For businesses that produce food wastes – cafes, restaurants, hotels, works canteens, schools, shops, care and residential homes – across the Marches of England and Wales we provide a weekly collection service, an on call service for periodic disposal or simple one off collections (for when that freezer fails or that batch of production goes wrong). Contact us for details.
If your business discards packaged food waste contact us as we also provide you with a service that includes depackaging.
Cwm Harry can now also offer a full recycling service to include paper and card, plastics and metals. We can provide an affordable and efficient service by working in partnership with Cae Post. Contact us for to see how we can help.
We can provide you with a range of collecting bins to suit your needs. The number of collections we make each week is determined by the volumes of waste which you produce. The first thing we offer prospective customers is a waste audit so that both parties can evaluate what is required. Contact us for to see how we can help.
What happens to the food wastes thrown away?
Food-waste can be processed anaerobically. It is treated in a sealed container, and the end product is methane which is in turn burned and used to generate electricity.
Cwm Harry uses only local anaerobic digesters in the Marches.
- Waste is delivered to the premises and shredded.
- It is mixed with water to create a ‘soup’.
- The ‘soup’ is heated to 40C. This heat is generated through the process of decomposition. Heat is cycled back through the system by drawing off ‘soup’ from the top layers and re-introducing it at the base of the composting vessel.
- Methane rises to the top of the composting vessel. It is piped from here to a holding tank.
- From the holding tank, methane is piped to the engine where it is burned, as any other fuel is burned in an engine. H2O and CO2 are produced as bi-products.
- The energy produced is used to power a generator which produces electricity.
- The electricity is sold into the National Grid.
The remaining sludge is heated to 72C in order to ensure that all pathogens e.g. salmonella, are killed before the residue is spread on the land. The sludge may be processed to produce a drier residue as well as a nutrient-rich liquid.