Utilization and Management of Food Waste

2019 ◽  
pp. 165-190 ◽  
Author(s):  
Shriram M. Naikare
Keyword(s):  
Food Waste ◽  
Industrial Waste ◽  
Fruits And Vegetables ◽  
Food Wastes ◽  
Supply And Distribution ◽  
Livestock Feed ◽  
Pollution Problem ◽  
Environmental Pollution Problem ◽  
Marine Food ◽  
Food Wastage

The food industry generates a huge amount of waste annually around the globe from a variety of sources. Approximately one third of all food produced today goes to landfill as waste. The food waste is not only a humanitarian problem, but also a serious economic and environmental pollution problem. The global volume of food wastage has been reported to around 1.3bn tones worth to about $165 bn. In India, about 40% of the food produced is wasted, which is estimated to about Rs. 50,000 crores worth every year. The important types of food wastes generated are agricultural residue, processed food, fruit and vegetable processing, marine food, dairy processing, meat and poultry, hotel and restaurant, etc. The food industrial waste can be converted into byproducts mainly based on the processing of fruits and vegetables and allied food manufacturing, supply and distribution, livestock feed, using it as source of bioactive compounds, useful bioenergy production, artificial fertilizer and decomposed manure, a variety of chemicals, antioxidant, nutraceuticals, etc.

Utilization and Management of Food Waste

2021 ◽  
pp. 558-577
Author(s):  
Shriram M. Naikare
Keyword(s):  
Food Waste ◽  
Industrial Waste ◽  
Fruits And Vegetables ◽  
Food Wastes ◽  
Supply And Distribution ◽  
Livestock Feed ◽  
Pollution Problem ◽  
Environmental Pollution Problem ◽  
Marine Food ◽  
Food Wastage

The food industry generates a huge amount of waste annually around the globe from a variety of sources. Approximately one third of all food produced today goes to landfill as waste. The food waste is not only a humanitarian problem, but also a serious economic and environmental pollution problem. The global volume of food wastage has been reported to around 1.3bn tones worth to about $165 bn. In India, about 40% of the food produced is wasted, which is estimated to about Rs. 50,000 crores worth every year. The important types of food wastes generated are agricultural residue, processed food, fruit and vegetable processing, marine food, dairy processing, meat and poultry, hotel and restaurant, etc. The food industrial waste can be converted into byproducts mainly based on the processing of fruits and vegetables and allied food manufacturing, supply and distribution, livestock feed, using it as source of bioactive compounds, useful bioenergy production, artificial fertilizer and decomposed manure, a variety of chemicals, antioxidant, nutraceuticals, etc.

Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives

2020 ◽  
Vol 103 (4) ◽  
pp. 906-914
Author(s):  
Marcella Barbera
Keyword(s):  
Food Waste ◽  
Environmental Sustainability ◽  
Industrial Waste ◽  
Food Additives ◽  
Extraction Methods ◽  
Polyphenolic Compounds ◽  
Food Wastes ◽  
Food Sector ◽  
Industrial Activities ◽  
Interesting Discussion

Abstract The problem of waste and byproducts generated from agro-industrial activities worldwide is an increasing concern in terms of environmental sustainability. In this ambit, the quantity of food wastes—produced in all steps of the whole food chain—is enormous, and it may be forecasted that food waste could amount to more than 120 billion tonnes by 2020. The reuse of food waste and wastewater as source of polyphenolic compounds could be an interesting discussion in this ambit. In fact, polyphenols obtained in this way might be used for food and non-food purposes by means of new, improved, and safe extraction methods. In light of the opportunity represented by the treatment of agro-industrial waste, different systems concerning the winemaking and olive oil production industries have also been discussed as describing approaches applicable to other sectors. More research is needed before considering recovery of phenolic compounds from wastewater as an economically convenient choice for the food sector.

Techno-economical two-step fermentation plant design for biobutanol production from cooked rice: food waste

2021 ◽  
Author(s):  
Bilal Ozturk ◽  
Tulin Arasoglu ◽  
Jale Gülen ◽  
Shuo Cheng ◽  
Najeeb Kaid Nasser Al-Shorgani ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Developing Countries ◽  
Food Waste ◽  
Food Wastes ◽  
Plant Design ◽  
Regional Food ◽  
Cooked Rice ◽  
Food Wastage

Issues related to food wastage have become a significant threat to sustainable development, particularly in developing countries. Cooked rice, reported as one of the abundant regional food wastes, is a...

Analysis of Socio-demographic Factors Influencing Households Participation in Sustainable Food Waste-management in Malaysia

2021 ◽  
Vol 47 (3) ◽  
pp. 488-498
Author(s):  
Innocent A. Jereme ◽  
Chamhuri Siwar ◽  
Rawshan Ara Begum ◽  
Basri Abdul Talib
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Sociodemographic Factors ◽  
Management Program ◽  
Primary Data ◽  
Food Wastes ◽  
Municipal Solid Wastes ◽  
Sustainable Food ◽  
Small Family Size ◽  
Socio Demographic Factors

Most local authorities in Malaysia spent as much as 60-70 percent of their annual budget to dispose food waste together with other municipal solid wastes to landfills. It is time for Malaysians to start reducing food waste through sustainable method, as it is becoming an uphill task to manage food wastes generated in Malaysia. When households reduce the amount of food waste generated in a sustainable way, it could help reduce cost, and other related bills for households, and as well in running their other daily activities. The main objective of this study is to assess how sociodemographic factors of households in Selangor and Terengganu influence their behaviour towards participation in sustainable food wastes management program. The study applied purposive nonrandom sampling consisting of 333 respondents, 257 were from Selangor and 76 from Terengganu. Primary data was collected through structured questionnaire. Descriptive and logistics regression model analysis were used to analyze the data. Findings have shown 48.7 percent of Terengganu respondents spent not more than RM100 on food per week, while Selangor had 41.2 percent within the same period who spent such amount. 35.4 percent of Selangor respondents spent between RM101-200 compared to Terengganu which spent same amount at 30.3 percent within the same periods. The survey shows 43.2 percent of Selangor households disposed 1-3kg food wastes, while Terengganu on the other hand had 51.3 percent who disposed same quantities of food wastes per week. Respondents with higher education, those on government jobs, small family size and ethnicity have significant impacts on the respondents' behaviour towards participation in sustainable food waste management program. Note: US$1=RM4.09

scholarly journals The Role of the Food Banks in Saving Freshwater Resources through Reducing Food Waste: The Case of the Food Bank of Navarra, Spain

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 163
Author(s):  
Josemi G. Penalver ◽  
Maite M. Aldaya
Keyword(s):  
Comparative Analysis ◽  
Food Waste ◽  
Water Footprint ◽  
Waste Reduction ◽  
Food Banks ◽  
Food Bank ◽  
Food Loss ◽  
Total Food ◽  
Food Wastage

In the year 2011, the FAO estimated that food loss and waste reached one third of the total food produced worldwide. Since then, numerous studies have been published characterizing this problem and reflecting on its repercussions, not only social, but also environmental. Food wastage triggers unnecessary greenhouse gas emissions, deforestation or loss of biodiversity. This study aims to quantify the water-related benefits associated with food loss and waste reduction by studying the Food Bank of Navarra (FBN). For this purpose, the water footprint assessment manual has been followed. First, the water footprint of the activities of the FBN has been analysed for the year 2018 (scenario with the FBN). A comparative analysis has been carried out between the scenario with the FBN and a theoretical scenario without the action of the FBN. This has allowed us to highlight the benefits associated with the activity of this entity. The FBN not only avoided the waste of 2.7 thousand tons of food suitable for consumption in 2018, but also avoided the unnecessary use of more than 3.2 million m3 of freshwater. As a result of the present investigation, it can be stated that promoting food banks, which avoid food waste, would be an effective way to contribute to the protection and conservation of water resources.

scholarly journals Green innovation, government incentive and enterprise performance are explored from the perspective of game

2021 ◽  
Vol 275 ◽  
pp. 02006
Author(s):  
Xiaohui Ren
Keyword(s):  
Game Theory ◽  
Rapid Development ◽  
Enterprise Performance ◽  
Green Innovation ◽  
Green Development ◽  
Pollution Problem ◽  
Environmental Pollution Problem ◽  
And Performance ◽  
The Relationship

The rapid development of economy brings serious environmental pollution problem. Green innovation, as the connection point between government environmental regulation measures and sustainable green development of enterprises, has become one of the important choices for the transformation and development of enterprises. Based on the classic model of “prisoner’s dilemma” in game theory, this paper deeply analyzes the relationship between green innovation and performance. It is found that it is easy to get into trouble if only relying on the spontaneous green innovation within the enterprise. Applying appropriate pressure outside the enterprise can promote the change of green innovation and bring long-term benefits to the enterprise.

scholarly journals METODY ILOŚCIOWE W BADANIU STRAT I MARNOTRAWSTWA ŻYWNOŚCI W SEKTORZE PRODUKCJI PIERWOTNEJ

2020 ◽  
Vol 20 (4) ◽  
pp. 263-279
Author(s):  
Mikołaj Niedek ◽  
Karol Krajewski ◽  
Sylwia Łaba ◽  
Krystian Szczepański
Keyword(s):  
Food Waste ◽  
Food Chain ◽  
Agricultural Production ◽  
Research Project ◽  
Production Sector ◽  
The Subject ◽  
Food Losses ◽  
Intended Use ◽  
Food Wastage ◽  
The Eu

The subject of the article is the review of methods for obtaining data on the amount of losses generated and food wastage in the agricultural production sector. The topic are also recommended methods for collecting this data in the agri-food chain at the EU level. Agriculture is the first link in this chain and the most food losses occur in it. The article presents the determinants of measuring losses and food waste in agriculture, the importance of defining and monitoring the intended use of the product and qualifying losses as food waste. The methods used to quantify the level of food losses in agriculture were also used in the PROM research project implemented under the GOSPOSTRATEG Program.

The Analysis of the Current Situation and Countermeasures of New Energy Vehicles

2014 ◽  
Vol 686 ◽  
pp. 639-642
Author(s):  
Wei Li ◽  
Ming Yuan Ma
Keyword(s):  
Social Capital ◽  
Management Mechanism ◽  
Pollution Problem ◽  
The Social ◽  
New Energy ◽  
Environmental Pollution Problem ◽  
The Government ◽  
New Energy Vehicle ◽  
Battery Technology ◽  
New Energy Vehicles

With pm2.5 and environmental pollution problem of urban smog, energy conservation and environmental protection has become an important subject in the current car development, so the new energy vehicles get more and more favor from the government and enterprises. But the new energy vehicles’ market share in our country is still small and the technology is not mature. This paper summarizes the experience and lessons in the development of new energy vehicles at home and abroad, and then based on which analyses the reasons that restrict the development of the new energy vehicles, finally puts forward the countermeasures of new energy vehicles development from the government's macro policy, battery technology, management mechanism, public participation and so on. In addition, it also puts forward a new opinion that encourages and guides the social capital to participate in the operation of the new energy vehicle infrastructure construction and operation, then provides a model for our country’s new energy vehicles future development.

Responsible consumption: addressing individual food waste behavior

2021 ◽  
Vol 123 (9) ◽  
pp. 3245-3263
Author(s):  
Wei-Zhi Ang ◽  
Suresh Narayanan ◽  
Meenchee Hong
Keyword(s):  
Food Waste ◽  
Individual Utility ◽  
Food Diary ◽  
Content Type ◽  
Responsible Consumption ◽  
And Gender ◽  
The Individual ◽  
Economic Tools ◽  
The Cost ◽  
Food Wastage

PurposeFood wastage is a major contributor to pervasive world hunger. Cutting global food waste in half by 2030 is one of the United Nation's top priorities. Hence, this paper aims to provide useful insights on how individual behavior might be influenced to help reduce food wastage and hunger by identifying individual food waste determinants.Design/methodology/approachA total of 297 useable responses were obtained from a survey using a food diary method. A logit model was employed to estimate the relationship between leftovers and its determinants (preparedness to take own action, price conscious, food review, religiosity, health conscious, cost, marital status and gender).FindingsResults show that preparedness to be responsible for one's actions, depending on food reviews and being waste conscious had a significant positive relationship with food waste reducing behavior, along with being male and being married.Research limitations/implicationsThe study suggests that there is scope for policy initiatives to reduce the individual utility from discarding food and increase the individual utility from food saving activities. Penalizing individual or household food wastage through a tax will directly raise the cost of wastage and reduce the net utility from discarding food. Reducing food waste could help reduce global hunger.Originality/valueRationally, no one will have any intention to waste when buying food. Instead, in the context of deciding whether or not to leave leftover food, an individual is posited to weigh the potential utility from saving food or throwing it away. Thus, this study examines food waste behavior by utilizing economic tools, which is rare in the food waste literature.

Industrially Important Enzymes Production From Food Waste

2019 ◽  
pp. 31-42
Author(s):  
Madhuri Santosh Bhandwalkar
Keyword(s):  
Carbon Dioxide ◽  
Global Warming ◽  
Food Waste ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Value Added ◽  
Oil Products ◽  
Food Demand ◽  
Food Processing Waste ◽  
Land Filling

To link food demand and reduction in food waste, proactive approaches should be taken. Perishable food is mainly fruits and vegetables, waste from different processing industries like pulses, meat products, oil products, dairy products, and fishery byproducts. Conventional food waste management solution is land filling which is not sustainable as it generates global warming gases like methane and carbon dioxide. To reduce food waste, the process known as “food valorization” has become another solution to landfilling, the concept which is given by European Commission in 2012, meaning food processing waste conversion to value-added products. In this chapter the study focuses on production of industrially important enzymes from food waste which could be one of the reactive solutions. Different enzymes like pectinase, peroxidase, lipase, glucoamylase, and protease can be produced from food waste.

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