Illinois Composting Policy Forum July 11 in Chicago

IFSC Policy forum information

 

Seven Generations Ahead, the Illinois Environmental Council and the Illinois Food Scrap Coalition (IFSC) invite you to participate in an Illinois Composting Policy Forum on July 11, 2016 from 1 to 3 PM at the Ralph H. Metcalfe Federal Building in Chicago, IL. This will be the first in a series of four forums exploring the potential policy solutions proposed in IFSC’s 2015 report, Food Scrap Composting Challenges and Solutions in Illinois.

 

The forum will provide updates on the composting policy and infrastructure work of the IFSC and the Illinois Environmental Council. Attendees will learn about states that have a Universal Recycling Law and the impact of these laws, and will participate in a deep dive discussion of the impact such a law would have in Illinois.

 

Register online at this link. Funding for this free forum is provided by the Searle Funds of the Chicago Community Trust.

 

For questions about this forum, please contact admin@sevengenerationsahead.org.

Calling All Parks! Get Your Green On

remain green and carry onISTC loves recycling. Last year our Zero Waste Program turned Forest Preserves of Cook County on to a great opportunity with the Keep America Beautiful / Dr. Pepper Snapple Park Recycling Infrastructure Grants. It was a nice boost to a Chicago parks program that had already made sustainability a high art form.

 

Keep America Beautiful is offering the grants again to parks, athletic fields, nature trails and public beaches. Hurry though! You need to apply by June 10.

 

Another fabulous KAB opportunty is their Anheuser-Busch Community Restoration Grants Program. When natural disasters affect public areas, this program can assist in restoration.

Charcoal vs. Gas – A Sustainability Question

The age-old American tradition of a backyard barbeque dates back to at least 1672 when John Lederer mentioned “barbecue” in his writings. Over the years there has been secret recipes and perfect techniques that brought about the classic question: Charcoal or Gas? While there are merits to both for taste, evenness of cooking, and cooking time, the bigger question we should be asking these days is: “Which one is more sustainable?”

 

What you eat

Let’s get one caveat out of the way. What you are grilling has more of an impact on your sustainable grilling event than which grill you are using. Beef has two times or more of an environmental impact than chicken or vegetables. More reading on the true cost of food:

 

Grilling

gas grillThe charcoal vs. gas debate isn’t as clear cut as you might think. While it is fairly obvious that charcoal puts out more particulate matter when burning, it also gives off about two times more carbon dioxide emissions than propane gas. Initially then because of those points, I thought gas was more environmentally friendly, but let’s take a step back and look at the whole picture.

Continue reading “Charcoal vs. Gas – A Sustainability Question”

It’s Not Mr. Fusion, But It’s A Whiz at Energy Production

Mr. Sewer image
The multi-stage waste-to-biofuel system can make municipal solid waste and wastewater into a renewable power source.

ISTC NEWS


Pairing of Waste Processing and Algae Farming Offers ‘Clean’ Energy 

CHAMPAIGN, Ill. — “Mr. Sewer” is a multi-stage waste-to-biofuel production system under development by ISTC which can extract 100 percent of energy from a wide variety of wastes.

 

No, it’s not the fabled perpetual motion machine, it combines hydrothermal liquefaction of wastes with algae farming, which captures additional energy from the sun.

 

The best news is it can use a variety of energy-rich materials that are now landfilled. According to Lance Schideman, research scientist at the Illinois Sustainable Technology Center, the optimal location for the Mr. Sewer system is close to a sanitary landfill, a wastewater treatment plant, or both. A video on the energy research is available here.

 

Sewage solids, food wastes, even waste paper are all rich in energy content. This system can remove both organics and nutrients in these sources and turn them into renewable energy resources. Processing of wastewaters is combined with algae farming in a way that amplifies the energy production while cleaning the water for potential reuse applications. The nutrients support algal growth and the algae are then harvested for use in biofuels.

 

Amplified by the sun’s energy and multi-cycle nutrient reuse, an optimized system can harvest three to ten times the energy contained in the wastewater.

 

Calculations based on a commercial-scale demonstration plant on the University of Illinois campus indicate the technology is well-suited to generate fuel/revenue from wastes at the scale of a small city, a military installation, or a large animal feeding operation.

 

Theoretically Mr. Sewer, applied to all U.S. wastewater treatment plants and livestock operations, could produce enough bio-energy to replace all current petroleum imports, according to Schideman.

 

Today the commercial-scale plant is being optimized and a mobile version of the system is being developed.

Celebrate International Compost Awareness Week

In the US, the beginning of May has people thinking of several celebrations, including Cinco de Mayo, Mother’s Day, and even Star Wars Day (May the 4th, as in “May the Fourth Be With You”). But did you know the first week of May is also celebrated annually as International Compost Awareness Week?

 

Composting allows organic materials, such as food scraps and yard waste, to break down naturally into a nutrient rich resource that can be used in gardening and landscaping in place of commercially available fertilizers. Application of compost reduces erosion, and can help your soil retain water, reducing costs associated with watering and contributing to water conservation. Composting can also reduce waste hauling costs, as well as greenhouse gas emissions associated with the breakdown of organic materials in landfills in the absence of oxygen.

 

If you’d like to learn more about composting, check out the following resources:

 

If you’re a college or university student interested in pursuing research related to composting, check out the CCREF Young Investigator Scholarship.

Chicago Wants You for a Greener NFL Draft Town

 

NFL Draft volunteers
Volunteer by Saturday, April 9 if you want to help make the NFL Draft in Chicago an environmentally friendly event.

 

The NFL Draft (April 28-30) is coming back to Chicago this year and the Chicago Sports Commission is looking for qualified volunteers to support the Green Team! The Green Team will be responsible for ensuring fans are recycling and composting the proper materials so that we are ultimately putting together an extremely environmentally conscious event.

 

The host city is looking for volunteers to keep the big event green! The Illinois Sustainable Technology Center is already helping the team. Our Zero Waste Program experts will be assisting with waste reduction strategies in Draft Town which includes Grant Park and Congress Plaza.

 

Please apply HERE by Saturday, April 9 if you are interested in volunteering. The Sports Commission will communicate with all accepted volunteers on how to register for specific shifts by Monday, March 11th. Volunteers will be expected to attend an Orientation/Training session on Monday, April 25th with more details to be provided after accepted volunteers have officially registered for shifts.

 

Volunteers should love customer service and supporting fans’ needs, they should also love football! Please forward this message to anyone you know who might also be interested. The Sports Commission is looking forward to hearing from you!

 

Please email volunteer@chicagosportscommission.com with any questions!

National Geographic Features Food Waste

The March 2016 edition of National Geographic Magazine includes an article by Elizabeth Royte entitled “How ‘Ugly’ Fruits and Vegetables Can Help Solve World Hunger.” Royte is a well-known science writer who has taken in-depth looks at waste before, most notably in her book Garbage Landin which she follows the trail of household trash after it leaves the curb, and explores various aspects of waste disposal, as well as our consumption-oriented culture and its consequences.

 

In this NatGeo article, Royte does a great job outlining the myriad of food waste issues. While 800 million people worldwide go hungry, about a third of the food produced on Earth is wasted–enough to feed 2 billion people. These losses sometimes due to spoilage; confusion over the dates stamped on products by manufacturers; post-harvest loss caused by inadequate storage and infrastructure; consumer disdain for leftovers; and cultures in which portion sizes have grown to an extent that waste inevitably occurs. There are issues of aesthetic standards imposed by retailers as well, which mean that scores of perfectly edible yet visually imperfect examples of fruit and vegetables never even make it to the shelves in grocery stores; they’re rejected before they even have a chance at being sold. And wasted food doesn’t just equal wasted nutrition and money–it’s also wasted resources. The huge amounts of food we waste represents huge investments in water, human labor, and fuel for production. And as waste breaks down in landfills, it releases greenhouse gases. As Royte notes, “If food waste were a country, it would be the third largest producer of greenhouse gases in the world, after China and the U.S. ”

 

Royte outlines these sad realities while providing a detailed look at what one activist, Tristram Stuart, does to fight food waste. Stuart is the founder of Feedback, an organization that campaigns against food waste throughout the system of production and consumption. The article takes a particular look at one of the organization’s major campaigns, “Feeding the 5000,” in which feasts are organized in venues around the world to feed 5000 people using food that would otherwise have been wasted. The article highlights other organizations and programs as well, and provides tips for what you can do to reduce your own food waste footprint.

 

Read the full article at http://www.nationalgeographic.com/magazine/2016/03/global-food-waste-statistics/. Check out the Green Lunchroom Challenge, ISTC’s project geared toward preventing and reducing food waste in K-12 schools, for more information on addressing these issues in your community. Consider how ISTC’s Zero Waste Illinois program can assist your organization in identifying waste reduction and management improvement opportunities. And if you’re interested in promoting commercial composting in IL, consider becoming a member of the Illinois Food Scrap Coalition (IFSC).

 

National Geographic Logo

 

Green Lunchroom Challenge Period Extended

The period for the Green Lunchroom Challenge, an ISTC project focused on reducing and preventing food waste at K-12 schools, is being extended. While the end of the Challenge was originally set at April 1, 2016, participants will now have until May 31, 2016 to complete suggested activities and submit required materials to earn points.

 

With this extension, the Challenge period will roughly correspond to the entire school year. This will allow more time for preparation and submission of materials required to earn points, and for participants to observe relative progress. Activity descriptions and requirements are available at https://www.greenlunchroom.org/activities.cfm.

 

Challenge results will be announced in June, but at that point, most schools will have adjourned for the summer. Because of this, a presentation of awards (either in person or via an online ceremony, TBD with the winners) will be held in early September 2016 so students, staff, and the community of the winning school and district can participate in a celebration of their accomplishment.

 

Questions related to the Green Lunchroom Challenge may be addressed to Joy Scrogum.

 

school kids in cafeteria
Photo: USDA Blog

Green Lunchroom Challenge Webinar Scheduled for 3/14

The Green Lunchroom Challenge is an ISTC project funded by US EPA Region 5 focused on K-12 schools. Schools and districts participate in a voluntary competition aimed at reducing food waste in food service operations through completion of a variety of suggested activities. Participation not only helps ensure that precious resources are expended to provide nutrition as intended, rather than being wasted in the form of food waste, but also sets an example of conservation for students. Points are earned for completion of activities; the school with the most points at the end of the Challenge period will receive public recognition and a prize.

 

The Challenge offers a series of webinars open not only to registered schools, but to all interested parties. The next webinar is scheduled for 3:00- 3:50 PM on Monday, March 14th. Sara Ryan, of St. Louis Composting/Total Organics Recycling will discuss their food scrap composting services and their work with school districts and schools. If you’re located in the southwestern part of IL, and are considering commercial composting of food scraps, don’t miss this opportunity to learn more!

 

Online registration for this webinar is available at https://attendee.gotowebinar.com/register/6307274058949983492. To view recordings and slides from past Challenge webinars, go to https://www.greenlunchroom.org/archivedWebinars.cfm.

 

Questions about the webinar or Challenge in general may be addressed to Joy Scrogum, ISTC.

 

Green Lunchroom Challenge logo

Four Ways ISTC Can Help Your Organization Zero-In on Zero Waste

This article was written by Shantanu Pai  for Linked In Pulse.

 

Zero Waste Illinois logo

For over three decades, the Illinois Sustainable Technology Center’s (ISTC) staff of engineers and scientists have provided a variety of cost-effective, sustainable material management services.

 

ISTC has enabled organizations to improve their environmental footprint and achieve zero waste at every step in their operations by being a resource for innovative management and reuse of materials. We conduct waste audits, assist with materials management planning, supply chain optimization, and stakeholder engagement. These services are part of a subset of our technical assistance program which we refer to as Zero Waste Illinois. The technical assistance program is part of ISTC’s mission to help the citizens, businesses, governments, and organizations of Illinois conserve natural resources, prevent pollution, and reduce waste to promote improved human and environmental health. Here are the ways we can help your organization be part of Zero Waste Illinois.

 

Comprehensive Waste Audits

ISTC staff design and help implement site specific waste audits ranging in scope from individual buildings to large communities. By analyzing both material inputs and outputs within a facility, we identify more opportunities to help organizations achieve zero waste.

 

For example, as the result of a waste audit at a mid-sized manufacturing plant in Wheaton, IL, our team was able to make six recommendations which have been implemented. Through our work and a truly energetic internal staff, that facility has achieved 44% reduction of material use through process modifications—”up-stream” changes that make the entire operation more efficient over the long-term, and a new landfill diversion rate of 62%.

Photo of ISTC staff sorting waste

 

Enhanced Materials Management Planning

We help clients identify gaps in, and opportunities to improve, existing waste management processes. Additionally, we can offer solutions for site-specific constraints that prevent greater waste diversion.

 

For example, ISTC has been working with the Forest Preserve of Cook County, the nation’s largest forest preserve district with over 69,000 acres, to create a materials management plan for the entire district. Our efforts have resulted in increased recycling opportunities for District users, novel waste contract language and zero waste guides for event planners and the general public, in English, Spanish and Polish!

Bins at a zero waste event

 

Composting/Anaerobic Digestion Assistance

We conduct business outreach and research to support food waste reduction and diversion efforts. We assist clients with setting up successful compost programs by conducting waste stream assessments, designing signage, and training employees. We are currently researching a growing number of food scrap technology options, including aerobic and anaerobic digestion, and in-vessel composting.

 

Stakeholder Engagement

By partnering with employees, students, and communities, we can help you improve existing waste reduction programs through education and training. We provide advice on communication strategies that lead to lasting behavior change.

 

We recently worked with the University of Illinois, Urbana campus, on multiple recycling and waste reduction initiatives. In the fall of 2014 ISTC managed the Zero Waste football game at Memorial Stadium. With the help of over 150 volunteers and various departments on campus we were able to divert over nine tons of material to composting and recycling facilities.

 

We also assisted in rolling out a campaign to increase recycling at the Quad through improved signage, location assessments, and directed data collection.

 

Begin Your Journey to Zero Waste

Learn more about how our team of professionals might help your organization approach zero waste by visiting our web site to view our recent success stories. Then, sign up for a free site visit. There is no obligation on your part to work with us beyond the free initial visit, and that first conversation may reveal opportunities to achieve greater sustainability within your organization.

 

Have questions? Contact us at istc-zerowaste@illinois.edu.

 

Shantanu Pai is an Assistant Sustainability Researcher at the Illinois Sustainable Technology Center with a BS from University of Wisconsin—Stevens Point in Waste and Soil Resources. His research interests include fate and transport of waste materials through market driven initiatives; the role of affluence and directed public policy in solid waste management; and solid waste industry in the developing world.