Presented By
SOUTH DELHI MUNICIPAL CORPORATIONDELHI , INDIA

FOOD WASTE MANAGEMENT

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Concept

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Objectives• To be able to describe some new technologies
that may impact on food production andprocessing and management• To be able to explain the effects of food waste
processing, management and technologies.

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Dangers of food waste• The moisture content in food waste is high it easy
to decay and go bad in a relatively short time,meanwhile, emit unpleasant smell and producing
large amounts of toxins and stench breed
mosquitoes, rats and other insects.
• If food waste is cumulated and dumped randomly
not only occupies a lot of land, but also gas,
polluting water and air.
• If poured into the sewers directly, it will cause
the blockage of the sewer, affecting the city
appearance and environmental sanitation
seriously, and causing environmental pollution.
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Difficulties exist in food waste
processing• It increases the volume of municipal solid waste
and the labor intensity of sanitation workers, butalso brings great difficulties for burying andburning treatment.
• If food waste and municipal solid waste are mixed
burning directly, which not only consume a large
amount of extra fuel and energy, and likely tocause incomplete combustion.
• food waste is buried with other municipal solid
waste, that not only take up a lot of land, but also
increased the pollution of soil and groundwaterby leachate.
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Features of Food waste• As compared with other waste, food waste isrich in organic matter content and fat content;
therefore it has a greater utilization value.
• bio-degradation is the most prevalent method
to dispose food waste. In this way, not only
have a small impact on the environment, butalso can recover energy and produce thesecondary product which is friendly toenvironment.
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NeedsFewer resources, population growth and climatechange are all putting pressure on the world’s foodsupply.
• sustainable, affordable food supply and demand;• stability in food supplies;• achieving global access to food and endinghunger;• reducing the impact of food production on theworld’s environmental systems.
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technology
 Low GHG emissions
 Efficient resource recovery
 Low energy input Low monetary investment
 Low environmental impact
 Simple and easy to handle

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Food waste is Expensive• When thinking about the cost of food waste,
most businesses just think about the disposal
costs – but there are other costs to consider• This cost includes:– Costs to buy– Costs to cook & manage on site
– Cost of disposal

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Handling of Different Waste• Hotel food waste: Non-veg to piggeries, or left-overs
to night-shelters or orphanages.
• Market waste: Stall-to-stall collection, hourly: Wet
waste to cattle or goats, Separate Dry waste collectiondaily.
• Residential Waste: Door to Door Collection should bedone.
• Commercial waste: Fees through trade associations• Broken glass: Festival-collection boxes
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Processing of Food Waste• Commonly used methods are
Bio-degradation
CompostingIncernations• After pre-processing, food waste will be divided
into two parts of solid and liquid. The lipid in theliquid can be separated and extracted to makebiodiesel.
• Separated solid parts can be transformed intohigh value-added bio-protein feed or fertilizers
through microbial degradation.
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What food is being thrown out?
60% Avoidable:–––––

plate scrapings
leftovers
gone off fruit and veg
passed date items
damaged stock which cannot be used due to H&S, etc.

20% Potentially Avoidable–––––

bread crusts or heels made into bread crumbs
vegetable trimmings used for stock and soups
meat and fish bones used for stock
discarded butter for cooking
old fruit for jams and smoothies, etc.

20% Unavoidable– banana skins– animal bones (before or after used to make stock),– unusable prep waste (e.g. potato peels with soil on them), etc.

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In general there are 3 types offood waste
Unavoidable Food
Waste, 20%

Avoidable Food
Waste, 60%

Potentially Avoidable
Food Waste, 20%

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Food Waste Prevention
To Prevent Food Waste you must first identify where andwhy food waste is being generated
Then come up with solutions to prevent this waste as
close to the wasting point as possible.
• Before you start, consider:• The main food waste producing business types inyour area• Typical quantities of food waste generated bydifferent business• The main types of food waste generated bydifferent businessFriday, January 16, 2015

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Products Biodiesel• The waste oil, separated from food waste, canbe refined into biodiesel and avoided making
use of• Waste oil by lawbreakers to threat people’s
health. Biodiesel is a clean diesel of highquality.
• provided with excellent environmental
characteristics, the fuel consumption can be
reduced and pollution
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Future for Delhi• Decentralized Composting
Saves enormously on waste-transport costs
Reduces waste volumes for disposal by 90%
Saves on manures for park maintenance• Who should do it?
All institutions like colleges, hostels, hotels,hospitals, clubs, marriage-halls, jails, zoos.
Apartment-complexes, bungalows,Government and city offices.
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How it can be done
• Biomethanation in factory canteensapartments.
• Decentralizations of solid waste management
systems• Vermi-composting (needs animal-husbandrycare)• Organic Composters in Hotels, restaurants etc• Bio-degradation Techniques
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Roadblocks in Food waste
management• Lack of suitable infrastructure• Lack of adequate quality control & testing
infrastructure• Inefficient supply chain vis a vis involvement ofmiddlemen• Developing-country waste is of very low calorie
content• High inventory carrying cost
• Affordability and cultural preference of fresh food.
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The on-site management option

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Roadmap

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THANK YOU

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