Events

August 10, 2019

Power Knot will be exhibiting at F-SYS 2019. See the LFC biodigester with industry-leading technology at the trade show and learn about if it is suitable for your organization.
Sep 11-13, Tokyo Big Sight.

August 2, 2019

AGE is the cornerstone of the Australasian gaming and hospitality industry. It is where gaming, technology, and hospitality meet.

May 17, 2019

Power Knot will be exhibiting at ExpHotel 2019, come and see the LFC biodigester at the most important business forum for the hospitality industry from Mexico and the Caribbean.
11-13 Jun 2019, Cancun ICC.

Press Releases

December 4, 2019

Faculty at the New Orleans Culinary & Hospitality Institute (NOCHI) has introduced the Power Knot LFC® biodigester as part of its curriculum focus on reducing food waste.

August 19, 2019

Residents at the new Royal Winchester House apartment building will recycle all their waste food onsite, dramatically lowering the carbon footprint of a landmark residential development

July 9, 2019

Working together, we can help organizations in the public and private sectors across the UK reduce carbon emissions and meet their sustainability and corporate responsibility goals.

Blog

October 1, 2019

The latest Intergovernmental Panel on Climate Change (IPCC) Special Report highlights the urgency of prioritizing timely, ambitious, and coordinated action to address unprecedented and enduring changes in the ocean and cryosphere. Businesses in the foodservice industry can play an important role in carbon mitigation.

September 14, 2019

Many cities are actively discouraging homeowners from using in-sink waste food disposal and urge residents to include food waste such as scraps and leftovers in the same green bin as yard waste. But offering a waste food recycling program to multi-family residential buildings and commercial foodservice operators requires a different approach.

September 8, 2019

Waste food that ends up in a landfill produces methane — a gas with 84 times the global warming potential of carbon dioxide. How can foodservice operations minimize the carbon footprint associated with their food scraps and waste food?

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