Power Knot will be exhibiting at F-SYS 2019. See the LFC biodigester with industry-leading technology at the trade show and learn about if it is suitable for your organization.
Sep 11-13, Tokyo Big Sight.
AGE is the cornerstone of the Australasian gaming and hospitality industry. It is where gaming, technology, and hospitality meet.
Power Knot will be exhibiting at ExpHotel 2019, come and see the LFC biodigester at the most important business forum for the hospitality industry from Mexico and the Caribbean.
11-13 Jun 2019, Cancun ICC.
Power Knot LFC® biodigester recognized as next-generation technology that helps restaurants implement eco-friendly practices to achieve sustainability objectives.
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.
Residents at the new Royal Winchester House apartment building will recycle all their waste food onsite, dramatically lowering the carbon footprint of a landmark residential development
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.
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.
The latest Intergovernmental Panel on Climate Change (IPCC) Special Report highlights the urgency of prioritizing timely, ambitious, and coordinated action to address unprecedented and enduring changes in the ocean and cryosphere. Businesses in the foodservice industry can play an important role in carbon mitigation.
Many cities are actively discouraging homeowners from using in-sink waste food disposal and urge residents to include food waste such as scraps and leftovers in the same green bin as yard waste. But offering a waste food recycling program to multi-family residential buildings and commercial foodservice operators requires a different approach.
Waste food that ends up in a landfill produces methane — a gas with 84 times the global warming potential of carbon dioxide. How can foodservice operations minimize the carbon footprint associated with their food scraps and waste food?
