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The Importance of Diverting Food Scraps from the Landfill
Composting is a system that combines food scraps with chipped yard debris to create a nutritious soil amendment. The finished “compost,” when applied to the land, can help store carbon and grow new food. This circular system of resource use has many benefits to the environment and the climate, but before composting, reduce the amount of edible food wasted. Every effort should be made to eat edible food and not waste it. The food scraps from plate scrapings, bits of spoiled food, pits, cores, and peels should all be added to a composting system.
See content about preventing wasted food from Zero Waste Week 2021 and Zero Waste Week 2022.
ZWG talked to Stephan Barron, founder, and owner of Beaten Path composting service in Gainesville, in 2021. See the blog post here.
We’re following up with Stephan to see how the collaborative programs with the City of Gainesville and The Repurpose Project’s Zero Waste Schools Program have affected his business.
ZWG: How has the city’s pilot curbside composting program helped your business grow?
Stephan: The city-sponsored curbside pilot program was a big step for us. In many ways, it showed us what our capacity actually is, gave us the funding to create an actual team and start mobilizing more than just one vehicle, it tied us to more city officials so that we have more of a say and sway in the composting movement, and also got our name out there in a much larger way. I think the biggest help was that it was our first very dense area of participants, and so we were able to see how efficient we really can become when working at a larger yet more tightly knit scale. With the success of that pilot, it has now shifted to an actual city-funded contract, and in April, we will be doubling the participants, if not tripling!
ZWG: What are some of the essential aspects of growing the food scrap curbside collection program over the past 1.5 years that you want to share with us?
Stephan: I think there are more essential aspects than I even realize yet, but what I do know is that community outreach and education are some of the biggest. As our understanding of climate change, and sustainability/resilience increases, more and more people are reaching out, wanting to do their part. So, I think if we put more effort, funding, and care toward intentional education within our schools and community systems, we will see a huge increase in not only compost participants but home composters and people going even further to grow their own food and much more.
ZWG: Are you on track with your five-year goals? Have any plans changed?
Stephan: So far, I feel like I am on track to reach all of my goals, if not more, within the 5-year time frame I discussed 2 years ago. We now have a team of 3, including me, all paid a living wage. By April, or roughly around then, our curbside program will be doubled, if not tripled, we will have a new, more efficient truck, and I will be able to hire a 4th to our team. In the meantime, between then and now, I am meeting with two local farms to discuss contracts for us to compost on their land. This would allow us to more efficiently compost in various parts of town since the farms selected are strategically located closer to where we would be servicing. All the while, we would be able to use the compost we make on-site (which you can't get much more efficient than that!).
Along with that, we are now in close contact with Two Farms One Dream, who will also be possibly expanding into more city contracts! As this all aligns, we hope to find our opportunity to either start creating our "compost academy" on either one of these newly contracted farms, or we will very soon get our own plot of land. Once this falls into place, we will also begin, in earnest, our attempt to start building/creating a regenerative, ecological-based farm.
ZWG: You collaborate with The Repurpose Project’s Zero Waste schools program to divert the student and staff’s post-lunch food scraps. Why is it important for you to collaborate on this program?
Stephan: Collaborating with the Repurpose Project's Zero Waste school program is one of our most rewarding and important connections. As mentioned above, we believe there will be no greater catalyst for the increased communal participation in composting than education. As these kids at school make composting a daily activity, some of them will and have taken that home to teach their family/friends as well. Along with that, when we host field trips for these kids, and they see where the food waste really goes, it seems that they become even more connected to the act of composting and WANT to do it or WANT to share the knowledge with others. So, with this said, not only is it important for our own growth as a business, but it's vastly more important for the simple survival of our species! If we want to continue living on the planet, we need to begin living WITH and within the natural cycles of this planet. So that means more folks need to compost, if not everyone.
ZWG: What do you want the Gainesville community to know about the importance of diverting their food scraps?
Stephan: I want Gainesville to know that by diverting their food scraps, they are not only reducing powerful greenhouse gases such as methane from being released into our atmosphere, but they are also helping to create high-paying, meaningful jobs while simultaneously helping to restore land! When their food scraps are composted with us, we process them in a way that a large portion of the material and nutrients are disbursed in a balanced way into the surrounding landscape to grow more native plants, which supports native biodiversity while sequestering carbon and capturing heat from the sun into living plants. What material we keep and turn into finished compost is then used by local growers to then magnify this by growing even more plants, life, and food for all! I think this is what makes us a unique composting operation is that we use a method that helps restore the land we use.
ZWG: How can residents and businesses sign up and begin diverting their food scraps with you?
Stephan: To sign up and compost with us, all you need to do is go to beatenpathcompost.com and apply in our footer form at the bottom of the page. Once you do this, we will get back to you with your options and rates based on your location. It's that easy, and we offer one of the cheapest services in the nation so that everyone can get access to it!
We also asked Amanda Waddle, Director of Zero Waste, The Repurpose Project, a few questions.
ZWG: Why is it essential to have Beaten Path Compost in Gainesville?
Amanda: It is essential to have Beaten Path Compost in Gainesville because we need the programs and infrastructure that Beaten Path offers to divert our food scraps from the New River Landfill (Gainesville’s landfill materials travel 33 miles north to the New River Landfill in Union County). But more than that, we’re fortunate to have Stephan, who profoundly understands biological processes and closely connects to nature. His foundation in ecology and knowledge of climate change helps him steer the direction of his business. Stephan is great about collaborating on community projects as well. I’m grateful for all the hard work he has put into his business, and I’m glad he’s here in Gainesville.
ZWG: How does Beaten Path Compost collaborate to help Gainesville reach its Zero Waste goals?
City of Gainesville Zero Waste Initiative
Amanda: Stephan has been eager to collaborate on projects that grow his business and grow the awareness around environmental stewardship from day one. He has worked with the City of Gainesville to expand curbside residential service, and he’s worked with me on various projects. These projects test his ability to grow and help develop the practice and exposure of food scrap collection for composting to those who may not know about it.
Stephan was willing to collaborate when I started the Zero Waste program at Resilience Charter School. He set up their weekly food scrap collection system while I taught the staff and students how to divert post-lunch food scraps for collection for composting. He also opened his team and their schedule to having the students visit Grow Hub to see his composting operation. For the past two years, the students at Resilience Charter School have visited Beaten Path Compost at Grow Hub in collaboration with Working Food. The students received a two-hour tour of the facility and learned about seed saving, composting, and the connection of our soil to our food. These sixth, seventh, and eighth graders have had a unique experience thanks to their school’s dedicated staff and the teams at Beaten Path Compost and Working Food. Stephan and I also collaborate with Melissa DeSa from Working Food to do a small portion of the Seed to Soil workshop. This four-hour spring workshop, held at Grow Hub, combines Mel’s expertise in seeds saving and growing plants with my expertise in reducing wasted foods, along with Stephan and his team’s knowledge of turning food scraps into a nutrition soil amendment that will nourish future food growth.
Zero Waste Gainesville and The Repurpose Project are proud that we have community organizations, private businesses, nonprofits, and city and county staff and elected officials that see the value and environmental benefit of working towards Zero Waste. We look forward to fostering these relationships and collaborations for many years as we work towards Zero Waste.
Here’s how you can divert your food scraps to Beaten Path Compost for composting:
Grove Street Farmer’s market – bucket swap
Where: Cypress & Grove Brewery, 1001 NW 4th St, Gainesville, FL
When: Mondays, 4-7 pm
GNV Farmer’s Market - bucket swap
Where: Heartwood, 619 S Main Street, Gainesville, FL
When: Thursdays, 4-7 pm
Drop-off food scraps at either location for free:
Afternoons, 231 NW 10th Ave, Gainesville, FL
4th Avenue food park, 409 SW 4th Ave, Gainesville, FL
Residential Curbside bucket swap - limited area
Commercial businesses can contract with Beaten Path for weekly pickup of food scraps. Contact them at beatenpathcompost@gmail.com.
We talk a lot about food. It stands to reason, people need it to survive and we put a lot of time, money and resources into growing and preparing it. Unfortunately, much of the food we produce goes to waste. In the U.S., up to 40% of all food produced goes uneaten, and about 95% of discarded food ends up in landfills.
There are ways to address food waste and The Environmental Protection Agency Food Recovery Hierarchy provides a simple way to visualize how we should handle excess food. It goes like this: source reduction, feeding people, feeding animals, industrial uses, composting and the very last resort - landfill/incineration.
Luckily, we have groups in our community that are working to make sure food is provided to those who need it and stays out of the landfill. For Zero Waste Week 2023, we want to highlight one of those organizations - Bread of the Mighty (BOTM). We had a chance to interview Monica Williams, Manager of Strategic Initiatives to learn more about Bread of the Mighty and its critical mission.
Zero Waste Gainesville: Tell us about Bread of the Mighty.
Bread of the Mighty: We are a non-profit that collects, sorts, stores and distributes donated food and basic essentials to 170+ non-profit agency partners such as food pantries, churches, homeless shelters and other organizations. These partners in turn distribute food in their communities to feed neighbors struggling with food insecurity. Our organization operates in a five county service area - Alachua, Dixie, Gilchrist, Lafayette and Levy; we are also a Partner Distribution Organization under Feeding America and part of the 12 food bank network of Feeding Florida.
ZWG: Where and how do you store food?
BOTM: Our 25,000 square foot warehouse has 2,600 square feet of cooler and freezer capacity. Thanks to our generous donors, we now have a fleet of 10 trucks and vans and 5 drivers. We’re on the road five days a week picking up donated food from generous retailers and wholesalers. We have a “Share Floor” where our food and coolers are located for partners to pick up and distribute back to the community.
ZWG: Who do you work with regularly on food donations?
BOTM: More than half, 54% of our food is donated from local stores. Aside from major retailers such as Publix and Walmart, locals may be surprised to hear our drivers pick up from Upper Crust bakery, Trader Joe’s, Earth Origins, and Door Dash warehouse. Farm produce is 13% of our food source. Feeding Florida secures the food from farmers and disperses to the 12 food banks in the network.
ZWG: What do you do with non-edible food?
BOTM: We contract with two hog farmers to pick up bakery and produce that is not edible for human consumption. We have been doing this for several years and are looking for more hog farmers that can pick up from the food bank.
ZWG: How do you work with partner agencies and what additional services do you provide?
BOTM: Our partner agencies make an appointment and shop on the Share Floor a maximum of two times a week. Produce and bakery items are always free. Other food products have a fee of .18 cents per pound to cover the cost of obtaining and storing food.
We are increasing our nutritional efforts in a number of ways. At our mobile pantries and USDA senior program, we hand out nutritional flyers provided by UF SNAP ED. We include recipes in meal boxes that utilize fresh ingredients being distributed at events. Finally, we donate produce to Rawlings Elementary School for an after school cooking club.
BOTM provides family boxes that will feed a family of four for one week. The boxes are strategically packed with items to cook 7 dinners. Approximately 50 boxes are requested each week. A family box costs $12 each for the agencies. Businesses and organizations can make a monetary donation to cover the cost.
ZWG: What food needs are most prevalent in our community?
BOTM: Produce, bakery, and meat are the most prevalent food needs. We have shifted to these three categories as our major focus for distribution at mobile pantries. BOTM is focusing on fresh food because it is the most expensive and therefore not purchased by our food insecure neighbors.
ZWG: What are your pressing needs (e.g., equipment, certain types of food)?
BOTM: Our most pressing need is monetary donations. We can purchase more food at wholesale for a dollar than a potential donor shopping at a grocery store.
ZWG: How can people get involved and volunteer?
BOTM: Sign up to volunteer by visiting our website and clicking on the link in the volunteer tab. We welcome individuals and groups. Just sign up for a shift and training will follow.
By Joy Hughes, Owner, Life Unplastic
It happens easily… you’re running late to work so you swing through a coffee shop for your morning cup of joe. They hand you a couple mini cream cups, sugar packets, and a plastic stirrer.
Of course you didn’t have time to pack your lunch so you run out to the cafe at noon. But you’re a little behind on your deadline so you grab a pre-made sandwich in a plastic clamshell and a yogurt to take back to your desk. Seeing you’re for take-out, the friendly cashier drops a set of wrapped, disposable cutlery in your bag.
You’ve been sipping from your reusable water bottle all day but when that 3pm slump hits you decide to grab a soda and a snack from the vending machine…
These things don’t feel like a lot in the moment. But when you look in the little can by your desk at the end of the day, it’s actually quite full.
I don’t say this to make you feel guilty. We’re all doing the best we can, but we live in a society that is set up to hand you single-use throwaways at every corner.
But what if instead of the story above, your day looked like this:
You’re running late so you swing by the coffee shop on the way to work. You realize you forgot your tumbler but are happy to pay the $0.50 deposit on your coffee that comes in a returnable jar. You add your cream and sugar from dispensers at a self-serve station and stir it up with a stainless steel spoon that you drop in a “dirty” bin on your way out the door.
At lunch you run to the cafe and grab a pre-made sandwich and a yogurt. The sandwich comes in a standard Gainesville Returnables clamshell and the yogurt is in a Returnables jar. You use the silverware you keep in your desk drawer for just this purpose.
When that 3pm slump hits, you head over to your work’s energizing station and make a soda with the sodastream, dropping a dollar in the collection box.
On your way to your parking spot at the end of the day you drop the Returnables clamshell and yogurt jar into a collection bin on the corner. You leave your rinsed out coffee jar in the car for the next time you stop at the shop.
Same day, but you produced zero trash.
That’s the power of a society that’s built around the idea of reusables. And we can have that, right here in Gainesville!
The use of disposable foodware items is a massive problem in the United States. Every single day it is estimated that the US alone throws away:
100 million single-use utensils
136 million disposable cups
500 million straws
In order to tackle a problem this big, we can’t only ask consumers to stop buying single-use foodware. We have to also move up the waste stream and prevent it from being created in the first place. To do this, we need a coordinated effort from communities, businesses, and governments.
Reusable options in the restaurant and food industry can save literal tons of waste.
How do we make the switch? One course of action that can move municipalities large and small forward in a big way is a single-use foodware and litter reduction ordinance like the one passed in Berkeley, CA.
A Single-Use Foodware and Litter Reduction Ordinance has the goal to reduce the use of all single-use material and instead promote the use of reusables.
Components of the Berkeley Foodware Ordinance:
Reusable Foodware For On-Site Dining
Front-of-House Recycle and Compost Receptacles
BPI-Certified Compostable Foodware for to-go
$0.25 Charge for Disposable Cups
Disposable Accessory Items Upon Request
Read more about it here!
There are many components to a “Foodware” ordinance (listed just above) and the city of Gainesville is including one of those components into their possible upcoming Zero Waste Ordinance: Accessories Upon Request.
Prepared food providers shall not provide single-use plastic food accessories for dine-in, take-out or delivery, unless the single-use food accessory is specifically requested by the customer or is provided at a customer self-serve station.
A Step Further
Now imagine a system where takeout from your favorite local eateries was put in a reusable container. When you’re done with it, you simply drop it off at a central locale to be sanitized for reuse. This is Gainesville's future and the future of communities working towards Zero Waste.
Reusables clamshells!
Reusable coffee cups!
The Reuse Service Economy is our future - read about it from Upstream Solutions
Think this is a little outside the box? Check out these Reusables To-Go Systems already in place:
So what would this mean for local business owners?
Turns out, switching to reusables (or disposables upon request) is financially profitable for restaurants and cafes! In fact, in a study of 121 businesses and 11 institutional dining programs, implementing a reusables system saved money for 100% of the businesses. This calculation took into account the initial investments to purchase reusable products, increased labor and water usage for dishwashing, and the rate of return from customers.
You can peruse some of these success stories here.
One popular lunch spot found that by putting unwrapped straws in a self-service dispenser with a sign reading “Do you really need a straw?”, they saw a 43% reduction in straw usage. And with fewer straws and wrappers in the bus tubs, they discovered the dishwashing process became more efficient.
A popular coffee shop saw net cost savings of $1,263/year after switching to stainless steel utensils and returnable jars. They’ve eliminated over 12,300 pieces of single-use foodware.
And the benefits don’t stop there.
Some additional perks:
Reduced spending on disposables
Reduced waste collection costs
Increased storage space
Improved customer experience
Reduced litter near your business
Greener reputation
What can YOU do for now?
Keep doing your best to reduce single use products in your life. That may look like:
Bringing your own grocery and produce bags
Refusing plastic cutlery and straws
Carrying a reusable water bottle
Bringing your own coffee thermos
Packing a homemade lunch
Dining in, rather than taking out
Choosing snacks with less packaging
Sharing this knowledge with a friend
And if you want to see big changes, let your representatives know you support the Zero Waste Ordinance in Gainesville! Check out Day 2 for a template letter to sent to your Commissioners.
*Download a PDF version of this web page.
**Visit Life Unplastic, your local sustainable lifestyle store and full-service refillery. It offers solutions and alternatives that will empower you to break free from toxic plastics and excess packaging.
We invite you to watch Sarah Goff’s TedxUF talk, “Reinventing The Reuse Economy To Fight Climate Change”. She urges us all to recognize the enormous problems of overconsumption and wastefulness and create a revolutionary reuse retail system nationwide in order to address the climate crisis. Goff advocates for a system that rivals big box store new retail in both square footage and convenience so customers use the resources that are already produced and locally available, thus eliminating the need to manufacture and ship new products.
Sarah Goff and The Repurpose Project recently opened a second location in Gainesville, FL called Reuse Planet. Check-out both locations and buy used!
The Repurpose Project Address: 1920 NE 23rd Ave, Gainesville, FL 32609
Reuse Planet Address: 1540 NE Waldo Rd, Gainesville, FL 32609
What is Fast Fashion?
Why are we concerned with Fast Fashion?
Environmental destruction
Unfair labor practices
Poor quality outputs
Fast Fashion Facts
Each year 80 billion items of new clothing are purchased globally!!
In 2018, the US generated 17,030 tons of textiles but only 14.7% were recycled, according to the US EPA.
In the past 20 years, more clothing has been made from polyester, a synthetic material derived from oil. When washed, polyester clothes shed tiny plastic fibers that pollute waterways.
Wastewater from garment factories often contains dyes containing toxins and heavy metals. Greenpeace has been working to reduce this.
The Fashion Industry accounts for up to 8% of global greenhouse gas emission.
Fast Fashion Videos
The True Cost - 1.5 hour documentary on Fast Fashion (NOTE: there are graphics scenes from the 2013 Dhaka garment factory collapse and ads during this YouTube video)
Made in America - 10 minute documentary of apparel factories in Los Angeles, CA
Alternatives to Fast Fashion:
Buy used clothes
Buy durable clothing that you plan to wear year after year (e.g., capsule wardrobe)
Donate quality clothing for reuse directly to friends or family, or organizations in need
Organize a neighborhood or community clothing swap
Textile Recycling, is that a solution?
It can be part of the solution. If you truly want to recycle old, worn out clothes that you’ve had for a very long time and that aren’t worthy of being reused, then consider textile recycling. If you use textile recycling as a way to clean out your closet so you can fill it up with new clothes, then no, it’s not the answer.
Used Clothing Stores in Gainesville:
Outreach Thrift Store (2430 NW 6th St, Gainesville, FL 32609)
Used Clothing Online Stores
Buying New? Check out this Fashion Accountability Report by ReMake
References:
Bick, R., Halsey, E. & Ekenga, C.C. The global environmental injustice of fast fashion. Environ Health 17, 92 (2018). https://doi.org/10.1186/s12940-018-0433-7
Good on You. What is Fast Fashion
We are starting out Zero Waste Week with a recap of the main accomplishments from 2021. Check-out the slides below to get caught up on our zero waste activities! (Select ‘Enter Full Screen’ in the bottom panel of the slide to expand. Mobile users please rotate screen for optimum viewing).
Equal Parts of Economics, Ecology, Biology, and Philosophy
ZW Gainesville is continuing our 2021 celebration of Nothing in Nature is Wasted with a series of blog posts highlighting the many people and organizations throughout Alachua County who practice and support our community in the journey toward sustainable living.
Our series, entitled Bolstering Sustainability, will begin with an interview with Stephan Barron, founder and owner of Beaten Path composting service in Gainesville. It will become clear to readers that composting for Stephan is more than a profession -- it is a mission.
Stephan Barron picking up compost
Stephan Barron and a good friend originally began composting for a few restaurants in downtown Gainesville to feed the community garden they were operating. He rapidly realized “that innovative, natural crop-growing could alter the current unsustainable food system that exists in our cities.” This philosophy ultimately evolved into a business as Stephan “grasped how economics and ecology worked together.” Stephan envisions a food production system “that is decentralized, where the wealth and material created would be distributed equitably and locally, instead of winding up in the hands of investors who do not even live here.”
ZWG: What drives you to have a business that deals with sustainability?
Stephan: I think soil health is the key to global health, and I began realizing this more as I gardened and used compost. In 2 years I saw our garden become one of the healthiest and most biodiverse places in Gainesville, and in turn, Brett and I became the healthiest and strongest we have ever been from working within it. It was here that I realized how important compost was. In more ways than I could write here without it being a novel, soil is the literal skin or foundation to our planet. So as we degrade it more and more, we degrade every single system that this planet supports, including our own bodily systems. So the work itself is sacred to me, and in a very real way is working to heal the very skin of the earth, and thus the foundation to all life that thrives upon it.
My drive to work within the realm of sustainability comes from many things. My want to simply help others have healthier lives, to create life, to create purposeful jobs, and on and on. I would say all of this falls under my belief in and continual study of ecology though. Ecology is derived from the latin roots "Oikos logia" which translates to "the study of mother"...the study of earth. And the more one pursues this study I believe the more they realize that the only way for us to continue our lives on this planet at all, and ideally with prosperity, opportunity, and abundance, is if we begin working at every single thing with sustainability in mind.
To me, there is simply no other choice at this point. If I were to choose work that I know is not sustainable, it would be as if I am committing a malicious crime against humanity, against myself, and as if I were living a lie in regards to my own morals and beliefs.
Turning the compost
ZWG: How do you define success in your composting business?
Stephan: I think I would define success in this business coming from my economic goals aligning with my ecological beliefs. If I can cover all of my costs, while providing far more than a "living wage" to those that work for me (ideally $25-30/hour), invest in more efficient technologies as they arise, and then be able to help others start their own composting businesses in town that function similarly but in different zones, (allowing for decentralization and more equitable wealth distribution) that would be magnificent success.
If I can eventually also give myself the foundational resources and time to run what I deem a truly sustainable farm here in Gainesville, then I've accomplished my dream. But that's just a bonus and my end goal at this point.
ZWG: Do you ever have your product - soil amendment - that is ready but not sold?
Chicks hard at work
Stephan: Anytime I have actually advertised and worked to sell my soil amendment, it has sold very quickly.
ZWG: How much contamination do you see? Contamination is defined as nonbiodegradable or non compostable products in the organic material you receive.
Stephan: As of now I am seeing contamination rates of lower than 1% I believe. there is very little contamination at this point.
ZWG: Are there any items you do not take in your food scraps? Like meat and bones? Anything else? Compostable food packaging? (Steering clear of packaging containing PFAS!)
Stephan: Right now I encourage folks to not put meat and bones into the compost, although if bits of it make their way in, it is no big deal. I do this mainly to keep pathogen levels lower but also because I simply want people eating less meat since it’s such a precious and costly resource. I do encourage people to not put in compostable packaging either because I think packaging, compostable or not, is a wasteful thing that we need to step away from--and because many types are still toxic/harsh. But thus far the amount of compostable materials I have received have not been an issue. In time I hope to get a shredder and maybe even a cooker to really handle more packaging, but it's not a priority. Getting worm farms going is :)
ZWG: How do you see your business in 5 years? Do you want it to grow? Do you want to keep your business steady with residents and restaurants you have?
Compost pick-up and pails
Stephan: Within the next 5 years I have many phases planned, and as I execute them I will see where I can realistically go, and where I want to go. What I believe and envision is that I will be able to pick up and process food waste for 300 residents a day, with just myself and one employee. Starting April I will have the chance to find out as the pilot program launches….I have investors lined up to purchase land just northwest of Gainesville so that I can have another composting location, and gain more efficient access to northwest Gainesville….I will have to decide how many more folks I want to hire, and how I want to grow ….[Having two sites] will keep the burden down on the land [on which] we are composting, and will also make our routes to composting sites shorter….From here, the goal is to get both sites operating efficiently enough so that I can start doing personal outreach as well and help other folks start similar composting operations, for example "Two Farms One Dream". Harry was one of my first helpers in this business and working with me helped to give him the information and experience he needed to push forward with his own, and in a way that specifically suits his lifestyle and goals, which is great! I want to do that, but even better, maybe help them (two farms one dream) grow first if they need it at this point, and then find and help other folks at strategic locations throughout the city....in turn locking in the decentralization of this.
These are lofty goals, and who knows if I will get there. I will certainly try though.
A happy customer’s home
Join us next time as we dig even deeper into the importance of soil and soil enrichment in our next edition of Boltering Sustainability in Alachua County.
By Amanda Waddle
On June 28th my family and I went on our summer vacation to England and Scotland and because we are working towards zero waste daily, we also wanted to create the smallest amount of waste during our travels. When you start a zero waste journey whether at home or when traveling planning is a must. My husband and I began planning this trip months in advance and we kept zero waste in mind with all of our decisions. I was also fortunate enough to speak to and hear a presentation from Jo Hendrickx, Founder and CEO of Travel Without Plastic. She told me about the ReFill app, which we used and said that with a little planning our trip can be nearly zero waste except during the plane ride and she was correct.
All our Zero Waste items we packed for our trip (not pictured is my husband's Klean Kanteen all metal water bottle)
We flew Virgin Atlantic from Orlando to London and then from Glasgow to Orlando. During each 8-hour flight we were offered 2 meals, 2 snacks and at least 3 times we were offered something to drink. All of the meals and drinks involved single-use plastics, including plastic cups, plastic flatware and snacks/food enclosed inside of plastic. The airline industry is aware of the waste produced in flight and there are some airlines working to reduce their waste. By bringing our water bottles and filling them right before we boarded the plane, we were able to avoid using any single-use plastic cups. We refused several items offered but we did contribute to waste on both flights we occupied by accepting the main meal on each flight. Virgin Atlantic did mention sustainability and asks passengers to reuse their plastic cup but beyond that there wasn’t much in the way of reduction of waste or reusable items. I decided to write them a letter and communicate some suggestions that the airline can do to reduce waste and I encourage you to do the same. If you find yourself in a situation where there’s more waste than necessary, please reach out to the company or manufacturer and let them know.
My most used travel items - water bottle, ChicoBag, napkin, and small multi-purpose cloth
Our trip began with two days in London. In London we ate at restaurants that used durable/reusable plates/cups/silverware and also refilled our water bottles at restaurants along our travels. This allowed us to stay hydrated and avoid waste. We packed travel bottles of shampoo and conditioner (Plaine Products) and bar soap and we were able to avoid single-use hotel shampoos and soaps. Our hotel was in a somewhat residential area and one street over there was an open-air market selling local, fresh unpackaged fruits and vegetables. We were excited to use our own reusable bag (ChicoBag; see picture of most used travel items) to buy some local healthy unpackaged food for our adventures.
London was over in a blink of an eye and then we found ourselves on an overnight train to Scotland called the Caledonian Sleeper. This was a pretty exciting way to get from London to Edinburgh and offered very small bunk bed room with a shower/toilet combination bathroom. We woke up and made our way to the dining car where we were pleased to use durable silverware/plates/bowls for our breakfast.
Scotland is an amazing country with lots of natural areas, wildlife, and history. Stirling, Scotland is home to Zero Waste Scotland where they are working towards a more sustainable country through better recycling (Scotland does a great job to keep their recyclables separated), food waste prevention, a bottle return program, reuse store certification and promoting a circular economy. I was able to sit down with a few individuals from Zero Waste Scotland and received some great information about their Revolve program where they certify reuse stores for cleanliness and quality. Zero Waste Scotland’s great work is based on their research department’s many surveys. I was very grateful for their time and the information they shared.
Free tap water can be found via the ReFIll app in many places throughout England and Scotland
We visited 13 cities in Scotland and spent most of our time in the highland area out in nature or in small towns. It was nice to get out of the big, crowded cities of London and Edinburgh. We visited several chapels, cathedrals, hiked through Cairngorm National Park, visited waterfall and went to northeast Scotland to visit a cliff dwelling bird colony. Through all of these adventures we kept sustainability and low waste as a top priority. During these 5 days in Scotland we practiced the same zero waste standard of practice: we filled up our water bottles regularly including using the ReFill app, ate at restaurants that used real/durable/reusable plates/cups/silverware, used our reusable bag with any purchases and avoided single-use plastics. We did buy a scone at a few places and took it to go and it was given to us in a small paper bag. If you ever make it to Scotland, be sure to indulge in their scones, they are amazing. A note on souvenirs. We bought very few souvenirs and when I or my girls wanted something (my husband is anti-souvenir and bought nothing), we thought hard about if we actually needed it or just wanted it. I did buy a washcloth from the Buckingham Palace giftshop and a tea towel from Rosslyn Chapel. The girls each bought a pen and we kept a few British coins as souvenirs. As a family we took over 1000 pictures and tried our best to be in the moment often going over what we did that day right before bed.
While in Aviemore, we stayed at an AirBnB where there was a washing machine. We brought Dizolve Eco-strips (formerly Dizolve.com, now they are sold through tru.earth, still a Canadian based company) in a water proof container in anticipation of a doing laundry. These small and light weight laundry strips are easy to use and great for travel. Our most used zero waste travel items were the small packable reusable bag, our water bottles and a couple of small wash clothes (see most used travel items picture). Our last night in Glasgow was in a Travelodge where they had refillable shampoo and conditioner containers attached to the wall in the shower, which we were happy to see.
Scotland collects recyclables in several containers to keep each commodity as valuable as possible.
Our sustainability efforts continued as we were able offset our carbon through We Are Neutral, a local non-profit who offers carbon offsets for events, travel and every day life. We provided our itinerary to We Are Neutral to calculate the offset for this trip including our drive from Gainesville to Orlando and back, our flight from Orlando to London and then from Glasgow to Orlando, our train travel and our expected driving through the highlands of Scotland. We were happy to offset our carbon and happy to add this to our trip.
Traveling with the goal of zero waste is possible with some planning and with the mindset of taking a few reusable items that will allow for refusing single-use items and being a waste reduction hero.
By Nina Bhattacharyya
Nina Bhattacharyya and Bryan Eastman
Photo Credit: Tyler Jones
Gainesville is an ideal place to plan a zero waste wedding. Our town is surrounded by natural beauty, we have thrift stores galore, and business owners are open and willing to work with customers that are looking for the sustainable option. I will be going over our experience planning a zero waste wedding and provide tips that are not only applicable to weddings, but events in general (because wedding planning is event planning!). We kept in mind the elements of zero waste: refuse, reuse, re-purpose, recycle and rot when we were planning the details. Many items used for the ceremony and reception were from our house, some borrowed from friends, and we scoured thrift stores and consignment stores for the remaining decorations. When we purchased things, we did so knowing that they would find a special place in our home.
I will start off by saying that there were two unexpected outcomes of a zero waste wedding - it cost far less than the average cost of a wedding in the U.S. and it was a very personal affair for our families. We have memories that go far beyond the big day; I will always remember sewing tablecloths with my mom, potting plants with a friend, and painting yard signs with my husband. For that alone, I encourage people to think outside the box when planning a party, business event, or wedding and find creative ways to reduce waste.
Location
Paynes Prairie Amphitheater.
My husband and I have always loved Paynes Prairie Preserve State Park. One of our first dates was spent hiking Bolen Bluff trail. When we learned the park had an amphitheater looking over Lake Wauburg, we knew it was the perfect place to have the ceremony. The area is naturally beautiful and as a result it meant that our decorations could be very simple. There are a lot of great spaces in our city so consider planning your next event in a location that highlights the natural environment or historic character of our area. In addition to Paynes Prairie, there are many state parks with spaces you can rent for events, like O’Leno State Park or Mike Roess Gold Head Branch State Park. Gainesville also has facilities and spaces both indoor and outdoor that work well for gatherings.
Invitations and RSVPs
Invitations and RSVPs make up a lot of waste for weddings and events, not only when it comes to the paper itself but also the carbon emissions used to mail them to guests. As an alternative, we opted to use Mailchimp to email invites to our guests. This is a free service for up to 2,000 recipients. They have great templates available or you can also make your own.
For RSVPs, we had guests fill out a form directly on our website and received an email notification once the RSVP was submitted. My husband designs websites and he used Wordpress for the wedding. There are simpler templates available like Squarespace (used for zerowastegainesville.com!) or Wix that include fillable form options.
Ceremony
The ceremony area included a console table from our dining room and a runner and candlesticks borrowed from friends. It was important to me to incorporate a special tradition from India and we decided to use my family’s Pancha Pradeep which is used in times of celebration in India, including weddings and Diwali, the Hindu festival of lights.
Photo Credit: Tyler Jones
We decided to forego the traditional flower arrangements and contacted Mariana Riehm at Ladybug Blooms to see what options were available. I let her know we didn’t want the traditional cut flowers, but rather something natural with local grasses, evergreens and herbs. She created a truly beautiful bouquet and boutonniere which also had the added bonus of smelling amazing!! She foraged for plants, choosing native flowers and herbs commonly found in the area, and also (importantly) worked with us within our budget. We wanted greenery for the back drop to the ceremony, and she suggested a DIY greenery bucket which was the perfect addition. Ladybug Blooms will also compost any leftover flower or greenery arrangements!
Pine Cone Bouquet
Table Decorations and Linens
We knew early on that we wanted to make our own table decorations. Weddings typically have a color scheme, and we opted to let availability of material dictate our decorations and colors. We found beautiful fabric from the Repurpose Project that we sewed into tablecloths (and plan to make into reusable bags). The rest of the decorations consisted of doilies borrowed from friends and found in consignment shops in High Springs and pine cone flower bouquets made by my mom (with pine cones gathered by friends and family). We purchased fresh herbs from Garden Gate Nursery to intersperse with the pine cone bouquets, and brought back the plant containers to the nursery to be reused again. We decided not to have wedding favors and instead guests took herbs and pine cone flower bouquets home with them. There are a lot of great ideas for DIY table decorations and many of the items needed may be around your house or outside (just google pine cone decorations for a bunch of ideas - some easy, some more involved). In terms of linens for an event, there is always the option of renting through a local company or asking the caterer to provide them. For smaller functions, there may be people attending who can bring tablecloths and napkins.
Food
There can be a lot of waste associated with food at an event, whether it be leftover scraps or the disposable plates and utensils often used for serving. We considered a few things when choosing a caterer. In addition to having delicious food, a priority for us was to find a caterer who would be able to supply reusable dishes, serving ware, and utensils. We had attended events catered by Elegant Events Catering and got in touch with Sandra Carlisi, the owner. Sandra was great to work with - she understood what we were looking for, worked with us to build the menu to fit our needs, and once we finalized details we did not have to worry about the food portion of the event. There are a lot of great restaurants and caterers in the area, and it’s important to start the conversation early about reducing waste so that you can work out the details.
Photo Credit: Tyler Jones
For our wedding cake, my husband and I have always loved the tres leches at Emiliano’s Cafe. They sell it in sheet cakes, and we contacted Wanda DePaz to see if it would be possible for them to bake the cakes in reusable metal cake pans. Wanda was great communicating about cake pan sizes and logistics. We delivered the metal pans to the restaurant before the event and the cakes turned out wonderfully.
Finally, we made sure to provide recycling and compost containers to the caterer to gather any food scraps and recyclables during the reception. We also brought containers to store the leftovers and re-served them at brunch the next day.
There are other options available for events to reduce the amount of waste associated with food. Consider having guests bring their own plates and silverware for smaller functions, or find an event space that supplies dishes and has a dishwasher. If you do not have an active compost, Beaten Path Compost will take your food scraps. Their drop off locations are the Union Street Farmers Market or their garden at the corner of SW 4th Ave. and SW 3rd St., next to Humble Wood Fire and Opus Coffee.
Other Touches
Photo Credit: Tyler Jones
One of our favorite hobbies is to go birding and we decided to incorporate our love for birds in the reception. We printed Audubon’s high resolution Birds of America prints for our table assignments, which were displayed on a cork board we had on hand. The cards were set in plants on each table using a wooden stick. The paper was recycled after the event and the sticks were composted. We placed our bird ID books and binoculars in locations for people to make use of during the reception.
We also displayed pictures of my husband and I through the years - with friends and family, and then photos of us from the start of our relationship. We now have those photos in an album to always reflect on, and it added a personal touch that guests really enjoyed.
Whether it be a birthday party, work function, or community event, think about ways to incorporate something personal. There may be a creative way to highlight an organization mission, work product, or individual that reuses or re-purposes material around you.
Honeymoon Registry and Carbon Offsets
The last items I wanted to touch on are the wedding registry and carbon offsets. A big part of zero waste is refusing what you don’t need - we took that to heart in planning our wedding and decided to forego the traditional registry for a honeymoon registry. We went through Traveler’s Joy and guests gifted us special experiences for our journey. We also decided to purchase carbon offsets for the wedding and honeymoon through We Are Neutral. The organization’s carbon offsets currently support native tree plantings on conservation lands, energy-efficient upgrades for low-income residents, and methane capture at our local landfill. As you are budgeting for an event or trip, consider including an amount to reduce your carbon footprint.
I hope sharing our story gave you some new ideas for planning your wedding or next event. We would love to hear from you! Please share your thoughts and experiences in the comments section.
Photo Credit: Tyler Jones
Contact us: zerowaste@repurposeproject.org.
