surplus food hub by HANIZ AMAR BIN MAZLAN

AAR 7410 AAR 7520

surplus food hub CITY'S ANTIDOTE FOR WASTED FOOD

by : HANIZ AMAR BIN MAZLAN supervisor : EMERITUS PROFESSOR DATO' AR. DR. ELIAS@ALIAS BIN SALLEH MASTER OF ARCHITECTURE, IIUM

THESIS OF SOCIAL ARCHITECTURE

COMMUNITYSURPLUS FOOD HUB WRITTEN BY

HANIZ AMAR MAZLAN SUPERVISOR

EMERITUS PROF. DATO' AR. DR. ELIAS @ ILIA SALLEH MASTER OF ARCHITECTURE KULIYYAH OF ARCHITECTURE AND ENVIRONMENTAL DESIGN INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA AUGUST 2020

copyright Copyright ÂŠ 2020 Master Design Thesis 1 Master Design Thesis 2 Department of Architecture Kuliyyah of Architecture and Environmental Design, KAED, IIUM First Printed 2020

All right reserved. No part of this book may be Reproduced in any form without written permission Of the publisher, except by a reviewer who wishes to Quote brief passages in a review written for inclusion in Magazines, newspaper or journals.

Supervisor supervisor : Emeritus Professor Dato' Ar. Dr. Elias@Alias Bin Salleh Course Coordinator Asst. Prof. Dr. Zuraini Binti Denan Assoc. Prof. Ar. Datin Dr. Norwina Mohd Nawawi Design, Layout and Creative Direction Haniz Amar Bin Mazlan

Acknowledgement In the name of Allah, the Beneficent, the Merciful. I would like to take this opportunity to thank to my supervisor, Emeritus Professor Dato’ Ar. Dr. Elias @Ilias Bin Salleh for his supervision, valuable inputs, encouragement and advices in order for me to work on this Design Thesis project. Not to forget also to my design thesis coordinator, Asst. Prof Dr. Zuraini Denan and Assoc. Prof. Dr.Ar. Norwina Nawawi for their kindness and understanding their students in every aspect while completing this design thesis. May Allah the Almighty always blesses all of you. I would also extend my sincere acknowledgements to Mr.Krishna fro The Lost Food Project society, En.Ridhwan from Kuala Lumpur Homeless Transit Centre, Mr. David from Kechara Soup KItchen society for their co-operation and experienced shared when I join them as volunteer to understand their work. May their kindness and dedication in helping others especialy those underprivileged community, be rewarde by Him. Finally, I would like to thank to my parents, En. Mazlan Bin Kassan and Pn. Noraziah Bt. Ahmad and my family for their support and encouragement for me to continue my journey as a student. Not to forget, to all of my Master’s in Architecture friends, who always cherish and give their cooperation, supports and has helped me in finishing this report May Allah bless us all. The ups and downs we have been through together, may it be one of the most memorable moments in our life, especially those who involved and contributed in the process of completing this design thesis project.

iii

P r e f a c e The exploration of this design thesis began from an environmental concern regarding the abundance of avoidable food waste being dumped into the landfills which is harmful to the environment. While on the other hand, the number of homeless in Kuala Lumpur city centre is increasing and the research done by Unicef revealed that underprivileged community who lives in low-cost housing or People’s Housing Project (PPRs) in Kuala Lumpur are actually live in high poverty rate and malnutrition compared with the national average. In attempts to understand and familiarize with the effort done by the food bank to reduce the food waste by intercepting the edible surplus food products and how these food products finally channelled and distributed to the homeless and people in need, analysis were done about the food sources at the food bank, feasibility studies on the facilities needed by the food bank and also spaces from domestic soup kitchens. Next is to gather information regarding the homeless people in Kuala Lumpur and the beneficiaries from the food banks. The program will try to implement the social architecture approaches and circular economy principles to solve the environmental issue of rescuing surplus food and the social issue of helping the homeless and underprivileged community. The circular economy principle is aimed to eliminate waste while restoring natural systems and resources. Since the setting of the building typology will be on the undisturbed green area land in the middle of Kuala Lumpur city, this project will try to incorporate green features as to maintain the green look of the site which will eventually serve as another new green lung in the Kuala Lumpur city besides the the existing urban lungs like Perdana Botanical Park, KLCC Park, Titiwangsa Lake, KL Forest Eco Park and future TRX’s Urban Park.

contents copyright

acknowledgement

iii

preface

1 . 0 I NTRODUCTI ON 1.1

background

1.2 question

1.3 issues

1.4 understanding the problems

1.5 aim

1.6 objectives

1.7 sustainable development goals (SDG) 1.8 islamic perspectives

7 10

1.9 significance

1.10 research methodology

1.11 result findings

2. 0 LI TERATURE REVI EW 2.1 landfills

2.2 food waste

2.3 food waste recycling

2.4 surplus food

2.5 food bank

2.6 soup kitchen

2.7 underprivileged people

2.8 food donors

3. 0 CASE & PRECEDENT STUDY The Lost Food Project

Kechara Soup Kitchen

The Greater Boston Food bank West Texas Foodbank

31 33

4. 0 SI TE SELECTI ON & ANALYSI S 4.1

site selection criteria

4.2 key plan

4.3 location plan

4.4 location of nearby food banks, soup kitchens, homeless center

4.5 traffic flow analysis

4.6 site plan

4.7site legalities

4.8 site surrounding

4.9 vegetation on site

4.10 panoramic view

4.11

site shadow analysis

4.12 climatic analysis 4.13

SWOT synthesis

5. 0 PROJECT BACKGROUD 5.1 project owner

5.2 building program

5.3 target users

5.4 schedule of accommodation (SOA)

6. 0 DESI GN DEVELOPMENT 6.1 design concept

6.2 integrative design system thinking

6.3 regenarative approaches

6.4 transit oriented development (TOD)

6.5 design development ideas

6.6 design development diagrams

6.7 floor plans

6.8 space programs

6.9 exterior perspectives

6.10 ixterior perspectives

7. 0 SPECI AL STUDY 7.1 intensive green roof

7.2 rain water harvesting

7.3 anaerobic digestion process

7.4 kinetic facade

8. 0 CONSTRUCTI ON & STRUCTURAL DESI GN 8.1 blow up section details

8.2 exploded structure

9. 0 BUI LDI NG SERVI CES 9.1 biogas and LPG system

9.2 domestic water supply system

9.3 domestic electrical supply system

9.4 sewerage system

1 0. 0 CONCLUSI ON

1 1 . 0 REFERENCES

1 2. APPENDI CES

102

1.0

INTRODUCTION

1.1 Background FOOD visceral aspect of survival SURPLUS FOOD quantity of food grown by a nation or area in excess of its needs FOODBANK charitable organization that distributes food to those in need SOUP KITCHEN place where food is offered to the hungry usually for free or below market price Wasted food is a considerable component of the world's food system challenges. Food waste can be described as all edible food materials produces for human consumption but left uneaten, either lost or discarded throughout the food supply chain. Corresponding to economic development, population growth and urbanization trends, Malaysian population is expected to reach 33.4 million by the year 2020 and 37.4 million by year 2030. On the other hand, there are people who still suffer by starvation and malnutrition. Household which has 50% less income of the median income are considered poor. Malaysia has about 16% - 20% actual poverty rate. The Malaysian government defines urban poverty as lack of monetary ability to procure basi needs, which are separated into food and non-food components, measured by non-food and food Poverty Line Income (PLI)- B40 income groups

1.2 Questions ? what

who

why

when

how

too much food waste in the landfill underprivileged people has less access with food security

households, retailers and food producers dump their excess food / supply into the landfills underprivileged and homeless people has lack of availability and access to food products due to lack of purchasing power to buy fresh produce

because no proper platform to channel excess food / surplus food. less awareness and do not understand the food product life cycle. no specific law has been enforced to protect food contributors and receivers and also to prevent food frombeing wasted food wastes happen everyday especially festive seasons. Malaysia is expected to overcome food wastage to cut half of the food waste produce by the year 2030. provide central facilities for NGO to work in to work in collaboration to maximize the use of sources to provide platform for underprivileged and homeless to utilize and benefit from the collected food rescued.

1.3 Issues social

Previous studies on food security have shown that people in urban low-income households indicated prevalence of overall food insecurity at 65.7% to 66.6% respectively than 58% reported in the rural low-income communities. Food security is to ensure that all people have access to enough food to lead productive lives. Household which has 50% less income of the median income are considered poor. Malaysia has about 16%-20% actual poverty rate.

economic

environmental

Malaysia’s food import bill is said to be between rm35 billion and rm40 billion, which means an average income Malaysian spent about a quarter from their income on food and beverages which later gone to waste. (NAST, Aug 2018). based on studies by the Economist Intelligence Unit, Malaysia ranks 41 out of 113 countries on the Global Food Security Index. Malaysia ranks second in Southeast Asia, just behind Singapore in terms of food security. Negatively affect economic growth. Significant loss in food supply which a study shows that 1.3 trillion tonnes metric of food which cost to RM4.4 trillion every year globally, due to the failure of management of food (MS Suhaimi,2016). In Malaysia alone, the statistics shows said that we are losing 28.5% from the harvested rice costs of RM918 million. Meanwhile, we are losing about 20%-50% of harvested fruits and vegetables during the process of food management.

Organic waste in the open landfills has caused global warming and climate change by means of the release of methane gas, lead to greenhouse effect. Food waste created various environmental problems such as leachate, groundwater contamination, potential release of toxic gases and odor.

1.4 Understanding the problem social

households, farmers, supermarkets dump their excesses food which ends up in the landfills. unfortunate people don't get enough healthy food for their survival. lack of availability, access, utilization, and stability of food security among underprivileged people and homeless.

economic

recycling processes will need more budget and more facilities to be built to recyle all the unsorted wastes.In Malaysia, there are three types of recyclables such as Paper, plastics and bottles, but very little of the waste is recycled. In Kuala Lumpur for example, the current recycling rate is at 4.5% of the waste generated. There is a plan to increase it to 16% by 2005 and 20% by 2020 (MHLG 2003), which is still valid till date. government and other NGO's need to find other sources to help the underprivileged people which somehow can be saved by the utilization of edible yet nutricious surplus food collected from various sources. as reported in The Star Online (November 2018) , Budget 2019: RM10mil for organisations working with underprivileged communities. This amount of budget could be reduced if the government and NGO's agree with the alternatives of edible surpus food utilization.

environmental According to the Solid Waste Management and Public Cleansing

Corporation (SWCorp), by 2020 the total amount of food waste can certainly fill up 16 of the twin towers. Here's another fact: Malaysians waste about 16,688 tonnes of food per day, an amount that can easily feed around 2.2 million people, three times a day! organic waste releases harmful gases like methane which is more potent , leachate and groundwater contamination. unsorted wastage in the landfills has made recycling processes become difficult and more complicated.

1.5 Aim The project aim is to develop an integrated and centralized facility for the collaboration work between greater food bank and soup kitchens to utilize surplus food products with the consideration of sustainability and regenerative approaches into the social architecture intervention. Thus bring a new identity for the city and bring people together to experience surplus food.

1.6 Objectives to propose a new building which integrate surplus food facilities. To attract more NGOs’ to work in collaboration in reducing food wastage and also to provide a platform for them in helping the homeless and needy people. To create visitor-friendly environment where people can come to enjoy the spaces provided. To incorporate green features as to maintain the green look of the site which will eventually serve as another new green lung in the Kuala Lumpur city as well as to create a visitor-friendly environment where people can come to enjoy the spaces provided. To educate people on how to utilize surplus food for consumption.

1.7 Sustainable Development Goals (SDG) The Sustainable Development Goals (SDGs), also known as the Global Goals, were adopted by all United Nations Member States in 2015 as a universal call to action to end poverty, protect the planet and ensure that all people enjoy peace and prosperity by 2030. Malaysia started its journey towards sustainable development in the 1970s, when the New Economic Policy (NEP) to eradicate poverty and restructure societal imbalances was launched. All subsequent five-year national development plans have underscored the elements of sustainable development, encompassing sustainable economic growth; growth with equitable distribution to all sections of society; balanced development; access to basic infrastructure and utilities; access to education and healthcare services; and mainstreaming of environmental conservation.

SDG 1 : end poverty in all its forms everywhere

SDG 12 : responsible consumption and production Â

End

poverty

forms

global food waste at the retail and consumer

men, women and children of all ages living in

levels

poverty

production and supply chains, including post-

dimensions

everywhere

and

production patterns by 2030, halve per capita

its

consumption

all

sustainable

2030, reduce at least by half the proportion of

Ensure

according

national definitions

and

reduce

food

losses

along

harvest losses. By 2020, achieve the environmentally sound management

chemicals

and

all

wastes

throughout their life cycle, in accordance with

SDG 2 : end hunger, achieve food security, and improve nutrition and promote sustainable agriculture

agreed

international

frameworks,

and

significantly reduce their release to air, water and

soil

order

minimize

their

adverse

impacts on human health and the environment sustainable agriculture by 2030, end all forms of malnutrition, including achieving, by 2025,

SDG 13 :Â take urgent action to combat climate change and its impacts

the internationally agreed targets on stunting and wasting in children under 5 years of age, and

address

adolescent

the

girls,

nutritional

pregnant

and

needs

lactating

ultimately better wellbeing and quality of life

women and older persons

that will significantly reduce green house gas (GHG) emission

“A Good Samaritan Bill to protect contributors of the government initiated Food

Bank

programme

will

tabled

the

upcoming

parliamentary

meeting.This is to protect the contributors and receivers of the initiative.The law is drafted based on best practices from other countries that carry out similar initiatives.70% to 80% of 20 university students nationwide come from B40 (bottom 40% socio-economic) families.The Food Bank Siswa has been initiated at 16 universities to benefit some 3,820 students.” (StarOnline, Sept

Datuk Seri Dr Wan Azizah Wan Ismail Former Deputy Prime Minister

2019)

The government intends to create a special law to protect contributors and also recipientsof the Food Bank Malaysia Programme (FBMP) by the end of next year.But before the process of formulating the law (begins), we must study the experiences of nations such as France, United Kingdom, United States,

Australia,

South

Africa

and

Singapore

because

they

have

implemented the programme.The elements of the law must encompass all aspects, and halal food is a sensitive matter and must be taken seriously to prevent any problem from arising. (StarOnline,Dec 2018)

Former Domestic Trade and Consumer Affairs Minister Datuk Seri Saifuddin Nasution Ismail

“The amount of food wastage in Malaysia is enough to feed 2.2 million people three times a day. On top of that, the amount rises by about 15 to 20 per cent during festive seasons. Food waste in this country has reached a critical level as data by Solid Waste Management and Public Cleansing Corporation (SWCorp) shows that 55 percent of solid waste disposed at landfills comprise food. The reality, however, is the food is still ending up in Malaysia's landfills - and space is running out. As of 2018, Malaysia has 170 waste disposal sites - and only 14 had "sanitary landfill" (MYsavefood, April 2014)

Tn. Hj. Mohammad Diah Wahari SWCorp deputy chief executive officer

image source https://thesaudiexpat .com/

1.8 Islamic Perspectives natural resources “eat and drink: But waste not by excess, for Allah loveth not the wasters.” surah Al-A’Raf (7:31)

“And give the relative his right, and [also] the poor and the traveler, and do not spend wastefully. Indeed, the wasteful are brothers of the devils, and ever has Satan been to his Lord ungrateful. “ surah Al-Israf (17 : 26-27)

- Islam teach us to eat and drink in moderation. Never let any wastes produced from our over consumption of sources. - To share food we have with other people especially the underprivileged people. -

to use natural resources for man’s consumption is permitted as long as there is no wasteful behaviour towards nature.

ending poverty Muslims as a trustee (khalifah) in this world are religiously bound to manage the environment wisely manifesting their trusteeship to Allah.

- In this respect, environment sustainability provides a space for continued social and economic activities to take place.

concept of sustainability in Islam “And it is He who sends down rain from the sky, and We produce thereby the growth of all things. We produce from it greenery from which We produce grains arranged in layers. And from the palm trees – of its emerging fruit are clusters hanging low. And [We produce] gardens of grapevines and olives and pomegranates, similar yet varied. Look at [each of] its fruit when it yields and [at] its ripening. Indeed in that are signs for a people who believe.” (Qur’an, 6:99)

Above verse teach us to : - Encourage human to grow something as sources of food for daily intake and healthier lifestyle - To appreciate the beauty of meadows and foliage around us.

1.9 Significance significance of this research includes : providing opportunity for collaboration among foodbank and soup kitchen in providing food for the community. fostering the voluntary enlistment among the community to join the community service in helping to manage surplus food from the beginning of the process to rescue surplus food to the distribution of the packed and cooked food to the needy people. a place to promote and to educate people on the surplus food utilization and green sustainability through recycling of the food waste and vertical urban gardening.

methodology diagram by Nitash Kumar, May 2012

1.10 Research Methodology Based on the research done to understand the Public Perception Towards Surplus Food Utilization, there are two main target groups are identified, one from those who works and lives within 2 kilometre from KLCC tower area and another group of respondents are from those who lives in PPR Kerinchi in Petaling Jaya, Selangor. Few methods use in order to complete this research paper which are interviews and a set of structured questionnaires to two different groups of target respondents in order to get a highly accuracy findings towards the betterment of handling food waste based on the results obtained. The two different target respondents is chosen to study whether level of income and level of (Naidu,2017)Â (aali, 2019)education is among the significant factors which lead to the different perception and their level of acceptance towards food waste utilization for humanitarian purposes. However, the analysis from the data obtained shows that respondents from higher income level and higher education level as compared to the other group of respondents has positively response towards the utilization of food waste for humanitarian purposes. This is because of few reasons which mostly, public are not really understand about the food labels on certain food products and also the stigma of the community regarding certain food product.

1.11 Result Findings It is unethical to intercept something which people has thrown away

PPR Kerinchi

Willingness to buy intercepted food products

PPR Kerinchi

KLCC area

The charts depicts the result about the statement asking whether it is unethical to intercept something which people has thrown away. Total of 40 respondents from both areas agree that intercepting food is unethical while 54 respondents disagree if intercepting food is to be said unethical. The remaining 26 respondents out of 120 respondents do not certain neither to agree or disagree.

KLCC area

75% of the respondents from PPR Kerinchi Pantai Permai choose not to buy from intercepted food products and only 12% are willing to buy them while the remaining 12.5% still not certain either they will to buy or not from intercepted food products. Data obtain from KLCC area shows lesser percentage of the respondents who choose not buying from intercepted food sources which is 33.3% and only 20% of the respondents are willing to buy from intercepted food products. but quite a number of respondents, 46.7% of the respondents choose ‘not certain’ which means that they also not sure either willing or not to buy from intercepted food products.

Intercepted food are safe to consume

25% of respondents from PPR Kerinchi said that it is not safe to consume from intercepted food while they are among the beneficiaries from the food bank program. Only 37.5% of them agree that intercepted food is safe to be consumed. It is not surprising that most of the respondents from both groups are not certain about the safety of the intercepted food because Malaysians' are still not knowing about the utilization of these intercepted surplus food products.

2.0

LITERATURE REVIEW

image source : https://selangorjour nal.my/

2.1 Landfill

a system of trash and garbage disposal in which the waste is buried between layers of earth to build up low-lying land. Landfills are where waste is isolated from the environment until it is safe (the waste is completely degraded biologically, chemically and physically). Landfills are not designed to break down waste, only to store it. The bacteria in waste produces methane gas and also gives out bad smell.

Statistics show that there are 170 waste disposal sites which currently operated but only 14 are considered sanitary while the others are open dump sites (Abd.Rahman, 2016). These landfills create various environmental problems such as leachate, contamination of groundwater and highly potential in releasing toxic gases despite of the unpleasant odour. Unfortunately, a big In low and middle-income countries, part of this problem is caused by the organic waste and solid waste. landfilling is considered as the main method of waste disposal since it is the cheapest and easiest technology available. â&#x20AC;&#x153;Malaysians have a lackadaisical Malaysia is also one of the counties that attitude when it comes to recycling and management.Malaysia is use landfilling as the main method to waste preparing to introduce a circular dispose municipal solid waste (MSW) economy framework by 2021, where it which is about 80% of the waste goes into could greatly reduce the rubbish they generate by segregating their nearest landfills and this is expected to waste.Food waste can be separated and lower down to about 65% in the year of composted, and could reduce waste generation by 60% to 70% if there was 2020 if there are serious efforts is planned mass adoption." and done to reduce the amount of Dr.Mohd Pauze,SWCorp deputy chief executive avoidable food waste from going into the officer (technical) landfills.

image source : sustainability-times.com

image source : https://newsfoodmagazine.com

2.2 Food waste

image source : nycfoodpolicy.org

â&#x20AC;&#x153;Food waste and food lossâ&#x20AC;? refers to the edible parts of plants and animals that are collected and produced for human consumption but are not ultimately consumed by people.

In Malaysia, food waste is included in municipal solid waste (MSW) where all the waste includes from industrial waste, commercial waste, construction waste, and also food waste is collected and discarded into the landfills. This has caused many problems include the difficulties in recycling the recyclable waste like plastics, metals, etc. According to Thi et al. (2015), food waste refers to food that is of good quality and fit for human consumption but that does not get consumed because it is discarded on a daily basis due to living nature of human beings via agricultural, industrial and domestic activities. Generally, food waste sources can be sorted into three groups

Different categories of food loss within the retail store and food industries

Firstly, there is pre-store waste, which basically is goods that are rejected by the store immediately at the loading dock, due to unsatisfactory quality. These rejected products are not paid for by the store. Eriksson et al. (2012), argue that this type of loss in theory belongs to the supplier delivering the certain goods but is in reality handled as waste at the store. Second category of waste is recorded in-store waste, which is food that is paid for, recorded as waste, and finally discarded by the retailer. The food ending up in this category is usually food items that have exceeded their best-before dates or items whose quality has been significantly reduced. Third category determined by Eriksson et al. (2012), is unrecorde in-store waste, which simply are discarded food items that have not been recorded as waste. This may be due to errors in the process of recording in-store waste, where human mistakes or negligence generally are the main reasons.

â&#x20AC;&#x153;Malaysians have a lackadaisical attitude when it comes to recycling and waste management.Malaysia is preparing to introduce a circular economy framework by 2021, where it could greatly reduce the rubbish they generate by segregating their waste.Food waste can be separated and composted, and could reduce waste generation by 60% to 70% if there was mass adoption." Dr.Mohd Pauze,SWCorp deputy chief executive officer (technical)

image source : chinadaily.com

Households' food waste

According to FAO, (2015), globally, 1.3 The trend of food waste disposal increased billion tonnes of food produced for huma by 15% to 20% during the festive season consumption is wasted annually. and in the month of Ramadan. Malaysians are throwing away up to 930 tonnes of unconsumed foods daily. This is equivalent to throwing away 93,000, 10kg bags of rice each day (Aruna, 2011). As reported by Chien Bong et al., (2016), “… it was reported that in average a household “Households are the largest contributor in Malaysia throw away around 0.5-0.8kg of the overall 16,650 tonnes of food uneaten food per day (p.1). Households’ waste in the country daily. On average, food waste is one of the contributors that a family of four people produce almost leads towards the global problem when 1kg of food waste every day." this kind of waste has make the recycling Azrina Sobian, fellow of Institute of Islamic process of solid waste at the landfills Understanding Malaysia (IKIM)’s centre for become difficult as they are not Science and Environment Studies’ separated accordingly.

source : https://mmls.mmu.edu.my/wordpress/1142701984/2016/07/16/background-research-trash/

image source : thereadystore.com

Consumers perception towards food date labelling

Date labels on food packaging such as ‘use by’, ‘sell by’, and ‘best before’ has contribute the behaviour of wasting food since many of the consumers do not aware about the prefixes used as the date label on their packages. In some country, date labels are not federally and state level regulations, hence this has caused people to become more confuse and they mistakenly throw away the edible food products since for them once the date has passed, they think that the food is not safe to be consumed. While for some prefixes used actually brings their own indicator. ‘Sell by’ tells the retailers how long to display the product before some of the manufacturers could replace it with the new product like bakery produce and food that do not use any added preservative that could prolong the lifespan of the food product. While ‘best before’ label on food packaging tells consumers the recommends the date by when to consume product in order to experience good flavour and quality and this label does not pertain to the safety of the product.

Lastly for the food labelled with ‘use-by’, this indicates the last date recommended for the use of the product from a food safety perspective. However, consumers often view all of these dates as being a measure of food safety (Greenberg et al.,2016). So, government could reduce this food date label confusion by implementing policies or providing guidance regarding what dates manufacturers and retailers should print on their food packaging.

Most expiration dates on foods in cans range from 1 to 4 years—but keep the food in a cool, dark place and the cans undented and in good condition, and you can likely safely double that shelf life from 3 to up to 6 years. by : Nutrition And Fitness, Men's Health issue Mach2014

2.3 Food waste recycling Many people are unaware that food waste is recyclable and can be used as a resource.As a result, they end up throwing everything in the bin. According to the Solid Waste Corporation, Malaysians generate 16,687.5 tonnes of food waste on a daily basis, which is enough to feed 12 million people three times a day. Food waste reportedly increases by 15-20% during festival seasons. This is in contrast to rural areas, where such waste is usually fed to livestock. Hence, the biggest challenge is to figure out ways to recycle food waste and stop it from reaching the landfills straightaway.

In the year 2004, Pollution Engineers (M) Sdn. Bhd. has signed an MOU with Dewan Bandaraya Kuala Lumpur (DBKL) under the LA21KL program to clean and beautify the capital of Malaysia through converting its food waste and organic waste into fertilizers. PEMSB installed and operated the HiWave™ Compo pilot plant at one of the busiest wholesale market at Selayang in 2005 with the main intention to divert all organic wastes from going to the landfill and also to reduce the operation expenses. The generated dry granular fertilizers were sold to DBKL's nursery for landscaping purposes.

About half of the waste in landfills is organic waste, with plastic (14%), paper (15%), glass (3%), metal (4%), wood (4%), textile (3%), rubber (1%) and other materials (7%) forming the other half.

Reported by Public Cleansing Management Corporation (SWCorp) in 2016, recycling rate in Malaysia was 5% in 2004, increased to 17% in 2915 and exoected to increase up to 22% in the year 2020.

Food waste recycling 1

Pollution Engineering (M) Sdn.Bhd. has developed the HiWaveâ&#x201E;˘ Facility which consist of the THISADâ&#x201E;˘ and HiWaveTM Compo that adopts the anaerobic digestion and aerobic thermophilic fermentation process respectively to recycle all types of biomass

the food waste is mix up with green waste from farmers

the machine will then mix the shredded food waste and green waste with water to become slurry soup consistency for the next proces.

the machine will then be heated until certain temperature. the slurry will then reduced and sediment produced at the lower part of the machine will then be taken out.

the sediment produced from the machine is actually the final high grade biofertilizer

biofertilizers are used to fertilize soil for new vegetables and flower crops.

2.4 Surplus food agricultural produce or a quantity of food grown by a nation or area in excess of its needs Surplus food can arise at different stages of food production processes, from ordering to quality control, and can include ambient, chilled and frozen foods. Food surpluses can arise for several reasons, including: An excess of products that are close to their ‘best-before’ or ‘use-by’ date. Slow-moving stock or deleted lines. Products that are incorrectly labelled or have no label Products with damage packaging. Ingredients and finished products that fall outside of a customer specification. Food products that are left over from breakfast, lunch or dinner service (e.g. salads, sandwiches, muffins and cakes).

“Malaysians have a lackadaisical attitude when it comes to recycling and waste management.Malaysia is preparing to introduce a circular economy framework by 2021, where it could greatly reduce the rubbish they generate by segregating their waste.Food waste can be separated and composted, and could reduce waste generation by 60% to 70% if there was mass adoption."

Dr.Mohd Pauze,SWCorp deputy executive officer (technical)

chief

image source : foodbanking.org

2.5 Foodbank

charitable organization that distributes food to those who have difficulty purchasing enough to avoid hunger. Culinarylore.com define food bank as an organization which collects, sorts, stores, packs and distributes food and other necessities to people in need. Food bank is different from food pantry or food closet where the food bank is in a large-scale organization that collect food and bring them to a warehouse and distribute it to other charities which then processed to become meals to the public. Food banks may be formal arrangements usually run by larger nonprofit organizations or by communitybased charitable operations and sometimes subsidized by the governments.

on the issue behind these food wastage. they begin to introduce edible garden program to teach school students to grow their own vegetables and to reduce waste by composting the remaining inedible food. Other than that,the government has organised a food bank through Foodbank Malaysia to help university students who are from the B40 group or poor families so that they can have access to food. According to the Domestic Trade and Consumer Affairs Minister Datuk Seri Saifuddin Nasution Ismail, the Foodbank programme has already begun in Universiti Kebangsaan Malaysia (UKM) on 26 February 2019 and Universiti Malaya (UM) on 7 March 2019. According to the minister, the food bank initiative will also begin in other several universities like UPM, UMP and USIM.

FoodbankÂ in Malaysia mainly are led by non-charitable organizations which recruit their man power through volunteers. Few example of foodbank in Malaysia includes The LOst Food Project, Grub Cycle and Food Aid Foundation. Recently, government has started their role in collaboration with the NGOs' to reduce the amount of food loss which can be consumed such as MYSaveFood Network which is initaited by MARDI to do a research

Recently, Malaysian government also intends to create a special law to protect contributors and also recipients of the Food Bank Malaysia Programme(FBMP) by the end of 2019.

The Star Online, Dec 2018

image source : kechara.com

2.6 Soup Kitchen

meal center, or food kitchen is a place where food is offered to the hungry usually for free or sometimes at a below-market price

Soup kitchens organization in Kuala Lumpur especially are mostly run by volunteers with certain organization which help to manage the soup kitchen. Many soup kitchens have stepped up over the years and they help feed the hungry and needy people across KL every week.

For example, The Kechara Soup Kitchen requires volunteers on weekdays to pack and distribute food to the needy in the morning and afternoon. On Saturdays, the team gather at the soup kitchen on Jalan Barat at 9.00 pm to pack and distribute before moving on to their Food Distribution rounds. Firsttimers who wish to participate in Saturday night rounds are required to attend a compulsory orientation briefing on Saturday at 8.30 pm.

While The Pertiwi Soup Kitchen is responsible for feeding 500 – 700 people with the help of their committed volunteers. They distribute pre-packed healthy food and drinks four times a week in KL. They make 5 stops on their distribution route start which starts at 9 pm on Jalan Tunku Abdul Rahman and ends at Masjid Negara at approximately 11.40 pm. Street Feeders Of KL (SFOKL) was founded in 2011 by a group of like minded friends who felt the need to do something about the poverty and homelessness issue in KL. SFOKL believes in the power of reaching out and restoring the dignity of the poor and hungry. SFOKL has grown through the power of word-of-mouth and social media over the years. Currently, volunteers work fortnightly in teams to serve up to 300 homeless at a time.

And they give food (Literally: feed with food) for the love of Him, (Or: love of it) to the indigent, (and) the orphan, and the captive. SURAH

AL-INSAN

(76:8)

image source : pinterest.com

image source : duniabelajarnyama-2.blogspot.com

2.7 Underprivileged people Someone underprivileged doesn't have the advantages other people have. Underprivileged people usually live in poverty and lack such rights and advantages. Underprivileged people in context of this project is targeting to those people in the bottom 40% (B40) household income group which earn less than RM3000 per month. Among the B40 income people can be easily traced in PPRs community around Kuala Lumpur city. As reported by Despite a national poverty rate of less than 1% if compared to 20% India’s poverty rate, children in low-cost area face high rates of malnutrition and stunted growth. Unicef study found out that for children below 5 years-old, 5% of them are stunted, 15% are underweight, 20% facing acute malnutrition and 23% are overweight. Further study found out that 12% of children ate less than 3 meals a day while the rest of the households said that the high price of food products is one of the factors which prevent them from having proper healthy meals for their children. The low income population in Malaysia is facing various health challenges, particularly related to NCD and poor mental health, nutritional and physical function. There is a need for a sustainable intervention model to tackle the

issues. It is also important to highlight that reducing SES disparities in health will require policy initiatives addressing the components of socioeconomic status (income, education, and occupation) as well as the pathways by which these affect health.

“The amount of food wastage in Malaysia is enough to feed 12 million people three times a day. On top of that, the amount rises by about 15 to 20 per cent during festive seasons."

Mohammad Diah Wahari, (SWCorp) deputy chief executive officer

2.8 Food donors

charitable organization that distributes food to those who have difficulty purchasing enough to avoid hunger. To ensure a more systematic and orderly management of Food Bank Malaysia Program, the Government has launched a foundation known as the Yayasan Food Bank Malaysia. The foundation is a charitable organization placed under the jurisdiction of the Minister Domestic Trade and Consumer Affairs and governed by a Board of Trustees pursuant to the Trust Deed dated 22nd December 2018 registered under Section 2 of the Trustee (Incorporation) Act 1952 [Act 258].

bakery surplus donated in daily basis from all 60 stores nationwides. Tesco is also one of the main supporters of the Food Bank Universiti Malaya initiative which helps some 200 needy students on campus.

The foundation will be the catalyst for the Governmentâ&#x20AC;&#x2122;s effort to reduce food waste while addressing the issue of increasing cost of living, especially the poor or the B40. Yayasan Food Bank Malaysia targets "Zero Hunger" and "Zero Waste" through the halal and safe food supply in Malaysia.

As reported on September 2018 in their website, AEON CO. (M) BHD. has teamed up with the Kechara Soup Kitchen through Community Food Share programme to distribute a healthy amount of food to selected homes and soup kitchens daily. It will kickstart in AEON Cheras Selatan and from there, extend to all AEON Malls and Stores across the country. The launch event consisted of unsold consumable foods from AEON Cheras Selatan being prepared and delivered to various welfare homes in close proximity to the mall.

Food donors like Tesco has partnered with Food Aid Foundation and Kechara Soup Kitchen have since October 2016 donated 4.8 million meals to the underprivileged. Items that they collected are unsold but edible fruits, vegetables and

"giving is not just about making donation, it's about making a difference." FROM

KATHY

CALVIN

3.0

PRECEDENT STUDY CASE STUDY

case study 1 : The Lost Food Project location : Lengkok Belfield, Kampung Attap, Kuala Lumpur founder : Suzanne Mooney (Irish) mission : rescue and distribute quality surplus food to needy people

analysis

synthesis

- This TLFP warehouse is very small if compared to the food products they receive to be stored in the warehouse.

- TLFP need to has proper large warehouse to be more efficient in the future.

- the office table for the manager is located at the left corner of the warehouse. Limited shelf for storing files. - not enough chiller to store perishable items like vegetables and dairy products they collected from the donor. - unavoidable food waste is collected in one large bin and will be sent to other place to recycle or landfills.

- proper admin office should be separated from the warehouse area and must have other supporting facilities like meeting room and staff tables. - need to provide with larger chiller and cold room to store more perishable items in the future. - to provide in site recycling facilities to recycle unavoidable food waste thus having alternatives sources for renewable energy such as biogas and compost fertilizers to be used later.

case study 2 : Kechara Soup Kitchen location : Jalan Barat, Pudu, 55100 Kuala Lumpur

founder : H.E.Tsem Rinpoche (from South India) mission : humanitarian, empowerment, volunteering, outreach, environment care, surplus food programme

analysis

synthesis

- located in the middle of shop lots in Jln. Barat, KL.

- it is the best if they can has a stand alone building so that to increase the accessibility and efficiency. - must provide parking especially for the volunteers' who come by their own vehicle. loading/unloading area also important in this premise. - kitchen and storage should be relocated so it looks more organized. Medical room can be placed at the frontage area.

- no parking spaces nearby. Difficult for volunteers to reach and also to loading / unloading - kitchen and food storage at the frontage while medical room at the back.

analysis

synthesis

- administration office at the upper level. Briefing to the new coming volunteers' are held at the admin office area with no proper seatings.

- should has proper briefing room for briefing purpose to new comers and also can function as multi-purpose space for other purposes.

precedent study 1 : The Greater Boston Food Bank Location : Yawkey Distribution Center in South Boston. size

: 117,000 square foot

Mission : shelter , food distribution , free clothings , medical check-up , counseling , job opportunity Construction materials : - steel structures with - concrete slabs - brick walls - Metal roofing They are the hub of the local food distribution network that serves those small, local food banks.

C D

a c e

b d f

volunteers at The Greater Boston Food Bank lounge area. warehouse situation , staffs/volunteers putting food products into the vehicles for distribution qqwer wqrew wdew dw efwe dwf fweg ferg rgrh rwfer fregrth

some of the staff in the soup kitchen, preparing meal to be distributed. 5 tiers pallet storage.

people can observe the double volume warehouse from the first level corridor.

precedent study 2 : West Texas Food Bank For over 35 years, the mission of the West Texas Food Bank has been to alleviate hunger through community partnerships. We are committed to providing access to food across our 19-county service area in West Texas. Location : Odessa, Texas

Size

: 60,000 Square Foot

Project Components : Distribution and Volunteer Warehouse, Staff Offices, Community Kitchen, Indoor Playground, Outdoor Garden Project Type : Community Construction type : metal faรงade to enhance aesthetic aspirations and performance requirements.

image source : https://www.team-psc.com/architecture/west-texas-food-bank-odessa/

A B

C D

image source : https://www.teampsc.com/architecture/west-texas-food-bank-odessa/

proposed new entrance for West Texas Food Bank

volunteers' entrance lobby into the food bank.

rain water harvesting tank at one of the entrance.

facility reception area

indoor playground for volunteers' kids inside the warehouse.

meeting room

4.0

SITE ANALYSIS AND SYNTHESIS

4.1 Site selection criteria The selection for the site for future proposed architectural means is important to ensure that the future project which is designed to be a centre where most of the surplus food is donated and collected from there and to redistribute the food products again to public either for free or to be sold at lower price. The proposed project will also act as a place where the public will come and get knowledge from the surplus food waste utilization, hence to spread the knowledge and awareness to the community. The public could first get familiar with how the system works at the surplus food centre from the collection of the surplus food to the sorting and other measures done to ensure the food is safe to be consumed until the redistribution of surplus food products to public. This can be done at the centre itself where mostly the processes will involve volunteers. Furthermore, it should aim at supporting the exchange of information among the public to trigger conversations so that they are more aware and feel safe to consume the surplus food. Next, it should also include feedback information with social comparison as an additional

motivator to engage users in reducing food waste. The proposed building typology which is surplus food centre is meant to serve the community as a whole and even the people who manage the facilities and run the surplus food systems from the donation stage until the redistribution of the surplus food products to people will involve volunteers. Hence the site selection study will be based on how the surrounding people would either positively or negatively react to the proposed building typology in order to ensure that the proposed building would be utilized to its fullest by the community. Hence, from the findings of the study it can be concluded that the best site selection for proposed architectural project addressing surplus intercepted food waste utilization would be near to the city centre area where people from the surrounding area react positively to the surplus intercepted food waste for humanitarian purposes. This will also ease the volunteers to reach the site location due to the easily available transportation modes.

4.5 Traffic flow analysis

4.6 site plan

LRT MAHARAJALELA

4.7 site legalities DBKP STRUCTURE PLAN ( zoning, Precint)

•Lot no. : 679 •Site size : 23,302.3m2 (5.76acre) •Land use zoning : mix development •Plot ratio : 1:5 •Plinth area : 60% •Authority : Dewan Bandaraya Kuala Lumpur (DBKL)

4.8 site surrounding

site accessiibility

4.9 vegetation on site

4.11 site shadow analysis

4.12 climatic analysis sun path diagram

wind rose diagram

image source : https://www.gaisma.com/en/location/kuala-lumpur.html

image source : https://world-weather.info/archive/malaysia/kuala_lumpur/

located on the equatorial keeps the day and night of equal durations throughout the year

Predominant wind identified in Kuala Lumpur area is from South followed by from West

average temperature (Kuala Lumpur)

image source : weather.com

The tropical climate in Kuala Lumpur makes the weather warm and pleasant all year round, with temperatures of 22°C to 33°C.

precipitation (Kuala Lumpur)

image source : weather.com

the highest rainfall is in November (278mm). The lowest rainfall is in June (130mm). The northeast monsoon season from October to March, which is often stormy with heavy rains in Kuala Lumpur, while the southwest monsoon is comparatively milder.

image source : slidegeek.com

S O

4.13 S.W.O.T synyhesis site is easily access either from vehicular access or any public transportation vegetation on the site can be maintained to merge with the proposed project which also trying to add more greeneries on the site.

future development surround the site will positively affect the proposed typology which are expecting more community engagement providing green park that serve surrounding community the site is nearby to many homeless spot so they can directly benefit from the proposed soup kitchen on the site

the site is a bit isolated from the main road (Jln.Maharajalela) frontage of the site is hindered with 35-storey heigh residential development . the site don't have much views towards the surrounding as it is surrounded by high rise residential buildings.

high density of residential surrounding could expose the proposed project to vendalism

5.0

PROJECT BACKGROUND | DESIGN BRIEF

5.1 project owner typically, but not always, the head of the business unit receiving the product, and bears business responsibility for successful project implementation.

The Lost Food Project - Is a non-profit organisation that rescue food and redistribute the food to those who need. The important people behind this organization worldwide is Suzanne Mooney, founder and president. Since the establishment in April 2016, they has been able to rescue surplus food and provide almost 2 million meals to the vulnerable people. Their main sponsors are UTi Charitable Foundation and YTL Corporation Berhad. Other than that, The Lost Food Project has also partnered with few famous companies like Sime Darby, Village Grocer, Giant, IKEA, Coca Cola and many more. At The Lost Food Project, they currently provide 33,000 meals every week to PPR residents and charities that are most in need.

SWCorp Malaysia – agency under the Ministry of Housing & Local Government. Established on June 2008 to manage the solid waste management. recently, they has a collaboration with Tenaga National Berhad (TNB) to recycle food waste into bioenergy for electricity.

Kechara Soup Kitchen - founder was a Buddhist, H.E.Tsem Rinpoche from South India. Today, Kechara has 13 different departments includes Kechara Soup Kitchen, Kechara Animal Sanctuary, and others related to serve their Buddhist community. Each department of Kechara is run by its own group of core people, who are board of directors, official committee members, full-time or part-time staff and volunteers.

Ministry of Domestic Trade & Consumer Affairs – recent move to establish Food Bank Malaysia. they also provide 40 pickup truck to few food bank organizations in order to help them rescue surplus food from many sorces especially supermarkets and pasar borong.

5.2 building program is what happens on or within aÂ building, site, or wider area. It's the activities and functions of theÂ buildingÂ - from the everyday public activities to the periodic maintenance requirements. foodbank food arrival - via various sources like supermarkets, pasar borong,bakeries and personal donor

screening - to remove any larger lumps final rich biofertiliser - collected and packed to be sell or used for crops in vertical gardens at the surrounding area.

sorting & storage - staffs and volunteers sorting out food collected with the help of conveyor belt to ease the food flow from the arrival until storage.

soup kitchen dry kitchen - volunteers preparing ingredients take from the food bank storage

forklift and pallet storage - the need to has bigger storage and cold room to store fresh produces before they are redistributed and reconsumed in the soup kitchen

wet kitchen - to do washing, cooking food products to be distributed to the homeless and needy people oackaging - to prepare packed meals to be sent to homeless outside the area and to other beneficiaries like homeless transits, rumah kasih, etc

monitor room and catwalk bridge - to keep records and to keep an eye on the staffs and stored products in the food bank

dining area - for the homeless who come to enjoy their free meals and for them to rest for a while.

recycling mixing - to mix food waste with green waste in certain proportion

clothing storage - collected clothings, shoes and other apparels donated by others before needy people can benefit them for free

shredding - waste need to be shredded to small sizes to increase surface area in-vessel composting - waste are broken down in an enclosed vessel with the presence of oxygen.

one-stop medical room and medicine room - outreach doctors need rooms for them to do checl-up for the homeless people who can't afford or been deny their right in other clinics.

maturation - laid out in piles to continue breaking down

5.3 target users people who are expected to utilize throughout the building life

volunteers - most of the food bank and soup kitchen organizations need the helps from volunteers contribution since they are non-profitable organization which means they need community volunteers to help them

permanent staff - need only few to manage the building operation includes office workers, cleaners, gardeners and maintenance workers.

homeless people - the existence of food bank and soup kitchen are to helps the homeless and other needy people to get access into food supply in a cheaper or free basis since they cannot afford to buy the fresh produce in the supermarkets.

corporate people - the site location is near to the new highest landmark which is the tallest buildingÂ in Malaysia, and the 4thÂ tallest buildingÂ in the world, Merdeka tower. hence there will be more corporate people are potential to come to the new proposed integrated surplus foodport.

surrounding community - surrounded by high rise residentials will be an opportunity to attract them to be among the prominent users since the proposed integrated surplus foodport will also integrate with the garden roofing and other facilities such as secondhand market, food stalls and recreational areas which are meant for them to use.

food sellers - flea market environment on a part of ground floor area

5.4 Schedule of Accommodation (SOA)

6.0

DESIGN DEVELOPMENT

Copenhill Power Plant - Bjarke Ingels image source : thetime.co.uk

6.1 design concept hedonistic sustainability

(by Bjarke Ingels)

definition : latest and most exiting evolution in green movement. Sustainability that improves quality of life and human enjoyment. hedonistic sustainability proves that design & architecture can be economically profitable as well as environmentally sustainable. architecture

ecology

aesthetic

human happiness

hedonistic sustainability happens when we think about them as an ecosystem. Use to create a closed loop for recycling energy, minimizing environmental impact and creating positive side products like a higher quality of life. "the most sustainable way is to not make things. The second most sustainable way is to make something very useful, to solve a problem that hasn't been solve." - Thomas Sigsgaard

image source : thetimes.co.uk

integrative design system thinking site

+ site

energy

water

materials & waste

human health & happiness

energy

water

materials & waste

human happiness

building can help to return resources back to the environment through : - on-site water treatment - on-site recycling of resources - agriculture obtain through on-site renewable energy : - integral photovoltaic - efficient building envelope - wind turbines - natural ventilation - energ y efficient HVAC design - high performance glazing - passive solar design - meticulous waterproofing - increase insulation - high performance appliances - reduce reliance on municipal water system - capture water from rain water harvesting system - bioswale / replanting nature vegetation - green roof - capture and filter rain water to reduce the need for building cooling system - to achieve net zero water use, specify compostible toilets, waterless urinals, water efficient fixtures, low-flow faucets

reduce or eliminate from construction waste (cradle-to-cradle) - materials from recycle items - avoid using materials that cause harm to the environment

focuse on the interconnection between nature and occupant comfort and health

image source : https://www.progettocmr.com/en/approach/

6.3 Regenerative approaches

Regenerative buildings are designed and engineered to improve their surrounding environment such as restoring a site's natural hydrology or providing for lost wildlife and plant habitat. regenerative and restorative building1) designed and operated to have a netpositive impact on the environment 2) produce more energy than the building consumes - through solar panels, anaerobic digestions which produce biogas that can generate energy and for cooking in the soup kitchen and cafe 3) create opportunities for urban agriculture growing food on the green roof or through vertical green walls 4) reversing damage that caused by humans. Thus improves the surrounding natural environment by enhancing the Regenerative architecture, through the quality of life (QOL) for biotic (living) and whole systems thinking model, abiotic (chemical) components of the reconnects humans to their life-places. A environment comprehensive architecture is produced from, by, and for the place in which it is 5) include aspects of human thinking built. It becomes an embedded piece of the ecosystem, contributing to the natural 6) promotes health for the occupants and balance, which inherently connects the surrounding people - through proposed occupiers of the dwelling to the land on integrated green urban park to attract a deep and spiritual level. The deep community engagement to the proposed connection returns humans to their role typology in being equal shareholders in the health and wealth of the place and the biosphere in which we exist.

image source : https://www.google.com.my/maps

6.4 Transit Oriented Development integrated urban places designed to bring people, activities, buildings, and public space together, with easy walking and cycling connection between them and near-excellent transit service to the rest of the city. Located at the city center, the city is really nearby to the Maharajalela Monorail Station, just about 200 meter from the proposed site. Furthermore, the existing two pedestrian bridge make the site even more accessible by people coming from the other side of the main road (Jalan Maharajalela).

Policy by the Kuala Lumpur City Plan 2020 also promote the Transit Oriented Develoment (TOD) ensuring the growth of public transportation. Some of the TOD guidelines include the use of site within 400 meter radius of rail or bus based transportation within 200 meter radius. Also when where the public transport, walking and cycling are the main modes of transportation.

pedestrian bridge connecting the Maharajalela Monorail to the other side of the road

image of another pedestrian bridge, just less than 50m from the Maharajalela Monorail station.

MAHARAJALELA MONORAIL STATION

image source : https://www.google.com.my/maps

MAHARAJALELA MONORAIL STATION

PEDESTRIAN BRIDGE

BUS STOP

2m 225.3 image source : https://www.google.com.my/maps

6.5 design development ideas

6.6 design development diagrams

The site, 6acres. 60% plinth area. building setback and 3 meter for landscaping.

New boundaries trying to avoid building on the small slope on the south side. Trying to preserve the existing large trees

Site is easily access from north,south,east and west direction

Celebrate pedestrianized people which come from public transportation, LRT station and bus stop.

Predominant wind from west side into the site. Mass is divided by two to allow wind to flow and to separate public and private programs

Define public access and service access based on the possible building frontage and pedestrianized people flow

Volumes. Up to 3 levels for the community block and single storey 12metre height warehouse block as the site is surrounded by high residential buildings on the north and east side and at the south in the future.

Engaging space. Ramp green roof. Purposely allow community to experience the green rooftop

NOT TO SCALE

6.7 floor plans

NOT TO SCALE

NOT TO SCALE NOT TO SCALE

6.8 space programs

6.9 exterior perspectives

6.10 interior perspectives

view from catwalk bridge towards food bank

view from first level towards volunteers' lounge

view of the dining hall for homeless people

view from catwalk bridge towards food bank

pallet storage for the food bank

exterior view of the linking bridge

early 3d modelling

7.0

SPECIAL STUDY

7.1 intensive green roof

The development of green roof especially in Malaysia is one of the strategies that deal with the environmental problems as well as to create an impressive solution for scarcity of green spaces in urban area. Hence, the aim is to replace the ground green areas which has been taken for the development and elevated it on the roof level. With the ramping upwards green roof approach, it is intentionally design to welcoming the community to experience the green roof top as another attraction into the project and it is a hope that community will appreciate the approach as it also meant to invite them to think about the possibilities of having the real green turf as part of the roof covering.

benefits of general green roof : - improve air quality - good for acoustic insulation - enhance the durability of water-proof barriers - urban heat island is reduced - rain-water retention is improved - increase energy efficiency additional benefits of intensive green roof : - public can access the green turf - usually utilised as communal roof top space for recreation purposes - often the depth of vegetation support medium is deeper and varied to support diverse range of crop species

"green buildings are a hallmark of economically sound business decisions, thoughtful environmental decisions, and smart human impact decisions" RICK FEDRIZZI

7.2 rain water harvesting

This proposed rain water harvesting located under the ramp green roof at the lowest level where the room for rain water harvesting tank is half sunken underneath. The system is that the green roof becomes the catchments when the rainfalls. The water is then channeled from the enc on the green roof at the ground level to the first water storage tank before it being filtered. This method will be less expensive and effective as the rain water will directly be filled in the tank and when there is overspill from the excessive rain water in the tank, it will directly discharge into the nearby drainage.

rain water harvesting will be used for : - watering the crops at the vertical garden - grey water for toilet flush - channeled to anaerobic digestion plant to mix with food waste for the food waste recycling purposes

rain water harvesting capacity annual rainfall X (mm)

2486 mm

roof roof surface = catchment area (m2) capacity 2332 m2

Based on statistics on February 2020 , Malaysians consume an average of 201 litres of water per person per day, that is equivalent to 134 bottles (1.5-litre for each capacity). NATIONAL WATER SERVICES COMMISSION (SPAN)

5,797,352 litre / year

7.3 anaerobic digestion process

1. after weighing the food waste for record, the waste is unloading at the refuse chamber(only for food waste and organic waste).

4. from pulper tank, then move to the reactor tank. the temperature is now increase to 170 degree celcius.

1A. the waste is transferred by using conveyor belt into the rotating mill / waste crusher to cruch them into smaller peices.

5. from the reactor tank then go to the flash tank and the temperature is decreased to about 102 degree celcius. In here, the biogas is formed and the sediment is formed at the lower part of the tank.

2. then transferred into the mixing tank where it mix with grey water to become slurry soup consistency. undissolved plastic waste will float on the surface.

6A.the biogas is stored inside the bigger digester tank.

3A. the floating plastic waste is then sucked into the buffer tank as plastic waste

6B. the sediment is transferred to the airated composting bed for further process to become compost material.

3B. the slurry soup is stored in the first tank which is pulper tank . the temperature of this tank is high, about 97 degree celcius.

7. final compost product is packaged in the compost packaging room before being used for crop fertilizers or being sell to the public.

7.4 kinetic facade by using recycled cans

A kinetic faรงade is one that changes dynamically rather than being static or fixed, allowing movement to occur on a building's surface. They can act to reduce solar gain as well as allowing the passage of fresh air into the building, helping to alter the interior environment.

image source : pinterest.com

proposed kinetic facade inspired from Marina Bay Sands, Singapore Eind arbor by ned kahn

Four vertical acres of the glass facade of a hotel lobby was covered with a cable net structure composed of a half a million hinged elements that sway in the wind and reveal the patterns of the wind. The artwork, a collaboration with architect Moshe Safdie, functions as a shade for the lobby, blocking 50% of the sunlight and heat. The overall shape of the cable net is a huge triangle, 200-feet tall at the top and over a1000-feet long. 70 miles of 1/8-inch cables are strung vertically across the facade, spaced every 6inches. The wind-animated elements clamp to adjacent cables. Completed in 2011.

Total area covered by this vertical kinetic facade is about 518.3 sqm which is equivalent to about 2.10 acre. this is about half of the size from the kinetic facade designed by Ned Kahn for Marina Bay Sands building in Singapore. furthermore, the materials proposed to realize this kinetic facade for this project is using recycled cans as to reuse back the wastes as one of the elements in this design project. It is calculated that it will need about 60 panels of 220 pieces of hexagonal shape made from recycled cans to cover up the facade of this project. its about 13 200 pieces of 45mm perimeter hexagonal shape. It is a hope that it will create a visual representation of vertical wave when wind penetrates into the building.

8.0

CONSTRUCTION AND STRUCTURAL DESIGN

8.2 exploded structure

9.0

BUILDING SERVICES

9.1 biogas and LPG system

9.2 domestic water supply system

9.3 domestic electrical supply system

9.4 sewerage system

10.0

CONCLUSION

CONCLUSION This study hopefully has met the research aim and objectives laid out from the beginning of the research to to develop an integrated and centralized facility for the collaboration work between greater food bank and soup kitchens to utilize surplus food products thus to divert some amount of avoidable food waste from end up in the landfills and in fostering the voluntary enlistment among the community to join the community service thus helping to manage surplus food from the beginning of the process to rescue surplus food to the distribution of the packed and cooked food to the needy people. The approaches proposed to has a green roof and also in site food waste recycling also hopefully can be implemented at other building typology especially when the green land becoming a scarcity in urban areas like Kuala Lumpur city. Furthermore, the use of recycled materials as main materials for the facade treatment is looked as one of the sustainable approach that other architects or designers should look forward to use the same approach hence to reduce the dependency on the new construction materials especially to construct the additional or supporting building elements / envelope where it wont disturb the main foundation of the building.

k n k a n h a T h T ! u! y ou yo

HANIZ AMAR BIN MAZLAN AUGUST MASTER KULIYYAH

ARCHITECTURE

INTERNATIONAL

2020

ARCHITECTURE,

ISLAMIC

ENVIRONMENTAL

UNIVERSITY

DESIGN,

MALAYSIA

REFERENCES

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T H E S I S

O F

S O C I A L

A R C H I T E C T U R E

The exploration of this design thesis began from an environmental concern regarding the abundance of avoidable food waste being dumped into the landfills which is harmful to the environment. While on the other hand, the number of homeless in Kuala Lumpur city centre is increasing and the research done by Unicef revealed that the underprivileged community who lives in low-cost housing or Peopleâ&#x20AC;&#x2122;s Housing Project (PPRs) in Kuala Lumpur are actually live in high poverty rate and malnutrition compared with the national average. In attempts to understand and familiarize with the effort done by the food bank to reduce the food waste by intercepting the edible surplus food products and how these food products finally channelled and distributed to the homeless and people in need, analysis were done about the food sources at the food bank, feasibility studies on the facilities needed by the food bank and also spaces from domestic soup kitchens. Next is to gather information regarding the homeless people in Kuala Lumpur and the beneficiaries from the food banks. The program will try to implement the social architecture approaches and circular economy principles to solve the environmental issues of rescuing surplus food and the social issue of helping the homeless and underprivileged community. The circular economy principle is aimed to eliminate waste while restoring natural systems and resources. Since the setting of the building typology will be on the undisturbed green area land in the middle of Kuala Lumpur city, this project will try to incorporate green features as to maintain the green look of the site which will eventually serve as another new green lung in the Kuala Lumpur city besides the the existing urban lungs like Perdana Botanical Park, KLCC Park, Titiwangsa Lake, KL Forest Eco Park and future TRXâ&#x20AC;&#x2122;s Urban Park. AUGUST 2020