NEW YORK—It’s official. New York City’s newly mandated commercial organics law (1162-A) will hold certain foodservice establishments to a higher standard of food waste management and many operators have no real understanding of how this can negatively affect their business. ORCA has announced a solution—the ORCA system—for diverting food waste from landfills and incineration that is 100 percent compliant and easy to implement.
“This is a serious issue for many of New York City’s high volume restaurants and hotels,” says Spiro Frangos, Director of Business Development for ORCA. “Our ORCA system is specifically designed to address and immediately solve the problem. Our patented technology converts ordinary food waste into a liquid effluent that is safely discharged through any municipal waste system.”
Organic waste makes up approximately one-third of the waste produced by food-generating businesses in New York City. Last month Mayor de Blasio’s Zero Waste Challenge, an initiative aimed at diverting waste from landfills or incineration, came to a close with nearly 37,000 tons of waste being successfully diverted. A select group of businesses were involved in the program including two prominent New York City hotels, The Peninsula New York and the Hilton Garden Inn Staten Island—both achieving a 66 percent diversion of their waste from landfills and incineration using the ORCA.
“In a short amount of time, the ORCA has become an integral part of our kitchen,” says Chef Linder of the Peninsula New York Hotel. “It’s great knowing that when we ‘feed the ORCA’ we’re making a positive impact on the environment and we’re reducing our hauling costs at the same time. It’s a win-win for any New York City hotel.”
The law effecting New York City went into effect July 19, 2016 and will be enforced in January of 2017 which means that the operations affected by the mandate will need to have a plan in place for their food waste by that time. Hotels with at least 150 rooms will be impacted.
Go to ORCA.
