Recycle Utah

Nonprofit Summit County, Utah Recycling Center

#recycle utah

Recycling the Small Stuff

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We at Recycle Utah often get questions about the small stuff. The caps? Lids? Corks? Small bath products? First, keep in mind that products need to be pure. If it’s a mixed material, it’s often not recyclable. Additionally, all materials need to be 90% clean of any residue – food, grease, etc.

Lids can stay on plastic bottles and be recycled through curbside service or Recycle Utah. Though, there’s a good chance the lid will pop off when bailed and may be swept aside into the landfill pile at the Salt Lake City recycling facility. Recycle Utah has designated containers for small plastics, corks and more to assure recyclability of small items.

Metals are important to always recycle as they consistently have market value – and recycling metals is less energy intensive than converting the raw material of ore into a new metal. Try compacting foil pieces, yogurt covers and more into a tennis ball-sized mass or save them in a sealed metal can. Metal products are often mixed with plastic – consider that the item needs to be at least 70% metal to be recyclable.

Now the bathroom, an open door to creative alternatives! First, how can you reduce? If your product is disposable, is there a sustainable and non-plastic replacement such as washable wipes, glass or metal containers, toothpaste tabs or bulk buys? And did you know that Recycle Utah accepts toothbrushes and toothpaste containers, a program with Colgate and Terracycle?

By Mary Closser

Food Expiration

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What do food expiration dates really mean? ‘Food product dating,’ according to the U.S. Department of Agriculture, is voluntary for most products and has nothing to do with safety. It is the manufacturers best guess as to when the product passes the point of peak quality. Produce is easy – we see it and smell it. But what about the other products that hang out in our refrigerators and cabinets?

  1. Baking materials: Vinegars, syrups, honey, vanilla, sugar and salt can last forever without degrading quality. Steel cut or rolled oats can last for a year, instant oats forever. Oils stored in sealed cans are invincible while glass is less sustainable.
  2. Bread, Flour and Rice: Supermarket bread with oils and preservatives can last for weeks in the fridge. White flour and refined white rice can last up to a year or more whereas Whole Wheat, gluten-free flours and brown rice will start degrading after several months. Smell it and always store airtight.
  3. Spices and Nuts: Spices have longevity but lose potency and flavor. Nuts, though, can go rancid within months unless stored in the freezer.
  4. Canned goods and beans: Note that metal lasts longer than glass, which trumps plastic. This includes canned sodas, too. Dried beans and lentils are safe for years.
  5. Eggs and Milk: Eggs can last several weeks after purchasing them. Look for “UHT” or ultra-high temperature on your milk label for longer-lasting milk.

Our landfills contain heaps of food waste. Be smart when you shop – purchase smaller quantities for certain foods, freeze some items and remember that expiration dates are not always true. Your nose is the best test.

By Mary Closser

Soft Plastics

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In 1960, the average American generated about 1,000 pounds of trash per year.  Today, we create about 1,800 pounds each.  Sixty years ago, no one was dumb enough to pay for a plastic bottle of water.  If you went out for a cup of coffee, it was served in a ceramic mug that would be used 1,000’s of times.  The apples, lettuce and grapes at the grocery store were in a bin, not in plastic bags or rigid plastic containers.

If you are serious about reducing your impact on the planet, you must look at the amount of trash you produce.  Start out by doing a little audit and examine what is in your weekly trash.  Separate your trash into piles.  What could be recycled?  What could be composted?  There are certain things you can’t put in your curbside recycling.  But Recycle Utah will take a wide range of items like glass, Styrofoam, soft plastics, batteries, corks, metal lids, printer cartridges.

After doing my trash audit, I realized soft plastics, by volume, were my biggest source of waste.  I was surprised how much of our groceries came pre-packed in plastic bags. There were wrappers from bread, frozen vegetables, baby carrots, shredded cheese, walnuts, grapes, apples, box liners from cereal, crackers, frozen waffles and from the Mother’s Day flowers.   Then there were bigger plastic bags from dog food, lawn fertilizers and water softener salt, all of which can be put in the soft plastics bin at Recycle Utah.

Even though we are recycling soft plastics, it would be better if we could reduce the amount brought home from the store.  Next week our goal is to only purchase fruits and vegetables that are unpackaged.

Please join us, together we will make a healthier planet.

By Peter Murray, Stardust Sustainables

Hair

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Sometimes it would be easier to be bald. Think of all the money saved, time and bad hair days. Then, there’s the carbon footprint from the salon – the waste from hair, plastic containers, packaging, foils, and paper towels. Then, the energy and water waste from blow dryers, hair washing and laundry. The chemical waste from dyes, bleach, peroxides, disinfectants, and associated air pollution from the odors are important, too. One study found that 20% of hairdressers in the United States leave the business due to allergies or dermatitis.

So, what to do about this carbon intensive commonality for many humans: hair? The first step is to ask questions as the business won’t survive without us. Is your salon a member of the Green Circle Salons, a certified sustainable salon organization? If not, why not? My research revealed there are a few Green Circle salons in Salt Lake City. Yes, salons need to pay to join but I know I’d be willing to add a few bucks to my cut to support the entry.

Green Circle Salons certify saving energy and water in various ways, but they also focus on the recovery, recycling and repurposing of beauty waste including hair clippings, color, metals, plastics, safety materials and more. Hair clippings, for example, can get made into hair mats for oil spills or storm water filtration. Foils, tubes, and aerosol cans get recycled into new metal materials. And, as the demand for eco-friendly products in our shampoos, conditioners and lotions has increased, prices are becoming more competitive. So, think twice before your next appointment. Do some research and if you’re ‘married’ to your stylist, start asking questions.

By Mary Closser

Composting

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Landfills are filling up and at least 40% of the waste is from our food and yard. This organic waste, along with paper and cardboard, releases a dangerous and potent greenhouse gas, methane. Great news, there are multiple options to compost in Summit County! Recycle Utah holds summer compost workshops to and sells discounted compost bins and buckets. Here’s how to get started today:

  1. Do it yourself: Purchase a bin or make your own (containing tight mesh wire). Select a level, 3”x3” area, partly sunny, at least 6” from a structure or fence. It’s important to learn the correct nitrogen to oxygen ratio in addition to acceptable compostable materials. Check Recycle Utah’s website for summer workshop dates to learn more.
  2. Worm Composter: The key to worm composting is the temperature needs to be 40 degrees or higher to keep the wiggly creatures alive. Attached garages, pantries, or mud rooms are ideal.
  3. Lomi: This is the latest craze. A 16” x 20” device for your kitchen or pantry that turns food waste into soil within two days!
  4. Spoil to Soil:This wonderful new and local compost business supplies a small and large bucket and collects the goodies weekly for a small fee.

Not only is composting becoming more important for our environment, but it’s also scientific and fun for the family. Summit County is working hard to keep food waste out of our landfill – get started today!

By Mary Closser

The Sustainability of Cooking

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Our daily lives consist of a lot of cooking, which can significantly impact the environment. Fortunately, there are ways to reduce our carbon footprint and contribute to saving the environment. These are some tips that can help you become eco-friendly when you are cooking:

Avoid single-use items: This includes disposable utensils, plates, and cups that end up in our landfills. If necessary, you can buy compostable and environmentally friendly substitutes or utilize reusable options.

Investing in an induction stove: These stoves are up to 10% more energy-efficient than electric stoves and three times more energy-efficient than standard gas stoves. Additionally, it is also better for your air quality. 

Disposing of cooking oil: Wait until your cooking oil has totally cooled before putting it in a metal can or plastic container instead of discarding it directly in the sink or the trash. You can then properly dispose of it in the trash after that. 

Reduce food waste: Meal planning for the week helps reduce the amount of food that is wasted unnecessarily. Furthermore, you can freeze or use your leftovers to create a new dish. 

Buy from local farmers: In addition to supporting local farmers, we can lessen our influence on the environment by supporting local farmers that grow their food without the use of pesticides and fertilizers. 

Together, we can reduce the environmental impact of our time spent in the kitchen!

By Miriam Flores