Any kitchen that fills a bin.

The problem

Banquet and buffet waste piles up overnight and the organics bin is the first thing a guest smells at the loading dock.

The fit

One unit beside the dish pit takes everything the kitchen produces, around the clock, and the monthly report goes straight into your sustainability page.

The problem

Small back-of-house, weekly organics pickups you pay for whether the bin is full or not, and staff hauling wet bins out at close.

The fit

The LFC-50 and LFC-100 plug into a standard 15 A outlet and fit where a bin used to sit.

The problem

Tray waste from three meals a day, infection-control rules around stored organics, and a facilities team already stretched.

The fit

Sealed digestion with no stored waste, a security option for locked units, and diversion numbers for the accreditation binder.

The problem

Campus dining produces tonnes a term and students expect a real diversion number, not a poster.

The fit

A unit per dining hall, one dashboard for the whole campus. Universities elsewhere report over 40 tonnes digested in year one.

The problem

Spoilage, trim, and pulled product every day, and tip fees that climb every budget cycle.

The fit

The larger units handle a produce department or a processing line and never need emptying.

The problem

Hauling organics off a remote site is expensive, slow, and attracts wildlife in the meantime.

The fit

Digest on site, drain to your treatment system, and cut the truck runs. Canada's Department of National Defence runs these units at 27 sites.

The problem

Food waste at sea has nowhere to go and every port has its own rules.

The fit

Marine operators run hundreds of these units. Stainless build, small footprint, and one number per voyage for the environmental log.