“We are very happy to be onboard with ORCA. The ORCA technology has allowed us to collect valuable data and manage our production a lot more efficiently in the kitchen. We know we are doing the best thing for the environment, while saving money at the same time.” ― Richard Hattar, General Manager, Hotel ICON, Hong Kong

“Hong Kong Gold Coast Hotel is committed to sustainable development in which we have implemented a comprehensive scale of environmental protection measures at the hotel. We are excited to apply the ORCA technology for turning the food-waste and surplus into nutrient water. This is not only helping us to reduce wastage, most importantly, it engages and educates our staff members the concept of recycle and go green!” ― Peter Pfister, General Manager, Hong Kong Gold Coast Hotel, Hong Kong

"Our hotel has a green operating philosophy, and ORCA helps support that belief. Today thanks to ORCA, we use fewer garbage bags, make less trips to the dumpster and endure less of that backbreaking garbage-duty work. I highly recommend ORCA for any institution like ours. I like to tell my staff we’re saving the Earth one food scrap at a time.” ― Alex Feher, Executive Chef Intercontinental Hotel, Miami

“With ORCA, food waste is disposed at the source as it is generated. The time formerly spent hauling waste across the facility can now be allocated to patient service activities. Our employees are no longer strained from hauling heavy totes long distances and we have experienced a decrease in health and safety issues as a result. Not only has the program had real operational and safety advantages for the hospital and its staff, the ORCA solution has helped HRH maintain its status as Ontario’s most progressive and sustainable healthcare facility. Through the use of the ORCA system, we are not only diverting food waste from landfill but also avoiding the harmful emissions tied to the transportation and landfilling of waste.” ― Lina Casciaro Manager, Patient Food Services Humber River Hospital

Committed to reducing their environmental impact throughout the value chain, IKEA has implemented sustainable initiatives across stores worldwide. To help reduce the amount of food waste being sent to landfill and to improve efficiency throughout the waste management process, IKEA rolled out the ORCA program to all of its Canadian stores in September 2016.

"Our chefs understood the need to eliminate biodegradable food waste. The normal routine was for our staff to stick the waste in a trash can and haul it directly to our dumpster away from the kitchen, which would take quite a while to do. We have the ability now to just drop our food waste into the ORCA machine and in 24 hours it’s gone. The thing that I think has been the biggest impact for us is how the employees feel about their work environment. They feel good knowing that what they are doing is better for the environment. It’s comforting to think that what we have here is working year round to be a better steward for our earth.” ― Shy Anderson, VP New Business Development Dallas Cowboys Football Club

We’re integrating sustainability into every aspect of our business, esp. using the latest tech. At EAST, Hong Kong, we’re currently testing a state-of-the-art food waste recycling machine. So, how’re we doing? In Aug & Sep 2019 alone, we kept almost 3.5 tonnes of food waste out of landfills, from various F&B outlets. That’s more than 430 bags of rice (8 kg), the kind that you can buy at a supermarket. And we want to do even more and even better. This initiative is part of our Sustainable Development 2030 Strategy, and ultimate goal of building vibrant sustainable communities around the world.