UGM Circular Economy Workshop
· Circular Economy, Youth Engagement, Food Waste, Agriculture Residues, Sustainability, Innovation Ecosystem, Singapore Zero Waste, Moonbeam Startup, Resource Management, Circular Economy Standards
Can Young People Drive Circular Economy Transition?
“Empowering the next generation to rebuild our relationship with Nature”Presented by **Lerwen Liu, PhD in Physics, Associate Professor in Entrepreneurship, NTU Entrepreneurship Academy, in collaboration with Miss Jihae Park & Teeramate Nuanplub (Interns).## The Problem: Resource Depletion and PollutionThe presentation highlights critical issues related to resource extraction and pollution:- Natural Resource Extraction: Water, soil, air, sun, land.Freshwater Withdrawals: Agriculture (70%), Industry (19%), Household (11%).Greenhouse Gas Emissions & Land Use: Significant contributions from food (26% GHG) and agriculture (50% land use, 78% freshwater).Rice Loss and Waste: Significant losses at various stages: At Farm (▼5.65%), In Storage (▼2.65%), At Mill (▼3.6%), In Transit (▼1%), In Shop (▼3.1%), Customer Waste (▼4%). Source: FAO Food Loss and Waste Database (2012-2021). This also includes the issue of rice overproduction.Strategies for a Circular Food SystemA circular food system framework is proposed:Food Production: Minimizing waste from production, distribution, and consumption.Waste Conversion: Controlled conversion of production waste (solid, gas emission) into compost and animal feed.Utilization of Agriculture Residues: Examples include rice husk and bran, rice straws, which can be converted into cattle feed, fertilizer, mushroom substrates, biochemicals, bioenergy (thermal), textiles, building & construction materials (BioChar, Bioplastic, Composites), and paper & packaging.Key Interventions: Data-driven production to avoid overproduction; Data-driven supply chain optimization to reduce waste and improve food access; Materials utilization for new material supply chains; Technology, Policy, and Financing Mechanism Innovation to replace existing plastics; Consumer Choice & Power.Singapore's Zero Waste Master Plan 2030Singapore's ambitious plan to reduce waste sent to landfills by 30% by 2030, driven by resource constraints and global sustainability movements:Target: Reduce waste sent to landfill by 30% by 2030. Semakau Landfill projected to run out of space by 2035.Regulatory Roadmap for Resource Sustainability and Circular Economy:E-Waste: Implemented July 2021.Packaging & Plastic: Mandatory reporting by 2025, Beverage container DRS by 2026.Food Waste: Large commercial producers mandatory segregation & treatment by 2024.Construction Waste: Success case with >90% recycling rate, BCA Green Mark incentives.Textile Waste: R&D phase, voluntary programs in development.SGX: All listed companies to provide Climate-related disclosures aligned with TCFD standards by 2025.Innovation Ecosystem in SingaporeAn ecosystem map illustrating components that drive innovation:Key Relationships: Policy & Governance, Supply Chain Dynamics, Education of All Stakeholders, Government Leadership & Alignment, Global Communication & Open Partnership.Case Study: Moonbeam – Circular Food Startup in ActionMoonbeam, an SFA-licensed food processing facility and NEA-certified waste disposal setup, upcycles food byproducts into high-value bakery goods.### The Problem: Agricultural WasteFor every 1kg of coffee cherries, 0.9kg of waste is produced. Globally, over 100 million tonnes/year of agricultural waste (coffee pulp, out-of-spec beans, spent grounds, malted barley, soy okara, spent grains) are generated. These byproducts often have a short shelf-life and are mostly disposed of.The Opportunity: Nutrients and FlavorsThese byproducts are rich in fiber and antioxidants, offering functional benefits (e.g., spent grains are 70% fiber, contain β-glucans that reduce heart disease risk and lower cholesterol levels).The Solution: Turning Coffee Grounds into FoodMoonbeam transforms waste inputs (spent grains, coffee grounds) into value products like sourdough, cookies, and granola. They use fermentation and formulation processes to create fiber dough (40% wheat reduction) and fiber flour (12%-30% wheat reduction).Impact: Environmental, Social, Economic
Environmental: Prevents high-value organic waste from landfills, reduces CO₂ emissions.Social: Direct job creation for marginalized communities (people with disabilities & women-at-risk).Economic: Converts waste into profitable baked goods, efficient B2B + service model.Stakeholders: Suppliers (coffee roasters, beverage manufacturers), Consumers (food service giants, corporates), Community, Supporters (Global Green Connect, Social Collider, AVPN, academic partners). Moonbeam is a model of regenerative entrepreneurship, redefining waste as a resource.Enablers for Circular Economy TransitionKey elements supporting the CE:Government Support: Startup grants (Enterprise Singapore), NEA 70% reimbursement on CE equipment, support from Singapore Zero Waste Master Plan 2030.R&D and I&E (Knowledge/Skills): NUS accelerator program, Kumar Sustainability & DBS Foundation Impact Award, R&D on formulation and fermentation for new ingredients (e.g., low-GI baking).Team (Mindset): Graduates with diverse backgrounds (engineering, pharmaceutical sciences, data science, sustainability) with a strong passion for sustainability.Circular Economy: Driving business and consumer cultural shift, mentorship from NUS/NTU Entrepreneurship Ecosystem, shaping the supporting ecosystem.Industry Supply Chain: Major clients like Google, Food Caterer, Changi Airport, driven by Zero Waste Master Plan compliance.Consumer/Users: Buy and promote high-fibre, clean label, low-GI snacks for various uses.Financial Institution: In discussion with ADB Ventures for expansion (white-label, co-branding under resavour brand), development of joint ventures (Malaysia), and expanding to other waste types.Further Reading and Circular Economy Standards
The presentation concludes by inviting knowledge sharing and referencing key resources:Handbook of Circular Economy and Sustainability Global Leadership: link.springer.com/referencework/10.1007/978-981-99-8143-4An Introduction to Circular Economy: link.springer.com/book/10.1007/978-981-15-8510-4Discussion of Circular Economy Standards:
Implementation of a Circular Economy Project Management System: Stages include diagnosis, action plan establishment, monitoring/reporting, performance evaluation.Organizational Context (similar to ISO standards): Understanding organization/context, interested parties' needs, scope determination, and the CE project management system itself.Purpose of Circular Economy: Specific issues addressed: contribution to sustainable development, aspects of circular economy, acquisition/sustainability of supplies, ecodesign, industrial symbiosis, functional economy (servitization), responsible consumption, product life extension, efficient management of products/materials at end-of-life.ISO 59010 Circular economy — Measuring and assessing circularity performance: Business-oriented strategies for organizational and inter-organizational levels, complements ISO 59004 by offering detailed guidance on value creation models, mapping value chains/networks, and developing circularity strategies.ISO 59020 Circular economy — Measuring and assessing circularity performance:** Requirements and guidance for organizations to measure and assess circularity performance within defined economic systems through data collection and calculation.