Potential of Utilizing Solid Waste Generated in UNIMAS West Campus

Abstract

The purpose of this study is to identify the solid waste generation and compositions that are generated from UNIMAS West Campus area and also to calculate potential energy and profit that can be harvested from the solid waste. This study was conducted at UNIMAS west campus where the samples of solid waste were collected from different types of source of generation namely residential colleges, faculties, Centre Teaching Facilities (CTF) and cafeteria. The solid wastes collected are weighed, mixed, quartered and the compositions of the samples are determined. From the analysis, the solid waste generation rate is 499 kg per day and the major composition of solid waste produced from this study area is food waste with the value of 54% followed by plastic bottle with 9%, mixed plastic with 8%, mixed paper with 7%, box and polystyrene are with 5% and the less percentage of solid waste composition is aluminium with 4%. For the total estimation potential energy that generated by UNIMAS West Campus is about 12819.9 kJ/kg per day and the profit can be achieved when the solid wastes are recycles is about RM 126.43 per day. The analysis shows that solid waste generated in UNIMAS West Campus has a good potential in recycling and give more benefit to UNIMAS. With the data of the solid waste generated in this study area, proper management strategies can be planned by top management of UNIMAS and put it into action in the future. In long term, it will make UNIMAS a green campus which eventually reduces the amount of solid waste generation.

How to fight food waste in university restaurants?

“…Babich & Smith (2010), Rizk & Perão (2015, Jagau & Vyrastekova (2017), Lorenz et al (2017), Marais et al (2017) and Lorenz & Langen (2018) considered the implementation of information campaigns as a sustainable way to inform students about the negative impact of food waste. Zawawi et al (2015) suggested the implementation of campaigns that emphasize the importance of reducing, recycling and reusing. Kuo & Shih (2016) commented on the importance of efforts by university restaurants to advise consumers to take only what they can eat.…”

“…Carneiro (2014) and Zotesso et al (2016) recommended the implementation of an integrated solid waste management system. Babich & Smith (2010) and Zawawi et al (2015) identified the amount of food waste generated, and then calculated the potential energy and profits that could be obtained from the reuse of this waste. Betz et al (2015) recommended re-use and recycling, and concluded that energy production through waste and disposal of food in the trash should be the last resort.…”

Desperdício De Alimentos: Evidências De Um Refeitório Universitário No Brasil

“…The implementation of information campaigns is believed to be a sustainable way of informing consumers about the negative impacts of food waste (Jagau & Vyrastekova, 2017;Lorenz & Langen, 2018;Lorenz et al, 2017;Marais et al, 2017;Rizk & Perão, 2015). Zawawi, Rosli, Bustami, Mispan and Ramli (2015) have suggested starting campaigns that emphasize the importance of reducing, recycling and reusing. Dining halls can use campaigns to advise consumers to take only what they really want to eat.…”

“…Given the importance of the benefits that consumers derive from the dining experience, some stress could be caused as a consequence of the introduction of a penalty system, which might compromise any benefits derived. To conclude, food waste management interventions can be used and involve techniques, such as composting (Babich & Smith, 2010;Zawawi et al, 2015), thus enabling economic and environmental impacts to be minimized.…”

Critical success factors (CSFs) in implementing sustainable campus operation (SCO) initiatives at Malaysian public universities

“…In recent years, the studies on success factors have been frequently conducted in contexts of product service system [11], wastewater management [12], green building [13], [14], [15], and energy management [16], [17]. Critical success factors (CSF) refer to the limited number of areas in which satisfactory results will ensure successful competitive performance for the individual, department, or organization [18].…”