One of the biggest problems in the kitchen can be solved by recycling organic waste.
One of the biggest problems in today’s world is the generation of waste. Sent to landfills, or even recycled, it brings problems to the environment and society.
In the case of plastic, glass and packaging, there are collection and recycling solutions. Your restaurant must adopt the practice of separating the garbage and send it to the correct places.
In the case of organic waste, there is a range of solutions that can help you minimize and even reuse what is considered waste.
Organic waste is everything that is left over after the use of vegetables and animals.
In short, it is all that which, in nature, decomposes and is absorbed by the soil in the form of nutrients.
This is one of the biggest forms of waste production in a restaurant. Vegetable peels, bones, pieces of meat, skins, seeds are abundant in kitchens, and they all go to waste. This is what makes up the totality of organic waste in an industrial kitchen.
Why is it important to manage organic waste?
Is the easy solution to bag the kitchen waste and put it out for collection? Think again. This may be the quickest solution, but it can bring numerous problems.
Moreover, it is not available in some locations. This is because, in view of the large production of garbage, some places have already passed laws requiring the establishment to pay for the removal of the garbage.
In nature, organic waste decomposes and is absorbed. However, in urban concentrations, this waste decomposes with nowhere to release its particles.
Thus, it attracts disease vectors such as mosquitoes and rats, creates slurry, smells bad, and releases greenhouse gases such as methane.
Besides threatening your restaurant’s reputation with rats and cockroaches, garbage can even generate fines. This is because decaying organic waste brings much of what the Health Surveillance does not allow in a restaurant. These animals are synonymous with filth. And we do not need to remind you that this is not the ideal image for a restaurant.
Intelligent solutions for waste management
Preventing waste generation
Clearly, the first way to manage waste is to generate less waste.
In the kitchen, this effect can be achieved with the right equipment. Correct utensils remove less pulp from food when peeling it, for example.
In the lounge, you should observe portion sizes. If customers can’t finish their dishes, you can reduce the portion size. Leftovers also say a lot. If a food is always left over by customers, consider removing it from the menu.
In administration, the problem can be solved with planning. Just peeling, opening, and cutting the right amounts of food prevents unnecessary discarding.
It is possible to create a worm farm, or a composting system. To do this you must reserve a space in your facility where you can mix soil and leaves into your organic waste. The process can also be done with sawdust.
There, all remaining vegetables, papers, filters, and coffee grounds can be deposited. The exceptions are citrus peelings and meat. They rot and acidify the compost mix, creating unpleasant odors.
You must create an environment that provides for the decomposition of the waste and the safety of the health of the regulars. It is also important to establish a routine for moving the contents of the compost bin. It is important to keep it aerated.
The result is the recycling of nutrients and the generation of compost.
The problem of organic waste has been circumvented by some restaurants with gastronomic creativity.
There are already restaurants that dedicate days to produce food with their leftovers. Or temporary dishes that reuse normally discarded parts of food.
Potato peelings become chips, vegetable stalks become broths, pumpkin seeds become snacks.
Automatic Organic Waste Recyclers
Organic waste processors are machines that work like an automatic compost bin. The difference is that they perform in cycles of a few hours the work that the compost bin takes months to accomplish.
The practicality is also greater, because they receive any type of organic waste. And also because they do not require you to turn the waste over from time to time.
The process is simple. The organic waste generated in the restaurant is all fed into the processor. It sterilizes and dehydrates the waste, reducing its volume and weight by up to 90%. This alone would be of great advantage, as it eliminates the smell of garbage and reduces the space required to dispose of it, and the use of plastic bags.
This, in case, after processing, you still want to throw your garbage away. But this organic waste, after being processed, is separated into clean water and a powerful fertilizer. In other words – you can and should reuse it.
Organic waste processing machines exist for various types of restaurants. For this you should analyze the amount of organic waste generated.