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Meet the giant mechanical stomach turning food waste into electricity

Meet the giant mechanical stomach turning food waste into electricity

Tonnes of food scraps collected from restaurants and supermarkets are being converted into electricity under a green energy initiative powering thousands of homes in Perth.

The City of Cockburn has made the waste to energy service a permanent fixture of its general duties, collecting rotting food waste from local businesses and feeding it to a mechanical ‘stomach’ at a nearby fertiliser plant.

The anaerobic digester heats the food, traps its methane gas and feeds the energy into the electricity grid, powering up to 3,000 homes.

 

Key points:

  • A giant mechanical stomach is turning tonnes of food waste to energy
  • The electricity is being fed into the grid, powering 3,000 homes
  • The City of Cockburn has made the initiative part of its general duties

 

“Food waste really shouldn’t be thought of as a waste, it should be thought of as a resource,” said the city’s waste education officer, Clare Courtauld.

 

“It’s really important to take food waste out of landfill because it produces harmful greenhouse gases.

“If global food waste was a country, it would actually be the third-highest greenhouse gas emitter in the world.”

 

Food scraps are fed to the mechanical stomach around the clock.(Flickr: Taz, CC BY 2.0)

 

Ms Courtauld said the City had so far recycled 43 tonnes of food waste and saved 81,000 kilograms of CO2 equivalent gasses that would have otherwise entered the atmosphere rotting in landfill.

The $8 million mechanical stomach sits at the Jandakot headquarters of fertiliser company RichGro.

It was the first bio-waste plant of its kind to operate in the southern hemisphere when it opened in 2016.

 

“Their trucks come in … they tip off the food waste.

“It then goes through a piece of machinery which removes any packaging that might be in with the food waste and any contamination.

“It pulps the food waste up into like a porridge consistency and doses it into a big tank.

 

The food waste is pulped into a rich slurry and pumped into the digester.(ABC News: Gian De Poloni)

 

“This tank then feeds the two digesters … they’re getting fed 24 hours a day.

“As it breaks down, it generates methane gas. We’re capturing that gas and we’re running large generators that combined can produce up to 2.4 megawatts of electricity.”

The plant powers the company’s entire operations and up to 3,000 neighbouring homes, all from food waste.

 

What goes in, must come out

“Out the back end comes a liquid that is actually certified organic as a liquid fertilizer,” Mr Richards said.

“We sell a percentage of that to farmers and the remaining percentage of it we add into our compost piles.”

 

The bioenergy plant converts the methane gas from food waste into electricity to feed into the local power grid.(ABC News: Gian De Poloni)

 

Some foods are better than others.

 

“Certainly, you can overdo a good thing — you wouldn’t want too much fats, oils and greases.

“A lot of fruit and vege, starchy, sugary products are good. They produce a lot of energy.”

The City’s waste manager, Lyall Davieson, said there was community appetite for these sorts of initiatives.

“I’ve been in waste for about 25 years,” he said.

“Not so long ago, all we could really do was just recycle a few cans and a bit of steel.

“But now we really have at our disposal lots of options to divert waste from landfill and to recycle.”

 

The energy created from food waste is fed into the existing electricity grid, powering up to 3,000 homes.(ABC News: Gian De Poloni)

 

Frank Scarvaci, who owns a longstanding independent supermarket in Hamilton Hill, was one of the first businesses to sign up for the service.

He said it was a natural progression for his grocery store after embracing a plastic bag ban and installing solar power.

“I’ve been surprised [at] how the community has accepted the change,” he said.

“I thought [there] was going to be much more resistance in regards to when they scrapped plastic bags, for example — but there was virtually no resistance at all.”

 

Contamination causes indigestion

While common in Europe, the plant is just one of a few of its kind to be built in Australia.

 

People living close to the plant in Perth’s southern suburbs wouldn’t even know their homes are being powered by food waste.(ABC News: Gian De Poloni)

 

The City of Cockburn said it was not a waste service it would expand to households, because the risk of contamination disrupting the process was too high.

“We do have a machine that does have a certain ability to remove a level of the contamination,” Mr Richards said.

“Can it remove everything? No, it can’t.

“We’ve even had bowling balls come through — you can’t process things like that, in a system like this. It does damage our machinery.”

 

Bio-energy has a bright future

The bio-energy technology is growing in Australia, with the next logical step in the process to convert the bio-waste into biomethane, which could be fed into the gas grid.

The Federal Government is co-funding a biomethane production facility at a wastewater treatment plant in Sydney’s southern suburbs.

Once online in 2022, the $14 million plant is expected to pump biomethane derived from biogas created by a similar ‘mechanical stomach’ that would meet the gas needs of more than 13,000 homes.

 


 

By Gian De Poloni

Source ABC News Australia

These farmers are prospering in the pandemic by delivering straight to homes

These farmers are prospering in the pandemic by delivering straight to homes
  • Farmers are adapting to the pandemic by offering at-home delivery.
  • This is leading to an increase in profits.

With restaurants shut and grocery stores posing a coronavirus risk, some Americans are ordering food directly from the farm – a trend small-scale producers hope will outlast the pandemic.

It could be one of the few economic upsides to a crisis that has emptied high streets and felled business as Americans lock down against the fast-spreading novel coronavirus.

In northern Wisconsin, a farmers’ collective said they are making thousands of dollars a week in a season when sales are normally zero.

By selling to people instead of restaurants, Illinois farmers said revenues are close to an all-time high.

Many farmers are adopting online ordering and home delivery, transforming old-fashioned farms into consumer-friendly outlets.

“In two or three weeks we accelerated like five to ten years of growth and change in the industry,” said Simon Huntley, founder of Harvie, a company based in Pittsburgh that helps farmers market and sell their products online.

“I think we are getting a lot of new people into local food that have never tried buying from their local farmer before.”

Eating local is lauded as a way to reduce the greenhouse gas emissions of transporting food long distances, although some studies have shown it is not always more climate-friendly.

Shorter supply chains boost resilience in a crisis and help small-scale sustainable farms, said Jayce Hafner, co-founder of FarmRaise, which helps farmers get grants and loans.

Growers across the country are vulnerable to economic shocks right now because of labour shortages, supply chain disruptions and fluctuating prices linked to the pandemic, she said.

“The beauty of the direct-to-consumer app is it allows a farmer to capture the value of their product at a near-to-retail price, and so it’s a really attractive option economically for a farmer,” Hafner said.

 

New expectations

Chris Duke, who owns a farm in Wisconsin, has managed a community-supported agriculture (CSA) program for years.

The CSA model gained popularity in the United States more than a decade ago. Typically customers pay a subscription fee to a farm then receive regular boxes of whatever is grown.

But with the spread of online shopping, shoppers are now used to getting what they want, when they want it, said Duke.

 

Jack Kaster prepares a food delivery from Great Oak Farm, Mason, Wisconsin, September 25, 2019.
Image: Handout: Chris Duke

 

Using Harvie’s platform, his farm and 17 others in the area can offer customers 95 products, from vegetables to honey to meat, and their clients choose just what they want each week.

They had been thinking of doing this for a while, he said, but were only spurred to make the change when coronavirus hit.

“I love the CSA model, but the CSA model by itself is 30 years old, and a lot has changed in the food marketplace, in technology, in customer expectations,” Duke said. “It’s a totally different world now.”

Last week the farms made about $7,000 between them, which is huge for a season when not much is growing, he said.

He plans to keep the new model after the pandemic wanes.

 

Challenges

Not all of the direct-to-consumer businesses are digital.

Marty Travis, a farmer in central Illinois, has been the middleman connecting local farms to restaurants for 16 years. He markets the products to chefs in the Chicago area, collects orders and distributes fresh produce each week.

When the novel coronavirus hit, he shifted gear and started selling to individuals – and was overwhelmed by demand.

“We could have 1,000 people tomorrow,” he said, but can only cater to 200 customers so had to cap orders accordingly.

He delivers to three dropoff spots in Chicago where people line up to collect – it is not home delivery but challenging nonetheless as farmers are used to bulk orders and packaging.

Proceeds are huge.

“We have to find these opportunities to celebrate some positive stuff,” said Travis, who is writing a book about how farmers can band together to feed communities.

Lisa Duff, the owner of a small family farm in Maryland, started offering customized, at-home deliveries last year and said it saved her when the restaurants and farmers’ markets she served closed in March.

Without a delivery person, she does most of the driving herself – which has been tough.

But she has also seen her customers nearly double.

“I’m hopeful that this will really truly help us find that local food is here to stay.”