Page 155 - Towards A Sustainable Future , Phase 3 2025, E-Book_Neat

New abrasive detergent (estimated): 2. Generate economic benefits: Reduce waste disposal costs
Shell powder (57.5%): Significantly lower emissions and create a new revenue stream.
due to upcycling 3. Enhance culinary offerings: Produce a nutritious and
Surfactants (18.75%): Similar emissions to traditional flavourful seasoning powder rich in calcium and protein,
detergents suitable for various dishes.
Other ingredients (23.75%): Similar emissions to traditional This initiative aligns with the principles of a circular economy,
detergents demonstrating ParkRoyal's commitment to sustainability
within the hospitality sector.
An estimation value will be,
(0.5 X 0.575) + (1 x 0.1875) + (1 x 0.2375) = 0.7125 times the Formulation
emissions of traditional detergents The formulation for the seasoning powder includes prawn shell
powder as the base, complemented by ingredients displayed
Therefore, estimated reduction of CO2 emission: in Table 65. Each ingredient is carefully selected to enhance
2.53 - (2.53 * 0.7125) = 0.727 kg CO2 per kg of product the product's flavour and nutritional profile. The preparation
OR involves soaking raw prawn shells in reduced-salt soy sauce
0.727 Kg CO2e per 0.23Kg Waste ≈ 3.1609 Kg CO2e per Kg and icing sugar, roasting them at 200°C for 10 minutes, and
Waste grinding them into a fine powder. Other ingredients, such
as silverfish and vegetables, are dried and ground before
blending with the prawn shell powder. The drying process
Our team has successfully achieved a significant reduction helps to remove moisture, ensuring a long shelf life.
in carbon emissions by developing an innovative abrasive
eco detergent. By collecting shellfish waste from buffets The ingredients were carefully weighed and placed into a
at hotels and processing it into usable shellfish powder, we sachet, which was then immersed in 500ml of boiling water to
have upcycled material that would otherwise go to waste, prepare a soup base. The sachet was left in the boiling water
significantly lowering the emissions compared to traditional for 5 minutes before conducting a taste test. The general
raw material production. The incorporation of this shellfish processing steps of food seasoning powder using prawn shells
powder, along with the careful selection of surfactants and and preparation of soup base are shown in Figures 6 & 7,
other ingredients, results in a product that generates 0.727 respectively.
kg less CO2 per kg of detergent produced, showcasing our
commitment to sustainability and a positive environmental
impact.

Eco-Solution 4 – Food Seasoning
ParkRoyal faces a significant volume of prawn shell waste,
contributing to environmental issues and resource wastage.
This project proposes a sustainable solution by transforming
raw prawn shells into a flavourful seasoning powder.

By repurposing this waste, we aim to:
1.Reduce environmental impact: Divert waste from landfills,
minimise methane emissions, and maximise resource Figure 6: General processing steps of food seasoning powder
utilisation. using prawn shells.

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