Green Eco Technologies rethinks the disposal, value, and re-use of food waste

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By Dominic Stevenson

As announced in May 2020, AusIMM is collaborating with Green Eco Technologies to showcase waste-reduction innovation for the conversion and re-purposing of putrescible organic waste.

This article draws on case studies from the health and hospitality sectors, demonstrating the potential for Green Eco Tec’s WasteMaster technology to be used in the resources sector to both reduce food waste and increase site sustainability.
The innovative WasteMaster food waste conversion system has been maximising the value of food waste, while minimising its impact on the environment for over five years.
Currently managing food waste from hotels, hospitals, restaurants, hospitality catering, mining and other catering service sites, the WasteMaster cleanly processes and converts food preparation and table waste, on site, in less than 24 hours, reducing it by up to 80 per cent without water or other additives.
After the conversion process, the much smaller quantity of virtually odourless, pathogen-free, high-calorific value residual material can be re-used to produce green energy through anaerobic digestion and for other useful purposes.

Epworth HealthCare, Victoria Australia’s largest not-for-profit private hospital group, is using the WasteMaster to divert its food waste from landfill, instead generating energy from the residual material remaining after the conversion cycle.
Utilising the WasteMaster, Epworth successfully diverted 72% of its food waste, almost ten tonnes, from landfill, instead converting this into 2.7 tonnes of reusable residue. The high energy-value residue was sent to the Yarra Valley Water Anaerobic Digester where it generated 2,610 kWh of green energy – enough electricity to power 191 homes for a day.
Deakin University has calculated that: ‘The WasteMaster organics processing technology generates approximately 84% fewer CO2-eq emissions than the same amount of food waste being disposed of to landfill, taking into account both disposal and transport.’ In the case of the Epworth HealthCare installation, this meant an equivalent CO2 reduction of 13.86 tonnes.

As another example, a major hotel delivering 1,000 meals per day wanted to both minimise the amount of food waste it was generating, and the environmental impact of any unavoidable food waste from its extensive catering services.
The hotel was struggling to find a disposal solution for their organic waste that was cost-effective and would not impact on daily operational procedures.
Food waste was stored at the rear of the hotel, often for a considerable time, taking up valuable space and creating an unclean and unpleasant area which also attracted vermin. Heavy vehicles collecting large numbers of waste bins from a busy area was also a safety concern.
The WasteMaster was seen as the most viable and effective solution and could be installed without the need for plumbing or other services except a three-phase power supply. The hotel efficiently processed up to 18 tonnes of food waste per month, with the pathogen-free residue being stored on site for a considerable time until enough was accumulated for the best transport economies, while also eliminating the problems previously caused by waste rotting on site.
Catering staff very easily adapted to the WasteMaster as part of their daily processes and as well as providing cost-effective and environmentally beneficial food waste management, the system also delivered accurate information on the quantities of food waste being loaded for management information, environmental reporting and as a tool to minimise wastage at source – the prime objective in the fight to improve environmental and cost performance.
For further information about the WasteMaster, contact Green Eco Technologies, or visit

Green Eco Technologies rethinks the disposal, value, and re-use of food waste

Editorial contact:
Belinda Basson,
Head of Brand Marketing and PR
Green Eco Technologies.

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