Application of antimicrobial plates in food packaging as an alternative way for food waste minimisation

2021 ◽  
pp. 1-9
Author(s):  
Nawadon Petchwattana ◽  
Phisut Naknaen ◽  
Kamonchai Cha-Aim ◽  
Jakkid Sanetuntikul‬
Keyword(s):  
Food Waste ◽  
Food Packaging ◽  
Waste Minimisation

scholarly journals Intention to Purchase Active and Intelligent Packaging to Reduce Household Food Waste: Evidence from Italian Consumers

2021 ◽  
Vol 13 (8) ◽  
pp. 4486
Author(s):  
Antonella Cammarelle ◽  
Rosaria Viscecchia ◽  
Francesco Bimbo
Keyword(s):  
Food Waste ◽  
Structural Equation ◽  
Food Packaging ◽  
Behavioral Control ◽  
Equation Model ◽  
Perceived Behavioral Control ◽  
Intelligent Packaging ◽  
The Sustainable Development ◽  
Household Food ◽  
Willingness To Purchase

Innovations in food packaging, such as active and intelligent ones, improve food safety and lower household food waste by extending product shelf life and providing information about food quality, respectively. The consumer adoption of such innovations could contribute to reaching one of the Sustainable Development Goals which calls for halving the per capita global food waste by 2030. Thus, this paper aims to investigate the consumers’ willingness to purchase active and intelligent packaging to reduce household food waste using a sample of 260 Italian consumers and a modified Theory of Planned Behavior (TPB) model. Using a structural equation model, findings show that respondents are more willing to purchase intelligent packaging rather than active packaging to reduce their wastes at home. Finally, attitudes, perceived behavioral control, awareness, and planning routines are the most important drivers of the intention to reduce household food waste.

Household food waste dehydration technique as a pretreatment method for food waste minimisation

2016 ◽  
Vol 17 (3/4) ◽  
pp. 273 ◽  
Author(s):  
Aggelos Sotiropoulos ◽  
Nikoletta Bava ◽  
Katerina Valta ◽  
Stergios Vakalis ◽  
Vasiliki Panaretou ◽  
...  
Keyword(s):  
Food Waste ◽  
Pretreatment Method ◽  
Household Food ◽  
Waste Minimisation

scholarly journals Mapping the Influence of Food Waste in Food Packaging Environmental Performance Assessments

2018 ◽  
Vol 23 (2) ◽  
pp. 480-495 ◽  
Author(s):  
Martin C. Heller ◽  
Susan E. M. Selke ◽  
Gregory A. Keoleian
Keyword(s):  
Food Waste ◽  
Environmental Performance ◽  
Food Packaging ◽  
Performance Assessments ◽  
Influence Of Food

scholarly journals Solid waste characterization and reducing potential at Faculty of Engineering, University of Surabaya

2021 ◽  
Vol 896 (1) ◽  
pp. 012032
Author(s):  
T L Simangunsong
Keyword(s):  
Solid Waste ◽  
Food Waste ◽  
Food Packaging ◽  
Waste Generation ◽  
Study Results ◽  
Solid Waste Generation ◽  
Waste Characteristics ◽  
Green Campus ◽  
The University ◽  
Reducing Potential

Abstract Reducing solid waste generation is one of the green campus achievement programs at the University of Surabaya (Ubaya). It is essential to determine the quantity and composition of all faculty’s solid waste generation. The Faculty of Engineering significantly contributes to the amount of waste generation in Ubaya. Research related to the Faculty of Engineering solid waste characteristics needs to be conducted. The purposes of the study were estimating the quantity of solid waste generation and observing the composition of solid waste at the Faculty of Engineering. The method of this research was a survey of waste generation. The estimation of waste generation was taken for 12 (twelve) days during April 2018. The study results showed that the average solid waste generation faculty of engineering was to be 19.26 kg/day, and the percentage of solid waste was found to be food waste 27%, plastic 25.8%, food packaging 17.6%, Paper 9.8%, and Residue 19.8%.

Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina

2019 ◽  
Vol 37 (12) ◽  
pp. 1250-1260 ◽  
Author(s):  
Ilija Djekic ◽  
Sabina Operta ◽  
Nermina Djulancic ◽  
Jose M Lorenzo ◽  
Francisco J Barba ◽  
...  
Keyword(s):  
Global Warming ◽  
Bosnia And Herzegovina ◽  
Food Waste ◽  
Quality Function Deployment ◽  
Food Packaging ◽  
Plastic Packaging ◽  
Environment Model ◽  
Household Food ◽  
Environmental Footprints ◽  
Waste Food

The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO2e/week, 2.42 g SO2e/week and 8.70 g PO4e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food.

scholarly journals Design for the Passengers’ Sustainable Behaviour in a Scenario of the In-Flight Catering Service

2019 ◽  
Vol 1 (1) ◽  
pp. 3231-3240
Author(s):  
Fangzhou You ◽  
Tracy Bhamra ◽  
Debra Lilley
Keyword(s):  
Survey Data ◽  
Behaviour Change ◽  
Food Waste ◽  
Food Packaging ◽  
Persuasive Technology ◽  
Environmental Attitude ◽  
Environmental Behaviour ◽  
Persuasive Strategies ◽  
Poor Predictor ◽  
Waste Classification

AbstractThis research aims to study the passenger's sustainable attitudes, in-flight catering behaviour, and to develop a persuasive model for behaviour change. Current studies towards the in-flight catering waste are primarily focused on dealing the recyclable materials such as cupboard, newspaper and food packaging. In a survey of 624 respondents, the environmental attitude was a poor predictor of environmental behaviour. The survey data were used to develop the persuasive model based on Persuasive Technology. Four phases of the in-flight catering are based on data from the passenger survey. In-flight touchpoints performed with persuasive function is proposed to raise awareness of food waste classification onboard. This study illustrates how persuasive strategies can change the passenger's food-wasting behaviour.

scholarly journals Environmental and economic assessment of food-packaging systems with a focus on food waste. Case study on tomato ketchup

2020 ◽  
Vol 738 ◽  
pp. 139846 ◽  
Author(s):  
Bernhard Wohner ◽  
Viktoria Helene Gabriel ◽  
Barbara Krenn ◽  
Victoria Krauter ◽  
Manfred Tacker
Keyword(s):  
Food Waste ◽  
Food Packaging ◽  
Economic Assessment ◽  
Tomato Ketchup

scholarly journals Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 4031
Author(s):  
Banu Bayram ◽  
Gulay Ozkan ◽  
Tina Kostka ◽  
Esra Capanoglu ◽  
Tuba Esatbeyoglu
Keyword(s):  
Food Waste ◽  
Food Packaging ◽  
Edible Films ◽  
Communication Tool ◽  
Fruit And Vegetable ◽  
Suitable Alternative ◽  
Food Protection ◽  
Vegetable Wastes ◽  
Degradable Plastics ◽  
By Products

The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.

scholarly journals Food Shopping Behavior: A Long Way to Prevent Food Waste

2020 ◽  
Vol 35 (1) ◽  
pp. 92 ◽  
Author(s):  
Mahestu N Krisjanti ◽  
Agnes Gracia Quita
Keyword(s):  
Young Adult ◽  
Data Collection ◽  
Food Waste ◽  
Food Packaging ◽  
Food Products ◽  
Food Preparation ◽  
Shopping Behavior ◽  
Buying Behavior ◽  
Food Shopping ◽  
Food Scarcity

<p>Food sustainability is becoming big concern these last couple years, due to the food scarcity issues in many countries.  However in contrary previous studies reported the food waste behavior is getting bigger at this moment because of over food preparation, food stocking, undesired food, and food packaging. Over all, most of these issues come from the food shopping behavior. People tend to buy more food products than what they need. Therefore, the determinant of food shopping behavior is urgently found in order to find the solution to drive people to have planned food buying behavior. This research elaborates how motivation to prevent food waste would affect food shopping behavior. The data collection through survey has been done in the young adult community. The finding indicates that having motivation to prevent food waste will contribute to well-planned food shopping behavior. Furthermore, the research also indicates that female shows higher motivation in preventing food waste as also reported in some previous studies that report similar result.</p>

scholarly journals Study of the Efficiency of Trachyspermum ammi L. Essential Oil for its Application in Active Food Packaging Technology

2017 ◽  
Vol 9 (08) ◽  
Author(s):  
Rency Elizabeth ◽  
Akshay Shah
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Waste ◽  
Food Packaging ◽  
Large Scale ◽  
Well Being ◽  
Active Packaging ◽  
Synthetic Methods ◽  
Food Spoilage ◽  
Active Food Packaging

The interest in essential oils and their application in food packaging and preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives Close to one third of the world's food supply is wasted annually. As a major contributor, food spoilage represents an environmental problem as well as an ethical issue. Besides physical damage, browning and staling, molds and yeasts cause significant food waste. Protecting foods from spoilage is essential in order to reduce food waste and ensure safety for consumers. However the current methods employed for preservation carry serious drawbacks which have implications on the health and well being of the consumer. There is a strong need to replace synthetic methods with the use of botanicals. The food industries are developing new packaging systems (active packaging) through the incorporation of essential oils. Essential oils are naturally occurring, degradable, and cheaper than chemical preservatives. Ajwain is a commonly used spice and has been used as a traditional medicine in Indian culture. The current study identifies the fungi toxic potential of essential oil of Ajwain (T. ammi) against common food spoilage fungi and its application as a natural preservative and a prospective component of active packaging and micro atmosphere preservation systems. Using bread, a commodity commonly susceptible to fungal contamination in a modelling system aids in understanding the large scale and realistic application of the system developed. Further studies need to be carried out on the synergistic action of essential oil of T. ammi with other essential oils and other hurdle techniques. The organoleptic and sensory changes caused due to its strong aroma need to be tested further.

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