Blog: Food for Thought (and Not for Landfill)

During unconventional times, sustainability is a key strategy to staying afloat and in some cases ahead of the competition. We've summarized our experience and findings into three reasons why you should focus on building sustainability in your commercial and campus kitchen.

Most people are familiar with the impact that food waste has on landfills. Food waste accounts for 3 billion tons of carbon emissions annually. In the United States, it accounts for 18% of the country™s methane pollution, a greenhouse gas that™s 87 times more potent than carbon dioxide. However, the impact that food waste has on the ocean has worse lingering effects.

Given the new 2021 administration's focus on environmentalism, waste management is not likely to be an area where food handling industries will be able to put off taking action any longer.

Destination island resorts are plagued by the exacerbated costs of managing and transporting waste. Although there has been an impact on the environment in the past, it’s not too late to make a difference. In this article, we discuss how these modern waste management solutions can help

This article addresses the situation where your facility shuts down for a week or more and you won't be using your LFC biodigester during that time.

The LFC biodigester produced by Power Knot serves to reduce the time that is needed to break down waste food. As a sustainable technology, it is one of the fastest methods for a restaurant to deal with its food waste.

The latest Intergovernmental Panel on Climate Change (IPCC) Special Report highlights the urgency of prioritizing timely, ambitious, and coordinated action to address unprecedented and enduring changes in the ocean and cryosphere. Businesses in the foodservice industry can play an important role in carbon mitigation.

Many cities are actively discouraging homeowners from using in-sink waste food disposal and urge residents to include food waste such as scraps and leftovers in the same green bin as yard waste. But offering a waste food recycling program to multi-family residential buildings and commercial foodservice operators requires a different approach.

Waste food that ends up in a landfill produces methane — a gas with 84 times the global warming potential of carbon dioxide. How can foodservice operations minimize the carbon footprint associated with their food scraps and waste food?