Proper separation andcollection of business-related
food waste in Bandung City

Japan Environmental Sanitation Center(JESC)
1

Output 2
Capacity Building forbusiness entities(restaurants, hotels andＴｒaditional markets)
Proper separation and collection of business-related food waste
Separation & collection

Separation & collection

Transfer Depot
business-related
food waste

business-related
food waste

Biodigester
Recycle of food wastes

Key activities
Properly separate and collect business-related food waste

Business entities
・Restaurants・Hotels
・Traditional markets

Bio-digester
Organic food waste

Schedule and Work allocation in 2017
・Evaluation of foregone studies andacquiring current flow of business-related
food wastes
・Selection of model business entities and2017 investigation on the amount and thecomposition in each model business entity
・Investigation on actual situations of foodwaste disposal/recycle in each selectedmodel business4

Schedule and Work allocation in 2018
・ Preparation of a waste separation andcollection manual on business-related foodwastes based on the results

2018
・ Implementation of the training for proper
separation and collection of commercialorganic wastes
5

Past study survey on business-related food wastes
Fig.1 Waste amount in Bandung City in 1994
No12source
ResidentialTon%
65,56983,40

Traditional Market

18,77

281,55

Road

5,52

3
45682,80
Commercial Area
Institution

5,99

89,85

2,81

42,15

Industry

1,3520,25SUM

1001.500,00*) PD. Kebersihan Research at 1994

Fig.2 Waste amount in Bandung City in 2005
Organik

An organik

Residential

56 %

44 %

Non Residential

48 %

52 %

average

52 %

48 %

source*) Evaluation of waste recycling potential in Bandung Municipal Solid Waste Oleh Prof Enry D. dkk, 2005

6Interview survey on actual situations of foodwaste discharge in each selected business entity

Traditional market

Restaurant(Shopping mall)Hotel7

Sampling survey on the amount and thecomposition of food waste in business entities inBandung City
１．Type of business entities
and number of sample(1) 2 traditional markets, 6 samples(2) 3 hotels, 3 samples(3) 3 middle class restaurants, 3 samples
２．Sampling method and dates of sampling
SNI 19-3964-1994
September to November in 2018
３．Results8

1. Traditional markets
Cihaurgeulis Market
4%11%5%0% 4% 1%

1%

8%

8%
21%13%

52%

61%

90%

18%
2%

1%
0%

small restaurant 1

vegetable booth 3

small restaurant 2

Sederhana Market.
17%

3%

18%
40%

6%

8%
5%

3%
11%

26%
6%
1%

1%
2%
1%

64%
84%

4%

small restaurant 1

small restaurant 2vegetable booth 3

92. Hotels
3%

8%

5%
2%

5%

10%
27%

39%

7%

Vegetable
Rice
Banana leaf

2%

14%

Bone
Egg skin
Paper

7%

36%

35%
1% 3%

Hotel 1
5%

Plastic

3%
Hotel 2

8%
38%

42%
Hotel 310

3. Restaurants
2%
1%

Veg/fruit

11%

9%

Rice

25%

8%12%

10%

37%

6%

Bone

1%
1%
45%

Eggs Skin

32%

11%

resto 2

6%
5%

Paper, Tissue
Plastic8%

resto 1Banana leaf

53%

3%
14%
Resto 3

Result of amount and density
Cihaurgeulis Market

Sederhana Market

Hotel

Middle classrestaurant

small restaurant 1
small restaurant 2vegetable boothsmall restaurant 1
small restaurant 2vegetable boothhotel 1
hotel 2
hotel 3
resto 1
resto 2
resto 3

Amount Density
kg/day
kg/l
3.59
0.24
1.04
0.22
3.82
0.25
2.1
0.2
3.47
0.27
3.24
0.23
6.66
0.46
5.08
0.36
7.45
0.52
7.36
0.49
6.99
0.47
125.340.35

Conclusion of sampling survey• Measurements were carried out for 8 days, in accordancewith Indonesian National Standard (SNI) 19-3964-1994• Food waste must be separated into vegetable, rice,
Banana leaf, bone, eggshell, paper, plastic.
• The density of food waste from traditional market is 0.200.27 kg/l.
• The density of food waste from hotel and middle classrestaurant is 0.36-0.52 kg/l.

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Training in Japan (Site visit)

Bio-digester in Ogawa town

BIOENERGY

Kawasaki Nambu School lunch Center

14

Training programin November
1.
2.
3.
4.

5.

Date: 27, November 2018
Venue: Gino Feruci kebon Jati
Hotel
Participants: Managers of restaurants andhotels and PDKAgenda: Policy of SWM in Bandung city/
Commercial organic waste management inJapan /Guidelines for solid waste
management in commercial sectors
Evaluation
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Manual (Draft)
Item
Guideline for separation andcollection of commercial organic
waste
Manual for separation of organic
waste in hotels
Manual for separation of organic
waste in restaurants andcommercial sectors
Manual for separation of organic
waste in traditional markets
Manual for collection andtransportation of commercialorganic waste

ContentsUse
Essence for action plan To bein Bandung City
incorporated
into masterplan

How to separateorganic waste

How to collect andtransport commercialorganic waste

Text fortrainingprogram16

Thank you for your attention!
Terima kasih

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