scholarly journals Waste Reduction Potential in SAMTAMA Program Implementation (Study Case: RT 10/RW 03 Cempaka Putih Timur)

2021 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Yemima Marnalita Hasibuan ◽  
Filson Maratur Sidjabat
Keyword(s):  
Food Waste ◽  
Program Implementation ◽  
Reduction Potential ◽  
Waste Reduction ◽  
Implementation Study ◽  
Waste Generation ◽  
Potential Reduction ◽  
Waste Composition ◽  
Metropolitan Cities ◽  
Study Case

<p>Waste is one of the big problems often faced by metropolitan cities like DKI Jakarta. The Jakarta Environment Agency's research stated that DKI Jakarta produces 7500-tons of waste per day with 60.5% coming from residential. Therefore, the DKI Jakarta government initiated the Sampah Tanggung Jawab Bersama (SAMTAMA) to mobilize residential people to manage waste from its source at certain locations as a pilot, one of locations is RT 10 / RW 03 Cempaka Putih Timur. RT 10 / RW 03 Cempaka Putih Timur is the RT that is considered optimal in implement the SAMTAMA program. Based on this, the objectives of this study are: (1) to find the existing condition of SAMTAMA program; (2) to measure the waste generation, composition, and reduction potential in the implementation of SAMTAMA program. The method implemented in measuring using SNI 19-3964-1994 which is carried out for 8 consecutive days. Waste composition is classified based on SNI 19-3964-1995, supplemented with components of B3 waste and diapers. The results of the analysis show that the average of waste generation is 14.99 kg/day where the treated waste is 11.36 kg/day and the untreated or residual waste is 3.63 kg/day with the largest composition is food waste with 10.66 kg/day (71%). With SAMTAMA Program implementation, the waste potential reduction can reach 0.019 kg/day/person.</p>

scholarly journals Integrated Strategies for Household Food Waste Reduction in Bangkok

2021 ◽  
Vol 13 (14) ◽  
pp. 7651
Author(s):  
Pongsun Bunditsakulchai ◽  
Chen Liu
Keyword(s):  
Food Waste ◽  
Social Issues ◽  
Developing Economies ◽  
Waste Reduction ◽  
Extensive Literature ◽  
Waste Generation ◽  
Urban Households ◽  
Integrated Strategies ◽  
Household Food

Urban food waste issues in developing economies have recently attracted the attention of policymakers, practitioners, and academics in the course of implementing the Paris Agreement and the SDGs. In our case study city of Bangkok, Thailand, household food waste generation doubled from 2003 to 2018, with a similar increase in per capita amounts. Using an extensive literature review, statistical models, and a questionnaire survey, the authors clarified factors influencing food waste generation and separation before disposal, and reuse/recycling activity in urban households. Results showed that pre-purchase checks can not only prevent food waste but can also increase the reuse/recycling of food waste. Citizens with higher levels of education and those showing more concern about social issues and global warming are more likely to separate food waste before disposal and to participate in reuse/recycling activities. Finally, this paper proposes a seven-stage action-based model of integrated strategies for improving household food and food waste management to prevent/reduce food waste generation as well as remedy existing policy gaps in Bangkok.

scholarly journals Impact of Optimized Packaging on Food Waste Prevention Potential among Consumers

2021 ◽  
Vol 13 (8) ◽  
pp. 4209
Author(s):  
Gudrun Obersteiner ◽  
Marta Cociancig ◽  
Sandra Luck ◽  
Johannes Mayerhofer
Keyword(s):  
Shelf Life ◽  
Food Waste ◽  
Quantitative Research ◽  
Food Packaging ◽  
Food Product ◽  
Waste Reduction ◽  
Waste Prevention ◽  
Waste Generation ◽  
Product Packaging ◽  
Information Campaigns

Food and plastic waste are cited as major environmental challenges. The function of packaging is often overlooked when considering waste; however, food packaging is indispensable for hygienic protection during transport and distribution within the supply chain. An important way to prevent the premature spoilage of a variety of different food product groups is to use specially optimized packaging systems. These are able to provide a high level of protection and actively extend shelf life. However, even if novel packaging systems theoretically have great potential for waste reduction, it remains uncertain whether they will also be accepted at the consumer level and actually contribute to waste reduction within households. Three different methods were used to clarify consumers’ perceptions of optimized packaging and thus the potential impact on waste generation. General perceptions have been identified by means of quantitative research among 1117 consumers. Precise information on waste generation behavior was obtained by means of food diaries. Consumer simulations were used to analyze the extent to which optimized packaging can actually have a positive effect on food waste generation at the household level. It was found that the functionality of the packaging usually ceases with the consumer. Consumers are only marginally aware of the advantages of food product packaging in the household, and do not perceive the direct connection between packaging, freshness, shelf life, and spoilage as food waste. In general, consumers rarely or never use optimized packaging at home correctly. It could be concluded that consumers’ perceptions of optimized packaging in terms of potential food waste prevention are not pronounced. In summary, it can be stated that in contrast to its use in retail and transport, an optimization of packaging to avoid food waste for later use by the consumer only shows an effect in exceptional cases, or can only be achieved through targeted information campaigns. If this should be a focus topic in the future, either on the political or managerial level, this has to be taken into account.

scholarly journals Food Waste in Healthcare, Business and Hospitality Catering: Composition, Environmental Impacts and Reduction Potential on Company and National Levels

2021 ◽  
Vol 13 (6) ◽  
pp. 3288
Author(s):  
Toni Meier ◽  
Torsten von Borstel ◽  
Birgit Welte ◽  
Brennan Hogan ◽  
Steven M. Finn ◽  
...  
Keyword(s):  
Environmental Impacts ◽  
Food Waste ◽  
Service Sector ◽  
Reduction Potential ◽  
Food Service ◽  
Waste Reduction ◽  
Environmental Footprints ◽  
Management Schemes ◽  
Development Goals ◽  
Near Future

Background: As the reduction of food wastage remains one of our most critical challenges, we quantified the environmental impacts of food losses in the food-service sector in Germany, with a particular focus on the subsectors of business, healthcare and hospitality. Methods: Using the food-waste data of 7 catering companies, 1545 measurement days and 489,185 served meals during two 4–6 week monitoring periods, a life-cycle assessment (LCA) according to ISO standard 14040/44 was conducted. Within the LCA, the carbon, water (blue) and land footprints, and the ecological scarcity in terms of eco-points, were calculated. Results: We show that the waste generated in the food-service sector in Germany is responsible for greenhouse gas emissions of 4.9 million tons CO2-equivalents (CO2e), a water use of 103,057 m3 and a land demand of 322,838 ha, equating to a total of 278 billion eco-points per year. Subsector-specifically, in hospitality catering: 1 kg of food waste accounts for 3.4 kg CO2e, 61.1 L water and 2.6 m2 land (208 eco-points); in healthcare: 2.9 kg CO2e, 48.4 L and 1.9 m2 land (150 eco-points); and in business: 2.3 kg CO2e, 72 L water and 1.0–1.4 m2 land (109–141 eco-points). Meal-specifically, the environmental footprints vary between 1.5 and 8.0 kg CO2e, 23.2–226.1 L water and 0.3–7.1 m2 per kg food waste. Conclusions: If robust food waste management schemes are implemented in the near future and take the waste-reduction potential in the food-service sector into account, Target 12.3 of the United Nation’s Sustainable Development Goals—which calls for halving food waste by 2030—is within reach.

scholarly journals Food waste generation: restaurant data and consumer attitudes

2019 ◽  
Vol 75 (2) ◽  
pp. 7-14 ◽  
Author(s):  
Renata Dagiliūtė ◽  
Aira Musteikytė
Keyword(s):  
Food Waste ◽  
Service Sector ◽  
Service Providers ◽  
Information Provision ◽  
Consumer Attitudes ◽  
Waste Reduction ◽  
Waste Generation ◽  
Lack Of Information ◽  
Per Capita ◽  
Negative Impacts

Food waste and related negative impacts are gaining attention in all policy levels. Therefore, there is an increased need for research and analysis in the field, especially in different countries, different sectors. In Lithuania so far there are only couple of studies regarding food waste as such, therefore the aim of this study is to estimate food waste generation in one of food supply chain stages - catering at the restaurant – and to determine restaurant costumers’ attitudes towards food waste and related aspects. Results indicate that there are weekly and daily variations in food waste generation per capita. The biggest share of wasted food was composed of grain/cereals products. Shame was identified as one of the reasons for not taking plate leftovers home. However, restaurant could employ some of the activities like educating its consumers or providing personalized portions. In general, consumer indicated lack of information on food waste problems and related environmental impacts, though at home majority of the respondents throw away still good to consume food rather often. Hence, information provision and greater attention both from the consumers and the service providers could be a significant input in food waste reduction in public catering service sector.

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.

scholarly journals Perceptions of Food Waste Reduction in Sri Lanka’s Commercial Capital, Colombo

2021 ◽  
Vol 13 (2) ◽  
pp. 838
Author(s):  
Maren Reitemeier ◽  
Mohamed Aheeyar ◽  
Pay Drechsel
Keyword(s):  
Food Waste ◽  
Financial Management ◽  
Waste Reduction ◽  
Policy Recommendations ◽  
Public Officials ◽  
Livestock Sector ◽  
Key Stakeholders ◽  
Private And Public ◽  
Open Markets ◽  
Management Challenge

In 2019, Sri Lanka introduced two policies that referred to food waste and the need to reduce it. To understand key stakeholders’ readiness in this context, this study analyzed the food waste perceptions of private and public sectors in Colombo (open markets, supermarkets, hotels, restaurants, canteens, food caterers and key authorities). Interviews were carried out with operational managers and public officials, as well as other stakeholders who have roles in food waste redistribution and reuse, such as NGOs and the livestock sector. So far, the food-waste-related policy recommendations lack an operational inter-institutional home which can build on measures, like standards, regulations and incentives. Thus, most food waste reduction initiatives are initiated by NGOs or by the private sector, e.g., by larger hotels and supermarket chains. These entities were ready to lead by example, based on the understanding that urban food waste is an internal (financial) management challenge. Among smaller local entities, food waste was perceived more as an external issue to be handled by the city’s waste collection services. Although perceptions varied between entities generating smaller or larger quantities of food waste, there was general agreement that suboptimal capacities and mechanisms to quantify, monitor and cost food waste generation appeared to be obstacles for in-depth awareness creation and action. There was significant interest in communication platforms for cross-sectoral learning, win/win collaborations with reliable collection (reuse) services that are currently operational, such as those provided by piggeries, as well as surplus redistribution initiatives if food safety and related liabilities can be addressed effectively.

scholarly journals Food Waste in Da Nang City of Vietnam: Trends, Challenges, and Perspectives toward Sustainable Resource Use

2021 ◽  
Vol 13 (13) ◽  
pp. 7368
Author(s):  
Ngoc-Bao Pham ◽  
Thu-Nga Do ◽  
Van-Quang Tran ◽  
Anh-Duc Trinh ◽  
Chen Liu ◽  
...  
Keyword(s):  
Food Waste ◽  
Environmental Sustainability ◽  
African Swine Fever ◽  
Modern Society ◽  
Critical Issue ◽  
Typical Feature ◽  
City Government ◽  
Willingness To Participate ◽  
Waste Generation ◽  
Pig Feed

Food waste has become a critical issue in modern society, especially in the urbanized and fast-growing cities of Asia. The increase in food waste has serious negative impacts on environmental sustainability, water and land resources, and food security, as well as climate and greenhouse gas emissions. Through a specific case study in Da Nang City, Vietnam, this paper examines the extent of food waste generation at the consumption stages, the eating habits of consumers, food waste from households and service establishments, as well as prospects for the reuse of food waste as pig feed. The results of this study indicate that per capita food waste generation in Da Nang has increased from 0.39 to 0.41kg in 2016, 0.46 in 2017, and reached 0.52kg in 2018. According to the results of our consumer survey, 20% of respondents stated that they often generate food waste, 67% stated they sometimes do, and 13% stated they rarely do. Furthermore, 66% of surveyed households stated that their food waste is collected and transported by pig farmers to be used as feed for pigs. The use of food waste as feed for pigs is a typical feature in Da Nang. The study also found that there is a high level of consumer awareness and willingness to participate in the 3Rs (reduce, reuse, recycle) program, which was being initiated by the city government. In service facilities such as resorts and hotels, daily food waste reached 100–200 kg in large facilities and 20–120 kg in small facilities. This waste was also collected for use in pig farming. However, there has been a fall in demand for pig feed in line with a decrease in the number of pig farms due to the African swine fever epidemic that occurred during the implementation of this study. This paper suggests that there is a strong need to take both consumer-oriented waste prevention and waste management measures, such as waste segregation at source and introduction of effective food waste recycling techniques, to ensure that food waste can be safely and sustainably used as a “valuable resource” rather than “wasted.”

scholarly journals Current status of food waste generation and management in China

2019 ◽  
Vol 273 ◽  
pp. 654-665 ◽  
Author(s):  
Yangyang Li ◽  
Yiying Jin ◽  
Aiduan Borrion ◽  
Hailong Li
Keyword(s):  
Food Waste ◽  
Current Status ◽  
Waste Generation
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