Your customers’ successes educate your prospects
NOCHI’s state-of-the-art facilities include teaching kitchens, a dining lab, a sensory testing lab, production kitchen, and classroom spaces.
Customer success stories are a powerful tool for validating your company’s core value proposition. And this approach is even more effective if your customer can demonstrate business results.
ZingPR client Power Knot, for example, is helping culinary and hospitality training school lower its carbon footprint. It’s an excellent candidate for a customer case study because it has wider appeal beyond Power Knot’s core business: foodservice.
The story
Power Knot is introducing an aspiring generation of chefs to the benefits of sustainable waste food disposal through its partnership with the New Orleans Culinary & Hospitality Institute (NOCHI). To embrace a low-carbon future, NOCHI students now have a Power Knot LFC biodigester capable of processing all waste food onsite, and thereby diverting it from the landfill where it would generate harmful greenhouse gases.
The LFC biodigester ensures NOCHI students have access to the latest kitchen equipment. It processes on average roughly 200 pounds of waste daily.
NOCHI’s five-story, 90,000 sq. ft. facility is a unique combination of old construction dating back to the 1920s and newer construction from the 2000s, all of which was renovated for NOCHI’s unique operations as a culinary school. The state-of-the-art facilities include teaching kitchens, a dining lab, a sensory testing lab, production kitchen, and classroom spaces. NOCHI has the capacity to serve up to 500 students per year across various programs and hosts thousands at events and in the NOCHI Café.
“As a culinary school, we aim to be at the forefront of both innovation and sustainability, and we are excited to provide our students with exposure to a waste food digester throughout their training”
—NOCHI Executive Director Leah Sarris.
The LFC biodigester ensures NOCHI students have access to the latest kitchen equipment. It processes on average roughly 200 pounds of waste daily. This volume of organic waste in a landfill would generate harmful methane (a greenhouse gas with 84 times the global warming potential of carbon dioxide). Since its installation, the LFC biodigester has processed over 8 tons of food waste, representing a reduction in emissions of 34 tonnes of CO2e. As part of its commitment to minimizing waste, NOCHI is orchestrating a waste study in all departments across the school.