Eat All, Waste Less, Stay Healthy
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1 Eat All, Waste Less, Stay Healthy by Team Mottainai C ERIC, JASMINE, LYDIA, OFF, SOVANNKA, ZUNI
2 Contents 1. Sustainable community and resource mobilization 2. Designing sustainable community in a localized context A. Overview: Waste Management in Malaysia (Kuala Lumpur) B. Proposed Project: Eat All, Waste Less, Stay Healthy
3 1. Sustainable community & resource mobilization
4 Decoupling development & environment Multistakeholder engagement What is Sustainable Community? Yokkaichi Kobe Osatsu Economic vitality PEOPLE Toba Kyoto Kobe Cultural preservation and revitalization Effective utilization of resources Resilient community & Self self ownership Sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs [1987 Brundtland Report]
5 Decoupling development & environment Multi stakeholder engagement What is Sustainable Community? Yokkaichi Kobe Osatsu Economic vitality PEOPLE Toba Kyoto Kobe Cultural preservation and revitalization Effective utilization of resources Resilient community & Self ownership Sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs [1987 Brundtland Report]
6 1. Land, Air, Water, Plant and Animals 1. Nature 2. Human Capital 2. Knowledge, Skills, Talent, Creativity, Attitude 5. Mechanization in Converting Food to Usable End 5.Technology Resource Mobilization 4. Finance 3. Culture & Traditions 3. Way of Life, Customs, Belief and Arts 4. Cash, Credit
7 2. Designing sustainable community in a localized context A. Overview: Waste Management in Malaysia (Kuala Lumpur) Overall Waste Management Food Waste Issue B. Proposed Project
8 Waste Management In Malaysia (Kuala Lumpur) 30,000 tonnes daily solid waste Only 5% of waste is recycled Only 10.5% of Malaysians recycle kg Waste Generation per capita kg/person/day 1.7 kg 1.2 kg 1.0 kg Malaysia Global Japan KL City Draft Plan 2020 Targets 1.7 kg 0.6 kg/person/day 5% 40% recycling rate Source: Malaysian digest 2015
9 Waste Disposal in Malaysia Open Landfill Sanitary Landfill (only 8 sites in Malaysia) Illegal Dumping
10 Food Waste Issues Food Waste per day 15,000 tonnes 3,000 tonnes 20% still fit for consumption Sources of Food Waste Households Night Markets Food Courts F&B Industry Source: (2016)
11 If we took all the food waste generated by Malaysians in 18 days, we could fill the 88 storeys of Petronas Twin Towers! Source: (2017)
12 Phase 1 Root Causes of Food Waste Consuming Society Appreciation of Food Values Phase 2 Phase 3 Cooking Style (Wet Food) Expectations of Hospitality Food Haven: Multi Race Malaysia Eating Habits & Culture
13 Proposed Project: Eat All, Waste Less, Stay Healthy Goal To achieve zero food waste & promote healthy, active lifestyle society in KL City Communities Schools Healthy & Active Lifestyle Zero Food Waste Society Reutilization & Redistribution Prevention & Reduction Phase III: Stay Healthy 5 th 10 th year onwards Phase II: Waste Less 4 th 5 th Year Phase I: Eat All 1 st 3 rd Year
14 Phase I: Eat All Objectives: To reduce food waste (20% reduction from baseline within 1 school term) To establish new social norm on food consumption Where Who How School & households Students grade 4 6 (Age: 10 12), parents, teachers School + home activities: shopping, cooking, eating & storing Measurement taken by: weighing food waste, survey & observation
15 How can sustainable community design be actualized in a localized context (Phase I)? School Communities reinforce what was taught at school Creating Zero Food Waste, Healthy Community Students are educated about food waste reduction and act as an influencer at home Community Home Families bring food waste reduction practices into the larger community
16 Orient & Measure To observe the waste daily thrown away To witness of landfill & food production Measuring food waste at school & home Organizing landfill & farm visit
17 Shop & Cook To inculcate planning habit for healthy meal To promote efficient usage of cooking ingredients Planning for My Smart Meal Cooking with parents * Tool: Infographic Booklet Smart Recipes & Nutrition Facts of food (cooking & recreating) Lunchbox Plan Sheet Shopping List Storage Guideline
18 Consume & Store To shape the habit of finishing dish To promote efficient food & ingredient consumption through storage system Eat All Field Trip Using token rewarding system for finishing meal Promoting proper storage *Tool: Infographic Booklet, Tool Kit, and Tokens Exp:. Exp:... Exp:... Exp:...
19 Designing the Programme by Leveraging Behavioural Insights To ensure long term behaviour change beyond the duration of project, it is designed based on behaviour change frameworks Two systems involved in decision making Rider: Rational, reflective thinking Elephant: Irrational, gut reactions Convince the Rider and Motivate the Elephant (Heath and Heath, 2010)
20 Designing the Programme by Leveraging Behavioural Insights Six Sources of Influence Model (Grenny et al, 2013) Motivation (for the Emotional Side) Ability (for the Logical Side) Personal Social Structural Whether you want to do it Accomplishment to plan their own meal and finish the food Motivation from visit of landfill & farm Whether other people encourage the right behaviours Joint action with the parents, teachers, and friends Whether the environment encourages the right behaviours The token system as a reward Whether you can do it Skills and knowledge equipped to minimize waste on planning & storage Whether other people provide help, information or resources Two way education (kids to parents & parents to kids, teacher to kids) Whether the environment supports the right behaviours The booklet as a guideline & tool to minimize the waste Tool kit provided to change storage behaviour
21 Phase II: Waste Less Recreate Redistribute Compost Target: Households Provide information in infographic booklet Create new dishes/products from the almostexpired/leftover Target: F&B industry & night markets people in need Place food bank fridge near the target spot Specify food safety with expiration date Target: Households, schools, social enterprise Promote trash separation & good practice to households Boost home, community & NGO for composting activity
22 Phase III: Stay Healthy Sports Hobbies Enriched Lifestyle Promoting healthy hobbies and active lifestyle to distract from eating habit Organizing swimming, zumba & yoga classes for students Balancing the eating habit, environment, community engagement, and life quality
23 Eat All, Waste Less, Stay Healthy!
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