Food waste generation rate and composition at UniMAP cafeteria

Abstract

Food waste is currently increasing because of the population increased and changes of life style. There are several problems such as public health and environmental pollution occur if non effective foods waste management occurs. Through this study, which focus on food waste generation rate and composition at residential colleges UniMAP, will help future researcher to make further research on food waste management. Uncook waste are generated by the handling, storage and processing and cooking of foods. Meanwhile, cooked waste can be defined as food that result from unfinished eating or food scrap or uneaten food. The food waste was taken from four different location of generation out of eight cafeterias at residential college UniMAP. The methods are use is manual food waste separation by each characteristic of food waste and data recording sampling by weighting the food waste. From the result, uncooks food waste is the highest percentage of 57% compared to cooked food waste 43% cafeteria Semarak are contributed higher generation of food waste. Apart from this, composition of uncook food waste mainly contributed is internal organ which 40% and 39% from composition cooked food waste is rice. There are several factors influence food waste generation depend to the population, price of food, seasons, event or program, and individual attitude. This project are most useful in assessing to control food waste generated and as the alternative the food waste can process to the benefit on other field, such as organic fertilizer, biogas and so on.