scholarly journals Integration of food waste composting and vegetable gardens in a university campus

2021 ◽  
pp. 128175
Author(s):  
Verónica Torrijos ◽  
Domingo Calvo Dopico ◽  
Manuel Soto
Keyword(s):  
Food Waste ◽  
University Campus ◽  
Vegetable Gardens

Reducing food waste: an exploration of a campus restaurant

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Michelle R. Alcorn ◽  
Daniel Vega ◽  
Ryan Irvin ◽  
Paola Paez
Keyword(s):  
Data Collection ◽  
Food Waste ◽  
Tracking System ◽  
Waste Reduction ◽  
Future Research ◽  
Exploratory Research ◽  
University Campus ◽  
Content Type ◽  
Reduction Strategies ◽  
Collection Methods

PurposeAs exploratory research, this project aimed to develop and assess the effect of implementing a food waste reduction program at a restaurant on a university campus.Design/methodology/approachData collection consisted of an audit of both pre and postconsumer food waste to determine the effectiveness of various reduction strategies and a survey to assess attitudes of employees toward food waste. As exploratory research, a personalized database was created to track current food waste amounts and reasons for waste in the restaurant operation to determine if the same method could be employed in future research.FindingsOverall, the restaurant in this study implemented various effective food waste reduction practices that were inexpensive and simple, resulting in a weekly average reduction of 14.3 pounds of food waste. The top five food item products wasted by the kitchen were also identified for both pre and postintervention phases as well as the reasons for generating kitchen waste. Furthermore, data reported on postconsumer waste included weight quantities and product types.Originality/valueThe project resulted in evidence that a personalized food tracking system is useful for identifying and quantifying food waste in foodservice operations. Therefore, the research design and data collection methods used in this project can be used in future research on a larger scale.

scholarly journals Solid Waste Characterization and Recycling Potential for a University Campus in China

2020 ◽  
Vol 12 (8) ◽  
pp. 3086 ◽  
Author(s):  
Dongyong Zhang ◽  
Mengge Hao ◽  
Sida Chen ◽  
Stephen Morse
Keyword(s):  
Solid Waste ◽  
Food Waste ◽  
Positive Influence ◽  
Central China ◽  
University Campus ◽  
Waste Streams ◽  
Waste Characterization ◽  
Face To Face ◽  
Recycling Potential

Waste characterization is the first step to a successful waste management system. This paper explores the trend of solid waste generated on a university campus (Longzi Lake Campus of Henan Agricultural University) in China and the factors that influence the potential for recycling of the waste. Face-to-face interviews were carried out for 12 consecutive months on a campus in central China, and 416 interviewees were questioned. It was found that 7.32 tonnes of solid waste were generated on the campus each day, of which 79.31% were recyclable. The characterization of major waste streams are discussed, and the results are compared with comparable data from five universities in a range of other countries (Mexico, Canada, Malaysia, Nigeria, and Ethiopia). The annual growth of GDP per capita in China over the past five years before the research appeared to play an important role in the increasing of food waste on university campus, and the proportion of food waste is found to have a positive influence on recycling potential.

scholarly journals Managing a Circular Food System in Sustainable Urban Farming. Experimental Research at the Turku University Campus (Finland)

2021 ◽  
Vol 13 (11) ◽  
pp. 6231
Author(s):  
Leena Erälinna ◽  
Barbara Szymoniuk
Keyword(s):  
Sustainable Development ◽  
Food Waste ◽  
Food System ◽  
Ethical Issues ◽  
Experimental Studies ◽  
University Campus ◽  
Urban Farming ◽  
Experimental Project ◽  
Development Goals ◽  
Social Environmental

People around the world pay increasingly more attention to health, social, environmental, and ethical issues. As a consequence, they seek value in food that is fresh, less processed, and sustainably sourced. The article presents an experimental project supporting the implementation of a circular food system in the city of Turku, Finland. The outcome of the project is a globally replicable concept of managing a local circular food system in sustainable urban farming. The project had two objectives: (1) to reduce food waste in restaurants in the Turku University Campus; (2) to support local recycling of nutrients by composting food waste generated in the pilot restaurant and reuse the nutrients in the process of urban farming. The presented concept is based on the results of two experimental studies. It ties in with UN and EU sustainable development strategies and policies, e.g., Sustainable Development Goals (2, 11, and 12), the European Green Deal, the Farm to Fork Strategy, and the concepts of Circular Economy and Sustainable Cities.

Hydraulic Laboratory at University of Liège

2018 ◽  
pp. 80-89
Author(s):  
Willi H. Hager
Keyword(s):  
Basic Research ◽  
The Novel ◽  
University Campus ◽  
Current Position ◽  
Professional Background ◽  
The Past ◽  
Comprehensive Picture

The Hydraulic Laboratory of Liège University, Belgium, is historically considered from its foundation in 1937 to the mid-1960s. The technical facilities of the various Buildings are highlighted, along with canals and instrumentation available. It is noted that in its initial era, comparatively few basic research has been conducted, mainly due to the professional background of the professors leading the establishment. This state was improved in the past 50 years, however, particularly since the Laboratory was dislocated to its current position in the novel University Campus. Biographies of the leading persons associated with the Liège Hydraulic Laboratory are also presented, so that a comprehensive picture is given of one of the currently leading hydraulic Laboratories of Europe.

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.

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