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We explored the intricate quantitative structure of household food waste and their corresponding life cycle greenhouse gas emissions from raw materials to retail utilizing a combination of household- and food-related economic statistics and life cycle assessment in Japan. Given Japan's status as a nation heavily impacted by an aging population, this study estimates these indicators for the six age brackets of Japanese households, showing that per capita food waste increases as the age of the household head increases (from 16.6 for the 20's and younger group to 46.0 kg/year for 70's and older in 2015) primarily attributed to the propensity of older households purchase of more fruits and vegetables. Further, the largest life cycle greenhouse gases related to food waste was 90.1 kg-CO2eq/year for those in their 60's while the smallest was 39.2 kg-CO2eq/year for 20's and younger. Furthermore, food waste and associated emissions are expected to decline due to future demographic changes imparted by an aging, shrinking population after 2020 until 2040. Specific measures focused on demographic shifts are crucial for Japan and other countries with similar dietary patterns and demographics to achieve related sustainable development goals through suppressing food waste and associated emissions under new dietary regimes. Given Japan's aging population, this study examines household food waste and life cycle greenhouse gas emissions for the six age brackets of Japanese households. Older households have higher food waste emissions than younger households. [ABSTRACT FROM AUTHOR]

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

This study developed a postbiotic fermentation solution for fresh oyster preservation with the use of food waste soy whey. Lactiplantibacillus plantarum 299V was able to proliferate in soy whey within 24 h without any supplementation. Pacific oysters (Magallana gigas) were immersed in the postbiotic fermentation solution and stored at 4 °C for 12 days. Pathogenic bacteria Vibrio parahaemolyticus and Salmonella enterica introduced by bioaccumulation were suppressed to levels below the detection limit (<2 log CFU/g) within 4 days. The spoilage-related microbial parameters and chemical parameters were maintained at low levels across the 12 days. Sensory evaluation revealed that the product had a positive effect on most of the participants (>60%). Overall, the postbiotic fermentation solution reported in this study enhanced the shelf life and safety of oysters in a sustainable way and could also be recognized as an innovative probiotic vehicle with potential implications for human health promotion. [ABSTRACT FROM AUTHOR]

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

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

Solid waste refers to the material that is discarded because of human activity. In developing countries like Ethiopia, rapid urbanization leads to the production of large amounts of solid waste in towns. As a consequence, it causes severe problems to human health, aesthetics, and the environment, particularly in Dangila Town. Therefore, this study aimed to assess household solid waste characteristics, quantity, and management practices. Data was collected for seven days in January 2020 from 73 households, which were divided into three income groups. Observations, interviews, field measurements, sorting, and open-ended questionnaires were used as data collection tools. The research showed that food waste and ash and dust were the most dominant fractions, comprising 41.04% and 26.18%, respectively. It was also revealed that 77.88%, 12.74%, and 9.38% of household solid waste was decomposable, recyclable, and disposable waste, respectively. Furthermore, the waste components showed a significant statistical difference among income groups, except for the metal and miscellaneous groups. The quantification result indicated that the per capita household generation rate was 0.26 kg/day. The management practice assessment found that most households did not practice integrated solid waste management options. They disposed of waste indiscriminately, leading to environmental pollution. The results of this study suggest that the municipality needs to create awareness among households regarding proper solid waste management practices. It is crucial to apply appropriate solid waste management mechanisms and establish a well-organized institution that will collect solid waste in the town and achieve a circular economy. [ABSTRACT FROM AUTHOR]

Economic incentive is thought a good intervention type that can encourage residents to do food waste sorting by many cities' government in China. However, there is a lack of long-term, large-scale study. So the business-led incentive scheme was studied by a case study in Nanjing, China, which focuses on food waste sorting. The results showed that the incentive can encourage at most an average 37% of residents to start and then continue to do food waste sorting regularly. Later, the incentive cannot encourage more even with many non-economic interventions. And most of these participating residents (31%) were encouraged at the first 12 months. The results also showed that house price had a negative relationship with the community sorting performance. The comparative study results showed that the community committee must be involved in the non-economic interventions to encourage more residents to take part; otherwise, the company will fail even after many attempts. So the government should apply the incentive policy by dialectical view in food waste sorting. And the incentive scheme should involve all the stakeholders to apply non-economic interventions to encourage more residents to do food waste sorting. [ABSTRACT FROM AUTHOR]

Huge quantities of municipal solid waste and food chain supply waste are unfavourable outcomes of rapid population growth and urbanization. Organic municipal waste majorly consists of decomposable, recyclable, and inert waste and contributes to 57% of municipal waste generated globally. Fruits and vegetables wastes are major component of organic municipal waste, and contains significant amount of carbohydrates, proteins, fats, minerals and fibres that can be valorised through various innovative and sustainable strategies. One of the most important approaches is leveraging the catalytic capabilities of microbial enzymes to convert complex organic compounds to varied valuable products like, essential oils, bio-oil, ethanol, biogas, phenolics, flavonoids, anthocyanin, dietary products etc. Development of environment friendly sustainable processes also handles the challenges associated with waste disposal and boost nation's financial status through circular bioeconomy. The present review focusses on details of major organic municipal waste, with specific emphasis on fruit and vegetable remains, their composition, management and value-added products obtained from these resources. It also gives a detailed account on green technology approach of waste valorisation through microbial enzymes, recent technological interventions involved in the process and discusses the future market potential and growth prospects in the studied area. [ABSTRACT FROM AUTHOR]

The UN's Sustainable Development Goal (SDG) 12 seeks to achieve sustainable food production and consumption, including reduced food loss and waste; SDG 2 proposes the goal of zero hunger. In pursuit of these goals, technology arguably has a central role, at every level of the food value chain. To establish this role, the authors identify and examine current technologies aimed at increasing food production and suitably redistributing unused food, as tactics to combat food loss and waste, with the shared end goal of reducing food insecurity. A proposed 2 × 2 typology illustrates how existing technologies can influence food production, distribution, and consumption, as well as influence the stakeholders in the food production–consumption chain. These insights also inform a research and development agenda pertaining to the need for technology applications that can increase food production and/or reduce food waste effectively enough to achieve the goal of zero hunger. [ABSTRACT FROM AUTHOR]

The problem of food disposal has grown more serious, but the application of nanocomposite polymers offers a viable solution. These cutting-edge polymers provide cost-effective solutions and a sustainable means of reducing environmental harm. Food waste can be used extensively to make nanocomposite polymers, that are useful in a variety of industrial applications. Biodegradable components like lignin and chitin, which are sourced from animal products or crop leftovers, are used to create the cutting-edge polymers. The mechanical qualities and endurance of the polymers are improved by including these natural components, making them suitable for a variety of industrial fields. In the rapidly expanding sector of biocomposite polymer materials, there is a big emphasis on using food waste as a viable feedstock. According to research, biocomposites made from food waste have better mechanical strength and barrier qualities than conventional materials. These biocomposites can also be modified to fulfil specific application requirements, such as better thermal insulation capabilities or higher fire resistance. They are a desirable replacement for conventional synthetic polymers due to their sustainability, which also expands the variety of possible uses. Inorganic and organic nanoparticles are mixed with biopolymers to form nanocomposite materials based on biopolymers. While many waste materials can be employed as substrates for the manufacture of bionanomaterials, recent focus has been placed on the food industry waste, which is produced at a significant pace globally. These biopolymers are gaining popularity in the pharmaceutical and medical industries in addition to their current use in culinary applications because of their distinctive properties. This study sheds light on the possibilities of this novel strategy for sustainable development by compiling a wide range of food waste sources and biopolymer synthesis technologies. [ABSTRACT FROM AUTHOR]

The reduction of food loss and waste (FLW) serves as a vital indicator for achieving the targets set within sustainable development goals (SDGs). Reduced FLW and SDGs are interrelated concepts that share a common focus on sustainability and global development. In this study, FLW barriers in the perishable food supply chain (PFSC) are identified through an extensive literature study and expert opinions gathered through brainstorming sessions. Subsequently, assessed using fuzzy decision-making trial and evaluation laboratory (DEMATEL) analysis, which enables a comprehensive understanding of the complex interrelationships among these barriers. The result reveals that the factors like 'Inefficient Transport,' 'Bulk Purchase,' and 'Distribution Lead Time' exhibit the highest level of interaction among all factors. These findings underscore the significance of addressing challenges related to transportation processes and bulk purchasing practices to enhance overall supply chain efficiency and reduce FLW. Moreover, 'Inadequate connectivity between farmers and processing units' and 'Inefficient Transport' are identified as the most influential factors in the entire FLW within the PFSC system. Their pivotal role in shaping the supply chain's performance underscores the need for targeted interventions to improve connectivity between stakeholders and enhance transportation efficiency. The deployment of the fuzzy DEMATEL model provides robust ranks for the factors based on their (R + C) values, affirming the reliability of the methodology. These ranks remain consistent across sensitivity analyses, reinforcing the study's findings and the reliability of the identified influential factors. Eventually, the study includes valuable insights for policymakers, industry practitioners, and stakeholders which may lead them to better resource utilization, waste reduction, and enhanced sustainability in the PFSC, contributing to the achievement of SDGs. However, the study's limitations include the reliance on expert opinions and data availability, which may impact the comprehensiveness of the identified factors. [ABSTRACT FROM AUTHOR]

In response to the increasing global concerns about food waste and its effects on human communities, the present study aims to identify food waste behavior antecedents for households during the COVID-19 pandemic in Iran. An integrated framework was proposed grounded on the Theory of Planned Behavior and the Protection Motivation Theory. Based on a survey with 405 respondents, the underlying determinants of food waste behavior among Iranian households were identified and data were analyzed with Covariance based Structural Equation Modeling. In this study, perceived behavioral control, attitude, and coping appraisal were found to impact households' intention to reduce food waste positively. Conversely, subjective norms and threat appraisal were not found to positively impact such intention. Furthermore, a slight negative effect of the intention to reduce food waste on this FW reduction behavior was observed. The threat of COVID-19 infection did not influence consumers' intention to reduce food waste, nor did the opinion of close friends and family. This study fills a theoretical research gap in food waste behavioral studies by proposing a novel integrated framework based on the Protection Motivation Theory, which is deemed suitable under high-risk contexts such as pandemics. Moreover, the results provide relevant implications for managers, policymakers, and future research. [ABSTRACT FROM AUTHOR]

The food waste (FW) campaign has always been a great concern for nations before COVID-19. The menace has been a world problem and studies into the area to curb it is imperative. Many studies relating to COVID-19 and FW were conducted in the real-time pandemic era. A few years after the pandemic, it is relevant to do the aftermath of COVID-19's influence on current food waste behavior. As the world recovers from the impacts of COVID-19, the study assesses how the crisis has impacted current food waste behavior. To achieve this, the theory of planned behavior is extended with perceived future uncertainties and changes in eating habits to examine food waste behavior. A total of 407 responses were sampled from the Jiangsu Province in China and evaluated using the partial least square structural equation model. Results from the study indicate that attitude and perceived behavioral control influence residents' intention to reduce food waste. Change in eating habits is triggered by perceived future uncertainties which eventually affected their FW reduction intention and behavior positively. Also, perceived future uncertainties positively influenced food waste reduction intention. Residents' intentions to reduce food waste positively translated to the behavior to do so. The study's results present useful understandings of the relevance of changing habits and reducing FW in the face of future uncertainties. It provides a unique viewpoint on FW in residents' behavioral context during pandemics and possible future economic recessions. [ABSTRACT FROM AUTHOR]

Globally, a substantial quantity of agricultural food waste and byproducts that contain significant bioactive chemicals are produced, particularly across the whole supply chain. Reducing food waste and byproducts is the initial choice to mitigate environmental issues and contribute to economic and societal well-being. Despite the implementation of many policies and the availability of numerous management methods to utilize agricultural food wastes, these wastes continue to be generated on a yearly basis. Researchers have identified numerous types of waste materials that can be used as substrates in the manufacturing of biomaterials. Conversely, there has been a growing emphasis on using agro-food waste, namely waste from fruits, vegetables, and fatty products, to produce various types of biopolymers. Biopolymers comprise gelatin, xanthan gum, cellulose, collagen, Polyhydroxyalkanoates and other chemically related substances. This review focuses on significant biopolymeric materials synthesized from agricultural food waste and their prospective applications. This work also addresses the difficulties and possibilities associated with the creation of sustainable biopolymer-based composites derived from agri-food waste biomass through a closed loop strategy and circular economy. The study's findings suggest that incorporating agricultural biomass into the production of biopolymer-based composites holds significant promise for improving environmental sustainability. The extensive aggregated data can aid academics in addressing and resolving the problems related to food waste and the depletion of fossil fuels. [ABSTRACT FROM AUTHOR]

Purpose: The aims of this scoping review were to examine the extent to which food packaging life cycle assessment studies included food waste specifically attributed to food packaging, overall and by food category; synthesise outcomes in terms of the ability of packaging solutions to minimise food waste; and identify areas of future research to provide a comprehensive understanding of where future packaging LCA efforts could be directed. Methods: This article presents a scoping review of 23 peer-reviewed papers on food packaging LCAs that explicitly accounted for packaging-related food waste. The articles were analysed by the major food product categories examined in the LCAs. The review examined the: (i) distribution of LCAs across food product categories, (ii) packaging materials/solutions assessed, (iii) food waste related packaging functions evaluated, and (iv) additional factors that influence packaging-related food waste (e.g., consumer behaviour). Results and discussion: Most of the reviewed LCAs focused on food categories associated with high environmental impacts such as animal-based products (meat and dairy) and highly perishable products (fresh fruits and vegetables). Plastic was the most frequently evaluated packaging material. Shelf-life extension was the most evaluated food waste related packaging attribute, and was found to play an important role in preventing food waste, especially within high impact food categories. Conclusions: The small number of studies identified in this review highlights a need for greater attention to food waste across more food categories in future food packaging LCAs. Similarly, there is considerable potential for greater consideration of packaging attributes relevant to different food product categories. [ABSTRACT FROM AUTHOR]

Purpose: Food waste is considered a potential source for biofuel production, with gaps in the processes that need to be addressed and a necessity to evaluate the environmental, economic, and social impacts of these processes comprehensively to assess their sustainability fully. The aim was to conduct a life cycle assessment (LCA) of bioethanol derived from banana, potato, and papaya waste across three process stages (pretreatment, enzymatic hydrolysis, and fermentation). Methods: The process was assessed in two additional stages: one considering energy consumption and the other excluding energy consumption of the equipment used, referred to as non-energy processes. This distinction was made because a laboratory-scale process was utilized, which does not accurately reflect energy costs on a large scale. The study employed Ecoinvent database 3.4 and the ReCiPe 2016 method (midpoint and endpoint) to evaluate impacts, along with Monte Carlo simulation in SimaPro 8.5.0.0 software for uncertainty analysis. Results: The LCA revealed that the fermentation stage accounted for the most significant number of impacts and environmental damages in all categories in the complete processes. In the non-energy processes, the pretreatment stage for waste from evaluated foods exhibited the highest impacts and damages. The most significant environmental impacts and damages across all scenarios were global warming potential (GWP) and resources, respectively. Conclusions: Banana waste has higher impact than potatoes and papaya. Optimizing processes, using renewable energy, sustainable pH adjustment, and enzyme reuse can enhance sustainability. No studies were found that conducted an LCA of bioethanol production from papaya waste. [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]

Food overconsumption is being addressed increasingly in the policy agendas of many advanced economies to achieve sustainable consumption. Yet, few studies define and research sustainable food consumption, particularly in understanding socioeconomic and environmental challenges and opportunities in urban environments. This paper evaluates 500 online surveys conducted in Brisbane, Australia, to explore public perceptions of food consumption and the underlying challenges and opportunities. A key finding is the co-existence of over- and underconsumption prevailing over the traditional focus on unhealthy food overconsumption. The challenges of affordability, access to healthy foods, limited retail options, and increasing carbon urban footprints complicate food consumption as a demand issue more conditional to the socio-spatial characteristics of urban environments. Opportunities for sustainable food consumption also arise in high health awareness and willingness to change dietary habits if facilitated by improved urban food provisioning. We argue that food diversity and accessibility-conducive urban environments can help transform food consumption by enabling enhanced access to affordable and nutritious foods, diversified food retail options and variety, and reduced food waste and loss-associated carbon emissions. To do so means improved global equity in food consumption and carbon footprint can optimistically reduce global food demand by 9% and generate better environmental outcomes, positively contributing to the UN's Responsible Consumption (SDG12) and Climate Action (SDG 13) for 2030. [ABSTRACT FROM AUTHOR]

Anaerobic digestion (AD) is an efficient technology for treating organic solid wastes, and the volatile fatty acids (VFAs) produced during AD have significant value due to their wide range of applications and higher added value compared to methane. This study investigated the long-term effects of high solid content and straw proportion in mixed substrates (straw, sludge, and food wastes) on VFAs production through semi-continuous reactors under thermophilic and mesophilic conditions. Results showed that both reactors achieved a maximum VFAs concentration of ~ 22 g/L as the straw proportion increased to 50%. Acetate (48.3 – 64.5%) was the main component of produced VFAs in both reactors, while butyrate and propionate production in thermophilic temperature were superior compared to mesophilic conditions. Microbial community analysis revealed that Defluviitoga plays a pivotal role in acidogenesis within both reactors; besides, unclassified Hungateiclostridiaceae and Caproiciproducen were found to be dominant in thermophilic reactor, while Lachnospiraceae_NK3A20_group and Rikenellaceae_RC9_gut_group were essential for VFAs production under mesophilic conditions. These findings provide valuable insights for the biotechnological exploration of acidogenic fermentation for large-scale mechanized production of VFAs from agricultural wastes. [ABSTRACT FROM AUTHOR]

In aerobic composting of food waste, acidification of the material (acidified food waste, AFW) often occurs and consequently leads to failure of fermentation initiation. In this study, we solved this problem by adding Saccharomyces cerevisiae inoculants. The results showed that the inoculation with S. cerevisiae effectively promoted the composting process. In 2 kg composting, inoculation with S. cerevisiae significantly elevated the pile temperatures by 4 ~ 14 °C, accompanied by a rapid increase in pH from 4.5 to 6.0. In 15 kg composting, total acid decreased faster and the thermophilic stage above 50 °C was prolonged by 3 days longer than in the control. The residual oxygen content in the reactor indicated that S. cerevisiae, which proliferated during composting, increased microbial activity and reduced ammonia emission during the thermophilic phase. Cell density analysis showed that compost inoculated with S. cerevisiae promoted thermophilic bacterial propagation. Metagenomic analysis showed that the dominant bacteria in the AFW compost were Firmicutes, Proteobacteria, Bacteroidetes, and Actinobacteria, and the relative abundance of Bacillus, Thermobacillus, and Thermobifida increased when inoculated with S. cerevisiae. These results indicate that the inoculation of S. cerevisiae is an effective strategy to improve the aerobic composting process of AFW by accelerating the initial phase and altering microbial community structure in the thermophilic phase. Our findings suggest that S. cerevisiae can be applied to aerobic composting of organic wastes to effectively address the problem of acidification. [ABSTRACT FROM AUTHOR]

Food waste is a major issue that affects the environment, the economy, and society at large. Food waste management has become a crucial concern in the context of Saudi Arabia, a nation undergoing fast economic expansion and shifting consumer patterns. This thorough analysis looks at the options and problems related to food waste in Saudi Arabia, emphasizing the effects on the country's economy and ecology. The report starts by describing the extent of food waste in Saudi Arabia, using studies and statistics that are currently accessible to provide readers a clear picture of the problem's scope. The main causes of food waste in the nation are then identified, including dietary habits, supply chain inefficiencies, cultural norms, and a lack of infrastructure for food recovery and redistribution. It also looks into the financial effects, including what it costs for individuals, companies, and the government, as well as any possible profits from programs to recycle and reduce food waste. The report also looks at current programs and tactics used to combat food waste in Saudi Arabia, including public-private partnerships, regulatory interventions, awareness campaigns, and technology advancements. It assesses the efficacy of these activities and pinpoints any shortcomings or potential areas for development. This study concludes by highlighting the critical need for coordinated effort to eliminate food waste in Saudi Arabia and highlighting the significance of governmental support, infrastructure investment, multi-stakeholder engagement, and public awareness. Saudi Arabia can lessen its environmental impact, preserve resources, provide economic opportunities, and support international efforts for sustainable development by reducing food waste. [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]

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]

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]

In the modern, ever-shifting global agri-food environment, the topmost concern revolves around securing the safety, quality, and authenticity of agri-food products. Blockchain technology is being seen as a revolutionary solution for dealing with these issues, providing a decentralized and transparent ledger for the tracking of agri-food products. By incorporating global positioning system and navigation systems within blockchain-based traceability solutions amplifies the capabilities for real-time monitoring, security, and trust. This paper proposes a layered architecture for an efficient agri-food traceability system. The data layer, manages interactions between various entities in the supply chain management and generates agri-food product-related data. The blockchain layer manages data via transactions and smart contracts, using the interplanetary file system for secure, decentralized storage. The navigation layer, combines navigation with Indian constellation and global positioning system to offer precise real-time positioning and timing services, enhancing product tracking. This integrated approach not only improves food safety but also supports sustainability efforts by reducing food waste and bolstering consumer trust in the agri-food industry. We implement the proposed system using Remix IDE, MetaMask wallet, and the Sepolia test network, summarizing the deployment analysis. Performance evaluation is conducted using the JMeter simulation toolkit.The proposed framework achieves an average throughput of 329.26 transactions per second, latency of 49.3 ms, and response time of 87.9 ms. We conduct a comparative evaluation of the proposed system with related studies. From this comparative analysis, we observed that our proposed framework has better features than other related works. [ABSTRACT FROM AUTHOR]

Scavenging removes carrion or littered food waste from the environment, promoting nutrient cycling, and reducing waste management costs. These ecosystem services are important in urban environments, where high human population densities result in increased littered food waste. It is unclear how the magnitude of scavenging across urban-rural gradients is influenced by agent, land-cover type, and patch size. We investigated scavenging provision by vertebrates and invertebrates across a gradient of urbanisation, based on impervious surface cover, in woodlands and gardens in Liverpool, UK. The percentage dry weight loss of bait after 48 h, deployed within vertebrate exclusion cages or exposed to vertebrates and invertebrates, was used to quantify scavenging provision. General linear mixed effects models were used to assess the relative contributions of vertebrates and invertebrates across an urban-rural gradient, variation in scavenging between woodlands and gardens, and the effects of semi-natural vegetation cover on scavenging in gardens. We consider patch size as a preliminary assessment of how fragmentation influences scavenging. Vertebrates contributed substantially more to scavenging than invertebrates across the urbanisation gradient. Vertebrate scavenging was greater in woodlands than gardens, while invertebrate scavenging remained consistent. Scavenging increased with patch size in gardens, but not woodlands. Vertebrate scavenging increased with patch size and garden semi-natural vegetation cover. Urban woodlands and gardens make important contributions to scavenging-mediated ecosystem services. There is a need to increase the cover of semi-natural vegetation in gardens to increase their contributions, and protect and expand woodlands, especially in areas with a high demand for scavenging-mediated ecosystem services. [ABSTRACT FROM AUTHOR]

This study uses phosphoric acid activation and carbonization processes to create Nelumbinis stamen activated carbon (NSAC) from food waste precursors in a single step. The resultant NSAC was characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, N2 adsorption/desorption methods, X-ray diffraction, and Raman spectroscopy for surface morphology, structural features, and surface chemistry. The operating conditions, including the carbonization temperature, amount of adsorbent, adsorption temperature, and aqueous solution pH, were optimized to maximize the removal efficiency of Sudan dyes. Therefore, the values of the optimized conditions were selected as 500℃ for the carbonization temperature, 0.4 g L−1 for the adsorbent dose, 50℃ for the adsorption temperature, and a pH of 3.0 for the aqueous solution. In addition, the pseudosecond-order kinetic model and Langmuir isotherm model fit the experimental data best. Moreover, the maximum adsorption capacities of the four dyes on NSAC calculated according to the Langmuir adsorption model were in the range of 34.60–38.97 mg g−1. Furthermore, thermodynamic results revealed that the adsorption process was spontaneous, feasible, and endothermic. Finally, the activated carbon was used for the adsorption of Sudan dye solution from chrysanthemum tea and cooked egg samples, and the results showed that the adsorbent could be successfully used for the adsorption and removal of the dyestuff solution. [ABSTRACT FROM AUTHOR]

Hydrochar from waste biomass is a promising material for removing emerging contaminants (e.g., antibiotics) in water/soil environment. Abundant small-sized hydrochar particles (HPs) with a high content of reactive functional groups and high mobility are easily released into ecosystems through hydrochar applications. However, the photodegradation ability and corresponding structures of HPs are largely unknown, which hinder accurate estimation of the remediation effect of hydrochar in ecosystems. Herein, photodegradation performance of HP towards targeted norfloxacin (NOR, a typical antibiotic) under light irradiation (visible and UV light) were investigated after adsorption processes upon release into soil/water, and its reactive species and photoactive structures were clarified and compared with those of residual bulk hydrochar (BH) comprehensively. The results showed that: (1) photodegradation percentages of HPs were 4.02 and 4.48 times higher than those of BHs under UV and visible light, in which reactive species of both HPs and BHs were ·OH and ·O2−; (2) density functional theory (DFT) results identified that the main photoactive structure of graphitic-N decreased the energy gap (Eg) of HPs, and C=O, COOH groups improved electron donating ability of BHs; (3) well-developed graphitization structure of HP resulted from higher polymerization reaction was an significant photoactive structure involving its superior photodegradation ability relative to that of BH. The distinct heterogeneities of photodegradation ability in HP and BH and underlying photoactive structures provide an in-depth understanding of hydrochar application for removing emerging contaminants in soil/water environment. Identifying photoactive structures is helpful to predict photodegradation ability of hydrochar according to their abundance. Highlights: Photodegradation percentage of HP from hydrochar application was ~4 times superior to that of BH in degradation of NOR. Major reactive species of HPs and BHs (·OH and ·O2−) were generated from graphitic-N and C=O/COOH groups, respectively. Photoactivity of HPs superior to BHs was mainly generated from well-developed graphitization structure of former. [ABSTRACT FROM AUTHOR]

This study comprehensively investigated the abundance, morphologies, and polymer types of plastics, larger (1–5 mm) and smaller (< 1 mm) microplastics (MPs), in organic fertilizers using spectroscopic and microscopic methods. MPs abundance varied depending on the type of waste employed. MPs were detected in 80% of the investigated compost samples, while macro/meso plastics were found in only four samples. Compost from mixed municipal solid waste exhibited the highest MPs contamination (23100 ± 3615 items/kg dry weight), whereas compost produced from canteen waste had the lowest contamination (100 ± 65 items/kg dry weight). Smaller MPs were dominant in all samples. The estimated loads of MPs introduced into agricultural soil exceeded the previous studies. Common morphologies observed were sheet, film, fragment, and fiber, while dominant polymer types were polyethylene (PE), polypropylene (PP), polyvinyl chloride (PVC), polyethylene terephthalate (PET), and polystyrene (PS). Heavy metals, including Cr, Cu, Ni, and Pb, were identified in association with MPs. Results indicate that the utilization of appropriate waste for composting and upgrading fertilizer regulations is crucial to protect the environment and human health from smaller MPs. [ABSTRACT FROM AUTHOR]

This study extended the theory of planned behaviour (TPB) and applied it to analyse influencing factors of food waste separation intention (FSI) among households in central Vietnam. Partial least squares structural equation modelling (PLS-SEM) was employed to analyse the data. The heterogeneity of factors contributing to FSI in cities of three levels was examined using multi-group analysis (MGA). The results indicate that attitudes, subjective norms (SN), perceived behavioural control (PBC), awareness of benefit (AB), information publicity (IP), facility availability (FA), and trust significantly affected FSI of households. MGA results indicated the heterogeneity of impacts of PBC and attitude on FSI of households among three municipal levels. The results will serve as basic data for waste officers, solid-waste management project leaders, non-governmental organisations (NGOs), and other related stakeholders to lay the foundation of food waste management planning in terms of regional scale and local scale. This study will also aid the creation of a circular economy by providing a scientific base for enhancing food waste separation at source in central Vietnam. [ABSTRACT FROM AUTHOR]

Food waste production reaches actually about 1.3 billion tonnes per year, corresponding to the emission of 3.3 billion tonnes equivalent of CO2, thus calling for improved recycling. Here we review food waste conversion into energy and products such as biohydrogen, biogas, biofuel, biodiesel, biochar, bioplastics, fertilizers, animal feed, organic acids, enzymes, and proteins. Food waste can be treated by incineration, pyrolysis, composting, anaerobic digestion, hydrothermal carbonization, and landfilling. Properties of food waste influence the efficiency of conversion. [ABSTRACT FROM AUTHOR]

Anaerobic digestion (AD) is a biological process where bacteria digest various types of organic matter under anaerobic conditions. AD has been particularly used for generating biogas from organic wastes, such as food waste. Despite its practical applications, the mechanistic understanding of the AD process remains elusive, especially complex interactions within a microbial community, and between the organic waste and microbial community. One systematic approach to address this challenge is to deploy genome-scale metabolic models (GEMs) of microorganisms involved in AD. GEM is a computational model that describes an entire metabolic network of a cell, and can be simulated under various conditions of interest. In this review, we discuss recent metabolic studies of AD-related microorganisms by using their GEMs across the four major stages of AD. We also suggest future directions in this field that need to be addressed to further optimize the GEMs and the AD process. [ABSTRACT FROM AUTHOR]

Background: Defatted melon seed, a major by-product from melon oil processing chain, is scarcely utilsed. However, it has high potential value and can be used as novel ingredient in food products production. In line with zero waste policy and food sustainability, exploring and utilisation of this oil processing by-product can reduce food waste, and is key to moving towards a more sustainable food system. Therefore, this study aimed to assess the nutritional profile and functional properties of three varieties of defatted melon seeds (Galia, Cantaloupe, and Honeydew), and then compare them with defatted pumpkin seeds (as control group). Results: In this study, three varieties of melon seeds (Galia, Cantaloupe, and Honeydew) and pumpkin seeds (as control group) were defatted using Soxhlet extraction with petroleum ether; subsequently, their functional properties and nutritional components were assessed. The defatted melon seeds contained high level of protein (51.1–54.2%, w/w), dietary fibre (29.4–33.2%, w/w), potassium (1181.0–2373.1 mg/100 g), and GABA (γ-aminobutyric acid, 1.4–4.3 mmol/kg), whereas in terms of anti-nutritional compounds, they contained a relatively high amount of phytic acid (5.0%—5.8%, w/w). They also exhibited good in water/oil absorption capacity and emulsifying capacity. The phenolics were mainly free phenolics (FP) fraction (75%–77%), followed by the conjugated phenolics (CP) fraction (15%–16%), and the bound phenolics (BP) fraction (about 8%); the antioxidant capacity of each fraction followed the same sequence (FP > CP > BP). Conclusion: Considering the nutritional composition, functional properties, and the presence of potentially bioactive compounds, defatted melon seeds have considerable potential to be used as a functional food ingredient for the reformulation of foods. [ABSTRACT FROM AUTHOR]

Modern water resource recovery facilities (WRRFs) play a critical role in reducing anthropogenic inputs of phosphorus (P) and nitrogen (N) to aquatic ecosystems, thereby helping to mitigate eutrophication. The enhanced biological phosphorous removal (EBPR) in activated sludge aims to establish a microbial community enriched with active polyphosphate accumulating organisms (PAOs), making it an environmental-friendly and sustainable method for P removal. However, successful application of EBPR relies on both a sufficient supply and appropriate types of organic carbon (C). This review aims to assess the contribution of microorganisms in activated sludge to remove P and discusses efficient C sources that have been used in EBPR. The knowledge gaps within the biological P removal process are evaluated and discussed. Among various organic compounds, acetate and propionate emerge as the most favorable options for achieving stable and efficient P removal by PAOs. However, if these organic compounds are manufactured using fossil fuel-derived materials, their addition will reduce the economic and environmental benefits of EBPR. In comparison, in-line fermentation and side-stream EBPR (S2EBPR) are more advantageous in generating C sources for PAOs by using on-site activated sludge and/or other organic wastes, such as crude glycerol (CG) and food waste (FW). Additionally, future research needs concerning EBPR are discussed to address potential issues related to insufficient C availability in wastewater influent and how microbial competition can be overcome in a sustainable and economical manner. [ABSTRACT FROM AUTHOR]

Food loss and waste are global problems for food security, as one-third of all food produced globally does not reach the consumer's table. These numbers seem unreasonable when the data presented by the Food and Agriculture Organization of the United Nations (FAO) in 2021 accounts for more than 800 million undernourished people and about 2.3 billion without access to adequate food throughout the year. This study examines the determinants of food waste behavior at the consumer level in China, the most populous country in the world. The survey used data from 3,857 online questionnaires of families living in selected Chinese metropolitan areas across all provinces. The research methodology used an ordered multinomial logit model to estimate the impact of the explanatory variables on the frequency and amount of household food waste. The results showed that food waste increased with income, age, and education but at a decreasing rate. Additionally, the demographic characteristics of households, food planning, and meal preparation had a statistically significant influence on food waste. The findings of this study, therefore, provide evidence that household food waste is highly dependent on people's behavior, and its reduction may depend on public policies and educational campaigns to make families aware of the problem. [ABSTRACT FROM AUTHOR]

Supercritical fluid extraction (SFE) of mango peel (MP) waste, characterization, kinetics, and thermodynamic studies was carried out in this work. Experimental conditions employed for the extraction process were a CO2 flow rate of 9.8 g/min, a fixed pressure of 25 MPa, and different temperatures of 40–80 ℃ over varied extraction times of 30–150 min. High-performance liquid chromatography (HPLC) was used to isolate three (3) target bioactive compounds namely, quercetin, beta-carotene, and gallic acid, whose quantities were estimated as 1.2983, 3.6987, and 0.0254 mg/g respectively. The applicability of using Elovich's, Hyperbolic, and Pseudo second-order models to study the extraction kinetics of MP liquid extracts derived from SFE was investigated and validated using calculated error functions. The result shows that the experimental data were best fitted by Hyperbolic, followed by Pseudo second-order and Elovich's model respectively. Thermodynamics parameters gave positive values of entropy change (ΔS) = 0.144 Jmol−1K−1, enthalpy change (ΔH) = 59.78 KJ/mol, and a negative Gibbs' free energy, (ΔG) = −8.88 KJ/mol, indicating an irreversible and endothermically spontaneous process respectively. Finally, the work also unveiled the potency of MP liquid extracts as a low-cost and sustainable source of antioxidants for improving biodiesel's oxidative stability. [ABSTRACT FROM AUTHOR]

Food waste pyrolysis has been reported widely these years. However, rare research discusses its industrial possibilities due to its high moisture content. This research focuses on the microwave co-pyrolysis of food waste and chinar leaves to tune the moisture and seek for solution. To find the optimal path for microwave co-pyrolysis of raw food waste (69 wt.% moisture) and chinar leaves, thermal characteristics, catalysts (Na2CO3 and MgO), and kinetics (KAS, OFW, Friedman) were conducted to reveal the pyrolysis behaviors and apparent activation energy in all conditions. Lastly, techno-economic analysis was done to estimate the operating costs of large-scale microwave co-pyrolysis. Results showed that Na2CO3 and MgO both suppressed the secondary pyrolysis between 355 and 398 ℃, which is consistent with the modified Broido–Shafizadeh model, respectively. Importantly, CL75-FW25-Na2CO3 performed higher pyrolysis rates between 306.7 and 471.7 ℃, and the presence of 5% alkali metal salt significantly lowered the apparent activation energy (from 195.2 to 122.4 kJ/mol, KAS). Moreover, it was found that the biogas collected from 250 to 800 ℃ contained a total of 26.5% H2, 17% C2H6, and 20.9% C2H4. The large-scale production cost of microwave co-pyrolysis of raw mixed food waste and chinar leaves is estimated to be USD 536.72 /ton. This research demonstrates that alkali metal salt and synergistic effects between food waste and chinar leaves can optimize the co-pyrolysis process, and its catalytic microwave co-pyrolysis also presents potential economic feasibility for the efficient disposal of solid municipal waste and clean biogas production. [ABSTRACT FROM AUTHOR]

Anaerobic digestion (AD) is a mature technology for treating organic fraction of municipal solid waste. In the present study, an attempt has been made to evaluate the optimum mixing ratio for co-digestion of two main streams of organic fraction of municipal solid waste (OFMSW) i.e., fruit and vegetable waste (FVW) with food waste (FW) and its effect on biogas yield using single-stage anaerobic digester. The different ratios selected for the study were (FVW:FW) (1:1, 1:2, 2:1). The results indicated that (FVW:FW) in the ratio (1:2) gave the highest cumulative biogas yield (510.96 mL/g VS) in comparison to (1:1) (472.2 mL/g VS) and (2:1) (420.5 mL/g VS) ratio, whereas monodigestion of FVW and FW gave cumulative biogas yield of 429.16 mL/g VS and 393 mL/g VS, respectively. The co-digestion of FVW and FW contributed to the digester's stability, which improved operation of AD and increased biogas production. The methane content in the digesters was increased from 35 to 67% with the time. The co-digestion of FVW and FW at optimal mix ratio yields 21% higher methane content as compared to monodigestion of FVW. Performance analysis indicated a volatile solid reduction of 72% at the optimum mix ratio. [ABSTRACT FROM AUTHOR]

Calcium oxide and silicon oxide are combined to form calcium silicate. Since calcium silicate materials offer tuneable physical, chemical, mechanical, and optical characteristics, these materials have found uses in various applications such as luminescence, batteries, bioimaging, supercapacitors, and concrete materials. In the majority of applications, high-purity calcium silicate is produced from chemical precursors such as calcium/silicate oxides or nitrites, even though this method could be expensive, environmentally harmful, and non-biocompatible. As an alternative, natural calcium and silica from biomass are usually economical and abundant, yet they contain impurities but sometimes the trace impurities influence the properties of material in positive ways. Silica can be extracted from wheat husk, rice husk, and sugarcane bagasse, which are frequently dumped in rivers, ponds, and other water bodies, contributing to ecological and health problems, likewise, calcium oxide can be extracted from eggshells, marble waste, snail shell. The trash may recycle or utilized to create marketable, value-added items with significant ecological and financial benefits rather than being dumped. The purpose of this review paper is to discuss the composition, processing, and applications of calcium silicate derivatives. The analysis shows that calcium silicate derivatives have enormous potential for using waste as a replacement of organic precursor materials. [ABSTRACT FROM AUTHOR]

Drawing on the theory of planned behavior, the current research examined the effect of moral norms and injunctive norms on hotel employees' intention not to waste food. Besides, the moderating role of environmental concern was also investigated. Data were collected from 586 food and beverage employees in Egyptian hotels, by quantile regression, which allows us to obtain results for the median individual and for those who are wasteful (below the median). The results show that developing moral and injunctive norms is helpful in reducing food expenditure in the median employee (q = 0.5). However, if the focus is on the most wasteful employee (q < 0.3), the way to reverse this behavior is to develop norms more related to what an employee should or should not do in relation to food waste (injunctive norms) and less related to the feeling of guilt (moral norms). In addition, general environmental concern increases the positive effect of injunctive norms on the intention not to waste food for the wasteful employees, which was not the case for the median employee. These results help to orient information and training policies for employees to reduce food waste in the hotel industry and, from a theoretical point of view, a novel analysis is carried out by comparing employees with different intentions to behave responsibly. [ABSTRACT FROM AUTHOR]

The tomato processing industry generates large amounts of waste, which creates disposal problems and negatively impacts the environment. Tomato waste contains lycopene, high-value health- and wellness-promoting bioactive, and it is a potential source of natural lycopene for food and nutraceutical applications. However, isolation of lycopene from its source requires toxic solvents, and lycopene is unstable during storage. The objective of this study was to extract lycopene from tomato waste and to convert it to a shelf-stable and easy-to-use free-flowing powder form using green extraction and particle formation processes based on supercritical carbon dioxide (SC-CO2) technology. Lycopene was extracted using SC-CO2 and then loaded into hollow solid lipid microparticles using a particle formation process based on the atomization of SC-CO2-expanded lipids. Spherical free-flowing lycopene-loaded particles were obtained at different lycopene contents (30 and 50%, v/v). During 1-month storage at 4 and 22 °C, particles were stable in terms of morphology, polymorphism, and color. Lycopene loss was about 29% in the lipid particles at 22 °C, whereas it was 88% in the lycopene extract during 1-month storage. This green approach adds value to food processing waste and has the potential to generate bioactive carriers that are shelf-stable and convenient to store, handle, and transport. [ABSTRACT FROM AUTHOR]

This study investigates the synergistic effects of antimicrobial compounds on enhancing hygiene standards in the food industry. Specifically, it evaluates the efficacy of preserving rainbow trout fillets in slurry ice containing sodium dodecyl sulfate, with or without citric acid, during a 15-day storage period. Fish fillets were divided into three groups: Pure slurry ice (SI), slurry ice containing 0.5% sodium dodecyl sulfate (SIS), and slurry ice containing 0.5% SDS and 0.1% citric acid (SISC). Microbiological tests (total mesophilic and psychrophilic bacterial counts), chemical analyses (thiobarbituric acid reactive substance (TBA), total volatile base nitrogen (TVB-N), and pH), and sensory evaluations (color, odor, texture, and overall acceptability) were conducted every three days. Results indicate that rainbow trout samples preserved in SISC exhibited a shelf life extension of 3–5 days compared to the control group. These findings highlight the potential of combining sodium dodecyl sulfate and citric acid in slurry ice to prolong the shelf life of rainbow trout fillets while maintaining quality attributes. These findings offer practical benefits for the seafood industry, reducing food waste and maintaining fish quality during storage and distribution. Additionally, the study sheds light on the mechanisms underlying the preservation effects of dodecyl sulfate and citric acid, aiding in the optimization of preservation strategies. [ABSTRACT FROM AUTHOR]

Appropriate waste generation and management is becoming increasingly important in making food systems more sustainable. It is, therefore, imperative to both reduce waste generation and sustainably manage the waste that cannot be reduced. However, this is challenging due to the heterogeneity of waste materials, the high economic costs of optimizing food systems and the low awareness of the issue in some societies. This article analyzes three case studies that explore improvements in waste management in the food sector in Europe, Africa and Asia. The case studies focus on a horticultural cooperative in Spain, a seafood company in Tunisia and municipal waste management in Hong Kong, highlighting different challenges and approaches. Key factors for horticultural waste management include a consistent regulatory framework, appropriate management systems and waste traceability. The article also highlights the potential for valorisation of waste products, such as blue crab by-products, which can be used to obtain polysaccharides, proteins, lipids, antioxidants, flavonoids, vitamins and minerals. A shift from landfill to anaerobic digestion is also recommended for a more sustainable waste management. By identifying and quantifying waste streams and problematic waste types, alternative solutions can be developed to improve the sustainability of the global food supply chain. [ABSTRACT FROM AUTHOR]

In most cities worldwide, household food waste constitutes a significant portion of municipal solid waste (MSW). However, its management often proves inadequate due to the insufficient resources allocated to waste management systems, the omission of the resource potential in MSW, and the lack of recognition of household food waste drivers for forecasting generation in specific geographical contexts. This research aims to identify social, economic, and environmental variables serving as proxies to forecast household food waste generation. To achieve this, a multiple linear regression model was proposed to assess the relationship between cooking fuel type (i.e., liquefied petroleum gas, natural gas, and electricity), land use categories (i.e., commercial, industrial, and residential), population density, expenditure on in-house food consumption, and household food waste generation. Three alternate modeling scenarios were considered based on available data, with Lima, Peru, serving as a case study. The results indicate that the combined consumption of liquefied petroleum gas and natural gas, and electricity consumption, along with residential land use, were the most influential variables. Finally, for a comprehensive understanding of the studied phenomenon, it is crucial to analyze and consider the intricate dynamics of societal consumption patterns. [ABSTRACT FROM AUTHOR]

Food production, particularly cattle husbandry, contributes significantly to air pollution and its associated health hazards. However, making changes in dietary habits, such as reducing red meat consumption and minimizing food waste, can lead to substantial improvements in both air quality and human health. In this study, we explored the impact of dietary changes on future air quality and human wellbeing. We also assessed the influence of dietary transformation policies in the context of climate change mitigation, with the objective of understanding how policies can effectively complement each other. We used a chemical transport model and an integrated assessment model to determine changes in fine particulate matter (PM2.5) and ozone (O3) concentrations. Then, an exposure model was applied to estimate premature deaths as a consequence of air pollution. Our results showed that dietary changes could play a crucial role in mitigating air pollution, particularly in regions where agricultural activities emit significant quantities of ammonia. In the European Union, for example, dietary changes could lead to a reduction of 5.34% in PM2.5 by 2050. Similarly, in Asia, the models projected a reduction of 6.23% in PM2.5 by 2100. Ground surface O3 levels in Southeast Asia were projected to drop by as much as 12.93% by 2100. Our results further showed that dietary changes could lead to significant reductions in global mortality associated with PM2.5 and O3, with 187,500 and 131,110 avoided deaths per year expected by 2100. A combined approach that integrates dietary changes with climate change mitigation measures could lead to more comprehensive air quality improvements in specific regions. However, careful consideration is needed to address any potential adverse effects on O3 concentrations in some areas. [ABSTRACT FROM AUTHOR]

Food waste is a serious problem, which undermines the achievement of many sustainable development goals (SDGs), despite their consideration in the agendas of many countries and companies. Notoriously, food waste (FW) causes different kinds of pollution that affect public health and social justice, while contributing to economic losses. This waste phenomenon has causes, drivers, and impacts that require rigorous assessments and effective approaches to mitigate its noxious effects, which are a serious concern for universities. Within these institutions, reducing food waste becomes a circular economy strategy, which is being utilized to assist in promoting sustainable development. However, there is a need for urgent attention to the specific causes of food waste and for consistent actions to reduce it, while boosting awareness in the campus community and triggering a change in students' eating habits. The purpose of this study is to analyze what can be done to reduce the levels of food waste at universities. To achieve this, a review of the theme's state of the art, which is inclusive of an overview of food waste production at universities around the world, is presented. The study employed a qualitative methodology where a comprehensive review of the literature and case studies analyses from selected world regions were considered. The data indicate that a broad variance exists in producing food waste among universities, from 0.12 to 50 kg/capita/day. More factors influence the problem (e.g., gender, age, season, consumer behavior), as well as strategies to solve and prevent it (e.g., composting, recycling, new designs of packages, trayless meals, education), and benefits leading toward food waste reductions from 13 to 50%. Also, four priority actions were identified to reduce food waste at universities, and these consist of planning and awareness, food preparation and storage, services, and direct waste reuse. With appropriate adaptations, these recommended actions should be deployed as means for reducing food waste at universities around the world, while expanding learning and education in sustainability. [ABSTRACT FROM AUTHOR]