In today’s world, it is essential that we increasingly address the issue of sustainability. Organic waste and leftovers from catering kitchens in particular should not simply be thrown away. Instead, professional management of these leftovers is of great importance. In Germany alone, 2 million tonnes of food waste are produced every year in the out-of-home catering sector.
Modern planning of kitchen and dishwashing areas is not only aimed at efficiency and cost-effectiveness, but also at sustainability. Professional food waste management is therefore an indispensable part of every catering kitchen.
Carrot, cucumber and potato peelings, leftovers, chicken bones – they are all valuable raw materials from which clean energy can be obtained in the best case scenario.
Reducing consumption
But how does this work in practice? Ideally, the leftovers are fed into the MEIKO BioMaster®Flex feed station and collected in a tank system until they are collected. They can then be fed into a biogas plant, for example. In combination with dishwashers, which reduce the consumption of water, energy and chemicals and thus lower operating costs, they form a perfect duo. The UPster®K, for example, consumes up to 21% less energy and up to 38% less water compared to its predecessor (UPster K-M280).
With this efficient and sustainable solution, catering businesses can not only save costs, but also actively contribute to environmental protection.
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