Blog: Food for Thought (and Not for Landfill)

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. 

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.

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?

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

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.