Food Waste Management

Over the years, food supply chains (FSCs) have faced various challenges, including supply chain interruptions. Previous studies focused only on household food waste. In this study, the FSCs risks is connected with food wastage to develop sustainable framework to reduce food waste. A Pareto analysis is developed for risk identification based on feedback from 130 experts from food companies. Finally, a blended grey-based Decision-Making Trial and Evaluation Laboratory (DEMATEL) model has been proposed to assess the relationships among the identified major risks in FSCs. The five risks of greatest priority include: lack of skilled personnel, poor leadership, failure within the IT system, capacity, and poor customer relationship. The risk mitigation strategies for these risks are also presented. The proposed model is applied to food processing companies in Bangladesh to establish a sustainable business policy to minimize food wastage. These results can guide managers and practitioners to formulate resilient strategies to mitigate the identified risks, thereby minimizing food wastage and lead to food safety, security and sustainability across the food supply chain. The proposed model can be extended to address sustainability risk and be integrated to the internet of things for planning, monitoring, controlling , and optimizing supply chains in real time.

Food waste is a global problem and the Netherlands is not an exception. Each year 2,400 million euro worth of food is thrown away by Dutch consumers. This is 30-50% of all produced food, which is 50 kg per person per year. This amount of food waste puts pressure on the environment and therefore the Dutch government wants to reduce this waste with 20% reduction. By answering the question 'How can renewed food waste policy reduce food waste in the Netherlands?', we will construct a policy strategy to reach this aim. The food waste issue is a complex one, for there are many involved stakeholders, different causes and a variety of ways to solve this issue.

District heating networks are commonly addressed in the literature as one of the most effective solutions for decreasing the greenhouse gas emissions from the building sector. These systems require high investments which are returned through the heat sales. Due to the changed climate conditions and building renovation policies, heat demand in the future could decrease, prolonging the investment return period. The main scope of this paper is to assess the feasibility of using the heat demand – outdoor temperature function for heat demand forecast. The district of Alvalade, located in Lisbon (Portugal), was used as a case study. The district is consisted of 665 buildings that vary in both construction period and typology. Three weather scenarios (low, medium, high) and three district renovation scenarios were developed (shallow, intermediate, deep). To estimate the error, obtained heat demand values were compared with results from a dynamic heat demand model, previously developed and validated by the authors. The results showed that when only weather change is considered, the margin of error could be acceptable for some applications (the error in annual demand was lower than 20% for all weather scenarios considered). However, after introducing renovation scenarios, the error value increased up to 59.5% (depending on the weather and renovation scenarios combination considered). The value of slope coefficient increased on average within the range of 3.8% up to 8% per decade, that corresponds to the decrease in the number of heating hours of 22-139h during the heating season (depending on the combination of weather and renovation scenarios considered). On the other hand, function intercept increased for 7.8-12.7% per decade (depending on the coupled scenarios). The values suggested could be used to modify the function parameters for the scenarios considered, and improve the accuracy of heat demand estimations. Abstract This study aims to examine the nonsterilized fermentation conditions for coproduction of pectinases and lipase enzymes using several fruit wastes as an energy source. Thermophilic fungal strain, Penicillium expansum CMI 39671 was used as a fermenting strain. The effect of process conditions including; nitrogen sources, pH, temperature, time and moisture contents, on the production of both enzymes were studied. The highest activities of pectinase and lipase (2817, 1870 U/g dry substrate) enzymes were found with orange peel feedstock, whereas the lowest activities of 1662 U/g and 1266 U/g were found with banana peel and papaya peel feedstocks respectively. Overall, pectinase showed higher enzymatic activities than lipase enzymes, both having similar increasing and decreasing trends, at all studied conditions. The optimum process conditions of peptone as a nitrogen source, pH 7, 40°C, 5 days and 70% moisture contents, were found to show highest enzymatic activities for both enzymes. The orange peel feedstock showed no significant difference in both enzymes' activities at sterilized and nonnotarized process conditions. Pectinase and lipase enzymes showed (13791 U/g) and (8114 U/g) for sterilized and (14091 U/g) and (8324 U/g) for nonnotarized process conditions respectively. In addition, the fungal strains also produce bacteriocin-like compounds that could inhibit microbial growth. These findings will help to design and develop robust, cost-effective and less energy intensive enzyme production processes and consequently an efficient fruit waste to energy system through open fermentation. Abstract This study aims to examine the nonsterilized fermentation conditions for coproduction of pectinases and lipase enzymes using several fruit wastes as an energy source. Thermophilic fungal strain, Penicillium expansum CMI 39671 was used as a fermenting strain. The effect of process conditions including; nitrogen sources, pH, temperature, time and moisture contents, on the production of both enzymes were studied. The highest activities of pectinase and lipase (2817, 1870 U/g dry substrate) enzymes were found with orange peel feedstock, whereas the lowest activities of 1662 U/g and 1266 U/g were found with banana peel and papaya peel feedstocks respectively. Overall, pectinase showed higher enzymatic activities than lipase enzymes, both having similar increasing and decreasing trends, at all studied conditions. The optimum process conditions of peptone as a nitrogen source, pH 7, 40°C, 5 days and 70% moisture contents, were found to show highest enzymatic activities for both enzymes. The orange peel feedstock showed no significant difference in both enzymes' activities at sterilized and nonnotarized process conditions. Pectinase and lipase enzymes showed (13791 U/g) and (8114 U/g) for sterilized and (14091 U/g) and (8324 U/g) for nonnotarized process conditions respectively. In addition, the fungal strains also produce bacteriocin-like compounds that could inhibit microbial growth. These findings will help to design and develop robust, cost-effective and less energy intensive enzyme production processes and consequently an efficient fruit waste to energy system through open fermentation.

In this paper we investigate the economic and environmental efficiency of charities and NGO’s “rescuing” food waste, using a 2008 case study of food rescue organisations in Australia. We quantify the tonnages, costs, and environmental impact of food rescued, and then compare food rescue to other food waste disposal methods composting and landfill. To our knowledge this is the first manuscript to comprehend the psychical flows of charity within an Input-Output framework—treating the charity donations as a waste product. We found that 18,105 tonnes of food waste was rescued, and calculate that food rescue operations generate approximately six kilograms of food waste per tonne of food rescued, at a cost of US$222 per tonne of food rescued. This a lower cost than purchasing a tonne of comparable edible food at market value. We also found that per US dollar spent on food rescue, edible food to the value of US$5.71 (1863 calories) was rescued. Likewise, every US dollar spent on food rescue redirected food that represented 6.6 m3 of embodied water, 40.13 MJ of embodied energy, and 7.5 kilograms of embodied greenhouse gasses (CO2 equivalents) from being sent to landfill or composting, and into mouths of the food insecure. We find that food rescue—though more economically costly than landfill or composting—is a lower cost method of obtaining food for the food insecure than direct purchasing.

Keywords: food waste; food rescue; Australia; charity; input-output; life cycle analysis; food security; emergency food aid; food poverty; food bank

Närvänen, Mesiranta, Mattila and Heikkinen present a much-needed framework for managing food waste, including food surplus, food loss and food waste. The framework discusses the characteristics of food waste as unstructured, cross-cutting and relentless, that is, as a wicked problem. The chapter provides a concise review of recent food waste studies, particularly from the perspective of finding solutions. Närvänen et al. introduce four perspectives into this solution orientation—changing the behaviour of actors, connecting actors and activities within systems, constituting sociocultural meanings and innovating solutions to food waste reduction. These four perspectives also form the structure for the rest of the book, which provides research-based multidisciplinary insights and solutions in the quest to battle against the wicked problem of food waste.

Purpose-This research aims to understand the behaviour of food consumption and waste in Peruvian households at the beginning of the COVID-19 pandemic. Design/methodology/approach-Exploratory research was carried out with Peruvian households, using a descriptive method design. Data were analysed using descriptive and multivariate statistics. A selfadministered questionnaire of 60 questions was used, applied by social networks in May 2020, obtaining 418 valid questionnaires. Findings-The main findings allow the identification of a behaviour aiming the avoidance of waste and purchasing with a cost-benefit orientation, which is followed by purchase planning, knowledge and use of information on labels, food storage and cooking skills. Practical implications-For companies in the food sector, relevant information is provided on consumer behaviour. For policymakers, elements are provided for the promotion of responsible consumption and zero waste. For the academy, an explanation is provided of how and in what way crises influence the behaviour of food consumption and waste. Social implications-Environmental-friendly and responsible consumption behaviour need to be supported, as well as to make consumers aware of the costs of food waste. These measures could be fostered by collective action that includes different actorsfrom civil society, the private and public sectorsand contribute to a sustainable solution, focused on improving consumption patterns and food waste. Originality/value-The novelty of this research is based on exploring the understanding of the existing relation among food consumer behaviour, in a context of crisis, towards food waste prevention and avoidance, cost-benefit orientation and the knowledge about labelling, storage and handling.

The unprecedented scale of food waste in global food supply chains is attracting increasing attention due to its environmental, social and economic impacts. Drawing on interviews with food waste specialists, this study construes the boundaries between food surplus and food waste, avoidable and unavoidable food waste, and between waste prevention and waste management. This study suggests that the first step towards a more sustainable resolution of the food waste issue is to adopt a sustainable production and consumption approach and tackle food surplus and waste throughout the global food supply chain. The authors examine the factors that give rise to food waste throughout the food supply chain, and propose a framework to identify and prioritize the most appropriate options for prevention and management of food waste. The proposed framework interprets and applies the waste hierarchy in the context of food waste. It considers the three dimensions of sustainability (environmental, economic, and social), offering a more holistic approach in addressing food waste. Additionally, it considers the materiality and temporality of food. The food waste hierarchy posits that prevention, through minimization of food surplus and avoidable food waste, is the most attractive option. The second most attractive option involves the distribution of food surplus to groups affected by food poverty, followed by the option of converting food waste to animal feed. Although the proposed food waste hierarchy requires a fundamental re-think of the current practices and systems in place, it has the potential to deliver substantial environmental, social and economic benefits.

Mass gathering events is very common in India due to which there have been various instances which has made certain negative impact on our environment. Kumbh Mela is one of the largest mass gathering event on the earth. It is one of the most important and sacred festival which is celebrated four times in 12 years on the banks of river Ganga (Haridwar), river Shipra (Ujjain) . River Godavari ( Nashik) , and at the confluence of rivers the Ganges, the Yamuna, and the mythical Sarasvati( Prayagraj). This time it has taken place at Prayagraj. This paper studies the water and Sanitation management and impact on the environment before and after Kumbh Mela 2019 at Prayagraj with the help of relevant data of that event collected. Moreover, it discusses what steps have been taken by the government to curb the ill effects of the place of event to be held with the implementation of new technologies like Geo-tubes and Bio-Remediation. The study shows that there were proper arrangements for the Sanitation with use of 1.22 lakhs Eco-toilets along with 20,000 dustbins. Moreover, solid waste was properly managed at most of the locations with the help of Tipper vehicles which carried the solid waste to the treatment plants. Several new STPs were installed to manage the waste generated.

Food waste is an interesting area to evaluate. Studies by the United States Environmental Protection Agency (" USEPA ") revealed that 34 million tons of food was wasted in 2010. Food waste has a direct impact to a country's economy, including environmental consequences. Substantial reduction in food waste may hold food price from increasing. For restaurants, savings on excessive food consumption means widening operating margins. At the same time, this reduces food waste. This issue is interesting to note real practices and understanding of food waste management. This study attempts to determine whether there is any correlation in application of food waste management through Reduce, Reuse, Recycle (" 3Rs "), in achieving better business performance, helping the environment, and attaining community engagement. This paper focuses on food waste management by analyzing 3Rs application in selected family restaurants. Thus, the methodologies used were quantitative and qualitative methods. It was found out that the implementation of food waste management through 3Rs method was correlated with benefits. In addition, it was revealed that the awareness level of people who work in food and beverage industry, especially restaurants' operators, tended to be low in facing the food waste management issue. In conclusion, knowledge and education about food waste management method application to maintain environmental cleanliness is valued greatly and essential, starting with a restaurant's owner and all other key personnel. If each individual is about to be given information and educated diligently and consistently practice, it will surely bring good impact both toward business, people, and environment. ABSTRACT Sisa makanan merupakan topik yang menarik untuk dibahas. Penelitian yang dilakukan oleh United States Environmental Protection Agency (" USEPA ") mengungkapkan bahwa ada 34 juta ton makanan sisa yang dibuang di tahun 2010. Sisa makanan yang dibuang memberikan pengaruh kepada ekonomi sebuah negara, 19 termasuk konsekuensi lingkungan. Pengurangan sisa makanan yang dibuang dapat memberikan pengaruh terhadap naiknya harga makanan. Untuk restoran, penghematan yang dapat dilakukan atas konsumsi makanan akan berdampak kepada marjin operasional yang akan membengkak pula. Pada saat yang sama, jika hal ini dilakukan, maka akan dapat mengurangi pembuangan sisa makanan. Topik ini menjadi menarik untuk dibahas karena untuk mengetahui praktik nyata yang terjadi sekaligus mengerti tentang penanganan dari sisa makanan. Penelitian ini berupaya untuk mengetahui apakah ada korelasi yang terjadi antara penanganan sisa makanan melalui Reduce, Reuse, Recycle (" 3Rs ") dalam upaya untuk mencapai kinerja organisasi yang lebih baik, membantu pelestarian lingkungan, dan melakukan pengabdian masyarakat. Penelitian ini mengambil fokus dari sudut pandang penanganan sisa makanan, dengan melakukan analisa 3R di beberapa restoran milik keluarga/perorangan. Metode penelitian yang digunakan adalah kuantitatif dan kualitatif. Hasil penelitian menunjukkan bahwa penerapan penanganan sisa makanan via metode 3R memilki korelasi dengan manfaat. Disamping itu, ditemukan juga bahwa tingkat kesadaran para pekerja di bidang industry makanan dan minuman, khususnya restoran, cenderung rendah dalam upaya penanganan isu sisa makanan yang terbuang ini. Kesimpulan yang dapat dicapai adalah bahwa pengetahuan dan pendidikan tentang penanganan sisa makanan untuk menjaga kelestarian lingkungan memang diperlukan, mulai dari pemilik restoran sampai kepada para pekerjanya. Kalau setiap individu sudah mengetahui dan mengerti, serta menjalankannya dengan baik, maka akan memberikan dampak positif terhadap organisasi, masyarakat, dan lingkungan.

A circular economy (CE) is conceptualized under different rounds of materials and energy cycling flows and is a matter of a three-level deployment: inter-enterprise circulation, regional circulation, and social circulation. Regarding them, the aim of this research was to get an update on the current technological advances and the perspectives of its implementation. Thus, a multi-parametric approach has been conducted to analyze the functionality of technologies in wastewater treatment, organic waste management, agrarian development, and food waste in the context of CE. Beside the narrative of the technological view, a critical approach assimilates the environmental, marketing, economic, governmental, and procedural viewpoints and leads to key indicators which are subject to positive and negative externalities. Due to this coexistence , we denoted the complexity of CE principle implementation and the need for specific envisage in each case, while proposing strategies are formulated in the light of social-environmental impact. Finally, further research gaps were proposed for deeper consideration.

Food sharing mobile applications are becoming increasingly popular, but little is known about the new social configurations of people using them, particularly those applications that use consumers as voluntary intermediaries in supply chains. This article presents a social network analysis of a food sharing mobile application conducted in partnership with OLIO. The study focuses on longitudinal social network data from 54,913 instances of food sharing between 9054 people and was collected over 10 months. The results challenge existing theories of food sharing (re-ciprocity, kin selection, tolerated scrounging, and costly signalling) as inadequate by showing that donor-recipient reciprocity and balance are rare, but also show that genuinely novel social relations have formed between organisations and consumers which depart from traditional linear supply chains. The findings have significant implications for managers and policymakers aiming to encourage, measure and understand technology-assisted food sharing practices.

The landfill disposal of the massive amount of food waste without treatment and resource recovery is resulting in several public and environmental health concerns. Several technologies have emerged for the conversion of food waste to lactic acid, ethanol, biogas, biohydrogen and volatile fatty acids (VFAs) as value-added products. Food waste is a rich source of essential components such as protein, carbohydrate, oil, mineral, and fat that can be converted to many value-added products as mentioned above. The conversion of food waste to fermentation products such as organic acids, gases, and alcohols requires precise control and optimization of operational conditions, including pretreatment, pH, temperature, and microbes. Therefore, the fermentation technologies for food waste are still developing to solve the technical challenges of pretreatment such as the process economics, reactor design and infrastructure cost and lack of homogeneity in the results of laboratory and large-scale plants. A potential way forward is to optimize the fermentation process conditions along with implementing the strategies to integrate different waste treatment technologies to produce high-quality and cost-effective value-added products at commercial scale.

The need to address food security has never been greater and is moving up national agendas around the world. Achieving food security won't be easy considering the megatrends of growing population, greater affluence, and increasing urbanization. The global population is forecast to grow from the current 7 billion to 9 billion by 2050, creating the need for an increased food production of 70%. Recent investments in agricultural technology and advanced genetics have been making only a modest dent in meeting our global food demands. Food is one of the most important drivers of environmental pressures, particularly in terms of water, land and resource use, greenhouse gas emissions (GHGs), pollution, and subsequent climate and habitat change. In terms of economic impacts, food waste represents high waste management costs and money wasted. Wasting food also raises social questions, particularly given the current global financial crisis, rising food prices and international food shortages. That's where waste prevention issue emerges. Even cutting waste in half would be a huge step toward global food security and a boon for the environment. Food waste source prevention strategy focuses on preventing food waste before it is created. Annakshetra is a unique initiative by Centre for Development Communication (CDC), Jaipur that connects the luxuries of the privileged ones with the sustenance issues of the other by collecting the surplus food left in the celebration gatherings like wedding / family occasion / festivities, then testing its edibility and feeding it to the underprivileged section of the society. The Annakshetra model based on 3Rs of waste prevention has been successful in minimizing food Vivek S. Agrawal & Ambika Nag 190 waste on one hand and feeding the needy on the other. The paper describes strategies and best practices of this model to implement sustainable food service, addresses the need to move towards Zero waste economy to ensure poverty eradication, food security and sustainable cities.

This Report has been prepared within the framework of the FUSIONS project (https://www.eu-fusions.org/). It contains a detailed overview of relevant Italian legislation, policies and initiatives related to or with implications on food waste generation and prevention. All the information is updated to July 31st, 2016. However the information related to Law 166/2016 were also included (despite it was approved in August 2016) due it is relevance in the Italian regulatory framework.