scholarly journals Food Waste: Treatments, Environmental Impacts, Current and Potential Uses

2021 ◽  
Vol 14 (1) ◽  
pp. 234
Author(s):  
Vita Di Stefano ◽  
Alessandra Durazzo ◽  
Massimo Lucarini
Keyword(s):  
Environmental Impacts ◽  
Food Waste ◽  
Social Concern

Food waste is a major environmental and social concern, and its impact will most likely increase as the population grows [...]

scholarly journals Environmental impact analysis of food waste anaerobic digestion and products utilization process

2019 ◽  
Vol 118 ◽  
pp. 04025
Author(s):  
Tao Wang ◽  
Fei Wang ◽  
Yangqing Hu
Keyword(s):  
Global Warming ◽  
Anaerobic Digestion ◽  
Environmental Impacts ◽  
Food Waste ◽  
Global Warming Potential ◽  
Impact Analysis ◽  
Combustion Engine ◽  
High Energy ◽  
Market Demand ◽  
Fuel Gas

Anaerobic digestion technology is a widely used technology for food waste treatment. It can produce clean fuel gas and realize harmless treatment of waste. Different ways of utilizing the digestion products vary depending on the market demand and production technology. In this paper, life cycle assessment (LCA) was conducted to analyse the environmental impacts of different processes in food waste anaerobic digestion treatment and compare different utilization strategies of digestion products especially the digestate. The results of this study indicated that the incineration of digestate had advantages in most environmental impacts except global warming potential (GWP), compared with composting as fertilizers. Besides that, incineration had the lower energy efficiency due to drying heat demand. The high energy conversion efficiency of internal combustion engine contributed much to reducing environmental impacts. It’s worth mentioning that the sufficient combustion performance of micro-turbine resulted in smaller global warming potential (GWP) and eutrophication potential (EP).

scholarly journals The Media of Washatiyah Dakwah in Quranic Exegesis Study

2020 ◽  
Vol 3 (2) ◽  
pp. 932-946
Author(s):  
Julius M. Huho ◽  
Rose C. Kosonei ◽  
Peter, K. Musyimi
Keyword(s):  
Environmental Impacts ◽  
Food Waste ◽  
Social Economic ◽  
Bakery Products ◽  
Sociodemographic Determinants ◽  
The Media ◽  
Global Concern ◽  
Capita Food ◽  
Per Capita ◽  
Per Capita Consumption

Food waste occurs when food is ready for consumption but not consumed. Food waste has considerable social, economic and environmental impacts. Even though it has become a global concern, no comprehensive studies on food waste in Kenya is available. This study sought to establish the sociodemographic determinants of households’ food waste in Garissa sub-county, in Garissa County, Kenya. A total of 165 consumers were involved in the study. Bakery products were the most wasted. The per capita food wasted was 6.1 kg/person/year or approximately 5.1 tonnes (equivalent to 39,352,110 Kcal) for Garissa County. At a per capita consumption of 2360 Kcal/ person/day, the food wasted was enough to feed 16,674 people for one day. Males were more wasteful than females. Food waste was higher in households: headed by people aged 25 – 34 years; with higher income; with urban residency and with large sizes. Annually, Kshs 9600 (US$96) per household was lost from the wasted food translating to a loss of Kshs 1.4 billion (US$ 13.6 million) from the 141,353 households in Garissa County. With guidance and good policies, food waste can be managed since the majority of the consumers were concerned about food waste and had intentions to reduce it.

scholarly journals Consumer Imperfect Information in the Market for Expired and Nearly Expired Foods and Implications for Reducing Food Waste

2018 ◽  
Vol 10 (11) ◽  
pp. 3835 ◽  
Author(s):  
Alba Collart ◽  
Matthew Interis
Keyword(s):  
Willingness To Pay ◽  
Environmental Impacts ◽  
Food Waste ◽  
Opportunity Cost ◽  
Choice Experiment ◽  
Imperfect Information ◽  
Waste Reduction ◽  
Perishable Products ◽  
Additional Information ◽  
Incentive Compatible

A substantial source of food waste occurs when consumers and sellers dispose of expired food despite it being safe to eat. We conduct an incentive-compatible, non-hypothetical laboratory choice experiment in which 150 participants choose between food products of varying perishability level at various dates before or after their best-before dates. In one treatment, participants received information about the interpretation of food date labels. In another they received this information plus additional information on food waste due to date label confusion and its environmental impacts. We find that clarifying the meaning of date labels is insufficient to change preferences for food past its best-before date, but when a link between date labels, food waste, and its environmental impacts is made, participants’ willingness-to-pay for expired food increases, particularly for expired frozen or recently expired semi-perishable products. Our findings have implications for food waste reduction efforts because increasing the value of expired food increases the opportunity cost of wasting expired but consumable food.

Effects of anaerobic digestion of food waste on biogas production and environmental impacts: a review

2021 ◽  
Author(s):  
Kah Rong Chew ◽  
Hui Yi Leong ◽  
Kuan Shiong Khoo ◽  
Dai-Viet N. Vo ◽  
Hirra Anjum ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Environmental Impacts ◽  
Food Waste ◽  
Biogas Production

Food losses and food waste: The Industry 4.0 opportunity for the sustainability challenge

2020 ◽  
pp. 159-177
Author(s):  
Roberto Ruggieri ◽  
Giuliana Vinci ◽  
Marco Ruggeri ◽  
Henry Sardaryan
Keyword(s):  
United Nations ◽  
Environmental Impacts ◽  
Food Waste ◽  
Industry 4.0 ◽  
Eating Habits ◽  
Negative Effects ◽  
Food Loss ◽  
Food And Agriculture ◽  
Food Losses ◽  
Global Food

United Nations in 2011 estimated every year worldwide around 1.3 billion tons of food is lost or wasted. According to a 2018 analysis by the Boston Consulting Group, this figure will reach 2.1 billion tons in 2050. FAO is trying to quantify food waste again, and according to his report "The state of Food and Agriculture 2019", 14% of production global food is lost or wasted even before it is sold. Food loss and waste are therefore unsustainable and no longer acceptable issues and reduc-ing them is becoming a priority. The negative effects of these problems are con-nected to the scarce availability and consumption of food, but also to sustainabil-ity and environmental impacts. In this regard, it will be necessary to change our eating habits. Industry 4.0 innovations can provide opportunities to reduce food waste and loss, as well as to adopt a healthier and more sustainable lifestyle.

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