Calgary eateries face new food waste regulations

CALGARY — As of Nov. 1, foodservice operations in Calgary will be required to separate food and yard waste from the garbage for diversion from landfills. 

The bylaw is part of the city’s waste reduction strategy, which tackled paper and cardboard recycling for businesses and organizations in 2016 with a higher fee for commercial loads containing the items, which will be followed by a landfill ban next year. 

The plan with organics will follow suit, first requiring businesses and organizations to provide recycling for employees and customers this November. A fee increase will be introduced on Oct. 1, 2018 for commercial loads containing food waste, and a landfill ban the following October.  

Food and yard waste in landfills decomposes slowly, releasing methane gas and creating leachate, a liquid from garbage that must be managed and treated. 

“Food and yard waste doesn’t break down in the landfill as many people think it does,” said Leanne Michie, a waste diversion specialist with the City of Calgary. 

“It doesn’t break down into soil or compost when it’s buried, because there is an absence of oxygen.” 

Michie said business owners or managers are responsible for creating an appropriate program to adhere to the new bylaw.  

“We set it up, following years of engagement with stakeholders, to provide flexibility and choice to the businesses and organizations so they can find a service provider and a program and different types of bins that work best for them,” Michie said. 

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She noted there are four requirements: ensure food waste and yard waste is collected and stored separately from garbage and recyclables; arrange for material to be composted or another means of diversion; label collection containers clearly; and educated staff about the program.  

In the City of Calgary, a 2014 waste composition study estimated that more than 40 per cent of garbage from the accommodation and foodservice sector is food waste. 

“So there is a lot of opportunity for restaurants to divert the amount they’re throwing in the garbage and therefore reducing costs and space for those bins,” Michie said. “We’ve seen some successes already in Calgary from restaurants.” 

She recommends restaurant operators speak with their current commercial collection company to discuss options and find the solution that works best for the business.  

“There are so many private haulers within the city that have a niche they work in and they really understand how much volume a restaurant might have or how to creatively set up the bins in the kitchen, they may even supply those bins,” Michie said. “People often think they are going to need a larger space to store this material, however, there is no extra volume being generated.” 

She suggests a recycling ambassador or team in place to lead to program. As well, a restaurant can do an internal waste audit to determine what is being thrown away. 

“So you have a basic understanding what you’re throwing away, what size bins you need, how frequent pick up you need,” she said. “Maybe you do it again in a year to see how successful your programs are — that can be a really valuable tool for businesses to reduce waste.” 

Restaurants may be in the best position to come out cost-neutral or even save money under the new bylaw. 

“Food waste is quite heavy and you often pay by weight when it comes to garbage, so by removing that from your garbage, your garbage costs will go down significantly,” Michie said.