Abstract
The initiative of campus sustainability has been introduced in Universiti Malaysia Sabah (UMS) in 2013, through the establishment of UMS EcoCampus Management Centre. Waste management is one of the EcoCampus management strategies. In this work, waste audit was conducted to determine food waste generation at the cafeteria of Faculty of Engineering, UMS. Food waste is the major group of waste generated which is equivalent to 75% of total waste collected in four weeks. Around 127.7 kg of food waste is generated per week, with average 25.5 kg per day. The moisture content and density of the food waste were in the range of 75.0–77.5% and 2733 to 3877 kg/m3, respectively. The food waste collected was combined with dry leaves and successfully used as feedstock for composting process over 55 days. During composting process, the highest temperature achieved was 57 °C on day 25. Interestingly, the maximum intensity of the odour detected at 1 m distance from the composter is considered very weak. In terms of mass reduction, the residual mass after 55 days of composting process is 124.99 kg out of 232 kg, which is equivalent to 46.3% of mass reduction from the total weight of the feedstock.
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Saalah, S., Rajin, M., Yaser, A.Z., Azmi, N.A.S., Mohammad, A.F.F. (2020). Food Waste Composting at Faculty of Engineering, Universiti Malaysia Sabah. In: Yaser, A. (eds) Green Engineering for Campus Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-13-7260-5_13
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