The global volume of waste food produces an estimated 3.3 billion tonnes of CO2 equivalent of GHG per year. That is about twice the amount of carbon emitted from the U.S.’s transportation sector.
At Power Knot, we strive to help our customers make intelligent, informed choices as businesses implement programs to reduce their carbon footprint.
Convenience
Quickly digest waste food on site with no odor or noise.
Cost Savings
Significantly reduce cost to dispose of and manage waste food.
Compliance
Safely dispose of your waste without sending it to the landfill.
Cleanliness
Eliminate smells, mess, and pests from your trash bins.
Control
See statistics on usage, diagnostics, and service schedules with the LFC Cloud.
The LFC biodigester produced by Power Knot serves to reduce the time that is needed to break down waste food. As a sustainable technology, it is one of the fastest methods for a restaurant to deal with its food waste.
Power Knot LFC® biodigester recognized as next-generation technology that helps restaurants implement eco-friendly practices to achieve sustainability objectives.
Doug Rice includes the LFC biodigester in his review of technology that can reduce and process waste food in the kitchen.
Power Knot LFC-70 biodigester enabled Fujitsu to immediately comply with regulations and paid for itself within 12 months.
To embrace a low-carbon future, NOCHI students now have a Power Knot LFC biodigester capable of processing all waste food onsite, and thereby diverting it from the landfill where it would contribute to greenhouse gases.
To embrace a low-carbon future, NOCHI students now have a Power Knot LFC biodigester capable of processing all waste food onsite, and thereby diverting it from the landfill where it would contribute to greenhouse gases.
Since its installation, the LFC biodigester has processed over 8 tons of food waste, representing a reduction in emissions of 34 tonnes of CO2e.
Faculty at the New Orleans Culinary & Hospitality Institute (NOCHI) has introduced the Power Knot LFC® biodigester as part of its curriculum focus on reducing food waste.
Comer Homes’ vision for zero organic waste has come alive at Royal Winchester House. The Bracknell project may well serve as a blueprint for other developers in the UK and North America.
[We] have been able to divert tons of post and prep food to landfills and reduce our waste weight from going to the landfill as well as our cost of waste dumped per event and non-event days.
The environment is Fujitsu’s prime concern, however most of what we do to support the environment has a long term positive impact on our bottom line. We believe the payback on the LFC-70 will be 24 months or less, due to the reduction of trash going to the landfill.
From my desk, I can see how much waste we are adding to the LFC by the hour, day, week, and month. I am driving our organization to zero waste so the weighing capability and remote reporting are important to me.
So far, 7.4 tons of food waste have been disposed. One of the biggest benefits to the staff is the LFC limits the amount of waste that must be transported out to the dumpster for landfill disposal.
The LFC has helped our operation become cleaner as well as saving the environment. We have had no problems with the machine and we are always pleased that there is no smell from the machine.
It’s the right thing to do. It does not make sense to discard the waste food on a landfill and other restaurant owners should be doing this.
EVERYBODY LOVES WINSTON ["Winston" is the name Chik'n has given to their LFC Bio-Digester in the kitchen]. . . . Winston does what he does because sending food to landfill is just plain wrong, producing methane which is 72 times worse for the atmosphere than carbon dioxide. The food we feed to Winston comes out carbon neutral so we are leaving as little footprint on the environment as we can.
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