Food waste minimisation practices

M.A. Elmesh, Ahmed and Mohd Yasin, Nurain Izatti and Suhadi, Aznin Syazana and Abu Hasan, Wan Hasila and Munir, Siti Nur Ummiah and Md. Zainuddin, Nurul Sri Arty Arfeeqa (2020) Food waste minimisation practices. In: Managing the Local Environmental Issues. Penerbit UTHM, pp. 59-69. ISBN 978-967-2389-65-1

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In order to achieve an efficient waste minimisation, there is a need to be an understanding on the awareness of the waste minimisation in the major food operator including cafeteria. Thus, this chapter provide an observation of the waste minimisation at several cafeterias which include of manageable and unmanageable waste systems. This chapter will explain how the cafeteria is doing to cut back on or at least recycle the huge amount of food waste or cooking waste for waste minimization. Case studies were conducted at the Sis Wani House of Catering, Enayati Cafeteria and Hadramawt Cafeteria in UTHM campus. Determination of the level of knowledge about waste minimization among cafeteria workers and customers (students) were studied to measure the awareness on waste minimization.

Item Type: Book Section
Uncontrolled Keywords: Water; Environmental engineering; Government publications—Malaysia
Subjects: T Technology > TD Environmental technology. Sanitary engineering
T Technology > TD Environmental technology. Sanitary engineering > TD895-899 Industrial and factory sanitation
Divisions: Faculty of Civil Engineering and Built Environment > Department of Civil Engineering : Water and Environmental Engineering
Depositing User: Mrs. Siti Noraida Miskan
Date Deposited: 07 Nov 2021 02:02
Last Modified: 07 Nov 2021 02:02

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