Page 380 - Solid Waste Analysis and Minimization a Systems Approach

358 FOOD AND KINDRED PRODUCT MANUFACTURING APPLICATIONS

25.4 Constraints and Considerations

The key constraints and considerations for food processors can be separated into five
areas:

1 Contamination—Items in the waste stream that are recyclable may be contaminated
with food waste or organic by-products. Most vendors require a minimum level of
contamination (such as food debris on plastics or papers) in order to accept mate-
rials for recycling. If a high level of contamination is present, the vendors may
refuse service, increases charges, or terminate contracts.
2 Separation and disease control—Tying in with contamination, the separation of
recyclables in the waste stream becomes an issue to minimize solid waste. Food
processors are under increased scrutiny from the FDA in regards to hygiene, clean-
liness, and disease control. Creating separations and containers for recyclables may
increase these risks if not handled properly. A clearly defined separation system and
process must be clearly identified and executed in this environment.
3 Cost of equipment—The cost of equipment can be prohibitive, in-vessel compost-
ing units can cost thousands of dollars to purchase and install.
4 Invest the extra time, space, and employee training and retraining to sort waste and
recyclable materials—Training and employee involvement are key elements to the
success of the recycling program. Creating a strong, well planned system at the
beginning will save many headaches and additional costs for the organization at a
later point in time.
5 Specialized haulers for food waste—As mentioned in Sec. 24.3, specialized vendors
and composting sites are required for food wastes to minimize disease and bacteria
infestations. At the present time, most regular waste haulers do not offer food waste
composting options; a separate hauler must be contracted.

25.5 Potential Technologies

and Strategies

The choice of recovery methods will depend on many factors. These include the quan-
tity and type of food discards, availability of space for on-site recovery, existence of
haulers and/or end users for off-site recovery, and program costs. Food discard–recovery
methods include making donations, processing this waste into animal feed, rendering,
and composting. Off-site methods involve food discard generators, haulers, and end
users.
The following is a list of diversion options for their food waste in preferred order of
implementation:

1 Food donations—Nonperishable and unspoiled perishable food can be donated to
local food banks, soup kitchens, and shelters. Local and national programs