BSSC Hospitality and Food Studies students have a new tool for dealing with kitchen waste with the addition of two new Food Waste Disposal units.

The machines transform kitchen waste to compost in just five to six hours through a process of drying, grinding and cooking kitchen scraps.

Everything from vegetable peels and egg shells to bacon rind and chicken bones can be processed by the machines, creating a clean, rich and organic product that can be applied directly to the soil in the VCAL garden and the plaza herb beds.

VET Hospitality teacher, Peter Adams, showed off the working machines and the finished compost with great enthusiasm.

“Just have a smell,” he said. “Honestly, it smells good enough to eat.”