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How to implement composting in facilities where a larger amount of waste from cooked food is generated? – Life Artina

How to implement composting in facilities where a larger amount of waste from cooked food is generated?

40% of mixed municipal waste consists of organic waste.

On November 13, 2023, Sunce, in collaboration with InterZero, presented a composting device designed for use within various facilities, depending on the daily quantity of organic waste they produce. The composters from this company were used in the LIFE Artina project, since the management of biowaste from restaurants on Lastovo was identified as one of the problems, especially due to rat-related challenges. We installed three electronic composters in several restaurants on Lastovo during the tourist seasons of 2022 and 2023.

Participants at the compost presentation (Author: M. Radman)

Participants had the opportunity to see the GG-02 composter, as well as the substrate it produces, which can be later used. They also learned about user experiences with the composter within the framework of the LIFE Artina project. The GG-02 composter is considered an excellent device for on-site processing of organic waste, whether it is in a preschool or school kitchen, university cafeteria, hospital, nursing home, or catering establishment.

A total of 22 participants attended the presentation, with a special emphasis on the GG-02 composter, its specifications, installation method, and operation.

– It is essential to reduce the amounts of organic waste in mixed municipal waste, and soon it will be a legal obligation for us. Our composter not only solves the issue of excessive organic waste but also contributes to environmental conservation and promotes sustainability awareness. – Robert Sedlar, a representative of the INTERZERO company, stated.

Participants were also interested in larger devices for use within their institutions/companies, i.e., devices with a daily capacity for larger amounts of organic waste. Through the presentation of best practices, Margita Radman, Head of Sunce’s Education and Information Department, emphasized that the direct disposal of organic waste in the kitchen not only provides convenience but represents a genuine transformation for restaurateurs.

– This innovative practice is not only a step towards sustainability but also a key component in improving business processes, confirming the growing interest in environmentally responsible business in the hospitality sector, reducing environmental pressure in places like Lastovo. – Radman highlighted.

Presentation of experiences using composters during the LIFE Artina project (Author: V. Zrnčić)

Representatives from Kindergarten Radost, Elementary School Brda, the Faculty of Philosophy in Split, the Home for the Elderly and Infirm in Split, as well as representatives from Parkovi i nasadi, Split’s communal company and hospitality establishments such as Villa Vinea, Hotel Rotondo, Hotel Time, and independent craftsmen participated in the presentation.