Sustainable
Materials Management
CHANGING HOW WE THINK ABOUT OUR RESOURCES FOR A BETTER TOMORROW
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The information contained on these pages is intended to inform the public and does not establish or
affect legal rights or obligations. This applies to all pages in the Guide to Conducting and Analyzing a
Food Waste Assessment. Links to non-EPA sites do not imply any official EPA endorsement of, or
responsibility for, the opinions, ideas, data or products presented at those locations, or guarantee the
validity of the information provided.
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Contents
Introduction 2
Step 1: Develop Assessment Goals and Target Wasted Food Stream Components 3
Step 2: Complete Pre-Assessment Questionnaire 4
Facility Tour 5
Step 3: Plan the Assessment Process 6
Step 4: Identify and Accomplish Assessment Logistics 7
Assessment Supplies 7
Step 5: Conduct Assessment and Collect Data 9
Collect the Assessment Waste Sample 9
Conduct the Sort 9
Sorting Area Layout 10
Visual Waste Assessment 13
How to Perform the Visual Waste Assessment 13
Step 6: Analyze and Report Results 14
Analyze Assessment Results 14
Share Your Results! 14
Resources 15
General Information 15
Feeding Animals 15
Composting 16
Webinars 16
Appendix A: Pre-Assessment Questionnaire 17
Appendix B: Example of Data Recording Worksheet 19
Appendix C: Standard Volume to Weight Conversion Factor Resources 21
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Introduction
Wasted food makes up the largest percentage of
any one material sent to landfills and incinerators
each year in the United States. Wasted food is not
just food that may go bad before you've had a
chance to eat it. It includes food that perished en
route to the supermarket, food preparation scraps
and wholesome food such as excess bakery and
produce items that can be donated.
Wasted food is a problem because it impacts the
economy, our society and the environment. The
solution to this problem is reducing the amount of
wasted food generated. The food industry,
including grocery stores, restaurants, and cafeterias
have the opportunity to be major contributors to
the solution while reducing costs at the same time.
The first step towards reducing wasted food is to
perform a food waste assessment. A food waste
assessment will identify what is actually being
thrown away. By getting to know what you throw
away, you can cut down on disposal costs, reduce
over purchasing and labor costs, reduce water and
energy use associated with food production, and
reduce greenhouse gas emissions.
Food makes up the largest percentage of waste
going into municipal landfills and combusted for
energy recovery.
Food
Waste
21%
Plastics
18%
'per&
aboard
Yard
Metals Trimmings
• Other
• Paper & Paperboard
• Metals
: Plastics
• Food Waste
• Yard Trimmings
• Glass
tsWood
Figure 1 Data from 2011 Municipal Solid Waste
Characterization Report
At the end of the assessment, you can easily discover the amount of food that can be diverted
for donation or composting. You will also have insights into why the food was being thrown
away in the first place.
This guide explains how to conduct a food waste assessment. This information will provide you
with the steps necessary to achieve a baseline measurement. You can use this measurement to
set goals and track your organization's progress. Consistently tracking food as it moves through
your facility will help to reduce costs and target other wasted food prevention strategies. A
variety of tools are available to assist with tracking once the initial measurement is established.
EPA's Wasted Food and Packaging Toolkit is one such tool which allows flexibility for the user to
track wasted food and related packaging generated at varying levels of detail on a daily or
weekly basis.
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Step 1: Develop Assessment Goals and Target Wasted Food
Stream Components
Food Recovery Hierarchy
Source Reduction
Feed Hungry People
The first step in the assessment is to develop goals.
The EPA has developed the Food Recovery Hierarchy
to help define the most preferred means of
managing wasted food. A primary goal should be to
eliminate the need to manage food as a component
of the waste stream through source reduction or
purchasing less food.
Develop goals based on what questions the
assessment should answer. Typical goals include
identification of current generation and diversion
rates. The following questions can help identify an
appropriate goal for the food waste assessment:
Where is the bulk of the wasted food being
generated? What materials could be composted, donated, or sent to farmers for animal feed?
For example, a grocery store's goal may be to identify opportunities to reduce wasted food and
increase food donations. Targeted materials to consider include non-perishable dry goods, or
prepared but unserved food from the deli department.
Choose and clearly define targeted wastes. Also, specify items to "exclude" from your study.
EXAMPLES OF TARGETED WASTES
Figure 2. US EPA's Food Recovery Hierarchy
Target Wastes Definition
For donation
Excess food including raw and prepared food. Confirm definition of what categories of
food the local pantry or shelter is equipped to receive.
For animal feed
Includes fruits, vegetables, and breads. Scraps should be free from contact with any
meat or other animal products during preparation. Always use clean utensils and
cutting boards. Plate scrapings should not be included. Meat, poultry, fish, gravy, grease
from cooking, and dairy products should be kept away from food scraps for animal
feed.
For composting
Spoiled produce, produce preparation scraps (potato peels, corn husks, etc.), flower
shop trimmings, coffee grounds, and any other organic materials accepted by local
composter including compostable plastics CPL#7 "Bio-based" (corn, potato, sugar
derivatives, plates, cups, utensils, etc.).
For recycling
Aluminum beverage cans, aluminum foil and foil food trays.
Steel food containers.
Tin food containers.
Bi-metal cans (tin-coated steel).
Plastics, including #1 PET & PETE (water and soft drink bottles, peanut butter jars, etc.),
#4 LDPE (squeezable bottles, container lids, stretch film, garbage bags, etc.), and #5 PP
(yogurt and margarine containers, medicine bottles, bottle caps, etc.).
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Targeted wastes may need to be refined due to local solid waste management infrastructure
and recycling opportunities. Examples of materials typically found might include:
TYPICAL FOOD WASTE ASSESSMENT MATERIALS
Compost
Vegetable and fruit materials
Spoiled food products
Wet and waxed cardboard
Paper towels, paper
Wood pieces
Flowers, plants, soil
Coffee grounds and filters
Deli and bakery products
Food preparation scraps
Grocery and frozen foods
Recycling
Bottles, cans, metal, and plastic
containers
Cardboard and paper
Aluminum
TraSn (non-recyclable/non-
compostable materials)
Food packaging/wrap
Plastic gloves
Styrofoam
Twist ties
Rubber bands
Plastic tableware
Candy wrappers
Rope, twine
Mixed trash
Design a data recording worksheet form to use during the assessment that is based on targeted
materials and observations you want to capture. See Appendix B for an example form which
includes not only food waste but other materials you can assess for source reduction and
recycling opportunities.
Step 2: Complete Pre-Assessment Questionnaire
The Pre-Assessment Questionnaire will help you understand the true costs of wasted food (see
Appendix A as an example). It will also help to identify opportunities for source reduction or
donation to a local food bank. Answers to questions such as those that follow will help to better
understand the current solid waste disposal practices, recycling opportunities, pollution
prevention activities, and local and/or regional regulatory requirements. Ask yourself: "Does
your facility have access to a local food bank that will accept perishable and non-perishable
foods? Does your facility have access to an off-site composter? Does your facility have access
to a biodiesel collection processing service?"
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Facility Tour
A facility tour is also helpful to understand current
waste management practices, types of materials and
waste streams, and identify potential opportunities
for waste recovery or recycling. Tour the facility and
note observations about the facility's waste
management practices, disposal and recycling bin
utilization, and equipment utilization. Activities and
machinery that produce waste should be discussed
and recorded during the facility tour. Note generation
points and types of waste generated. After the pre-
assessment questionnaire has been completed,
conduct interviews with facility staff and employees to
clarify any of your questions.
Practical Tip
Definitions of the targeted wastes
may be refined some after
completing Step 2: The Pre-
Assessment Questionnaire. For
example, while completing the
questionnaire you may learn that
the compost hauler will not accept
compostable plastics CPL#7. At
which point you should revise your
target waste definition and explore
alternatives to compostable plastic
that could be reused or recycled.
Figure 3. Identify locations on a facility tour which are
generation points for food waste.
Figure 4. Observe and note the types of waste
discovered at generation points.
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Step 3: Plan the Assessment Process
The food waste assessment represents a "snapshot in time" of the amount of waste your
facility has generated. To capture this snapshot, you must determine a sorting method for the
assessment based on the goals developed and new insights gathered from the Pre-Assessment
Questionnaire. This can include manually sorting a sample of a garbage collection or visual
observation and estimation, or a combination of both. A manual sort is ideal, as it will provide
you with the most accurate representation of the food materials. However, if you have space
and time limitations, a visual assessment may be more appropriate. Whatever your situation,
it's important to tailor the waste assessment and sample size to the needs of the facility.
Information on common approaches to conducting waste assessments can be found at
http://www.epa.gov/smm/wastewise/approach.htm.
Based on your goals, determine the scope (sample size and number) and duration of your waste
assessment. Accurate data can be collected from a one week sample; however, a sample can
also be collected over the period of one day. A single day's worth of data can be extrapolated
out to represent one week.
At a grocery store, it can be helpful to perform an assessment that includes each department
separately as they will have different operating procedures and wastes generated. At a
cafeteria or restaurant, there are advantages to separating pre and post-consumer food wastes
such as identifying over purchased food, improperly cooked food, and prepared food that is
frequently left uneaten.
The following includes suggested steps for the assessment process:
1) Select an assessment sorting method based on generation rates and how targeted wastes
are currently collected. Waste analyses can be conducted through a combination of the
following methods:
a. Manual sorting of all targeted materials in a sample.
This method is preferred as it will provide you with the most accurate measurement of
the food materials.
b. Visual observation.
If there are time and/or space limitations, a visual observation may be more
appropriate.
c. Combined manual and visual methods.
This method may be preferable if only a very small sample can be collected. The visual
observation can be used to confirm findings during the manual sort.
2) Calculate staffing requirements. On average, two people should be able to sort four 64-
gallon waste toters within two to three hours.
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3) Determine an adequate physical location for the assessment, identifying constraints and
work-arounds. The best location for the sort is a large area where toter bins can be
overturned. The area should also be well ventilated.
4) Set a date for the assessment and develop a preliminary schedule.
5) Obtain toters or bins to collect the waste sample. A local hauler may be able to provide
some temporarily for a fee. Be sure to cancel pickups that may interfere with the collection
of the sample.
6) Determine end disposal of all materials following the assessment.
7) Develop a contingency plan for inclement weather or other unforeseen circumstances.
Step 4: Identify and Accomplish Assessment Logistics
After planning the assessment, confirm the date, time, and schedule with the assessment team.
Based on the assessment process, site configuration/setting, and staffing (Step 3), determine
and acquire sorting equipment and participant comfort items. The following is a list of
recommended supplies to collect for the assessment.
Assessment Supplies
1) Containers for sorted materials and residual refuse:
• Containers should be sized to hold reasonable weights for lifting, such as 5-gallon
buckets. The number of containers should include at least one for each targeted
material and multiple containers for those materials likely present in higher quantities.
Containers should be clearly labeled as to what material will be collected. See Figure 12
on page 12 for an example.
• 64 and 32-gallon toters are suitable for collecting the sample, but not for collecting the
sorted materials.
Practical Tip
Use separate bins to collect the scraps and wasted food in each
department for a close up view of the types of waste generated in each
department. For example, a grocery store should collect scraps from the
deli separate from the produce department.
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2) Miscellaneous sort supplies:
• Impermeable tarps for protecting sort area and/or additional tarps for weather
protection of the sample/segregated commodities. Rakes, shovels, tongs, and
retractable "safety" razor knives.
Figure 3. Supplies necessary to conduct the sort include a small portable scale, a small rake,
tongs, and appropriate attire such as gloves and coveralls.
3) Small portable electronic scale(s) with the ability to weigh samples of sorted materials
ranging from 1 to 75 pounds, clipboard with data recording worksheets and pencil, and
camera for data collection efforts. An example worksheet is enclosed at the end of this
guidebook (see Appendix B).
4) Appropriate protective attire should be worn such as sturdy boots, gloves and glove liners,
and safety glasses. Coveralls, nuisance dust masks, and hand sanitizer are also
recommended.
5) Plenty of water should be provided to prevent sorters from becoming dehydrated. Ensure
access to rest room facilities and a telephone in case of emergency. Provide refreshments
and a break/rest area (with chairs) if the sort is expected to span a full day. A shade canopy,
sunscreen, and insect repellant are recommended for assessments conducted outdoors.
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Step 5: Conduct Assessment and Collect Data
Practical Tip
It is important to collaborate with
staff involved in the sample collection
period. Communicate assessment
plans and goals to all departments
and post signage announcing the
assessment. Getting as many
employees educated and on board is a
key element to performing a
successful food waste assessment.
Collect the Assessment Waste Sample
Either the day or week before the manual sort,
collect the waste sample in a dedicated collection
bin or dumpster. Collect all the waste from a
designated department or area for one day in a
dedicated dumpster or set of garbage totes.
Storage: To prevent study samples from being
accidentally taken away by the waste hauler or
being mixed up with prior days' waste, provide
separate containers (dumpster or totes) during the
collection period. These containers should be
labeled by waste stream or collection location and
set aside so custodians remember to separate the
waste from the collection sample. If possible, pre-sort liquid waste, wet waste (e.g., leftover
food, food prep scraps, yogurt, cheese, meats), and dry waste (e.g., packaging, wrappers,
plastic wrap). If part of the goal distinguishes between pre- and post-consumer wasted food,
utilize labels, different colored trash bins or liners to separate the waste streams prior to
assessment. Once collection of the sample is complete, move the containers to the designated
sorting area to await sorting.
Food waste to be donated: Collect all food that is being discarded which could be donated into
segregated bins. Log the total weight, type of food, and why it was discarded.
Conduct the Sort
1) Conduct a comprehensive on-site safety briefing, including discussion of emergency
procedures and equipment (first aid and eye wash) and ingress and egress routes. Verify
that all participants are wearing appropriate attire that is suitable to weather condition.
Appropriate attire may include the following:
• Safety glasses
• Long sleeves if necessary, and pants and/or coveralls
• Sturdy boots (steel-toed if appropriate); no sandals or tennis shoes
• Heavy gloves (glove liners should be worn underneath)
Review key safety rules for sorting activities:
• Use rakes, shovels, and tongs to handle waste materials whenever possible.
• Do not open any containers found in the refuse sample.
• Do not touch suspicious materials, including any materials with suspected biohazards
(blood/body fluids staining, human/animal wastes, etc.), syringes, and other potentially
hazardous materials (unknown oils, chemicals, etc.). Move these materials to the
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designated "hazardous/special waste" bin using a shovel.
• Take rest and refreshment breaks as needed, but do not drink or eat in the sorting area.
• Comply with all local and Occupational Safety and Health Administration (OSHA)
regulations.
2) Set up sorting area by arranging tables with disposable table covers or a tarp on the ground.
Arrange labeled bins for diverted material collection as planned (i.e. organics, metals,
plastics, trash).
Figure 4. Set up sorting area by arranging tables with disposable table covers or a tarp on the ground. Arrange
labeled bins for diverted material collection as planned (i.e. organics, metals, plastics, trash).
Sorting Area Layout
The sorting area is designed around the inflow of waste to be sorted, and the outflow of the
same waste after it is weighed. The following provides steps for setting up the sorting area.
Figure 7. Place containers separated by waste category surrounding each table or
across the tarp
a) Designate a staging area for the waste waiting to be sorted.
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b) Sort waste on a table or on a large tarp on the ground. The number of tables used
depends on the number of sorters. One table fits approximately four to six sorters. Place
containers separated by waste category surrounding each table or across the tarp. The
number of containers is based on the number of categories the waste will be separated
into.
Food Scrap
Pro-Consumer
Prep
Figure 9. Label containers by the waste source and materials each will contain.
c) Label each of these containers by the source and types of wasted materials it will
contain. After waste is sorted, each container is then weighted, and data is recorded.
See Step 6 for tips on weighing the containers.
d) Designate an area for material that has been sorted, weighed, and is ready for disposal.
3) Bring the collected waste sample in totes to the
sorting area.
4) Conduct a sorting training session for sort
participants. Present sorting bins and equipment,
explain and demonstrate sorting procedures,
describe examples of targeted materials, and
answer any safety questions. Designate a team
leader who should provide guidance on specific
questions regarding the proper segregation of
recoverable items. Any difficult to categorize
materials will be set aside for the team leader to
make a determination regarding categorization.
5) The goal is to move as many organic and recyclable
materials as possible from the refuse being
surveyed, but with safety being most important.
Practical Tip
Observations of each type of targeted
material collected can be helpful in
realizing opportunities for source
reduction. For example, a sorting bin
labeled "Food Scrap - Deli" may
include stale bread. This observation
may lead to the department manager
ordering less bread, identifying
alternative uses, such as making
croutons or donating the bread to a
food bank.
• Place clearly labeled material containers conveniently around the sample.
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• Use rakes to spread loose refuse so that individual materials/items are released from
compacted piles. Remove clearly accessible items first. As you pick up each item, move
it to a sorting bin, always being attentive to potential hazards such as broken glass,
sharp edges, needles, biohazards, etc. These hazardous items should be moved with a
shovel to the specially designated containment bin. Once a loose refuse pile has been
cleared of its organics and recyclables, it should be shoveled into a bin and weighed as
"residual waste."
Materials contained in a garbage bag
should be carefully moved to a flat
surface, and the bag sliced open across
its longest length with a utility knife so
that contents are clearly visible. Look
first to assess for the presence of
hazards before reaching in to pull out
organics and recyclables. Opened edges
of bags can be gripped and bags tipped
in different directions to move items
within the bag into better view and/or
position for removal. Individual bags
that have been cleared of organics and
recyclables can be carefully picked up by
their edges to move the residual refuse to
a bin, and then weighed as "residual waste."
Figure 10. As each container is filled, it should be taken to
the weigh station for weighing.
• As each container is filled, or reaches a fill level that can be easily lifted, it should be
taken to the weigh station for weighing.
6) To ensure data quality and consistency, it is recommended that one person be dedicated to
weighing sorted materials and residual refuse (reading the scale); manually recording data
on the data worksheet; and ensuring that the process is well-documented by photographs.
Refer to Appendix B for an example data recording worksheet.
• Locate the weigh station adjacent to the sorting area. The weight of each empty sort
container should be recorded prior to sorting. This is known as the tare weight.
• Record visual observations on the data worksheet regarding unique discoveries, specific
material descriptions (especially in mixed material categories), contamination, and
overarching impressions of entire assessment activity.
• Use photographs to document the delivered sample, assessment activities, and
individually-sorted quantities to confirm findings.
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7) Once all the materials have been
weighed, move the materials to a
dumpster or container for pick up by the
waste hauler.
8) Conduct final gathering and cleanup of
sorting equipment in a manner that
ensures the sorting area is returned to its
original condition in a safe manner.
Practical Tip
It is important to record both weight
and volume measurements. Recording
volume is important in determining
how the waste is managed such as bin
type and size, collection frequency,
and transport. Weight is important
for measuring landfill diversion.
Visual Waste Assessment
If a manual sort cannot be conducted due to space or logistical constraints, a visual, or
qualitative assessment can be performed. A visual estimation can be done by observing loads of
trash for a period of time, noting the percentage observed to be wasted food, and comparing
that to the actual weights of dumpsters or compactors for the same period. Standard metrics
can also be used to estimate the amount of divertible waste.
How to Perform the Visual Waste Assessment
1) Photographs should be taken to document waste types or used when other constraints
(such as odor or business hours) sharply limit field-sampling time.
2) For "in-bin" visual characterizations, solid waste in dumpsters/bins can be visually inspected
by personnel standing outside the dumpster/bin on a stepladder. Do not remove
bags/material from the dumpster or bin. Use a rake or other equipment to break open bags
and expose materials for visual characterization.
3) Visually inspect the container and estimate volumes for targeted materials. Convert
estimated volumes to weights using standard conversion factors. Links to standard
conversion factors are provided in Appendix C. For materials with no published conversion
factor, a sample can be weighed and volume measured to develop a conversion factor.
More information and resources on performing visual and walk-through waste assessments can
be found at http://www.epa.gov/smm/wastewise/approach.htmtfwalk.
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Step 6: Analyze and Report Results
Analyze Assessment Results
1) Reviewing the data collection sheet, determine the composition of the waste stream
sample, calculate and analyze the results, evaluate verbalized and visual observations, and
interpret the results.
a. Subtract container tare weights from weight of sample within container
b. Convert any volume measurements to weights (see Appendix C)
c. Compute percentages of each material in each sample
d. Review observations and confirm all with photographs and documentation
e. Determine the composition of the overall waste steam
2) Prepare the final report that displays assessment results, relates the results to assessment
goals, and provides recommendations for wasted food recovery.
Your baseline measurement is an important snapshot of data that should reflect your facility's
waste generation pattern and serves as the marker for future measurement and analysis. Use
EPA's Wasted Food and Packaging Toolkit to continue tracking trends in types and amounts of
food waste generated at your facility.
Use the Food Waste Management Cost Calculator to determine cost effective diversion
activities. If composting is an option, communicate with your waste hauler to determine costs
or solicit bids from various local food waste hauling services.
Share Your Results!
Share your results with your colleagues and facility management to identify ways to reduce and
divert wasted food. Learn how to join the Food Recovery Challenge, part of EPA's Sustainable
Materials Management Program, by visiting
http://www.epa.gov/smm/foodrecovery/ioinnow.htm.
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Resources
General Information
EPA's National Sustainable Materials Management Program, Sustainable Food
Management/Food Recovery Challenge: www.epa.gov/smm/foodrecovery
USDA's Food Waste Challenge: http://www.usda.gov/oce/foodwaste
Tools and Calculators
EPA Food Waste Management Tools:
http://www.epa.gov/wastes/conserve/foodwaste/fd-tools rescrs.htm
EPA Waste Assessment Approaches:
http://www.epa.gov/smm/wastewise/approach.htm
Food Donation
According to the U.S. Department of Agriculture, around 14 percent of American households do
not get enough food to live active, healthy lifestyles. What makes this sad fact even harder to
digest is this- a significant portion of the food tossed into our nations' landfills is wholesome,
edible food. By redirecting that unspoiled food from the landfill to our neighbors in need, an
organization can support its local community; reduce its environmental impact, and save
money. You can find resources to support feeding people, not landfills through surplus food
donations on EPA's website.
http://www.epa.gov/waste/conserve/foodwaste/fd-donate.htm
Feeding Animals
Diverting food to feed animals reduces disposal costs because farmers or companies will often
take food scraps for less money than landfill hauling fees. You can find resources to support
feeding animals through wasted food donations on EPA's website.
http://www.epa.gov/foodrecovery/fd-animals.htm
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Composting
More food reaches landfills and incinerators than any other single material in municipal
solid waste (MSW}. In 2012 alone, more than 36 million tons of food waste was generated,
with only five percent diverted from landfills and incinerators for composting. Learn how
you can turn your food waste to compost on EPA's website.
http://www.epa.gov/waste/conserve/composting/
Use Find-A-Composter to locate a composting facility in your area.
Webinars
EPA Sustainable Food Management Webinar Series:
http://yosemite.epa.gov/RlO/ECOCOMM.NSF/climate+change/sustainablefoodwebinars
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Appendix A: Pre-Assessment Questionnaire
Purchasing Costs
1. What is your average purchasing cost per pound for non-perishables?
2. What is your average purchasing cost per pound for pre-consumer prepared/whole
foods?
3. What is your average purchasing cost per pound for foods that comprise trim and plate
waste?
LeanPath, Inc. estimates that median cost across all food categories is $1.17 per pound
which may be used as a default if costs per pound data are not available for your facility.
Non-Perishable Food
4. Does your facility have access to a local food bank that will accept non-perishable
foods?
Pre-Consumer Prepared/Whole Foods, Trim Waste, and Plate Waste
5. Food Recovery: Does your facility have access to a local food rescue service that accepts
prepared meals?
6. Feeding Animals: Do you have access to a local farm that accepts food scraps to feed
animals?
7. Does your facility have the ability to compost outdoors at your site? If so, are you willing
to add food scraps to your composting system?
8. Are you willing to purchase and operate an in-vessel composter at your facility? If yes,
please answer the secondary questions below:
a. Will your business be required to pay for capital or energy costs for an in-vessel
composting?
b. Will your facility be required to pay for the labor costs associated with in-vessel
composting?
c. Will you finance the initial cost of the composter or will you buy it outright?
Based on available data, a composter costs approximately $39,000.
9. Do you have access to off-site composting? If yes, please answer the secondary
questions below:
d. Do your food scraps and storage capabilities meet the requirements of your local
off-site composter?
e. How much, if anything, are you paid per pound, for compost you are able to sell?
Yellow Grease
10. Does your facility have access to a biodiesel collection or processing service? If yes,
please answer the secondary questions below:
a. Does your yellow grease waste and storage procedure meet the requirements of
the biodiesel collection or processing service?
b. Does the biodiesel collection or processing service offer pick-up that you are
eligible for? Is there a fee for pick up? If so, how much is the charge per week?
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c. How much, if anything, are you paid per week for diverting your yellow grease
waste to the biodiesel collection or processing service?
Waste Hauling Costs
11. How are your hauling fees calculated (by weight, flat fee, per pull, or included in rent)?
Depending on how you pay for hauling services, please respond to the appropriate group of
questions below:
By Weight
How much are you charged per ton hauled?
Are you charged an annual rental fee for your hauling container(s)? If yes, how much is your
annual rental fee? Would reducing your tonnage of food waste reduce your annual hauling
container rental fee? If so, how much would the annual hauling container rental fee be reduced
by if you did not dispose of any food waste?
Flat Fee
What is your waste removal fee per year?
Can you reduce this fee by reducing your tonnage of food waste? If yes, how much would your
annual waste removal charge be reduced if you employed alternative management methods to
handle all of your food waste and did not dispose any food waste?
Per Pull
How much are you charged per pull?
How many pounds of food waste would require one pull?
Are you charged an annual rental fee for your hauling container(s)? If so how much is the
annual fee? Also would reducing your tonnage of food waste, reduce your annual hauling
container rental fee? If so, how much would your annual hauling container rental fee be
reduced by if you did not dispose of any food waste?
If applicable, is there any additional amount paid per ton hauled?
Included in Rent
What is your total waste removal fee per year (comingled paper, food, etc.), minus recycling
fee? If your facility is only one component of operations, what are the charges from food
service only?
Can you negotiate with the landlord to reduce this portion of the rent by reducing the tonnage
of food waste? If yes, how much is the annual rent reduced if you employed an alternative
management method to handle all of the food waste and did not dispose any food waste?
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Appendix B: Example of Data Recording Worksheet
Assessment Location & Date:
Materials
Materials &
Container
Weight
Combined
(Ibs)
Tare
= Empty Bin
Weight
(Ibs)
Weather:
Calculated
Material
Weight
Comments
WASTED FOOD
FOOD FOR DONATION
Food for Donation Subtotal
COMPOSTABLE MATERIALS
Compostable Materials Subtotal
DIVERTED FOOD MATERIALS
(e.g., Yellow grease to biodeisel,
food scraps
to farmers)
Diverted Materials Subtotal
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RECYCLABLES
GLASS
exclude: plate glass, mirrors, ceramics, dishes & glassware, etc.
GLASS BOTTLES & JARS
Glass Subtotal
PLASTICS
exclude: bags, containers not labeled with a recycling symbol, etc.
PLASTIC CONTAINERS #1-7
Plastics Subtotal
METALS
ALUMINUM/TIN/STEEL
CONTAINERS & FOIL
Alum/Tin/Steel/Foil Subtotal
PAPER
exclude: paper with plastic or waxed coatings, paper towels/tissues/napkins, etc.
CORRUGATED CARDBOARD
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Cardboard Subtotal
MIXED PAPER (newspapers,
magazines, junk mail, office
paper, paperboard cartons, paper
bags, etc.)
Mixed Paper Subtotal
VGRAND TOTAL
1
Appendix C: Standard Volume to Weight Conversion Factor Resources
Please use the following list to find conversion factors that best fit your needs. This includes standard
resources available and additional conversion factors to consider.
US EPA Standard Volume to Weight Conversion Factors
http://www.epa.gov/waste/conserve/tools/recmeas/docs/guide b.pdf
King County Product Conversion Table
http://vour.kingcountv.gov/solidwaste/business/documents/Conversions.pdf
State of Massachusetts Volume to Weight Conversions for Recyclable Materials
http://www.mass.gov/dep/recycle/approvals/dsconv.pdf
Recyclemania Volume to Weight Conversion Estimates
http://recyclemaniacs.org/sites/default/files/documents/Volume-weight-conversions.pdf
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RESIDUAL REFUSE
Materials & Container
Weight Combined
(Ibs)
Tare
= Empty Bin Weight
(Ibs)
Calculated
Material Weight
Comments
RESIDUAL - GRAND TOTAL
Most Significant Waste Streams
Total weight of assessment sample =
Most significant waste stream (by weight) =
Most significant waste stream (by volume) =
Miscellaneous Notes on Today's Assessment
Names of personnel participating in sort today =
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DATA SUMMARY
Wasted Food
Recyclables
Residual Refuse
Total Sample
Weight
%
100%
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SERA
U.S. Environmental Protection Agency
Great Lakes - epa.gov/region5
EPA530-F-14-003
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