Wineries
Wineries generate a ton of boxes and shrinkwrap from their bottling line while tasting rooms contribute landfill waste and recyclable bottles. Pumace and other compost is generated as well. With a Smart Approach wineries can streamline recycling/waste/and compost handling to save labor, reduce space and slash garbage costst 35%-75%. Our proven trash compactors, cardboard and plastic balers, and organics composters help wineries streamline the waste process to significantly reduce the volume of waste sent to landfills, thus, reducing trash pick-ups, lowering carbon emissions, and improving the appearance of your property.
Shari’s Berries – Lincoln, CA
Sending chocolate covered strawberries to your sweetie is always a hit. Our stationary compactor with a walk-on deck and custom receiver was a hit for Shari’s Berries west coast warehouse in Lincoln, CA. Instead of walking out to the nasty open-debris box, now staff at Shari’s Berries simply open a roll-up door and dump trash…
Franciscan Crab Restaurant – San Francisco
World famous Franciscan Crab Restaurant, on San Francisco’s Fisherman’s Wharf, has one of the best views on San Francisco Bay. Now, they also have BATC’s breakthrough Summit V-95 Toter compactor. This simple system compacts trash, compost and recyclables right into a Toter can. At the Franciscan, they use the unit to save space and save…
Build-Tek – Martinez, CA
Build-Tek provides building materials to the Bay Area’s finest builders. Swimming in cardboard in the warehouse and wasting hours flattening boxes, we steered Build-Tek to the Bramidan B-5 to solve their cardboard nightmare. The warehouse manager was smiling ear-to-ear after making the first bale, and they haven’t looked back since.
UC Davis Clean Caps – Davis, CA
BATC has installed E-cube Labs’ new Clean Cap sensors at the UC Davis Mondavi Center for the Arts. UC Davis custodial staff was looking for a way to better manage their team and eliminate over servicing waste/recycling receptacles that were on the outskirts of campus.
Chicken Ranch Casino – Sonora, CA
We installed our Nedland Self Contained Compactor with our unique new cellular monitoring system at the venerable Chicken Ranch Casino to eliminate pests and odors from the back of their building. The compactor packs 80 yards of waste into the compactor and the monitoring system notifies management and the hauler when the unit is…
Claremont Club and Spa – Oakland, CA
Claremont Club & Spa, A Fairmont Hotel is a California landmark and one of America’s iconic luxury hotels. With our sustainability and equipment expertise, we saved them over $26,000 per year. The Claremont initially came to us with a back-of-house noise issue with garbage trucks creating loud disturbances to guests early in the mornings. To…
California Higher Education Sustainability Conference – Santa Barbara, VA
BATC’s Mike Welden was asked to speak to the Zero Waste break-out session at the California Higher Education Sustainability Conference (CHESC) at UC Santa Barbara. The Zero Waste leaders loved learning about the breadth of material handling solutions actually available and affordable to their Universities. BATC has partnered with UC Berkeley, UC Merced, and…
Bishop O’Dowd High School – Oakland, CA
Problem: Bishop O’Dowd High School in Oakland had a tight loading dock with overflowing cardboard boxes, landfill waste, and recycle bins. Plus, they were paying over $4,600/month for trash and recycling. Solution: We installed our Bramidan B-5 Baler and Summit S-V2 Compactor. The baler crushes 1,050 boxes into an easy-to-handle bale for recycling, thus…
Chuck E. Cheese – San Jose, CA
When it came time to replace the compactor we had installed back in the 1980s, the owner of the original Chuck E Cheese’s restaurant on Tully Rd in San Jose called us. After years of use and our solid maintenance support, it was time for an upgrade. We installed a shiny new indoor 700ss…
Farmstead at Long Meadow Ranch – St. Helena, CA
When Stephen Barber, Executive Chef and Director of Culinary Operations at Farmstead at Long Meadow Ranch in St. Helena, called seeking our expertise, we were honored. Napa Valley’s leader in sustainable farm-to-table cuisine sought to reduce the number of trips the garbage company made to the restaurant to decrease CO2 emissions from the garbage…
COST SAVINGS
35 - 75% on Average.
Emissions Savings
60 - 80% Savings Per Month