{"id":20875,"date":"2017-06-06T10:27:44","date_gmt":"2017-06-06T14:27:44","guid":{"rendered":"https:\/\/wasteadvantagemag.com\/?p=20875"},"modified":"2017-06-06T10:27:44","modified_gmt":"2017-06-06T14:27:44","slug":"heres-how-new-york-is-working-to-revolutionize-the-way-the-city-disposes-of-food-waste","status":"publish","type":"post","link":"https:\/\/wasteadvantagemag.com\/heres-how-new-york-is-working-to-revolutionize-the-way-the-city-disposes-of-food-waste\/","title":{"rendered":"Here\u2019s How New York Is Working to Revolutionize the Way the City Disposes of Food Waste"},"content":{"rendered":"

New York always has some impossibly monumental city-improvement project in the works (hello,\u00a0Hudson Yards and\u00a0Second Avenue subway), but truly one of its more ambitious plans is to send\u00a0zero waste to landfills by the year 2030. One of Mayor de Blasio\u2019s big goals for doing this has been to expand the recycling and composting programs. It makes sense when you think about it, but the bulk of the city\u2019s trash is organic waste \u2014 lots of paper and grass clippings, but also a really heaping pile of food scraps. And this effort is actually about to expand considerably. The New York<\/em>\u00a0Times <\/em>took a look\u00a0today at the magnitude, and the story walks readers through changes it says will affect \u201chow all New Yorkers deal with refuse, and test the city\u2019s ability to manage organic materials on a scale never seen in the United States.\u201d<\/p>\n

New York\u2019s organics-collection program is already America\u2019s largest, and by the end of next year, every person in the city is supposed to have a way of recycling food scraps. This costs about $28 million, and involves distributing millions of brown bins for food scraps that go beside the traditional blue and green ones for recycling. As you might imagine, this is a difficult task, filled with logistical problems. Taller buildings are a particular struggle: Every floor\u2019s trash room has to be reorganized, and somebody has to haul all those brown bins out to the curb \u2014 probably against their wishes. High-traffic parts of town present another issue; the city can\u2019t do curbside pickup here as easily. The solution for now is drop-off sites at subway stations, libraries, and local businesses that volunteer as sites for bins.<\/p>\n

Composting is the next program. New York has two sites suited for food waste. One\u2019s at Rikers; the other is Fresh Kills on Staten Island; and neither location is what you\u2019d call \u201cconvenient.\u201d As a result, most organics will be hauled off to third-party facilities located outside the city. (The\u00a0Times<\/em>\u00a0reports the hardest part of the entire endeavor is finding places capable of \u201chandling the Chinese takeout and fettuccine Alfredo that city dwellers toss.\u201d)<\/p>\n

Eventually, the city would also like to use food leftovers to power apartments and buildings, because a process called anaerobic digestion can break waste down into a slurry that can be refined and used as fuel. The only problem with that is, it takes months of calibration, since it\u2019s done naturally with microbes.<\/p>\n

To read the full story, visit <\/em>http:\/\/www.grubstreet.com\/2017\/06\/new-york-citys-revolutionary-food-waste-recycling-program.html<\/em><\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

New York always has some impossibly monumental city-improvement project in the works (hello,\u00a0Hudson Yards and\u00a0Second Avenue subway), but truly one of its more ambitious plans is to send\u00a0zero waste to 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