scholarly journals Waste Reduction Strategies: Factors Affecting Talent Wastage and the Efficacy of Talent Selection in Sport

2020 ◽  
Vol 10 ◽  
Author(s):  
Kathryn Johnston ◽  
Joseph Baker
Keyword(s):  
Waste Reduction ◽  
Factors Affecting ◽  
Talent Selection ◽  
Reduction Strategies

scholarly journals A lean approach to optimize BIM information flow using value stream mapping

2019 ◽  
Vol 24 ◽  
pp. 472-488
Author(s):  
Martin Michaud ◽  
Eva-Charlotte Forgues ◽  
Vincent Carignan ◽  
Daniel Forgues ◽  
Claudiane Ouellet-Plamondon
Keyword(s):  
Information Flow ◽  
Waste Reduction ◽  
Value Stream Mapping ◽  
Building Information Modelling ◽  
Information Platform ◽  
Value Stream ◽  
Virtual Integration ◽  
Reduction Strategies ◽  
Building Information ◽  
Shared Information

Building Information Modelling (BIM) was introduced in the Architecture, Engineering and Construction (AEC) industry as a shared information platform that aims to improve productivity through better collaboration. The assumption is that a virtual integration of information among project stakeholders would reduce the issues around the fragmented nature of the processes that still prevail in the construction field. This paper aims to highlight the sources of waste in the information flows between an architecture firm, a Mechanical, Electrical and Plumbing (MEP) engineering firm, a general contractor (GC) and a MEP subcontractor (SC) in a BIM project – an aspect of waste little covered in the Lean literature. The focus is on the MEP process from early design to the final product. This research contributes to the identification of the main barriers to information flow, including the conflicts and waste sources that emerge from using BIM, as well as to the identification of emerging successes. Moreover, the findings offer practical implications by providing a visual of the patterns emerging from the use of BIM. Finally, by providing potential waste reduction strategies such as Value Stream Mapping (VSM) this work allows construction actors to identify and reduce sources of waste in their processes.

scholarly journals Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective

2019 ◽  
Vol 11 (17) ◽  
pp. 4779 ◽  
Author(s):  
Sina Nitzko ◽  
Achim Spiller
Keyword(s):  
Raw Materials ◽  
Waste Reduction ◽  
Consumer Acceptance ◽  
Food Utilization ◽  
Food Sector ◽  
Online Questionnaire ◽  
Natural Form ◽  
Reduction Strategies ◽  
Consumer Perspective ◽  
By Products

The efficient use of natural raw materials is a key element of sustainable development and is also gaining importance in the food sector. Consumers are increasingly realizing that food is too valuable to be used only partially. However, consumer acceptance is an important precondition for establishing efficient food utilization options. A total of 470 German consumers were surveyed through an online-questionnaire where they had to evaluate three options each for the efficient use of plant-based foods as well as animal-based foods with respect to eight different criteria. The results show that the six options differed significantly regarding consumer acceptance. The efficient use of plant-based foods (especially non-standard fruits/vegetables and the “leaf-to-root” principle) was more accepted than the efficient utilization of animal-based foods. Furthermore, it can be seen that options using the by-products in a natural form were considered more acceptable than those which subject the by-products to some form of processing. These results provide an insight into the views of consumers on food waste reduction strategies, which are frequently debated in the sustainability discussion.

Planning of waste reduction strategies under uncertainty

2000 ◽  
Vol 24 (2-7) ◽  
pp. 1043-1048 ◽  
Author(s):  
Andreas A. Linninger ◽  
Aninda Chakraborty ◽  
Richard D. Colberg
Keyword(s):  
Waste Reduction ◽  
Reduction Strategies

Fire Risk in Informal Settlements: A South African Case Study

2006 ◽  
Vol 31 (1) ◽  
pp. 98-105
Author(s):  
James Morrissey ◽  
Anna Taylor
Keyword(s):  
South African ◽  
Urban Areas ◽  
Informal Settlement ◽  
Effective Means ◽  
Fire Risk ◽  
Factors Affecting ◽  
Reduction Strategies ◽  
Risk Reduction Strategies ◽  
Urban Risk

With the increased concentration of populations in urban areas and the consequent occupation of marginal land, largely by the poor, the need for effective means of understanding and managing urban risk is immense. This paper explores the existence and variability of fire risk in the informal settlement of “Imizamo Yethu”, an informal settlement situated in Cape Town, South Africa. The case study mainly analyses the factors influencing the conditions of risk. It highlights the need for a shift away from the hegemonic dialogue around so-called natural disasters and goes further to challenge the view of risk as an interaction between external, natural hazards and internally generated vulnerability. The paper explores how different factors affecting fire risk operate at different scales and the resulting importance of recognising and understanding intra-community and even intra-household variability of risk. In so doing, it becomes evident that for risk reduction strategies to be effective, focus cannot simply be placed on structural interventions, but must encompass elements of social development which are sensitive to current livelihood strategies.

Solid Waste Carbon Planning Tool

2008 ◽  
Author(s):  
Dave Traeger ◽  
Kirk Dunbar ◽  
Emily Bedwell
Keyword(s):  
Greenhouse Gas ◽  
Solid Waste ◽  
Management Practices ◽  
Waste Reduction ◽  
Local Conditions ◽  
Local Systems ◽  
Greenhouse Gas Reduction ◽  
Reduction Strategies ◽  
Waste Management Practices ◽  
High Level

The EPA has developed the Waste Reduction Model (WARM) to help solid waste managers estimate greenhouse gas (GHG) emission reductions from several different waste management practices. This model is useful for high level analysis but breaks down when applied to specific local systems. This paper will discuss new work currently being done by HDR to provide more reliable analysis of local conditions. This capability is of growing importance given the emergence of national carbon regulations which will require solid waste managers to develop greenhouse gas reduction strategies for their local systems.

scholarly journals Determining Factors of Community Participation in Waste Bank

2021 ◽  
Vol 940 (1) ◽  
pp. 012085
Author(s):  
C Meidiana ◽  
T Sekito ◽  
W Sasongko
Keyword(s):  
Sustainable Development ◽  
Logistic Regression ◽  
Community Participation ◽  
Community Involvement ◽  
Waste Reduction ◽  
Factors Affecting ◽  
Determining Factors ◽  
Waste Bank ◽  
Waste Separation ◽  
Significant Factors

Abstract The study aims to analyze the factors affecting community involvement in the waste separation and reduction through waste bank for low participation through benefits offered to its member. Logistic regression was used for the analysis, and there were 26 dependents variables applied to the analysis. The result showed that six variables, i.e., age, occupation, participation in social activities, knowledge of sustainable development, distance from HH to WB, and availability of dissemination of 3R, affect people’s motivation to be member and actively involved in waste reduction through the waste bank. All variables except distance are proportional to the motivation of the community to participate in waste bank. The attained model is used to calculate the probability of community participation in waste banks afterward. Using different conditions, where variables are set with values of zero and one representing absence and availability of related variables, respectively various probability values come out ranging from 0% to 94.8% which is the highest probability value if all significant factors are available.

scholarly journals Is this too ugly for you?

2020 ◽  
Author(s):  
Sarina Cho ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock
Keyword(s):  
Food Waste ◽  
Positive Attitude ◽  
Waste Reduction ◽  
Chi Square ◽  
Electronic Survey ◽  
Adequate Knowledge ◽  
Positive Attitudes ◽  
Starting Point ◽  
Reduction Strategies ◽  
Social Media Platforms

Background: Globally 1.3 billion tonnes of food are wasted every year equating to approximately 750 billion US dollars (1). In Canada it has been estimated that $31 billion of food is wasted annually (2). This amount can easily be used to feed hundreds of thousands of undernourished people across the world. Food wastage can occur at every level of the food supply chain. The purpose of this study was to evaluate the food waste generated by residents of British Columbia, Canada. The study aimed to identify the general knowledge regarding food waste and ugly produce, the attitudes of the public towards food waste, and the general practices of waste disposal. Methods: A self-administered electronic survey created on Survey Monkey Canada was distributed on various social media platforms over a two-week period in January 2020. The survey contained questions that resulted in a score for knowledge of food waste, attitude towards food waste and the waste reduction practices of British Columbian residents. Chi square and correlational analyses were performed using the statistical package NCSS. Results: 96 respondents met the inclusion criteria and completed the survey. Many participants received a medium score for knowledge (N=67) and possessed a positive attitude (N=71) towards food waste. There was an even distribution between good and fair practice level (N=49 and N=46). There was no association between level of food waste knowledge and demographic categories except for age (p=0.025). Younger participants were less knowledgeable. Between practice and demographic variables, no statistically significant associations were found. The results for attitude were determined to be non-statistically significant for age, gender and experience working in the food industry while there was a statistically significant association between attitude and an individual’s education level (p = 0.008). Those with higher levels of education had a more positive attitude. No correlation was determined between knowledge and practice indicating that there is no influence of knowledge on practice and vice versa. The study found that there is a positive correlation (p = 0.0004 and r = 0.3542) between attitude and practice indicating that these two variables influence each other. Conclusion: This study demonstrated that the population in B.C. who responded to the survey has adequate knowledge, a positive attitude and moderate practice behaviours regarding food waste. Younger individuals were less knowledgeable about food waste and the more educated one is, the more positive their attitude towards food is. The study also indicated that positive attitudes translated into better practice. These results are only a starting point in determining the causes for food loss and waste in B.C as it reveals the need for more local initiatives to bring everyone to start adopting food waste reduction strategies.  

Reducing food waste: an exploration of a campus restaurant

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Michelle R. Alcorn ◽  
Daniel Vega ◽  
Ryan Irvin ◽  
Paola Paez
Keyword(s):  
Data Collection ◽  
Food Waste ◽  
Tracking System ◽  
Waste Reduction ◽  
Future Research ◽  
Exploratory Research ◽  
University Campus ◽  
Content Type ◽  
Reduction Strategies ◽  
Collection Methods

PurposeAs exploratory research, this project aimed to develop and assess the effect of implementing a food waste reduction program at a restaurant on a university campus.Design/methodology/approachData collection consisted of an audit of both pre and postconsumer food waste to determine the effectiveness of various reduction strategies and a survey to assess attitudes of employees toward food waste. As exploratory research, a personalized database was created to track current food waste amounts and reasons for waste in the restaurant operation to determine if the same method could be employed in future research.FindingsOverall, the restaurant in this study implemented various effective food waste reduction practices that were inexpensive and simple, resulting in a weekly average reduction of 14.3 pounds of food waste. The top five food item products wasted by the kitchen were also identified for both pre and postintervention phases as well as the reasons for generating kitchen waste. Furthermore, data reported on postconsumer waste included weight quantities and product types.Originality/valueThe project resulted in evidence that a personalized food tracking system is useful for identifying and quantifying food waste in foodservice operations. Therefore, the research design and data collection methods used in this project can be used in future research on a larger scale.

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