The school already focuses on minimizing food waste, but now it wants to take the next step: to ensure that the inevitable leftovers have maximum value. With BTN, the waste is converted into fertilizer and biogas – making the value of the resources visible and actively used in teaching.
Head Chef Helle Hyldgaard
Head Chef Helle Hyldgaard
BGI Akademi needed a new, more modern solution – one that could ensure both hygiene and the working environment.
The BTN closed system has made a noticeable difference. The closed system minimizes the risk of pests and odors, and the school is now free from open buckets of leftovers and the physical handling that used to be part of the routine – creating a safer and cleaner workplace for staff.
BGI Akademiet uses a BTN trolley to make it even easier to transport waste without heavy lifting and twisting. The goal is to create a solution that both improves ergonomics and gives the kitchen staff more energy in their everyday work.
BTN is one of several green and educational initiatives at BGI Academy. The school works purposefully with sustainability and healthy eating habits, and the students are an active part of the kitchen operations. They are involved in cooking – based on food waste, climate footprint and the official dietary guidelines. Through their involvement, students not only gain knowledge, but also experience of how sustainability and health can be linked in practice.
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