrition Service, “Supplemental Nutrition Assistance Program: State Activity Report, Fiscal Year 2014.”)
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Environmental
EconomicSocial
Spotlight on Guam
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June 2018 Import DataFood Imports from the Top 25 Imports
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$ and Country of OriginCommodity 2018 $ US Korea Italy Switzerland Japan All OthersMeat & Edible Offal of Beef 1,046,291 1,043,320 2,971Bread, Pastry, Cakes & Other Bakery Products 890,305 656,673 38,185 81,664 113,783Chocolate & Other Foods Containing Cocoa 801,597 447,272 15,199 20,703 28,228 290,195Meat and Edible Offal of Poultry 796,344 796,344Meat and Edible Offal of Pork 758,052 664,758 93,294Prepared or Preserved Meat or Blood 527,269 511,452 15,350 467Sauces, Mixed Condiments, Seasoning 506,515 353,866 17,528 65,292 69,829Other Food Preparations 462,728 329,987 16,014 49,927 66,800Prepared or Preserved Fish, Caviar & Substitutes 436,382 129,960 54,914 251,508
Totals 6,225,483 4,933,632 71,727 15,199 20,703 295,375 888,847Percentage 79.2% 1.2% 0.2% 0.3% 4.7% 14.3%
Guam imports
~90% of it’s food
Majority of this by barge
Highly perishable items by
plane
Main Agricultural Products of Guam
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https://pixabay.com/photos/food-coconut-fruit-healthy-3062139/
Fruit
Vegetables
Copra
Supermarkets: Food Supply Chain
• Pay-Less Supermarkets is the primary supermarket chain in Guam
• Located thousands of miles from wholesaler (Unified Grocers)
• Long lead times– 2 weeks between retail order and arrival
• Most items shipped on barge• Highly perishable items (e.g. yogurt) sent
by plane
13Source: https://www.theshelbyreport.com/2017/02/10/unified-grocers-alaska-guam-biz/
https://pixabay.com/photos/cargo-ship-container-commerce-449784/
Guam EPA’s Guide and Assessment
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§ Developed a Guide to Conducting a Food Waste Assessment– Scale-able (tradeoff of level of detail vs cost to complete)
§ Used Methodology in the Guide to Conduct an Assessment for Guam
Estimated Quantities from Top IndustriesFood Waste Generation Method
Sector Covered Estimated Food Waste Generated tons per year (tpy)
Simple Desk Top Method
General – Residential & Commercial
20,000 tpy
Moderate Desk Top Method
Commercial Sector –Industry Specific
14,760 tpy from the top 3 food waste generating industries
Moderate Desk Top Method Adjusted
Commercial Sector –Industry Specific
7,232 tpy from the top 3 food generating industries
Field Data Option A Commercial Sector –Industry Specific
3,033 tpy from the top 3 food waste generating industries (for the 23% of those industries surveyed)
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Industry data (ReFed, 2016) indicates that these 3 industries consumer-facing industries) make up about 40% of wasted food generated in a location
Guam Field Data Reveals That
§ Guam generates significant quantities of food waste§ Large amounts of food are being sent to landfill§ Pig farms are widely used as a diversion method§ Levels of interest in the top 3 food-generating
industries (hotels, restaurants, and grocery stores) to divert food waste
§ Active food bank/kitchen organizations on Guam include–Kamalen Karidat: average 45 dinner meals/day– Salvation Army Lighthouse: average 28 dinner
meals/day
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New Developments and Upcoming Actions
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§Zero Waste Working Group§Outreach and Education§Demonstration Projects§Waste Wizard Website & App§Food Recovery Pilot Project§Food Waste Conferences§Collaborations with Guam
Agencies and Organizations
Hotels as a Source
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Food Recovery Programs in Action
https://www.youtube.com/watch?v=04JRD23_DbI
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Sources of Food Waste from Top Food Waste Generating Sectors
§ 63 million tons of food are wasted every year in the United states (ReFED, 2016)
§ 43% is from homes§ 40% (25 M tons) is from consumer facing
businesses§ 16% from farms§ 2% from manufacturers
20Information Adapted from: 2016 ReFED A Roadmap to Reduce U.S. Food Waste By 20 Percent
Supermarkets,
Grocery Stores
& Distribution
Centers, 8
Full-Service
Restaurants,
7
Institutional &
Foodservice,
5
Limited-
Service
Restaurants,
4
Government,
0.5
Consumer-Facing Businesses
(million tons)
Areas where Hotel Food Waste is Generated and/or Stored
Food Waste
Kitchen
Cafeteria
Banquet Halls
Post-Consumer
Back of House
Loading Dock
Room Service
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Sources & Recovery Options for Hotels/Restaurant Kitchens
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Source: Hotel/Restaurant
Kitchens
Meal Preparation Waste (e.g. peels,
stems, shells)
Post-Consumer Waste (e.g. plate scrapings) &
Spoiled Food
Recovery: Feeding Humans/Donations
to Food Banks
Recovery: Feeding Livestock
Excess Prepared Food
Waste Hierarchy & Hotel-Focused Examples
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Source Reduction
Feed Hungry People
Feed Animals
Industrial Uses
Composting
Landfill
Food Waste Prevention Software
Donation
Pig Farms
Compost with or without yard debris
Digestion or Co-digestion
Best Practices/Overcoming Barriers
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Food Preparation
– 45%
Spoilage –21%
Customer Plates –
34%
Food Waste Prevention Techniques for Hotels
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Measure and Monitor Wasted Food• U.S. EPA Paper
Tracking Logs
Use Food Waste Prevention Techniques• Tray-less dining• “Ask First” for sides
and garnishes• Portion Control
Practice Full-Use• Full-use kitchen- free
online curriculum for culinary professionals by Morton Salt
• Waste Not Cookbook-recipes by chefs for commonly discarded ingredients
From the 2017 WWF Fighting Food Waste in Hotels
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Food Donation Pilot Program
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Hyatt Corporate Sustainability
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Hyatt Corporate Sustainability Scorecard
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Now and in the Future
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§Existing Practices– Non-perishable food to
employees– Perishable food to pigs
• New Zero Waste Programs– Donate excess to food banks and
pantries– Compost fruit/vegetable scraps
For additional information contact:
Conchita San Nicolas [email protected]
Cory [email protected]
Lyndsey Lopez [email protected]