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 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 Studi Komparasi Komposter Berbasis Masyarakat

2020 ◽  
Vol 9 (1) ◽  
pp. 34-44
Author(s):  
NATASYA HASNA ◽  
IWAN JUWANA ◽  
MOHAMAD SATORI
Keyword(s):  
Food Waste ◽  
Organic Waste ◽  
Yard Waste ◽  
Compost Quality ◽  
Standard Quality ◽  
Waste Bank ◽  
Waste Food

AbstrakSampah organik merupakan sampah dominan di  Bank sampah Sahdu, maka perlu pengolahan untuk mengurangi timbulan sampah organik di TPA. Penelitian ini membandingkan 3 jenis komposter aerob di Bank sampah Sahdu yaitu bata terawang, drum dan takakura. Jenis sampah yang digunakan adalah sampah organik campuran (sisa makanan dan sampah halaman). Kapasitas komposter bata terawang, drum dan takakura dapat menampung sampah per harinya dari 456, 210 dan 20 sumber. Kinerja komposter bata terawang, drum dan takakura dalam mengolah sampah organik menjadi kompos adalah 53,45%, 48,27% dan 56,01%. Kualitas kompos yang dihasilkan seluruh komposter memenuhi baku mutu, kecuali parameter pH kompos dari hasil komposter drum tidak memenuhi baku mutu. Kata kunci: sampah organik, bank sampah, komposter aerobik.Abstract Organic waste is the most dominant waste produced, thus the reduction of this type of waste will reduce waste entering the landfill. This research aims were to compare the performance of 3 types of aerobic composters in Waste bank Sahdu which are brick overlay, drum and takakura. The wastes used in this research is mixed organic waste (food waste and yard waste). The capacity of brick overlay, drum and takakura are able to treat waste per day from 456, 210 and 20 households respectively. As related to their performance, the bric overlay, drum and takakura are able to treat 53,45%, 48,27% and 56,01% of organic waste into compost, respectively. The compost quality that produced by all composter has met the standard quality, except pH parameters from the composter drum. Keyword: organic waste, waste bank, aerobic composter. 

scholarly journals Modelling and Multi-Criteria Analysis of Anaerobic Digestion Process to Get Upgraded Methane from Bio-Residues in the City of Reykjavik

Proceedings ◽  
2019 ◽  
Vol 30 (1) ◽  
pp. 46
Author(s):  
Finger ◽  
Stepanovic ◽  
Llano
Keyword(s):  
Anaerobic Digestion ◽  
Sewage Sludge ◽  
Food Waste ◽  
Organic Waste ◽  
Waste Treatment ◽  
Action Plan ◽  
Digestion Process ◽  
Climate Action ◽  
Climate Action Plan ◽  
The City

Anaerobic digestion of urban organic wastes, farming slurries or sewage sludge is a common practice in waste treatment plants. In the city of Reykjavik, the organic waste fraction constituted by 60% of biomass and 40% of food waste will be transformed by the local waste company SORPA providing biofuel for up to 10% of the cars. Such measures belong to the 2018-2030 Climate Action Plan from the Icelandic Government.

scholarly journals How Neighbourhood Food Environments and a Pay-as-You-Throw (PAYT) Waste Program Impact Household Food Waste Disposal in the City of Toronto

2020 ◽  
Vol 12 (17) ◽  
pp. 7016
Author(s):  
Paul van der Werf ◽  
Kristian Larsen ◽  
Jamie A. Seabrook ◽  
Jason Gilliland
Keyword(s):  
Waste Disposal ◽  
Food Waste ◽  
Fast Food ◽  
Single Family ◽  
Household Food ◽  
Effective Interventions ◽  
Characterization Study ◽  
Outlet Density ◽  
Fast Food Restaurants ◽  
The City

Household food waste has negative, and largely unnecessary, environmental, social and economic impacts. A better understanding of current household food waste disposal is needed to help develop and implement effective interventions to reduce food wasting. A four-season waste characterization study was undertaken with 200 single-family households across eight neighbourhoods in Toronto, Ontario, Canada. The City of Toronto provides residents with a pay-as-you-throw (PAYT) waste program that includes a choice of four garbage cart sizes (Small [S], Medium [M], Large [L], Extra Large [XL]), with increasing annual user fees ($18.00–$411.00 CAD), as well as a green cart (organic waste) and blue cart (recycling). On average, each household disposed 4.22 kg/week of total food waste, 69.90% of which was disposed in the green cart, and disposal increased significantly (p = 0.03) by garbage cart size to L but not XL garbage carts. Of this total, 61.78% consisted of avoidable food waste, annually valued at $630.00–$847.00 CAD/household. Toronto’s PAYT waste program has been effective at diverting food waste into the green cart but not at reducing its generation. Higher median incomes were positively correlated, while higher neighbourhood dwelling and population density were negatively correlated, with total and avoidable food waste disposal. Regression analyses explained 40–67% of the variance in total avoidable food waste disposal. Higher supermarket density and distance to healthier food outlets were associated with more, while dwelling density was related to less, total and avoidable food waste disposal. Distance to fast food restaurants and less healthy food outlet density were both negatively associated with avoidable food waste disposal in the garbage and green cart, respectively. Avoidable food waste reduction interventions could include increasing garbage cart fees, weight-based PAYT, or messaging to households on the monetary value of avoidable food waste, and working with food retailers to improve how households shop for their food.

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 Municipalities, commercial composting and sustainable development, the case of Johannesburg , South Africa

2016 ◽  
Vol 7 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Rethabile Sehlabi ◽  
Tracey Morton McKay
Keyword(s):  
South Africa ◽  
Waste Management ◽  
Organic Waste ◽  
Essential Elements ◽  
Production Plant ◽  
Waste Generation ◽  
Landfill Sites ◽  
Solid Waste Generation ◽  
Mechanized System ◽  
The City

Typical of most developing world cities, the City of Johannesburg, South Africa, faces many waste management challenges. One of which is a lack of awareness of, and compliance with, waste management legislation, recycling and composting by the general public. Thus, the city has to deal with high levels of solid waste generation and subsequent pressure on its landfill sites. The city also has to adhere to various pieces of waste management legislation, with recycling and composting being two essential elements thereof. This study outlines a commercial composting initiative designed by the municipality of Johannesburg to redirect organic green waste from landfill sites to a compost production plant. The study found that although the Panorama Commercial Composting Plant is reducing the amount of solid organic waste disposed of in the city’s landfills, better planning could increase the amount of green organic waste thus diverted. Furthermore, the adoption of a centralized, mechanized system has significantly hampered the generation of employment opportunities, while simultaneously forcing operational costs up. Finally, the lack of a coherent marketing and branding strategy has restricted compost sales. Thus, the Panorama Commercial Composting Plant is currently not recouping its costs nor generating the number of work opportunities it could. Some recommendations to rectify this are then made

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.

scholarly journals Reflections on the Influence of Family Demographics on Food Waste Generation among the City of Tshwane Households, Republic of South Africa

2021 ◽  
Author(s):  
Machate Machate
Keyword(s):  
Family Size ◽  
Food Waste ◽  
Employment Status ◽  
Meta Analysis ◽  
Research Approach ◽  
Mixed Method Research ◽  
Waste Generation ◽  
Monthly Income ◽  
Structured Interviews ◽  
The City

This chapter presents the influence of households’ demographics on food waste generation. A mixed method research approach consisting of meta-analysis, survey (structured interviews), and experimental were used to collect opinions and weigh the amount of waste generated in each household. Although not all demographic variables were investigated, the influence of: (1) family size, (2) household monthly income, (3) employment status, (4) educational level, and (5) age of respondents on food waste generation were analyzed. The results of the study confirmed that age and family size are positive factors that influence the amount of food waste generated in households of the City of Tshwane, as opposed to the level of education, employment status, and monthly income levels. It should be noted, however, that this study does not conclusively exclude the other factors as not having an influence in food waste generations. However, their influence in the current food waste generation quantities was not conclusive. Further studies with larger sample size are thus recommended.

scholarly journals Peningkatan Potensi Ibu Rumah Tangga dalam Mengolah Sampah Organik Rumah Tangga Menggunakan Metode Takakura di Desa Cibiru Wetan, Kabupaten Bandung

2019 ◽  
Vol 4 (2) ◽  
pp. 179-186
Author(s):  
Soni Muhsinin ◽  
Deden Indra Dinata ◽  
Ivan Andriansyah ◽  
Aiyi Asnawi
Keyword(s):  
Organic Waste ◽  
Raw Materials ◽  
Monitoring And Evaluation ◽  
Pilot Project ◽  
Small Scale ◽  
Waste Generation ◽  
Domestic Waste ◽  
Project Activity ◽  
The Village ◽  
The City

INCREASING OF HOUSEWIVES POTENTIAL IN PROCESSING DOMESTIC ORGANIC WASTE BY USING TAKAKURA METHOD IN CIBIRU WETAN VILLAGE, BANDUNG REGENCY. Domestic waste (DW) is a major environmental challenge for many urban local bodies in Indonesia both in the village and in the city, where urbanization, industrialization and economic growth have resulted in increased waste generation per person. One way to solve this waste is to turn organic domestic into compost. Composting, the recycling of organic waste such as vegetation and food waste reduces the amount of waste going to landfill and is, therefore, a rapidly growing sector. Desa Cibiru Wetan, Kab. Bandung, West Java is one of the villages that has learned about how to process organic waste into compost and become a pilot project but because of the distance between raw materials and management with compost incubator so that compost production is disturbed. Therefore, the purpose of the project activity was to produce compost from domestic organic waste by the Takakura method. In this method, a small incubator was used and placed at the home of the community. Although on a small scale but with many multipliers, it able to produce an abundant compost and can be an alternative for the existing compost incubator method. The stage included counseling and socialization, training in making incubator Takakura, training in production compos,t and monitoring and evaluation. The results showed a good understanding of both groups for both the socialization and counseling stages as well as for the practice of production of compost. In conclusion, the activity on the production of compost by using Takakura method able was to solved for domestic organic waste and remind set the interest of the community in producing compost.

scholarly journals A comparative study on generation and composition of food waste in Kundasang, Sabah

2021 ◽  
Vol 920 (1) ◽  
pp. 012026
Author(s):  
A Zakarya ◽  
A F Yabainus ◽  
R Halis ◽  
M R Beson
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Large Scale ◽  
Residential Area ◽  
Waste Generation ◽  
The People ◽  
Food Management ◽  
Food And Beverage ◽  
Waste Generation Rate ◽  
Waste Food

Abstract In this era, we are facing a very troublesome problem, and that is food waste. Food wastage started happening decades ago and is still happening today. This not only comes from large-scale food and beverage production but, unfortunately, also comes from people’s behavior. Which had made the research to study the generation and composition of food waste in Kundasang, Sabah and identify the awareness of food waste management. the collection of the food waste involved in residential and commercial and then, divide into two types which are cooked and uncooked food waste. As a result, the food waste generated from the commercial was more than residential area. Then, the food waste generation rate for every person is 0.14 kg/person/day. Most of the people in Kundasang know about food waste management but they do not know the proper way to manage the food waste but 64 % of them, interest to involve minimize the food waste in the future. Knowledge and skills can be spread among family residents through sports and awareness activities related to food management. In short, appropriate methods should be introduced to overcome the restrictions on the residents of Kundasang’s households to minimize food waste.

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