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At Our Tampines Hub (OTH), an investment in two food waste digesters half a year ago has been bearing fruit. Not only has it reduced the amount of waste produced at the community and lifestyle hub by two-thirds, it has saved the management thousands of dollars. The resulting fertiliser converted from the waste has also been used to help grow a range of vegetables, fruit and herbs at a rooftop garden. About 700kg of discarded food in total from half-eaten meals at the hub's hawker centre and other food outlets, and expired food items from its supermarket are carted three times a day to a room at the corner of the basement 1 carpark, since November last year.
At Our Tampines Hub, we are fully equipped with an ecoHybrid Digester, which allows us to convert up to 1.4 tonnes of food waste daily into high quality organic fertiliser. Redemption of your free bag of organic fertiliser will be from 10-11am at Eco-Community Garden level 5 and SIGN UP for our Eco-Digester Tour at 11am. Limited to 15 Persons per Tour!
A Demonstration Fund has been set up to pilot innovative solutions for environmental sustainability within the public sector. Ongoing pilots include two food waste digester projects at Republic Polytechnic and Pioneer Junior College (PJC) to convert food waste to grey water or compost. These digesters can recycle at least 26 tonnes of food waste annually.
The Love Your Food @ Schools Project aims to cultivate the message of reducing food waste among the young by using food-waste digesters in primary and secondary schools to produce compost (10 schools to get food-waste digesters; April 8). It is encouraging to see the education sector raising awareness and actively involving young people in environmental concerns. A food-waste digester is certainly a first step towards encouraging a more environmentally friendly lifestyle for our young. Moving forward, perhaps they could be educated on how to avoid food wastage as well.
By the end of May, 10 primary and secondary schools will be fitted with food waste digesters that will turn discarded food into compost, as the education sector takes on the fight to reduce food waste. The first school to start off the battle in the two-year Love Your Food @ Schools Project, which was launched on Friday (April 7), is Chongzheng Primary School. The school generates 17kg of food waste each day, which its new food waste digester will now be able to turn into 2kg of compost within 10 hours. The machine will be placed at the school for two years.
One programme that is up and running is OTH’s food waste programme that consists of two one-tonne digesters that turn food waste from the supermarket, restaurants and hawker centre into organic fertiliser and non-potable water, which is used to clean OTH facilities and the machines themselves. The fertiliser is distributed to Tampines residents and gardening clubs once a month.
Singapore wasted 785,500 tonnes of food in 2015; an equivalent of everyone throwing away 2 bowls of rice a day. Only 13% of this was recycled. With the Chinese New Year nearing, what can you do to reduce your food waste?
Environment and Water Resources Masagos Zulkifli mentioned the initiative at the opening of Phase 1 of Our Tampines Hub, a new integrated facility with a shopping centre, sports and childcare facilities, and other amenities. He added that the facility is also equipped with an eco-digester. It can convert up to two tonnes of food waste daily — more than the 1.4 tonnes expected — into fertiliser and non-potable water.
In July 2015, Changi Airport launched an initiative to reduce food waste. Starting with two tenants - Kopitiam and NTUC Fairprice - the initiative saw food waste being put through a digester in which microbes were used to break down the food waste into water.
Some of the key initiatives include the adoption of EcoWiz Food Digester which converts food waste into water which is then used for washing the bin centre; the installation of Jemflo water flow controllers to reduce water consumption; incorporating 3R initiatives widely within the hotel with readily available recycling points; involving guests in green practices by placing linen and towel reuse cards in guestrooms; providing training to employees on waste separation and reduction, and the use of environmentally-friendly cleaning products.
Fairmont Singapore and Swissôtel the Stamford, for instance, recycle their food waste by composting. This is done using an Eco-Wiz Dry System Model DV100 machine, which can handle 100kg of food waste such as raw vegetable scraps and peelings, on a daily basis. It converts 5 percent of the waste into compost — which is later used as fertiliser for the hotels’ shared herb garden — and the rest into liquid. Doing this helps to reduce the hotels’ carbon footprint and food costs, says the their Executive Chef Robert Stirrup. “It is always important to think of the long term effects on our future generations, and to provide for a more sustainable future.” The hotels also monitor their ordering and production schedules for breakfast, to ensure they don’t offer excessive amounts of food that would otherwise go to waste.
One company, Eco-Wiz, is trying to tackle the issue of energy and waste disposal in a different way – by turning waste into water. Eco-Wiz’s EcoDigester uses microbes to break down the food to produce water that can be reused for cleaning or landscaping purposes. Eco-Wiz CEO, Renee Mison, is hoping this food recycling system can help decrease energy use in waste disposal.
One company, Eco-Wiz, is trying to tackle the issue of energy and waste disposal in a different way - by turning waste into water. Eco-Wiz’s EcoDigester uses microbes to break down the food to produce water that can be reused for cleaning or landscaping purposes. Eco-Wiz CEO, Renee Mison, is hoping this food recycling system can help decrease energy use in waste disposal. With little to no food waste, there is less need to transport rubbish to incinerators, she said. This system is installed at around 30 hotels, restaurants and schools in Singapore and, most recently, was installed at Ang Mo Kio market, as part of an NEA-driven pilot programme to tackle Singapore’s food waste problems. Each digestor can process about 1 tonne of waste per day and it takes 24 hours to produce the reusable water. Ms Mison believes the future will see far more efficient and useful recycling. "There are 20 million tonnes of food waste worldwide generated every day, so our goal is to recycle as much food waste as we can. And besides turning the food waste into recycled water, we are going to turn it into energy on site," said Ms Mison.
The National Environment Agency (NEA) estimated that each market generates two to three tonnes of food waste daily, with the majority from stalls in the wet market and table cleaning operations. If the pilot is successful, food waste recycling could reduce the total waste generated from both hawker centres by up to 80 per cent, the agency said. For instance, the machine at Ang Mo Kio Blk 628 Market, operated by Eco-Wiz, is able to convert one tonne of food waste into water within 24 hours. Customised microbes would break down food waste to convert it into water, and the water is then used for cleaning the bin centre.
During the two-year trial, the National Environment Agency (NEA) will be assessing how economically viable the machines are and how well they work to reduce food waste. The machine at Ang Mo Kio is managed by Eco-Wiz and can convert 1 tonne of food waste into water within 24 hours. It works by mixing the waste with microbes, which digest and decompose the waste into water that is then reused by the machine for self-cleaning. The recycled water can also be used for non-potable purposes such as to clean the bin centre, said Mr Michael Lee, senior sales manager at Eco-Wiz.
Credits: Straits Times
For instance, the machine at Ang Mo Kio Blk 628 Market, operated by Eco-Wiz, is able to convert one tonne of food waste into water within 24 hours. Customised microbes would break down food waste to convert it into water, and the water is then used for cleaning the bin centre. Eco-Wiz took about a week to train the cleaners and hawkers to sort the waste collected at the market. "They told us what we cannot put in and what we need to separate. For example, the prawn shells and egg shells cannot be thrown in," said Ms Cindy Tan, a cleaner at the market. "It was more troublesome initially because we have to separate used tissues and food, but it's okay after we got used to it."
Through this two-year experimental project operational from December 2015, VRM Operations will set up and maintain a food waste recycling machine at Tiong Bahru Market which has 83 food stalls. Eco-Wiz will handle food waste recycling for almost 220 food units at Ang Mo Kio Market. The two companies are expected to train stall holders and cleaners on sorting waste. The companies will provide these food stalls with big or small garbage bins based on the amount of food waste generated by them. Eco-Wiz will also conduct a study on different types of food waste generated by these stalls and submit the findings to relevant authorities.
Eco-Wiz, which will manage the machine at the market said that it will approach each stall owner to see how much and what type of waste it generates. Based on that, it will provide stall owners with bigger or smaller bins to collect food waste. It will also conduct a separate study of waste collected from 10 different stalls, towards informing authorities what kind of waste is being generated by stalls, whether it is food, cartons or plastics. The company has installed more than 30 machines around Singapore and one of them is at the Kopitiam in Changi Airport’s Terminal 3. It took about two months for the company to train cleaners and for operations to run smoothly. “At first I was not used to it,” said Ms Tan Lee Ai, a cleaner at Kopitiam. ” It was a bit troublesome to pour here and there. Slowly it’s getting better and I’m used to it.”
Two hawkers centres - one in Ang Mo Kio and one in Tiong Bahru – will have food waste recycling machines by early December, after two companies won a tender to install and maintain them. These machines can reduce food waste by up to 95 per cent. VRM Operations will maintain the machine at Tiong Bahru Market, while Eco-Wiz will operate another at the Ang Mo Kio Block 628 Market, after earning the tender worth about S$257,000 from the National Environment Agency (NEA). The tender is part of a two-year pilot.
One food waste management company, Eco-Wiz, said it will be bidding for NEA's tender. It will have to provide on-site recycling machines as well as relevant training for cleaners and stall-holders. It has helped more than 30 food establishments in Singapore recycle their food waste.
Eco-Wiz, a local supplier of food waste digestors, has expressed interest in submitting a bid for the tender. “It’s very good for us to participate and try to encourage more food waste (to) be recycled rather than to go to the incinerator,” said chief executive officer Renee Mison, who believes Singapore will move in the direction of food waste recycling eventually.
Mr Benedict Ng, General Manager of Grand Copthorne Waterfront said: “We aim to recycle at least 35 tonnes of food waste per month at the hotel, and produce 14,000 litres of water monthly by the year 2017. We are able to reuse the water to water our plants, wash the bin centre as well as common areas on the hotel grounds.” It also saves the hotel nearly $3,000 a month on disposal charges and water usage. The hotel received the BCA Green Mark Gold Award in 2011, and is currently a certified Water Efficient Building by the Singapore Public Utilities Board (PUB), achieving the Gold status for water efficiency. Grand Copthorne Waterfront remains to date, the first and only hotel in Singapore to receive the honour from the national water authority.
Credits: Millenium Hotels and Resorts
Another school initiative is our “Eco-Wiz” food digester, which reduces our reliance on incineration and landfills. This machine was provided to us by our waste management company, as part of the renegotiation of our contract. It can take up to 500 kilograms of food waste per day (which exceeds what we produce) and subject it to microbes similar to those found in the human digestive system. It then filters and treats the results to produce sewer-ready wastewater; no solid waste is produced. This saves the company the cost of collecting, transporting, and disposing of this waste, and the savings are passed on to its clients. Like the solar array, the Eco-Wiz is used as a teaching tool. Eventually we hope to use the wastewater for our grounds-keeping needs, thus keeping it out of the sewage system and lowering our water costs.
Credits: The International Educator
Credits: The Straits Times
Credits: The Straits Times
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11月30日，南京国际水务中心又与新加坡Optiqua 公司、加拿大Pure Technologies公司、挪威Breivoll（BIT）公司和新加坡益科威集团成功签订意向协议。这四家公司对南京水务中心的概念非常赞赏，并表现出入驻中心的强烈愿望。中国水网受邀出席签约活动，并与四家企业相关负责人进行了现场对话。四家公司各有自己的独到之处：Optiqua公司主要提供水质及污染物在线检测服务，Pure Technologies公司和Breivoll（BIT）公司则分别以PCCP状态评估和市政管网内检测技术，及诊断声共振技术（ART）为客户提供管道预警和检测服务，益科威集团主要生产、销售食品资源化设备。
Credits: The Chinese Water Net 中国水网
Credits: Lianhe Zhaobao
Eco Wiz在宏茂桥第628座巴刹与小贩中心的处理机内加入微生物，可把约95％的厨余分解成非食水，这些废水可在处理机中循环使用，也可用来清洗回收站。 Eco Wiz高级销售经理李国威（37岁）受访时说，目前约有五六成摊位参与计划，部分摊位如杂货摊因为没有厨余而不参与。他透露，公司在小贩中心内放置了12个厨余回收桶，处理机能分解掉95％厨余，甘蔗和椰子等纤维较粗的厨余，由于需要数个月才能分解，因此不能放入处理机中。
国家环境局在宏茂桥和中峇鲁的两个小贩中心，展开为期两年的厨余管理试验计划。 设在宏茂桥第628座小贩中心的厨余处理器，可以将每天收集的大约两吨厨余分解成再循环水，用作清洗用途。 中峇鲁小贩中心的厨余处理器则可以搅碎厨余，再混合微生物，制成农业生物肥料。 试验计划一旦取得成功，能够减少这两个小贩中心高达八成的厨房垃圾。
Credits: Lianhe Zhaobao