Comment from David Clarke of CDIS-KARM on the Microvac Vacuum Waste System:

"CDIS - KARM firmly believe that if the food waste generated within a catering facility exceeds 400 litres per week and does not exceed 180 litres per hour from anyone of four collection points then the Microvac system should be considered with the life cycle costs being analysed from an economic, environmental and social viewpoint. This system when used to transport food waste from the point of generation to the point of storage is the most hygienic and sustainable solution available within the catering industry today.

The system helps to meet the 2007 Landfill Directive by providing a means of sorting and storing food waste as a dedicated waste stream, while removing all of the hygiene risks, together with the health and safety issues that one encounters when moving heavy food waste around the facility.

The economic advantages are that it reduces labour, energy, water, transport and disposal costs. From an environmental perspective it reduces the volume of waste to be transported while providing a renewable energy source when used to generate bio fuel and it can also reduce the transport CO2 emissions by up to 96% over the life of the system. Socially because of the vacuum and the Ph levels maintained within the system there are no unpleasant odours even when high ambient temperatures are experienced.

With the catering industry needing to reduce its water and energy consumption together with its CO2 emissions by 60% if it is to become sustainable by 2050, the Microvac Food Waste System makes a major contribution."