Circular solutions for the disposal of organic waste
Find out how the Half Moon Hotel in Jamaica is significantly reducing its greenhouse gas emissions and operating costs with sustainable waste management.
The sustainable transformation of the Half Moon Hotel in Jamaica
The challenge
The Half Moon Hotel needed a solution to manage high waste volumes and logistics costs that was efficient, cost-saving and sustainable.
High volumes of waste
Dealing with large quantities of food and garden waste with a limited disposal infrastructure resulted in high costs.
Logistics costs
The removal of glass waste for external disposal or recycling causes high storage and transport costs.
Infrastructure
The lack of infrastructure prevented efficient waste processing. This led to higher disposal costs and unnecessary greenhouse gas emissions.
The solution
Hertzfeld implemented the Carbon Eater and the Glass Upcycler, providing a solution that overcame the challenges.
Implementation
By using 10 Carbon Eaters, 20kg of food waste can be converted into biogas and organic fertiliser every day.
Extension
The additional use of an industrial glass crusher and a wood chipper has improved the composting of organic waste.
Circular economy
By integrating the carbon eater into the existing waste management system, it was possible to create a closed-loop solution.
The success
In addition to significant savings thanks to the automated processes, the improvement in relationships with local authorities is also one of the successes.
Savings
The company saves around $20,000 a year through efficient waste utilisation and thus significantly reduces its operating costs.
Resources
Every year, 7,300 m³ of biogas and 41,450 litres of organic fertiliser are produced. So far, the company has saved 78 tonnes of CO2.
Increase
Biogas and fertiliser production were increased proportionally. In addition, up to 10 tonnes of construction and beach sand were extracted annually as resources.
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