Food waste, and making energy from it

Carbon emissions could be halved by avoiding waste from food, clothing and electronics. Not only that, but the volume of food waste in landfill is increasing at an alarming rate, and the cost of removing food waste using standard methods for businesses is also increasing. When food is disposed of and sent to the landfill to decompose, it emits methane gas, trapping heat in the atmosphere at a rate 25 times faster than Carbon Dioxide (Co2).


Estimates indicate that 14% of the Greenhouse Emissions in the world are caused by food waste. Food left to rot in landfills also impacts biodiversity of the land and pollutes waterways and groundwater. These are the facts – but what can we do about it?


•       15,000,000 tonnes of food waste per annum and 40% ends up in landfill!

•       £13 Billion worth of edible food per annum

•       33% being fresh food

•       27% being leftovers

•       15% packaged food

•       Increasing costs due to new or pending legislation

Snapshot of sectors – UK

•       Supermarkets - discard  between 200 - 400kg per day of food trimmings and expired food products 

•       Hospitals - generate food waste in the order of 1-2kg per in-patient per day

•       Aged Care Facilities - food waste is as much as 0.75 kg per resident per day

•       Correctional Facilities - food waste per inmate is as much as 0.75 kg per day

•       Restaurants - typically create up to 2.5kg of food waste per cover per week

•       Hotels - with 150+ rooms and a restaurant will produce in excess of 300kg per day


Considerations of a Food Waste Management system

• Strong odours as waste decomposes in a number of storage bins

• Complex monitoring of bacteria and pH levels

• Draining of the machine of water, or have it pumped out at regular service intervals

• Is your system compliant now – will it remain compliant in the near future?
Waste to water ends up in our sewers
(currently illegal in Scotland, Wales and England expected to follow in the near future)

• Contributes significantly to greenhouse effect via methane and leachate emissions



The ultimate solution

The new Wastemaster range has been designed as an ideal way to convert food & organic waste into a valuable, usable resource. While reducing the costs of transport and eliminating fees for waste disposal. It also assists in improving the immediate environment around it with elimination of odour (bacteria), which also lessens the attraction of vermin and insects.

There is currently 1 standard model:

Wastemaster 400 (up to 400kg a day)

Plus bespoke industrial systems that can handle any volume of waste required.

A one-ton machine is due to be launched 3rd quarter 2019


How does it work?

• The Wastemaster consists of 2 main components:

• a waste processing drum used to contain and agitate food waste

• mixed ion reactive approach (MIRA)

• The Wastemaster treats the food waste through the ability of reactive oxygen species, and promoting evaporation of water content, also sterilizing bacteria, purify air, and control odour

•  Through the unit’s unique heating system and humidity controls, liquids within the Wastemaster are evaporated (with minimal moisture omitted through the exhaust system)

•  The paddles inside the drum also assist in the agitation and separation of the waste, allowing air pockets to be created and which then react with the waste


  Explanation of M.I.R.A Process  Diagram 1.

  1. Oxygen in the air passes through the Mira and interacts with magnetic and electrical charges producing superoxide anions with a life expectancy of between 3-6 seconds.

  1. Superoxide anions collide with hydrogen's in the food combining to create hydrogen peroxide.

  2. The food waste rapidly begins to decompose and the water starts to evaporate.

  3. The final chemical reaction and combination of all reactive oxygen types = Hydroxyl radical.

  4. Hydroxyl radical is the strongest reactive oxygen, promoting the evaporation of fixed moisture.

  5. The two types of moisture in the process are free and fixed moisture. Free moisture is very
    easily evaporated with low heat and airflow.

  6. Removing fixed moisture is difficult, time consuming, and typically requires high heat. Hydroxyl radical dramatically reduces the heat required, helping to break down the cellular structure of the food, and releasing the fixed moisture, rapidly speeding up the natural decomposition process.

  7. Wastemaster uses low to medium heat which produces the highest quality residual at the end of the process without losing nutrients and calorific value. It is suggested that the commercial value of the final residual is 5 times more valuable than organic food waste when used in anaerobic digestion. Therefore, 200kg of Wastemaster residual used in anaerobic digestion is the equivalent to at least 1.0 tonne of mixed organic waste producing the same amount of energy.


ROS   (Reactive Oxygen Species)

  1. Singlet oxygen:

  2. Superoxide anion radical: O2-

  3. Hydrogen peroxide: H2O2

  4. Hydroxyl radical: ・OH

  5. Ozon: O3

Three substances are generated by M.I.R.A:

i)    Superoxide anion radical:

ii)   Hydrogen peroxide: H2O2

iii)  Hydroxyl radical: ・OH

What residue is left?


•  Water content is evaporated and exhausted into the atmosphere (non harmful emissions)

•  Once organic matter is processed in the Wastemaster it is greatly reduced - approx. 80% in volume and weight. Once treated, approx. only 20% of reusable waste remains

•  The residue that is left from the treatment cycle retains a high calorific value and as such has a number of uses, depending on what the mix of food waste is to what it can be used for.

• Wastemaster is a true tool for the circular economy, allowing food waste and organic matter to be repurposed instead of rotting in landfill and generating uncontrolled methane gas.

The 3F’s = 100% diversion from landfill

            1. Fuel

            2. Fodder

            3. Fertiliser


Monitoring & Reporting

Wastemaster has a GSM connection so that we are able to collect data on the system, provide client usage management reports, run remote diagnostics to ensure optimal operation and alerts should there be any operational issues with the system.

We also have the ability to make remote system setting changes as and when required.

If GSM coverage is not adequate at a particular site we can also utilise a hardwired network point or a Wi-Fi network.

Managed Service Agreement

Simple Monthly Fee

•       Provides access to technology with no upfront or capital cost

•       Includes servicing of unit at regular intervals

•       Includes cost of repairs, parts replacement

•       5 year warranty

Ability to upgrade technology as the technology advances or needs change

Interested? Why not get in touch?