For many hotels, restaurants, hospitals, education centres and catering operations food waste is just a fact of life.

The problem for food waste producers

Waste disposal costs are increasing at a rate of 20% per year as Government taxation policy focuses towards the enormous amounts of waste we produce every year.

Food waste is the heaviest component of this waste and accounts for between 30% and 50% of commercial waste in a typical food service operation.

Segregrated food waste collecting is proven unpopular and cost prohibitive. Rising fuel costs will increase operator costs which will undoubtedly be passed on to you – the food waste producer.

Food waste macerators damage sewer systems and increase the risk of blockages, flooding, environmental pollution, odours and rodent infestation.

Macerators are easy to use but require large amounts of water that can cost many businesses thousands of wasted pounds every year.

Problematic on-site drains caused by macerated food waste and build up of fats, oils and greases require regular costly cleaning.