Projects
WormingUp Facility - Organic Waste Upcycling
The main purpose of this project is to control organic resources (food waste) in order to prevent improper degradation and harmful environmental effects. We have appropriate waste collection and disposal systems in order to divert waste that is reusable, recyclable, or up-cycled from landfills. This would also encourage waste segregation at source, avoiding nuisance, promote public health, and conserve resources. The organic waste upcycling technology involves entomological process (Black Soldier Fly), bio-enzyme composting process, and saponification (used oil to soap). Our objective is to create a circular economy within the food supply chain where food wastes contribute directly to the production of wholly organic foods ensuring the sustainability of our food source whilst ensuring the environment is looked after in the process.
GoPasar Application - Fresh Produce Channeling System and Digitization
Description & process : One of the major problems faced by the villages and our operation team on the fresh produce is that some of their crops are not marketable due to their appearance. Most markets or buyers refuse to buy deformed/crooked/misshapen fresh produce which results in these fresh produce remaining unsold and left rotten or thrown away. The unmarketable produces are no different from the marketable ones in terms of quality. Hence, the unmarketable can still be sold by making it into long shelf life foods. Which can contribute more in terms of profits to the villages, capacity building as well as reduce food wastage issues. |
Impacts : ●Total waste diverted from landfill to date: 1,237,898.70 kg (till year 2020)
●Total methane gas reduction from landfill: Approx 95,500 kg Total carbon dioxide reduction from landfill: 38,680 kg
Impacts : Amount of surplus saved: Approx 11 tons
Since our inception we have been actively engaged in our effort to encourage proper waste management, enforce sustainable farming among rural farmers, and organised green event management to educate and reach to the people on the importance of sustainability. We partnered up with a number of local authorities, corporates, hotels and restaurants, universities, malls, homestays, and villages communities in contributions to greater impacts towards the community and environment.
Adopt the pace of Nature
R1 : Responsible tourism with hotels and restaurants (before MCO)
A project collaboration with the Ministry of Tourism, Arts and Culture Sarawak and Sarawak Tourism Board (STB). Responsible Tourism Initiatives is launched to advocate for proper food waste management in the state’s tourism industry. The initiative aims to drive positive changes among stakeholders and partners (hotels and restaurants) to reduce and recycle food waste. The execution involves segregation of organic waste at source, implementation of sustainable waste management which includes composting, education and empowering the staff on proper waste segregation.
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Go Along With Nature
R2 : Responsible tourism with homestays (during MCO)
Educational training was included in the execution to transfer Sustainable Waste Management and Soap Making Skills to the community. This can help to provide skill sets for the community, especially women at home who can handmade the soap and then sell it as a living. The training will include hands-on practicing to make sure the community understands and masters the skills.