It's easy to understand the desire to keep harmful chemicals out of our water systems or harmful pollutants out of the air.
But those problems are so yesterday. The next big environmental and social fight looks like it will be keeping food out of the trash and the high cost of energy usage to grow medical marijuana. It's a bigger issue than you may think and, interestingly enough, Pulp2Power™ is already ahead of the problem.
How much of a problem is food waste? If you are like most Americans, you buy food each week and then don't eat it all. Or when you go to a restaurant, you don't clean your plate off the way your mother told you to when you were a child. (There are starving kids in some far off land, don't you know!) Before you say that's not you, according to the U.S. Department of Agriculture, we toss around 30% of the food produced in this country. That's a lot of food.
But so what? Food is biodegradable, so send it to a landfill and let it rot away.
Well, apparently, the landfills where this happens are the third largest methane source in our "Land of Plenty." Methane is actually worse for global warming than carbon dioxide, and degrading food waste is a big source. That's why the USDA and the Environmental Protection Agency are calling for a 50% reduction in food waste between now and 2030.
Businesses account for roughly half of the food waste that goes to landfills, and are already feeling the brunt of food-waste bans in places like Seattle and Massachusetts. But fear not: Pulp2Power™ is ready to help with this problem. The company's Pulp2Power™ food disposal systems takes food waste, chews it up to a pulp, and sends it to an anaerobic digester that eventually turns it into electrical power, energy.
Institutional food waste comes from hospitals, event locations, hotels, and restaurants, among other places.
But just to give a small idea of the market, the National Restaurant Association estimates that there are roughly 1 million restaurants in the United States. That's a big market to tap and is only one of the many industries that will have to start thinking more about their food waste over the next decade and a half or so.