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.
For an efficient and sustainable solution to food waste management in commercial kitchens, start by investing in 50-litre drums. They provide a straightforward, cost-effective, and eco-friendly way to manage your kitchen waste while also reducing your carbon footprint.
SCHWAS Sustainability Team:
Effective implementation and management of the bokashi system require clear responsibility and accountability within the organization. To this end, the SCHWAS Sustainability Team is formed, comprising key personnel from various departments: Senior team leader, Chef, HR, Waste area, Accounts, and Scullery. Each team member has a clearly defined role to ensure the smooth roll-out and ongoing management of the system. With this structure in place, the SCHWAS Sustainability Team is well-equipped to drive the success of the bokashi system and promote sustainability within the organization.
TRAINING
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.
To help commercial kitchens divert food waste from landfill, we offer a collection service in Johannesburg, Cape Town and Durban, utilizing our Bokashi Bran® product.
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 realize cost savings by minimizing waste and optimizing 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 optimizing 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.
UP TO 4 TONNES OF FOOD WASTE PER MONTH
8kg bag of authentic Bokashi Bran will treat 1 tonne of food waste.
Our system offers a straightforward and affordable solution for managing food waste in the kitchen. When food waste is discarded into the blue food waste drums, it is treated using our authentic Bokashi Bran®. The collection truck then empties the drums on site as often as required, depending on the volume of food waste generated. To maintain hygiene standards, the drums need to be thoroughly washed before being returned to the kitchen for refilling.
MACERATING AND DEWATERING EQUIPMENT:
How does it work?
Equipped with a powerful macerating unit, the machine swiftly chops up food waste into a fine consistency, making it easier to handle and process. The macerated waste is then passed through a highly efficient centrifugal dewatering unit that removes excess liquid, leaving behind a dry and compacted residue. This residue is then transferred into a designated container for further processing.
Thanks to its advanced design, the machine is able to perform a thorough self-clean cycle, eliminating the need for disassembly or complex maintenance. With this innovative feature, users can save time and effort while ensuring that the machine remains in optimal condition for future use.
How much can you save?
By cutting food waste volume by up to 80% and weight by 60%, the machine can significantly reduce the costs of transportation and waste removal.
Moreover, the machine is designed with the environment in mind. Its low energy consumption makes it an eco-friendly solution. Additionally, the machine prepares the food waste for organic composting, reducing the need for landfill disposal and the associated carbon footprint of waste transportation. Altogether, these features make the machine a sustainable choice for managing food waste.
Food waste treated with bokashi
After being processed by the machine, food waste is treated with Bokashi Bran®, an effective solution for preventing unpleasant odours and deterring flies.
Capable of processing up to 700kgs of food waste per hour, the machine is an ideal solution for commercial kitchens that generate between 4 and 20 tonnes of food waste per month. Its efficient operation and ability to handle large volumes of waste make it a valuable asset for any business looking to reduce its environmental impact and operating costs.
Food waste is processed by feeding it into the machine, which macerates and dewaters it, resulting in a reduction of up to 80% in volume. The process ensures that no solid waste is discharged into the drainage system. With a capacity to process up to 700kgs of food waste per hour, the machine is capable of handling a monthly average of 20 tonnes of food waste. The operator’s safety is assured through the incorporation of safety features. The machine uses 200 litres of water per tonne of food waste, and requires a 3-phase electricity supply, hot and cold
water taps, and an outlet drain. The machine is designed to stop at intervals to allow the operator to treat the food waste with bokashi.
The treated food waste is then taken for further processing at a compost site.
Benefits of using the machine:
- Reduction in food waste volume means fewer collections
- Easier and quicker to compost if you handle your own composting
- Saves money in logistics
Vertical food waste processing machine – food waste is deposited into a wheelie bin for collection.
16 – 30 tonnes per month
If the volume of food waste exceeds 20 tonnes per month, it is more practical to use a batch processing machine. This type of machine allows the operator to add up to 100kgs of food waste at a time. The machine then macerates and dewaters the waste, freeing up the operator to perform other tasks in the waste area.
In-vessel compost machine
FIND OUT HOW MUCH BOKASHI YOU WOULD NEED WITH OUR CALCULATOR:
There are three different sizes of this machine. 17, 21 or 26 Tonne capacity.
The food waste is deposited into the hopper, where any unwanted contaminants are extracted. Once this process is complete, the waste is then fed onto a conveyor belt and subsequently passed through a shredding machine.
A heavy-duty shredder chops up the food waste including bones, pips, branches and twigs from the garden waste.
The shredded food waste is then transported on a second conveyor to the in vessel cylinder.
Hot air blows through the tunnel as the food and garden waste turn into compost.
This is a continuous process giving you healthy compost after the initial eight week set up and stabilizing process.
Requirements:
3-phase power with 60Amps and plug
Water for rinsing the shredder blades.
11 metres x 7 metres space
Show your commitment to sustainability by receiving an annual Carbon Footprint Savings certificate to proudly display to your customers or include in your financial reports. This certificate highlights the positive impact your organization is making on the environment and showcases your dedication to reducing carbon emissions. It’s a tangible way to demonstrate your commitment to sustainability and can help build trust and loyalty among environmentally conscious consumers. Contact us today to learn more about how you can receive your annual Carbon Footprint Savings certificate.
Join “we are FRESH” community
FRESH; acronym for:
Food Recycling; Environmental Stewardship in Hospitality.
Environmentally conscious businesses practising safe food waste management.
What Can Go Wrong? PEOPLE!
- Poor management of the system.
- Not following the guidelines set out.
- Not enforcing wet and dry waste separation at source.
- Not allocating responsibility and accountability to the team.
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 organization as responsible and environmentally concerned.
