The mission is to offer MFDS an enjoyable and memorable dining at the McGill community through food destinations distinctly that reflect the culinary creativity and the essence of Montreal.
From the initial application: We are committed to providing the highest quality of customer service; promote health and nutrition education, ensuring social responsibility, the implementation of effective policies and delivery of our food passion for, people and excellence. Why we wanted the Macerator (refer to the complete summary here):
- First, it greatly increases the surface in food waste, allowing the biological processes inside our composter tank to start working much faster.
- Second, it helps to maintain constant moisture content organic matter entering the compost tank. Keeping the moisture content to more than 65% can promote optimal conditions for biological activity conducted by microscopic organisms.
- Third, it reduces the overall volume of waste because all the air spaces have been lost through the process of maceration. This will allow the compost to deal more effectively with large amounts of food waste, increasing efficiency (from 60 tons to 100 tons per year).
- Finally, it creates a dry matter which is more lightweight and less messy during transport and loading in the composter.
To measure the success of this project, the weight and volume data for food waste will be collected before and after treatment to determine accurately the difference in% at all three sites for the first month of operation.
Find more information on Food Waste Processor for In-Wessel Composting!
Email the project leader, dennis [dot] fortune [at] mcgill [dot] ca (Dennis Fortune)