Page 159 - Towards A Sustainable Future , Phase 3 2025, E-Book_Neat

Developing a sustainable cement solution using shellfish waste was both a challenging and
collaborative endeavor. The project aimed to minimize shellfish waste by upcycling it into cement,
providing a practical resource for the hotel while addressing environmental concerns. However, the
process posed several technical and logistical challenges.

Preparing the shellfish waste required extensive cleaning, involving the removal of excess meat,
boiling with a mixture of water, vinegar, and salt, and air drying before grinding into powder form.
Ensuring the removal of odor and color was particularly challenging, as it necessitated additional acid
treatments with HCl and oxalic acid. Balancing these treatments to achieve optimal odor, color, and
texture without compromising the material's integrity required careful experimentation and precise
adjustments. Neutralizing the powder with water and calcium hydroxide, followed by incubation and
Yee Xin Yi drying, added further layers of complexity to the workflow.
Higher NITEC in Bio-
Chemical Technology Teamwork played a pivotal role in overcoming these challenges. Dividing tasks such as material
ITE College East preparation, chemical treatment, and data analysis allowed us to manage the workload efficiently.
Frequent discussions and troubleshooting sessions fostered a collaborative environment, with each
member contributing unique perspectives to optimize the cement’s properties.
Ultimately, achieving the 1:4 ratio of shellfish powder to cement, and validating its compressive
strength and water permeability, underscored the value of persistence, adaptability, and teamwork in
sustainable innovation.
Reference
1.Sustainable Hospitality Alliance. (n.d.). Sustainable seafood. Retrieved 5 January 2025,
from https://sustainablehospitalityalliance.org/sustainable-seafood/
2.Straits Times. (2021, 14 November). Scaling towards zero food waste in fish farming. The Straits Times.
https://www.straitstimes.com/singapore/scaling-towards-zero-food-waste-in-fish-farming
3.Bonnard, M., Boury, B., & Parrot, I. (2023). Shell Waste Management and Utilisation: Mitigating Organic Pollution and Enhancing
Sustainability. Applied Sciences, 13(1), 623. https://doi.org/10.3390/app13010623
4.Iceland Ocean Cluster. (n.d.). Zero waste in the seafood industry. Retrieved 5 January 2025,
from https://sjavarklasinn.is/en/portfolio/zero-waste-in-the-seafood-industry/
5.Amin, M. R., Hossain, M. S., & Amin, M. R. (2022). Managing and Minimising Food Waste in the Hospitality Industry. International
Journal of Tourism and Hospitality Management, 5(2),104–116. https://www.researchgate.net/publication/366643099_MANAGING_AND_
MINIMIZING_FOOD_WASTE_IN_THE_HOSPITALITY_INDUSTRY
6.Papargyropoulou, E., Steinberger, J. K., Wright, N., Lozano, R., Padfield, R., & Ujang, Z. (2019). Food Waste Management - Reducing and
Managing Food Waste in Hospitality. In Sustainable Hospitality Management (pp. 189-211). Emerald Publishing Limited. https://www.
researchgate.net/publication/338456192_Food_Waste_Management_-_Reducing_and_Managing_Food_Waste_in_Hospitality
7.Sustainable Hospitality Alliance. (2021). Pathway to Net Positive Hospitality for the Planet.
https://sustainablehospitalityalliance.org/resource/pathway-to-net-positive-hospitality-for-the-planet/
8.Iceland Ocean Cluster. (2021). The New Fish Wave: How to ignite the seafood industry. Iceland Ocean Cluster.
https://www.sjavarklasinn.is/en/the-new-fish-wave/
9.Iberostar Group. (2020). Wave of Change: 2025 Agenda. Iberostar. https://waveofchange.com/
10.Morris, J. P., Backeljau, T., & Chapelle, G. (2019). Shells from aquaculture: a valuable biomaterial, not a nuisance waste product. Reviews
in Aquaculture, 11(1), 42-57. https://doi.org/10.1111/raq.12225
11.Yao, Z., Xia, M., Li, H., Chen, T., Ye, Y., & Zheng, H. (2014). Bivalve Shell: Not an Abundant Useless Waste but a Functional and Versatile
Biomaterial. Critical Reviews in
12.Environmental Science and Technology, 44(22), 2502-2530. https://doi.org/10.1080/10643389.2013.829763
13.EPA. (2022). Waste Reduction Model (WARM). United States Environmental Protection Agency. https://www.epa.gov.warm
14.Gu, F., Hall, P., & Miles, N. J. (2016). Performance evaluation for composites based on recycled polypropylene using principal component
analysis and cluster analysis. Journal of Cleaner Production, 115, 343-353. https://doi.org/10.1016/j.jclepro.2015.12.062
15.Ögmundarson, Ó., Sukumara, S., Laurent, A., & Fantke, P. (2020). Environmental hotspots of lactic acid production systems. GCB Bioener-
gy, 12(1), 19-38. https://doi.org/10.1111/gcbb.12652
16.Arvanitoyannis, I. S., & Kassaveti, A. (2008). Fish industry waste: treatments, environmental impacts, current and potential uses. Inter-
national Journal of Food Science & Technology, 43(4), 726-745. https://doi.org/10.1111/j.1365-2621.2006.01513.x
17.https://www.ncbi.nlm.nih.gov/books/NBK561650/
18.https://www.sciencedirect.com/topics/medicine-and-dentistry/anionic-surfactant#:~:text=Examples%20of%20anionic%20surfac-
tants%20are,sulfonate%2C%20and%20ammonium%20laureth%20sulfate
157