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  • Volunteers at Hoover Garden Day
    Success Stories   

    Elementary, middle and high school students from across the County have been showing fans how to properly sort recyclables and compostables from trash at Cal football and basketball games as part of our partnership with Cal Athletics which began in 2014. Now Cal Athletes are helping out at the schools.

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  • Smart Kitchen Iniative: Using the LeanPath monitoring system to track preconsumer food waste.
    News  |  08/25/2016

    StopWaste programs to reduce food waste in commercial kitchens and Alameda County schools were recently profiled in BioCycle magazine.

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  • News  |  04/20/2016

    Congratulations to Cal for earning the first-place award in the Pac-12 Road To Zero Waste Challenge for the second year in a row. The Cal Zero Waste Team partnered with elementary and middle school volunteers from the Ready Set Recycle schools’ program to educate fans about recycling.

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  • Brochures   

    A one page flyer that shows the process of how our food scraps are turned into compost.

  • Reports   

    This PDF contains current rate information for the following services:

    • Solid Waste and Recycling Services Offered in Basic Rate Package 
    • Monthly Rates for Residential Solid Waste/Recycling/Plant Debris/Bulky Clean Up 
    • Rates for Commercial Solid Waste/Recycling/Plant Debris/Bulky Clean Up

    (updated 9-26-17)

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  • Success Stories   

    UC Berkeley’s foodservice provider Cal Dining measures types and amounts of pre-consumer food waste with specialized tracking equipment, then uses the findings to modify purchasing and food prep routines. Cal Dining has reduced food waste by 19%, equivalent to 27 tons/year, or $98,402/year in reduced food costs.

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  • Policies   

    ORDINANCE 2008-01

    Alameda County Waste Management Authority ordinance prohibiting the disposal of certain materials at Alameda County landfills. 

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  • Success Stories   

    UC Berkeley is implementing food waste tracking systems at the four largest residential dining halls on campus. Specialized equipment and software helps kitchen staff weigh, record and analyze pre-consumer food and portion sizes, allowing them to identify and prevent food waste at the source.

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