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Hydrothermal carbonization (HTC) of food waste produces hydrochar—a suitable biofuel—and process water (PW), which has a high organic content suitable for material and energy recovery. In this work, we study the effect of pH (4.8, 5.3, and 6.0) and organic loading rate (OLR; 2.5, 5.0, and 7.5 g COD L−1 d−1) throughout the dark fermentation (DF) of PW from the HTC of food waste (180 °C, 1 h) in a continuous stirred tank reactor. The highest hydrogen yield (197.5 mL H 2 L−1 d−1) was reached at pH 4.8 and OLR 5 g COD L−1 d−1, associated with a prevalence of Clostridium bacteria. The highest volatile fatty acids concentration (10.2 g COD ·L−1) was achieved at pH 4.8 and OLR 7.5 g COD L−1 d−1, with a dominance of Actinobacteria phylum. The integrated system HTC-DF allowed a potential energy recovery of 11.2 MJ kg−1. [Display omitted] • HTC process water from food waste has suitable characteristics for dark fermentation. • Optimal H 2 production was found at pH 4.8 and organic loading rate of 5 g COD L−1 d−1. • Highest VFA production was obtained at pH 4.8 and 7.5 g COD L−1 d−1. • The energy recovery of the coupled process achieved the 63.3% from food waste. • H 2 yield and VFA production rate is driven by dominant microbial consortia. [ABSTRACT FROM AUTHOR]

Bulking agent and microbial agent are widely used to improving the aerobic composting condition. This study aimed to evaluate the effects of composite microbial agent which is consisted of Azotobacter salinestris, Aspergillus oryzae, Bacillus licheniformis, Bacillus cereus and Trichoderma viride with different bulking agents (straw or sawdust) on organic matter degradation, enzyme activities, and functional genes associated with carbon and nitrogen cycling during aerobic composting of food waste. The results demonstrated that the inoculation of composite microbial agent significantly improved the degradation of starch, protein, cellulose, and grease, along with boosting microbial enzyme activity and the abundance of carbon degradation genes. Furthermore, the degradation of organic matter (OM), protein, cellulose, and grease were higher in the straw bulked composting with composite microbial agent treatment (B). Meanwhile, B also exhibited a higher abundance of cdh and rbcL genes compared to the other treatments. Pearson regression analysis identified temperature as the primary factor controlling organic matter degradation, while cdh and cex genes exhibited strong associations with cellulose degradation during food waste composting. These findings suggest that incorporating straw as bulking agent with composite microbial agent during food waste composting can effectively enhance organic matter degradation. [Display omitted] • Composite microbial agent significantly enhanced organic matter degradation. • Composite microbial agent stimulated the secrete of microbial enzyme. • Straw conditioned composting degrade organic matter more effectively than sawdust. • Temperature is the key factor of organic matter degradation during composting. [ABSTRACT FROM AUTHOR]

Summary: The production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by‐products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by‐products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio‐based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value‐added food products. [ABSTRACT FROM AUTHOR]

Summary: The use of black soldier fly larvae (BSFL) to valorise different organic waste streams and the subsequent use of resulting larvae as a feedstock ingredient is increasing rapidly in several regions across the globe. The lack of knowledge about several safety issues including chemical contaminants (e.g. heavy metals) seems to affect the upscaling and commercialisation of this product. This study evaluates the safety of the BSFL against chemical contaminants including heavy metals and mycotoxins in both BSFL and frass samples reared with different food waste streams (e.g. soy waste, customised bread‐vegetable diet, food waste mixture, supermarket and childcare centre) from two commercial production facilities. The effect of larval instars and post‐harvest treatments (e.g. blanching and drying) on the safety of the BSFL was also investigated. The concentration of heavy metals was primarily influenced by the concentration in the food waste streams. The concentration was also higher in 6th instar compared to 5th instar larvae. The effect of blanching and drying have a varied effect on the concentration of heavy metals. Mycotoxins were found to be below the limit of quantification for all samples. The outcomes of this study indicated that BSFL grown on food waste streams and the resulting frass is safe against different heavy metals analysed. The findings of this study will assist the commercial BSFL manufacturers with the identification of relevant control points to ensure the chemical safety of their products. Therefore, encourage the use of different food waste streams as feedstock for rearing BSFL. [ABSTRACT FROM AUTHOR]

BACKGROUND: Pomegranate peel waste is a valuable reservoir of heat‐sensitive total hydrolysable tannins (THT), with potential applications in food and pharmaceuticals. Preserving THT is challenging due to degradation post‐extraction. We explore ionic gelation as an encapsulation method to optimize THT utilization. RESULTS: Through external gelation, we optimized the process variables using Box–Behnken design. At 40 g kg−1 sodium alginate, 25 g kg−1 calcium chloride, and 300 g kg−1 pomegranate peel extract (PPE), we achieved an 83.65% encapsulation efficiency. Compared to spray drying, external gelation demonstrated superior performance, with enhanced release percentages and stability. Physical, phytochemical, and release profiles of encapsulates were extensively analysed. External gelation achieved an 87.5% release in 30 min, outperforming spray‐dried counterparts (69.7% in 25 min). Encapsulated PPE exhibited robust antibacterial activity against Staphylococcus aureus (ATCC 25923) in powdered infant formula, with a 32 ± 0.01 mm zone of inhibition and 300 μg mL−1 minimum inhibitory concentration. Insights into S. aureus growth curves underlined the mechanism of action via membrane potential alterations. The results of carried investigations also showed that the antibacterial activity of the encapsulated PPE extracts against the targeted organism was identical to the antibacterial activity exhibited by synthetic antibiotics used generally to kill microorganisms in food. Therefore, from the findings, it can be concluded that the PPE encapsulate produced using the external gelation technique at the optimized condition displayed superior storage stability possessing strong antimicrobial activity when compared to encapsulate produced using the spray drying technique. CONCLUSIONS: External gelation emerges as a potent technique for developing effective encapsulates enriched with natural antimicrobials or antibiotics. This approach holds promise for applications in food, pharmaceuticals, and nutraceuticals, enhancing stability and efficacy while reducing reliance on synthetic antibiotics. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Food loss and waste occur at an alarming rate while many households in the City of Vancouver are food insecure. Set within the context of City of Vancouver’s Zero Waste 2040 long-term strategic plan, the City seeks to promote a circular economy, including through food waste reduction and prevention, better food redistribution, and partaking in awareness campaigns. Food rescue and redistribution is often framed as a win–win solution to avoid throwing unwanted, unmarketable, or surplus foods from the landfill and instead redistributing the food to those who are food insecure. This solution has been framed as a useful tool to promote a circular economy. However, both food waste and food studies scholars have rightly noted that connecting unwanted foods with those who are food insecure to address systemic hunger is not a panacea, nor is it a systemic solution to prevent food waste. Drawing on key informant interviews with agri-food experts across the system (n = 20), this study identified the challenges, opportunities, and the overall vision of the circular food economy and how it is mobilised in the City of Vancouver. It seeks to understand how equity factors into the vision of a circular food economy and its implementation by agri-food and relevant actors. The findings in this study highlight the importance of dynamic governance systems that targets critical points for change including regulation, funding, and capacity building to ensure a circular food economy that considers equity and justice. [ABSTRACT FROM AUTHOR]

Lactic acid fermentation (LAF) has recently been considered a promising strategy to store food waste (FW) prior to dark fermentation (DF), as it can stabilize organic matter with no negative impact on biohydrogen potential (BHP). However, concentrations can affect LAF and its subsequent impact on BHP is not known. This novel study evaluates the impact of storing FW by LAF at 1%, 5%, 10%, 15% and 20% total solids (TS), at 35 °C and 23 °C, subsequently converted to biohydrogen through DF. Storing FW in LAF at 5%, 10%, 15% and 20% TS has no impact on its BHP (88 ± 23 mL/gVS). Storing at 1% TS increases variability of metabolic pathways, with replicates undergoing butyric fermentation instead of LAF, resulting in 33 mL/gVS and 13 mL/gVS of BHP, compared to the total average of all conditions at 84 ± 25 mL/gVS. Microbial analysis shows Lactobacillus sp. and Weissella sp. as the main genera selected during storage. The concentrations affect the relative abundance of various remaining genera, such as Burkholderia-Paraburkholderia sp. at 20% TS and Lactococcus sp. at 1% TS. Except at low TS, LAF is a robust storage strategy of FW prior to DF, preserving its BHP without the need for conventional refrigeration. [Display omitted] • Lactic acid fermentation (LAF) was investigated as storage for food waste (FW). • FW stored in LAF was converted to biohydrogen through dark fermentation (DF). • FW stored in LAF produced an average of 84 ± 25 mL/gVS of hydrogen in subsequent DF. • Storage at 5%, 10%, 15% and 20% TS preserved biohydrogen potential (BHP) of FW. • Storage at 1% TS increased variability of metabolic pathways, resulting in BHP loss. [ABSTRACT FROM AUTHOR]

Aim Methods Results Conclusion Composts made from food waste will soon become more widespread on the market thanks to the upcoming enforcement of the legal obligation to sort biowaste. Our experiment aims at improving knowledge on the short‐term effects of these composts on soils’ physicochemical properties and vegetable crops.Three composts with contrasting characteristics were tested: a 100% v/v green waste compost (C1), and two composts composed of 50% v/v food waste and 50% v/v green waste, one prepared directly on the soil (C2) and the other from a competing producer who have the French NFU 44‐051 (AFNOR NF U 44‐051, 2006) certification for an organic amendment (C3). They were applied at a rate of 100 t ha−1 (dry matter) on two cropped soils with contrasting textures. Soil‐and‐compost mixes and compost‐free soil were planted with lettuce, radish, and potato.Seventy‐four days after planting, composts improved some soil physicochemical properties. The compost‐amended soils had better saturated hydraulic conductivity (Ks, 1 10−3–2.5 10−3 cm s−1) than the compost‐free soil (0.5 10−3 cm s−1), and water‐stable aggregates were higher than the initial value in C3 soil, equal to it in C2 soil, and lower in C1 soil. pH, total nitrogen, and organic carbon increased in all compost‐amended soils. Food waste compost stimulated crop production. The yields (dry matter) of all three crops were two to three times higher in the two soils amended with food waste compost compared to unamended soil, whereas they decreased almost two times in the soil amended with green waste compost due to nitrogen immobilization. Trace metals (particularly Pb and Cd) added by the composts, although present in edible parts of the plants, did not exceed the European rules for trace metals.Thus, food waste composts have positive effects on soils and vegetable crops, and the higher their organic matter content, the higher these positive effects. [ABSTRACT FROM AUTHOR]

Background: Intensive global food production causes soil, water and air pollution, which has a negative impact on our health and future ability to produce sufficient nutritious food. Plant-based diets have the potential to reduce the environmental damage associated with the global food chain. Aims: The project sought to understand drivers of food waste and to improve food sustainability in a busy, tertiary referral hospital in England. Methods: Ward-level food waste was quantified. Qualitative data were collected using informal interviews with staff and additional data utilised the patient feedback survey. Ward-level food packaging waste and patient food choices were quantified using data on patient menu choices. The carbon footprint of patient food choices was calculated. Findings: Beef was the most popular menu choice, and was the main contributing factor to the high environmental impact of the hospital food chain. Increasing the visibility of vegetarian options on the menu led to a four-fold rise in these meals being chosen, which reduced the carbon footprint of the patient meal service. Recycling food packaging was also started, but there are challenges to widespread implementation. Conclusion: The project was successful, but it remains a starting point from which to increase food sustainability across the NHS and care sector catering provision [ABSTRACT FROM AUTHOR]

With the growing population and the drastic depletion of fossil fuels, the demand for the bioproduction of value-added products is increasing. Recently, lactic acid in polylactic acid (PLA) has been extensively explored for bioplastic applications and other traditional applications in the food industry, textile industry, and pharmaceutical industry. The limitation of large-scale production and application of PLA in bioplastic production hinders the economic production, which challenges downstream techniques for lactic acid purification. Valorizing waste biomass such as food waste, lignocellulosic biomass, dairy industry, and fruit and vegetable processing for cheap carbon sources will support the reduction of the production cost of lactic acid. Metabolic engineering approaches have been extensively studied, such as the overexpression of lactic acid genes from traditional producers and monocarboxylate transporter genes in microbial cell factories. Through this, the movement of lactate molecules across the membrane is improved, and various studies have reported the enhanced production of lactic acid. The purification of lactic acid has also been studied for a long time using various techniques such as precipitation, adsorption, esterification, liquid–liquid extraction, and membrane-based techniques. A detailed review of lactic acid purification techniques with a small emphasis on aqueous two-phase system methods is discussed in the paper. [ABSTRACT FROM AUTHOR]

Increased agricultural productivity and modern technology to turn lignocellulose-rich waste biomass (LCB) into value-added substances might contribute to a sustainable economy that satisfies the enormous demand for food, energy and resources. Xylooligosaccharides (XOS) have gained increased attention since they act as nondigestible functional oligosaccharides and contribute potential health benefits. The scientific literature confirms that XOS are hydrolysates of xylan, a significant hemicellulose abundantly present in food and agricultural waste. Additionally, various conventional and modern pretreatments effectively utilized xylan for XOS production. However, limited information has been found on applying XOS in food. This review focuses on a comprehensive overview of the enzymatic hydrolysis of xylan and the production of functional XOS. A brief study on existing and probable applications of XOS in various functional food preparations has also been highlighted. Consumer’s desire for healthy, high-quality food drives the industry to develop novel, natural and reasonably priced functional ingredients. XOS delivers a wide range of dimensions and opportunities for creating novelty in food with potential integration into the food industry. [ABSTRACT FROM AUTHOR]

The USA has committed to cutting its emissions of methane, an extremely potent greenhouse gas, by at least 30% by 2030 (‘30 × 30’). This is part of the Global Methane Pledge, signed by 155 countries, to keep global warming within 1.5 °C and thereby to forestall the disastrous effects of ‘runaway climate change’. It will be a major challenge for the USA to reach 30 × 30 and there is no consensus on how to do so. This paper provides a concrete, data‐driven roadmap to indicate how to reach 30 × 30 feasibly, focusing on two enormous sources of methane emissions: organic waste and oil and gas production. It calculates that building approximately 4700 anaerobic digesters (ADs) to process food waste and animal manure would cost about $74.2 billion in capital expenditure (capex) and cut 13.6% of total US methane emissions per year. On average, each project would take roughly 2–6 years to build. Of the various methane mitigation measures analyzed in the oil and gas sectors, the most impactful would be full compliance with the US Environmental Protection Agency's (EPA's) revised New Source Performance Standards (NSPS) for oil and gas production by 2029. This would cut 17.5% of total US methane emissions annually, at a cumulative capex of $20.7 billion from 2024 to 2029. Together, the 13.6% cut from food waste and manure ADs and the 17.5% cut from full NSPS compliance would amount to a 31.5% reduction, exceeding the 30 × 30 goal. Greater clarity from the federal government on funding eligibility and additional incentives would accelerate the buildout of ADs. [ABSTRACT FROM AUTHOR]

This proposed study aims to characterize and utilize the biogas (BG) derived from the anaerobic co‐digestion of university hostel food waste and Vinasse (waste from the sugarcane industry) in a digester and to run an agricultural diesel engine with BG and Jatropha Curcas methyl ester (JCMS) on a dual fuel (DF) mode. In DF mode, BG from food waste was the main fuel, and JCMS100 was the pilot (secondary) fuel. The engine was run at different BG flow rates as 4, 8, and 12 liters per minute (LPM) with JCMS100 as injected fuel. As per the author's earlier experimental findings, the fuel injection pressure for the JCMS100 was elevated to 240 bar from the base range of 200 bar to enhance the engine performance. The experimental findings for the JCMS, and BG operation were compared with diesel in all aspects. It was revealed that the NOx emission of JCMS100 + 12 LPM of BG was about 7.5% lower than the D100 fuel at full load. Increasing BG intake up to 8 LPM, the BTE increased, however, afterward it started to decline. In a similar consequence, the brake specific fuel consumption (BSFC) declined up to 8 LPM of BG, however, when the engine was fed with 12 LPM of BG the BSFC started to elevate. The carbon monoxide and hydrocarbon also elevated with higher induction of BG. However, interestingly a NOx‐smoke compromised tradeoff was observed for JCME‐BG operation. [ABSTRACT FROM AUTHOR]

Taiwan has been an active participant in waste recycling for a long period of time due to the need for resource sustainability. The country believes it can one day eventually achieve the goal of zero waste through the effective use of strategies such as source reduction, resource recovery, reuse, and recycling. Despite Taiwan's long‐standing commitment to waste recycling for purposes of resource sustainability, achieving the goal of zero waste remains an immense challenge. Therefore, putting into effect the previously mentioned strategies will obviously be necessary in order to realize this goal. However, the effective implementation of these strategies requires both comprehensive planning and coordination, particularly in large medical institutions. Here, we have aimed to promote waste reduction throughout the entire hospital system in Taiwan using 3 strategies: (1) standardizing the colors of garbage bags, marking patterns of waste, and reviewing and establishing an internal audit mechanism on a regular basis; (2) the systematic monitoring of individual departments with regard to on waste consumption, brands, and materials while linking departments to the procurement source management team. In addition, any related hardware has been upgraded, precisely controlled, and automatically uploaded to the cloud system for an improved intelligent management system. In addition, the Department of Nutrition has adjusted the handling of ingredients and consumption patterns of hospital employees in order to reduce food waste; and (3) with regard to the disposal of medical waste, medical centers will be consolidating and advancing the knowledge and ability of all hospital personnel through education and training programs established for them. After the implementation of this program to promote awareness, the ratio of biological waste percentage in regard to total hospital waste dropped from 37.3% in 2018 to 33.6% in 2022, with a 49% decrease being seen in food waste, and a 99.32% increase being realized in green designated procurement items. Such an efficient management of medical waste has no doubt been extremely beneficial to the hospital. [ABSTRACT FROM AUTHOR]

Microbial fuel cells (MFCs) use the metabolic actions of microorganisms in an anode chamber to convert the chemical energy from wastewater into electrical energy. To improve the MFC power generation performance and chemical oxygen demand (COD) removal efficiency, Stenotrophomonas acidaminiphila was added to the anode chamber of a dual-compartment MFC. In this process, Stenotrophomonas acidaminiphila promotes the degradation of macromolecules such as bis(2-ethylhexyl) phthalate in food waste oil. Additionally, the generated electrical energy reduced Cu2+ in the copper-containing wastewater in the cathode chamber to Cu monomers. The maximum power density of the MFC was 49.5 ± 3.5 mW/m2, the maximum removal efficiencies of COD and Cu2+ were 63.5 ± 5.8% and 96.5 ± 1.0%, respectively, and Cu2+ was reduced to brick-red Cu monomers. This study provides insights into the simultaneous implementation of food waste oil treatment and metal resource recovery. [ABSTRACT FROM AUTHOR]

The present study investigated levels of awareness about the impact of loadshedding on the generation of household food wastes in Merafong City Local Municipality in South Africa. The research also assessed the statistical associations between socio-economic factors and food waste generation due to load-shedding. The stratified systematic sampling approach was used to select 105 survey participants. Face-to-face interviews were conducted by means of a questionnaire. The survey data were captured in Microsoft Excel (SPSS) and analysed using the Chi-squared (χ2) test and descriptive statistics. The study findings revealed a very strong association between type of settlement (χ2 = 39.8, p = 0.002 < 0.05, Cramer’s V = 0.355), monthly income (χ2 = 76.0, p = <0.001 < 0.05, Cramer’s V = 0.381), and the number of people living in the household (χ2 = 38.8, p = 0.029 < 0.05, Cramer’s V = 0.304) with the contribution of load-shedding to household food waste. Overall, the study has identified the contribution of loadshedding on food waste generation. It is thus imperative for future studies to not only quantify the impact of loadshedding on food waste generation in Merafong but to also develop strategies to mitigate these negative effects on communities. [ABSTRACT FROM AUTHOR]

Contemplative technologies in the form of Buddhist practices that challenge the sense of self and thereby enhance the experience of interrelationality are viable strategies for addressing existential concerns such as the environmental crisis. Much of the existing research on Buddhism and ecology neglects to measure environmentally sustainable behavior or engage with empirical research. Likewise, experiments measuring the effects of contemplative practice on oxytocin, a neuropeptide hormone often implicated in interrelational contexts, are scarce. This study explores the existential relevance of Chan and Huayan practices for oxytocin and environmentally sustainable behavior. Using empirical methods, it reports on an experimental fieldwork study among international participants in a one-month retreat at a Buddhist monastery in Taiwan. Salivary oxytocin, recycling, and food waste were measured, while phenomenological reports of experiences during contemplative practice were also obtained. Results of enzyme-linked immunosorbent assay indicate a marginal increase in oxytocin following Chan practice of the huatou "Who recites the Buddha's name?" which targets the sense of self, consistent with phenomenological reports reflecting an interrelational, ecological sense of self through huatou. Results also indicate increased recycling and decreased food waste by mass as a function of time on retreat. While the precise mechanisms explaining why participants exhibited more environmentally sustainable behaviors are currently unclear, the discussion proposes an empirically testable framework for bridging ecologies that links emotion, sense of self, and behavior. Contemplative practices may contribute to changes in oxytocin and environmentally sustainable behavior through activation of existential, aesthetic emotions such as doubt and awe, thereby inducing changes in the practitioner's sense of self, which they may then experience as interrelated with broader ecologies, a possibility awaiting further research. The huatou fieldwork and proposed follow-up study on the Huayan sanmei men thus shed light on the relevance of contemplative technologies from Chinese Buddhism for bridging ecologies in the existentially relational sense. [ABSTRACT FROM AUTHOR]

Simple Summary: The black soldier fly (BSF) has recently gained global popularity for converting organic waste into valuable biomass for animal feed. Previous studies have demonstrated the ability of BSF larvae to consume various food wastes and animal manure. In this study, we used sugarcane by-products—such as bagasse, vinasse, and molasses—as a food source for BSF larvae and compared their development and nutritional value with those fed with university canteen leftovers (UCLs). The BSF larvae grew longer and heavier when fed university canteen leftovers compared to other treatments. The UCL treatment also resulted in the larvae's highest protein and oil content. Overall, the BSF larvae exhibited the best growth on the UCL substrate, while the combination of bagasse and vinasse (BV) proved to be the most suitable substrate among the sugarcane by-products for BSF larva development. Black soldier fly larvae (BSFL) can convert organic waste into high-quality biomass. In this study, we tested the potential of sugarcane by-products as a food source for BSFL and compared larval development and nutritional value with some other organic substrates. Seven different substrates were used, including carrot pomace (C), carrot pomace and leftover bread (CB) (50/50), bagasse and vinasse (BV), bagasse and molasses (BM), bagasse, vinasse, and molasses (BVM), a mixture of all the above treatments (MX), and university canteen leftovers (UCLs). The larval weight and length were measured for two weeks from day 5 to 19. Then, the BSFL were harvested and analyzed for dry matter, crude protein, oil, ash, mineral, and fatty acid composition. Larval weight and length varied depending on the feeding substrate provided. University canteen leftovers resulted in the BSFL having at least 18% greater length (17.00 mm) and 56% greater weight (3.15 g) compared to other treatments. The highest amounts of protein (38.9%) and oil (39.06%) were observed in the UCL treatment, while the BV treatment larvae had the highest quantities of ash (28.9%) and dry matter (28.0%). The fatty acid profile of the BSFL revealed three-times-higher levels of saturated fatty acids than unsaturated fatty acids in the UCL treatment and was at least twice as high in other treatments. Overall, the BSFL had the best growth on the UCL substrate, and the combination of bagasse and vinasse (BV) was the most appropriate substrate for BSFL development among the sugarcane by-products. [ABSTRACT FROM AUTHOR]

Due to the urgent need for a transition to sustainable, zero-waste green technology, the extraction of bioactives from food and agricultural by-products and waste has garnered increasing interest. Traditional extraction techniques often involve using organic solvents, which are associated with environmental and health risks. Natural deep eutectic solvents (NADESs) have emerged as a promising green alternative, offering advantages such as low toxicity, biodegradability, and the ability to dissolve a wide range of biomolecules. This review provides a comprehensive overview of recent trends in the application of NADESs for extracting bioactive compounds from sustainable sources. The review explains the composition and principles of preparation and highlights various applications of NADESs in extracting different classes of bioactive compounds, emphasizing their potential to revolutionize extraction processes. By summarizing the latest advancements and trends, this review aims to support research and industrial applications of NADESs, promoting more sustainable and efficient extraction methods in the food and agricultural sectors. [ABSTRACT FROM AUTHOR]

Rapid advancements in artificial intelligence (AI) are driving transformative changes in many areas, with significant environmental implications. Yet, environmental assessments for specific applications are scarce. This study presents an in‐depth life cycle assessment of "Foodforecast," a machine learning (ML) cloud service designed to reduce food waste in bakeries by optimizing sales forecasting. It covers four impact categories: global warming, abiotic resource depletion, cumulative energy demand, and freshwater eutrophication. The assessment includes both the direct environmental impacts of the ML model and the underlying system hardware, as well as the indirect benefits of avoided bakery returns compared to traditional ordering methods, using real‐world case study data. In 2022, "Foodforecast" led to an average 30% reduction in bakery returns, primarily bread and rolls, according to sales reports. The associated environmental benefits significantly outweighed the system's direct impacts by one to three orders of magnitude across impact categories and return utilization scenarios. The study identifies support activities such as service maintenance during deployment as major direct impact factors, surpassing those from cloud compute for ML operations. Data processing and inference dominate the latter, while the much‐discussed ML training plays a minor role. The environmental consequences of AI are complex and dual sided. This case study demonstrates that AI might provide environmental benefits in certain contexts, yet results are constrained by methodological challenges and data uncertainties. There remains a need for further holistic LCAs across different ML applications to inform decision‐making processes and ultimately guide the responsible use of AI. [ABSTRACT FROM AUTHOR]

Grape pomace (GP) is a waste product of the winemaking process and has been proposed as a nutritionally beneficial ingredient, as it contains phenolic compounds, dietary fiber, and antioxidant activity. It can be a polarizing ingredient due to its flavor components. Familiarity has been found to influence consumers' preferences and sensory perception of food. A sensory test was conducted to evaluate the acceptance, sensory perception, and emotional response to pasta sauces containing GP (3% [3GP], 6% [6GP], 9% [9GP] by volume and control without GP addition). The sensory trials included wine consumers (n = 44) and nonconsumers of wine (n = 58) to determine how consumers' familiarity with the flavor properties of GP influenced their perception of the pasta sauce. Overall, the addition of GP decreased the liking scores of the GP‐containing sauces, but the wine consumers' hedonic scores for the control, 3GP, and 9GP were significantly higher than the nonconsumers. Both consumer groups identified that the samples with a higher amount of GP addition were associated with sour, bitter, astringency, grainy, and gritty attributes. However, the wine consumers used more positive emotions to describe their emotional response to the GP‐containing samples. The study identified that GP led to off‐flavors and textures in the pasta sauces. Practical Application: GP is currently a waste product, but it has many nutritional benefits. Consumers are increasingly looking for nutritional benefits from their food. When incorporated into pasta sauces, GP decreased the acceptance of the pasta sauce and negatively impacted the flavor and texture. Familiarity has been found to impact consumer acceptance, and wine consumers had a more positive emotional response and higher hedonic scores in response to the GP‐containing pasta sauce than nonconsumers of wine. [ABSTRACT FROM AUTHOR]

We investigate how duration of storage affects food waste behavior. We propose and demonstrate a negative impact of duration of storage: even when two packaged food products are otherwise identical (i.e., same manufacturing/expiration dates, not expired, and unopened), the product that has been stored for a longer duration under current ownership is more likely to be wasted and is likely to be wasted in greater quantities. This occurs because duration of storage lowers consumers' perceptions of food freshness, even when normative justification is not possible. The duration of storage has an independent effect over and above those due to manufacturing and expiration dates, and the effect persists in both single and joint evaluations. We draw from research in several areas, including ownership, mental accounting, food science, and waste management to develop our theory. We report findings from six pre‐registered studies, provide process evidence, and identify interventions to lower food waste. [ABSTRACT FROM AUTHOR]

Food waste (FW) is the decrease in the mass of edible food during retail, food service, and final consumption. In recent years, research related to this topic has spread. However, there are still few references about food waste in the service sector in developing countries, which is a concern for three reasons: first, due to the overgrew of food consumption out of the home before the COVID-19 pandemic; secondly, due to the interest in carrying out this research at the local level avoiding regional or global generalizations and, finally for the nutritional implications derived from this research. With this background, this paper fills this gap and aims to evaluate food waste in the service sector, concretely in higher education cafeterias and canteens (HECC). Our specific objectives include obtaining information on the causes of FW in HECC in Santiago (Chile) using approximation methods that are better suited to the purposes of this paper. The study employed the qualitative research paradigm to analyze primary data and comprises a structured questionnaire survey and a qualitative semi-structured interview of HECC managers. Non-probabilistic sampling was used as a convenience sampling technique to select the HECC to be surveyed (n = 17). The results show a total FW by year comprised 309 tons of FW generated in the higher education canteens surveyed and 115 tons generated in the higher education cafeterias surveyed, representing 425 tons of FW annually. Divided by the total FW by the working days of HECC, the average FW generated daily is 1381 kg, corresponding to 1005 kg per day in higher education canteens and 376 kg per day in higher education cafeterias. [ABSTRACT FROM AUTHOR]

Recently, bio-composites have attracted much attention due to their potential applications in various industries. The most notable benefits are the product's low cost, biodegradability, lightweight, availability, and ability to solve environmental issues. The present research utilizes ash gourd (Benincasa hispida) peel, a food waste, as a filler material to produce epoxy (EP) composites. The effect of ash gourd peel particle percentage (ranging from 0 to 25 wt.%) was studied on the developed composites' mechanical and thermal properties and water absorption behavior. The maximum tensile strength, flexural strength, and shore D hardness were 47.52 MPa, 2409.17 MPa, and 79.6respectively, when the ash gourd peel was 5% by weight in the composite. It was observed that the mechanical characteristics of manufactured bio-composites are negatively affected by the high concentration of ash gourd peel particles in the epoxy matrix. Also, increasing ash gourd peel particle fraction increases the water absorption of composites when immersed in distilled, sea, and tap water. The composite with 5% filler by weight absorbs water at a minimal rate when immersed in seawater. Thermogravimetric analysis was conducted to investigate the newly developed composite's thermal behavior. In addition, a morphological examination of the fractured surfaces was carried out with assistance from a scanning electron microscope. The work presents ash gourd peel particles as the potential alternative to be used as filler in composites. [ABSTRACT FROM AUTHOR]

Upcycling food waste into PHAs offers a promising solution to reduce environmental impact and generate value-added products for drug delivery, scaffold materials, and tissue engineering. Lignocellulosic food waste requires pretreatment and detoxification, whereas waste cooking oil can be fermented directly to produce PHAs. Cupriavidus necator excels in PHA production from lignocellulosic feedstock, showing tolerance to inhibitors. Pseudomonas spp. stand out for waste cooking oil utilization owing to their capacity for esterase and lipase production, enabling PHA accumulation. Butyl acetate is the optimal solvent for PHA recovery owing to its high yield, purity, and molecular weight, with minimal toxicity. PHAs can be recycled through methods such as extrusion, pyrolysis, gasification, and anaerobic digestion within a closed-loop cycle. This review emphasizes the urgent need for food waste upcycling as a response to the mounting global food waste crisis. Focusing on polyhydroxyalkanoates (PHAs) as an alternative to traditional plastics, it examines the potential of various food wastes as feedstock for microbial fermentation and PHA production. The upcycling of food waste including cheese whey, waste cooking oil, coffee waste, and animal fat is an innovative practice for food waste management. This approach not only mitigates environmental impacts but also contributes to sustainable development and economic growth. Downstream processing techniques for PHAs are discussed, highlighting their role in obtaining high-quality materials. The study also addresses sustainability considerations, emphasizing biodegradability and recycling, while acknowledging the challenges associated with this path. [ABSTRACT FROM AUTHOR]

Food waste significantly contributes to complex socioeconomic and environmental problems. The tourism sector is not immune to these sustainability challenges. This research examines how both negative and positive emotions build tourists' intentions to reduce food waste. The study employs two experiments and a survey to establish causality among the key constructs and test the nomological network of those constructs. Results demonstrate a causal relationship between guilt, regret and hope and how these constructs interplay to explain the impact of a tourist's perceptions of potential cost and harm from not implementing food waste-reduction practices. Additionally, four tourist categories are developed using fuzzy-set Qualitative Comparative Analysis (fsQCA). The results of fsQCA identify different configurations of tourists who seek to reduce food waste. This study encourages tourism operators to leverage positive emotions, such as hope, in marketing communications to encourage food waste reduction. A key contribution of this work is the examination of the variable of 'hope', and its effect in the context of food waste behaviour among tourists. This is the first study to examine how the interaction between tourists' negative (guilt and regret) and positive (hope) emotions motivates their intentions to reduce food waste. [ABSTRACT FROM AUTHOR]

Rahnella aquatilis causes seafoods to spoil by metabolizing sulfur-containing amino acids and/or proteins, producing H2S in products. The type II secretion system (T2SS) regulates the transport of proteases from the cytoplasm to the surrounding environment and promotes bacterial growth at low temperatures. To prevent premature fish spoilage, new solutions for inhibiting the T2SS of bacteria should be researched. In this study, global transcriptome sequencing was used to analyze the spoilage properties of R. aquatilis KM05. Two of the mapped genes/coding sequences (CDSs) were matched to the T2SS, namely, qspF and gspE, and four of the genes/CDSs, namely, ftsH, rseP, ptrA and pepN, were matched to metalloproteases or peptidases in R. aquatilis KM05. Subinhibitory concentrations of citric (18 µM) and acetic (41 µM) acids caused downregulation of T2SS-related genes (range from − 1.0 to -4.5) and genes involved in the proteolytic activities of bacteria (range from − 0.5 to -4.0). The proteolytic activities of R. aquatilis KM05 in vitro were reduced by an average of 40%. The in situ experiments showed the antimicrobial properties of citric and acetic acids against R. aquatilis KM05; the addition of an acidulant to salmon fillets limited microbial growth. Citric and acetic acids extend the shelf life of fish-based products and prevent food waste. [ABSTRACT FROM AUTHOR]

The use of packaging in the food industry is essential to protect food and improve its shelf life. However, traditional packaging, based on petroleum derivatives, presents some problems because it is non-biodegradable and is obtained from nonrenewable sources. In contrast, protein-based smart packaging is presented as an environmentally friendly strategy that also permits obtaining packaging with excellent characteristics for the formation of smart films and coatings. This review aims to summarize recent developments in smart packaging, focusing on edible films/coatings materials, originating from animal and plant protein sources. Various characteristics like mechanical, barrier, functional, sensory, and sustainability of packaging systems are discussed, and the processes used for their development are also described. Moreover, relevant examples of the application of these smart packaging technologies in muscle foods and some innovations in this area are presented. Protein-based films and coatings from plant and animal origins have great potential to enhance food safety and quality, and reduce environmental issues (e.g., plastic pollution and food waste). Some characteristics of the packages can be improved by incorporating polysaccharides, lipids, and other components as antioxidants, antimicrobials, and nanoparticles in protein-based composites. Promising results have been shown in many muscle foods, such as meat, fish, and other seafood. These innovative smart packaging systems are characterized by their renewable and biodegradable nature, and sustainability, among other features that go beyond typical protection barriers (namely, active, functional, and intelligent features). Nonetheless, the utilization of protein-based responsive films and coatings at industrial level still need optimization to be technologically and economically valid and viable. [ABSTRACT FROM AUTHOR]

This study investigates the potential for bioethanol production of six types of typical German leftover baked products: bread rolls, pretzel rolls, fine rye bread, white bread, pastry, and cream cakes. The experimental setup consisted of two experiments—one as a control and another with the addition of diammonium phosphate (DAP) to the mash. In terms of monosaccharide concentration at 30% dry matter (DM), white bread mash exhibited the highest level at 251.5 g/L, while cream cakes mash had the lowest at 186 g/L. The highest ethanol production occurred after 96 h of fermentation with rye bread, yielding 78.4 g/L. In contrast, despite having the highest monosaccharide levels, white bread produced only 21.5 g/L of ethanol after 96 h. The addition of DAP accelerated monosaccharide consumption in all baked products, with cream cakes completing the process in just 24 h. Bread rolls, pretzel rolls, pastry, and white bread fermentations finished within 72 h. Ethanol yields significantly increased in three DAP samples, with pretzel rolls yielding the highest ethanol concentration at 98.5 g/L, followed by white bread with 90.6 g/L, and bread rolls with 87.7 g/L. DAP had a substantial impact on all samples, reducing fermentation time and/or increasing ethanol yield. This effect was particularly pronounced with white bread, where it improved conversion efficiency from 17 to 72%, resulting in 90.6 g/L of ethanol. These results demonstrate that waste baked products hold substantial potential for bioethanol production, and this potential can be further enhanced through the addition of DAP. [ABSTRACT FROM AUTHOR]

• The post-consumer waste in the food service industry totaled 7.57 Mt. • Waste rates were reported for ten food categories. • The food delivered to a total of 2538 tables over 158 days was measured. • In total, 7759 consumers participated in the study. • Five types of ecological footprints of food waste were assessed. Understanding the current state of food waste is the basis for effective interventions. Based on field research conducted for 133 days, from March to August 2022, and for 25 days in November 2022, totaling 158 days, this study obtained first-hand data on the waste and consumption of 103 food items in ten categories at sample restaurants in different regions and city levels, and of different operation sizes in China. A total of 7759 consumers were part of this study, of whom 10 % them were children. The food delivered to a total of 2538 tables was counted as part of this study, and the average number of people per table in this study was three. The research objective was to measure the quantity, composition, and environmental impacts of post-consumer waste in the food service industry at the national level. It was discovered that: (1) Food waste generated by post-consumers in China totaled 7.57 Mt, or 43.98 g per capita per meal in 2022. (2) Fruit was the most important type of waste at 1.51 Mt. (3) Roots and tubers had the highest food waste rate (53 %). (4) The annual food waste resulted in a carbon footprint of 30.67 Mt CO2-eq, a nitrogen footprint of 393.94 million kilograms (Mkg N), a phosphorus footprint of 53.87 Mkg P, a water footprint of 17.09 million litres, and a land footprint of 4.36 million hectares (Mha). [ABSTRACT FROM AUTHOR]

This study developed carboxylated multi-walled carbon nanotubes (MWCNTs-COOH) as sorbents to extract flavonoids from grapefruit peel. The impact of solution pH and desorption conditions on extraction efficiency was investigated. In addition, Fourier transforms infrared spectroscopy, thermogravimetry, UVvisible spectroscopy, and scanning electron microscopy were used to characterize the carbon nanotubes. After five cycles, the desorption percentage of flavonoids was 82.7 %. HPLC analysis indicated that naringin was the dominant flavonoid in the grapefruit extracts, followed by rutin and quercetin. Insights into the adsorption mechanism of naringin to the MWCNT-COOH were obtained using the Freundlich isotherm equation to model the results. The carbon nanotubes developed in this study offer a cost-effective and straightforward method of extracting valueadded functional ingredients from food waste, thereby improving the sustainability and economic viability of the food supply. [ABSTRACT FROM AUTHOR]

Background: The Mediterranean diet (MD), globally recognized for its sustainability and health benefits, traditionally emphasizes the consumption of plant-based foods in raw or minimally processed forms. However, shifting lifestyles, even in Mediterranean regions, have led to an increasing consumption of ultra-processed foods (UPF). Epidemiological evidence suggests that UPF consumption may be detrimental to human health, but there is only one clinical trial on this topic which is largely debated in the scientific community. This study aims to investigate the impact of the inclusion of UPF within a Mediterranean-based dietary pattern on cardiometabolic markers, gut microbiota, and other markers of human and planet health. Methods: Fifty clinically healthy individuals showing overweight and presenting a low-to-moderate cardiovascular risk profile will be recruited for a 7-month randomized, open, cross-over dietary trial. Eligible participants will be randomly assigned to a 3-month high-UPF MD (intervention group) or a low-UPF MD (control group), with a 1-month wash-out period. Both intervention diets will have identical food group compositions, with the intervention group consuming 5 servings/day of selected UPF items, and the control group consuming raw/minimally processed items from the same food group. Blood, urine, and fecal samples, alongside food/lifestyle diaries, will be collected from each participant before and after the dietary interventions. The primary endpoint will be the change in plasma LDL-cholesterol levels from baseline. Additional markers include blood pressure, anthropometric parameters, chemical parameters, glucose and lipid-related metabolic markers, incretins, inflammatory and oxidative stress markers, fecal microbiota composition, and short-chain fatty acids. Finally, food waste production will be evaluated through specific validated food diaries. The study has been approved by the Ethical Committee of the University of Milan and the Tuscany Regional Ethics Committee of the Azienda Ospedaliera Universitaria (AOU) - Careggi, Florence. Discussion: Results from the PROMENADE study will improve knowledge about the impact of UPF consumption on human and planet health and will contribute to the scientific debate on this topic. Trial registration: ClinicalTrials.gov NCT06314932. Registered on March 13, 2024. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Global food loss and waste have raised environmental concerns regarding the generation of greenhouse gases (e.g., carbon dioxide and methane gas), which directly contribute to climate change. To address these concerns, the present research aims to upcycle food waste into an alternative culture medium for the cultivation of microalgae. Various parameters including pretreatment of food waste (i.e., autoclave and non‐autoclave), concentration of food waste culture medium (i.e., 10%, 30%, 50%, 70%, 90% and 100%), harvesting efficiency and biochemical compounds of Chlorella sp. microalgae were carried out.Based on the preliminary findings, the highest biomass concentration obtained from 10% food waste culture medium in the autoclave for Chlorella sp., including strains FSP‐E, ESP‐31 and CY‐1, were 2.869 ± 0.022, 2.385 ± 0.018 and 0.985 ± 0.0026 g L−1, respectively. Since Chlorella vulgaris FSP‐E exhibited the highest biomass concentration, this microalgal strain was selected to examine the subsequent parameters. Cultivation of C. vulgaris FSP‐E in 100FW achieves a biomass concentration of 4.465 ± 0.008 g L−1 with biochemical compounds of 6.94 ± 1.396, 248.24 ± 0.976 and 406.23 ± 0.593 mg g−1 for lipids, carbohydrates and proteins, respectively.This study shows that using food waste as an alternative culture medium for C. vulgaris FSP‐E can achieve substantial biomass productivity and biochemical content. This research work would contribute to the concept of net zero emission and transitioning toward a circular bioeconomy by upcycling food waste as an alternative culture medium for the cultivation of microalgae. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Dry anaerobic digestion (dry-AD) is an attractive process for solid wastes such as agri-food waste. However, some limitations mainly associated to lack of effective mixing, can hinder the methane production capacity of the systems. Bulking agent (BA) has been proposed as a solution to the compaction issues in systems without mechanical agitation, such as leaching bed reactors. However, effects of BA are still not clear, and, thus, the factors to consider for its dose has not been optimized yet. This work studies the effect of BA in dry-AD. Two substrates with different characteristics were proposed as models, bean peel as a lignocellulosic substrate and a mixture of food waste as a readily biodegradable substrate. Inert plastic rings were used as BA at different BA:S ratios. Assessed BA:S ratio did not affect the performance of methane production for the lignocellulosic waste, but it did significantly affect to the easily biodegradable substrate, showing up to a 28% of methane production increase. This result could be due to the presence of lignocellulosic compounds in the bean peel, behaving like a natural BA. In assays with an increased bed height, the compaction of the system was more severe, resulting in the rapid acidification of the processes. At these conditions, the positive effect of BA addition was more marked, allowing methane production and no acidification of the system. Thus, the addition of BA is a suitable strategy for improving methane production or stability in dry-AD systems without requiring the stirring of the systems. • Bulking agent (BA) addition is assessed as alternative to stirring in dry AD. • Positive effects by BA was due to an increase of the porosity in the digester bed. • Optimal BA:S ratio was strongly dependent on the characteristics of the substrate. • Low lignocellulosic content substrates were more favoured by BA addition. • BA addition was able to avoid acidification by enhancing the methanogenic activity. [ABSTRACT FROM AUTHOR]

AbstractAlthough many chefs have developed the habit to practice food waste management in the kitchen, so-called environmental habitus, little is known about how this habitual practice has formed and how/if it has evolved with time. This study combines practice theory and theory of habit formation to explore the (f)actors that have influenced the formation and evolvement of environmental habitus among chefs. Interpretive phenomenological analysis is used to examine the lived experiences of 18 senior chefs in Indonesia who have habitually engaged in food waste management. The study establishes the critical role of mothers in shaping personal outlook of chefs on the importance of food waste reduction. Senior chefs are key for reinforcing this outlook, but also for providing necessary competencies and tools for resourceful cooking. The study highlights family upbringing and on-the-job training as the critical (f)actors in the formation and evolvement of the habitual practice of food waste management among future chefs. [ABSTRACT FROM AUTHOR]

AbstractIn this study, the impact of cobalt iron oxide(CoFe2O4) on the anaerobic digestion (AD) of food waste (FW) was investigated including the variations in pH, VFAs, ORP, Fe2+/Fe3+ concentrations, SCOD, dehydrogenase activity, methane production and microbial community structure. The results showed that CoFe2O4 had a positive effect on the anaerobic digestion of food waste. CoFe2O4 could promote the release of SCOD, increase the dehydrogenase concentration and reduce ORP resulting in an increase of methane production. At a CoFe2O4 concentration of 200 mg/L, the cumulative methane production reached to 414.75 mL/(gVS) which was increased by 79.1% compared to the control group(231.59 mL/(gVS)). Meanwhile, the variation of microbial community showed that CoFe2O4 could increase the relative abundance of Methanobacterium and the methane production pathway in the AD was shifted from acetoclastic to hydrogenotrophic. [ABSTRACT FROM AUTHOR]

AbstractThe study explores the role of guilt and regret in influencing consumers’ food waste intentions and behaviors in India. We conducted a longitudinal study spanning May–September 2022 and August–December 2023. Study 1 indicates a negative association between regret and the intention to reduce waste, while Study 2 found a positive association. Felt guilt significantly influenced the intention to reduce waste in both studies. This study aims to inform interventions and policies that promote sustainable consumption by uncovering the psychological factors influencing food waste. Waste reduction is consistently motivated by guilt in various restaurant settings, and the impact of regret improves over time. Based on our findings, it is evident that emotional responses are highly individualized, but various situational factors also influence consumer responses. This study highlights the need for customized interventions to address consumer emotions about food waste. Developing practical strategies that can effectively address emotional triggers, increase consumer awareness, and close the gap between intention and behavior is essential. By considering our findings, stakeholders can develop impactful campaigns and policies that encourage sustainable food practices and reduce waste, thereby cultivating a more sustainable food system. [ABSTRACT FROM AUTHOR]

In response to the widespread issue of significant food waste in the foodservice industry, this study aims to explore the key constraints that hinder restaurants’ efforts to reduce food waste. Through a comprehensive literature review, three key constraints – intra-, inter-, and structural – were identified at both the organizational and individual employee levels to investigate their impact on employee food waste reduction behavior (EFWRB). Data obtained from 300 restaurant employees via an online survey were analyzed using Partial Least Squares (PLS)-Structural Equation Modeling (SEM). Results revealed that while organizational constraints did not directly influence EFWRB, they intensified employee constraints, ultimately reducing EFWRB. Additionally, our findings emphasize the crucial role of customer environmental awareness in mitigating the adverse effects of both organizational and individual employee constraints on EFWRB. This study expands to the existing body of relevant knowledge and offers valuable insights for restaurant management in improve, ultimately promoting effective sustainable practices. [ABSTRACT FROM AUTHOR]

This review comprehensively explores the multifunctional applications of pectins derived from food waste and by-products, emphasizing their role as versatile biomaterials in the medical-related sectors. Pectins, known for their polyelectrolytic nature and ability to form hydrogels, influence the chemical composition, sensory properties, and overall acceptability of food and pharmaceutical products. The study presents an in-depth analysis of molecular parameters and structural features of pectins, such as the degree of esterification (DE), monosaccharide composition, galacturonic acid (GalA) content, and relative amounts of homogalacturonan (HG) and rhamnogalacturonan I (RG-I), which are critical for their technofunctional properties and biological activity. Emphasis is placed on pectins obtained from various waste sources, including fruits, vegetables, herbs, and nuts. The review also highlights the importance of structure–function relationships, especially with respect to the interfacial properties and rheological behavior of pectin solutions and gels. Biological applications, including antioxidant, immunomodulatory, anticancer, and antimicrobial activities, are also discussed, positioning pectins as promising biomaterials for various functional and therapeutic applications. Recalled pectins can also support the growth of probiotic bacteria, thus increasing the health benefits of the final product. This detailed review highlights the potential of using pectins from food waste to develop advanced and sustainable biopolymer-based products. [ABSTRACT FROM AUTHOR]

• Monitored microbial shifts during anaerobic degradation of two types of food waste. • Sampling of both leachate and solids revealed microbial composition differences. • Substrates led to different population dynamics and methanogenic pathways. A key question in anaerobic microbial ecology is how microbial communities develop over different stages of waste decomposition and whether these changes are specific to waste types. We destructively sampled over time 26 replicate bioreactors cultivated on fruit/vegetable waste (FVW) and meat waste (MW) based on pre-defined waste components and composition. To characterize community shifts, we examined 16S rRNA genes from both the leachate and solid fractions of the waste. Waste decomposition occurred faster in FVW than MW, as accumulation of ammonia in MW reactors led to inhibition of methanogenesis. We identified population succession during different stages of waste decomposition and linked specific populations to different waste types. Community analyses revealed underrepresentation of methanogens in the leachate fractions, emphasizing the importance of consistent and representative sampling when characterizing microbial communities in solid waste. [ABSTRACT FROM AUTHOR]

• Acidification and fermentation preserved a high BSFL-rearing performance. • Acidification and fermentation contribute to the all-year provision of feedstock. • Acidification led to a higher bioconversion rate compared to fermentation. • The nutrient-rich feedstock did not benefit from inoculating lactic acid bacteria. Maintaining a consistent supply of feedstock for efficient bioconversion of black soldier fly larvae (BSFL) presents challenges due to the fluctuating availability of biowastes and agri-food products. To address the challenge of consistent feedstock supply for BSFL, this study investigated the influence of three preservation methods: wild fermentation, inoculated fermentation, and acidification on agri-food by-products applied over three storage durations (1, 7, and 14 days), evaluating their impact on BSFL bioconversion, and feedstock nutrient and microbiota composition. The preserved feedstocks were characterized for gross nutrient, sugar, fermentation metabolite, and bacterial community analyses. All feedstock preservation methods and storage durations had a high bioconversion rate (21–25 % dry mass) and wet larval mass (170–196 mg). Notably, 7-and-14-day acidified feedstock had a significantly higher bioconversion rate compared to fermented feedstock. Acidification preserved feedstock nutrients best with only a 10 % difference compared to initial nutrient values. Fermentation produced typical lactic acid fermentation metabolites with reducing sugar contents; however, adding a lactic acid bacterial inoculum (7 log 10 CFU kg feedstock−1) had no benefit, presumably due to the high nutrient content and existing richness in lactic acid bacteria. Preservations had little influence on Enterobacteriaceae (6.2–7.5 log 10 CFU g−1) in freshly harvested larvae. Future research should assess the acidification and fermentation of different BSFL feedstocks and investigate the roles of feedstock pH, organic acids, and fermentation metabolites in more detail. Therefore, this study advances toward reliable and efficient insect-based nutrient recovery from agri-food by-products within the food system. [ABSTRACT FROM AUTHOR]

Diverting food waste from landfills is crucial to reduce emissions and meet Paris Agreement targets. Between 2014 and 2024, nine US states banned commercial waste generators—such as grocery chains—from landfilling food waste, expecting a 10 to 15% waste reduction. However, no evaluation of these bans exists. We compile a comprehensive waste dataset covering 36 US states between 1996 and 2019 to evaluate the first five implemented state-level bans. Contrary to policy-makers’ expectations, we can reject aggregate waste reductions higher than 3.2%, and we cannot reject a zero-null aggregate effect. Moreover, we cannot reject a zero-null effect for any other state except Massachusetts, which gradually achieved a 13.2% reduction. Our findings reveal the need to reassess food waste bans using Massachusetts as a benchmark for success. [ABSTRACT FROM AUTHOR]

Background: African swine fever (ASF) poses a threat to the global pig industry, leading to significant economic losses and widespread disruptions in pig farming and associated sectors. In September 2023, the first case of ASF in Swedish wild boar triggered immediate responses from authorities, including the establishment of restricted zones and culling measures. A new ASF certification programme for pig herds was initiated to improve biosecurity and proactive disease management. This survey aimed to assess the sentiments and actions of Swedish pig farmers six months post-outbreak, particularly regarding biosecurity measures. Such information is important to improve preparedness for future disease threats. A questionnaire was distributed to members of the Swedish pig producers' organisation. Results: A total of 113 farmers responded (response rate 27%), with the majority considering the risk of ASF reappearing in Sweden as high. The estimated cost for connecting the farms to the ASF certification programme varied greatly, with a majority identifying cost as a substantial hurdle. While many farmers sought biosecurity advice from veterinarians, 43% had not implemented suggested measures. Over one third had not received concrete measures that would fit their farms, and 14% had not received any biosecurity advice from veterinarians at all. Discussions among farmers emphasized concerns about ASF outbreaks, transmission mechanisms, and regulatory compliance, highlighting the importance of ongoing communication and knowledge exchange to address the challenges posed by ASF effectively. Additionally, participants also mentioned the role of dense wild boar populations and shortcomings in municipal food waste management as important risk factors. Conclusions: The responding farmers expressed widespread concern about new ASF outbreaks. A majority identified cost as a substantial hurdle for joining the ASF certification programme. While many farmers consulted veterinarians for advice on biosecurity, a significant number had yet to implement suggested measures and one third had not received specific guidance suitable for their farms. Stakeholder conversations highlighted concerns about ASF outbreaks, transmission, and compliance. They also discussed the role of dense wild boar populations and issues with municipal food waste management as significant risk factors for ASF. [ABSTRACT FROM AUTHOR]

The thriving of high‐performance artificial synaptic neuromorphic platforms poses a significant challenge for creating bionic sensors that can integrate multi‐sensory information. For the purpose of realizing this objective, promising bionic visual‐olfactory co‐sensory artificial synaptic devices are developed based on a hydrogen‐bonded organic framework (Eu@HOF‐12). This probe is capable of dual‐emissive‐responsive to biogenic amines (BAs), which are essential indicators for the evaluation of food freshness. Importantly, it demonstrates outstanding advantages, including high sensitivity, ultrafast responses (<6 s), and practicability of recyclability, which can be combined with smartphones for on‐site BAs detection via the colorimetric and ratiometric hydrogel sensor. Besides, a bionic visual‐olfactory co‐sensory based on the human‐computer interaction platform is constructed, which can realize the identification of five types of BAs with high precision through the specific odor fingerprint. Meanwhile, a logic device is utilized for the rapid identification of food freshness considering the hydrogel sensor's dual‐mode responses to BAs. Overall, this research develops an odor visualization strategy that enables on‐site, real‐time, and sensitive monitoring of food quality assessment. In addition, a quantitative assessment system is designed for fast, damage‐free, and accurate assessment of food freshness, ultimately reducing food waste and generating significant economic value. [ABSTRACT FROM AUTHOR]

Summary Onion skin is generated in high amounts as food waste that is rich in bioactive components. Thus, the valorisation of onion skin waste in food production following suitable methods of treatment can be regarded as a sustainable strategy in terms of nutrition, economy, and environment. Skin waste from onions (Allium cepa) was ground and exposed to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for either 0 or 30 min. Then the cold plasma‐treated onion skin powder (OSP) was added to chocolate at a concentration of 0%, 1%, or 2% (w/w). The DBDCP‐induced changes in the microbial load, colour, water content, total phenolic content (TPC), and antioxidant activity of OSP were assessed. The TPC, antioxidant activity, and sensory properties of the chocolate samples added with OSP were also monitored. Cold plasma treatment increased the TPC and antioxidant activity of OSP, but it did not affect the water content, colour, and microbial load. The antioxidant activity and TPC of the chocolate samples incorporated with DBDCP‐treated OSP at a level of 2% were higher than the samples with or without untreated OSP. However, the samples with 2% DBDCP‐treated OSP demonstrated lower overall acceptability scores compared to samples without OSP. It can be said that cold plasma can be utilised in the treatment of onion skin waste and valorisation of cold plasma‐treated onion skin waste in the production of chocolate to improve its antioxidant properties. Future studies can focus on the enhancement of the sensory properties of onion skin‐added chocolate products. [ABSTRACT FROM AUTHOR]

The widespread adoption of Poly(3-hydroxybutyrate) (PHB) encounters challenges due to its higher production costs compared to conventional plastics. To overcome this obstacle, this study investigates the use of low-cost raw materials and optimized production methods. Specifically, food processing byproducts such as corn germ and corn bran were utilized as solid substrates through solid-state fermentation, enriched with molasses and cheese whey. Employing the One Factor at a Time technique, we examined the effects of substrate composition, temperature, initial substrate moisture, molasses, and cheese whey on PHB production at the flask scale. Subsequently, experiments were conducted at the bioreactor scale to evaluate the influence of aeration. In flask-scale experiments, the highest PHB yield, reaching 4.1 (g/kg Initial Dry Weight Substrate) (IDWS) after 72 hours, was achieved using a substrate comprising a 1:1 mass ratio of corn germ to corn bran supplemented with 20 % (v/w) cheese whey. Furthermore, PHB production in a 0.5-L packed-bed bioreactor yielded a maximum of 8.4 (g/kg IDWS), indicating a more than 100 % increase in yield after 72 hours, with optimal results achieved at an aeration rate of 0.5 l/(kg IDWS. h). • PHB was synthesized using a mixture of agricultural and food waste substrates. • The impact of operational variables on PHA production in SSF was determined. • Temperature, moisture, substrate composition and cheese whey affected on process. • SSF was scaled up to a packed-bed bioreactor to investigate aeration rate effect. • Maximum PHB production reached 8.4 (g/kg IDWS) using Cupriavidus necator. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSIONS Food loss and waste estimates are highly inconsistent as a result of methodological and systemic differences. Additionally, the absence of in‐depth evidence surrounding the biological drivers of food loss and waste precludes targeted mitigation action. To address this challenge, we undertook a metanalysis utilising a systematic literature review combined with industry stakeholder surveys to examine the incidence of food loss and waste in the UK fruit and vegetable supply chain between primary production and retail.We estimated that 37% of fruit and vegetables, equivalent to 2.4 Mt of produce, is lost between production and sale. In the UK, primary production is the main stage responsible for these losses (58%), and is dominated by four crops (apple, onion, carrot and potato), which contribute 71% of total food loss and waste. Quality and supply/demand mismatch are the core drivers, combined with limited ability to control postharvest quality decline as a result of technical or economic barriers.Innate biological mechanisms contribute to, and detract from, marketable quality generating food loss risks where these cannot be adequately modified or controlled. Through climate change effects, reduced pesticide availability, changing consumer behaviour and increased pressure to reduce resource/energy inputs during pre‐ and postharvest handling, food loss and waste risk is likely to increase in the short term unless targeted, coordinated action is taken to actively promote its mitigation. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Food loss and waste (FLW) continues to have economic, environmental, and reputational risks for retailers. However, standardised baseline data to engage this challenge is often absent in developing economies. We quantify FLW for all the retail outlets from a major retailer operating in southern Africa by using the World Resources Institute's FLW Accounting and Reporting Standard and its reporting template for three-month trial period. The data enabled us to reflect on the appropriateness of the Standard for retailers in these economies, which proved adequate subject to recommended changes to the template before implementation. [ABSTRACT FROM AUTHOR]

This study explores the potential of Tenebrio molitor larvae to valorize apple peels and assesses larval fermentation's impact on phenolics, growth potential and physicochemical properties of the larvae. Corn flour and apple peel were mixed in different ratios (1:1, 1:2, 1:4), and fermentation was conducted for 12 days. Significant changes occurred in the 1:1 ratio (EMB); larval weight increased by 62.2% compared to 58.6% in the control. After 12 days, the larvae showed increased ash, protein and carbohydrate contents, but reduced fat content. The phenolic content and antioxidant activities of the EMB medium significantly increased compared to the initial values, reaching their maximum level on day 8. Four quercetin derivatives were detected: quercetin-3-rutinoside, quercetin-3-O- glucoside, quercetin-3-O-galactoside and quercitrin. After 8 days, the amounts of quercitrin and quercetin-3-O-glucoside increased significantly. These findings suggest that T. molitor larvae can convert food waste into valuable functional food ingredients through phenolic release or conversion. [ABSTRACT FROM AUTHOR]

In today's world, awareness of health and nutrition is growing, emphasizing the need for personalized nutrition recommendations and reducing food waste. This study collected demographic data and food preferences from users and analyzed them using artificial intelligence models. A model developed with the Random Forest algorithm was trained to predict users' future preferences and guide menu planning. Tests showed that combining AI with optimization techniques successfully creates user-focused menus, enhancing satisfaction and reducing food waste. The study also highlighted challenges related to the dataset's size, pointing to a need for more qualitative data. The developed model provides innovative solutions for catering companies and institutions offering mass dining, improving employee satisfaction while minimizing waste. Future research aims to refine the model for broader applications. [ABSTRACT FROM AUTHOR]