Why is Food Waste a Problem?
The problem we are trying to solve is preventing restaurant organic waste (food
and paper products) from going to the landfill. The Iowa Department of Natural
Resources estimates that food waste makes up 13.3% (357,058 tons) of the
2,684,649 tons of trash sent to the landfill each year. The EPA also estimates
13.9% of waste in the United States is food waste. Anaerobic (without air)
decomposition of food waste in landfills is one of the main producers of
atmospheric methane, next to fracking and melting permafrost. Organic waste is
treated as garbage and is compacted along with all the landfill waste. The
compacted organic waste is broken down by anaerobic bacteria, (bacteria that
live without air), and methane is produced as a by-product. Methane levels are too
high, and we need to reduce them. The current level of atmospheric methane is
1.813 parts per million according to the World Meteorological Organization’s
Greenhouse Gas Bulletin, and according to Joseph Moran of the American Metrological
Society, methane levels in 1750 were at approximately 0.7 parts per million.
That means that since then, methane levels have increased over 260%. He also
states: “Methane has an atmospheric lifetime of only 12 years; reducing
emissions by 30% would stabilize its atmospheric concentration within a few
decades.”
and paper products) from going to the landfill. The Iowa Department of Natural
Resources estimates that food waste makes up 13.3% (357,058 tons) of the
2,684,649 tons of trash sent to the landfill each year. The EPA also estimates
13.9% of waste in the United States is food waste. Anaerobic (without air)
decomposition of food waste in landfills is one of the main producers of
atmospheric methane, next to fracking and melting permafrost. Organic waste is
treated as garbage and is compacted along with all the landfill waste. The
compacted organic waste is broken down by anaerobic bacteria, (bacteria that
live without air), and methane is produced as a by-product. Methane levels are too
high, and we need to reduce them. The current level of atmospheric methane is
1.813 parts per million according to the World Meteorological Organization’s
Greenhouse Gas Bulletin, and according to Joseph Moran of the American Metrological
Society, methane levels in 1750 were at approximately 0.7 parts per million.
That means that since then, methane levels have increased over 260%. He also
states: “Methane has an atmospheric lifetime of only 12 years; reducing
emissions by 30% would stabilize its atmospheric concentration within a few
decades.”
Restaurant Food Waste
What is Our Evidence?
This is an example of
how much food goes to
waste. We created this
graph after doing a
waste audit at Carlos
O'Kelly's. This doesn't
specifically apply to
Carlos O'Kelly's, because many restaurants are similar, but it is just an example of
what every restaurant wastes.
how much food goes to
waste. We created this
graph after doing a
waste audit at Carlos
O'Kelly's. This doesn't
specifically apply to
Carlos O'Kelly's, because many restaurants are similar, but it is just an example of
what every restaurant wastes.
CBS 2 News Story
This is a news story about our project and our visit to the Iowa State Capitol.
What is Our Hypothesis?
If restaurant organic waste is separated from trash, then a significant amount of
organic waste will be prevented from going to the landfill, ensuring a significant
decrease in methane production, and resulting in a healthier and more sustainable
environment.
organic waste will be prevented from going to the landfill, ensuring a significant
decrease in methane production, and resulting in a healthier and more sustainable
environment.
Are People Supportive of Restaurants Composting Organic Waste?
Yes, they are. This graph shows what over two hundred members of the general
public think about it. 98% of people think that restaurants composting food waste
is a good idea, while only 2% think that it isn't.
public think about it. 98% of people think that restaurants composting food waste
is a good idea, while only 2% think that it isn't.
Here are some pictures of our food waste audit at Carlos O'Kelly's.
This is our team beginning the waste sort with our first bag of trash.
Joey and Andrew sorting.
Jen Jordan instructing us on safety tips.