Blog: Food for Thought (and Not for Landfill)

Durability, good looks, and hygiene are the reasons why stainless steel is so prevalent in commercial kitchens. If you're buying a biodigester for your kitchen, check the quality of the finish on the exposed surfaces and then look under the hood.

President Donald Trump proclaimed Thursday he was withdrawing the US from the Paris climate accord, a sweeping step that fulfills a campaign promise while acutely dampening global efforts to curb global warming.

Beginning on January 19, 2016, large-scale commercial food establishments must separate their organic waste.

Assembly Bill No. 1826 requires that businesses that generate eight cubic yards of organic waste per week divert that waste from the landfill.

In November 2010, Austin passed its Universal Recycling Ordinance (URO) to permit the City to achieve zero waste by 2040. In April 2013 the ordinance was extended to include the diversion of waste food by any "food enterprise."

The National Restaurant Association (NRA) recently released a new sustainability report that stresses restaurant initiatives in recycling, composting and food waste reduction.

According to the EPA, food makes for the majority of waste in landfills, accounting for 21% of the total waste.

Should you be sending your waste food to an anaerobic digester? Probably not. That's the conclusion of this independent research which compared the environmental impact and costs for deploying an anaerobic digester versus LFC biodigesters for a small community.

Pedalers Fork, a new restaurant in old town Calabasas California, installed a bio-digester LFC-200 to digest its waste food. Along with other measures implemented by the restaurant, it is one of the greenest restaurants in California.