Zero Food Waste: Food wastage sustaining mobile application

2019 ◽  
Author(s):  
M.D.C.J Gunawardane ◽  
H.A.N Pushpakumara ◽  
E.N.M.R.L Navarathne ◽  
Shashika Lokuliyana ◽  
K.T.I. Kelaniyage ◽  
...  
Keyword(s):  
Food Waste ◽  
Mobile Application ◽  
Waste Food ◽  
Food Wastage

scholarly journals Food Waste in Households in Poland—Attitudes of Young and Older Consumers towards the Phenomenon of Food Waste as Demonstrated by Students and Lecturers of PULS

2021 ◽  
Vol 13 (7) ◽  
pp. 3601
Author(s):  
Lucyna Przezbórska-Skobiej ◽  
Paulina Luiza Wiza
Keyword(s):  
Older People ◽  
Food Waste ◽  
Life Sciences ◽  
Current Level ◽  
Food Storage ◽  
Appropriate Use ◽  
Food Management ◽  
Consumer Habits ◽  
Waste Food ◽  
Food Wastage

The article aims to compare various aspects of food waste in the context of rational food management using the example of two groups: students and employees of Poznań University of Life Sciences (PULS). The survey was conducted on the current level of food wastage in the households of students and employees of PULS, involving 266 respondents, including 187 students (N1) and 79 employees (N2). The conducted research and analysis of the obtained results showed the differences between younger and older people in relation to proper food storage, appropriate use of food surplus, awareness of both consequences of food waste, and the existence of this problem is a consumer behavior. Both groups of surveyed consumers waste food, but students waste it more frequently and in larger quantities than the employees. This situation resulted from different consumer habits and attitudes towards food waste. The research indicated that employees are more effective in reducing food waste in their own households through better use of leftovers.

The Pursuit of Zero Food Waste

2019 ◽  
pp. 243-267
Author(s):  
Bhavika Jain ◽  
Arun Khosla ◽  
Kulbhushan Chand ◽  
Kiran Ahuja
Keyword(s):  
Decision Making ◽  
Everyday Life ◽  
Food Waste ◽  
Digital Technology ◽  
Mobile Application ◽  
Participatory Design ◽  
Educational Institutions ◽  
Design Elements ◽  
Food Wastage

Games are ordered activities, generally undertaken for recreation. The design elements of these games are being used by people all around the planet to make this world a better place. The opportunities for gamification are being discussed in this chapter along with the use of a decision-making method as both have been applied to the study using a local running mobile application as platform for encouraging students enrolled in various educational institutions to promote avoidance of mess food wastage and in gaining confidence to integrate to use this approach to fight the cause of this global malady in their everyday life. The overarching issue of student mentality about food wastage is being discussed along with how to merge gamification with digital technology in this aspect and its participatory design. This provides the background for addressing points of using a gameful system to foster empowerment and connection among the students of NIT Jalandhar where this case was studied and the proposed approach was implemented.

scholarly journals Food loss in a hungry world, a problem?

2014 ◽  
Vol 32 (2) ◽  
pp. 283-293 ◽  
Author(s):  
Natalia Martínez Z. ◽  
Zoila Menacho P. ◽  
Fabio Pachón-Ariza
Keyword(s):  
Developing Countries ◽  
Supply Chain ◽  
Food Waste ◽  
Developed Countries ◽  
Industrialized Countries ◽  
Food Supply Chain ◽  
Food Loss ◽  
The World ◽  
Waste Food ◽  
Food Wastage

Mainly in developing countries, food loss and waste is a problem that is difficult to measure. Investigations have been conducted in industrialized countries; however, consistent evidence of how much is really being depleted is limited. The accessible data give the illusion of evidence, but are supported by very restricted facts. In recent years, food waste and loss have gained importance because more than 35% of food is wasted. Nevertheless, with this percentage of food, most of the 800 million people that go hungry every day in the world could be fed. This reflection paper aims to describe the different approaches and meanings of food waste, food loss and food wastage. Similarly, this article identifies the phases of the food supply chain where food is being lost and wasted. Based on the available data, developed and developing countries are compared. It was concluded that, in developed countries, the most important losses are in the consumption phase; in developing countries, the losses take place in the growing and harvesting phase. Changing consumption habits as well as the improvement of cropping and harvesting processes could be an option for reducing this problem, especially in developing countries.

scholarly journals The Role of the Food Banks in Saving Freshwater Resources through Reducing Food Waste: The Case of the Food Bank of Navarra, Spain

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 163
Author(s):  
Josemi G. Penalver ◽  
Maite M. Aldaya
Keyword(s):  
Comparative Analysis ◽  
Food Waste ◽  
Water Footprint ◽  
Waste Reduction ◽  
Food Banks ◽  
Food Bank ◽  
Food Loss ◽  
Total Food ◽  
Food Wastage

In the year 2011, the FAO estimated that food loss and waste reached one third of the total food produced worldwide. Since then, numerous studies have been published characterizing this problem and reflecting on its repercussions, not only social, but also environmental. Food wastage triggers unnecessary greenhouse gas emissions, deforestation or loss of biodiversity. This study aims to quantify the water-related benefits associated with food loss and waste reduction by studying the Food Bank of Navarra (FBN). For this purpose, the water footprint assessment manual has been followed. First, the water footprint of the activities of the FBN has been analysed for the year 2018 (scenario with the FBN). A comparative analysis has been carried out between the scenario with the FBN and a theoretical scenario without the action of the FBN. This has allowed us to highlight the benefits associated with the activity of this entity. The FBN not only avoided the waste of 2.7 thousand tons of food suitable for consumption in 2018, but also avoided the unnecessary use of more than 3.2 million m3 of freshwater. As a result of the present investigation, it can be stated that promoting food banks, which avoid food waste, would be an effective way to contribute to the protection and conservation of water resources.

scholarly journals METODY ILOŚCIOWE W BADANIU STRAT I MARNOTRAWSTWA ŻYWNOŚCI W SEKTORZE PRODUKCJI PIERWOTNEJ

2020 ◽  
Vol 20 (4) ◽  
pp. 263-279
Author(s):  
Mikołaj Niedek ◽  
Karol Krajewski ◽  
Sylwia Łaba ◽  
Krystian Szczepański
Keyword(s):  
Food Waste ◽  
Food Chain ◽  
Agricultural Production ◽  
Research Project ◽  
Production Sector ◽  
The Subject ◽  
Food Losses ◽  
Intended Use ◽  
Food Wastage ◽  
The Eu

The subject of the article is the review of methods for obtaining data on the amount of losses generated and food wastage in the agricultural production sector. The topic are also recommended methods for collecting this data in the agri-food chain at the EU level. Agriculture is the first link in this chain and the most food losses occur in it. The article presents the determinants of measuring losses and food waste in agriculture, the importance of defining and monitoring the intended use of the product and qualifying losses as food waste. The methods used to quantify the level of food losses in agriculture were also used in the PROM research project implemented under the GOSPOSTRATEG Program.

Responsible consumption: addressing individual food waste behavior

2021 ◽  
Vol 123 (9) ◽  
pp. 3245-3263
Author(s):  
Wei-Zhi Ang ◽  
Suresh Narayanan ◽  
Meenchee Hong
Keyword(s):  
Food Waste ◽  
Individual Utility ◽  
Food Diary ◽  
Content Type ◽  
Responsible Consumption ◽  
And Gender ◽  
The Individual ◽  
Economic Tools ◽  
The Cost ◽  
Food Wastage

PurposeFood wastage is a major contributor to pervasive world hunger. Cutting global food waste in half by 2030 is one of the United Nation's top priorities. Hence, this paper aims to provide useful insights on how individual behavior might be influenced to help reduce food wastage and hunger by identifying individual food waste determinants.Design/methodology/approachA total of 297 useable responses were obtained from a survey using a food diary method. A logit model was employed to estimate the relationship between leftovers and its determinants (preparedness to take own action, price conscious, food review, religiosity, health conscious, cost, marital status and gender).FindingsResults show that preparedness to be responsible for one's actions, depending on food reviews and being waste conscious had a significant positive relationship with food waste reducing behavior, along with being male and being married.Research limitations/implicationsThe study suggests that there is scope for policy initiatives to reduce the individual utility from discarding food and increase the individual utility from food saving activities. Penalizing individual or household food wastage through a tax will directly raise the cost of wastage and reduce the net utility from discarding food. Reducing food waste could help reduce global hunger.Originality/valueRationally, no one will have any intention to waste when buying food. Instead, in the context of deciding whether or not to leave leftover food, an individual is posited to weigh the potential utility from saving food or throwing it away. Thus, this study examines food waste behavior by utilizing economic tools, which is rare in the food waste literature.

scholarly journals How Consumer Behavior in Daily Food Provisioning Affects Food Waste at Household Level in the Netherlands

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 428 ◽  
Author(s):  
Janssens ◽  
Lambrechts ◽  
Osch ◽  
Semeijn
Keyword(s):  
Consumer Behavior ◽  
Food Waste ◽  
Online Survey ◽  
Food System ◽  
Household Composition ◽  
Food Provisioning ◽  
Global Issues ◽  
Food Management ◽  
Daily Food ◽  
Waste Food

Food production and consumption have remarkable negative environmental effects, in particular food waste. Food waste occurs throughout the entire food system, but households make the largest contribution. Reducing unnecessary waste of food represents a crucial step toward overcoming global issues of food waste, hunger, and climate change. Identifying barriers in reducing food waste is important not only to government and policymakers, but also to food producers, retailers, and marketers. Therefore, the objective of this research was to find out how consumer behavior in daily food provisioning affects food waste. An online survey was set up to question Dutch consumers (partly) in charge of the household’s food management. A total of 211 consumers participated in answering questions on household composition, food management behavior (e.g., food purchase planning) and food waste awareness (i.e., concern about wasting food and intention not to waste food). Results show that purchase behavior in-store was the main driver of food waste. Specifically, participants indicated that buying more food than needed often had led to food waste. In addition, intention not to waste food acted as a moderator in the relationship between planning behavior and food waste. Age appears to have a diminishing impact on wasting food.

scholarly journals Biogas potential and methanogenic community shift in in-situ anaerobic sewage sludge digestion with food waste leachate additions

2020 ◽  
Vol 63 (1) ◽  
Author(s):  
Ji Su Bae ◽  
Yeo Myung Yoon ◽  
Seon Kyoung Shin ◽  
Dong Jin Lee ◽  
Dong Cheol Seo
Keyword(s):  
Sewage Sludge ◽  
Food Waste ◽  
Loading Rate ◽  
Integrated Treatment ◽  
Anaerobic Digester ◽  
Anaerobic Digester Effluent ◽  
Volatile Solids ◽  
Food Waste Leachate ◽  
Waste Food ◽  
Waste Leachate

Abstract The objective of this study was to determine methane yields (MY) of organic wastes in biogasification facilities according to the mixing ratio of food waste/food waste leachate and sewage sludge. One biogasification facility that treated sewage sludge only was compared with three biogasification facilities treating sewage sludge and food waste. The theoretical MY was derived based on analyses of carbohydrate, fat, and protein to examine the efficiency of the biogasification facility. The average actual MY was 0.424 Sm3CH4/kg volatile solids, which corresponded to 83.7% of theoretical MY. In the case of combined anaerobic digestion (CD) mixing with food waste/food waste leachate, inhibitory factors (volatile fatty acids [VFAs], total nitrogen [TN], and organic matter contents) showed the tendency to have relatively higher values in CD facilities than in the biogasification facility treating sewage sludge only. Mean concentrations of VFAs and TN in the anaerobic digester effluent, and the organic loading rate were 406 mg/L, 3,721 mg/L, and 1.62 kg volatile solids/m3 day, respectively. The influence of anaerobic digester effluent was in charge of 10% within the influent environmental loading rate from the sewage treatment plants associated with the biogasification facilities. Analyses of the microbial community showed that a remarkable change in the structure of methanogens was directly related to different MY in each plant. In particular, Methanoculleus and Methanosaeta increased with an increasing ratio of food waste/food waste leachate to sludge, while Methanococcus and Methanosarcina decreased. In conclusion, CD showed steady operational conditions and high efficiency of MY by injecting food waste/food waste leachate into the anaerobic digester. It met the current criteria for integrated treatment of organic waste in biogasification facilities in South Korea.

Is it godly to waste food? How understanding consumers' religion can help reduce consumer food waste

2020 ◽  
Vol 54 (4) ◽  
pp. 1246-1269
Author(s):  
Elizabeth A. Minton ◽  
Kathryn A. Johnson ◽  
Maricarmen Vizcaino ◽  
Christopher Wharton
Keyword(s):  
Food Waste ◽  
Waste Food
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