Anaerobically digested food waste in compost forAgaricus bisporusandAgaricus subrufescensand its effect on mushroom productivity

2013 ◽  
Vol 93 (9) ◽  
pp. 2188-2200 ◽  
Author(s):  
Ketil Stoknes ◽  
David M Beyer ◽  
Erik Norgaard
Keyword(s):  
Food Waste ◽  
Mushroom Productivity

Generation and analysis of biogas from kitchen waste at a small scale

2020 ◽  
pp. 140-148
Author(s):  
Md. Kumail Naqvi ◽  
Mrinal Anthwal ◽  
Ravindra Kumar
Keyword(s):  
Food Waste ◽  
Total Solid ◽  
Small Scale ◽  
Cow Dung ◽  
Retention Period ◽  
Household Level ◽  
Replacement Model ◽  
The Everyday ◽  
Scale Experiment ◽  
Small Period

Biogas is the product of anaerobic vitiation of biodegradable matter. This paper focuses on the need of alternative and green sources of energy at a household level and how biogas produced from the everyday organic waste has the potential and possibility to replace LPG cylinders at houses, shops etc. and empower us to step towards an eco-friendly future. The purpose this small-scale experiment has been to find the perfect input matter that is easy to acquire and which produces the maximum amount of gas from minimum input and within small period of waste retention. Four different types of input waste material containing different quantities of cow dung and kitchen food waste were studied through individual experimental setups. Waste was mixed and kept at room temperature and the pH and total solid concentration of the samples were recorded on regular intervals. From the experiment it was found that the optimum yield of biogas at a small scale, based on the parameters such as retention period, pH and total solid con-centration can be obtained by the use of food waste form households and kitchens. The exact composition has been discussed in this paper. The energy generated by the small-scale generator has also been compared to that of an LPG cylinder and an LPG replacement model has also been presented.

Food sharing: Making sense between new business models and responsible social initiatives for food waste prevention

2017 ◽  
pp. 123-134 ◽  
Author(s):  
Silvia Sarti ◽  
Filippo Corsini ◽  
Natalia Marzia Gusmerotti ◽  
Marco Frey
Keyword(s):  
Food Waste ◽  
Business Models ◽  
Food Sharing ◽  
Waste Prevention ◽  
Making Sense ◽  
New Business ◽  
Social Initiatives ◽  
New Business Models

Performance of Pilot-scale Anaerobic Hydrogen Fermentation Using Food Waste

2018 ◽  
Vol 18 (2) ◽  
pp. 193-199
Author(s):  
Kyung-Min Cho ◽  
◽  
Sae-Eun Oh
Keyword(s):  
Food Waste ◽  
Pilot Scale

A Study about Characteristic of Diffusion Odor of Storage Container of Food Waste

2014 ◽  
Vol 18 (0) ◽  
pp. 13-20
Author(s):  
Soo-Jun Cho ◽  
Keyword(s):  
Food Waste ◽  
Storage Container

Enhancement of Thermophilic Digestion of Food Waste (FW) via Trace Element Supplementation

2019 ◽  
Vol 6 (1) ◽  
pp. 8-17
Author(s):  
Nuri Azbar ◽  
◽  
Kubra Arslan ◽  
Tugba Keskin ◽  
Duygu Karaalp
Keyword(s):  
Trace Element ◽  
Food Waste ◽  
Thermophilic Digestion

Technologies for the conversion of food waste to energy: a research review

2009 ◽  
Vol 2 (2) ◽  
pp. 35-58
Author(s):  
David Russell ◽  
Sing K. Ng
Keyword(s):  
Food Waste ◽  
Waste To Energy ◽  
Research Review

Designing an Automated Composter for Food Waste Management with the Implementation of Internet of Things

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
N. A. Fakharulrazi ◽  
◽  
F. Yakub ◽  
M. N. Baba ◽  
L. F. Zhao ◽  
...  
Keyword(s):  
Internet Of Things ◽  
Food Waste ◽  
High Efficiency ◽  
Animal Feed ◽  
Modern Technology ◽  
Constant Attention ◽  
Whole Process ◽  
Handling Cost ◽  
Unpleasant Odor ◽  
Environmentally Friendly Method

Composting food waste is a delicate procedure that requires specific infrastructure and machinery that can gradually transform the wastes to nutrient-rich manure. Nevertheless, it also desires a constant attention by experts to achieve a quality outcome. Therefore, automatic composting machinery is a promising new idea as modern technology is taking over the world with it high efficiency. The objective of this paper is to build a fully automated composting machine that can help to reduce food waste using a more efficient and environmentally friendly method. This machine has its special features of heating, cooling and grinding which is simple and easy to use for every consumer at just one touch of a button. In addition, it uses a special filter to eliminate unpleasant odor to ensure consumer’s space of mind. The composting process uses node microcontroller (MCU) to run its operation and Internet of Things (IoT) with a developed mobile application to measure the amount of food waste, current process and its moisture content before turning the waste into high nutrient flakes at around 10% of its original volume. It will also notify the consumer when the whole process is done and the final product is ready to use. The produced flakes are good for nurturing soils, use as fertilizer, and renewable source of energy or animal feed. The benefit is to help reduce handling cost of waste at landfill. Excessive logistical energy is required to send food waste to landfill if conventional equipment is applied. This product has a high potential to penetrate the end users who usually cooks at home and also the industrial food manufacturers whether from medium to large which produces a lot of raw waste. Essentially, this machine allows food waste, through implementation of IoT to be converted to usable fertilizer.

Food waste and dynamic complex systems: The case of Peru and a solution model proposal Part 1: Peruvian Anchoveta (Engraulis ringens)

2020 ◽  
Author(s):  
Carlos A Almenara
Keyword(s):  
United Nations ◽  
Complex Systems ◽  
Revenue Management ◽  
Food Waste ◽  
Intelligent Systems ◽  
Solution Model ◽  
Food And Agriculture ◽  
Food And Agriculture Organization ◽  
Engraulis Ringens ◽  
The United Nations

[THE MANUSCRIPT IS A DRAFT] According to the Food and Agriculture Organization of the United Nations (FAO, 2020), food waste and losses comprises nearly 1.3 billion tonnes every year, which equates to around US$ 990 billion worldwide. Ironically, over 820 million people do not have enough food to eat (FAO, 2020). This gap production-consumption puts in evidence the need to reformulate certain practices such as the controversial monocropping (i.e., growing a single crop on the same land on a yearly basis), as well as to improve others such as revenue management through intelligent systems. In this first part of a series of articles, the focus is on the Peruvian anchoveta fish (Engraulis ringens).

The Power of Postconsumer School Food Waste Audits

2016 ◽  
Vol 6 (7) ◽  
Author(s):  
Jimmy Nguyen ◽  
Keyword(s):  
Food Waste ◽  
School Food
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