Complete Food Waste Management Process for Commercial Buildings.

Introduction

The food waste management process in commercial buildings aims to reduce environmental impacts and comply with National Solid Waste Management Department regulations. It is a significant part of daily waste generation in Malaysia, with the ICI sectors playing a key role.

Objectives

The main objectives of food waste management in commercial buildings are:

1. To reduce food waste generation at the source.

2. To manage food waste effectively from generation to final disposal.

3. To increase awareness and responsibility among all stakeholders in food waste management.

4. To support Malaysia’s goal of reducing carbon emissions by 40% by 2026.

Scope and Targets

This plan focuses on managing food waste generated by the commercial sector. Four categories of food waste to be managed are:

1. Kitchen Waste: Fruit peels, vegetable roots, fish intestines, and other raw materials.

2. Food Scraps: Chicken bones, fish heads, and other food remnants.

3. Expired Food: Canned food that has expired.

4. Wasted Food: Edible food that is still good but unused.

Main Strategies and Action Plans

Strategy 1: Establishment of Database

1. Finalize guidelines with a mechanism for data collection.

2. Design programs and activities to introduce the data collection mechanism to stakeholders.

3. Conduct workshops and dialogue sessions with stakeholders.

4. Develop a data management system and human capital development.

5. Implement a voluntarily based reporting system.

6. Integrate an obligation to report as part of terms in the license application.

7. Continuously improve the data reporting system.

8. Conduct workshops and training for the data reporting system.

9. Implement a mandatory reporting system.

Strategy 2: Establishment of Regulations on Food Waste Recycling

1. Draft regulations on food waste management.

2. Conduct consultations and finalize the regulations.

3. Submit the drafted regulations to the Attorney General for approval and gazette by the Cabinet.

4. Implement and enforce the regulations by phases.

Strategy 3: Food Waste Minimization / Reduction at Source

1. Develop, finalize, and implement guidelines on minimization of food waste and reduction at source.

2. Circulate the guidelines in mass media, including the department’s website, newspaper, brochure, and poster.

3. Implement improvements and monitoring.

4. Conduct seminars and roadshows.

5. Integrate an obligation to report as part of terms in the license application.

6. Conduct seminars to refine and finalize the strategies for minimization of food waste.

Strategy 4: Enhancement of Food Waste Treatment at Source

1. Develop, finalize, and implement guidelines on the treatment of food waste at the source.

2. Circulate the guidelines in various channels, including the department’s website, newspaper, brochure, and poster.

3. Encourage and monitor the voluntary implementation of food waste treatment at the source.

4. Conduct the first phase of seminars and roadshows.

5. Conduct the second phase of seminars and roadshows.

Strategy 5: Establishment of Proper System for Food Waste Treatment

1. Conduct preliminary studies and evaluations on initiatives and development facilities for the food waste treatment system.

2. Conduct registration for integrated food waste treatment facilities.

3. Develop centralized food waste treatment at assigned locations using Private-Finance-Initiatives (PFI) or Public-Private-Partnership (PPP).

4. Create awareness and promote the use of integrated food waste treatment facilities.

Strategy 6: Recovery of Methane Gas from Landfills

1. Conduct analysis on methane gas capacity at landfills.

2. Develop and implement new schemes to improve the effectiveness of gas recovery from landfills by encouraging appropriate incentives or other support.

3. Develop guidelines on the recovery of methane gas from landfills.

Implementation of the Food Waste Management Plan

The implementation of the food waste management plan is a crucial step towards achieving sustainability in commercial buildings. The plan is designed to be executed in phases, with specific milestones set to be achieved between 2024 and 2026. This phased approach allows for a systematic and efficient rollout of the strategies outlined in the plan.

Central to the success of this implementation is the collaboration of all stakeholders involved. From building owners and managers to tenants and waste management companies, everyone must play their part in ensuring the smooth and effective management of food waste in commercial buildings. Cooperation and coordination among these stakeholders are essential to overcome challenges and maximize the impact of the plan.

Adhering to the guidelines outlined in the plan is not only beneficial for individual commercial buildings but also contributes to broader environmental goals. By implementing sustainable food waste management practices, general commercial buildings can significantly reduce their environmental footprint and contribute to the overall well-being of the community.

Furthermore, compliance with national solid waste management policies is a key aspect of the implementation process. By following the guidelines set forth in the plan, commercial buildings can ensure that they are meeting regulatory requirements and operating in accordance with the law.

In conclusion, the successful implementation of the food waste management plan requires commitment, collaboration, and adherence to guidelines. By working together towards a common goal, stakeholders can create a more sustainable and environmentally friendly future for commercial buildings and the communities they serve.