Barona Resort & Casino, owned and operated by the Barona Band of Mission Indians, is well known for its award-winning hospitality and commitment to creating memorable guest experiences. At the same time, Barona takes pride in being a self-reliant and responsible steward of the land, operating its own water treatment facilities and continually seeking opportunities to reduce environmental impact.
Sustainability at Barona
Environmental responsibility is an important part of Barona’s culture. The resort manages its own water system by recycling and treating wastewater for use as grey water in landscaping. Barona is not subject to SB-1383, California’s law for organic waste, because it operates on federal land. However, the team has embraced the spirit of those laws by seeking innovative ways to reduce, reuse, and recycle. One of the biggest opportunities was addressing the challenge of food waste.
Like many large-scale foodservice operations, Barona faced high hauling fees for organic waste. With multiple kitchens serving thousands of guests, food scraps from preparation and service quickly added up. Barona wanted a solution that would both cut hauling costs and fit within its broader environmental stewardship goals.
Innovating with the LFC biodigester
Barona first discovered Power Knot’s LFC biodigester at the National Restaurant Show in Chicago in 2023, later visiting a community college in Los Angeles County to see one in action. The unit’s automated operation, robust build quality, and right-sized capacity made it the ideal choice for Barona’s needs.
The LFC biodigester is an on-site aerobic digester that sustainably processes food waste into grey water, which can be safely discharged into existing systems. Designed to operate quietly in commercial kitchens and warewashing areas, the LFC biodigester eliminates the need to haul organic waste to landfills, reducing both costs and environmental impact.
The LFC biodigester was installed in the resort’s trash and warewashing area, seamlessly fitting into daily back-of-house operations. Kitchen staff collect food scraps in rolling tubs, which dishwashing supervisors then deposit into the machine throughout the day. The biodigester processes a wide range of food waste, including fruits, vegetables, bread, pizza dough, and meat.
Barona began by feeding the biodigester with scraps from the Garde Manger kitchen, before expanding to include the main prep kitchen. Over time, additional outlets—including the Barona Oaks Steakhouse, Bakery, and Food Court—were integrated into the process. The resort plans to extend use even further by adding food scraps from the Asian kitchens, continuing to scale up the program across operations.
Impact across operations
Since adopting the LFC biodigester, Barona has realized benefits that extend well beyond reducing hauling fees:
- Operational efficiency: Continuous loading keeps the process simple and minimizes disruption to daily kitchen workflows.
- Cost savings: Lower hauling fees offset the modest additional labor required for sorting waste.
- Water stewardship: Waste water from the biodigester is treated and reused for landscaping, closing the loop on Barona’s self-sufficient water system.
- Cultural shift: Chefs and cooks are now more aware of the food waste they generate, creating opportunities to minimize waste at the source.
- Employee engagement: Staff see first hand the resort’s commitment to sustainability, strengthening Barona’s internal culture of environmental care.
For Barona, the LFC biodigester is more than just a machine—it represents a step forward in aligning hospitality with sustainability. By diverting waste from landfills, reducing costs, and supporting water reuse efforts, the biodigester demonstrates how innovative technology can support Barona’s mission of environmental stewardship.
