Tag Archives: On-Site Aerobic Digestion

A Stock Pile of Long Island Garbage


Railcars that were supposed to be delivered to Long Island, New York last week to haul away stockpiled municipal garbage were sent to New Jersey instead, further delaying the removal of an estimated 5,000 tons of waste.

Some waste-management companies earlier this month notified their Long Island customers that until the backlog clears, their waste could no longer be accepted. The stockpiles of baled garbage were being stored at transfer stations at several collection and transfer facilities.

When the railcars arrive, the trash is to be loaded onto the empty railcars and then the baled garbage would travel via LIRR tracks to Queens where the railcars would be switched onto a train and taken to a landfill in Kentucky.

The trash buildup is caused in part by an increase in the number of tourists and seasonal residents flocking to Long Island in the summer, overloading garbage-handling facilities in recent weeks. The transfer facilities used for processing the waste and the flatbed trucks used typically to drive the waste to landfill have been unable to keep up with the volume of garbage coming in.

So, to alleviate the backlog, railcars were authorized, temporarily, to carry garbage off Long Island. Food waste now has to travel farther from your kitchen garbage can to its final resting place, and longer trips mean more greenhouse gas emissions. Train trips generate approximately 40% more carbon-dioxide equivalents than the methane the garbage would have released in its first year at an in-state dump. While NY State has only a capacity at their state landfills to last only 25 more years, most of the states garbage must be shipped across state lines. Kentucky happens to have room for 212 million tons of waste and sees the acceptance of this waste as an economic opportunity, but for the environment a doomed misfortune.

New York needs to push smart food waste disposal processes onto their largest generators in order to keep more than 30% of their waste off those rail cars. On-site aerobic technology is a solution New York should get behind sooner than later, a 700 mile trip for disposal makes no sense.

Vancouver Gives Hotels and Restaurants Five Months to Prepare for Their Cities Food Scrap Ban


Vancouver city council is mandating that all food scraps and green waste will have to be recycled as of next year. But not just next year, in a short five months, effective January 1. Six months ahead of NYC’s ban.

Just this week, the city council agreed to include hotels, restaurants, grocery stores and other commercial and industrial waste generators in a plan to divert all compostable materials from the city’s landfill and transfer stations as of Jan. 1, 2015.

Vancouver began food scraps recycling two years ago for single-family dwellings and some city-serviced, multi-unit buildings, but that only accounts for a third of all organic waste in the city.

This plan of requiring all waste generators to divert their compostable materials by the new year is an effort to meet a similar Metro Vancouver ban on all organic waste at regional landfills.

So far, no municipality has yet to capture organic waste from industrial, commercial and institutional (ICI) producers.

The one significant challenge is that the city doesn’t currently offer pickup service for the ICI sector. As a result, businesses will quickly have to either work with their commercial waste haulers to implement the new city directive or take matters into their own hands and seek out on-site solutions.

The ICI sector is estimated to produce 70 per cent of the city’s organic waste and are considered the big prizes in Vancouver’s effort to reduce waste at landfills by 50 per cent by 2020 over 2008 levels.

Initially, the city intends to educate people about the need to remove all organics from their garbage. But beginning in July, 2015, the city will initiate penalties directed toward large producers of waste of 50 per cent of the tipping fee for garbage loads that contain too much wet waste. Beginning in 2016, medium producers will be targeted, and in 2017, small generators could face fines.

Some of the city’s larger chain restaurants, stores, hotels and producers have already been looking to put food scrap diversion programs in place.

Alternative solutions, such as on-site aerobic technology allowing the digested food waste to slip effortlessly to the sewer systems is technology that has grown in popularity of late. The Eco-Safe Digester has emerged as the leader in Canadian installations primarily because in addition to being a compliant technology in respect to the diversion ban, it gives businesses exposure to the data about what is thrown out in order create less. This is seen as an added bonus.

For as long as people have produced garbage, tossing out the remains of meals has been a fact of life. But now, with a renewed push to cut greenhouse gases, reduce mankind’s environmental footprint, and learn more about what is wasted in order to create less, times are changing for the better.