Reducing Organic Waste and Combating Climate Change: A sustainable solution for restaurants in Karachi
A reflection by Suhaiba, Insia, Urwa and Sumbul, NED University students and Student Society for Climate Change Awareness (SSCCA) participants, mentored by Dr Fozia Parveen, Assistant Professor, AKU-IED
Picture: With Trashit and composting setup
Climate change is a significant global threat, yet its impact is disproportionately severe on developing countries like Pakistan. We read in every article that despite contributing less than one percent to overall GHG emissions, Pakistan is always among the top ten countries most impacted by climate change. While the energy and industrial sectors are frequently cited as major contributors to greenhouse gas (GHG) emissions, research indicates that poor waste management practices, especially the mismanagement of organic waste plays a critical role in GHG emissions. According to government estimates (International Trade Administration , 2024), around 87,000 tons of solid waste are produced every week, with a majority coming from key cities. Karachi, the largest city in Pakistan with an estimated population of 20 million people, generates over 16,500 tons of municipal waste daily. When organic waste decomposes anaerobically in landfills or open dumping sites, it emits methane which is a potent greenhouse gas that has a global warming potential 25 times greater than the carbon dioxide over a 100-year period.
In metropolis cities like Karachi, environmental challenges are caused by high population density and natural capital requirement, rapid urbanization, inadequate infrastructure, and socio-economic disparities. Karachi, like many other large cities in developing countries, faces a number of challenges in managing its waste. Studies provide different information about the waste quantities and collection rates. For example, 20 years ago, solid waste generation was reported to be 6,450 Tons per Day (TPD), with present estimate of 12000 tons/ day due to population increase, changes in lifestyle and the introduction of packaging. Increased plastics and food wastes have changed the composition of waste. It is estimated that out of the amount of 12000 tons/ day, only up to 10,000 TPD of solid waste is collected and the remainder dumped into open spaces such as roadsides, rainwater drains, pavements and empty plots. The organic waste comprises about 54% of the total solid waste generated in Karachi which includes various biodegradable materials, primarily food waste, which is a significant component due to the high amount of food waste generated by households, restaurants, and markets. The remaining waste includes recyclable materials like paper (11.5%), plastic (10%), glass (7%), metal (4.5%), and other inorganic waste (10%) (Ali, 2022).
Focus points of organic waste generation are at the two major markets of Karachi. According to estimates provided by Karachi Metropolitan Cooperation (KMC), approximately 100 tons per day originates from the Vegetable Market and some 70 tons per day from the Empress Market. Most of the waste generated at these markets are biodegradable and should thus constitute an excellent raw material for composting. Food wastes and garden waste are dominant in high-income localities as much of the remaining and half eaten food was disposed of in the refuse while the fresh food material was given to the servants. Here garden waste constitutes nearly 22 percent of the refuse (Ahmed & Zurbrugg, 2002).
A study by Sindh Environmental Protection Agency found that methane emissions from waste decomposition in Karachi accounted for nearly 15% of the city’s total GHG emissions, highlighting the significant impact of waste management on urban air quality and climate change. Moreover, these practices contribute to severe public health issues such as respiratory diseases, which are prevalent among Karachi’s vulnerable population.
Karachi is renowned for its vibrant food culture, with thousands of restaurants serving a wide range of cuisines. However, this thriving food industry also generates a substantial amount of organic waste, which is often not managed properly. Restaurants typically dispose of their waste, both organic and inorganic at nearby dumpsites, which then makes its way to landfill sites without undergoing any treatment process or segregation. According to the World Bank, food waste accounts for about 8-10% of global GHG emissions.
A significant challenge in Karachi's waste management landscape is the lack of segregation at the source. The practice of mixing both, organic and inorganic waste causes a large portion of waste unrecyclable and unsuitable for composting. Moreover, there is a general lack of awareness among restaurant owners and the public regarding the environmental impacts of improper disposal of waste. To address these challenges, Karachi’s restaurants need to adopt sustainable practices that minimize waste generation and ensure the proper treatment of organic waste.
There can be several sustainable solutions for restaurants to reduce organic waste such as;
- Composting Initiatives: One of the most effective ways to manage organic waste is through composting. Restaurants can establish small-scale composting units to convert kitchen waste into nutrient-rich compost. This can then be used for rooftop gardens, which will not only provide fresh produce but also help reduce the heat island effect in urban areas.
- Partnerships with Waste Management Organizations: Restaurants should collaborate with local waste management organizations, specialized in organic waste treatment. For example, in India, several restaurants partner with Saah as Zero Waste, which provides organic waste treatment through composting and bio-digestion.
- Food Waste Reduction: Simple changes like customizing portions according to customer preferences and reducing the use of cooked food that often go uneaten can significantly cut down on food waste. Such practices, if scaled up, can have a considerable impact on reducing the restaurant waste.
- Proper segregation: If segregation is carried out properly, then all kinds of waste can be managed properly as well. Segregation bins and segregated waste collection systems should be in place, when and where possible.
Educational institutions and their students can play a pivotal role in promoting sustainable practices. For example, Rizq, an initiative started by students at Lahore University of Management Sciences (LUMS) that focuses on reducing food waste by redistributing surplus food to those in need. Hence, they collaborated with several restaurants and other food businesses to collect extra food and then delivered to low-income household families. Therefore, their ultimate goal was to reduce the food waste and also address food insecurity.
Similarly, our team, "Eco Warriors Pakistan" under Student Society for Climate Change Awareness (SSCCA) from NED University in Karachi has taken proactive steps to raise awareness about organic waste management. Our objective is to give awareness regarding the organic waste management, green spaces, and composting at an individual level. We collected kitchen waste from our home, neighborhood, and Burns Road as per our convenience. At first, we tried making compost using the technique bin composting, a technical assistance session was given by Anusha Fatima, Founder of TrashIt, but unfortunately it didn’t work under the varying conditions such as uncertain weather, time, and monitoring issues. Therefore, we adopted a pit composting method that was impactful as the organic waste was given back to nature. We used kitchen waste like lemon peels and vegetable scraps in a pit, and this method worked well. The compost was mixed with the soil, making it richer. Hence this was a big step towards our goal of enriching the environment through sustainable practices.
Let’s join hands to work together on this and improve the overall environment in Karachi.
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