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HomeMy WebLinkAboutITEM VIII. B. SAB Composting NotesRE: Composting Program(s) – Past SAB conversations relating to composting citywide. BACKGROUND: SAB has discussed citywide composting in the past. In 2021, the UW-Oshkosh Environmental Science students did a presentation on Restaurant Composting for the board, and in 2022, education/public engagement on composting was part of the board’s 2022 goals. For reference, please see the minutes from prior SAB meetings on the next page of this document. Snip from May 3rd, 2021 Minutes: Item IV. UW-Oshkosh Student Presentations The second student group presented on a Restaurant Composting Program proposal. The group explained multiple current world issues with food waste and how some of that waste can be used to create sustainable energy through biodigesters. The group proposed a fee for service curbside composting pilot program for Oshkosh area restaurant food waste, which would then be composted at the UW-Oshkosh biodigester and converted to energy. The program would provide receptacles for interested restaurants which could then be collected by UWO Biogas using their new waste hauling trucks that were purchased for collecting waste of this nature. The suggested monthly collection fee for this service would be $45 dollars for a 30-gallon composting bin. The group explained how they used a similar Steven Point initiative as a benchmark in developing this program. The group surveyed 15 local restaurants asking them a number of questions. They found that almost half of those surveyed would be interested in participating in a program like this and an additional 20% would re-evaluate after the program is finalized. The group explained some of the barriers, such as, not having enough space to house a 30-gallon bin in a kitchen area and concerns with the fees involved. In conclusion the group stated that a program such as this would provide a positive economic and environmental impact on the community. Questions: Mr. Osmond asked if there was any distinction made between the differences in food waste and biodegradables (non-food waste). The group explained that for this program they are limited by what the UWO bio digester can accomplish in its 28-day cycle and therefore some bio plastics cannot be used because they take more than 28 days to decompose. Mr. Osmond asked about the fee schedule. The group explained that the fee would be based on the frequency of pickup needed and not based on weight or size of the bin. Ms. Muetzel asked if the Stevens Point example serviced businesses and residents and the group stated they are both businesses and residents and equate to a total of 100 to 150 customers. Mr. Poeschl asked if there were any concerns with health code violations in regards to a composting bin in a restaurant kitchen. The group stated that zoning code would require a composting bin to be inside a dumpster enclosure if stored outdoors. Mr. Osmond said that it is his understanding that as long as a waste container is sealable then there should not be any health department issues. Snip from January 3rd, 2022 Minutes: Item IV. 2022 SAB Goals Restaurant Composting Ms. Davey asked Mr. Spanbauer if he and Mr. Osmond are wanting to continue the research on restaurant composting. Mr. Spanbauer explained that he and Mr. Osmond have had conversations with UWO bio digester employees and that those conversations are planned to continue. Their plan is to use Mr. Osmond’s restaurant operations as a test pilot site and expand this idea/concept from there. Mr. Spanbauer expects to see movement on this goal in 2022. Sustainable Solutions to Waste Management Ms. Davey asked if this goal differed from the Restaurant Composing goals. Mr. Poeschl stated that he would be okay with combining the two. Mr. Spanbauer said that he would like to see them separate because this goal is broader. Ms. Muetzel agreed that she sees these being two separate goals. Mr. Spanbauer would like to have this under the education and outreach objective where SAB could create an educational pamphlet and get that out with a water bill. Ms. Davey explained that this topic may also fall under the ordinance and code changes objective. Ms. Muetzel acknowledged that a lot of the waste management done in the city is ultimately regulated at the county level and also feels that the wording of this goal should be changed to something more attainable and actionable, such as, developing educational items for sustainable waste management. Ms. Davey recommended three goals be combined into one as they are within the same topic area. Those being Restaurant Composting, Sustainable Solutions to Waste Management, and Reduce Plastic Usage.