Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

SPLC 2019 Summit: Purchasing for Zero Waste: 3 Case Studies from Higher Education


Published on

Slides from Maggie Grey, Dining Commodity Manager - Senior Buyer CPSM, UC San Diego and Mona Powell, Wellness and Engagement Manager, UC San Diego, presented at the Sustainable Purchasing Leadership Council’s 2019 Summit in Portland, OR.

Published in: Government & Nonprofit
  • Login to see the comments

  • Be the first to like this

SPLC 2019 Summit: Purchasing for Zero Waste: 3 Case Studies from Higher Education

  1. 1. Zero Waste at UC San Diego Maggie Grey CPSM IPPS HDH Dining Commodity Manager Mona Powell HDH Wellness and Engagement Manager
  2. 2. • HDH Dining Program Pre-Consumer food waste; Post- Consumer food waste pilot Lean Path Technology Reduced purchasing disposable products by over 50% Environmentally Friendly Paper Straws and Reusable Chopsticks, Reusable utensils for To-Go meals Fully Recyclable To-Go Containers Sustainability centered Move-In Gift for all Residents 70 Hydro Stations on campus Partnerships with suppliers to reduce waste Market deliveries reusable delivery boxes Pre-paid postage to mail back packaging Water soluble packaging peanuts Waste and Recycling Hauler Contract: Prohibit single-use water bottles 20 oz. or less Reduced purchasing disposable products by over 50% ; Switched to reusable items 10% 38% 7% 45% CURRENT MEASURABLE DIVERTED WASTE
  4. 4. WellFest: 1st Large Scale Zero Waste Event at UC San Diego - October 2018
  5. 5. 39% 57% 4% 0.40% Waste Diversion Stats Compost 176.94 lbs Recycling 260.55 lbs Terracycle 19.06 lbs. Trash 1.88 lbs Waste Categories Total Waste: 458.43 lbs
  7. 7. 7 Catering and Food • Tasty plant based menu • Food served in edible bowls • 100% backyard compostable flatware and bowls • Miramar Greenary audit • Sustainability Education Talks with the Student Sustainability Collective
  8. 8. 8 Marketing • Digital Marketing • 100% compostable A Frames • Large digital displays • Reusable banners • Chalk boards
  9. 9. 9 Giveaways and Farmers Market • Quality over Quantity • Items were practical (example organic shampoo, conditioner, from local bulk store) • Farmers Market asked for locally sourced items
  10. 10. 10 Vendors and Resource Fair • Zero Waste Guidelines: Acceptable / Not Acceptable • Dishware • Drinks • Packaging • Additional Communication & Clarification of Guidelines • Film and Foil plastic Terracycle bin
  11. 11. 11 Engaging Student Organization and UC San Diego Alumni Innovators
  12. 12. 12 90% Front End Sourcing Planning • Research • Sourcing • Planning 10% Execution • Centralized Waste Area • Knowledgeable volunteers • Weighing Station
  13. 13. 13 Second Large Scale Zero Waste Event! • 220 lbs of total waste, reduced total waste by 50% • 90% Waste Diversion • Theme: Food is Medicine “The healing power of food” • Iterating zero waste event practices • UC San Diego anti-inflammatory menu • Healing the body and environment through food
  14. 14. 14 7 Months later… here is what we’ve done • Sourced backyard compostable single use items, integrating in Catering and Dining Units • Post Consumer Pilot program in one dining unit. Expanding to 5 other dining units starting 19-20 Academic Year • Expanding Composting operations at University Gardens • UC San Diego Catering Zero Waste Events • Zero Waste Marketing procedures • Vendor Zero Waste Certification
  15. 15. 15 Procurement Challenges to scaling zero waste events: • Sourcing backyard compostable single use items • Items that don’t have PFAS • Competitive Pricing • Incentivizing Vendors • Vendor supplier’s supply chain
  16. 16. 16 SUPPLIER PARTNERSHIPSq Zero Waste Certification q Flagging Suppliers for future engagement Guidelines to certify an event as Zero Waste Suppliers and Event Managers: Ø Hosted Ø Non-Hosted