04 Innovation


Completing the green circle


Art Huisjes, international sales manager at Rendisk, tells Vicky Coulthard how the firm’s food waste and dish handling technology is providing smart, sustainable and efficient solutions for hotels, schools and hospitals


plus resorts operating on the different atolls of the Maldives have their work cut out catering to their tourist clientele. What’s more, climate


W 86 Aliworld


change means the majority of its islands are at risk of flooding as sea levels continue to rise, which means the government has had to take drastic measures to ensure the atolls’ survival – including a sustainable waste management plan and an ambitious goal to reach net zero by 2030. Rendisk, the Netherlands- based food waste management


ith more than one million visitors every year, the 160-


and dish handling specialist, is currently working on a project in the Maldives to help it tackle its garbage problem, caused by organic and food waste being disposed of in the turquoise waters surrounding the islands. Art Huisjes, international


sales manager at Rendisk, explains: “All the hotels and resorts have to be self- supporting because there is no infrastructure at the base. “An enormous amount of


organic waste is created in the kitchens of these hotels, in combination with the leftovers from hotel guests, and dumped into the sea – with all the consequences that has. Te local fishing industry, for


example, is suffering as a result. Te government of the Maldives has now determined that all hotels and resorts must come up with a solution for this food waste problem.”


A positive impact on the footprint Rendisk’s waste-handling products can reduce organic kitchen waste to about 7% of its original volume and turn it into something more useful – for instance, fertilizer or fuel. “Just the fact that you can go from 13 containers of waste to one full container already has an enormous positive impact on the footprint that we leave behind,” says Huisjes.


“Rendisk has systems


whereby the ground food waste is used to generate biogas, which can then be used to provide gas for your own facilities or, in the case of smaller systems, to heat the dishwasher, for example.” One Maldives resort for


which Rendisk has developed a solution consists of individual buildings that house several kitchen areas. Tere are also four waste locations where guests’ leftovers are collected. In these stations, the organic waste is ground, and this residue is transported through a 50mm PVC pipeline to a collection unit. Te pipelines are mounted along the ceilings,


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