Characterization of food waste from different sources in Hong Kong: Fid-Bau Portal

Characterization of food waste from different sources in Hong Kong

Ho, Ka Sin / Chu, Lee Man

Food waste from different sources or at different generation stages may have different compositional characteristics and is therefore suitable for recycling into different products. To have a better understanding of their chemical composition, five food waste types were collected, namely, household kitchen waste (HH), preconsumption and postconsumption food waste from a hotel (Hpr and Hpo), wet market food waste (WM) and kitchen waste from a Chinese restaurant (CR), and their compositions were assessed monthly for 1 year. They served as suitable feedstock for various conversion technologies according to their chemical profiles. HH and CR had higher crude protein content (26%) and considerable amounts of minerals, making them nutritionally suitable for feeding animals. Preconsumption food wastes Hpr and WM had more favorable C:N ratios (16.5–17.4) and crude fat contents (4.6–6.5%) as feedstock for composting. Postconsumption food wastes were potential feedstock for the production of biogas and biodiesel because of the higher dry matter (>26%) and fat content (>13%). The coefficients of variation (CV) in all nutrients analyzed except Ca for postconsumption food wastes ranged from 5% to 37%, which showed lower temporal variability than preconsumption food wastes (CVs 10–131%). This implies that the composition of postconsumption food waste was relatively less fluctuating and can be considered a more reliable feedstock for food waste conversion.

Implications: Characterization of food waste composition from different sources and determination of their temporal variation were performed to understand their characteristics and facilitate sound food waste management. Separating food wastes according to their sources and types helps reduce their composition variability, and thus increases the consistence in food-waste-derived products and recycling success. Study on temporal variation indicates that postconsumption food wastes varied less with time and could serve as reliable feedstocks for food waste conversion.