Chef Aitor Zabala’s High-Tech Fight Against Food Waste

A Sustainable Vision at Somni

At Somni, chef Aitor Zabala’s new fine dining restaurant in West Hollywood, food waste is nearly nonexistent. Any scraps from prep—or the rare bite left on a diner’s plate—go straight into a stainless steel aerobic digester, where a proprietary blend of microorganisms breaks down the waste into water within 24 hours.

The machine, an LFC-50 from Silicon Valley–based company Power Knot, is part of a growing movement to reduce food waste at the source. Power Knot’s LFC (liquid food composter) has been in production since 2009 and is now used in more than 1,000 locations worldwide—including hospitals, cruise ships, hotels, prisons, and even U.S. military bases. Particularly popular in Europe, where waste separation is the norm, the LFC biodigester offers an on-site solution that prevents organic material from ending up in landfills and releasing methane into the atmosphere.

“As a young chef working in other kitchens, I saw firsthand how much food waste fine dining can generate,” Zabala says. “Trimmings, excess portions, and unused ingredients often ended up discarded. It made me think more about the disconnect—on one hand, we were working with incredible products, but on the other, there was always an opportunity to be more intentional in how we used them.”

From Scraps to Greywater

At Somni, Zabala minimizes waste through careful portioning and a commitment to using as much of every ingredient as possible. Yet some level of waste is inevitable when operating at the standards of fine dining.

“Minimizing waste isn’t just about sustainability,” he adds. “It’s also about craftsmanship. When we work with exceptional ingredients, we respect them by using them thoughtfully.”

That philosophy shows up in the menu design. Zabala’s turbot preparation, for instance, begins with the loins and bones used for one dish, followed by a second course made with the skin and ribs—an approach that reduces waste while enhancing the narrative of the meal.

Since opening in November 2024, Somni has processed more than 625 pounds of food waste through the digester—keeping nearly a ton of CO₂ out of the atmosphere. The process is relatively low maintenance: once active, the microorganisms continue feeding on a steady stream of organic matter. To activate the system, Zabala’s team combines dormant Powerzyme microorganisms with sugar and rice, then adds porous green Powerchips, which resemble chopped celery and provide a home for the microbes. Water and oxygen initiate the aerobic digestion. The only rule: don’t toss in anything too hot or cold, as extreme temperatures can kill the bacteria.

Tech Meets Craft: Redesigning the Fine Dining Kitchen

Somni is the first restaurant in Los Angeles to use Power Knot’s technology. Zabala has become an unofficial ambassador for the biodigester, posting videos on Instagram and welcoming fellow chefs to see it in action. One such visitor, chef Massimo Falsini of Caruso’s and Rosewood Miramar Beach, installed a unit after a demo at Somni.

“I was already planning on purchasing the biodigester,” Falsini says. “But I was curious to see how it actually operates. I was surprised to see that the unit they installed is very efficient and easy to use.”

Other Power Knot clients include Nobu at Sensei Porcupine Creek, Four Seasons Resort Maldives at Landaa Giraavaru, and Vomo Fiji. The company offers nine models of varying sizes, with prices starting around $12,000. Somni’s LFC-50 can process more than 300 pounds of food waste per day. Despite its capabilities, the challenge for Power Knot has been adoption—most kitchens aren’t designed with waste management in mind.

At Somni, the system integrates seamlessly. It’s hands-free, with an automatic door and bump switch, and includes a spray hose to rinse out bins. Zabala's team built a dedicated enclosure for it behind the kitchen, near the staff entrance, to ensure easy access. While invisible to guests, the biodigester is often mentioned during service, especially if diners express interest in the restaurant’s sustainability efforts.

For now, the greywater byproduct is safely disposed of through standard plumbing. Zabala hopes to find a practical way to repurpose it in the future, potentially for non-potable irrigation—though additional filtration would be required.

What the Biodigester Means for the Future of Food Waste

For Zabala, the biodigester is as essential as any other tool in his modern kitchen.

“The [Power Knot] allows us to handle waste responsibly while staying focused on delivering exceptional dining experiences,” he says.

With its seamless integration and high impact, the Power Knot at Somni offers a rare example of sustainability and fine dining working in tandem—not as a trend, but as a long-term commitment to craft, care, and responsibility.