scholarly journals The Carbon Footprint Estimation based on Campus Activities in ITERA (Institut Teknologi Sumatera)

2021 ◽  
Vol 1 ◽  
Author(s):  
Novi Kartika Sari ◽  
Rinda Gusvita ◽  
Deny Juanda Puradimaja
Keyword(s):  
Energy Management ◽  
Carbon Footprint ◽  
Food Waste ◽  
Organic Waste ◽  
Electricity Consumption ◽  
Electricity Sector ◽  
Waste Generation ◽  
Campus Activities ◽  
One Year ◽  
Indirect Source

ITERA (Institut Teknologi Sumatera) is one of young university situated in Lampung Province, Indonesia. In 2018, the average population of campus (students, faculties, and staff) was about 9584 persons. The objective of this paper is to inventory Green House Gasses (GHGs) and then to calculate carbon footprint using equation by UI Greenmetric Guideline 2018 except for fuel and LPG consumption, paper use, and organic waste generation by using GHGs Protocol. Three scopes of GHGs emission were used to classify based on both direct and indirect source(s). The first scope was presented by LPG consumption and fuel consumption of campus’s car. Electricity consumption became scope 2 while the scope 3 involved paper use, organic waste generation including food waste and Yard trimmings, and transportation activities of both motorcycles and cars. The estimated GHGs emission was about 2846.541 metric ton CO2eq during 2018-2019 (one year) with the portion of each scope resulting 10.2%, 62%, and 28.2%, respectively. Electricity usage was being the highest contributor of carbon footprint. The inventory of GHGs will help top management of campus to evaluate and determine some strategies for minimization, reduction, and mitigation notably in electricity sector by some strategies such as substituting electric devices into eco-friendly products, applying energy management ISO 50001, and others.

scholarly journals A Mixed Binary Linear Programming Model for Optimal Energy Management of Smart Buildings

Energies ◽  
2020 ◽  
Vol 13 (7) ◽  
pp. 1719 ◽  
Author(s):  
Zahra Foroozandeh ◽  
Sérgio Ramos ◽  
João Soares ◽  
Fernando Lezama ◽  
Zita Vale ◽  
...  
Keyword(s):  
Linear Programming ◽  
Energy Management ◽  
Programming Model ◽  
Electrical Power ◽  
Peak Load ◽  
Electricity Consumption ◽  
Residential Building ◽  
Electricity Sector ◽  
Smart Buildings ◽  
Binary Linear Programming

Efficient alternatives in energy production and consumption are constantly being investigated and conducted by increasingly strict policies. Buildings have a significant influence on electricity consumption, and their management may contribute to the sustainability of the electricity sector. Additionally, with growing incentives in the distributed generation (DG) and electric vehicle (EV) industries, it is believed that smart buildings (SBs) can play a key role in sustainability goals. In this work, an energy management system is developed to reduce the power demands of a residential building, considering the flexibility of the contracted power of each apartment. In order to balance the demand and supply, the electrical power provided by the external grid is supplemented by microgrids such as battery energy storage systems (BESS), EVs, and photovoltaic (PV) generation panels. Here, a mixed binary linear programming formulation (MBLP) is proposed to optimize the scheduling of the EVs charge and discharge processes and also those of BESS, in which the binary decision variables represent the charging and discharging of EVs/BESS in each period. In order to show the efficiency of the model, a case study involving three scenarios and an economic analysis are considered. The results point to a 65% reduction in peak load consumption supplied by an external power grid and a 28.4% reduction in electricity consumption costs.

POTENSI KOMPOSTING SAMPAH SKALA RUMAH TANGGA UNTUK MEREDUKSI TIMBULAN SAMPAH (Pilot Proyek di Perumahan Puspiptek Serpong) = Potential Scale of Household Waste Composting to Reduce Waste Generation (Pilot Project in Puspiptek Serpong Residence)

2016 ◽  
Vol 14 (1) ◽  
pp. 17
Author(s):  
Firman L. Sahawan
Keyword(s):  
Organic Waste ◽  
Pilot Project ◽  
Household Waste ◽  
Waste Generation ◽  
Composting Process ◽  
Potential Scale ◽  
Mature Compost ◽  
Aerobic Decomposition ◽  
One Year

The position of composting household waste in terms of waste management at the macro level is very important, because household acts as a source of waste. When organic waste at household can be composted, then the waste transported to landfill will be reduced, so that the transportation costs of transporting waste involved is reduced, beside can extend the life of the landfill. To determine the effectiveness of household-scale composting process using aerobic composter, its potential in reducing household waste generation, as well as the quality of the resulting compost, we conducted this study. The results showed that: the composting process using "composter" aerobics can be run well and fairly effective, as well as describing the process of aerobic decomposition. It is heavily influenced by the composting process of assistance given to environment volunteers. Potential production of compost that can be generated by each family in one year as much as 43 kg, for families who have 1 (one) composter and 86 kg for a family that has 2 (two) composters. While the potential to reduce household waste generation by 21%, to which has 1 composter, and 42% to which has 2 composters. The compost production has good quality because it is free from microbial contaminants (pathogens), meet the requirements of mature compost and generally meet the parameters required by Permentan No 70 of 2011 or SNI compost of 2004. Keywords: composting, household waste, composter and reduction of waste generationAbstrakPosisi pengomposan sampah rumah tangga dalam kerangka pengelolaan sampah secara makro sangat penting, karena rumah tangga berperan sebagai sumber sampah. Apabila sampah organik di rumah tanggga dapat dikomposkan, maka sampah yang diangkut ke TPA menjadi berkurang, sehingga biaya transportasi pengangkutan sampah ikut berkurang, selain dapat memperpanjang umur TPA. Untuk mengetahui efektifitas proses komposting skala rumah tangga menggunakan komposter aerobik, potensinya dalam mereduksi timbulan sampah rumah tangga, serta kualitas kompos yang dihasilkan, maka dilakukanlah penelitian ini. Hasil penelitian menunjukkan bahwa: proses pengomposan menggunakan ”komposter” aerobik dapat berjalan dengan baik dan cukup efektif, serta menggambarkan proses dekomposisi secara aerobik. Hal tersebut sangat dipengaruhi oleh proses pendampingan pembuatan kompos yang tetap diberikan kepada kader lingkungan. Potensi produksi kompos yang dapat dihasilkan oleh masing-masing keluarga dalam 1 tahun sebanyak 43 kg, untuk keluarga yang memiliki 1 buah komposter dan 86 kg untuk keluarga yang memiliki 2 buah komposter. Sedangkan potensinya untuk mereduksi timbulan sampah rumah tangga sebesar 21%, untuk yang memiliki 1 komposter, dan 42% untuk yang memiliki 2 komposter. Produk kompos yang dihasilkan berkualitas baik karena bebas dari mikroba kontaminan (patogen),memenuhi persyaratan kompos matang dan secara umum memenuhi parameter-parameter yang dipersyaratkan oleh Permentan No. 70 Tahun 2011 atau SNI kompos Tahun 2004.Kata kunci: Komposting, sampah rumah tangga, komposter dan reduksi timbulan sampah

Green Biological Transformation of Food and Yard Waste

2015 ◽  
Vol 73 (1) ◽  
Author(s):  
Mohammed F.M. Abushammala ◽  
Noor Ezlin Ahmad Basri ◽  
Shahrom Md Zain ◽  
Nur Fatin Mat Saad ◽  
Nurul Afida Zainudin
Keyword(s):  
Food Waste ◽  
Organic Waste ◽  
Economic Value ◽  
Management Technique ◽  
Waste Generation ◽  
High Quality ◽  
Yard Waste ◽  
Composting Process ◽  
Fruit Waste ◽  
Biological Transformation

The composting of organic waste is an alternative waste management technique that can be used to control the increase in waste generation. The objective of this study was to identify a type of effective microbes (EMs) that accelerate the composting process. The study also determined the suitability of using a KompostKu rotary composter along with additional materials such as coconut husks and Takakura EMs for composting food waste from the Universiti Kebangsaan Malaysia (UKM), and determines the economic value of the compost. In order to select the most efficient EMs, Takakura and fruit waste EMs were prepared and used during the composting of both food and yard waste using a composter barrel. Four important parameters were examined to ensure the effectiveness of the process, including temperature, moisture content, potential of hydrogen (pH), and carbon to nitrogen (C/N) ratio. The experimental results revealed that Takakura EMs were superior to the fruit waste EMs in accelerating the composting process. The use of coconut husks as an absorbing agent with Takakura EMs also accelerated the composting process, requiring approximately four weeks to fully decompose the food waste. It was estimated that the composting of food and landscape waste at the UKM could annually generate compost products worth over 30,660 Malaysian Ringgit (MYR). The use of Takakura EMs enhanced and accelerated the composting process and provided high-quality compost

scholarly journals Post-consumer food waste generation while dining out: A close-up view

PLoS ONE ◽  
2021 ◽  
Vol 16 (6) ◽  
pp. e0251947
Author(s):  
Myra Zeineddine ◽  
Samer Kharroubi ◽  
Ali Chalak ◽  
Hussein Hassan ◽  
Mohamad G. Abiad
Keyword(s):  
Food Waste ◽  
Global Economy ◽  
Organic Waste ◽  
National Level ◽  
Waste Generation ◽  
Tobit Regression ◽  
Plate Waste ◽  
Food Loss ◽  
High Dependency ◽  
Baseline Information

Food loss and food waste occur along the food supply chain, negatively impacting the environment, global economy, and food security. There is a growing global interest in tackling this issue to mitigate or handle the waste generated and limit its repercussions, as one in eight people suffer from undernourishment worldwide. In the Arab world, where there is a high dependency on imports and limited potential of increasing local food production, addressing food loss and waste becomes substantial. Research has mainly been focused on household food waste generation, while data on post-consumer plate food waste in the foodservice sector remains scarce. In this study, managers from a representative sample of 222 restaurants located in Municipal Beirut, Lebanon, were surveyed about food waste generation. Plate food waste was measured to establish baseline information. Multiple Tobit regression analyses were performed to explore the determinants for plate food waste generation. Plate waste generation was also compared between Lebanese and non-Lebanese cuisine restaurants. Results revealed that 1,620 tons of plate food waste are generated per year in Beirut, equivalent to 0.15% of Lebanon’s total organic waste. Furthermore, Lebanese cuisine restaurants serving Mediterranean Mezze were found to generate 34 kg of organic waste per day more than restaurants that serve international non-Lebanese cuisine. The type of cuisine, kind of service, and menu planning were significantly associated with post-consumer food waste generation. This study revealed an increasing concern towards the amount of plate waste generated in Beirut, and thereby further research is needed to create baseline information at the national level.

Investigation of Carbon Footprint on Campus - A Case Study of Tajen University

2014 ◽  
Vol 962-965 ◽  
pp. 1495-1499
Author(s):  
Chung Yi Chung ◽  
Chang Ling Miaw ◽  
Yung Chuan Huang ◽  
Chao Cheng Chung ◽  
Tien Jen Lo
Keyword(s):  
Carbon Dioxide ◽  
Carbon Footprint ◽  
Latent Variables ◽  
Carbon Dioxide Emissions ◽  
Electricity Consumption ◽  
Waste Recycling ◽  
School Year ◽  
Significant Difference ◽  
Campus Activities ◽  
And Gender

This study investigates and analysis the carbon dioxide emissions focus on student’s campus activities in the Tajen University during the school year. Survey queries includes commute distance, using means of transport, means of transport emissions, food consumption survey, the amount of waste, recycling and electricity consumption. The collected information was integrated into the carbon footprint calculation. This study investigated a total of 70 college students with 60 valid questionnaires in 85.7% recovery rate. Using descriptive statistics analysis quantitatively describing the students’ basic attributes and utilize analysis of variance to analyze the differences between students’ differences and their associated on carbon dioxide emissions. In this study, the result showed Tajen University students’ carbon footprint averaged 2.31±0.37 kg/person-day. Carbon footprint analysis results indicate that student age, grade, and gender difference between latent variables have different scenarios on carbon footprint model, such as, different genders no significant difference by measuring the carbon footprint, but of different ages and grade under test carbon footprint had a significant difference.

scholarly journals The Carbon Footprint of a Public Sector University Before and During the COVID-19 Lockdown.

2022 ◽  
Keyword(s):  
Greenhouse Gas ◽  
Carbon Footprint ◽  
Greenhouse Gas Emission ◽  
Waste Generation ◽  
Gas Emission ◽  
Direct Sampling ◽  
Questionnaire Surveys ◽  
One Year ◽  
Different Sources ◽  
Carbon Dioxide Equivalent

<p>Carbon footprint (CF) is a measure of greenhouse gas emissions generated from daily human-induced activities as carbon dioxide equivalent. This study is an attempt to represent a consumption-based CF study from the scope of transportation, electricity, and waste generation for University of the Punjab (PU), Lahore under the WRI/WBCSD greenhouse gas protocol corporate standards. Data acquired through fieldwork, questionnaire surveys, direct sampling, and existing records for the year 2019-20 suggested that electricity is the greatest contributor of CO2 emissions at 59%, followed by transportation at 36%, and waste generation at approximately 5%. The total CF(CO2_eq) generated from different sources is about 18360.62MT for one year. The recent COVID-19 lockdown has offered inimitable prospect to compare the carbon footprint of one of the largest higher education institutes of Pakistan before and during this pandemic. The data can serve for tracking, assessing, and setting goals for greenhouse gas emission reduction programs in future.</p>

Optimal Energy Scheduling Method under Load Shaping Demand Response Program in a Home Energy Management System

2019 ◽  
Vol 20 (2) ◽  
Author(s):  
Sandeep Kakran ◽  
Saurabh Chanana
Keyword(s):  
Real Time ◽  
Energy Management ◽  
Demand Response ◽  
Management System ◽  
Electricity Consumption ◽  
Electricity Sector ◽  
Energy Management System ◽  
Home Energy Management ◽  
Utility Companies ◽  
Consumption Cost

Abstract With the latest smart technologies in the electricity sector, the consumers of electricity got the opportunity to reduce their electricity consumption cost by participating in the demand response programs offered by the utility companies. In this paper, a model of energy management system is introduced for the energy scheduling at home. Residential automatic smart appliances of general use are selected for energy scheduling. The energy controlling device in the EMS model receives the real time electricity price signals from the utility company and schedule the appliances according to the user requirements in such a way so that the electricity consumption cost could be minimized. The appliances are scheduled under real time pricing combined with inclined block rate pricing scheme so that the peak to average ratio of power could be maintained in the satisfactory range. This helps the utility companies in maintaining the system reliability. For the solution of the scheduling problem, particle swarm optimization algorithm is used due to its effectiveness and easy implementation. Finally, the results have been compared and verified against the results achieved by genetic algorithm.

scholarly journals Kajian Potensi Daur Ulang Sampah Makanan Restoran di Kota Padang

2019 ◽  
Vol 4 (2) ◽  
Author(s):  
Yommi Dewilda ◽  
Rizki Aziz ◽  
Mhd. Fauzi
Keyword(s):  
Food Waste ◽  
Fast Food ◽  
Organic Waste ◽  
Waste Generation ◽  
Sampling Locations ◽  
Fruit Skin ◽  
Packaging Paper ◽  
The City ◽  
Waste Food ◽  
Generation Unit

<p>The purpose of this research is to study the recycling potency of food waste from restaurants in Padang City by  measuring the food waste generation and its composition. Sampling and analysis were carried out based on SNI 19-3964-1994. It was performed for eight consecutive days at fifteen different sampling locations which include restaurants, cafes, fast food, and food courts. The result of this research showed that the average generation unit of restaurant food waste in the city of Padang was 0.105 kg/cap/day in weight units or 0.955 liters/cap/day in unit volume. The total generation of restaurant food waste was 132 liters/day which consists of organic waste (food scraps, leaves, fruit skin, vegetables, eggshells, bones), plastic (plastic bottles, packaging, bags, straws, and spoons), paper  (tissue, packaging paper, paper containers, cartons), and others (styrofoam, broken glass, smoked cigarette remains, cans, glass bottles). Organic waste has the largest percentage by the composition of 70.69%, and that of plastic was at 11.35%. The study further showed that the recycling potency of restaurant food waste in Padang City was made up of 7.65% paper, 51.32% plastic, 59.86% glass, 100% nonferrous metal and 91.71% organic waste. Conclusively, recycling and composting method were recommended to process the restaurant food waste.</p>

scholarly journals Drivers and Determinants of Food Waste Generation in Restaurants Serving Mediterranean Mezze-Type Cuisine

2021 ◽  
Vol 13 (11) ◽  
pp. 6358
Author(s):  
Ali Chalak ◽  
Hussein F. Hassan ◽  
Pamela Aoun ◽  
Mohamad G. Abiad
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Food Service ◽  
High Price ◽  
Waste Generation ◽  
Water Pipe ◽  
Convenience Sample ◽  
Factors Affecting ◽  
Middle Range ◽  
Price Range

Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants waste above the grand mean compared to middle-range ones. Waste generation decreased significantly as the number of diners per table increased. However, ordering water-pipe, alcohol, or more dishes contributed significantly to food waste generation. As food waste is not the outcome of a single behavior, our study puts food waste generation drivers and determinants while dining out in perspective.

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