It all starts in the kitchen
Effective food waste management in commercial kitchens begins with separating food waste at the source using 50-liter drums. This method is critical for several reasons, making the drum the cornerstone of the system’s success.
Firstly, the 50-liter drum is user-friendly and easy to train kitchen staff to use, even in a busy environment. Secondly, the drums’ portability allows for flexibility in the kitchen layout, making it easy to move them to a compost site. Finally, the drums are easy to monitor for contamination, ensuring that the waste management system maintains its integrity.
At the heart of our success lies our training process. We train kitchen managers and staff thoroughly and provide digital training to ensure new recruits are onboarded and existing staff receive regular refreshers. To maintain high standards, we impose penalties for contaminated drums that cannot be accepted at the compost site. Our system is designed to be user-friendly, making it virtually impossible to mix food waste with other waste streams. As a result, our general waste remains free of food waste, which helps to boost recycling rates. By employing our innovative methods, we can achieve zero waste to landfill for the first time.
TRAINING
Benefits of the Bokashi Bran Food Waste Management System:
Environmental Stewardship
As environmental stewards, we recognize that food waste is a significant contributor to global warming. It's important to ask ourselves: Are we disposing of our food waste responsibly and in an eco-friendly manner? By taking action to reduce food waste and adopting sustainable waste management practices, we can help mitigate the impact of food waste on the environment and create a more sustainable future for all.
Reduce Food Waste
Reducing food waste starts with separating it from other types of waste. This allows us to identify where unnecessary waste is being generated, enabling us to take action to reduce it. By doing so, we can not only help protect the environment, but also realise cost savings by minimising waste and optimising resource use.
Reduce Waste Collection Costs
Reducing waste collection costs can be achieved by eliminating the need for compactors and reducing the frequency of skip and wheelie bin lifts. By optimising waste management practices and reducing the volume of waste generated, businesses can not only save on collection costs but also contribute to a more sustainable future.
Zero Food Waste To Landfill
Striving for zero food waste to landfill is an important step in achieving sustainability goals. By implementing effective waste management practices and the Bokashi Bran® system, businesses can significantly reduce their landfill waste, with potential reductions of up to 40%. This not only helps protect the environment, but also demonstrates a commitment to sustainability and responsible resource use.
Reduce odours in the waste area
Unpleasant odours in the waste area are often caused by rotting food waste. However, by treating food waste with bokashi, the rotting process can be halted, eliminating the odour emitted. To further prevent odour and pests, the treated food waste is stored in sealed drums, ensuring no flies or maggots can infiltrate the waste area. This not only creates a more pleasant environment, but also promotes responsible waste management practices.
Efficient Food Waste Collections for Commercial Kitchens
Bokashi Bran offers specialised food waste collection for commercial kitchens, ensuring compliance with city bylaws and reducing environmental harm. By separating food waste at the source, your kitchen can avoid sending organic waste to landfill—especially as it’s set to be banned by 2027.
We collect food waste directly on-site, weigh it, and deliver it to licensed composting facilities. Unlike drum-swap services, we empty your drums and leave them with you, maintaining hygiene and control.
Our system ensures correct Bokashi dosing (8kg bag of bokashi will treat 12 x 50-litre drums), supports staff accountability, and penalises contamination to ensure clean, compostable waste.
We have collection agents in Cape Town, PE, East London, Durban, Pietermaritzburg, Polokwane, Rustenburg, Midrand, Pretoria, Sandton, Rosebank, East Rand and West Rand.
Benefits For The Commercial Kitchen:
- Bins cannot be used to “smuggle” items out of the kitchen.
- Recycling of glass, tin, plastic and board becomes more efficient.
- Food costs are reduced by measuring waste and being aware.
- It enhances the image of the organisation as responsible and environmentally concerned.