STATE CENTER CAFÉ ORGANICS RECYCLING PILOT PROJECT

PILOT PROJECT OVERVIEWInitiated in 2013 to collect compostable waste from

the kitchen and dining area of the State Center cafeteria.

PILOT PROJECT GOALS

reduce the amount of waste sent to landfilleducate employees and vendors

support the market for organics recyclingalign operations with environmental goals and policies

STATE CENTER CAFÉ ORGANICS RECYCLING PILOT PROJECT

PILOT PROJECT OVERVIEWAssess/Estimate Volume of Organic Material• Kitchen (First Phase)• Dining Area (Second Phase)Engage a HaulerDetermine Collection Procedures and Type(s) of

ContainersAssemble the Team• Department of General Services (DGS) - State Center

Complex Facility Manager• Department of Rehabilitative Services (DORS) – Maryland

Business Enterprise Program for the Blind• State Center Café – DORS Cafeteria Vendor• Waste Management – Organics HaulerDevelop SignagePromote and EducateReview and EvaluateMaximize Volume of Organic/Compostable

Material

STATE CENTER CAFÉ ORGANICS RECYCLING PILOT PROJECT

PROJECT COSTSVOLUMEEstimated based on: current service and

observation.

• Waste Management (haul to Wilmington Organics Recycling Center) – quoted monthly rate based on number (2) and size of containers (64 gallon) and frequency of service (twice per week).

$195/month• EnviRelation (haul to Chesapeake Compost

Works) – quoted monthly rental fee per container (35 gallon) and service fee per pick-up.

$142 - $388/month• Organic Waste Haulers (haul to Chesapeake

Compost Works) – quoted flat monthly rate based on number (2 - 4) and size of containers (35 gallon) and frequency of service (twice per week). $166 - $330/month

Other Considerations• What days the hauler can provide service.

STATE CENTER CAFÉ ORGANICS RECYCLING PILOT PROJECT

PROJECT COSTSCONTAINERSEstimated based on: current service and observation.

*Keep in mind that the total volume of waste will not change*

Interior Collection Containers• Kitchen – purchased slim jims for each prep

station, but kitchen staff preferred central collection

• Dining Area – replaced existing containers in separate locations with “station” for all waste and recyclables

Other ConsiderationsCompostable liners acceptable to the hauler

STATE CENTER CAFÉ ORGANICS RECYCLING PILOT PROJECT

Signage was provided for Kitchen and Dining Areas

Signage should have pictures and text.

Dining Area containers have color-coordinated bin lids and iconic labels. Posters with additional information – both graphics and text – were installed at each station.

PROJECT SIGNAGE

STATE CENTER CAFÉ ORGANICS RECYCLING PILOT PROJECT

DGS ResponsibilitiesProvides Dining Area and Kitchen recycling containersProvides compostable liners for organic waste containers.Provided SignagePromoted the Project

PROJECT TEAM RESPONSIBILITIES

State Center Café ResponsibilitiesCollecting all waste and recyclables and depositing in designated

central collection container.

Breaking down cardboard from kitchen and delivering to the designated cardboard collection area.

Other ConsiderationsDGS can issue a penalty if the vendor uses unapproved bags or deposits waste into incorrect central containers, but must give notice at the time of each infraction.

DGS does not expect cafeteria staff to sort waste and recyclables once deposited by customers – only that cafeteria staff correctly deposit bagged waste and recyclables into central containers.

STATE CENTER CAFÉ ORGANICS RECYCLING PILOT PROJECT

PROJECT PROMOTION

When the project expanded into the dining area, DGS launched a promotional campaign, including:

• Flyers throughout the building• Table tents throughout the dining area• Email announcements• Free meal give-away• On-site education and promotion

STATE CENTER CAFÉ ORGANICS RECYCLING PILOT PROJECTPROJECT ENHANCEMENTS

Disposables purchased by vendor PRIOR:

• 9x9 foam container (hot food)• 6x6 foam container (hot food)• 5x5 foam container (hot food)• 206 foam container (hot food)• 8x8 clamshell (salads)• 5x5 clamshell

(salads/sandwiches)• 16 oz foam cup• 20 oz foam cup• 32 oz foam cup• Waxed paper

Disposables purchased by vendor AFTER:

• 8x8 foam container (hot food)• 8x8 foam container (sectioned)• Paper boats (fries)• 8x8 clamshell (salads)• 5x5 clamshell (salads)• 16 oz foam cup• 20 oz foam cup• 32 oz foam cup• Waxed paper• Butcher paper (sandwiches)

Approx. Weekly Budget: $700 -$800

Other considerations:• Foam and clamshell containers

cannot be recycled in current recycling program

• Bulky foam containers take up a lot of space in waste containers

Approx. Weekly Budget: $500

Other considerations:• Fewer containers being

purchased and thrown away• Paper products can be recycled

with organics

STATE CENTER CAFÉ ORGANICS RECYCLING PILOT PROJECT

HOW ARE WE DOING?Diverted approximately 1500 pounds of organic material from the landfill from September through

December of 2013.Diverted approximately 1500 pounds of organic material from the landfill per month since January

of 2014.