On-site bio-digestion of food waste one of the most economical and viable ways to reduce carbon footprint, greenhouse gases, street congestion and related nuisance of food waste storage.  Using existing sewer infrastructure to carry digested food waste effluent eliminates truck traffic, street congestion and diesel emissions – microorganisms in the waste flow generated in the digestor may even aid in further breaking down fat, oil and grease in the sewer lines.  Many jurisdictions have banned landfill food waste disposal making an on-site disposal option more urgent.
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Patriot Digestion Process

​The Patriot digester operates in an environment where a minimal amount of water is delivered to the processing chamber to facilitate digestion and effluent flow.  Patriot adds biological agents in the form of microorganisms and enzymes which enhance decomposition -- much like the human digestion system.  Mechanical churning through Patriot’s unique auger system keeps the food waste aerated – or operating in an aerobic state, i.e. with oxygen present.  Food waste is reduced to a slurry which is then filtered through a screen to reduce suspended solids.  The process generates carbon dioxide but not methane, a damaging green house gas.  Operating in an aerobic state maximizes the breakdown of organics material and minimizes odor generation.

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Liquid output

​The system effluent can be applied for agricultural purposes.  The effluent can be discharged directly into a sanitary sewer or can be beneficially re-used as compost feed.  

​[FOOTNOTES]
 
[1] “Wasted food” describes food that was not used for its intended purpose and is managed in a variety of ways, such as donation to feed people, creation of animal feed, composting, anaerobic digestion, or sending to landfills or combustion facilities. Examples include unsold food from retail stores; plate waste, uneaten prepared food, or kitchen trimmings from restaurants, cafeterias, and households; or by-products from food and beverage processing facilities. EPA uses the overarching term “wasted food” instead of “food waste” for food that was not used for its intended purpose because it conveys that a valuable resource is being wasted, whereas “food waste” implies that the food no longer has value and needs to be managed as waste.  https://www.epa.gov/sustainable-management-food/sustainable-management-food-basics
  
[2] Every year in the United States, approximately 31% (133 billion pounds) of the overall food supply is wasted, which impacts food security, resource conservation, and contributes to the 18% of total U.S. methane emissions that come from landfills. Reducing the amount of food waste sent to landfills can help ease the impact of climate change and also put food in the mouths of millions of people.  https://www.epa.gov/sciencematters/americas-food-waste-problem
  
[3] In the United States, 31 percent-or 133 billion pounds - of the 430 billion pounds of the available food supply at the retail and consumer levels in 2010 went uneaten. The estimated value of this food loss was $161.6 billion using retail prices.  For the first time, ERS (FDA Economic Research Center) estimated the calories associated with food loss: 141 trillion in 2010, or 1,249 calories per capita per day. 
https://www.ers.usda.gov/publications/pub-details/?pubid=43836
 
 [4] The US Environmental Protection Agency estimates that food waste accounts for more than 14% of the municipal solid waste ("MSW") produced annually in the US.  In 2012, this food waste segment translated into $7B of the $55B MSW market.  Nationwide, over 33 million tons are landfilled annually.  In New York City over 95% of 4,000 tons per day of food waste goes to landfill.   More food reaches landfills and incinerators than any other single MSW material.