PZW Specialist Spotlight - Richard Blosser

As a certified Master Gardener, Rich Blosser already knew what compost could do for soil. Then he went to work in the composting industry and saw what it could do on a much larger scale.

During four years in the industry, Rich gained firsthand experience working closely with an organic waste hauler and learning about collection, contamination, composting and waste diversion. He saw how food and other organic material could be kept out of landfills and turned into compost that benefits soil, landscapes and agriculture.

As a Product & Zero Waste Specialist for Eco-Products’ Midwest Region, Rich brings that experience together with more than 30 years in sales and marketing to help organizations develop practical waste-diversion programs.

“It’s an opportunity to create real positive change,” Rich says. “I enjoy helping organizations improve waste diversion and find practical solutions for their specific challenges.”

Before joining Eco-Products, Rich spent four years with St. Louis Composting, where his work included marketing, community outreach and sustainability education. He also participated in recycling committees and industry groups, including the U.S. Composting Council’s marketing committee.

The experience turned an existing interest into a professional passion.

“I became a real champion for organic waste diversion,” Rich says. “Keeping valuable materials out of landfills and turning them into a beneficial product like compost is a win-win.”

Rich understands the environmental goals behind composting, but he also understands the realities businesses face. A successful program has to fit into day-to-day operations and make financial sense.

“It takes experience, creativity and a sincere desire to exceed expectations,” Rich says. “A successful sustainability program needs to be environmentally responsible and economically practical.”

Successful waste diversion, he says, starts with good planning. A PZW can help an organization choose the right compostable serviceware, educate employees and customers on proper sorting, reduce contamination and connect with the appropriate organic waste hauler and composting facility. That includes understanding local regulations and what composting infrastructure is actually available.

Making sorting easier is another priority. Rich points out that compostable and conventional disposable products can look very similar, leaving people unsure which bin to use. Add multiple bins, labels and instructions, and even someone who wants to sort correctly can get confused.

“Most people don’t have time to study every detail on a waste station,” he says. “Keep it simple and make the right choice obvious.”

It also means looking beyond the product itself. One common misconception, Rich says, is that a compostable cup or plate will break down anywhere, such as in a backyard compost pile. In reality, many compostable foodservice products are designed to break down in commercial composting facilities, where the conditions needed for composting can be carefully managed.

That means choosing compostable products is an important step, but it is only one part of a successful composting program. Collection, hauling, education and access to the right composting facility all matter.

Rich measures success in results. Whether working with a school, entertainment venue, restaurant, small business or Fortune 500 company, he wants customers to have a program that works and be able to demonstrate the difference through measurable diversion results.

That work gives Rich plenty of reason to be optimistic about the future.

“More and more people are recognizing the need to minimize waste, especially food waste,” Rich says. “Instead of sending valuable organic material to a landfill, we can turn it into a beneficial soil resource. That shift in thinking is very encouraging.