CSUMB Reduced Waste Protocol Mallory Karch and Yvette Becerra

Environmental Studies Spring 2014

Introduction

The vision for our capstone was to make a large scale impact by addressing a relatively small detail regarding how catered food is served at campus events. We proposed that by replacing compostable tableware with a reusable alternative, the amount of waste diverted from the landfill would increase significantly. Currently, California State University Monterey Bay (CSUMB) utilizes compostable products for catered events. While compostable tableware is an ideal alternative compared to conventional options like styrofoam or paper, the manufacturing process is energy intensive and produces greenhouse gas (GHG) emissions. In a life cycle analysis conducted by the University of British Columbia, an average a rate of 2.772 kg of CO2 per litre of diesel fuel is emitted during transportation . Even when products are composted 1

(rather than landfilled), the composting process contributes to GHG emissions. According to the Intergovernmental Panel on Climate Change (IPCC), during the composting process about 4 g of methane per kg of waste are emitted . While the Eco-­Products used on campus are preferable 2

over conventional options and made from sugarcane, complete biodegradation may take more than 20 weeks . Anaerobic digesters are a solution to harness GHGs emitted from organic 3

waste, however they are not present at all facilities managing compostable waste which poses a challenge in areas where they do not exist.

Our project included a partnership with Dr. Daniel Fernandez, faculty member at CSUMB

and co-­chair of the Campus Sustainability Committee. In 2013, CSUMB adopted the Climate Action Plan (CAP) allowing the opportunity to reduce the campus carbon footprint, while also proclaiming a commitment to sustainability by addressing the triple bottom line of people, planet, and prosperity. Our project focuses on reducing the university’s carbon footprint by phasing out the use of compostable tableware at campus events. We believe that our project aligns with the objectives of minimizing waste generated on campus as well as becoming carbon neutral by 2030.

1 Chu. M., Kadziola. A., Treger. M. (2010). Biodegradable Plastic Based Food Containers. University of British Columbia. Department of Chemical and Biological Engineering. Retrieved From: https://circle.ubc.ca/bitstream/handle/2429/29813/Biodegradable%2520Plastic%2520Based%2520Food%2520Containers%2520FINAL.pdf?sequence=1 2 Paul J. (2013). Methane emissions during composting. Retrieved from: http://www.transformcompostsystems.com/blog/2013/07/05/methane-­emissions-­during-­composting/ 3 Greene J. (2007). Biodegradation of compostable plastics in green yard-­waste compost environment. Journal of Polymers and the Environment 15 (4): 269-­273. Retrieved From: http://link.springer.com/article/10.1007/s10924-­007-­0068-­1

Conducting Waste Audit at FOCUS 2014

Figure 1: Efficiency during the conversion of bamboo (left) and wood (right) resources to semi

finished materials for 3 scenarios A-­quality, B-­quality and C-­quality;; all percentages related to

harvestable standing volume (100%). A. High value products (sawn timber, veneer,

Plybamboo, SWB), B. Medium value products (MDF, chipboard), C. For combustion as an

energy source and for pulp (bamboo compared with eucalyptus). [6]

Approaches

Our initial proposal included drafting a protocol that would require the elimination of single use dishware by replacing it with a reusable alternative. As the project unfolded, we considered two approaches to address the issue. One approach was having Associated Students (AS) implement a reusable dishware pilot program. The second was to have the university’s catering company, Sodexo, purchase a set of Bambooware to be rented for catered events at a more economical price than the china currently offered. We assumed that the Environmental Committee would accept our idea and start the program immediately with few obstacles. However, after discussing options with the Environmental Senator and the Campus Special Events Coordinator, it was agreed that because Sodexo has the greatest capacity to manage such a program, the most practical avenue would be to pursue the second approach. Ultimately, our only option was to present a case to Sodexo justifying the need for reusable tableware. Project Goals

The primary goal of our capstone was to implement a Sustainable Dishware Program (SDP) at CSUMB that would ultimately reduce the amount of waste generated from compostable tableware used at campus events. To justify our proposal we provided Sodexo and AS examples where similar programs are successful, research outlining environmental implications, and Bambooware as a relatively sustainable alternative.

Project Description

This project required our involvement with coordinating a major sustainability event, known as Focus on Community University Sustainability (FOCUS), as well collaboration with faculty members and certain members of the student government. FOCUS is an annual event that attempts to shed light on the challenges we face regarding global climate change. It is widely recognized that the impacts of global climate change are exacerbated by anthropogenic activity. By recognizing our ability to make responsible choices, we can influence the impacts we have on our environment, which is why we chose to use FOCUS as a case study to measure the impacts of single use dishware on our local community.

In order to better understand the waste stream generated by campus events, we conducted a waste audit after FOCUS. The results of the audit provided the evidence necessary to justify replacing single use tableware. In an attempt to establish our SDP, we proposed the idea to the Associated Students Environmental Committee, the Special Events Coordinator, and Sodexo. Supporting documentation included a protocol outlining program logistics, a waste audit summary, and an economic analysis comparing the cost of compostable products to Bambooware.

Results

In searching for an alternative, we found that reusable Bambooware products are environmentally friendly, biodegradable, manufactured utilizing the fiber of bamboo plants at least five years old, and can withstand industrial dishwashers . Bamboo is also the fastest growing 4

woody plant on earth, cultivation does not require the use of pesticides, the underground system of roots remains intact after harvest, and it regrows quickly . 5

However, Bambooware is manufactured from bamboo grown in China. Utilizing a

resource that is grown in another country increases the carbon footprint of a product due to GHG emissions from transportation. While bamboo stems are sustainable for local uses, the transport distance has more of an environmental impact than using local softwood . Also, due to 6

heightened environmental awareness and the increasing popularity of bamboo, it has become common practice in other countries to cut down forested areas to plant bamboo . Along with 7

erosional activity until bamboo has grown enough to prevent it, this has negative effects on biodiversity in these regions.

After conducting the waste audit, we found that a catered event with about 200 people

produces a waste stream consisting of 47% compostable materials. The economic analysis, comparing the costs of compostable products to Bambooware, demonstrated that it would take about one year for a return on the investment. After that year, Sodexo would save money on each event. Project Evaluation

Institutional constraints posed the most significant obstacles throughout the course of this project. Some limiting factors that we encountered included limited staff, infrastructure (e.g. storage), funding, and time. Our meeting with AS brought these hurdles to our attention, as they expressed various concerns about the program, particularly the lack of infrastructure and manpower to implement it. While the SDP may not be an option in the near future, our initial vision of influencing the university’s policy to improve event sustainability was still successful.

Our case study, consisting of the final report and supporting documentation, was shared

with the university’s Special Events Coordinator to be utilized for the revision of a policy for campus events, or White Sheet. The White Sheet will go into effect fall of 2014, as part of an existing sustainable events policy. The report was also shared with Sodexo;; campus representatives were interested in obtaining the results of the economic analysis to present to

4 Bamboo Studio. (2012). Bamboo Studio Q&A. Retrieved from: http://www.ecobambooware.com/index.php/bamboo-­studio-­q-­a 5 Bamboo Fencer. (n.d.). Bamboo and Sustainability. Retrieved from: http://www.bamboofencer.com/About-­Bamboo/Bamboo-­Sustainability 6 Brezet H., van der Lugt P., Vogtländer J. 2010. The sustainability of bamboo products for local and Western European applications, LCAs and land-­use. Journal of Cleaner Production, 18, 1260 -­ 1269. http://dx.doi.org/10.1016/j.jclepro.2010.04.015 7 Bowyer J., Howe J., Guillery P., Fernholz K. (2005). Bamboo flooring: environmental silver bullet or faux savior? Retrieved from: http://www.dovetailinc.org/files/DovetailBamboo0305.pdf

their regional managers in hopes of using it to align with their 14 commitments to the environment . 8

Recommendations

We recommended that Sodexo purchase a set of Bambooware to replace compostable products. As storage capacity and budgetary constraints improve, we hope that Sodexo will complete the phase out. It is also recommended that AS fill the Sustainable Events Commissioner position to increase the odds of implementing such programs in the future. Currently, AS does not have the resources to support projects of this scale;; a referendum to increase AS fees would also increase their capacity. Also for comparative purposes, a waste audit at FOCUS 2015 should be conducted by event volunteers. Conclusion

By recognizing that we have the ability to change small habits, we have the power to make large scale environmental impacts. By taking the seemingly small step to phase out single use tableware, CSUMB can significantly reduce its environmental impact. Our study demonstrates the benefits of making responsible choices at an institutional level;; these decisions ultimately determine the impact we have on our environment.

8 In person meeting with Sodexo representatives. Sodexo sustainability: http://bettertomorrow.sodexousa.com/s/#!/we-­do/our-­commitments-­to-­the-­environment/overview