Addressing food waste reduction in Denmark

DEFF Research Database (Denmark)

Halloran, Afton Marina Szasz; Clement, Jesper; Kornum, Niels

2014-01-01

, improvements in technology have made it more efficient to utilize food waste for biogas and compost, which improves nutrient cycling through the food system. Major efforts to address food waste in Denmark have mainly been promoted through civil society groups with governmental support, as well as by industry...

Assessment of Food Processing and Pharmaceutical Industrial Wastes as Potential Biosorbents: A Review

OpenAIRE

El-Sayed, Hanan E. M.; El-Sayed, Mayyada M. H.

2014-01-01

There is a growing need for the use of low-cost and ecofriendly adsorbents in water/wastewater treatment applications. Conventional adsorbents as well as biosorbents from different natural and agricultural sources have been extensively studied and reviewed. However, there is a lack of reviews on biosorption utilizing industrial wastes, particularly those of food processing and pharmaceuticals. The current review evaluates the potential of these wastes as biosorbents for the removal of some ha...

Biofuels from food processing wastes.

Science.gov (United States)

Zhang, Zhanying; O'Hara, Ian M; Mundree, Sagadevan; Gao, Baoyu; Ball, Andrew S; Zhu, Nanwen; Bai, Zhihui; Jin, Bo

2016-04-01

Food processing industry generates substantial high organic wastes along with high energy uses. The recovery of food processing wastes as renewable energy sources represents a sustainable option for the substitution of fossil energy, contributing to the transition of food sector towards a low-carbon economy. This article reviews the latest research progress on biofuel production using food processing wastes. While extensive work on laboratory and pilot-scale biosystems for energy production has been reported, this work presents a review of advances in metabolic pathways, key technical issues and bioengineering outcomes in biofuel production from food processing wastes. Research challenges and further prospects associated with the knowledge advances and technology development of biofuel production are discussed. Copyright © 2016. Published by Elsevier Ltd.

Potential for energy conservation in the food and beverage industries through anaerobic digestion of wastes to methane

Energy Technology Data Exchange (ETDEWEB)

1983-01-01

The Canadian food and beverage industry is the fourth largest consumer of energy among manufacturers. An area of energy use which has received little attention in the past is that of waste treatment. Conventional aerobic treatment systems tend to be energy-intensive, unlike new high-rate anaerobic processes which often have better balances because they produce recoverable methane that can be used for fuel. For these reasons, anaerobic systems may be attractive to food and beverage industries seeking an economical means of waste treatment. A number of factors will determine whether anaerobic treatment is a feasible option for a given plant. Chief among these are waste strength, waste temperature, waste flow rate, consistent production of waste, and need for and cost of treatment. This study attempted to determine for what proportion of Canadian food and beverage companies anaerobic treatment is likely to be a feasible option in the near to middle term. It was found that the general plant effluents of several industries appear in many cases to be economically treatable by anaerobic processes, and practical considerations involved in methane end-use were briefly considered. A number of barriers to the application of anaerobic technology were revealed, including high capital costs, the dilution of high strength effluents, misconception about anaerobic processes, ignorance of the state of the art and the ambiguities in regulations and standards concerning biogas. 108 refs., 22 figs., 45 tabs.

Exploring Food Waste : The Role of Health Motivation

NARCIS (Netherlands)

Drijfhout, Marit; van Doorn, Jenny; van Ittersum, Koert; Moreau, Page; Puntoni, Stefano

2016-01-01

One-third of all edible food products for human consumption is wasted or lost in the supply chain, with negative social, economic and environmental consequences. Although consumers are the single largest contributors to food waste in industrialized countries, food waste has not received much

Domestic food practices: A study of food management behaviors and the role of food preparation planning in reducing waste.

Science.gov (United States)

Romani, Simona; Grappi, Silvia; Bagozzi, Richard P; Barone, Ada Maria

2018-02-01

Recent research has started to show the key role of daily food provision practices in affecting household food waste. Building on and extending these previous contributions, the objective of this paper is to investigate how individuals' everyday practices regarding food (e.g., shopping, cooking, eating, etc.) lead to food waste, and how policy makers and the food industry can implement effective strategies to influence such practices and ultimately help consumers reduce food waste. The research performs three Studies; a critical incident qualitative study (Study 1; N = 514) and a quantitative, survey-based study (Study 2; N = 456) to identify and examine relevant food management behaviors associated with domestic waste. Lastly, findings from a field experiment (Study 3; N = 210) suggest that a specific educational intervention, directed at increasing consumers' perceived skills related to food preparation planning behaviors, reduces domestic food waste. Implications of the research for policy makers and the food industry are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

EXOPOLYSACCHARIDES SYNTHESIS ON INDUSTRIAL WASTES

Directory of Open Access Journals (Sweden)

T.P.

2016-04-01

Full Text Available Data from the literature and our own studies on the synthesis of microbial exopolysaccharides on various industrial waste (food industry, agricultural sector, biodiesel production, etc. are reviewed here. Utilization of industrial waste to obtain exopolysaccharides will solve not only the problem of secondary raw materials accumulation, but also will reduce the costs of the biosynthesis of practically valuable metabolites. In addition, some kinds of waste have a number of advantages compared to traditional carbohydrate substrates: aside from environmental health benefits, there are technological ones, like the presence of growth factors. There is also no need to use anti-foam substances and substrate sterilization in the latter case.

APPLICATIONS OF THERMAL ENERGY STORAGE TO WASTE HEAT RECOVERY IN THE FOOD PROCESSING INDUSTRY, Final Report

Energy Technology Data Exchange (ETDEWEB)

Lundberg, W. L.; Christenson, James A.

1979-07-31

A project is discussed in which the possibilities for economical waste heat recovery and utilization in the food industry were examined. Waste heat availability and applications surveys were performed at two manufacturing plants engaged in low temperature (freezing) and high temperature (cooking, sterilizing, etc.) food processing. The surveys indicate usable waste heat is available in significant quantities which could be applied to existing, on-site energy demands resulting in sizable reductions in factory fuel and energy usage. At the high temperature plant, the energy demands involve the heating of fresh water for boiler make-up, for the food processes and for the daily clean-up operation. Clean-up poses an opportunity for thermal energy storage since waste heat is produced during the one or two production shifts of each working day while the major clean-up effort does not occur until food production ends. At the frozen food facility, the clean-up water application again exists and, in addition, refrigeration waste heat could also be applied to warm the soil beneath the ground floor freezer space. Systems to recover and apply waste heat in these situations were developed conceptually and thermal/economic performance predictions were obtained. The results of those studies indicate the economics of waste heat recovery can be attractive for facilities with high energy demand levels. Small factories, however, with relatively low energy demands may find the economics marginal although, percentagewise, the fuel and energy savings are appreciable.

Improving food preservation to reduce food waste

OpenAIRE

Gronert, Alicja; Bikova, Borislava; Salce, Luca; Nogués, Marc; Batistelli, Patryk; Farid, Yomna

2014-01-01

The theme and issue of ‘Improving food preservation to reduce food waste’ is associated with all group members participating in this research project. This topic covers multiple processes including purchasing, preserving, preparing and storing food. The industry of fresh fruits and vegetables is an enormous market, which will not disappear any time soon. Food waste is mostly disregarded as fresh fruits and vegetables are mostly inexpensive. All group members believe that this mindset needs to...

Environmental and health impacts of using food waste as animal feed: a comparative analysis of food waste management options.

Science.gov (United States)

Salemdeeb, Ramy; Zu Ermgassen, Erasmus K H J; Kim, Mi Hyung; Balmford, Andrew; Al-Tabbaa, Abir

2017-01-01

The disposal of food waste is a large environmental problem. In the United Kingdom (UK), approximately 15 million tonnes of food are wasted each year, mostly disposed of in landfill, via composting, or anaerobic digestion (AD). European Union (EU) guidelines state that food waste should preferentially be used as animal feed though for most food waste this practice is currently illegal, because of disease control concerns. Interest in the potential diversion of food waste for animal feed is however growing, with a number of East Asian states offering working examples of safe food waste recycling - based on tight regulation and rendering food waste safe through heat treatment. This study investigates the potential benefits of diverting food waste for pig feed in the UK. A hybrid, consequential life cycle assessment (LCA) was conducted to compare the environmental and health impacts of four technologies for food waste processing: two technologies of South Korean style-animal feed production (as a wet pig feed and a dry pig feed) were compared with two widespread UK disposal technologies: AD and composting. Results of 14 mid-point impact categories show that the processing of food waste as a wet pig feed and a dry pig feed have the best and second-best scores, respectively, for 13/14 and 12/14 environmental and health impacts. The low impact of food waste feed stems in large part from its substitution of conventional feed, the production of which has substantial environmental and health impacts. While the re-legalisation of the use of food waste as pig feed could offer environmental and public health benefits, this will require support from policy makers, the public, and the pig industry, as well as investment in separated food waste collection which currently occurs in only a minority of regions.

Minimising food waste: a call for multidisciplinary research.

Science.gov (United States)

Alamar, Maria Del Carmen; Falagán, Natalia; Aktas, Emel; Terry, Leon A

2018-01-01

Food losses and waste have always been a significant global problem for mankind, and one which has become increasingly recognised as such by policy makers, food producers, processors, retailers, and consumers. It is, however, an emotive subject whereby the extent, accuracy and resolution of available data on postharvest loss and waste are questionable, such that key performance indicators on waste can be misinformed. The nature and extent of food waste differ among developed economies, economies in transition and developing countries. While most emphasis has been put on increasing future crop production, far less resource has been and is still channelled towards enabling both established and innovative food preservation technologies to reduce food waste while maintaining safety and quality. Reducing food loss and waste is a more tractable problem than increasing production in the short to medium term, as its solution is not directly limited, for instance, by available land and water resources. Here we argue the need for a paradigm shift of current funding strategies and research programmes that will encourage the development, implementation and translation of collective biological, engineering and management solutions to better preserve and utilise food. Such multidisciplinary thinking across global supply chains is an essential element in the pursuit of achieving sustainable food and nutritional security. The implementation of allied technological and management solutions is reliant on there being sufficient skilled human capital and resources. There is currently a lack of robust postharvest research networks outside of the developed world, and insufficient global funding mechanisms that can support such interdisciplinary collaborations. There is, thus, a collective need for schemes that encourage inter-supply chain research, knowledge exchange and capacity building to reduce food losses and waste. © 2017 Society of Chemical Industry. © 2017 Society of Chemical

Food irradiation: a reply to the food industry; and reply

International Nuclear Information System (INIS)

Brynjolfsson, Ari; Piccioni, R.

1989-01-01

In a reply to a critical article on food irradiation, Dr Ari Brynjolfsson of the International Facility of Food Irradiation Technology contends that the food industry has no interest in supporting the nuclear industry by using nuclear wastes as radiation sources - high voltage electron generators are more practical and economic. Also World Health Organization Toxicologists have concluded irradiated food is safe toxicologically, nutritionally and microbiologically. A study in India found no difference in polyploidy in children fed irradiated or non-irradiated food. In reply Dr Richard Piccioni suggests that the cancer risk from irradiated food is high, that the Indian study showed that irradiated food can cause an increase in polyploidy in well-fed adults, and suggests that Cs-137 from nuclear reactors will be used in food irradiation. (U.K.)

Environmental impacts of waste management in the hospitality industry: Creating a waste management plan for Bergvik Kartano

OpenAIRE

Adigwe, Christopher

2014-01-01

Many hospitality industries find it difficult to control or manage solid wastes, such as food, containers, paper, cardboard and scrap metals, which are waste generated on a daily basis depending on the industry. Most hospitality industries tend to lag behind when it comes to the collection of waste. Only a fraction of the¬¬ waste collected receives proper disposal. When waste is not collected sufficiently and the disposal is inappropriate the waste can accumulate and cause water, land and air...

Determinants of consumer food waste behaviour: Two routes to food waste.

Science.gov (United States)

Stancu, Violeta; Haugaard, Pernille; Lähteenmäki, Liisa

2016-01-01

Approximately one quarter of the food supplied for human consumption is wasted across the food supply chain. In the high income countries, the food waste generated at the household level represents about half of the total food waste, making this level one of the biggest contributors to food waste. Yet, there is still little evidence regarding the determinants of consumers' food waste behaviour. The present study examines the effect of psycho-social factors, food-related routines, household perceived capabilities and socio-demographic characteristics on self-reported food waste. Survey data gathered among 1062 Danish respondents measured consumers' intentions not to waste food, planning, shopping and reuse of leftovers routines, perceived capability to deal with household food-related activities, injunctive and moral norms, attitudes towards food waste, and perceived behavioural control. Results show that perceived behavioural control and routines related to shopping and reuse of leftovers are the main drivers of food waste, while planning routines contribute indirectly. In turn, the routines are related to consumers' perceived capabilities to deal with household related activities. With regard to intentional processes, injunctive norms and attitudes towards food waste have an impact while moral norms and perceived behavioural control make no significant contribution. Implications of the study for initiatives aimed at changing consumers' food waste behaviour are discussed. Copyright © 2015 Elsevier Ltd. All rights reserved.

Food waste and the food-energy-water nexus: A review of food waste management alternatives.

Science.gov (United States)

Kibler, Kelly M; Reinhart, Debra; Hawkins, Christopher; Motlagh, Amir Mohaghegh; Wright, James

2018-04-01

Throughout the world, much food produced is wasted. The resource impact of producing wasted food is substantial; however, little is known about the energy and water consumed in managing food waste after it has been disposed. Herein, we characterize food waste within the Food-Energy-Water (FEW) nexus and parse the differential FEW effects of producing uneaten food and managing food loss and waste. We find that various food waste management options, such as waste prevention, landfilling, composting, anaerobic digestion, and incineration, present variable pathways for FEW impacts and opportunities. Furthermore, comprehensive sustainable management of food waste will involve varied mechanisms and actors at multiple levels of governance and at the level of individual consumers. To address the complex food waste problem, we therefore propose a "food-waste-systems" approach to optimize resources within the FEW nexus. Such a framework may be applied to devise strategies that, for instance, minimize the amount of edible food that is wasted, foster efficient use of energy and water in the food production process, and simultaneously reduce pollution externalities and create opportunities from recycled energy and nutrients. Characterization of FEW nexus impacts of wasted food, including descriptions of dynamic feedback behaviors, presents a significant research gap and a priority for future work. Large-scale decision making requires more complete understanding of food waste and its management within the FEW nexus, particularly regarding post-disposal impacts related to water. Copyright © 2018 Elsevier Ltd. All rights reserved.

Industrial Waste

DEFF Research Database (Denmark)

Christensen, Thomas Højlund

2011-01-01

generation rates and material composition as well as determining factors are discussed in this chapter. Characterizing industrial waste is faced with the problem that often only a part of the waste is handled in the municipal waste system, where information is easily accessible. In addition part...... of the industrial waste may in periods, depending on market opportunities and prices, be traded as secondary rawmaterials. Production-specificwaste from primary production, for example steel slag, is not included in the current presentation. In some countries industries must be approved or licensed and as part...... of the system industry has to inform at the planning stage and afterwards in yearly reports on their waste arising and how the waste is managed. If available such information is very helpful in obtaining information about that specific industry. However, in many countries there is very little information...

Household food waste

NARCIS (Netherlands)

Wahlen, S.; Winkel, Thomas

2017-01-01

Food waste is debated not only in the light of sustainable consumption in research and policy, but also in the broader public. This article focuses on food waste in household contexts, what is widely believed the end of the food chain. However, household food waste is far more complex and intricate

Recovery of biomolecules from food wastes--a review.

Science.gov (United States)

Baiano, Antonietta

2014-09-17

Food wastes are produced by a variety of sources, ranging from agricultural operations to household consumption. About 38% occurs during food processing. At present, the European Union legislation encourages the exploitation of co-products. This valorisation can be achieved through the extraction of high-value components such as proteins, polysaccharides, fibres, flavour compounds, and phytochemicals, which can be re-used as nutritionally and pharmacologically functional ingredients. Extraction can proceed according to solid-liquid extraction, Soxhlet extraction, pressurized fluid extraction, supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pulsed electric field extraction, and enzyme-assisted extraction. Nevertheless, these techniques cannot be used indiscriminately and their choice depends on the type of biomolecules and matrix, the scale processing (laboratory or industrial), the ratio between production costs and economic values of the compounds to be extracted. The vegetable wastes include trimmings, peelings, stems, seeds, shells, bran, residues remaining after extraction of oil, starch, sugar, and juice. The animal-derived wastes include wastes from bred animals, wastes from seafood, wastes from dairy processing. The recovered biomolecules and by-products can be used to produce functional foods or as adjuvants in food processing or in medicinal and pharmaceutical preparations. This work is an overview of the type and amounts of food wastes; food waste legislation; conventional and novel techniques suitable for extracting biomolecules; food, medicinal and pharmaceutical uses of the recovered biomolecules and by-products, and future trends in these areas.

The food waste hierarchy as a framework for the management of food surplus and food waste

NARCIS (Netherlands)

Papargyropoulou, Effie; Lozano, Rodrigo|info:eu-repo/dai/nl/36412380X; K. Steinberger, Julia; Wright, Nigel; Ujang, Zaini Bin

2014-01-01

The unprecedented scale of food waste in global food supply chains is attracting increasing attention due to its environmental, social and economic impacts. Drawing on interviews with food waste specialists, this study construes the boundaries between food surplus and food waste, avoidable and

Food Waste Avoidance Actions in Food Retailing

DEFF Research Database (Denmark)

Kulikovskaja, Viktorija; Aschemann-Witzel, Jessica

2017-01-01

Food waste occurs throughout the entire food supply chain, from production to consumption of food in households. Retailers are in a unique position to contribute to food waste avoidance, not only by minimizing the amount of waste in their distribution channels but also by influencing consumer...... attitudes and behaviors. This explorative study aims to identify which food waste avoidance actions are conducted by retailers in Denmark, to which extent, and how they vary across food categories and supermarket chain. Based on an analysis of secondary and empirical data collected via observations...... at retail stores, the authors identify 22 food waste avoidance actions in Danish retail. The results provide new insights into food waste avoidance in retail. Based on the findings, suggestions for further research directions are developed that should serve to identify the most efficient customer targeted...

Challenges facing the food industry: Examples from the baked goods sector

DEFF Research Database (Denmark)

Hansen, Zaza Nadja Lee; Jacobsen, Peter

2013-01-01

This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability.......This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability....

Food Waste Composting Study from Makanan Ringan Mas

Science.gov (United States)

Kadir, A. A.; Ismail, S. N. M.; Jamaludin, S. N.

2016-07-01

The poor management of municipal solid waste in Malaysia has worsened over the years especially on food waste. Food waste represents almost 60% of the total municipal solid waste disposed in the landfill. Composting is one of low cost alternative method to dispose the food waste. This study is conducted to compost the food waste generation in Makanan Ringan Mas, which is a medium scale industry in Parit Kuari Darat due to the lack knowledge and exposure of food waste recycling practice. The aim of this study is to identify the physical and chemical parameters of composting food waste from Makanan Ringan Mas. The physical parameters were tested for temperature and pH value and the chemical parameter are Nitrogen, Phosphorus and Potassium. In this study, backyard composting was conducted with 6 reactors. Tapioca peel was used as fermentation liquid and soil and coconut grated were used as the fermentation bed. Backyard composting was conducted with six reactors. The overall results from the study showed that the temperature of the reactors were within the range which are from 30° to 50°C. The result of this study revealed that all the reactors which contain processed food waste tend to produce pH value within the range of 5 to 6 which can be categorized as slightly acidic. Meanwhile, the reactors which contained raw food waste tend to produce pH value within the range of 7 to 8 which can be categorized as neutral. The highest NPK obtained is from Reactor B that process only raw food waste. The average value of Nitrogen is 48540 mg/L, Phosphorus is 410 mg/L and Potassium is 1550 mg/L. From the comparison with common chemical fertilizer, it shows that NPK value from the composting are much lower than NPK of the common chemical fertilizer. However, comparison with NPK of organic fertilizer shown only slightly difference value in NPK.

Green-Lean Synergy - Root-Cause Analysis in Food Waste Prevention

Directory of Open Access Journals (Sweden)

Pegah Amani

2015-06-01

Full Text Available Purpose_The goal of this paper is to explore the possible synergetic effects between lean philosophy and green endeavors in improving resource efficiency in the food sector. To that end, it is investigated how a proper and tailor-made adaptation of the lean six sigma root cause analysis method could help in overcoming the complexities of increased resource efficiency in food production.Design/methodology/approach_The case study concerned reduction of waste at an industrial production line of a dough-based product, through the implementation of the lean six sigma tool.Findings_An achievement of a 50% reduction of waste on the studied process line was reached, thus exceeding the initial improvement goal.Research limitations/implications (if applicable_While the explicit findings on the specific root causes of waste on this actual production line are not immediately transferrable to other cases, they show that applying this method to identifying and eliminating root causes of waste for other products and processes in the food sector could not only reduce costs but also contribute to more resource-efficient and sustainable industrial food production.Practical implications (if applicable_ Political and public high interest in environmental and social sustainability associated with food waste render this an important development.Originality/value_ While the potential of linking green and lean efforts has been acknowledged, the application of the lean six sigma methodology for more sustainable food production has not yet been explored. This paper contributes to this research

Recovery of Biomolecules from Food Wastes — A Review

Directory of Open Access Journals (Sweden)

Antonietta Baiano

2014-09-01

Full Text Available Food wastes are produced by a variety of sources, ranging from agricultural operations to household consumption. About 38% occurs during food processing. At present, the European Union legislation encourages the exploitation of co-products. This valorisation can be achieved through the extraction of high-value components such as proteins, polysaccharides, fibres, flavour compounds, and phytochemicals, which can be re-used as nutritionally and pharmacologically functional ingredients. Extraction can proceed according to solid-liquid extraction, Soxhlet extraction, pressurized fluid extraction, supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pulsed electric field extraction, and enzyme-assisted extraction. Nevertheless, these techniques cannot be used indiscriminately and their choice depends on the type of biomolecules and matrix, the scale processing (laboratory or industrial, the ratio between production costs and economic values of the compounds to be extracted. The vegetable wastes include trimmings, peelings, stems, seeds, shells, bran, residues remaining after extraction of oil, starch, sugar, and juice. The animal-derived wastes include wastes from bred animals, wastes from seafood, wastes from dairy processing. The recovered biomolecules and by-products can be used to produce functional foods or as adjuvants in food processing or in medicinal and pharmaceutical preparations. This work is an overview of the type and amounts of food wastes; food waste legislation; conventional and novel techniques suitable for extracting biomolecules; food, medicinal and pharmaceutical uses of the recovered biomolecules and by-products, and future trends in these areas.

Production of Enzymes From Agricultural Wastes and Their Potential Industrial Applications.

Science.gov (United States)

Bharathiraja, S; Suriya, J; Krishnan, M; Manivasagan, P; Kim, S-K

Enzymatic hydrolysis is the significant technique for the conversion of agricultural wastes into valuable products. Agroindustrial wastes such as rice bran, wheat bran, wheat straw, sugarcane bagasse, and corncob are cheapest and plentifully available natural carbon sources for the production of industrially important enzymes. Innumerable enzymes that have numerous applications in industrial processes for food, drug, textile, and dye use have been produced from different types of microorganisms from agricultural wastes. Utilization of agricultural wastes offers great potential for reducing the production cost and increasing the use of enzymes for industrial purposes. This chapter focuses on economic production of actinobacterial enzymes from agricultural wastes to make a better alternative for utilization of biomass generated in million tons as waste annually. © 2017 Elsevier Inc. All rights reserved.

Consumer-Related Food Waste

DEFF Research Database (Denmark)

Aschemann-Witzel, Jessica; Hooge, Ilona de; Normann, Anne

2016-01-01

Food waste has received increasing attention in recent years. As part of their corporate social responsibility strategies, food supply chain actors have started to act towards avoiding and reducing food waste. Based on a literature review, an expert interview study, and example cases, we discuss...... food marketing and the role and responsibility of retail. Food marketing and retailing contribute to consumer-related food waste via decisions on date labeling, packaging sizes and design elements, and pricing strategies encouraging overpurchase, as well as communication shifting consumer priorities...... to the disadvantage of food waste avoidance. Potential actions to tackle food waste relate to improved packaging and information, altering pricing strategies, and cooperation with other actors across the supply chain. Three cases highlight the extent to which moral and strategic motives are interlinked...

Consumer food waste in Denmark

DEFF Research Database (Denmark)

Stancu, Violeta; Lähteenmäki, Liisa

Linket til højre henviser til rapporten i trykt format til download. Dokumentet over linket er selve leveringen til ministeriet med følgebrev. Household food waste is one of the main contributors to the food waste amounts across the food supply chain. This report is based on a study conducted...... in September 2017 by MAPP Research Centre – Research on Value Creation in the Food Sector. The study aimed to examine consumer food waste, with a focus on consumer perceptions and practices related to food waste. A survey was completed by 508 respondents in Denmark to provide insights into self......-reported consumer food waste, consumer understanding and perceptions of food waste, household food-related practices as well as individual and household characteristics with a role in food waste....

Microbial biosurfactants as additives for food industries.

Science.gov (United States)

Campos, Jenyffer Medeiros; Stamford, Tânia Lúcia Montenegro; Sarubbo, Leonie Asfora; de Luna, Juliana Moura; Rufino, Raquel Diniz; Banat, Ibrahim M

2013-01-01

Microbial biosurfactants with high ability to reduce surface and interfacial surface tension and conferring important properties such as emulsification, detergency, solubilization, lubrication and phase dispersion have a wide range of potential applications in many industries. Significant interest in these compounds has been demonstrated by environmental, bioremediation, oil, petroleum, food, beverage, cosmetic and pharmaceutical industries attracted by their low toxicity, biodegradability and sustainable production technologies. Despite having significant potentials associated with emulsion formation, stabilization, antiadhesive and antimicrobial activities, significantly less output and applications have been reported in food industry. This has been exacerbated by uneconomical or uncompetitive costing issues for their production when compared to plant or chemical counterparts. In this review, biosurfactants properties, present uses and potential future applications as food additives acting as thickening, emulsifying, dispersing or stabilising agents in addition to the use of sustainable economic processes utilising agro-industrial wastes as alternative substrates for their production are discussed. © 2013 American Institute of Chemical Engineers.

Green perspective in food industry production line design: A review

Science.gov (United States)

Xian, C. Y.; Sin, T. C.; Liyana, M. R. N.; Awang, A.; Fathullah, M.

2017-09-01

The design of green manufacturing process in food industries is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Several process such as freezing, cutting, drying, tempering, bleaching, sterilization, extraction and filtering have been applied efficiency in the food industry. Due to the rapid development of food and peripheral technology, the use of new physical processing or auxiliary processing methods can maintain food inherent nutrients, texture, color, and freshness and also reduce environmental pollution and energy consumption in food processing. Hence, this review paper will study and summarize the effects of green manufacturing process in food industries in term of waste reduction, materials and sustainability manufacturing. In any case, All the food processing equipment must comply with strict standards and regulation, this action will ensure the securing the food quality and safety of food products to consumers.

Costs of food waste in South Africa: Incorporating inedible food waste

CSIR Research Space (South Africa)

De Lange, Willem J

2015-06-01

Full Text Available The economic, social and environmental costs of food waste are being increasingly recognised. Food waste consists of both edible and inedible components. Whilst wastage of edible food is problematic for obvious reasons, there are also costs...

Population dynamics of Brachionus calyciflorus (Rotifera: Brachionidae) in waste water from food-processing industry in Mexico

OpenAIRE

Arévalo Stevenson, Raymundo Alfredo; Sarma, S.S.S.; Nandini, S.

1998-01-01

Waste water from Mexico's largest food processing industrial sector (based on maize, nejayote water) was used for growing Brachionus calyciflorus isolated from Lake Chapultepec in the Federal District of Mexico (D.F.). Nejayote water was collected from Colonia Providencia, D.F. Experiments were conducted at 25°C in 25 ml capacity vials with 20 ml of medium into which we introduced B. calyciflorus at an initial density of 1 ind ml-1. The experimental design consisted a total of 33 test vessels...

Waste management to improve food safety and security for health advancement.

Science.gov (United States)

Lin, Angela Yu-Chen; Huang, Susana Tzy-Ying; Wahlqvist, Mark L

2009-01-01

Economic growth inevitably influences the food chain. Growing demand with changes in lifestyle and health consciousness encourage use of packaged and pre-prepared foods. The needs of environmental protection from waste generated are largely overlooked, and a lack of knowledge about the impact on the environment and its health effects constitute food security/safety problems. Food production and waste generation directly affect resource (i.e., energy and water) consumption and often contaminate the environment. More pressure on food production has inculcated the use of pesticides, herbicides, antibiotics and chemical fertilizers which add to current global pollution. At least half of food grown is discarded before and after it reaches consumers. It is estimated that one third to half of landfill waste comes from the food sector. This landfill releases green house gases (GHG) as well as leachate which worsen soil and water quality and safety. Pharmaceutical and chemical contaminations from residential, industrial and agricultural sources make their way into nearby water and soil and can eventually affect our food systems. Phthalates, PFOA, BPA, commonly used in plastics and personal care products, are found in unacceptable concentrations in Taiwanese waters. They, too, contribute to food contamination and long-term health risk. Existing waste management strategies warrant more stringent norms for waste reduction at source. Awareness through education could reduce food waste and its consequences. This review encompasses impacts of food production systems on the environment, pollution which results from food waste, costs and economic advantages in food waste management, and health consequences of waste.

Quantifying food waste in Hawaii's food supply chain.

Science.gov (United States)

Loke, Matthew K; Leung, PingSun

2015-12-01

Food waste highlights a considerable loss of resources invested in the food supply chain. While it receives a lot of attention in the global context, the assessment of food waste is deficient at the sub-national level, owing primarily to an absence of quality data. This article serves to explore that gap and aims to quantify the edible weight, economic value, and calorie equivalent of food waste in Hawaii. The estimates are based on available food supply data for Hawaii and the US Department of Agriculture's (USDA's) loss-adjusted food availability data for defined food groups at three stages of the food supply chain. At its highest aggregated level, we estimate Hawaii's food waste generation at 237,122 t or 26% of available food supply in 2010. This is equivalent to food waste of 161.5 kg per person, per annum. Additionally, this food waste is valued at US$1.025 billion annually or the equivalent of 502.6 billion calories. It is further evident that the occurrence of food waste by all three measures is highest at the consumer stage, followed by the distribution and retail stage, and is lowest at the post-harvest and packing stage. The findings suggest that any meaningful intervention to reduce food waste in Hawaii should target the consumer, and distribution and retail stages of the food supply chain. Interventions at the consumer stage should focus on the two protein groups, as well as fresh fruits and fresh vegetables. © The Author(s) 2015.

Food waste-to-energy conversion technologies: current status and future directions.

Science.gov (United States)

Pham, Thi Phuong Thuy; Kaushik, Rajni; Parshetti, Ganesh K; Mahmood, Russell; Balasubramanian, Rajasekhar

2015-04-01

Food waste represents a significantly fraction of municipal solid waste. Proper management and recycling of huge volumes of food waste are required to reduce its environmental burdens and to minimize risks to human health. Food waste is indeed an untapped resource with great potential for energy production. Utilization of food waste for energy conversion currently represents a challenge due to various reasons. These include its inherent heterogeneously variable compositions, high moisture contents and low calorific value, which constitute an impediment for the development of robust, large scale, and efficient industrial processes. Although a considerable amount of research has been carried out on the conversion of food waste to renewable energy, there is a lack of comprehensive and systematic reviews of the published literature. The present review synthesizes the current knowledge available in the use of technologies for food-waste-to-energy conversion involving biological (e.g. anaerobic digestion and fermentation), thermal and thermochemical technologies (e.g. incineration, pyrolysis, gasification and hydrothermal oxidation). The competitive advantages of these technologies as well as the challenges associated with them are discussed. In addition, the future directions for more effective utilization of food waste for renewable energy generation are suggested from an interdisciplinary perspective. Copyright © 2014 Elsevier Ltd. All rights reserved.

Assessment of Food Processing and Pharmaceutical Industrial Wastes as Potential Biosorbents: A Review

Science.gov (United States)

El-Sayed, Hanan E. M.; El-Sayed, Mayyada M. H.

2014-01-01

There is a growing need for the use of low-cost and ecofriendly adsorbents in water/wastewater treatment applications. Conventional adsorbents as well as biosorbents from different natural and agricultural sources have been extensively studied and reviewed. However, there is a lack of reviews on biosorption utilizing industrial wastes, particularly those of food processing and pharmaceuticals. The current review evaluates the potential of these wastes as biosorbents for the removal of some hazardous contaminants. Sources and applications of these biosorbents are presented, while factors affecting biosorption are discussed. Equilibrium, kinetics, and mechanisms of biosorption are also reviewed. In spite of the wide spread application of these biosorbents in the treatment of heavy metals and dyes, more research is required on other classes of pollutants. In addition, further work should be dedicated to studying scaling up of the process and its economic feasibility. More attention should also be given to enhancing mechanical strength, stability, life time, and reproducibility of the biosorbent. Environmental concerns regarding disposal of consumed biosorbents should be addressed by offering feasible biosorbent regeneration or pollutant immobilization options. PMID:25110656

Assessment of food processing and pharmaceutical industrial wastes as potential biosorbents: a review.

Science.gov (United States)

El-Sayed, Hanan E M; El-Sayed, Mayyada M H

2014-01-01

There is a growing need for the use of low-cost and ecofriendly adsorbents in water/wastewater treatment applications. Conventional adsorbents as well as biosorbents from different natural and agricultural sources have been extensively studied and reviewed. However, there is a lack of reviews on biosorption utilizing industrial wastes, particularly those of food processing and pharmaceuticals. The current review evaluates the potential of these wastes as biosorbents for the removal of some hazardous contaminants. Sources and applications of these biosorbents are presented, while factors affecting biosorption are discussed. Equilibrium, kinetics, and mechanisms of biosorption are also reviewed. In spite of the wide spread application of these biosorbents in the treatment of heavy metals and dyes, more research is required on other classes of pollutants. In addition, further work should be dedicated to studying scaling up of the process and its economic feasibility. More attention should also be given to enhancing mechanical strength, stability, life time, and reproducibility of the biosorbent. Environmental concerns regarding disposal of consumed biosorbents should be addressed by offering feasible biosorbent regeneration or pollutant immobilization options.

Ecofeed, animal feed produced from recycled food waste.

Science.gov (United States)

Sugiura, Katsuaki; Yamatani, Shoich; Watahara, Masashi; Onodera, Takashi

2009-01-01

Due to the price hike of imported grains for feed, the production of Ecofeed, feed produced from recycled food waste, has increased in recent years. Food dregs from the food and beverage processing industry and out-of-date food from supermarkets and convenience stores are most often used as raw materials for Ecofeed. As food waste usually contains a lot of moisture and is easily spoiled, guidelines prescribing measures to be taken when collecting, transporting and storing raw materials, and for the production, shipment, storage and use of Ecofeed products, have been developed to ensure the safety of Ecofeed. The guidelines also include measures that should be taken to prevent the spread of bovine spongiform encephalopathy when producing and using Ecofeed. A certification system was introduced in March 2009 to ensure the quality and safety of Ecofeed and thus promote its use.

Avoiding food waste by Romanian consumers

DEFF Research Database (Denmark)

Stefan, Violeta; van Herpen, Erica; Tudoran, Ana Alina

2013-01-01

of disapproval towards food waste, and perceived behavioural control on consumers’ self-reported food waste. Results show that consumers’ planning and shopping routines are important predictors of food waste. Planning and shopping routines are determined by moral attitudes towards food waste and perceived......Food waste is generated in immense amounts across the food life cycle, imposing serious environmental, social and economic consequences. Although consumers are the single biggest contributor to this volume, little is known about the drivers of food waste in households. This exploratory study aims...... to investigate the role of food choices and other food-related activities in producing food waste. A survey of 244 Romanian consumers examined the influence of intentions not to waste food, planning and shopping routines, as well as moral attitudes and lack of concern towards wasting food, a subjective norm...

Biodiesel production using fatty acids from food industry waste using corona discharge plasma technology.

Science.gov (United States)

Cubas, A L V; Machado, M M; Pinto, C R S C; Moecke, E H S; Dutra, A R A

2016-01-01

This article aims to describe an alternative and innovative methodology to transform waste, frying oil in a potential energy source, the biodiesel. The biodiesel was produced from fatty acids, using a waste product of the food industry as the raw material. The methodology to be described is the corona discharge plasma technology, which offers advantages such as acceleration of the esterification reaction, easy separation of the biodiesel and the elimination of waste generation. The best conditions were found to be an oil/methanol molar ratio of 6:1, ambient temperature (25 °C) and reaction time of 110 min and 30 mL of sample. The acid value indicates the content of free fatty acids in the biodiesel and the value obtained in this study was 0.43 mg KOH/g. Peaks corresponding to octadecadienoic acid methyl ester, octadecanoic acid methyl ester and octadecenoic acid methyl ester, from the biodiesel composition, were identified using GC-MS. A major advantage of this process is that the methyl ester can be obtained in the absence of chemical catalysts and without the formation of the co-product (glycerin). Copyright © 2015 Elsevier Ltd. All rights reserved.

Microbial population dynamics during startup of a full-scale anaerobic digester treating industrial food waste in Kyoto eco-energy project.

Science.gov (United States)

Ike, Michihiko; Inoue, Daisuke; Miyano, Tomoki; Liu, Tong Tong; Sei, Kazunari; Soda, Satoshi; Kadoshin, Shiro

2010-06-01

The microbial community in a full-scale anaerobic digester (2300m3) treating industrial food waste in the Kyoto Eco-Energy Project was analyzed using terminal restriction fragment length polymorphism for eubacterial and archaeal 16S rRNA genes. Both thermophilic and mesophilic sludge of treated swine waste were seeded to the digestion tank. During the 150-day startup period, coffee grounds as a main food waste, along with potato, kelp and boiled beans, tofu, bean curd lees, and deep-fried bean curd were fed to the digestion process step-by-step (max. 40t/d). Finally, the methane yield reached 360m3/t-feed with 40days' retention time, although temporary accumulation of propionate was observed. Eubacterial communities that formed in the thermophilic digestion tank differed greatly from both thermophilic and mesophilic types of seed sludge. Results suggest that the Actinomyces/Thermomonospora and Ralstonia/Shewanella were contributors for hydrolyzation and degradation of food waste into volatile fatty acids. Acetate-utilizing methanogens, Methanosaeta, were dominant in seed sludges of both types, but they decreased drastically during processing in the digestion tank. Methanosarcina and Methanobrevibacter/Methanobacterium were, respectively, possible main contributors for methane production from acetate and H2 plus CO2. Copyright 2010 Elsevier Ltd. All rights reserved.

The impact of food preservation on food waste.

Science.gov (United States)

Martindale, Wayne; Schiebel, Walter

2017-01-01

The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

Thermal energy storage for industrial waste heat recovery

Science.gov (United States)

Hoffman, H. W.; Kedl, R. J.; Duscha, R. A.

1978-01-01

The potential is examined for waste heat recovery and reuse through thermal energy storage in five specific industrial categories: (1) primary aluminum, (2) cement, (3) food processing, (4) paper and pulp, and (5) iron and steel. Preliminary results from Phase 1 feasibility studies suggest energy savings through fossil fuel displacement approaching 0.1 quad/yr in the 1985 period. Early implementation of recovery technologies with minimal development appears likely in the food processing and paper and pulp industries; development of the other three categories, though equally desirable, will probably require a greater investment in time and dollars.

Waste Management in Industrial Construction: Investigating Contributions from Industrial Ecology

Directory of Open Access Journals (Sweden)

Larissa A. R. U. Freitas

2017-07-01

Full Text Available The need for effective construction waste management is growing in importance, due to the increasing generation of construction waste and to its adverse impacts on the environment. However, despite the numerous studies on construction waste management, recovery of construction waste through Industrial Symbiosis and the adoption of other inter-firm practices, comprised within Industrial Ecology field of study, have not been fully explored. The present research aims to investigate Industrial Ecology contributions to waste management in industrial construction. The waste management strategies adopted in two industrial construction projects in Brazil are analyzed. The main waste streams generated are identified, recycling and landfilling diversion rates are presented and waste recovery through Industrial Symbiosis is discussed. A SWOT analysis was carried out. Results demonstrate that 9% of the waste produced in one of the projects was recovered through Industrial Symbiosis, while in the other project, waste recovery through Industrial Symbiosis achieved the rate of 30%. These data reveal Industrial Symbiosis’ potential to reduce landfilling of industrial construction wastes, contributing to waste recovery in construction. In addition, results show that industrial construction projects can benefit from the following synergies common in Industrial Ecology place-based approaches: centralized waste management service, shared waste management infrastructure and administrative simplification.

Ecofeed, animal feed produced from recycled food waste

Directory of Open Access Journals (Sweden)

Katsuaki Sugiura

2009-09-01

Full Text Available Due to the price hike of imported grains for feed, the production of Ecofeed, feed produced from recycled food waste, has increased in recent years. Food dregs from the food and beverage processing industry and out-of-date food from supermarkets and convenience stores are most often used as raw materials for Ecofeed. As food waste usually contains a lot of moisture and is easily spoiled, guidelines prescribing measures to be taken when collecting, transporting and storing raw materials, and for the production, shipment, storage and use of Ecofeed products, have been developed to ensure the safety of Ecofeed. The guidelines also include measures that should be taken to prevent the spread of bovine spongiform encephalopathy when producing and using Ecofeed. A certification system was introduced in March 2009 to ensure the quality and safety of Ecofeed and thus promote its use.

Food industry hungry for energy savings

Energy Technology Data Exchange (ETDEWEB)

Blackburn, D

1989-04-01

The United Kingdom food and drink industry is a significant user of energy. Energy use figures are given showing the breakdown in terms of different sectors of the industry and also in terms of the fuel used. Four energy monitoring and target setting demonstration projects are outlined at factories typical of their type in different sectors. The projects have resulted in a much greater awareness by management in the factories involved of energy consumption and waste. Examples are given of improved energy efficiency and consequent energy savings which have resulted from this awareness. (U.K.).

Elements affecting food waste in the food service sector.

Science.gov (United States)

Heikkilä, Lotta; Reinikainen, Anu; Katajajuuri, Juha-Matti; Silvennoinen, Kirsi; Hartikainen, Hanna

2016-10-01

Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector. Copyright © 2016 Elsevier Ltd. All rights reserved.

Methanization of domestic and industrial wastes

International Nuclear Information System (INIS)

2011-01-01

After having recalled that methanization helps meeting objectives of the Grenelle de l'Environnement regarding waste valorisation and production of renewable heat and electricity, this publication presents the methanization process which produces a humid product (digestate) and biogas by using various wastes (from agriculture, food industry, cities, households, sludge and so on). The numbers of existing and planned methanization units are evoked. The publication discusses the main benefits (production of renewable energy, efficient waste processing, and compact installations), drawbacks (costs, necessary specific abilities, impossibility to treat all organic materials) and associated recommendations. Actions undertaken by the ADEME are evoked. In conclusion, the publication outlines some priorities related to the development of this sector, its benefits, and the main strategic recommendations

Food waste disposal units in UK households: The need for policy intervention

International Nuclear Information System (INIS)

Iacovidou, Eleni; Ohandja, Dieudonne-Guy; Voulvoulis, Nikolaos

2012-01-01

The EU Landfill Directive requires Member States to reduce the amount of biodegradable waste disposed of to landfill. This has been a key driver for the establishment of new waste management options, particularly in the UK, which in the past relied heavily on landfill for the disposal of municipal solid waste (MSW). MSW in the UK is managed by Local Authorities, some of which in a less conventional way have been encouraging the installation and use of household food waste disposal units (FWDs) as an option to divert food waste from landfill. This study aimed to evaluate the additional burden to water industry operations in the UK associated with this option, compared with the benefits and related savings from the subsequent reductions in MSW collection and disposal. A simple economic analysis was undertaken for different FWD uptake scenarios, using the Anglian Region as a case study. Results demonstrated that the significant savings from waste collection arising from a large-scale uptake of FWDs would outweigh the costs associated with the impacts to the water industry. However, in the case of a low uptake, such savings would not be enough to cover the increased costs associated with the wastewater provision. As a result, this study highlights the need for policy intervention in terms of regulating the use of FWDs, either promoting them as an alternative to landfill to increase savings from waste management, or banning them as a threat to wastewater operations to reduce potential costs to the water industry. - Highlights: ► FWDs can be a less conventional way for diverting food waste from landfill. ► We compared water industry costs to savings from MSW collection and treatment. ► A large-scale uptake of FWDs would outweigh the costs to the water industry. ► At a low uptake, MSW collection savings are not enough to cover these costs. ► Findings highlight the need for policy intervention, regulating the use of FWDs.

Reducing ethylene levels along the food supply chain: a key to reducing food waste?

Science.gov (United States)

Blanke, Michael M

2014-09-01

food waste. © 2014 Society of Chemical Industry.

Cutting Food Waste through Cooperation along the Food Supply Chain

Directory of Open Access Journals (Sweden)

Christine Göbel

2015-01-01

Full Text Available Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC. The aim of this study is (1 to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries along the German food chain and (2 to find methods to reduce it. Results indicate that food waste occurs at all stages in the food chain. Thus, there is no single culprit to be blamed. Besides, the identified reasons for food waste differ between product groups; not a single solution can cause notable change. Furthermore, the analysis demonstrates that the causes and effects of food waste are to be found at different stages of the value chain. Hence, it is of high importance to improve communication and to raise a new appreciation for food among all stakeholders of the food supply chain in order to develop a more sustainable food system. Information on the topic of food waste needs to be shared among all actors of the supply chain. They need to share responsibility and work together to reduce food waste.

Recovery of Bio-Oil from Industrial Food Waste by Liquefied Dimethyl Ether for Biodiesel Production

Directory of Open Access Journals (Sweden)

Kiyoshi Sakuragi

2016-02-01

Full Text Available The development of new energy sources has become particularly important from the perspective of energy security and environmental protection. Therefore, the utilization of waste resources such as industrial food wastes (IFWs in energy production is expected. The central research institute of electric power industry (CRIEPI, Tokyo, Japan has recently developed an energy-saving oil-extraction technique involving the use of liquefied dimethyl ether (DME, which is an environmentally friendly solvent. In this study, three common IFWs (spent coffee grounds, soybean, and rapeseed cakes were evaluated with respect to oil yield for biodiesel fuel (BDF production by the DME extraction method. The coffee grounds were found to contain 16.8% bio-oil, whereas the soybean and rapeseed cakes contained only approximately 0.97% and 2.6% bio-oil, respectively. The recovered oils were qualitatively analysed by gas chromatography-mass spectrometry. The properties of fatty acid methyl esters derived from coffee oil, such as kinematic viscosity, pour point, and higher heating value (HHV, were also determined. Coffee grounds had the highest oil content and could be used as biofuel. In addition, the robust oil extraction capability of DME indicates that it may be a favourable alternative to conventional oil extraction solvents.

The potential of food preservation to reduce food waste.

Science.gov (United States)

Martindale, Wayne

2017-02-01

While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.

Animal and industrial waste anaerobic digestion: USA status report

Energy Technology Data Exchange (ETDEWEB)

Lusk, P.D. [Resource Development Associates, Washington, DC (United States)

1996-01-01

Pollutants from unmanaged animal and bio-based industrial wastes can degrade the environment, and methane emitted from decomposing wastes may contribute to global climate change. One waste management system prevents pollution and converts a disposal problem into a new profit center. Case studies of operating systems indicate that the anaerobic digestion of animal and industrial wastes is a commercially available bioconversion technology with considerable potential for providing profitable coproducts, including a cost-effective renewable fuel. Growth and concentration of the livestock industry create opportunities to properly dispose of the large quantities of manures generated at dairy, swine, and poultry farms. Beyond the farm, extension of the anaerobic digestion process to recover methane has considerable potential for certain classified industries - with a waste stream characterization similar to livestock manures. More than 35 example industries have been identified, and include processors of chemicals, fiber, food, meat, milk, and pharmaceuticals. Some of these industries already recover methane for energy. This status report examines some current opportunities for recovering methane from the anaerobic digestion of animal and industrial wastes in the US. Case studies of operating digesters, including project and maintenance histories, and the operator`s {open_quotes}lessons learned,{close_quotes} are included as a reality check. Factors necessary for successful projects, as well as a list of reasons explaining why some anaerobic digestion projects fail, are provided. The role of management is key; not only must digesters be well engineered and built with high-quality components, they must also be sited at facilities willing to incorporate the uncertainties of a new technology. Anaerobic digestion can provide monetary benefits and mitigate possible pollution problems, thereby sustaining development while maintaining environmental quality.

Production of single cell protein (SCP) from food and agricultural waste by using Saccharomyces cerevisiae.

Science.gov (United States)

Gervasi, Teresa; Pellizzeri, Vito; Calabrese, Giorgio; Di Bella, Giuseppa; Cicero, Nicola; Dugo, Giacomo

2018-03-01

Food waste is the single-largest component of the waste stream, in order to protect and safeguard the public health, useful and innovative recycling methods are investigated. The conversion of food wastes in value-added products is becoming a more economically viable and interesting practice. Food waste, collected in the distribution sector and citrus industries, was characterised for its potential as a raw material to use in fermentation processes. In this study, the production of single-cell protein (SCP) using food waste as a substrate was investigated. The purpose of this study has been to produce SCP from mixtures of food waste using Saccharomyces cerevisiae. The main fermentation test was carried out using a 25 l bioreactor. The utilisation of food waste can allow us to not only to reduce environmental pollution, but also to obtain value-added products such as protein supply for animal feed.

Industrial waste heat for district heating

International Nuclear Information System (INIS)

Heitner, K.L.; Brooks, P.P.

1982-01-01

Presents 2 bounding evaluations of industrial waste heat availability. Surveys waste heat from 29 major industry groups at the 2-digit level in Standard Industrial Codes (SIC). Explains that waste heat availability in each industry was related to regional product sales, in order to estimate regional waste heat availability. Evaluates 4 selected industries at the 4-digit SIC level. Finds that industrial waste heat represents a significant energy resource in several urban areas, including Chicago and Los Angeles, where it could supply all of these areas residential heating and cooling load. Points out that there is a strong need to evaluate the available waste heat for more industries at the 4-digit level. Urges further studies to identify other useful industrial waste heat sources as well as potential waste heat users

A comprehensive review on food waste anaerobic digestion: Research updates and tendencies.

Science.gov (United States)

Ren, Yuanyuan; Yu, Miao; Wu, Chuanfu; Wang, Qunhui; Gao, Ming; Huang, Qiqi; Liu, Yu

2018-01-01

Anaerobic digestion has been practically applied in agricultural and industrial waste treatment and recognized as an economical-effective way for food waste disposal. This paper presented an overview on the researches about anaerobic digestion of food waste. Technologies (e.g., pretreatment, co-digestion, inhibition and mitigation, anaerobic digestion systems, etc.) were introduced and evaluated on the basis of bibliometric analysis. Results indicated that ethanol and aerobic prefermentation were novel approaches to enhance substrates hydrolysis and methane yield. With the promotion of resource recovery, more attention should be paid to biorefinery technologies which can produce more useful products toward zero emissions. Furthermore, a technological route for food waste conversion based on anaerobic digestion was proposed. Copyright © 2017 Elsevier Ltd. All rights reserved.

A comprehensive review on pre-treatment strategy for lignocellulosic food industry waste: Challenges and opportunities.

Science.gov (United States)

Ravindran, Rajeev; Jaiswal, Amit Kumar

2016-01-01

Lignocellulose is a generic term used to describe plant biomass. It is the most abundant renewable carbon resource in the world and is mainly composed of lignin, cellulose and hemicelluloses. Most of the food and food processing industry waste are lignocellulosic in nature with a global estimate of up to 1.3 billion tons/year. Lignocellulose, on hydrolysis, releases reducing sugars which is used for the production of bioethanol, biogas, organic acids, enzymes and biosorbents. However, structural conformation, high lignin content and crystalline cellulose hinder its use for value addition. Pre-treatment strategies facilitate the exposure of more cellulose and hemicelluloses for enzymatic hydrolysis. The present article confers about the structure of lignocellulose and how it influences enzymatic degradation emphasising the need for pre-treatments along with a comprehensive analysis and categorisation of the same. Finally, this article concludes with a detailed discussion on microbial/enzymatic inhibitors that arise post pre-treatment and strategies to eliminate them. Copyright © 2015 Elsevier Ltd. All rights reserved.

Household food waste in Nordic countries

DEFF Research Database (Denmark)

Gjerris, Mickey; Gaiani, Silvia

2013-01-01

such as climate change and unjust distribution of food resources, needs to be based on an appreciative and relational understanding of nature and food and not only on economic and moralizing arguments. This is done by drawing on an ecocentric perspective where food is seen as one of the areas where new narratives......This study focuses on food waste generated by households in four Nordic countries: Finland, Denmark, Norway, and Sweden. Based on existing literature we present (A) comparable data on amounts and monetary value of food waste; (B) explanations for food waste at household level; (C) a number...... of public and private initiatives at national levels aiming to reduce food waste; and (D) a discussion of ethical issues related to food waste with a focus on possible contributions from ecocentric ethics. We argue that reduction of food waste at household level, which has an impact on issues...

The opportunity of tracking food waste in school canteens: Guidelines for self-assessment.

Science.gov (United States)

Derqui, Belén; Fernandez, Vicenc

2017-11-01

Reducing food waste is one of the key challenges of the food system and addressing it in the institutional catering industry can be a quick win. In particular, school canteens are a significant source of food waste and therefore embody a great opportunity to address food waste. The goal of our research is the development of guidelines for audit and self-assessment in measuring and managing food waste produced at school canteens. The purpose of the tool is to standardise food waste audits to be executed either by scholars, school staff or by catering companies with the objective of measuring and reducing food waste at schools. We performed a research among public and private schools and catering companies from which we obtained the key performance indicators to be measured and then pilot-tested the resulting tool in four schools with over 2900 pupil participants, measuring plate waste from over 10,000 trays. This tool will help managers in their efforts towards more sustainable organisations at the same time as the standardisation of food waste audits will provide researchers with comparable data. The study suggests that although there is low awareness on the amount of food wasted at school canteens, managers and staff are highly interested in the topic and would be willing to implement audits and reduction measures. The case study also showed that our tool is easy to implement and not disruptive. Copyright © 2017 Elsevier Ltd. All rights reserved.

Food Waste to Energy: An Overview of Sustainable Approaches for Food Waste Management and Nutrient Recycling.

Science.gov (United States)

Paritosh, Kunwar; Kushwaha, Sandeep K; Yadav, Monika; Pareek, Nidhi; Chawade, Aakash; Vivekanand, Vivekanand

2017-01-01

Food wastage and its accumulation are becoming a critical problem around the globe due to continuous increase of the world population. The exponential growth in food waste is imposing serious threats to our society like environmental pollution, health risk, and scarcity of dumping land. There is an urgent need to take appropriate measures to reduce food waste burden by adopting standard management practices. Currently, various kinds of approaches are investigated in waste food processing and management for societal benefits and applications. Anaerobic digestion approach has appeared as one of the most ecofriendly and promising solutions for food wastes management, energy, and nutrient production, which can contribute to world's ever-increasing energy requirements. Here, we have briefly described and explored the different aspects of anaerobic biodegrading approaches for food waste, effects of cosubstrates, effect of environmental factors, contribution of microbial population, and available computational resources for food waste management researches.

Population dynamics of Brachionus calyciflorus (Rotifera: Brachionidae in waste water from food-processing industry in Mexico

Directory of Open Access Journals (Sweden)

Raymundo Alfredo Arévalo Stevenson

1998-09-01

Full Text Available Waste water from Mexico's largest food processing industrial sector (based on maize, nejayote water was used for growing Brachionus calyciflorus isolated from Lake Chapultepec in the Federal District of Mexico (D.F.. Nejayote water was collected from Colonia Providencia, D.F. Experiments were conducted at 25°C in 25 ml capacity vials with 20 ml of medium into which we introduced B. calyciflorus at an initial density of 1 ind ml-1. The experimental design consisted a total of 33 test vessels (2 food combinations X 5 densities X 3 replicates = 30 plus 3 replicates as controls that contained only algae. Experiments were terminated after day 16. Waste water in original concentration did nt rotifes. However, when diluted to 5 oncentrations (ranging from 2% to 32% and pH adjusted to 7.0, rotifer density increased with increasing concentration of waste water. Green algae (at constant density of 2 X 10 6 cells-1 of Chlorella in combination with waste water resulted in a higher abundance of rotifers only at higher concentration (above 8 % of waste water. The maximum peak density of rotifers (238-50 ind ml -1 was obtained at 16% dilution of waste water nd with addition of Chlorella. The rate of population increase per day ® (mean-SD varied from 0.355-0.059 to 0.457-0.048 depending on food combination and concetration.Se usó aguas de desecho de la industria de la masa y la tortilla (aguas de nixtamal o nejayote para crecer rotíferos de agua dulce, Brachionus calyciflorus. El nejayote sin dilución no permitió el desarrollo del rotífero. Sin embargo, cuando se diluyó, B. calyciflorus aprovechó la materia orgánica. El agua de desecho por sí misma (sin alimento algal adicional fue comparable al agua con densidades del alga Chlorella de 2 X 10(6 células ml-1. Concentraciones de nejayote por encima del 8% no permitieron el crecimiento poblacional. Sin embargo, la presencia de alga permitió el desarrollo del rotífero a concentraciones de 8% y 16

Conceptual framework for the study of food waste generation and prevention in the hospitality sector.

Science.gov (United States)

Papargyropoulou, Effie; Wright, Nigel; Lozano, Rodrigo; Steinberger, Julia; Padfield, Rory; Ujang, Zaini

2016-03-01

Food waste has significant detrimental economic, environmental and social impacts. The magnitude and complexity of the global food waste problem has brought it to the forefront of the environmental agenda; however, there has been little research on the patterns and drivers of food waste generation, especially outside the household. This is partially due to weaknesses in the methodological approaches used to understand such a complex problem. This paper proposes a novel conceptual framework to identify and explain the patterns and drivers of food waste generation in the hospitality sector, with the aim of identifying food waste prevention measures. This conceptual framework integrates data collection and analysis methods from ethnography and grounded theory, complemented with concepts and tools from industrial ecology for the analysis of quantitative data. A case study of food waste generation at a hotel restaurant in Malaysia is used as an example to illustrate how this conceptual framework can be applied. The conceptual framework links the biophysical and economic flows of food provisioning and waste generation, with the social and cultural practices associated with food preparation and consumption. The case study demonstrates that food waste is intrinsically linked to the way we provision and consume food, the material and socio-cultural context of food consumption and food waste generation. Food provisioning, food consumption and food waste generation should be studied together in order to fully understand how, where and most importantly why food waste is generated. This understanding will then enable to draw detailed, case specific food waste prevention plans addressing the material and socio-economic aspects of food waste generation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Applying Value Stream Mapping to reduce food losses and wastes in supply chains: A systematic review.

Science.gov (United States)

De Steur, Hans; Wesana, Joshua; Dora, Manoj K; Pearce, Darian; Gellynck, Xavier

2016-12-01

The interest to reduce food losses and wastes has grown considerably in order to guarantee adequate food for the fast growing population. A systematic review was used to show the potential of Value Stream Mapping (VSM) not only to identify and reduce food losses and wastes, but also as a way to establish links with nutrient retention in supply chains. The review compiled literature from 24 studies that applied VSM in the agri-food industry. Primary production, processing, storage, food service and/or consumption were identified as susceptible hotspots for losses and wastes. Results further revealed discarding and nutrient loss, most especially at the processing level, as the main forms of loss/waste in food, which were adapted to four out of seven lean manufacturing wastes (i.e. defect, unnecessary inventory, overproduction and inappropriate processing). This paper presents the state of the art of applying lean manufacturing practices in the agri-food industry by identifying lead time as the most applicable performance indicator. VSM was also found to be compatible with other lean tools such as Just-In-Time and 5S which are continuous improvement strategies, as well as simulation modelling that enhances adoption. In order to ensure successful application of lean practices aimed at minimizing food or nutrient losses and wastes, multi-stakeholder collaboration along the entire food supply chain is indispensable. Copyright © 2016 Elsevier Ltd. All rights reserved.

Processing- and product-related causes for food waste and implications for the food supply chain.

Science.gov (United States)

Raak, Norbert; Symmank, Claudia; Zahn, Susann; Aschemann-Witzel, Jessica; Rohm, Harald

2017-03-01

Reducing food waste is one of the prominent goals in the current research, which has also been set by the United Nations to achieve a more sustainable world by 2030. Given that previous studies mainly examined causes for food waste generation related to consumers, e.g., expectations regarding quality or uncertainties about edibility, this review aims at providing an overview on losses in the food industry, as well as on natural mechanisms by which impeccable food items are converted into an undesired state. For this, scientific literature was reviewed based on a keyword search, and information not covered was gathered by conducting expert interviews with representatives from 13 German food processing companies. From the available literature, three main areas of food waste generation were identified and discussed: product deterioration and spoilage during logistical operations, by-products from food processing, and consumer perception of quality and safety. In addition, expert interviews revealed causes for food waste in the processing sector, which were categorised as follows: losses resulting from processing operations and quality assurance, and products not fulfilling quality demands from trade. The interviewees explained a number of strategies to minimise food losses, starting with alternative tradeways for second choice items, and ending with emergency power supplies to compensate for power blackouts. It became clear that the concepts are not universally applicable for each company, but the overview provided in the present study may support researchers in finding appropriate solutions for individual cases. Copyright © 2016 Elsevier Ltd. All rights reserved.

Determinants of consumer food waste behaviour

DEFF Research Database (Denmark)

Stancu, Violeta; Haugaard, Pernille; Lähteenmäki, Liisa

2016-01-01

. Yet, there is still little evidence regarding the determinants of consumers' food waste behaviour. The present study examines the effect of psycho-social factors, food-related routines, household perceived capabilities and socio-demographic characteristics on self-reported food waste. Survey data...... gathered among 1062 Danish respondents measured consumers' intentions not to waste food, planning, shopping and reuse of leftovers routines, perceived capability to deal with household food-related activities, injunctive and moral norms, attitudes towards food waste, and perceived behavioural control....... Results show that perceived behavioural control and routines related to shopping and reuse of leftovers are the main drivers of food waste, while planning routines contribute indirectly. In turn, the routines are related to consumers' perceived capabilities to deal with household related activities...

Smaller plates, less food waste

DEFF Research Database (Denmark)

Hansen, Pelle Guldborg; Schmidt, Karsten; Skov, Laurits Rhoden

With roughly one-third of food produced for human consumption lost or wasted globally (about 1.3 billion tons per year), the impact on the environment cannot be anymore neglected. Actions at all points in the production chain are now urgent, including reductions in food waste at home, by retailer...... the hypothesis that dishware size plays an important role in the amount of food wasted among Danish adults in a self-service eating setting. This finding has PHN implications: slight changes in the foodscape can contribute to sustainable food consumption goals.......With roughly one-third of food produced for human consumption lost or wasted globally (about 1.3 billion tons per year), the impact on the environment cannot be anymore neglected. Actions at all points in the production chain are now urgent, including reductions in food waste at home, by retailers...... and producers. Northern European consumers are among the most environmentally concerned consumers, however, their concerns do not always translate in more sustainable food-related behaviours. Furthermore, food choices are not always rational and could be non-reflective. Hence, the objective of this pilot study...

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

Directory of Open Access Journals (Sweden)

Christina Strotmann

2017-08-01

Full Text Available The aim of the study was to reduce food waste in a hospital, a hospital cafeteria, and a residential home by applying a participatory approach in which the employees were integrated into the process of developing and implementing measures. Initially, a process analysis was undertaken to identify the processes and structures existing in each institution. This included a 2-week measurement of the quantities of food produced and wasted. After implementing the measures, a second measurement was conducted and the results of the two measurements were compared. The average waste rate in the residential home was significantly reduced from 21.4% to 13.4% and from 19.8% to 12.8% in the cafeteria. In the hospital, the average waste rate remained constant (25.6% and 26.3% during the reference and control measurements. However, quantities of average daily food provided and wasted per person in the hospital declined. Minimizing overproduction, i.e., aligning the quantity of meals produced to that required, is essential to reducing serving losses. Compliance of meal quality and quantity with customer expectations, needs, and preferences, i.e., the individualization of food supply, reduces plate waste. Moreover, establishing an efficient communication structure involving all actors along the food supply chain contributes to decreasing food waste.

Bioelectrochemical Integration of Waste Heat Recovery, Waste-to- Energy Conversion, and Waste-to-Chemical Conversion with Industrial Gas and Chemical Manufacturing Processes

Energy Technology Data Exchange (ETDEWEB)

Mac Dougall, James [Air Products and Chemicals, Inc., Allentown, PA (United States)

2016-02-05

Many U.S. manufacturing facilities generate unrecovered, low-grade waste heat, and also generate or are located near organic-content waste effluents. Bioelectrochemical systems, such as microbial fuel cells and microbial electrolysis cells, provide a means to convert organic-content effluents into electric power and useful chemical products. A novel biochemical electrical system for industrial manufacturing processes uniquely integrates both waste heat recovery and waste effluent conversion, thereby significantly reducing manufacturing energy requirements. This project will enable the further development of this technology so that it can be applied across a wide variety of US manufacturing segments, including the chemical, food, pharmaceutical, refinery, and pulp and paper industries. It is conservatively estimated that adoption of this technology could provide nearly 40 TBtu/yr of energy, or more than 1% of the U.S. total industrial electricity use, while reducing CO₂ emissions by more than 6 million tons per year. Commercialization of this technology will make a significant contribution to DOE’s Industrial Technology Program goals for doubling energy efficiency and providing a more robust and competitive domestic manufacturing base.

Benefits of supplementing an industrial waste anaerobic digester with energy crops for increased biogas production

International Nuclear Information System (INIS)

Nges, Ivo Achu; Escobar, Federico; Fu Xinmei; Björnsson, Lovisa

2012-01-01

Highlights: ► This study demonstrates the feasibility of co-digestion food industrial waste with energy crops. ► Laboratory batch co-digestion led to improved methane yield and carbon to nitrogen ratio as compared to mono-digestion of industrial waste. ► Co-digestion was also seen as a means of degrading energy crops with nutrients addition as crops are poor in nutrients. ► Batch co-digestion methane yields were used to predict co-digestion methane yield in full scale operation. ► It was concluded that co-digestion led an over all economically viable process and ensured a constant supply of feedstock. - Abstract: Currently, there is increasing competition for waste as feedstock for the growing number of biogas plants. This has led to fluctuation in feedstock supply and biogas plants being operated below maximum capacity. The feasibility of supplementing a protein/lipid-rich industrial waste (pig manure, slaughterhouse waste, food processing and poultry waste) mesophilic anaerobic digester with carbohydrate-rich energy crops (hemp, maize and triticale) was therefore studied in laboratory scale batch and continuous stirred tank reactors (CSTR) with a view to scale-up to a commercial biogas process. Co-digesting industrial waste and crops led to significant improvement in methane yield per ton of feedstock and carbon-to-nitrogen ratio as compared to digestion of the industrial waste alone. Biogas production from crops in combination with industrial waste also avoids the need for micronutrients normally required in crop digestion. The batch co-digestion methane yields were used to predict co-digestion methane yield in full scale operation. This was done based on the ratio of methane yields observed for laboratory batch and CSTR experiments compared to full scale CSTR digestion of industrial waste. The economy of crop-based biogas production is limited under Swedish conditions; therefore, adding crops to existing industrial waste digestion could be a viable

An eco friendly solution to the food waste disposal

Science.gov (United States)

Babu, G. Reddy; Kumar, G. Madhav

2017-07-01

In recent years, waste disposal at workmen camp is one of the major problems being faced by many nations across the world. In the workmen colony at Chittapur, a series of kitchens were built for cooking purpose and a number of small canteens are also functioning. Considerable quantity of food waste is collected daily from these eateries and disposed at a faraway place. Food waste is highly degradable in nature, if not disposed properly it causes problems related to environmental pollution. Hence, it is very important to identify an environment friendly process rather than opt for land filling or any disposal method. We worked together to find a suitable eco-friendly solution for the food waste disposal at Chittapur site and suggested that biogas production through anaerobic digestion is a solution for the disposal and utilization of food waste for better purpose. This resulted in setting up a 500 kg per day food waste treatment biogas plant at Chittapur. This establishment is the first time in the construction industry at workmen camp in India. Anaerobic Digestion has been recognized as one of the best options that is available for treating food waste, as it generates two valuable end products, biogas and compost. Biogas is a mixture of CH4 and CO2 about (55:45). Biogas generated can be used for thermal applications such as cooking or for generating electricity. The digested slurry is a well stabilized organic manure and can be used as soil fertilizer. Plant design is to handle 500 kg of food waste /day. 27 kg LPG is obtained from 500kg of kitchen waste. The Value of 27 kg of LPG is Rs.2700/day. Daily 1000 litres of digested effluent was obtained. It is good organic manure with plant micro nutrients and macro nutrients. This can be used for growing plants and in agriculture. The value of manure per day is Rs.250/-. The annual revenue is Rs.10.62 lakhs and the annual expenditure is 1.8 lakhs. The net benefit is 8.82 lakhs. Payback period is 2.1 years. This process

Characterization of household food waste in Denmark

DEFF Research Database (Denmark)

Edjabou, Vincent Maklawe Essonanawe; Petersen, C.; Scheutz, Charlotte

This paper presents a methodology and the results of compositional analysis of food waste from Danish families living in single-family houses. Residual household waste was sampled and manually sorted from 211 single-family houses in the suburb of Copenhagen. The main fractions contributing...... to the household food waste were avoidable vegetable food waste and non-avoidable vegetable food waste. Statistical analysis found a positive linear relationship between household size and the amount of the household food waste....

Food waste volume and origin: Case studies in the Finnish food service sector.

Science.gov (United States)

Silvennoinen, Kirsi; Heikkilä, Lotta; Katajajuuri, Juha-Matti; Reinikainen, Anu

2015-12-01

We carried out a project to map the volume and composition of food waste in the Finnish food service sector. The amount, type and origin of avoidable food waste were investigated in 51 food service outlets, including schools, day-care centres, workplace canteens, petrol stations, restaurants and diners. Food service outlet personnel kept diaries and weighed the food produced and wasted during a one-week or one-day period. For weighing and sorting, the food waste was divided into two categories: originally edible (OE) food waste was separated from originally inedible (OIE) waste, such as vegetable peelings, bones and coffee grounds. In addition, food waste (OE) was divided into three categories in accordance with its origins: kitchen waste, service waste and customer leftovers. According to the results, about 20% of all food handled and prepared in the sector was wasted. The findings also suggest that the main drivers of wasted food are buffet services and overproduction. Copyright © 2015 Elsevier Ltd. All rights reserved.

Hazardous industrial waste management

International Nuclear Information System (INIS)

Quesada, Hilda; Salas, Juan Carlos; Romero, Luis Guillermo

2007-01-01

The appropriate managing of hazardous wastes is a problem little dealed in the wastes management in the country. A search of available information was made about the generation and handling to internal and external level of the hazardous wastes by national industries. It was worked with eleven companies of different types of industrial activities for, by means of a questionnaire, interviews and visits, to determine the degree of integral and suitable handling of the wastes that they generate. It was concluded that exist only some isolated reports on the generation of hazardous industrial wastes and handling. The total quantity of wastes generated in the country was impossible to establish. The companies consulted were deficient in all stages of the handling of their wastes: generation, accumulation and storage, transport, treatment and final disposition. The lack of knowledge of the legislation and of the appropriate managing of the wastes is showed as the principal cause of the poor management of the residues. The lack of state or private entities entrusted to give services of storage, transport, treatment and final disposition of hazardous wastes in the country was evident. (author) [es

Radioactive wastes of Nuclear Industry

International Nuclear Information System (INIS)

1995-01-01

This conference studies the radioactive waste of nuclear industry. Nine articles and presentations are exposed here; the action of the direction of nuclear installations safety, the improvement of industrial proceedings to reduce the waste volume, the packaging of radioactive waste, the safety of radioactive waste disposal and environmental impact studies, a presentation of waste coming from nuclear power plants, the new waste management policy, the international panorama of radioactive waste management, the international transport of radioactive waste, finally an economic analysis of the treatment and ultimate storage of radioactive waste. (N.C.)

The problem of industrial wastes

International Nuclear Information System (INIS)

Hamdan, Fouad

1998-01-01

The paper is the result of a feasibility study conducted for the Green peace Office in Lebanon. The overall goal of the study was to work towards implementing a national waste management plan and to combat the import of hazardous wastes from developing countries.The author focuses on the illegal trade of industrial wastes from developed to under developed countries. The trade of toxic wastes causes on environmental pollution. As for Lebanese industries, the main problem is toxic industrial wastes. About 4000 tones/day of domestic wastes are produced in Lebanon. 326000 tones of industrial wastes contain toxic substances are annually produced and wastes growth rate is expected to increase to one million tone/year in 2010. A disaster is threatening Lebanon especially that no policy were taken to deal with the huge growth of wastes. This problem affect on population health especially in the region of Bourj Hammoud. Analysis of ground water in the region of Chekka, confirm the existence of water pollution caused by toxic materials In addition, analysis of Petro coke used in the National Lebanese Cement Industry, contain a high rate of Polycyclic Aromatic Hydrocarbons. Green peace is aware of the danger of wastes in air, water and land pollution and preventing environment of any source of pollution this will certainly lead to a sustainable development of the country

Compositional data analysis of household food waste in Denmark

DEFF Research Database (Denmark)

Edjabou, Vincent Maklawe Essonanawe; Pivnenko, Kostyantyn; Petersen, Claus

waste. Although, food waste composition carries relative information, no attempt was made to analysis food waste composition as compositional data. Thus the relationship between food waste fractions has been analysed by mean of Pearson correlation test and log-ratio analysis. The food waste data...... household per week), (b) percentage composition of food waste based on the total food waste, and (c) percentage composition of food waste based on the total residual household waste. The Pearson correlation test showed different results when different datasets are used, whereas the log-ratio analysis showed...... was collected by sampling and sorting residual household waste in Denmark. The food waste was subdivided into three fractions: (1) avoidable vegetable food waste, (2) avoidable animal-derive food waste, and (3) avoidable food waste. The correlation was carried out using: (a) the amount of food waste (kg per...

Smaller plates, less food waste

DEFF Research Database (Denmark)

Hansen, Pelle Guldborg; Schmidt, Karsten; Skov, Laurits Rhoden

With roughly one-third of food produced for human consumption lost or wasted globally (about 1.3 billion tons per year), the impact on the environment cannot be anymore neglected. Actions at all points in the production chain are now urgent, including reductions in food waste at home, by retailers...... the hypothesis that dishware size plays an important role in the amount of food wasted among Danish adults in a self-service eating setting. This finding has PHN implications: slight changes in the foodscape can contribute to sustainable food consumption goals....

Production of wax esters via microbial oil synthesis from food industry waste and by-product streams.

Science.gov (United States)

Papadaki, Aikaterini; Mallouchos, Athanasios; Efthymiou, Maria-Nefeli; Gardeli, Chryssavgi; Kopsahelis, Nikolaos; Aguieiras, Erika C G; Freire, Denise M G; Papanikolaou, Seraphim; Koutinas, Apostolis A

2017-12-01

The production of wax esters using microbial oils was demonstrated in this study. Microbial oils produced from food waste and by-product streams by three oleaginous yeasts were converted into wax esters via enzymatic catalysis. Palm oil was initially used to evaluate the influence of temperature and enzyme activity on wax ester synthesis catalysed by Novozyme 435 and Lipozyme lipases using cetyl, oleyl and behenyl alcohols. The highest conversion yields (up to 79.6%) were achieved using 4U/g of Novozyme 435 at 70°C. Transesterification of microbial oils to behenyl and cetyl esters was achieved at conversion yields up to 87.3% and 69.1%, respectively. Novozyme 435 was efficiently reused for six and three cycles during palm esters and microbial esters synthesis, respectively. The physicochemical properties of microbial oil derived behenyl esters were comparable to natural waxes. Wax esters from microbial oils have potential applications in cosmetics, chemical and food industries. Copyright © 2017 Elsevier Ltd. All rights reserved.

Waste audit pada industri penyamakan kulit

Directory of Open Access Journals (Sweden)

Prayitno Prayitno

1999-07-01

Full Text Available Waste audit is new environmental activities. to the Indonesia public and the large part of industrial community it is one of the environmental audit activities. Waste audit aims to identify whether the waste that by the industry waste so that metods for minimizing the waste can be found. In the leather tanning industry wasted audit is performend for every step pg the process, started from the raw material strage to the fishing ptocess.

Food waste from Danish households: Generation and composition

DEFF Research Database (Denmark)

Edjabou, Maklawe Essonanawe; Petersen, Claus; Scheutz, Charlotte

2016-01-01

Sustainable solutions for reducing food waste require a good understanding of food waste generation and composition, including avoidable and unavoidable food waste. We analysed 12 tonnes of residual household waste collected from 1474 households, without source segregation of organic waste. Food...... waste was divided into six fractions according to avoidability, suitability for home-composting and whether or not it was cooked, prepared or had been served within the household. The results showed that the residual household waste generation rate was 434 ± 18 kg per household per year, of which 183...... ± 10 kg per year was food waste. Unavoidable food waste amounted to 80 ± 6 kg per household per year, and avoidable food waste was 103 ± 9 kg per household per year. Food waste mass was influenced significantly by the number of occupants per household (household size) and the housing type. The results...

Start-up phase of a two-stage anaerobic co-digestion process: Hydrogen and methane production from food waste and vinasse from ethanol industry

DEFF Research Database (Denmark)

Náthia-Neves, Grazielle; Neves, Thiago de Alencar; Berni, Mauro

2018-01-01

The start-up conditions of mesophilic anaerobic co-digestion of restaurant food waste and vinasse, a waste from sugarcane industry, was investigated for efficient biogas production. A pilot plant, containing two reactors, was designed and used sequentially and semi-continuously for biogas...... production. All effective operational parameters were controlled in both reactors over the course of the study. The results indicated that the organic matters were quickly decreased during the start-up phase in the first reactor, resulting in 52% and 64% reduction in total solids and total volatile solids...

Polish food industry 2008-2013

OpenAIRE

Mroczek, Robert; Drożdż, Jadwiga; Tereszczuk, Mirosława; Urban, Roman

2014-01-01

The aim of the study is to evaluate the functioning of the food industry and its various sectors in 2008-2013. Meat and poultry industry. Dairy industry. Fishing industry. Milling industry. Sugar industry. Oil-mill industry. Processing of fruit, vegetables and potatoes. Bakery industry. Confectionery industry. Feed industry. Production of other food products. Production of alcoholic beverages.Tobacco industry. Food industry.

Food waste disposal units in UK households: the need for policy intervention.

Science.gov (United States)

Iacovidou, Eleni; Ohandja, Dieudonne-Guy; Voulvoulis, Nikolaos

2012-04-15

The EU Landfill Directive requires Member States to reduce the amount of biodegradable waste disposed of to landfill. This has been a key driver for the establishment of new waste management options, particularly in the UK, which in the past relied heavily on landfill for the disposal of municipal solid waste (MSW). MSW in the UK is managed by Local Authorities, some of which in a less conventional way have been encouraging the installation and use of household food waste disposal units (FWDs) as an option to divert food waste from landfill. This study aimed to evaluate the additional burden to water industry operations in the UK associated with this option, compared with the benefits and related savings from the subsequent reductions in MSW collection and disposal. A simple economic analysis was undertaken for different FWD uptake scenarios, using the Anglian Region as a case study. Results demonstrated that the significant savings from waste collection arising from a large-scale uptake of FWDs would outweigh the costs associated with the impacts to the water industry. However, in the case of a low uptake, such savings would not be enough to cover the increased costs associated with the wastewater provision. As a result, this study highlights the need for policy intervention in terms of regulating the use of FWDs, either promoting them as an alternative to landfill to increase savings from waste management, or banning them as a threat to wastewater operations to reduce potential costs to the water industry. Copyright © 2012 Elsevier B.V. All rights reserved.

Food waste reduction practices in German food retail.

Science.gov (United States)

Hermsdorf, David; Rombach, Meike; Bitsch, Vera

2017-01-01

The purpose of this paper is to investigate food retailers food waste reduction practices in Germany. The focus is on selling and redistributing agricultural produce with visual impairments and other surplus food items. In addition, drivers and barriers regarding the implementation of both waste reduction practices are explored. In total, 12 in-depth interviews with managerial actors in the food retail sector and a food bank spokesperson were recorded, transcribed and analyzed through a qualitative content analysis. In contrast to organic retailers, conventional retailers were reluctant to include agricultural produce with visual impairments in their product assortments, due to fears of negative consumer reactions. Another obstacle was EU marketing standards for specific produce. All retailers interviewed engaged in redistribution of surplus food. Logistics and the regulatory framework were the main barriers to food redistribution. The present study adds to the existing body of literature on food waste reduction practices as it explores selling produce with visual impairments and elaborates on the legal background of food redistribution in German retail. The results are the foundation for providing recommendations to policy makers and charitable food organizations.

Waste Management in Industrial Construction: Investigating Contributions from Industrial Ecology

OpenAIRE

Larissa A. R. U. Freitas; Alessandra Magrini

2017-01-01

The need for effective construction waste management is growing in importance, due to the increasing generation of construction waste and to its adverse impacts on the environment. However, despite the numerous studies on construction waste management, recovery of construction waste through Industrial Symbiosis and the adoption of other inter-firm practices, comprised within Industrial Ecology field of study, have not been fully explored. The present research aims to investigate Industrial Ec...

Energy from wastes and the private waste contracting industry

International Nuclear Information System (INIS)

Burnett, J.S.

1993-01-01

The focus of this ongoing work is the utilisation of general non hazardous industrial and commercial waste as an energy or fuel source. Whereas much of the existing experience in energy from waste (EFW) is related to municipal solid wastes (MSW), there is very little direct experience with these other waste streams and the shortage of reliable information in this field is notoriously lacking. It is important to have a good understanding of the private waste contracting industry (pwci) in order to establish the conditions under which energy from waste technologies may play an economically and technically feasible role within that industry's development. The Non Fossil Fuel Obligation (NFFO) has encouraged entrepreneurial interest through premium payments for electricity generated from renewable sources. (author)

Hazardous and Industrial Wastes Management: a Case Study of Khazra Industrial Park, Kerman

Directory of Open Access Journals (Sweden)

Hossein Jafari Mansoorian

2013-08-01

Full Text Available Background & Aims of the Study: Increasing hazardous industrial wastes and lack of necessary regulations for management of them have led to serious problems in some parts of Iran. The aim of this study was to evaluate the situation of collection, transportation, recycling, and disposal of hazardous industrial wastes in the Khazra Industrial Park of Kerman, Iran. Materials & Methods: This study was a descriptive cross-sectional study that was done using questionnaires and local visits during year 2009. In this questionnaire, some information about the industrial wastes, production, storage on site , collection, transformation, sorting, recycling, and disposal were recorded. Results:   In the Khazra Industrial Park, 71,600 kg/day of different industrial waste is produced. The biggest proportion of waste includes metals, and construction and demolition waste which are about 16,500 tons a year. The smallest proportion is non-iron metal waste, which is produced at a rate of 8 tons per year. 88.7 percent of the active industries at the Khazra Industrial Park produce solid industrial waste. Most of the industrial units do not use a united and coordinated system for storing waste and have no specific place for temporary storage inside the industrial park. The majority of industrial waste collection, which is about 59.8%, is done by private contractors. The industrial units transfer their waste separately, and just 9 industrial units recycle their waste. Disposal of these wastes is mainly done by selling to trading agencies. Each day, 3 tons of hazardous industrial waste is produced in this park. The highest production belongs to the oil factory (Keyhan Motor. Conclusions: According to the results, the Khazra Industrial Park needs a unified system for storing, transporting and collecting the sorted waste, and it also needs to have a transportation station with basic facilities. The wastes of most industrial units at the Khazra Industrial Park have the

Anaerobic co-digestion of food waste and dairy manure: effects of food waste particle size and organic loading rate.

Science.gov (United States)

Agyeman, Fred O; Tao, Wendong

2014-01-15

This study was to comprehensively evaluate the effects of food waste particle size on co-digestion of food waste and dairy manure at organic loading rates increased stepwise from 0.67 to 3 g/L/d of volatile solids (VS). Three anaerobic digesters were fed semi-continuously with equal VS amounts of food waste and dairy manure. Food waste was ground to 2.5 mm (fine), 4 mm (medium), and 8 mm (coarse) for the three digesters, respectively. Methane production rate and specific methane yield were significantly higher in the digester with fine food waste. Digestate dewaterability was improved significantly by reducing food waste particle size. Specific methane yield was highest at the organic loading rate of 2g VS/L/d, being 0.63, 0.56, and 0.47 L CH4/g VS with fine, medium, and coarse food waste, respectively. Methane production rate was highest (1.40-1.53 L CH4/L/d) at the organic loading rate of 3 g VS/L/d. The energy used to grind food waste was minor compared with the heating value of the methane produced. Copyright © 2013 Elsevier Ltd. All rights reserved.

Compositional data analysis of household food waste in Denmark

DEFF Research Database (Denmark)

Edjabou, Vincent Maklawe Essonanawe; Pivnenko, Kostyantyn; Petersen, Claus

Food waste is a growing public concern because the food production and distribution exert enormous pressure on natural resources such as land, water and energy, and leads to significant environmental, societal and economic impacts. Thus, the European Commission has aimed to reduce to 50% the total...... amount of discarded edible food waste by 2020 within the European Union (EU) Member States. Reliable data on food waste and a better understanding of the food waste generation patterns are crucial for planning the avoidable food waste reduction and an environmental sound treatment of unavoidable food...... waste. Although, food waste composition carries relative information, no attempt was made to analysis food waste composition as compositional data. Thus the relationship between food waste fractions has been analysed by mean of Pearson correlation test and log-ratio analysis. The food waste data...

Food loss and waste management in Turkey.

Science.gov (United States)

Salihoglu, Guray; Salihoglu, Nezih Kamil; Ucaroglu, Selnur; Banar, Mufide

2018-01-01

Food waste can be an environmental and economic problem if not managed properly but it can meet various demands of a country if it is considered as a resource. The purpose of this report is to review the existing state of the field in Turkey and identify the potential of food waste as a resource. Food loss and waste (FLW) was examined throughout the food supply chain (FSC) and quantified using the FAO model. Edible FLW was estimated to be approximately 26milliontons/year. The amount of biodegradable waste was estimated based on waste statistics and research conducted on household food waste in Turkey. The total amount of biodegradable waste was found to be approximately 20milliontons/year, where more than 8.6milliontons/year of this waste is FLW from distribution and consumption in the FSC. Options for the end-of-life management of biodegradable wastes are also discussed in this review article. Copyright © 2017 Elsevier Ltd. All rights reserved.

Enzymes and microorganisms in food industry waste processing and conversion to useful products: literature review

Energy Technology Data Exchange (ETDEWEB)

Carroad, P A [Univ. of California, Davis; Wilke, C R

1978-01-01

Bioconversion of food processing wastes is receiving increased attention with the realization that waste components represent an available and utilizable resource for conversion to useful products. Liquid wastes are characterized as dilute streams containing sugars, starches, proteins and fats. Solid wastes are generally cellulosic, but may contain other polymers. The greatest potential for economic bioconversion is represented by processes to convert cellulose to glucose, glucose to alcohol and protein, starch to invert sugar, and dilute waste streams to methane by anaerobic digestion. Microbial or enzymatic processes to accomplish these conversions are described.

Ecology shapes moral judgments towards food-wasting behavior: Evidence from the Yali of West Papua, the Ngorongoro Maasai, and Poles.

Science.gov (United States)

Misiak, Michał; Butovskaya, Marina; Sorokowski, Piotr

2018-06-01

People judge food wasting as an immoral behavior. Although moral concerns vary widely across cultures, to this date, food wasting moral judgments were investigated only among rich and industrialized ones. This study reports first evidence of cultural variability on moral judgments of food wasting between modern and traditional cultures. We conducted our study among the Maasai - pastoralists of Ngorongoro, Yali - horticulturalists of West Papua, and among citizens of Poland. According to the results, Maasai judge food wasting as more immoral compared to Yali and Poles. What's more, Yali judge food wasting harsher than Poles. These results suggest that there are cultural differences in moral judgments of food wasting. These differences might reflect the impact of unstable ecology on food economy of a given society. We hypothesize that harsh moral judgment concerning food waste may serve as a cultural adaptation for food insecurity. Copyright © 2018 Elsevier Ltd. All rights reserved.

Attitudes and behaviour towards convenience food and food waste in the United Kingdom.

Science.gov (United States)

Mallinson, Lucy J; Russell, Jean M; Barker, Margo E

2016-08-01

Households in the UK discard much food. A reduction in such waste to mitigate environmental impact is part of UK government policy. This study investigated whether household food waste is linked to a lifestyle reliant on convenience food in younger consumers. A survey of 928 UK residents aged 18-40 years and responsible for the household food shopping (male n = 278; female n = 650) completed an online questionnaire designed to measure attitudes to convenience food and to quantify household food waste. Cluster analysis of 24 food-related lifestyle factors identified 5 consumer groups. General linear modelling techniques were used to test relationships between the purchase frequency of convenience food and household food waste. From the cluster analysis, five distinct convenience profiles emerged comprising: 'epicures' (n = 135), 'traditional consumers' (n = 255), 'casual consumers' (n = 246), 'food detached consumers' (n = 151) and 'kitchen evaders' (n = 141). Casual consumers and kitchen evaders were the most reliant on convenience food and notably were the most wasteful. The demographic profile of kitchen evaders matched the population groups currently targeted by UK food waste policy. Casual consumers represent a new and distinct group characterised by "buy a lot and waste a lot" behaviour. Household size, packaging format, price-awareness and marketing all appear to influence levels of food waste. However, it seems that subtle behavioural and sociocultural factors also have impact. Further research is needed to elucidate the factors that mediate the positive association between the purchase of convenience food and reported food waste in order to inform food waste policy and initiatives. Copyright © 2016 Elsevier Ltd. All rights reserved.

The effect of food waste disposers on municipal waste and wastewater management.

Science.gov (United States)

Marashlian, Natasha; El-Fadel, Mutasem

2005-02-01

This paper examines the feasibility of introducing food waste disposers as a waste minimization option within urban waste management schemes, taking the Greater Beirut Area (GBA) as a case study. For this purpose, the operational and economic impacts of food disposers on the solid waste and wastewater streams are assessed. The integration of food waste disposers can reduce the total solid waste to be managed by 12 to 43% under market penetration ranging between 25 and 75%, respectively. While the increase in domestic water consumption (for food grinding) and corresponding increase in wastewater flow rates are relatively insignificant, wastewater loadings increased by 17 to 62% (BOD) and 1.9 to 7.1% (SS). The net economic benefit of introducing food disposers into the waste and wastewater management systems constitutes 7.2 to 44.0% of the existing solid waste management cost under the various scenarios examined. Concerns about increased sludge generation persist and its potential environmental and economic implications may differ with location and therefore area-specific characteristics must be taken into consideration when contemplating the adoption of a strategy to integrate food waste disposers in the waste-wastewater management system.

The Hidden Burden of Food Waste: The Double Energy Waste in Italy

Directory of Open Access Journals (Sweden)

Matteo Vittuari

2016-08-01

Full Text Available The energy intensity of modern food systems represents a major issue in a scenario of decreasing oil resources and increasing population. Beside the use of renewable energy, an increased efficiency in food systems could contribute to reduce fossil fuels dependence. In this sense, food losses and waste (FLW have crucial consequences on the energy balance. Based on the concept of “embodied energy”, food wastage can be framed as a double waste of energy, both in terms of non-consumed food energy and the inputs used for production. Secondary data regarding direct and indirect energy inputs and FLW have been collected for the Italian food chain to estimate the embodied energy of food waste. Since in 2011 the production and distribution of food implied the use of 822 PJ and 18 Mt of food was discarded, 67 PJ of food energy and 100 PJ of embodied energy were wasted. These figures are equivalent to 12.2% of the total nutritional energy output and to 1.3% of the final energy use in Italy, respectively. The concept of double energy waste sheds new light on the intertwined relationship between energy and food security, suggesting that appropriate food waste reduction policies could result in a higher food production level and relevant energy savings.

Impact of food industrial waste on anaerobic co-digestion of sewage sludge and pig manure.

Science.gov (United States)

Murto, M; Björnsson, L; Mattiasson, B

2004-02-01

The performance of an anaerobic digestion process is much dependent on the type and the composition of the material to be digested. The effects on the degradation process of co-digesting different types of waste were examined in two laboratory-scale studies. In the first investigation, sewage sludge was co-digested with industrial waste from potato processing. The co-digestion resulted in a low buffered system and when the fraction of starch-rich waste was increased, the result was a more sensitive process, with process overload occurring at a lower organic loading rate (OLR). In the second investigation, pig manure, slaughterhouse waste, vegetable waste and various kinds of industrial waste were digested. This resulted in a highly buffered system as the manure contributed to high amounts of ammonia. However, it is important to note that ammonia might be toxic to the micro-organisms. Although the conversion of volatile fatty acids was incomplete the processes worked well with high gas yields, 0.8-1.0 m3 kg(-1) VS.

Harvesting biogas from wastewater sludge and food waste

International Nuclear Information System (INIS)

Chua, K H; Cheah, W L; Leong, Y P; Tan, C F

2013-01-01

Wastewater sludge and food waste are good source of biogas. Anaerobic treatment of slude and food waste able to produce biogas which is a potential renewable energy source. This study looks into the potential biogas generation and the effects of temperature on biogas generation. A lab scale reactor was used to simulate the biogas generation. The results show that wastewater sludge able to produced upto 44.82 ml biogas/kg of sludge. When mixed with food waste at a ratio of 30:70 (food waste), the biogas generated were 219.07 ml/kg of waste. Anaerobic of food waste alone produced biogas amount to 59.75 ml/kg of food waste. Anaerobic treatment also reduces the volume of waste. The effect of temperature shows that higher temperature produces more biogas than lower temperature.

Household food waste to wastewater or to solid waste? That is the question.

Science.gov (United States)

Diggelman, Carol; Ham, Robert K

2003-12-01

Decision makers need sound analyses of economic and environmental impacts of options for managing household food waste. Food waste impacts public health (it rots, smells, and attracts rodents) and costs (it drives collection frequency). A life cycle inventory is used to quantify total materials, energy, costs and environmental flows for three municipal solid waste systems (collection followed by compost, waste-to-energy or landfill) and two wastewater systems (kitchen food waste disposer followed by rural on-site or municipal wastewater treatment) for food waste management. Inventory parameters are expressed per 100 kg of food waste (wet weight) to place data on a normalised basis for comparison. System boundaries include acquisition, use and decommissioning. Parameters include inputs (land, materials, water) and output emissions to air, water and land. Parameters are ranked simply from high to low. Ranking highest overall was the rural wastewater system, which has a high amount of food waste and carrier water relative to the total throughput over its design life. Waste-to-energy was second; burning food waste yields little exportable energy and is costly. Next, municipal wastewater tied with landfill. Municipal wastewater is low for land, material, energy and cost, but is highest for food waste by-product (sludge). Landfill ranks low for air emissions and cost. Compost ranks lowest; it has the lowest material and water inputs and generates the least wastewater and waterborne waste.

Benefits of supplementing an industrial waste anaerobic digester with energy crops for increased biogas production.

Science.gov (United States)

Nges, Ivo Achu; Escobar, Federico; Fu, Xinmei; Björnsson, Lovisa

2012-01-01

Currently, there is increasing competition for waste as feedstock for the growing number of biogas plants. This has led to fluctuation in feedstock supply and biogas plants being operated below maximum capacity. The feasibility of supplementing a protein/lipid-rich industrial waste (pig manure, slaughterhouse waste, food processing and poultry waste) mesophilic anaerobic digester with carbohydrate-rich energy crops (hemp, maize and triticale) was therefore studied in laboratory scale batch and continuous stirred tank reactors (CSTR) with a view to scale-up to a commercial biogas process. Co-digesting industrial waste and crops led to significant improvement in methane yield per ton of feedstock and carbon-to-nitrogen ratio as compared to digestion of the industrial waste alone. Biogas production from crops in combination with industrial waste also avoids the need for micronutrients normally required in crop digestion. The batch co-digestion methane yields were used to predict co-digestion methane yield in full scale operation. This was done based on the ratio of methane yields observed for laboratory batch and CSTR experiments compared to full scale CSTR digestion of industrial waste. The economy of crop-based biogas production is limited under Swedish conditions; therefore, adding crops to existing industrial waste digestion could be a viable alternative to ensure a constant/reliable supply of feedstock to the anaerobic digester. Copyright © 2011 Elsevier Ltd. All rights reserved.

Analyzing Human Behaviour Toward Food Waste in Qatar

Science.gov (United States)

A Hussain, Shaema Mohd Hassan

Food waste is a major issue in many countries due to the impact of waste on the environment and the cost of producing food and water. Food waste not only constitutes a hazard to the environment through the emission of greenhouse gases, but billions of dollars are also lost as a result of production, distribution and waste management costs. In view of this, this study examined factors that have potential to influence intent to waste food and food waste behavior among consumers in Qatar. The main objective of the study was to find a suitable model that explains food waste behavior in Qatar and compare it to an international model in order to understand region specific factors and try to replicate a hypothesized model of the causal effects of some factors (i.e., subjective norm, perceived behavioral control, and personal attitude) on intent to waste food and food waste behavior. Three research questions were developed and answers were provided by random selection of 139 respondents from the Qatar Foundation and Georgetown University Qatar databases gathered through a survey with 139 complete questionnaires in order to test the hypothesized model, which was created based on literature. The Structural Equation Modelling (SEM) approach was the main statistical tool of the investigation and was used to carry out the path analysis. The findings of the study revealed that factors, including, planning routine, Ramadan, gender task, and personal norm were strong predictors of intention to waste food and food waste behavior.

Digestion of frozen/thawed food waste in the hybrid anaerobic solid-liquid system

International Nuclear Information System (INIS)

Stabnikova, O.; Liu, X.Y.; Wang, J.Y.

2008-01-01

The hybrid anaerobic solid-liquid (HASL) system, which is a modified two-phase anaerobic digester, is to be used in an industrial scale operation to minimize disposal of food waste at incineration plants in Singapore. The aim of the present research was to evaluate freezing/thawing of food waste as a pre-treatment for its anaerobic digestion in the HASL system. The hydrolytic and fermentation processes in the acidogenic reactor were enhanced when food waste was frozen for 24 h at -20 deg. C and then thawed for 12 h at 25 deg. C (experiment) in comparison with fresh food waste (control). The highest dissolved COD concentrations in the leachate from the acidogenic reactors were 16.9 g/l on day 3 in the control and 18.9 g/l on day 1 in the experiment. The highest VFA concentrations in the leachate from the acidogenic reactors were 11.7 g/l on day 3 in the control and 17.0 g/l on day 1 in the experiment. The same volume of methane was produced during 12 days in the control and 7 days in the experiment. It gave the opportunity to diminish operational time of batch process by 42%. The effect of freezing/thawing of food waste as pre-treatment for its anaerobic digestion in the HASL system was comparable with that of thermal pre-treatment of food waste at 150 deg. C for 1 h. However, estimation of energy required either to heat the suspended food waste to 150 deg. C or to freeze the same quantity of food waste to -20 deg. C showed that freezing pre-treatment consumes about 3 times less energy than thermal pre-treatment

Valorization of waste streams, "From food by-products to worm biomass"

NARCIS (Netherlands)

Laarhoven, B.; Elissen, H.J.H.; Temmink, B.G.; Buisman, C.J.N.

2013-01-01

A new technology is investigated to produce a high quality animal feed source by converting safe industrial food wastes into worm biomass. The freshwater worm Lumbriculus variegatus (common name: blackworm) has been selected for this purpose. This species can be used to reduce and concentrate

Hydrogen from food processing wastes via photofermentation using Purple Non-sulfur Bacteria (PNSB) – A review

International Nuclear Information System (INIS)

Ghosh, Shiladitya; Dairkee, Umme Kulsoom; Chowdhury, Ranjana; Bhattacharya, Pinaki

2017-01-01

Highlights: • Food processing wastes/wastewaters are potential feedstocks for PNSB-bioH_2 systems. • Several bottlenecks exist in efficient usage of food processing wastes/wastewaters by PNSBs. • Pretreatment of feedstocks is a challenging issue. • Genetic modification significantly enhances the H_2 outcome of PNSBs. • Food waste/wastewater - PNSB is a sustainable combination for production of H_2. - Abstract: Purple non-sulfur bacteria (PNSB) mediated production of biohydrogen utilizing solid food waste and food processing wastewater possess enormous potential to be implemented as an ideal “green energy technology”. This paper reviews the current state-of-the-art utilization of solid wastes and wastewaters of several food and beverage processing industries in photofermentative H_2 production systems. Detailed accounts of the complex composition of various solid food wastes and food processing wastewaters along with the pretreatments used for enhancement of H_2 production by PNSBs have been presented. Factors like compositional complexity, presence of inhibitory compounds and resistance to light penetration are identified as the prime bottlenecks hindering the efficient utilization of food waste and wastewaters in photofermentative H_2 production. Genetic manipulation of the PNSBs to overcome the inherent metabolic complications has been discussed as a probable amelioration strategy for enhancement of H_2 yield. Based on profound discussions the scopes for upgradation of the photofermentative biohydrogen systems using food waste/wastewater have been highlighted and recommended for the overall enhancement of the sustainability of the processes.

Consumer-Related Food Waste: Causes and Potential for Action

Directory of Open Access Journals (Sweden)

Jessica Aschemann-Witzel

2015-05-01

Full Text Available In the past decade, food waste has received increased attention on both academic and societal levels. As a cause of negative economic, environmental and social effects, food waste is considered to be one of the sustainability issues that needs to be addressed. In developed countries, consumers are one of the biggest sources of food waste. To successfully reduce consumer-related food waste, it is necessary to have a clear understanding of the factors influencing food waste-related consumer perceptions and behaviors. The present paper presents the results of a literature review and expert interviews on factors causing consumer-related food waste in households and supply chains. Results show that consumers’ motivation to avoid food waste, their management skills of food provisioning and food handling and their trade-offs between priorities have an extensive influence on their food waste behaviors. We identify actions that governments, societal stakeholders and retailers can undertake to reduce consumer-related food waste, highlighting that synergistic actions between all parties are most promising. Further research should focus on exploring specific food waste contexts and interactions more in-depth. Experiments and interventions in particular can contribute to a shift from analysis to solutions.

Reducing food waste through direct surplus food redistribution : the Norwegian case

OpenAIRE

Capodistrias, Paula

2015-01-01

Food waste is a global problem with significant economic and environmental consequences. Food waste management approaches include production of biogas, animal feed and compost and surplus food redistribution. From a sustainability point of view, surplus food redistribution is the most favorable approach. Surplus food redistribution can be either direct (between suppliers of surplus food and charity food services) or indirect (Through Food banks). This paper is a case study on direct surplus f...

Assessment of industrial liquid waste management in Omdurman Industrial Area

International Nuclear Information System (INIS)

Elnasri, R. A. A.

2003-04-01

This study was conducted mainly to investigate the effects of industrial liquid waste on the environment in the Omdurman area. Various types of industries are found around Omdurman. According to the ISC the major industries are divided into eight major sub-sectors, each sub-sector is divided into types of industries. Special consideration was given to the liquid waste because of its effects. In addition to the available data, personal observation supported by photographs, laboratory analyses were carried on the industrial effluents. The investigated parameters in the analysis were, BOD, COD, O and G, Cr, TDS, TSS, pH, temp and conductivity. Interviews were conducted with waste handling workers in the industries, in order to assess the effects of industrial pollution. The results obtained showed that pollutants produced by all the factories were found to exceed the accepted levels of the industrial pollution control. The effluents disposed of in the sites allotted by municipal authorities have adverse effects on the surrounding environment and public health and amenities. Accordingly the study recommends that the waste water must be pretreated before being disposed of in site allotted by municipal authorities. Develop an appropriate system for industrial waste proper management. The study established the need to construct a sewage system in the area in order to minimize the pollutants from effluents. (Author)

Assessment of industrial liquid waste management in Omdurman Industrial Area

Energy Technology Data Exchange (ETDEWEB)

Elnasri, R A. A. [Institute of Environmental Studies, University of Khartoum, Khartoum (Sudan)

2003-04-15

This study was conducted mainly to investigate the effects of industrial liquid waste on the environment in the Omdurman area. Various types of industries are found around Omdurman. According to the ISC the major industries are divided into eight major sub-sectors, each sub-sector is divided into types of industries. Special consideration was given to the liquid waste because of its effects. In addition to the available data, personal observation supported by photographs, laboratory analyses were carried on the industrial effluents. The investigated parameters in the analysis were, BOD, COD, O and G, Cr, TDS, TSS, pH, temp and conductivity. Interviews were conducted with waste handling workers in the industries, in order to assess the effects of industrial pollution. The results obtained showed that pollutants produced by all the factories were found to exceed the accepted levels of the industrial pollution control. The effluents disposed of in the sites allotted by municipal authorities have adverse effects on the surrounding environment and public health and amenities. Accordingly the study recommends that the waste water must be pretreated before being disposed of in site allotted by municipal authorities. Develop an appropriate system for industrial waste proper management. The study established the need to construct a sewage system in the area in order to minimize the pollutants from effluents. (Author)

Smaller plates, less food waste

DEFF Research Database (Denmark)

Hansen, Pelle Guldborg; Schmidt, Karsten; Skov, Laurits Rhoden

and producers. Northern European consumers are among the most environmentally concerned consumers, however, their concerns do not always translate in more sustainable food-related behaviours. Furthermore, food choices are not always rational and could be non-reflective. Hence, the objective of this pilot study......With roughly one-third of food produced for human consumption lost or wasted globally (about 1.3 billion tons per year), the impact on the environment cannot be anymore neglected. Actions at all points in the production chain are now urgent, including reductions in food waste at home, by retailers...... was to investigate whether the size of the dishware would non-reflectively influence the amount of foods taken from an “ad-libitum” buffet and the resulting amount of waste. Sample consisted of Danish business leaders that took part in a congress in Copenhagen, Denmark. Two buffet tables were set up on two separate...

Opportunities for low-grade heat recovery in the UK food processing industry

International Nuclear Information System (INIS)

Law, Richard; Harvey, Adam; Reay, David

2013-01-01

Energy efficiency in the process industry is becoming an increasingly important issue due to the rising costs of both electricity and fossil fuel resources, as well as the tough targets for the reduction in greenhouse gas emissions outlined in the Climate Change Act 2008. Utilisation of waste heat sources is key to improving industrial energy efficiency, with an estimated 11.4 TWh of recoverable heat being wasted each year, a quarter of which is from the food and drinks processing sector. This paper examines the low-grade waste heat sources common to the food and drinks processing sector and the various opportunities for the use of this heat. A review of the best available technologies for recovery of waste heat is provided, ranging from heat transfer between source and sink, to novel technologies for the generation of electricity and refrigeration. Generally, the most economic option for waste heat recovery is heat exchange between nearby/same process source and sink, with a number of well-developed heat exchangers widely available for purchase. More novel options, such as the use of organic Rankine cycles for electricity generation prove to be less economical due to high capital outlays. However, with additional funding provision for demonstration of such projects and development of modular units, such technologies would become more common

Sustainable diets: The interaction between food industry, nutrition, health and the environment.

Science.gov (United States)

Alsaffar, Ayten Aylin

2016-03-01

Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth's natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this. © The Author(s) 2016.

Does industrial waste taxation contribute to reduction of landfilled waste? Dynamic panel analysis considering industrial waste category in Japan.

Science.gov (United States)

Sasao, Toshiaki

2014-11-01

Waste taxes, such as landfill and incineration taxes, have emerged as a popular option in developed countries to promote the 3Rs (reduce, reuse, and recycle). However, few studies have examined the effectiveness of waste taxes. In addition, quite a few studies have considered both dynamic relationships among dependent variables and unobserved individual heterogeneity among the jurisdictions. If dependent variables are persistent, omitted variables cause a bias, or common characteristics exist across the jurisdictions that have introduced waste taxes, the standard fixed effects model may lead to biased estimation results and misunderstood causal relationships. In addition, most existing studies have examined waste in terms of total amounts rather than by categories. Even if significant reductions in total waste amounts are not observed, some reduction within each category may, nevertheless, become evident. Therefore, this study analyzes the effects of industrial waste taxation on quantities of waste in landfill in Japan by applying the bias-corrected least-squares dummy variable (LSDVC) estimators; the general method of moments (difference GMM); and the system GMM. In addition, the study investigates effect differences attributable to industrial waste categories and taxation types. This paper shows that industrial waste taxes in Japan have minimal, significant effects on the reduction of final disposal amounts thus far, considering dynamic relationships and waste categories. Copyright © 2014 Elsevier Ltd. All rights reserved.

The potential of food preservation to reduce food waste

OpenAIRE

Martindale, Wayne

2016-01-01

While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary ...

Linking Food Industry and Agriculture: The Case of Fruit-Juice Industry and Korean Food Franchise

OpenAIRE

Kim, Sounghun; Choi, Ji-Hyeon

2008-01-01

In Korea, the portion of food industry has increased, while the portion of agriculture keeps decreasing. The alliance between agriculture and food industry results in the synergy between both industries as well as higher farmers' income. The goal of this study is to analyze the current status of the linkages between two food industries (fruit-juice industry and Korean-style meal franchise industry) and agriculture, and then to present the ways to strengthen the linkages. The discussion in thi...

The effects of recycling loops in food waste management in Japan: based on the environmental and economic evaluation of food recycling.

Science.gov (United States)

Takata, Miki; Fukushima, Kazuyo; Kino-Kimata, Noriko; Nagao, Norio; Niwa, Chiaki; Toda, Tatsuki

2012-08-15

In Japan, a revised Food Recycling Law went into effect in 2007 to promote a "recycling loop" that requires food industries to purchase farm products that are grown using food waste-derived compost/animal feed. To realize and expand food recycling, it is necessary to evaluate how the recycling facilities work in the recycling loop. The purpose of this study is to assess the environmental and economic efficiency of the food recycling facilities that are involved in the recycling loop, which are also known as looped facilities. The global warming potential and running cost of five looped facilities were evaluated by LCA (life cycle assessment) and LCC (life cycle cost) approaches: machine integrated compost, windrow compost, liquid feed, dry feed, and bio-gasification. The LCA results showed low total GHG (greenhouse gas) emissions of -126 and -49 kg-CO(2)/t-waste, respectively, for dry feed and bio-gasification facilities, due to a high substitution effect. The LCC study showed a low running cost for composting facilities of -15,648 and -18,955 yen/t-waste, respectively, due to high revenue from the food waste collection. It was found that the mandatory reporting of food waste emitters to the government increased collection fees; however, the collection fee in animal feed facilities was relatively low because food waste was collected at a low price or nutritious food waste was purchased to produce quality feed. In the characterisation survey of various treatment methods, the composting facilities showed a relatively low environmental impact and a high economic efficiency. Animal feed facilities had a wide distribution of the total GHG emissions, depending on both the energy usage during the drying process and the substitution effect, which were related to the water content of the food waste and the number of recycled products. In comparison with incineration, the majority of the food recycling facilities showed low GHG emissions and economic effectiveness. This

The effects of recycling loops in food waste management in Japan: Based on the environmental and economic evaluation of food recycling

International Nuclear Information System (INIS)

Takata, Miki; Fukushima, Kazuyo; Kino-Kimata, Noriko; Nagao, Norio; Niwa, Chiaki; Toda, Tatsuki

2012-01-01

In Japan, a revised Food Recycling Law went into effect in 2007 to promote a “recycling loop” that requires food industries to purchase farm products that are grown using food waste-derived compost/animal feed. To realize and expand food recycling, it is necessary to evaluate how the recycling facilities work in the recycling loop. The purpose of this study is to assess the environmental and economic efficiency of the food recycling facilities that are involved in the recycling loop, which are also known as looped facilities. The global warming potential and running cost of five looped facilities were evaluated by LCA (life cycle assessment) and LCC (life cycle cost) approaches: machine integrated compost, windrow compost, liquid feed, dry feed, and bio-gasification. The LCA results showed low total GHG (greenhouse gas) emissions of − 126 and − 49 kg-CO 2 /t-waste, respectively, for dry feed and bio-gasification facilities, due to a high substitution effect. The LCC study showed a low running cost for composting facilities of − 15,648 and − 18,955 yen/t-waste, respectively, due to high revenue from the food waste collection. It was found that the mandatory reporting of food waste emitters to the government increased collection fees; however, the collection fee in animal feed facilities was relatively low because food waste was collected at a low price or nutritious food waste was purchased to produce quality feed. In the characterisation survey of various treatment methods, the composting facilities showed a relatively low environmental impact and a high economic efficiency. Animal feed facilities had a wide distribution of the total GHG emissions, depending on both the energy usage during the drying process and the substitution effect, which were related to the water content of the food waste and the number of recycled products. In comparison with incineration, the majority of the food recycling facilities showed low GHG emissions and economic

The effects of recycling loops in food waste management in Japan: Based on the environmental and economic evaluation of food recycling

Energy Technology Data Exchange (ETDEWEB)

Takata, Miki [Graduate School of Engineering, Soka University, Hachioji, Tokyo 192-8577 (Japan); Fukushima, Kazuyo [Watanabe Oyster Laboratory Co., Ltd, Hachioji, Tokyo 192-0154 (Japan); Kino-Kimata, Noriko [Graduate School of Engineering, Soka University, Hachioji, Tokyo 192-8577 (Japan); Nagao, Norio [Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor (Malaysia); Niwa, Chiaki [Graduate School of Engineering, Soka University, Hachioji, Tokyo 192-8577 (Japan); Toda, Tatsuki, E-mail: toda@soka.ac.jp [Graduate School of Engineering, Soka University, Hachioji, Tokyo 192-8577 (Japan)

2012-08-15

In Japan, a revised Food Recycling Law went into effect in 2007 to promote a 'recycling loop' that requires food industries to purchase farm products that are grown using food waste-derived compost/animal feed. To realize and expand food recycling, it is necessary to evaluate how the recycling facilities work in the recycling loop. The purpose of this study is to assess the environmental and economic efficiency of the food recycling facilities that are involved in the recycling loop, which are also known as looped facilities. The global warming potential and running cost of five looped facilities were evaluated by LCA (life cycle assessment) and LCC (life cycle cost) approaches: machine integrated compost, windrow compost, liquid feed, dry feed, and bio-gasification. The LCA results showed low total GHG (greenhouse gas) emissions of - 126 and - 49 kg-CO{sub 2}/t-waste, respectively, for dry feed and bio-gasification facilities, due to a high substitution effect. The LCC study showed a low running cost for composting facilities of - 15,648 and - 18,955 yen/t-waste, respectively, due to high revenue from the food waste collection. It was found that the mandatory reporting of food waste emitters to the government increased collection fees; however, the collection fee in animal feed facilities was relatively low because food waste was collected at a low price or nutritious food waste was purchased to produce quality feed. In the characterisation survey of various treatment methods, the composting facilities showed a relatively low environmental impact and a high economic efficiency. Animal feed facilities had a wide distribution of the total GHG emissions, depending on both the energy usage during the drying process and the substitution effect, which were related to the water content of the food waste and the number of recycled products. In comparison with incineration, the majority of the food recycling facilities showed low GHG emissions and economic

The Utilization of Banana Peel in the Fermentation Liquid in Food Waste Composting

Science.gov (United States)

Kadir, A. A.; Rahman, N. A.; Azhari, N. W.

2016-07-01

Municipal solid waste in Malaysia contains a high amount of organic matters, particularly food waste. Food waste represents almost 60% from the total municipal solid waste disposed in the landfill. Food waste can be converted into useful materials such as compost. However, source separation of food waste for recycling is not commonly practiced in Malaysia due to various constraints. These constraints include low awareness among the waste generators and low demand of the products produced from the food waste such as composts. Composting is one of the alternatives that can be used in food waste disposal from Makanan Ringan Mas. The aim of the study is to convert food waste generated from Makanan Ringan Mas which is a medium sale industry located at Parit Kuari Darat, Batu Pahat by using composting method. The parameters which include temperature, pH value, NPK (Nitrogen, Phosphorus, Potassium) values has been examined. Banana peel is being used as the fermentation liquid whilst soil and coconut husk were used as the composting medium. Based on the results during the composting process, most of the pH value in each reactor is above 5 and approximately at neutral. This shown that the microbial respiration in the well controlled composting reactor was inhibited and had approached the mature phase. On the other hand, during the period of composting, the overall temperature range from 25 °C to 47 °C which shown the active phase for composting will occoured. As for NPK content Nitrogen value range is 35325 mg/L to 78775 mg/L, Phosphorus, 195.83 mg/L to 471 mg/L and potassium is 422.3 mg/L to 2046 mg/L which is sufficient to use for agricultural purpose. The comparison was made with available organic compost in the market and only showed slightly difference. Nevertheless, in comparison with common fertilizer, the NPK value of organic compost are considerably very low.

Quantitative Characterization of Aqueous Byproducts from Hydrothermal Liquefaction of Municipal Wastes, Food Industry Wastes, and Biomass Grown on Waste

Energy Technology Data Exchange (ETDEWEB)

Maddi, Balakrishna; Panisko, Ellen; Wietsma, Thomas; Lemmon, Teresa; Swita, Marie; Albrecht, Karl; Howe, Daniel

2017-01-27

Hydrothermal liquefaction (HTL) is a viable thermochemical process for converting wet solid wastes into biocrude which can be hydroprocessed to liquid transportation fuel blendstocks and specialty chemicals. The aqueous byproduct from HTL contains significant amounts (20 to 50%) of the feed carbon, which must be used to enhance economic sustainability of the process on an industrial scale. In this study, aqueous fractions produced from HTL of industrial and municipal waste were characterized using a wide variety of analytical approaches. Organic chemical compounds present in these aqueous fractions were identified using two-dimensional gas chromatography equipped with time-of-flight mass spectrometry. Identified compounds include organic acids, nitrogen compounds, alcohols, aldehydes, and ketones. Conventional gas chromatography and liquid chromatography methods were employed to quantify the identified compounds. Inorganic species, in the aqueous stream of hydrothermal liquefaction of these aqueous byproducts, also were quantified using ion chromatography and inductively coupled plasma optical emission spectroscopy. The concentrations of organic chemical compounds and inorganic species are reported, and the significance of these results is discussed in detail.

Comprehensive Planning for Classification and Disposal of Solid Waste at the Industrial Parks regarding Health and Environmental Impacts

OpenAIRE

Hashemi, Hassan; Pourzamani, Hamidreza; Rahmani Samani, Bahareh

2014-01-01

The aim of this study is the comprehensive planning for integrated management of solid waste at the industrial parks. The share of each industrial group including food, metal, chemical, non-metallic minerals, textile, electrical and electronical, and cellulose industries were 48.2, 14.9, 6.7, 22, 0.9, 0.6, and 6.5 percent, respectively. The results showed that nearly half of total industrial waste produced from the range of biological materials are biodegradable and discharging them without o...

Consumer and food industries education on food irradiation

International Nuclear Information System (INIS)

Othman, Z.

2001-01-01

A survey was conducted on Malaysian food industries to determine the interest and potential applications of food irradiation as an alternative or to complement existing food preservation treatments. A total of 37 food processors representing 5 subsectors of the food industry participated in the survey. Information collected showed that majority of respondents were aware of food irradiation but the level of knowledge was low. Half of respondents perceived food irradiation as safe and 23% will consider using it for commercial purposes. Main concerns of the food processors were safety of the process, safety of irradiated food, efficacy of the process and consumer acceptance. Food irradiation applications considered to have the most potential for use by the food industry, were those which would improve the hygienic quality of food products. Despite the limited knowledge, respondents strongly supported the need to promote food irradiation technology in Malaysia. In view of this finding. various promotional activities have been continuously carried out to increase public awareness and understanding of the technology so as to facilitate acceptance of food irradiation in Malaysia. (author)

Industrial waste and pollution in Mongolia

Energy Technology Data Exchange (ETDEWEB)

Dolgormaa, L. [Minstry of Nature and Environment, Ulaanbaatar (Mongolia)

1996-12-31

This paper very briefly outlines hazardous waste management issues, including regulations, in Mongolia. Air, water, and soil pollutants are identified and placed in context with climatic, social, and economic circumstances. The primary need identified is technology for the collection and disposal of solid wastes. Municipal waste problems include rapid urbanization and lack of sanitary landfills. Industrial wastes of concern are identified from the mining and leather industries. 4 refs., 2 tabs.

Food waste management using an electrostatic separator with corona discharge

Science.gov (United States)

Lai, Koonchun; Lim, Sooking; Teh, Pehchiong

2015-05-01

In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm.

Food waste management using an electrostatic separator with corona discharge

International Nuclear Information System (INIS)

Lai, Koonchun; Teh, Pehchiong; Lim, Sooking

2015-01-01

In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm

Food waste management using an electrostatic separator with corona discharge

Energy Technology Data Exchange (ETDEWEB)

Lai, Koonchun; Teh, Pehchiong [Faculty of Engineering and Green Technology, Universiti Tunku Abdul Rahman (Malaysia); Lim, Sooking [Faculty of Engineering and Science, Universiti Tunku Abdul Rahman (Malaysia)

2015-05-15

In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm.

Consumer-Related Food Waste: Causes and Potential for Action

DEFF Research Database (Denmark)

Aschemann-Witzel, Jessica; Hooge, Ilona de; Amani, Pegah

2015-01-01

behaviors. We identify actions that governments, societal stakeholders and retailers can undertake to reduce consumer-related food waste, highlighting that synergistic actions between all parties are most promising. Further research should focus on exploring specific food waste contexts and interactions......In the past decade, food waste has received increased attention on both academic and societal levels. As a cause of negative economic, environmental and social effects, food waste is considered to be one of the sustainability issues that needs to be addressed. In developed countries, consumers...... are one of the biggest sources of food waste. To successfully reduce consumer-related food waste, it is necessary to have a clear understanding of the factors influencing food waste-related consumer perceptions and behaviors. The present paper presents the results of a literature review and expert...

Composting of food wastes: Status and challenges.

Science.gov (United States)

Cerda, Alejandra; Artola, Adriana; Font, Xavier; Barrena, Raquel; Gea, Teresa; Sánchez, Antoni

2018-01-01

This review analyses the main challenges of the process of food waste composting and examines the crucial aspects related to the quality of the produced compost. Although recent advances have been made in crucial aspects of the process, such composting microbiology, improvements are needed in process monitoring. Therefore, specific problems related to food waste composting, such as the presence of impurities, are thoroughly analysed in this study. In addition, environmental impacts related to food waste composting, such as emissions of greenhouse gases and odours, are discussed. Finally, the use of food waste compost in soil bioremediation is discussed in detail. Copyright © 2017 Elsevier Ltd. All rights reserved.

Lifecycle Greenhouse Gas Analysis of an Anaerobic Codigestion Facility Processing Dairy Manure and Industrial Food Waste.

Science.gov (United States)

Ebner, Jacqueline H; Labatut, Rodrigo A; Rankin, Matthew J; Pronto, Jennifer L; Gooch, Curt A; Williamson, Anahita A; Trabold, Thomas A

2015-09-15

Anaerobic codigestion (AcoD) can address food waste disposal and manure management issues while delivering clean, renewable energy. Quantifying greenhouse gas (GHG) emissions due to implementation of AcoD is important to achieve this goal. A lifecycle analysis was performed on the basis of data from an on-farm AcoD in New York, resulting in a 71% reduction in GHG, or net reduction of 37.5 kg CO2e/t influent relative to conventional treatment of manure and food waste. Displacement of grid electricity provided the largest reduction, followed by avoidance of alternative food waste disposal options and reduced impacts associated with storage of digestate vs undigested manure. These reductions offset digester emissions and the net increase in emissions associated with land application in the AcoD case relative to the reference case. Sensitivity analysis showed that using feedstock diverted from high impact disposal pathways, control of digester emissions, and managing digestate storage emissions were opportunities to improve the AcoD GHG benefits. Regional and parametrized emissions factors for the storage emissions and land application phases would reduce uncertainty.

Source segregation of food waste in office areas: Factors affecting waste generation rates and quality

DEFF Research Database (Denmark)

Edjabou, Vincent Maklawe Essonanawe; Boldrin, Alessio; Scheutz, Charlotte

2015-01-01

Existing legislation mandates that the amount of waste being recycled should be increased. Among others, in its Resource Strategy Plan, the Danish Government decided that at least 60% of food waste generated by the service sector, including in office areas, should be source-sorted and collected...... separately by 2018. To assess the achievability of these targets, source-sorted food waste and residual waste from office areas was collected and weighed on a daily basis during 133 working days. Waste composition analyses were conducted every week to investigate the efficiency of the source-sorting campaign...... and the purity of the source-sorted food waste. The moisture content of source-sorted food waste and residual waste fractions, and potential methane production from source-sorted food waste, was also investigated.Food waste generation equated to 23. ±. 5. kg/employee/year, of which 20. ±. 5. kg...

Relationship between food waste, diet quality, and environmental sustainability

Science.gov (United States)

Niles, Meredith T.; Neher, Deborah A.; Roy, Eric D.; Tichenor, Nicole E.; Jahns, Lisa

2018-01-01

Improving diet quality while simultaneously reducing environmental impact is a critical focus globally. Metrics linking diet quality and sustainability have typically focused on a limited suite of indicators, and have not included food waste. To address this important research gap, we examine the relationship between food waste, diet quality, nutrient waste, and multiple measures of sustainability: use of cropland, irrigation water, pesticides, and fertilizers. Data on food intake, food waste, and application rates of agricultural amendments were collected from diverse US government sources. Diet quality was assessed using the Healthy Eating Index-2015. A biophysical simulation model was used to estimate the amount of cropland associated with wasted food. This analysis finds that US consumers wasted 422g of food per person daily, with 30 million acres of cropland used to produce this food every year. This accounts for 30% of daily calories available for consumption, one-quarter of daily food (by weight) available for consumption, and 7% of annual cropland acreage. Higher quality diets were associated with greater amounts of food waste and greater amounts of wasted irrigation water and pesticides, but less cropland waste. This is largely due to fruits and vegetables, which are health-promoting and require small amounts of cropland, but require substantial amounts of agricultural inputs. These results suggest that simultaneous efforts to improve diet quality and reduce food waste are necessary. Increasing consumers’ knowledge about how to prepare and store fruits and vegetables will be one of the practical solutions to reducing food waste. PMID:29668732

Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service

Directory of Open Access Journals (Sweden)

Belén Derqui

2016-07-01

Full Text Available Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible” food waste that has an economic impact on the results is minimised. Nevertheless, visibility of real waste is often low. At the same time, awareness of (and therefore initiatives to reduce food waste that does not directly affect a firm’s profit can be increased through multi-stakeholder collaboration. Opportunities for reducing food waste therefore arise from increasing the visibility of food that is discarded as well as addressing plate waste. We identify best practices that could lead to a reduction of the amount of food waste generated in the out of home channel in Spain.

Book Review, Waste: Uncovering the Global Food Scandal

Science.gov (United States)

Could curbing food waste significantly reduce world hunger and environmental pressures? Tristram Stuart argues cogently that it could in his book Waste, which details the global food-waste scandal and delves into questions such as how much food is available globally? How much is needed and used, a...

Industrial ecology: Environmental chemistry and hazardous waste

Energy Technology Data Exchange (ETDEWEB)

Manahan, S.E. [Univ. of Missouri, Columbia, MO (United States). Dept. of Chemistry

1999-01-01

Industrial ecology may be a relatively new concept -- yet it`s already proven instrumental for solving a wide variety of problems involving pollution and hazardous waste, especially where available material resources have been limited. By treating industrial systems in a manner that parallels ecological systems in nature, industrial ecology provides a substantial addition to the technologies of environmental chemistry. Stanley E. Manahan, bestselling author of many environmental chemistry books for Lewis Publishers, now examines Industrial Ecology: Environmental Chemistry and Hazardous Waste. His study of this innovative technology uses an overall framework of industrial ecology to cover hazardous wastes from an environmental chemistry perspective. Chapters one to seven focus on how industrial ecology relates to environmental science and technology, with consideration of the anthrosphere as one of five major environmental spheres. Subsequent chapters deal specifically with hazardous substances and hazardous waste, as they relate to industrial ecology and environmental chemistry.

Assessment of Food Waste Prevention and Recycling Strategies Using a Multilayer Systems Approach.

Science.gov (United States)

Hamilton, Helen A; Peverill, M Samantha; Müller, Daniel B; Brattebø, Helge

2015-12-15

Food waste (FW) generates large upstream and downstream emissions to the environment and unnecessarily consumes natural resources, potentially affecting future food security. The ecological impacts of FW can be addressed by the upstream strategies of FW prevention or by downstream strategies of FW recycling, including energy and nutrient recovery. While FW recycling is often prioritized in practice, the ecological implications of the two strategies remain poorly understood from a quantitative systems perspective. Here, we develop a multilayer systems framework and scenarios to quantify the implications of food waste strategies on national biomass, energy, and phosphorus (P) cycles, using Norway as a case study. We found that (i) avoidable food waste in Norway accounts for 17% of sold food; (ii) 10% of the avoidable food waste occurs at the consumption stage, while industry and retailers account for only 7%; (iii) the theoretical potential for systems-wide net process energy savings is 16% for FW prevention and 8% for FW recycling; (iv) the theoretical potential for systems-wide P savings is 21% for FW prevention and 9% for FW recycling; (v) while FW recycling results in exclusively domestic nutrient and energy savings, FW prevention leads to domestic and international savings due to large food imports; (vi) most effective is a combination of prevention and recycling, however, FW prevention reduces the potential for FW recycling and therefore needs to be prioritized to avoid potential overcapacities for FW recycling.

Waste Material Management: Energy and materials for industry

Energy Technology Data Exchange (ETDEWEB)

1993-05-01

This booklet describes DOE`s Waste Material Management (WMM) programs, which are designed to help tap the potential of waste materials. Four programs are described in general terms: Industrial Waste Reduction, Waste Utilization and Conversion, Energy from Municipal Waste, and Solar Industrial Applications.

Solid waste management in the hospitality industry: a review.

Science.gov (United States)

Pirani, Sanaa I; Arafat, Hassan A

2014-12-15

Solid waste management is a key aspect of the environmental management of establishments belonging to the hospitality sector. In this study, we reviewed literature in this area, examining the current status of waste management for the hospitality sector, in general, with a focus on food waste management in particular. We specifically examined the for-profit subdivision of the hospitality sector, comprising primarily of hotels and restaurants. An account is given of the causes of the different types of waste encountered in this sector and what strategies may be used to reduce them. These strategies are further highlighted in terms of initiatives and practices which are already being implemented around the world to facilitate sustainable waste management. We also recommended a general waste management procedure to be followed by properties of the hospitality sector and described how waste mapping, an innovative yet simple strategy, can significantly reduce the waste generation of a hotel. Generally, we found that not many scholarly publications are available in this area of research. More studies need to be carried out on the implementation of sustainable waste management for the hospitality industry in different parts of the world and the challenges and opportunities involved. Copyright © 2014 Elsevier Ltd. All rights reserved.

Food waste in South Africa: Opportunities and challenges

CSIR Research Space (South Africa)

Oelofse, Suzanna HH

2015-07-01

Full Text Available © CSIR 2014 www.csir.co.za Slide 2 • Food is treated as a disposable commodity • Food waste has a triple negative effect: • It impacts on food security • Resources used in food production and distribution are wasted... and stage of the supply chain © CSIR 2006 www.csir.co.za Slide 3 Estimated waste percentage for each commodity group in each step of the food supply chain for sub-Saharan Africa © CSIR 2014 www...

Energy supply of food processing plants and breweries from its specific solid wastes

Energy Technology Data Exchange (ETDEWEB)

Behmel, U.; Leupold, G.; Meyer-Pittroff, R. [Technische Universitaet Muenchen, Weihenstephan (Germany)

1993-12-31

Disposal of solid wastes in the food processing industry causes problems. Constant utilization as animal food is not guaranteed any longer and costs for disposal will increase. Biogas production is an alternative for disposal of brewery wastes. Recent investigations have reduced retention time for hydrolysis and total retention time. Retention time is directly proportional to fermenter size consequently resulting in drastic cost reductions. Yielded energy can be utilized in the production line so that fossil fuel use can be reduced with reductions in carbon dioxide emissions. However, some problems remain: sumptous technology; highly qualified specialists; need to reduce ammonia to prevent inhibition of biogas production; cost of technology.

An essay on: management of industrial waste, an engineer's viewpoint

International Nuclear Information System (INIS)

Raphael, M.A.

1995-01-01

Industrial waste and industrial waste management are described, with economic considerations and recommendations for an industrial waste management program applicable in Lebanon. Different conceptual systems for industrial waste management are presented: - The O effluent industrial plant, an electric manufacturing plant with mass and energy balance. - The industrial complexing concept where environmentally balanced and compatible, industries are located in one area. Waste effluents from one plant can be used as raw material for another plant. - A standard petroleum waste recovery plant to cope with local requirements complementary to the proposed sanitary waste treatment plant in Lebanon. Major sources of industrial waste in Lebanon are analyzed:local process industries, hospitals, laboratories, petroleum industries and power generation, are the major sources cited. For each source the level of treatment is indicated. Tables and appendixes on waste treatment and management along with the ISO 9000 series are presented. 10 refs. 3 figs

Natural additives and agricultural wastes in biopolymer formulations for food packaging

Science.gov (United States)

Valdés, Arantzazu; Mellinas, Ana Cristina; Ramos, Marina; Garrigós, María Carmen; Jiménez, Alfonso

2014-02-01

The main directions in food packaging research are targeted towards improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.

Natural additives and agricultural wastes in biopolymer formulations for food packaging.

Science.gov (United States)

Valdés, Arantzazu; Mellinas, Ana Cristina; Ramos, Marina; Garrigós, María Carmen; Jiménez, Alfonso

2014-01-01

The main directions in food packaging research are targeted toward improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant, and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.

Natural additives and agricultural wastes in biopolymer formulations for food packaging

Directory of Open Access Journals (Sweden)

Arantzazu eValdés

2014-02-01

Full Text Available The main directions in food packaging research are targeted towards improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.

Logistic paradigm for industrial solid waste treatment processes

Directory of Open Access Journals (Sweden)

Janusz Grabara

2014-12-01

Full Text Available Due to the fact that industrial waste are a growing problem, both economic and environmental as their number is increasing every year, it is important to take measures to correctly dealing wi th industrial waste. This article presents the descriptive model of logistics processes concerning the management of industrial waste. In this model the flow of waste begins in the place of production and ends at their disposal. The article presents the concept of logistics model in graphical form together with an analysis of individual processes and their linkages, and opportunities to improve flow of industrial waste streams. Furthermore, the model allows for justification of the relevance of use logistics and its processes for waste management

Buying less and wasting less food. Changes in household food energy purchases, energy intakes and energy density between 2007 and 2012 with and without adjustment for food waste.

Science.gov (United States)

Whybrow, Stephen; Horgan, Graham W; Macdiarmid, Jennie I

2017-05-01

Consumers in the UK responded to the rapid increases in food prices between 2007 and 2009 partly by reducing the amount of food energy bought. Household food and drink waste has also decreased since 2007. The present study explored the combined effects of reductions in food purchases and waste on estimated food energy intakes and dietary energy density. The amount of food energy purchased per adult equivalent was calculated from Kantar Worldpanel household food and drink purchase data for 2007 and 2012. Food energy intakes were estimated by adjusting purchase data for food and drink waste, using waste factors specific to the two years and scaled for household size. Scotland. Households in Scotland (n 2657 in 2007; n 2841 in 2012). The amount of food energy purchased decreased between 2007 and 2012, from 8·6 to 8·2 MJ/adult equivalent per d (Pfood waste, estimated food energy intake was not significantly different (7·3 and 7·2 MJ/adult equivalent per d for 2007 and 2012, respectively; P=0·186). Energy density of foods purchased increased slightly from 700 to 706 kJ/100 g (P=0·010). While consumers in Scotland reduced the amount of food energy that they purchased between 2007 and 2012, this was balanced by reductions in household food and drink waste over the same time, resulting in no significant change in net estimated energy intake of foods brought into the home.

Glassceramics obtained from industrial waste

Energy Technology Data Exchange (ETDEWEB)

Cimdins, R.; Rozenstrauha, I.; Berzina, L. [Riga Technical University, Faculty of Chemical Technology, Biomaterials R and D Laboratory, 14/24 Azenes St., LV-1048 Riga (Latvia); Bossert, J.; Buecker, M. [Technisches Institut Materialwissenschaft, Friedrich-Schiller Universitaet, Loebdegraben 32, 07743 Jena (Germany)

2000-06-01

Large areas of Latvia are contaminated with industrial waste: metallurgical slag, fly-ash, etching refuse, peat, and coal ash as well as glass waste which often contain dangerous substances. From the environmental point of view this waste should be neutralised. As this waste also contains valuable chemical compounds, it can be considered as a raw material for the generation of new materials. One method of utilisation is to produce recycled materials - street plates, decorative tiles, or floor tiles. Dense sintered glassceramics with a water uptake of 0.34-3.23 wt.%, a final density of 2.93-3.05 g/cm{sup 3}, and a bending strength of 80-96 MPa have been created from industrial waste. The mast chemically durable glassceramics contained clay additions. Thus, the material containing only waste had a durability (mass loss) of 3.02% in 0.1 N HCl, while the composition containing 30% clay addition had a durability of 0.2% in 0.1 N HCl.

Fresh, frozen, or ambient food equivalents and their impact on food waste generation in Dutch households.

Science.gov (United States)

Janssen, Anke M; Nijenhuis-de Vries, Mariska A; Boer, Eric P J; Kremer, Stefanie

2017-09-01

In Europe, it is estimated that more than 50% of total food waste - of which most is avoidable - is generated at household level. Little attention has been paid to the impact on food waste generation of consuming food products that differ in their method of food preservation. This exploratory study surveyed product-specific possible impacts of different methods of food preservation on food waste generation in Dutch households. To this end, a food waste index was calculated to enable relative comparisons of the amounts of food waste from the same type of foods with different preservation methods on an annual basis. The results show that, for the majority of frozen food equivalents, smaller amounts were wasted compared to their fresh or ambient equivalents. The waste index (WI) proposed in the current paper confirms the hypothesis that it may be possible to reduce the amount of food waste at household level by encouraging Dutch consumers to use (certain) foods more frequently in a frozen form (instead of fresh or ambient). However, before this approach can be scaled to population level, a more detailed understanding of the underlying behavioural causes with regard to food provisioning and handling and possible interactions is required. Copyright © 2017. Published by Elsevier Ltd.

Sports Nutrition Food Industry Chain Development Research

OpenAIRE

Jie Yin

2015-01-01

Through the study of Henan sports nutrition food industry chain optimization, the study analyses development advantage and competitive advantage of Henan in sports nutrition food industry chain and existing problems and challenges in Henan sports nutrition food industry chain and at the same time introduces the theory of supply chain management to the development of sports nutrition food industry chain, clearly optimizes countermeasures of sports nutrition food industry chain. Pointing out sp...

Installation and Setup of Whole School Food Waste Composting Program

Science.gov (United States)

Zhang, A.; Forder, S. E.

2014-12-01

Hong Kong, one of the busiest trading harbors in the world, is also a city of 8 million of people. The biggest problem that the government faces is the lack of solid waste landfill space. Hong Kong produces around 13,500 tons of waste per day. There are three landfills in Hong Kong in operation. These three landfills will soon be exhausted in around 2020, and the solid waste in Hong Kong is still increasing. Out of the 13,500 tons of solid waste, 9,000 tons are organic solid waste or food waste. Food waste, especially domestic waste, is recyclable. The Independent Schools Foundation Academy has a project to collect domestic food waste (from the school cafeteria) for decomposition. Our school produces around 15 tons of food waste per year. The project includes a sub-project in the Primary school, which uses the organic soil produced by an aerobic food waste machine, the Rocket A900, to plant vegetables in school. This not only helps our school to process the waste, but also helps the Primary students to study agriculture and have greater opportunities for experimental learning. For this project, two types of machines will be used for food waste processing. Firstly, the Dehydra made by Tiny Planet reduces the volume and the mass of the food waste, by dehydrating the food waste and separating the ground food waste and the excessive water inside machine for further decomposition. Secondly, the A900 Rocket, also made by Tidy Planet; this is used to process the dehydrated ground food waste for around 14 days thereby producing usable organic soil. It grinds the food waste into tiny pieces so that it is easier to decompose. It also separates the wood chips inside the ground food waste. This machine runs an aerobic process, which includes O2 and will produce CO2 during the process and is less harmful to the environment. On the other hand, if it is an anaerobic process occurs during the operation, it will produce a greenhouse gas- CH4 -and smells bad.

2016 Annual Industrial Wastewater Reuse Report for the Idaho National Laboratory Site's Materials and Fuels Complex Industrial Waste Ditch and Industrial Waste Pond

International Nuclear Information System (INIS)

Cafferty, Kara Grace

2017-01-01

This report describes conditions, as required by the state of Idaho Industrial Wastewater Reuse Permit (WRU-I-0160-01, Modification 1, formerly LA 000160 01), for the wastewater reuse site at the Idaho National Laboratory Site's Materials and Fuels Complex Industrial Waste Ditch and Industrial Waste Pond from November 1, 2015, through October 31, 2016.

Quantitative and qualitative investigation of industrial solid waste in industrial plants located between Tehran and Karaj

Directory of Open Access Journals (Sweden)

M.R. Gohari

2011-07-01

Full Text Available Background and aims   Rapid population growth, industrial development, urbanization culture propagation and excessive material consumption are the most important factor which caused over increasing of municipal, industrial and agricultural waste in human society. Inappropriate disposal of generated waste in recent years created several environmental menace and crisis in human society.   methods   For investigation about existent situation of industrial waste generation questionnaire had been used. This questionnaire was catered by Iran environmental protection organization. Aforementioned questionnaire contained 45 questions about combination, quality and quantity of industrial waste. Total number of more than 50 personnel industry was 287 . But sample contained 50 randomly selected industries. Gathered data have been analyzed with spss 18.   Results  Total generated industrial waste was 123451KG per day which had volume equal to 781 cubic meters per day. Generated waste capitation per every worker was 5.8 KG. Maximum frequency of industrial was related to machinery and equipment group which maximum generated waste was related to this industrial group too. Maximum hazardous waste was for inflammable waste with 34 weight percent. Major hazardous waste generating industrial was chemical and plastic making industry.   Conclusion  yielded result from this investigation has shown that significant relation existed between waste production rate and personnel number. The more personnel are, the more waste production increase.

The food industry and provincial economies.

Science.gov (United States)

Walsh, Greg; Li, Duo

2004-01-01

This paper discusses the significance of the food industry for the Zhejiang provincial economy and for provincial economies generally. It is suggested that the strong ties between the food industry and provincial economies in China means that the food industry can be a key influence in the economic development of regional China. Moreover, the geographically diffuse nature of the food industry in China gives the industry a strategic significance in countering regional inequality within and between provinces, a by-product of China's rapid growth over the past 25 years. For these reasons, change in the food industry, whether it has its origins in the introduction of western fast foods, or in environmental, technological or economic trends, not only assumes significance for the health of the Chinese people (as other papers presented to the International Cuisine and Health Workshop at Hangzhou have pointed out), but also for the wealth of the nation and the way that wealth is distributed.

Pilot-Plant for Energy Recovery from Tropical Waste Food Materials ...

African Journals Online (AJOL)

An experimental unit for obtaining gaseous methane from waste food materials is discussed and results are presented for experimental tests with animal wastes and tropical waste food materials. The tropical waste food considered include garri, boiled beans and plantains. As expected, the animal wastes produced higher ...

Chemical composition and methane potential of commercial food wastes.

Science.gov (United States)

Lopez, Victoria M; De la Cruz, Florentino B; Barlaz, Morton A

2016-10-01

There is increasing interest in anaerobic digestion in the U.S. However, there is little information on the characterization of commercial food waste sources as well as the effect of waste particle size on methane yield. The objective of this research was to characterize four commercial food waste sources: (1) university dining hall waste, (2) waste resulting from prepared foods and leftover produce at a grocery store, (3) food waste from a hotel and convention center, and (4) food preparation waste from a restaurant. Each sample was tested in triplicate 8L batch anaerobic digesters after shredding and after shredding plus grinding. Average methane yields for the university dining, grocery store, hotel, and restaurant wastes were 363, 427, 492, and 403mL/dry g, respectively. Starch exhibited the most complete consumption and particle size did not significantly affect methane yields for any of the tested substrates. Lipids represented 59-70% of the methane potential of the fresh substrates. Copyright © 2016 Elsevier Ltd. All rights reserved.

Food waste in Central Europe - challenges and solutions

Science.gov (United States)

den Boer, Jan; Kobel, Przemysław; Dyjakon, Arkadiusz; Urbańska, Klaudia; Obersteiner, Gudrun; Hrad, Marlies; Schmied, Elisabeth; den Boer, Emilia

2017-11-01

Food waste is an important issue in the global economy. In the EU many activities aimed at this topic are carried out, however in Central Europe is still quite pristine. There is lack of reliable data on food waste quantities in this region, and not many preventive actions are taken. To improve this situation the STREFOWA (Strategies to Reduce and Manage Food Waste in Central Europe) was initiated. It is an international project (Austria, Czech Republic, Hungary, Italy, Poland), founded by the Interreg Central Europe programme, running from July 2016 to June 2019. Its main purpose is to provide solutions to prevent and manage food waste throughout the entire food supply chain. The results of STREFOWA will have positive economical, social and environmental impacts.

Glucoamylase production from food waste by solid state fermentation and its evaluation in the hydrolysis of domestic food waste

Directory of Open Access Journals (Sweden)

Esra Uçkun Kiran

2014-08-01

Full Text Available In this study, food wastes such as waste bread, savory, waste cakes, cafeteria waste, fruits, vegetables and potatoes were used as sole substrate for glucoamylase production by solid state fermentation. Response surface methodology was employed to optimize the fermentation conditions for improving the production of high activity enzyme. It was found that waste cake was the best substrate for glucoamylase production. Among all the parameters studied, glucoamylase activity was significantly affected by the initial pH and incubation time. The highest glucoamylase activity of 108.47 U/gds was achieved at initial pH of 7.9, moisture content of 69.6% wt., inoculum loading of 5.2×105 cells/gram substrate (gs and incubation time of 6 d. The enzyme preparation could effectively digest 50% suspension of domestic food waste in 24 h with an almost complete saccharification using an enzyme dose of only 2U/g food waste at 60°C.

Anaerobic digestion of food waste - Challenges and opportunities.

Science.gov (United States)

Xu, Fuqing; Li, Yangyang; Ge, Xumeng; Yang, Liangcheng; Li, Yebo

2018-01-01

The disposal of large amounts of food waste has caused significant environmental pollution and financial costs globally. Compared with traditional disposal methods (i.e., landfilling, incineration, and composting), anaerobic digestion (AD) is a promising technology for food waste management, but has not yet been fully applied due to a few technical and social challenges. This paper summarizes the quantity, composition, and methane potential of various types of food waste. Recent research on different strategies to enhance AD of food waste, including co-digestion, addition of micronutrients, control of foaming, and process design, is discussed. It is envisaged that AD of food waste could be combined with an existing AD facility or be integrated with the production of value-added products to reduce costs and increase revenue. Further understanding of the fundamental biological and physicochemical processes in AD is required to improve the technology. Copyright © 2017 Elsevier Ltd. All rights reserved.

An Overview of Food Loss and Waste: why does it Matter?

Science.gov (United States)

Ghosh, Purabi R.; Sharma, Shashi B.; Haigh, Yvonne T.; Evers, A. L. Barbara; Ho, Goen

2015-10-01

This paper provides an overview of food waste in the context of food security, resources management and environment health. It compares approaches taken by various governments, community groups, civil societies and private sector organisations to reduce food waste in the developed and developing countries. What constitutes ‘food waste’ is not as simple as it may appear due to diverse food waste measurement protocols and different data documentation methods used worldwide. There is a need to improve food waste data collection methods and implementation of effective strategies, policies and actions to reduce food waste. Global initiatives are urgently needed to: enhance awareness of the value of food; encourage countries to develop policies that motivate community and businesses to reduce food waste; encourage and provide assistance to needy countries for improving markets, transport and storage infrastructure to minimise food waste across the value chain; and, develop incentives that encourage businesses to donate food. In some countries, particularly in Europe, initiatives on food waste management have started to gain momentum. Food waste is a global problem and it needs urgent attention and integrated actions of stakeholders across the food value chain to develop global solutions for the present and future generations.

Comparison of high-solids to liquid anaerobic co-digestion of food waste and green waste

OpenAIRE

Sanati, Mehri; Chen, Xiang; Yan, Wei

2014-01-01

Co-digestion of food waste and green waste was conducted with six feedstock mixing ratios to evaluate biogas production. Increasing the food waste percentage in the feedstock resulted in an increased methane yield, while shorter retention time was achieved by increasing the green waste percentage. Food waste/green waste ratio of 40:60 was determined as preferred ratio for optimal biogas production. About 90% of methane yield was obtained after 24.5 days of digestion, with total methane yield ...

Co-management of domestic wastewater and food waste: A life cycle comparison of alternative food waste diversion strategies.

Science.gov (United States)

Becker, Adilson M; Yu, Kevin; Stadler, Lauren B; Smith, Adam L

2017-01-01

Food waste is increasingly viewed as a resource that should be diverted from landfills. This study used life cycle assessment to compare co-management of food waste and domestic wastewater using anaerobic membrane bioreactor (AnMBR) against conventional activated sludge (CAS) and high rate activated sludge (HRAS) with three disposal options for food waste: landfilling (LF), anaerobic digestion (AD), and composting (CP). Based on the net energy balance (NEB), AnMBR and HRAS/AD were the most attractive scenarios due to cogeneration of produced biogas. However, cogeneration negatively impacted carcinogenics, non-carcinogenics, and ozone depletion, illustrating unavoidable tradeoffs between energy recovery from biogas and environmental impacts. Fugitive emissions of methane severely increased global warming impacts of all scenarios except HRAS/AD with AnMBR particularly affected by effluent dissolved methane emissions. AnMBR was also most sensitive to food waste diversion participation, with 40% diversion necessary to achieve a positive NEB at the current state of development. Copyright © 2016 Elsevier Ltd. All rights reserved.

Bioenergy Potential from Food Waste in California.

Science.gov (United States)

Breunig, Hanna M; Jin, Ling; Robinson, Alastair; Scown, Corinne D

2017-02-07

Food waste makes up approximately 15% of municipal solid waste generated in the United States, and 95% of food waste is ultimately landfilled. Its bioavailable carbon and nutrient content makes it a major contributor to landfill methane emissions, but also presents an important opportunity for energy recovery. This paper presents the first detailed analysis of monthly food waste generation in California at a county level, and its potential contribution to the state's energy production. Scenarios that rely on excess capacity at existing anaerobic digester (AD) and solid biomass combustion facilities, and alternatives that allow for new facility construction, are developed and modeled. Potential monthly electricity generation from the conversion of gross food waste using a combination of AD and combustion varies from 420 to 700 MW, averaging 530 MW. At least 66% of gross high moisture solids and 23% of gross low moisture solids can be treated using existing county infrastructure, and this fraction increases to 99% of high moisture solids and 55% of low moisture solids if waste can be shipped anywhere within the state. Biogas flaring practices at AD facilities can reduce potential energy production by 10 to 40%.

Identification of filamentous bacteria in industrial waste water treatment plants; Identificacion de bacterias filamentosas en EDAR industriales

Energy Technology Data Exchange (ETDEWEB)

Rodriguez, E.; Isac, L.; Fernandez, N.; Zornosa, A.; Mas, M.

2008-07-01

The operation of waste water treatment plants serving towns may be adversely affected by industrial effluents. To overcome this problem, industrial treatment plants should be put in place to purify such waste before it is poured into the sewer system. Twenty-seven such plants, located across Spain, mainly in the food industry, were studied and bulking found in 17 of them. Seventeen dominant morpho types were determined, of which the most important, in order of appearance, were TO21N, Thiotrix and Haliscomenobacter hydrossis. Of the other plants examined, 18% had de flocculation problems and 4% had viscosity problems. (Author) 21 refs.

Quantifying food losses in South Africa and the costs of household food waste

CSIR Research Space (South Africa)

Oelofse, Suzanna HH

2012-10-01

Full Text Available Food waste is problematic for a number of reasons, including the loss of a potentially valuable food source or resource for use in other processes (e.g. energy generation or composting); wasted resources and emissions in the food supply chain...

Development of a Novel Food Waste Collection Kiosk and Waste-to-Energy Business Model

Directory of Open Access Journals (Sweden)

Matthew Franchetti

2016-08-01

Full Text Available The U.S. generates more than 37 million metric tons of food waste each year, and over 95% of it is disposed of at U.S. landfills. This paper describes the development of a novel food waste collection kiosk and business model called “Greenbox” that will collect and store food waste from households and restaurants with incentives for user participation to spur food waste-to-energy production in a local community. Greenbox offers a low-cost collection point to divert food waste from landfills, reduce greenhouse gases from decomposition, and aid in generating cleaner energy. A functional prototype was successfully developed by a team of engineering students and a business model was created as part of a senior design capstone course. Each Greenbox unit has the potential to reduce 275 metric tons of food waste per year, remove 1320 kg of greenhouse gases, and create 470,000 liters of methane gas while providing a payback period of 4.2 years and a rate of return of 14.9%.

The Hidden Burden of Food Waste: The Double Energy Waste in Italy

OpenAIRE

Matteo Vittuari; Fabio De Menna; Marco Pagani

2016-01-01

The energy intensity of modern food systems represents a major issue in a scenario of decreasing oil resources and increasing population. Beside the use of renewable energy, an increased efficiency in food systems could contribute to reduce fossil fuels dependence. In this sense, food losses and waste (FLW) have crucial consequences on the energy balance. Based on the concept of “embodied energy”, food wastage can be framed as a double waste of energy, both in terms of non-consumed food energ...

Can we always ignore ship-generated food waste?

International Nuclear Information System (INIS)

Polglaze, John

2003-01-01

Considerable quantities of food waste can be generated at a rapid rate in ships, particularly those with large numbers of people onboard. By virtue of the amounts involved and its nature, food waste is potentially the most difficult to manage component of a ship's garbage stream, however, in most sea areas it may be dealt with by the simple expedient of direct discharge to sea. As a consequence, only minimal attention is paid to food waste management by many ship and port operators and advisory bodies, and there is a paucity of information in the available literature. The determination that management of ships' food waste is inconsequential is, however, incorrect in many circumstances. Disposal to sea is not always possible due to restrictions imposed by MARPOL 73/78 and other marine pollution control instruments. Effective management of food waste can be critical for ships that operate in areas where disposal is restricted or totally prohibited

Logistic paradigm for industrial solid waste treatment processes

OpenAIRE

Janusz Grabara; Ioan Constantin Dima

2014-01-01

Due to the fact that industrial waste are a growing problem, both economic and environmental as their number is increasing every year, it is important to take measures to correctly dealing wi th industrial waste. This article presents the descriptive model of logistics processes concerning the management of industrial waste. In this model the flow of waste begins in the place of production and ends at their disposal. The article presents the concept of logistics model in graphical form...

Solid waste management in Khartoum industrial area

International Nuclear Information System (INIS)

Elsidig, N. O. A.

2004-05-01

This study was conducted in Khartoum industrial area (KIA). The study discusses solid waste generation issues in KIA as well as solid waste collection, storage, transport and final disposal methods. A focus on environmental impact resulting from the accumulation of solid waste was presented by reviewing solid waste management in developed as well as developing countries starting from generation to final disposal. Environmental health legislation in Sudan was investigated. The study covers all the (eight) industrial sub-sectors presented in KIA. The main objective of the study is to assess the situation of solid waste in KIA. To fulfill the objectives of the study the researcher deemed it necessary to explore problems related to solid waste generation and solid waste arrangement with special emphasis on final disposal methods. Practically, 31 (thirty-one) factories representing the different industrial sub-sectors in KIA were studied. This represents 25% of the total number of factories located in KIA. Data were obtained by, questionnaires, interviews and observations mainly directed to concerned officials, solid waste workers, pickers and brokers. Obtained data were stored, coded, tabulated and analyzed using the computer systems (excel and SPSS programmes). The obtained results should clear deficiency in the management of solid waste which led to great environmental deterioration in KIA and neighboring residential areas. The environment in studied area is continuously polluted due to high pollution loads and unproved solid waste management. In order to maintain health environment operating factories have to pretreated their solid waste according to the recognized standards and waste minimization techniques such as recycling and re use should be widely applied, moreover, running crash programme for environmental sanitation in Khartoum state should be expanded and improved to include special characteristics of solid waste from industries. Finally, increase awareness

Food losses and waste in the context of sustainable food systems

NARCIS (Netherlands)

Timmermans, A.J.M.; Ambuko, J.; Belik, W.; Huang, Jikun

2014-01-01

The issue of global food losses and waste has recently received much attention and has been given high visibility. According to FAO, almost one-third of food produced for human consumption – approximately 1.3 billion tonnes per year – is either lost or wasted globally: their reduction is now

Food Waste in School Catering: An Italian Case Study

Directory of Open Access Journals (Sweden)

Luca Falasconi

2015-11-01

Full Text Available Food losses and waste are currently at the heart of academic debates, civil society initiatives, and political agendas. This paper investigates food waste in school catering services focusing on six schools located in the municipality of Verona (Italy. It aims to quantify food waste, as a measure of food catering inefficiency, to identify the main causes, and to suggest a set of prevention and reduction interventions. For these purposes food waste is defined as all the products discarded from the food chain while still preserving their nutritional value and complying with safety standards. The work shows a significant level of inefficiency in the school catering services, measured by the amount of food processed and still perfectly edible, but not served during the meals. On average more than 15% of the overall processed food is wasted. Among the causes identified in this study, four of them were more relevant than others because of their implications and impact on prevention: the lack of attention to dietary habits, the rigid food procurement specifications, the menu composition, and the meal presentation.

Investment Attractiveness of Food Industries in Ukraine

Directory of Open Access Journals (Sweden)

L. О.

2017-02-01

Full Text Available Effective investment is a factor for long-term company development. As enhancement of investment attractiveness is a required condition for economic growth and improvement of living standards, it needs to be on the agenda at government and company level. The article’s objective is to study investment attractiveness of food industries in Ukraine over 2012–2015. Investment attractiveness of food industries can be measured by indicators of liquidity, financial sustainability, and profit rate. Basically, food industries in Ukraine are attractive for investment, which is demonstrated by assessment of the financial indicators. The investment attractiveness worsened slightly in 2015 compared with 2014. The essential problems faced by food industries are shortage of internal funds and negative profit rate of all the activities, assets and own capital. Official statistical data and software package SPSS are used to build the dendrogram, allowing for dividing food industries by level of investment attractiveness into three groups: industries with high, medium and low level of investment attractiveness. It is found that meat industry is the one with the highest level of investment attractiveness. Also, investors should look positively at food-canning industry, oil and animal fat industry, flour-milling industry, starch and starch products industry, and other foods industry.

Electricity generation comparison of food waste-based bioenergy with wind and solar powers: A mini review

Directory of Open Access Journals (Sweden)

Ngoc Bao Dung Thi

2016-09-01

Full Text Available The food waste treatment-based anaerobic digestion has been proven to play a primary role in electricity industry with high potentially economic benefits, which could reduce electricity prices in comparison with other renewable energy resources such as wind and solar power. The levelized costs of electricity were reported to be 65, 190, 130 and 204 US$ MWh−1 for food waste treatment in anaerobic landfill, anaerobic digestion biogas, solar power, and wind power, respectively. As examples, the approaches of food waste treatment via anaerobic digestion to provide a partial energy supply for many countries in future were estimated as 42.9 TWh yr−1 in China (sharing 0.87% of total electricity generation, 7.04 TWh yr−1 in Japan (0.64% of total electricity generation and 13.3 TWh yr−1 in the US (0.31% of total electricity generation. Electricity generation by treating food waste is promised to play an important role in renewable energy management. Comparing with wind and solar powers, converting food waste to bioenergy provides the lowest investment costs (500 US$ kW−1 and low operation cost (0.1 US$ kWh−1. With some limits in geography and season of other renewable powers, using food waste for electricity generation is supposedly to be a suitable solution for balancing energy demand in many countries.

Industrial Waste Landfill IV upgrade package

International Nuclear Information System (INIS)

1994-01-01

The Y-12 Plant, K-25 Site, and ORNL are managed by DOE's Operating Contractor (OC), Martin Marietta Energy Systems, Inc. (Energy Systems) for DOE. Operation associated with the facilities by the Operating Contractor and subcontractors, DOE contractors and the DOE Federal Building result in the generation of industrial solid wastes as well as construction/demolition wastes. Due to the waste streams mentioned, the Y-12 Industrial Waste Landfill IV (IWLF-IV) was developed for the disposal of solid industrial waste in accordance to Rule 1200-1-7, Regulations Governing Solid Waste Processing and Disposal in Tennessee. This revised operating document is a part of a request for modification to the existing Y-12 IWLF-IV to comply with revised regulation (Rule Chapters 1200-1-7-.01 through 1200-1-7-.08) in order to provide future disposal space for the ORR, Subcontractors, and the DOE Federal Building. This revised operating manual also reflects approved modifications that have been made over the years since the original landfill permit approval. The drawings referred to in this manual are included in Drawings section of the package. IWLF-IV is a Tennessee Department of Environmental and Conservation/Division of Solid Waste Management (TDEC/DSWM) Class 11 disposal unit

Life cycle assessment on food waste and its application in China

Science.gov (United States)

Gao, Si; Bao, Jingling; Liu, Xiaojie; Stenmarck, Asa

2018-01-01

Food waste causes tremendous problems in terms of environment and economy, twined with big social influence, thus studies on food waste are essential and meanwhile very complicated According to Food and Agriculture Organization of the United Nations (FAO), 1.3 billion ton/year of food are wasted globally, which has a total carbon footprint of 4.4 GtCO2 eq per year with a cost of USD 411 billion. According to statistics, China has roughly 195 million tons food waste per year, which is huge. Life Cycle Assessment (LCA), which is an internationally standardized method by ISO for assessment of product and process, has been applied in food sectors to evaluate the different environmental influence, energy use etc. This paper analyzed some of the LCA application on the different parts of the food supply chain (production, post-harvest handling, the storage and transportation, processing, the retail, and consumption) where food waste is generated and on the food waste disposal stage, looked into what has been studied in the context of China, and gave recommendations for LCA application for Chinese food waste problems: 1) More application of LCA on food waste should be made on the early stage of the food cycle rather than just the kitchen waste; 2) Besides global warming potentials, other environmental influences should be studied more at the same time; 3) Food waste treatment can be studied using LCA broadly considering mixture with other substrates and using different recycling methods; 4) LCA based on a local context with local data/inventory are strongly needed; 5) further more detailed studies to support an elevated food waste management, such as food waste profile can be developed.

Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review.

Science.gov (United States)

Jayathilakan, K; Sultana, Khudsia; Radhakrishna, K; Bawa, A S

2012-06-01

India is bestowed with vast livestock wealth and it is growing at the rate of 6% per annum. The contribution of livestock industry including poultry and fish is increasing substantially in GDP of country which accounts for >40% of total agricultural sector and >12% of GDP. This contribution would have been much greater had the animal by-products been also efficiently utilized. Efficient utilization of by-products has direct impact on the economy and environmental pollution of the country. Non-utilization or under utilization of by-products not only lead to loss of potential revenues but also lead to the added and increasing cost of disposal of these products. Non-utilization of animal by-products in a proper way may create major aesthetic and catastrophic health problems. Besides pollution and hazard aspects, in many cases meat, poultry and fish processing wastes have a potential for recycling raw materials or for conversion into useful products of higher value. Traditions, culture and religion are often important when a meat by-product is being utilized for food. Regulatory requirements are also important because many countries restrict the use of meat by-products for reasons of food safety and quality. By-products such as blood, liver, lung, kidney, brains, spleen and tripe has good nutritive value. Medicinal and pharmaceutical uses of by-product are also highlighted in this review. Waste products from the poultry processing and egg production industries must be efficiently dealt with as the growth of these industries depends largely on waste management. Treated fish waste has found many applications among with which the most important are animal feed, biodiesel/biogas, dietectic products (chitosan), natural pigments (after extraction) and cosmetics (collagen). Available information pertaining to the utilization of by-products and waste materials from meat, poultry and fish and their processing industries has been reviewed here.

Characteristics and management of infectious industrial waste in Taiwan

International Nuclear Information System (INIS)

Huang, M.-C.; Lin, Jim Juimin

2008-01-01

Infectious industrial waste management in Taiwan is based on the specific waste production unit. In other countries, management is based simply on whether the producer may lead to infectious disease. Thus, Taiwan has a more detailed classification of infectious waste. The advantage of this classification is that it is easy to identify the sources, while the disadvantage lies in the fact that it is not flexible and hence increases cost. This study presents an overview of current management practices for handling infectious industrial waste in Taiwan, and addresses the current waste disposal methods. The number of small clinics in Taiwan increased from 18,183 to 18,877 between 2003 and 2005. Analysis of the data between 2003 and 2005 showed that the majority of medical waste was general industrial waste, which accounted for 76.9%-79.4% of total medical waste. Infectious industrial waste accounted for 19.3%-21.9% of total medical waste. After the SARS event in Taiwan, the amount of infectious waste reached 19,350 tons in 2004, an increase over the previous year of 4000 tons. Waste minimization was a common consideration for all types of waste treatment. In this study, we summarize the percentage of plastic waste in flammable infectious industrial waste generated by medical units, which, in Taiwan was about 30%. The EPA and Taiwan Department of Health have actively promoted different recycling and waste reduction measures. However, the wide adoption of disposable materials made recycling and waste reduction difficult for some hospitals. It has been suggested that enhancing the education of and promoting communication between medical units and recycling industries must be implemented to prevent recyclable waste from entering the incinerator

Waste incineration industry and development policies in China.

Science.gov (United States)

Li, Yun; Zhao, Xingang; Li, Yanbin; Li, Xiaoyu

2015-12-01

The growing pollution from municipal solid waste due to economic growth and urbanization has brought great challenge to China. The main method of waste disposal has gradually changed from landfill to incineration, because of the enormous land occupation by landfills. The paper presents the results of a study of the development status of the upstream and downstream of the waste incineration industry chain in China, reviews the government policies for the waste incineration power industry, and provides a forecast of the development trend of the waste incineration industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

Behavioral approach to food waste: an experiment

NARCIS (Netherlands)

Jagau, H.; Vyrastekova, J.

2017-01-01

PURPOSE: The purpose of this paper is to explore the impact of behavioral interventions and nudging in dealing with the food waste problem. In particular, the authors implement an information campaign aiming to increase consumers’ awareness of the food waste problem. DESIGN/METHODOLOGY/APPROACH:

Industrial waste heat utilization for low temperature district heating

International Nuclear Information System (INIS)

Fang, Hao; Xia, Jianjun; Zhu, Kan; Su, Yingbo; Jiang, Yi

2013-01-01

Large quantities of low grade waste heat are discharged into the environment, mostly via water evaporation, during industrial processes. Putting this industrial waste heat to productive use can reduce fossil fuel usage as well as CO 2 emissions and water dissipation. The purpose of this paper is to propose a holistic approach to the integrated and efficient utilization of low-grade industrial waste heat. Recovering industrial waste heat for use in district heating (DH) can increase the efficiency of the industrial sector and the DH system, in a cost-efficient way defined by the index of investment vs. carbon reduction (ICR). Furthermore, low temperature DH network greatly benefits the recovery rate of industrial waste heat. Based on data analysis and in-situ investigations, this paper discusses the potential for the implementation of such an approach in northern China, where conventional heat sources for DH are insufficient. The universal design approach to industrial-waste-heat based DH is proposed. Through a demonstration project, this approach is introduced in detail. This study finds three advantages to this approach: (1) improvement of the thermal energy efficiency of industrial factories; (2) more cost-efficient than the traditional heating mode; and (3) CO 2 and pollutant emission reduction as well as water conservation. -- Highlights: •We review situation of industrial waste heat recovery with a global perspective. •We present a way to analyze the potential to utilize industrial waste heat for DH. •Northern China has huge potential for using low-grade industrial waste heat for DH. •A demonstration project is introduced using the universal approach we propose. •It proves huge benefits for factories, heat-supply companies and the society

Kraft pulping of industrial wood waste

Science.gov (United States)

Aziz. Ahmed; Masood. Akhtar; Gary C. Myers; Gary M. Scott

1998-01-01

Most of the approximately 25 to 30 million tons of industrial wood waste generated in the United States per year is burned for energy and/or landfilled. In this study, kraft pulp from industrial wood waste was evaluated and compared with softwood (loblolly pine, Douglas-fir) and hardwood (aspen) pulp. Pulp bleachability was also evaluated. Compared to loblolly pine...

Renewable energy recovery through selected industrial wastes

Science.gov (United States)

Zhang, Pengchong

Typically, industrial waste treatment costs a large amount of capital, and creates environmental concerns as well. A sound alternative for treating these industrial wastes is anaerobic digestion. This technique reduces environmental pollution, and recovers renewable energy from the organic fraction of those selected industrial wastes, mostly in the form of biogas (methane). By applying anaerobic technique, selected industrial wastes could be converted from cash negative materials into economic energy feed stocks. In this study, three kinds of industrial wastes (paper mill wastes, brown grease, and corn-ethanol thin stillage) were selected, their performance in the anaerobic digestion system was studied and their applicability was investigated as well. A pilot-scale system, including anaerobic section (homogenization, pre-digestion, and anaerobic digestion) and aerobic section (activated sludge) was applied to the selected waste streams. The investigation of selected waste streams was in a gradually progressive order. For paper mill effluents, since those effluents contain a large amount of recalcitrant or toxic compounds, the anaerobic-aerobic system was used to check its treatability, including organic removal efficiency, substrate utilization rate, and methane yield. The results showed the selected effluents were anaerobically treatable. For brown grease, as it is already well known as a treatable substrate, a high rate anaerobic digester were applied to check the economic effect of this substrate, including methane yield and substrate utilization rate. These data from pilot-scale experiment have the potential to be applied to full-scale plant. For thin stillage, anaerobic digestion system has been incorporated to the traditional ethanol making process as a gate-to-gate process. The performance of anaerobic digester was applied to the gate-to-gate life-cycle analysis to estimate the energy saving and industrial cost saving in a typical ethanol plant.

2016 Annual Industrial Wastewater Reuse Report for the Idaho National Laboratory Site’s Materials and Fuels Complex Industrial Waste Ditch and Industrial Waste Pond

Energy Technology Data Exchange (ETDEWEB)

Cafferty, Kara Grace [Idaho National Lab. (INL), Idaho Falls, ID (United States)

2017-02-01

This report describes conditions, as required by the state of Idaho Industrial Wastewater Reuse Permit (WRU-I-0160-01, Modification 1, formerly LA 000160 01), for the wastewater reuse site at the Idaho National Laboratory Site’s Materials and Fuels Complex Industrial Waste Ditch and Industrial Waste Pond from November 1, 2015, through October 31, 2016.

Rheological characterisation of biologically treated and non-treated putrescible food waste.

Science.gov (United States)

Baroutian, Saeid; Munir, M T; Sun, Jiyang; Eshtiaghi, Nicky; Young, Brent R

2018-01-01

Food waste is gaining increasing attention worldwide due to growing concerns over its environmental and economic costs. Understanding the rheological behaviour of food waste is critical for effective processing so rheological measurements were carried out for different food waste compositions at 25, 35 and 45 °C. Food waste samples of various origins (carbohydrates, vegetables & fruits, and meat), anaerobically digested and diluted samples were used in this study. The results showed that food waste exhibits shear-thinning flow behaviour and viscosity of food waste is a function of temperature and composition. The composition of food waste affected the flow properties. Viscosity decreased at a given temperature as the proportion of carbohydrate increased. This may be due to the high water content of vegetable & fruits as the total solids fraction is likely to be a key controlling factor of the rheology. The Herschel-Bulkley model was used successfully to model food waste flow behaviour. Also, a higher strain was needed to break down the structure of the food waste as digestion time increased. Copyright © 2017 Elsevier Ltd. All rights reserved.

Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry.

Science.gov (United States)

Gupta, Ruchi S; Taylor, Steve L; Baumert, Joseph L; Kao, Lauren M; Schuster, Erik; Smith, Bridget M

2017-10-01

Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen-related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.

Industrial Water Waste, Problems and the Solution

Directory of Open Access Journals (Sweden)

Alif Noor Anna

2004-01-01

Full Text Available Recently, the long term development in Indonesia has changed agricultural sector to the industrial sector. This development can apparently harm our own people. This is due to the waste that is produced from factories. The waste from various factories seems to have different characteristics. This defference encourages us to be able to find out different of methods of managing waste so that cost can be reduced, especially in water treatment. In order that industrial development and environmental preservation can run together in balance, many institutions involved should be consider, especially in the industrial chain, the environment, and human resource, these three elements can be examined in terms of their tolerance to waste.

Industrial and urban wastes in relation to Cadmium pollution

International Nuclear Information System (INIS)

Varavipour, M.; Akhondi, M.

2002-01-01

Disposal of urban, agricultural and industrial wastes is becoming a major problem in recent times. Ocean dumping, land fill applications and incineration are being considered as unsuitable. so application to agricultural lands is being increasingly used for this purpose. Application of wastes to soils can be beneficial in providing plant nutrients and organic matter. But, it also leads to harmful effects like introduction of heavy metals, toxic organics, danger of ground water pollution, etc. Cadmium buildup in soil and absorption into plants and then entering into food chain due to these wastes is of concern because of its higher mobility than most other heavy metals. Although discontinuation of sewage sludge disposal on crop land would stop further soil contamination, potential danger from metal accumulation by crops grown after termination of the practice is still a concern. Trace metals are relatively immobile in soil. Therefore, depending on biological and chemical equilibria established following terminal sludge application, sludge-borne Cd might change in plant availability with time

Quantifying and analysing food waste generated by Indonesian undergraduate students

Science.gov (United States)

Mandasari, P.

2018-03-01

Despite the fact that environmental consequences derived from food waste have been widely known, studies on the amount of food waste and its influencing factors have relatively been paid little attention. Addressing this shortage, this paper aimed to quantify monthly avoidable food waste generated by Indonesian undergraduate students and analyse factors influencing the occurrence of avoidable food waste. Based on data from 106 undergraduate students, descriptive statistics and logistic regression were applied in this study. The results indicated that 4,987.5 g of food waste was generated in a month (equal to 59,850 g yearly); or 47.05 g per person monthly (equal to 564.62 g per person per a year). Meanwhile, eating out frequency and gender were found to be significant predictors of food waste occurrence.

System analysis of industrial waste management: A case study of industrial plants located between Tehran and Karaj

Directory of Open Access Journals (Sweden)

Mohammad Amin Karami

2015-01-01

Full Text Available Aims: In this study, management of industrial waste in industries located between Tehran and Karaj in 2009-2010 was examined. Materials and Methods: This is a cross-sectional study which was done by site survey (Iranian environmental protection organization questionnaire usage and results analysis. This questionnaire was consisted of 45 questions about industrial waste, quantity, quality, and management. A total number of industries with over 50 employees was 283, and Stratified sampling method was used. Sample of size 50 was selected from 283cases. Results: The major hazardous waste-generating industries include chemical and plastic. Private sectors disposed 45% of generated waste. Majority of wastes were buried (62%, and only 17% of industrial waste was recycled. Conclusion: For hazardous waste reduction in this zone and health and economic attractions, the opportunity for reuse and recovery for these wastes must maximize in short-term and burial of industrial waste must be minimized. Industries such as chemical-plastic and electronics which have higher hazardous waste, in long-term, must be replaced with other industries such as wood cellulose and paper that have lower hazardous waste production rate.

Effects of moisture content of food waste on residue separation, larval growth and larval survival in black soldier fly bioconversion.

Science.gov (United States)

Cheng, Jack Y K; Chiu, Sam L H; Lo, Irene M C

2017-09-01

In order to foster sustainable management of food waste, innovations in food waste valorization technologies are crucial. Black soldier fly (BSF) bioconversion is an emerging technology that can turn food waste into high-protein fish feed through the use of BSF larvae. The conventional method of BSF bioconversion is to feed BSF larvae with food waste directly without any moisture adjustment. However, it was reported that difficulty has been experienced in the separation of the residue (larval excreta and undigested material) from the insect biomass due to excessive moisture. In addition to the residue separation problem, the moisture content of the food waste may also affect the growth and survival aspects of BSF larvae. This study aims to determine the most suitable moisture content of food waste that can improve residue separation as well as evaluate the effects of the moisture content of food waste on larval growth and survival. In this study, pre-consumer and post-consumer food waste with different moisture content (70%, 75% and 80%) was fed to BSF larvae in a temperature-controlled rotary drum reactor. The results show that the residue can be effectively separated from the insect biomass by sieving using a 2.36mm sieve, for both types of food waste at 70% and 75% moisture content. However, sieving of the residue was not feasible for food waste at 80% moisture content. On the other hand, reduced moisture content of food waste was found to slow down larval growth. Hence, there is a trade-off between the sieving efficiency of the residue and the larval growth rate. Furthermore, the larval survival rate was not affected by the moisture content of food waste. A high larval survival rate of at least 95% was achieved using a temperature-controlled rotary drum reactor for all treatment groups. The study provides valuable insights for the waste management industry on understanding the effects of moisture content when employing BSF bioconversion for food waste recycling

Steel Industry Wastes.

Science.gov (United States)

Schmidtke, N. W.; Averill, D. W.

1978-01-01

Presents a literature review of wastes from steel industry, covering publications of 1976-77. This review covers: (1) coke production; (2) iron and steel production; (3) rolling operations; and (4) surface treatment. A list of 133 references is also presented. (NM)

Top of the food chain: Product services in the food industry

OpenAIRE

Dixon, Andrew M.; Simon, Matthew

2001-01-01

This paper aims to describe the environmental impact of the food industry supply chain and explore the potential for new product-service systems in the food sector, which has not been subject to a great deal of eco-design research. Data from a cross-sector analysis of UK industry, concentrating on the sectors representing the food industry supply chain, is utilised. These sectors are agriculture, food processing, retailing, food services, and kitchen equipment. The analysis combines economic ...

Safety of Nanotechnology in Food Industries

Science.gov (United States)

Amini, Seyed Mohammad; Gilaki, Marzieh; Karchani, Mohsen

2014-01-01

The arrival of nanotechnology in various industries has been so rapid and widespread because of its wide-ranging applications in our daily lives. Nutrition and food service is one of the biggest industries to be affected by nanotechnology in all areas, changing even the nature of food itself. Whether it’s farming, food packaging, or the prevention of microbial contamination the major food industries have seen dramatic changes because of nanotechnology. Different nanomaterials such as nanopowders, nanotubes, nano-fibers, quantum dots, and metal and metal-oxide nanoparticles are globally produced in large quantities due to their broad applicability in food-related industries. Because of the unique properties of nanostructures and nanomaterials – such as a large surface area, high activity, and small size, there is some concern about the potential for harmful adverse effects of used nanomaterials on health or the environment. However, because of tremendous advances in different industries, this concern may be unnecessary. This paper presents some uses of nanomaterials in food and related industries and their possible side-effects. This review covers the various aspects of nanomaterials and their impact on human exposure, safety, and environmental concerns. PMID:25763176

Estimating household food waste in Denmark:case study of single family households

DEFF Research Database (Denmark)

Edjabou, Vincent Maklawe Essonanawe; Petersen, C.; Scheutz, Charlotte

and determine potential improvements. In Denmark, although many sorting campaigns involving household waste has been conducted, little attention has been placed on food waste. Comparison of recent studies made for examples in Austria, and the UK suggests that quantity and material composition of food waste vary...... waste and non-avoidable vegetable food waste. Furthermore, avoidable vegetable and animal food waste were the primary source of household food waste. Statistical analysis found a positive linear relationship between household size and the amount of the household food waste suggesting the amount...

New paradigms on how to achieve zero food waste in future cities : Optimizing food use by waste prevention and valorization

OpenAIRE

Redlingshofer, Barbara; Guilbert, Stéphane; Fuentes, Claire; Gracieux, Mélanie

2015-01-01

Cities currently manage uneaten food and other food system based biowaste quite inefficiently. The organic compound, despite its high nutriment value, is only to a small extent recycled and returned to farm soil and therefore, does not contribute to closing ecological nutrient cycles and to supporting sustainable food production [1]. In the US, over 97% of food waste is estimated to be buried in landfills [2]. Forkes has shown for Toronto that only 4.7% at most of food waste nitrogen (includi...

Microbial keratinases: industrial enzymes with waste management potential.

Science.gov (United States)

Verma, Amit; Singh, Hukum; Anwar, Shahbaz; Chattopadhyay, Anirudha; Tiwari, Kapil K; Kaur, Surinder; Dhilon, Gurpreet Singh

2017-06-01

Proteases are ubiquitous enzymes that occur in various biological systems ranging from microorganisms to higher organisms. Microbial proteases are largely utilized in various established industrial processes. Despite their numerous industrial applications, they are not efficient in hydrolysis of recalcitrant, protein-rich keratinous wastes which result in environmental pollution and health hazards. This paved the way for the search of keratinolytic microorganisms having the ability to hydrolyze "hard to degrade" keratinous wastes. This new class of proteases is known as "keratinases". Due to their specificity, keratinases have an advantage over normal proteases and have replaced them in many industrial applications, such as nematicidal agents, nitrogenous fertilizer production from keratinous waste, animal feed and biofuel production. Keratinases have also replaced the normal proteases in the leather industry and detergent additive application due to their better performance. They have also been proved efficient in prion protein degradation. Above all, one of the major hurdles of enzyme industrial applications (cost effective production) can be achieved by using keratinous waste biomass, such as chicken feathers and hairs as fermentation substrate. Use of these low cost waste materials serves dual purposes: to reduce the fermentation cost for enzyme production as well as reducing the environmental waste load. The advent of keratinases has given new direction for waste management with industrial applications giving rise to green technology for sustainable development.

Tracer techniques in food industry

International Nuclear Information System (INIS)

Pertsovskij, E.S.; Sakharov, Eh.V.; Dolinin, V.A.

1980-01-01

The appicability of radioactive tracer techniques to process control in food industry are considered. Investigations in the field of food industry carried out using the above method are classified. The 1 class included investigations with preliminary preparation of a radioactive indicator and its following introduction in the system studied. The 2 class includes investigations based on the introduction in the system studied of a non-active indicator which is activated in a neutron flux being in samples selected in or after the process investigated. The 3 class includes studies based on investigations of natural radioactivity of certain nuclides in food stuff. The application of tracer techniques to the above classes of investigations in various fields of food industry and the equipment applied are considered in detail [ru

Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy.

Science.gov (United States)

Ghosh, Purabi R; Fawcett, Derek; Sharma, Shashi B; Poinern, Gerrard Eddy Jai

2016-01-01

In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various sources of food wastes throughout the food supply chain. The present review examines various reports currently in the literature and quantifies waste levels and examines the trends in wastage for various food sectors such as fruit and vegetable, fisheries, meat and poultry, grain, milk, and dairy. Factors contributing to food waste, effective cost/benefit food waste utilisation methods, sustainability and environment considerations, and public acceptance are identified as hurdles in preventing large-scale food waste processing. Thus, we highlight the need for further research to identify and report food waste so that government regulators and food supply chain stakeholders can actively develop effective waste utilisation practices.

Assessment and analysis of industrial liquid waste and sludge disposal at unlined landfill sites in arid climate

International Nuclear Information System (INIS)

Al Yaqout, Anwar F.

2003-01-01

Municipal solid waste disposal sites in arid countries such as Kuwait receive various types of waste materials like sewage sludge, chemical waste and other debris. Large amounts of leachate are expected to be generated due to the improper disposal of industrial wastewater, sewage sludge and chemical wastes with municipal solid waste at landfill sites even though the rainwater is scarce. Almost 95% of all solid waste generated in Kuwait during the last 10 years was dumped in five unlined landfills. The sites accepting liquid waste consist of old sand quarries that do not follow any specific engineering guidelines. With the current practice, contamination of the ground water table is possible due to the close location of the water table beneath the bottom of the waste disposal sites. This study determined the percentage of industrial liquid waste and sludge of the total waste dumped at the landfill sites, analyzed the chemical characteristics of liquid waste stream and contaminated water at disposal sites, and finally evaluated the possible risk posed by the continuous dumping of such wastes at the unlined landfills. Statistical analysis has been performed on the disposal and characterization of industrial wastewater and sludge at five active landfill sites. The chemical analysis shows that all the industrial wastes and sludge have high concentrations of COD, suspended solids, and heavy metals. Results show that from 1993 to 2000, 5.14±1.13 million t of total wastes were disposed per year in all active landfill sites in Kuwait. The share of industrial liquid and sludge waste was 1.85±0.19 million t representing 37.22±6.85% of total waste disposed in all landfill sites. Such wastes contribute to landfill leachate which pollutes groundwater and may enter the food chain causing adverse health effects. Lined evaporation ponds are suggested as an economical and safe solution for industrial wastewater and sludge disposal in the arid climate of Kuwait

Optimal waste heat recovery and reuse in industrial zones

International Nuclear Information System (INIS)

Stijepovic, Mirko Z.; Linke, Patrick

2011-01-01

Significant energy efficiency gains in zones with concentrated activity from energy intensive industries can often be achieved by recovering and reusing waste heat between processing plants. We present a systematic approach to target waste heat recovery potentials and design optimal reuse options across plants in industrial zones. The approach first establishes available waste heat qualities and reuse feasibilities considering distances between individual plants. A targeting optimization problem is solved to establish the maximum possible waste heat recovery for the industrial zone. Then, a design optimization problem is solved to identify concrete waste heat recovery options considering economic objectives. The paper describes the approach and illustrates its application with a case study. -- Highlights: → Developed a systematic approach to target waste heat recovery potentials and to design optimal recovery and reuse options across plants in industrial zones. → Five stage approach involving data acquisition, analysis, assessment, targeting and design. → Targeting optimization problem establishes the maximum possible waste heat recovery and reuse limit for the industrial zone. → Design optimization problem provides concrete waste heat recovery and reuse network design options considering economic objectives.

Boulder Food Rescue: An Innovative Approach to Reducing Food Waste and Increasing Food Security.

Science.gov (United States)

Sewald, Craig A; Kuo, Elena S; Dansky, Hana

2018-05-01

Food waste and food insecurity are both significant issues in communities throughout the U.S., including Boulder, Colorado. As much as 40% of the food produced in the U.S. goes uneaten and ends up in landfills. Nearly 13% of people in the Boulder region experience some level of food insecurity. Founded in 2011, Boulder Food Rescue supports community members to create their own food security through a participatory approach to an emergency food system. The organization uses a web-application "robot" to manage a schedule of volunteers. They coordinate with individuals at low-income senior housing sites, individual housing sites, family housing sites, after-school programs, and pre-schools to set up no-cost grocery programs stocked with food from local markets and grocers that would otherwise go to waste. Each site coordinator makes decisions about how, when, and where food delivery and distribution will occur. The program also conducts robust, real-time data collection and analysis. Boulder Food Rescue is a member and manager of the Food Rescue Alliance, and its model has been replicated and adapted by other cities, including Denver, Colorado Springs, Seattle, Jackson Hole, Minneapolis, Binghamton, and in the Philippines. Information for this special article was collected through key informant interviews with current and former Boulder Food Rescue staff and document review of Boulder Food Rescue materials. Boulder Food Rescue's open source software is available to other communities; to date, 40 cities have used the tool to start their own food rescue organizations. Boulder Food Rescue hopes to continue spreading this model to other cities that are considering ways to reduce food waste and increase food security. This article is part of a supplement entitled Building Thriving Communities Through Comprehensive Community Health Initiatives, which is sponsored by Kaiser Permanente, Community Health. Copyright © 2018 American Journal of Preventive Medicine. Published by

Potential of waste heat in Croatian industrial sector

Directory of Open Access Journals (Sweden)

Bišćan Davor

2012-01-01

Full Text Available Waste heat recovery in Croatian industry is of the highest significance regarding the national efforts towards energy efficiency improvements and climate protection. By recuperation of heat which would otherwise be wasted, the quantity of fossil fuels used for production of useful energy could be lowered thereby reducing the fuel costs and increasing the competitiveness of examined Croatian industries. Another effect of increased energy efficiency of industrial processes and plants is reduction of greenhouse gases i.e. the second important national goal required by the European Union (EU and United Nations Framework Convention on Climate Change (UNFCCC. Paper investigates and analyses the waste heat potential in Croatian industrial sector. Firstly, relevant industrial sectors with significant amount of waste heat are determined. Furthermore, significant companies in these sectors are selected with respect to main process characteristics, operation mode and estimated waste heat potential. Data collection of waste heat parameters (temperature, mass flow and composition is conducted. Current technologies used for waste heat utilization from different waste heat sources are pointed out. Considered facilities are compared with regard to amount of flue gas heat. Mechanisms for more efficient and more economic utilization of waste heat are proposed. [Acknoledgment. The authors would like to acknowledge the financial support provided by the UNITY THROUGH KNOWLEDGE FUND (UKF of the Ministry of Science, Education and Sports of the Republic of Croatia and the World Bank, under the Grant Agreement No. 89/11.

Getting a taste for food waste: a mixed methods ethnographic study into hospital food waste before patient consumption conducted at three New Zealand foodservice facilities.

Science.gov (United States)

Goonan, Sarah; Mirosa, Miranda; Spence, Heather

2014-01-01

Foodservice organizations, particularly those in hospitals, are large producers of food waste. To date, research on waste in hospitals has focused primarily on plate waste and the affect of food waste on patient nutrition outcomes. Less focus has been placed on waste generation at the kitchen end of the hospital food system. We used a novel approach to understand reasons for hospital food waste before consumption and offer recommendations on waste minimization within foodservices. A mixed methods ethnographic research approach was adopted. Three New Zealand hospital foodservices were selected as research sites, all of which were contracted to an external foodservice provider. Data collection techniques included document analyses, observations, focus groups with kitchen staff, and one-on-one interviews with managers. Thematic analysis was conducted to generate common themes. Most food waste occurred during service and as a result of overproduction. Attitudes and habits of foodservice personnel were considered influential factors of waste generation. Implications of food waste were perceived differently by different levels of staff. Whereas managers raised discussion from a financial perspective, kitchen staff drew upon social implications. Organizational plans, controls, and use of pre-prepared ingredients assisted in waste minimization. An array of factors influenced waste generation in hospital foodservices. Exploring attitudes and practices of foodservice personnel allowed an understanding of reasons behind hospital food waste and ways in which it could be minimized. This study provides a foundation for further research on sustainable behavior within the wider foodservice sector and dietetics practice. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Utilization of Paper Sludge Wastes for Treatment of Wastewater from Food Processing Industries

Directory of Open Access Journals (Sweden)

Tohru Suzuki

2012-12-01

Full Text Available The food processing industries usually produced large amount of wastewater containing fine and small particles. It takes long time for complete settlement of the fine and small particles in the wastewater. The coagulation method appears to become one of the useful treatments. New inorganic coagulant named “Agoclean‒P” has been developed from paper sludge ash. The treatment by coagulation and flocculation were carried out for the wastewater from three different food processing industries namely soup, tofu, and natto. “Hi‒Biah‒System”, which is an in‒situ solidification system, was used for the continuous treatment of wastewater. The parameters for the water quality were pH, five‒day biochemical oxygen demand (BOD5, chemical oxygen demand (COD, total suspended solids (TSS, total nitrogen (TN and total phosphorus (TP. These parameters after the treatment became much lower values relative to those obtained before the treatment.

Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy

Directory of Open Access Journals (Sweden)

Purabi R. Ghosh

2016-01-01

Full Text Available In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various sources of food wastes throughout the food supply chain. The present review examines various reports currently in the literature and quantifies waste levels and examines the trends in wastage for various food sectors such as fruit and vegetable, fisheries, meat and poultry, grain, milk, and dairy. Factors contributing to food waste, effective cost/benefit food waste utilisation methods, sustainability and environment considerations, and public acceptance are identified as hurdles in preventing large-scale food waste processing. Thus, we highlight the need for further research to identify and report food waste so that government regulators and food supply chain stakeholders can actively develop effective waste utilisation practices.

Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy

Science.gov (United States)

Ghosh, Purabi R.; Fawcett, Derek; Sharma, Shashi B.

2016-01-01

In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various sources of food wastes throughout the food supply chain. The present review examines various reports currently in the literature and quantifies waste levels and examines the trends in wastage for various food sectors such as fruit and vegetable, fisheries, meat and poultry, grain, milk, and dairy. Factors contributing to food waste, effective cost/benefit food waste utilisation methods, sustainability and environment considerations, and public acceptance are identified as hurdles in preventing large-scale food waste processing. Thus, we highlight the need for further research to identify and report food waste so that government regulators and food supply chain stakeholders can actively develop effective waste utilisation practices. PMID:27847805

Household food waste in Nordic countries: Estimations and ethical implications

Directory of Open Access Journals (Sweden)

Mickey Gjerris

2013-05-01

Full Text Available This study focuses on food waste generated by households in four Nordic countries: Finland, Denmark, Norway, and Sweden. Based on existing literature we present (A comparable data on amounts and monetary value of food waste; (B explanations for food waste at household level; (C a number of public and private initiatives at national levels aiming to reduce food waste; and (D a discussion of ethical issues related to food waste with a focus on possible contributions from ecocentric ethics. We argue that reduction of food waste at household level, which has an impact on issues such as climate change and unjust distribution of food resources, needs to be based on an appreciative and relational understanding of nature and food and not only on economic and moralizing arguments. This is done by drawing on an ecocentric perspective where food is seen as one of the areas where new narratives need to be developed to establish cultural habits replacing a focus on affluence and individual choice with a focus on participatory embeddedness in a more-than-human lifeworld.http://dx.doi.org/10.5324/eip.v7i1.1786

Food waste in Central Europe – challenges and solutions

Directory of Open Access Journals (Sweden)

den Boer Jan

2017-01-01

Full Text Available Food waste is an important issue in the global economy. In the EU many activities aimed at this topic are carried out, however in Central Europe is still quite pristine. There is lack of reliable data on food waste quantities in this region, and not many preventive actions are taken. To improve this situation the STREFOWA (Strategies to Reduce and Manage Food Waste in Central Europe was initiated. It is an international project (Austria, Czech Republic, Hungary, Italy, Poland, founded by the Interreg Central Europe programme, running from July 2016 to June 2019. Its main purpose is to provide solutions to prevent and manage food waste throughout the entire food supply chain. The results of STREFOWA will have positive economical, social and environmental impacts.

Batch dark fermentation from enzymatic hydrolyzed food waste for hydrogen production.

Science.gov (United States)

Han, Wei; Ye, Min; Zhu, Ai Jun; Zhao, Hong Ting; Li, Yong Feng

2015-09-01

A combination bioprocess of solid-state fermentation (SSF) and dark fermentative hydrogen production from food waste was developed. Aspergillus awamori and Aspergillus oryzae were utilized in SSF from food waste to generate glucoamylase and protease which were used to hydrolyze the food waste suspension to get the nutrients-rich (glucose and free amino nitrogen (FAN)) hydrolysate. Both glucose and FAN increased with increasing of food waste mass ratio from 4% to 10% (w/v) and the highest glucose (36.9 g/L) and FAN (361.3mg/L) were observed at food waste mass ratio of 10%. The food waste hydrolysates were then used as the feedstock for dark fermentative hydrogen production by heat pretreated sludge. The best hydrogen yield of 39.14 ml H2/g food waste (219.91 ml H2/VSadded) was achieved at food waste mass ratio of 4%. The proposed combination bioprocess could effectively accelerate the hydrolysis rate, improve raw material utilization and enhance hydrogen yield. Copyright © 2015 Elsevier Ltd. All rights reserved.

Household food waste separation behavior and the importance of convenience.

Science.gov (United States)

Bernstad, Anna

2014-07-01

Two different strategies aiming at increasing household source-separation of food waste were assessed through a case-study in a Swedish residential area (a) use of written information, distributed as leaflets amongst households and (b) installation of equipment for source-segregation of waste with the aim of increasing convenience food waste sorting in kitchens. Weightings of separately collected food waste before and after distribution of written information suggest that this resulted in neither a significant increased amount of separately collected food waste, nor an increased source-separation ratio. After installation of sorting equipment in households, both the amount of separately collected food waste as well as the source-separation ratio increased vastly. Long-term monitoring shows that results where longstanding. Results emphasize the importance of convenience and existence of infrastructure necessary for source-segregation of waste as important factors for household waste recycling, but also highlight the need of addressing these aspects where waste is generated, i.e. already inside the household. Copyright © 2014 Elsevier Ltd. All rights reserved.

Long term industrial management of radioactive wastes in France

International Nuclear Information System (INIS)

Lavie, J.

1981-01-01

All human activities including energy generation entail the wastes. This definitely applies also to nuclear power generation. Currently the nuclear power program is very extensive, and the plans of fuel reprocessing proceed along this line. In consequence, the Government has decided on tackling the problem of industrial radioactive waste management in earnest. For the purpose, the National Radioactive Waste Management Agency (ANDRA) was created in November, 1979, within the French Atomic Energy Commission (CEA). Its main functions are the design, siting and construction of waste disposal centers and their management, the establishment of waste treatment and disposal standards, and the research and development. The following matters are described: the need for comprehensive industrial approach, the concept of industrial management, ANDRA business program, the industrial policy on waste disposal, and ANDRA financing. (J.P.N.)

Assessment of logistic outlays in industrial solid waste management

Directory of Open Access Journals (Sweden)

Janusz Grabara

2014-12-01

Full Text Available Out of concern for environmental protection is an increasingly common practice. Companies thus have an additional task which is the correct organization of the industrial waste management. This is achieved through the use of logistics processes in industrial waste management, mainly such as warehousing, transport, storage and recovery. These processes involve the formation of logistics costs resulting from waste management. The paper presents a mathematical model for cost of logistics management of industrial waste resulting from the above-mentioned processes. It also shows the interpretation of these costs and the relations between them. The model can increase costefficiency in companies managing industrial waste, while increasing attention to the environment.

Quantification of Food Waste Disposal in the United States: A Meta-Analysis.

Science.gov (United States)

Thyberg, Krista L; Tonjes, David J; Gurevitch, Jessica

2015-12-15

Food waste has major consequences for social, nutritional, economic, and environmental issues, and yet the amount of food waste disposed in the U.S. has not been accurately quantified. We introduce the transparent and repeatable methods of meta-analysis and systematic reviewing to determine how much food is discarded in the U.S., and to determine if specific factors drive increased disposal. The aggregate proportion of food waste in U.S. municipal solid waste from 1995 to 2013 was found to be 0.147 (95% CI 0.137-0.157) of total disposed waste, which is lower than that estimated by U.S. Environmental Protection Agency for the same period (0.176). The proportion of food waste increased significantly with time, with the western U.S. region having consistently and significantly higher proportions of food waste than other regions. There were no significant differences in food waste between rural and urban samples, or between commercial/institutional and residential samples. The aggregate disposal rate for food waste was 0.615 pounds (0.279 kg) (95% CI 0.565-0.664) of food waste disposed per person per day, which equates to over 35.5 million tons (32.2 million tonnes) of food waste disposed annually in the U.S.

'It's just so much waste.' A qualitative investigation of food waste in a universal free School Breakfast Program.

Science.gov (United States)

Blondin, Stacy A; Djang, Holly Carmichael; Metayer, Nesly; Anzman-Frasca, Stephanie; Economos, Christina D

2015-06-01

To understand stakeholders' perspectives on food waste in a universal free School Breakfast Program implementing a Breakfast in the Classroom model. Semi-structured focus groups and interviews were conducted with school district stakeholders. Inductive methods were used to code resulting transcripts, from which themes were identified. The analysis provides a thematic analysis of stakeholders' perspectives on food waste in the School Breakfast Program. Ten elementary schools in a large urban school district implementing a universal free Breakfast in the Classroom model of the US national School Breakfast Program. Elementary-school students (n 85), parents (n 86), teachers (n 44), cafeteria managers (n 10) and school principals (n 10). Stakeholders perceived food waste as a problem and expressed concern regarding the amount of food wasted. Explanations reported for food waste included food-related (palatability and accessibility), child-related (taste preferences and satiation) and programme-related (duration, food service policies, and coordination) factors. Milk and fruit were perceived as foods particularly susceptible to waste. Several food waste mitigation strategies were identified by participants: saving food for later, actively encouraging children's consumption, assisting children with foods during mealtime, increasing staff support, serving smaller portion sizes, and composting and donating uneaten food. Stakeholders recognized food waste as a problem, reported myriad contributing factors, and have considered and employed multiple and diverse mitigation strategies. Changes to the menu and/or implementation logistics, as well as efforts to use leftover food productively, may be possible strategies of reducing waste and improving the School Breakfast Program's economic, environmental and nutritional impact.

The costs of household food waste in South Africa

CSIR Research Space (South Africa)

Nahman, Anton

2012-11-01

Full Text Available Food waste is problematic for a number of reasons, including the loss of a potentially valuable food source or resource for use in other processes (e.g. energy generation or composting), wasted resources and emissions in the food supply chain...

Comparison of high-solids to liquid anaerobic co-digestion of food waste and green waste.

Science.gov (United States)

Chen, Xiang; Yan, Wei; Sheng, Kuichuan; Sanati, Mehri

2014-02-01

Co-digestion of food waste and green waste was conducted with six feedstock mixing ratios to evaluate biogas production. Increasing the food waste percentage in the feedstock resulted in an increased methane yield, while shorter retention time was achieved by increasing the green waste percentage. Food waste/green waste ratio of 40:60 was determined as preferred ratio for optimal biogas production. About 90% of methane yield was obtained after 24.5 days of digestion, with total methane yield of 272.1 mL/g VS. Based the preferred ratio, effect of total solids (TS) content on co-digestion of food waste and green waste was evaluated over a TS range of 5-25%. Results showed that methane yields from high-solids anaerobic digestion (15-20% TS) were higher than the output of liquid anaerobic digestion (5-10% TS), while methanogenesis was inhibited by further increasing the TS content to 25%. The inhibition may be caused by organic overloading and excess ammonia. Copyright © 2013 Elsevier Ltd. All rights reserved.

Radioactive wastes. Their industrial management

International Nuclear Information System (INIS)

Lavie, J.M.

1982-01-01

This paper introduces a series that will review the present situation in the field of long-term management of radioactive wastes. Both the meaning and the purposes of an industrial management of radioactive wastes are specified. This short introduction is complemented by outline of data on the French problem [fr

E-beam Irradiation and Activated Sludge System for Treatment of Textiles and Food Base Industrial Waste Water

International Nuclear Information System (INIS)

Khomsaton Abu Bakar; Selambakkanu, S.; Jamaliah Sharif

2011-01-01

The combination of irradiation and biological technique was chosen to study COD, BOD5 and colour removal from textiles effluent in the presence of food industry wastewater. Two biological treatments, the first consisting a mix of non irradiated textile and food industry wastewater and the second a mix of irradiated textiles wastewater and food industry wastewater were operated in parallel. Reduction percentage of COD in textiles wastewater increased from 29.4 % after radiation only to 62.4 % after further undergoing biological treatment. After irradiation the BOD5 of textiles wastewater reduced by 22.1 %, but reverts to the original value of 36 mg/l after undergoing biological treatment. Colour had decreased from 899.5 ADMI to 379.3 ADMI after irradiation and continued to decrease to 109.3 ADMI after passing through biological treatment. (author)

The impact of fresh produce specifications on the Australian food and nutrition system: a case study of the north Queensland banana industry.

Science.gov (United States)

White, Amy; Gallegos, Danielle; Hundloe, Tor

2011-08-01

To use the north Queensland banana industry as a case study to examine the extent to which cosmetic standards set by retailers influence the amount of edible waste generated on-farm and the effect of this on the sustainability of the Australian food and nutrition system. Waste audits were performed on-farm at a banana packing shed to quantify the amount of fruit discarded due to cosmetic imperfections. These data, together with production records provided by the Department of Primary Industries and Fisheries and interviews with growers, were used to inform a nutritional analysis, a life cycle assessment and an economic analysis to quantify nutritional, environmental and economic impacts. North Queensland, Australia Banana farms and packing shed.ResultBetween 10 and 30 % of the north Queensland banana crop is discarded on-farm. Of this, 78 % was found to be due to cosmetic imperfections, which equates to an industry total of 37 000 tonnes per annum. This waste represents a loss of 137 billion kilojoules with accompanying macro- and micronutrients. The life cycle assessment indicated that approximately 16 300 tonnes of carbon dioxide emissions, 11·2 gigalitres of virtual water as well as other natural resources are embodied in the waste. There is an industry-wide, economic loss of approximately $AU 26·9 million per annum. The majority of on-farm banana waste is caused by arbitrary cosmetic standards set by retailers, resulting in significant nutritional, environmental and economic losses. Public health nutritionists have a role to play across the entire food chain to minimize the impacts of waste on the food system.

SUSTAINABLE DEVELOPMENT OF FOOD SECTOR AND LIMITATIONS OF FOOD LOSSES AND ITS WASTE

Directory of Open Access Journals (Sweden)

Beata Bilska

2015-06-01

Full Text Available Globally is wasted about one third of total food produced per year. The losses are borne along the entire food chain from “farm to fork”. The phenomenon requires an analysis and monitoring of the impact due to continuous development of food sector. Food losses and its waste have an impact on the sustainability of food systems in all three dimensions: economic, social and environmental. Irrational use of food beyond the amount of losses, is a threat to our environment because of excessive consumption of natural resources and is a causes of unmet nutritional needs of societies. The aim of the study was to determine the causes of losses and wastage in the food chain and categorization as well as taking into account recovery capabilities. As follows from the analysis presented in the work some of the reasons for food losses and waste are well known, possible limitations. Therefore, we should seek ways of recovering of food products and using them as intended. One way may be the transfer of food for social purposes, which also affects the sustainability of development in this sector due to social aspects.

Nutrient digestibility in food waste ingredients for Pekin and Muscovy ducks.

Science.gov (United States)

Farhat, A; Normand, L; Chavez, E R; Touchburn, S P

1998-09-01

Food wastes are valuable resources to be recycled into new added-value products through animal production. The determination of energy and digestibility values of these wastes is essential for feed formulation. Corn, soybean meal (SBM), and a total of nine industrial food waste ingredients were tested in a comparative metabolic study in Pekin and Muscovy ducklings at two different ages during growth. The "precision-feeding" technique was employed to establish DM, fat, and fiber digestibility as well as retention of N and energy (AME, AMEn in Pekins; and AME, AMEn, TME, TMEn in Muscovies) for the 11 ingredients. For Pekin at 3 wk of age, the AMEn of peanuts, tofu, pogo, granola, waste diet, bread, corn, SBM, okara, and brewers grains were 5,141, 4,019, 3,971, 3,908, 3,141, 2,279, 1,572, and 1,442 kcal/kg, respectively. For Pekin at 6 wk of age, the AMEn of peanuts, pogo, tofu, granola, waste diet, bread, corn, SBM, and okara were 5,340, 4,327, 4,254, 4,079, 3,567, 3,302, 3,201, 2,416, and 1,562 kcal/kg, respectively. For Muscovy at 7 wk of age, the TMEn of peanuts, pogo, granola, waste diet, corn, tofu, bread, SBM, okara, and peanut skin were 5,207, 4,321, 4,057, 3,733, 3,233, 3,180, 3,084, 2,236, 1,575, and 904 kcal/kg, respectively. For Muscovy at 11 wk of age, the TMEn of peanuts, pogo, granola, tofu, waste diet, corn, bread, SBM, okara, and brewers grains were 5,077, 4,137, 4,025, 3,921, 3,586, 3,254, 3,123, 2,245, 2,007, and 1,392 kcal/kg, respectively. Nitrogen retention was significantly (P waste diet and lower for bread, corn, granola, brewers grains, and peanut skin. Dry matter digestibility was high for granola, pogo, corn, bread, and the food waste diet. Fat digestibility was generally the same for all the ingredients and was consistently over 97%. Bread neutral detergent fiber (NDF) was significantly (P waste ingredients as well as corn and SBM in both Pekin and Muscovy ducklings at two different ages during growth to market weight.

Analysis of the European Food Industry

OpenAIRE

Banse, Martin; McDonald, Scott; Joint Research Centre; Institute for Prospective Technological Studies; Kaditi, Eleni

2008-01-01

This report is based on a study assigned to the Centre for European Policy Studies (CEPS) by the European Commission¿s Joint Research Centre, Institute for Prospective Technological Studies (JRC-IPTS) to investigate recent developments in the European food industry and the impact of foreign direct investment (FDI) and trade flows on the food industry in the EU-25. The report illustrates trends in and the structure of the European food industry. Past and possible future developments are ana...

Development of a master plan for industrial solid waste management

International Nuclear Information System (INIS)

Karamouz, M.; Zahraie, B.; Kerachian, R.; Mahjouri, N.; Moridi, A.

2006-01-01

Rapid industrial growth in the province of Khuzestan in the south west of Iran has resulted in disposal of about 1750 tons of solid waste per day. Most of these industrial solid wastes including hazardous wastes are disposed without considering environmental issues. This has contributed considerably to the pollution of the environment. This paper introduces a framework in which to develop a master plan for industrial solid waste management. There are usually different criteria for evaluating the existing solid waste pollution loads and how effective the management schemes are. A multiple criteria decision making technique, namely Analytical Hierarchy Process, is used for ranking the industrial units based on their share in solid waste related environmental pollution and determining the share of each unit in total solid waste pollution load. In this framework, a comprehensive set of direct, indirect, and supporting projects are proposed for solid waste pollution control. The proposed framework is applied for industrial solid waste management in the province of Khuzestan in Iran and a databank including GIS based maps of the study area is also developed. The results have shown that the industries located near the capital city of the province, Ahwaz, produce more than 32 percent of the total solid waste pollution load of the province. Application of the methodology also has shown that it can be effectively used for development of the master plan and management of industrial solid wastes

School Lunch Waste among Middle School Students: Implications for Nutrients Consumed and Food Waste Costs

Science.gov (United States)

Cohen, Juliana F.W.; Richardson, Scott; Austin, S. Bryn; Economos, Christina D.; Rimm, Eric B.

2013-01-01

Background The National School Lunch Program has been guided by modest nutrient standards, and the palatability of meals, which drives consumption, receives inadequate attention. School food waste can have important nutritional and cost implications for policy makers, students, and their families. Purpose Nutrient losses and economic costs associated with school meal waste were examined. The study also assessed if school foods served were valid proxies for foods consumed by students. Methods Plate waste measurements were collected from middle school students in Boston attending two Chef Initiative schools (n=1609) and two control schools (n=1440) during a two-year pilot study (2007-2009) where a professional chef trained cafeteria staff to make healthier school meals. The costs associated with food waste were calculated and the percent of foods consumed was compared with a gold standard of 85% consumption. Analyses were conducted in 2010-2011. Results Overall, students consumed less than the required/recommended levels of nutrients. An estimated $432,349 of food (26.1% of the total food budget) was discarded by middle school students annually at lunch in Boston middle schools. For most meal components, significantly less than 85% was consumed. Conclusions There is substantial food waste among middle school students in Boston. Overall, students' nutrient consumption levels were below school meal standards and foods served were not valid proxies for foods consumed. The costs associated with discarded foods are high; if translated nationally for school lunches, roughly $1,238,846,400 annually is wasted. Students would benefit if additional focus was given to the quality and palatability of school meals. PMID:23332326

Industrial aspects of radioactive waste management in Western Europe

International Nuclear Information System (INIS)

Marcus, F.R.

1976-01-01

Various aspects of waste management are discussed from the viewpoint of the nuclear industry. Future amounts of waste generated in the 15 Foratom countries in Western Europe are estimated. Industrial waste questions--as seen by electricity producers, reprocessors, and waste operators--are discussed; questions concerning decommissioning are also dealt with. A number of recommendations for further action, primarily on the part of national authorities and international organizations, are put forward. One conclusion of the study is that there is no reason for waste-management problems to impede the timely development of nuclear energy as a large-scale industrial activity in Western Europe

Lost water and nitrogen resources due to EU consumer food waste

Science.gov (United States)

Vanham, D.; Bouraoui, F.; Leip, A.; Grizzetti, B.; Bidoglio, G.

2015-08-01

The European Parliament recently called for urgent measures to halve food waste in the EU, where consumers are responsible for a major part of total waste along the food supply chain. Due to a lack of data on national food waste statistics, uncertainty in (consumer) waste quantities (and the resulting associated quantities of natural resources) is very high, but has never been previously assessed in studies for the EU. Here we quantify: (1) EU consumer food waste, and (2) associated natural resources required for its production, in term of water and nitrogen, as well as estimating the uncertainty of these values. Total EU consumer food waste averages 123 (min 55-max 190) kg/capita annually (kg/cap/yr), i.e. 16% (min 7-max 24%) of all food reaching consumers. Almost 80%, i.e. 97 (min 45-max 153) kg/cap/yr is avoidable food waste, which is edible food not consumed. We have calculated the water and nitrogen (N) resources associated with avoidable food waste. The associated blue water footprint (WF) (the consumption of surface and groundwater resources) averages 27 litre per capita per day (min 13-max 40 l/cap/d), which slightly exceeds the total blue consumptive EU municipal water use. The associated green WF (consumptive rainwater use) is 294 (min 127-max 449) l/cap/d, equivalent to the total green consumptive water use for crop production in Spain. The nitrogen (N) contained in avoidable food waste averages 0.68 (min 0.29-max 1.08) kg/cap/yr. The food production N footprint (any remaining N used in the food production process) averages 2.74 (min 1.02-max 4.65) kg/cap/yr, equivalent to the use of mineral fertiliser by the UK and Germany combined. Among all the food product groups wasted, meat accounts for the highest amounts of water and N resources, followed by wasted cereals. The results of this study provide essential insights and information on sustainable consumption and resource efficiency for both EU policies and EU consumers.

Food Waste Drivers in Europe, from Identification to Possible Interventions

Directory of Open Access Journals (Sweden)

Massimo Canali

2016-12-01

Full Text Available The growing volumes of food globally lost or wasted and implications for food security and sustainability have raised the concern of researchers, governments, international organizations and grass-root movements. Much research and experiences investigating food waste causes and drivers focus on one specific segment of the food supply chain and limit the analysis to the situation of one or few countries, while the few studies of wider geographical scope also target other relevant and diversified objectives (e.g., food waste definition, quantification, environmental and economic impacts, and recommendations for interventions. This study, carried out by a network of European institutions involved in research and initiatives against food waste, focuses on the analysis of a broad area, Europe, through a wide and systematic literature review and consultation with stakeholders in international focus groups. The food supply chain was divided into seven segments and three main contexts were defined for the examination of food waste sources: Technological, Institutional (related to organisational factors, i.e., business management, economy, legislation, and policy, and Social (related to consumers’ behaviours and lifestyles. Results suggest a wide and multifaceted problem, interconnected across all stages of the food supply chain, from primary production, to final consumption. Within each context, the identified drivers have been grouped according to the possibilities and the type of interventions for food waste reduction. A final cross-contextual prioritization distinguished food waste sources related to (A inherent characteristics of food; (B social and economic factors; (C individual non-readily changeable behaviours; (D other priorities targeted by private and public stakeholders; (E diversified factors, such as mismanagement, inefficient legislation, lack of awareness or information; and sub-optimal use of available technologies, which could be

Clearance level and industrial waste management

International Nuclear Information System (INIS)

Asano, Toichi

1999-01-01

Defining the clearance level enables the radioactive waste with lower radioactivity than a certain level to be the general industrial waste and therefore consideration for public acceptance is essential. For this, it is necessary to understand laws concerning not only atomic power and radioactivity but also disposal and cleaning of general waste. It is also necessary that the waste below the clearance level should be as much as possible handled in the modern common concept of recycling of resources. In 1996, the weight of industrial waste was about 400 million tons, of which 40% was disposed by burning and dehydration, 39% was re-used and 21% was subjected to the final disposal like reclamation. Reduction, re-use and recycling of the generated waste are required for making the society with recycling of resources. Scrap concrete materials below the clearance level of 0.6 million tons are estimated to be generated by dismantling the light water reactor of 1 million kW output and profitable technology for recycling the scrap is under investigation. (K.H.)

In-flight food delivery and waste collection service: the passengers’ perspective and potential improvement

Science.gov (United States)

Romli, F. I.; Rahman, K. Abdul; Ishak, F. D.

2016-10-01

Increased competition in the commercial air transportation industry has made service quality of the airlines as one of the key competitive measures to attract passengers against their rivals. In-flight services, particularly food delivery and waste collection, have a notable impact on perception of the overall airline's service quality because they are directly and interactively provided to passengers during flight. An online public survey is conducted to explore general passengers' perception of current in-flight food delivery and waste collection services, and to identify potential rooms for improvement. The obtained survey results indicate that in-flight service does have an effect on passengers' choice of airlines. Several weaknesses of the current service method and possible improvements have been established from the collected responses.

An environmental analysis of options for utilising wasted food and food residue.

Science.gov (United States)

Oldfield, Thomas L; White, Eoin; Holden, Nicholas M

2016-12-01

The potential environmental impact of wasted food minimisation versus its utilisation in a circular bioeconomy is investigated based on a case study of Ireland. The amount of wasted food and food residue (WFFR) produced in 2010 was used for business-as-usual, (a) and four management options were assessed, (b) minimisation, (c) composting, (d) anaerobic digestion and (e) incineration. The environmental impacts Global Warming Potential (GWP), Acidification Potential (AP) and Eutrophication Potential (EP) were considered. A carbon return on investment (CRoI) was calculated for the three processing technologies (c-e). The results showed that a minimisation strategy for wasted food would result in the greatest reduction of all three impacts, -4.5 Mt CO 2 -e (GWP), -11.4 kt PO 4 3 -e (EP) and -43.9 kt SO 2 -e (AP) compared to business as usual. For WFFR utilisation in the circular bioeconomy, anaerobic digestion resulted in the lowest environmental impact and best CRoI of -0.84 kg CO 2 -e per Euro. From an economic perspective, for minimisation to be beneficial, 0.15 kg of wasted food would need to be reduced per Euro spent. Copyright © 2016 Elsevier Ltd. All rights reserved.

INDUSTRIAL FOOD – THE DAILY TOXIN SERVING

Directory of Open Access Journals (Sweden)

Afrodita BORMA

2017-08-01

Full Text Available This paper presents the opposition between industrial and organic food. The method used focuses on an extensive documentation based on statistical data, documentary films, books and articles that provide us various information about the devastating effect of chemicals used by the food industry. Most of the documents used are based on case studies and concrete examples that condemn the current food industry, which “forces” the population of the globe to consume artificial food, (lacking vitamins and minerals, which, according to specialists, “keeps us alive but hurries the end”. In order to change this cruel reality, a growing number of activists (physicians, economists, biologists, chemists, etc. fight to stop the food chaos created by the current food industry, seeking and offering viable solutions for protecting the environment and the public health.

More value from food waste

DEFF Research Database (Denmark)

Kim, Mi Sun; Na, Jeong-Geol; Lee, Mo-Kwon

2016-01-01

Anaerobic digestion (AD) is one of the traditional technologies for treating organic solid wastes, but its economic benefit is sometimes questioned. To increase the economic feasibility of the treatment process, the aim of this study was to recover not only biogas from food waste but lactic acid...... the supernatant by the combined process of nanofiltration and water-splitting electrodialysis. The process could recover highly purified LA by removing 85% of mineral ions such as Naþ, Kþ, Mg2þ, and Ca2þ and 90% of residual carbohydrates. Meanwhile, the solid residue remained after centrifugation was further...... (LA) as well. At first, LA fermentation of food waste (FW) was conducted using an indigenous mixed culture. During the operation, temperature was gradually increased from 35 C to 55 C, with the highest performance attained at 50 C. At 50 C and hydraulic retention time (HRT) of 1.0 d, LA concentration...

Opportunities, perspectives and limits in lactic acid production from waste and industrial by-products

Directory of Open Access Journals (Sweden)

Mladenović Dragana D.

2016-01-01

Full Text Available In line with the goals of sustainable development and environmental protection today great attention is directed towards new technologies for waste and industrial by-products utilization. Waste products represent potentially good raw material for production other valuable products, such as bioethanol, biogas, biodiesel, organic acids, enzymes, microbial biomass, etc. Since the first industrial production to the present, lactic acid has found wide application in food, cosmetic, pharmaceutical and chemical industries. In recent years, the demand for lactic acid has been increasing considerably owing to its potential use as a monomer for the production of poly-lactic acid (PLA polymers which are biodegradable and biocompatible with wide applications. Waste and industrial by-products such are whey, molasses, stillage, waste starch and lignocellulosic materials are a good source of fermentable sugars and many other substances of great importance for the growth of microorganisms, such as proteins, minerals and vitamins. Utilization of waste products for production of lactic acid could help to reduce the total cost of lactic acid production and except the economic viability of the process offers a solution of their disposal. Fermentation process depends on chemical and physical nature of feedstocks and the lactic acid producer. This review describes the characteristics, abilities and limits of microorganisms involved in lactic acid production, as well as the characteristics and types of waste products for lactic acid production. The fermentation methods that have been recently reported to improve lactic acid production are summarized and compared. In order to improve processes and productivity, fed-batch fermentation, fermentation with immobilized cell systems and mixed cultures and opportunities of open (non-sterilized fermentation have been investigated.

Energetic conversion (biogas) of used edible oils by means of co-digestion together with various waste materials from the food industry

International Nuclear Information System (INIS)

Membrez, Y.; Fruteau de Laclos, H.

2002-01-01

The aim of this project was the valorisation of used edible oils by co-digestion together with agricultural or food waste, without any risk for human and animal health. It included the technical economical aspects. In the bibliographic part a state-of-the-art on fat digestion in Switzerland and Europe was done. The possible co-substrates were examined, under a biological aspect as well as economical and strategic aspects. Food waste from restaurants and canteens, that are used up to now for pig feeding, were retained. The co-digestion gives a new perspective for the valorisation of this kind of waste, whose traditional way of valorisation is compromised by the new EU directives. The experimental part aimed to define the possibilities and limits for the co-digestion of used edible oil with food waste as co-substrate. The study was done in a 690 litres bio-reactor. The results showed that co-digestion of edible oil with food waste is feasible with interesting performances, if oil doesn't account for more than 15% of the mixture (on dry matter). Biogas production amounted to 400-450 litres per kg input COD (chemical oxygen demand), with 60-65% CH 4 . Based on the observed results a tender document was done, in order to consult manufacturers of co-digestion plants. An economical simulation was realised on the basis of the most complete offer. This simulation revealed that a benefit of CHF 3500 per year can be obtained for a plant processing 200 t/y edible oil and 9000 t/y food waste. Co-digestion allows for valorisation of edible oil, together with a co-substrate whose traditional utilisation will not be possible in the future. It leads to the production of renewable energy, with a positive economical balance. (author)

Anaerobic treatment with biogas recovery of beverage industry waste water

International Nuclear Information System (INIS)

Cacciari, E.; Zanoni, G.

1992-01-01

This paper briefly describes the application, by a leading Italian non-alcoholic beverage firm, of an up-flow anaerobic sludge blanket process in the treatment of waste water deriving from the production and bottling of beverages. In addition to describing the key design, operation and performance characteristics of the treatment process, the paper focuses on the economic benefits being obtained through the use of the innovative expansive sludge bed anaerobic digestion system which has proven itself to be particularly suitable for the treatment of food and beverage industry liquid wastes. The system, which has already been operating, with good results, for six months, has shown itself to be capable of yielding overall COD removal efficiencies of up to 94.8% and of producing about 0.43 Ncubic meters of biogas per kg of removed COD

Anaerobic treatment with biogas recovery of beverage industry waste water

Energy Technology Data Exchange (ETDEWEB)

Cacciari, E; Zanoni, G [Passavant Impianti, Novate Milanese (Italy)

1992-03-01

This paper briefly describes the application, by a leading Italian non-alcoholic beverage firm, of an up-flow anaerobic sludge blanket process in the treatment of waste water deriving from the production and bottling of beverages. In addition to describing the key design, operation and performance characteristics of the treatment process, the paper focuses on the economic benefits being obtained through the use of the innovative expansive sludge bed anaerobic digestion system which has proven itself to be particularly suitable for the treatment of food and beverage industry liquid wastes. The system, which has already been operating, with good results, for six months, has shown itself to be capable of yielding overall COD removal efficiencies of up to 94.8% and of producing about 0.43 Ncubic meters of biogas per kg of removed COD.

Industrial hazardous waste management in Turkey: Current state of the field and primary challenges

International Nuclear Information System (INIS)

Salihoglu, Gueray

2010-01-01

A holistic evaluation of a country's hazardous waste management (HWM) practices is useful in identifying the necessary actions to focus on. Based on an analysis of industrial hazardous waste (HW) generation in Turkey, this paper attempts to critically evaluate and report current Turkish HWM practices and discuss the primary challenges to be addressed. The generation of industrial HW for Turkey reported in 2004 was 1.195 million tons, which accounted for 7% of the total industrial solid waste (ISW) generated by the manufacturing industry, and for nearly 4.9% of the total solid waste generated in the country. The HW generated by the top five manufacturing product categories - basic metals, chemicals and chemical products, food and beverages, coke and refined petroleum, motor vehicles and trailers - accounted for 89.0% of total industrial HW. 21% of the HW generated in 2004 was recycled or reused, and 6% was sold or donated, whereas 73% was sent to ultimate disposal. 67% of the HW sent to ultimate disposal was disposed of at municipal landfills. The total capacity of the existing regional HW facilities is 212,500 tons/year, which accounts for about 24% of the HW to be disposed. Turkey has identified the HW problem in the country and enacted legislation, designated a lead agency, and promulgated rules and regulations. Several new initiatives are planned for improving HW management nationally; however, some HWM problems will be persistent due to previous and existing industrial development plans. These development policies led to the concentration of industry in regions marked by precious agricultural fields and high population density. This occurred because the government previously exhibited a default prioritization towards industrial development, leading to insufficient implementation of regulations on HW generators. Some of the problems may also be rooted in other countries that allow illegal transboundary HW movements despite international regulations.

Importance of storage time in mesophilic anaerobic digestion of food waste.

Science.gov (United States)

Lü, Fan; Xu, Xian; Shao, Liming; He, Pinjing

2016-07-01

Storage was used as a pretreatment to enhance the methanization performance of mesophilic anaerobic digestion of food waste. Food wastes were separately stored for 0, 1, 2, 3, 4, 5, 7, and 12days, and then fed into a methanogenic reactor for a biochemical methane potential (BMP) test lasting up to 60days. Relative to the methane production of food waste stored for 0-1day (285-308mL/g-added volatile solids (VSadded)), that after 2-4days and after 5-12days of storage increased to 418-530 and 618-696mL/g-VSadded, respectively. The efficiency of hydrolysis and acidification of pre-stored food waste in the methanization reactors increased with storage time. The characteristics of stored waste suggest that methane production was not correlated with the total hydrolysis efficiency of organics in pre-stored food waste but was positively correlated with the storage time and acidification level of the waste. From the results, we recommend 5-7days of storage of food waste in anaerobic digestion treatment plants. Copyright © 2016. Published by Elsevier B.V.

A Study on the Evaluation of Industrial Solid Waste Management ...

African Journals Online (AJOL)

Industrial solid waste is a serious health concern in Aba, South East Nigeria. This study was undertaken to assess the approaches of some industries toward some aspects of waste management in Aba. Interviews, observation and questionnaires administered to industry executives and waste managers were used to ...

CONSUMER ATTITUDE AND BEHAVIOUR TOWARDS FOOD WASTE

Directory of Open Access Journals (Sweden)

Monika Radzymińska

2016-03-01

Full Text Available This paper presents the attitudes and behaviour of young consumers towards food waste based on a pilot qualitative research and data published in the literature. Qualitative research was conducted with the use of focus grou p method, with approximately 8–10 selected students per group. Four focus group sessions were held, with open discussion led by a moderator and the scenario containing problematic issues. The study included a total of thirty-seven students, aged 22– 25 years. Studies have shown that negative attitude of household towards food waste is not frequently refl ected in consumers’ behaviour, despite their fundamental knowledge on how to reduce food waste. Respondents emphasized the need for educational campaigns. Properly selected and presented information will stimulate both consumer’s attitude and behaviour.

Approaches of the German food industry for addressing the issue of food losses.

Science.gov (United States)

Richter, Beate; Bokelmann, Wolfgang

2016-02-01

In the food industry the subject of food losses is of great importance due to economic balance and an efficient application of resources as well as the development of an efficient food chain system. This paper presents the explorative results of a quantitative survey of leading companies of the German food industry to evaluate the relevance and handling of this issue. The investigation reveals that the topic food losses have a high significance in the food industry which will probably increase in future. A sample breakdown by branches indicates that the issue has the highest relevance for companies in the confectionery industry. These companies as well as those in the meat and fish industry want to consider the subject prospectively more powerful in their companies. Across the food industry, there is no communication to consumers of the efforts concerning food losses. And companies in the confectionery industry and in the fruit and vegetable industry rather want to engage more powerful in this topic if consumers' interest increases. But in order to minimize food losses at all stages along the supply chain, communication and collaboration at all stages is essential, especially the communication to consumers. Thus, it has to be verified whether a suitable communication can lead to advantages in competition and become an important issue for companies to differentiate from competitors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Aerobic Food Waste Composting: Measurement of Green House Gases

Science.gov (United States)

Chung, J.

2016-12-01

Greenhouse gases (GHGs) are a major cause of global warming. While food waste composting can reduce the amount of waste being sent to traditional landfills, it also produces GHGs during the process. The objective of this research is to evaluate the GHGs emitted from an aerobic food composting machine, which is used in ISF. The Independent Schools Foundation Academy is a private independent school in Hong Kong with approximately 1500 students. Each academic year, the school produces 27 metric tons of food waste. In November 2013, the school installed a food waste composting system. Over the past 3 years, various improvements, such as installing a bio-filter to reduce the smell of the compost, have been made to the composting process. Meanwhile the compost is used by the primary students, as part of their experiential learning curriculum and organic farming projects. The composting process employs two machines: the Dehydra and A900 Rocket. The Dehydra reduces the mass of the food waste by separating the ground food waste and excessive water. The A900 Rocket, a composter made by Tidy Planet, processes food waste into compost in 14 days. This machine runs in an aerobic process, in which oxygen is used as an input gas and gases, such as carbon dioxide, are released. Carbon Dioxide is one of the greenhouse gases (GHGs). This research focuses on GHGs that are emitted from the A900 Rocket. The data is collected by the Gasmet DX 4015, a Fourier transform infrared spectroscopy (FTIR) multi gas analyser. This equipment measures the concentration (ppm) of different GHGs, including N2O, CO2, CH4, NH3 and CO.

Biogas production supported by excess heat – A systems analysis within the food industry

International Nuclear Information System (INIS)

Broberg Viklund, Sarah; Lindkvist, Emma

2015-01-01

Highlights: • A systems analysis when moving from external to internal production and use of biogas at an industry. • The aim is to study the impacts on greenhouse gas emissions and economics from this switch. • The study compares the choice of using biogas or industrial excess heat to heat the digester. • Internal biogas production supported by excess heat has environmental and economic benefits. - Abstract: The aim of this paper was to study the effects on greenhouse gases and economics when a change is made in the use of industrial organic waste from external production and use of biogas (A) to internal production and use (B). The two different system solutions are studied through a systems analysis based on an industrial case. The baseline system (A) and a modified system (B) were compared and analysed. Studies show that industrial processes considered as integrated systems, including the exchange of resources between industries, can result in competitive advantages. This study focuses on the integration of internally produced biogas from food industry waste produced by a food company and the use of excess heat. Two alternative scenarios were studied: (1) the use of available excess heat to heat the biogas digester and (2) the use of a part of the biogas produced to heat the biogas digester. This study showed that the system solution, whereby excess heat rather than biogas is used to heat the biogas digester, was both environmentally and economically advantageous. However, the valuation of biomass affects the magnitude of the emissions reduction. Implementing this synergistic concept will contribute to the reaching of European Union climate targets

Technological Proposals for Recycling Industrial Wastes for Environmental Applications

Directory of Open Access Journals (Sweden)

Isabel Romero-Hermida

2014-08-01

Full Text Available A two-fold objective is proposed for this research: removing hazardous and unpleasant wastes and mitigating the emissions of green house gasses in the atmosphere. Thus, the first aim of this work is to identify, characterize and recycle industrial wastes with high contents of calcium or sodium. This involves synthesizing materials with the ability for CO2 sequestration as preliminary work for designing industrial processes, which involve a reduction of CO2 emissions. In this regard, phosphogypsum from the fertilizer industry and liquid wastes from the green olive and bauxite industries have been considered as precursors. Following a very simple procedure, Ca-bearing phosphogypsum wastes are mixed with Na-bearing liquid wastes in order to obtain a harmless liquid phase and an active solid phase, which may act as a carbon sequestration agent. In this way, wastes, which are unable to fix CO2 by themselves, can be successfully turned into effective CO2 sinks. The CO2 sequestration efficiency and the CO2 fixation power of the procedure based on these wastes are assessed.

Consumptive water use associated with food waste: case study of fresh mango in Australia

Science.gov (United States)

Ridoutt, B. G.; Juliano, P.; Sanguansri, P.; Sellahewa, J.

2009-07-01

In many parts of the world, freshwater is already a scarce and overexploited natural resource, raising concerns about global food security and damage to freshwater ecosystems. This situation is expected to intensify with the FAO estimating that world food production must double by 2050. Food chains must therefore become much more efficient in terms of consumptive water use. For the small and geographically well-defined Australian mango industry, having an average annual production of 44 692 t of marketable fresh fruit, the average virtual water content (sum of green, blue and gray water) at orchard gate was 2298 l kg-1. However, due to wastage in the distribution and consumption stages of the product life cycle, the average virtual water content of one kg of Australian-grown fresh mango consumed by an Australian household was 5218 l. This latter figure compares to an Australian-equivalent water footprint of 217 l kg-1, which is the volume of direct water use by an Australian household having an equivalent potential to contribute to water scarcity. Nationally, distribution and consumption waste in the food chain of Australian-grown fresh mango to Australian households represented an annual waste of 26.7 Gl of green water and 16.6 Gl of blue water. These findings suggest that interventions to reduce food chain waste will likely have as great or even greater impact on freshwater resource availability as other water use efficiency measures in agriculture and food production.

Valorization of industrial waste and by-product streams via fermentation for the production of chemicals and biopolymers.

Science.gov (United States)

Koutinas, Apostolis A; Vlysidis, Anestis; Pleissner, Daniel; Kopsahelis, Nikolaos; Lopez Garcia, Isabel; Kookos, Ioannis K; Papanikolaou, Seraphim; Kwan, Tsz Him; Lin, Carol Sze Ki

2014-04-21

The transition from a fossil fuel-based economy to a bio-based economy necessitates the exploitation of synergies, scientific innovations and breakthroughs, and step changes in the infrastructure of chemical industry. Sustainable production of chemicals and biopolymers should be dependent entirely on renewable carbon. White biotechnology could provide the necessary tools for the evolution of microbial bioconversion into a key unit operation in future biorefineries. Waste and by-product streams from existing industrial sectors (e.g., food industry, pulp and paper industry, biodiesel and bioethanol production) could be used as renewable resources for both biorefinery development and production of nutrient-complete fermentation feedstocks. This review focuses on the potential of utilizing waste and by-product streams from current industrial activities for the production of chemicals and biopolymers via microbial bioconversion. The first part of this review presents the current status and prospects on fermentative production of important platform chemicals (i.e., selected C2-C6 metabolic products and single cell oil) and biopolymers (i.e., polyhydroxyalkanoates and bacterial cellulose). In the second part, the qualitative and quantitative characteristics of waste and by-product streams from existing industrial sectors are presented. In the third part, the techno-economic aspects of bioconversion processes are critically reviewed. Four case studies showing the potential of case-specific waste and by-product streams for the production of succinic acid and polyhydroxyalkanoates are presented. It is evident that fermentative production of chemicals and biopolymers via refining of waste and by-product streams is a highly important research area with significant prospects for industrial applications.

Radioactive waste management in the VS military nuclear industry

International Nuclear Information System (INIS)

Kobal'chuk, O.V.; Kruglov, A.K.; Sokolova, I.D.; Smirnov, Yu.V.

1989-01-01

Organization and plans of radioactive waste management in the US military nuclear industry, determining transition from the policy of temporal waste storage to their final and safe disposal are presented. Programs of long-term management of high-level, transuranium and low-level wastes, the problems of the work financing and the structure of management activities related to the radioactive waste processing military nuclear industry enterprises are considered

Prevention of Waste in the Circular Economy: Analysis of Strategies and Identification of Sustainable Targets - The food waste example

OpenAIRE

CRISTOBAL GARCIA JORGE; VILA Marta; GIAVINI Michele; TORRES DE MATOS CRISTINA; MANFREDI SIMONE

2016-01-01

This report continues and further advances the work conducted by the JRC in the field of sustainable management of food waste, which resulted in the publication of the 2015 report “Improving Sustainability and Circularity of European Food Waste Management with a Life Cycle Approach”. It focuses on the broad European waste management context and, in particular, provides insight and analysis on the sustainability of food waste prevention strategies. Among other municipal waste streams, food ...

Food industry: friend or foe?

Science.gov (United States)

Yach, D

2014-01-01

Open discourse and tolerance between the food industry and public sector is limited. As a result, the public and private sectors are reluctant to collaborate on pressing nutritional issues. Those in the public sector have never heard what they could do to encourage a food company's transition towards healthier foods and beverages, whereas many in the private sector dismissed policies and actions initiated within the public sector. During my career, I have sought to engage the broadest possible stakeholder groups required to develop evidence-based policies and with the aim of improving public health. My recent experience in industry confirmed my view about the need for scientific exchange regardless of the disagreements about policy. Open discourse and partnering is essential if we are to tackle complex food and health issues and improve the global food system. Private-public engagement can provide faster and more sustainable results than government alone without impacting profits. Moreover, a high-quality product in smaller portions will have higher profit margins than a bargain-sized product of lower quality. The food industry and private sector must come together to implement innovative strategies to address urgent nutritional needs. © 2013 The Author. obesity reviews © 2013 International Association for the Study of Obesity.

Energy use in the food manufacturing industry

Energy Technology Data Exchange (ETDEWEB)

Cleland, A.C.; Earle, M.D.

1980-01-01

A survey was conducted to find the level of energy consumption in the food manufacturing industry, which is the food processing industry excluding meat, dairy, and brewing. Data were used from 74 factories. The manufacturing industry was divided into 14 industry groups and the 4 major energy consumers were found to be fruit and vegetable processing, sugar refining, animal feed production, and bread and pastry baking. The present report summarizes results from the survey. It determined the following: the sources of energy used by the insu industry and the annual consumption of each energy form; the consumption of fuel and electricity in the production of the various manufactured food products; the minimum practical energy requirement for processing the various food products; and the potential for conservation and the methods for achieving savings.

Repurposing Waste Streams: Lessons on Integrating Hospital Food Waste into a Community Garden.

Science.gov (United States)

Galvan, Adri M; Hanson, Ryan; George, Daniel R

2018-04-06

There have been increasing efforts in recent decades to divert institutional food waste into composting programs. As major producers of food waste who must increasingly demonstrate community benefit, hospitals have an incentive to develop such programs. In this article, we explain the emerging opportunity to link hospitals' food services to local community gardens in order to implement robust composting programs. We describe a partnership model at our hospital in central Pennsylvania, share preliminary outcomes establishing feasibility, and offer guidance for future efforts. We also demonstrate that the integration of medical students in such efforts can foster systems thinking in the development of programs to manage hospital waste streams in more ecologically-friendly ways.

Characterization of industrial process waste heat and input heat streams

Energy Technology Data Exchange (ETDEWEB)

Wilfert, G.L.; Huber, H.B.; Dodge, R.E.; Garrett-Price, B.A.; Fassbender, L.L.; Griffin, E.A.; Brown, D.R.; Moore, N.L.

1984-05-01

The nature and extent of industrial waste heat associated with the manufacturing sector of the US economy are identified. Industry energy information is reviewed and the energy content in waste heat streams emanating from 108 energy-intensive industrial processes is estimated. Generic types of process equipment are identified and the energy content in gaseous, liquid, and steam waste streams emanating from this equipment is evaluated. Matchups between the energy content of waste heat streams and candidate uses are identified. The resultant matrix identifies 256 source/sink (waste heat/candidate input heat) temperature combinations. (MHR)

Flexible Distributed Energy & Water from Waste for Food and Beverage Industry

Energy Technology Data Exchange (ETDEWEB)

Shi, Ruijie

2013-12-30

Food and beverage plants inherently consume a large quantity of water and generate a high volume of wastewater rich in organic content. On one hand, water discharge regulations are getting more stringent over the time, necessitating the use of different technologies to reduce the amount of wastewater and improve the effluent water quality. On the other hand, growing energy and water costs are driving the plants to extract and reuse valuable energy and water from the wastewater stream. An integrated waste-tovalue system uses a combination of anaerobic digester (AD), reciprocating gas engine/boiler, membrane bioreactor (MBR), and reverse osmosis (RO) to recover valuable energy as heat and/or electricity as well as purify the water for reuse. While individual anaerobic digestion and membrane bioreactors are being used in increasing numbers, there is a growing need to integrate them together in a waste-to-value system for enhanced energy and water recovery. However, currently operation of these systems relies heavily on the plant operator to perform periodic sampling and off-line lab analysis to monitor the system performance, detect any abnormal condition due to variations in the wastewater and decide on appropriate remedial action needed. This leads to a conservative design and operation of these systems to avoid any potential upsets that can destabilize the system.

FOOD QUALITY AND SAFETY ASSURANCE IN TERMS OF LOSS AND WASTE LIMITATION

Directory of Open Access Journals (Sweden)

Maria Śmiechowska

2016-06-01

Full Text Available One of the greatest challenges of 21st century is satisfying the food needs of the fast growing population of the world. Food must fulfill quality and safety standards.  The access to safe and appropriate food is not the same everywhere.  Food excess and, in consequence, food waste is present in many regions of the world. This study is meant to explain the causes of food waste on the basis of the author’s own research and study results of other scientists. The lack of authenticity and falsification belong to the new factors endangering food safety and food waste related thereto. This analysis proves that the authenticity of food improves its safety through the implementation of quality management systems, the appropriate system of food labelling and food identification by means of applicable law regulations, supervision and control systems. Main aim of this study is to address why, even though there are so many quality standards and systems, a significant problem with food loss and waste constantly occurs. Waste-causing factors have been determined on the example of bread and the handling of unconsumed bread has been attempted in this study. Waste limiting actions are necessary as food production is significantly overburdening the natural environment and generating increasing amount of waste, hazardous to the clean air. 

A holistic approach to the environmental evaluation of food waste prevention.

Science.gov (United States)

Salemdeeb, Ramy; Font Vivanco, David; Al-Tabbaa, Abir; Zu Ermgassen, Erasmus K H J

2017-01-01

The environmental evaluation of food waste prevention is considered a challenging task due to the globalised nature of the food supply chain and the limitations of existing evaluation tools. The most significant of these is the rebound effect: the associated environmental burdens of substitutive consumption that arises as a result of economic savings made from food waste prevention. This study introduces a holistic approach to addressing these challenges, with a focus on greenhouse gas (GHG) emissions from household food waste in the UK. It uses a hybrid life-cycle assessment model coupled with a highly detailed multi-regional environmentally extended input output analysis to capture environmental impacts across the global food supply chain. The study also takes into consideration the rebound effect, which was modelled using a linear specification of an almost ideal demand system. The study finds that food waste prevention could lead to substantial reductions in GHG emissions in the order of 706-896kg CO 2 -eq. per tonne of food waste, with most of these savings (78%) occurring as a result of avoided food production overseas. The rebound effect may however reduce such GHG savings by up to 60%. These findings provide a deeper insight into our understanding of the environmental impacts of food waste prevention: the study demonstrates the need to adopt a holistic approach when developing food waste prevention policies in order to mitigate the rebound effect and highlight the importance of increasing efficiency across the global food supply chain, particularly in developing countries. Copyright © 2016 Elsevier Ltd. All rights reserved.

Estimating the magnitude of food waste generated in South Africa

CSIR Research Space (South Africa)

Oelofse, Suzanna HH

2012-08-01

Full Text Available Throughout the developed world, food is treated as a disposable commodity. Between one third and half of all food produced for human consumption globally is estimated to be wasted. However, attempts to quantify the actual magnitude of food wasted...

Food waste drivers in Europe, from identification to possible interventions

NARCIS (Netherlands)

Canali, Massimo; Amani, Pegah; Aramyan, Lusine; Gheoldus, Manuela; Moates, Graham; Östergren, Karin; Silvennoinen, Kirsi; Waldron, Keith; Vittuari, Matteo

2017-01-01

The growing volumes of food globally lost or wasted and implications for food security and sustainability have raised the concern of researchers, governments, international organizations and grass-root movements. Much research and experiences investigating food waste causes and drivers focus on

The applications of nanotechnology in food industry.

Science.gov (United States)

Rashidi, Ladan; Khosravi-Darani, Kianoush

2011-09-01

Nanotechnology has the potential of application in the food industry and processing as new tools for pathogen detection, disease treatment delivery systems, food packaging, and delivery of bioactive compounds to target sites. The application of nanotechnology in food systems will provide new methods to improve safety and the nutritional value of food products. This article will review the current advances of applications of nanotechnology in food science and technology. Also, it describes new current food laws for nanofood and novel articles in the field of risk assessment of using nanotechnology in the food industry.

Techno-economic assessment of anaerobic digestion systems for agri-food wastes

Energy Technology Data Exchange (ETDEWEB)

Lau, A.; Baldwin, S.; Wang, M. [British Colombia Univ., Vancouver, BC (Canada)

2010-07-01

Activities in British Columbia's Fraser Valley generate an estimated 3 million tones of agriculture and food wastes annually, of which 85 per cent are readily available for anaerobic digestion. The potential for energy generation from biogas through anaerobic digestion is approximately 30 MW. On-farm manure-based systems represent the most likely scenario for the development of anaerobic digestion in British Columbia in the near future. Off-farm food processing wastes may be an alternative option to large centralized industrial complexes. Odour control, pathogen reduction, improved water quality, reduced greenhouse gas emissions and reduced landfill usage are among the environmental benefits of anaerobic digestion. The economical benefits include power and heat generation, biogas upgrading, and further processing of the residues to produce compost or animal bedding. This paper described a newly developed anaerobic digestion (AD) calculator that helps users regarding their investment decision in AD facilities. The calculator classifies various technology options into several major types of AD systems. It also constructs kinetic and economic models for these systems and provides a fair estimation on biogas yield, digester volume, capital cost and annual income. The calculator takes into consideration factors such as the degradability of wastes with different compositions and different operating parameters.

Discounting and dynamic shelf life to reduce fresh food waste at retailers

NARCIS (Netherlands)

Buisman, M.E.; Haijema, R.; Bloemhof-Ruwaard, J.M.

2017-01-01

Approximately 89 million of tonnes of food is wasted every year in the EU along the whole food supply chain. The reasons for food waste by retailers include inappropriate quality control, overstocking and inaccurate forecasting. This study shows that food wasted by retailers can be reduced by

Long-term anaerobic digestion of food waste stabilized by trace elements

International Nuclear Information System (INIS)

Zhang Lei; Jahng, Deokjin

2012-01-01

Highlights: ► Korean food waste was found to contain low level of trace elements. ► Stable anaerobic digestion of food waste was achieved by adding trace elements. ► Iron played an important role in anaerobic digestion of food waste. ► Cobalt addition further enhanced the process performance in the presence of iron. - Abstract: The purpose of this study was to examine if long-term anaerobic digestion of food waste in a semi-continuous single-stage reactor could be stabilized by supplementing trace elements. Contrary to the failure of anaerobic digestion of food waste alone, stable anaerobic digestion of food waste was achieved for 368 days by supplementing trace elements. Under the conditions of OLR (organic loading rates) of 2.19–6.64 g VS (volatile solid)/L day and 20–30 days of HRT (hydraulic retention time), a high methane yield (352–450 mL CH 4 /g VS added ) was obtained, and no significant accumulation of volatile fatty acids was observed. The subsequent investigation on effects of individual trace elements (Co, Fe, Mo and Ni) showed that iron was essential for maintaining stable methane production. These results proved that the food waste used in this study was deficient in trace elements.

Bioremediation of Industrial Waste Through Enzyme Producing Marine Microorganisms.

Science.gov (United States)

Sivaperumal, P; Kamala, K; Rajaram, R

Bioremediation process using microorganisms is a kind of nature-friendly and cost-effective clean green technology. Recently, biodegradation of industrial wastes using enzymes from marine microorganisms has been reported worldwide. The prospectus research activity in remediation area would contribute toward the development of advanced bioprocess technology. To minimize industrial wastes, marine enzymes could constitute a novel alternative in terms of waste treatment. Nowadays, the evidence on the mechanisms of bioremediation-related enzymes from marine microorganisms has been extensively studied. This review also will provide information about enzymes from various marine microorganisms and their complexity in the biodegradation of comprehensive range of industrial wastes. © 2017 Elsevier Inc. All rights reserved.

Comprehensive Planning for Classification and Disposal of Solid Waste at the Industrial Parks regarding Health and Environmental Impacts

Directory of Open Access Journals (Sweden)

Hassan Hashemi

2014-01-01

Full Text Available The aim of this study is the comprehensive planning for integrated management of solid waste at the industrial parks. The share of each industrial group including food, metal, chemical, non-metallic minerals, textile, electrical and electronical, and cellulose industries were 48.2, 14.9, 6.7, 22, 0.9, 0.6, and 6.5 percent, respectively. The results showed that nearly half of total industrial waste produced from the range of biological materials are biodegradable and discharging them without observing environmental regulations leads to short-term pollution and nuisance in the acceptor environment. Also some parts of case study waste were recyclable which is considerable from viewpoint of economical and environmental pollution. Long-term impacts will appear due to improper site selection of disposal from the spatial standpoint. In this way, an approach for site selection using several socioeconomic, physical, and environmental criteria based on multicriteria decision making model (MCDM is introduced. Health risks and environment pollution such as soil and surface water may be done. It is essential to revise the studied industries layout, particularly those units which produce special waste which should be more cautious. Also stricter enforcement is required as an effective step in reducing the harmful impacts of it.

Prioritizing and optimizing sustainable measures for food waste prevention and management.

Science.gov (United States)

Cristóbal, Jorge; Castellani, Valentina; Manfredi, Simone; Sala, Serenella

2018-02-01

Food waste has gained prominence in the European political debate thanks to the recent Circular Economy package. Currently the waste hierarchy, introduced by the Waste Framework Directive, has been the rule followed to prioritize food waste prevention and management measures according to the environmental criteria. But when considering other criteria along with the environmental one, such as the economic, other tools are needed for the prioritization and optimization. This paper addresses the situation in which a decision-maker has to design a food waste prevention programme considering the limited economic resources in order to achieve the highest environmental impact prevention along the whole food life cycle. A methodology using Life Cycle Assessment and mathematical programing is proposed and its capabilities are shown through a case study. Results show that the order established in the waste hierarchy is generally followed. The proposed methodology revealed to be especially helpful in identifying "quick wins" - measures that should be always prioritized since they avoid a high environmental impact at a low cost. Besides, in order to aggregate the environmental scores related to a variety of impact categories, different weighting sets were proposed. In general, results show that the relevance of the weighting set in the prioritization of the measures appears to be limited. Finally, the correlation between reducing food waste generation and reducing environmental impact along the Food Supply Chain has been studied. Results highlight that when planning food waste prevention strategies, it is important to set the targets at the level of environmental impact instead of setting the targets at the level of avoided food waste generation (in mass). Copyright © 2017 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Management of radioactive waste of scientific and industrial centers

International Nuclear Information System (INIS)

Sobolev, I.A.; Dmitriev, S.A.; Barinov, A.S.; Ojovan, M.I.; Timofeev, E.M.

1995-01-01

Available for the time being in the Russian Federation, a system of management of institutional and industrial radioactive waste (e.g. radioactive waste from industry, medicine, scientific organizations and other, which are not related to the nuclear fuel cycle or defense) provides for its collection, transportation, storage, treatment, immobilization and disposal by a network of special enterprises. Russia has 16 such enterprises. Moscow Scientific and Industrial Association Radon deals with the problems of radioactive waste from Central European part of Russia, which includes Moscow, Moscow Region and also Tverskaya, Yaroslavskaya, Vladimirskaya, Kostromskaya, Kaluzhskaya, Bryanskaya, Smolenskaya, Tulskaya, Ryazanskaya regions. The population of the central part of Russia constitutes about 40 million people. At the same time about 80% of the radioactive waste, which is collected for treatment and disposal from the territory of Russia, is included in this region. The average volume of the waste to be treated at SIA Radon is 3,000 m 3 per year for solid waste and 350 m 3 per year for liquid waste. Total radioactivity of processed waste is up to 4 PBq per year

Symbiotic treatment. A new biological technology for treating waste waters from the canning industry; Depuracion simbiotica. Una nueva tecnologia biologica para la depuracion de aguas residuales del sector de conservas vegetales

Energy Technology Data Exchange (ETDEWEB)

Ayuso Garcia, L. M.; Canova Perez, J. L.; Llorens Pascual del Riquelme, M.; Saez Mercader, J.

2008-07-01

Many studies show that biological processes are the most suitable for the canned food industry waste water treatment. A new biological technology that minimizes the management, operation and maintenance problems associated to the waste water treatment is proposed. The results obtained in pilot plant of a new natural technology for treating waste water are presented in this paper. This technology was applied to the treatment of canned food industry waste water and received the effluent coming from peach and pear processing. A pilot plant composed of five treatment stages with vertical distribution has been constructed. This plant treats 80 l/h and have a surface of 1 m{sup 2}. The effluent of this plant complies the requirements established in Decreto 16/1999 (BORM no.97, 29 april 1999), about discharge of industrial waste water to sewers. (Author) 10 refs.

Current state of waste and food irradiation

International Nuclear Information System (INIS)

Horacek, P.

1979-01-01

Research and industrial applications are briefly described of irradiation technology in Czechoslovakia and in other countries. Intensive research into the irradiation of meat, grain, fruit and vegetables is going on; it has not, however, been widely applied in practice. The objective of the research into industrial and agricultural waste irradiation is to make the wastes usable as fertilizers or feed additives for farm animals. (M.S.)

Conversion of Food waste to Single Cell Protein using Aspergillus ...

African Journals Online (AJOL)

The utilization of food waste into products like single cell protein is an alternative solution to global protein shortage and to alleviate pollution problems. This investigation was carried out with food wastes such as orange, pineapple, banana, watermelon and cucumber waste as growth media for A. niger using standard ...

Complexity management in the food industry

DEFF Research Database (Denmark)

Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter

2017-01-01

The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2) The author......The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2...... this complexity and finding a method for using these complexity factors in economic calculations. The research question this paper seeks to address is therefore “Which complexity factors can be quantified in the food industry and how can they be used in economic calculations?” A case study of a SME Danish bread...... producer will address the research question due to the explorative nature of this study and the limited amount of previous research within this field....

Decolorization of Industrial Waste Using Fenton Process and Photo Fenton

OpenAIRE

Wardiyati, Siti; Dewi, Sari Hasnah; Fisli, Adel

2013-01-01

Industrial waste water decolorization has been done using the method of Fenton and Photo Fenton. The experiment was conducted in order to obtain the optimum process conditions for industrial waste treatment method with Fenton and Photo Fenton. Industrial waste used in this experiment waste of blue batik making process derived from Rara Djograng Batik Yogyakarta. Factors were studied in this research are the effect of the amount of catalyst FeSO4.7H2O, the amount of oxidant H2O2, and the time ...

Rural development policy and food industry development

DEFF Research Database (Denmark)

Baker, Derek; Abildtrup, Jens; Hedetoft, Anders

2007-01-01

Food industry firms in remote areas face a set of constraints, which have motivated the form and function of assistance instruments under various regional and rural development programmes. Recent food industry developments present new challenges to these firms, for which available assistance may...... be less appropriate. This paper employs telephone interviews and workshop discussions with firms in isolated locations to investigate their satisfaction with assistance programmes, their ability to innovate (through product introductions) and respond to challenges in the food industry (the emergence...

Valorisation of food and beverage waste via saccharification for sugars recovery.

Science.gov (United States)

Kwan, Tsz Him; Ong, Khai Lun; Haque, Md Ariful; Kwan, Wing Hei; Kulkarni, Sandeep; Lin, Carol Sze Ki

2018-05-01

Valorisation of mixed food and beverage (F&B) waste was studied for the recovery of sugars via saccharification. Glucoamylase and sucrase were employed to hydrolyse the starch and sucrose present in the mixed F&B waste because of the high cost-effectiveness for such recovery. The Michaelis-Menten kinetics model suggests that preservatives and additives in beverages did not inhibit glucoamylase and sucrase during saccharification. High levels of glucose (228.1 g L -1 ) and fructose (55.7 g L -1 ) were efficiently produced within 12 h at a solid-to-liquid ratio of 37.5% (w/v) in 2.5 L bioreactors. An overall conversion yield of 0.17 g sugars per g of mixed F&B waste was obtained in mass balance analysis. Lastly, possible industrial applications of the sugar-rich hydrolysate and by-products are discussed. This study is believed to cast insights into F&B waste recycling via biotechnology to produce high-value added products to promote the establishment of a circular bio-economy. Copyright © 2018 Elsevier Ltd. All rights reserved.

2011 Annual Industrial Wastewater Reuse Report for the Idaho National Laboratory Site's Materials and Fuels Complex Industrial Waste Ditch and Industrial Waste Pond

Energy Technology Data Exchange (ETDEWEB)

David Frederick

2012-02-01

This report describes conditions, as required by the state of Idaho Industrial Wastewater Reuse Permit (LA-000160-01), for the wastewater reuse site at the Idaho National Laboratory Site's Materials and Fuels Complex Industrial Waste Ditch and Industrial Waste Pond from November 1, 2010 through October 31, 2011. The report contains the following information: (1) Facility and system description; (2) Permit required effluent monitoring data and loading rates; (3) Groundwater monitoring data; (4) Status of special compliance conditions; and (5) Discussion of the facility's environmental impacts. During the 2011 reporting year, an estimated 6.99 million gallons of wastewater were discharged to the Industrial Waste Ditch and Pond which is well below the permit limit of 13 million gallons per year. Using the dissolved iron data, the concentrations of all permit-required analytes in the samples from the down gradient monitoring wells were below the Ground Water Quality Rule Primary and Secondary Constituent Standards.

Industrial management of radioactive wastes

International Nuclear Information System (INIS)

Lavie, J.M.

1984-01-01

This article deals with the present situation in France concerning radioactive waste management. For the short and medium term, that is to say processing and disposal of low and medium level radioactive wastes, there are industrial processes giving all the guarantees for a safe containment, but improvements are possible. For the long term optimization of solution requires more studies of geologic formations. Realization emergency comes less from the waste production than the need to optimize the disposal techniques. An international cooperation exists. All this should convince the public opinion and should develop planning and realization [fr

Consumer-Related Food Waste: Causes and Potential for Action

NARCIS (Netherlands)

Aschemann-Witzel, J.; Hooge, de I.E.; Amani, P.; Bech-Larsen, T.; Oostindjer, M.

2015-01-01

In the past decade, food waste has received increased attention on both academic and societal levels. As a cause of negative economic, environmental and social effects, food waste is considered to be one of the sustainability issues that needs to be addressed. In developed countries, consumers are

Scenario research: The food industry in 2010

DEFF Research Database (Denmark)

Stacey, Julia; Sonne, Anne-Mette; Jensen, Birger Boutrup

2001-01-01

What kind of foods will the consumers choose to buy in 2010? Will they be buying organic foods, functional foods or go for the cheapest products? Nobody can predict the future. However, by using scenario techniques qualified indications on future developments can be put together. Researchers...... at MAPP and the Department of Manufacturing Engineering and Management, The Technical University of Denmark have constructed three scenarios about the Danish food industry in 2010. The aim has been to identify the demands the food industry can expect to meet in the future plus which research areas...... the public research should prioritise in order to support the development of competences within the food industry. The scenarios are isolated developments. In practise, the future is likely to be a combination of the different tendencies within the scenarios. The first scenario 'Naturalness' has focus...

A simple awareness campaign to promote food waste reduction in a University canteen.

Science.gov (United States)

Pinto, Renata Soares; Pinto, Renata Machado Dos Santos; Melo, Felipe Fochat Silva; Campos, Suzana Santos; Cordovil, Cláudia Marques-Dos-Santos

2018-03-01

Food waste has important environmental, social and economic impacts and increasing attention has been given lately to the unparalleled scale of food waste in the food supply chain worldwide. An initiative aiming to reduce food waste was tested at the School of Agriculture canteen (University of Lisbon, Portugal). The "Clean dish, clean conscience!" initiative consisted of a simple and inexpensive education campaign to raise awareness of reducing plate waste, by establishing the connection between food waste and personal behaviour. As a first stage plate waste from canteen users was measured over a 10 day period. After this period, a waste consumption index and per capita waste consumption were calculated to evaluate the level of satisfaction of the consumer and the related concern about food wastage, and was classified as Bad. After this first stage it was concluded that the users did not have strong convictions about avoiding food waste. During the second stage of the project an education campaign was implemented with plate waste being monitored for a further 16 days to assess the effectiveness of the campaign. The approach consisted of displaying simple and affordable informative posters in strategic areas of the canteen with simple messages reminding not to accept food they knew they would not eat. This led to a mean reduction in the waste consumption index of ∼15%. A parallel action encouraging separation of organic and inorganic waste was implemented as well, with an active participation of >70% of the users. The initiative achieved its objective of reducing plate waste by raising awareness of the daily food waste problem at the institution's canteen and by suggesting "how-to" actions for reducing such waste. This study showed how avoidable waste can be reduced simply by making students aware of the topic of food waste. Simple strategies may be useful to improve behaviours and increase sustainability of the canteens at Universities although this proved

Solutions for energy recovery of animal waste from leather industry

International Nuclear Information System (INIS)

Lazaroiu, Gheorghe; Pană, Constantin; Mihaescu, Lucian; Cernat, Alexandru; Negurescu, Niculae; Mocanu, Raluca; Negreanu, Gabriel

2017-01-01

Highlights: • Animal fats in blend with diesel fuel for energy valorification through combustion. • Animal waste from tanneries as fuel and for biogas production. • Experimental tests using animal fats as fuel for diesel engines. • Experimental tests modifying the characteristic parameters. - Abstract: Secondary products from food and leather industries are regarded as animal wastes. Conversion of these animal wastes into fuels represents an energy recovery solution not only because of their good combustion properties, but also from the viewpoint of supply stability. A tannery factory usually processes 60–70 t/month of crude leathers, resulting in 12–15 t/month of waste. Fats, which can be used as the input fuel for diesel engines (in crude state or as biodiesel), represent 10% of this animal waste, while the rest are proteins that can be used to generate biogas through anaerobic digestion. Herein, we analyse two approaches to the use of animal waste from tanneries: as fuel for diesel engines and for biogas generation for heat production. Diesel fuelling and fuelling by animal wastes are compared in terms of the engine performance and pollutant emissions. The effects of animal waste usage on the pollutant emissions level, exhaust gas temperature, indicated mean effective pressure, maximum pressure, and engine efficiency are analysed. The energy recovery technologies for animal waste, which are analysed in this work, can be easily implemented and can simultaneously solve the problem posed by animal wastes by using them as an alternative to fossil fuels. Animal fats can be considered an excellent alternative fuel for diesel engines without major constructive modifications.

Quantification of food waste in public catering services - A case study from a Swedish municipality.

Science.gov (United States)

Eriksson, Mattias; Persson Osowski, Christine; Malefors, Christopher; Björkman, Jesper; Eriksson, Emelie

2017-03-01

Food waste is a major problem that must be reduced in order to achieve a sustainable food supply chain. Since food waste valorisation measures, like energy recovery, have limited possibilities to fully recover the resources invested in food production, there is a need to prevent food waste. Prevention is most important at the end of the value chain, where the largest number of sub-processes have already taken place and occur in vain if the food is not used for its intended purpose, i.e. consumption. Catering facilities and households are at the very end of the food supply chain, and in Sweden the public catering sector serves a large number of meals through municipal organisations, including schools, preschools and elderly care homes. Since the first step in waste reduction is to establish a baseline measurement in order to identify problems, this study sought to quantify food waste in schools, preschools and elderly care homes in one municipality in Sweden. The quantification was conducted during three months, spread out over three semesters, and was performed in all 30 public kitchen units in the municipality of Sala. The kitchen staff used kitchen scales to quantify the mass of wasted and served food divided into serving waste (with sub-categories), plate waste and other food waste. The food waste level was quantified as 75g of food waste per portion served, or 23% of the mass of food served. However, there was great variation between kitchens, with the waste level ranging from 33g waste per portion served (13%) to 131g waste per portion served (34%). Wasted food consisted of 64% serving waste, 33% plate waste and 3% other food waste. Preschools had a lower waste level than schools, possibly due to preschool carers eating together with the children. Kitchens that received warm food prepared in another kitchen (satellite kitchens) had a 42% higher waste level than kitchens preparing all food themselves (production units), possibly due to the latter having higher

Energy conservation status in Taiwanese food industry

International Nuclear Information System (INIS)

Ma, Chih-Ming; Chen, Ming-Hue; Hong, Gui-Bing

2012-01-01

The food industry in Taiwan is labor intensive, the cost of raw materials is high, and there is much product diversification. Although this industry is primarily small and medium scale, it is a large user of electricity in Taiwan's manufacturing sector. The concentration of greenhouse gases (GHGs) from manufacturing activities and vehicle emissions has increased remarkably. Energy audits are a basic and direct means by which energy efficiency can be improved, energy consumption reduced, and carbon dioxide emissions inhibited. This work summarizes the energy saving potential of 76 firms and the energy savings implemented by 23 firms as determined by energy audit tracking and from the on-line energy declaration system in Taiwan's food industry. The results of this study can serve as a benchmark for developing a quantified list in terms of potential energy savings and opportunities for improving the efficiency of the food industry. - Highlights: ► This work summarizes the energy saving potential and the energy savings implemented in food industry. ► The results of this study can serve as a benchmark for developing a quantified list in terms of potential energy savings. ► The opportunities for improving the efficiency of the food industry can be a reference.

Irradiation and the food industry in France

International Nuclear Information System (INIS)

Boisseau, P.

1994-01-01

Part of a special section on food irradiation. The historical development in France of some industrial applications of food irradiation resulting from efficient technology transfer to the food industry is discussed. The 4 basic steps in successfully marketing any technology transfer, including irradiated foods, are that research must define conditions of the product's application, legislation must specify conditions of its application, consumers must accept the product, and appropriate processing capacity must exist

An industrial ecology approach to municipal solid waste ...

Science.gov (United States)

Municipal solid waste (MSW) can be viewed as a feedstock for industrial ecology inspired conversions of wastes to valuable products and energy. The industrial ecology principle of symbiotic processes using waste streams for creating value-added products is applied to MSW, with examples suggested for various residual streams. A methodology is presented to consider individual waste-to-energy or waste-to-product system synergies, evaluating the economic and environmental issues associated with each system. Steps included in the methodology include identifying waste streams, specific waste components of interest, and conversion technologies, plus steps for determining the economic and environmental effects of using wastes and changes due to transport, administrative handling, and processing. In addition to presenting the methodology, technologies for various MSW input streams are categorized as commercialized or demonstrated to provide organizations that are considering processes for MSW with summarized information. The organization can also follow the methodology to analyze interesting processes. Presents information useful for analyzing the sustainability of alternatives for the management of municipal solid waste.

The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters.

Science.gov (United States)

Marcet, Ismael; Álvarez, Carlos; Paredes, Benjamín; Díaz, Mario

2016-03-01

Food industry processing wastes are produced in enormous amounts every year, such wastes are usually disposed with the corresponding economical cost it implies, in the best scenario they can be used for pet food or composting. However new promising technologies and tools have been developed in the last years aimed at recovering valuable compounds from this type of materials. In particular, sub-critical water hydrolysis (SWH) has been revealed as an interesting way for recovering high added-value molecules, and its applications have been broadly referred in the bibliography. Special interest has been focused on recovering protein hydrolysates in form of peptides or amino acids, from both animal and vegetable wastes, by means of SWH. These recovered biomolecules have a capital importance in fields such as biotechnology research, nutraceuticals, and above all in food industry, where such products can be applied with very different objectives. Present work reviews the current state of art of using sub-critical water hydrolysis for protein recovering from food industry wastes. Key parameters as reaction time, temperature, amino acid degradation and kinetic constants have been discussed. Besides, the characteristics of the raw material and the type of products that can be obtained depending on the substrate have been reviewed. Finally, the application of these hydrolysates based on their functional properties and antioxidant activity is described. Copyright © 2016 Elsevier Ltd. All rights reserved.

Life cycle greenhouse gas (GHG) impacts of a novel process for converting food waste to ethanol and co-products

International Nuclear Information System (INIS)

Ebner, Jacqueline; Babbitt, Callie; Winer, Martin; Hilton, Brian; Williamson, Anahita

2014-01-01

Highlights: • Co-fermentation using SSF at ambient temperature has potential as an ethanol pathway. • Bio-refinery GHG emissions are similar to corn and MSW ethanol production processes. • Net production GHG impact is negative with inclusion of waste disposal avoidance. • Food waste diversion from landfills is the largest contributor to GHG benefits. - Abstract: Waste-to-ethanol conversion is a promising technology to provide renewable transportation fuel while mitigating feedstock risks and land use conflicts. It also has the potential to reduce environmental impacts from waste management such as greenhouse gas (GHG) emissions that contribute to climate change. This paper analyzes the life cycle GHG emissions associated with a novel process for the conversion of food processing waste into ethanol (EtOH) and the co-products of compost and animal feed. Data are based on a pilot plant co-fermenting retail food waste with a sugary industrial wastewater, using a simultaneous saccharification and fermentation (SSF) process at room temperature with a grinding pretreatment. The process produced 295 L EtOH/dry t feedstock. Lifecycle GHG emissions associated with the ethanol production process were 1458 gCO 2 e/L EtOH. When the impact of avoided landfill emissions from diverting food waste to use as feedstock are considered, the process results in net negative GHG emissions and approximately 500% improvement relative to corn ethanol or gasoline production. This finding illustrates how feedstock and alternative waste disposal options have important implications in life cycle GHG results for waste-to-energy pathways

Unsustainability of Obesity: Metabolic Food Waste

Science.gov (United States)

Serafini, Mauro; Toti, Elisabetta

2016-01-01

The obesity burden, with 1.5 billion overweight (OW) and 500 million obese (OB) worldwide, significantly increased the risk of degenerative diseases. Excessive consumption of foods that are energy dense lead to obesity, which represents a titanic cost for not only the world’s health systems but also a substantial ecological cost to the environment. The waste of resources and the unnecessary green house gas emissions (GHGs) emission, due to “obesigen” consumption of foods, have been ignored so far in practical assessments of ecological impacts. Our position is that food eaten above physiological needs, manifesting as obesity, should be considered waste. In this study, we developed a new indicator, metabolic food waste [MFW(kg of food)], corresponding to the amount of food leading to excess body fat and its impact on environment expressed as carbon [MFW(kgCO2eq)], water [MFW(×10 L)], and land footprint [MFW(×10m2)]. Results shows that the average amount of MFW(kg of food) was of 63.1 and 127.2 kg/capita in a observational study on 60 OW and OB subjects. Animal products contributed mostly to MFW(kg of food) in both OW (24.3 kg) and OB (46.5 kg), followed by cereals, legumes and starchy roots (19.4 kg OW; 38.9 kg OB), sugar and sweets (9.0 kg OW; 16.4 kg OB), and alcoholic beverages (7.5 kg OW; 20.1 kg OB). When dietary intake corresponding to MFW was transformed in ecological indexes, animal products displayed the highest values for carbon emissions, water consumption, and land use in both OW and OB followed by cereals, legumes, and starchy roots. The estimated MFW(kg of food) of the Italian population resulted to be 2.081 million kilograms of food for OB and OW. Reducing obesity will make a contribution toward achieving sustainable and functional diets, preserving and re-allocating natural resources for fighting hunger and malnutrition, and reducing GHGs emissions. Although further evidences in epidemiological studies are needed, MFW

Economic analysis of waste-to-energy industry in China.

Science.gov (United States)

Zhao, Xin-Gang; Jiang, Gui-Wu; Li, Ang; Wang, Ling

2016-02-01

The generation of municipal solid waste is further increasing in China with urbanization and improvement of living standards. The "12th five-year plan" period (2011-2015) promotes waste-to-energy technologies for the harmless disposal and recycling of municipal solid waste. Waste-to-energy plant plays an important role for reaching China's energy conservation and emission reduction targets. Industrial policies and market prospect of waste-to-energy industry are described. Technology, cost and benefit of waste-to-energy plant are also discussed. Based on an economic analysis of a waste-to-energy project in China (Return on Investment, Net Present Value, Internal Rate of Return, and Sensitivity Analysis) the paper makes the conclusions. Copyright © 2015 Elsevier Ltd. All rights reserved.

Scenarios for the food industry in 2010

DEFF Research Database (Denmark)

Harmsen, Hanne; Jensen, Birger Boutrup; Sonne, Anne-Mette

2001-01-01

visions of the future of the food industry and to assess their implications for competence requirements. Given the uncertain nature of the environment, food companies cannot rely on today's competencies being sufficient to fulfil the demands of tomorrow's markets. However, predicting the determinants......Predicting the future is impossible; corporate decision-makers have, however, to decide which competencies to develop precisely on this basis. This article presents the results of a research project on scenario analyses in the Danish food industry. The aim of the study is to look at alternative...... of success in the food industry 10 years hence is a daunting task. Scenario techniques can be very useful in this respect (von Reibnitz, 1988). The contribution of the article is the methodological approach to scenario building, which combines academic and industry input and translates the scenarios...

Gamma radiation treatment of waste waters from textile industries in ...

African Journals Online (AJOL)

Effects of gamma irradiation alone, and in combination with chemical treatment on color, odor, chemical oxyg-en demand (COD) and suspended solids in waste waters from textile industries in Ghana were studied to explore the potential of alternative and innovative processes for treatment of industrial waste waters. Waste ...

Antimicrobial nanomaterials for food packaging applications

OpenAIRE

Radusin Tanja I.; Ristić Ivan S.; Pilić Branka M.; Novaković Aleksandra R.

2016-01-01

Food packaging industry presents one of the fastest growing industries nowadays. New trends in this industry, which include reducing food as well as packaging waste, improved preservation of food and prolonged shelf-life together with substitution of petrochemical sources with renewable ones are leading to development of this industrial area in diverse directions. This multidisciplinary challenge is set up both in front of food and material scientists. Nanotechnology is recently answering to ...

Industrial Hazardous Waste Management In Egypt-the baseline study: An Updated review

International Nuclear Information System (INIS)

Farida M, S.

1999-01-01

Increased industrialization over the past decades in Egypt has resulted in an increased and uncontrolled generation of industrial hazardous waste. This was not accompanied by any concerted efforts to control these wastes. Consequently, no system for handling or disposing of industrial wastes, in general, and industrial hazardous wastes, in specific, exists. In 1993, a baseline report was formulated to assess the overall problem of industrial hazardous waste management in Egypt. Consequently, recommendations for priority actions were identified and the main components of a national hazardous waste system under the provision of Law 4/ 1994 were presented. This paper provides an updated review of this report in light of the proposed technical, legal and institutional guidelines to help in the realization of such a needed waste management system in Egypt

The significance of avoiding household food waste - A means-end-chain approach.