User Environments

Food scraps is generated during production, preparation and after meals as leftovers.
Depending on where the kitchen is situated, each user has specific requirements for 
its waste handling. In addition to volume and type of food scraps, it is
important to adapt logistics to the infrastructure.

Marine & Offshore Galley

Regardless of size and type of ship a well-functional galley is a must. A disposer that finely grinds the food waste before it is released into the sea is most often fully adequate to simplify life aboard and at the same time fulfill IMO rules.

Commercial Kitchen

Food waste management is a part of the cost of serving your meals. The more efficient this handling, the more time, commitment and capital are left for the culinary experience of your guests.

Food Industry & Trade

In the food industry and trade, food wastes arise due to production errors, over production and returns from stores. The collection of this waste set particularly stringent requirements as it is often packaged and must therefore be separated before recycling.

Lensbury Hotel & Spa, London

The Lensbury is full of surprises, nestled on the banks of the River Thames and within easy reach of London, Heathrow and Richmond. Set in 25 acres of beautiful landscaped grounds, the four star Lensbury Hotel boasts unrivalled indoor and outdoor leisure facilities, award-winning spa and a hi-tech Conference Centre.

Stockholm City Hall

Renound restaurant Stadshuskällaren at Stockholm City Hall. The main event of the year is the banquet held after the Nobel Prize ceremony, an event catering to more than 1,000 guests.

Monklands Hospital, Scotland

Monklands Hospital is a district general hospital with a 24-hour accident and emergency department, and offers 535 inpatient beds.