“The totally natural way to reduce, reuse and recycle organic waste”

Hospitality

The hospitality industry in New Zealand, including hotels, restaurants, cafes, event venues, bistros and even vineyards is huge – and growing. Imagine just how much kitchen waste this industry produces? Yet given that food is obviously a product of the environment, it’s obviously in the best interests of these outlets to operate in a healthy environment with unpolluted land, air or water.

There are also other benefits for the hospitality industry in adopting a waste minimisation policy:

save money/reduce costs

enhance community image

increased media coverage

enhanced customer appeal

By using Bokashi Compost-Zing, these businesses can stabilize their food scraps so that they don’t go off and depending on local council programmes, can have weekly instead of daily collections, thereby reducing operational costs. Alternatively, they can treat the waste on-site and use the bi-product for their own fertilizer, perhaps even produce their own organic garden with fresh fruit and vegetables.

One such business which has implemented Bokashi as part of its waste minimization programme is Mudbrick Vineyard & Restaurant.

Situated on Waiheke Island, 35 minutes from Auckland city centre, is Mudbrick Vineyard and Restaurant. Renowned for its award-winning wines and food dishes, it’s chefs have enjoyed international acclaim showcasing the very best New Zealand ingredients. Now, this innovative restaurant is also a five star example of successful large-scale kitchen waste recycling in the hospitality industry. Read the case study