scholarly journals Industrial Ecology for Optimal Food Waste Management in a Region

2021 ◽  
Vol 77 (1) ◽  
pp. 7-24
Author(s):  
Edgaras Stunžėnas ◽  
Irina Kliopova
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Industrial Ecology ◽  
Value Added ◽  
Food Product ◽  
Holistic Approach ◽  
Organic Fertilizers ◽  
Management Approach ◽  
Energy Inputs ◽  
Policy Alignment

Despite numerous discussions between scholars and policymakers, food waste (FW) remains a great concern. European Union alone discards 88 million tons of edible food annually, and when energy, inputs from technosphere and nature, labour, waste management of edible as well as inedible parts are assessed, it amounts to significant environmental and economic impacts. Additionally, food waste is considered a social problem and a matter of food security. Since food waste is a problem of the whole foodstuff supply chain, a holistic approach for its management must be taken. For this reason, an industrial ecology (IE) concept can provide a systemic approach that might be an interesting solution for tackling issues associated with such a biogenic food waste stream. The application of IE brings novelty to the research, because the IE approach is typically used for heavy industry that is concentrated in close proximity. The idea behind the IE approach is to prevent as much food waste as possible, then exploit homogenous sub-products for value added product (either food product or not), and, eventually, to obtain energy (or value added products) via fermentation and produce organic fertilizers of a great agronomical value. The results of investigation showed that numerous prevention and technological solutions can be applied to reduce environmental impact, and when available practises are coupled with IE elements, it brings the management approach close to natural ones. The key IE elements in the model are dematerialization and industrial symbiosis; however, other elements, such as restructuration of energy systems and policy alignment, are also present. As a result of the model application, an economically sound, zero food waste management could be obtained in a region

scholarly journals Industrial Symbiosis for Optimal Bio-Waste Management and Production of a Higher Value-Added Product

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2228
Author(s):  
Edgaras Stunžėnas ◽  
Irina Kliopova ◽  
Daina Kliaugaitė ◽  
Rimas Pranas Budrys
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Impact Analysis ◽  
Regional Scale ◽  
Value Added ◽  
Economic Benefits ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
The Impact ◽  
By Products

A considerable amount of food waste ends up in centralized treatment plants due to the lack of preventive measures, resulting in significant environmental impacts. Hospitality food waste management is even more resource-intensive because of animal by-products regulation. According to this regulation, companies must store and then consign waste to specific waste managers. The extensive need for transportation of high-moisture-content materials is the leading cause of the impact. Moreover, the management of category III animal by-products is costly for companies. A previous study has shown the economic benefits of decentralized animal by-product treatment by intensive composting in catering companies. Although the produced compost was characterized by exceptional quality parameters, it was phytotoxic. The investigation of hospitality waste management is scarcely discussed among scholars, and waste management on a regional scale is nearly absent. This study examines the regional management of hospitality food waste by exploiting the municipal waste management infrastructure and intensive composting at the source. The co-maturation experiment with animal by-products and municipal green waste primary composts showed that the phytotoxicity parameters of the cured compost were in the optimal range or below the thresholds (conductivity (1.1 mS cm−1), dissolved organic carbon (82 mg kg−1), and NH4+/NO3− ratio (0.0027)). Additionally, the amounts of total nitrogen, water-soluble nitrogen, and water-soluble phosphorus in the compost were rated as very high. Finally, inventory and environmental impact analysis of the current and planned management approaches showed a reduction in 12 of 18 impact categories.

scholarly journals Turning Food Waste into Value-Added Resources: Current Status and Regulatory Promotion in Taiwan

Resources ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 53
Author(s):  
Wen-Tien Tsai
Keyword(s):  
Food Waste ◽  
Environmental Sustainability ◽  
Local Governments ◽  
Organic Fertilizer ◽  
Value Added ◽  
Waste Incineration ◽  
Waste Utilization ◽  
Organic Fertilizers ◽  
Swine Flu ◽  
Current Status

Food waste is daily generated in significant amounts around the world, implying the depletion of natural resources and the emergence of environmental pollution issues if discarded without valorization or utilization. In this regard, food waste management poses an important challenge in the circular society. Based on the official statistics and the national laws and regulations database in Taiwan, this study analyzed the on-line reporting amounts of collected food waste since it has been officially designated as one of the mandatory recyclable wastes. Furthermore, the regulatory measures for promoting food waste utilization in Taiwan were addressed to valorize it for the production of value-added resources and also prevent the spread of African swine flu. It showed that the collected amounts of food waste from residential and commercial sectors in Taiwan significantly increased from about 168,600 metric tons in 2003 to the maximal amount (i.e., 834,500 metric tons) in 2012, reflecting the regulatory promulgation and promotional measures. Based on the joint efforts by the central governing authorities (including the Environmental Protection Administration, the Council of Agriculture, and the Ministry of Economic Affairs), this study also examined the regulatory promotions for utilizing food waste as an available resource for the production of value-added resources (i.e., organic fertilizer, pig feed, and bioenergy). Through the central governing authority, local governments, and private recyclers, about 2000 metric tons of food waste in Taiwan was recycled every day, which can not only mitigate the pressure on waste incineration and disposal systems, but also conform to the trends of environmental sustainability and circular bioeconomy. Therefore, the Taiwan government is currently supporting the establishment of anaerobic digestion and aerobic composting plants for turning food waste into organic fertilizers and biogas-to-electricity because they have been evaluated as the best options of food waste valorization.

From food waste to value-added surplus products (VASP): Consumer acceptance of a novel food product category

2017 ◽  
Vol 17 (1) ◽  
pp. 57-63 ◽  
Author(s):  
Siddharth Bhatt ◽  
Jeonggyu Lee ◽  
Jonathan Deutsch ◽  
Hasan Ayaz ◽  
Benjamin Fulton ◽  
...  
Keyword(s):  
Food Waste ◽  
Value Added ◽  
Product Category ◽  
Food Product ◽  
Consumer Acceptance ◽  
Novel Food

scholarly journals Potential Development of Non-synthetic Food Additives from Orange Processing Byproducts – A Review

2020 ◽  
Author(s):  
Erik S Dassoff ◽  
Jonathan X Guo ◽  
Yan Liu ◽  
Selina C Wang ◽  
Yao Olive Li
Keyword(s):  
Product Development ◽  
Essential Oils ◽  
New Product Development ◽  
Food Additives ◽  
Value Added ◽  
Food Product ◽  
Organic Fertilizers ◽  
Antioxidant Compounds ◽  
Orange Pomace ◽  
Food Product Development

Abstract Citrus is the largest fruit crop worldwide. Meanwhile, oranges account for 60% of the total, with their main application in juice production. During orange juice production, only about 50% of the fresh orange weight is transformed into juice, with the remaining 50% comprised of residue (peel, pulp, seeds, orange leaves and whole orange fruits that do not reach the quality requirements). With the resulting tons of orange byproducts, there has been an initiative to research possible ways to reutilize and revalorize citrus waste. Orange pomace, the byproduct from juicing process, is currently used to extract the essential oils for fragrance and flavor, and a majority of the waste is used as cattle feed; however, these applications do not account for all of the waste or capture all of its potential value. Meanwhile, these byproducts are put into landfills at the owner’s expense, and contribute to global warming through carbon emissions. On the other hand, orange byproducts still contain many useful nutraceutical components, such as dietary fiber and phytochemicals, which could be utilized for value-added ingredients and new product development. Some research approaches in this area include the production of organic fertilizers and biofuels, or the extraction of essential oils, pectins, and antioxidant compounds. There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments. Orange pomace may be used for food product development as a “clean-label”, non-synthetic preservative, which rationalizes this review.

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