Food Beverage Sector Organic Waste Project Food Beverage
Food & Beverage Sector Organic Waste Project Food & Beverage Sector Group Enterprising Manukau Sustainable Management Fund
Organic waste in NZ Environmental Report Card (July 2009) - Mf. E p Organic waste 28% of waste to landfill p About 40% of organic waste (or 208, 000 tonnes per annum) is from commercial & industrial premises
The NZ Waste Strategy p The NZ Waste Strategy 2002: “By December 2010, the diversion of commercial organic wastes from landfill to beneficial use will have exceeded 95 percent. ” p Review of The NZ Waste Strategy, 2006: “There is only limited data on amount of commercial organic waste diverted from landfill, so a comprehensive assessment of commercial organic wastes diverted from landfill is not currently possible. ” “A better understanding of diversion rates and flows for industrial organic waste is critical if improvements are to be made in organic diversion rates. ”
Food & Beverage Sector Group p The Food & Beverage Sector Group n n n Managed and facilitated by Enterprising Manukau (A Regional Economic Development Agency) Includes 124 F&B manufacturers - representing 35% of F&B manufacturers in Auckland region Generates 69% of F&B revenue for Auckland region Employs 52% of F&B labour force in the Auckland region Generates $945 million in export revenue
Food & Beverage Sector Group p Sector Group interested in alternative organic waste disposal options to: n n n Meet the objectives of The “NZ Waste Strategy”; Lower environmental impacts; Ensure sustainable business practices.
Project aims p Interview F&B Sector businesses n p Interview organic waste processors n p Determine types and quantities of organic wastes generated and how these are disposed of Determine availability of disposal options for organic (food) waste Facilitate linkages between the two groups and p Investigate disposal of food waste from hospitality and institutional facilities n Determine the potential for diversion of this organic waste
F&B Sector Interviews p 65 businesses surveyed n p Combined annual turn over of $5. 4 billion, representing 69% of the region’s food & beverage industry by revenue Asked series of questions about their organic waste generation and disposal, and their attitudes towards waste
F&B Sector Survey Results p Surveyed businesses were generating approximately 4, 000 tonnes of organic waste per month, or 48, 000 tonnes per annum p Only 6% to landfill
Organic waste to landfill p Half of surveyed businesses sending some organic waste to landfill. Reasons included: n n p p Organic waste organic waste Organic waste could not be kept separate from other nonrequired safe (certified) disposal was packaged contained contaminants 35% from one business – most other businesses sending small quantities 97% of waste “Sometimes landfilled” from one business: usually to feed stock – sometimes to landfill
Barriers and Opportunities p Barriers to diverting organic waste 1. 2. 3. p Assistance required to divert organic waste 1. 2. 3. p Lack of disposal options Resources required to implement a separate food waste collection Lack of information on alternatives Assistance with linking up with potential solution providers Information on alternative disposal methods Financial support to find alternatives 88% of businesses have implemented waste minimisation practices
Organic waste processors p Definition - businesses that accept organic waste for the purpose of using it in a beneficial manner, including: n n Companies with on-site processing of organic waste Companies that act as organic waste brokers, accepting various types of organic wastes and on-selling them, either directly or after some form of processing, to end users (such as farmers)
Survey results p Aimed to identify companies able to process food waste p Nine currently processing food waste in Auckland region (plus number of pig farmers), and two about to start p Variation in types of food waste accepted p Most willing to accept larger quantities p Economics vary greatly
Post-consumer food waste p Interviews with: n n n p p A selection of hotels A selection of restaurants & cafes Supermarkets (through Foodstuffs and Progressive) Two airport caterers A hospital The Department of Corrections All food waste landfilled (with some minor exceptions) Willingness to find alternative, more sustainable disposal options
Summary p Most organic waste generated by F&B Sector is currently diverted from landfill p However, business desire for more information on, and assistance linking up with, organic waste processors p Number of food waste processors available – providing range of different types of processing p Currently very little processing of post-consumer food waste
Planned initiatives p Forum to introduce F&B Sector to processors p Generation of database of organic waste processors for Enterprising Manukau (and other? ) websites p Post-consumer food waste collection and processing pilot, being organised with Hotel Association
Thank you!
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