GREEN ENERGY

"We avoid waste wherever we can," says Food & Beverage Director Daniel Campbell, explaining the Stanglwirt strategy. "And that goes for in the kitchen too. This ranges from packaging to cleverly devised menus, right through to our kitchen team of 50 who use up every scrap of product." However, some waste remains, including food scraps and husks, stems and leaves that cannot be avoided. Our partner MEIKO GREEN has the perfect solution: "The BioMaster 4 HIGHLINE shreds all organic waste at the press of a button. This is homogenised and the substrate pumped into a closed, 25,000-litre tank," explains chef Thomas Ritzer: "The solution is hygienic and doesn't smell offensive. It's also easy to install. The only challenges were a result of our special requests, including a tank that was fully integrated into an old pit. My team fell in love with the new system in no time."

Tankers transport the liquefied leftovers to the biogas installation in Going to produce heat and electricity. The Stanglwirt delivers an average of 100 tonnes each year, which are transformed into 50,000 kWh of electrical energy. If this electricity had to be generated without organic waste, this would create 6.5 tonnes of CO2. Food & Beverage Director Campbell is satisfied at any rate: "The MEIKO GREEN system is the best possible companion for the Stanglwirt as it continues down the green path it has always taken."