From bottles of soda to leftover produce, organic materials that are traditionally tossed aside all have potential. We use anaerobic digestion to turn that potential into decarbonized energy and organic soils and compost.
See how our partnership with UConn Dining Services helps the university divert more than 37 million tons of food waste every month.
Organic waste makes up roughly 40% of the waste stream in the U.S. At our state-of-the-art recycling campus, we convert waste into methane, capture it, then supply it to our local community in the form of renewable energy.
What we do
Food waste is often an afterthought for organic waste generators like businesses, grocery stores, and universities. By partnering with us, they can effectively divert food waste, dramatically impact their sustainability goals, and save money.
Organic waste diversion offers local governments an alternative to costly landfilling and incineration. Since no two towns have the same needs or infrastructure, we tailor solutions to each community.
With shared goals in mind, we act as an extension of your organization to develop solutions that make your operations more sustainable.
Meet our team
Our campus is among the most robust organic waste recycling sites in the country. Combined with our team’s 40 years of experience, our ability to turn nothing into something is unmatched.
