Should We Recycle Everything?

  • Right now, San Francisco is at 72% recycling. They also just passed legislation to make composting mandatory. (Photo source: Tewy at Wikimedia Commons)

Recycling has become the law in
San Francisco. Residents who fail
to recycle and compost will face
warnings and, eventually, a fine.
It’s part of the city’s goal to
eliminate waste altogether. But,
as Amy Standen reports, recycling
and composting can only take us
so far:

Transcript

Recycling has become the law in
San Francisco. Residents who fail
to recycle and compost will face
warnings and, eventually, a fine.
It’s part of the city’s goal to
eliminate waste altogether. But,
as Amy Standen reports, recycling
and composting can only take us
so far:

(conversation in Chinese)

Janis Peng is a foot soldier in San Francisco’s war against garbage. Today, she’s going door to door in a San Francisco Chinatown apartment complex, trying to convince the mostly elderly residents to make better use of their city-provided compost bin.

In fact, Peng is part of a city-wide effort to eliminate waste altogether. In 1989, California passed a law, which was considered radically ambitious at the time. They wanted to divert away from landfills 50% of the state’s garbage by the year 2000.

For San Francisco, that wasn’t enough.

“We got to 50%, and we said, ‘well we’re here now, what are we going to do next?’”

That’s Jared Blumenthal. He’s head of San Francisco’s Department of the Environment. Today, he’s in the backseat of a Toyota Prius. He’s on his way to a recycling press conference.

“So in 2003, we set the goal of 75% by 2010 and to zero waste by 2020.”

Right now, San Francisco’s at 72% recycling. City officials say that mandatory recycling will bring that number up even higher. But can any city ever get to zero waste?

(sound of trucks and machinery)

“It’s almost 9:45 in the morning and some of the trucks that went out this morning are coming in with their first loads.”

Robert Reed is a spokesman for Sunset Scavenger Company, in San Francisco. Here at Pier 96, dozens of workers stand by conveyor belts, sorting out the contents of an entire city’s worth of blue bins.

“All these materials go to different places, the glass goes to a glass plant, the paper goes to a paper mill.”

Sunset Scavenger sells these commodities to buyers here and in Asia. That generates revenue that helps fund the program. But recycling is expensive, in part because some products – like many plastics – cost far more to recycle than they’re worth.

“We’re dealing with clear plastic and opaque plastic and medium plastics. And many of these containers have three types of plastics.”

Aluminum and glass can be yanked off the conveyor belts with magnets and other machinery. But plastic has to be hand sorted.

Mark Murray is executive director of Californians Against Waste, a Sacramento non-profit group.

“We have seven different types of plastic resins and manufacturers invent new ones every day. And I know it might make us feel good to put those number sevens into the recycling bin, the scrap value is insufficient. It’s not sustainable recycling.”

Murray says he hears all the time from residents who want to eliminate waste all together.

“They recycle everything, but they can’t get their city to take a certain type of number 6 or 7 plastic in their program. And they’re mad at the city. But it’s not just about recycling everything we get. That’s not gonna solve the problem.”

That’s because some things may never make sense to recycle. Like ballpoint pens and plastic razors.

Murray say that maybe if the costs for those items included what cities pay to take them apart for recycling or to dump them in the landfill, maybe people would use less of them, bringing us a little closer to the holy grail of zero waste.

For The Environment Report, I’m Amy Standen.

Related Links

San Francisco Makes Composting Mandatory

  • San Francisco Mayor Gavin Newsom signs mandatory composting into law (Photo courtesy of the Press Office of Mayor Newsom)

San Francisco already leads the
nation in recycling. Now, that
city has the first mandatory
composting law in the country.
Emily Wilson reports that’s got
some people worried about “garbage
cops”:

Transcript

San Francisco already leads the
nation in recycling. Now, that
city has the first mandatory
composting law in the country.
Emily Wilson reports that’s got
some people worried about “garbage
cops”:

Putting recyclables into the blue bin is second nature for people in San Francisco.

But this new law now means also putting coffee grounds and eggshells into a green bin.

There are some people who are concerned about Big Brother looking through their garbage. And then there’s the $100 fine.

Mark Westlund at the Department of the Environment says ‘no worries.’ Not much is going to change.

“Well, we get a lot of calls from people who are worried about garbage cops and that frankly is not going to happen. For years now we’ve been looking in peoples recycling to make sure they’re doing it correctly and if not, they get a tag and if they continue misusing it, they get a letter and a follow up call and then a visit.”

So there are warnings before the fine.

Cities across the country will be watching San Francisco’s mandatory composting law to see how it goes.

For The Environment Report, I’m Emily Wilson.

Related Links

Part Two: Canada’s Take on Trash

  • Gerry Moore’s the CEO of Island Waste Management – the company that runs the waste program on Prince Edward Island. He’s pointing at an aerial shot of the compost facility. (Photo by Kinna Ohman)

The recycling and composting rate
in the United States runs just around thirty
percent. That means seventy percent of our
waste still goes to landfills. Government
officials and others in charge of recycling
programs say we’re doing pretty well with
what we have available. But there’s a
community that’s challenging that assumption.
Kinna Ohman reports:

Transcript

The recycling and composting rate
in the United States runs just around thirty
percent. That means seventy percent of our
waste still goes to landfills. Government
officials and others in charge of recycling
programs say we’re doing pretty well with
what we have available. But there’s a
community that’s challenging that assumption.
Kinna Ohman reports:

Prince Edward Island’s one of those places where people who grow up here, stay here.
And it’s no wonder. The island’s off Canada’s eastern coast. It’s covered with rolling
green farmland, dark forests, and copper-red beaches. It’s Canada’s smallest province –
about the size of Delaware.

Prince Edward Island has a population of only 160,000. There seems to be enough room
for everyone.

But not for every thing.

Around ten years ago, the residents of Prince Edward Island saw their landfills filling up.
That meant digging more. They wanted to do something about it – and fast.

So they started an aggressive recycling and composting program.

Gerry Moore’s the CEO of Island Waste Management – the company that runs the
program. Moore says to make it happen quickly,

“We had to make this mandatory. It wasn’t something that we could go out and ask
people, ‘well, listen, this is the right thing to environmentally.’ We made it
mandatory.”

Moore says they had to be tough. If people didn’t separate their compost and recycling
from their waste, the company refused to pick it up. That was a difficult time for
politicians.

“And, to be quite honest with you, in the initial stages, it was fairly painful. But, if
we didn’t do what we did, when we did it, the landfill we have now would be totally
full and we’d have to have another one. We’re recycling everything we totally
possibly can.”

(sounds of a compost facility)

And they are. People and businesses on Prince Edward Island recycle and compost 65%
of their waste. That’s more than double the average in the U.S.

A lot of the former waste now goes to the island’s composting facility. The facility takes
care of miscellaneous garbage that can’t be recycled – things such as certain types of
paper and food scraps.

(sound of door closing)

Gordon Smith shows me the compost curing warehouse. We’re now sealed in with
steaming mounds of dark compost that almost reach the ceiling. It’s muggy and hot.
About 130 degrees.

“So this is our finished compost you’re looking at right here. This large pile. And
that large pile over there as well.”

Smith’s the facilities supervisor for ADI – the company running the composting plant.
The facility handles 30,000 tons every year.

And with all that, you’d think Prince Edward Islanders would say ‘job done.’ Right? But
they’re trying to reduce landfill waste even more.

They want businesses to start using packaging that can be composted or recycled. Many
local businesses have switched.

But there’s a problem. Big multinational chain stores bring goods to Prince Edward
Island in packaging that cannot be recycled or composted. It all ends up in the island’s
landfill.

Gerry Moore knows his province is too small to really influence these companies. So
that’s where he hopes other communities will help out and join in.

“There will be initial pain with that in the front end. And a lot of politicians and
public figures don’t want to go through that pain. But, you know, we only have one
earth. And whether you’re from New York, or Prince Edward Island, or all over
the globe, anything we can remanufacture and reuse is only going to extend the life
of the planet.”

And Prince Edward Island officials think if they can do it, other places can too – if they
have the political will.

For The Environment Report, I’m Kinna Ohman.

Related Links

Harnessing the Power of Permaculture

  • Jan Spencer (pictured) removed his driveway to make room for more landscaping features. This is part of the concept behind "permaculture," the practice of using resources on-site to fulfill as many needs as possible. (Photo by Ann Dornfeld)

The word “suburbia” conjures up sprawling developments, huge lawns and
long commutes. It’s not the most eco-friendly arrangement. Jan
Spencer lives in the suburbs and he wants to change their reputation. His
version of home improvement is making his quarter-acre property as
energy-independent as possible. As Ann
Dornfeld reports, Spencer calls the process “suburban renewal:”

Transcript

The word “suburbia” conjures up sprawling developments, huge lawns and
long commutes. It’s not the most eco-friendly arrangement. Jan
Spencer lives in the suburbs and he wants to change their reputation. His
version of home improvement is making his quarter-acre property as
energy-independent as possible. As Ann
Dornfeld reports, Spencer calls the process “suburban renewal:”


When you get to Benjamin Street, you don’t need to look at house
numbers to find Jan Spencer’s place. His is the one with a jungle of berry
vines instead of a yard. Oh, and if you drove here, you’ll need to park on
the street:


“I removed my driveway early on when I moved here because I didn’t
need space to park five cars. So I took my driveway out and I kept a lot of
my driveway to make landscaping features!”


Spencer stacked pieces of the broken driveway to line two ponds. He
collects rainwater in a huge tank out back and fills the ponds with it:


“But that’s a habitat! There’s pollywogs in there, there’s fish in there, there’s
little water skimmers.”


This is more than just funky, utopian landscaping. It’s permaculture. That’s
the practice of using natural resources found on-site to fulfill as many
needs as possible. Permaculture takes the trend of “buying local” up a
notch. You don’t just eat organic asparagus grown 20 miles away, or heat
your home with wind energy from across the state. You produce those
things yourself, at home.


Even in a vinyl-sided tract house in the suburbs, Spencer says, there are still
plenty of natural resources available:


“Soil… sunshine… and rainwater.”


And, he says, multi-purposing can make the most of the space available.
For instance, Spencer converted his carport into living quarters for
roommates. That creates a higher-density living arrangement. Next, he
plans to grow watermelon or squash on the roof.


“When you really start looking around a location with a set of
permaculture eyes, ‘How can I use this space most effectively?’ even
familiar places take on a really different kind of an appearance.”


Spencer knows not many people are willing to tear out their driveways to
have more room for raspberries, but he says there are plenty of simple
ways to harness a suburban home’s energy potential. Solar panels on his
roof heat his water for the warm half the year. Low-tech systems work, too,
like composting and watering the garden with a can instead of soaking it
with a hose or sprinkler.


To see which of Spencer’s suburban renewal methods might work for the
average family, we go next door to visit the Finneys. Dan is a firefighter.
Eden stays home with their young daughters, Peyton and Madison. The
girls like to raid Spencer’s berry patch. But the Finneys are pretty fond of
their grass lawn. Their minivan and RV are parked in the intact driveway.


Eden says the couple does want to make their home more energy-
efficient, but for different reasons.


“For him, definitely it’s cost. But for me, the environment plays a big part in
it.”


The Finneys already grow fruits, vegetables and herbs in raised beds out
back. And they installed energy-efficient windows:


“It knocked our bill down considerably this last winter. That was a good
thing to do for us.”


Spencer and I wander out to the Finneys’ covered back porch. Spencer
says the Finneys could close it in with removable clear panels to lower
their heating bill even further:


“The solar orientation here is perfect. So part of the year it’d be totally
open like this, and part of the year this place could actually be helping to
heat the house.”


“Huh. Didn’t even think about that!”


Spencer says the trick is to look at under-utilized spaces, like the
boundaries of the Finneys’ property:


“And having some kind of grapes, kiwi fruit, some type of edible vine
growing along the front of that fence.”


“We talked about doin’ that and we will do that. We’re gonna build a trellis
there. I just haven’t got around to it. As you can see, this is the project
house. And we do want to grow some kiwi. And they can grow really fast.”


Spencer’s ideas are going over pretty well, so he decides to go out on a
limb.


“Okay, I’ll just suggest something. What would you think of the idea of
having a 1600-gallon water tank up on blocks there to help water your
garden?”


“No.”


“No.”


“Maybe one behind the shop, and do the same kinda thing back there
where it wouldn’t be in the middle of our yard.”


“Ah, okay, so it’s the idea of where something like that would be.”


“Probably. Yes.”


“Yeah!”


Spencer needs this kind of feedback as he gets ready to take his
suburban renewal philosophy on a speaking tour. He’ll be talking to
longtime permaculture activists as well as more mainstream suburban
residents who just want to make a dent in their utility bills.


For the Environment Report, I’m Ann Dornfeld.

Related Links

Cashing in on Restaurant Food Scraps

  • These loafs of bread were left in a park for wildlife to eat (not recommended by biologists). Most table scraps end up in a landfill. But a program in some cities is using table scraps from restaurants to make rich compost. (Photo by Lester Graham)

As you sit down to a holiday dinner this season…
here’s something wild to think about…some of the produce on
your plate, or even the wine in your glass may have been
produced using food scraps from restaurants. How? The
leftovers are collected and turned into compost, a natural
fertilizer that’s increasingly popular among wine grape
growers and organic farmers. Tamara Keith
reports:

Transcript

As you sit down to a holiday dinner this season… here’s something wild to think about:
some of the produce on your plate, or even the wine in your glass may have been
produced using food scraps from restaurants. How? The leftovers are collected and
turned into compost, a natural fertilizer that’s increasingly popular among wine grape
growers and organic farmers. Tamara Keith reports:


The food goes from plates in upscale restaurants, to green waste bins picked up by a
recycling company. The leftovers are then trucked out a compost facility.


(sound of the big machines)


Here, at Jepson Prairie Organics, the waste is transformed from discernable food
items,
to dark lush humus. Greg Pryor is general manager of the facility in Northern
California.


“If you look closer it’s you’ll find fish, shellfish, there’s a leek right there,
and onion.”


Yard clippings and a little cardboard are mixed in for balance. It’s all ground up,
and
stuffed in large black bags, 200 feet long and 10 feet wide.


“Really about a week into the bag it starts to break down and it really loses its
identity.”


After 30 days, the compost is removed from the bags, and continues to break down for
another month or so. As bacteria go to work on the food scraps and clippings, they
generate heat, so even on a hot day steam rises up from the rows of compost. Pryor
started in the trash business almost 15 years ago and he says it has come a long way.


“All of this used to go into a landfill and it just wasn’t right. And to me
personally that’s
the biggest benefit is that it’s putting materials back to a beneficial re-use,
there’s just
nothing better.”


The end product is marketed as “four course compost” to vineyards and organic
vegetable farms.


(Mexican music coming from a truck)


Just a few miles away at Eatwell Farm, workers are snipping and tying off bunches of
organic arugula. That peppery green was grown in soil bolstered by four-course
compost. Farmer Nigel Walker says he applies a heavy coat of compost after every
harvest, sometimes as much as three times a year.


“And we just always do that. I don’t even have to. Roberto’s our tractor driver.
I don’t
even say ‘put compost on, Roberto.’ He just knows. We put compost on and then we
cultivate it in.”


In the past, Walker has used compost made from animal manure. It works fine, he says,
but he likes the idea this fertilizer comes from restaurants.


“It’s a great compost, we need a compost and we likes where it comes from, it’s pretty
simple.”


This time of year, the makers of four-course compost make a lot of deliveries to
California wine country, home to some of the nation’s premier wines. Linda Hale is
the
field supervisor for Madrone Vineyard Management in Sonoma County. She and her
employees look after 400 acres of wine grapes for wineries like Ravenswood, Sabastiani
and BR Cohn.


Hale says they use compost between the rows, to prepare the land for winter.


“Right after you harvest, you come in, you prep the ground, you put your compost in,
seed it and let the vines go to sleep for the winter. And that’s just your good night
medicine.”


Hale says the compost improves the vigor of the vines. Healthy soil, makes for
healthy
plants, and healthy plants she says are better able to fend off pests and disease.
And
Hale says, it prices out the same as synthetic liquid fertilizers – the current
industry
standard.


Plus, winemaker Tom Montgomery at the BR Cohn Winery says it’s kind of fun to think
about what might have gone into the compost.


“There’s probably a little filet in there, some veggie dishes, aso bucco…” (laughs)


Montgomery calls it fertilizer with pizzazz.


“I think it makes a difference to us. I’m not so sure that it makes a difference to
the
wine.”


Other cities, even other countries are starting to pick up on the food-to-field
idea. Soon a
group from Toronto will be touring the compost facilities to see if they can
replicate the
program in their city.


For the Environment Report, I’m Tamara Keith.

Related Links

Composting in the City

  • Backyard composting isn't quite as inticing a hobby in the wintertime. (Photo by Karen Kelly)

Composting has always been a part of farm life, but a growing number of city folks are trying it as well. The GLRC’s Karen Kelly is one of those city dwellers. And she found if composting isn’t convenient, it doesn’t get done:

Transcript

Composting has always been a part of farm life, but a growing
number of city folks are trying it as well. The GLRC’s Karen
Kelly is one of those city dwellers, and she found if composting
isn’t convenient, it doesn’t get done:


“So we’re going to put in our banana peels, and the oatmeal that
nobody ate, and I’m going to break some of this up because apparently
it breaks down faster if it’s in smaller pieces. So right now we’ve got,
half a scone, a bowl of oatmeal, some banana peel… ”


It’s just after breakfast and my kitchen is covered with dirty dishes.
Some of the food is heading into the garbage, the rest I’m going
toss into the composter. It kind of looks like a brown garbage can
with a lid, but it takes about half my garbage and turns it back into
soil.


I started about a year ago, when I finally got a small backyard
where I live here in Ottawa, Canada’s capital city. First, I asked
my friends Connie and Dan how they do it.


“How would you guys describe your approach?”


“Laissez faire.”


“Yeah. It’s really a shame that everybody doesn’t do this because it can
be really easy. Just put it in a box and let it sit there.”


I liked the sound of that hands-off approach, but I was also
wondering what to put in and what I needed to leave out. So, I gave
George Reimer a call. He’s the city of Ottawa’s composting expert.


“ust stick with kitchen scraps, vegetables, fruit scraps…plants that
you have from the gardening season, that type of thing.”


“Okay, okay. So no animal products basically?”


“Exactly.”


Once you have a good mix of kitchen scraps, leaves and grass, the
best thing for compost is to mix it around on a regular basis. When
you add that oxygen to the microorganisms already in the garbage,
it breaks the waste down even faster.


It’s not as easy as it sounds – especially if you compost in a plastic
drum. Just imagine sticking a pitchfork into your garbage can and
trying to flip over a pile of wet dirt.


So, armed with that information, I asked George if he could take a
look at our progress after our first week of composting. He stooped
over to pull open a sliding door at the bottom of the container.


“Oh, you haven’t got anything in there, have you?”


“Well I did put some things in there…”


“Yeah, you need to put a slab down or dig it into the ground
because obviously something’s gone in there and removed it all.”


“Yeah, there’s no food in there. Okay. All right then. That was
a week’s worth of squirrel feeding.”


“Yeah exactly.”


(Sound of bricks laying)


So, the next day we go to a big box store to get some bricks. We
lay them all around the base of the composter. The squirrels are defeated.
A few weeks later, I see a huge raccoon shuffling across the backyard.
It knocks the top off the composter and climbs in.


We drive back to the big box store and buy some flat, heavy bricks
to lay on top of the lid. We also buy a few bags of fertilizer, of
course because we still have no compost. I think, this is starting to
feel like work and to be honest – I find it disgusting.


(Sound of brick noise)


“So now, it’s even more challenging to do this.”


(Sound of dumping)


“Ewww. A lot of it is sticking to the pot, which is disgusting but
alright. Uhh, brick back up, auxiliary bricks, okay.”


Now that I had to move those bricks, I was less likely to run out
with just the dinner scraps, and we weren’t mixing the compost very
often, either. So, I tried to remind myself of why I started doing this.


For one, it seemed like a shame to throw vegetable scraps into a
plastic bag and send them to a landfill. Especially when landfill
space is so tight that some Canadian cities are shipping their
garbage to the U.S.


Plus, we have a garden, which could use the nutrients from the
compost. According to George Reimer, those nutrients stick
around a lot longer than the ones found in commercial fertilizer.


I knew all that, and yet, on a stinking hot day in July – and the
composter was stinking because we rarely turned it – I officially
stopped. For a while… for six months. Until recently, when my
guilty conscience prodded me out the door with a bowl of kitchen
scraps.


(Sound of walking in snow)


“We’ve got snow on the ground and a bowl of fresh vegetable
scraps. Umm, interesting. It’s about a third full so there must be
compost under there somewhere.”


Last time I looked, the container had twice that amount in it.
Which makes me think that most of the food has broken down into
something we can finally use on the garden. It gives me an
incentive to start over. Plus, in a few years, I’ll have to compost.


Ottawa will join at least 18 other Canadian cities where residents
are required to throw food scraps into a separate container, and
hey, if all else fails, there’s nothing like a new law to get you
motivated.


For the GLRC, I’m Karen Kelly.

Related Links

Buying Organic: Grocery Stores or Local Farm-Raised?

It can be tough deciding whether to buy organic foods at the market. Organic produce often costs more, sometimes doesn’t look as nice, and can compete with locally-produced products that might be raised organically but don’t carry the government’s certification. As part of an ongoing series “Your Choice, Your Planet,” the Great Lakes Radio Consortium’s Julie Grant looks at what you’re getting when you buy the organic label:

Transcript

It can be tough deciding whether to buy organic foods at the market. Organic produce often costs more, sometimes doesn’t look as nice, and can compete with locally-produced products that might be raised organically but don’t carry the government’s certification. As part of an ongoing series called “Your Choice, Your Planet,” the Great Lakes Radio Consortium’s Julie Grant looks at what you’re getting when you buy the organic label:


(sound of supermarket)


Elizabeth Culotta is shopping around the natural and organic food section of the Acme Supermarket in Kent, Ohio. She’s glad there are now standardized stickers on the fruits and vegetables that say “USDA Organic” because it makes it easier to judge what’s grown without pesticides.


EC: “It matters to me, because I feel like organic produce is grown in a way that is better for the global environment. So it matters to me in a global sense. I’m not actually a person who that is worried about the health aspects of pesticides.”


JG: “If the prices were comparable, would you buy organic over conventional?”


EC: “Sure. Sure. Definitely. If you look at these organic cherry tomatoes, they look great. But they’re $3.99 a pint.”

JG: “Let’s go look at the conventional.”

EC: “Here’s some grape tomatoes. A little different. And they are… $1.49 for a pint. So that is less than half the price.”


One reason organics cost more is the price farms pay for USDA certification. It’s an involved process…


(farm sound)


Mick Luber inspects farms for the Ohio Ecological Food and Farm Association. His group is approved by the USDA to certify farms as organic. This morning he’s visiting Larry Luschek’s farm in Ohio. Until a couple of years ago, cabbage, collards, or other produce claiming to be “organic” could be certified by any number of organizations. But, now the USDA has established guidelines everyone must follow. Luber says that actually hasn’t changed his inspections much.


(sound in fields)


Out in the fields… he sticks a metal probe in the ground and pulls out a soil sample… the soil structure looks right.


ML: “See that little white stuff there? That’s bacteria in the soil. It means the soil is alive. And you also look for earthworm activity.”


JG: “What would any of that mean for certification?”


ML: “Means soil is alive. That’s what the whole organic thing is about is alive soil. You’re not just using NPNK to produce your plants. You’re using the soil as a living organism.”


JG: “NPNK is?”


ML: “Nitrogen-potassium-phosphorous. A living soil is a living soil, it actually produces a lot of those things itself…”


In addition to the soil, Luber checks the equipment for oil leakage, the barrels used to clean produce, and everything else he can think of to bring back to an inspection committee.”


(kitchen sound)


He sits at Larry Luschek’s kitchen table for more than an hour, asking where Larry buys his seeds and checking his receipts. There’s a lot of paperwork involved in getting the USDA’s organic certification.


Not everybody thinks it’s worth the hassle.


(market sound)


At the North Union Farmers’ Market in Cleveland, Mark Welton and his teenage daughter are selling rhubarb. Welton owns a three-acre farm…


MW: “We do everything organically with no herbicides, pesticides, lot of composting, cover cropping, crop rotation. You know, things like that.”


Welton used to certify his farm organic. But he stopped once the USDA national standards went into effect.


MW: “I just didn’t feel I needed to keep it going anymore. And it was getting expensive. It was getting expensive to stay certified. I said, I haven’t changed my practices, I’ve been doing it twenty years that way. I just felt now was the time just to say… okay, I’m done.”


Welton says people at the market know him and trust that he’s not using chemical-laden seeds or spraying things like NPNK on his fields. He says they can visit his farm if they want to check for themselves.


Farmer Bruce Cormack thinks that’s a lot more important than the USDA organic label. He wonders if huge organic farms on the west coast are really
earth friendly…


BW: “I mean, I think the organic certification is supposed to be, as far as environment, less impact and better for everybody but when you have 800 horsepower tractors and shipping 4,000 miles it doesn’t make any sense. I don’t see how that is not impacting the environment.”


Shoppers at the farmers’ market know they’re paying more than the average price for produce. They don’t seem to mind because it’s fresh and locally grown. But not everyone has the time to get to the farmers’ market, let alone drive out to the farm to make sure it’s organic.


(supermarket sound)


Back at the supermarket, Elizabeth Culotta is glad the federal government has standardized what it means to be an organic farm…


EC: “Yes. I mean I think that makes it simpler for someone like me to go into a grocery store and if I can find something that says organic, then I can probably be pretty sure that that’s probably going to meet what I want. As opposed to having to parse the label and trying to figure out from the ads who is exactly doing what.”


The USDA organic label does let people know how the food was grown and processed. It does not tell them whether it’s good for the planet. That’s something shoppers still have to figure out for themselves.


For the Great Lakes Radio Consortium, I’m Julie Grant.

Related Links

To Bag or Not to Bag Grass Clippings

  • Reporter David Hammond's yard. He has the vague notion that not bagging grass clippings is more environmentally friendly. (Photo by David Hammond)

At one point or another, most of us have had to do yard work. If it was one of your chores as a kid, you probably developed a strong aversion to it, but as some of us get older, get married, and move to the suburbs, something interesting happens. Taking care of the yard becomes important, but is there an environmental impact? As part of an ongoing series, called “Your Choice; Your Planet,” the Great Lakes Radio Consortium’s David Hammond takes a closer look at his own back yard:

Transcript

At one point or another, most of us have had to do yard work. If it was one of your chores as a kid,
you probably developed a strong aversion to it. But as we get older, get married, and move to the
suburbs, something interesting happens. Taking care of the yard becomes important. But is there
an environmental impact? As part of an ongoing series, called “Your Choice; Your Planet,” the
Great Lakes Radio Consortium’s David Hammond examines his own backyard.


To bag or not to bag? That is the question. Well, at least that’s my question… on most Saturdays
say about 10am.


(lawnmower sound up far away distance)


That’s when the men of my neighborhood head outside for their weekly call to arms. It’s yard day.
And once the first mower starts, like fruit flies to a banana, everyone heads outside to do their
mowing, edging, and weeding. It’s a procession that lasts all weekend.


(lawnmower sound up close distance, up and under)


This is a new neighborhood… only a couple of years old. Everybody has put in new landscaping,
and everybody spends a lot of time taking care of their lawns. Brian Van Netta is one of my
neighbors.


“It’s the showpiece of the house. It’s the first thing that people see when they drive by and it sets the tone for the rest of the house.”


Around here, that means bagging your lawn clippings. You know the routine. Mow a couple of
strips across the yard. Stop the mower. Take the grass bag and dump it into the compost bag.
Put the grass bag back on the mower. Mow a couple more strips then dump again. Then repeat
all afternoon.


I think it’s lunacy… a waste of the weekend. Something keeping me from solving really important
issues like: Does my beer taste great or is it less filling? I’ve also have a vague notion that not
bagging is better environmentally, but I can’t back it up with facts. So I decide to investigate.


(lawnmower sound out)


First stop – Wade Martingdale. He’s a neighbor who’s worked in the landscape business. Around
here, his word carries weight. Unfortunately for me, he recommends bagging.


“If you have a real full turf grass, you know, real thick and full, that when you cut your grass, the
grass clippings are so thick that actually strangles out your grass, its doesn’t let the water get to the
roots, the air, and then what water does get to the roots, it won’t dry so it can promote disease.”


He also says bagging makes a yard look better… usually as he’s looking at my yard.


“You can’t really tell from a distance, but you can tell up close. Just like your grass has a lot of
clumps in it…” (pause… laughter)


I was getting worried. If bagging was really the best environmental and the best neighborly thing to
do, I might actually have to start. No sense getting kicked out of poker night on account of some
grass clippings, but as I looked down my street at all the 30-gallon bags waiting to be picked up, I wondered where all that waste was going.


(sound of trucks picking up waste – up and under)


Canton Waste Recycling handles all of the recycling pickups in my town. Each week, they pick up
yard waste from nearly 20,000 homes, and then haul it to a regional processing center. There it’s
turned into compost and sold to landscapers and fertilizer companies. The only caveat is that the
yard waste collected from the neighborhoods can’t have any debris in it. If there are stumps or
rocks or concrete in the compost bags, then an entire truckload can be wasted. When that
happens, it gets sent to the landfill.


(begin fading truck sound)


So assuming that folks in my neighborhood are not sneaking any dead cats into their yard waste…
bagging seems like a decent bet environmentally. Sure, there is energy used to pick up and
process the yard waste, but the program employs a dozen local people. I had to give it thumbs up.


(truck sound out)


But now, my worry had turned to panic. I could see the rest of my summer out in front of me. No
more pool. No more picnics. No more Sea Breezes at high tea. No, what I saw was a sweat-stained, fat guy lugging 30-gallon compost bags to the curb. That was going to be my summer.
Hell, it was going to be the rest of my summers.


My last hope was The Huron River Watershed Council. They’re a local environmental group and
have developed a lawn care tip sheet. As I read through it, I started to feel the ol’ fun quotient
starting to rise. That’s because the tip sheet recommended not bagging your clippings. That is, if
you mulched them well when you cut them. Laura Rubin is the Executive Director.


“By leaving them there, they are sort of leaching those nutrients right back into the soil. So when
you mulch them, and you leave them, they just naturally put those nutrients back into the ground
and that’s what the soil needs.”


Rubin says that those added nutrients would allow me to save money because I wouldn’t have to
buy as much fertilizer. I also wouldn’t have to buy the composting bags. Rubin added that she’s
not against community compost programs. Just that leaving the clippings was a simpler
alternative.


“Community-wide composting programs are great and if you have a good one, you can’t go wrong.
It’s just changing the waste stream to a different area, but I don’t want to stress that there’s sort of
a ‘good way’ and a ‘bad way.’ If you send it to a composting program, you are still recycling and composting
that up rather than bagging it, and sending it to the landfill is the worst.”


So in the great bagging debate, it seems that both sides can claim the environmental high ground.
As long as I mulch my lawn clippings well, I can continue not bagging in good conscience. And for
the hardy souls who do bag? You’re good too. In fact, next Saturday, as I watch you schlepping
all those bags to the curb, I’ll tip a glass to you.


For the Great Lakes Radio Consortium, I’m David Hammond.

Related Links

Toronto Kickstarts Recycling Initiative

Ontario appears to be ready to take more steps to protect the environment on the north side of the Great Lakes. The new liberal government wants to rid the province of its bad name, especially on issues like recycling and composting. That means diverting 60 percent of the province’s garbage from landfills within the next five years, which could be good news for landfills south of the border. As the Great Lakes Radio Consortium’s Dan Karpenchuk reports, the city of Toronto is taking the lead:

Transcript

Ontario appears to be ready to take more steps to protect the environment on the north side of the
Great Lakes. The new liberal government wants to rid the province of its bad name especially on
issues like recycling and composting. That means diverting 60-percent of the provinces’ garbage
from landfills within the next five years, which could be good news for landfills south of the
border. As the Great Lakes Radio Consortium’s Dan Karpenchuk reports, the city of Toronto is taking the lead:


Toronto generates more than one million metric tons of garbage every year, and the amounts are
increasing. Now it wants to fall into line with the provincial government’s plan to recycle 60-
percent of its waste.


Geoff Rathbone is Toronto’s director of solid waste management services.


He says the city will reach 32-percent by the end of this year, and could make the 60-percent
mark in five years.


“In order to do that we made a number of initiatives such as making recycling mandatory and
banned grass clippings.”


The biggest change is the Green Bin Organics Program. Organic waste such as diapers, sanitary
products and animal waste is picked up in a covered green bin at curbside. That material is sent
to plants for processing and separation.


Rathbone says another plan is already working. It forces businesses to pay to have their garbage
picked up, encouraging them to recycle. So far they’ve cut waste by 40-percent in just one year.


For The Great Lakes Radio Consortium, I’m Dan Karpenchuk.

Related Links

Restaurants Serve Up Less Waste

When you go to your favorite restaurant, you might not realize how many carrot tops, onion peels and potato scrapings end up in the garbage. In the past, most of that has gone into landfills, but one community is trying to change that by running a pilot restaurant composting program. It hopes to serve as a model for other communities throughout the region. The Great Lakes Radio Consortium’s Nora Flaherty reports:

Transcript

When you go to your favorite restaurant, you might not realize how many carrot tops, onion peels
and potato scrapings end up in the garbage. In the past, most of that has gone into landfillS, but one
community is trying to change that by running a pilot restaurant composting program. It hopes to
serve as a model for other communities throughout the region. The Great Lakes Radio
Consortium’s Nora Flaherty reports:


Rene Graff tries to run her restaurant in the most environmentally sound way she can. But there
was one thing – she couldn’t do anything with all the peels, rinds and other vegetable waste that her
cooks generated. Her staff suggested composting, but it wasn’t practical to set up a compost pile in
back where it might attract pests. And it wasn’t practical for someone in the restaurant to take the
stuff away.


“The city didn’t have a compost program where they could pick it up, and as a business, you really
couldn’t have somebody driving the waste out to the compost center, so that was a really big
obstacle for us, was having pick-up.”


Graff started talking to people in her town, Ann Arbor, Michigan. They talked about ways to work
it out so that her restaurant, and others, could compost their food preparation waste. Then they all
found out that the Solid Waste Department had been thinking about the same thing. They all
worked together, and in the end, they put together a program where for 2 months, three local
restaurants separated all of their waste from prepping vegetables, along with coffee grounds and
filters, for the city’s yard waste trucks to pick up.


(kitchen sound – chopping)


They found it was easier than they thought it would be. Emily Adkison manages the kitchen at
Graff’s restaurant, The Arbor Brewing Company. She helped create the system that they used for
food prep composting.


“We would have several bins, one at every station, one at the prep area, one up back on the line,
one right over there by the dish area so the servers can put their used napkins in and coffee
grounds. It’s just as easy as having, instead of a garbage can, you have a 5-gallon pickle bucket
and you throw your scraps in there instead of in the garbage.”


The stuff that the workers throw in the buckets gets picked up by the city’s yard waste composting
trucks. Then, it’s taken to Ann Arbor’s Materials Reclamation Facility, or MRF.


The MRF is a huge, windswept area, with a big population of crows and big, long piles of partially-
decomposed leaves everywhere, emitting a lot of steam and a very earthy smell. Nancy Stone is
educational director for the Solid Waste Department. It’s her job to show people what happens to
their yard and now, food waste, once they’ve sent it here. The whole process takes about a year.
The end result is a high-quality compost, that the city sells to local farmers and gardeners.


“It’s rather crumbly in nature. It has a very sweet smell to it and it looks to me like beautifully
ground espresso grounds. It’s just, I like to garden myself. This is the best stuff to garden with.
This stuff is the best stuff to think of putting on that garden.”


The Ann Arbor restaurant compost pilot program ran for 2 months, and in that time, the city
collected 9 tons of stuff that would have been thrown away otherwise. For Graff, whose restaurant
alone generated one ton of food waste, this is a big argument for future programs, and against
people who say that this kind of program is too small to work:


“When I’m dealing with nay-sayers, the biggest thing they say, ‘if it’s such a small amount that
you’re talking about, is it worth the time, is it worth the effort?’ and I think what people should
know is that every little bit counts, as in I think we were shocked to discover that we diverted a ton
of waste in 2 months, and I would say yes, even the smallest little gesture can have a big impact,
especially if everybody’s doing it.”


And more restaurants will be doing it in the spring — the program is starting up again in May, this
time with 3 more partners. And the people involved in the Ann Arbor program hope that if it works
in this community, it will help lead to a change in the way that other communities, all over the
region, deal with food waste.


For the Great Lakes Radio Consortium, I’m Nora Flaherty.