Page 382 - Solid Waste Analysis and Minimization a Systems Approach

360 FOOD AND KINDRED PRODUCT MANUFACTURING APPLICATIONS

25.6 Implementation and Approach

Tips for implementing solid waste reducing in the food-processing industry

■ Consult with local and state recycling coordinators. These solid waste planners may
help locate a market for food discards or provide technical advice. Some agencies
award grant money for innovative projects.
■ Ask the solid waste planners to provide you with contacts and information about
businesses with successful food-recovery programs. By networking with other busi-
nesses you will be able to learn from their experiences. These organizations can
also provide assistance in finding haulers and end users in your area.
■ Anticipate barriers to a successful program and how you will overcome them. Learn
from others. Ask employees what potential problems they see. They, after all, will
be responsible for running the program.
■ Train food service workers well, and well ahead of program implementation.
■ Monitor and periodically reevaluate your program.
■ Use composting diversion to reduce your waste hauling and tipping costs.
■ Be creative.

25.7 Case Study

A major food-processing company was experiencing difficulties with their waste
management program both in cost overruns and inaccurate goal setting for their
units. The programs were running over budget due to poor cost estimates and lack
of employee involvement. This resulted in a $12,000 over budget expense for the fis-
cal year 2005. In addition, they were concerned about not minimizing all possible
waste streams, especially food by-products. The food-processing company concluded
that it might be in their best interest to explore outsourcing their waste manage-
ment activities. After an internal ROI (return on investment) analysis, the food-
processing company decided to look at the possibility of outsourcing this business
to a third party.
The food-processing company worked with The University of Toledo Waste
Minimization group to audit their solid waste streams and identify minimization
opportunities. After an in-depth analysis, the group was able to demonstrate that by
focusing on food by-product composting, the food-processing company could save
close to $15,000 per year. The group’s analysis outlined the potential savings that
could be gained through purchasing a composting vessel and working with supplies to
reduce packing materials.
As a result of implementing the recommendations, the food-processing company
was able to reduce their annual operating cost by $13,000 and generate $3000 from
the sale of the compost. This year’s program came in under budget and below the cost
of past programs.