An Organic Waste Composter takes kitchen, canteen, garden and food waste and converts it — through controlled aerobic composting — into stabilised, usable compost. For bulk-generators of organic waste under SWM Rules, 2016, this isn't a sustainability flourish; it's a regulatory obligation. Done right, it's also a quiet operating-cost win.
The Solid Waste Management Rules, 2016 require any establishment generating more than 100 kg/day of organic waste to process it on-site. That covers most hotels, hospitals, large residential complexes, IT parks and corporate campuses. Compliance is not optional.
Beyond compliance, on-site OWC delivers measurable benefits: reduced tipping fees, fewer tanker movements out of the property, lower landfill contribution, and finished compost that reduces landscape-maintenance costs. For ESG-reporting clients, on-site organic waste processing is one of the simplest, most credible claims to make.
Our OWC capability extends our closed-loop philosophy from water to solid waste. For clients running large STPs at townships, hotels and campuses, the same operational team typically owns SWM compliance — so it made sense to build the capability and offer both under one contract.
For small hotels, restaurants, residential societies, schools and small institutional users. Compact footprint, single-phase or three-phase electrical.
For mid-sized hotels, hospitals, college campuses, large residential complexes, IT parks and corporate canteens.
For townships, large hotel chains, hospital complexes, urban local body decentralised processing, and industrial canteens.
Designed yards, controlled bedding, periodic turning. Cycle time 30–45 days. Significantly lower capex, but needs land and time. Suited for townships, agro-industries and farms.
Static aerobic bins with bulking agents (wood chips, dry leaves, cocopeat). Cycle time 60–90 days. Very low capex. Ideal for small residential societies, schools, and low-volume institutional waste.
Banquet kitchens, in-room dining, F&B outlets — high organic loads with strict odour-management requirements.
Kitchen waste, garden trimmings, staff canteen waste. Biomedical waste is handled separately under separate regulations.
Bulk-generator obligation under SWM Rules, 2016. Well-managed OWC reduces tipping fees and external tanker movements.
Food court and cafeteria waste. Often combined with greywater STPs in a single sustainability narrative for ESG reporting.
Canteens, gardens, and student-engagement programmes around campus sustainability and circular-economy education.
Large factory kitchens, urban industrial estates, and tier-2 city manufacturing campuses with on-site staff catering.