Zero Waste Challenges
Increasingly, organizations and facilities are committing to the long-term goal of “zero waste.” Planning and executing for Zero Waste Goals presents significant challenges to an organization.
The first step is to evaluate opportunities to reduce the amount of waste generated. Key initiatives in zero waste planning are reducing incoming packaging and cutting down on the total amount of food wasted. According to LeanPath, a waste tracking technology company, 4-10% of food purchased ends up as waste due to overproduction, spoilage, expiration or trimmings. Finding ways of reducing both pre-consumer waste in the kitchen and post-consumer waste, food that is not consumed and thrown in the trash, is important to a zero waste initiative.
The second step is to treat as much waste as possible on site by using the least amount of non-compostable material possible. Food waste composting must be planned, taking into consideration the location of your facility—urban locations have less open space than rural locations and must plan accordingly with creative solutions.
Pulpers and DeHydrator systems can can play a vital role in the total zero waste plan. Pulpers alone can reduce waste by 8 to 1, turning waste into a semi-dry pulp. A DeHydrator can then draw off all the remaining liquid, reducing waste material an additional 90%. The end product can be hauled offsite to a commercial composter or, as in the case of many rural universities, composted on site.
The cost savings realized can in many cases offset the cost of equipment—to learn more visit Somat’s ROI Calculator.