scholarly journals Integrated Strategies for Household Food Waste Reduction in Bangkok

2021 ◽  
Vol 13 (14) ◽  
pp. 7651
Author(s):  
Pongsun Bunditsakulchai ◽  
Chen Liu
Keyword(s):  
Food Waste ◽  
Social Issues ◽  
Developing Economies ◽  
Waste Reduction ◽  
Extensive Literature ◽  
Waste Generation ◽  
Urban Households ◽  
Integrated Strategies ◽  
Household Food

Urban food waste issues in developing economies have recently attracted the attention of policymakers, practitioners, and academics in the course of implementing the Paris Agreement and the SDGs. In our case study city of Bangkok, Thailand, household food waste generation doubled from 2003 to 2018, with a similar increase in per capita amounts. Using an extensive literature review, statistical models, and a questionnaire survey, the authors clarified factors influencing food waste generation and separation before disposal, and reuse/recycling activity in urban households. Results showed that pre-purchase checks can not only prevent food waste but can also increase the reuse/recycling of food waste. Citizens with higher levels of education and those showing more concern about social issues and global warming are more likely to separate food waste before disposal and to participate in reuse/recycling activities. Finally, this paper proposes a seven-stage action-based model of integrated strategies for improving household food and food waste management to prevent/reduce food waste generation as well as remedy existing policy gaps in Bangkok.

scholarly journals Food waste volume and composition in households in Greece

2019 ◽  
Keyword(s):  
Food Waste ◽  
Field Data ◽  
Food Item ◽  
Waste Generation ◽  
Waste Collection ◽  
Urban Households ◽  
Household Food ◽  
Actual Field ◽  
Capita Food ◽  
Per Capita

<p>The purpose of this paper is the presentation of the results compiled from self weighing of household food waste and self filling of waste collection diaries that took place in Greece. A diary was compiled and given to 101 urban households in various areas of the country. The participants were asked to weigh and write down in the diary every food item wasted in their households for two full weeks (i.e., 14 days). The total per capita food waste generation in Greece is estimated to be 76.1 (±68.3) kg/inh.y. This figure is divided into the avoided food waste fraction which equals to 25.9 (±34.9) kg/inh.y, and the unavoidable fraction which is estimated to be 50.2 (±47.1) kg/inh.y. The use of diaries for recording food that is thrown away from households is a methodology that underestimates the food wasted in households because households tend to be cautious when they know that they have to weigh and report the amount of food that they throw away. The current research is the first of its kind, presenting actual field data for food waste generation by households in Greece.</p>

scholarly journals Evaluation of Household Food Waste Generation in Hanoi and Policy Implications towards SDGs Target 12.3

2020 ◽  
Vol 12 (16) ◽  
pp. 6565
Author(s):  
Chen Liu ◽  
Trung Thang Nguyen
Keyword(s):  
Food Waste ◽  
Rural Areas ◽  
Urban Areas ◽  
Animal Feed ◽  
Developing Economies ◽  
Well Being ◽  
Policy Implications ◽  
Waste Generation ◽  
Waste Generation Rate

The issue of food waste, especially in developing economies, is a puzzle. Hanoi was selected as a case study to examine the current situation of food waste generated by consumers through daily habits/practices and to evaluate options for preventing and reducing food waste at the policy level through a literature/policy review and interview-style survey. An analysis of responses found that the self-reported food waste generation rate in Hanoi averaged 1192 g/day/household in urban areas and 1694 g/day/household in rural areas; cooking waste generated during meal processing/preparation accounts for more than 70% of the total; less than 20% of respondents separated out kitchen waste for reuse/recycling before disposal; expiration dates and deteriorating quality were cited as primary reasons for food waste at home in contrast with larger portions and over-ordering outside the home; leftover food is used indirectly as animal feed in urban areas and directly in rural areas; and most respondents indicate a willingness to reduce, reuse, and recycle food waste. To achieve SDG target 12.3, policymakers and practitioners must develop comprehensive food waste policies and actions targeting the entire supply chain, implement practical food waste management systems, and promote sufficiency strategies for saving food, reducing food waste, and maintaining health and well-being.

scholarly journals Investigation of Biogas Energy Yield from Local Food Waste and Integration of Biogas Digester and Baking Stove for Injera Preparation: A Case Study in the University of Gondar Student Cafeteria

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Ashenafi Tesfaye Bicks
Keyword(s):  
Food Waste ◽  
Food Processing ◽  
Generation Rate ◽  
Energy Yield ◽  
Waste Generation ◽  
Biogas Energy ◽  
Waste Generation Rate ◽  
The University ◽  
Processing Mechanism

Energy shortage is the main problem while preparing food at the university in Ethiopia. Baking of injera consumes a lot of firewood due to the nature of baking mitad and layout of the system. The daily average firewood consumption is 8600 kg which is equivalent to 790.3 m3 of gas. In this study, an investigation of energy yield from food waste is examined by assessing the daily waste generation rate from the university student cafeteria and configuring the baking stove (mitad) that utilizes biogas energy. CFD is used to investigate the performance and heat distribution of baking mitad. In the study, the measured average daily biodegradable food waste and kitchen waste generation rate in the campus is around 863 kg/day. The conversion of this food waste using the anaerobic digestion system yields 43.2 m3 biogas per day. Utilizing the daily biogas generated for baking injera improves the overall food making process and reduces firewood consumption by 5.4%. This biogas energy yield is considered to be utilized for baking injera in the kitchen. The designed biogas mitad (stove) does not generate smoke due to the type of fuel used and configuration of baking mitad. Furthermore, the stove has an insulation mechanism considered to conserve the heat loss to the surrounding. Generally, the utilization of the biogas system and integration of the biogas injera baking stove will improve the overall food processing mechanism in the university.

scholarly journals The Determinants of Household Food Waste Generation and its Associated Caloric and Nutrient Losses: The Case of Lebanon

PLoS ONE ◽  
2019 ◽  
Vol 14 (12) ◽  
pp. e0225789 ◽  
Author(s):  
Ali Chalak ◽  
Mohamad G. Abiad ◽  
Mohamad Diab ◽  
Lara Nasreddine
Keyword(s):  
Food Waste ◽  
Waste Generation ◽  
Nutrient Losses ◽  
Household Food

Preliminary drivers associated with household food waste generation in South Africa

2017 ◽  
Vol 17 (3) ◽  
pp. 254-265 ◽  
Author(s):  
Fhumulani Ramukhwatho ◽  
Roelien duPlessis ◽  
Suzan Oelofse
Keyword(s):  
South Africa ◽  
Food Waste ◽  
Waste Generation ◽  
Household Food

scholarly journals Household Food Waste: A Case Study in Southern Italy

2020 ◽  
Vol 12 (4) ◽  
pp. 1495 ◽  
Author(s):  
Azzurra Annunziata ◽  
Massimiliano Agovino ◽  
Aniello Ferraro ◽  
Angela Mariani
Keyword(s):  
Food Waste ◽  
Southern Italy ◽  
Developed Countries ◽  
Interesting Case ◽  
Household Food ◽  
Italian Regions ◽  
Depth Analysis ◽  
Point Of Purchase ◽  
The Subject

To achieve the goal of reducing consumer-related food waste in developed countries, it is necessary to have an in-depth understanding of the factors shaping food waste, both in the household as well as at the point of purchase. Despite a growing number of studies on the subject, especially in recent years, the evidence on drivers of food waste and barriers to its reduction is somewhat conflicting. The current paper contributes to existing knowledge on food waste behaviour at the consumer level, providing original results from a direct survey conducted with a sample randomly selected in southern Italy to reveal consumer awareness, concerns and intentions towards food waste and to ascertain the existence of different consumer profiles with similar food waste behaviour. Since southern Italian regions have been shown to produce lower levels of food waste than regions in northern Italy, an in-depth analysis of the drivers behind food waste in this area could be considered an interesting case study. Our findings showed the existence of several consumer behaviour profiles that influenced household food waste generation. Strategies to reduce waste should take such differences into account in order to promote changes in food waste behaviour.

Drivers of food waste generation: Case study of island-based hotels in Langkawi, Malaysia

2019 ◽  
Vol 91 ◽  
pp. 72-79 ◽  
Author(s):  
Saraswathy Kasavan ◽  
Ahmad Fariz Mohamed ◽  
Sharina Abdul Halim
Keyword(s):  
Food Waste ◽  
Waste Generation
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