The Zero Waste movement is growing in popularity and more commercial kitchens are committing to responsible food waste management. They are discovering, too, how eco-friendly waste management solutions, in turn, contribute to significant waste disposal cost savings. Not to mention that not too far in the future, food waste disposal at the landfill is set to become a strictly regulated practice in South Africa, so it’s wise to get ahead of the game.
If your commercial kitchen hasn’t yet implemented an environmentally responsible food waste management system because it may seem overwhelming to get started, at Bokashi Bran® we can assure you that it’s really not difficult to do.
Bokashi Bran® Food Waste Management System in a Commercial Setting
The key success factor in implementing the bokashi food waste management system in your commercial kitchen simply comes down to commitment. As an owner or manager of an establishment, your primary goal would be to ensure food waste separation at source.
The food waste would then be processed through a macerating machine where it is ground up and dewatered into fine particles, reducing the food waste volume by up to 80% and food waste weight by 60%. The shredded waste would then be stored in airtight containers that are treated with Bokashi Bran to stop food waste from rotting, causing unpleasant odours and attracting flies and other unwanted pests.
As part of the Bokashi Bran® system, your kitchen staff and waitrons would receive training on how to separate wet and dry waste into specially labelled 50-litre drums and black kitchen bins, respectively. Our team would also demonstrate the use of the macerating machine.