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Generation and Characterization of Food Waste in Selected Cafeteria in
UMT
Nurul Husnizah binti Hamzah
Supervisor: Dr. Izan binti Jaafar
Co-Supervisor: YM Dr. Tengku Azmina binti Engku Ibrahim
Bachelor of Technology (Environment)
School of Ocean Engineering
Universiti Malaysia Terengganu
Institutional education is one of the main sources of tremendous amount of waste
generated in Malaysia which is recorded 37,000 tonnes daily in 2015. The highest
generation is food waste which is cooked food waste (77%) and uncooked food waste
(23%). Lack of awareness in managing food waste contributes to environmental
issues. This study is intended to determine the generation and characterization of food
waste in UMT cafeteria for an establishment of food waste composting. Quantitative
method used found that the average daily food waste generation from selected
cafeteria was 8.2 kilogram. The survey conducted among total of 108 staffs and
students indicated that most of respondents have lack of awareness about food waste
management. The findings from this study are important as a benchmark for the
development of sustainable food waste management that can be practiced by
university community.
80 | U M T U N D E R G R A D U A T E R E S E A R C H D A Y 2019