Tag Archives: Food Waste Management

Reducing your Emissions with a Low-Carbon Investment


The proper management of food waste is actually a low hanging fruit for investors and society as a whole. It is not just more efficient to track down and manage food waste where it is actually generated; it is also of paramount importance to reduce pollution caused by improper waste management and its subsequent transportation.

But it is also not just the act or cost of transportation or the overall level of pollution associated with food waste disposal that has become a concern, it is the staggering fact that we have little information available and even less understanding of how the impact of food waste affects our society.

A green smart technology solution that helps control and prevent waste can be most effective and prove to be a good investment.

The Eco-Safe Digester offers companies an opportunity to reduce operational costs, become more sustainably resilient, and build brand value with stakeholders.

In the US alone, food eats up 10 per cent of the total energy budget, uses 50% of the available US land and absorbs 80% of the fresh water consumed in the US: yet, about 40% of all the food never gets eaten and goes from the shelves to waste. In terms of value, we can estimate that at about 900 billion US dollars of food going to waste on a yearly basis, a value which is only growing bigger by the day (National Resource Defense Council, 2012).

The 40% of food that never gets to be consumed and goes directly to the dumpster creates even more issues in terms of data monitoring and costs control.

The Eco-Safe Digester solution offers a clear roadmap in terms of proper food waste management so companies can see the impacts to their bottom line and have access to real waste data so they can start to understand how to reduce the amount of food wasted. This should make investors feel more comfortable in making investments in the green technology market.

From an investors’ point of view, tackling food waste represents one of the few opportunities left to re-ignite a new wave of legitimate value creation.

Improving Food Waste Management


Food management means more than just preparing meals for consumers. Although the bulk of the work is in the actual preparation, many forget about the odds and ends of this process. Perhaps the second largest product of food management is waste, as it is produced every step of the way.

From pre-consumer to post-consumer, food scraps come out of our kitchens and off of our tables as if the waste were the desired end product.   Supermarkets throw out $15 billion in fruits and vegetables each year, which inevitably rot in landfills. All of those spoiled apples and tomatoes not only add up to a loss of these assets to be transformed into something more useful, but also a loss in profit.

Food waste generates a lot of costs. Improper purchasing, overproduction, spoilage and the disposal of this waste are the costs each food industry  location pays for, but add in the cost of haulers to transport, store, process and ultimately resell the byproduct – well it adds up to an  illogical amount of money.

Companies are finally stepping up to redesign the ways that they handle their food waste. Gone are the days of paying trucks to haul hundreds of pounds of food to useless landfills or even distant compost facilities. Instead, many companies are deploying new ideas and technologies that will help reinforce the three R’s we all know and love, Reduce, Reuse, and Recycle:

Reduce. Many companies are now keeping a steady eye on the food that’s going into the trash.  Measuring and tracking food waste to source less, sizing portions correctly to create less, and encouraging consumers to take only what they can carry are smart techniques to reduce the overall volume of this waste stream.

Reuse. Most often, pre-consumer waste is still of good quality, but is simply not destined for any specific use.  Donation to food agencies battling hunger and to local farms feeding animals is a great use of this commodity.

Recycle. On-site technology, like the Eco-Safe Digester, offers a solution to best implement a more efficient process in disposing what is left.  The effluent discharged from the machine is transformed into biogas which is then stored for the creation of energy.  In some kitchens, cooking oil and grease are stored and hauled to facilities recycling this waste into animal feed, lubricants, and fuels such as biodiesel. Composting is another solution that attempts to transform the food waste into something useful however, these facilities are not wide-spread.

The traditional three R’s have recently expanded their definitions taking into account smarter reduction strategies, more efficient reuse options, and emerging technologies.  The data monitoring of all of these three steps will tie them all together and improve food waste management efforts.




—it’s a word that many see as synonymous with increased costs. But in fact, the very definition of sustainability is sustenance: supplying or being supplied with something essential that gives support and strength. Sustainability is about recognizing that resources are limited and choosing to use those resources in smarter more efficient ways while supporting ecological balance does not necessarily cost more.

When applying sustainability to proper food waste management, there is an opportunity to minimize the negative impact on the environment and achieve cost savings at the same time with the Eco-Safe Digester.

Case in point: Jim Abrahamson, CEO of Interstate Hotels & Resorts, says that the Hilton Concord Hotel is adopting sustainability without actually raising costs. The hotel’s food and beverage service uses the Eco-Safe Digester to convert food waste into liquid, reducing its contribution of food waste into landfills while saving money by reducing disposal frequency and costs.

Howard Halverson, Director of Environmental Services at Valley Hospital agrees. “The investment paid off.”  The hospital has diverted 100% of their organic waste from local landfills, lowered their operational costs, improved their building’s performance, and enhanced their environmental commitment.  “There is economic value in going green.”

Bigger Savings


More efficient waste management means lower costs and bigger savings.

After your facility disposes of organic waste, it is likely that the waste is never thought of again.  Unfortunately, throwing waste “away” does not mean that it just vanishes.  There are financial impacts of waste disposal.

Facilities can divert waste from more expensive to less expensive means of disposal, as well as reducing surcharges, tip fees and hidden costs in waste management contracts after installing the Eco-Safe Digester.

Digesting food waste, with the Eco-Safe Digester, provides facilities with a method to dispose of a large portion of this waste stream in a way that benefits their bottom line.  By digesting, a facility avoids high per ton hauling costs and landfill disposal costs for this dense and heavy material.

Digesting food waste on-site with the Eco-Safe digester provides a real cost savings to your facility.