"The implications are that the infrastructure demand will create a strain on the city as they try to meet their zero waste goals. These demands will only increase over the next few years as more programs are created to include the currently exempt medium and small businesses. Currently, there are no plans to expand logistical support to businesses, and they are expected to bear the costs of transporting waste alone. Furthermore, even the currently existing programs are funded by taxpayers or by resources volunteered by not-for-profit organizations. Though this strategy is effective for pilot projects, the long term sustainability of recycling programs rely on creating economic benefits for the various stakeholders to motivate participation."
This is the same problem we have in LA! I am involved in the LA Food Policy Council, where we have heard that if the city is to meet its waste reduction goals, current infrastructure would only be able to handle about 10% of the increased demand. That's why I believe we need to support more private companies like composters who want to take the waste, separate from haulers. And perhaps the businesses themselves should be tasked with connecting to local resources for reducing waste. That's what my entry is all about: https://challenges.openideo.com/challenge/food-waste/ideas/meet-pulp-pantry-reincarnating-juice-pulp-beyond/
I've been wanting to find ways to work with coffee grounds too! For now, I've been working with juice pulp (a huge source of food waste in Los Angeles). For every bottle of juice made, there's about 4 lbs of produce in the 16oz glass. So, about 75% of the initial vegetables used go to waste. If a juicery were producing say 200 bottles of juice, that means there's around 800 pounds of produce that goes trashed! It's crazy. Check out my entry here too - https://challenges.openideo.com/challenge/food-waste/ideas/meet-pulp-pantry-reincarnating-juice-pulp-beyond/