From the Editor

FOOD FOR THOUGHT

While I was on a sailing trip recently, one of the guests threw an orange peel overboard. It was a split-second action that sparked a discussion that comes up on almost every sailing trip I’ve ever been on: how do you deal with organic waste at sea?

About half of the people on board argued that food is biodegradable and will therefore break down in the water, while the other half argued that the ocean has substantially different conditions than, say, a compost pile on land. After going down the research rabbit hole with the limited cell reception that I had, it turns out that both sides are technically correct.

While storing organic waste on the boat until you return to land is obviously the ideal scenario, it isn’t always practical for longer trips with no access to marinas, let alone access to composting infrastructure. This leaves you with two options: keep the stinky, rotting food in the galley, or toss it overboard.

Legally, the International Convention for the Prevention of Pollution from Ships orders all food waste to be dumped at least 12 nautical miles away from any coasts to keep away bacteria that could damage ecosystems. While the orange peel incident fell within these guidelines, that peel will still be floating around B.C.’s Gulf Islands for another six months, maybe even indefinitely, depending on the water conditions.

On land, dealing with food waste isn’t necessarily easier. Not everyone has the ability to easily access composting facilities, or even a green bin. According to the United Nations’ Food and Agriculture Organization, nearly 1.4 billion tonnes of the world’s current solid waste is food, and it’s inevitable that this quantity will continue to grow considering the world’s population is estimated to reach 11 billion by 2050.

As we cover this issue, organics recyclers such as California-based Agromin are working double time to keep up with this surge in organic waste. Last year, Agromin composted and repurposed a whopping one million tons of organic waste, and they’re on track to break that record in 2022. However, with the introduction of State Senate Bill 1383, it’s estimated that nearly 20 million more tons of organic waste still need to be diverted in California alone in order to meet mandates that call for a 75 percent reduction of green waste in landfills by 2025.

While countless companies and organizations are working to process the ever-expanding mountain of existing organic waste, With waste quantities soaring worldwide – most of which is organic – it’s clear that we need a smarter and more creative way to tackle this issue at all levels.

our cover story this month focuses on Regenerative Waste Labs, a team that’s working to make sure organic materials never end up as waste at all. By conducting testing that enables businesses to assess the biodegradability and eco-toxic effects of their products, Regenerative Waste Labs is able to provide end-of-life solutions to ensure they don’t end up in the landfill.

With waste quantities soaring worldwide – most of which is organic – it’s clear that we need a smarter and more creative way to tackle this issue at all levels. However, the complexity of the waste cycle calls for equally complex solutions that will need to be implemented throughout the food system as a whole, something that won’t happen overnight. Whether we minimize our waste, repurpose it, or divert it entirely, it’s clear that as a society we shouldn’t underestimate the value that is in our trash.

SLONE FOX

Editor

sfox@baumpub.com recyclingproductnews.com

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