FOOD WASTE TO BIOGAS - ENQUIRY CHECKLIST

1 Organic Waste Generated

Questions Replies
1. Type of food cooked and served (pls describe the
typical popular items on offer in the daily menu). 
2. Types of UNCOOKED food waste (vegetable peels,
fruit waste, etc. as well as meat/fish wastes)
generated, and Quantity (either kg or litre - based on
size of the wastebin) on a daily basis. 
3. Types of COOKED food waste (this will typically
plate waste and leftovers that cannot be stored and
preserved) generated, and Quantity  (either kg or
litre - based on size of the wastebin) on a daily basis. 
4. Is it possible to get additional organic waste from
the neighbourhood (vegetable or meat/fish market,
other restaurants, food processing industries, etc.).
If yes, how much and what type?
5. Please provide photos of menu, food and waste.

2 Space Available
Questions Replies
1. How much open to sky area (length and breadth in
meter) can be made available for installation of the
biogas plant (preferably near the kitchen, but if it is
not near, then pls also specify distance in meters). 
2. Is it possible to provide water and electricity
connection at the open area?
3. Please provide photo of site.

3 Energy Requirement
Questions Replies
1. Describe the cooking operations carried out in the
kitchen and the cooking energy devices used for each
type of operation. 
2. How much is the daily requirement of cooking
energy and in which form (e.g., LPG, X kg or electricity,
Y units, etc.)
3. Is there any requirement for hot water/steam (as
food warmer, or for cleaning cooking utensils, or for
bath/wash water, etc. - not pressurised steam) around
the facility?

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4. Do you have any other thermal energy requirement
for which gaseous fuel may be used?
5. Please provide photo of kitchen cooking system.