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

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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
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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
  3. 3. NORMAL AFTERMATH OF LARGE SCALE EVENT
  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
  6. 6. HOW DID WE REACH 99.6% WASTE DIVERSION?
  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

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