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Although food waste is an urgent issue with widespread economic, societal, and environmental impacts, it remains understudied in the marketing discipline. This is surprising, since most food waste occurs at the retail and consumption stages of the food life cycle. This research fills this gap by examining how resource mindset and self-construal jointly shape consumer food waste. Specifically, inducing a scarcity mindset signals that there is no resource to waste, mitigating consumer food waste regardless of self-construal. In contrast, under an abundance mindset, where there is resource to waste, activating an interdependent (vs. independent) self-construal can effectively reduce consumer food waste. The authors identify sharing obligation, the tendency to share valuable resources with in-groups, as a key mechanism behind the effect. In support of this mechanism, enhancing sharing obligation (e.g., highlighting the sharing concept, highlighting others' food needs) or diminishing it (e.g., highlighting family resource abundance) attenuates the effect of self-construal on consumer food waste under an abundance mindset. The results from one large-scale field study, four controlled experiments, and a country-level secondary data analysis provide convergent support for the proposed framework. This research not only contributes to the related literature but also provides actionable strategies for mitigating consumer food waste. [ABSTRACT FROM AUTHOR]

Contemporary resource management is doubly burdened by high rates of organic material disposal in landfills, generating potent greenhouse gases (GHG), and globally degraded soils, which threaten future food security. Expansion of composting can provide a resilient alternative, by avoiding landfill GHG emissions, returning valuable nutrients to the soil to ensure continued agricultural production, and sequestering carbon while supporting local communities. Recognizing this opportunity, California has set ambitious organics diversion targets in the Short-Lived Climate Pollutant Law (SB1383) which will require significant increases (5 to 8 million tonnes per year) in organic material processing capacity. This paper develops a spatial optimization model to consider how to handle this flow of additional material while achieving myriad social and ecological benefits through compost production. We consider community-based and on-farm facilities alongside centralized, large-scale infrastructure to explore decentralized and diversified alternative futures of composting infrastructure in the state of California. We find using a diversity of facilities would provide opportunity for cost savings while achieving significant emissions reductions of approximately 3.4 ± 1 MMT CO2e and demonstrate that it is possible to incorporate community protection into compost infrastructure planning while meeting economic and environmental objectives.

Retailer price promotions, and in particular multi-unit deals such as the ubiquitous "buy one, get one," are often criticized as a cause of food waste, presumably because they lure households into buying more than they can realistically consume. In this research, the authors combine field data and experiments to provide the first systematic test of this claim. The field data, which span eight frequently purchased perishable foods, show no evidence of a positive relationship between single-unit or multi-unit price promotions and food waste. In fact, households that took advantage of a multi-unit deal reported wasting less than did households paying regular prices (RPs), but only when the quantity purchased was larger than usual. Given this result, and that households also reported consuming and freezing more, the authors hypothesize that promotion-induced overbuying triggers a concern for food waste that encourages waste prevention. One experiment finds support for this mechanism. A second experiment shows that the effect on food waste concerns is moderated by perishability and versatility but unaffected by convenience and healthiness. Overall, then, this research invites regulators and other professionals to rethink their stance on price promotions and work with retailers to design smart campaigns that motivate waste awareness and management. [ABSTRACT FROM AUTHOR]

Consumers have an aversion to purchasing near-expiry food products, which leads to enormous food waste and economic loss. Given the importance of this issue, past research has studied the effect of impending expiration date on product sales, but its focus has been limited to perishable food products. Since the expiration dates of non-perishable food products are treated as less important than those of perishable food products, we expect that the resulting effect on sales largely varies by shopping environment. With the growing importance of online shopping in food sales, we examine how the effect of impending expiration date differs between mobile and PC shopping environments. By analyzing a unique data set from an online salvage store, we find that consumer aversion toward near-expiry products is more salient in the PC shopping environment than in the mobile shopping environment. However, when there is a deeper price promotion, the between-channel difference is reduced as the sensitivity of an impending expiration date on sales increases in the mobile shopping environment. These findings not only represent novel contributions to the literature but also provide managerial implications for practitioners. [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]

Retail corporations orchestrate much of what happens in today's food supply chains. From setting sky-high cosmetic standards for fresh produce to bundling off close-to-expiry products at discounted prices, retail's contribution to food waste often extends beyond its in-store numbers. By occupying a powerful position in a globalised food system, these corporations enable chronic overproduction and consequently, the removal of surplus food from supply chains. This, in turn, contributes to the unfair distribution and overexploitation of food resources, further exacerbating the globally pervasive problem of food insecurity. To realise the right to food and the United Nations' Sustainable Development Goal of halving global per capita food waste by 2030, we argue that retail corporations must be held accountable for their direct and indirect contribution to food waste. We posit that to make a tangible difference, they must move away from the current voluntary corporate social responsibility approach to food waste reduction and instead invest in robust due diligence mechanisms and transparent reporting systems in line with the UN Guiding Principles on Business and Human Rights and the upcoming EU Corporate Sustainability Due Diligence Directive. Based on Pillar II of the Guiding Principles, we propose a five-step approach to accountability for food waste that may lead to serious actions towards the relaxation of cosmetic standards, abolition of unfair trading practices, and improvement in demand forecasting, thereby reducing the volume of food that ends up as waste. [ABSTRACT FROM AUTHOR]

This work aims to investigate the effective removal of oil in food waste (FW). Two bacteria, Bacillus subtilis and Bacillus glycinifermentans, were obtained under high temperature conditions and named YZQ-2 and YZQ-5, respectively. The oil degradation rate of two bacteria was explored under different pH value, temperature, and NaCl concentration. In addition, the lipase and emulsifying activity were evaluated. The maximum oil degradation rate was 83.41 ± 0.86% and the maximum lipase activity reached 89.73 ± 20.89 U L-1 with YZQ-2. The fermentation broth of YZQ-2 displayed exceptional emulsification activity. Subsequently, YZQ-2 and YZQ-5 were added to aerobic FW composting. The moisture content of the compost treated with inoculated strains decreased at a faster rate during the first three days of composting. The microbial quantity increased rapidly in the first three days, and the oil degradation rate reached 39.96% after five days. Due to the excellent adaptability to high temperature and ability to degrade oil, strains YZQ-2 and YZQ-5 exhibit superior potential for various applications. [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]

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 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]

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: The consumption of ultra-processed foods (UPF) is increasing in many countries. Simultaneously, there is a growing number of consumers that follow a vegetarian or vegan diet, many due to its possible positive impact on sustainability and food waste. However, little is known about attitudes towards and experiences with UPF among vegetarians and vegans. Thus, this study investigates vegetarians' and vegans' experiences with and attitudes towards UPFs. Methods: We conducted semi-structured, individual interviews with 14 participants between September and December 2021. The participants were from different areas in Norway. The data were analysed using a thematic analysis by Braun and Clarke. Results: In general, participants appeared to have diverse knowledge of and divergent attitudes towards UPFs. However, participants mainly associated substitute products (e.g. meat substitutes, dairy substitutes) as UPFs. They appreciated the increased availability of vegetarian and vegan UPF which made it easier for them to follow a plant-based diet. They enjoyed the taste and consistency of vegetarian and vegan UPF. However, participants expressed concerns about the effects that industrial processing has on the products' nutritional content. Conclusion: This study indicated that there was a diverse knowledge of and various attitudes towards UPFs among the participating vegetarians and vegans. Public information and guidelines about using UPF (e.g. meat substitutes, dairy substitutes) in vegetarian and vegan diets are needed, as well as information about their possible impact on health and sustainability. [ABSTRACT FROM AUTHOR]

Background: In 2016, a voluntary National Healthy Food and Drink Policy was released to improve the healthiness of food and drinks for sale in New Zealand health sector organisations. The Policy aims to role model healthy eating and demonstrate commitment to health and well-being of hospital staff and visitors and the general public. This study aimed to understand the experiences of hospital food providers and public health dietitians/staff in implementing the Policy, and identify tools and resources needed to assist with the implementation. Methods: A maximum variation purposive sampling strategy (based on a health district's population size and food outlet type) was used to recruit participants by email. Video conference or email semi-structured interviews included 15 open-ended questions that focused on awareness, understanding of, and attitudes towards the Policy; level of support received; perceived customer response; tools and resources needed to support implementation; and unintended or unforeseen consequences. Data was analysed using a reflexive thematic analysis approach. Results: Twelve participants (eight food providers and four public health dietitians/staff) were interviewed; three from small (< 100,000 people), four from medium (100,000-300,000 people) and five from large (> 300,000 people) health districts. There was agreement that hospitals should role model healthy eating for the wider community. Three themes were identified relating to the implementation of the Policy: (1) Complexities of operating food outlets under a healthy food and drink policy in public health sector settings; (2) Adoption, implementation, and monitoring of the Policy as a series of incoherent ad-hoc actions; and (3) Policy is (currently) not achieving the desired impact. Concerns about increased food waste, loss of profits and an uneven playing field between food providers were related to the voluntary nature of the unsupported Policy. Three tools could enable implementation: a digital monitoring tool, a web-based database of compliant products, and customer communication materials. Conclusions: Adopting a single, mandatory Policy, provision of funding for implementation actions and supportive tools, and good communication with customers could facilitate implementation. Despite the relatively small sample size and views from only two stakeholder groups, strategies identified are relevant to policy makers, healthcare providers and public health professionals. [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]

Background: Household food waste significantly contributes to overall food waste. While the relationship between food security and food waste has been extensively studied at the macro level, there is a need for research focusing on the quantitative association between food security and food waste at the household level in developing countries, particularly in Southeast Asia. This study aims to estimate the prevalence of household food insecurity and household food waste and to examine the association between household food security and food waste using direct measurements. Subjects and methods: A total of 215 households in Bogor Regency, Indonesia, participated in this cross-sectional study. Food waste was measured using waste composition analysis and a 7-day diary. The Food Insecurity Experience Scale (FIES) questionnaire was used to assess household food security, while household income and the proportion of food expenditure were considered confounding factors. The association between food security and food waste was examined using Kendall tau-b and ordinal logistic regression. Results: The prevalence of household food insecurity was 18.6%, and the average household food waste was 77 kg/cap/year. Cereals, tubers, and their derivatives (especially rice) and vegetables were major contributors to edible waste, while fruits dominated inedible waste. A negative association was observed between food waste and household food security (edible FW: p = 0.044, r = -0.110; total FW: p = 0.038, r = -0.114), suggesting that household food waste decreases as the severity of food insecurity increases. However, after adjusting for household income, the proportion of food expenditure, and the education levels of spouses, this association became statistically insignificant (p > 0.05). Conclusion: There was no significant association between household food security status and food waste. Household income plays a significant role in determining the quantity of household food waste, as higher income is associated with increased food waste. Strategies to prevent and reduce food waste should focus on major contributors such as rice and vegetables, especially among families with higher food accessibility. [ABSTRACT FROM AUTHOR]

To solve the bottleneck of low degradation rate and low biogas yield in anaerobic digestion of food waste, the addition of anionic surfactant sodium N-lauroylsarcosinate (SN) and nonionic surfactant primary alcohol ethoxylate (AEO) were proposed. The results showed that both surfactants could promote the methane production and facilitate the degradation of food waste. The highest methane yield per mass of volatile solid was obtained in 0.1 g/L AEO (497.14 mL) and 1 g/L SN (445.51 mL), which was improved by 92% and 72% compared with the control group. While with the increase of surfactant concentration, methane yield was decreased due to negative effect caused by the surfactant. This corresponded with the variation of pH, total volatile fatty acids (TVFAs), and soluble chemical oxygen demand (SCOD). The microbial community analysis showed that the relative abundance of methanobacterium increased while the relative abundance of methanosaeta decreased after the addition of surfactant. Meanwhile, the methane production pathway was shifted from codominance of hydrogenotrophic and aceticlastic methanogens to predominance by hydrogenotrophic methanogens in the groups with low concentration of AEO and SN. [ABSTRACT FROM AUTHOR]

Practical Application 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.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]

• Inoculation improved temperature of T1 to ∼50°C from ∼10°C two days earlier than CK. • Inoculating Bacillus licheniformis increased RDC degradation by 31.2%. • Cooperation between microbial network modules was improved in the start-up phase. • Enhanced microbial cooperation promoted the degradation of organic components. • Inoculation enhanced basic carbohydrate metabolism and TCA cycle. Microbial activity and interaction are the important driving factors in the start-up phase of food waste composting at low temperature. The aim of this study was to explore the effect of inoculating Bacillus licheniformis on the degradation of organic components and the potential microbe-driven mechanism from the aspects of organic matter degradation, enzyme activity, microbial community interaction, and microbial metabolic function. The results showed that after inoculating B. licheniformis , temperature increased to 47.8°C on day 2, and the degradation of readily degraded carbohydrates (RDC) increased by 31.2%, and the bioheat production increased by 16.5%. There was an obvious enhancement of extracellular enzymes activities after inoculation, especially amylase activity, which increased by 7.68 times on day 4. The inoculated B. licheniformis colonized in composting as key genus in the start-up phase. Modular network analysis and Mantel test indicated that inoculation drove the cooperation between microbial network modules who were responsible for various organic components (RDC, lipid, protein, and lignocellulose) degradation in the start-up phase. Metabolic function prediction suggested that carbohydrate metabolisms including starch and sucrose metabolism, glycolysis / gluconeogenesis, pyruvate metabolism, etc., were improved by increasing the abundance of related functional genes after inoculation. In conclusion, inoculating B. licheniformis accelerated organic degradation by driving the cooperation between microbial network modules and enhancing microbial metabolism in the start-up phase of composting. [Display omitted] [ABSTRACT FROM AUTHOR]

This study analyzes the role of emotions in the food waste reduction behavior of Brazilian consumers. Based on a survey with 235 respondents and employing PLS-SEM as the analysis technique, it was found that consumers who feel more guilty about waste have more favorable attitudes toward mitigating food disposal in domestic environments. Similarly, anticipated pride directly impacted attitudes toward reducing food waste. These emotions also had indirect effects on waste reduction intention and behavior. In this study, psychological distance moderated the intentionbehavior relationship, demonstrating that consumers are more likely to engage in sustainable practices when they perceive waste as a problem close to them. This study offers insights into strategies that can be used to mitigate wasteful behaviors. [ABSTRACT FROM AUTHOR]

To reveal students' experiences and perspectives related to Universal School Meals (USM) under the federal coronavirus disease 2019 waivers during school years 2021–22. Qualitative; 17 focus groups in June–July 2022. Virtual; students from 9 California regions in public and charter schools. 67 students (n = 31 in high school, n = 36 in middle school) from a racially and economically diverse sample. Students' perceived benefits and drawbacks of USM. Thematic analysis using an immersion-crystallization approach. Students appreciated USM for increasing school meals' accessibility, promoting food security by financially supporting families, reducing the stigma associated with school meals, simplifying the payment system, and enhancing school meals convenience. An increase in school meal participation was observed. However, concerns emerged regarding a perceived decline in food quality and quantity and increased food waste. Universal School Meals showed promise in increasing access to meals, reducing food insecurity, stigma, and increasing participation. Addressing food quality, quantity, and waste concerns is critical for its sustained success. Policymakers need to advocate for the expansion and continuous refinement of USM, prioritizing stakeholder feedback. Ensuring adequate funding to balance meal quality and quantity while minimizing waste is essential for an adequate school meal policy. [ABSTRACT FROM AUTHOR]

Summary: Food waste by‐products contain many bioactive compounds, such as proteins, carbohydrates, polyphenols and carotenoids. The purposes of this study was to extract oleoresin from tomato waste, apply tomato pomace powder (TPP) as a new shell material for encapsulation of oleoresin and to fortify orange juice using the developed microcapsules. Microencapsulation was carried out based on different TPP (2% and 3%) and oleoresin (20% and 30%) concentrations by spray drying at two temperatures (130 and 140 °C). Different features of microcapsules such as the encapsulation load, encapsulation efficiency, moisture content, hygroscopicity, bulk and tapped densities and the Hausner ratio were analysed. Based on properties of microcapsules, samples containing 3% TPP and 30% oleoresin dried at 130 °C were selected as the best treatment and their characteristics such as morphology, chemical structure and thermal behaviour were investigated. Scanning electron microscopy indicated that spherical micron‐size particles were formed and their crack‐free fine surface showed their potential for encapsulation of anti‐oxidants to reduce oxygen diffusion. Microencapsulated oleoresin was then added to the orange juice and the samples' pH, acidity, total soluble solids and colour were evaluated and compared with pure orange juice. Free radical scavenging method was used to investigate the anti‐oxidant properties of orange juice during storage. The results indicated that at the end of the 30 days of storage the fortified orange juice had anti‐oxidant activity equal to pure fresh orange juice on day one. Sensory evaluation results showed no significant differences between appearance, colour, thickness and overall acceptance of fresh and the fortified juices (P < 0.05). The results of this study showed the potential application of food and agricultural waste in production of value‐added ingredients to be used as natural additives in food industries. [ABSTRACT FROM AUTHOR]

Considering the difficulty of digesting coffee husk (CH) and water hyacinth (WH) due to the lignin content, the present study investigated the influence of feedstock mixing ratios on the co-digestion performance of CH and WH with food waste (FW) at 38 ± 1 °C and its kinetics. Food waste was considered as co-substrate due to its ease of digestion. Batch experiments were conducted using CH/WH/FW ratios (100:0:0, 0:100:0, 35:35:30, 30:30:40, 25:25:50, 20:20:60, and 0:0:100 w/w) with total solids (TS) content of about 9.5% (w/v). The results indicated that the addition of FW significantly enhanced WH and CH digestion performance, with the maximum biogas yield of 572.60 ± 2.30 mL/gVS, best synergistic effect of 1.5, highest biodegradability of 89.22%, and a biodegradation rate of 57.82% obtained at a mix ratio of 25:25:50, which was improved by 179.71% compared to CH mono-digestion. In addition, the organic conversion efficiency of TS and volatile solids reached 69.86 and 81.48%, respectively. Conversely, CH mono-digestion yielded the lowest biogas yield of 204.71 ± 10.74 mL/g VS, highlighting its unfeasibility. The modified logistic equation showed the best fit to the experimental data. The optimum CH/WH/FW ratio of 25:25:50 demonstrated the highest biogas yield and methane content at 66.30 ± 0.76%. [ABSTRACT FROM AUTHOR]

The waste generated by the mezcal and seafood restaurant industries has significant negative environmental impacts on soils, water, and air. However, these waste materials offer the potential for methane production through anaerobic digestion. This research focuses on evaluating a methodological strategy that involves using an enriched inoculum, co-digesting waste materials, and applying specific pretreatment (chemical, thermal, and adjusting the volumetric ratio of residues) to produce biogas with a high methane content, as assessed through the Biochemical Methane Potential (BMP) test. The results demonstrate that the enriched inoculum used in the test exhibited a pH of 8.18, an Alkalinity of 31 g CaCO3/L, and an alpha (α) ratio of 0.75. The BMP test was conducted over 29 days. In the most successful test, which involved pretreatment at a temperature of 50 °C, a residue ratio of 1 VSW (Volume of Seafood Waste)/2 VMV (Volume of Mezcal Vinasses), and a pH of 6.5, we achieved a methane production of 1420.51 ± 0.038 N mL CH4, with a biogas containing 81.5% methane. This process also yielded 175.37 N mL CH4 per gram of Volatile Solids (VS) and a degradation kinetic constant of 0.14 1/d. Through the methodological strategy used with the combination of an enriched and stabilized inoculum, the co-digestion of the waste for nutrient complementation, and the application of pretreatments, it was achieved that the different stages that constitute the anaerobic process allowed for the establishment of optimal conditions for the generation of biogas with a high methane content. [ABSTRACT FROM AUTHOR]

This research adopted the Theory of Planned Behavior (TPB) to predict intention and behavior to avoid food waste. In a pilot study, behavioral, normative, and control beliefs were identified. In the main study, a TPB model extended with descriptive and moral norms was assessed using a two-wave design and applying SEM. The associations between beliefs and TPB constructs were analyzed by MIMIC models. Attitude, descriptive and moral norms, and perceived behavioral control were associated with intention to avoid food waste, which predicted behavior. Considering the most important beliefs in forming intentions has important implications for designing food waste prevention interventions. [ABSTRACT FROM AUTHOR]

Food FARMacy is a clinical-community emergency food assistance program developed in response to food insecurity during the COVID-19 pandemic. Few qualitative studies have examined participant, and clinical and community stakeholder experiences with these food assistance programs. To examine the motivations, experiences, and perceptions of Food FARMacy participants and program stakeholders. A qualitative study using in-depth interviews between March 2021 and July 2021. Twenty-four Food FARMacy participants and 10 program stakeholders in New York, NY (Manhattan, Brooklyn, and Queens) older than age 18 years were interviewed. Interviews were recorded, transcribed, translated, and analyzed using thematic analysis. Participant and program stakeholder interviews were analyzed separately. Themes that were salient in both groups were combined for reporting. Both program participants and stakeholders perceived: pandemic-related demands combined with reduced resources motivated participation; convenience, safety, and ease of access facilitated program retention; participants valued fresh produce and diversity of foods; the program improved diet and health; minimizing food waste was a priority; and social cohesion was an unexpected program benefit. Two additional themes among only program stakeholders also were identified: aligned values, flexibility, and communication were key to successful partnerships; and trust between community partners and community members drove programmatic success. Results suggest that a multisite clinical-community partnership to provide emergency food assistance in New York City can be leveraged to reduce barriers to healthy food access and address food insecurity during crises. [ABSTRACT FROM AUTHOR]

Owing to the increasing worldwide population explosion, managing waste generated from the food sector has become a cross-cutting issue globally, leading to environmental, economic, and social issues. Circular economy-inspired waste valorization approaches have been increasing steadily, generating new business opportunities developing valuable bioproducts using food waste, especially fruit wastes, that may have several applications in energy–food–pharma sectors. Dragon fruit waste is one such waste resource, which is rich in several value-added chemicals and oils, and can be a renewable resource to produce several value-added compounds of potential applications in different industries. Pretreatment and extraction processes in biorefineries are important strategies for recovering value-added biomolecules. There are different methods of valorization, including green extractions and biological conversion approaches. However, microbe-based conversion is one of the advanced technologies for valorizing dragon fruit waste into bioethanol, bioactive products, pharmaceuticals, and other valued products by reusing or recycling them. This state-of-the-art review briefly overviews the dragon fruit waste management strategies and advanced eco-friendly and cost-effective valorization technologies. Furthermore, various applications of different valuable bioactive components obtained from dragon fruit waste have been critically discussed concerning various industrial sectors. Several industrial sectors, such as food, pharmaceuticals, and biofuels, have been critically reviewed in detail. [ABSTRACT FROM AUTHOR]

The generation of food waste (FW) is increasing at an alarming rate, contributing to a total of 32% of all the waste produced globally. Anaerobic digestion (AD) is an effective method for dealing with organic wastes of various compositions, like FW. Waste valorization into value-added products has increased due to the conversion of FW into biogas using AD technology. A variety of pathways are adopted by microbes to avoid unfavorable conditions in AD, including competition between sulfate-reducing bacteria and methane (CH4)-forming bacteria. Anaerobic bacteria decompose organic matter to produce biogas, a digester gas. The composition depends on the type of raw material and the method by which the digestion process is conducted. Studies have shown that the biogas produced by AD contains 65–75% CH4 and 35–45% carbon dioxide (CO2). Methanothrix soehngenii and Methanosaeta concilii are examples of species that convert acetate to CH4 and CO2. Methanobacterium bryantii, Methanobacterium thermoautotrophicum, and Methanobrevibacter arboriphilus are examples of species that produce CH4 from hydrogen and CO2. Methanobacterium formicicum, Methanobrevibacter smithii, and Methanococcus voltae are examples of species that consume formate, hydrogen, and CO2 and produce CH4. The popularity of AD has increased for the development of biorefinery because it is seen as a more environmentally acceptable alternative in comparison to physico-chemical techniques for resource and energy recovery. The review examines the possibility of using accessible FW to produce important value-added products such as organic acids (acetate/butyrate), biopolymers, and other essential value-added products. Population growth globally increases the generation of FW. FW generation, recycling, and reuse have been discussed. Biogas and bio-fertilizers can be recovered from FW through AD. [ABSTRACT FROM AUTHOR]

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]

Effective waste management is crucial for achieving sustainable development goals, which require a comprehensive understanding of environmentally sound practices. This study introduces a pioneering methodology by employing Microsoft's Power BI data visualization tool to analyze and predict trends in sustainable waste management in India. The investigation spans a decade of sustainable handling of diverse waste categories, identifying key research entities and influential journals. Notably, Elsevier and Springer are prominent publishers, with hybrid publishing accounting for 62% of articles. Research focuses predominantly on municipal solid waste management (57%), followed by biomass waste management (15%). Leveraging Power BI facilitates intricate temporal analysis of waste patterns, providing a nuanced view of the evolving landscape in sustainable waste management. The study innovatively integrates data visualization with predictive analytics to forecast trends through 2034, particularly in converting municipal solid and biomass waste into valuable energy resources. These predictive insights are indispensable for long-term strategic planning and informed policy decisions, empowering stakeholders with actionable intelligence for sustainable energy and waste management strategies. By harnessing Power BI's forecasting capabilities and analyzing historical Scopus data, this research underscores the strategic significance of visual analytics in guiding data-driven decision-making for sustainable practices. This comprehensive examination of waste management dynamics establishes a benchmark for future research and policy formulation in the field. [ABSTRACT FROM AUTHOR]

As an essential strategy for transitioning towards a circular economy for a sustainable society, food waste (FW) can be efficiently used for the biological production of added-value compounds such as medium chain fatty acids (MCFAs). The microbial conversion of FW into MCFAs is an ecofriendly, sustainable and cost-effective approach that reduces the great pressure on land and water resources associated with traditional MCFAs production methods. Among the MCFAs, caproate holds high economic value and a large market size due to its widespread application in several industrial areas. The biological production of caproate from FW is a complex mechanism that requires a deep understanding of microbial dynamics, metabolic potentialities and functional stability for process optimization and large-scale application. This review aims to outline the existing knowledge about bacterial component involved in the caproate production from FW. Innovative approaches to address current research gaps, ensuring a thorough and up-to-date understanding of the biological caproate production are herein identified and proposed. [ABSTRACT FROM AUTHOR]

The Current study aimed at valorizing carrot pomace (CP), an abundant waste from the juice industry. A water-soluble fraction of CP was separated from solid fraction of CP (SFCP) and employed as feedstock for producing fungal biomass (FB) in bench-scale bioreactors. FB combined with SFCP were used to develop mycelium-based papers (MBP) using the wet-laid method. The potential and capacity of FB, SFCP and MBP to remove dye (methylene blue) from wastewater was then investigated. The maximum achieved dye removal was 92% when using a mixture of SFCP and FB in their suspended forms. The MBP with the lowest density (549 kg/m3) reached 83% dye elimination. The findings of this study support the valorization of carrot pomace, through environmentally benign processes, to mycelium-based papers with potential application in wastewater treatment. [ABSTRACT FROM AUTHOR]

Recognizing that the waste of imperfect produce contributes to the global environmental crisis, the authors conduct three studies examining whether retailers can use anthropomorphizing marketing techniques to make irregular‐appearing produce more attractive and increase purchase intentions. Based on the exemplar model theory, Study 1 shows that when retailers place googly eyes on pictures of irregular‐appearing produce, consumers judge the product according to multiple exemplars as they do when they evaluate humans. The multiple esthetic cues cause them to perceive irregular produce as more attractive. Study 2 replicates Study 1 by using human names as the anthropomorphic cues, demonstrating that anthropomorphism can increase purchase intentions toward irregular‐appearing produce. Study 3 further shows that the anthropomorphism effects hold for irregular‐appearing produce from corporate farms and not from local farms. The differences occur because consumers expect corporate farms to conform to standardized esthetic norms but expect local farms to market irregular‐appearing produce. When expectations are aligned, anthropomorphism is more likely to cause consumers to diversify esthetic cues, but not when expectations are disassociated. The article concludes with suggestions for promotion strategies that use anthropomorphizing to change attitudes and increase purchase intentions toward irregular‐appearing produce. [ABSTRACT FROM AUTHOR]

Cooked rice and the vegetables like lettuce are common kitchen waste, which are carbonaceous materials and have the potential as feedstock for the production of activated carbon. Cooking is similar to hydrothermal treatment (HTC), which might impact the subsequent activation of kitchen waste. In this study, the HTC of lettuce, rice, or their mixture and the activation of the resulting hydrochars were conducted. The results indicated that cross-polymerization between the N-containing organics from lettuce and the sugar derivatives from rice took place in their co-HTC, which significantly increased the hydrochar yield. Activation of the hydrochar from the co-HTC generated the AC with a yield of 2 times that from direct activation of mixed lettuce/rice. However, the co- HTC facilitated aromatization, reducing reactivity with K2C2O4 in activation and producing the AC with main micropores and low specific surface area. Activation of the hydrochar from HTC of rice followed the above trend, while that from lettuce was the opposite. The organics in lettuce were thermally unstable and could not undergo sufficient aromatization. The activation of hydrochar from HTC of lettuce thus generated the AC with the lowest yield, but the highest specific surface area (1684.9 m²/g), abundant mesopores, and superior capability for adsorption of tetracycline. However, the environmental impacts and energy consumption for the production of AC from the hydrochar of lettuce were higher than that from hydrochar of co-HTC. [ABSTRACT FROM AUTHOR]

Food Waste (FW) is a pressing environmental concern that affects every country globally. About one-third of the food that is produced ends up as waste, contributing to the carbon footprint. Hence, the FW must be properly treated to reduce environmental pollution. This study evaluates a few available Food Waste Treatment (FWT) technologies, such as anaerobic digestion, composting, landfill, and incineration, which are widely used. A Bipolar Picture Fuzzy Set (BPFS) is proposed to deal with the ambiguity and uncertainty that arise when converting a real-world problem to a mathematical model. A novel Criteria Importance Through Intercriteria Correlation-Stable Preference Ordering Towards Ideal Solution (CRITIC-SPOTIS) approach is developed to objectively analyze FWT selection based on thirteen criteria covering the industry's technical, environmental, and entrepreneurial aspects. The CRITIC method is used for the objective analysis of the importance of each criterion in FWT selection. The SPOTIS method is adopted to rank the alternative hassle-free, following the criteria. The proposed model offers a rank reversal-free model, i.e. the rank of the alternatives remains unaffected even after the addition or removal of an alternative. In addition, comparative and sensitivity analyses are performed to ensure the reliability and robustness of the proposed model and to validate the proposed result. [ABSTRACT FROM AUTHOR]

This study aimed to assess the feasibility of utilizing sweet potato waste for distilled beverage production in two process scenarios: (i) acid hydrolysis and (ii) enzymatic hydrolysis. Laboratory experiments were conducted using in natura sweet potato waste and the data obtained were used to design a production system capable of producing 1000 L of distillate per day. Net present value (NPV), internal rate of return (IRR), and discounted payback indicators were used for economic analysis, with a minimum attractiveness rate (MARR) of 15%. The initial investment for the projects was BRL 1 139 610.86 (USD 223 146.80) for enzymatic hydrolysis and BRL 1 314 824.54 (USD 257 455.36) for acid hydrolysis. Packaging costs were identified as the greatest expenses in the process. Assuming a selling price of BRL 14.50 (USD 2.84), the enzymatic hydrolysis process demonstrated an NPV of BRL 4 792 520.77 (USD 938 421.92) and IRR of 83.39%, and the acid hydrolysis process showed an NPV of BRL 2 191 636.78 (USD 429 143.68) and IRR of 42.49%. Consequently, establishing a production plant for distilled beverages proved to be more economically attractive when employing the enzymatic hydrolysis process and fermentation simultaneously, resulting in a return on investment within 1.46 years of operation. Upon scrutinizing the gain matrix, it became apparent that critical factors with the potential to affect the project's feasibility detrimentally, if increased, included the cost of acquiring packaging, the final volumetric fraction of the distilled beverage, and the tax rate. Nevertheless, an upturn in the selling price of the beverage and a process improvement yield both have the potential to underpin the project effectively. [ABSTRACT FROM AUTHOR]

AbstractThis study explores how female chefs in professional kitchens manage food waste in their predominantly masculine occupational culture. By adopting the Process-Person-Context-Time (PPCT) model and applying the method of in-depth, semi-structured interviews (n = 20), the study reveals the complex interplay of personal, organisational, and contextual influences on how female chefs in Turkey and England manage food waste. The study highlights the significance of proximal processes, and organisational and occupational socialization in shaping food waste management practices of female chefs. The study underscores the importance of gender dynamics, organizational size, and occupational culture in these practices. The need for integrating resourcefulness training in preparation for future generations of chefs is highlighted. The findings enable a better understanding of how professional kitchens can be advanced towards the fulfilment of such sustainable development goals as gender equality and resource efficiency. The study emphasizes the need to consider a broader cultural context in future research on sustainability in tourism and hospitality. It suggests a comparative gender analysis to examine the unique challenges that female chefs encounter in food waste management. [ABSTRACT FROM AUTHOR]

Supercritical fluid impregnation (SFI) is an emerging technique for the incorporation of target compounds into solid matrices. It has attracted attention in the food industry, where it can be applied. As it does not use organic solvents and supercritical CO2 is the most commonly used fluid, SFI is considered to be an ecofriendly and ‘green’ strategy. A review of the literature is essential in order to understand the complex interactions that occur in SFI. This is a scoping review of SFI applied to the food industry from 2018 to 2023. The search used the Web of Science, Scopus, and Science Direct databases. Guiding questions were identified, publications related to the topic were selected, and the information was extracted, organized, and grouped. An overview of the SFI, its operational characteristics, challenges, prospects, and strategies is presented. Initially, 329 records were found; 38 publications were eventually selected for inclusion in this scoping review. The results indicate that the packaging sector has been the focus of publications. However, trends include applications of SFI in micronization, developing of food waste biorefineries, and food protection from direct impregnation. This scoping analysis is therefore a powerful tool for creating new research into the application of SFI to food. [ABSTRACT FROM AUTHOR]

Agri-food processing industries generate a significant amount of food waste during different stages of processing. Sustainable food loss and waste (FLW) management aims to reduce, reuse, and recover the waste generated. To successfully implement strategies capable of pursuing these goals there is the need to connect agri-food processing industries with possible stakeholders in the use of waste generated. Primary processing centres are an example of industries that generate waste from the processing of fruits and vegetables. A model able to increase the environmental, economic, and social benefits of FLW reuse with appropriate strategies is proposed in this study. It is based on a multicriteria decision-making approach and a business-to-business web platform to support decision makers in identifying the best FLW management strategies from a quantity reduction and/or sustainability maximization perspective. Numerical simulations highlight the effectiveness of the model in identifying the best FLW management strategies within a panel of alternatives. [ABSTRACT FROM AUTHOR]

In the realm of food waste recycling, industrial suberoligneous by‐products like cork and peels, pose a challenge for value‐added conversion, primarily due to their intricate structures. This study introduces an innovative approach by utilizing recycled cork as a prime example of repurposing food waste to create a reusable and durable packaging paper. Notably, the manufacturing process of this cork‐based paper avoids the generation of waste liquids from lignin removal, effectively alleviating concerns related to liquid waste pollution. The resulting packaging paper demonstrates remarkable printability, readability, and erasability while offering reusability. Its performance can be fine‐tuned through pH value adjustments. Moreover, this packaging paper exhibits outstanding antioxidative properties and barrier properties, seamlessly integrating superb UV‐blocking proficiency and heightened visible transparency, rendering it highly appealing for sustainable food packaging applications. [ABSTRACT FROM AUTHOR]