As more cruise lines seek to green their operations, balancing sustainability, operation costs, and MARPOL regulations, food waste has presented an opportunity to make a major difference. Ships of all sizes are finding that having onboard biodigesters present benefits in not only breaking down cruise ship food waste but minimizing the labor and costs associated with disposal.
Aged care facilities are discovering four major benefits to owning an LFC biodigester: increase cleanliness, lower costs, save time, and supporting staff.
Most kitchen managers don’t give a second thought to the organic waste going into the trash. However, restaurants and commercial kitchens can stand to improve their operational efficiency, reduce costs, and meet sustainability goals by analyzing the amount of food waste.
“Sustainable wineries attract more consumers,” proclaimed a recent article in Grapevine Magazine. It cited surveys of wine consumers in the U.S., Canada, Sweden and the UK that indicate a willingness to pay more for sustainably produced wine. It can be a challenging, if incredibly worthwhile, step to move to greater sustainability in the wine industry, in craft brewing, and among distilleries. Fortunately, today there are ample options available to help vintners, brewers, and distillers reduce their operations’ carbon emissions.
Contrary to popular belief, installing a food waste digester is very easy. Most LFC biodigesters can be installed in less than a day. Following these four simple steps to properly installing a food waste digester will ensure maximum longevity of the machine with minimal issues.
The LFC biodigesters saved 26,700 tonne CO2e in 2020. Customers using our biodigesters diverted 6300 tonne (14 million lb) of organic waste from the landfill in 2020. That is equivalent to driving an average passenger car in the US 106 million km (66 million miles) or the CO2e created by the energy used by 4800 homes in the US per year.
U.S. school food waste amounts to 530,000 tons each year, creating 1.9 million MTCO2e of greenhouse gases. We review the hurdles to stopping food waste, costs, preventative measures, and long term solutions in the K-12 and higher education market.
Diverting waste, particularly the food waste that can amount to nearly one-third of all waste created at correctional facilities, can drive down prisons’ operational costs. We explain how becoming “green” can help prisons lower their operational costs, and address the challenge presented by some of the food waste solutions in use at correctional facilities today.
From a series of food waste solution webinars, we learned that what native Maldive residents prioritize, impact of COVID-19 on small island resorts, and their biggest food waste problem.