A review on characteristics of food waste and their use in butanol production

2019 ◽  
Vol 34 (4) ◽  
pp. 447-457 ◽  
Author(s):  
Bodjui Olivier Abo ◽  
Ming Gao ◽  
Chuanfu Wu ◽  
Wenbin Zhu ◽  
Qunhui Wang
Keyword(s):  
Food Waste ◽  
Energy Content ◽  
Waste Recycling ◽  
Raw Material ◽  
Butanol Production ◽  
Carbon Recovery ◽  
Attractive Option ◽  
Food Processing Waste ◽  
Efficient Fermentation ◽  
Solid Waste Recycling

Abstract Biobutanol offers several advantages and a larger market, that make it a biofuel to be studied with great interest. In fact, butanol has an energy content similar to that of gasoline, and it can be used as an alternative fuel to gasoline. It is a biofuel that is safe for the environment. The optimization of the production of butanol thus appears as an attractive option. Butanol production from food waste (FW) is a process for carbon recovery and a method for solid waste recycling. Recently, the use of FW and food processing waste (FPW) as raw material for the production of butanol has attracted much interest. However, an efficient fermentation process is vital to improve the production of biobutanol. To the best of our knowledge, no review on butanol production from FW has been presented so far. Thus, this review focuses on the characteristics of FW and its potential to produce butanol. In addition, the main factors that affect their use for the production of butanol are also discussed.

scholarly journals Improving carbon product yields in biocarbon production by combining pyrolysis and anaerobic digestion

BioResources ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. 3964-3977
Author(s):  
Cornelis van der Wijst ◽  
Nirmal Ghimire ◽  
Wenche Hennie Bergland ◽  
Kai Toven ◽  
Rune Bakke ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Energy Content ◽  
High Water ◽  
Raw Material ◽  
Total Carbon ◽  
High Water Content ◽  
Promising Tool ◽  
Carbon Recovery ◽  
Intermediate Pyrolysis ◽  
Carbon Losses

Solid carbon is an important raw material in industrial processes. Most of the charcoal produced today is via conventional carbonization, which suffers from huge carbon losses due to system inefficiency. Intermediate pyrolysis is principally similar to conventional carbonization and produces biocarbon while capturing the off gasses; among these off gasses is aqueous condensate, which is difficult to utilize due to the high water content and low energy content. This fraction can contain up to 25% of the carbon from feedstock, so utilization of this fraction is important for good overall carbon balance. Anaerobic digestion can be a promising tool for utilizing the carbon in the aqueous condensate by converting it into biomethane. Here, birch and spruce wood were pyrolyzed and the biomethane potential for the aqueous condensates was tested. The mass and carbon balances of the pyrolysis products of birch and spruce at two pyrolysis temperatures were performed, and biocarbon carbon yields ranging from 42% to 54% were obtained. Anaerobic digestion of the aqueous phases collected from the pyrolysis process was performed, with carbon recovery yields between 44% and 59%. A total carbon recovery of 77.8% to 85.7% was obtained, and the primary carbon losses were identified.

scholarly journals Impact of Hotel Guests’ Trends to Recycle Food Waste to Obtain Bioenergy

2021 ◽  
Vol 13 (6) ◽  
pp. 3094
Author(s):  
Wagih Salama ◽  
Essam Abdelsalam
Keyword(s):  
Food Waste ◽  
Alternative Energy ◽  
Waste Recycling ◽  
Environmental Preservation ◽  
Alternative Energy Sources ◽  
Effective Role ◽  
Food Waste Recycling ◽  
Intentions To Participate ◽  
Hotel Managers ◽  
The Impact

Hotels face many issues related to food waste management, which is considered a serious environmental and socioeconomic issue in the 21st century. The improper disposal of food waste causes greenhouse gases emissions, consequently badly affecting the environment. This research aims to measure the impact of customer trends in changing the pattern of food waste disposal and recycling into bioenergy relating to hotel purposes and contributing to reducing hotel energy costs in Egypt. Two survey questionnaires were designed for hotel managers and guests, with 25 and 300 forms, respectively. The results indicated that hotel managers are highly willing to recycle food waste to produce bioenergy and hence play an effective role in environmental preservation. Such alternative energy sources are less expensive than conventional ones. This study revealed guests’ intentions to participate in the process of preserving the surrounding environment, as well as their preferences to stay in hotels that are practicing food waste recycling operations. Limitations can be seen in the lack of advertising for such hotels as well the high cost of staying in green and ecological hotels.

A cross-region analysis of commercial food waste recycling behaviour

Chemosphere ◽  
2021 ◽  
Vol 274 ◽  
pp. 129750
Author(s):  
Tiffany M.W. Mak ◽  
Iris K.M. Yu ◽  
Xinni Xiong ◽  
Nastaein Q. Zaman ◽  
Nurashikin Yaacof ◽  
...  
Keyword(s):  
Food Waste ◽  
Waste Recycling ◽  
Region Analysis ◽  
Food Waste Recycling

Smart Food Waste Recycling Bin (S-FRB) to turn food waste into green energy resources

2019 ◽  
Vol 234 ◽  
pp. 290-296 ◽  
Author(s):  
Joonho Yeo ◽  
Jeong-ik Oh ◽  
Hedwig H.L. Cheung ◽  
Patrick K.H. Lee ◽  
Alicia Kyoungjin An
Keyword(s):  
Food Waste ◽  
Waste Recycling ◽  
Green Energy ◽  
Energy Resources ◽  
Food Waste Recycling

scholarly journals Isolation and Characterization of Beneficial Bacteria from Food Process Wastes

2021 ◽  
Vol 9 (6) ◽  
pp. 1156
Author(s):  
A-Leum Kim ◽  
Seunghye Park ◽  
Yoon-Kyoung Hong ◽  
Ji-Hwan Shin ◽  
Se-Hwan Joo
Keyword(s):  
Food Waste ◽  
High Throughput Sequencing ◽  
Microbial Community Composition ◽  
Waste Recycling ◽  
Organic Content ◽  
Plant Growth Promoting Bacteria ◽  
Acetic Acid Production ◽  
Process Waste ◽  
Isolation And Characterization ◽  
Plant Growth Promoting

Significant quantities of food waste are accumulated globally on an annual basis, with approximately one-third of the food produced (equivalent to 1.3 billion tons of food) being wasted each year. A potential food waste recycling application is its utilization as a soil conditioner or fertilizer, whereby it increases the soil organic content and microbial biomass. This study evaluated the effectiveness of food waste as a microbial resource by analyzing the microbial community composition and isolating plant growth-promoting bacteria (PGPB) in food waste obtained from various sources. High-throughput sequencing identified 393 bacterial operational taxonomic units in the food process waste (FPW) samples. Moreover, the results showed that Firmicutes was abundant in the waste samples, followed by Bacteroidetes and Proteobacteria. A total of 92 bacteria were isolated from FPW. Moreover, the cultivable strains isolated from FPW belonged to the genus Bacillus, followed by Streptomyces and Proteus. Six isolated bacteria exhibited beneficial traits, including indole acetic acid production, antifungal resistance and extracellular lysis. FPW is a valuable microbial resource for isolation of PGPB, and its use as a fertilizer may enable a reduction in chemical fertilizer usage, thereby mitigating the corresponding adverse environmental impacts on sustainable crop development.

Challenges confronting waste pickers in Indonesia: An on-field analysis

2021 ◽  
pp. 0734242X2110291
Author(s):  
Gabriel Andari Kristanto ◽  
Dini Kemala ◽  
Paras AC Nandhita
Keyword(s):  
Waste Management ◽  
Waste Recycling ◽  
Driving Factors ◽  
Field Analysis ◽  
Substantial Contribution ◽  
Recycling Rate ◽  
Small Scale ◽  
Large Cities ◽  
Solid Waste Recycling ◽  
Waste Pickers

This article presents the informal recycling sector’s (IRS) social, economic driving factors in five cities in Indonesia and their contribution to waste management in the cities. An on-field analysis was conducted by random and incidental sampling method of questionnaire administration followed by observation. Among the respondents ( n = 178), 79% of individuals were waste pickers, 15% were small-scale waste collectors, and 6% were medium-scale waste collectors. The majority of the waste pickers sampled are male (79%). The amount of waste collected by individual waste pickers is 43.87 kg person−1 day−1, a corresponding recycling rate of approximately 12%, and an average monthly income of US$91.7. Gender differences are apparent as the male waste pickers generated higher incomes than those earned by their female counterparts (US$128.3 for men and US$69.7 for women) even as their average work hours are similar to that of the men (7.8 and 7.6 hours day−1, respectively). Economic motives are the respondents’ primary driving factors as moving to large cities accompanied by their family members. The study concluded that the IRS plays substantial contribution to waste management; further integrating them into the waste management system via IRS association, additional investment, formulation of law and policies and efforts by municipalities can give various benefits for involved stakeholders, the community and the environment. The results can serve as a significant reference for improving the solid waste recycling system and informal sector management in Indonesian cities and other developing countries.

scholarly journals Co-designing food waste services in the catering sector

2018 ◽  
Vol 120 (12) ◽  
pp. 2762-2777 ◽  
Author(s):  
Aleksandra Michalec ◽  
Martin Fodor ◽  
Enda Hayes ◽  
James Longhurst
Keyword(s):  
Action Research ◽  
Food Waste ◽  
Research Methodology ◽  
Policy Design ◽  
Waste Recycling ◽  
Business Practices ◽  
Local Policy ◽  
Action Research Project ◽  
Content Type ◽  
Food Waste Recycling

Purpose The purpose of this paper is to present results from the action research project, where sustainability professionals, local businesses and academic researchers collaborated on exploring barriers for food waste recycling in SMEs food outlets in order to inform local policy and business practices in Bristol, UK. Design/methodology/approach The researchers conducted face-to-face, qualitative surveys of 79 catering businesses in three diverse areas of the city. The action research methodology was applied, where a range of co-researchers contributed towards study design and review. Findings The research reveals the main barriers to recycling and how such perceptions differ depending on whether the respondents do or do not recycle, with “convenience” and “cost” being the main issue according to the already recycling participants. On the other hand, participants who do not recycle state that their main reason is “not enough waste” and “lack of space”. Practical implications Participants recommended a range of measures, which could improve the current food waste services in Bristol. For example, they suggest that business engagement should address the barriers voiced by the participants applying the framings used by them, rather than assuming restaurants and cafes are not aware of the issue. By inviting a variety of non-academic stakeholders into the process of research design and analysis, the project addressed the imbalances in knowledge production and policy design. Originality/value Despite the local and qualitative focus of this paper, the results and research methodology could act as a useful guide for conducting food waste action research in the policy context.

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