scholarly journals Toxicants, entanglement, and mitigation in New England’s emerging circular economy for food waste

2022 ◽  
Author(s):  
Cindy Isenhour ◽  
Michael Haedicke ◽  
Brieanne Berry ◽  
Jean MacRae ◽  
Travis Blackmer ◽  
...  
Keyword(s):  
New England ◽  
Food Waste ◽  
Circular Economy ◽  
Food Systems ◽  
Agricultural Soils ◽  
Biological Systems ◽  
Waste Recycling ◽  
Structural Barriers ◽  
Food Waste Recycling ◽  
Fundamental Tension

AbstractDrawing on research with food waste recycling facilities in New England, this paper explores a fundamental tension between the eco-modernist logics of the circular economy and the reality of contemporary waste streams. Composting and digestion are promoted as key solutions to food waste, due to their ability to return nutrients to agricultural soils. However, our work suggests that food waste processors increasingly find themselves responsible for policing boundaries between distinct “material” and “biological” systems as imagined by the architects of the circular economy—boundaries penetrable by toxicants. This responsibility creates significant problems for processors due to the regulatory, educational, and structural barriers documented in this research. This paper contributes to scholarship which suggests the need to rethink the modernist logics of the circular economy and to recognize the realities of entangled material and biological systems. More specifically, we argue that if circularity is the goal, policy needs to recognize the barriers food waste processors face and concentrate circularity efforts further upstream to ensure fair, just, and safe circular food systems.

scholarly journals Farm to Institution to Farm: Circular Food Systems With Native Entomoculture

2022 ◽  
Vol 5 ◽  
Author(s):  
Patrick J. Shafer ◽  
Yolanda H. Chen ◽  
Travis Reynolds ◽  
Eric J. B. von Wettberg
Keyword(s):  
New England ◽  
Food Waste ◽  
Food Systems ◽  
Food System ◽  
Waste Recycling ◽  
Edible Insects ◽  
Waste Streams ◽  
Regional Food ◽  
Wide Range ◽  
Farm To Institution

Edible insects recycle food waste, which can help feed a hungrier planet by making food systems more circular and diversifying protein production. The potential for entomophagy (i.e., insect cuisine) to contribute to waste recycling and lower input food production is only beginning to be explored in the U.S., although insects have been consumed by people for millennia in a wide range of cultures. In this perspective piece, we consider as a case study the potential for university foodservice programs in New England to serve as incubators for circular entomophagous food systems. Students are likely early adopters of entomophagy because they increasingly demand sustainable non-meat protein options. University foodservices meanwhile purchase large amounts of food wholesale from local producers, utilize standardized pre-processing, and generate consistent waste streams which may be valuable feed for local insect farmers. Current Farm to Institution approaches strengthen regional food systems by connecting small farmers with university foodservices; we argue that a similar model (Farm to Institution to Farm) could support establishment of local insect farms, introduce edible insects to a relatively receptive base of university student customers, and provide a more sustainable mechanism for repurposing university food waste as insect feed. But to enable this type of food system, additional requirements include: (1) research on domestication of native insect species; (2) investment in processing capacity, ensuring new insect farmers have reliable markets for raw insect products; (3) infrastructure to recirculate waste streams within existing food systems; and (4) creation of recipes that entice new insect consumers.

scholarly journals Impact of Hotel Guests’ Trends to Recycle Food Waste to Obtain Bioenergy

2021 ◽  
Vol 13 (6) ◽  
pp. 3094
Author(s):  
Wagih Salama ◽  
Essam Abdelsalam
Keyword(s):  
Food Waste ◽  
Alternative Energy ◽  
Waste Recycling ◽  
Environmental Preservation ◽  
Alternative Energy Sources ◽  
Effective Role ◽  
Food Waste Recycling ◽  
Intentions To Participate ◽  
Hotel Managers ◽  
The Impact

Hotels face many issues related to food waste management, which is considered a serious environmental and socioeconomic issue in the 21st century. The improper disposal of food waste causes greenhouse gases emissions, consequently badly affecting the environment. This research aims to measure the impact of customer trends in changing the pattern of food waste disposal and recycling into bioenergy relating to hotel purposes and contributing to reducing hotel energy costs in Egypt. Two survey questionnaires were designed for hotel managers and guests, with 25 and 300 forms, respectively. The results indicated that hotel managers are highly willing to recycle food waste to produce bioenergy and hence play an effective role in environmental preservation. Such alternative energy sources are less expensive than conventional ones. This study revealed guests’ intentions to participate in the process of preserving the surrounding environment, as well as their preferences to stay in hotels that are practicing food waste recycling operations. Limitations can be seen in the lack of advertising for such hotels as well the high cost of staying in green and ecological hotels.

A cross-region analysis of commercial food waste recycling behaviour

Chemosphere ◽  
2021 ◽  
Vol 274 ◽  
pp. 129750
Author(s):  
Tiffany M.W. Mak ◽  
Iris K.M. Yu ◽  
Xinni Xiong ◽  
Nastaein Q. Zaman ◽  
Nurashikin Yaacof ◽  
...  
Keyword(s):  
Food Waste ◽  
Waste Recycling ◽  
Region Analysis ◽  
Food Waste Recycling

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.

Smart Food Waste Recycling Bin (S-FRB) to turn food waste into green energy resources

2019 ◽  
Vol 234 ◽  
pp. 290-296 ◽  
Author(s):  
Joonho Yeo ◽  
Jeong-ik Oh ◽  
Hedwig H.L. Cheung ◽  
Patrick K.H. Lee ◽  
Alicia Kyoungjin An
Keyword(s):  
Food Waste ◽  
Waste Recycling ◽  
Green Energy ◽  
Energy Resources ◽  
Food Waste Recycling

scholarly journals Co-designing food waste services in the catering sector

2018 ◽  
Vol 120 (12) ◽  
pp. 2762-2777 ◽  
Author(s):  
Aleksandra Michalec ◽  
Martin Fodor ◽  
Enda Hayes ◽  
James Longhurst
Keyword(s):  
Action Research ◽  
Food Waste ◽  
Research Methodology ◽  
Policy Design ◽  
Waste Recycling ◽  
Business Practices ◽  
Local Policy ◽  
Action Research Project ◽  
Content Type ◽  
Food Waste Recycling

Purpose The purpose of this paper is to present results from the action research project, where sustainability professionals, local businesses and academic researchers collaborated on exploring barriers for food waste recycling in SMEs food outlets in order to inform local policy and business practices in Bristol, UK. Design/methodology/approach The researchers conducted face-to-face, qualitative surveys of 79 catering businesses in three diverse areas of the city. The action research methodology was applied, where a range of co-researchers contributed towards study design and review. Findings The research reveals the main barriers to recycling and how such perceptions differ depending on whether the respondents do or do not recycle, with “convenience” and “cost” being the main issue according to the already recycling participants. On the other hand, participants who do not recycle state that their main reason is “not enough waste” and “lack of space”. Practical implications Participants recommended a range of measures, which could improve the current food waste services in Bristol. For example, they suggest that business engagement should address the barriers voiced by the participants applying the framings used by them, rather than assuming restaurants and cafes are not aware of the issue. By inviting a variety of non-academic stakeholders into the process of research design and analysis, the project addressed the imbalances in knowledge production and policy design. Originality/value Despite the local and qualitative focus of this paper, the results and research methodology could act as a useful guide for conducting food waste action research in the policy context.

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