Food waste management current practices and sustainable future approaches: a Saudi Arabian perspectives

2018 ◽  
Vol 21 (3) ◽  
pp. 678-690 ◽  
Author(s):  
Nuhu Dalhat Mu’azu ◽  
Nawaf I. Blaisi ◽  
Ammar A. Naji ◽  
Isam Mohammed Abdel-Magid ◽  
Ali AlQahtany
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Saudi Arabian ◽  
Sustainable Future ◽  
Current Practices

scholarly journals Life Cycle Assessment of Bioplastics and Food Waste Disposal Methods

2021 ◽  
Vol 13 (12) ◽  
pp. 6894
Author(s):  
Shakira R. Hobbs ◽  
Tyler M. Harris ◽  
William J. Barr ◽  
Amy E. Landis
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Anaerobic Digestion ◽  
Waste Management ◽  
Food Waste ◽  
Energy Demand ◽  
Anaerobic Digester ◽  
Management Scenarios ◽  
Cumulative Energy ◽  
Cumulative Energy Demand

The environmental impacts of five waste management scenarios for polylactic acid (PLA)-based bioplastics and food waste were quantified using life cycle assessment. Laboratory experiments have demonstrated the potential for a pretreatment process to accelerate the degradation of bioplastics and were modeled in two of the five scenarios assessed. The five scenarios analyzed in this study were: (1a) Anaerobic digestion (1b) Anaerobic digestion with pretreatment; (2a) Compost; (2a) Compost with pretreatment; (3) Landfill. Results suggested that food waste and pretreated bioplastics disposed of with an anaerobic digester offers life cycle and environmental net total benefits (environmental advantages/offsets) in several areas: ecotoxicity (−81.38 CTUe), eutrophication (0 kg N eq), cumulative energy demand (−1.79 MJ), global warming potential (0.19 kg CO2), and human health non-carcinogenic (−2.52 CTuh). Normalized results across all impact categories show that anaerobically digesting food waste and bioplastics offer the most offsets for ecotoxicity, eutrophication, cumulative energy demand and non-carcinogenic. Implications from this study can lead to nutrient and energy recovery from an anaerobic digester that can diversify the types of fertilizers and decrease landfill waste while decreasing dependency on non-renewable technologies. Thus, using anaerobic digestion to manage bioplastics and food waste should be further explored as a viable and sustainable solution for waste management.

Analysis of Socio-demographic Factors Influencing Households Participation in Sustainable Food Waste-management in Malaysia

2021 ◽  
Vol 47 (3) ◽  
pp. 488-498
Author(s):  
Innocent A. Jereme ◽  
Chamhuri Siwar ◽  
Rawshan Ara Begum ◽  
Basri Abdul Talib
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Sociodemographic Factors ◽  
Management Program ◽  
Primary Data ◽  
Food Wastes ◽  
Municipal Solid Wastes ◽  
Sustainable Food ◽  
Small Family Size ◽  
Socio Demographic Factors

Most local authorities in Malaysia spent as much as 60-70 percent of their annual budget to dispose food waste together with other municipal solid wastes to landfills. It is time for Malaysians to start reducing food waste through sustainable method, as it is becoming an uphill task to manage food wastes generated in Malaysia. When households reduce the amount of food waste generated in a sustainable way, it could help reduce cost, and other related bills for households, and as well in running their other daily activities. The main objective of this study is to assess how sociodemographic factors of households in Selangor and Terengganu influence their behaviour towards participation in sustainable food wastes management program. The study applied purposive nonrandom sampling consisting of 333 respondents, 257 were from Selangor and 76 from Terengganu. Primary data was collected through structured questionnaire. Descriptive and logistics regression model analysis were used to analyze the data. Findings have shown 48.7 percent of Terengganu respondents spent not more than RM100 on food per week, while Selangor had 41.2 percent within the same period who spent such amount. 35.4 percent of Selangor respondents spent between RM101-200 compared to Terengganu which spent same amount at 30.3 percent within the same periods. The survey shows 43.2 percent of Selangor households disposed 1-3kg food wastes, while Terengganu on the other hand had 51.3 percent who disposed same quantities of food wastes per week. Respondents with higher education, those on government jobs, small family size and ethnicity have significant impacts on the respondents' behaviour towards participation in sustainable food waste management program. Note: US$1=RM4.09

scholarly journals Organic Waste Management in Canada: Building a Sustainable Circular Economy

2019 ◽  
Vol 11 (1) ◽  
pp. 84-92
Author(s):  
Alja Perger
Keyword(s):  
North America ◽  
Waste Management ◽  
Food Waste ◽  
Organic Waste ◽  
Research Question ◽  
Organic Food ◽  
Main Research ◽  
Organic Waste Management ◽  
The Moment ◽  
Resource Input

North America is a big consumer and consequently a big producer of waste. For the purpose of this project, we were primarily interested in collecting information in North America, focusing on Quebec primarily. The main research question was risen up during the fieldwork and assistance with the Canadian company. It clearly presents the enterprise readiness for obtaining a smart solution on organic/food waste problem. It is believed, how organic/food waste can be a resource of a high value. There is a capacity of creating a new path, where organic/food waste could become the important as plant/field nutrient supply. The circular approach to organic waste management is urgently needed in a way how the organic waste should be reduced and returned as productive resource input into our economy. The paper presents a new value towards a sustainability process that Canada is building at the moment. It represents the innovative approach, which is highly accepted in some cities in Quebec with the obtained pilot projects and excellent results. This paper is not only a simple research paper, but it is also the very important original innovative document which can be highly used on the level of each municipality, region and federal level.

scholarly journals Recovery of Food Wastes for a Potential Maggot Production as Animal Feed and Solid Waste Management

2021 ◽  
Author(s):  
Kulyash Meiramkulova ◽  
Gulmira Adilbektegi ◽  
Galym Baituk ◽  
Aigul Kurmanbayeva ◽  
Anuarbek Kakabayev ◽  
...  
Keyword(s):  
Waste Management ◽  
Solid Waste ◽  
Food Waste ◽  
Solid Waste Management ◽  
Animal Feed ◽  
Cost Effective ◽  
Dry Weight ◽  
Average Weight ◽  
Waste Recovery ◽  
Investigation Process

Waste recovery is an important aspect towards human and environmental health protection. Unfortunately, proper food waste management is among the serious challenges in the field of solid waste management worldwide. Therefore, it is of great importance to conduct studies towards achieving efficient and cost-effective approaches for food waste management. This study investigated the potential of recovering food waste through maggots’ production as animal feed. The influence of fly attractant application on maggot production was also investigated. The study also investigated the potential of maggot production for waste recovery and reduction. Four different types of food waste (starch food leftovers, rotten bananas and peels, rotten pineapple and peels, and rotten oranges) were used in the investigation process. From the results, it was observed that the application of fly attractants had a significant effect on the production of maggots as determined by the weights after harvesting. Average weight of 94 g/kg of maggot was achieved from banana materials with an application of fly attractant during the 8th day of the cultivation; which is equivalent to a 32.4% increase from the same day when the material was cultured without applying fly attractant. Also, from the starch materials, about 77 g/kg of maggot weight was achieved; which is a 54.6% increase from the same day and the same material but without application of fly attractant. Moreover, the relative dry weight reduction in the trials varied from 52.5% to 82.4%.

Tackling the challenges of reducing and managing food waste in Mumbai restaurants

2018 ◽  
Vol 120 (3) ◽  
pp. 639-649 ◽  
Author(s):  
Jehangir Bharucha
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Large Scale ◽  
Qualitative Inquiry ◽  
Restaurant Industry ◽  
Content Type ◽  
Innovative Strategies ◽  
A Value ◽  
Research Population ◽  
Restaurant Owners

Purpose Around 67 million tons of food is wasted in India every year, which has a value of more than US$14 billion (Haq, 2016). The purpose of this paper is to concentrate on one major source to which the current massive proportion of wastage can be attributed: restaurants. It investigates the statistics, the problem at large, how the restaurants are handling it and recommends ways to better manage the issue. Design/methodology/approach A qualitative inquiry has been used. The research population for this study consisted of 63 restaurant owners across Mumbai city and its suburbs. In-depth discussions were held with these restaurant owners/managers in various matters of interest to this study. Findings The group of restaurateurs opined that the solution to Mumbai’s restaurants waste management lies in micro management rather than large scale plans. In total, 75 percent of the restaurants have 10-20 percent extra preparation. High-end fine-dining restaurants make even more additional preparations and are the ones more receptive to participating and also sensitive toward importance of waste management. Several of the restaurant owners claim that they can estimate the requirements on specific days of the week. In all, 18 percent of the restaurants surveyed claimed to have a complete dispose of policy. Majority of the restaurants have a clear policy to distribute the surplus food among their staff. Several other innovative strategies were shared. Research limitations/implications The restaurant owners/mangers may not have truthfully answered all questions. The participants might have the fear that the authorities would take cognizance of some of the practices that they are following and would have been guarded in their responses. There would always be a fear that the identities would not be kept confidential. Practical implications India as a country has been agriculture based for centuries and characterized by massive food production. Yet, people face rampant starvation and malnourishment. This arises to a large extent due to the colossal amounts of food wasted at marriages, restaurants and even by destruction of crops. Originality/value The restaurant industry is of critical importance to the Indian economy and while research in India has focused on overall food wastage, studies on restaurant food waste are lacking.

scholarly journals SUSTAINABLE FOOD WASTE MANAGEMENT IN HOTELS: CASE STUDY LANGKAWI UNESCO GLOBAL GEOPARK

2017 ◽  
Vol 15 (4) ◽  
Author(s):  
Saraswathy Kasavan ◽  
Ahmad Fariz Mohamed ◽  
Sharina Abdul Halim
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Management Practices ◽  
Well Being ◽  
Food Resources ◽  
Tourism Industry ◽  
Consumption Pattern ◽  
Sustainable Food ◽  
Hotel Sector ◽  
Waste Management Practices

The hotel sector is one of the key players in developing tourism industry in the islands, and contributing towards islands economy, employment opportunities and the overall development. However, food waste generated by hotels has significantly impacted the environment, social well-being and tourism economy. Sustainable food waste management practices are vital among the business operations of the hotel sector to reduce food waste and operational costs through efficient use of food resources. The aim of this paper is to examine current practice of hotel operators towards sustainable food waste management from purchasing of food resources to food wastes disposal. The data was gathered using structured and self-administered questionnaires, which involved 42 hoteliers from the island of Langkawi UNESCO Global Geopark. From the main findings, it was found that there was a lack of emphasis from the hotels on their policy related to wastage of food and unsustainable food consumption pattern by their guests. This reflects on the lack of practices towards sustainable food waste management by the hotel sector. Therefore, planning for sustainable food waste management on island hotels is essential to ensure the protection of environmental resources and to reduce the problem regarding limited capacity landfills on the islands.

Life cycle assessment of the food waste management with a focus on the collection bag

2021 ◽  
Vol 39 (10) ◽  
pp. 1317-1327
Author(s):  
Giovanni Dolci ◽  
Lucia Rigamonti ◽  
Mario Grosso
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Waste Management ◽  
Food Waste ◽  
Primary Data ◽  
Environmental Product Declaration ◽  
Product Environmental Footprint ◽  
Weight Losses ◽  
Alternative Systems ◽  
Two Systems

The organic fraction (mainly food waste) is typically the most abundant of the separately collected waste streams. The research aims at investigating the influence of different types of collection bag on the environmental performances of the food waste management chain in Italy. A comparative life cycle assessment (LCA) between two alternative systems based on paper or bioplastic collection bags was carried out. It included the collection bags manufacturing and distribution, their use at the household, the transportation of collected food waste and its subsequent anaerobic digestion, including the valorisation of useful outputs and the management of residues. The two systems were modelled mainly with primary data related to the current management system and to tests performed on bags. The LCA was performed with two different modelling approaches applied in the environmental product declaration (EPD) system and in the product environmental footprint (PEF) studies, respectively. In the scenario representing the average conditions, higher environmental impacts are shown by the use of bioplastic bags compared to paper ones with the EPD approach (+257%/+576%). With the PEF approach, the differences between the two systems are lower (−55%/+133%). Moreover, paper bags could allow for further impact reductions assuming a decrease of the food waste collection frequency, allowed by higher weight losses and a lower generation of leachate and odour during the household storage.

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