MEIKO Green Waste specialises in the collection and recycling of food waste. The company focuses on clean and sustainable solutions based on ecologically and economically optimised processes: from food waste disposal systems to collection tanks. How do they do that?
“Based on a precise analysis of our customers’ workflows we develop bespoke solutions and tailor the systems we install to their requirements. We’re happy to take on the responsibility associated with the issue of waste management. Food leftovers and organic kitchen waste are a valuable resource and energy source – and they are being generated in vast quantities every day. They have to be reintroduced into the energy and material recovery cycle,” commented MEIKO CEO Patrick Hoffmann.
With numerous of its systems installed in the European market, the Baden-Württemberg-based company serves restaurant and catering clients of all sizes – from cruise ship and mountain lodge to airline. MEIKO focuses on recycling wet waste, i.e. food leftovers and the organic waste found in every kitchen. This includes kernels, peelings, gratings and leftovers on guest plates which are a valuable resource in the energy and material recovery cycle.