It is estimate that 40% of the food produced in the United States is wasted. This includes inefficiencies in the harvesting, packing, transporting, and sales steps of our food system. In addition, a tremendous amount of food scraps are generated in the cleaning and preparation stages as well as leftovers from restaurants, schools and employee cafeterias.
When this food enters our waste stream and ends up in private or public landfills it decomposes and creates methane gas that often escapes into the atmosphere which contributes to the growing green house gas problems associated with climate change read more.
A company based in New Hampshire has created and is distributing a composting system which can be used in both commercial and institutional situations. The company specializes in the design and manufacturing of urban composters, for food waste composting with its CitypodTM composters http://bluemarlingomera.com/map.
These composters have started a revolution for on-site, in-vessel, urban composting including odor control and numerous innovations that make this larger scale of composting a viable option. While environmentally conscious consumers may support the idea of on-site composting, the historic challenges have historically made this kind of operation very difficult to initiate. This system successfully deals with odor emissions, is easy to operate and can be profitable to the owner http://eurydice-technologies.com/map.