wurster hall waste management and waste audit team chesc 2013

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University of California, Berkeley striving for zero waste Eliahu Perszyk Facilities Manager Hanna Miller Waste Audit Coordinator Waste Audit Team Chika Kondo, Leela McDowell, John Ezaki, Brenly Stapley Campus Recycling and Refuse Services Wurster Hall Waste Audit and Zero Waste Pilot Project

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Eli Perszyk, Hanna Miller, Waste Audit Team, Wurster Hall, 2012 TGIF Grants, http://tgif.berkeley.edu/index.php/funded-projects/grant-cycle/2012-projects/96-wurster-waste

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Page 1: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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striving for zero waste

Eliahu Perszyk Facilities Manager

Hanna Miller Waste Audit Coordinator

Waste Audit Team Chika Kondo, Leela McDowell, John Ezaki, Brenly Stapley

Campus Recycling and Refuse Services

Wurster Hall Waste Audit and Zero Waste Pilot

Project

Page 2: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Wurster Hall = 225,000 square feet

College of Environmental Design

Departments of:

Architecture,

Landscape Architecture and Environmental Planning,

City and Regional Planning,

CED Library, Fabrication Shop,

Ceramics Studio, Ramona’s Café, Research Units,

faculty and staff offices, instructional space

7 Design Studios, mostly Architecture, with 24/7 occupancy

Average daily occupancy of over 1,000 people, mostly students

Page 3: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Design Studio at the end of the Semester

Mixed materials: Plastics, cardboard, foamcore, paper, models

Total Estimated Weight of Materials Cleaned Out: 7,000lbs

Page 4: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Same Design Studio after clean up

9 Student working 4 full days to clean 6 Design Studios

Waste Separation = Lots of Work Hours

Page 5: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Wurster Hall Sub-Metering-

The Green Initiative Fund

Page 6: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Getting to Zero Waste: Waste Audit Team

The Waste Audit Team

is funded by a grant

from The Green

Initiative Fund. It

consists of 5 UC

Berkeley students

dedicated to

decreasing the amount

of waste produced by

the UC Berkeley

Campus.

Page 7: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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The Waste Audit Process

• We collect the landfill

waste from buildings

and bring it back to the

office to sort.

• We sort into six

categories: Cardboard;

Mixed Paper; Metal and

Glass; Landfill; All

Plastics; and Compost

Page 8: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Page 9: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Wurster Hall:

Waste Management and Compost

• Waste Issues

• Food Service waste from Café

• Materials used for making Design Models

• High 24/7 Occupancy

• Reduced level of Custodial Service since 2009

• No Weekend Custodial Service

Page 10: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Old Waste System

Old Waste Habits are

hard to break

Easy to put everything in

one place

Huge Opening

Had been throughout

building, removed over 30

Some conflict when they

were replaced

Page 11: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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CED Waste Management Initiatives

• Bottle & Can recycling in Lobbies

• Building compost started in 2010

• Day Custodian hired; takes out compost waste:

night custodians currently do not service compost

• Studio Re-Stations built for Design Studios

• Waste Separation in Studio Clean Out

• Collaborated with Campus Recycling and Refuse

Servicesto develop standard campus waste signage

Page 12: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Studio Materials Re-Use Stations

Page 13: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Student Group Initiatives

• Groups such as Compost

Alliance have helped

remove trash cans and

communicate about

compost

• Student initiated custodial

poster project being

continued

Page 14: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Campus Initiatives and Waste

Diversion Status • Campus Recycling and Refuse Services

implemented standardized campus signage

• Housing and Dining uses compostable containers,

provides compost service

• Excellent construction waste diversion

• 2012 Waste Diversion Goal = 75%

• 2012 Waste Diversion Actual = 46%

Page 15: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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The Green Initiative Fund Grant

Wurster Hall Zero Waste Pilot Project

• College of Environmental Design students advocated for

new building waste containers

• Grant proposal submitted to TGIF for new public area

waste containers

• TGIF awards grant based upon whole building Zero Waste

pilot waste containers

• Forms and Surfaces for 5 public lobbies

(Medium Volume -24 gallon)

• Max-R for 1st Floor Lobby and 7 Design Studios

(High Volume - 48 Gallon)

Page 16: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Public Lobby Waste Containers

Old System

New System (12/2012)

Page 17: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Design Studio Waste Containers Old System

Page 18: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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New System (5/2013)

Page 19: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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New System Objectives:

Waste Separation & Increased Efficiency

• Consistent Container type, Signage, Color

• Reduced opening makes people separate waste

• Centralized set of containers instead multiple

containers going down corridor

• Increased waste collection efficiency and ease of

collection for custodians

• Improved container aesthetic

Page 20: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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• Audit was of 3

days of waste

• Sorted only from

landfill

• 6 major

categories

• Waste sorted from

two 2yd3

dumpsters and

varying numbers

and sizes

of toters.

Audit Specifics

Page 21: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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How Big is 2yd3?

You can fit

over 80

standard

office waste

bins in one

2yd3

dumpster

Page 22: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Pre-Implementation Audit: Breaking Down the Numbers Total Weight (in pounds)

Category 10/25/2012 10/26/2012 11/6/2012 Totals Percentages

Cardboard 1 11 14 26 2%

Metal and Glass 19 18 27 64 4%

Mixed Paper 47 8 78 133 9%

Landfill 55 25 70 150 10%

All Plastics 116 83 142 341 23%

Compost 310 179 300 789 52%

Totals 548 324 631 1503 100%

Page 23: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Landfill 10%

Mixed Paper

9% Cardboard

2%

Compost 52%

Metal and Glass 4%

All Plastics 23%

Wurster Hall Pre-Implementation Audit

Page 24: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Loose Waste Dumpsters

• Wood Waste

• Cardboard boxes

• Plastic bags

• Food wrappers/

containers

• Food waste

Page 25: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Common Items in Wurster Waste

To-go Utensils Plastic clamshell to-go

containers To-go Coffee Lids

Food Waste Paper Towels

Page 26: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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After the original audit

was conducted, new

containers were

installed throughout the

building in phases

The mid-implementation

audit evaluated changes

in waste separation and

diversion

Mid-Implementation Audit

Page 27: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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• The audit lasted for three days to correspond with the Pre-Implementation

audit

• The percentages of compost and plastics found in the landfill have both

decreased

Mid-Implementation Audit Results

Total Weight (in pounds)

Category 4/23/2013 4/25/2013 5/1/2013 Totals Percentages

Cardboard 5 5 11 21 2%

Metal and Glass 9 8 17 34 4%

Mixed Paper 54 35 7 96 11%

All Plastics 31.5 34 64 129.5 15%

Landfill 32 22 87 141 16%

Compost 123 89 232 444 51%

Totals 254.5 193 418 865.5 100%

Page 28: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Cardboard 3%

Metal and Glass 4%

Mixed Paper 11%

All Plastics 15%

Landfill 16%

Compost 51%

Wurster Hall Mid-Implementation Audit

Page 29: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Mid-Implementation Audit Category Totals Percentages

Cardboard 21 2%

Metal and Glass 34 4%

Mixed Paper 96 11%

All Plastics 129.5 15%

Landfill 141 16%

Compost 444 51%

Totals 865.5 100%

Pre-Implementation Audit Category Totals Percentages

Cardboard 26 2%

Metal and Glass 64 4%

Mixed Paper 133 9%

Landfill 150 10%

All Plastics 341 23%

Compost 789 52%

Totals 1503 100%

• Better Plastic Diversion

• Less Waste Overall

Comparing Data

Page 30: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Areas of Improvement

• Enclose Odor

• Compost < 24 Hours =

Stinky

• Students in the LAEP

studio removed the

compost container and

covered up the opening.

We made lids in the Shop.

Page 31: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Container Aesthetic

• This is the Design School!

• Top of header board does

not line up with concrete

wall behind it

• Dean did not like big

plastic box in entry lobby

• Solution is to clad waste

cabinet with nicer looking

material/Flat headerboard

Page 32: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Lessons Learned

• Open Compost Container in Closed Space will

Smell

• Aesthetic matters in high visibility space

• Sorting waste takes time

• Compost is a major component of the waste

stream

• Five is the magic number of people

Page 33: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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Next Steps

• Custodial Services will start composting

paper towels in restrooms

• Post-Implementation Waste Audit in

October 2013

Page 34: Wurster Hall Waste Management and Waste Audit Team CHESC 2013

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striving for zero waste

Please contact Campus Recycling and

Refuse Services with further questions

Email: [email protected]

CED Email: [email protected]

Funding by