In this video, Beth Goodbaum, lead writer and reporter for Career Journal, speaks to Frank Langro of Festo Corp. at its U.S. headquarters in Hauppauge, N.Y. Langro, the director of marketing and product development, speaks about why Festo decided to open its doors to the public on national Manufacturing Day on Oct. 4.
A tremendous amount of value leaks out of our society every day in the form of waste. Sensing an opportunity, entrepreneurial thinkers have found ways to recapture that value by recycling everything from aluminum, steel, and lead, to cardboard, paper, and plastic. Landfills collect methane and waste treatment facilities produce fertilizer from sludge. Agricultural residues and forestry wastes are being converted into cellulosic ethanol.
These innovations help bolster our economy while making it more sustainable by reducing the threat of resource depletion and the mountain of waste. But one area is being ignored, considered too messy or too difficult to deal with: food waste. Other than being used by organic gardeners in compost piles, 96 percent of food waste, despite its nutrient and energy value, goes into landfills. This fact led Graham Fennie to an epiphany: to start Epiphergy, a holistic waste processing operation that spins off energy and other byproducts. Read more