Part II: SFU= Sustaining Food Usefully

This post outlines the details of our second solution, which is to implement at food rescue and composting program.

Food Rescue and Composting Program

While composting is an ideal way to divert food waste from the landfills, Trashbusters’ research has led to the conclusion that this process is complex and vulnerable to contamination, making it less desirable to the market to participate. However, this is beginning to change, as we see more efforts of composting being incorporated into the region. Delta, for example, is one of the municipalities taking part in a pilot program that encourages people to save their yard trimming and food waste. In doing so, yard waste pick up is increasing to a weekly process during peak hours, and now includes the collection of food waste as well.

The Trashbusters want to take this awareness one step further. We want to spread the word about food rescue, and get more people on board with helping various causes with one act. By getting more organizations to contribute to these organizations, Vancouver could increase the 1% figure of food being rescued. We see this as a long term goal, as the transformation of food rescue will take time in order to get the majority on board. In doing so, we will look into applying our solutions at a place where the market is already accepting the idea of sustainability: SFU. The Trashbusters plan to get in touch with the restaurants in operation there (such as Chartwells and those located at the Cornerstone) in order to find out what they do with their food waste at the end of the day. Implementation of food rescue will work as follows:

a)  A designated group would be responsible for collection- they would go to these stores in operation and collect any extra produce, sandwiches, pasta salads, or expired food and bring them to a designated area for sorting. Volunteers for research and action would be sought from SFPIRG’s Action Research Exchange.

b)  The volunteers would sort the food into the appropriate categories. Food that can be preserved will be preserved, and perishable food can be donated can be donated to the SFU’s Food Bank.

 c) With help from SFU’s Sustainable Community Development, food that is expired or non-salvageable would be used for compost. The rich soil developed from the compost can be used for areas around campus.

Concerns: 

How would we find the space for sorting and operations? Are there issues of contamination with the composting? Would the stores in operation be willing to participate? Would our proposed alliances be on board?

In order to successfully implement this program we would have to seek support from various SFU groups and authorities. Because the cost of composting is high, we would have to make sure the stakeholders see the benefits of the program- to make SFU a more sustainbale community. And because SFU already has volunteers that are dedicated to making this, we hope to be able to get many on board to help make rescuing food a reality.