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May 29th, 2019 Portland, Oregon https://www.csrwire.com/press_releases/42008-Recognizing-the-Green-Sports-Alliance-2019-Innovators-of-the-Year  
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May 17, 2019 Dublin, Ireland ORCA Kills Off Food Waste Sustainably  
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Toronto, Canada, March 29, 2019 — ORCA Digesters is pleased to announce its latest partnership with Nadanotium, Ltd. Headquartered in Athens, Nadonotium is the exclusive distributor of the ORCA technology throughout Greece and Cyprus. “We’re really excited to have Nadanotium on board,” says Louis Anagnostakos, CEO of ORCA Digesters. “Our collaborative efforts will place an...
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Colorado State University has a new way to eat up leftover food waste this school year. The university has added an ORCA brand biological digester — the Canadian-made system houses microorganisms that break down food waste into a disposable liquid. The technology is part of the $11.2 million renovation project to the cafeteria at Corbett and Parmelee residence halls....
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By: The Composting Collaborative Much like other luxury hotels, the Mandarin Oriental located on the Southwest waterfront of Washington, DC manages a complicated and high volume foodservice operation. Unlike most of their peers, however, the Mandarin Oriental planned to thoughtfully address the property’s food waste and has implemented effective interventions. Mutsumi Mizuno, Director of Revenue...
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For the last year at Cordis, Auckland, a team member has been working day and night in the back of the house, turning food waste into water. ORCA is a stainless-steel container with a door for employees to deposit food waste. The machine ‘consumes’ the food, mimicking the human digestion process. The machine creates the...
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NEW YORK, NY, September 05, 2018 — ORCA is pleased to announce the availability of its smallest model yet, Baby ORCA. Baby ORCA is only 32″ long but can recycle up to 360lbs of food waste each day. Requiring only five square feet of real estate, the Baby ORCA addresses the space constraint that can...
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“Mechanical stomachs” full of food-digesting micro-organisms are revolutionising the way Melbourne’s restaurants deal with the mountains of waste they generate each day. When chef Mark Normoyle ran a waste audit on the major hotel and restaurant complex he was running a few years ago he was astounded by the results. “We found out we were throwing...
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