Mucking about: Turning waste into energy

London – A recycling system can turn waste from restaurants and cafés into bio-fuel. The process comprises six steps, including ‘mash organic waste’, ‘leave to ferment’ and ‘collect ethanol fuel’.

Developed by product designer Lisa Johansson, the Compost Distiller is designed to make full use of the 38% organic content such as fruit and vegetable peelings produced annually in the UK.

‘By adding a fermentation and distillation step between the waste bin and the garden composter it is possible to harness the energy and nutrients stored in the waste before it becomes soil,’ explains Johansson.

The new system would enable councils, companies and individuals to deal with organic waste locally. Consumers increasingly expect brands to take direct action to care for the environment. For more read our Turbulent Teens report.