Food waste upcycling for a sustainable food waste management in Hong Kong

2014 ◽  
Author(s):  
Hoi-ting Leung
Keyword(s):  
Hong Kong ◽  
Waste Management ◽  
Food Waste ◽  
Sustainable Food

Life-cycle cost-benefit analysis on sustainable food waste management: The case of Hong Kong International Airport

2018 ◽  
Vol 187 ◽  
pp. 751-762 ◽  
Author(s):  
Chor-Man Lam ◽  
Iris K.M. Yu ◽  
Francisco Medel ◽  
Daniel C.W. Tsang ◽  
Shu-Chien Hsu ◽  
...  
Keyword(s):  
Hong Kong ◽  
Life Cycle ◽  
Waste Management ◽  
Food Waste ◽  
Life Cycle Cost ◽  
Cost Benefit Analysis ◽  
Cost Benefit ◽  
Benefit Analysis ◽  
Sustainable Food ◽  
Hong Kong International Airport

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 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.

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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