“Eat All, Waste Less, Stay Healthy”
by TeamMottainai CERIC, JASMINE, LYDIA, OFF, SOVANNKA, ZUNI
Contents
1. Sustainable community and resource mobilization
2. Designing sustainable community in a localized contextA. Overview: Waste Management
in Malaysia (Kuala Lumpur)B. Proposed Project: “Eat All, Waste
Less, Stay Healthy”
1. Sustainable community & resource mobilization
What is Sustainable Community?
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]
Decoupling development & environment
Economic vitalityEffective
utilization of resources
Multi stakeholder engagement
Cultural preservation and revitalization
Resilient community & Self ownership
Yokkaichi Kobe Osatsu
Toba Kyoto Kobe
Decoupling development & environment
Economic vitalityEffective
utilization of resources
Multi‐stakeholder engagement
Cultural preservation and revitalization
Resilient community & self ownership
PEOPLE
What is Sustainable Community?
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]
Decoupling development & environment
Economic vitalityEffective
utilization of resources
Multi stakeholder engagement
Cultural preservation and revitalization
Resilient community & Self ownership
Yokkaichi Kobe Osatsu
Toba Kyoto Kobe
PEOPLE
2. Human Capital
2. Human Capital
3. Culture & Traditions3. Culture & Traditions
4. Finance4. Finance
5.Technology5.Technology
1. Nature1. Nature
1. Land, Air, Water, Plant and Animals
2. Knowledge, Skills, Talent, Creativity, Attitude
5. Mechanization in Converting Food to Usable End
3. Way of Life, Customs, Belief and Arts
4. Cash, Credit
Resource Mobilization
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
• 30,000 tonnes daily solid waste• Only 5% of waste is recycled• Only 10.5% of Malaysians recycle
Waste Management In Malaysia (Kuala Lumpur)
KL City Draft Plan 2020 Targets
Source: Malaysian digest 2015
1.7 kg 0.6 kg/person/day5% 40% recycling rate
0
0.5
1
1.5
2
Malaysia Global Japan
Waste Generation per capita kg/person/day
kg
1.7 kg
1.0 kg1.2 kg
Open Landfill
Waste Disposal in Malaysia
Sanitary Landfill(only 8 sites in Malaysia)
Illegal Dumping
Food Waste Issues
Source: www.thestar.com.my (2016)
3,000 tonnes
15,000 tonnes
20% still fit for consumption
Food Waste per day
Sources of Food Waste
House‐holds
Night Markets
Food Courts
F&B Industry
If we took all the food waste generated by Malaysians in 18 days, we could fill the 88 storeys of PetronasTwin Towers!Source: www.channelnewsasia.com (2017)
Root Causes of Food Waste
Consuming Society
Food Haven: Multi Race Malaysia
Cooking Style (Wet Food)
Appreciation of Food Values
Eating Habits & Culture
Expectations of Hospitality
Phase 1
Phase 2 Phase 3
Zero Food Waste Society
Healthy & Active Lifestyle
Prevention & Reduction
Reutilization & Redistribution
Schools
Communities
1st – 3rd Year
4th – 5th Year
5th – 10th year onwardsCity
Phase II: Waste Less
Phase I: Eat All
Phase III: Stay Healthy
Goal To achieve zero food waste &
promote healthy, active lifestyle society in KL
Proposed Project: “Eat All, Waste Less, Stay Healthy”
Objectives:
• To reduce food waste (20% reduction from baseline within 1 school term)
• To establish new social norm on food consumption
Where• School & households
Who• Students grade 4 – 6 (Age: 10 – 12), parents, teachers
How
• School + home activities: shopping, cooking, eating & storing
• Measurement taken by: weighing food waste, survey & observation
Phase I: “Eat All”
How can sustainable community design be actualized in a localized context (Phase I)?
Families bring food waste reduction practices into the larger community
School
HomeCommunity
Students are educated about food waste
reduction and act as an influencer at home
Communities reinforce what was taught at school
Creating Zero Food Waste, Healthy
Community
• To observe the waste daily thrown away• To witness of landfill & food production
• Measuring food waste at school & home
• Organizing landfill & farm visit
Orient & Measure
• To inculcate planning habit for healthy meal • To promote efficient usage of cooking ingredients
Shop & Cook
• 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
• To shape the habit of finishing dish • To promote efficient food & ingredient consumption through storage system
Consume & Store
• Using token rewarding system for finishing meal
• Promoting proper storage*Tool: Infographic Booklet, Tool Kit, and Tokens
Exp:………….
Exp:….......
Exp:…......
Exp: ….....
“Eat All” Field Trip
Designing the Programme by Leveraging Behavioural InsightsTo 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 andMotivate the Elephant (Heath and Heath, 2010)
Person
alSocial
Structural
Motivation (for the Emotional Side)
Ability (for the Logical Side)
Whether you want to do it • Accomplishment to plan their own meal
and finish the food• Motivation from visit of landfill & farm
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 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 the environment supports the right behaviours• The booklet as a guideline & tool to minimize the waste• Tool kit provided to change storage behaviour
Designing the Programme by Leveraging Behavioural Insights
‘Six Sources of Influence’ Model (Grenny et al, 2013)
Phase II: “Waste Less”
Recreate Redistribute Compost
• Target: Households• Provide information in
infographic booklet• Create new dishes/products
from the almost‐expired/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
Sports Hobbies Enriched Lifestyle
Phase III: “Stay Healthy”
• 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
“Eat All, Waste Less, Stay Healthy!
Top Related