Senate Bill 1383 - Short-Lived Climate Pollutants 

SCRR_SB 1383_2022
SCRR Contact_2022
What goes in your green cart

 For more information about SB 1383, including a link to the regulation text, helpful guide, and resources for tenants and employees, please visit www.zerowastesonoma.gov/SB1383 or www.calrecycle.ca.gov.

For composting service contact Sonoma County Resource Recovery at info@sonomacorr.com or 707-795-7470, to set up organic material collection service or visit www.sonomacorr.com. 

To ensure that everyone can benefit from information on compliance, especially those who may not have a full understanding of the law, SB 1383 requires    jurisdictions to provide customers with a method to provide an anonymous complaint about a potential violation of the SB 1383 regulations. Customers can submit an anonymous concern or complaint about potential violations to wasteservices@townofwindsor.com or call 707-838-1000.  Customers can also submit by mail to Town of Windsor, Solid Waste Management, P.O. Box 100, Windsor, CA. 94954.


SB 1383 Resources

Presentations

Signage - Accepted Material

Publications

Agreements

Social Media

How will this impact the Town's Residents and Business Community

Single-Family Home Residents and Multi-Family Complexes (Less than 5 units)

     a. Must subscribe to and participate in organic curbside collection service.

     b. Required to properly sort their organic waste into the correct container.

Multi-Family Complexes ( 5 units or more)

     a. Provide organic material collection services for employees and tenants, in addition to recycling and garbage.

     b. Collect landscaping debris and food scraps for composting.

     c. Provide easy access to containers with correct labels and colors (black/gray for garbage, blue for recycling, and green for organics).

     d. Provide annual education on how to properly sort waste into the three bins; provide education to new tenants within 14 days of move-in.

Commercial Entities and Institutions (Business Community)

Divert your organics from the landfill.

     a. Collect landscaping debris and food scraps for composting.

     b. Alternatively, you may self-haul organics to a composting facility, anaerobic digestion facility, community composting program, or other landfill diversion program. Please keep records such as weight receipts in case of an audit.

Provide organic material collection service to employees, contractors, commercial tenants, and customers, in addition to recycling and garbage.

     a. Provide containers to collect recycling and organics in all areas where garbage is provided. Restrooms are exempt.

     b. Provide easy access to containers with correct labels and colors (black/gray for garbage, blue for recycling, and green for organics).

     c. Provide annual education on how to properly sort waste into the three bins; provide education to new commercial tenants within 14 days of occupying the premises.

     d. Periodically inspect organics and recycling containers. Inform employees if contamination is found and provide education to correct behavior.

Tier One and Tier Two Commercial Entities

Must donate excess edible food to feed people

     a. Maintain a contract or written agreement with food recovery service(s) or organization(s) who will pick up or receive edible food.

     b. Keep records of all types of food being donated, pounds donated per month, frequency of donations, and the contact information of the contracted food recovery service(s) and/or organization(s).

     c. Do not intentionally spoil food that can be donated.

     d. Large venues or event operators shall also require all food facilities operating on site to comply with the above composting and food recovery requirements.  


Tier One Commercial Entities Tier Two Commercial Entities
Supermarkets with gross annual sales of $2 million dollars or more Restaurants with 250 or more seats, or a total facility size 5,000 square feet or greater
Grocery stores 10,000 or more square feet Hotels with on-site food facility, and 200 or more rooms
Food service providers Health facility with on-site food facility, and 100 or more beds
Food distributors Large venues that annually seat or serve an average of more than 2,000 individuals per day of operation
Wholesale food vendors Large events that serve an average of more than 2,000 individuals per day of operation