Reduce Your FOODPrint

Transcription

1 Reduce Your FOODPrint Organic waste management in hotels in the U.A.E. By Karishma Asarpota

2 Contents Introduction...1 Process...2 Case Studies Al Qasr Al Madinat 2 - The Taste Initiative 3 - Banyan Tree Desert Resort Comparative Analysis...6 The Role of Waste Management Companies...8 Best Practices...8 Conclusion...9 Acknowledgements...10 About the Author...10

3 Introduction The project aims at reducing the production and impact of food waste in the hospitality sector in U.A.E. Understanding current patterns of waste management in hotels is key along with finding a financially self-propelling system of re-cycling bio-degradable waste generated in the hotel kitchens. The process of managing food waste has been documented and recorded for hotels that are currently taking an initiative. A comparative analysis of the case-studies as well as interacting with people involved has led to a better understanding of techniques, logistics and cost involved. The conclusions present the current status of recycling food waste in the hospitality sector in the U.A.E. and can be used as a tool to find solutions in the future. Note: Project Research was conducted between December 2013 and July What is compost? The end product of recycling bio-degradable waste is compost which is a natural high nutrient soil amendment. It is formed by the aerobic decomposition of organic materials by micro-organisms under controlled conditions. During composting, microorganisms such as bacteria and fungi break down complex organic compounds into simpler substances and produce carbon dioxide, water, minerals and stabilized organic matter (compost). The process produces heat, which can destroy pathogens (disease-causing microorganisms) and weed seeds. Compost can be used to enhance crop growth, enrich topsoil, increase soil water retention and others. In hotels and nurseries it can be used in landscaping as a natural fertilizer. It is highly nutritious for the soil and plants. Furthermore if the quality is monitored it can also be sold if under-utilized on site. There are a number of techniques that can be used to make compost. Depending on the time, cost, space, amount and type of green waste the approach used varies. Why do we need to recycle green waste? The United Arab Emirates (U.A.E.) has one of the highest per capita waste in the world. A 2010 study by Centre of Waste Management Abu Dhabi estimated that the emirate produces between kg of waste per person per day. If that rate continues, the Government would be spending $6billion on waste management a year by Needless to say that food scraps are a significant part of this waste, particularly from hotels and restaurants. Hotels are the highest consumers of food and as a result generate large amount of waste that costs to be moved to the landfill. Adopting practices to recycle on site can have a positive impact on the environment as well the maintenance budget for hotels. 1

4 Process Background Study Understanding the factors related to the process of recycling food waste. Looking at the impact of introducing recycling of food waste at a large scale. Case Studies at Hotels Waste Management Comapnies Documenting the recycling process at hotels and farms around the country to understand the challenges associated at the ground level. Places visited: The Taste Initiative, Al Qasr Al Madinat, Banyan Tree Resort, Al Barari Farm. Interviews with Waste Management Companies to understand their perspective. Companies contacted: Union Paper Mills, Bee ah, Farnek. Comparative Analysis Analysis to compare relatable factors associated with the composting process. Conclusion Discusses the role of waste management companies and highlights best practices for the future. 2

5 Case Study Al Qasr, Madinat Jumeirah, Dubai Initiative Bokashi Bins and Composting Pits Started in August, 2011 Recorded in October 2013 Waste from kitchen Left - over food waste Amount of waste per day 70 Kg Total number of Bokashi bins 30 No. of bins filled daily 3 Capacity of each bin 120 liters No. of days to rest in the bin 10 No. of composting pits 3 Size of the pits 0.9m x 10m divided into 3 sections Depth 0.5m - 0.7m No. of days to fill one section 7 No. of weeks to convert to compost 9 Kitchen Scraps (Fruit and Vegetable scaps) Bokashi Bins Composting pits 3 1-Bokashi Bin with food scraps 2- Stand to extract Bokashi juice from bins (used to water plants) 3- Indoor temperature controlled room with 30 Bokashi bins 4 - Outdoor Composting pits Compost 4 3

6 Case Study 2 1 The Taste Initiative, The Change Initiative, Dubai, Waste from kitchen Left - over food waste Initiative Dewatering System and Bokashi Bins Started in October, 2012 Recorded in October 2013 No. of customers served per day 80 persons daily (8am - 6pm) Capacity of Bokashi bins 120 L No. of bins filled per month 4 Size of the dewatering machine 3.9m x 2.2m Height 2.45m Kitchen Scraps Bokashi Bins Dewatering system Dewatering System Soil Amendment Used for landscaping on site Distributed to staff The kitchen at The Taste Initiative 4

7 Case Study 3 The Banyan Tree Desert Resort, Ras Al Khaimah Kitchen Scraps Left - over food waste 1 1 Initiative Composting machine Started in Two trials - 15 days in 2013 and 30 days in February 2014 Recorded in February 2014 GAIA Machine Average amount of waste per day 50 Kg Cycle duration 8-10 hours % of dry matter discharged 22 Filter replacement required annually Oklin Composting Machine Average amount of waste per day 80 Kg Cycle duration Continuous cycle % of dry matter discharged 16 Filter replacement not required 1-GAIA Machine 2- Soil amendment 3- Soil amendment mixed with soil 4 - Organic vegetable garden GAIA Machine Soil Amendment Mixed with soil before using for landscaping Waste from kitchen Oklin Composting Machine Stage 1 Compost Used as fertilizer for landscaping

8 Comparative Analysis Chart Technique Adopted What do you recycle? Is there a limit and why? Al Qasr Al Madinat, Dubai Bokashi bins and Composting pits Vegetable and fruit scraps Other food waste attracts rodents once in the composting pits. Vegetable and fruit scraps are the bulk of kitchen waste HOSPITALITY SECTOR The Taste Initiative, Dubai Dewatering system and Bokashi bins All food waste N/A The Banyan Tree Desert Resort, Ras Al Khaimah Composting machine All food waste except for bones and shell fish Bones and shell fish need to be ground before composting FARM Greenworks Nursery, Al Barari, Dubai Machine to grind waste and composting pits for decomposition Tree trimmings, barks, leaves, cardboard Food waste cannot be included since it attracts rodents 6

9 Amount of food waste Cost of set-up / Savings Is the compost sold? Why? Pro s Con s 70 kgs per day No, it is utilized on site. More cost effective than investing in a composting machine Takes up more space than a composting machine. Limitations on the kind of food that can be recycled (cooked food attracts rodents). 4 Bokashi bins in a month Projected to break even in 2-3 years No, lack of buyers Food is compressed to a much smaller volume with the dewatering system before composting Excess of compost is generated which cannot be sold Cost of machine GAIA = AED 155,000 Oklin = AED 180,000 No, it is utilized on site Most food waste can be recycled quickly and efficiently Additional grinders need to purchased for food waste that contains bones or shell fish Grinder costs AED 500,000. Broke even in 2 years No, because of quality control Sufficient compost is generated and used in landscaping Excess compost cannot be sold. Food waste cannot be added to the pits. 7

10 The role of Waste Management Companies The role of most waste management companies currently in U.A.E does not extend to the collection of food waste for recycling. Often, materials like paper, plastic, glass and aluminum are dealt by waste management companies and recycling initiatives. This can be attributed to the challenging logistics involved in picking up the waste, recycling it and utilizing the end product. Collected food waste will have to be picked up frequently as it cannot be stored very easily for a long time. Biodegradable waste can be recycled at a large scale in an anaerobic digestion plant and the compost generated can be sold in the agricultural market. A facility with this capability has not yet been built in the U.A.E. However, there are initiatives by Bee ah and Tadweer to build these plants. As per an interview with Bee ah the food recycling facility should be completed in the latter half of 2015 after which there will be a testing period before the plant can be up and running. Currently, Union Paper Mills, whose primary focus is recycling paper waste, supplies composting machines to hotels. Although they are not involved in the cycle after the initial set-up, it has helped to make this easily available in the market in U.A.E. Best Practices There are two ways hotels can choose to recycle organic waste the first is to outsource it to waste management companies and the second is to recycle waste within the hotel premises. Recycling food waste by choosing the former option can be more beneficial for hotels considering logistical and economic factors. However, as mentioned previously, in the U.A.E. such a facility does not exist as yet. Hotels have to explore options to recycle waste within their premises. Depending on the space and budget available, hotels can chose how to recycle their food waste and utilize the end product. The most common practice adopted by hotels that do recylcle food waste is using a composting machine. If the hotels have large outdoor spaces on their premises the output from the machine can be converted to compost on site and utilized for landscaping. This is the most efficient solution available to hotels currently. From an environmental perspective this is the most ideal method as waste is converted into a beneficial end-product at the same location that it is produced. In the long run, this will benefit hotels economically as well. On an average, it is estimated that a composting machine pays for itself within 3-4 years. The cost of manpower required to ensure the smooth running of the cycle is negligible when compared to the value it can add overall. However, for hotels with minimum landscaping and outdoor space, maintaining a composting machine is not feasible. The Pullman Hotel in Dubai conducted a trial with a composting machine and recorded their outcomes. The inefficiency of the process made them decide against adopting food waste recyling as a permanent solution. 8

11 Conclusion Most hotels send all their waste directly to the landfills without separating recyclables. With inexpensive cost of sending waste to the landfill and no law to ensure recycling, hotels lack the motivation to separate and recycle their waste. For hotels that do decide to partner with waste management companies that provide recycling services, it is usually limited to wastes such as paper, plastic, cans and glass. Therefore, the initiative to recycle food waste requires more effort in addition to the current practice of separating waste to be picked up. Investment into the initial equipment and man power as well as a lack of enforced regulation to recycle food waste, does not allow this practice to grow. The cost of converting food waste into compost can be reduced by recycling bio-degradable waste on a large scale. In addition to that, enforcing strict regulations can lead to a rise of recycling food waste among hotels. With initiatives from large companies such as Tadweer and Bee ah, there is a potential to change the current scenario. Hotels with large premises Recycle food waste on site End product to be used on site as fertilizer for landscaping Current Practice Hotels with small/medium size premises Separate food waste and outsource for recycling End product to be sold to farm What should hotels do? What should the authorities do? What should waste management companies do? Initiate conscious efforts to reduce food waste Increase the cost of accepting waste to landfills Develop solutions to help recycle waste in the hospitality sector Educate users about responsible consumption Enforce strict laws to recycle ALL types of waste Encourage hotels to separate organic waste Segregate waste and recycle all types of waste Raise awareness amongst residents for conscious consumption to produce less waste Collaborate with authorities to develop efficient solutions to recycle food waste at a large scale 9

12 Acknowledgements I sincerely thank the following organizations for their time and cooperation. The insights gained through interviews is a highly valuable addition to the report. Bee ah Union Paper Mills Farnek Al Qasr Al Madinat Hotel Bokashi The Change Initiative The Banyan Tree Desert Resort Greenworks Nursery The Pullman Hotel About the Author Karishma Asarpota is currently working as an Urban Planner with Ras Al Khaimah Municipality. Born and brought up in Dubai, she considers herself to be a global citizen. Qualified as an architect, her passion lies in raising awareness about sustainable solutions and environmental consciousness. She is the co-author of a blog called The Tryptic Note that focuses on environmental and social sustainability in architecture in the UAE. URL: 10

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