Outreach and Engagement Research and Innovation Teaching and Learning

Campus Food Waste Tracking

13 Nov 2024

Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak

Evidence Date: during 2024 Jan-Dec

Related SDGs:

Related Indicators: 2.1.1,2.1.2

Details:

The provision of food services in the university is carried out by external service providers, with detailed operational conditions specified in a contractual agreement. These conditions are established under the criteria outlined in the announcement of the Rajamangala University of Technology Srivijaya regarding criteria, terms, and methods for the rental rates and maintenance costs of property under the university’s care, within the Songkhla district. The rental rates and property maintenance costs under the university’s care are set in the year. 2024. This is further regulated by a committee responsible for leasing properties, following the university’s order number 956/2023. This committee ensures that businesses complying with the university’s criteria operate under the specified standards. Within the university, there are various food establishments on 6 campuses. There are 7 main food service areas, including:

Central Cafeteria, Songkhla

Faculty of Engineering Cafeteria

Faculty of Industrial Education Cafeteria

Central Cafeterias, Nakhon (2 cafeterias)

Central Cafeteria, Trang

Central Cafeteria, Rattaphum

Small food kiosks

Rental food shop

Convenience stores.

Table 1 Number of food service points in the university indicated by service type

Type of food service point	amount (point)
Canteen	8
Kiosks serve snacks and drinks	10
Restaurant (rental)	8
Convenience store	2

Table 2 Number of food service shops in the university indicated by type of shop

Type of food service

Amount

(shop)

Main food

Snack and drink shop

Convenience shop

RUTS Canteen in Songkhla

Faculty of Engineering canteen in Songkhla

Faculty of Industrial Education and Technology canteen in Songkhla

RUTS canteen in Nakornsirthammarat 1^st place (Saiyai)

RUTS canteen in Nakornsirthammarat 2^ndplace (Thungyai)

RUTS canteen in Nakornsirthammarat 3^ndplace (Kanom)

RUTS canteen in Trang

Furthermore, there are food service points in the form of food kiosks and beverage outlets. The leased food establishments, as well as convenience stores, are capable of serving approximately 3,641 individuals, including students and staff in the Rajamangala University of Technology Srivijaya, Songkhla area. Out of a total of 18,172 people in 2024. Which is sufficient for daily service to students and staff within the Rajamangala University of Technology Srivijaya, based on approximately 20% of university’s population utilization.

Table 3 Total amount of food waste collected from every type of food service point

Type of food service point	Trash (bin)	Weight (ton) (0.0175 ton/bin)
RUTS canteen	8	0.14
Faculty of Engineering canteen	5	0.0875
Faculty of Industrial Education and Technology Canteen	5	0.0875
RUTS canteen in Nakornsrithammarat	8	0.140
RUTS canteen in Trang	2	0.035
RUTS canteen in Rattaphum	1	0.0175
Total	29	0.5075

Table 4 The amount of total food waste per day and average per person calculated by 20% of the university’s population utilization

Organization (unit)	Quantity (person)	20% of population	Total of food waste per day (ton)	food waste per unit per day (ton)
Head office	323	65	0.5075 (Average per person is around 0.000139 ton) (calculated by 20% consumers)	0.009
Faculty of Industrial Education and Technology	1,145	229		0.032
Faculty of Business Administration	4,614	923		0.128
Faculty of Engineering	3,917	784		0.109
Faculty of Liberal Arts	1,698	340		0.047
Faculty of Architecture	756	152		0.021
Faculty of Science and Technology	562	113		0.016
Faculty of Agriculture	877	176		0.025
Faculty of Management Technology	1,403	281		0.039
Faculty of Veterinary Medicine	518	104		0.015
Faculty of Agro-Industry	105	21		0.003
Faculty of Science and Fisheries Technology	277	56		0.008
Faculty of Engineering and Technology	512	103		0.014
College of Hospitality and Tourism	387	78		0.010
College of Industrial Technology and Management	544	109		0.016
Rattaphum College	534	107		0.015
Total	18,172	3,641		0.507

Food waste management is a well-structured process. Food waste is separated from other types of waste, and different types of waste are collected in clearly labeled containers according to established standards. The average daily quantity of food waste generated at every stage of food production processes is approximately 0.507 tons, as reported by the service provider, who counts the number of waste containers transported from the operational areas each day. Each waste container has a capacity of 0.0175 tons). Data collected from every canteen, that was shown in table 3. In total, the amount of food waste in the university was 29 containers per day. The details of the number were shown in table 4.

The food waste is effectively managed by repurposing it as animal feed. External operators from outside the university oversee this waste management process, which is regulated by a central department responsible for managing leasing activities at the university, aimed at creating various forms of benefits.

Food waste management in Songkhla campus

Food waste management in Nakornsirthammarat 1^st place (Saiyai)

Food waste management in Nakornsirthammarat 2^st place (Thungyai)

Food waste management in Nakornsirthammarat 3^st place (Kanom)

Food waste management in Trang campus

Outreach and Engagement

Title: The students from the Faculty of Agriculture, RUTS (Thong Yai campus) have embarked on an innovative project to repurpose food waste, transforming it into a valuable resource.

Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Mrs. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak

Evidence Date: during 2023 Jan-Dec

Related SDGs:

Related Indicators: Please put related SDGs indicators

Details: Supporting details and pictures

The students from the Faculty of Agriculture, RUTS (Thong Yai campus) have embarked on an innovative project to repurpose food waste, transforming it into a valuable resource. They collect discarded food, which would otherwise contribute to landfill waste, and use it as feed for raising worms. This process not only helps in managing waste but also contributes to sustainable agricultural practices. The larvae used for digesting organic waste are known as BSF larvae or Black Soldier Fly larvae. During their larval stage, these little creatures focus on eating and consuming as much as possible to build up energy throughout their lives. This means they require a significant amount of food. This relationship creates a mutual benefit: the larvae need food to grow, while humans have food scraps that need disposal. By utilizing these scraps, we can prevent them from contributing to general waste and environmental issues. This collaboration not only aids in waste management but also helps address global environmental challenges. Together, we can create a more sustainable system. Additionally, the larvae are fed to chickens, creating a closed-loop system that maximizes resource efficiency. The chickens, in turn, provide a protein source for students and university staff. This initiative not only meets the nutritional needs of the campus community but also allows students to gain practical experience in sustainable farming methods.

Furthermore, the surplus chicken meat is sold to the local community, creating an additional revenue stream for the students. This entrepreneurial approach not only supports the university’s sustainability goals but also equips students with valuable skills in food production and business management, fostering a sense of community and environmental responsibility. Therefore, this project exemplifies how innovative thinking can turn waste into a source of sustenance and income.

Teaching and Learning

Title: Students in the Food and Nutrition program at the Faculty of Liberal Arts, RUTS (Songkhla campus) have conducted an important project assessing food safety for the items sold on campus.

Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Mrs. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak

Evidence Date: during 2024 Jan-Dec

Related SDGs:

Related Indicators: Please put related SDGs indicators

Details: Supporting details and pictures

Students in the Food and Nutrition program at the Faculty of Liberal Arts, RUTS (Songkhla campus) have conducted an important project assessing food safety for the items sold on campus. This initiative is part of their coursework in sanitation and food safety, where they actively test various food products for safety concerns.

The students examined food additives, such as nitrates in processed meats, antifungal agents in pickled fruits and vegetables, and formaldehyde in fresh seafood. They also investigated microbial contamination in food, specifically looking for coliform bacteria in water and food packaging.

Through this hands-on experience, students gained valuable insights into which food sources are safe and which may pose health risks. The project fostered a collaborative environment where students could discuss and develop strategies to prevent foodborne illnesses and ensure safe consumption practices. This initiative enhanced their understanding of food safety standards and equipped them with practical skills that will be vital in their future careers in food and nutrition. It underscores the importance of food safety in protecting public health and empowers students to contribute positively to their community’s well-being.