Analysis of Socio-demographic Factors Influencing Households Participation in Sustainable Food Waste-management in Malaysia

2021 ◽  
Vol 47 (3) ◽  
pp. 488-498
Author(s):  
Innocent A. Jereme ◽  
Chamhuri Siwar ◽  
Rawshan Ara Begum ◽  
Basri Abdul Talib
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Sociodemographic Factors ◽  
Management Program ◽  
Primary Data ◽  
Food Wastes ◽  
Municipal Solid Wastes ◽  
Sustainable Food ◽  
Small Family Size ◽  
Socio Demographic Factors

Most local authorities in Malaysia spent as much as 60-70 percent of their annual budget to dispose food waste together with other municipal solid wastes to landfills. It is time for Malaysians to start reducing food waste through sustainable method, as it is becoming an uphill task to manage food wastes generated in Malaysia. When households reduce the amount of food waste generated in a sustainable way, it could help reduce cost, and other related bills for households, and as well in running their other daily activities. The main objective of this study is to assess how sociodemographic factors of households in Selangor and Terengganu influence their behaviour towards participation in sustainable food wastes management program. The study applied purposive nonrandom sampling consisting of 333 respondents, 257 were from Selangor and 76 from Terengganu. Primary data was collected through structured questionnaire. Descriptive and logistics regression model analysis were used to analyze the data. Findings have shown 48.7 percent of Terengganu respondents spent not more than RM100 on food per week, while Selangor had 41.2 percent within the same period who spent such amount. 35.4 percent of Selangor respondents spent between RM101-200 compared to Terengganu which spent same amount at 30.3 percent within the same periods. The survey shows 43.2 percent of Selangor households disposed 1-3kg food wastes, while Terengganu on the other hand had 51.3 percent who disposed same quantities of food wastes per week. Respondents with higher education, those on government jobs, small family size and ethnicity have significant impacts on the respondents' behaviour towards participation in sustainable food waste management program. Note: US$1=RM4.09

scholarly journals Design of a Food Waste Management Program in Reducing Urban Food Waste

2021 ◽  
pp. 318-336
Author(s):  
Olubunmi Racheal Ajayi ◽  
Scott R. Baum ◽  
Cordia Chu
Keyword(s):  
Food Security ◽  
Waste Management ◽  
San Francisco ◽  
Food Waste ◽  
Food Systems ◽  
Success Factors ◽  
Management Program ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Food Shortages

Sustainable food systems can contribute to addressing food security, poverty alleviation, and economic growth. With 870 million people around the world being undernourished, and food shortages exacerbated by climate change, the United Nations, in 2013, made food security a priority. This study aimed to develop a food waste reduction program model to assist with designing and delivering effective responses in relevant institutions. This study conducted desktop review of literature, detailing proven practices in food waste management systems and synthesised key success factors. Three cases, from San Francisco, Taiwan, and South Korea, were chosen for further analysis because they have a proven track record of success. The study also proposes a program for designing, implementing, and evaluating future food waste management programs. The findings have identified significant policy opportunities for food waste management strategies and have provided an opportunity to develop food waste guidelines as many work towards the 2030 Sustainable Development Goal of halving global food waste.

scholarly journals SUSTAINABLE FOOD WASTE MANAGEMENT IN HOTELS: CASE STUDY LANGKAWI UNESCO GLOBAL GEOPARK

2017 ◽  
Vol 15 (4) ◽  
Author(s):  
Saraswathy Kasavan ◽  
Ahmad Fariz Mohamed ◽  
Sharina Abdul Halim
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Management Practices ◽  
Well Being ◽  
Food Resources ◽  
Tourism Industry ◽  
Consumption Pattern ◽  
Sustainable Food ◽  
Hotel Sector ◽  
Waste Management Practices

The hotel sector is one of the key players in developing tourism industry in the islands, and contributing towards islands economy, employment opportunities and the overall development. However, food waste generated by hotels has significantly impacted the environment, social well-being and tourism economy. Sustainable food waste management practices are vital among the business operations of the hotel sector to reduce food waste and operational costs through efficient use of food resources. The aim of this paper is to examine current practice of hotel operators towards sustainable food waste management from purchasing of food resources to food wastes disposal. The data was gathered using structured and self-administered questionnaires, which involved 42 hoteliers from the island of Langkawi UNESCO Global Geopark. From the main findings, it was found that there was a lack of emphasis from the hotels on their policy related to wastage of food and unsustainable food consumption pattern by their guests. This reflects on the lack of practices towards sustainable food waste management by the hotel sector. Therefore, planning for sustainable food waste management on island hotels is essential to ensure the protection of environmental resources and to reduce the problem regarding limited capacity landfills on the islands.

Life cycle assessment of the food waste management with a focus on the collection bag

2021 ◽  
Vol 39 (10) ◽  
pp. 1317-1327
Author(s):  
Giovanni Dolci ◽  
Lucia Rigamonti ◽  
Mario Grosso
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Waste Management ◽  
Food Waste ◽  
Primary Data ◽  
Environmental Product Declaration ◽  
Product Environmental Footprint ◽  
Weight Losses ◽  
Alternative Systems ◽  
Two Systems

The organic fraction (mainly food waste) is typically the most abundant of the separately collected waste streams. The research aims at investigating the influence of different types of collection bag on the environmental performances of the food waste management chain in Italy. A comparative life cycle assessment (LCA) between two alternative systems based on paper or bioplastic collection bags was carried out. It included the collection bags manufacturing and distribution, their use at the household, the transportation of collected food waste and its subsequent anaerobic digestion, including the valorisation of useful outputs and the management of residues. The two systems were modelled mainly with primary data related to the current management system and to tests performed on bags. The LCA was performed with two different modelling approaches applied in the environmental product declaration (EPD) system and in the product environmental footprint (PEF) studies, respectively. In the scenario representing the average conditions, higher environmental impacts are shown by the use of bioplastic bags compared to paper ones with the EPD approach (+257%/+576%). With the PEF approach, the differences between the two systems are lower (−55%/+133%). Moreover, paper bags could allow for further impact reductions assuming a decrease of the food waste collection frequency, allowed by higher weight losses and a lower generation of leachate and odour during the household storage.

scholarly journals Strategy Maximizing Function of Waste Management Units in Bangunrejo Village

2019 ◽  
Vol 1 (6) ◽  
Author(s):  
Nanik Hidayati ◽  
Marsista Buana Putri
Keyword(s):  
Waste Management ◽  
Management Strategies ◽  
Secondary Data ◽  
Care Program ◽  
Management Program ◽  
Primary Data ◽  
Observation Data ◽  
Environmental Care ◽  
Qualitative Descriptive ◽  
Depth Interviews

Various programs and techniques have been carried out to reduce the amount of waste which increasingly alarming day by day. Bangunrejo Village in Patebon Subdistrict Kendal Regency made a waste management program which initiated since early 2017 with collect-haul to village landfill-collect-haul to regional landfill-dispose-burn which require a lot of money. This research aims to determine the process of waste management so that an effective waste management strategy is obtained. The method used in this research was the qualitative descriptive method. Data were obtained from primary data which was taken from an interview with the residents and the worker as well as secondary data from documents and direct observation. Data was collected using triangulation techniques through in-depth interviews, participatory observation, and documentation. The analysis used in this research was SWOT to obtain effective waste management strategies. The results show that the residents of Bangunerejo Village have already had the awareness to keep the environment clean even though they still can’t manage the waste well. The residents also still have a limited understanding of 3R (Reduce, Reuse, and Recycle) even though sometimes they already applied this to their daily life. The Bangunrejo Village waste management program is an environmental care program that must be sustained and succeeded to reduce the volume of waste.

Analysis of Household Food Waste Reduction Towards Sustainable Food Waste Management In Malaysia

2018 ◽  
Vol 44 (1) ◽  
pp. 86-96 ◽  
Author(s):  
Innocent A. Jereme ◽  
Chamhuri Siwar ◽  
Rawshan Ara Begum ◽  
Basri Abdul Talib ◽  
Er Ah Choy
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Waste Reduction ◽  
Sustainable Food ◽  
Household Food
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