A lot of Food means a lot of Trash
Thousands of visitors come to Rockport for Harvestfest to enjoy the best of the season’s bounty provided by local food producers and growers. We all have a great time, but we all also generate a lot of trash.
A huge thanks goes to the Rockport DPW (shout out to Chuck Osmond!) and to Sharon Kishida, MassDEP Municipal Assistance Coordinator for the town of Rockport and 38 other communities. Sharon uses her technical and logistical skill to spearhead a comprehensive effort to turn Harvestfest into a zero waste event. This is a not inconsiderable challenge when the crowds of people and the differing materials used in food service are factored in. Yet Sharon, along with her team of volunteers, pull it off with good grace. Each year the team learns how to refine the process of efficiently reducing the byproduct of having such a good time at Harvestfest.
Eric Magers of Seaside Sustainability and the Rockport Public Schools Green Team are also a huge part of making the Zero Waste Initiative happen at Harvestfest. And so are you! Thank you for joining us in this effort.
To join the efforts of Sharon, Eric, and the RPS Green Team and volunteer for this year’s Harvestfest Zero Waste Initiative, contact us at firstname.lastname@example.org. We’d love to have you on board as part of the Zero Waste Initiative!
Below, please find a summary of a ZWI effort from a previous Harvestfest.
Harvest Festival 2016 – Waste Reduction Initiative Results
- 7 bags of trash (down from eight in 2015, in spite of increased attendance).
- 6 bags of organic waste (down from seven in 2015)
- 5 bags of recycling (up from four in 2015)
- Hamper full of flattened cardboard
There were 4 sorting stations (one in Harvey Park and three on T-Wharf) for
- Liquid pour off
The DPW delivered eight 55-gallon barrels for trash and recycling. Black Earth Compost delivered six 64-gallon wheeled carts with liners for compostables.
There were 3 sorting stations in Dock Square* for
The DPW delivered two 55-gallon barrels for recycling.
*A 21-gallon organics cart was also located on Dock Square Island for the pie tasting table. Compostable forks and plates were used.
27 volunteers helped the public sort their discards. Most volunteers worked two hour shifts, and most were students from Manchester Essex Regional High School, who were earning service hours.