Influencing factors and reduction of domestic solid waste at university dormitory in Shanghai, China

Increasing domestic solid waste (DSW) is becoming one of the most serious challenges for city and regional environment. As an epitome of the society, the investigation on the influencing factors and reduction of DSW of university students can not only provide policy suggestions for the waste management in the university campus, but also can achieve demonstration effect to other communities due to its high social status and wide impacts. This research combined direct weighing, questionnaire surveys, and regression analysis to quantify the influencing factors of DSW at East China Normal University’s dormitory in Shanghai. Direct weighting and questionnaire survey were conducted in 112 randomly selected dormitory rooms. Totally 523 valid questionnaires were collected. It is found that the average waste generation was 0.275 kg/day/cap, in which residual waste accounted for 64% of total, followed by household food waste (29%), and recyclable waste (7%). Regressions based on ordinary least square method suggested that students’ attitude towards waste played the most important role in affecting the waste reduction with its elasticity − 0.195. Lower educational level and better financial condition would lead to more waste generation, whose elasticity was 0.148 and 0.098 respectively. The influences of gender and major varied from waste types. Policies implications for university administration departments for sustainable waste and resource management include developing personalized and humanized waste management policies, enhancing environmental awareness through diverse educational activities, and expanding the publicity role of campus cultural activities on waste reduction.

Food Waste Reduction from Customers’ Plates: Applying the Norm Activation Model in South Korean Context

Researchers have pointed out the urgent need to tackle food waste from customers’ plates, considering its environmental and socioeconomic impacts. Nonetheless, little is known about reducing food waste from customers’ plates in the restaurant context. The present research successfully addressed how customers can reduce food waste by using the Norm Activation Model (NAM). A customer survey was employed to collect quantitative data to verify the hypotheses of this study. The NAM of this study involved awareness of environmental impact (of the restaurant industry), ascribed responsibility for food waste, and moral norm for food waste reduction as predictors for food waste reduction intention. In addition, this study adopted self-efficacy to food waste reduction as a moderator on the path from the moral norm for food waste reduction to food waste reduction intention. Our empirical results supported all the hypotheses suggested in the research model. Consequently, the findings of this study adequately explained how restaurant customers form their intention to reduce food waste and thus provided important clues about how it can be encouraged. For example, based on the findings, a nudging message may be displayed on the restaurant wall to raise customers’ self-efficacy, saying, “Saving the earth is as easy as finishing your food or taking it home”.

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

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.

Improvement of Resource Utilisation Through Forecasting, Planning, and Information Flow

Demand forecasting and production planning are challenging issues when working to supply perishable goods to fulfil supermarket requirements as opposed to dry goods that can be manufactured and have a fixed storage life. The focus of this report is on the improvement of resource utilisation through better forecasting, planning, and information flow. There is a fluctuation for labour demand within the processing function; controlling the number of staff daily is vital to the efficient running of production and waste reduction. It is the belief for the management that left unchecked the production planners can tend to overorder staff as a contingency.

Teaching Circular Economy and Lean Management in a Learning Factory

Traditionally, industries followed a linear process of resources consumption: taking raw materials from nature, transforming them into products, and selling them to consumers (who discarded them when they were no longer useful). Nowadays, due to the sustainable development concerns, there is an increasing awareness on the society for reuse, repair, recycling, and remanufacturing to avoid resource depletion and achieve waste reduction. Following this idea, with the aim to train students and practitioners in lean manufacturing and circular economy concepts and tools, a learning process organized in three sequential phases was developed, starting with the manufacture of a toy car (25 kg and over 100 pieces) using a traditional push system, then reengineering the process to implement pull system and lean manufacturing concepts, and finally, considering a circular economy pull system through the reuse and recycling of parts and components. In this way, the importance of reducing waste in manufacturing and the reduction in the use of raw materials by considering the 3Rs is highlighted.

Pengaruh Luas Penampang Wadah Terhadap Besarnya Reduksi Volume Sampah Organik Rumah Tangga Menggunakan Larva Lalat Bsf (Black Soldier Fly)

This research is Quasi experimental with the Post Only Group Design method. This study uses the amount of maggot and organic waste with a ratio of 1: 2, with 1/2 kg of maggot against 1 kg of garbage, with a volume of 6000 cm3 containers and a variation of the cross sectional variation of 20x20 cm2 with a height of 15 cm, the cross section area of ​​30x20 cm2 with a height of 10 cm and 10 cm and the cross section area of 30x40 cm2 with a height of 5 cm. Based on the results of the research that has been made, the waste reduction by BSF larvae, the cross-sectional area of ​​20x20 cm was 516.7 gr, the cross-sectional area of ​​30x20 cm was 555.6 gr, while the cross-section area of ​​30x40 cm was 644.4 gr. The highest reduction is obtained from the cross-sectional area of ​​30x40 cm. Based on the results of the normality test it obtained the value of P-Value> α (0.05). This indicates that the data is distributed normally by looking at the variant difference test, obtained a value of p-value 0.049 (<α). Then it can be concluded that there is an influence between cross-sectional area and waste reduction by BSF larvae. The wider cross-section of the garbage container, the easier BSF larvae reduce organic waste.

Cultivation of maggot from organic waste to increase economic value at TPS 3R Enggal Comfort, Gondosuli, Muntilan

Gondosuli Village is located in Muntilan District, Magelang Regency, and has a high population growth rate, economy, and development, all of which contribute to increased community activities. This causes waste production to continue to rise; additionally, there are issues with waste management from upstream to downstream, namely a lack of waste reduction, which leads to waste accumulation in landfills. This is due to a lack of proper management, which consists of only collection, disposal, and transportation. As a result, the community service is carried out by planning for a solid waste management system capable of reducing waste from upstream. The cultivation of maggots from organic waste is an upstream system approach that can be used to solve the waste problem. BSF maggot cultivation has several advantages, including the production of pre-puppa, which can be used as a source of protein for animal feed, and aiding in the resolution of the community's organic waste processing problem. The concept of integrated waste management (TPS 3R) can be combined with a waste bank to reduce waste disposal in the TPA while also providing economic value.

Constituent Characteristics and Functional Properties of Passion Fruit Seed Extract

The genus Passiflora L. is widely cultivated in tropical and subtropical regions. The major species, Passiflora edulis Sims, is known as ‘passion fruit’ and is widely used in processed foods as well as eaten raw. P. edulis fruits are eaten for their pulp together with the seeds; however, the seeds are often discarded when used in processed foods. P. edulis seeds contain a variety of nutrients and functional components, and their industrial use is desirable from the perspective of waste reduction. Previous studies have analyzed the constituents of P. edulis and their physiological functions. P. edulis seeds contain various types of polyphenols, especially those rich in stilbenes (e.g., piceatannol). P. edulis seed extracts and isolated compounds from seeds have been reported to exhibit various physiological functions, such as antioxidant effects, improvement of skin condition, fat-burning promotion effects, and hypoglycemic effects. This review summarizes the nutritional characteristics, polyphenol content, and physiological functions of P. edulis seeds.