Two Singapore-based clean-technology companies will benefit from a new certification scheme for environmentally friendly food courts which kicked off today.
The Singapore Environment Council (SEC) launched a certification scheme to boost the environmental practices of Singapore’s ubiquitous and much-loved food courts. IUT Global, a specialist in innovative waste management services, and Alpha Biofuels, a company that processes used cooking oil into biodiesel, provide the food waste recycling services for the country’s first two certified outlets.
Dr. Amy Khor, Singapore minister of state for the Ministry of the Environment and Water Resources, was at The Deck Canteen at the National University of Singapore (NUS) this morning to award the first ever certifications to NUS and to Kopitiam @ City Square Mall.
The Eco-Food Court certification programme is the latest in SEC’s efforts to green Singapore sector by sector. SEC is the non-government, non-profit organisation whose Green Label scheme has become the de facto sustainability certification for products in Singapore.
In addition to the Green Label for sustainable products, SEC manages an Eco-Hotel certification programme as well as overseeing environmental auditing for schools. Now SEC has set its sights on the food and beverage sector, starting with food courts.
SEC executive director Howard Shaw, who also attended the ceremony, said that food courts are the perfect vehicle because they are the nation’s communal dining table and social meeting place. One of the certification’s criteria is that establishments must have a plan to raise environmental awareness for both vendors and customers. “It’s about creating a shift in the hearts and minds of people,” he said.
One of the first shifts needed is more cooperation from patrons on waste disposal. Effective waste management is a major criteria for the certification.
At The Deck, patrons are expected to bring their food trays to a central disposal area, at which they separate their non-food recyclables for disposal into clearly labelled bins. A helper on staff at the disposal area then clears the food waste into a separate bin.
The food in that bin is destined for IUT Global.
Proper food separation is a major headache for IUT Global, according to chief executive officer Edwin Khew. “Purity of food waste is still a major problem for us as there are no laws requiring food courts, large kitchens, and food manufacturers to segregate their food waste at source,” he revealed to Eco-Business.
A waste of waste
IUT Global processes the food waste in a digestor to generate renewable energy and bio-compost. Waste that contains more than 10 to 15 percent impurities such as plastic, metals and glass lower the efficiency of the operation and also increase wear and tear on the equipment. The waste IUT Global currently collects contains between 25 and 35 percent impurities.
NUS may have solved Mr. Khew’s problems with waste purity, if more food courts take up the practice of having trained staff members separate the food waste. “A helper to scrape the plates of food waste is good, and a desired situation. Not all our customers are prepared to do that, and that is the problem,” he wrote.
Since August 2007, NUS has been separating food waste at all of its five canteens. Close to 500 tonnes of food waste was collected between August 2009 and July 2010. If all of Singapore recycled its food waste, a supply of approximately 1600 tonnes per day (tpd) would be available. The Singapore Green Plan prescribes a food recycling rate of 30 per cent, or 480tpd, by 2012.
IUT Global’s plant has a capacity of 300tpd, but is only processing 120tpd because clients are either not ready to commit to separating the food waste, or fail to maintain the food separation required. Mr. Khew said that only a very small number of clients actually provide a waste supply with fewer than 15 per cent impurities. His suggestion is to follow the example of many countries around the world and pass a law requiring the separation of food waste at source.
A good waste supply contributes significant benefits. For each 100 tonnes of waste the IUT Global plant produces 10-15 tonnes of compost and 1.5MWhr of power.
Just as important is what it doesn’t contribute to the traditional waste stream. Food waste sent with regular waste to an incinerator lowers the efficiency of the incinerator because it contains a higher proportion of water, which requires extra energy to evaporate before the food will burn. According to Mr. Khew, it also generates more ash in the incinerator and that ends up in a landfill.
NUS’s sustainability measures are keeping used cooking oil out of the sewers as well. Alpha Biofuels collects 80 litres from their canteens every two to three days. The Singapore company will convert the oil into biodiesel, which can be used in either pure or mixed form for vehicles. For commercial enterprises, Alpha Biofuels provides transport and the collection container so that the client need only call for pick-up.
Food waste is only one focus of SEC’s certification. It also stipulates that no Styrofoam or other non-recyclable packaging be used for take-away items; only Green Label certified packaging is accepted. Food for consumption within the premises is served on reusable dishes. For disposable non-food waste generated within the food court, recycling bins are readily available. Expectations for vendors include the implementation of water and energy efficiency practices. They must also participate in ongoing environmental management systems to monitor the effectiveness of and compliance to policies.
Expansion
SEC hopes to certify as many as 100 food courts within the next year. Kopitiam alone has 90 food courts in Singapore, but they have yet to commit to certifying additional outlets.
Kopitiam representative Goh Wee Ling said this morning that they will wait and see how things go at City Square Mall. Kopitiam plans to work in cooperation with tenants on sustainability measures and is wary of imposing a stringent system on existing establishments. In contrast to the students at NUS, who are generally more environmentally aware, the patrons at Kopitiam’s various food courts aren’t pushing for greater sustainability. The push is coming from Kopitiam, said Ms. Goh.
With the certification of food courts under way, SEC is switching its focus to other food and beverage outlets. According to Mr. Shaw, a new certification scheme is under development for stand alone eateries and should be completed in about a year. This new development would be another boon for Singapore’s food waste companies.
For now, IUT Global’s Mr. Khew would be happy with a successful Eco-Food Court programme.
“If the Eco-Food Court initiative works and all participants are willing and ready to segregate to recycle, we will be delighted and happy to work with the committed food courts, SEC and NEA (National Environment Agency) to support, educate, and help implement the scheme.”
