scholarly journals Sustainability and Circular Economy of Food Wastes: Waste Reduction Strategies, Higher Recycling Methods, and Improved Valorization

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Mohammad Bigdeloo ◽  
Targol Teymourian ◽  
Elaheh Kowsari ◽  
Seeram Ramakrishna ◽  
Ali Ehsani
Keyword(s):  
Circular Economy ◽  
Waste Reduction ◽  
Food Wastes ◽  
Reduction Strategies

scholarly journals Design Opportunities to Reduce Waste in Operating Rooms

2021 ◽  
Vol 13 (4) ◽  
pp. 2207
Author(s):  
Charlotte Harding ◽  
Joren Van Loon ◽  
Ingrid Moons ◽  
Gunter De Win ◽  
Els Du Bois
Keyword(s):  
Operating Room ◽  
Circular Economy ◽  
Operating Rooms ◽  
Medical Waste ◽  
Waste Reduction ◽  
Infrastructure Management ◽  
Expert Interviews ◽  
Hospital Waste ◽  
Observation Results ◽  
Taking Care

While taking care of the population’s health, hospitals generate mountains of waste, which in turn causes a hazard to the environment of the population. The operating room is responsible for a disproportionately big amount of hospital waste. This research aims to investigate waste creation in the operating room in order to identify design opportunities to support waste reduction according to the circular economy. Eight observations and five expert interviews were conducted in a large sized hospital. The hospital’s waste infrastructure, management, and sterilization department were mapped out. Findings are that washable towels and operation instruments are reused; paper, cardboard, and specific fabric are being recycled; and (non-)hazardous medical waste is being incinerated. Observation results and literature findings are largely comparable, stating that covering sheets of the operation bed, sterile clothing, sterile packaging, and department-specific products are as well the most used and discarded. The research also identified two waste hotspots: the logistical packaging (tertiary, secondary, and primary) of products and incorrect sorting between hazardous and non-hazardous medical waste. Design opportunities include optimization of recycling and increased use of reusables. Reuse is the preferred method, more specifically by exploring the possibilities of reuse of textiles, consumables, and packaging.

scholarly journals A lean approach to optimize BIM information flow using value stream mapping

2019 ◽  
Vol 24 ◽  
pp. 472-488
Author(s):  
Martin Michaud ◽  
Eva-Charlotte Forgues ◽  
Vincent Carignan ◽  
Daniel Forgues ◽  
Claudiane Ouellet-Plamondon
Keyword(s):  
Information Flow ◽  
Waste Reduction ◽  
Value Stream Mapping ◽  
Building Information Modelling ◽  
Information Platform ◽  
Value Stream ◽  
Virtual Integration ◽  
Reduction Strategies ◽  
Building Information ◽  
Shared Information

Building Information Modelling (BIM) was introduced in the Architecture, Engineering and Construction (AEC) industry as a shared information platform that aims to improve productivity through better collaboration. The assumption is that a virtual integration of information among project stakeholders would reduce the issues around the fragmented nature of the processes that still prevail in the construction field. This paper aims to highlight the sources of waste in the information flows between an architecture firm, a Mechanical, Electrical and Plumbing (MEP) engineering firm, a general contractor (GC) and a MEP subcontractor (SC) in a BIM project – an aspect of waste little covered in the Lean literature. The focus is on the MEP process from early design to the final product. This research contributes to the identification of the main barriers to information flow, including the conflicts and waste sources that emerge from using BIM, as well as to the identification of emerging successes. Moreover, the findings offer practical implications by providing a visual of the patterns emerging from the use of BIM. Finally, by providing potential waste reduction strategies such as Value Stream Mapping (VSM) this work allows construction actors to identify and reduce sources of waste in their processes.

scholarly journals Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective

2019 ◽  
Vol 11 (17) ◽  
pp. 4779 ◽  
Author(s):  
Sina Nitzko ◽  
Achim Spiller
Keyword(s):  
Raw Materials ◽  
Waste Reduction ◽  
Consumer Acceptance ◽  
Food Utilization ◽  
Food Sector ◽  
Online Questionnaire ◽  
Natural Form ◽  
Reduction Strategies ◽  
Consumer Perspective ◽  
By Products

The efficient use of natural raw materials is a key element of sustainable development and is also gaining importance in the food sector. Consumers are increasingly realizing that food is too valuable to be used only partially. However, consumer acceptance is an important precondition for establishing efficient food utilization options. A total of 470 German consumers were surveyed through an online-questionnaire where they had to evaluate three options each for the efficient use of plant-based foods as well as animal-based foods with respect to eight different criteria. The results show that the six options differed significantly regarding consumer acceptance. The efficient use of plant-based foods (especially non-standard fruits/vegetables and the “leaf-to-root” principle) was more accepted than the efficient utilization of animal-based foods. Furthermore, it can be seen that options using the by-products in a natural form were considered more acceptable than those which subject the by-products to some form of processing. These results provide an insight into the views of consumers on food waste reduction strategies, which are frequently debated in the sustainability discussion.

Planning of waste reduction strategies under uncertainty

2000 ◽  
Vol 24 (2-7) ◽  
pp. 1043-1048 ◽  
Author(s):  
Andreas A. Linninger ◽  
Aninda Chakraborty ◽  
Richard D. Colberg
Keyword(s):  
Waste Reduction ◽  
Reduction Strategies

Solid Waste Carbon Planning Tool

2008 ◽  
Author(s):  
Dave Traeger ◽  
Kirk Dunbar ◽  
Emily Bedwell
Keyword(s):  
Greenhouse Gas ◽  
Solid Waste ◽  
Management Practices ◽  
Waste Reduction ◽  
Local Conditions ◽  
Local Systems ◽  
Greenhouse Gas Reduction ◽  
Reduction Strategies ◽  
Waste Management Practices ◽  
High Level

The EPA has developed the Waste Reduction Model (WARM) to help solid waste managers estimate greenhouse gas (GHG) emission reductions from several different waste management practices. This model is useful for high level analysis but breaks down when applied to specific local systems. This paper will discuss new work currently being done by HDR to provide more reliable analysis of local conditions. This capability is of growing importance given the emergence of national carbon regulations which will require solid waste managers to develop greenhouse gas reduction strategies for their local systems.

scholarly journals Is this too ugly for you?

2020 ◽  
Author(s):  
Sarina Cho ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock
Keyword(s):  
Food Waste ◽  
Positive Attitude ◽  
Waste Reduction ◽  
Chi Square ◽  
Electronic Survey ◽  
Adequate Knowledge ◽  
Positive Attitudes ◽  
Starting Point ◽  
Reduction Strategies ◽  
Social Media Platforms

Background: Globally 1.3 billion tonnes of food are wasted every year equating to approximately 750 billion US dollars (1). In Canada it has been estimated that $31 billion of food is wasted annually (2). This amount can easily be used to feed hundreds of thousands of undernourished people across the world. Food wastage can occur at every level of the food supply chain. The purpose of this study was to evaluate the food waste generated by residents of British Columbia, Canada. The study aimed to identify the general knowledge regarding food waste and ugly produce, the attitudes of the public towards food waste, and the general practices of waste disposal. Methods: A self-administered electronic survey created on Survey Monkey Canada was distributed on various social media platforms over a two-week period in January 2020. The survey contained questions that resulted in a score for knowledge of food waste, attitude towards food waste and the waste reduction practices of British Columbian residents. Chi square and correlational analyses were performed using the statistical package NCSS. Results: 96 respondents met the inclusion criteria and completed the survey. Many participants received a medium score for knowledge (N=67) and possessed a positive attitude (N=71) towards food waste. There was an even distribution between good and fair practice level (N=49 and N=46). There was no association between level of food waste knowledge and demographic categories except for age (p=0.025). Younger participants were less knowledgeable. Between practice and demographic variables, no statistically significant associations were found. The results for attitude were determined to be non-statistically significant for age, gender and experience working in the food industry while there was a statistically significant association between attitude and an individual’s education level (p = 0.008). Those with higher levels of education had a more positive attitude. No correlation was determined between knowledge and practice indicating that there is no influence of knowledge on practice and vice versa. The study found that there is a positive correlation (p = 0.0004 and r = 0.3542) between attitude and practice indicating that these two variables influence each other. Conclusion: This study demonstrated that the population in B.C. who responded to the survey has adequate knowledge, a positive attitude and moderate practice behaviours regarding food waste. Younger individuals were less knowledgeable about food waste and the more educated one is, the more positive their attitude towards food is. The study also indicated that positive attitudes translated into better practice. These results are only a starting point in determining the causes for food loss and waste in B.C as it reveals the need for more local initiatives to bring everyone to start adopting food waste reduction strategies.  

scholarly journals GAMYBOS LOGISTIKOS TOBULINIMAS BIOEKONOMIKOS IŠŠŪKIŲ KONTEKSTE / IMPROVEMENT OF PRODUCTION LOGISTICS IN THE CONTEXT OF BIOECONOMIC CHALLENGES

2018 ◽  
Vol 10 (0) ◽  
pp. 1-7 ◽  
Author(s):  
Alfred Šostko ◽  
Artūras Jakubavičius
Keyword(s):  
Natural Resources ◽  
Circular Economy ◽  
Resource Conservation ◽  
Waste Reduction ◽  
Production Logistics ◽  
Potential Benefits ◽  
Business Competitiveness ◽  
3Rs Principle ◽  
Rapid Drop

In the context of globalization, with a rapid drop in natural resources and an increase in the amount of waste an effective tool for boosting business competitiveness is the bioeconomy. The purpose of the article is to review the standpoint of scientists and different institutions towards the concept of bioeconomy and evaluate the use of circular economy in industry. The study proposed a production logistics model that is based on the use of the circular economy and the 3Rs principle. Based on the results of the research, the potential benefits of using the circular economy have been identified, which will encourage resource conservation and waste reduction. Santrauka Globalizacijos kontekste sparčiai senkant gamtiniams ištekliams ir didėjant atliekų kiekiui, efektyvi priemonė verslo konkurencingumui didinti yra bioekonomika. Straipsnio tikslas – apžvelgti mokslininkų ir skirtingų institucijų požiūrį į bioekonomikos sampratą ir įvertinti žiedinės ekonomikos naudojimą pramonėje. Tyrimo metu buvo pasiūlytas gamybos logistikos modelis, grindžiamas žiedinės ekonomikos ir 3Rs principo taikymu. Remiantis tyrimų rezultatais buvo nustatyti žiedinės ekonomikos naudojimo pranašumai, kurie skatins tausoti išteklius ir mažinti atliekas.

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