Each year, the National Restaurant Show highlights the most exciting innovations and evolving priorities in the foodservice industry. In 2025, two themes clearly stood out: automation and self-service. From booths showcasing robotic sushi stations to Korean self-cooking noodle machines, the exhibition floor buzzed with futuristic food tech. However, amid the high-tech razzle-dazzle, another critical topic made a quieter but powerful appearance — sustainability, and in particular, food waste management.
As a proud Silver Sponsor of this year’s show, Power Knot brought its proven food waste technology directly to the heart of the Lakeside Center. The LFC biodigester, a commercial-grade aerobic digester, ran non-stop throughout the event, showcasing its capacity to sustainably process food waste on-site—quietly, odorlessly, and efficiently.
Turning Food Waste into a Teaching Moment
Positioned at booth 12617 near the Culinary Experience Stage, the LFC-50 biodigester served as the event’s unofficial food waste hub. Waste was collected from the back kitchens of live cooking demos as well as from various exhibitors across the Lakeside Center. We received everything from vegetable trimmings and unused ingredients to uneaten samples—exactly the kind of waste that’s common but often ignored at large-scale food events.
Participating exhibitors, including Bibigo, Jaju Pierogi, Krinos Foods, and Lantmännen Unibake USA, regularly visited our booth at the end of each day. They brought us trays of defrosted pita bread, baked goods, bacon ends, carrot peelings, dumplings, pierogies, and more—surplus food that had either outlived its shelf life under warming lamps or was trimmed away during food preparation.
On the first evening alone, the biodigester was filled to capacity with excess breads and pastries. By the following morning, we returned to find the drum already half empty — the LFC-50 biodigester had digested over 40 lb (18 kg) of organic waste overnight, converting it into grey water that was discharged down the show’s draining system.
Real Results, Tangible Impact
By the end of the National Restaurant Show, the LFC biodigester had processed more than 600 lb (270 kg) of food waste generated during the event. That’s more than just a number—it represents real environmental impact. The waste diverted from landfill is equivalent to:
- The carbon sequestered by 21.7 tree seedlings grown over 10 years
- The CO₂ emissions from 147 gallons of gasoline consumed
Through live, hands-on demonstration, Power Knot proved that sustainable food waste management isn’t just possible at trade shows—it’s practical, measurable, and necessary.
A Demonstration of What’s Possible
Over the course of the show, our booth became a focal point not just for those interested in sustainability, but also for anyone curious about practical solutions to one of the industry’s most persistent problems: food waste.
The LFC biodigester didn’t just demonstrate technology; it embodied a new way of thinking about waste—not as something to haul away and forget, but as an opportunity for immediate, responsible disposal.
Even Power Knot’s own team contributed to the demonstration. Some leftover samples — claimed by eyes bigger than stomachs — also made their way into the machine. It was a real-world example of how waste happens even with the best of intentions, and how systems like the LFC can catch and correct those lapses without additional labor or cost.
A Greener Path Forward
At Power Knot, we believe sustainability isn’t a trend — it’s a responsibility. Our live demonstration at the National Restaurant Show proved that food waste solutions don’t have to be theoretical or inconvenient. They can be active, accessible, and seamlessly integrated into everyday operations. With thousands of biodigesters deployed globally, our impact continues to grow, one meal — and one pound of food waste — at a time.
Whether you’re a chef, operator, or sustainability manager, the message is clear: food waste is solvable, and the tools are ready. Contact us today to eliminate food waste.