Characterization of solid waste generated from all-you-can-eat restaurants in Bandung City, Indonesia and proposal for its management

IF 2.7 4区环境科学与生态学 Q3 ENVIRONMENTAL SCIENCES

Journal of Material Cycles and Waste Management Pub Date : 2025-04-10 DOI:10.1007/s10163-025-02206-7

Mochammad Chaerul, Maria Ambalika Setiadi, Takeshi Fujiwara, Nawatch Surinkul

{"title":"Characterization of solid waste generated from all-you-can-eat restaurants in Bandung City, Indonesia and proposal for its management","authors":"Mochammad Chaerul, Maria Ambalika Setiadi, Takeshi Fujiwara, Nawatch Surinkul","doi":"10.1007/s10163-025-02206-7","DOIUrl":null,"url":null,"abstract":"<div><p>Apart from households, large amounts of waste are also generated from commercial areas, including restaurants. One of the trending restaurant innovations nowadays in Indonesia is all-you-can-eat (AYCE) restaurants. The study aims to determine waste generation, composition, and characteristics of waste from AYCE restaurants in Bandung, consumer behaviour and subsequently propose better waste management. Primary data was collected from six AYCE restaurants through waste generation sampling for 8 consecutive days, analyzing samples at laboratory, distributing questionnaires, and interviews. The results show that waste generation at AYCE restaurants in Bandung City reached 0.74 kg/consumer/day, with the largest proportion being food waste (55.74%) and the composition of food waste dominated by waste containing carbohydrates (32.15%). Most consumers were known to be conscious of food waste, as shown by the questionnaire findings, and the awareness was reinforced by the behaviour of taking small portions of food and finishing food. The proposed waste management starts with segregating food waste from other wastes carried out by each AYCE restaurant. The segregated waste from all AYCE restaurants is then transported to the proposed centralized treatment facility. Using a simple method of weighing multicriteria, food waste treatment technology chosen was open windrow composting.</p></div>","PeriodicalId":643,"journal":{"name":"Journal of Material Cycles and Waste Management","volume":"27 3","pages":"1801 - 1813"},"PeriodicalIF":2.7000,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Material Cycles and Waste Management","FirstCategoryId":"93","ListUrlMain":"https://link.springer.com/article/10.1007/s10163-025-02206-7","RegionNum":4,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}

引用次数: 0

Abstract

Apart from households, large amounts of waste are also generated from commercial areas, including restaurants. One of the trending restaurant innovations nowadays in Indonesia is all-you-can-eat (AYCE) restaurants. The study aims to determine waste generation, composition, and characteristics of waste from AYCE restaurants in Bandung, consumer behaviour and subsequently propose better waste management. Primary data was collected from six AYCE restaurants through waste generation sampling for 8 consecutive days, analyzing samples at laboratory, distributing questionnaires, and interviews. The results show that waste generation at AYCE restaurants in Bandung City reached 0.74 kg/consumer/day, with the largest proportion being food waste (55.74%) and the composition of food waste dominated by waste containing carbohydrates (32.15%). Most consumers were known to be conscious of food waste, as shown by the questionnaire findings, and the awareness was reinforced by the behaviour of taking small portions of food and finishing food. The proposed waste management starts with segregating food waste from other wastes carried out by each AYCE restaurant. The segregated waste from all AYCE restaurants is then transported to the proposed centralized treatment facility. Using a simple method of weighing multicriteria, food waste treatment technology chosen was open windrow composting.

查看原文本刊更多论文

印度尼西亚万隆市自助餐厅产生的固体废物特征及其管理建议

除了家庭外，商业场所也产生大量废物，包括餐馆。如今，印尼餐馆创新的趋势之一是“自助式餐厅”（AYCE）。该研究旨在确定万隆AYCE餐厅废物的产生，组成和特征，消费者行为，并随后提出更好的废物管理。通过连续8天的垃圾产生抽样、实验室样本分析、发放问卷、访谈等方式，对6家AYCE餐厅进行初步数据收集。结果表明：万隆市AYCE餐厅废弃物产生量为0.74 kg/消费者/d，其中厨余垃圾占比最大（55.74%），厨余垃圾成分以含碳水化合物垃圾为主（32.15%）。正如问卷调查结果所显示的那样，大多数消费者都意识到食物浪费问题，而小份量进食和吃完食物的行为又加强了这种意识。拟议的废物管理首先是将每个AYCE餐厅的食物废物与其他废物分开处理。然后，从所有AYCE餐厅分离出来的废物被运送到拟议的集中处理设施。采用简单的多指标加权法，选择了开窗堆肥处理食物垃圾的工艺。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Material Cycles and Waste Management 环境科学-环境科学

CiteScore

5.30

自引率

16.10%

发文量

205

审稿时长

4.8 months

期刊介绍： The Journal of Material Cycles and Waste Management has a twofold focus: research in technical, political, and environmental problems of material cycles and waste management; and information that contributes to the development of an interdisciplinary science of material cycles and waste management. Its aim is to develop solutions and prescriptions for material cycles. The journal publishes original articles, reviews, and invited papers from a wide range of disciplines related to material cycles and waste management. The journal is published in cooperation with the Japan Society of Material Cycles and Waste Management (JSMCWM) and the Korea Society of Waste Management (KSWM).