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Zero Waste at UC San Diego
Maggie Grey CPSM
IPPS HDH Dining Commodity Manager
Mona Powell
HDH Wellness and Engagement Manager
• 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
NORMAL AFTERMATH OF LARGE SCALE EVENT
WellFest: 1st Large Scale Zero Waste Event
at UC San Diego - October 2018
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
HOW DID WE
REACH 99.6%
WASTE
DIVERSION?
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
Marketing
• Digital Marketing
• 100% compostable A Frames
• Large digital displays
• Reusable banners
• Chalk boards
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
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
Engaging Student Organization and UC San Diego
Alumni Innovators
12
90% Front End Sourcing
Planning
• Research
• Sourcing
• Planning
10% Execution
• Centralized Waste Area
• Knowledgeable
volunteers
• Weighing Station
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
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
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
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
SPLC 2019 Summit: Purchasing for Zero Waste: 3 Case Studies from Higher Education

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

  • 1. Zero Waste at UC San Diego Maggie Grey CPSM IPPS HDH Dining Commodity Manager Mona Powell HDH Wellness and Engagement Manager
  • 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
  • 3. NORMAL AFTERMATH OF LARGE SCALE EVENT
  • 4. WellFest: 1st Large Scale Zero Waste Event at UC San Diego - October 2018
  • 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
  • 6. HOW DID WE REACH 99.6% WASTE DIVERSION?
  • 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 Marketing • Digital Marketing • 100% compostable A Frames • Large digital displays • Reusable banners • Chalk boards
  • 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 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 Engaging Student Organization and UC San Diego Alumni Innovators
  • 12. 12 90% Front End Sourcing Planning • Research • Sourcing • Planning 10% Execution • Centralized Waste Area • Knowledgeable volunteers • Weighing Station
  • 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 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 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 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