scholarly journals Selection of Sustainable Food Waste Valorisation Routes: A Case Study with Barley Field Residue

2019 ◽  
Vol 11 (11) ◽  
pp. 5733-5748 ◽  
Author(s):  
Jamie Stone ◽  
Guillermo Garcia-Garcia ◽  
Shahin Rahimifard
Keyword(s):  
Food Waste ◽  
Net Present Value ◽  
Animal Feed ◽  
Hybrid Approach ◽  
Barley Straw ◽  
Market Demand ◽  
Current Strategy ◽  
Business Goals ◽  
Waste Valorisation

Abstract Purpose It is increasingly accepted in the food and drink manufacturing sector that there is a need to manage unavoidable food waste more sustainably. Yet to do so requires careful balancing of environmental, social and economic performance of any given treatment method alongside its technological maturity and alignment with that company’s wider business goals. The purpose of this article is to apply a novel Sustainable Waste Valorisation Identification (SWaVI) framework which considers these criteria to a case study with Molson Coors to identify whether the current strategy of using In Field Barley Straw Residue as animal feed is the most sustainable. Methods Data was collected via a series of interviews with Molson Coors in spring 2017. Data analysis used a hybrid approach combining Cost–Benefit Analysis and Life-Cycle Assessment with a weighted summation variant of Multi-Criteria Decision Analysis to facilitate comparison of supercritical CO2 extraction of wax from straw, with the current strategy of selling that straw as animal feed. Results Application of the SWaVI framework suggests that supercritical CO2 extraction of wax from straw offers a slightly worse Net Present Value compared to sale as animal feed (£89.1 million compared to £95.3 million) but superior social impacts, technological maturity and alignment with company goals making it superior overall. Conclusions Whilst the supercritical CO2 extraction of wax offers the best sustainability and business case performance for Molson Coors, a range of other factors such as long-term market demand, alignment with relevant legislation, and displacement effects on supply chain stakeholders must be considered. Graphic Abstract

Using digital twins and data analytics to make informed operational decisions – a centrifugal compressor case study

2021 ◽  
Vol 61 (2) ◽  
pp. 544
Author(s):  
Andy Jones ◽  
Denis Marshment
Keyword(s):  
Financial Incentives ◽  
Data Analytics ◽  
Data Science ◽  
Net Present Value ◽  
Hybrid Approach ◽  
Time Data ◽  
Operational Decisions ◽  
Natural Gas Pipeline ◽  
Digital Twins

An Australian operator with an expansive portfolio of liquefied natural gas, pipeline gas and oil assets wanted to gain greater visibility of how their compressor fleet was operating. To help the operator gain a greater understanding of the performance of their assets, Worley Digital built digital twins of 17 of their compressors. This involved detailed first principle calculations supported by hundreds of thousands of offline simulations. This created the thermodynamic correlations necessary to accurately model the most important operating statistics surrounding each stage of those assets. We then used dimensional analysis and data analytics to benchmark the operation of these machines. This represents a hybrid approach; first principles engineering and simulation coupled with data science and analytics. A suite of tools was then delivered to the operator in their preferred real-time data analytics and visualisation platform, providing them with information about the efficiency of their compressors. They were then able to perform net present value calculations based on different operating and maintenance strategies. This gave them the detailed information they needed in order to be able to make more informed decisions. An example of this might be a decision to bring a scheduled maintenance activity forward based on the knowledge that there are net operational and financial incentives to do so. The resulting tool has proved extremely valuable, quantifying some business-critical metrics that have led to several financially impactful operational decisions.

scholarly journals Evaluation of Household Food Waste Generation in Hanoi and Policy Implications towards SDGs Target 12.3

2020 ◽  
Vol 12 (16) ◽  
pp. 6565
Author(s):  
Chen Liu ◽  
Trung Thang Nguyen
Keyword(s):  
Food Waste ◽  
Rural Areas ◽  
Urban Areas ◽  
Animal Feed ◽  
Developing Economies ◽  
Well Being ◽  
Policy Implications ◽  
Waste Generation ◽  
Waste Generation Rate

The issue of food waste, especially in developing economies, is a puzzle. Hanoi was selected as a case study to examine the current situation of food waste generated by consumers through daily habits/practices and to evaluate options for preventing and reducing food waste at the policy level through a literature/policy review and interview-style survey. An analysis of responses found that the self-reported food waste generation rate in Hanoi averaged 1192 g/day/household in urban areas and 1694 g/day/household in rural areas; cooking waste generated during meal processing/preparation accounts for more than 70% of the total; less than 20% of respondents separated out kitchen waste for reuse/recycling before disposal; expiration dates and deteriorating quality were cited as primary reasons for food waste at home in contrast with larger portions and over-ordering outside the home; leftover food is used indirectly as animal feed in urban areas and directly in rural areas; and most respondents indicate a willingness to reduce, reuse, and recycle food waste. To achieve SDG target 12.3, policymakers and practitioners must develop comprehensive food waste policies and actions targeting the entire supply chain, implement practical food waste management systems, and promote sufficiency strategies for saving food, reducing food waste, and maintaining health and well-being.

Pengaruh Kecepatan Putar Terhadap Hasil Coran pada Metode Pengecoran Sentrifugal dalam Pembuatan Produk Pisau Pakan Ternak dengan Material Ni-Hard1

2019 ◽  
Vol 11 (01) ◽  
pp. 1-7
Author(s):  
Roni Kusnowo ◽  
Kus Hanaldi
Keyword(s):  
Animal Feed ◽  
Centrifugal Casting ◽  
Impact Resistance ◽  
Literature Study ◽  
Gravity Casting ◽  
Friction Resistance ◽  
Optimal Speed ◽  
Mold Making

Animal feed knife is a tool that serves to cut and chop animal feed consisting of grass as the main ingredient with additives such as bran, herbs, centrate, cassava, tofu pulp and others. Therefore, as a cutting tool must have the properties of friction resistance, impact resistance, and have good sharpness, so that the material chosen is Ni-Hard 1. The use of centrifugal casting method was chosen because it has the advantage of being able to make castings with relatively thin thickness this is due to the influence of the centrifugal force on the distribution of metal liquids throughout the cavity in the mold. Case study in this study is the use of centrifugal casting methods as an alternative to gravity casting methods to overcome defects of misruns. This research was conducted to investigate the effect of speed on the formation of castings products. The method that was carried out began with a literature study on centrifugal casting, and continued by determining the material, the temperature of the cast is in the range 1250ºC - 1300ºC, and the type of mold. The next step is to do work drawings, pattern making, mold making, casting processes, fettling processes, and analysis. With variations in speed of 200 rpm, 300 rpm and 400 rpm, it can be seen the optimal speed for making this product. The results of this study obtained optimal speed at a speed of 300 rpm to make good quality of animal feed knife products.

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.

scholarly journals Study the Effect of Food Waste on Egypt Water Resources - wheat case study

2021 ◽  
Author(s):  
Mohamed ElFetyany ◽  
Rokaia Kamal ◽  
Mohamed Helmy ◽  
Mohamed Lotfy Nasr
Keyword(s):  
Water Resources ◽  
Food Waste ◽  
Effect Of Food

scholarly journals Path Planning for Autonomous Ships: A Hybrid Approach Based on Improved APF and Modified VO Methods

2021 ◽  
Vol 9 (7) ◽  
pp. 761
Author(s):  
Liang Zhang ◽  
Junmin Mou ◽  
Pengfei Chen ◽  
Mengxia Li
Keyword(s):  
Path Planning ◽  
Local Minimum ◽  
Hybrid Approach ◽  
Artificial Potential Field ◽  
Whole Process ◽  
International Regulations ◽  
Local Path ◽  
Velocity Obstacle ◽  
Global And Local

In this research, a hybrid approach for path planning of autonomous ships that generates both global and local paths, respectively, is proposed. The global path is obtained via an improved artificial potential field (APF) method, which makes up for the shortcoming that the typical APF method easily falls into a local minimum. A modified velocity obstacle (VO) method that incorporates the closest point of approach (CPA) model and the International Regulations for Preventing Collisions at Sea (COLREGS), based on the typical VO method, can be used to get the local path. The contribution of this research is two-fold: (1) improvement of the typical APF and VO methods, making up for previous shortcomings, and integrated COLREGS rules and good seamanship, making the paths obtained more in line with navigation practice; (2) the research included global and local path planning, considering both the safety and maneuverability of the ship in the process of avoiding collision, and studied the whole process of avoiding collision in a relatively entirely way. A case study was then conducted to test the proposed approach in different situations. The results indicate that the proposed approach can find both global and local paths to avoid the target ship.

Community-scale composting for food waste: A life-cycle assessment-supported case study

2020 ◽  
Vol 261 ◽  
pp. 121220 ◽  
Author(s):  
Zi Xiang Keng ◽  
Siewhui Chong ◽  
Chee Guan Ng ◽  
Nur Izzati Ridzuan ◽  
Svenja Hanson ◽  
...  
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Food Waste

scholarly journals Moving from Niche to Norm: Lessons from Food Waste Initiatives

2021 ◽  
Vol 13 (14) ◽  
pp. 7667
Author(s):  
Lusine H. Aramyan ◽  
Gonne Beekman ◽  
Joris Galama ◽  
Sandra van der Haar ◽  
Maarten Visscher ◽  
...  
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Food Systems ◽  
Food System ◽  
Behavioural Change ◽  
Policy Instruments ◽  
Transition Process ◽  
Personal Factors ◽  
Success Traits

For a transition to a circular economy to take place, behavioural change from people who are part of the transition is a key requirement. However, this change often does not occur by itself. For systemic behavioural change, policy instruments that incentivise behaviour supporting circular food systems play a key role. These instruments need to be aligned with the environment in which the behaviour takes place. In this study, we scrutinise a case study with five initiatives on the reduction of food loss and waste (FLW) contributing to a circular food system, to understand how specific, well-targeted combinations of instruments as well as other contextual and personal factors can fuel the transition to a circular economy and the reduction of FLW. All the initiatives are taking place under the umbrella of the Dutch initiative “United against food waste” (STV). We use a behavioural change perspective to assess how initiatives that support circular food systems arise and how they can be further supported. Based on the case-study analysis, we arrive at five common success traits and barriers, and five key needs for upscaling. We conclude that motivated, inspiring frontrunners are of key importance in the initial phase of a transition process. However, once a niche initiative is ready to be scaled up, the enabling environment becomes increasingly important.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

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