JWCE is proud to be a part of the organic waste recycling movement! The powerful 4-SHRED Monsters installed at the West Lafayette, Indiana wastewater treatment plant has increased efficiency at Purdue University. This food waste shredder grinds food waste recovered from the dining halls at Purdue University as the first step in the energy recovery process. The high-strength organic material is ground up into small pieces and then pumped into anaerobic digesters where it increases the production of biogas which is then burned to generate electricity.
The green energy project takes what was once wasted food scraps or food waste sent to the landfill and turns it into clean, green all-natural energy.
“A good 90 percent of our waste will be saved from the landfill and will go to the grinder,” said Jill Irvin, Director of Dining Services at Purdue. She estimates the University will send 20 tons of food waste every month to the treatment plant. Nothing the 4-SHRED Monsters can’t handle.
Sustainable Food Waste Solution for Headquarters Cafeteria
Managing a commercial food service program is no easy feat, particularly when it comes to food waste disposal. The amount of both organic and inorganic waste to sort and divert can be daunting and meticulous, and some commercial kitchens and restaurants simply don’t bother. According to a survey done by Sustainable Food Service Consulting, 50-75% of the material that ends up in a landfill is either compostable or recyclable. By properly sorting and disposing of that waste, food service managers can cut down on operational costs and reduce disposal fees.
Guido Boers, the manager of the food service program at the Freddie Mac headquarters in McLean, Virginia, was encountering this very problem last year. “Guests to the cafeteria were dropping off their soiled food containers at the tray return conveyor,” says Boers. “The to-go containers, which are made from a compostable material, were in most cases still containing some organic food waste. We couldn’t dispose of the bulky containers through the trash since, at that volume, the amount of waste was overwhelming and costly.”
Boers and his team conducted a waste audit and looked at how the cafeteria’s practices were affecting the amount of garbage being produced on-site. They decided that a solution was needed to reduce the volume of their compostable to-go containers. Since compostable material can’t be collected in a densely compacted form — the waste requires access to enough oxygen to keep the essential composting bacteria alive — they needed to find a way to shred these containers into smaller pieces.
After discussing this problem with the food container manufacturer, it became clear that they hadn’t devised a solution on their end to dispose of the used containers. So Boers and his team began conducting industry research on the types of waste grinders and shredders available, which led them to Tom Smith at JWC Environmental…
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