Jack Hoeck

Jack Hoeck

Jack Hoeck

Speaker | Rexius Forest By Products

Eugene, OR | 541-335-8008 | jackh@rexius.com

Jack has been with the Rexius Company for 40 years, most of that time overseeing the company’s soil and mulch production, composting operations as well as the bagging facility.Jack has worked with the City of Eugene to create the “Love Food Not Waste” program that provides opportunities to compost food waste from commercial businesses in the City of Eugene. He is currently working with the City of Eugene Residential Food Waste Pilot Program. He is a member of the US Composting Council and has served on the Board of Directors, holding positions of President, Vice President and on the Executive Committee. Jack also serves on the Board of the Washington Organics Recycling Council. Jack currently serves as a commissioner for the USCC Certification Commission and is a Certified Compost Operations Manager.

USCC Member

Presentation Title: A Decade of Experience Leads to Shifting Opinion

Session: Evolving Perspectives on Compostable Food Serviceware

Time: Wednesday, January 30, 11:00 AM – 12:30 PM

With over 10 years of experience of composting food waste and compostable service ware my perspective has changed and evolved.

Presentation Summary: The original premise was if we allowed food waste to be mixed with food soiled paper and compostable service ware that we would be able to attract more food into the recovery system. I also believed with proper training, signage and feedback that we would be able to reduce contamination to an acceptable level.I now believe that original premise is false, for a several reasons based on my experience. First, we need to define the types of food waste that the generator is producing. For instance if the generator is a fast food establishment, there is very little food waste being generated. The food comes in frozen packaged in paper and cardboard, heated and served in paper and cardboard. The only food is that which was eaten or fell on the floor. There is a high probability of contamination from condiment packaging. Second, is that is very difficult to distinguish between compostable and non-compostable products. Another problem is that the paper, cardboard and service ware add little if any value to the compost or composting process.I believe that recovering food from the waste stream is recovering a valuable resource that recycles nutrients and reduces emissions in landfills, I am not convinced that same can be said for the packaging and utensils.