scholarly journals Environmental sustainability of anaerobic digestion of household food waste

2019 ◽  
Vol 236 ◽  
pp. 798-814 ◽  
Author(s):  
Peter C. Slorach ◽  
Harish K. Jeswani ◽  
Rosa Cuéllar-Franca ◽  
Adisa Azapagic
Keyword(s):  
Anaerobic Digestion ◽  
Food Waste ◽  
Environmental Sustainability ◽  
Household Food

scholarly journals Volatile Fatty Acids (VFAs) Generated by Anaerobic Digestion Serve as Feedstock for Freshwater and Marine Oleaginous Microorganisms to Produce Biodiesel and Added-Value Compounds

2021 ◽  
Vol 12 ◽  
Author(s):  
Alok Patel ◽  
Amir Mahboubi ◽  
Ilona Sárvári Horváth ◽  
Mohammad J. Taherzadeh ◽  
Ulrika Rova ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Anaerobic Digestion ◽  
Food Waste ◽  
Environmental Sustainability ◽  
Volatile Fatty Acids ◽  
Oil Production ◽  
Added Value ◽  
Microbial Oil ◽  
Omega 3 ◽  
Freshwater Microalgae

Given an increasing focus on environmental sustainability, microbial oils have been suggested as an alternative to petroleum-based products. However, microbial oil production relies on the use of costly sugar-based feedstocks. Substrate limitation, elevated costs, and risk of contamination have sparked the search for alternatives to sugar-based platforms. Volatile fatty acids are generated during anaerobic digestion of organic waste and are considered a promising substrate for microbial oil production. In the present study, two freshwater and one marine microalga along with two thraustochytrids were evaluated for their potential to produce lipids when cultivated on volatile fatty acids generated from food waste via anaerobic digestion using a membrane bioreactor. Freshwater microalgae Auxenochlorella protothecoides and Chlorella sorokiniana synthesized lipids rich in palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), and linoleic acid (C18:2). This composition corresponds to that of soybean and jatropha oils, which are used as biodiesel feedstock. Production of added-value polyunsaturated fatty acids (PUFA) mainly omega-3 fatty acids was examined in three different marine strains: Aurantiochytrium sp. T66, Schizochytrium limacinum SR21, and Crypthecodinium cohnii. Only Aurantiochytrium sp. T66 seemed promising, generating 43.19% docosahexaenoic acid (DHA) and 13.56% docosapentaenoic acid (DPA) in total lipids. In summary, we show that A. protothecoides, C. sorokiniana, and Aurantiochytrium sp. T66 can be used for microbial oil production from food waste material.

scholarly journals Two Birds with One Stone: Bioplastics and Food Waste Anaerobic Co-Digestion

Environments ◽  
2022 ◽  
Vol 9 (1) ◽  
pp. 9
Author(s):  
Sarah Kakadellis ◽  
Po-Heng Lee ◽  
Zoe M. Harris
Keyword(s):  
Anaerobic Digestion ◽  
Waste Management ◽  
Food Waste ◽  
Environmental Sustainability ◽  
Food Packaging ◽  
Waste Treatment ◽  
Real Life ◽  
Plastic Pollution ◽  
Management Scenarios ◽  
Global Challenge

Following the BBC’s Blue Planet II nature documentary series on marine ecosystems, plastic packaging has come under public fire, with consumers demanding greener alternatives. The biodegradable properties of some bioplastics have offered a potential solution to the global challenge of plastic pollution, while enabling the capture of food waste through anaerobic digestion as a circular and energy-positive waste treatment strategy. However, despite their increasing popularity, currently bioplastics are being tested in environments that do not reflect real-life waste management scenarios. Bioplastics find their most useful, meaningful and environmentally-sound application in food packaging—why is there so little interest in addressing their anaerobic co-digestion with food waste? Here, we provide a set of recommendations to ensure future studies on bioplastic end-of-life are fit for purpose. This perspective makes the link between the environmental sustainability of bioplastics and the role of food waste anaerobic digestion as we move towards an integrated food–energy–water–waste nexus. It shines light on a novel outlook in the field of bioplastic waste management while uncovering the complexity of a successful path forward. Ultimately, this research strives to ensure that the promotion of bioplastics within a circular economy framework is supported across waste collection and treatment stages.

scholarly journals COVID-19-Related Changes in Perceived Household Food Waste in the United States: A Cross-Sectional Descriptive Study

2021 ◽  
Vol 18 (3) ◽  
pp. 1104
Author(s):  
Kelly Cosgrove ◽  
Maricarmen Vizcaino ◽  
Christopher Wharton
Keyword(s):  
Logistic Regression ◽  
Food Waste ◽  
The United States ◽  
Food Groups ◽  
Related Factors ◽  
Cross Sectional ◽  
Household Level ◽  
Binomial Logistic Regression ◽  
Household Food ◽  
Fresh Vegetables

Food waste contributes to adverse environmental and economic outcomes, and substantial food waste occurs at the household level in the US. This study explored perceived household food waste changes during the COVID-19 pandemic and related factors. A total of 946 survey responses from primary household food purchasers were analyzed. Demographic, COVID-19-related household change, and household food waste data were collected in October 2020. Wilcoxon signed-rank was used to assess differences in perceived food waste. A hierarchical binomial logistic regression analysis was conducted to examine whether COVID-19-related lifestyle disruptions and food-related behavior changes increased the likelihood of household food waste. A binomial logistic regression was conducted to explore the contribution of different food groups to the likelihood of increased food waste. Perceived food waste, assessed as the estimated percent of food wasted, decreased significantly during the pandemic (z = −7.47, p < 0.001). Food stockpiling was identified as a predictor of increased overall food waste during the pandemic, and wasting fresh vegetables and frozen foods increased the odds of increased food waste. The results indicate the need to provide education and resources related to food stockpiling and the management of specific food groups during periods of disruption to reduce food waste.

Sign in / Sign up

Export Citation Format

Share Document