2011-219 Solid Waste - Judy Brooks for collection of Food Waste

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responsibility and will maintain its good faith effort to clean containers as soon as~ possible. This requires good judgment on part of the food residuals collection manager.as to which locations will regr~ire immediate action in. the form of backup equipment, and which locations are not time-sensitive. Fn the event that a waste generator is not fully satisfied with the condition orappear-ante of carts for reasons including but not limited to appearance, the contractor takes full responsibility in making sure the problem is corrected and the customer is satisfied. Brooks Contractor strives to hold the health and safety standards of applicable local and federal laws with utmost importance in r-egards to the cleanliness and appearance of Brooks' containers used forfood residuals collection. Any fallen foods on the ground are shoveled into the tipper. Liquids (other than water spray)-are cleaned with Oil-Dri (see attached MSDSJ, an absorbent powder. The material isthen shoveled into the truck and hauled with the food waste to be composted. Brooks' employees will work to reduce excess spray from the pressure cleaning ofcarts-and dumpsters. All excess water resultingfrom the cleaning of carts will be emptied back into the truck and hauled to Brooks Compost Facility and will be composted along tnrith the County'-s organic wastes..l.n the event of any fluid spills fr-orri the truck, fluids will be contained using an emergency shut-off valve and excess fluids will be absor-bed using Oil-Dri. As a precaution, Brooks also uses environmentally-friendly hydraulic oil. , V-600 Vulcan on-board truck scales are utilized to provide weights with each tip. Each stop is weighed individually. This system is designed to weigh one dumpster or several'carts together. All vdeights are stored electronically and downloaded by~office personnel a-minimum-of twice/week, but can be accessed=and downloaded at any time. Weights are compiled by location in a spreadsheet that includes the date, number of carts or dumpsters tipped, and weight of composta~ble waste collected. Specific time of collection is not included but is often accessible should it be needed. While a spreadsheet is provided for each month's service, up-to-date weights shall be provided to the customer in a timely manner when requested. After carts are tipped, the waste will be transported to Brooks Compost Facilit-y (SWC-19-05) to be received via on-site scales (as another method to check the-accuracy of on--board truck scales).and homogenously mixed with other organics for processing and composting, The finished product is sold at significantly reduced rates to local farms, in an effort to reduce the cost of critical nutrient and organic matter inputs, as welt as increase the economic feasibility of expanding such farms that provide to local communities. 3. Project Personnel Primary contact Amy Brooks -919-642-6063 amy@brookscontractor.com Food Residuals Collection and Composting Program Manager, 6 years experience Current point of contact for Orange County Solid Waste food residuals collection Currently managing nearly 100 locations participating in the food collection program 11 year employee and officer of Brooks Contractor 2007, North Carolina State University, B.S, in Natural Resources, Soil & Water Systems 3~