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INSPIRATION


Recycling:


California’s Chumash Casino Resort was recently given a TRUE Zero Waste certification – Casino International spoke to Custodial Services Manager Mark Funkhouser about how they achieved this remarkable goal


The Chumash Casino Resort has diverted nearly 3 million pounds of waste from local landfills through its Zero Waste program


the hidden efficiency C


humash Casino Resort, based in the picturesque Santa Ynez Valley in Santa Barbra County, now manages to keep an incredible 90.94% of its waste out of landfill. This stunning achievement has earned the casino a TRUE (Total Resource


Use and Efficiency) Zero Waste certification from Green Business Certification, an independent organisation independently recognising excellence in green business industry performance and practice globally. Chumash is the first casino to be granted such an honour – but hopefully they won’t be the last. Read on to find out how you can emulate their achievement, save a lot of money, help your community – and that’s without even touching on the environmental aspect.


Casino International: Where did the inspiration come from to do what you’ve done? Mark Funkhouser: Myself and a couple of the other facilities guys went to a convention at the Sierra Nevada Brewing Company, and they showed us how they do it. We realised that it’s the wet waste – the waste from your kitchens – that’s really difficult to figure out how to recycle, or to keep it out of the waste stream so it doesn’t soil everything else. We looked at each other and said, ‘wow – this would be really difficult, but it’s do-able’. We saw how they did it and they were able to separate every strain they have at their plant. On the six-hour drive home, we discussed the idea – ‘what


if we did this, what if we tried that?’ Once we got back to the casino we sat down with the executive chef and talked to him about the experience. We explained that we thought we could achieve zero waste in about five years, if the kitchens were on board with the idea. That’s where it started. We knew that even if we did half of what they did at the


brewery, we saw our percentages climbing up and basically it would help us tremendously with our overall recycling targets. And since it has taken on its own life, once the ball got rolling and we could show people that it worked, everyone got involved. We started out with colour-coded trash cans and went from there.


CI: That’s a great starting point, it has to be easily accessible to everyone in the chain to get started, if it’s too complicated people will find ways to cut corners. MF: It can’t be just understood by the management, it has to be understood by everyone on the team, especially your front of house workers. That’s where we started, everything began with front of house and whenever we introduced anything we always started there and worked backwards. We knew if it doesn’t work front of house, we will never have a product we can separate once it gets to the back of house.


66 OCTOBER 2019


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