Case study: Eritrea
Food waste management
Transforming food waste on site into a resource
Remote sites generate significant amounts of food waste due to catering activities and residents’ lifestyle habits. In some very isolated environments, no infrastructure is available to recover this waste, or facilities are too far away.
In Eritrea, CIS Group operates very isolated facilities on behalf of its client, where organic waste management needed to be significantly improved. Some waste was still being incinerated, and the treatment costs due to incineration were continuously increasing as a result of soaring energy prices. We had the solution.
CIS Group suggested to its customer to use a system called a biodigester as an alternative to the waste treatment mechanisms already in place on its site. Their advantages?
Advantages
of Biodigestion ?
Biodigestion as a sustainable alternative
Quick and comprehensive treatment. Biodigesters treat all types of food waste, even food that cannot be composted. What’s more, the process only takes 24 hours, which is faster than traditional composting.
Reduction in final volumes. The equipment reduces initial waste volumes by almost 90%, limiting the space needed for treatment.
A positive impact. Biodigestion produces a natural fertiliser called digestate. This process can contribute to the preservation of local ecosystems or site revegetation projects. CIS Group sourced the biodigesters, then oversaw their installation and operational launch on the client’s site.
More sustainable, more economical waste management By supporting its client in implementing biodigesters, CIS Group promoted a more efficient and environmentally friendly alternative for waste treatment. This initiative will also lead to substantial savings over time.
Case study: Africa
Menu engineering
Menus, on the front line to reduce carbon impact
Food has a significant carbon impact, which means that catering activities emit relatively high levels of greenhouse gases (GHG).
Using its menu engineering tool, CIS Group can calculate the carbon impact of its operations as well as the GHG emissions of each recipe and menu on site.
By automating these calculations, our experts have reworked several recipes to optimise their emissions, while providing at least equivalent nutritional value. The advantages of menu engineering include:
Advantages
Menu engineering ?
An automated approach: with our solution, we can automatically calculate the GHG emissions from meals. This provides customers and residents with valuable data on the impact of catering.
Sustainability: by developing alternative, eco-friendly menus, we promote a catering offer that is healthier and more sustainable, with a lower carbon impact.
Two key benefits for residents: CIS creates or revisits recipes to include a greater variety of foods. And since the new recipes are often lower in fat and salt, with more diversified sources of protein, residents are offered more balanced meals.
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