By KELLY CHENG CHIALI
SUBANG JAYA: Taylor’s University (TU) Facilities, Environment, Health, Safety and Security Administration (FEHSSA) Facilities will spearhead food composting and organic farming programme to promote food system sustainability.
FEHSSA Senior Sustainability and Projects Manager Edward Chong Eu Siang said, “We are partnering with the School of Hospitality, Tourism and Culinary Arts to collect food wastes in special carts at designated kitchens and food kiosks in campus.”
The carts will then be transferred to various designated composting satellite zones on campus such as the far end of Zone H car park and empty plot of land near staff car park.
Chong said, “We are also partnering with School of Biosciences to build organic farms and spice gardens at the empty land in between Block C and D using the compost as fertilisers.”
He added that the deans of schools that volunteered to contribute to the programme will be invited to adopt a farm or garden to make sure that it will be well taken care of.
“The organic produce from the farms and gardens will be used at TU restaurants and sold to other food kiosks in campus,” Chong said.
He added, “The food wastes from these establishments will then be composted again and the cycle repeats itself.”
Chong revealed that FEHSSA has purchased a large weighing scale to start tracking food waste generation for auditing.
The food composting and organic programme will be launched by April next year.
FEHSSA Senior Sustainability and Projects Manager Edward Chong Eu Siang said, “We are partnering with the School of Hospitality, Tourism and Culinary Arts to collect food wastes in special carts at designated kitchens and food kiosks in campus.”
The carts will then be transferred to various designated composting satellite zones on campus such as the far end of Zone H car park and empty plot of land near staff car park.
Chong said, “We are also partnering with School of Biosciences to build organic farms and spice gardens at the empty land in between Block C and D using the compost as fertilisers.”
He added that the deans of schools that volunteered to contribute to the programme will be invited to adopt a farm or garden to make sure that it will be well taken care of.
“The organic produce from the farms and gardens will be used at TU restaurants and sold to other food kiosks in campus,” Chong said.
He added, “The food wastes from these establishments will then be composted again and the cycle repeats itself.”
Chong revealed that FEHSSA has purchased a large weighing scale to start tracking food waste generation for auditing.
The food composting and organic programme will be launched by April next year.