JW Marriott Marquis Miami Implements New Green Initiative Against Waste Food

The JW Marriott Marquis, Miami, FL, has announced its purchase and successful deployment of a Power Knot LFC to help the hotel become one of the most sustainable hotels in America. The JW Marriott Marquis is one of the premiere hotels in all of North America, offers a new threshold of luxury, and is perfectly situated close to transportation, beaches, and nightlife. The LFC is a machine that digests waste food saving organizations the carbon footprint, mess, cost, and inconvenience of sending waste food to the landfill.

The LFC is installed in one of the hotel’s kitchens. Staff adds waste food at any time and the LFC digests it, just like a large stainless steel stomach. The waste food is converted to water and is sent down the drain.

“I am working to make our hotel group as sustainable as possible,” said Urs Lutschg, Corporate Director of Engineering, “and after reviewing the available options, I decided on the LFC from Power Knot. I thought it was a good system when I saw it a year ago, but the latest additions by Power Knot of touch screen, weighing capabilities, remote connectivity, and three year warranty were determining features to acquire this system now.”

At the hotel, waste food is moved to the LFC as it is generated. This keeps the kitchen free from large bins to hold waste which are unsightly, potentially smelly, and awkward to move. The waste is added at any time to the LFC, which digests most waste food within 24 hours. Because the waste food is no longer sent to the landfill, the carbon footprint of the hotel is significantly reduced.

Raymond Linares, Director of Engineering at the JW Marriott Marquis oversaw the installation of the LFC, which took a few hours with direct support from Power Knot’s local staff in Florida. “I first made contact with Power Knot before they introduced the new LFC,” said Linares, “and I’m very pleased to have this newest unit in our property. Its installation and start up has been so successful, everybody likes to make use of it and help to reduce the waste that the hotel’s operations produce each day.”

“From my desk, I can see how much waste we are adding to the LFC by the hour, day, week, and month,” said Lutschg. “I am driving our organization to zero waste so the weighing capability and remote reporting on the new LFC are important to me. I cannot control what we cannot measure and we all need to play a part to reduce global warming.”