Preliminary survey of food waste management of hotels in Hat Yai City Municipality
การสำรวจเบื้องต้นของการจัดการมูลฝอยประเภทเศษอาหารของโรงแรมในเขต
เทศบาลนครหาดใหญ่
Patsorn Sawatasuk, F. of Environmental Management, PSU.
Somtip Danteravanich, F. of Environmental Management, PSU.
Corresponding e-mail : dsomtip@ratree.psu.ac.th
Presented : The 26th Congress on Science and Technology of Thailand, 18-20 October 2000,
Bangkok
Key words : food waste, pig feeding, food waste separation
This paper presented the survey results on food waste management of hotels in Hat Yai Mu-nicipality. The survey was done by using questionnaires in February 2000. From analysis of ques-tionnaires received (45.35% of the total questionnaires submitted), it was found that food waste generation rates of the big (>200 rooms), medium (60-200 rooms) and small (<60 rooms) hotels in
Hat Yai City Municipality were in ranging values of 0.25-0.78, 0.06-1.01 and 0.03-2.69 litre/room/
day respectively. The average values of food waste generation rate were calculated to be 0.52, 0.54
and 1.36 litre/room/day for the big, medium and small hotels. Food waste in hotels was found to originate from guest rooms, kitchen, staff room and restaurant. It was found that the difference of the size of hotels was, the proportion of food waste originated from each source was different. In addition, it was observed that food waste separation was implemented in the big, medium and small hotels. However, the big hotels group was observed to give the highest percentage of the amount of the hotel that implemented food waste separation.
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