scholarly journals A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study

2018 ◽  
Vol 10 (9) ◽  
pp. 3175 ◽  
Author(s):  
Beata Bilska ◽  
Małgorzata Piecek ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Dairy Products ◽  
Fruits And Vegetables ◽  
Reference Value ◽  
Food Products ◽  
Retail Sector ◽  
Caloric Value ◽  
Food Items ◽  
Research Material

The objective of this paper is to evaluate the food waste generated in one Polish supermarket in terms of its mass, financial value, and wasted caloric value, and to specify ways in which to manage food that can help contribute to reducing the phenomenon of food waste in commercial facilities. The research material was a list of unsold food items in one supermarket over two weeks. The evaluation shows that in one supermarket, approximately 3.3 tonnes of food was wasted over two weeks, with a total value of €5500. The groups of products with the highest percentage share in the structure of waste were fruits and vegetables, as well as meat, cold meats, and fish. The estimated caloric value of dairy products wasted over two weeks amounts to approximately 243.8 kcal. The estimated mass of dairy products appropriated for social purposes would feed from 72 to 174 persons a day (depending on the daily reference value). As various types of food products for social purposes may be sourced from the retail sector, it constitutes an important link in the chain “from the field to the table”, from which food should be redistributed to people in need.

scholarly journals The Association between Socioeconomic Characteristics and Consumption of Food Items among Brazilian Industry Workers

2012 ◽  
Vol 2012 ◽  
pp. 1-14 ◽  
Author(s):  
Daniele B. Vinholes ◽  
Ione M. F. Melo ◽  
Carlos Alberto Machado ◽  
Hilton de Castro Chaves ◽  
Flavio D. Fuchs ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fruits And Vegetables ◽  
Cross Sectional Study ◽  
Leafy Vegetables ◽  
Noncommunicable Diseases ◽  
Work Place ◽  
Causative Role ◽  
Industrial Workers ◽  
Cross Sectional ◽  
Food Items

Background. Dietary pattern plays a causative role in the rising of noncommunicable diseases. The SESI (Serviço Social da Indústria) study was designed to evaluate risk factors for noncommunicable diseases. We aimed to describe food items consumed by Brazilian workers and to assess their association with socioeconomic status.Methods. Cross-sectional study was carried out among Brazilian industrial workers, selected by multistage sampling, from 157 companies. Interviews were conducted at the work place using standardized forms.Results. 4818 workers were interviewed, aged35.4±10.7years, 76.5% were men. The workers had an average of8.7±4.1years of schooling and25.4±4.1 kg/m2of BMI. Men and individuals with less than high school education were less likely to consume dairy products, fruits, and vegetables daily, even after control for confounding factors. Men consumed rice and beans daily more often than women. In comparison to workers aged 50–76 years, those under 30 years old consumed less fruits and green leafy vegetables daily.Conclusion. The food items consumed by Brazilian workers show that there are insufficient consumption according to the guidelines of healthy foods, particularly of dairy products, vegetables, and fruits.

scholarly journals Identifying Factors Associated with Food Losses during Transportation: Potentials for Social Purposes

2019 ◽  
Vol 11 (7) ◽  
pp. 2046 ◽  
Author(s):  
Milena Lipińska ◽  
Marzena Tomaszewska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Food Chain ◽  
Dairy Products ◽  
Load Capacity ◽  
Total Weight ◽  
Food Loss ◽  
Full Load ◽  
Factors Associated ◽  
Research Material ◽  
Food Losses

The problem of food waste and food loss covers the entire food chain, and its scale varies depending on the part of the chain. The aim of the study was to identify a problem and indicate places where goods redistribution is possible at the food transportation stage. The article provides a detailed breakdown of the causes of losses at the transportation stage. The research material was a large dairy cooperative in Poland. It was found that it was possible to recover 25.08 tons of dairy products. Taking into account the total weight of the cargo carried by all transport units during the analyzed period, this amount is approximately 0.5% of the full load capacity of all transport units in a two-year period. The research conducted shows that losses during the transportation of finished goods are generated, therefore it is possible to recover part of the food during the loading, transportation and unloading stages. The present practice involves an unconditional disposal of all products, which for various reasons are not delivered to the customer at the appropriate time and in proper commercial quality (accidents, collisions). The disposal of ready, often packed, completely safe products is a highly undesirable phenomenon, especially in the context of the poverty experienced by part of society.

scholarly journals Consumer behaviour towards suboptimal food products: a strategy for food waste reduction

2019 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Isadora do Carmo Stangherlin ◽  
Jose Luis Duarte Ribeiro ◽  
Marcia Barcellos
Keyword(s):  
Food Waste ◽  
Fruits And Vegetables ◽  
Group Discussion ◽  
Food Products ◽  
Waste Reduction ◽  
Second Phase ◽  
Content Type ◽  
Reduction Strategies ◽  
Marketing Actions ◽  
Unusual Appearance

Purpose Food waste has received attention during the last decade, especially due to its environmental and social impacts. An important contributor to food waste is consumers’ low preference for purchase fruits and vegetables with unusual appearance, products with damaged package and products close to the expiration date, technically called suboptimal food products. Researches show that consumers tend to reject these products when buying food, increasing avoidable food waste. However, consumer considerations when deciding to buy or not to buy suboptimal food are still unknown. The purpose of this paper is to use two different approaches to investigate consumers’ perceptions towards suboptimal food and how they impact their acceptance. Design/methodology/approach The first part of the study involved a qualitative analysis of participants’ open-ended responses (282 answers), where participants were asked to write down the impressions they had about three suboptimal food images. The second phase explored consumers acceptance of suboptimal food through a focus group discussion. Findings Results reveal that considerations about suboptimal food are divergent, with some participants rejecting them because they are impelled to search for perfection when buying food products. However, some individuals are disposed to accept suboptimal products, mainly because they have concern with the environment and cook abilities. Originality/value As a whole, this study contributes for food waste reduction strategies and has implications for marketing actions.

INCIDENCE AND IDENTIFICATION OF SOME BETA-HEMOLYTIC STREPTOCOCCI IN FOODS1

1970 ◽  
Vol 33 (8) ◽  
pp. 323-325 ◽  
Author(s):  
Iris Lee ◽  
John A. Koburger
Keyword(s):  
Dairy Products ◽  
Food Products ◽  
Most Probable Number ◽  
Probable Number ◽  
Fish Products ◽  
Food Items

A total of 109 food products were surveyed for the incidence of beta-hemolytic streptococci. The organisms were isolated and enumerated using a pre-enrichment–Most Probable Number technique. Eighty seven isolates were obtained from 18 of 53 meat and fish products. No beta-hemolytic streptococci were isolated from the remainder of the samples which included vegetables, dairy products, dehydrated foods, and miscellaneous food items. Serological and biochemical procedures indicated 73 isolates belonged to groups C, D, F, B, L, A, and G, in order of frequency. Fourteen isolates remained ungrouped. The quantity of these organisms, as determined by the Most Probable Number (MPN) technique, ranged from 91 to >24,000 per 100 g of sample.

scholarly journals APPLICATION OF ARTIFICIAL INTELLIGENCE IN FOOD INDUSTRY— A REVIEW

2021 ◽  
Vol 5 (11) ◽  
Author(s):  
Kakali Bandyopadhyay ◽  
Shiladitya Ghosh ◽  
Riya Kumari Gope
Keyword(s):  
Artificial Intelligence ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Weather Condition ◽  
Food Products ◽  
Disease Diagnosis ◽  
Yield Prediction ◽  
Healthy Foods ◽  
Soil Monitoring ◽  
Food Items

Artificial intelligence is a promising field for the agriculture as well as food industry. AI can manage the soil nutrients, weather condition, temperature and all these operations are done by crop and soil monitoring, disease diagnosis, intelligent spraying, crop yield prediction. Sorting of food products need many people and time both, machines with artificial intelligence take less time to recognize food items before processing it. In 2050 world’s population will reach up to 9.1 billion and only 4% of land will be left by then. During this pandemic situation of covid19, the thing which needed to maintain our body health is “immunity”. To maintain the immunity power of our body, it is necessary to eat healthy foods. This review is a study of – “how artificial intelligence is playing an important role in the production of healthy food products”. Food safety is a major concern of today’s Era lot of foods are wasted due to contamination, one of the basic sources of contamination of fruits and vegetables is using pest during the crop growth in agriculture which can cause nausea, Diarrhea like problems in human body. It will be a detailed study on how AI can solve the problem of scarcity of food by examine the raw fruits and vegetables before processing it.

scholarly journals Fast decomposition of food waste to produce mature and stable compost

2018 ◽  
Vol 2 (3) ◽  
pp. 156-167
Author(s):  
Ika Bagus Priyambada ◽  
Irawan Wisnu Wardana
Keyword(s):  
Water Content ◽  
Food Waste ◽  
Dairy Products ◽  
Fruits And Vegetables ◽  
Reactor Control ◽  
Composting Process ◽  
Long Time ◽  
Cooked Food ◽  
Foul Odor ◽  
Better Than

Food waste can be meat, fish, cooked food scraps, moldy bread, bone scraps, cakes, expired foods, dairy products, fruits and vegetables. Food waste which is put into the trash will decay and produce a foul odor which in turn will invite flies and cause potentially diseases. Most of the food waste that is processed using the composting process needs to spend a relatively long time, which is about 1-3 months or even 6-12 months. This study aims to accelerate composting time through the addition of additive microorganisms in various quantities. Four aerobic composter reactors were utilized in this study. Variations of additive microorganisms added to the research object were 0 in reactor (control), 8 g in B2 reactor, 16 g in B3 reactor, and 32 g in B4 reactor. All reactors were added with dolomite lime. During the composting process temperature, pH, water content and macroelement were tested. The results showed that the mature and stable compost was reached on the seventh day and produced from B2 reactor. In That reactor treated food waste and additive microorganisms with a ratio of 7:3, and 1 g dolomite lime. The level of C/N ratio produced from B2 reactor was 16.71. The value of C/N ratio was better than B3 reactor which produced C/N of 18.37. The control reactor produced a C/N ratio of 21.84 and mature and stable compost was reached on the 14th day. All in all, this study was regarded to be successful in accelerating the degradation of food waste into mature and stable compost in just seven days.

scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

scholarly journals Study the Effect of Food Waste on Egypt Water Resources - wheat case study

2021 ◽  
Author(s):  
Mohamed ElFetyany ◽  
Rokaia Kamal ◽  
Mohamed Helmy ◽  
Mohamed Lotfy Nasr
Keyword(s):  
Water Resources ◽  
Food Waste ◽  
Effect Of Food
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