Success Stories

In just three years, Hungry Giant has become the sustainability leader in Australia and is now offering these specially designed dehydrating systems to N. America.

The Hungry Giant was engineered and built specifically for safe and easy operation without microbes/enzymes or fresh water.

The Hungry Giant has over fifty installations in Sydney alone at the Hilton Hotel, Darling Quarter Commonwealth Bank Building and Retail Precinct, HSBC Building (580 George Street Sydney with 23 restaurants and nine coffee shops), State Theater, Hurstville Central Shopping Center and the very prestigious Australia Square.

Hilton Worldwide Sydney

Hilton Worldwide Sydney

Hilton Worldwide has a commitment to reducing waste output and C02 emissions by 20% in the period of 2009 - 2014. With the introduction of Hungry Giant's composting machine at Hilton Sydney we are able to process our organic waste on-site and reduce our waste output by over 15%.

By converting organic waste to dry compost we are also reducing greenhouse gas emission caused by the decomposition of organic waste at either conventional com posting facilities or landfill.

The machine is simple to install, easy to use and produces a dry and manageable end product. Hungry Giant has provided fantastic training for our 15-strong stewarding team and exemplary backup support.

Combined with our new waste management and recycling program, composting our organic waste on-site had resulting in a 40% reduction in overall costs.



We would like to take this opportunity to outline the impact the Hungry Giant, Food Waste dry Decomposer (FWDD 1OOOL) has had on our waste operation at Cockle Bay. As you are aware the majority of the waste here is organic, produced by the numerours restrauants and bars located within the location.

The unit were installed on the last week of March and although we had a clear understanding of the ability of the machines, the initial results was far beyond our expectation. The units are currently operating at approximately 60 to 70 percent of their capacity. The reduction in waste for the first month was far greater than we had expected, the general waste stream reduced from 81 tonnes to 44 tonnes for the month, thats a 45% reduction.

In the months ahead this figure will dramatically increase as the cleaners and tenants are fully educated and the machines operate at full capacity. If the initail month is any indication, we should be reducing the general waste by up to 75%, which is inline with our projections.

Dubai Creek Golf & Yacht Club

Dubai Creek Golf & Yacht Club

Dubai Golf Club turns waste into fertilizer | The National

DUBAI // Meat, half-eaten pizza slices, fruit peels, paper and other organic waste is being churned into water and fertiliser to help keep the Dubai Creek Golf & Yacht Club green and reduce the amount of waste sent to landfill.

Leftover food from staff cafeterias and other rubbish is fed into a machine that dehydrates it into compost, which is then ploughed back into landscaped areas.

By recycling waste on site, the pilot project is aimed at cutting the amount of rubbish sent to landfill and came as Dubai Municipality announced plans to increase charges for companies dumping unsorted waste.

"The main concept is to recycle at origin so food from a plate at the restaurant does not stay for days in a bin mixed with other garbage awaiting transport," said Flavio Massimo Viviani, head of engineering at consultancy Provectus Middle East that has partnered with the club for a recycling project.

In the eco station, previously called the waste room, workers recheck large green bins to ensure metal, cans and glass are not mixed with organic waste before loading the machine.

The Hungry Giant "zero waste" dehydration system processing 2400 lbs per day
The Hungry Giant "zero waste" dehydration system
processing 2400 lbs per day.

"Before there were a lot of insects near the bins, now we can breathe easily," said Purna, who cleaned club villas and sorted out the waste.

"Food and organic waste composting is an important step we all need to take together to make a difference," said Christopher May, chief executive of Dubai Golf, a leisure subsidiary owned by Wasl Asset Management Group, which also manages Emirates Golf Club.

There are plans to expand the project to all restaurants and hotel kitchens across the club to make it the first residential and commercial community to use organic compost from unused food on its property.

Water from the recycling process is used on potted plants, villa gardens, date palms and to wash equipment and bins. On the golf course, the club uses treated effluent water from the municipality. Another long-term goal is to replace chemical fertiliser with organic compost from the recycling unit.

Unlike other composters, the machine uses a dehydration process with the steam emitted captured as water.

"You can put anything from leftover pizza to tiramisu in it, what comes out of the machine is compost and water, there is nothing for the landfill," Mr Viviani said.

The Hungry Giant "zero waste" dehydration system
The Hungry Giant "zero waste" dehydration system
in transit.

The municipality has called for innovations to reduce pressure on the emirate’s sole public landfill in Al Qusais.

"Food waste is always looked at as a nuisance, money is spent on pesticides to kill roaches, rats attracted to exposed food," said Zack Abdi, managing director of Provectus, which has also teamed up with Wasl to collect used cooking oil from homes to prevent it clogging pipes.

It will use larger recycling units in tie-ups with other private and government firms.

"More such projects are needed because of regulation to encourage recycling. The Government cannot do everything so each commercial entity will have to create change within its own unit," Mr Abdi said.

Almost a third of the world’s food for human consumption, about 1.3 billion tonnes, is lost or wasted each year.

Source: Food waste keeps Dubai golf course green

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