Pollution prevention

New P2 Impact column: 5 ways to reduce waste and costs on your company’s campus

In their article “5 ways to reduce waste and costs on your company’s campus”, authors Monique Dubos, Anna Arkin and Matt Domski claim that no matter what your line of business, if you have a physical workspace, you can make it more efficient and save money.

Read previous P2 Impact columns at http://www.greenbiz.com/blogs/enterprise/p2-impact.

This Year’s Super Bowl Filled 70,000 Plates on the Path to Zero Waste

Via EPA Connect.

This post is a follow-up to my “AZ I See It” column in the Arizona Republic on January 26, 2015.

This year during the Super Bowl, the first “Kick the Waste” campaign took place at Super Bowl Central—the 12-block area in the heart of downtown Phoenix where thousands enjoyed parties and live music in the week leading up to the championship game. The city was host to quite a party on Superbowl Sunday. Fans gathered for good football and good food, whether they joined in the downtown celebrations, tailgated outside the stadium, or ordered from vendors in the stands.

All too often, what’s not consumed goes to waste. Every year Americans throw away more food than any other type of waste — almost 35 million tons — and much of it is still edible. The “Kick the Waste” campaign — a collaboration between the city of Phoenix, nonprofit food rescue organization Waste Not, the National Football League, the Arizona Super Bowl Host Committee, vendors and fans — worked to make sure that any leftover food was shared with those who needed a good meal, and any waste was disposed of in the most beneficial way for the environment.

The results are in from this tremendous effort, and they definitely scored a touchdown:

  • The total amount of edible food donated from the Super Bowl-related events was 69,260 pounds—enough to feed 70,000 people.
  • 73 percent of unused food was diverted through donation, recycling and composting at the Super Bowl festivities.
  • More than 120,000 aluminum beverage containers were recycled from Super Bowl Central. They weighed 3,750 pounds.

The impact doesn’t stop there. This campaign was used to test out ways for Phoenix to collect and process food waste from its residents. The city is learning from it to design a state-of-the-art composting facility at its transfer station for yard waste and food scraps.

San Francisco is already gearing up to host Super Bowl 50 festivities, and it’s got Zero Waste Event requirements already in place. The new Levi’s Stadium is packed with green features – including a green roof, water reclamation and farm-to-table dining. Outside of the Super Bowl, sports teams across the nation are collaborating with us to green the game, and almost 800 sports teams, stadiums, universities, grocery stores and a range of companies and organizations join our Food Recovery Challenge to prevent and reduce wasted food.

Congratulations to this year’s winners, the New England Patriots, and also to Phoenix and all those Super Bowl fans who kicked food waste out of the landfill and into the compost and recycling bins!

Jared Blumenfeld is the U.S. EPA’s Regional Administrator for the Pacific Southwest

EPA Delves Deeper into Corporate Sustainability Data

Read the full post on the ACS Nexus Blog.

For more than two decades, EPA’s Toxics Release Inventory (TRI) Program has required industrial facilities to disclose both their environmental releases and the measures they’ve taken to keep toxic chemicals out of our air, water, and land.  It was only recently, however, that the TRI Program began promoting this treasure trove of pollution prevention (P2) data as a resource for identifying demonstrably-effective green practices.

More than 10,000 source reduction activities are reported to TRI each year, but can we tell which ones actually reduce releases? A rigorous statistical analysis of all TRI data shows that the average effect is highest for the reporting categories that include raw material (e.g., feedstock chemical) substitution and switches to aqueous cleaners from solvents. And a separate analysis of the pharmaceutical sector indicates that green chemistry practices contributed to dramatic reductions in the early-to-mid 2000s.

But more meaningful insights lie ahead. Beginning with reports due July 1 of this year, facilities will have the opportunity to report the estimated annual reduction associated with each newly implemented P2 activity. This information will shed new light on which types of practices (including six new green chemistry categories added in 2012) are having the biggest impact on companies’ environmental footprints. As always, facilities that implemented green chemistry will also be encouraged to highlight their successes by submitting a more detailed narrative in the optional P2 section of the form (see video).

Triple Regional Pollution Prevention Roundtable — St. Louis, March 31-April 2

Dates: March 31-April 2, 2015
Location: St. Louis, MO
For more information, visit http://nbdc.unomaha.edu/2015roundtable/index.htm

Who Should Attend

  • Technical Assistance Programs (TAPs) attend all three days for training, networking, new program ideas and to learn new skills
  • Craft Brewers attend Tuesday to learn how to make your brewery more efficient and lower environmental footprint
  • Green Business Recognition Programs (GBP) attend Thursday to learn about other Green business program models, initiatives that work, and meet your peers
  • Manufacturers attend Thursday to learn how to be more Lean and efficient within your operations to save money while lowering your environmental impact

Craft Breweries: On-site Training

Get training in pollution prevention assessments for craft breweries, the fastest growing segment of food processing, pollution prevention and lean principles. Training takes place at Schlafly Bottleworks and includes a walk-through of the brewery.
Day One Schedule

Networking: Getting to the Essence

A full day of facilitated interaction for P2 technical assistance professionals. We will share innovative program delivery methods; ways to measure P2 results; discuss barriers and benefits of P2 for businesses; and learn about technical assistance best practices, P2 policies, sources of funding, and more.
Day Two Schedule

Green Business Programs Breakouts

Featuring presenters from our regions and across the country, these sessions highlight different ways to structure Green Business Recognition or Certification Programs and details about initiatives that businesses are interested in adopting, their barriers and benefits.
Day Three Schedule

Tools for TAPs Breakouts

Technical Assistance Programs (TAPs) are in the business of marketing, cajoling, encouraging, being a technical resource, helping to implement changes at facilities and measuring it all. There’s alot to know! This session is designed to provide education on best practices and lessons learned, show new tools and resources, and give insight beyond the “low hanging fruit.”
Day Three Schedule

P2 and Lean Training

Geared for small or large manufacturers or any service provider that uses repetitive processes in their operations, this workshop teaches how to systematically analyze processes to identify the source of material waste or excess time and reduce or eliminate it. TAPs will get alot of information and tools to assist their clients.
Day Three Schedule

Slides available from EPA’s Corporate Sustainability and TRI webinar

Presentation slides from yesterday’s webinar entitled “Corporate Sustainability and TRI: Exploring P2 Information for Facilities and Parent Companies,” have been posted to www.epa.gov/tri/p2. A recording of the webinar will be posted shortly. To learn about future TRI events, sign up for their mailing list at www.epa.gov/tri.