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Food waste composters for hotels and resorts

OCTOEN on-site food waste composters turn kitchen, buffet and banquet waste into fresh compost in a 12-24 hour cycle, inside your property. Here is how to size a system by occupied rooms and which hotels already run one.

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12-24 h
composting cycle
Up to 90%
less wet food waste volume
No
water or drain connection
Own factory
every system built in Sivas, Türkiye

The challenge

Where food waste gets in the way

  • Heavy loads every dayKitchen, buffet and banquet waste is heavy and leaves the property every day. On islands and at remote resorts, each pickup is harder and costlier to arrange.
  • Bins close to guestsWaste rooms and loading docks often sit near pools, terraces and guest rooms. Odor or noise there reaches guests quickly.
  • Sustainability claims need numbersOwners, brands and corporate clients ask what happens to your food waste. Without measured figures, that answer is hard to defend.

How OCTOEN fits

How on-site composting works in a hotel

The machine stands next to the kitchen, in the waste room or outdoors. Kitchen teams load prep scraps, plate returns and buffet leftovers and press one button. In 12-24 hours the waste becomes fresh compost with up to 90% less volume; your grounds team can use it as organic fertilizer in gardens and landscaping. From Pine Cay in Turks and Caicos to Michelin-starred kitchens, hospitality teams run OCTOEN on site every day: Maça Kızı, Museum Hotel Cappadocia and Gloria Resorts run the ECO-130 KSN, The Green Park an ECO-300 KSN and Portonovi in Montenegro an ECO-30 KSN.

  • 12-24 hour cycle at 45-75 °C (113-167 °F); from the ECO-130 KSN up, an enzyme-assisted biological process, not a dehydrator
  • Up to 90% less volume for wet food waste, 60-70% for carbohydrate-rich, fibrous or acidic waste
  • Built-in odor filtration (activated carbon and UVC), indoors or outdoors
  • No water or drain connection; the ECO-30 KSN and ECO-130 KSN run on single-phase power
  • 100% stainless steel; from the ECO-130 KSN up, OCTOEN Carbon Tracker records every load

Recommended systems

Sized by the food waste you produce per day. Our engineers confirm the final size after a site review.

Sizing

Sizing by occupied rooms

Sizing a food waste composter for hotels starts with occupied rooms, not total rooms. A common rule of thumb is about 0.43 kg (0.95 lb) of food waste per occupied room a day, so the ECO-30 KSN covers up to about 65 occupied rooms, the ECO-130 KSN about 300, the ECO-300 KSN about 690 and the ECO-500 KSN about 1,160. Size for your busiest regular day; banquets and outside restaurant guests add to the total. Our engineers confirm the amount after a site review.

A hotel with 250 occupied rooms produces about 108 kg (238 lb) of food waste a day, which fits the ECO-130 KSN with room for busier days.

Source: RecyclingWorks Massachusetts, hotel food waste guide

Open the system finder

Where it already runs

See all references

Rules that reach hotels in the US

There is no federal composting mandate; the rules come from states and cities. California's SB 1383 has covered restaurants, hotels and venues (Tier 2) since 2024. New York City's Local Law 146 requires covered hotels above set size thresholds to separate organic waste, and processing it on site in an in-vessel composting system is one of the ways to comply. In Massachusetts, businesses that dispose of half a ton or more of food material a week may not send it to a disposal facility. Check the official source before you rely on a rule.

See the rules on our regulations page

Questions hotel teams ask

Which OCTOEN model fits our hotel?

Multiply occupied rooms by about 0.43 kg (0.95 lb) and pick the model that covers your busiest regular day: ECO-30 KSN (30 kg, 66 lb a day), ECO-130 KSN (130 kg, 287 lb), ECO-300 KSN (300 kg, 661 lb) or ECO-500 KSN (500 kg, 1,102 lb). Larger resorts can move up to the ECO-1000 KSN.

Can the machine stand near guest areas?

Yes. Built-in odor filtration allows indoor or outdoor installation. The ECO-30 KSN and ECO-130 KSN run below 45 dB, a quiet office level; the ECO-300 KSN and ECO-500 KSN run below 60 dB.

What can our kitchen and grounds teams put in?

Food and other organic waste, landscaping material, compostable tableware and brown cardboard. Very oily or wet batches get the right recipe automatically; bones and shells go through the ECO-100 Shredder first. Keep packaging, metal, glass and plastics out.

What do we do with the compost?

The machine makes fresh compost. Use it as a soil amendment or organic fertilizer on your gardens, lawns and planters.

What does a hotel food waste composter cost, and who installs it?

Price depends on the model, options and site, so we send a written quote. In the US, installation, commissioning and training are quoted separately and run from our Chicago service center; the ECO-30 KSN is set up remotely. Limited warranty: 12 months from acceptance or 14 months from shipment.

Plan a composter for your hotel

Send us your occupied rooms or your daily food waste, and we will recommend a model and send a written quote.

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