When a food company produces 150 tons of food waste every day, that is either a huge problem or a great opportunity to innovate and produce energy. New waste-to-energy technologies can transform this food waste into clean, green energy while also providing a bonus in reducing the amount of waste that goes into landfills. Everything from U.S. food manufacturers, grocery stores, restaurants, sports arenas, schools and hospitals generate an average of 2 tons—4,000 pounds—of food waste per week, with an estimated 35 million tons of food waste from commercial and residential sources in U.S. landfills each year, according to the U.S. Environmental Protection Agency.
Operators of commercial kitchens and other waste generators are increasingly looking for more environmentally sound ways to manage food waste vs. sending it to a landfill. And, with good reason—waste is expensive.