1 EPA’s Wasted FOOD mapping toolA map & a methodology CRRA's 40th Annual Conference & Tradeshow August 8th in Sacramento, CA Charlotte Ely

2 Today’s presentation A changing wastewater paradigmWTF is a WRRF? The new nexus Tour of EPA’s Wasted FOOD mapping tool

3 A WRRF by any other name…Water Resource Recovery Facility Utility of the Future Effectively Managed Utility Wastewater Treatment Facility Publically Owned Treatment Works Wastewater Reclamation Plant Water Recycling Facility Water Treatment Facility Speaking is doing something—something other than expressing what one thinks, translating what one knows, something other than putting the structure of language into play; …. Adding a statement to a preexisting series of statements is to make a complicated and costly gesture, that implies conditions (and not only a situation, a context, a motif) and that involves rules (different than logical and linguistically rules of construction); … A change, in the order of discourse, does not suppose “new  ideas,” a little ingenuity, creativity, or another mentality, but transformations in a practice, eventually in those adjacent to it and in their common articulation.   “Speaking is doing something….” A new statement is “….a complicated and costly gesture…” “A change…in…discourse…(is)…a transformation….”

4 OR ** Quiz ** Who said that? David Sedlak, author ofWater 4.0: The Past, Present and Future of the World’s Most Vital Resource Michel Foucault, author of The Order of Things

5 A new wastewater paradigmLiquid/solid fertilizers Waste management, growth planning Green infrastructure to control I&I and urban runoff.. Upgrades, timing of operations, SCADA Industrial Cooling Recharge Landscape Irrigation EPA description: Sewers collect sewage and wastewater from homes, businesses, and industries and deliver it to wastewater treatment facilities before it is discharged to water bodies or land, or reused. https://www.epa.gov/npdes/municipal-wastewater WERF/WEF/NACWA/WateReuse: Instead of solely collecting and transporting wastewaters as far downstream as possible to central treatment plants where wastes are cleansed to meet permit limits prior to discharge to waterways, the UOTF transforms itself into a manager of valuable resources, a partner in local economic development, and a member of the watershed community seeking to deliver maximum environmental benefits at the least cost to society. It does this by reclaiming and reusing water, extracting and finding commercial uses for nutrients and other constituents, capturing waste heat and latent energy in biosolids and liquid streams, generating renewable energy using its land and other assets, and using green infrastructure to manage stormwater but also to improve urban quality of life more broadly. Solar, wind, hydro Biogas: power, heat. fuel NH4, P & N compounds, metals bioplastics, algal biomass…

6 A new wastewater paradigmThe rest of today’s talk is just a piece of the UOTF pie: energy generation and recovery..

7 Energy generation at WRRFsBiogas ICE  CHP Biogas CNG Trucks

8 WRRFs have been recovering “sewage gas” since the 1920’sMunicipal wastewater contains five to ten times as much chemical and thermal energy as is currently required to treat it (WERF 2011). WRRFs with anaerobic digesters can utilize existing infrastructure to become net producers of energy (Frijns et al. 2013).When microorganisms break down organic materials in the absence of oxygen, they produce biogas as a byproduct. Biogas, composed primarily of CH4 (60 to 70%) and CO2, can be used as a fuel source, much like natural gas. Fueling engines with biogas generates electricity and heat, providing many benefits to WRRFs, such as producing power at a cost below retail rates, displacing purchased fuels for thermal needs, and enhancing power reliability for the plant. According to a 2013 study, 1,238 American WRRFs process wastewater solids with anaerobic digesters; 85% (1,054) beneficially use the biogas, and 22% (270 facilities) generate electricity (Qi, Beecher and Finn 2013).

9 Water-Energy nexus Water for energy Energy for waterFuel production (ethanol) Hydropower Extraction & refining Thermoelectric cooling Energy for water Water and wastewater treatment facilities are often the largest energy consumers of municipal governments, accounting for 30-40% of total energy consumed. According to The Electric Power Research Institute (2013): Public drinking water systems use roughly 39.2 billion kWh per year, which corresponds to about 1% of total electricity use in the U.S. Municipal wastewater treatment systems use approximately 30.2 billion kWh per year, or about 0.8% of total electricity use in the U.S. Water for energy Each kilowatt-hour (kWh) of thermoelectric generation requires the withdrawal of ~25 gallons of water, primarily for cooling purposes. On average, ~2 gallons of water are lost to evaporation for each kWh consumed In Arizona, 7.85 gallons of water are lost to evaporation per kWh consumed. Wastewater treatment Extraction and transport Using water in homes and businesses Drinking water treatment Energy for water

10 Water to produce energy Energy to produce waterThe new nexus Food Energy Clean Water Dedicated energy crops Biogas from wasted food Food to produce energy? Water to produce energy Water to grow food Energy to grow food Energy to produce water

11 Why co-digestion at WRRFs?** Quiz ** Which management option has the smallest carbon footprint? Landfill Compost Sink garbage disposals Co-digestion at a WRRF Mixed MRF Non-biogenic CO2e emissions (tons/year) Wasted food is a growing problem in our modern society. The amount of food Americans throw away each year is staggering. In 2013 alone, more than 37 million tons of food waste was generated, with only five percent diverted from landfills and incinerators for composting. EPA estimates that more food reaches landfills and incinerators than any other single material in our everyday trash, constituting 21 percent of discarded municipal solid waste. Additionally, the U.S. Department of Agriculture (USDA) reports that Americans wasted over one third of the vegetables and fruit bought in 2010

12 Why co-digestion at WRRFs?** Quiz ** Which management option has the smallest carbon footprint? Landfill Compost Sink garbage disposals Co-digestion at a WRRF Mixed MRF Non-biogenic CO2e emissions (tons/year) In an evaluation of food waste disposal options, WERF identified co-digestion hauled-in food waste at WRRFs as the only carbon negative, i.e. greenhouse gas reducing, waste management strategy. Co-digestion at WRRF can reduce the carbon footprint of waste management by diverting food waste from landfills, where methane may be generated and emitted; by capturing and combusting CH4; by minimizing MSW hauling distances, reducing truck traffic and associated air emissions; and by sequestering carbon into soils through the land application of biosolids.

13 Available publically in Fall 2016 EPA ORD-funded project Wasted Food & Other Organics Disposed (FOOD) National Mapping Tool & Wasted Food Generation in the US – Sources, Amounts, and Estimation Methodologies. Available publically in Fall 2016 EPA ORD-funded project The Paper describes the methodologies used to estimate the wasted food generation rates of various sectors. The Map shows facility-specific information for both “generators” and “processors,” helping users identify opportunities to decrease the amount of food going to landfill.

14 What will it do and who should use it?Help users identify opportunities to decrease the amount of food going to landfill by: Mapping potential “generators” & estimating waste volumes Mapping potential “processors” Potential users of the tool: A WRRF A state, city, or county A prospective project developer Potential users of the tool: A state, city, or county looking for an estimate of how much wasted food is generated within their locality, who the largest generators might be, and what alternatives to landfill currently exist A prospective project developer looking into the feasibility of an AD or compost facility In other words, the interactive tool will assist anyone seeking to move their food residuals up the Food Recovery Hierarchy and help those who aim to recover those resources. Some states (Vermont, Connecticut, Mass, Iowa, South Carolina, Ohio) have developed materials management maps. The Wasted FOOD mapping tool will be the national in scope, making it easier to identify sources of wasted food and facilities to manage it across state lines.

15 The “Generators” ~1.3 million establishments, representing 84 NAICS codes, grouped into seven categories: Food manufacturers & processors Food wholesalers & distributors Educational institutions Hospitality industry Correctional facilities Healthcare industry Food services sector The location of food banks The service area of communities w/ organics collection programs NAICS=North American Industrial Classification Code. Examples: =Fish and Seafood Markets; =Breweries Overall, 1.3 million establishments were identified for all the selected NAICS categories. As shown the Figure, the food services sector constitutes approximately 50% of the establishments. The food wholesalers and distributors including supermarkets and grocery stores constituted approximately 23% of the establishments. Commercial and publically available data sources were used to compile a database of all the identified industry classes except those categorized as part of the food services sector. The database informing the map includes the establishment’s name, location, contact details, and –when possible-- the annual wasted food generation rate and the edible fraction of wasted food. Additionally, the map will show the food banks and estimates of the wasted food they produce; and the service areas of communities with source separated organics programs.

16 The “Generators” NAICS code examples 112320Broilers and Other Meat Type Chicken Production 112330 Turkey Production 112930 Fur-Bearing Animal and Rabbit Production 311111 Dog and Cat Food Manufacturing 311119 Other Animal Food Manufacturing 311221 Wet Corn Milling 311224 Soybean and Other Oilseed Processing 311225 Fats and Oils Refining and Blending 311230 Breakfast Cereal Manufacturing 424410 General Line Grocery Merchant Wholesalers 424420 Packaged Frozen Food Merchant Wholesalers 424430 Dairy Product (except Dried or Canned) Merchant Wholesalers 424440 Poultry and Poultry Product Merchant Wholesalers 424450 Confectionery Merchant Wholesalers Here are 14 of 84 unique NAICS codes from Industrial/commercial establishments used to identify individual sources of wasted food

17 The “Processors” Processors are mapped by zip code. They include:319 Food Banks ~ 79,000 animals farms ~ 1,400 AD facilities ~ 2,000 composting facilities Because we lacked information on the exact location of many processors, the map shows processors by zip code.

18 How did we estimate generation rates?Sector Parameter Generation Factor Educational Institutions Private Schools # of Students 63 lbs/student/year Public Schools 20 to 28.8 lbs/student/year Colleges and Universities 141.8 lbs/residential student/year 37.8 lbs/non-residential student/year Food Manufacturers and Processors $ Revenue 0.053 lbs/ $ Revenue Food Wholesalers and Distributors Supermarkets and Grocery Stores # of Employees 3,000 lbs/employee/year Other Food Wholesalers and Distributors 0.01 lbs/ $ Revenue Hospitality Industry 1,168.3 to 1,984 lbs/employee/year Correctional Facilities 1,368.8 to 1,927.2 lbs/employee/year Healthcare Facilities Revenue ($ million) 147.3 to lbs/revenue ($ million)/year Food Services Sector Sector-specific methodologies were adopted from previous studies conducted by state environmental agencies of Connecticut, Massachusetts, Vermont, and South Carolina to estimate the annual wasted food generation rate from the identified establishments. Each of the four states’ studies used methodologies based on commonly tracked business statistics to estimate wasted food generation rates for several or all of the targeted sectors. These business statistics included number of employees, annual revenue, number of seats (for restaurants) or rooms (for hotels), number of students (for schools, colleges, and universities), and number of inmates or beds (for correctional and healthcare facilities, respectively). Based on the establishment-specific statistics available in the compiled database, the methodologies were used to estimate the amount of wasted food produced from a given sector. As more than one methodology could be used for some of these sectors, a range of wasted food estimates was provided for educational institutions (public schools), the hospitality industry, correctional facilities, and healthcare facilities. The following slides summarize the methods.

19 The Map

20 The layer list shows the options of what can be displayed.

21 The “Generators” The “Processors”

22 Location: Minneapolis, MNLayers selected: Communities with SSO programs Wasted food processors

23 Location: Minneapolis, MNLayers selected: Communities with SSO programs Wasted food processors

24 Location: Minneapolis, MNLayers selected: Communities with SSO programs Wasted food processors

25 Location: Minneapolis, MNLayers selected: Communities with SSO programs Wasted food processors

26 Location: 900 Main St. Worcester, MALayers selected: Animal Farms, Correctional Facilities, Health Care Facilities & Hospitality Sector within 5 miles of location

27 Location: 900 Main St. Worcester, MALayers selected: Animal Farms, Correctional Facilities, Health Care Facilities & Hospitality Sector within 5 miles of location

28 Location: 900 Main St. Worcester, MALayers selected: Animal Farms, Correctional Facilities, Health Care Facilities & Hospitality Sector within 5 miles of location

29 Location: Worcester, MALayer selected: Educational Institutions

30 Location: Worcester, MALayers selected: Educational Institutions, Wasted food processors, Communities with SSO

31 Location: Worcester, MALayer selected: Animal Farms, Correctional Facilities, Educational Facilities, Health Care Facilities, Hospitality Industry, Food Manufactures & Food Wholesalers

32 Questions? Charlotte Ely