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Copyright of Revista Ciência & Saúde Coletiva is the property of Associacao Brasileira de Pos-Graduacao em Saude Coletiva and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Organization of food services within hospitals has been identified as a determinant of hospitalized patients' nutritional intake and associated food waste. Whereas hospital food service systems in the Netherlands traditionally consist of 3 fixed mealtimes each day, we recently implemented a new 3-channel concept that provides patients the opportunity to order extra meals or snacks in-between their 3 main mealtimes or even have dinner with their visitors in a bistro located on their ward. This study investigates the impact of transitioning from a traditional paper-based to a patient-centered, digital hospital food service system on food waste production patterns and its associated financial implications. Plate waste (served but uneaten food) measurements were performed at baseline for all served meals during a one-week period within the traditional system and follow-up measurements were conducted annually after implementation of the new system during 3 consecutive years. Measurements were conducted at two hospital floors, each comprising four wards. Average grams of plate waste per served meal, daily meal frequency per patient and the associated production and disposal costs of the collected waste were calculated and compared between the two systems. A total of 4361 meals served within the traditional system were compared with 7815 meals served within the new digital system. Meal frequency increased from an average of 2.5 meals per patient per day in the old system to an average varying between 3 and 3.3 meals per patient per day in the consecutive years. Within the traditional system, average plate waste was 81 grams per served meal, whilst it ranged between 33 and 49 grams per served meal during the following years, with the 3-channel concept in place (p < 0.001, p = 0.010). Dinner demonstrated the largest reduction in plate waste at all measurement points. Following this reduction of plate waste, estimated associated costs of plate waste production and disposal decreased in a similar pattern. Transitioning from a traditional, paper based to a patient-centered and digital hospital catering system results in significantly higher daily meal frequency and less food waste per served meal. [ABSTRACT FROM AUTHOR]

Evaluation and prioritization are indispensable for selecting the appropriate FWTT (food waste treatment technique). Previous research shows that the decision methods are suitable for selecting FWTTs. Nevertheless, current literature on choosing FWTTs seldom considers the impact of experts' bounded rational behavior and interactive criteria, especially with uncertain information. This article proposes a q-ROFS (q-rung orthopair fuzzy set)-generalized TODIM (an acronym in Portuguese for interactive and multi-criteria decision-making method)-based hybrid framework for coping with the selection problem of FWTTs. In the information fusion process, the fuzziness and ambiguity of information are expressed by the q-ROFS. Then, the q-ROFS-CRITIC (criteria importance through inter-criteria correlation) method is introduced to calculate the criteria weights considering the interactive criteria. Next, the q-ROFS-generalized TODIM framework is presented to rank the alternative techniques considering the experts' bounded rational behavior. Finally, a real case of selecting FWTTs with q-ROFSs is performed to examine the applicability and feasibility of this framework. The result shows that the alternative f 2 (anaerobic digestion) has the highest priority for food waste treatment with the largest overall dominance degree value. After that, a sensitivity study of different parameters and comparative analysis with similar selection methods are organized to elaborate on the reasonability of the provided framework. [ABSTRACT FROM AUTHOR]

Food waste raises severe concerns all around the globe. Thus, several researchers employed various food waste additives in the earthen matrix to improve their performance, decrease energy consumption, and efficient waste management. Therefore, this study evaluates the Tea Waste (T.W.) additive in producing unfired clay brick by adding different ratios in the brick clay mixtures 2.5 %, 5 %, 7.5 %, and 10 % of the weight. Samples were prepared and dried under natural laboratory conditions at 20o C for 7 days until weight and shrinkage stabilization, followed by oven-dried for 48 h at 60 oC. Several tests were performed to examine the physical and mechanical characteristics of the samples, including flexural strength, density, compressive strength, linear shrinkage, capillary water absorption, thermal conductivity, and the U.P.V. The results demonstrated that porosity and shrinkage slightly increased. While density, flexural strength, and compressive strength values decrease. In addition, the thermal conductivity increased depending on the T.W. content. In addition, samples containing 2.5 % and 5 % of T.W. give better compressive strength results above 3.5 MPa, which is the least limit required according to the Indian standards IS 1077, while T.W. additive of 7.5 % and 10 % did not fulfill the standard's strength requirement and therefore could be used for isolation only due to the increased amount of porosity that improves the thermal conductivity. The results indicated that samples with suitable mechanical and physical properties could achieve a suitable amount of T.W. it is recomenned that the porous structure of the clay brick body impacted the clay brick's properties and can be an effective alternative to porosity makers for lightweight insulating brick production. [ABSTRACT FROM AUTHOR]

Batteries are one of many types of solid waste. Once utilized, they are considered and categorized as 'hazardous waste' since they can cause major problems if unlawfully disposed of. The synthesis of ZnO nanoparticles using eco-friendly methods and their application in photocatalysis is crucial due to the environmental and economic benefits of recycling Zn plates from waste batteries. This innovative approach not only offers a sustainable solution for waste management but also presents an opportunity to harness the photocatalytic properties of ZnO nanoparticles for various environmental remediation applications, thereby contributing to the advancement of green nanotechnology and sustainable development. This study aims to address environmental concerns associated with battery waste and water pollution by proposing a sustainable and innovative approach. The focus is on recycling zinc plates from discarded batteries and synthesizing zinc oxide (ZnO) nanoparticles using eco-friendly methods. In this study, ZnO nanoparticles were synthesized on the Zn plates isolated from waste batteries by reacting the plates in the presence of hydrogen peroxide. SEM and EDS were used to characterize the final ZnO-coated Zn plate. The presence of ZnO nanoparticles with small spherical forms and modest diameter variation on the Zn plate was confirmed by SEM data. Furthermore, the photocatalytic treatment of azo dyes with the obtained ZnO-coated Zn plates was examined. The investigation yielded degradation rates of 72.7% and 57.4% for Remazol Brillant Blue R (RBBR) and Basic Red 18 (BR 18), respectively. Results demonstrate the potential of the ZnO-coated Zn plates as effective photocatalysts, highlighting their role in promoting sustainability in both waste management and water treatment. This work contributes to advancing eco-friendly technologies and underscores the importance of sustainable practices in addressing contemporary environmental challenges. [Display omitted] • Zn plates were recycled from waste batteries and utilized in water treatment. • ZnO nanoparticles were synthesized on the surface of Zn plates using eco-friendly methods. • The photocatalytical activity of nano ZnO-coated plates was excellent. • The catalyst can be easily separated from the system after the procedure. • RBBR and BR 18 dyes were degraded by 72.7% and 57.4%, respectively. [ABSTRACT FROM AUTHOR]

The purpose of this research is to examine tourists' overordering behavior at luxury restaurants because more than a third of restaurants' food waste is associated with customers being unable to finish their food. In addition, this behavior can have negative implications for consumers' health. A total of 410 participants completed surveys that indicated how status consumption and the need for uniqueness can contribute to consumers' overordering attitude, which in turn can affect their overordering behavior. Furthermore, their attitude???s influence on their overordering behavior is lower for consumers who are highly conscious of their health than for those who are less conscious of their health. However, through advice giving, service staff can reduce diners' overordering behavior. Based on the findings, luxury restaurants that are popular among tourists might want to consider developing more tasting menus and providing further training to their staff to enhance tourists' dining experiences by helping them order a suitable number of dishes. [ABSTRACT FROM AUTHOR]

Food waste biogas plants have multiple effects on the regional environment, economy, and society. However, the past evaluation range of biogas plants was just limited to the biogas plants themselves, such as biogas generation, methane concentration, power generation efficiency. The biogas plants seem to fulfill a variety of roles in the region, such as recycling of food waste, reduction of greenhouse gas emissions. Moreover, the effects must depend on setting the system boundary, such as objective spatial area and stakeholders. Thus, this study attempted to evaluate multiple effects of a biogas plant, as a case study, with environmental, economic, and social criteria considering different four spatial system boundaries (and stakeholders): the biogas plant itself (the company owning the biogas plant); the city with the biogas plant; prefecture including the city; and the broad area from which the biogas plant receives food wastes. The biogas plant receives food waste from households and many business entities in a broad area across the prefectures and provides the biogas to the next industrial waste incinerator. As a result of evaluation, the biogas plant reduced greenhouse gas emissions, increased the food waste usage ratio, and reduced landfilled waste. These effects were not limited to the biogas plant itself, but spread out to the city, prefecture, and the broad area. The biogas plant provided additional effects, such as the nutrient cycle (nitrogen in the compost), cost reduction in the nest industrial incinerator, new value of compost produced from the biogas plant, and job creation. [ABSTRACT FROM AUTHOR]

Copyright of Revista de Economia e Sociologia Rural is the property of Sociedade Brasileira de Economia e Sociologia Rural and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Waste reduction is a perennial challenge for cities like Singapore due to space constraints. In 2022, Singapore generated 813,000 tonnes of food waste with a mere 18% of the waste being recycled and the remaining 82% being incinerated. To reduce food waste, food waste valorisation is being explored. By adopting innovative technologies and sustainable practices, valorisation aims to extract maximum value from food waste that would otherwise end up in incineration or pollute the environment. However, choosing an inappropriate valorisation pathway can compromise its effectiveness which potentially leads to increased environmental harm and rendering the process unsustainable. The goal of this work is to help food producers and food waste collectors identify the suitable valorisation pathway for their food waste through a decision tree approach. A case study is presented where the proposed decision tree is applied to guide users in selecting a suitable valorisation pathway based on the moisture content level for one of the city's major food waste – spent coffee ground (SCG). Validation is conducted using life cycle assessment (LCA) to study the environmental impacts of the different valorisation pathways. [ABSTRACT FROM AUTHOR]

PURPOSE/OBJECTIVES As child nutrition professionals broaden their focus to support sustainability, including food waste, there is a need to assess interventions that improve student school meal consumption in schools participating in the National School Lunch Program and School Breakfast Program without generating more food waste. The purpose of this review was to provide a narrative summary of the literature describing modifications and interventions to the school breakfast and lunch environment aimed at decreasing food waste in K-12 schools in the United States. METHODS This narrative review was limited to studies conducted in the United States within the past two decades (i.e., 2000 to 2020). Nineteen articles met the criteria of English-language peer-reviewed articles on food waste in schools based on a search conducted using four research databases. RESULTS Studies were grouped by the authors into three thematic groups: educational programs (n=7), cafeteria changes (n=9), and meal schedule changes (n=3). Studies were largely conducted in elementary schools, focused primarily on food waste at the lunch-time meal, and varied in measurement of food waste. Eleven studies reported decreases in food waste, three studies reported increases in food waste, two studies reported mixed results, and three reported no change. Of the three thematic groups, meal schedule changes were most consistently associated with decreases in food waste. APPLICATIONS TO CHILD NUTRITION PROFESSIONALS For a comprehensive understanding of food waste in schools, future research could further examine food waste reduction strategies (i.e., share tables, and food donation programs). Child nutrition professionals can be advocates for food waste reduction within the school environment by leading the implementation of effective changes aimed at curbing food waste. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Travel & Tourism Research is the property of Journal of Travel & Tourism Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article investigates inventory replenishment, advertising, and pricing decisions for perishable products with fixed expiration dates. Specifically, the problem is modelled using mixed-integer nonlinear programming to maximize the retailer's total profit on an infinite planning horizon. Several assumptions are made to formulate the problem: i) the demand is considered a multivariate function of freshness, selling price, displayed inventory level, and advertisement frequency; ii) the holding cost of inventory increases linearly as the product ages; iii) the ending inventory is not necessarily zero. A search algorithm is proposed to solve this problem. The impact of each parameter on the optimal solution is investigated using sensitivity analysis. The advertising frequency determined via this model is an optimal compromise between advertising costs and yield. This model can be applied to reduce perishable food waste and meet the rising demand for fresh food. [ABSTRACT FROM AUTHOR]

In this study, an environmental approach is used to reveal pressures on natural resources caused by food waste and depicted through water, land and energy footprints. The purpose is: 1) to quantify food waste in households in the Metropolitan District of Quito; 2) to determine the environmental pressure of food waste on energy, water and land. Finally, an analysis of some initiatives for reducing food waste and policies applied to the supply chain of the products selected was performed. To that end, an online survey was carried out, and the responses were classified through a descriptive analysis to establish categories of food and the energy, water, and land footprints of rice and potatoes. The results and information presented here are expected to be valuable for generating or rethinking policies to make improvements in the food system to achieve Sustainable Development Goals. [ABSTRACT FROM AUTHOR]

Due to its dependence on natural resources and weather conditions, agriculture is widely acknowledged as one of the most vulnerable sectors when talking about climate change. Lower yields and productivity, droughts, and water shortages have had an impact on food security globally. The food system using agrochemicals, cattle breeding, processing storage, transportation, and trade contributes even more to global emissions. Incorporating sustainability in the production of diverse and healthy food as a systematic approach to the concept of food security is challenging for the future capacity reduction of ecological systems due to the degradation of natural resources and the rise in social and economic inequality. Regenerative agricultural production that ensures long-term food security and nutrition, as well as processing and trade are therefore essential currently to secure the cooperation of social and economic systems. The main goal of the presented scientific paper is to point out the serious challenge of today related to environmental food losses and food waste in the world and the Slovak Republic in particular. [ABSTRACT FROM AUTHOR]

Bycatch and discards are a significant issue for global fisheries, with discards considered unnecessary mortality and wasted fishing. Discards have declined due to more selective gear and changes in regulations, but data on discard rates and species remains challenging to collect. Addressing discards is crucial to minimize food waste and increase seafood production. We provide an up-to-date overview of research on wasted fishing through bycatch and discards since 2012, including pots/traps, trawls, gillnets, and lines. By highlighting the challenges of collecting data on discard rates, species, and reasons, we emphasize the need for an adaptive approach to monitoring and reducing discards. Our review provides an important update on the current state of research on wasted fishing and highlights ongoing knowledge gaps in this area, indicating a need for continued efforts towards sustainable fisheries management. [ABSTRACT FROM AUTHOR]

Food waste has a high potential for greenhouse gas (GHG) emission, particularly methane, which has been causing climate change issues worldwide. This quantitative research is aimed to investigate the situations of food waste and assess its greenhouse gas emission potential in Thailand. Food waste management in eight municipalities was analysed across four regions countrywide. The findings showed that the COVID-19 pandemic led to a dramatic reduction in municipal food waste (MFW). This led to a total of around 26,657 tonnes/day in 2021, which was nearly 39% of the total MSW and the average MFW generation per capita was 0.4 kg/capita/day. Household food waste (HFW) represented a major component of MFW. In large urban municipalities and cities (notably tourist cities), significant food waste per capita exceeded the peri-urban municipalities (P < 0.05). Moreover, the treatment of MFW could result in significantly higher GHG emissions than from fossil fuel emissions created by the collection and transportation of MFW. This comparison between the four food waste management technologies that emits the most greenhouse gases showed that landfill had the most GHG emission potential, followed by incineration, composting, and anaerobic digestion, respectively. The research findings clearly illustrated that the municipalities at all levels needed to take the following actions: 1) conduct a survey and study the situations of food waste problems in local area, 2) formulate the policy for food waste management and treatment using the appropriate selection of technologies available with a minimum of impact on the environment and the Earth's atmosphere, and 3) utilise the GHG emission potential for food waste disposal, such as energy recovery as well as possible trading-in for carbon credit. [ABSTRACT FROM AUTHOR]

Untreated sewage sludge is one of the biggest problems in India and around the globe. In the current study, we try to figure out an efficient technique that uses sewage sludge (SS) food waste (FW) to generate biogas. In this work, FW and SS are co-digested in single-stage anaerobic digestions (SSAD) and two-stage anaerobic digestions (TSAD) at various processing parameters, such as temperature, carbon-to-nitrogen (C/N) ratio, volatile solid (VS) percentage content, retention time (RT), and pH value. The high-solid digestion of FW and SS in the SSAD process reduces the biogas production rate compared to the TSAD process with 35 days of retention time at mesophilic temperature due to the oily substance from FW accumulating in the scum floating layer in the SSAD process. By altering the mass ratio between FW and SS (based on VS%), the TSAD process could be more effective. This ratio of 60:40 between FW and SS would produce more biogas with maximum efficiency in TSAD compared to the SSAD process. The results highlight an increase in biogas production and VS removal efficiency of the TSAD process 41.90% and 9.8%, respectively, compare to the SSAD process. The cumulative biogas yield in the TSAD process was 1914.8 ml and in the SSAD process was 1349.4 ml when the ratio of FW and SS was taken to be 60:40. In the TSAD process, Methane (C H 4 ) concentrations increased on average from 51% to 75%, due to better substrate hydrolysis and more readily accessible volatile fatty acids in the second stage. The analysis shows the co-digestion approach and TSAD process might work together to overcome the limitations of the conventional SSAD procedure for FW or SS when used separately. • Proposed a modified model of two stage anaerobic digestion for maximum bio energy production. • An experimental study to analyze the performance of the proposed working model. • Superior performance in comparison to conventional two stage and single stage anaerobic digestion model. • Can solve the problems of conventional two stage and single stage anaerobic digestion process. [ABSTRACT FROM AUTHOR]

Smart Cuisine is an innovative system that harnesses the latest AI technology to revolutionize the way we approach meal preparation and cooking. By offering innovative features such as ingredient proportion calculation, AI-generated recipe creation, and an OpenAI chat service for food, nutrition, and health-related questions, Smart Cuisine empowers users to optimize their ingredients, minimize food waste, and promote sustainable meal prep practices that are better for both individuals and the environment. The AI recipe generator utilizes a meta AI Facebook model that is made more accessible to users, enabling them to create new, delicious recipes using their existing ingredients. The chat service, developed using Flutterflow and OpenAI API, provides users with a natural language interface to ask questions about food and nutrition. With Smart Cuisine, we are making a tangible impact on reducing food waste, promoting sustainable meal prep, and helping users maximize the potential of their ingredients in a more efficient and convenient way. Our system represents a significant advancement in the field of AI-powered food management and has the potential to positively impact the health and well-being of individuals and the environment. The aim of this paper is to present Smart Cuisine, a novel system that uses AI technology to optimize meal preparation and cooking practices. This paper will discuss the innovative features of Smart Cuisine, including ingredient proportion calculation, AI-generated recipe creation, and an OpenAI chat service for food, nutrition, health-related questions and describing the development process of Smart Cuisine. [ABSTRACT FROM AUTHOR]

The process of developing social innovation is the core of social entrepreneurship and requires the involvement of many actors. The ultimate outcome of social innovation is the generation of systemic or institutional change and social impact. This paper outlines how the Too Good To Go (TGTG) mobile application brings together agents of change who in a joint effort are influencing the reduction of carbon dioxide (CO2) emissions by saving meals. A social innovation model extracted from the literature and adapted for publication was used to illustrate the contribution of the mobile application to the social innovation process. The study is explanatory in nature and used secondary data released by TGTG on its website and from its Impact Report 2021. Interviews with the company's founders conducted by several online magazines were also explored and some crucial details were extracted. Statistical analysis of the found data made it possible to identify and illustrate with graphical methods the involvement of actors in saving food and reducing CO2 production. The TGTG mobile application supports the reduction of the food waste problem. Its scale still remains a question. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Dalian University of Technology / Dalian Ligong Daxue Xuebao is the property of Journal of Dalian University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The State of New Jersey (The State) established yearly waste reduction and recycling goals that target recycling 50% of the Municipal Solid Waste (MSW) Type 10 (ID# 10) waste and 60% of the entire waste stream. In order to assist the State with meeting the waste reduction and recycling goals, the project team performed a yearlong waste stream composition study, including physical inspection and assessment of the individual constituents, to create reliable, upto-date ID #10 MSW data by a percentage of total MSW weight. Identifying the source of the waste stream as rural (population density less than 500 people/sq. mile), suburban (population density between 500 to 1999 people/sq. mile), urban (population density is 2000 or more people /sq. mile) is critical for understanding the waste generation trends of these residential areas. Study revealed that food waste, plastic waste and compostable paper are the highest weight percentage components of residential and commercial ID#10 MSW. The study is a comprehensive analysis which can serve as an efficient decision-making tool. [ABSTRACT FROM AUTHOR]

Under the sustainability domain, food waste is a significant global challenge receiving growing attention. The management of household food waste which relies heavily on landfilling, is predominantly ineffective and unsustainable. To implement sustainable food waste management, an understanding of the individual behaviour is needed since psychological effects often undermine technological solutions. This study direct its investigation on urban households' sustainable food waste management behaviour by extending the Theory of Planned Behaviour. An online survey was utilized for data collection. Using Partial Least Squares Structural Equation Modelling, assessments were made on the determinants of intention and behaviour of 520 households in the Klang Valley. The analysis support two factors that influence attitude positively, while five factors positively influence intention to implement best practices of reusing leftovers, separating household waste, and doing home composting. However, although the households have positive intentions, yet their composting practices seem to be the least adopted compared to the other sustainable elements. Addressing the lack of participation requires a holistic approach via dissemination of educational materials, social media coverage, and awareness campaigns. It is also suggested that composting be incentivized and be included in reward schemes similar to recycling. This study paves the way to enhance understanding of the factors to adopt sustainable food waste management among households in the urban areas. The findings provide insights for policy makers and other stakeholders on what type of information to consider when designing effective food waste management campaigns and urban development strategies, supporting the opportunity for consumer behavioural change. [ABSTRACT FROM AUTHOR]

In this study, the combinatorial effect of process parameters on the rate of biogas production and rate of substrate degradation following anaerobic digestion of food waste and rumen content using mixture design (Combined I-optimal) within the Design Expert (version 13) environment. Results showed that the rate of biogas production, rate of bio-methane production and rate of substrate degradation inside the 100 bio-digesters ranged from 0 to 38.04 L/Kg VS, 0 to 23.14 L/Kg VS and 0 to 79.20 %, respectively. The highest rate of biogas production (38.04 L/Kg VS), highest rate of bio-methane production (23.14 L/Kg VS) and highest rate of substrate degradation (79.20 %) were observed in bio-digester 57 at food waste (0.30 kg), rumen content (0.30 kg), water content (0.40 kg), temperature (34.0oC), pH (9.0), number bio-digester of agitation per day (4 time/day) and retention time (32 days), respectively. The rate of biogas/bio-methane production and rate of substrate degradation can vary, with varying process factors/parameters in anaerobic digestion processes. Bio-digesters with anaerobic co-digestion of the food waste and rumen content appeared to be significantly more productive in terms of biogas/bio-methane production rate and substrate degradation rate compared to the bio-digesters with anaerobic mono-digestion of either food waste or rumen content regardless of the presence other process factors/parameters within the boundaries of this investigation. [ABSTRACT FROM AUTHOR]

Date palm (Phoenix dactylifera L.) has gained increment in cultivation worldwide. An increase in cultivation has a direct and profound effect on date seed waste generation. This study aims to highlight the valorization potential of date seed waste by studying the fiber, sugar, and color profiles of 18 date seed varieties. The indigestibility of neutral detergent fiber (NDF) is higher among all varieties with a spectrum ranging from 37.70 ± 1.96 g to 49.22 ± 2.26 g. A similar trend was observed for the digested acid detergent fiber (ADF) analysis. However, lignin and hemicellulose values were found to be as low as 2.55 ± 1.27 g and 16.97 ± 0.53 g respectively. Color analysis was comparative alongside date paste of the same 18 varieties. The results depicted similar results with lightness (L) for both date seeds and paste. However, in comparison date seeds were more inclined towards the redness and yellowness spectrum. Sugar profile varied with each variety. [ABSTRACT FROM AUTHOR]

Copyright of Revista Ambiente e Água is the property of Revista Ambiente e Agua and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper illustrates a project to redesign a charitable initiative against food poverty into an innovative solution called “SOSpesa”, implemented in a neighborhood of the city of Milan named NoLo - North of Loreto. The paper outlines approach, methodology and strategy to move from an activist initiative to a service with more than charitable purposes, and outlines the new service configuration in its opportunities and limitations as emerged from the pilot project. It focuses on strategies to harness a network of neighborhood actors to achieve a goal of solidarity, combating food waste and supporting local shops. Based on the assumption that the local context is a strength of the service, the project activated a wide range of actors, from volunteers to third sector organizations and businesses, under the coordination of a team of researchers, to experiment with different service configurations in search of overall sustainability. Finally, the paper discusses design strategies for scaling up grassroots social innovation through replicability, not to distort its spirit and bottom-up engagement. [ABSTRACT FROM AUTHOR]

Background: The current coronavirus disease 2019 (COVID-19) pandemic has stressed why a change towards resilient, robust and sustainable supply chains is more imperative than ever. This is especially true for supply chains of perishable foods, where issues such as the bullwhip effect cause not only economic but also environmental damage. Objectives: The key objectives of this study are to gain a deeper insight into correlations regarding the causes of the bullwhip effect and to see how a sinusoidal stimulus is affecting the generation of food waste. Method: A simplified beef food chain was modelled in Tecnomatix Plant Simulation®. As the bullwhip effect consists of a simplified parameterisation of an excitation duration (period length) and its height (amplitude), these two variables were used to generate a sinusoidal stimulus. The simulation results were statistically verified and checked for commonalities and differences with the already established scientific knowledge. Results: While the expected higher sensitivity of the front links of the supply chain to waste generation can be confirmed, the results of a long stimulation period suggest that the negative effects of the bullwhip effect do not increase indefinitely. Conclusion: The analysis of the results has shown that previous theories can be transferred, but that the variation of the variables entails new insights for the interdependencies of the amplitude and period length and their influence on the output variable waste. Contribution: The study contributes to a more holistic understanding of the bullwhip effect and, in particular, its implications within a perishable food supply chain. [ABSTRACT FROM AUTHOR]

• The feasibility of transferring a successful food waste management system developed in Milan to the Australian Capital Territory is examined. • Existing experimentation at recipient city are as important as institutional, technical, attitudinal, and financial factors in transferring innovations. • Supporting, complementary, and competing interactions are found between local existing experimentation and external sustainability innovation, which present new opportunities and barriers in the contextualization process. • The compatibility between external novelty and local existing experimentation deserves more attention in urban system innovation and transition literature. Despite a growing body of literature on how to broaden urban sustainability experiments, the research community still lacks a comprehensive understanding of the factors that enable and obstruct real-world applications. One under-studied aspect is the compatibility of an incoming external experiment with existing experimentation in the contextualization process. We address this knowledge gap by using an inter-city learning case study of a food waste management experiment. The Australian Capital Territory is the hypothetical receptor city for an experiment first conducted in Milan. We conducted interviews and surveys to examine the institutional, technical, and attitudinal opportunities and barriers. We show that existing local experimentation should be considered alongside those factors. We conceptualize different modes of compatibility between the external experiment and existing local experimentation and call for greater attention to compatibility in both research and practice of broadening sustainability experiments. [ABSTRACT FROM AUTHOR]

People engage in many different activities with climate consequences, including mundane everyday activities, such as eating meals and either saving or throwing away leftovers, and collective actions, such as voting, participating in political events and in other ways expressing support for or resistance against climate-relevant policy. Does engaging in everyday climate-relevant activities have implications for support of climate policy, and vice versa, as suggested by research on pro-environmental behavioural spillover? A repeated survey was collected yearly between 2018 and 2022 from representative samples of Norwegians, most of whom participated in more than one survey. The surveys included self-reports about two everyday climate-relevant behaviours (eating red meat and discarding food waste) and the support for two types of policy to mitigate climate change (expansion of wind power and "carbon taxes" – the use of taxes or fees to regulate climate-relevant behaviour). Cross-lagged structural equation modelling of relationships between everyday climate-relevant behaviour and support for mitigation policy reveal that, as expected, all auto-regressive effects (of a latent variable on itself, measured one year apart) are highly significant. There are also significant, positive cross-lagged (i.e., spillover) effects, which are generally bigger between the two types of everyday behaviours and support for the two types of policies than between everyday behaviour and policy support. However, support for carbon taxes has a strong positive effect on reducing meat consumption. Hence, it appears that when it comes to climate actions, consumer and citizen roles are intertwined. Spillover effects are partly mediated through climate concern. • Climate-friendly responding tends to spill over to more behaviours over time. • The spillover process is partly mediated through increased climate concern. • Climate-relevant behaviour and support for climate policy become more consistent. [ABSTRACT FROM AUTHOR]

Food upcycling is a novel method of reducing food waste. For example, Nestlé, a Swiss-based candy maker, uses leftover white pulp that covers cocoa beans to sweeten dark chocolate without added sugar. However, limited research compares the perception and consumption of upcycled foods across cultures. The current study conducted a survey (Study 1) in the United States and Hong Kong to investigate acceptance of upcycled foods. Furthermore, we conducted a conjoint experiment (Study 2) to identify upcycled food attributes that people consider essential. The present study draws on the cue utilization theory as an overarching framework. Based on our findings, public and commercial sectors can prioritize the most important attributes of upcycled foods to boost the acceptance and consumption of such novel foods. • Limited research compared the perception and consumption of upcycled food across cultures. • We conducted a survey (Study 1) and a conjoint experiment (Study 2) from United States (US) and Hong Kong (HK) residents. • US and HK residents perceived upcycled food as distinct from plant-based and organic food. • They considered price as most important, followed by nutritional information and certified upcycled food mark. • Public and commercial sectors shall prioritize the most important attributes of upcycled food to boost its acceptance. [ABSTRACT FROM AUTHOR]

Every year, the agricultural and food industries generate substantial amounts of food waste, which impacts the environment. This review discusses the potential of fruit pomace as a sustainable resource for the production of value-added products with enhanced functional properties and health benefits. Fruit pomace, a by-product of fruit processing, is rich in bioactive compounds with antioxidant, antimicrobial, and prebiotic properties. Synthesizing the literature from various sources, it examines extraction techniques, bioactive compounds, and cross-industry applications, providing practical insights and outlining future research directions for sustainable fruit processing practices. Fruit pomace bioactive compounds show promise in preventing diseases, such as inflammation, obesity, diabetes, cancer, and microbial infections. This review emphasizes extraction methods and therapeutic applications, highlighting their role in environmental impact mitigation through valorization. Efficient recovery methods can yield valuable bioactive compounds with diverse health benefits. Future research should prioritize sustainable approaches to maximize bioactive utilization of fruit pomace, aligning with waste reduction and resource conservation goals. Despite these challenges, leveraging fruit pomace for innovative product development underscores the need for further research and collaboration towards a sustainable and healthier food industry. [Display omitted] • Fruit pomace reduces food waste and promotes a circular economy by sustainably upcycling fruit processing byproducts. • Fruit pomace, rich in bioactive compounds, offers enhanced functional properties and health benefits. • The review highlights the importance of efficient extraction techniques for valorizing fruit pomace compounds. • Fruit pomace bioactive compounds show promising therapeutic effects on inflammation, obesity, diabetes, and cancer. • Pomace suggests significant potential applications in various industries and sustainability in food production. [ABSTRACT FROM AUTHOR]

Caatinga passion fruit waste (CPFW):Wheat bran has shown reliable performance for enzyme production. However, the mixture of wheat bran and CPFW may provide all nutrient sources needed by Aspergillus niger for pectinase generation. This work investigates the production of pectinolytic enzymes using a substrate composed of CPFW:Wheat bran using Aspergillus niger FSDE16 via semi-solid-state fermentation (SSSF). A blend of wheat bran:CPFW (1:1, g/g) with 60% moisture content was inoculated with 106 spores/mL for 144 h. Substrates were fermented using the 7 combinations of temperature (25–75 °C) and pH (3–6) dispose in an experimental design. Upon the completion of fermentation, all analyses were conducted including the enzymatic production, optimal activity, and enzymatic thermostability. Afterwards, grape juice clarification was conducted, and the clarified juice was evaluated considering viscosity reduction, yield increase, turbidity reduction, yield increase, colour, and phenolic profile. Results demonstrate that enzyme stability was achieved within the temperature range of 30–40 °C, with optimal activity recorded at 50 °C (42.7 U/g). The application of crude enzymatic extract in grape juice clarification led to an increase of yield (>280%), and a viscosity (>80%) and turbidity (>98%) reduction. The clarification treatment revealed a significant increase in the phenolic compounds evaluated, except epicatechin gallate, Pro-B2, and resveratrol, which reduced their concentrations. The clarification resulted in a colour intensity reduction. This study underscores the potential of using food waste for enzyme production, presenting a sustainable approach with implications for cost reduction and waste management in the food industry. • CPFW:wheat bran substrate yielded a high pectinolytic activity of 50.2 U/g at 45 °C for 144 h. • Temperature and pH conditions were further optimized to achieve an optimal PG activity of 42.7 U/g at 50 °C and pH 6. • Thermal stability studies revealed good enzyme stability at 30 °C. • Enzyme's application in the clarification of Italia grape juice reduced viscosity and turbidity. • Enzymatic treatment increased the juice yield increase and its organoleptic qualities. [ABSTRACT FROM AUTHOR]

Supplementing carbon sources in sewage treatment plants with organic matter from food waste is crucial for resource recycling in coal mining areas. In this study, a moderate-temperature H 2 O 2 method was used to pretreat food waste from a coal mining area. The changes in the properties of the pretreated food waste and their influence on volatile fatty acids (VFAs) production during anaerobic fermentation were investigated. Additionally, the nitrogen and phosphorus removal rates obtained when glucose and fermentation slurry of food waste (FSFW) were used as carbon sources in the sewage treatment system were compared. Compared with untreated food waste, the soluble chemical oxygen demand (SCOD) increased by 58 % after pretreatment with 0.25 % H 2 O 2 at 60 ℃, and the viscosity and oil content decreased significantly, which caused VFAs production to increase from 15,267 mg COD/L to 50,774 mg COD/L. When the H 2 O 2 concentration increased to 2.0 %, the SCOD increased to 153 %, and the viscosity and oil content further decreased, but the VFAs production decreased to 7477 mg COD/L. This occurred because large quantities of ammonia nitrogen was formed at higher H 2 O 2 doses, which inhibited VFAs formation. Moreover, the nitrogen removal rate was higher when FSFW was used as a carbon source than when glucose was used as a carbon source. [Display omitted] • The properties of food waste changed sharply after pretreatment with H 2 O 2 at 60 ℃. • The VFAs yield changed substantially with the change in food waste properties. • VFAs yield increased from 15.3 to 50.8 g COD/L after pretreating by 0.25 % H 2 O 2 -60 ℃. • Fermentation slurry of food waste from mining areas is an effective carbon source. [ABSTRACT FROM AUTHOR]

Volatile fatty acids (VFA) produced during the anaerobic co-digestion (Co-AD) an Manual removal of impurities such as bones, fish spines, napkins, etc., after collection at the food waste collection sited hydrolysis of food waste (FW) and excess sludge (ES) are important factors affecting the stability of the digestion and biogas production. This study aimed to use humus composites (HS) to mediate the Co-AD system of FW and ES, investigate their effects on VFA conversion, and analyze the microbial community structure using high-throughput sequencing technology to reveal the mechanism of action of HS in mediating the Co-AD system from a microbial perspective. The amount of HS was positively correlated with the accumulation of VFA produced by the hydrolysis of co-digested substrates, and in the Co-AD system with 5.00 g/L HS, the accumulation of VFA increased by approximately 1.1 times, whereas the pH and oxidation reduction potential of the system tended to be in the benign range, offering a favoring condition for enhancing the stability of the system. The biogas production increased by 46.3 % compared with that of the blank group. HS significantly increased the relative abundance values of Synergistota, a mutualistic symbiont with acetic acid-producing bacteria, and Proteobacteria, a mutualistic symbiont with methanogenic bacteria, thus promoting VFA conversion and strengthening the Co-AD efficacy of FW and ES. This study provides a simple and effective method to improve the Co-AD efficacy of FW and ES, as well as a new approach for the anaerobic resource treatment of other organic solid wastes. [Display omitted] • Organic substrate transformation in humus composites-mediated anaerobic co-digestion system is defined. • Humus composites mediate the anaerobic co-digestion system, and volatile fatty acids and biogas yields are increased. • Humus composites promoted environmental balance in the anaerobic co-digestion system. • Synergistota and Proteobacteria were the dominant phyla in the anaerobic co-digestion system. [ABSTRACT FROM AUTHOR]

Pyrite oxidation causes the generation of acid mine drainage (AMD), posing significant challenges in the management of sulfide tailings. Passivation agents such as humic acid have been tested to prevent pyrite oxidation. The potential of using humate rich food waste compost as a source of passivation agents to suppress pyrite oxidation was explored in this study. Batch leaching tests were conducted at room temperature, involved oxidatively leaching a pure pyrite and a pyrite-containing coal refuse sample, respectively, with and without adding the compost at acidic pH. The involved passivation mechanisms were investigated by solution leaching tests and spectroscopic (XPS) and microscopic (SEM) analysis of the pure pyrite sample and its leaching residues. Compared to the control, adding the compost led to the increases in solution pH, removal of the Fe2+/Fe3+ ions from the solutions by adsorption, and remarkable decreases (≥58 %) in sulfur concentration in both samples. Both SEM and XPS analysis indicated that a coating layer was successfully established on pyrite surface after being leached in the presence of the compost. The coating layer comprised a mixture of organic species (e.g., O-C O and N-H/C groups) and phosphate, potentially improving the likelihood of providing antioxidant protection over acidic pH. As a low-cost material, food waste compost can benefit the source control of AMD not only in terms of its surface passivation, but also its intrinsic alkalinity, metal immobilization, and low environmental risk. [Display omitted] • Compost was used as a source of passivators to inhibit pyrite oxidation. • The compost raised solution pH and retained Fe during pyrite leaching. • The compost significantly reduced pyrite oxidation by forming a coating layer. • XPS results showed that the coating layer comprised organic species and PO 4 3-. • The benefits of using compost in preventing pyrite oxidation were summarized. [ABSTRACT FROM AUTHOR]

• An initial assessment is provided of environmental impacts of excessive food intake in China. • Excessive food intake drove 18.7 Mt cereal production yearly, exceeding China's growth. • Excessive food intake and its associated footprints exceed household food waste impacts. • Integrated strategies are needed to reduce excessive food intake. China faces increasing challenges in producing sufficient food sustainably while confronting a worsening overweight and obesity crisis caused partly by overeating. Building on the China Health and Nutrition Survey data, this study estimated the agricultural and environmental implications of overeating based on human metabolic theory and life cycle assessment. The results show that the average excess food intake per person is twice the amount of household edible food waste (53.85 vs. 26.88 g/capita/day). The total excessive food intake is equivalent to 18.7 Mt of annual cereal production, approximately 4.3 times China's recent annual cereal production growth (4.4 Mt). Excessive food intake also embodies substantial carbon, water, energy, and ecological footprints, amounting to 39.15 Mt CO 2 e, 31.40 Gm3, 11.18 Mtce, 544.69 × 108 gm2, respectively, significantly exceeding the corresponding domestic food waste footprints. Cereals and meats have a dominant role in excessive food intake and related environmental impacts, with significant differences linked to demographic characteristics and urbanization levels. China has implemented various national policies, including an anti-food-waste law, to address agri-food sustainability challenges. This study suggests that addressing overeating can significantly enhance China's ability to tackle these challenges and improve public health outcomes. [Display omitted] [ABSTRACT FROM AUTHOR]

Diverting food waste (FW) from waste to resource is of great importance to the sustainable development of food and agriculture systems. The field applications of FW aerobic compost (FWAC) and digestate residue (FWDR) are poorly reported in China. We performed a 2-year field experiment applying FWAC and FWDR partially substituting chemical N fertilizer (FWAF and FWDF) in subtropical China to investigate their effects on vegetable yield, nitrogen use efficiency, soil organic carbon, and soil N 2 O/CH 4 emissions, and further estimated their environmental-economic effects from a life cycle perspective. With a reduction of 20 % N fertilizer, FWAF and FWDF achieved yearly reduction rates of 55.9 % and 32.9 % on net global warming potentials, 57.2 % and 43.8 % on greenhouse gas intensities, and 59.9 % and 47.8 % on carbon costs without yield loss, compared to conventional chicken manure-added treatment. Recycling FW disposal products as organic fertilizers took synergistic effects on economic benefit improvement and low-carbon agricultural development. [Display omitted] [ABSTRACT FROM AUTHOR]

• Domestic food upcycling positively affects consumers' psychological well-being. • Relevant barriers to domestic food upcycling have been identified and prioritized, to define those that have the greatest impact on this behavior and consequently on well-being. • An intervention designed to educate consumers on creative ways to use leftovers improving their cooking skills increased the intention to engage in domestic food upcycling via the hedonic path of perceived well-being (i.e., pleasure). • An intervention designed at raising consumer awareness about the impact of food waste from leftovers increased the intention to engage in domestic food upcycling via the rational path of perceived well-being (i.e., meaning). This research focuses on a specific technique aimed at reducing household food waste: food upcycling, or the practice of creatively preparing new dishes (e.g., French toast) using leftovers (e.g., stale bread). We posit that engaging in domestic food upcycling activities not only helps reduce food waste but also enhances consumers' psychological well-being. We conducted three studies: a qualitative study (N = 92) aimed at providing initial insights into the association between domestic food upcycling and psychological well-being; a survey (N = 100) aimed at identifying the most prominent barriers to domestic food upcycling; and an experimental study (N = 272) aimed at assessing educational interventions designed to overcome the most prominent barriers identified in Study 2 and promote domestic food upcycling via perceptions of improved well-being. The results have important implications for both policymakers and the food industry. [ABSTRACT FROM AUTHOR]

Urban food systems in developing countries like India are rife with inequalities that preclude food security for all. In this context, the paper examines the role played by informal workers in the 'circular economy' for food in improving the accessibility of food and urban food security in Delhi, India. Evidence from an informal street market close to one of the country's largest urban wholesale markets of food grains, pulses and spices in Delhi reveals rare details of how urban food waste plays a significant role in the livelihood strategies of the city's poor migrants while also contributing to the urban food security of the low-income households. Although there is a growing recognition that the street food sector plays an important role in urban food security, the vital role played by waste collectors, home-based workers and street vendors in restoring discarded food grain, pulses and spices, and bringing them back into the urban food system has been largely invisible. This invisibility extends to the gendered segregation of work in food waste recycling, where our study found that predominantly women undertake labour-intensive and lower paid tasks at the bottom of the hierarchy. The paper provides an overview of the nature of informal livelihood, the contribution of informal workers and challenges and opportunities in the urban circular economy for food. However, their contributions are often overshadowed by health and safety concerns about the reuse of discarded food. Further, an analysis of the current policy landscape in urban India also indicates that informal workers are marginalised in the circular economy for food. While the state owes these informal workers support and protection for their contribution to the 'Circular economy' for food and urban food security, any effort to sustain these practices would need to incorporate adequate health and safety procedures. • Recycled food waste contributes to the food security and livelihood strategies of the urban poor and migrants. • Urban food waste recyclers are important stakeholders in the urban food system. • Contributions of informal food waste workers are overshadowed by health and safety concerns about reusing discarded food. • In the current policy landscape in urban India, informal workers are marginalised. • The state owes informal workers support for their contribution to the 'Circular economy' for food and urban food security. [ABSTRACT FROM AUTHOR]