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.
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
Working together, we can help organizations in the public and private sectors across the UK reduce carbon emissions and meet their sustainability and corporate responsibility goals.
La Moneda, one of Chile’s most prestigious government buildings, is now processing waste food onsite—diverting it from nearby landfills—to reduce carbon emissions.
Comer Homes’s 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.
Foodservice waste management appliances have to go through considerable research and development processes before they reach the market. Therefore we investigate how manufacturers in this sector consider a variety of relevant factors during that period.
According to the U.S. Department of Agriculture, between 30 and 40 percent of the food supply in the United States is wasted. Hotels and restaurants are taking initiatives to battle this waste.
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?
