Variability in commercial and institutional food waste generation and implications for sustainable management systems

Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants waste above the grand mean compared to middle-range ones. Waste generation decreased significantly as the number of diners per table increased. However, ordering water-pipe, alcohol, or more dishes contributed significantly to food waste generation. As food waste is not the outcome of a single behavior, our study puts food waste generation drivers and determinants while dining out in perspective.

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Food Waste in Da Nang City of Vietnam: Trends, Challenges, and Perspectives toward Sustainable Resource Use

Sustainability ◽

10.3390/su13137368 ◽

2021 ◽

Vol 13 (13) ◽

pp. 7368

Author(s):

Ngoc-Bao Pham ◽

Thu-Nga Do ◽

Van-Quang Tran ◽

Anh-Duc Trinh ◽

Chen Liu ◽

...

Keyword(s):

Food Waste ◽

Environmental Sustainability ◽

African Swine Fever ◽

Modern Society ◽

Critical Issue ◽

Typical Feature ◽

City Government ◽

Willingness To Participate ◽

Waste Generation ◽

Pig Feed

Food waste has become a critical issue in modern society, especially in the urbanized and fast-growing cities of Asia. The increase in food waste has serious negative impacts on environmental sustainability, water and land resources, and food security, as well as climate and greenhouse gas emissions. Through a specific case study in Da Nang City, Vietnam, this paper examines the extent of food waste generation at the consumption stages, the eating habits of consumers, food waste from households and service establishments, as well as prospects for the reuse of food waste as pig feed. The results of this study indicate that per capita food waste generation in Da Nang has increased from 0.39 to 0.41kg in 2016, 0.46 in 2017, and reached 0.52kg in 2018. According to the results of our consumer survey, 20% of respondents stated that they often generate food waste, 67% stated they sometimes do, and 13% stated they rarely do. Furthermore, 66% of surveyed households stated that their food waste is collected and transported by pig farmers to be used as feed for pigs. The use of food waste as feed for pigs is a typical feature in Da Nang. The study also found that there is a high level of consumer awareness and willingness to participate in the 3Rs (reduce, reuse, recycle) program, which was being initiated by the city government. In service facilities such as resorts and hotels, daily food waste reached 100–200 kg in large facilities and 20–120 kg in small facilities. This waste was also collected for use in pig farming. However, there has been a fall in demand for pig feed in line with a decrease in the number of pig farms due to the African swine fever epidemic that occurred during the implementation of this study. This paper suggests that there is a strong need to take both consumer-oriented waste prevention and waste management measures, such as waste segregation at source and introduction of effective food waste recycling techniques, to ensure that food waste can be safely and sustainably used as a “valuable resource” rather than “wasted.”

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Sustainable management and recycling of food waste anaerobic digestate: A review

Bioresource Technology ◽

10.1016/j.biortech.2021.125915 ◽

2021 ◽

Vol 341 ◽

pp. 125915

Author(s):

Shanta Dutta ◽

Mingjing He ◽

Xinni Xiong ◽

Daniel C.W. Tsang

Keyword(s):

Food Waste ◽

Sustainable Management ◽

Anaerobic Digestate

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Current status of food waste generation and management in China

Bioresource Technology ◽

10.1016/j.biortech.2018.10.083 ◽

2019 ◽

Vol 273 ◽

pp. 654-665 ◽

Cited By ~ 22

Author(s):

Yangyang Li ◽

Yiying Jin ◽

Aiduan Borrion ◽

Hailong Li

Keyword(s):

Food Waste ◽

Current Status ◽

Waste Generation

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Food waste volume and composition in households in Greece

Global NEST Journal ◽

10.30955/gnj.003144 ◽

2019 ◽

Cited By ~ 1

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>

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Role of Institutions and Organizations for the Sustainable Management of Forest and Pasture as Common Property Resources in Nepal: An Overview of the Indigenous and Traditional Practices

Dhaulagiri Journal of Sociology and Anthropology ◽

10.3126/dsaj.v2i0.1357 ◽

1970 ◽

Vol 2 ◽

pp. 31-64 ◽

Cited By ~ 2

Author(s):

Laya Prasad Uprety

Keyword(s):

Resource Management ◽

Sustainable Management ◽

Common Property ◽

Contemporary Literature ◽

Social Equity ◽

Management Systems ◽

Traditional Practices ◽

Local Institutions ◽

Common Property Resources

This is an overview paper based on the contemporary literature available in the regime of forest and pasture as common property resources. The analysis has underscored the role of local institutions and organizations for the sustainable management of forest and pasture as common property resources. The paper concludes that farmers of Nepal have developed and used the organizational and institutional mechanisms for the sustained management of these resources by ensuring social equity. Understanding the ingredients of indigenous resource management systems can have a bearing on developing appropriate national policies aiming at ensuring the sustainability of the future programs of Nepal.Key Words: Institution, organization, indigenous, traditional, common property, sustainable, social equity, participation, etc.DOI = 10.3126/dsaj.v2i0.1357Dhaulagiri Journal of Sociology and Anthropology Vol.2 pp.31-64

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Application of lactic acid derived from food waste on pathogen inactivation in fecal sludge: a review on the alternative use of food waste

Reviews on Environmental Health ◽

10.1515/reveh-2018-0041 ◽

2018 ◽

Vol 33 (4) ◽

pp. 423-431 ◽

Cited By ~ 1

Author(s):

Emmanuel Alepu Odey ◽

Bodjui Olivier Abo ◽

Zifu Li ◽

Xiaoqin Zhou

Keyword(s):

Lactic Acid ◽

Food Waste ◽

Crop Production ◽

Environmental Problems ◽

Fermented Food ◽

Population Increase ◽

Waste Generation ◽

Pathogen Inactivation ◽

Nutrient Runoff ◽

Fecal Sludge

Abstract Food waste generation and disposal have led to several environmental problems, especially in developing countries. This phenomenon is partly because most cities rapidly urbanize, which results in population increase, urban settlement and waste generation. Improper management of waste has continued to create environmental problems. These problems have indeed interfered with the inadequate measures in managing other organic waste such as food waste. Food waste can be fermented and used for pathogen inactivation in fecal sludge (FS). The continual decrease in global crop production due to soil erosion, nutrient runoff and loss of organic matter has generated interest in using FS for soil amendment. However, due to the high number of pathogens in FS that are harmful to humans, FS must be treated before being used in agriculture. Thus, given the high amounts of food waste generated globally and the lactic acid potential of fermented food waste, several researchers have recently proposed the use of fermented food waste to suppress pathogens in FS. This review presents the various approaches in pathogen inactivation in FS using different types of food waste. On the basis of the literature review, the major problems associated with the generation, collection and application of food waste in pathogen inactivation in FS are discussed. Moreover, the trends and challenges that concern the applicability of each method are critically reviewed.

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Prospects for the Balanced Development of the Waste Management System in Ukraine

Global Business Review ◽

10.1177/09721509211034747 ◽

2021 ◽

pp. 097215092110347

Author(s):

Iryna Kolodiichuk ◽

Yuriy Dubnevych ◽

Volodymyr Kolodiichuk ◽

Vasyl Dmytriv

Keyword(s):

Waste Management ◽

Management System ◽

Management Systems ◽

Waste Generation ◽

Balanced Development ◽

Waste Management System ◽

Environmental Consequences ◽

Territorial Structure ◽

Waste Accumulation ◽

Management Issues

This article outlines the problem of waste accumulation as well as the associated environmental consequences in Ukraine due to the disparities between waste generation and utilization capacities. The analysis of quantitative parameters of waste generation sources and the territorial structure of Ukraine’s utilization capacities was carried out, and the spatial assessment of waste management system balance within regions was made. The work also identifies stages of territorially balanced management systems formation within the scope of current recycling technologies in the regional dimension. Methodological approaches to researching the balance conditions of waste management systems at the regional level are substantiated, which presupposes a mathematical model of these processes through the development of a system of equations, which depending on the tasks determine either the timing of the outlined phases of solving waste management issues based on available investment resources, or the amount of funds required to ensure proper timing of the innovative disposal facilities commissioning.

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Potential of Abattoir Waste for Bioenergy as Sustainable Management, Eastern Ethiopia, 2019

Journal of Energy ◽

10.1155/2020/6761328 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Sina Temsgen Tolera ◽

Fekade Ketema Alemu

Keyword(s):

Anaerobic Digestion ◽

Sustainable Management ◽

Fossil Fuels ◽

Environmental Safety ◽

Cross Sectional Study ◽

Waste Generation ◽

Liquefied Petroleum Gas ◽

Cross Sectional ◽

Eastern Ethiopia ◽

Mathematical Computation

Our environment is facing serious problems of high volumes of waste generation and inadequate disposal system in worldwide particularly in developing countries. There is also lack of studies on quantification of abattoir waste and lack of workers awareness towards abattoir waste. Therefore, the purpose of the study was to estimate abattoir waste for bioenergy potential as sustainable management. A cross-sectional study was conducted in four selected abattoirs of Eastern Ethiopia from January 1st, 2018 to December 30th, 2018. The magnitude of abattoir waste composition was computed based on Aniebo mathematical computational from the actual number of slaughtered livestock. The study demonstrated that four selected abattoirs generate 1,606.403 ton of abattoir waste per year and using anaerobic digestion of about 85,139 m3/year of biogas and 111.25 ton/year of biofertilizer can be produced. The biogas or energy from the waste can replace firewood and charcoal and the expensive fossil fuels. Using Banks mathematical computation about 20,054.12 m3/year production of biogas could replace 20.56 ton/year of energy consumed by liquefied petroleum gas, kerosene, charcoal, furnace oil, petrol, and diesel in average. The current estimated biofertilizer (111.25 ton/year) from four abattoir sites can cover about 2,225 hectares/year with its advantage and efficiency of soil. When turned into cost, about $55,645 per year of price could estimate from biogas and biofertilizer. The study concluded that huge amount of biogas and dry biofertilizer yields could produce from abattoir waste through anaerobic digestion. Therefore, installing anaerobic digestion plant is recommended to ensure environmental safety and public health.

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Investigation of Biogas Energy Yield from Local Food Waste and Integration of Biogas Digester and Baking Stove for Injera Preparation: A Case Study in the University of Gondar Student Cafeteria

Journal of Energy ◽

10.1155/2020/8892279 ◽

2020 ◽

Vol 2020 ◽

pp. 1-11

Author(s):

Ashenafi Tesfaye Bicks

Keyword(s):

Food Waste ◽

Food Processing ◽

Generation Rate ◽

Energy Yield ◽

Waste Generation ◽

Biogas Energy ◽

Waste Generation Rate ◽

The University ◽

Processing Mechanism

Energy shortage is the main problem while preparing food at the university in Ethiopia. Baking of injera consumes a lot of firewood due to the nature of baking mitad and layout of the system. The daily average firewood consumption is 8600 kg which is equivalent to 790.3 m3 of gas. In this study, an investigation of energy yield from food waste is examined by assessing the daily waste generation rate from the university student cafeteria and configuring the baking stove (mitad) that utilizes biogas energy. CFD is used to investigate the performance and heat distribution of baking mitad. In the study, the measured average daily biodegradable food waste and kitchen waste generation rate in the campus is around 863 kg/day. The conversion of this food waste using the anaerobic digestion system yields 43.2 m3 biogas per day. Utilizing the daily biogas generated for baking injera improves the overall food making process and reduces firewood consumption by 5.4%. This biogas energy yield is considered to be utilized for baking injera in the kitchen. The designed biogas mitad (stove) does not generate smoke due to the type of fuel used and configuration of baking mitad. Furthermore, the stove has an insulation mechanism considered to conserve the heat loss to the surrounding. Generally, the utilization of the biogas system and integration of the biogas injera baking stove will improve the overall food processing mechanism in the university.

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