Food-waste & waste producers
Restaurants, hotels, campuses, markets and food makers.
Any kitchen, shop or plant that throws away organic waste every day and would rather know what it is worth.
What you get
- A separated organic stream with a transparent energy and value estimate — the assumptions are shown, not hidden.
- A verifiable record of separation instead of a declaration.
- Pickup through the dispatch app, and a route to a licensed recovery partner.
- A say in the pilot design: you tell us what does not work on your site.
What we ask
- A short walk-through of the kitchen or site, and two weeks of weights.
- Separation of organic waste at the source.
- One named contact who can say yes to a pilot.