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Our approach on getting information of food/kitchen waste is by capturing amount of food waste contributed by three different segments;
Our approach on getting information of food/kitchen waste is by capturing amount of food waste contributed by three different segments;
1. Cafe/restaurant 2. Wet Market 3. Night Market
1. Cafe/restaurant 2. Wet Market 3. Night Market
Petaling Street - Cafe's & Restaurant
Petaling Street - Cafe's & Restaurant
Jalan Raja Bot / Chow Kit - Wet Market
Jalan Raja Bot / Chow Kit - Wet Market
Jalan TAR - Night Market
Jalan TAR - Night Market
Items Collected from the Location(s) -
Items Collected from the Location(s) -
Single vendor on a single day
Single vendor on a single day
Onion Skins : 5 kg
Wilted Mint : 4.6 kg
Avocado (Skin and Stones) : 4.1 kg
Banana Flower / Kulit Jantung Pisang : 3.5 kg
Mango Skins : 1.5 kg
Parsley : 5 kg
Banana Stem / Batang Pisang : 5.8 kg
Pandan : 3 kg
Pomegranate : 8 kg
Imagine this, for the onion skins:
10 vendors x 5 kg = 50 kg (per day)
from a single 'pasar' / market. What about the waste produced by the bigger grocery chains throughout Malaysia? Everything ends up in the LANDFILL? Who knows! Let's try to reduce waste and produce colours along the way~
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