Author: Tse, Chi-hin
Title: Assessing the environmentally beneficial use of putrescible waste in Hong Kong
Degree: M.Sc.
Year: 2000
Subject: Hotels -- Waste disposal -- China -- Hong Kong
Hospitality industry -- Waste disposal -- China -- Hong Kong
Organic wastes -- Recycling -- China -- Hong Kong
Hong Kong Polytechnic University -- Dissertations
Department: Multi-disciplinary Studies
Department of Civil and Structural Engineering
Pages: iv, 81 leaves : ill. ; 30 cm
Language: English
Abstract: This project deals with two objectives: (1) the assessment of potential waste prevention in hotel catering; and (2) the feasibility study of available options in reusing/recycling putrescible waste in Hong Kong. Waste generation audits were conducted in three hotels. Findings of the audits indicate that there are waste management practices currently implemented to prevent or reduce food waste arising from catering operation. Precise menu planning and improved operating practices are the two measures used by the hotels effectively to reduce food wastes at source. In-process reuse/recycling involves either returning food wastes to the originating food preparation process as a substitute for an input material or using them in another food preparation process as an input material is another measure employed commonly by the hotels. Despite of the existing waste management practices implemented, the three hotels still produce a large amount of food wastes such as kitchen remain and post-consumer food wastes, contributing to 33 - 50% of the hotels' solid wastes generated daily. Three options, namely composting, transformation to animal feed and energy conversion have been examined individually for their feasibility in reusing/recycling organic putrescibles. The survey shows that transformation to animal feed is the most appropriate option to be adopted in recycling the large quantity of food wastes generated from industrial sectors including hotels, restaurants and markets. A further feasibility study of this option is recommended.
Rights: All rights reserved
Access: restricted access

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