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How can we get rid of meals waste created by eating places, institutional cafeterias, and retail grocers? According to the National Conference of State Legislators, meals waste is a plague in our provide chains. Farms contribute 16% of whole meals waste and companies one other 39%, whereas households are answerable for 43% of meals waste. Chris O’Brien joined the podcast to debate processing meals waste right into a soil complement, gas supply, and animal feed. He is the founder and CEO of Hungry Giant Waste Systems, which distributes bio-grinders and bio-dehydrators that grind and dry meals waste generated by eating places, cafeterias, and grocers. It’s a scaled-up, industrial model of the Lomi Home Composter, which we mentioned in a recent episode.
Chris contributed a brand new article on Earth911, Restaurants, Cafeterias, Grocers Can Turn Food Waste Into Food Value. Businesses want new instruments and processes to scale back waste and the CO2 emissions created when meals rots in landfills. Drying meals waste additionally reduces the frequency with which waste haulers should go to a meals service firm, contributing to decrease CO2 emissions. Chris and Mitch Ratcliffe discover how bio-grinders and bio-digesters may additionally assist course of compostable service items in eating places, in addition to the questions you’ll be able to ask on the grocery retailer or a fast service restaurant to encourage them to show unused meals right into a low-carbon different to as we speak’s methane-emitting moist waste.
You can study extra about Hungry Giant at hungrygiantrecycling.com.
This podcast initially aired on February 10, 2023.