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25.4 Constraints and Considerations
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The key constraints and considerations for food processors can be separated into ve areas:
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1 Contamination Items in the waste stream that are recyclable may be contaminated
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with food waste or organic by-products. Most vendors require a minimum level of contamination (such as food debris on plastics or papers) in order to accept materials for recycling. If a high level of contamination is present, the vendors may refuse service, increases charges, or terminate contracts. Separation and disease control Tying in with contamination, the separation of recyclables in the waste stream becomes an issue to minimize solid waste. Food processors are under increased scrutiny from the FDA in regards to hygiene, cleanliness, and disease control. Creating separations and containers for recyclables may increase these risks if not handled properly. A clearly de ned separation system and process must be clearly identi ed and executed in this environment. Cost of equipment The cost of equipment can be prohibitive, in-vessel composting units can cost thousands of dollars to purchase and install. Invest the extra time, space, and employee training and retraining to sort waste and recyclable materials Training and employee involvement are key elements to the success of the recycling program. Creating a strong, well planned system at the beginning will save many headaches and additional costs for the organization at a later point in time. Specialized haulers for food waste As mentioned in Sec. 24.3, specialized vendors and composting sites are required for food wastes to minimize disease and bacteria infestations. At the present time, most regular waste haulers do not offer food waste composting options; a separate hauler must be contracted.
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The choice of recovery methods will depend on many factors. These include the quantity and type of food discards, availability of space for on-site recovery, existence of haulers and/or end users for off-site recovery, and program costs. Food discard recovery methods include making donations, processing this waste into animal feed, rendering, and composting. Off-site methods involve food discard generators, haulers, and end users. The following is a list of diversion options for their food waste in preferred order of implementation:
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1 Food donations Nonperishable and unspoiled perishable food can be donated to
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local food banks, soup kitchens, and shelters. Local and national programs
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frequently offer free pickup and provide reusable containers to donors. Because these donations recycle food and help feed people in need of assistance, this option should be considered before looking at other alternatives. Smaller food collection organizations are also appropriate. For a list of contact information and needs of small food collection organizations check the yellow pages under food pantries or shelters. Source reduction Source reduction, including reuse, can help reduce waste disposal and handling costs, because it avoids the costs of recycling, municipal composting, land lling, and combustion. Source reduction also conserves resources and reduces pollution, including greenhouse gases that contribute to global warming. By doing a careful audit of the waste stream a business can determine the percentage of food and organic wastes that are present in their trash. Once the potential for waste reduction is established a business can reduce the quantity of food they buy, purchase precut foods, or explore the possibilities of portion control at restaurants. Animal feed Recovering food discards as animal feed is not new. In many areas hog farmers have traditionally relied on food discards to feed their livestock. Farmers may provide storage containers and free or low-cost pickup service. Coffee grounds and foods with high salt content are not usually accepted, because they can be harmful to livestock. At least one company is using technology to convert food discards into a high-quality, dry, pelletized animal feed. Rendering Liquid fats and solid meat products can be used as raw materials in the rendering industry, which converts them into animal food, cosmetics, soap, and other products. Many companies will provide storage barrels and free pickup service. Check the yellow pages for rendering or grease trap. Composting Composting can be done both on- and off-site. The availability of land space, haulers, and/or end users in your area will help you decide which option is best for you. For on-site composting, companies should consider feed stocks, siting, and operational issues. Composting can take many forms: Un-aerated static pile composting Organic discards are piled and mixed with a bulking material. This method is best suited for small operations; it cannot accommodate meat or grease. Aerated windrow/pile composting Organics are formed into rows or long piles and aerated either passively or mechanically. This method can accommodate large quantities of organics. It cannot accommodate large amounts of meat or grease. In-vessel composting Composting that occurs in a vessel or enclosed in a building that has temperature- and moisture-controlled systems. They come in a variety of sizes and have some type of mechanical mixing or aerating system. In-vessel composting can process larger quantities in a relatively small area more quickly than windrow composting and can accommodate animal products. Vermi composting Worms (usually red worms) break down organic materials into a high-value compost (worm castings). This method is faster than windrow or in-vessel composting and produces high-quality compost. Animal products or grease cannot be composted using this method.
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