The temple's compost project teaches the young and old about the benefits of composting. Photos: The Star/Azman Ghani
Every Tuesday and Friday evening, Chamkaur Singh, 68, rides his kapcai to a few fruit stalls along Jalan Ipoh and at Bandar Baru Sentul in Sentul, Kuala Lumpur.
But the grandfather of two is not there to buy the freshest mangoes or sliced guava.
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Moving towards zero waste
The temple's compost project teaches the young and old about the benefits of composting. Photos: The Star/Azman Ghani
Man on a mission: Chamkaur goes around on his kapchai to collect fruit peel for the Sikh temple's compost project every week.
Collecting fruit scraps isn’t an easy job but Chamkaur (right) doesn’t mind doing it as part of the Sikh temple’s compost project.
Rotting foodstuff has a slight stench so Gian Singh (right) helps to tie a cotton cloth across Chamkaur's face.
In a year, over two tonnes of compost have been made using food scraps and vegetable peel.
Fruit peels and vegetable scraps can be reused to make compost.
Jespal (right) is pleased that the compost project has garnered interest among children like Gurjoth.
Volunteer Gian Singh, 76, slips on his gumboots before participating in the aerating process of the temple's composting project.
Jespal mooted the composting project to reduce food waste at the temple.
Follow these simple steps to make compost.
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