Resort managers and owners are especially concerned about reducing their carbon footprint, and the proper disposal of food waste is one area where they can make a big difference,
SAN JOSE, Calif. (PRWEB) April 02, 2019
At this year’s Hotelier Maldives GM Forum, Iain Milnes, president of Power Knot, will explain why the proper disposal of waste food is essential for hotels and resorts that are committed to sustainable operations and a low carbon footprint. High-end tourist destinations, which are often located on or near pristine ecological environments, are among the top producers of food waste — statistics show that some resorts generate more than 3lbs (1.5kg) of food waste per meal.
The GM Forum—the only dedicated gathering for hotel managers in the Maldives—is an annual gathering of general managers and hospitality industry stakeholders. This year, presentations and panel discussions at the GM Forum are themed around hotel safety and security, closing the skills gap in the hospitality industry, and best practices for sustainable tourism.
Storing and disposing of food waste is a messy and expensive headache for food service managers at luxury resorts, and traditional approaches to the disposal of waste food can damage a resort’s brand reputation and run afoul of increasingly stringent local regulations. During his presentation to GM Forum attendees, Milnes will outline best practices for the disposal of waste food onsite that support a resort’s triple bottom line corporate sustainability objectives of people, planet, and profit.
“Resort managers and owners are especially concerned about reducing their carbon footprint, and the proper disposal of food waste is one area where they can make a big difference,” said Iain Milnes, president of Power Knot. “A resort that sends 500 kg of waste food per day to a landfill generates 750 tonnes of carbon dioxide equivalent per year — and this does not factor in labor and transportation costs, nor the unsightly presence and odor of food-waste bins near a kitchen. Onsite food-waste processing is achievable with zero impact on kitchen operations and can pay for itself within months.”
To reduce food waste in the Maldives, Power Knot is partnering with Dusit Thani Maldives, a luxury resort on Mudhdoo Island in Baa Atoll. The resort has a firm commitment to sustainable operations; it recently unveiled rooftop solar panels on its main buildings and installed a Power Knot LFC® biodigester for its waste food. These initiatives reduce the resort’s carbon footprint, set a standard for sustainable tourism, and contribute toward the Maldives’ sustainable development goals.
“Despite our unique vulnerabilities as a Small Island Developing State, we constantly strive to integrate the three pillars of sustainable development through innovative strategies and empowering people. Building resilience and adapting to the impacts of climate change on our fragile environment depends on the holistic engagement of all national stakeholders and global partners,” said Thoriq Ibrahim, minister of environment and energy, Republic of the Maldives.
Power Knot’s Ian Milnes will present to GM Forum attendees at 10:00 a.m. on Wednesday, April 3, 2019.
About Power Knot
Power Knot LLC designs and manufactures the LFC® biodigester, a machine that digests waste food. The LFC biodigester, which can be integrated into any commercial kitchen, reduces the expense, inconvenience, mess, and carbon footprint of disposing of waste food that would otherwise be hauled to a landfill. With installations globally, Power Knot offers the most technologically advanced machines available today and is the market leader, offering six biodigester models that process from 25 kg to 1000 kg of waste food per day. Power Knot designs, develops, and manufactures its products in Silicon Valley, California. For more information, visit http://www.powerknot.com.