Composting is a valuable practice that reduces waste, enriches soil health, and supports sustainable gardening. Whether you’re new to composting or looking to improve your techniques, understanding the dos and don’ts can significantly improve the effectiveness and efficiency of your composting efforts.   Dos of Composting:   Balance Green and Brown Materials: Compost thrives on a balanced diet of green (nitrogen-rich) and brown (carbon-rich) materials. Green materials include kitchen scraps like fruit and vegetable peels, while brown materials include dry leaves, straw, and cardboard. To maintain a healthy compost pile, aim for a ratio of roughly 2 parts brown to 1 part green.   Aerate Your Compost: Good airflow is crucial for composting. Turn your compost pile regularly (about once a week) to introduce oxygen

Every business generates more or less food waste every day. Food waste is generated every day in the canteen area. And it is our responsibility to manage these food wastes effectively. One of the best ways to manage these scraps is composting.   However, every business can’t compost the residues every time they are generated. So, installing a waste composting machine is one of the best ways to handle wet residue volumes. It will be beneficial for every business as it will save costs.   Let’s see how?   Handles large scrap volumes   Every canteen generates a huge amount of food scraps every day. And as every business has its core tasks, it cannot focus much on composting food waste. So, an organic waste

As sustainability becomes a global priority, industries across the board are rethinking their waste management strategies to reduce environmental impact and promote a circular economy. At the heart of this shift are innovative technologies and systems designed to handle waste more efficiently, recover valuable resources, and minimize environmental harm. TMK is at the forefront of this movement, offering state-of-the-art solutions that are perfectly aligned with the emerging trends in sustainable waste management. In this post, we will explore key trends shaping the future of waste management and how TMK’s products and services are designed to meet the demands of a greener tomorrow. 1. Decentralized Waste Processing for On-Site Solutions   A growing trend in waste management is the push for decentralized waste processing. Instead of

About TMK Food Waste Composting Machines   There is a growing concern about the increasing volume of food waste and food waste disposal in the landfill. The municipalities are aiming to reduce the landfill space, thereby creating the need to reduce and reuse. Food loss and waste also aggravate the climate change crisis with its significant greenhouse gas (GHG) footprint.  Production, transportation, and handling of food generate significant Carbon Dioxide (CO2) emissions and when food ends up in landfills, it generates Methane, an even more potent greenhouse gas.   To avoid food waste from being disposed into landfills, the first step is segregating the food waste at the source. The food handlers are to be made aware and trained to do so. There are various

Why Compost?   Food scraps are a valuable resource, and composting has many benefits. When diverted from a landfill to an industrial compost facility, food scraps are converted into compost, a nutrient-rich soil amendment that helps the overall health of the soil.   Composting is the most practical and sustainable way to handle food scraps and yard waste. Composting returns organic matter to the soil in a usable form. Organic matter in the soil improves plant growth by helping to break up heavy clay soils and improving their structure, adding water and nutrient-holding capacity to sandy soil, and by adding essential nutrients to any soil. Improving your soil is the first step toward improving the health of your plants. Additionally, compost absorbs three times the

Food waste can be categorized into two types: unavoidable and avoidable. Unavoidable waste includes eggshells, bones, peels, and other items that cannot be eaten, even if they can be re-purposed. Avoidable waste includes uneaten food on plates, half-eaten lasagne trays at buffets, spoiled vegetables that were ordered but not cooked, and items that were forgotten about and went moldy in the back of the fridge.   The goal of any kitchen is to reduce unavoidable waste and eliminate avoidable waste. Both types of waste cost money and are linked. For example, eggshell waste is directly related to how many eggs are cooked. If too many eggs are cracked, the “unavoidable” eggshell waste is essentially “avoidable”.   It is essential to recognize that food waste has