Recycling at RibFest |
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We are very proud of our recycling efforts for the big event at Rocky Point Park in 2016 as summarized below and we were committed to this important initiative and element of the event again in 2017! Once we have some recycling stats to share from this year's event we will proudly share them!
In the meantime, below are some highlights from the event in 2016:
Organic Recycling
We also processed Mixed Single Stream Recycling, Cardboard Recycling, Park Garbage, and Ribber's Garbage in addition to:
Plastic Outer Wraps and Bags
A Message from Bill Lawrie - RibFest Recycling Coordinator:
The success we achieved this year is the result of a collaborative effort from the following groups. First, to be commended is the leadership taken by one of our sponsors, Thrifty Foods, Suter Brook store, and their Store Manager, Franco Biehl for the 200 plus hours volunteered by Thrifty’s staff. This commitment of hours allowed us to set up 4 full recycling stations run throughout the entire event by 1 or 2 people who hand processed every bag, box, or tray of waste brought to each station and processed it through the proper receptacle at the station. This ensured there was no corruption of the various channels of recycled goods which is what can plague major events where there is no constant oversight.
Second, is the unbelievable stream of avid volunteers, teens to seniors, supplied to us by the Rotary Club’s committee from the over 400 volunteers for the weekend event. In many cases they arrived at our stations unsure if they wanted to be in the “garbage department” but all got into the flow and excitement of making a real difference. We had many volunteers who signed up for 1 shift and ended up working longer shifts and some who came back for all 3 days. We can’t thank this great team of volunteers enough!
Third, is the City of Port Moody staff led by Devin Jain, Manager of Cultural Services, Matt Smith, Production Coordinator and the men and women who patrolled the park through the full 3 days of the event, moved empty green waste carts into the stations and full carts out to the enclosure in preparation for tipping, helped us with the bagged single stream recyclables and the black garbage bag pickups. Their help was invaluable and always friendly and supportive.
Next, the Ribbers who come from all over Canada, contributed to the cleanup by using fully recyclable containers and implements thus allowing our sorters to recycle virtually everything. Thanks you guys for your contribution to our efforts!
Last, but certainly not least, is the support we received from the 43,000-45,000 guests that were entertained at the venue. Many were disappointed when they saw there were no garbage cans around the venue until they understood we were committed to recycling 100% of the organic waste at the event. They then either saved their waste for us or brought it to our waste stations so we could separate and recycle it properly. A huge “thank you” to ALL our guests who helped make our job fun and successful. We are already starting to plan for next year’s event with ideas to improve “pinch points” and simplify some of the processes we used this year.
Bill Lawrie
In the meantime, below are some highlights from the event in 2016:
Organic Recycling
- We filled and tipped 160 wheeled 240 L green waste carts - that's as much as 38,400 L of green waste!
- 4,000 KG or 8800 pounds of organic waste was diverted from landfills into compost at RibFest this past year!
We also processed Mixed Single Stream Recycling, Cardboard Recycling, Park Garbage, and Ribber's Garbage in addition to:
Plastic Outer Wraps and Bags
- All 4 stations had large clear plastic bags we used to collect any and all plastic outer wraps and the bags were taken to the Encorp Return It Depot each day for handling.
- All 4 stations also had large clear plastic bags where we collected all the plastic bottles, Aluminum cans, etc, and consolidated them for daily pick up by a recycling company we contracted.
A Message from Bill Lawrie - RibFest Recycling Coordinator:
The success we achieved this year is the result of a collaborative effort from the following groups. First, to be commended is the leadership taken by one of our sponsors, Thrifty Foods, Suter Brook store, and their Store Manager, Franco Biehl for the 200 plus hours volunteered by Thrifty’s staff. This commitment of hours allowed us to set up 4 full recycling stations run throughout the entire event by 1 or 2 people who hand processed every bag, box, or tray of waste brought to each station and processed it through the proper receptacle at the station. This ensured there was no corruption of the various channels of recycled goods which is what can plague major events where there is no constant oversight.
Second, is the unbelievable stream of avid volunteers, teens to seniors, supplied to us by the Rotary Club’s committee from the over 400 volunteers for the weekend event. In many cases they arrived at our stations unsure if they wanted to be in the “garbage department” but all got into the flow and excitement of making a real difference. We had many volunteers who signed up for 1 shift and ended up working longer shifts and some who came back for all 3 days. We can’t thank this great team of volunteers enough!
Third, is the City of Port Moody staff led by Devin Jain, Manager of Cultural Services, Matt Smith, Production Coordinator and the men and women who patrolled the park through the full 3 days of the event, moved empty green waste carts into the stations and full carts out to the enclosure in preparation for tipping, helped us with the bagged single stream recyclables and the black garbage bag pickups. Their help was invaluable and always friendly and supportive.
Next, the Ribbers who come from all over Canada, contributed to the cleanup by using fully recyclable containers and implements thus allowing our sorters to recycle virtually everything. Thanks you guys for your contribution to our efforts!
Last, but certainly not least, is the support we received from the 43,000-45,000 guests that were entertained at the venue. Many were disappointed when they saw there were no garbage cans around the venue until they understood we were committed to recycling 100% of the organic waste at the event. They then either saved their waste for us or brought it to our waste stations so we could separate and recycle it properly. A huge “thank you” to ALL our guests who helped make our job fun and successful. We are already starting to plan for next year’s event with ideas to improve “pinch points” and simplify some of the processes we used this year.
Bill Lawrie
