| ISSUE CONTENTS: AUGUST 2003 |
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| FOOD RESIDUALS MANAGEMENT |
UNIVERSITY MAKES STRIDES WITH FOOD RESIDUALS COMPOSTING
Nora Goldstein
About two tons per day of food residuals are being diverted from dining halls and on-campus hotels at Penn State’s main campus, as new composting site gets underway in June, 2003. p22 |
SUPERMARKET CHAIN USES COMPOSTABLE FOOD CONTAINERS
Wild Oats stores in Northwest launch program that involves customers in diverting containers as well as markets’ food residuals to Oregon compost facility. p27 |
HIGH VOLUME RESTAURANT MAKES COMPOSTING LEAP
Rhonda Sherman
One of the top 50 restaurants in the U.S. serving an average of 600 meals a day, Angus Barn recently added food residuals to its recycling program. p28 |
QUANTIFYING TONNAGE, MAPPING GENERATORS IN METRO ATLANTA
Britt Faucette and Jason Governo
University of Georgia conducts urban food residual study and assesses the feasibility of starting a new composting operation. Data compiled from 22-county region shows importance of serving the industrial sector which accounts for 60.6 percent. p33 |
CALCULATING FOOD RESIDUALS GENERATION QUANTITIES
Jennifer F. Porter and Judy Crockett
A comprehensive analysis helps to estimate the amount of food residuals generated by seven food-related business sectors in Portland, Oregon. Next steps examine collection alternatives, cost calculations and training for the area’s largest generators. p35 |
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WHAT IT TAKES FOR AN ODOR TURNAROUND AT A COMPOSTING SITE
Robert Rynk
A close look at feedstocks, quantities, windrow size and “odor events” leads to an abatement plan involving specific control measures — with a “drastic drop” in complaints. Part I p40 |
MARKETS FOR BLENDS AND BAGS OF COMPOST
Rhonda Sherman
These four case studies illustrate what it takes to compete — and win — in the natural soil conditioner industry. p45 |
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C&D DEBRIS DIVERSION
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CAPTURING WOOD FROM CONSTRUCTION STREAM
Susie Gordon, Chris Jennings and Henry Jeanes
Pilot project in Fort Collins, Colorado tests separation and recovery of wood during new construction of residential and commercial structures. About 7.2 cubic yards of wood per 1,000 square feet of floor area were recovered, for an average diversion rate of 40 percent. p51 |
RECYCLER TACKLES MIXED LOADS FOR WOOD MARKETS
Dan Emerson
New York firm winds up a long way from its original tree care work to process stumps, drywall and treated wood into a broad range of products. p54 |
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| BIOCYCLE INTERNATIONAL |
TEQUILA, SLAUGHTERHOUSE WASTE AND COMPOSTING
Gilberto Iñiguez, Pilar Vaca and Roger M. Rowell
Agave bagasse — used in tequila production — has value as bulking agent in composting trials with abattoir residuals, which are currently being landfilled. p57 |
GREEN WASTE COMPOSTERS DEMONSTRATE THEIR SYSTEMS
Hans Scholten
Dutch composters exchange information on equipment, regulations, and trends in managing feedstocks that include yard trimmings and household source separated organics. p61 |
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| Each issue also features departments such as: BioCycle World, Reader's Q&A, Regional Roundup, Abstracts and Industry News. |
