This article (Compostable? Not so fast) from the Stanford Daily shows what a menace these tonnes of disposable utensils have become. It shows that although the utensils are promoted as “biodegradable” in a real world setup not everything “disintegrates” completely.
Some key highlights
Julie Muir, the manager of Peninsula Sanitary Service, Inc. (PSSI), which handles Stanford’s waste, agrees wholeheartedly with the University’s zero-waste goal, but wonders if compostable dishware is the right way to achieve it. She said she wonders whether compostable serviceware creates more problems than it solves.
ASSU Green Store Manager Susan Choi ‘12 also said the store has been “wary” of offering compostable products.
It highlights 2 key issues
1) It is difficult to sort “biodegradable” utensils from plastic ones cos they both look very very similar: specially if compostable products are used without eacy access to a seperate bin to throw away compostable stuff then they end up with other trash and sorting becomes a nightmare.
2) Despite their agricultural origins, some compostable cutlery can withstand temperatures of up to 200 degrees Fahrenheit. This durability can make compostables difficult to degrade. World Centric, a Palo Alto based biodegradable cutlery supplier estimates that it may take six months in a commercial facility for these products to be processed, and up to two years in a backyard pile. Some composting facilities, like the Sonoma Compost Company only process the waste for 10 to 14 weeks.
The article quotes Julie Muir from Peninsula Sanitary Service Inc. who says that even at the Newby Island composting facility, that processes most of Stanford’s waste, although a batch of waste is allowed to decompose for six months, some utensils might remain.