In a bold move towards a more sustainable future, Khon Kaen University has launched an innovative “Zero Food Waste” project, aiming to significantly reduce food waste within its campus. This initiative not only aligns with the university’s commitment to environmental conservation but also supports the United Nations’ Sustainable Development Goals (SDGs), particularly Goal 12, which focuses on sustainable consumption and production patterns.
The Food Waste Challenge
A recent survey revealed a staggering 661 kilograms of food waste generated daily from the university’s 26 canteens, excluding waste from student dormitories and staff residences. This pressing issue underscores the urgent need for systematic waste management.
The Zero Food Waste project, spearheaded by Prof. Dr. Thidarat Boonmas, Vice President for Enterprise and Sustainable Development, and Assoc. Prof. Choopong Thongkamsamut, Vice President for Physical and Environmental Affairs, involves a multi-faceted approach:
- Strategic Collection Points: 21 food waste collection points have been strategically installed across the university’s canteens.
- Education and Awareness: Educational activities are being organized to educate vendors, students, and staff on the importance of food waste segregation.
- Innovative Solutions: A research team from the Faculty of Agriculture, led by Prof. Dr. Yupa Hanboonsong and Dr. Chutinan Choosai, is developing cutting-edge Black Soldier Fly (BSF) protein technology to manage organic waste.
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Breakthrough Innovation: BSF Protein
The project’s highlight is the pioneering use of BSF protein technology in food waste management. The university has developed a prototype farm for researching and producing BSF protein, which involves a complete cycle from larvae rearing to protein production for animal feed. This groundbreaking innovation not only reduces waste but also creates added value by producing high-quality protein for the agricultural industry.
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Collaboration for Success
The project’s success is a testament to the collaborative efforts of all sectors within the university. All 22 canteens, including faculty canteens, central canteens, and dormitory canteens, have joined the initiative. Vendors, students, and staff have also cooperated in segregating food waste, ensuring a collective commitment to sustainability.
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A Green University in the Making
Khon Kaen University’s Zero Food Waste project is not just about managing food waste; it is a crucial step towards becoming a truly sustainable green university. With certified production standards and modern technology, the prototype farm has become a technology transfer center for over 3,000 farmers and entrepreneurs interested in using BSF protein for animal feed.
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As the university continues on this ambitious journey, it sets a powerful example for sustainable development, ensuring a greener, more sustainable future for generations to come.
