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How can we eradicate 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 complete meals waste and companies one other 39%, whereas households are liable 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 Hunger 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.
Hungry Giant Waste Systems, is our visitor on Sustainability in Your Ear.
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 cut 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 also assist course of compostable service items in eating places, in addition to the questions you may ask on the grocery retailer or a fast service restaurant to encourage them to show unused meals right into a low-carbon various to immediately’s methane-emitting moist waste.
You can study extra about Hungry Giant at hungrygiantrecycling.com.
