Evaluation of the anaerobic degradation of food waste collection bags made of paper or bioplastic

2022 ◽  
Vol 305 ◽  
pp. 114331
Author(s):  
Giovanni Dolci ◽  
Valeria Venturelli ◽  
Arianna Catenacci ◽  
Riccardo Ciapponi ◽  
Francesca Malpei ◽  
...  
Keyword(s):  
Food Waste ◽  
Anaerobic Degradation ◽  
Waste Collection

scholarly journals Food waste volume and composition in households in Greece

2019 ◽  
Keyword(s):  
Food Waste ◽  
Field Data ◽  
Food Item ◽  
Waste Generation ◽  
Waste Collection ◽  
Urban Households ◽  
Household Food ◽  
Actual Field ◽  
Capita Food ◽  
Per Capita

<p>The purpose of this paper is the presentation of the results compiled from self weighing of household food waste and self filling of waste collection diaries that took place in Greece. A diary was compiled and given to 101 urban households in various areas of the country. The participants were asked to weigh and write down in the diary every food item wasted in their households for two full weeks (i.e., 14 days). The total per capita food waste generation in Greece is estimated to be 76.1 (±68.3) kg/inh.y. This figure is divided into the avoided food waste fraction which equals to 25.9 (±34.9) kg/inh.y, and the unavoidable fraction which is estimated to be 50.2 (±47.1) kg/inh.y. The use of diaries for recording food that is thrown away from households is a methodology that underestimates the food wasted in households because households tend to be cautious when they know that they have to weigh and report the amount of food that they throw away. The current research is the first of its kind, presenting actual field data for food waste generation by households in Greece.</p>

scholarly journals Design opportunities for organic waste recycling in urban restaurants

2019 ◽  
Vol 37 (1_suppl) ◽  
pp. 40-50 ◽  
Author(s):  
Kathleen Vinck ◽  
Linda Scheelen ◽  
Els Du Bois
Keyword(s):  
Interior Design ◽  
Food Waste ◽  
Organic Waste ◽  
Waste Recycling ◽  
Waste Collection ◽  
Space Potential ◽  
Design Requirements ◽  
Food Waste Recycling ◽  
Recycling Systems ◽  
The Cost

This research project focuses on the problem of organic (or food waste) waste recycling in Flanders, Belgium. Here, the total amount of organic waste produced annually by restaurants is estimated at 166,000 tonnes. Despite being in the evolution towards a circular economy, more than 61% of the restaurants do not collect organic waste separately from residual waste. Within the research, this problem was explored from a human-centred perspective by analysing existing food-waste collection and processing equipment, and by observing the kitchen workflow and interior design of different urban located restaurants. The aim of the research was to identify design opportunities to integrate and optimize the collecting and recycling of food waste in restaurants. In sum, it was possible to distinguish different elements, variables and constraints across the various restaurants related to the disposal and handling of food waste in the kitchen and in the clearing area during the shift. The paper concludes with design requirements for the optimization of food-waste recycling systems, which are related to the cost of the system, the effort that is needed, the lack of space, potential bad odour, hygiene matters, integration in the workflow, organization of the workspace and use of additional resources and energy.

scholarly journals Effect of Paper vs. Bioplastic Bags on Food Waste Collection and Processing

2021 ◽  
Author(s):  
Giovanni Dolci ◽  
Arianna Catenacci ◽  
Francesca Malpei ◽  
Mario Grosso
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Waste Collection ◽  
Biochemical Methane Potential ◽  
Recycled Paper ◽  
Weight Losses ◽  
Breathable Fabric ◽  
Methane Potential ◽  
New Type ◽  
Biomethane Production

Abstract Purpose The most abundant among the separately collected waste materials in Italy is food waste. This research aims to evaluate the influence of the type of collection bag on the food waste management chain. In Italy, the food waste collection is mainly based on bioplastic bags. As an alternative, a new type of recycled paper bag shows potential advantages. Methods The two types of collection bag were compared evaluating the weight loss of food waste during the household storage, by means of an experimental assessment simulating the domestic dynamic bag filling. Moreover, the biomethane production of bags under anaerobic conditions was measured at the lab-scale level with Biochemical Methane Potential (BMP) tests. Results During the household storage, the breathable fabric of the paper allows for higher weight losses, ranging on average between + 29 and + 44% compared to bioplastic. BMP tests, carried out under different conditions (temperature, inoculum), showed a 2–14 times higher generation of methane by paper bags compared to bioplastic bags, when referred to 1 kg of inserted food waste. Conclusions Collecting the food waste inside paper bags shows advantages compared to the use of bioplastic bags. First, the waste collection is benefitted thanks to the lower weight of material to be transported to treatment plants, leading also to the possibility of decreasing the collection frequency. Moreover, paper resulted more compatible than bioplastic with the anaerobic digestion treatment, which is currently rapidly increasing as a food waste management option. Graphic Abstract

scholarly journals Household Preferences for Food Waste Management System

2020 ◽  
Vol 29 (1) ◽  
Author(s):  
Nurul Nadia Ramli ◽  
Joshua Anbuselven Varma ◽  
Mark Buda
Keyword(s):  
Waste Management ◽  
Willingness To Pay ◽  
Food Waste ◽  
Management System ◽  
Management Program ◽  
Alternative Measure ◽  
Waste Collection ◽  
Waste Management System ◽  
The Government ◽  
Household Preferences

Improper waste management has received remarkable attention from the stakeholders due to itsnegative impacts. Due to the increase in population, the waste generated in Malaysia also is increasing. Currently, landfilling is the main method of disposal. Considering few issues related with this approach such as the landfills have reached its capacity, environmental pollution as well as the bad condition of the landfill, alternative measure to manage the waste is crucial. Food waste can be utilized into other uses such as converting into fertilizer, electricity generation as well as the alternative for fuel. However, in order to implement such program, innovative measure for appropriate management of the food waste collection are required. In order to encourage the participation of household on food waste management, determining the preferred attributes by the household is crucial. Therefore, this study attempts to determine the household preferences for food waste management system in Malaysia as well as their willingness to pay for the food waste management system. The discrete choice experiment was used in order to accomplish the objectives of the study. The findings from this study suggests that the frequency and time of food waste collection are among the preferred attributes for food waste management system. The result also suggests that the willingness to pay for food waste management significantly varied by income and age of the respondents. Thus, it is suggested that if the government decides to come out with food waste management program, frequency and pick up time of the food waste are among important attributes that need to be considered.

Food waste generation in a university and the handling efficiency of a university catering facility-scale automatic collection system

Facilities ◽  
2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Kwok Wai Mui ◽  
Ling Tim Wong ◽  
Tsz-Wun Tsang ◽  
Yin Hei Chiu ◽  
Kai-Wing Lai
Keyword(s):  
Life Cycle ◽  
Food Waste ◽  
Life Cycle Cost ◽  
Small Scale ◽  
Waste Collection ◽  
Collection System ◽  
Content Type ◽  
Ideal System ◽  
Operational Expenditure ◽  
Waste Handling

Purpose This study aims to evaluate the generation of food waste in a university and the handling efficiency of an automatic waste collection system. Design/methodology/approach The quantity of food waste generated and collected from a university canteen was surveyed. The food waste handling efficiencies using manual collection strategy and automated food waste collection system were determined by the density of food waste. Life-cycle costing analysis was done to evaluate the economic impacts of various food waste collection methods. Findings As compared with the manual collection approach, the automatic system can improve the food waste handling efficiency by 30% (from 0.01 to 0.007 bin kg−1) and reduce the water use by 20% (from 0.512 to 0.406 L kg−1); however, it also consumes 4.4 times more energy (from 0.005 to 0.027 kWh kg−1). Under ideal system operation, the 10-year cost of food waste collection was significantly reduced from $3.45 kg−1 in the manual collection to $1.79 kg−1, and the payback period of the system collection was 1.9 years without discount. Practical implications The outcomes of this study show that an automatic food waste collection system is feasible, and it is recommended for small- and medium-sized catering facilities (e.g. canteens and food courts) to improve food waste handling efficiency. This study also provides useful reference data of automatic food waste collection systems for planning food waste management programs for catering facilities. Originality/value To the best of the authors’ knowledge, this is the first study to evaluate the waste handling efficiency, operational expenditure and life-cycle cost of a small-scale automatic food waste collection system.

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