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TRANSCRIPT
Food Waste Management
in
AJINOMOTO(M)BERHAD
18th August 2015
Ramesh Sadiappan
Presentation Outline
Introduction To Food Waste
Management Activities in Ajinomoto
Common Challenges for Industries in
Effective Implementation
General Introduction to
Ajinomoto
History, Business Vision,
Environment Management System
Introduction to Ajinomoto Group
Established in Japan on1909 by Saburosuke Suzuki II
Ajinomoto Group Vision
“To be a “group of companies that contributes to human health globally” by continually creating unique value to benefit customers.”
In 2009, the Ajinomoto Group marked its 100th anniversary
AJINOMOTO (MALAYSIA) BERHAD
Established in 1961 by trading mono
sodium glutamate
Production started in1965 at the current
location, Jalan Kuchai Lama, KL.
From single product, diversify to food
seasonings and food products
Environment Management System
An environmental management structure headed up by Environmental Committee in Tokyo HQ.
Ensure measures are implemented uniformly across the Group, both in and outside Japan
Develops 3 years mid term environment plan for the group. Current plan 2013 ~2016
Coordinate and communicate the plan with all the subsidiaries to support them in realizing the objectives of this plan
Demands acquisition of ISO 14001 certification by all operation sites 123 out of 133 sites certified till March 2012
Ajinomoto System for Reporting of Environmental Performance (ASREP) developed in 2006 and utilized for collecting environmental data from all its sites twice a year. These basic data is utilized in compiling the Group ‘s environmental performance statistics and developing strategies and continuous improvement targets for the Group.
Environment Management System
Business Model
Partnership with the Earth
Business to Nature (B2N)
Partnership with Society
Business to Society (B2S)
Initiatives Towards Environment
Protection
Ajinomoto Group Environment
Management Focuses on 3 Urgent
Environmental Issue or Initiatives:
Conserving
Ecosystem
and biodiversity
Achieving
low-carbon
business and
society
Efficient use
and Recycling
of finite
resources
Introduction To Waste Management
Activities in Ajinomoto
A WALK THROUGH……..
Waste Management in Ajinomoto
Focus promotion on Managing Solid Waste systematically started within Ajinomoto Group in early of early 2000
In Malaysia, even though the Solid Waste been properly managed since its establishment but from 2003 we formalize the activity by setting clearly targets Aiming to reduce disposal to landfills and increase the
recovery based on the 3R concepts
A section was assigned to manage and monitor the Solid Waste Management activities
Waste Management in Ajinomoto
Activities Implemented:
Promoting and Strengthening the 3R implementation through Continuous Education and Special Project Team. Main Focus given to Waste Reduction
Reduce Disposal to Landfill
Centralized Solid Waste Facilities and establishment Solid Waste Database.
Established clear short-term and long-term plan, targets and action plan.
Work with Fertilizer Manufacturer
Promotion & Training
Centralized Facilities and Database
Food Waste Management in Ajinomoto
As to further strengthen Waste Management activity “Love Food and Hate Waste” Campaign was launched within Ajinomoto Group since early 2010
Objective of the Campaign are to:
Educate staffs to avoid or reduce food waste generation during daily activities.
To segregate the food waste correctly for decomposing
Food Waste Management -Ajinomoto
Dedicated Food Waste Management from year 2010
Food Waste in Ajinomoto commonly generated from:
Food waste from Cafeteria,
Cooking and Demo Activities at D’Umami Station.(Customer Support)
Food Waste from Development laboratary
2010 Campaign
Promote usage of recyclable food container and stop
usage of polystyrene and plastic to pack food
2011 Campaign
Education on Impact of Waste to Global Climate and
Continue Promotion on usage of recyclable food container
2012 Campaign
Education on how to
reduce food wastage
Garbage enzyme
workshop
Launching of “Bio-mate”
2013 Campaign
Further Strengthen the
food waste reduction
culture with the effort
from Canteen Operator
Educating neighbourhood
on Food Waste recycling
2014 Campaign
Continue education on Impact of Food Waste
Inter-department Food Waste Reduction Idea
Competition
Food Waste Management in Ajinomoto
Basic flow of Food Waste Management in Ajinomoto
Step 1: Segregation at Source
Step 2: Collection for Treatment
Step 3: Decompose Internally
Step 4: Sieving, pack the fertilizer and
give away
Segregation at Source
Decomposing Machine – Bio-Mate
Decomposing Machine
Bio-mate Machine Operation
Pour the collected Food Waste
into the machine
Max
Add in the enzyme according to
the weight of the waste
Bio-mate Machine Operation
Add on Saw Dust and little
amount of water
Start Operation
Continue the operation for 7
days.
Daily add in waste and a little
water into the machine.
Discharge and Pack
Discharge and sieve to remove
the bigger particles and mix to
the next batch
Pack into 5kgs bag and use as
fertilizer for plants in our factory
area. and also give away to
staffs usage
Common Challenges
Continuous implementation – need
periodical and constant reminder and
awareness education
Strengthen the self-discipline culture
– need strong leadership and
commitment from top management.
Need initial investment – need support
from top management even though there
is no immediate return of investment
Common Challenges
Limitation of recourses – need to clear
roles and responsibilities of the assigned
person beside clear plans and progress
monitoring.
Lack of Awareness – need to increase
individual awareness on avoiding food waste
and its adverse impact to the environment.
Limited facilities – need support in treating
food waste generated especially for SMI
