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[Display omitted] • LCA study of fermentative production of succinic acid using bread waste. • GHG emissions and non-renewable energy use (NREU) are evaluated. • Processes using steam and heating oil are found to be environmental hotspots. • GHG emissions and NREU were significantly lower than fossil based succinic acid. According to the US Department of Energy, succinic acid (SA) is a top platform chemical that can be produced from biomass. Bread waste, which has high starch content, is the second most wasted food in the UK and can serve as a potential low cost feedstock for the production of SA. This work evaluates the environmental performance of a proposed biorefinery concept for SA production by fermentation of waste bread using a cradle-to-factory gate life cycle assessment approach. The performance was assessed in terms of greenhouse gas (GHG) emissions and non-renewable energy use (NREU). Waste bread fermentation demonstrated a better environmental profile compared to the fossil-based system, however, GHG emissions were about 50 % higher as compared to processes using other biomass feedstocks such as corn wet mill or sorghum grains. NREU for fermentative SA production using waste bread was significantly lower (~ 46 %) than fossil-based system and about the same as that of established biomass-based processes, thus proving the great potential of waste bread as a valuable feedstock for bioproduction of useful chemicals. The results show that steam and heating oil used in the process were the biggest contributors to the NREU and GHG emissions. Sensitivity analyses highlighted the importance of the solid biomass waste generated in the process which can potentially be used as fish feed. The LCA analysis can be used for targeted optimization of SA production from bread waste, thereby enabling the utilization of an otherwise waste stream and leading to the establishment of a circular economy. [ABSTRACT FROM AUTHOR]

Background, aim, and scope: The aim of this study has been to estimate the carbon footprint of bread produced and consumed in the UK. Sliced white and wholemeal bread has been considered for these purposes and the functional unit is defined as 'one loaf of sliced bread (800 g) consumed at home'. The influence on the carbon footprint of several parameters has been analysed, including country of origin of wheat (UK, Canada, France, Germany, Spain and USA), type of flour (white, brown and wholemeal) and type of packaging (plastic and paper bags). The effect on the results of the type of data (primary and secondary) has also been considered. Materials and methods: The carbon footprint has been estimated in accordance with the PAS 2050 methodology. The results have also been calculated following the ISO 14044 methodology to identify any differences in the two approaches and the results. Primary data for the PAS 2050-compliant study have been collected from a UK bread supply chain. Secondary data have been sourced from the UK statistics, life cycle inventory databases and other published sources. Results and discussion: The carbon footprint results range from 977 to 1,244 g CO eq. per loaf of bread. Wholemeal thick-sliced bread packaged in plastic bags has the lowest carbon footprint and white medium-sliced bread in paper bag the highest. The main hot spots are wheat cultivation and consumption of bread (refrigerated storage and toasting), contributing 35% and 25% to the total, respectively. Conclusions: The carbon footprint could be reduced on average by 25% by avoiding toasting and refrigerated storage of bread. Further reductions (5-10%) could be achieved by reducing the amount of waste bread discarded by consumers. The contribution of transport and packaging to the overall results is small. Similar trends in the results are also found in the study based on the secondary data and following the ISO 14044 methodology. [ABSTRACT FROM AUTHOR]

Simple Summary: The short-term benefits of pair housing pre-weaning calves have been successfully demonstrated, but the longer-term implications are still relatively unknown, especially for heifers enter the milking herd. This study aimed to investigate the impact of pairs compared to the individual housing of pre-weaning calves on longer-term heifer production. We found that pair-housed calves were less likely to exit the herd, which resulted in pair-housed calves producing more total milk per calf recruited into the original study. However, pair-housed calves also suffered from higher risks of developing udder health issues. The season of birth had an impact on growth rates, with heifers born in the colder winter months having reduced growth, but seasonality did not impact any other variables. Pair housing of pre-weaning dairy calves has previously demonstrated positive impacts on their growth, health and behaviour, but longer-term effects on production are still relatively unknown. This study followed a cohort of 431 Holstein heifers, recruited from a single UK commercial dairy farm, from weaning until either culling or the end of their first lactation. All animals were allocated to either individual or pair housing as a pre-weaning calf. Following weaning, all heifers were similarly managed through group housing, feeding with total mixed rations, the use of automatic heat detection for artificial insemination and weighing every two months until conception. Farm staff identified disease occurrences, which were treated following standard operating procedures. First-lactation monthly milk recording was used to measure milk yields and somatic cell counts. Overall mortality (voluntary and involuntary) was 26.6%, with a decreased hazard of exiting the herd if the heifer was pair housed as a calf (HR 0.70; p = 0.067). The voluntary cull rate was highest in the post-insemination period (13.0%) due to poor fertility. Heifers that were pair housed as calves had significantly increased odds of developing udder health issues as a primiparous cow (OR = 1.93, p = 0.022). Despite this, the 305-day milk yields were not associated with the housing group. However, the total milk produced per calf recruited into the original study was greater for pair-housed compared with individually housed calves (8088 kg vs. 7115 kg; p = 0.071), which is likely due to the significantly higher hazard of individually housed calves exiting the herd prematurely. [ABSTRACT FROM AUTHOR]

There is a growing desire to reduce the environmental impact of manufacturing operations through implementing new practices. There is a reasonable literature on environmental practices and the benefits they can bring. However, the literature is weak in two respects: firstly, it is heavily reliant on practices of leading firms; secondly, there is little focus on understanding the conditions that foster the adoption of such practices. This paper addresses these shortfalls by presenting evidence of how any firm can start to improve their resource efficiency using new practices. Studying organizations with similar market conditions and production systems allows us to look at a breadth of firms in a single supply chain tier, with a range of environmental maturity. A grounded approach employing interviews, workshops and observation uncovers the conditions that help and hinder adoption of new ways of working. Specifically, the motivations for cost reduction through resource efficiency, aided by communities of practice but hindered by organisational barriers. Combining this with learning from theory, this paper advances environmental practice in manufacturing through learning from the experiences of UK brewers. The work contributes to knowledge by framing how companies of all shapes and sizes within a sector (not just the leading companies) can advance by adopting practices and avoiding barriers. [ABSTRACT FROM AUTHOR]

One month after the outbreak of the Second World War, the ‘Dig for Victory’ campaign was introduced in Britain in an attempt to grow more food to feed a nation in conflict, at which time the government persuaded people on the Home Front to convert their gardens into allotments in order to cultivate vegetables. Correspondingly, strategies were also created to encourage farmers to transform their land as part of the war effort. The campaign for the production of food not only concerned the need to educate in order to provide for the country, but also provided an impetus for community and patriotism. Outlining the need for home-grown products and productive cultivation of the landscape, Dig for Victory in the Second World War was a scheme that was professional from the outset involving the screening of numerous newsreels and documentaries in its implementation. That this plan was mobilised at such short notice owes a debt to the First World War, a period that witnessed the birth of film as official propaganda. However, the main disparity between the two film campaigns lies in their strategies for dealing with the populace. The Second World War was deemed ‘the People’s War,’ using the working class as central protagonists with the aim of disregarding class difference. Alternatively, the First World War deployed upper-and middle-class characters in fiction films in order to educate. These practices were put into operation despite the fact that the cinema audience during this period was predominantly comprised of those fighting starvation, and indeed those actually ‘digging for victory.’ This article analyses the strategies inaugurated in the cinematic food campaign in the First World War in both newsreels and fiction film, and traces a trajectory to the Dig for Victory campaign in the Second World War. [ABSTRACT FROM PUBLISHER]