Food and organic waste has become a big contributor to climate change. Decomposing food and organic waste that mixes with other landfill waste is going to produce harmful greenhouse gases that will speed up the process of global warming. Malaysia itself did not address this issue and provide the sufficient facilities and manpower to sort out general waste, organic waste or other harmful chemical waste. By recycling food waste and urban farming, this could instill awareness of this global issues drastically by forming a successful model in to a city.
ISSUES
FOOD WASTE
Malaysia has about 16,688 tonnes of food waste generated per day
Source: Solid Waste Management & Public Cleansing Corporation (SWCorp) 2019
LAND USE
More waste are going into the landfill is going to require more land to dispose waste materials
THESIS AIM
REDUCE FOOD WASTE
By sorting out the organic waste, which is 40% of landfill waste, and recycle it into a useful resource
OBJECTIVES
GREENHOUSE EMISSION
Climate change due to greenhouse emission by various sectors and human activities
REDUCE ENVIRONMENTAL IMPACT
Reducing the release of potent greenhouse gases from organic waste
To identify appropriate ways to deal with urban organic waste
To identify ways to involve a community into the programs
IMPROVE FOOD SECURITY
In order to feed 9.7 billion people in 2050, we have to produce 70% more of today's food
Source: United Nations, 2019
HUMAN POPULATION
By the year 2050, human population is expected to increase to 9.7 billion from 7 billion in 2020
Source: United Nations, 2019
To propose suitable facilities that enhance the overall model and make it self-sustain
A CLOSE LOOP MODEL
The final outcome of the project is going to be able to self sustain, selfsufficient and able to be replicate elsewhere
To find out the extend of urban farming and food composting in reducing food waste
FOOD ENDING UP AT THE LANDFILL WILL DECOMPOSE AND EMITS GREENHOUSE GASES LIKE METHANE LEACHATE RIVER/
Source: Universiti Malaya
AMOUNT SPENT BY AVERAGE MALAYSIAN HOUSEHOLD OF FIVE PEOPLE ON FOOD
ABOUT A QUARTER OF FOOD IS WASTED, WHICH IS:
IS THROWN AWAY INTO THE TRASH EVERY MONTH, WHICH IS: = RM900 per day RM225 RM2,700 a year
Source: NST
In contemporary, the world is on a pace of almost double its waste production by the year 2025. From 1.3 billion tons in 2012 to 2.2 billion tons in 2025.
Source: The World Bank
Global food waste has become the 3rd largest emitter of greenhouse gases just behind China and United States. It has become an enormous problem but it is one of the easiest ways to address climate change.
It takes tons of resources and energy to produce food, transport it, and keep it fresh. Food leftovers, peel or inedible parts of food will decompose, which release potent greenhouse gases if left to rot on landfills.
Source:
Instead of letting it rot or converting it into biogas for energy, why not we mimic the nature's process of decomposing organic matter, turning it into a significant resource for urban environment.
DAILY WASTAGE PATTERN IN KL
(based on a study in Serdang & Tmn. Connaught, Cheras, Kuala Lumpur)
FOOD WASTE COMPOSTING BASICS
23,000TONNES KL residents generate
3,500TONNES
KL residents illegally dumped of rubbish per day of rubbish in the past five years
PRODUCTS
EGGSHELLS
RM325mil
It costs about Alam Flora collects of fat, oil and grease from KL drains per day This could fill Petronas Twin Towers in a year to collect and dispose waste in KUALA LUMPUR
130TONNES
Source: SWCorp, The Star
BREAD RESTAURANT FOOD
RICE/GRAIN
ENRICH THE SOIL, HELPS RETAIN MOISTURE AND SUPPRESS PLANT DISEASE AND PESTS.
ENCOURAGES THE PRODUCTION OF BENEFICIAL BACTERIA AND FUNGI THAT BREAK DOWN ORGANIC MATTER TO CREATE HUMUS, A RICH NUTRIENT
Citrus fruit, tomato and pickled food producs can kill the good bacteria that helps beak down the compost
Recommendation: home-made enzyme
Can create health risk containing parasites, bacteria, germs, etc. Rendering your compost pile completely useless
Source: Fegalo and Ismail, Adv Recycling Waste Manage ISSN: 2475-7675
COMPOSITION IN MALAYSIA WASTE COMPOSITION IN KUALA LUMPUR
Source: United States Environmental Protection Agency
CASE STUDIES OF URBAN FARMING & VERTICAL FARMING
CASE STUDIES OF FOOD WASTE MANAGEMENT
EXAMPLE OF CROPS SUITABLE FOR URBAN ENVIRONMENT
ON VERTICAL FARM
ON GROUND LEVEL
PROPOSED VERTICAL FARM SYSTEM - HYDRAULIC VERTICAL FARM
Why hydraulic vertical farm compare to other vertical farm methods:
PRECEDENT STUDIES
KEBUN-KEBUN BANGSAR,
INITIATED BY NG SEK SAN
KUALA LUMPUR, MALAYSIA
Kebun-Kebun Bangsar is a proposed 2.5 acres linear green garden on a TNB reserve in Lorong Bukit Pantai, Bangsar which is designed, built, managed, funded and maintained by community efforts and volunteers.
With only 2 full time gardeners, the orchard finally become self-sustained after 3 years since it was being founded in 2015. The purpose of KKB is to feed the homeless.
The idea to be applied to the scheme is to incorporate urban farming that helps generate the community spirit and revenue that help sustain the site.
A plant science laboratory and an administration building. The design brief was for a functional, user-friendly research facility working harmony with nature, versatile and ecologically.
The building design was not to dominate rural setting, but embracing the surroundings' elements. It was designed to be a human-friendly with natural elements such as wetlands and vegetation; and materials such as timber.
The idea to be applied to the scheme is of using natural renewable resource as material such as timber helps in setting the tonality and essense of the building as a whole.
Sunqiao agriculture district is a Shanghai project to caters to the idea of feeding the people of Shanghai (24 million people).
The whole project provide a robust public realms that creates an overall great agriculture experience and an urban life that celebrates food production as one of the most important functions of a city. In the same time educates generations of urban children about how and where their food comes from.
As agriculture industry was deem unattractive, the agriculture district was able to educate and expose people to the value, hardwork and importance of food production in modern day society.
SITE INFORMATION
SITE SELECTION STUDIES
PREVIOUSLY TESTED SITES FOR SUITABILITY
HIGH-TENSION POWERLINE TEST SITES
Previous test sites include CHOW KIT, PUDU and SETAPAK JAYA. Chow Kit and Pudu is facing troubles such as traffic congestion, availability of suitable scale of operation. Desa Setapak was concluded to be furthest away from the dense city centre to determine between city centre versus suburb context. In the end, the results is the middle ground. Hence, the final site selection of Jalan Desa
GREYFIELD STUDIES IN KUALA LUMPUR
HIGH-TENSION POWERLINE WATER BODIES
To identify greyfield in a big scale, the best way is to identify where high-tension powerline run across KL. The choice of site selection require water source that are underutilized. The most qualified site is a greyfield (with transmission towers) with an oxidation pond compare to other potential sites.
EXISTING URBAN FARMS IN KUALA LUMPUR
HIGH-TENSION POWERLINE EXISTING URBAN FARMS
The selected site have an existing urban farm that validate the thesis aims. The site meets the criterias of having a water source to water the plants, and having an existing urban farm helps expand the opportunities of the site compare to the sites.
DESIGN CONCEPT
GREYFIELD
Economically obsolescent, outdated site. Currently it was a site with transmission tower and an unpleasant site with oxidation pond
EXISITING URBAN FARM
The selected site is currently having an existing urban farm that are able to be expanded as an opportunity involving the community and generate revenue
SELF-SUSTAIN ACADEMY
Using on-site criterias, the culinary academy will recycle its own food waste and regrow its own food ingredients or sell it to the public
REGENERATION
Selected site contain an oxidation pond to be utilized as a opportunity, a holistic solution is to regenerate and provide a clean waterfront to the site
To remain untainted in spite of growing out of mud
By directly respond to the site's existing context, the selected site's greyfield are unable to be any use or provide any benefits to the surrounding context. The concept is to muster benefits out of this unpleasant and underutilized site by regenerating the oxidation pond. The proposal of a culinary school is to insert the necessary programs to enhance the overall scheme.
The primary spaces will serves as the main program in the center of the site, serving as a public interactive space while the secondary spaces serve as supporting elements to uphold the primary program
2. DIFFERENCES OF LEVEL
The sunken space create a definitive spatial differences with the ground level. It creates a pleasant eye level view that welcome the public into the sunken wet/dry market. Whereas the tower creates a hierarchy on the site, and provide more buildable green and open spaces
5. CULINARY ACADEMY
The culinary academy sits on top of the sunken wet market. Providing a clear distinct of focus in the middle of the site, shelters the wet market in the same time
6. VISUAL TREATMENT
The building block was push down on the side to provide a pitched facing towards the waterfront to provide better views for the culinary students
3. LINKAGES
The grand staircase serve as a direct linkage between the tower and the ground level. In the mean time, creating multiple linkages below the staircase and above the staircase
4. GREEN FILTER
The vertical nursery building block are placed in a linear form along the side of the river to filter out the excessive noise, smell and smog from the NPE highway, the Ajinomoto Factory and the Kerayong River
7. SENSE OF WELCOME
To create a sense of welcome to the users, the building block was curved outwards to provide a direct vista towards the large grand staircase that accomodates kiosks along the staircase
8. BUILDING PROGRAMS
The building programs was distributed with the frontage and the ground level serving mainly the public, while the culinary academy and the tower serves mostly the students
With 3 different access to the site, the given accesses are providing options for the users to directly connects to the urban farm below the transmission towers, with access on foot from the wetland, directly from the school and lastly from the main acess
DESIGN PALETTE
10. EMBRACING THE VIEW
As the site lack pleasant views, the waterfront is going to be served as the main natural attraction of the site
11. REGENERATION
The grand staircase having a water feature from top to bottom represents the regenerated waterfront and brings the clean water flowing into the centre concourse part of the site.
12. INTERACTION
The waterfront serve as a fishing spot, interactive playscape, wetland, lounge area to provide activities that are engaging to the public and the students as well
PROGRAM BREAKDOWN
WASTE COMPOST / FOOD WASTE RECYCLING
Compost was able secure the nutrients into the mixture of soil, and end up with fertile soil that are able to grow food
FISH FARM
The fish are able to be fed with food scraps and later sold off or be use as ingredient for the culinary academy/restaurant.
Types of fish considered: Tilapia, Catfish (highly resilient)
DUCK & CHICKEN
Duck and chicken are part of the ecosystem as natural pest control in farmland and serve as farmed ingredient later on.
COWS & SHEEPS
Cows and sheeps are going to help in wild grass control and provide natural fertilizer for the farmland
The animal manure can be use to help in enriching the soil or compost instead of using artificial or processed fertilizer
URBAN FARMING VERTICAL FARMING
Serves as traditional route of farming with the secondary purpose of educating the public as well
Providing both options will be able to cater towards different types of crops to be cultivate in large quantities
GASTRONOMY STUDIES
Gastronomy is the study of relationship between food and culture which will focuses on local cuisines.
COOKING COMPETITION
Cooking competition is going to help in generating exposure to the current scheme in creating interest in attracting volunteers and culinary students
WET MARKET / DRY MARKET
The extra fresh produce that was harvested and be sold at the market
CULINARY ACADEMY
The culinary academy receive farmed goods as ingredients for the students. The students will be able to cook up different dishes based on the ingredients
The restaurant will help expose the students to culinary arts' training. Other than that, it helps generating revenue to further sustain the whole business model
