Most people pitching a business idea to well-heeled investors don’t proclaim a willingness to dive elbow-deep in garbage—but waste looks different when you grow up next to the Fresh Kills Landfill, Staten Island’s now-closed 2,200-acre facility, famously visible from space.
Whenever someone thinks of a business idea and look for possible investors, no one really considers garbage as a potential business opportunity, but may be the case would be different if you spend your childhood years next to the Fresh Kills Landfill, Staten Island that is now closed. The 2200-acre facility is famously visible from space. Amanda Prinzo notes that food waste isn’t a sexy business venture. Prinzo is the co-founder of Brooklyn based Industrial / Organic company. The company has come up with an idea of storing food scraps in a large scale storage brewery like structures instead of leaving them in the open air mounds. Prinzo and her partner Brett Van Aalsburg are already plunged into the waste business. This could be the solution to dealing with New York's waste composition woes in terms of storage.
The program began in 2013, and has seen the city of New York collect close to 25000 tons of organic metal. These were collected from residents, in the neighborhood pilot programs and the voluntary scarp collection programs. This seems to at last look like a solution to getting rid of waste material in the city. The city wants to triple the compost program by the end of next year and be able to reach 1 million New York City residents. The only setback was that the biggest composition facility had to close down in 2014 after it was noted to place undue burden on the quality of life around its location. The facility was producing a very foul smell. In an effort to expand the municipal composition to every household in the city, then the city would require close to 900% more composition than it had in the year 2015. This figure was estimated by the Crain. Suggestions have been made; instead of everyone being involved in the composting program why not involve only the worst offenders, hotels, industries, stadiums, etc.
Prinzo thinks some of the waste ought to be fermented, by the suggested method of bokashi which involves composting, by use of microorganisms to ferment food waste in acidic environments. The advantage is that it doesn’t stink compared to the traditional method of waste composting. This makes the process ideal for the city’s composting problem. Prinzo are currently working on a similar project that is intended to be able to process composition of tons of food waste per day. The machine being built by Prinzo and his team is similar to the ones being used in wine making facilities.
The company plans on reducing waste to involve a 1to 2-day process that begins with trash and ends with processed shelf stable biomass pellets that can be effectively used in agriculture and bio plastics. The company plans to raise money in order to build a permanent facility where 100 tons of waste can be processed daily. This will enable able to make sure the giant landfills made from garbage are able to reduce within no time.