TOWARDS A ZERO WASTE HOTEL
In June 2017, PPHG conducted a pilot study in which an estimated 4,500-5,000 kg of food waste (both food preparation waste and unconsumed food waste) was being disposed of every day from their various premises. This was about 40% of their 3,000 tonnes of waste disposed of annually. Both PPHG staff & guests are not conscious of the volume of waste that they generate, nor are they aware of the cumulative impact that it has on the overall waste stream. The group currently relies on the waste collection service provider, to furnish information on waste disposal and does not have an effective means to monitor waste, track and analyse waste generated at source for further actions.
PPHG is interested to further the group’s waste management practices and has identified food waste management as a priority waste stream, which is also in line with NEA’s zero waste masterplan.
Solutions can include components of:
- Monitoring and tracking of food preparation waste
- Segregation of food preparation waste
- Triggering behavioural or process changes to reduce food wastage
- Food inventory tracking and management across different compounds
In all cases, solutions should:
- Occupy very small footprint due to space constraint of the kitchen; or
- Be able to be retrofitted onto existing equipment (e.g. bins)
- Draw small amount of electricity compatible with normal wall plugs
- Require minimal manual inputs from PPHG staff
Applicant should include information on any proof-of-concept (POC)/minimum viable product (MVP) that is non-sensitive and indicate estimated commercial price of solution and cost-benefit analysis of the solution in the proposal.
Besides addressing the above requirements, the proposed solution should also fulfil the following criteria:
- Not be readily or commercially available in the market.
- Wherever applicable, aim to:
- Enhance safety of operations; and/or
- Improve quality, consistency and service delivery; and/or
- Achieve cost-effectiveness; and/or
- Improve efficiency/productivity.
Solution development and test-bedding should take 6-12 months, and pilot deployment within 24 months.
The development and test-bedding of the solutions can be carried out in the following phases:
- Proof-of-concept Phase: Development of the solution and prototyping for proof-of-concept.
- Test-bedding Phase: Test-bedding of the proposed solutions at relevant premises/sites in PPHG, taking into account the operational challenges which should be subjected to stress test.
- Pilot Deployment Phase: Deployment of proposed solutions at relevant premises/sites in Singapore, for full-scale deployment.
NEA and PPHG will provide mentorship and test-bedding site for the solution development.
Sustainability Open Innovation Challenge 2019
Pan Pacific Hotels Group (PPHG)
National Environment Agency (NEA)
Proposal submissions are open from 2 Jan 2020 12:00AM to 14 Feb 2020 12:00AM