Introduction

​Patriot Organics is an environmental technology and fabrication company offering highly cost competitive food and organic waste solutions.  We offer a wet environment on-site digestion process.  The process reduces food waste into a stabilized end-product ready as a dischargeable effluent.  We fabricate, install and service the wet digesters.

As part of our global approach to your organic waste, we analyze your total waste generation and structure waste reduction strategies for your operation.  Patriot stands ready to address your waste reduction needs.

Patriot Digesters and Wasted Food

Food waste – branded by the US EPA as “wasted food”[1] -- reflects the realization that food waste is not waste but food that is wasted.  The numbers are staggering[2].  The estimated value of this food loss was $161.6 billion[3] in 2010.  Wasted food occurs throughout the food chain – in production, processing, distribution, retail, food service and consumption at home and at the restaurant.  While we have made significant strides in reducing waste along this chain, there are inevitable losses and waste in the process.  The Patriot technologies can serve to convert wasted food along the chain, converting wasted food by a wet digesting process utilizing the Patriot wet digester.

Let Patriot work with you as a wasted food stakeholder to assess and quantify and reduce and beneficially dispose of your wasted food.  The reality is that wasted food[4] in the United States is a real problem.
                  The platform treats, digests and reduces wasted food.  The liquid-based platform creates an effluent suitable for discharge into a sanitary sewer or reuse for agricultural or land application.   We address your specific needs.
                  The platform is continuous feed.  The liquefier is suitable for tight operating quarters; the effluent can be applied to agricultural uses, collected for off-site use or discharged into a sanitary receiving sewer system. 

​[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.