According to the RedPot project, 45 kg of food waste is generated daily in public catering establishments, of which more than half are kitchen leftovers, 30 percent unsecured food and 14 percent unsold food. Although gastronomic establishments are obliged to sort out kitchen waste, this is often not the case. Leftovers from kitchens in many cases eventually end up in ridiculous waste.
Kristna Mrkvikov, a composting consultant for the socially beneficial company Kokoza, who will help companies and restaurants sort biowaste and compost, will halve the mixed waste at a landfill where it does not decay but rot and produce large quantities of emissions.
The problem with waste is the bag vc. Some gastronomic establishments do not throw the waste into the mixture, but crush it and discharge it into the sewer, which is in conflict with several accounts. Excessive organic pollution exceeds the limits of normal pollution and causes clogging of sewerage connections, later also the main sewers. This puts a wastewater treatment plant and increases sludge production, Mrkvikov warns.
Dal The usual way of processing gastro-waste is its feed farm. This is also a bag according to European legislation. This nausea arose in response to several deadly cattle epidemics that swept through Europe, and so Mrkvikov mentions in an effort to improve the welfare of farm invitations, which is not enough for them.
Food cycle closed
The organization is now trying to draw attention to the issue of a closed food cycle. Plant components, such as fruit and vegetable residues, are a valuable raw material. The moment you compost the organic residues, return them to the soil. The pda is currently in a relatively critical state. Dog half pd is at risk of erosion, organic matter in pd bugs, to Mrkvikov.
Closed food cycle photo: Kokoza
About two years ago, Kokoza created a new project, the aim of which was to open up the darkness of sustainability in Czech gastronomic establishments and obtain the necessary data. As part of her project, Dog 530 addressed a gastronomic establishment. Only 12 percent of them cooperated with them and they were interested in sustainability. Of these 12 percent, only 64 percent of biowaste, which surprised us a lot, said Mrkvikov.
Representatives of the company question that the study took place at an awkward time. We are aware that in the last two years, gastronomic establishments around the world have been in a difficult situation due to the pandemic, says Denisa Lekov, project coordinator at Kokoza. According to research, eight hundred percent of respondents try to be sustainable in that they limit their food.
The owner of the restaurant is currently facing many things, for example, he has to have a high turnover of human resources. Although the owner is often interested in sustainability, he must have the main staff and there is something extra for them, says Mrkvikov.
Kokoza now offers the restaurant a helping hand and reminds you that the company can save money with its sustainable operation and composting of biological materials. We don’t just want businesses to be sustainable and green, but we also take the economic side of Mrkvikov into account. As he adds, the costs of bio-bins, gastrop-bins and general waste take into account.
If the company opts for a composting plant, I also use an electric composter. In this case, its price and energy costs are taken into account. For example, he had a composter for households and cafes, which can hold 5.5 kg of organic residues per day, will cost about 53 thousand crowns. Electricity consumption in 6090 kWh / msc.
The example of a successful restaurant is the Argentinian steak house Gran Fierro in Prague. The organic residues are processed in an electric composter, the substrate is then used in a small garden and collected by local farms. When someone asks me to start a sustainable restaurant, I simply answer: For no? Mu, so long, that’s kl, to Juan Cruz Pacin, the owner of the restaurant.
Another example is the crack of the bakery with the restaurant Eska patc under the seats of the Ambiente chain. We are trying to make use of what the restaurant offers and at least return it, say Martin Tangl. We give up waste, we take goods in large returnable containers (milk, cream, cottage cheese, etc.). So we get you to take goods directly from the farms, describes the individual activities of the tangl.
Pekrna had a composter put to the test, and after the reconstruction, it is worth it. The price of the composter is 630,500 K and it processes 85 kg of gastro-waste per day, which is sufficient for their operation. The added value is that we can return the compost back to our vegetable suppliers, uvd tangl. According to him, the cost of collecting gastro-waste is currently about 80 thousand ron.