Blog: Food for Thought (and Not for Landfill)

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.

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?

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.

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.

The Online Representations and Certifications Application (ORCA) was part of the documentation required by the US Government to become registered as a supplier to the US Government.