QUANTITY, CHEMICAL COMPOSITION AND UTILIZATION POTENTIAL OF FOOD WASTE FROM RESTAURANTS AND FOOD SERVICES: A CASE IN CHA-AM TOWN MUNICIPALITY AREA, PHETCHABURI PROVINCE, AND HUA HIN TOWN MUNICIPALITY AREA, PRACHUAP KHIRI KHAN PROVINCE
DOI:
https://doi.org/10.14456/jesm.2024.4Keywords:
Food waste, Restaurants and food services, Chemical compositionAbstract
The objective of the present study was to determine the quantity and chemical compositions of food waste from restaurants and food services in Cha-Am Town Municipality, Phetchaburi Province, and Hua Hin Town Municipality, Prachuap Kiri Khan Province. Data were collected from participating restaurants and food services during August 2021 to July 2022. Results showed that total food waste in Cha-Am was 1,130.86 tons annually and in Hua Hin was 2,021.41 tons annually. Most food waste was discarded (left-over) food (46.17% and 42.08% of total food waste in Cha-Am and Hua Hin, respectively), followed by food waste potentially used as animal feed, comprising waste of meat, milk, egg, seafood, and bakery (29.46% and 33.61%, respectively) and food waste used to produce composts, such as waste of vegetables and fruits (24.37% and 24.31%, respectively). Fish and shrimp waste can be used as protein sources in livestock diets, although some heavy metals' contamination would not be ignored. To sum up, sorting food wastes from restaurants and food services according to their chemical composition and potential reuse/recycling methods can be a promising approach to sustain the tourism sector.
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