Essay on Portrayal of Women in The Glass Menagerie and A Streetcar Name

Portrayal of Women in The Glass Menagerie and A Streetcar Named Desire      Ã‚  Ã‚   The plays of Tennessee Williams are often controversial because of his preoccupation with sex and violence. Basic female character types often reappear throughout each of his plays. The women featured in the plays, The Glass Menagerie and A Streetcar Named Desire all suffer from physical or emotional mutilation and seek fulfillment from a man.      Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   An influential factor in Tennessee Williams's writing was his own personal experience. The Glass Menagerie is a play that originated in the memory of the author. Williams drew heavily on his own family experiences, describing the lives of his mother, sister, and himself. Many aspects of the play resemble some of Williams's past experiences during childhood. The apartment that Amanda, Laura, and Tom Wingfield share is in the middle of the city, and it is among many dark alleys with fire escapes. Tom and Laura do not like the dark atmosphere of their living conditions, and their mother tries to make it as pleasant as possible. This apartment is almost a mirror image of one of the apartments that the Williams family lived in St. Louis, Missouri (American Writers IV). Amanda Wingfield is a typical Southern belle who fantasizes about her seventeen gentlemen callers back in Blue Mountain. She regularly attends meetings of the Daughters of the Am erican Revolution (DAR), which are important outlets for her social activities. Amanda believes that Laura needs to have some gentlemen callers visiting their apartment because she does not want Laura to become an old, unmarried spinster. Williams's mother, Edwina, had also been accepted into the Daughters of the American Revolution, and she was occupied... ...emale characters in The Glass Menagerie and A Streetcar Named Desire. The dependency of Williams's female characters on men is also very evident because they view not having a mate as being a disgrace and a failure. The life experiences of each of Williams's female characters is unique. However, what the characters have in common is an emotional or physical mutilation that they seek to fulfill by finding a suitable mate.    Works Cited: Falk, Signi. Tennessee Williams. New York: Twayne Publishers, 1961. Spoto, Julius. Understanding Tennessee Williams. New York: Harcort Brace Jovanovich, 1971. Stanton, Charles. Rethinking Literary Biography. New York: Alfred A. Knopf, 1972. Tharpe, Jac, ed. Tennessee Williams: A Tribute. Jackson, Mississippi: University Press of Mississippi, 1980. "Williams, Tennessee." American Writers. Volume IV 1985.   

Comparing and Contrasting the Novel, Heart of Darkness :: comparison compare contrast essays

Comparisons and Contrasts in Heart of Darkness Comparisons and contrasts are important devices which an author may use to help convey his thoughts and feelings about a situation or an event. Joseph Conrad makes use of these devices in his novel Heart of Darkness. Throughout the novel when he was trying to convey a deeper meaning about a situation or a place, he would us a comparison or contrast. The comparative and contrasting themes in the story help to develop Conrad's ideas and feelings in the Heart of Darkness. Light verses dark, the Thames verses the Congo, the Savages compared to the civilized people, and the darkness of both worlds are all contrasts and comparisons that are important to the meaning as well as the understanding of this novel. The most obvious contrast found in Heart of Darkness is between that of light and dark. In the beginning of the novel when the sun set upon London, the city began to light up yet the narrator describes the light as a "lurid glare under the stars" (Conrad 6). The lights from the city illuminated the Thames River. Because London is described as being light, the light then symbolizes civilization, or at least Conrad's view of civilization. Conrad's view of civilization is one of great despise. Civilization is a place where evil is ever present but ignored and people believe they know everything. The light is the knowledge that we have gained through exploration and the civilizing of places that have not yet been civilized. In contrast there is the darkness. Represented in the novel by Africa and the Congo River, the darkness is the evil that lurks in the unknown. The darkness is full of savages and cannibals. It is the uncivilized and uninhabited part of the world where peop le eat people and the savages lurk in the trees and in the darkness. Africa is the "heart of darkness," the place where man's inner evil is brought out in the open and is displayed through their thoughts and actions, such as those on Marlow's boat, letting the bullets fly into the jungle without reason or need. The contrast between light and dark is very important when attempting to understand Conrad's thoughts and ideas about civilization and what it really is. Comparing and Contrasting the Novel, Heart of Darkness :: comparison compare contrast essays Comparisons and Contrasts in Heart of Darkness Comparisons and contrasts are important devices which an author may use to help convey his thoughts and feelings about a situation or an event. Joseph Conrad makes use of these devices in his novel Heart of Darkness. Throughout the novel when he was trying to convey a deeper meaning about a situation or a place, he would us a comparison or contrast. The comparative and contrasting themes in the story help to develop Conrad's ideas and feelings in the Heart of Darkness. Light verses dark, the Thames verses the Congo, the Savages compared to the civilized people, and the darkness of both worlds are all contrasts and comparisons that are important to the meaning as well as the understanding of this novel. The most obvious contrast found in Heart of Darkness is between that of light and dark. In the beginning of the novel when the sun set upon London, the city began to light up yet the narrator describes the light as a "lurid glare under the stars" (Conrad 6). The lights from the city illuminated the Thames River. Because London is described as being light, the light then symbolizes civilization, or at least Conrad's view of civilization. Conrad's view of civilization is one of great despise. Civilization is a place where evil is ever present but ignored and people believe they know everything. The light is the knowledge that we have gained through exploration and the civilizing of places that have not yet been civilized. In contrast there is the darkness. Represented in the novel by Africa and the Congo River, the darkness is the evil that lurks in the unknown. The darkness is full of savages and cannibals. It is the uncivilized and uninhabited part of the world where peop le eat people and the savages lurk in the trees and in the darkness. Africa is the "heart of darkness," the place where man's inner evil is brought out in the open and is displayed through their thoughts and actions, such as those on Marlow's boat, letting the bullets fly into the jungle without reason or need. The contrast between light and dark is very important when attempting to understand Conrad's thoughts and ideas about civilization and what it really is.

Hazel vs Oedipus Essay

Tragedies often feature happiness developing into miseries through errors which ultimately reveal the cold hard truth. The hero suffers from human frailty (hamartia) which directs to his/her downfall. The hero suffers from catastrophic events, experiences peripeteia and is confronted with the magnitude of his/her actions. Two such heroes are Hazel Grace Lancaster from â€Å"The Faults in Our Stars† by John Green, and Oedipus in the play â€Å"Oedipus Rex† written by Sophocles. Both modern and classic articles of literature have a wide-reaching influence on people and inspire many through the centuries. Modern tragic hero Hazel is a teenage thyroid cancer patient who experiences twisting series of bitter losses. As an only child who has been diagnosed since the age of thirteen, she fears and worries what will happen to the loved ones after she dies and wants to minimize the pain her death will cause others. Classic hero Oedipus is destined to fulfill a prophecy that says he will kill his father and marry his mother, and thereby brings disaster on his city and family. He is blinded by the truth and hubris, powerlessly enduring the course of fate despite harsh and fearful confrontations. While both characters fulfill the role of a tragic figure, the modern hero Hazel evidently provides more hope for the audience than the classic hero Oedipus. This is shown when their character traits of determination, courage and ignorance are compared. Determination is a quality a hero cannot be considered one without, and both Hazel and Oedipus show this quality along their ways. Hazel shows determination as she combats cancer despite harsh reality. Augustus asks, â€Å"With the trope of the stoic and determined cancer victim who heroically fights her cancer with inhuman strength and never complains or stops smiling even at the very end, etcetera? † (Green 128). Gus and Hazel refuse to be tropes. Instead they create a new kind of cancer rhetoric, one that looks straight on at the unbearable fact that they are unbelievably unfortunate and stand a good chance of dying young. They are two doomed children who have not really had the chance to experience life, and who are determined to do so one way or another. Hazel demonstrates her strong determination once again as she sets out to Amsterdam with Augustus to find out the ending of her favourite book, â€Å"An Imperial Affliction†. She wants to know those answers and what happens to Anna’s mother after she dies. By using the lens of the novel, she wishes to reassure the fact that her own mother and family will be okay after her death, since directly thinking about it is too terrifying and upsetting. Hazel is told she â€Å"†¦can’t go to Amsterdam† because her doctor â€Å"†¦thinks it’s a bad idea† for she might encounter â€Å"†¦ a probably fatal episode of deoxygenation† (Green 157). Knowing her death is near, Hazel does not pull back from flying out with her oxygen tank. Hazel shouts, â€Å"bullshit  ! That’s bullshit. Just tell me! Make something up! you promised! † (Green 192). Although she does not receive any good information from the author, she tries to pound out what she hopes to hear out of Peter Van Houten’s mouth when he refuses â€Å"†¦to pity [her] in the manner to which†¦Ã¢â‚¬  she is â€Å"†¦well accustomed’’(Green 192). On the other hand, Oedipus displays determination to seek, to know, and to pursue principle as he unwaveringly discovers the truth behind his birth. The evidence first shows when Oedipus is so determined to solve former King Laius’s murder. The citizens of Thebes gather to discuss solution to the plague while Creon returns from the oracle and tells that the murderer of Laius is in Thebes and must be driven out in order for the plague to end. He furiously curses Laius’s murderer who is himself; he states, â€Å"Nor do I exempt myself from imprecation: /Lie all the curses I have laid on others† (Sophocles 32). Oedipus proclaims that should he discover the murderer to be a member of his own family, that person should be struck by the same exile and harsh treatment that he has just wished on the murderer. Oedipus’s sense of justice and powerful determination to uncover the mystery of Laius’s murder ironically leads him to unintentionally curse himself. He acts eagerly and rashly, refusing to shield himself from the truth, as if he brings catastrophe upon himself willingly. Therefore, it is clear that in terms of determination, Hazel’s will to combat tough fate is far more positive than Oedipus’s cursing to resolve matters, delivering more hope to audience. In addition to determination, courage is an important trait for a hero to signify firmness and face difficulty, danger and pain. Both Hazel and Oedipus show their great courage, but Hazel’s courage appears to be more encouraging rather than Oedipus as it is more relatable to the audience. Living with cancer alone takes great bravery. While Hazel has to deal with hospitals, doctors, and imminent death every day, she recognizes how tough she needs to be and how courageous she has been. She says, â€Å"People talk about the courage of cancer patients, and I do not deny that courage. I have been poked and stabbed and poisoned for years, and still I trod on† (Green 74). She is all about not hurting others even if it hurts her and wants to be as passive as possible. Courage is especially evident when she overcomes her pain to prevent others’ suffering. She says, â€Å"I’m a grenade and at some point I’m going to blow up and I would like to minimize the casualties, †¦ And I can’t be a regular teenager, because I’m a grenade† (Green 99). Since Hazel feels that she will soon die, she is motivated to be as insignificant as possible and desires to take the risks of others. She is much like a soldier rushing into battle knowing well that death awaits her. She chases her dreams from the hospital bed all the way to the plane to Amsterdam. Not the doctor nor her family’s disapproval and instructions could stop her from going after her dream. She provides faith to teenagers who are commonly trapped under parents’ umbrella to pursuit their own dreams for themselves. She even ignores the glances, whispering, and finger-pointing along her way. In spite of criticism, she acts in accordance to her own beliefs displaying admirable courage and selflessness of her. Young people can be benefit and inspired by her daring courageousness and overcome their obstacles with Hazel’s fearlessness in her battle in mind. Oedipus is also certainly a figure of remarkable courage. Upon arriving in Thebes, Oedipus displays his courage and lack of fear by facing the deadly Sphinx and solving its riddle: He sacrifices himself entirely in an effort to save Thebes which shows great bravery. He is courageous in his refusal to hide from the truth about himself, even when he realizes how horrible it will be. Facing the horror of personal guilt, especially guilt so enormous, takes extreme courage. In the end, Oedipus has to face his own failure to outrun his fate,

Process Of Training and Development Company Essay

The training process is to provide the means to enable learning. Which should try to guide learning experiences into positive and beneficial and complement and reinforce them with planned activities for individuals at all levels of the company to acquire knowledge more quickly and develop those attitudes and skills that benefit themselves themselves and the company. The training covers a programmed sequence of events that can be expressed as a continuous process whose cycle is renewed each time it is repeated. The steps of the training process are a model of open system whose components are: – Inputs (Inputs) -. Individuals in training, business resources, information, skills, etc.. – Processing or operation -. Individual learning process, training program, etc.. – Outputs (Outputs) -. Enabled Personal, organizational effectiveness or success, etc.. – Feedback (feedback) -. Evaluation of procedures and training results through informal means or systematic research. Training Process: is a cyclic and continuous process consisting of four stages. 1) Diagnosis: inventory of training needs to be met. These needs can be past, present or future. 2) Design: development of a training program to meet the needs diagnosed. 3) Implementation: implementation and conduct of the training program. 4) Evaluation: verification of training results. 1. Diagnosis of training needs and training. Means needs assessment process by which it is to coordinate the structuring, development of plans and different programs to use to establish and strengthen equally the knowledge and skills of the members of a organization, this is done with the sole purpose of completing the objectives it has set the organization. At the time of the preparation of a report diagnosing training needs, it is necessary to consider why the person or group that will train and especially when this training was made. As a main rule a diagnosis of training needs is accomplished when the following cases occur: – Problems that occur within the organization. – Deviations in productivity. – Changes in regards to culture, politics, methods and techniques. – Lower or promotion of staff. – Changes of tasks or jobs and / or charges. Three. Announcements Press on training and training.   4 Designing training plan and training: The training is vocational education that fits man for a position or function within an organization. And the training is an educational process of strategic organized and applied systemically, through which people acquire or develop specific knowledge and skills related to work. The training follows the following objectives: †¢ Analyze and solve problems †¢ Work productively in teams †¢ Scroll from post to post Develop a training program or course involves the generation of documents and materials that will be used in the course for trainers and participants during the course delivery in accordance with the design. To proceed with the restructuring plan and training programs depends on the ability of the organization to identify training needs. The design of the training should focus on four issues 1) intruccionales Objectives: Describe the skills or knowledge to be acquired and the attitudes will change. 2) Provision of trained and motivation: Participants must recognize the need to acquire new knowledge or skills, keeping the desire to learn. 3) Principles of learning: are the characteristics of training programs that help employees understand the new material to apply. 4) Characteristics of Instructors: Teaching Skills and responsibility to lead. After employees have completed their training programs should evaluate the program to see if the objective was met, seeking to develop skills i n people to be more productive, creative and innovative, they can better contribute to organizational objectives and are increasingly valuable. That is why we are looking to achieve the objectives of a training plan, and among them this: †¢ Productivity: The training helps employees to increase their efficiency and performance. †¢ Quality: The plans properly designed and implemented training contribute to raising the quality of the production workforce. When workers are better informed about the duties and responsibilities. †¢ Health and Safety: Mental health and physical safety of an employee are directly related to the  training efforts of an organization. Proper training can help prevent accidents. †¢ Prevention of Obsolescence: The employee training efforts are needed to keep them updated on progress in their respective fields laborares. †¢ Personal Development: On a personal level employees benefit from training plans, because they offer a wide range of knowledge, a greater sense of competence, a larger repertoire of skills, which are indicators of personal development. Training is thus an inv estment for an organization. As the results obtained it benefit not only the employee, but also contributes to the achievement of business objectives. This work allows for recognizing and future requirements, ensuring the company supplying qualified employees and the development of human resources available; where the training plan plays a very important role in the development of human resources of an organization role, as its correct application becomes a means of motivation and encouragement to employees, which ultimately ends up benefiting the organization. May. What is E-Learning? E-learning comes from the words Electronic Learning, which describes the use of technology and multimedia tools in a learning process that leads to student retention and assimilation of the contents hereof. It is a new form of education and training that takes place through communication networks such as Internet or Intranet. The Internet technology via a Learning Manager Software enables access to structured and organized a personal training plan, no curfew, breaking any physical or geographical barriers that exist. Self-taught or under accompanied by a tutor, the student manages time to devote to train according to their occupations and schedule. The E-learning presents many benefits as: 1. Removing barriers of time, distance, economic and social, individuals can take control of their own educational life. Two.’s Skills and knowledge have to be updated constantly.   March. New technologies, along with e-learning, will help companies of all sizes, and countries to adapt to the demands of the new economy. April. Unifying all concepts in electronic versions, the employee can get the information you need when you need it, through a system that tracks the progress of each of the individuals, tailored to their own possibilities.  May. Content developers, experts and the community of people looking to learn, are interconnected. 6. Whoever receives education can practice their skills individually or through virtual teams around specific areas of interest. . 7 E-learning delivers superior learning at reduced costs; greater access to learning and a method of measuring clear to all participants in the process. 8. In today’s culture marching at a rapid pace, or ganizations that implement e-learning processes will deliver your workforce the ability to turn change into a competitive advantage. While e-learning has many advantages, it also has its drawbacks. E-learning often encounter resistance from some companies and employees reluctant to use a new learning method that is unfamiliar to them. The student, the company and the trainer: The following table lists the advantages and disadvantages of e-learning from the point of view of its three protagonists are listed. †¢ For the student  advantages Disadvantages The student is the protagonist of your e-learning course of computer tools Apprehension, reluctance to use new technologies Interactivity and attractiveness of e-learning content management autonomy by not having a work program tax Flexibility and adaptability to their availability (time, location) Management motivation and participation in the course of e-learning, concentration effort Training at their own pace, regardless of the other students not direct contact with forming set (unless the training is mixed) Self-evaluation during and at the end of the course Personal Tracking progress in the course and balance of results obtained by tracking (tracking) †¢ For the company  advantages Disadvantages Massive Training (unlimited number of students) Companies often poorly informed and displayed suspicious as to new technologies relates Savings in indirect costs related to classroom courses (travel, accommodation, etc.). Has no control over the motivation, participation and management of the course students Flexibility and adaptability according to availability of  students (time, place) Investment in computer hardware and software Ability to customize and adjust the courses according to pre-defined competencies and educational objectives is often difficult to define the content of e-learning courses to highly specialized materials (check) Less logistical constraints (no need to book a classroom or displace employees or find accommodation, etc.) Control of changes in service training Accurate reporting and analysis of the courses thanks to the automated tracking results Materials perennial training and updatable †¢ For the trainer  advantages Prerequisites to assess the level of students No direct contact with the student is established (unless the training is mixed) Interactive and engaging training tools for him and the students stop being the â€Å"wise† to become the â€Å"leader† Flexibility and adaptability to availability (time, place) Passing a basically oral communication other written Tracking students from the platform (tracking) To succeed in e-learning is needed that the contents are: †¢ Update -.’s A logical feature, but that does not always happen. The degree of obsolescence varies greatly depending on the subject but it is a factor to consider. †¢ The teaching sequence Adaptable/adaptado.- or training routes should not be the same for all students, must adapt to the answers and skills of each. Thus a dynamic and interactive learning is achieved, and not boring or frustrating students. †¢ Attractive -. The content must call the student’s attention, find it appealing. It is important to capture that first attention, to make you feel motivated. †¢ Chart -. The amount of text should be as short as possible, and you need to use the potential of technologies like Flash to animate processes, demonstrations, relationships, etc.. †¢ Multimedia -.’s Important to use multimedia technology, rationally combining text, photos, audio and text with photos, videos and text, etc.. †¢ Direct -. The language used in this medium mu st be as clear and direct as possible, the displayed reading is difficult and therefore we must make an effort of synthesis to the design of an online content. †¢ Playful -. The  old saying â€Å"the rod and spoil† has ceased to have effect. The playful aspect, the game is one of the most effective teaching strategies, and this aspect must be encouraged throughout the training material. †¢ Must have continuous Prà ¡ctico/Interactivo.- practices or examples or references to reality situations and continuous interactive exercises. The student must be an active subject, to interact with objects on screen, which is not a mere spectator or listener. †¢ Teaching resources. – In an online content can use different teaching resources, expository texts, diagrams, animations, illustrations, concept maps, glossary words, footnotes, download files, web links, etc.. †¢ Evaluative -. The student needs to know the result achieved, progress in learning, so the test or self-assessed exercises, showing the results and an explanation of Error automatically display are needed. †¢ Self Contained. – If the support of a teacher is minimal or liability is vital that the content itself incorporates the means fo r students to learn the interface and solve the doubts that arise. †¢ Full -. A content can not cover all aspects of a particular subject. There is a process of choosing what is important, adequate, relevant. 6. Coanching What is and Mentoring? Mentoring is the process by which a person with more experience teaches, advises, guidance and assistance in personal and professional development of other investing time, energy and knowledge. It is a process not only applies to new employees but is especially effective for workers that can be hired and promoted in the near future. The mentoring arises because companies need professionals who can deal with change initiative and creativity. It is also important to manage teams, motivate them and make them leaders, since in competitive environment people with leadership skills are essential in business. You need to optimize resources and maximize the talent of the staff. Types Mentorig †¢ Situational Mentoring: is when the pupil provides a report and mentor comes to her aid, careful not to intervene too much. †¢ Formal Mentoring: in this case previously formulated goals to measure subsequently featured in this type of mentoring 3 figures that are the mentor, mentee and the coordinator, the latter makes the program functions to support and monitor the conception  objectives. †¢ Informal Mentoring: this applies for short periods, where pupils are conducted by the mentor, and makes them share experiences, skills and competencies. Coaching: Coaching is the process in which support and guidance to individuals and teams improve and optimize their performance. That brings all the talent of the person is helped to acquire new skills. Remove limitations of the person or group is important in coaching. It is a relationship where the coach assists employees in learning new ways of being and doing, new ways of doing tares necessarily to generate a positive change that improves the productivity of the company. The idea is not to identify and penalize errors or failures, but make others discover their own mistakes. The coach must be based on asking questions rather than make statements, but it is not only ask questions, but each of these made ​​by the coach has a particular purpose. Tasks based on clear and well-defined goals, even arrive at the specific tasks related to the goals to achieve. Once explained, it is the employee who must take these goals as their own. Coaching is important because it allows employees to adapt to changes effectively and efficiently. Uncover the potential of people, allowing them to achieve the goals that would otherwise be considered unreachable, which also predisposes people for collaboration, teamwork and consensus building. Recognition is a key part in her coachig, meaning â€Å"take into account† and â€Å"recognize† individual contributions and to some extent motivate and reward where it is due. There are 2 types of rewards: †¢ Social Rewards publication, flexible hours, scholarships, training, etc. †¢ Financial Rewards

The Life of Louis D. Brandeis

APUSH, Period 5 Louis D. Brandeis Louis D. Brandeis was a lawyer widely known for his contribution to the progressive movement especially his involvement in the fight against big corporations, monopolies, big trusts etc. Brandies was born into a Jewish family to who resided in Louisville Kentucky. They raised him with relaxed Judaic principles, which did not affect his outlook on life too strongly. Brandeis enrolled to Harvard Law School graduating with the highest final average in the school’s history. His law career began in Boston as a law clerk to Horace Gray of the Massachusetts Supreme Court.To which he did not have to take an examination mainly due to his high honors. President Woodrow Wilson ultimately appointed Brandeis an associate of justice. Louis D. Brandeis was known as the people’s lawyer because of his successful law career that supported the general idea of the average American. Brandeis’ law career was mostly based on his positive view towards t he progressive era/ movement; he was a strong advocate on natural rights and freedom of speech, Brandeis supported the union movement, women’s rights, and the fight for a minimum wage.Brandeis was in favor of small business and set out to bust the big companies from being monopolies. One of his biggest busts against monopolies was the fight against JP Morgan and his desire for a railroad monopoly in New England. His plan was to eliminate the opposing companies by buying them out. Brandeis would pursue this case for 6 years and the company would ultimately collapse on itself as he predicted. Brandeis did not agree with how life insurance was being treated so he set out to create a new plan for it. He said that the previous insurance plan was just â€Å"legalized robbery†.He created the Savings Bank Life Insurance policy, which we can thank him for even today. This is insurance provided by savings banks presumably making it better for the applicant. He said â€Å"cheape r insurance may rob death of half of its terrors for the worthy poor†. Brandeis was in support of the idea of minimum wage on a national level rather than a state level. He believed that the worker should be guaranteed a minimum pay and hours just like the unions wanted. The case Muller v. Oregon involved the issue of state v. ederal law in regards to the issue of minimum wage and hours of women. Brandeis fought for the idea of it being on a national level to ensure that all workers were treated equally. He succeeded by presenting his idea with a shorter more traditional brief, but with large factual support in documents such as social worker reports, medical conclusions, factory inspector observations, and other expert testimonials to prove his ultimate point that a certain amount of time was harmful for the given worker and that if this were a possibility a higher wage must be presnted.This tactic is called the Brandeis Brief and it is still used in court cases today; it com pletely changed the way lawyers display their edvidence. Brandeis was a big leader in supporting the progressive era and the reforms that went along with it. Some things we can thank him for are the legalization of unions or the right of labor to organize, and the Savings Bank Insurance League. He was overall a big supporter of small corporations rather than large as he set out to bust monopolies including JP Morgan and his quest for the New England railroads.

Impact of Employee Commitment On Employee performance Essay

Employee commitment permanently shows a vigorous part to expand the employees’ performance. Committed employees provide an immense input to organizations in standings of their performance. The study explored the effect of the employee’s commitment on employee’s performance. Data was collected through 200 questionnaires from the employees of banking, telecommunication and education sector from Lahore, Pakistan. For data analysis SPSS16 version was used. The outcomes display a positive and significant association between employee commitment and employee performance. Additionally, comparative analysis of the three dimensions of employee commitment (affective, continuous and normative commitment) shows a positive and significant impact of employee commitment on employee performance. The interpretations, limitations, implications and conclusions are also debated at the end of the study. KEY WORDS: Employee commitment (EC), Affective commitment (AC), Continuous commitment (CC), Normative commitment (NC), Employee Performance (EP). INTRODUCTION:  Employee commitment denotes to emotional affection of employees to the place of work. Now times it is compulsory for every organization to have complete level of its employee’s commitment. In this fashion organizations can have an exceptional performance on extended duration foundation. In the current age when employees work as a team and each team member attempts his greatest efforts to show himself at top among all. All such things rise the commitment level of the employees which as a consequence intensification the enactment of the employees. To get economical advantage every employee of the organization must be committed to the administrative purposes. Still the employee commitment is the utmost puzzling and researchable perception in the arenas of organization and executive behavior. In former times organizations offer job safety to expand the commitment level of the employees which pointers to the enhanced employee’s performance. Advanced level of the employee commitment at singular smooth and administrative level is the crucial element of the superior employee performance. Meyer and Allen’s (1991) established a three-component prototypical of organizational commitment. The three- component model was a inclusive and comprehensible theory for OC. The three-component model consists of: (a)Affective  commitment (AC) is the demonstrative supplement to one’s organization. (b)Continuous commitment (CC) is the affection founded on the addition of respected side risks (pension, skill transferability, rearrangement and self-investment) that differentiate with the organizational participation. (c)Normative commitment (NC) is the linking that is shaped on motivation to duplicate to communal customs about attachment. LITERATURE REVIEW: The article written by Whyte in 1956 in his book â€Å"The organization Man† gives the concept of commitment. Commitment originates when a person makes a side link and extraneous interests with a reliable and consistent activity. The person who remains for a long time with the organization shows his commitment towards the organization. Commitment helps to improve the individual as well as the performance of the organization as a whole. Commitment behavior is also explained by many other researchers(A.Yousef, 1998). Commitment explains the association of large number of systems as an overall link (AlexandraPanaccio & Vandenberghe, 2012). The enthusiasm of collective performers to offer their energy and devotion to social systems, the addition of personality systems to shared associations who are seen as self- sensitive(Ashar, Ghafoor, Munir, & Hafeez, 2013). commitment (1) contains somewhat of the conception of the affiliation; (2) it replicates the existing place of the individual; (3) it has a unusual forecaster probable, providing guesses regarding definite traits of performance , motivation to work, natural input and other correlated results; (4) it propose the distinctive importance of motivational factors(Ashraf, MehdiJaffri, Sharif, & Khan, 2012). To integrate and coordinate the individual and organization objectives, process of using commitment is beneficial(Ayodeji, Oyelere, Tunde, & Mariam, 2011).Commitment is â€Å"a situation in which an individual become bound by his activities and through these engagements to opinions that stand the activities of his own contribution(Chen, Silverthrone, & Hung, 2006).M ore committed employees request to dismiss from the organization at smallest level(Dixit & Bhati, 2012). Commitment is the comparative power of an individual’s empathy with and in a specific organization(Dost & Ahmad, 2011).Low commitment leads toward to extraordinary degree of turnover, however greater the level of job satisfaction and demands high level of organizational commitment which  promote to improved job performance(E.Becker, s.Billings, Eleleth, & L.Gilbert, 1996).Commitment is â€Å"an emotional state that fixes a person with the organization†(Fisher, Mcphail, & Menghetti, 2010). Commitment is a psychosomatic state that symbolizes the employee affiliation with the organization and has an inference on the conclusion to continue connection in the organization(Green, Mahyhew, & k&pack, 2000).Employee commitment diminutions the possibility of employee’s predisposition of departure the job(Khan, Ziauddin, Jam, & M.I.Rammy, 2010).Commitment as a prejudiced, affective attachment to the aims and principles of the organization, to one’s role in relative to goals and values and to the organization for its own benefit , separately from its virtuously contributory means(L.Sims & K.GalenKroeck, 1994).Employee commitment clues to extraordinary level of organizational performance and very small level of employee move from the organization(M.Steeres, 1977). The performance of committed teachers is highly different from those employees who are less committed(Macky & Boxball, 2007). Significant research has been done in the preceding to discover the methods to increase the employee performance e.g.; task performance contains activities which an employee executes to achieve responsibilities given to him by his controller or behavior linked which are the basic procedures of the happenings of the organization(P.Meyer, J.Stanely, & M.Parfyonova, 2012).Organizational performance can be sedate through three basic modules which are economic performance, merchandise market performance and return to the shareholders(Panaccio & Vandenberghe, 2012). Micro placement on method to job approaches and performance association is slightly confusing(Riketta, 2002).Organizational performance is an outcome of the employee understanding and commitment(Saleem, 2011).Developed level of employee commitment in the organizations for individual plans are to the business is supposed as a main intention for improved organizational performance that leads to the organizational success(Shahid & .m.Azhar, 2013).Reliability has been described as the best of the human state ,the better the human are committed to their undertaking will lead to their better performance(Vural, Vardarlier, & Aykir, 2012). Theoretical Framework: The correlation between employee commitment (independent variable) and  employee performance (dependent variable) is presented in the form of schematic diagram; the employee commitment is further divided into three dimension affective, continuous and normative commitment. (Independent Variable)(Dependent Variable) STATEMENT OF THE PROBLEM: The most important interest of the study is to investigate the impact of employee commitment on employee performance and to find the relationship of affective, continuous and normative commitment with employee performance in telecom sector, banking sector and educational sector in city of Lahore (Pakistan). VARIABLES OF THE STUDY: The Variables under the study are Employee commitment as independent variable and employee performance as dependent variable. Commitment has been further divided into three dimension affective, continuous, and normative commitment. Employee commitment: According to Meyer &Allen (1990) commitment is defined as â€Å"the employee’s emotional state of responsibility to stay with the organization, feelings subsequent from the internalization of normative stress exercised on an individual earlier to or following entry†. Reyes (2001) has defined commitment as â€Å"a one-sided, affective attachment to the aims and values of the organization, to one’s role in relative to objectives and principles and to the organization for its own interest, distant from its virtuously influential value†. Employee Performance: According to Meyer& Allen (1990) employee performance has been well-defined as â€Å"the job performance is the work experience in standings of measure and excellence projected from each employee†. . Richard et.al (2009) said that â€Å"organizational performance can be restrained through three basic components which are economic performance, product market performance and reoccurrence to the shareholders. Dimensions of employee commitment: Meyer& Allen (1991) developed a three-component model of organizational  commitment which has been the foremost outline for organizational commitment. The three component model consists of: (A)Affective commitment: Numerous studies, define the affective commitment as a significant orientation of the employees towards the organization, some researchers designate affective approach as â€Å"the supplement of an individual’s set up of affectivity and reaction to the group. Affective commitment prevails to the goals and values and to the organization for its own interest. Porter and Mow day et.al (1979) designate affective approach as â€Å"the absolute strength of an individual’s empathy with the association in a certain organization†. (b)Continuous commitment: When the employees arrive into the organization they are guaranteed to commit with the organization because of the absence of substitute chances and responsiveness of the cost linked with departure the organization. Continuous commitment improves on the basis of two aspects: (1) quantity of stashes that individuals make in their existing organization (2) perceived lack of alternatives†. Continuous commitment is a â€Å"cognitive-continuance commitment as that which arises when there is a profit related with continued involvement and a cost accompanying with leaving†. Some researchers tell that the â€Å"continuous commitment can be sub-divided into high expense commitment (personal sacrifice linked with the departure) and low substitute commitment (restricted opportunities for other employment)†. (c)Normative commitment: Normative commitment develops on the basis of earlier experience for example family-based experience or cultural experience. March (1977) said that â€Å"the normative aspects develop as individual’s perception of their moral responsibility to remain with the exhaustive organization regardless of the status improvement or fulfillment the organization gives the individual over the year†. Normative commitment can be increased through the additional reimbursements given to the employee by the employer. Steven (1978) said that â€Å"an individual is keen to stay within the organization and donate to an organization to resemble with a individual custom†. OBJECTIVES OF THE STUDY: 1. To explore the impact of employee’s commitment on employee performance; 2. To understand the impact of affective, continuous and normative commitment that they have positive and significant effect on employees’ performance; 3. To access some of the possible ways in which organizations can improve the performance of the employees; 4. To analyze that the employee commitment is a key factor towards employee performance; 5. To conclude that a better strategic vision to enable the organization both at the governmental and institutional level to ensure the higher level of employee’s performance. HYPOTHESES OF THE STUDY: H1: There is a relationship between the employee commitment and employee performance. H2: There is a relationship between the affective commitment and employee performance. H3: There is a relationship between continuous commitment and employee performance. H4: There is a relationship between normative commitment and employee performance. RESEARCH DESIGN: (1) Instrument: The research targets to study the impact of employee commitment on employee performance. Data was collected through Questionnaire. The employee commitment Questionnaire consists of 18 items (related to affective, continuous, normative commitment), each factor consisted of 6 questions each in which 9 items were taken from the organizational commitment questionnaire by Allen Mayer. The second part of questionnaire is related to the employee performance and consists of 10 items. The questions were measured on a five point Liker’s scale developed by William Anderson(1991)ranging from(1)strongly disagree,(2)Disagree,(3)Neither agree nor disagree,(4)Agreed,(5)strongly-agree this research paper employee commitment(affective, continuous, normative) taken as independent variable and employee performance is taken as dependent variable. First pilot study was conducted by using 25 questionnaires. The crown back alpha was 70% in pilot study. After conducting pilot study some modifications were made in the questionnaire, these changes were made in the items which were creating ambiguity and miss- understanding among the respondents.200 Questionnaires were again used to collect the data from the respondents. The questionnaires were duly distributed and collected from the respondents of the Lahore. The  reliability and analyses were done by using SPSS. (2)Sample: A sample of 200 Questionnaires was used to conduct the research on the topic impact of employee commitment on employee performance. The Stratified random sampling was used for data collection .Liker five point scales was used having two extreme ends. It is a causal type of investigation; the main purpose was to find the impact of employee commitment on employee performance. The research was conducted in a non-contrived study environment means that the study was conducted in a natural environment; it was a cross-sectional study. (3)Subjects: The data was collected from the employees of the three major sectors (banking, telecommunication and education sector), the data collection was confined to the city of Lahore. DATA ANALYSIS: The data will be collected through questionnaires entered in Statistical Package for Social Sciences (SPSS); following tools were uses for analysis: Regression analysis and correlation tests. LIMITATIONS OF THE STUDY: 1. The study was conducted and data was collected only to see the impact of employee commitment of employee performance 2. The study further elaborates the relationship of the dimensions of the employee commitment (affective, continuous and normative) with the employee performance; 3. The study can also be done to know the effects of the other factors on employee performance. The cross-sectional method of study was used to collect the data which means that the research was conducted only one time, but longitudinal method of study can also be used for the better results; 4. Due to the deficiency of cost and time only one city Lahore and three sectors (banking, telecommunication and education) were used to conduct the research. The results might be different for different cities and organization. REFERENCES: A.Yousef, D. (1998). Satisfaction with job security as a predictor of organizational commitment and job performance in a multicultural environment. International Journal of Manpower, 19(3), 184-194. AlexandraPanaccio, & Vandenberghe, C. (2012). Five factor model of personality and organizational commitment:The mediating role of positive and negative affective states. Journal of Vocational Behavior, 80, 647-658. Ashar, M., Ghafoor, M. M., Munir, E., & Hafeez, S. (2013). The impact of perceptions of trining on employee commitment and turnover intention:Evidence from Pakistan. International Journal of Human Resource Studies, 3(1), 74-88. Ashraf, Z., MehdiJaffri, A., Sharif, M. T., & Khan, M. A. (2012). Increasing employee organizational commitment by corelating goal setting,employee engagement and optimism at workplace. European Journal of Business and Management, 4(2), 71-78. Ayodeji, O. O., Oyelere, M., Tunde, E., & Mariam, G.-S. (2011). Enhancing employees’ commitmentto organi zation through training. International Journal of Business and Management, 6(280-286). Chen, J.-C., Silverthrone, C., & Hung, J.-Y. (2006). Organization communication,job stress,organizational commitment and job performance of accounting professionals in Taiwan and Amercia. Leadership&Organizational Development Journal, 27(4), 242-249. Dixit, D. V., & Bhati, M. M. (2012). A study about employee commitment and its impact on sustained productivity in Indian Auto-component industry. European Journal of Business and Social Sciences, 1(6), 34-51. Dost, M. K. B., & Ahmad, D. Z. (2011). Impact of employee commitment on organizational performance. Arabian Journal of Business and Management Review, 1(3), 87-98. E.Becker, T., s.Billings, R., Eleleth, D. M., & L.Gilbert, N. (1996). Foci and bases of employee commitment:Implications for job performance. The Acadamy of Management Journal, 39(4), 464-482. Fisher, R., Mcphail, R., & Menghetti, G. (2010). Linking employee performance and behaviors with business performance:A comparative analysis of hotels in Mexico and China. International Journal of Hospitality Management, 29, 397-404. Green, F., Felsted, Mahyhew, & k&pack. (2000). The impact of training on labour mobility:individual and firm level evidence from Britian. British Journal of Industrial Relations, 38(2), 261-275. Khan, M. R., Ziauddin, Jam, F. A., & M.I.Rammy. (2010). The impacts of organizational commitment on employee job performance. European Journal of Social Sciences, 15(3), 292-298. L.Sims, R., & K.GalenKroeck. (1994). The influence of ethical fit on employee satisfaction,commitment and turnover. Journal of Business Ethices, 13, 939-947. M.Steeres, R. (1977). Antecedentsand outcomes of organizational commitment. Administrative Science Quarterly, 22(1), 46-56. Macky, K., & Boxball, P. (2007). The relationship between ‘high performance work practices’and employee attitudes:an investigation of additive and interaction effects. The International Journal of Human Resource Management, 537-567. P.Meyer, J., J.Stanely, L., & M.Parfyonova, N. (2012). Employee commitment in contex:The nature and implication of commitment profiles. Journal of Vocational Behavior, 80, 1-16. Panaccio, A., & Vandenberghe, C. (2012). Five factor model of personality and organizational commitment:The mediating role of positive and negative affective states. Journal of Vocational Behavior. Riketta, M. (2002). Attitudi nal organizational commitment and job performance:a meta analysis. Journal of Organizational Behavior, 23, 257-266. Saleem, S. (2011). The impact of financial incentives on employee commitment European Journal of Social Sciences, 3(4), 258-367. Shahid, M. A., & .m.Azhar, D. S. (2013). Gaining emloyee commitment:Linking to organizational effectiveness. Journal of Management Research, 5(1), 250-268. Vural, Y., Vardarlier, P., & Aykir, A. (2012). The effects of using talent management with performance evaluation system over employee commitment. Procedia-Social and Behavioral Sciences, 58, 340-349.

The Strategy for Food Waste in Hk

Catalogue 1 Introduction †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 1 1. 1 The definition of food waste †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 1 1. 2 The sources/generators of food waste†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. 3 1. 2. 1 The sources of food waste in Hong Kong †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã ¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 1. 2. 2 The sources of food waste in oversea countries/regions†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 6 1. 3 The situation in Hong Kong and oversea countries†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 7 1. 3. 1 The situation in Hong Kong†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 7 1. 3. 2 Food waste situation in oversea countries and regions †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã ¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 0 2 Finding †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 13 2. 1 Case study of HK †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 13 2. 1. 1 Minimization approaches for food waste in Hong Kong †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. 14 2. 1. 2 Reuse/recycling approached of food waste in Hong Kon g †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. 7 2. 1. 3 Case of minimization and recycling of food waste in schools†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 24 2. 1. 4 Conclusion of strategies in HK †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 27 2. 2 Minimization and strategies in oversea countries †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 27 2. 2. 1 New Zealand†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 27 2. 2. Korea †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. 28 2. 2. 3 Taiwan †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 32 2. 2. 4 Case of The East Bay Municipal Utility District†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢ € ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 34 3 Critical Comparison†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 7 3. 1 Comparisons †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 37 3. 1. 1 Recycle/Reuse efficiency †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 37 3. 1. 2 Different campaigns and laws i n approaches to food wastes in different countries †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 39 3. 1. 3 Technologies applied in food waste†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 41 3. 1. Barriers in food waste recycle/reuse in Hong Kong†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 45 3. 2 Recommendations †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. 47 4 Conclusion†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. 50 References †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 1 1 Introduction 1. 1 The definition of food waste According to the project of Food and Agriculture Organization of the United Nations (FAO, 2012), global food production will increase 70% by 2050 on the purpose of meeting the demands of the growing world population under current production and consumption. However, there are more than one third of the food produced today being wasted or lost. Food wasted or food loss may cause a range of issues not only on the environment but also on society and economy.Therefore, both developed countries and developing countries dedicate to avoid and reduce food waste. In general, food waste or food loss refers to the food that is discarded or lost uneaten. It occurs on all steps in the food chain (Figure 1). In developed countries, most food waste occurs at the consumption stage, while in developing or low-income countries, food is wasted during production. Different countries or regions have their own definitions of food waste, relating to food waste sources, the situation of countries, their population and so on. 1 Fig. 1. The steps where food waste occurs (Heta-Kaisa Koivupuro, 2011) ? United Nations Food waste is food loss which occurs at the retail and final consumption stages because of the behavior of throwing away of food by the retailers and consumers ( Gustavsson, J. , 2010). The loss includes biomass which is originally meant for human consumption but eventual ly used for some other purpose, such as fuel or animal feed. Meanwhile, food waste in United Nations only consists of reduction in edible food mass during the production, postharvest and processing stages instead of the inedible parts. Hong Kong The definition of food waste in Hong Kong still can not be unified, but food waste can be divided into two kinds at least. They are uncooked food and excess cooked food. The first kind of food waste may be easily dealt with compared with the second kind, because it usually includes the excess raw food such as fruit peel, kernel and eggshell, while the excess cooked food may mix up with oil, tissue and toothpick which affect the treatment methods for food waste. ? Australia 2In Australia, food waste means an unwanted raw or cooked food discarded during or after food preparation that is no longer fit for consumption or desirable (Nathalie Jean-Baptiste, 2009). It includes spoiled cooked food, excess cooked food, vegetables and fruits peelings, beverage, undesirable raw food and meat scraps. ? European Union In European Union, food waste is defined as any food substance, raw or cooked, which is discarded, or intended or required to be discarded. ? United States In United States, the food waste is defined by the United States Environmental Prottection Agency.The definition is uneaten food and food preparation wastes from residences and commercial establishments such as grocery stores, restaurants, and produce stands, institutional cafeterias and kitchens, and industrial sources like employee lunchrooms ( United States Environmental Protection Agency, 2006). Although the definitions of food waste vary in different countries and regions, the adverse impacts that food waste caused are so serious that more attention should be paid and mo re actions should be taken to avoid and treat it. . 2 The sources/generators of food waste Developed and developing countries actually waste about the same amount of food (670 and 630 million tonnes, respectively). The difference is at what level in the food supply chain the waste occurs. In developed countries, the highest volume of waste is at the retail and consumer level; in developing countries it occurs mostly at the post-harvest and processing level due to limitations in transit, storage and processing.Therefore, HK, as one of the most developed areas in the world, its food waste mainly comes from the retail and final consumption stages. 3 In order to reduce or avoid food waste effectively, the best way is to learn about the sources or generators of food waste. Because if we try best to avoid food waste or food loss from its sources, the other processes for reducing waste or loss during the following stages can be avoided, so that we can save money and resources. The sources of food waste of different countries and regions are illustrated below. . 2. 1 The sources of food waste in Hong Kong The sources of food wase in Hong Kong can be divided into two parts, major source and other sources. Table 1 shows the different sources and their components and characteristics. The major source is domestic or residential. According to the statistic of Friends of The Earth, domestic food waste accounts for 70% of all food waste produced in Hong Kong, with an amount of 2,300 tonnes per day (Friends of The Earth, 2009). The reasons for domestic food waste are various.For example, food is cheap or some people may hold the idea that when inviting others to dinner, they have to order more than enough so that they would not lose face. Table 1. 1 Sources of food waste in HK Amount of waste Source Major Components Characteristic (tons/day) Spoiled cooked food Supermarkets and Beverage stores Undes irable raw food Spoiled cooked food Excess cooked food Including avoidable and Residential/Domestic Vegetables & fruits peelings unavoidable Beverage Undes irable raw food 4 Most are Avoidable 90 2,300Meat scraps Excess cooked food Vegetables & fruits peelings Restaura nts and Beverage hotels Undes irable raw food Meat scraps Vegetables & fruits peelings Beverage Food industry Undes irable raw food Meat scraps Excess cooked food Beverage Schools Vegetables & fruits peelings Meat scraps Avoidable are edible or edible before spoilage/damage) Unavoidable are inedible food material like vegetable peels, bones, etc. unavoidable Including avoidable and 41 unavoidable Including avoidable and 900 unavoidable Including avoidable and 964 The major source is domestic or residential.According to the statistic of Friends of The Earth, domestic food waste accounts for 70% of all food waste produced in Hong Kong, with an amount of 2,300 tonnes per day (Friends of The Earth, 2009). The reasons for domestic food waste are various. For example, food is cheap or some people may hold the idea that when inviting others to dinner, they have to order more than enough so that they would not lose face. The other sources are supermarkets and stores, food industry and schoo ls. The food industry consists of food chains, Chinese restaurants, hotels, bakeries, supermarkets, markets, food producers and so on.The industry produces 900 tonnes of food waste per day (Friends of The Earth, 2009). And schools generate 15,000 tonnes of food waste per year. Meanwhile, food waste in Hong Kong can be separated into two kinds at source, they are 5 non-recyclable kind which includes glasses, tinfoil, cling film, carton boxes, plastic bottles, aluminum cans and tin cans, and recyclable kind, including meat, bones, bread, rice and noodles, vegetable, fruit and egg shells (Figure 2). Fig. 1. 2 Separation of food waste at source (EPD, 2011) 1. 2. 2 The sources of food waste in oversea countries/regionsIn Australia, the food waste mainly comes from household or residential with an amount of about 3 million tonnes per year. Approximately 20% of food will b e thrown away after its purchase in Australia In European Union, food waste are from households, supermarkets, restaur ants and the food supply chain. Over 50% of edible and healthy food in EU is wasted each year and the amount is 89 million tonnes per year. 6 Fig. 1. 3 Sources of food waste fir cereals, by region (Agree, 2011) Unlike the developed countries, food waste in developing countries is generated at lower levels.Figure 3 further identified the source level of food waste. From it, we can see that in the developed countries like Europe and North America, about 60% of the food waste in cereal grain products occurs at consumption stage. Conversely, in the developing regions, like South Asia and sub-Saharan Africa, more than 60% of food waste 1. 3 The situation in Hong Kong and oversea countries 1. 3. 1 The situation in Hong Kong According to the statistic of EPD, in Hong Kong, about 3,584 tonnes food waste are produced everyday, accounting for a third of all solid waste in Hong Kong.One third of them originates from 7 commercial and industry (C&I) sector, and the remaining comes from household s. So households produce larger amount of food waste in Hong Kong. The volume of food waste from C&I sectors has increases more than double in the last decade, from 400 tonnes in 2002 to 1,056 tonnes in 2011 (Figure 4). Also, we can see from Fig. 2 that supermarket dispose 29 tonnes edible food everyday. Fig. 1. 4 Basic food waste situation in HK (EPD, 2012) Figure 5 futher illustrates a serious issue in Hong Kong.About 3,200 tonnes of food are sent to landfill every day, which equals to the capacity of 126 double buses, and the cost for deal with food waste is more than 2 million per day. What‘s more, if the rate continues to increase, the landfills in Hong Kong could reach capacity in 2013. Therefore, the situation of food waste in Hong Kong is not satisfied and the loads of Hong Kong‘s landfill are too heavy. Every person in Hong Kong should realize this sever situation and try best to minimize food waste in daily life. 8 Fig. 1. The situation of food waste in Hong Ko ng (Hong Kong Stories, 2011) General trend of food waste in Hong Kong is illustrated in Figure 6. In Figure 6, Line 1 represented commercial and industrial food waste, Line 2 represented domestic food waste and Line 3 represented municipal solid waste. From the figure below, we can conclude that in Hong Kong, the volume of domestic food waste has been reduced in the past 10 years, while the commercial and industrial food waste has kept going up significantly and accounted for 30% of municipal solid waste in 2009, which is 20% more than that in 1999.The rising rate is really a serious problem and more attention should be paid in order to reduce food waste and the stress of landfill. 1 2 3 Fig. 1. 6 Volume of municipal solid waste in Hong Kong (FoE, 2010) 9 The reasons why the amount of food waste is pretty large and why it becomes a severe issue are listed below: ? Many diners have more food on the plate than they can eat. According to Greeners Action‘s survey: only 13 percent of responders can finish everything in their plates and about 87 percent of them always left some food behind, 44 percent of these respondents say that they often left over 30 percent or more.Especially, at buffets and all- you-can-eat sushi or hot pot restaurants, patrons can be tempted to pile too much on their plates. ? Disposing is cheaper than using or re- using. For example, the unsold vegetable and fruit will be dumped everyday even some of them are still fresh in the next day, because the labour cost of picking is higher than the benefit of selling. 1. 3. 2 Food waste situation in oversea countries and regions ? Global Fig. 1. 7 Global food waste (PWC, 2012) 10In Global, just like the percentage of food waste in Hong Kong, one third of the food is wasted or discarded. Food waste in industrialized countries is as high as in developing countries, but in developing countries more than 40% of the food losses occur at post harvest and processing levels, while in industrialized co untries, more than 40% of the food losses occur at retail and consumer levels.. Figure 8 shows that the per capita food loss in Europe and North-America is 280-300 kg/year.In sub-Saharan Africa and South/Southeast Asia it is 120-170 kg/year. The total per capita production of edible parts of food for human consumption is, in Europe and North-America, about 900 kg/year and, in sub-Saharan Africa and South/Southeast Asia, 460 kg/year (Jenny Gustavsson, 2011). Fig. 1. 8 Food waste in different regions (Jenny Gustavsson, 2011) ? Korea Korea has a very short history (less than 10 years) for food waste recycling by its own way. In Korea, the percentage of food waste which is separately collected is over 80%.Although the treatment techniques are advanced and over 80% of collected food waste is carrying to feedstuff and compost, the demand of the products is low in the whole society and the product situation is difficult. Nowadays , Korea has reconsidered its recycling system to construct a new and sustainable structure. ? Taiwan 11 The food waste recycling technology in Taiwan is also relatively mature with an eight-year history. Now Taiwan recycles an amount of food waste equivalent to the volume of waste processed daily in two 900-tonne incineration plants.The food waste which accounts for 75% of total food waste collected is converted into pig feed and 24% food waste is composted. The rest 1% is treated for other uses. ? U. S. In the U. S. , more than 34 million tonnes of food waste was generated in 2010 (U. S. Environmental Protection Agency, 2012). Food makes up the largest percentage of waste going into municipal landfills and combusted for energy recovery in the U. S. (Fig. 9). Fig. 1. 9 Food waste in the U. S. (U. S. Environmental Protection Agency, 2012) ? AustraliaIn Australia, the amount of food waste discarded per year is about 3 million tonnes and 95% of compostable items are food waste (Australia Institute, 2005). The food waste production increased by 0. 5kg/w in 2007 compared to that in 2004 (3. 7kg/w). Sydney, the city with the larest population in 12 Australia, generates a high content of food waste in their general bins with close to 50%. Another study is found to analyze the cost of food waste in Australia. Australia wastes more than $5. 2 billion in food a year (Penny Pryor, 2011).This is quite a lot of money and it suggests that the situation of food waste in Australia is also serious. The study concludes that t he biggest and most successful motivator to reducing food waste in Australia is saving money. Fig. 1. 10 Cost of food waste in Australia (Penny Pryor, 2011) ? Europe Excluding agricultural food waste and fish discards, about 90 million tonnes of food is wasted annually or 180 kg per capita per year in Europe. It has been projected that if no action is taken, the amount of food waste in Europe will reach 126 milling tonnes by 2020. 2 Finding 2. 1 Case study of HK 13 2. 1. Minimization approaches for food waste in Ho ng Kong There are many approaches are proposed for the minimization of Food waste in Hong Kong. But most of them are proposed by voluntary organization. And a general guideline for reduction and management of food waste for food service institutions are proposed by Greener Action: Fig 2. 1 The guideline for food waste reduction and management from Greener Action And other approaches or organizations for reduction of food waste include: Food Bank Feeding Hong Kong is the only food bank in Hong Kong dedicated to redistributing surplus food to people in need.By providing a bridge between the food industry and the hungry of Hong Kong, they provide a solution that simultaneously cuts food waste and feeds those most in need. Fig 2. 2 The mission of Feeding Hong Kong from the website of Feed Hong Kong 14 Food Angel Besides, Food Angel is a food rescue and assistant program which help to reduce the generation of food waste in Hong Kong. They connect food producers and charitable organizatio ns in local communities to ensure efficient food provision to the underprivileged. Food Recycling Sche me Food Recycling Scheme is a pilot food collection program operated by CTU Education Foundation Ltd.The scheme is aim to collect and process unsold fresh food from market and make delicious vegetarian lunch which offers to unemployed trainees in training centre at lower price. It can save over 30,000 kg of wasted food yearly. Foodlink Foundation Limited is a registered non-profit organization which is aim to fight hunger and poverty by minimizing food wastage. The organization collects surplus and donated food from various hotels and F&B outlets and delivers it to shelters and to the needy, thereby generating a sustainable food-recycling system. The Foodlink operation is as follows: Fig 2. 3 The Foodlink operation from FoodlinkThe voluntary organizations also launched several activities to enhance public awareness of reduction of food waste, like the ? Save Food Day on Wednesday? proposed by Greeners Action and ? Order Less Waste Less? proposed by Friends of the Earth. 15 Fig 2. 4 The poster of Save Food Day on Wednesday from Save Greeners Action Fig 2. 5 The photo from the website of Friends of the Earth Implementation: These actions are helpful to reduce the generation of food waste, but there is no certain figure of the reduction amount of food waste by these actions, and without the help of government, the achievement is limited. 16 2. . 2 Reuse/recycling approached of food waste in Hong Kong Kowloon Bay Pilot Composting Plant To gather experience and information on collection of source separated food waste and the application of biological technology to recycle food waste in Hong Kong, the Environmental Protection Department developed the Pilot Composting Plant (KBPCP) at the Kowloon Bay Waste Recycling Centre (KBWRC) in mid-2008. Implementation: The total treatment capacity of the KBPCP is 500 tonnes of food waste feedstock per year and about 100 tonne s of compost product will be produced. Fig 2. 6 Treatment Process of KBPCP from website of EPDFood Waste Recycling Partnership Scheme EPD launched the ? ‘Food Waste Recycling Partnership Scheme‘‘ together with commercial & industrial (C&I) sectors in 2009 to promote good food waste management practice and to gain experience on food waste source separation and recycling. Implementation: During the operation of the ? Food Waste Recycling Partnership Scheme‘, 17 participants practised food waste source separation and placed the separated food waste in the designated collection bins provided by EPD at the assigned collection points for collectio n by EPD to the KBPCP for recycling.EPD was responsible for cleaning the collection bins. At present, the participants of the scheme already increase to 70. Fig 2. 7 Poster of Food Waste Recycling Partnership Scheme from website of EPD Organic Waste Treatment Facilities The Environmental Protection Department (EPD) has de cided to develop the Organic Waste Treatment Facilities (OWTF) which will be developed in two phase. The OWTF will adopt biological technologies – composting and anaerobic digestion to stabilize the organic waste and turn it into compost and biogas for recovery.The biogas produced in each phase of the OWTF could be used as renewable energy. A site search to locate suitable sites for the OWTF was completed. The proposed sites for the first phase and second phase of the OWTF are located at Siu Ho Wan of North Lantau and Shaling at North District respectively. 18 Fig 2. 8 Artist's Impression of the Organic Waste Treatment Facilities from website of EPD Implementation: The total daily treatment capacity of OWTF is 400-500 tonnes of organic waste per day, and about 28 million kWh of surplus electricity can be supplied to the power grid per year.The first phase of the OWTF may be accomplished in 2 or 3 years, it can treat 200 tonnes of organic waste (mostly food waste) per day. 19 Fig 2. 9 The process of anaerobic digestion from website of EPD Electrical Composter Some of the leftovers in commercial & industrial sectors are now eliminated in situ by electrical composter proposed by EPD. Food waste is putted into a mechanical digester – through fermentation and other processes to turn most of it into water and carbon dioxide within one day. And the residue will be sent to landfill.Implementation: The composter can reduce the volume of food waste sent to landfill in some extent, but there is not certain data for the reduction volume as the composter can be purchased from private producer. 20 Fig 2. 10 The electrical composter—Gomixer from Hong Kong chocking on food waste Food Waste Recycling Projects in Housing Estates Environment and Conservation Fund (ECF) has allocated $50 million as subsidy and has launched a funding project, ? Food Waste Recycling Projects in Housing Estates? , to encourage the separated collection and recycling of food waste from households in July 2011.Implementation: 11 estates were given funding support in the first phase with a total allocation of about $9 million. The participating estates have received subsidies to undertake on-site treatment of source separated food waste and to encourage households to reduce food waste. And it is estimated that about 45 additional estates could be covered in the second phase. Besides, EPD has also commissioned the Hong Kong Productivity Council (HKPC) to operate a help-desk service for the potential housing estate applicants and those participating food waste separation, collection and recycling Government departments.The services include: ? assisting in identification of a suitable site for installing the food waste treatment facility within the housing estate prior to formal application; ? providing professional and technical advices to potential applicants or participating government departments during planning and, implementation stages; and ? conducting ev aluation of performance, effectiveness and outcomes. 21 Fig 2. 11 The poster of Food Waste Recycling Projects in Housing Estates from website of help-desk service for food waste recycling project in housing estateFood waste recycling technology-Bokashi Greeners Action introduced the food waste recycling technology-Bokashi from New Zealand in 2010, this technology can help people dispose their food waste at home. Implementation: More than 170 households has bought this food waste recycling system, and some pilot projects have been launched in schools and residential area in these two years. 22 Fig 2. 12 The poster of Bokashi from website of Greeners Action Individual recycling company Green Idea is a recycling company in Yeun Long which collects used school lunch boxes and separates and recycles both the food waste and plastic container.Generally, they can recycle about 800 thousands of school lunch boxes every day, which can reduce the food waste in some extent. Fig 2. 13 The headin g from we bsite of Green Idea Kowloon Biotechnology Ltd is a recycling company using the food waste to produce feedstuff. It can recycle about 50 tons every day to produce different kind of feedstuff. Hong Kong Organic Waste Recycling Center is a company which can offer a series of recycling service for organic waste. They use the advanced technology combing the experiences from local expert and oversea countries to provide a help in recycling of food waste in Hong Kong. 23 Fig 2. 4 The heading from website of HKOWRC 2. 1. 3 Case of minimization and recycling of food waste in schools 2. 1. 3. 1 The situation of food waste in schools Solid waste is divided into some 60 categories at present, of which the ? dining wares made of plastic/poly- foam? covers basically all types of disposable food and drink containers and cutlery. In 2007, the volume of such waste we disposed of amounted to about 199 tonnes per day. Disposable food containers are usually made of non-degradable materials th at will stay in earth forever and pollute the environment, which increases the difficulty of recycling of food waste. . 1. 3. 2 The objective of Green Lunch scheme To reduce the generation of food waste and protect our environment, schools can help by drawing up and adopting a suitable green lunch policy based on the principle of ? Reduc ing Pollution and Minimizing Wastage?. 2. 1. 3. 3 Analysis of meal arrangement in schools Meal arrangements in schools can be mainly divided into two types by the containers they used: reusable or disposable containers. Reusable containers mean those are robust and durable enough for repeated washing and reuse.Meals served in reusable containers may be portioned either on-site or off-site, namely, Central/On-Site Portioning and Off-site Portioning. Central/On-Site Portioning Cooked food is delivered by lunch suppliers to schools in bulk, and then re- heated and portioned in-situ for distribution to students. 24 Fig 2. 15 Central/On-Site Portioning f rom Green Lunch Guideline Off-Site Portioning Cooked food is prepared and portioned at the kitchens of lunch suppliers and delivered to schools in lunch boxes according to the amount ordered. Fig 2. 16 Off-Site Portioning from Green Lunch Guideline . 1. 3. 4 Proposal for central/on-site portioning in schools The central/on-site portioning is better than off-site portioning in many aspects. Therefore, schools are proposed to applied central/on-site portioning in order to reduce pollution and minimize wastage. The benefits of central/on-site portioning in schools include: 25 ? All dining wares used including trays, dishes, bowls, chopsticks, knives and forks, etc. are washable and reusable. Basically, no disposable containers and cutlery are used, which increases the potential of recycling of food waste.The amount of food portioned can be flexibly adjusted on request by students, which can reduce the potential of generation of left over by student. And the volume of lunch supplied can be adjusted according to the leftover generated, which reduce the food waste and wastage considerably. According to teachers and students, eating at canteens is much more joyful and exciting than in classrooms, providing a unique social activity for students. ? ? Fig 2. 17 Photo from Green Lunch Guideline 2. 1. 3. 5 Implementation—an example of school of central/on-site portioning St.Edward‘s Catholic Primary School is a successful example applying central/on-site portioning. The school spent almost a year for the arrangement of central/on-site portioning; the preparation works include the selection of proper place for central/on-site portioning and the lunch supplier, and communication with the student‘s parents. After the application of central/on-site portioning, the volume of food waste has been reduced and most of them can be recycled. Besides, the food waste separation and collection processes enhance the environmental awareness of students, and the 26 ispo sable lunchbox is not used for lunch anymore. Fig 2. 18 The situation of central/on-site portioning in St. Edward’s Catholic Primary School from Green Lunch Guideline 2. 1. 4 Conclusion of strategies in HK The EPD has proposed several schemes for the reuse or recycling of food waste in recent years, including strategies of collection and recycling facilities. Therefore, we may forecast that the increasing volume of food waste will be turn into useful product or renewable energy by effective separation.But for the strategy of minimization of food waste, most of them are proposed by voluntary organization without the governmental help. 2. 2 Minimization and strategies in oversea countries 2. 2. 1 New Zealand The government supports and subsidizes households to reuse/recycle the food waste on-site. Non-edible food waste is regularly composted either through a collection service, with home composting or with a worm farm. A survey of households in 2007showed that 79% shop in a way to prevent food wastage, 63% carry out home composting and 10% have a worm farm. And one 27 f the ways to prevent food wastage for supermarkets and grocery stores is donating the food to the voluntary organizations, like Food not Bombs which uses their discarded food to feed people at film nights and markets. Kai to Compost is a food waste collection scheme for restaurants and businesses. The scheme collects food waste from restaurants and takes it to the Living Earth plant at the Southern Landfill, where the material is mixed with green waste and used to produce compost. It was initially a trial scheme with government funding but is now a user pays scheme involving 50 businesses.Up until the end of 2006, the Council had collected 456 tonnes of food waste. Fig 2. 19 Kai to Compost collection truck 2. 2. 2 Korea Korea government has forbidden direct landfill of the food wastes in 2005 and has paid much effort to build up the collection system and reuse/recycling facilities for food waste: a. The reuse/recycling methods of food waste: Separated collection method of food wastes at source: 28 b. Dry Feedstuff Production: c. Wet Feedstuff Production: 29 d. Compost: e. Anaerobic Digestion Facility: 30 Besides, Separated disposal of food waste is now legally mandatory.The waste collectors can refuse to collect the food trash or fine the dumper if the trash was not separated well. Through this comprehensive food wastes reduction plan and financial support for installing food wastes recycling facility, the recycling rate of food waste is already up to 94% in 2005, from 45. 1% in 2002. And in Seoul, the collecting rate of food waste is up to 100% in 2008. For the reduction of food waste, Seoul is about to start a trial run of large automatic receptacles that weigh the amount of food refuse deposited into them by each household and charges accordingly.Fig 2. 20 â€Å"Pay-by-volume† clean Q system for food waste 31 And the dumping of waste water generated by the p rocessing of leftover food into the sea will be banned from 2013, according to the Ministry of Land, Transport, and Maritime affairs. The Ministry of Environment started to focus on the biogas plant which can turn the waste water into clean fuel in recent years. 2. 2. 3 Taiwan Since the fiscal year 2001, the EPA has been subsidizing the local town, county and city governments to establish their kitchen waste collection and recycling programs.In 2007, the kitchen waste recycling program has been incorporated into EPA's â€Å"2007-2012 Public Development Program-General Waste Resource Recycling Promotion Program†, in order to achieve proper treatment of all collected kitchen waste and to complement the ? Zero Waste? policy. The schemes for reuse or recycling of food waste include: [1] Education and Promotion of Kitchen Waste Recycling Program Promote â€Å"Green Eating Habits – Kitchen Waste Reduction Campaign†; Train kitchen waste recycling education seed instruc tors, and conduct on-the-job training for implementation organization's responsible personnel; ? ? ?Work with schools, communities and environmental groups to conduct education, promotion, demonstration and training activities; ? Prepare promotional brochures and handbooks to teach residents how to conduct kitchen waste sorting, collection and reuse; ? ? Promote kitchen waste recycling on the radio, cable TV and news media; Establish kitchen waste recycling webpages on central, county and city governments' websites. [2] Establish Kitchen Waste Collection and Transportation System ? Implement kitchen waste collection and transportation from households, schools, military bases and correctional facilities; 32 ?Modifications or purchases of garbage trucks for use in kitchen waste recycling, and purchases of kitchen waste recycling buckets; ? ? Design collection zones, routes, transportation modes, and develop collection goals; Establish temporary storage sites for collected kitchen wast e, purchase transfer mac hinery and cleaning equipment; ? Organize demonstration of a better-performing local government program, improve collection system and man-power input. [3] Establish modes of kitchen waste reuse ? Reuse of kitchen waste as pig feed after high temperature sterilization, or use as organic fertilizer after composting; Inspect pig farms permitted to use recycled kitchen waste as feed to ensure proper feed sterilization and pig immunization; ? Establish regional kitchen waste reuse factories/sites, such as high temperature sterilization facilities, composting sites, anaerobic digesters etc. ; ? ? Transport kitchen waste to manure and compost manufacturers to produce organic fertilizers; Enhance the quality and technologies of the compost produced by local governments‘ composting plants; ? Provide incentive assistance and subsidies to private sector to encourage establishment of kitchen waste recycling and reuse facilities. 4] Develop markets for recycled ki tchen waste products ? ? ? Establish long-term quality and quantity data for recycled kitchen waste; Develop and evaluate safety inspection and tests for kitchen waste recycling and reuse products; Develop and evaluate other feasible kitchen waste reuse options, such as turning into feedstuff or adopt anaerobic fermentation; ? Work with Council of Agriculture and other local governments' agriculture competent authorities or associations to jointly promote kitchen waste reuse means. 33 Fig 2. 21 Compost Plant in TaiwanBesides, in order to continue the kitchen waste recycling efforts and assist the local governments in establishing diversified kitchen waste reuse system, the following kitchen waste daily collection and reuse goals have been set between 2007 and 2012: Table 2. 1 kitchen waste daily collection and reuse goals Implementation: At present, all 319 local town and township governments nationwide are implementing the kitchen waste recycling program. Through the combined effor ts of EPA and local governments, the recycling rate of food waste is up to 36% in 2008 and 1977 tonnes of kitchen waste in Taiwan is recycled every day in 2009.Of the methods used to treat food waste, about 75% undergoes steam treatment to make pig feed, while 24% enters composting systems and 1% undergoes other processes, like incineration. 2. 2. 4 Case of The East Bay Municipal Utility District 34 The East Bay Municipal Utility District (EBMUD) of the San Francisco Bay Area has done a great job in converting food waste to methane gas and later to energy. The East Bay Municipal Utility District‘s food waste energy project turns magnitude of food waste to energy through completely natural process. The eco friendly method helps people convert their food waste to methane gas.EMBUD utilize the natural process like the Muckbuster to turn the raw food waste to clean energy. Muckbuster is an anaerobic digester from a green firm called the SeaB and turns deserted food items into clea n energy. The container like system has the capability to recycle half a ton of food waste to generate the amount of energy required to run 150 computers. Muckbuster is outfitted with advanced technologies to derive methane from food waste through a biological process. The methane is later flowed through a heat and power system to produce electricity. Fig 2. 22 Muckbuster Anaerobic Digester from EcofriendBesides, the East Bay Municipal Utility District (EBMUD) collects and carries the pumpkin waste into its plants to produce energy. Every year in the U. S. , after the Halloween, heaps of pumpkins will move to the landfalls. This food waste is also recycled in EBMUD. The bacteria breakdown of the pumpkin waste along with other food waste will produce methane gases, which can be used to produce energy. 35 Fig 2. 23 Pumpkin Power from Ecofriend The EBMUD was honored in 2007 with a grant of $50,000 by the EPA to encourage it develop new methods for digesting food waste to produce methan e gas.The power produced by the EBMUD is used to run the regional waste water treatment plant. Fig 2. 24 EBMUD’s example of turning waste into energy from Ecofriend 36 3 Critical Comparison 3. 1 Comparisons Mountains of food waste are a growing problem in many affluent countries. In Hong Kong, where people love to eat out, leftover food takes up much of the limited space in city landfills. So the judgement for Hong Kong recycle/reuse efficiency, technologies applied and strategies or policies conducted with overseas countries is very significant. 3. 1. Recycle/Reuse efficiency In fact, the data of food wastes generation per person per year in different countries are different. In New Zealand, about 258,886 tonnes of food waste goes to landfill each year. That works out to be 64kg per person per year. And that's just in New Zealand. At the meanwhile, it‘s about 70kg per person per year of food waste in UK. And the US gets a number of approximately 82kg per person per yea r dumped into the landfill. In addition, there are several data about food waste by different country shown in Figure 3. 1. Figure 3. Food waste in different countries (kg/cap/year) In consideration of the population in HK, we can calculate the food wastes per person per year. According to the Census and Statistics Department in HK, the population of HK is 7,136,300 by 37 Mid-2012. By the investigation of EPD website, there is approximately 3,584 tonnes food waste produced in Hong Kong every day. And 3200 tonnes of food among it is sent to landfill each day. So 3584tonnes ? 1000kg /tonnes 7136300 3584tonnes ? 1000kg /tonnes 7136300 3200tonnes ? 1000kg /tonnes 7136300 3200tonnes ? 1000kg /tonnes 7136300 ? 365 = 197kg person /year, = 0. 0kg person /day of food waste generation and ? 365 = 164kg person /year , = 0. 45kg person /day of food waste dumped into landfill would be the results. From the comparison of the data above, we can conclude that HK is one of the largest generation are as of food waste in the world and that the most important and efficient way is reducing the food waste generation rather than recycling and reusing approaches which are also indispensable. We assume that the residuals are totally recycled or reused in a sustainable way. The recycle/reuse efficiency would be like that: 3584 ? 200 ? 100% = 11% 3584 That is to say the recycle/reuse efficiency of food waste in HK is 11% at most. Table 3. 1 Food waste recycling rates in developed Asian nations. Country Korea (2005) Japan (2007) Taiwan (2008) Singapore (2008) Annual Food Waste Generated (ton) Daily Food Waste Generated 4,755,220 20,000,000 1,899,379 568,000 13,028 54,795 5,190 1,556 38 (ton/d) Annual Food waste recycled (ton) Daily Food waste recycled (ton/d) Food waste recycling rate, % Population (million) Daily Food Waste Generated per capita(kg/d/ca) Daily Food Waste Recycled per capita(kg/d/ca) 0. 6 0. 09 0. 08 0. 04 0. 27 0. 43 0. 23 0. 31 48 127 23 5 94 20 36 12 12,246 10,956 1,889 186 4,469,907 4,000,000 691374 68000 Whereas, Table 3. 1 generally illustrates the food waste recycling rates in developed Asian nations. With the observation of this figure and the assumed recycle/reuse efficiency in Hong Kong, we can get the idea that the combination of strategies implemented and the technologies applied processes better in a country order: HK, Singapore, Japan, Taiwan, and Korea. 3. 1. Different campaigns and laws in approaches to food wastes in different countries 39 3. 1. 2. 1 Korea 1994: Start composting demonstration projects in 12 cities. 1995: Korean government established the ? Committee for the Management of Food Waste‘ 1996: Kyonggi Province declares ? War against food waste? 1999: Food waste collection in Suwon City (Kyonggi Province) 2002: Establish a voluntary agreement for food waste reduction ( in conjunction with FIFA world cup) 2005: Direct land- filling of food waste has been banned 2006: 2,520 tons of livestock and food waste per day was dumped into the ocean 3. 1. 2. 2 Japan 2001: Food waste recycling law 2004: Regional food waste composting in Sendai 2006: Recycling of Organic Waste in Aya Town – reached 20%, food-related business has to submit an annual report to report how the food waste is treated 2007: Revised of Food waste recycling law Co. 2007: 7-11 parent company + Agri Gaia System turn food waste into animal feedstock 3. 1. 2. Taiwan 2001: EPA starts food waste recycling in government departments 2003: Taipei starts food waste recycling policy 2006: Whole Taiwan (309 towns and townships) carried out food waste collection and recycling 2007: 2007-2012 Public Development Program-General Waste Resource Recycling Promotion Program 3. 1. 2. 4 Singapore 2003: Food from the Heart started the Bread distribution Programme 2007: IUT + NEA + Veolia collect food waste from markets 3. 1. 2. 5 Hong Kong 40 2009: Food Waste Recycling Partnership Scheme 2011: Food Waste Recycling Projects in Housing EstatesFrom th e campaigns and laws mentioned above, we can deduce that Korea, Japan and Taiwan start to recycle or reuse the food waste in 1995, 2001, 2001 respectively. They start to recycle and reuse the food wastes much earlier than that in Hong Kong although there is a tremendous amount of food waste generating every day. Just in 2005, Direct land-filling of food waste was already banned, however, up to now, there is still a large amount of food waste sent to the landfill for dumping. Actually, a few years ago, the approach in compost was already conducted in Korea, Japan and Taiwan. Whereas, Hong Kong uses this technology just in recent years. . 1. 3 Technologies applied in food waste Nowadays most of collected food waste has been recycled to compost and animal feedstuff. A very small part is used in anaerobic digestion. Table 3. 2. Different technologies used in different nations Country Feedstock Composting Anaerobic digestion Others Korea(2005) Japan(2007) Taiwan(2007) Singapore(2008) 54. 4% 50. 0% 77. 6% 75. 5% 29. 7% 45. 0% 21. 8% 2. 4% 1. 4% 5. 0% N. A. 22. 0% 14. 4% N. A. 0. 6% 0. 1% Same situation appears in Korea, Japan and Taiwan that they recycle food waste to feed the livestock at first step and to compost secondly.But the technologies applied in Singapore may be a little different that the food waste is delivered to feed livestock and then delivered to the anaerobic lagoon. The three different technologies in recycling or reusing the food waste are judged by the following illustrations. 41 3. 1. 3. 1 Food waste composting Composting is one means of reducing the problems associated with landfills, incinerators, and other food waste disposal methods. There are as many different ways to compost as there are people who compost! There are four basic ingredients needed to compost:Oxygen, Water, Carbon (â€Å"Brown material such as wood chips, brown leaves, or shredded newspaper), and Nitrogen (â€Å"Green† wet waste such as grass clippings, or fruit and vegetable scraps from your kitchen). If you have these ingredients, you can compost at your home, office, or school. Figure 3. 2 shows how food waste flows in a composting way. Figure 3. 2 Food waste flowchart in composting way from http://www. wastereduction. unc. edu/CampusRecycling/FoodWasteComposting. aspx For food wastes compost, there are some benefits and deficiencies in it. Benefits of Compost 42 ? ? Enriches soil, helping retain moisture and suppress plant diseases and pests. Reduces the need for chemical fertilizers. Encourages the production of beneficial bacteria and fungi that break down organic matter to create humus, a rich nutrient-filled material. ? ? Reduces methane emissions from landfills and lowers your carbon footprint. Compost is a marketable product Besides the illustration above, households, businesses and institutions may save money by composting items such as food scraps while sending less waste to landfills and incinerators.In addition, you can even get t he payback from selling compost. Deficiency of Compost: If food waste is not incorporated into the soil it loses nitrogen to the atmosphere and may retain less nitrogen than the compost. Composting requires a time commitment to properly manage the windrows to produce quality compost. Specialized windrow turners may be required, but they can come at with a high price tag. The composting site and storage for finished product can use a considerable area of land. Money and time may be spent advertising, packaging, and managing the business. 3. 1. 3. 2 Feed animalsThe feeding of food waste or garbage to swine and other livestock animals is a common practice throughout the world and is often concentrated around metropolitan centers. Food plate waste (formerly referred to as garbage) may be fed to other livestock species, but has most often been used as a source of feed for swine. High disposal costs and fees encourage the feeding of food/plate waste. The advantages in applying this measur e are listed below: a) It can eliminate a large amount of food waste. 43 b) It can save the feeding cost by replacing the fodder. c) Elevate the rates of using resources . 1. 3. 3 Anaerobic digestion If 50 percent of the food waste generated each year in the U. S. was anaerobically digested, enough electricity would be generated to power 2. 5 million homes for a year. With the passing of Halloween, millions of pounds of pumpkins have turned from seasona l decorations to trash destined for compost heaps or landfills. The story is a little different in Oakland, California. Thanks to the pioneering work of the East Bay Municipal Utility District (EBMUD), discarded pumpkins and other food waste are used as a source of renewable electricity. How is that possible?First, waste haulers gather post-consumer food waste and deliver it to EBMUD‘s anaerobic digesters. Inside these giant tanks, bacteria break down the food waste and release methane gas as a byproduct. EBMUD captures this ga s and uses it to generate electricity in onsite generators. A ton of food waste provides about 367 m3 of gas, and digesting 100 tons of food wastes five days a week can generate enough electricity to power 1,000 homes. Once the food waste has been digested, the remaining solids make an excellent natural fertilizer, so they can be used to get next year‘s pumpkin crop started.Figure 2. 9 shows how it works. Figure 3. 4. shows how the food waste is recycled or reused in a anaerobic digested way. Firstly, the food waste from industrial, commercial and schools will be collected. And then it will be sent into Centralized Anaerobic Digestion. After the anaerobic digestion for food waste, it will be converted into two valuable products, renewable ener gy and fertilizer, which is used to supply electric power and indirectly reduce the GHGs from coal burning in the thermal power plant and amend soil respectively. 44 Figure 3. 4 Food waste flowchart in anaerobic digestion way.The merits for anaerobic digestion are listed below: a) Generated biogas can be recycled and utilized. It can be used directly as a fuel or for biogas power generation. b) c) Digestion residues (ie, residual sludge) can be used as primary organic fertilizer raw materials. The concentrated sludge dewatering filtrate can be used as plant fertilizer or aquaculture utilization. d) e) f) The odor is easy to control and hard to escape. Compared with the compost product, organics can be more completely and equally composted. The treatment effect is stable and suitable for engineering applications. 3. . 4 Barrie rs in food waste recycle/reuse in Hong Kong There is a large capacity of food waste generation in Hong Kong as above mentioned. Only a certain small part is disposed in a Green way and the other part is generally dumped into the landfill. This will not only have an adverse effect on our environment but also cause the resources waste. Why 45 does the situation in HK act like this? First of all, the amount of food waste generation in HK is larger and larger while EPD is only concentrating in the technologies of food waste recycle/reuse rather than reducing food wastes from the sources.The lack of education in food wastes may be the second reason. Hong Kong is a multi-cultural city with numerous restaurants. However, the public lacks the concept of saving food. In neighbouring countries like Korea and Taiwan, the average food waste amount per person is 20-30% less. Thirdly, the number of effective policies in Hong Kong introduced to the food waste manage ment is lower than some other countries. A project in Taiwan called ? 2007-2012 Public Development Program-General Waste Resource Recycling Promotion Program? was conducted to achieve proper treatment of all collected food waste and to complement the ?Zero Waste? policy. In Guangzhou, ? Interests bind system? ( ) was introduced that residents who were taking an active part in the garbage classification, organizers and sanit ation workers would earn a certain amount of money according to the benefits of recycled resources. So it really makes a connection between households and garbage classification and encourages people to be more motivated in protecting our environment. Fourthly, the recent sharp increase of premium and rent are dragging the development o f recycled food wastes. In 2001, EPD promotes a programme called Environment and Conservation Fund ?Community Waste Recovery Projects? which is attracted by lots of communities to participate. However, the sharp cost in maintaining the projects almost results in the end of the plans lifetime. Fifthly, the technologies in recycling and reusing the food wastes are not developed very well and many programmes are just on the way. In Japan, TM Corporation invented ERS (Environmental Recycling System) that is a High-Speed Composting (Fermentation & Drying) System which can convert a batch of organic matter or waste into value-added products such as fertili zer or animal feed within 2-24 hours.While in Hong Kong, it usually takes half a month in converting the food wastes 46 to composts. In Sweden, 35% of the recycled food is devoted to be fermented with methane to generate electric power. Last but not least, the majority approaches in recycling the food waste in Hong Kong is composting. The government also encourages the privates to convert the food wastes to composts. However, the composts offered by the privates were hard to be found the markets. Many people who lost their capital in compost investment ever are not confident with this technology.In addition, Food waste is always mixed with general waste in the kitchen e. g. plastics, knife, cans etc and food waste barrels is usually too heavy to move. And for most of the hotels and restaurants, additional storage space is needed for food waste. 3. 2 Recommendations The problem of food waste is not only about technical issues such as waste treatment; beyond that, cultural themes like the idea of consumption and human relationship with nature are involved too.Moreover, the solution to it should not be restricted to individual action; government policy and even cultural change should also play a significant role. From two frameworks in reducing food waste in UK and US as references, the suggestions for the solutions elaborated below are in a same order which are shown in Figure 3. 5 and 3. 6. 47 Figure 3. 5 The food waste pyramid from http://www. companyshop. ltd. uk/corporate-social-responsibility/disposal-route. aspx Figure 3. The food waste pyramid from US. http://www. epa. gov/foodrecovery/The government or the organizations faced with food waste should make some public service advertisements about the impacts on the environment, create a website to educate public in food waste reduction and even can organize some activities to enhance the people‘s comprehension of the food waste knowledge and starving in other countries. In addition, the society should set up a correct concept for the food consumption. 48 An organization called Food Angel in Hong Kong is working excellent in reducing the food waste from source. It collects food from all segments of food industry which is usually abandoned due to some reasons.Then they prepare healthy nutritional meal boxes in their own professional kitchen and finally deliver the meal boxes to individuals and families in need. The government should encourage and reward the organizations like Food Angel who can reduce the food waste from sources. The government should make several effective policies on the food waste. System of rewards and penalties to the charity organizations and commercial companies associated with the food waste should be set up. And more programme on reducing the food waste from sources should be carried out and encouraged to be conducted.In addition, new and high efficiency technologies should be made an effort to develop. Furthermore, due to the high cost including premium and the rent for food waste recycling, EPD should give a hand like increase the amount of subsidy to the committee to help them to turn the corner. Generally speaking, in consideration with the nowadays situation in HK, the experiences from Korea and Japan can be a good example to learn with. We deduce that the food waste recycled in Hong Kong should follow in this order: 1) Feed animals; 2)Used to compost; 3)Deliver to the anaerobic lagoon.The reason for the first one is that the animals can have a good digestion with it and only generate manure rather than leachate or waste residuals. The reason for the second one is that proper compost may content the market and also reduce a certain amount of food waste to be dumped into landfill. The last reason is that after the anaerobic digestion it‘ll generate electric power which can be used by residents and can also reduce the carbon dioxide from coal burning in Tsing Yi Power Station. In addition, new and high efficiency technologi es should be made an effort to develop.To acquire best cost-efficiency and the lowest impact on the environment, the combination of 3 main technologies in nowadays should be conducted as well. To make the technologies run safely and 49 smoothly, food waste classification should also be in deep consideration. At the meanwhile, people who are authorized by EPD may have the right to ticket when they check the classification of the food waste. In the future, we may transform food waste into laundry detergent, plastic ingredients, and a host of everyday products, in a discovery that may ease pressure on the city's bulging landfills.According to the research made by an environmental scientist at City University of Hong Kong, food waste can be transformed into bioenergy that can be used to generate heat and electricity, and at the same time reduce the volume of food waste destined for landfills by at least 50%. 4 Conclusion While our neighbor—Koran and Taiwan made an great achieveme nt in the food waste problem, Hong Kong just started to focus on this kind of problem because of the full- load of landfills by 2018. The collection and recycling strategies applied in recent years may reduce the volume of food waste sent to landfill.But as Hong Kong is one of the largest generation areas of food waste in the world, it is still doubtful whether the recycling rate of food waste can catch up with the present increasing rate of food waste. Therefore, the government should pay more attention on the minimization of food waste and the cooperation with unofficial organization to reduce the generation of food waste in the future. With both the strategies of minimization and reuse/recycling, the food waste prob lems can be solved effectively in Hong Kong.