Organic waste is composed of all substances of vegetable or animal origin (kitchen residues, public or private green areas, etc …) which every day represent around 40% (*) of solid urban waste.
Due to their being humid, they generate percolation problems, high costs (and harmful emissions) in incineration, they are prone to ferment and produce bad smells.
In general, food waste, among organic ones, is the most difficult to manage and treat, and with them there is the danger of contaminating other categories of waste.
Any organization that produces them has a serious problem: the only possible solution is composting, which allows their transformation into useful material, provided that obviously all elements capable of hindering the transformation itself (liquids, metal, are excluded from the collection), glass, porcelain and terracotta, medicines, gauze and plasters, sanitary napkins and diapers).
The problem of food waste affects many supply chains: restaurants, canteens, collective catering, catering facilities, hotels, hospitals, nursing homes, supermarkets, condominiums, refreshment areas, fast-food, camping, barracks, tourist villages, local markets, village festivals, festivals, ferries, cruise ships and yachts…
The Circular paradygm
To talk about transformation of organic waste, however, we must start upstream and understand well what is meant by Circular Economy.
According to the Ellen MaCarthur Foundation, the Circular Economy is “a generic term to define an economy designed to be able to regenerate itself. In a circular economy, the flows of materials are of two types: biological ones, capable of being reintegrated into the biosphere, and technical ones, destined to be re-valued without entering the biosphere “.
Essentially, the Circular Economy is a “zero waste” economy, where each product is disposed of and transformed without leaving traces and scraps.
It is a “systemic” way of thinking and acting that not only designs objects destined to be reconsidered and re-evaluated, but also draws useful from these processes.
Being circular in running a restaurant
The issue of circularity and management of the wet-organic fraction is increasingly debated and felt within the restaurant business. There are various reasons: to be an active part in the fight against the accumulation of waste, reduce food waste, increase the recycling of materials and optimize the economic flows of your business.
For this, it is necessary to analyze the waste produced, adapt its menu, optimize stocks, form an aware team, recycle as much as possible and maybe try Trashcooking, that is, the use of some still edible waste to prepare “alternative” recipes.
The solution is there and it’s called Ecodyger
But how is it possible to be truly “circular” in the management of an activity that produces organic waste?
The solution is there and it’s called Ecodyger.
It is the most modern and innovative solution to reduce organic waste (waste) up to 90% of its weight and volume.
All this takes place directly at the source where the waste is produced and stored waiting to be introduced into the separate collection chain as wet-organic waste …
Ecodyger manages any wet-organic waste including biodegradable-compostable plates, glasses and cutlery. Simple to use, it does not require any chemical additives or water. At the end of each cycle, Ecodyger returns a dry solid residue equal to 10-30% of the original waste.
It is a real natural resource: organo-mineral fertilizer that can be used in agriculture, nursery gardening and gardening and as a valid fertilizer capable of correcting the water and breathable qualities of clayey, sandy soils, etc…
Advantages and savings
What are the advantages of using Ecodyger?
- Weight and volume reduction of organic waste up to 90%
- Elimination of bad odors and leachate
- 100% elimination of germs and bacteria
- Elimination of refrigerated areas for waste storage
- Drastic reduction of the withdrawal frequency
- Compliant with current European Directives
- Waste Hierarchy / Circular Economy)
And what are the savings?
- Drastic reduction of use and costs of bags and sacks for wet products
- Reduction / elimination of cleaning and sanitization costs for containers and storage areas
- Elimination of implementation, use and maintenance costs of refrigerated / conditioned areas
- Reduction of staff costs for handling waste
- Elimination of costs for extra disposal by third parties of organic waste
- Tax breaks (where required by regional / municipal regulations)
A solid commitment
We believe in technology and with technology we have created a tool to respect and preserve our nature and our ecosystem.
We are part of the Green Generation, a conscious, informed, active and present generation, which looks to the future with the aim of guaranteeing those who come after us the same resources and a still sustainable ecosystem.
The problem of the management of organic waste is an evil of our times, for reasons of hygiene, odors, management costs and pollution. It afflicts all those structures and services that prepare, produce, offer and distribute food every day.
With Ecodyger it is possible to be truly a “Circular Economy compliant”. We are producing a series of interviews and documentation with our Ecodyger Ambassadors, large and small companies that have chosen to embrace this paradigm. Keep following us, there will be big news soon!
(*) source: ISPRA – Rapporto Rifiuti Urbani Ed.2017