9 reasons biodigesters are essential in every restaurant

March 27, 2023

4 minutes, 20 seconds read

9 reasons biodigesters are essential in every restaurant

Restaurant food waste is a costly problem, and it’s not one that can be solved using traditional waste management solutions.  Today’s innovative restaurant waste management technology can help restaurants rein in costs while improving operations. Below we offer nine big reasons restaurant managers see biodigesters as essential technology.

  1. Biodigesters support more efficient restaurant waste management 

On-site biodigesters are installed in the kitchen, so that restaurant food waste can be disposed of easily from prep surfaces or after bussing. By limiting the amount of waste going directly into the garbage can, restaurants can extend the time between emptying trash cans. This returns valuable time to your staff who are relieved of the backbreaking work of hauling out this messy garbage. 

Biodigesters are designed for ease of operation. Operators need only to open the lid, toss food in, and allow all-natural microorganisms to do the rest. Minimal maintenance is needed for easy operation. 

  1. Biodigesters mitigate unpleasant odors in the kitchen 

Traditionally, the food scraps generated during food prep or left over by diners might be stored onsite for up to a week before your waste management company hauls it away. During that time, kitchen staff must deal with odors or, worse, the pests that those smells can attract. 

On-site biodigesters are designed as fully enclosed systems in part to mitigate the likelihood of unpleasant odors. Food waste can be added at any time. The system works continuously, with most food broken down within 24 hours. The only waste from this process is grey water that can be safely disposed of down the drain. 

  1. Biodigesters reduce the cost of restaurant waste management

As noted above, biodigesters can cut down significantly on the amount of waste being hauled off site. This can significantly reduce hauling frequency and costs. According to waste management firm ERC, the direct costs of waste collection include materials such as garbage bags and bin rentals as well as weekly pickups. In some areas, this might begin around $400 for once-a-week pickup and go up considerably for heavier waste producers. 

  1. Biodigesters deliver data that improves purchasing 

Food supplies are among the highest costs your restaurant has, so any step to right-size purchasing can positively impact the bottom line.

Systems like the LFC biodigester do this by gathering data around the type of food being digested. This data can be used to identify trends in waste that can improve decision making around purchasing. Whether certain dishes are leading to more waste than others, or leftovers are consistently coming back to the kitchen, data can help identify opportunities to improve. 

  1. Biodigesters break down food that can’t be composted 

Composting has been touted as the most effective food waste management solution for restaurants looking for environmentally friendly alternatives to the landfills. For restaurants that have the space, composting does offer an option for sustainable food waste management. However, there are limits on what can be composted, and this is where biodigesters shine. 

Aerobic on site biodigesters can digest anything that a person can. Dairy, fish, and meat are easily processed by biodigesters but can cause major problems in composting. These materials tend to create odors, attract pests, and have the potential to release harmful bacteria into the environment. 

  1. Biodigesters reduce methane-emitting waste in landfills

Landfills are among the largest sources of methane, largely as a result of decomposing food waste. When organic waste is sent to the landfill and subsequently buried, it breaks down in an oxygen-free process that releases methane. According to the World Bank, this byproduct accounts for approximately 11% of global methane emissions today, and this level is only rising. 

  1. Biodigesters back sustainability-driven marketing with data

Being good for the earth can be good for a restaurant’s profitability as well. A survey by Deliverect, a restaurant software company, found that customers prioritized eco-friendly delivery options. In the survey, 43% of respondents said they would pay more for sustainable takeout food. Seventy-three percent of survey takers wanted accurate portion sizes to prevent restaurant food waste while 68% agreed restaurants should have processes in place to reduce waste. 

Using a technology that provides data on how much food it’s digesting – and trends in how that amount has lessened over time – can provide proof of green claims. 

Get more advantages with the LFC biodigester 

There’s a reason onsite LFC biodigesters are fast becoming a preferred solution for restaurant waste management. Now in its seventh-generation build, each LFC unit incorporates a range of advanced features and flexibility designed to meet any kitchen’s needs. 

  1. LFC biodigesters are designed to easily integrate into your restaurant’s workflow. Our flat top model is available to extend your counter space, providing small kitchens with greater flexibility in how they work.
  2. LFC biodigesters are available in nine sizes to fit your facility’s specific needs and budget. Units are able to manage anywhere from 10 kg to 3000 kg (20 to 6,600 lb)of food waste each day, making it a suitable solution for modest kitchens and major commercial food prep facilitates. 

To hear from restaurant managers about why they find the LFC biodigester to be essential to operations, check out our customer videos