Food Waste
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2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Iona Yuelu Huang ◽  
Louise Manning ◽  
Vicky Wood ◽  
Katy L. James ◽  
Anthony Millington ◽  

PurposeThis research aims to explore retail managers' views on how food waste (FW) management activities contribute to sustainable value creation and how the customer value proposition (CVP) for a given food retailer interacts with their approaches to FW management.Design/methodology/approachA three-stage exploratory qualitative approach to data collection and analysis was adopted, involving in-depth interviews with retail managers, documentary analysis of multiple years of relevant corporate reports and email validation by seven major UK grocery retailers. Thematic content analysis supplemented by word similarity cluster analysis, two-step cluster analysis and crisp-set qualitative comparative analysis was undertaken.FindingsFW management practices have been seen by retail managers to contribute to all forms of sustainable value creation, as waste reduction minimises environmental impact, saves costs and/or serves social needs, whilst economic value creation lies at the heart of retail FW management. However, retail operations are also framed by CVP and size of a retailer that enable or inhibit the adoption of certain FW management practices. Low-price retailers were more likely to adopt practices enabling them to save costs. Complicated cost-incurring solutions to FW were more likely to be adopted by retailers associated with larger size, high quality and a range of services.Originality/valueThis study is the first of its kind to empirically explore retail managers' perception of sustainable value creation through FW management activities and to provide empirical evidence of the linkages between retail CVP and sustainable value creation in the context of retail FW management.

Energies ◽  
2021 ◽  
Vol 14 (23) ◽  
pp. 8045
Pul-Eip Lee ◽  
Won-Bae Lee ◽  
Heesung Moon ◽  
Junhwa Kwon ◽  
Hueon Namkung ◽  

Due to the ban on the use of food waste as wet swine feed after the outbreak of African swine fever (ASF), 2900 tons/day of food waste and 1083 tons/day of food waste leachate were additionally generated. As an alternative treatment method for food waste leachate, the input of food waste leachate on weekends (5% of food waste leachate inflow, 100 tons/day) and its increased input (merge ratio 21.7%, 227.01 tons/day → 27.8%, 453.71 tons/day) into the digesters operated in a public sewage treatment plant were investigated. Additionally, the feasibility of the method was evaluated by analyzing the operation parameters, evaluating the operation efficiency, and identifying other environmental effects on the sewage treatment plant. In the case of input on weekends, the organic matter decomposition rate and gas production rate decreased by 8.0% and 9.5%, respectively, although the input on weekends was judged to be feasible, considering that the inflow into the WWTP increased by up to 206% due to the long-term (7 weeks) monsoon. In the case of the increased input of food waste leachate, the organic matter decomposition and gas production rates increased by 2.5% and 4.8%, respectively, compared with before the increased input. The results of this study confirmed that the additional input of food waste leachate into existing biogasification facilities is feasible. When performed in a stable manner, the use of food waste for anaerobic digestion is considered an appropriate alternative treatment method to wet feed. This will lead to technological and industrial development.

2021 ◽  
Vol 13 (23) ◽  
pp. 13295
Benjamin Nachod ◽  
Emily Keller ◽  
Amro Hassanein ◽  
Stephanie Lansing

Bioplastics have emerged as a viable alternative to traditional petroleum-based plastic (PET). Three of the most common bioplastic polymers are polyhydroxybutyrate-valerate (PHBV), polylactide (PLA), and cellulose-based bioplastic (CBB). This study assessed biodegradation through anaerobic digestion (AD) of these three bioplastics and PET digested with food waste (FW) at mesophilic (35 °C) and thermophilic (55 °C) temperatures. The four plastic types were digested with FW in triplicate batch reactors. Additionally, two blank treatments (inoculum-only) and two PHBV treatments (with FW + inoculum and inoculum-only) were digested at 35 and 55 °C. The PHBV treatment without FW at 35 °C (PHBV-35) produced the most methane (CH4) normalized by the volatile solids (VS) of the bioplastics over the 104-day experimental period (271 mL CH4/g VS). Most bioplastics had more CH4 production than PET when normalized by digester volume or gram substrate added, with the PLA-FW-55 (5.80 m3 CH4/m3), PHBV-FW-55 (2.29 m3 CH4/m3), and PHBV-55 (4.05 m3 CH4/m3) having 848,275 and 561%, respectively, more CH4 production than the PET treatment. The scanning electron microscopy (SEM) showed full degradation of PHBV pellets after AD. The results show that when PHBV is used as bioplastic, it can be degraded with energy production through AD.

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Pedro José Raymundo ◽  
Diego Hernando Florez Ayala ◽  
Ullian Fadu Naatz ◽  
Anete Alberton

PurposeThe aim is to enable debates about the need for changes in the restaurant's management posture regarding food waste.Design/methodology/approachThis study is a teaching case about a restaurant and was prepared based on information collected from the authors' experiences in teaching, consulting, and academic research. The plot, company name, and characters are fictitious.FindingsThe results are related to the classroom application to promote discussion and knowledge of topics such as finance, costs, sustainability, food waste, and the Demonstration of Results for the Exercise.Research limitations/implicationsThe main limitation is that it is a fictitious study, but it allows applied research based on the authors' scientific knowledge and professional practice.Practical implicationsThe theme contributes to anchoring decision-making by managers in the face of day-to-day business challenges. Furthermore, in a contemporary perspective, it involves a small establishment concerning the possibilities of contributing to the Sustainable Development Goals (SDGs). Furthermore, due to the richness of details, the case constitutes an intriguing teaching tool to be applied in the classroom.Social implicationsIt impacts social actions, according to the examples found in the narrative used in the teaching case.Originality/valueIts originality is related to its interdisciplinarity and how it involves the themes of finance and sustainability applied in business practice.

2021 ◽  
Vol 13 (23) ◽  
pp. 13223
Jun-Woo Yang ◽  
Deogratius Luyima ◽  
Seong-Jin Park ◽  
Seong-Heon Kim ◽  
Taek-Keun Oh

Food waste generated at the consumer level constitutes a gigantic portion of the total amount of food wasted/lost and valorisation is touted as the most sustainable way of managing the generated waste. While food waste valorisation encompasses several methods, composting is the cheapest technique that can produce stabilised carbon-rich soil amendments. The food waste generated at the consumer level, however, is laden with sodium chloride. The compost produced from such waste has the potential of inducing saline and or sodic conditions in the soil, resultantly impeding proper crop growth and yield. Due to the scarcity of plausible means of eradicating sodium chloride from the food waste before composting, the idea of mixing the composted food waste with other low sodium chloride-containing composts to produce a food waste compost-containing amalgam with a high fertiliser potential was mulled in this study. The study then assessed the effects of mixing sodium-chloride-rich food waste compost with the nutritious and low sodium chloride-containing livestock manure composts on the yield and quality of leaf lettuce. Mixing food waste compost with livestock manure composts in the right proportions created mixed composts that produced a higher lettuce yield than both the pure livestock manure composts and food waste compost. The mixed composts also produced leaf lettuce with higher chlorophyll content and, thus, better marketability and lower nitrate content (with higher health value) than the pure livestock manure composts.

2021 ◽  
Vol 13 (23) ◽  
pp. 13218
Janet Music ◽  
Sylvain Charlebois ◽  
Louise Spiteri ◽  
Shannon Farrell ◽  
Alysha Griffin

The era of the COVID-19 pandemic has resulted in a variety of individual lifestyle and behavioural changes, and could, therefore, potentially involve a shift towards more sustainable food systems. This research was conducted through an online survey of cross-sectional design. We surveyed 8272 Canadians in August of 2020. Participants answered questions about socio-demographic food waste amounts in kilograms, and food-waste-management behaviours. In this exploratory study, we assessed the relationships between socio-demographic variables, and self-reported food-waste behaviours through two-tailed significance testing. Results indicated that Canadian households self-reported an insignificant decrease in food waste during the pandemic. Respondents reported allowing food to expire, not utilizing leftovers, and not finishing meals. Understanding food-waste behaviour changes is key to designing effective mitigation strategies to reduce household food waste and to minimize the environmental consequences with which food waste is associated.

2021 ◽  
Vol 14 (1) ◽  
Zhi-Kun Wang ◽  
Caoxing Huang ◽  
Jun-Lei Zhong ◽  
Yi Wang ◽  
Lv Tang ◽  

Abstract Chinese hickory shell, a by-product of the food industry, is still not utilized and urgent to develop sustainable technologies for its valorization. This research focuses on the systematical evaluation of degraded products and xylooligosaccharide production with high yield from the shell via hydrothermal process. The pretreatment was carried out in a bath pressurized reactor at 140–220 °C for 0.5–2 h. The results indicated that the pretreatment condition strongly affected the chemical structures and compositions of the liquid fraction. The maximum yield of XOS (55.3 wt%) with limitation of by-products formation was achieved at 160 °C for 2 h. High temperature (220 °C) and short time (0.5 h) contributed to hydrolysis of xylooligosaccharide with high DP to yield 37.5 wt% xylooligosaccharide with DP from 2 to 6. Xylooligosaccharide obtained mainly consisted of xylan with branches according to the HSQC NMR analysis. Overall, the production of XOS with a high yield from food waste will facilitate the valorization of food waste in the biorefinery industry. Graphical Abstract

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 284
Xiaojue Li ◽  
Naoto Shimizu

To enhance anaerobic fermentation during food waste (FW) digestion, pretreatments can be applied or the FW can be co-digested with other waste. In this study, lipase addition (LA), hydrothermal pretreatment (HTP), and a combination of both methods (HL) were applied to hydrolyze organic matter in FW. Furthermore, the effects of crude glycerol (CG), which provided 5%, 10%, and 15% of the volatile solids (VS) as co-substrate (denoted as CG5, CG10, and CG15, respectively), on the anaerobic digestion of FW were assessed. With an increasing proportion of CG in the co-digestion experiment, CG10 showed higher methane production, while CG15 negatively affected the anaerobic digestion (AD) performance owing to propionic acid accumulation acidifying the reactors and inhibiting methanogen growth. As the pretreatments partially decomposed hard-to-degrade substances in advance, pretreated FW showed a stronger methane production ability compared with raw FW, especially using the HL method, which was significantly better than co-digestion. HL pretreatment was shown to be a promising option for enhancing the methane potential value (1.773 NL CH4/g VS) according to the modified Gompertz model.

2021 ◽  
Vol 9 (12) ◽  
pp. 2438
Van Hong Thi Pham ◽  
Jaisoo Kim ◽  
Soonwoong Chang ◽  
Woojin Chung

It has become urgent to develop cost-effective and clean technologies for the rapid and efficient treatment of food waste leachate, caused by the rapid accumulation of food waste volume. Moreover, to face the energy crisis, and to avoid dependence on non-renewable energy sources, the investigation of new sustainable and renewable energy sources from organic waste to energy conversion is an attractive option. Green energy biohydrogen production from food waste leachate, using a microbial pathway, is one of the most efficient technologies, due to its eco-friendly nature and high energy yield. Therefore, the present study aimed to evaluate the ability of an enriched bacterial mixture, isolated from forest soil, to enhance hydrogen production from food waste leachate using biochar. A lab-scale analysis was conducted at 35 °C and at different pH values (4, no adjustment, 6, 6.5, 7, and 7.5) over a period of 15 days. The sample with the enriched bacterial mixture supplemented with an optimum of 10 g/L of biochar showed the highest performance, with a maximum hydrogen yield of 1620 mL/day on day three. The total solid and volatile solid removal rates were 78.5% and 75% after 15 days, respectively. Acetic and butyrate acids were the dominant volatile fatty acids produced during the process, as favorable metabolic pathways for accelerating hydrogen production.

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