A Comparative Study on Generation and Composition of Food Waste in Desa Pandan Kuala Lumpur During Covid-19 Outbreak

Abstract

AbstractFood waste is a type of solid waste that is heavily influenced by consumers. The composition (%) and the total weight generation (kg) of food waste were determined during the Covid-19 outbreak. The data was obtained by direct weighing of the food waste collected where it was generated throughout the day. Findings have shown that 63.3% of the composition of uncooked food waste types identified is generated by internal organs, vegetables, fruits, and eggshells, while 36.7% of the identified composition of cooked food waste types is generated by rice and noodles, bones, vegetables, fruits, and others in Desa Pandan. During six days of collection, the total food waste generated by 30 households, 10 restaurants, and 3 schools was 146.5 kg (0.20 kg/capita/day), 231.7 kg (0.026 kg/capita/day), and 155.4 kg (0.010 kg/capita/day) respectively. A food waste awareness survey was conducted online with 100 respondents using Google Forms. Findings show that the Covid-19 pandemic did influence people's attitudes and practices regarding food purchase, management, and consumption habits, all of which have a substantial impact on reducing food waste generation at the household level.KeywordsFood wasteCompositionGenerationAwarenessManagementCovid-19