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The water–energy–food (WEF) nexus is recognised globally as a framework for sustainable resource management and a potential tool for building resilient social-ecological systems (SES). To verify this, we used a transdisciplinary approach to explore how the WEF nexus approach is understood theoretically and practically. The analysis indicated a disparity in how the WEF nexus framework is understood and conceptualised in theory, and the practical implementation of the framework. Given this, the study found it challenging to validate the WEF nexus as a supporting tool for building SES resilience. In line with this, this study argues for a deeper exploration of the practical implementation of the WEF nexus framework in planning, governance and social processes. As such, the study analysed the governance and management systems of the Victoria and Alfred Waterfront (V&A), a precinct in Cape Town that adopted the WEF nexus approach for sustainable management of water, energy, food and waste resources. Using the analysis of V&A Waterfront's management practices—including the use of the Global Carbon Exchange (GCX) system—from a practical, social and governance perspective, the aim was to understand whether a bridge between WEF nexus theory and governance practice impacts the practical ability to govern for SES resilience. Findings suggest that the nexus governance approach at the V&A Waterfront has implications that strengthen the capacity to govern for SES resilience in the V&A Waterfront context. The conclusion is then made that the nexus governance approach also strengthens the capacity to govern for SES resilience in the Cape Town context. Results also suggest the most crucial element for the success of the nexus governance approach is a material flow analysis (MFA)-based decision support system (DSS) exemplified by GCX Data Analytics Sustainability Hub (DASH-). [ABSTRACT FROM AUTHOR]

To address the problem of the low nitrogen (N) content of carbon materials prepared through the direct carbonization of food waste, soybean meal and egg whites with high N contents were selected to carry out carbonization experiments on food waste. At 220 °C, the effects of hydrothermal carbonization and microwave carbonization on the properties of supercapacitor electrode materials were investigated. The results show that food waste doped with soybean meal and egg whites could achieve good N doping. At a current density of 1 A·g−1, the specific capacitance of the doped carbon prepared by hydrothermal doping is as high as 220.00 F·g−1, which is much greater than that of the raw material prepared through the hydrothermal carbonization of food waste alone, indicating that the hydrothermal carbonization reactions of soybean meal, egg white, and food waste promote the electrochemical properties of the prepared carbon materials well. However, when a variety of raw materials are mixed for pyrolysis carbonization, different raw materials cannot be fully mixed in the pyrolysis process, and under the etching action of potassium hydroxide, severe local etching and local nonetching occur, resulting in a severe increase in the pore size distribution and deterioration of the electrochemical performance of the prepared carbon materials. At a current density of 1 A·g−1, the specific capacitance of these prepared carbon materials is 157.70 F·g−1, whereas it is only 62.00 F·g−1 at a high current density of 20 A·g−1. Therefore, this study suggests that the hydrothermal carbonization process is superior to the microwave pyrolysis carbonization process for preparing supercapacitor electrode materials with multiple samples doped with each other. [ABSTRACT FROM AUTHOR]

Porous carbon materials from food waste have gained growing interest worldwide for multiple applications due to their natural abundance and the sustainability of the raw materials and the cost-effective synthetic processing. Herein, orange waste-derived porous carbon (OWPC) was developed through a freeze-drying method to prevent the demolition of the original biomass structure and then was pyrolyzed to create a large number of micro, meso and macro pores. The novelty of this work lies in the fact of using the macro-channels of the orange waste in order to create a macroporous network via the freeze-drying method which remains after the pyrolysis steps and creates space for the development of different types of porous in the micro and meso scale in a controlled way. The results showed the successful preparation of a porous carbon material with a high specific surface area of 644 m2 g−1 without any physical or chemical activation. The material's cytocompatibility was also investigated against a fibroblast cell line (NIH/3T3 cells). OWPC triggered a mild intracellular reactive oxygen species production without initiating apoptosis or severely affecting cell proliferation and survival. The combination of their physicochemical characteristics and high cytocompatibility renders them promising materials for further use in biomedical and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology. [ABSTRACT FROM AUTHOR]

This study focuses on investigating sugar recovery from spoiled date fruits (SDF) for sustainable ethanol production using newly isolated yeasts. Upon their isolation from different food products, yeast strains were identified through PCR amplification of the D1/D2 region and subsequent comparison with the GenBank database, confirming isolates KKU30, KKU32, and KKU33 as Saccharomyces cerevisiae; KKU21 as Zygosaccharomyces rouxii; and KKU35m as Meyerozyma guilliermondii. Optimization of sugar extraction from SDF pulp employed response surface methodology (RSM), varying solid loading (20–40%), temperature (20–40 °C), and extraction time (10–30 min). Linear models for sugar concentration (R1) and extraction efficiency (R2) showed relatively high R2 values, indicating a good model fit. Statistical analysis revealed significant effects of temperature and extraction time on extraction efficiency. The results of batch ethanol production from SDF extracts using mono-cultures indicated varying consumption rates of sugars, biomass production, and ethanol yields among strains. Notably, S. cerevisiae strains exhibited rapid sugar consumption and high ethanol productivity, outperforming Z. rouxii and M. guilliermondii, and they were selected for scaling up the process at fed-batch mode in a co-culture. Co-cultivation resulted in complete sugar consumption and higher ethanol yields compared to mono-cultures, whereas the ethanol titer reached 46.8 ± 0.2 g/L. [ABSTRACT FROM AUTHOR]

Simple Summary: The problem of food and agricultural waste, known as agro-food byproducts (AFB), is growing, and researchers are trying to find ways to turn this waste into something useful. One promising solution is acidogenic fermentation, a process that converts AFB into volatile fatty acids (VFAs) that can potentially be added to animal feed, providing energy and reducing reliance on traditional feed components like silage and concentrate. The main goal of this study was to determine if adding VFAs to ruminant (for example, cow) feed would affect digestion and fermentation in the rumen (the first stomach). Using a lab method called the Menke gas method, we tested how VFAs impact gas production, including methane. The results showed that VFAs can replace some of the energy usually provided by silage and concentrate without disrupting the fermentation process. Specifically, replacing 10% of the energy from silage and 20% from concentrate with VFAs in a mixed feed could reduce methane emissions while supplying enough energy for the animals. This approach benefits society by reducing waste from food and agriculture, lowering methane emissions from livestock, and producing more sustainable meat and dairy products. The growing demand for sustainable ruminant feed alternatives has motivated the application of bioconversion approaches for the valorization of agro-food byproducts (AFB) into feed additives and supplements. The present study thoroughly investigated substituting volatile fatty acids (VFAs) obtained from acidogenic fermentation (AF) of AFB as an energy source in ruminant feed. Rumen in vitro digestibility assays were conducted utilizing the gas production method, wherein the VFAs obtained from AF of apple pomace and potato protein liquor was substituted with partial silage and concentrate energy at levels of 10%, 20%, and 30%. The results indicate that substituting 20% of the concentrate's energy with VFA mixture significantly reduced methane production and had no adverse effect on the production and accumulation of VFAs in the simulated rumen media. Conversely, replacing 10% of the silage energy with VFAs led to a decrease in methane production and further enhanced the production of VFAs. Readily digestible VFAs in ruminant feed have the potential to enhance energy availability and sustainability in ruminant farming practices, aligning with the principles of circular economy and waste valorization. [ABSTRACT FROM AUTHOR]

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

The current trend focuses on reducing food waste, with scientific studies exploring the nutritional value of discarded food components to identify potential health benefits. Beetroot (Beta vulgaris L.) is highly consumed, but its stems and leaves are often discarded. This work aims to characterize the chemical properties and bioactive compounds in beet stems and leaves and assess their applicability in food products. The stems and leaves were subjected to different drying temperatures (50 to 70 °C) to determine the optimal temperature for preserving their bioactive compounds. They are then nutritionally and physiochemically characterized and incorporated into a food matrix. The optimal drying temperature was 60 °C. The leaves and stems contain approximately 30 and 15 g/100 g of protein, 30 and 32 g/100 g of dietary fiber, 4 and 0.45 g/100 g of lipids, and 24 and 25 g/100 g of ash, respectively. Both provide approximately 50% of the amino acid requirements established by the WHO/FAO/UNU and are rich in iron and potassium. The stems presented 53% more betalainic compounds (0.58 mg/g) and a higher nitrate content (359 mg/kg) than did the leaves, which presented a higher polyphenol content. The incorporation of flour from beet stems and leaves into food products is economical, reduces food waste, and enhances nutrition and health. [ABSTRACT FROM AUTHOR]

The purpose of this research is to evaluate the feasibility, acceptability, and preliminary efficacy of a household food-waste prevention and minimization intervention, titled the Culinary Home Empowerment for Food Waste Prevention and Minimization (CHEF-WPM), which consists of a culinary education video series for home cooks. The specific aims are to (1) assess the effects of the intervention at a population level across process (feasibility, usage, acceptability, satisfaction) and preliminary efficacy (motivation, opportunity, ability) metrics and (2) assess the effects of the intervention at a community level across process (feasibility, usage, acceptability, satisfaction) and preliminary efficacy (motivation, opportunity, ability, household food waste, sustainable dietary practices) metrics. The intervention includes eight modules, each containing three to five brief videos, as well as downloadable recipes and worksheets. The evaluation will explore the effects of the program through two distinct investigations, namely (1) voluntary access to the intervention content in a population-based setting and (2) intensive delivery of the intervention content as part of a remote class in a community setting. Evaluation of the intervention in the population-based setting will use a single-arm, quasi-experimental post-test only study design. All home cooks who access the videos will be invited to answer a five-question post-video survey about acceptability, satisfaction, and potential implementation of the learning. A separate sample of individuals will be recruited to participate in a more in-depth evaluation (pre- and multiple post-test survey). Evaluation of the community-based intervention will use a mixed methods study design. Findings from the two distinct evaluation studies will be jointly discussed and triangulated to support larger conclusions about the intervention's desirability, impact on motivation, opportunity, ability, and food waste, and the potential directions for further improvement. [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]

Selenium (Se) is a nutrient whose daily intake is often below the recommended levels in people. Biofortification with Se is a method to increase this intake by raising the Se concentration in tomato fruits, an effect dependent on sources and modes of application. Additionally, Se application can promote the enhancement of other compounds in tomato fruits, altering their metabolism, which may increase the fruit's shelf life. This study aimed to determine how different strategies of applying a multi-nutrient fertilizer containing Se (SeMNF) can increase the Se content and other bioactive compounds and enhance the shelf life of tomato (Solanum lycopersicum L.) fruits. Different foliar fertilization strategies involving the use of SeMNF were evaluated in field trials conducted on commercial tomato crops. Indeterminate-growth tomatoes were used, and different Se doses and application strategies were tested. Harvesting was conducted in three phases according to fruit ripening. Each harvested fruit was assessed for the Se content, macro and micronutrients, total phenolic compounds, vitamin C, antioxidant activity, carotenoids, pH, total titratable acidity, and total soluble solids in tomato fruits. Doses of 15 g ha−1 of Se, split into three applications, increased the Se content in the fruits at 1 and 2 harvests. The application of SeMNF at Se doses above 10 g of Se ha−1 increased firmness, days of ripening, and the nutritional quality of the tomatoes (higher contents of carotenoids (+39%), lycopene (+33%), antioxidant activity (+16%), total phenolic compounds (+38%), and vitamin C (+14%) in a dose-dependent effect of the application strategy used. These results contributed to an increase in the shelf life of tomatoes, consequently reducing food waste. [ABSTRACT FROM AUTHOR]

Food waste is a global challenge and fits within the remit of the United Nations Sustainable Development Goal 12; hence, strategies to promote engagement, especially at an individual level, are key to maximise societal benefits. Accordingly, it is important to understand the relevant design cues from a segmentation and intervention viewpoint for food waste. This review aims to explore (i) common characteristics associated with food waste segmentation and (ii) delivery formats typically utilised in food waste interventions. Overall, it was apparent that food waste encompasses a broad term per se, resulting in varying quantification approaches, which subsequently contribute to heterogenicity of the findings. However, key themes emerged, such as gender, age, food waste level, motivation, engagement and environment as common components from the food waste segmentation. Visual (text, infographic, booklets), audio/oral (videos, door stepping, coaching), interactive (recipe, community engagement, diary/notepad) and touch (magnet, bins, stickers) were the dominant delivery formats used in food waste interventions; suggesting that a combination of senses is required to successfully promote engagement and behavioural effects. Going forwards, more consistency in measuring food waste is needed to enable comparison (within and between countries), coupled with the consideration of design cues, so that toolkits can be developed to meet the needs of differing consumer segments. [ABSTRACT FROM AUTHOR]

Sustainable consumption is crucial for mitigating global sustainability challenges. Understanding consumer behaviors and motivations, particularly in developing regions, is essential for designing effective interventions. This study pioneers an innovative methodology integrating participatory visual methods (photovoice) and artificial intelligence analysis to investigate food waste perceptions in an emerging economy context. Twenty-six university students participated in the study, documenting their lived experiences and perspectives on household food waste through photographs and narratives. The key results included 32% of participants expressing shock at the extent of food waste in their daily lives, while 28% showed relative indifference. AI-powered (Artificial Intelligence) computer vision and natural language processing were used to efficiently analyze the large visual and textual dataset. The mixed methods approach generated nuanced, situated insights into consumer attitudes, behaviors, and socio-cultural drivers of wastage. The key themes included low waste consciousness, aesthetic and convenience motivations, social norms, and infrastructural limitations. The participatory process proved effective for raising critical consciousness and uncovering consumption practice dynamics. AI analysis enabled rapid knowledge discovery from the qualitative data while mitigating researcher bias. This innovative integration of participatory methodologies and computational analytics advances sustainable consumption research by empowering marginalized voices and generating contextual insights from unstructured data. With further development, such human-centered AI approaches can transform the study and governance of sustainable consumption. [ABSTRACT FROM AUTHOR]

Information intervention is often used to reduce food waste in restaurants and canteens. Existing studies have overlooked the target audience's psychological and behavioral characteristics during message design, resulting in erratic intervention outcomes. This study proposes an audience-oriented information intervention approach that integrates goal systems theory and information feedback paradigms. The cornerstone underlying this approach is the elaboration of release-type and feedback-type intervention messages. Our approach offers a procedure to determine the optimal message-based intervention program. This study empirically applied the approach to intervene in food waste behavior among 1141 Chinese university students in canteens. A between-subjects design quasi experiment was conducted to explore the effect of information intervention, and the results showed that the downward comparative feedback-type message at the ordering stage performed the best. Findings offer practical guidance for reducing food waste in various consumption scenarios and useful inputs for encouraging green consumption behavior. [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]

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]

Wild boar population dynamics promote the increase in numbers and distribution of the species in Eurasia, leading to a rise in the interaction with human activities, as well as generating problems with the management of certain infectious diseases, most notably African swine fever (ASF). ASF virus possesses high stability in several contaminated pork and pork products that can be a source of indirect transmission to susceptible hosts habituated to anthropogenic food waste. This transmission route is a concerning threat for the dispersion of the disease, primarily into unaffected areas given the worldwide widespread distribution of the disease and the increase of wild boar contact with humans. Thus, in this study, a straightforward tool to assess the relative risk of wild boar natural populations potentially consuming food waste is presented using synthetic data. Three risk groups were defined related to urban areas, travel, and leisure. The surrounding quality of habitat of wild boar was used to obtain the relative risk of wild boar potentially consuming anthropogenic food waste. To assign the relative risk to the corresponding risk unit, we also included the population for the urban areas group, and traffic volume for the travel risk group. The leisure group had higher scaled risk scores, followed by the urban areas group. Higher risk was found in the edges of the study area where more natural landscapes are found. The implications of this risk are discussed focusing on the context of ASF transmission. The outputs can help prioritize decision-making in terms of the improvement of preventive measures against the habituation of wild boar to anthropogenic food waste and ASFV introduction in a given study area. [ABSTRACT FROM AUTHOR]

The growing demand for essential nutrients provided by fruits has led to an increase in processed fruit products. However, this processing generates a significant amount of byproducts. Due to a lack of awareness about their nutritional and health benefits, these byproducts are often treated as waste, negatively impacting the environment. To address this, this review focuses on the potential health effects and industrial reusability of these byproducts and their bioactive compounds from commonly consumed fruits in the United States including apples, bananas, citrus, and watermelon. The reviewed studies showed that these by-products, including peels, seeds, pomace, skin, and rinds, are rich sources of bioactive compounds at higher concentrations than the fruit flesh, offering potential health benefits including antioxidant, antibacterial, antidiabetic, anti-obesity, immunomodulatory, anticancer, and anti-inflammatory properties. Incorporation of these byproducts in foods improved their physicochemical and nutrition properties as they are rich in dietary fiber and polyphenols. While many studies show promising results in vitro and in animal models, further research is needed to understand their effectiveness in humans and their potential for sustainable food innovation. [ABSTRACT FROM AUTHOR]

Background Methods Results Conclusions To improve the healthfulness of foods offered while accelerating the use of environmental sustainability practices, it is important to engage hospital food service operators in the adoption of such practices. The purpose of this study was to explore barriers, facilitators and best practices for implementing environmental sustainability standards in food service among veterans affairs (VA) hospitals in the United States.We conducted an online survey with 14 VA hospital food service directors and then 11 qualitative interviews. The survey assessed motivations for initiating sustainability standards and included a self‐rating of implementation for each of five standards: increasing plant‐forward dishes, procuring and serving sustainable foods that meet organic/fair trade and other certifications, procuring and serving locally produced foods, reducing food waste and reducing energy consumption. Interviews were transcribed verbatim. Qualitative analysis, including coding of themes and subthemes, was conducted by two coders to determine barriers, facilitators and best practices for each of these five standards. Quantitative methods (counts and frequencies) were used to analyse the survey data.Participants had an average of 5 years of experience implementing sustainability standards. The top three motivators cited were reducing food waste, serving healthier foods and increasing efficiency or cost savings. Barriers revolved around patient preferences, contractual difficulties and costs related to reducing waste. Facilitators included taste testing new recipes that include more sustainable food options and easy access to sustainable products from the prime vendor. Best practices included making familiar dishes plant‐forward and plate waste studies to prevent overproduction.Although there were many barriers to implementation, food service directors had solutions for overcoming challenges and implementing food service sustainability standards, which can be tested in future sustainability initiatives. [ABSTRACT FROM AUTHOR]

AbstractThe application of assertive language in environmental persuasion has produced mixed results. Besides the language content intensity such as assertiveness, this research proposes that a congruency of language content and visual presentation format such as typeface could be achieved to increase message persuasiveness of pro-environmental behaviors in the tourism domain. With three scenario-based experiments focusing on a garbage sorting initiative at a tourist attraction, a food waste reduction program in a restaurant, and an animal protection donation advocacy in a national park, respectively, the research demonstrated that matching assertive language with machine-written typeface, or non-assertive language with handwritten format, could enhance tourists’ compliance behaviors. The research also uncovered perceived fit and a subjective experience of feeling right as the underlying mechanism, and tourist involvement as a boundary condition for such a congruency effect. The theoretical and practical implications are also discussed. [ABSTRACT FROM AUTHOR]

Reducing food and industrial waste is essential to match the novel objectives of sustainable living. In this context, grape pomace, a fiber-rich by-product of wine production, was used as a fiber supplement in yogurt after enriching its fiber content through preprocessing. Within the aim of this study, 0.5% and 1% grape pomace fiber were incorporated into yogurt, and the effect on physicochemical, microbial, and sensory quality was investigated. Throughout the 14-day storage period, no significant changes were observed in pH, acidity, and water holding capacity. The total mesophilic aerobic bacteria count ranged between 2-3 log.cfu/g, and the addition of fiber did not result in any undesirable alterations in these counts. Similarly, the fiber did not affect the counts of specific yogurt bacteria, which was 8-9 log.cfu/g. Moreover, sensory evaluations consistently resulted in scores above “5” for all products, with acidity rated level as moderate as expected for yogurt. There were no adverse effects on sensory quality concerning color, flavor, texture, acidity, and overall acceptability. In conclusion, fiber-enriched yogurt from wine waste is feasible without compromising product quality. This study is expected to contribute to the progress of current sustainable living goals. [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]

This study aimed to develop a value-added bio-based polymer product for food packaging. Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) is a promising bioplastic with limitations in processability and brittleness, which our group previously addressed by incorporating high-molecular-weight natural rubber (NR) compatibilized with peroxide and coagent. Yet, processability in an industrial setting proved difficult. Coffee oil epoxide (COE), a waste-derived plasticizer, was incorporated into the PHBV/NR/peroxide/coagent matrix via extrusion, and properties of resulting sheets were evaluated. COE incorporation significantly decreased the oxygen and water permeability of the PHBV/NR sheets. Maximum degradation temperature Tpeak (°C) increased by ~4.6 °C, and degree of crystallinity decreased by ~15.5% relative to pristine PHBV, indicating good thermal stability. Melting (Tm) and glass transition temperatures (Tg) of the PHBV/NR blend remained unchanged with COE incorporation. X-ray diffraction (XRD) revealed ~10.36% decrease in crystal size for the plasticized blend. Energy-dispersive X-ray analysis (EDAX) and scanning electron microscopy (SEM) confirmed good dispersion with no phase separation. The water uptake capacity of the plasticized blend was reduced by 61.02%, while surface contact angle measurements showed improved water resistance. The plasticized PHBV sheet shows promise for environmentally friendly packaging films due to its high thermal stability, effective barrier properties, and industrial scalability. [ABSTRACT FROM AUTHOR]

The negative environmental and social impacts of food waste accumulation can be mitigated by utilizing bio-refineries' approach where food waste is revalorized into high-value products, such as prodigiosin (PG), using microbial bioprocesses. The diverse biological activities of PG position it as a promising compound, but its high production cost and promiscuous bioactivity hinder its wide application. Metal ions can modulate the electronic properties of organic molecules, leading to novel mechanisms of action and increased target potency, while metal complex formation can improve the stability, solubility and bioavailability of the parent compound. The objectives of this study were optimizing PG production through bacterial fermentation using food waste, allowing good quantities of the pure natural product for further synthesizing and evaluating copper(II) and zinc(II) complexes with it. Their antimicrobial and anticancer activities were assessed, and their binding affinity toward biologically important molecules, bovine serum albumin (BSA) and DNA was investigated by fluorescence emission spectroscopy and molecular docking. The yield of 83.1 mg/L of pure PG was obtained when processed meat waste at 18 g/L was utilized as the sole fermentation substrate. The obtained complexes CuPG and ZnPG showed high binding affinity towards target site III of BSA, and molecular docking simulations highlighted the affinity of the compounds for DNA minor grooves. [ABSTRACT FROM AUTHOR]

Globally, large numbers of people suffer from undernourishment and food insecurity, while a third of food produced is lost or wasted. The widely cultivated cashew nut produces large quantities of waste in early processing. It grows on an edible peduncle called the cashew apple which contains many essential nutrients. An estimated 36.9 million tons of cashew apples are produced annually, but only small amounts are used to make juice. The remainder is considered production waste. This review presents the potential of cashew apple pomace as a food ingredient and examines the effects of incorporation on chemical composition, physical properties and sensory evaluation. Inclusion in optimized amounts into food products is a strategy proven to produce palatable results with high acceptability. Transforming this manufacturing by-product into a functional food component will have economic benefits, improve resource-utilization, promote sustainability and potentially increase the nutritional value of foods. [ABSTRACT FROM AUTHOR]

The seeds and sap of luffa [Luffa cylindrica (L.)] are usually discarded as waste. As such, this study aimed to identify the sensory properties of luffa sap (aqueous solution) and if it can be incorporated into a food item (orange juice) for added nutritional benefits and as an alternative sweetener. A sensory trial (n = 94) asked participants to evaluate a luffa sap sample and five different orange juice samples with increasing amounts of luffa sap (control [0%], 5%, 7.5%, 10%, 12.5%). The participants evaluated the samples using 9‐point hedonic scales, check‐all‐that‐apply, and an open‐ended comment question. The luffa sap was described as having a mild flavor as well as woody, earthy, and floral attributes and an aftertaste. The liking scores for the orange juice with the 5% luffa sap did not significantly differ from the control. However, as the amount of luffa sap increased above 5%, the liking scores decreased and were significantly different from the control. The orange juice with luffa sap samples (7.5% and above) was associated with off‐flavors, while the orange juice with 5% luffa sap and the control were associated with the attributes (sweet, fruity, orange, tropical, citrus) that increased the participants liking. Future studies should continue to investigate the sensory properties of luffa sap and its incorporation into different food products. Practical Application: This is one of the first studies to investigate the sensory properties of luffa sap with participants residing in the Western world. The luffa sap was found to be woody, earthy, bitter, and floral. It was acceptable to add luffa sap to orange juice up to 5% by volume. However, it did not increase the sweetness perception of the orange juice. At a 7.5% luffa sap addition and higher levels, off‐flavors were observed in the orange juice. [ABSTRACT FROM AUTHOR]

Grape marc is a waste product produced during the winemaking process. The enormous volume of wine production worldwide creates a significant amount of grape marc each year. It is rich in nutrients and has excellent antioxidant properties. Lactic acid fermentation is a popular food preparation method, and by using grape marc as a substrate for fermentation, the pomace is preserved and the health benefits are improved, thus being a potentially valuable method that allows efficient management of pomace. This review describes the nutritional value of grape marc, the conditions necessary to ferment grape marc using lactic acid bacteria, and the characteristic chemical changes that occur during fermentation. Furthermore, it describes the research prospects for producing novel functional foods or products by interacting strains with phytochemicals in grape marc. More research is needed to optimize the use of starter cultures, improve fermentation efficiency, and develop sustainable processes. [ABSTRACT FROM AUTHOR]

The current research aims to study the ultrasound assisted intensification of activity of commonly applied amylase enzyme, under varying parameters like power, frequency, duty cycle, temperature and enzyme concentration. Two ultrasonic reactor configurations as bath and horn are used for comparing the efficacy of reactor configuration. The initial activity of native amylase was found as 5.77 U/g at optimum temperature of 35° C and pH 7. Under US bath treatment, α amylase attained maximum activity of 7.498 U/g at best treatment conditions of 120 W power, 30% duty cycle and 15 minutes of exposure time. In the case of US horn, application of 60 W power, 30% duty cycle, and 5 minutes of exposure increased the enzyme activity to 6.907 U/ g. Set of treatment approaches explored for obtaining highest yield of reducing sugars revealed the best approach of ultrasonic treatment of food waste followed by ultrasonic bath intensified amylase hydrolysis, yielding maximum amount of reducing sugars as 8.14 g/L in only 15 min. Overall the work elucidated the role of ultrasound in intensifying the enzyme activity as well as food waste hydrolysis maximizing the utilization of sustainable resource. [Display omitted] • Elucidating the role of ultrasound in intensifying enzyme activity. • Understanding into effect of ultrasonic parameters on intensification. • Ultrasonic bath was more effective than probe due to controlled cavitation. • Analysing various combinations of ultrasound treatment for enzyme and food waste. • Maximum sugar yield as 8.14 g/L using ultrasonic bath treated food waste and enzyme. [ABSTRACT FROM AUTHOR]

Three-dimensional food printing (3DFP) has now emerged as the new paradigm shift in culinary arts and is leading to a dramatic transformation of traditional cuisine. This paper aims to conduct a bibliometric analysis of the literature associated with 3DFP research. In the Scopus database, an initial search provided 2188 documents. Applying the PRISMA criteria reduced these documents by narrowing the research to 545 articles. The bibliometric analysis confirmed the growth of research interest in the topic over the past ten years, demonstrating a substantial rise in publications between 2021 and 2023. We also investigated major journals and authors who play the most significant role in the field. The study also provides insight into how 3DFP is applied to deliver delicious, healthy, and visually appealing meals and mitigate food waste. It also highlights and strengthens the argument for design possibilities to manufacture such shapes and include other raw materials. This bibliometric analysis not only visualizes 3DFP's research trend but also provides future research directions, focusing on its role in the food industry and gastronomy as well as its contribution to sustainable development. [ABSTRACT FROM AUTHOR]

Tort cheese is a traditional cheese that is a gastronomically valuable product, especially in the Mediterranean Region of Turkey, obtained by prolonged boiling of whey, which is one of the most important dairy byproducts. Due to the difficulty of production and its short shelf life, this cheese, which is produced in limited quantities and has low nutritional value, is among the forgotten products. In this study, a spreadable new cheese formulation was developed to increase the edibility and nutritional value of traditional Tort cheese. In this context, pulp (carob molasses pulp (CMP)) from carob molasses production was added to the cheese in different proportions (5%, 10%, and 15%), and some physicochemical, textural, and sensory properties of the cheeses were examined. As a result of the research, it was determined that the addition of CMP caused a decrease in the pH, fat, and protein content of the cheeses, while significantly increasing the dry matter, acidity, ash, carbohydrate, antioxidant activity, and total phenolic content. With CMP addition, the hardness and water‐holding capacity of the cheeses increased, while spreadability, adhesiveness, and syneresis decreased. As the concentration of CMP increased, the L* and b* values decreased, while the a* value increased. In terms of sensory properties, the least preferred sample was the control, while the sample with 5% CMP addition, which is the most spreadable cheese, was the most preferred. As a result, a new product with lower fat content that was more durable and stable, rich in bioactive properties, and with improved sensory attributes was developed. [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]

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

In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits. [ABSTRACT FROM AUTHOR]

With growing awareness of the environmental, economic, and social costs associated with food waste, there is a concerted effort on multiple scales to recover the nutrient value of discarded food. These developments are positive, but the rapid movement toward alternatives and the complexity of solving problems located at the intersection of economic, social, and environmental systems also have the potential to produce unanticipated risks. This paper draws upon long-term stakeholder-engaged research throughout New England, with a focus on Maine, to develop a transdisciplinary, systems-based model of the potential social, economic, and environmental risks of food waste nutrient cycling. Our effort is intended to help inform the creation of safe, functional, and environmentally benign circular food systems. [ABSTRACT FROM AUTHOR]

Circular economy emphasizes the principles of reduce, reuse, and recycle. By adopting circular economy concepts in the food system, we can ensure a more resilient and sustainable food supply. Aligned with this, technical and vocational education (TVET) plays an important role in bridging environmental education and the circular economy. Within the realm of TVET, students receive comprehensive training and skill development encompassing subjects related to food preparation and production. Additionally, TVET extends its purview to cover essential areas, including sustainable resource management, renewable energy technology, waste management, and the implementation of environmentally friendly production processes. However, the lack of clear understanding of the circular economy in the education sector requires this to be explored more deeply. Therefore, this study was conducted to identify the nature of published scientific literature on this topic and what are the emerging themes of circular economy of food system in TVET education. A systematic literature review (SLR) was conducted using Scopus, Web of Science (WoS), Education Resources Information Center (ERIC) and Dimensions databases. The result from this analysis revealed that four themes emerged: i) skills and competency; ii) implementation in food system; iii) economy, social, and environmental (ESE) impact; and iv) delivery of content. Based on the derived theme, the concept of circular economy is discussed consisting of four pillars in order to provide a clear understanding about the relation of circular economy in TVET education. The findings of this study expand knowledge and the literature on the circular economy within the context of TVET. [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]

Insect manure or "frass" has emerged as an alternative nutrient source for alleviating the dependence on fossil fuel-based fertilizers, reducing food waste, and promoting food security. Yet, research on insect frass chemical composition is in its infancy. Here, we assessed the chemical properties of yellow mealworm (Tenebrio molitor L.) frass compared with poultry litter (PL). Insect frass was obtained from the National Biological Control Laboratory (NBCL; IF-L) and an insect-rearing company (IF-C). PL was collected from facilities in Arkansas (PL-AR) and North Carolina (PL-NC). Samples were analyzed for pH, electrical conductivity, macro- and micronutrients, heavy metals, pathogens, and indicator microorganisms. On average, insect frass had 43% and 47% higher C and N than PL, respectively (P  < 0.05). Considering a 5 mg/ha application rate, IF-C can supply 159 kg N/ha, twice the N supply of PL-AR (78 kg/ha). IF-L had a 53% higher P supply than PL-NC. Mean K, Ca, S, and micronutrient contents were higher in PL than in frass (P  < 0.05), whereas As, Cd, Cr, and Pb were nearly absent in frass. Chemical composition and pathogens in fertilizer sources were largely affected by insect-rearing substrate and supplements used in poultry and insect production. Insect frass utilized in this study had optimum C and N rates relative to PL, suggesting a promising soil amendment for improving soil health and C sequestration, thus contributing to sustainable agricultural intensification and reuse of food waste in circular economies. [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]

Given the urgent climate change and food security challenges, upcycled food products are crucial for sustainable food production and waste management. This study investigates Taiwanese consumer behavior towards upcycled foods using the value–attitude–behavior (VAB) theory, focusing on "product knowledge", "green perceived quality", and "price sensitivity". Of the 335 distributed surveys, 320 valid responses (95.5% effectiveness) were analyzed. The results indicated that eco-conscious values strongly influenced consumer attitudes and anticipated guilt (β = 0.647, p < 0.001; β = 0.691, p < 0.001), shaping behavioral intentions (β = 0.290, p < 0.001). Attitudes significantly correlated with intentions, validating the VAB framework. However, anticipated guilt showed a minimal impact (β = 0.029, p = 0.629), revealing complex consumer emotions. Green perceived quality and product knowledge were the key decision-making factors (β = 0.193, p < 0.001; β = 0.146, p < 0.001). Surprisingly, price sensitivity positively influences intentions (β = 0.764, p < 0.001), suggesting the consumer prioritization of quality and environmental values over price. These insights inform strategies for businesses to enhance consumer engagement and sustainability alignment, advancing progress towards Sustainable Development Goals (SDGs). [ABSTRACT FROM AUTHOR]

Food waste is generated in large amounts locally and globally, and requires expenditure for disposal. However, it has high nutritional value and almost no toxic components. Therefore, it can be returned to mushroom mediums for further use, leading to food waste circulation. Though disposing of spent mushroom substrate (SMS) after harvesting is an additional problem, there have been increased efforts to compost it and apply it to the soil for growing vegetables. This study, therefore, aimed to optimize (1) mushroom spawn production with rice hull, (2) mushroom substrates using food waste to accelerate food waste recycling, and (3) the utilization of SMS as an organic fertilizer. An optimal substrate composition and high yield were obtained at 120–140 g of food waste per bag among substrates from Pleorutus ostreatus and Pleorutus citrinopileatus; therefore, using a high ratio of food waste in the mushroom mediums was achieved. On the other hand, the SMS of P. citrinopileatus demonstrated higher plant biomass growth, at 36 g, than that of P. ostreatus, at 21.2 g, in a treatment using SMS + okara. The present discovery is that people may be encouraged to be mindful of food loss by the delivery of mushrooms and plants grown from agro/food waste to the dining table, and this circular system may therefore be used as a key resource in mushroom and plant cultivation and to achieve a zero-emission cycle. [ABSTRACT FROM AUTHOR]

The problem of food waste in food service is recognized in the scientific community. A reduction in this phenomenon is necessary for the sustainable development of the food service industry. However, the issue of the influence of various characteristics of food service establishments (FSEs) on food waste has still not been studied sufficiently. The aim of this research was to assess the impact of the type of FSE, type of customer service, time in business of the FSE, and average daily number of consumers served on measures taken in FSE in relation to ready meals in the context of food waste. Survey research was conducted in 131 FSEs. It was found that the different groups of dishes that were prepared in excess and not served to consumers are most often stored in refrigerated conditions until the following day. The management of unserved dishes was correlated with business time and the type of FSE. Dishes like cold and hot snacks, in particular, were more often made available to employees in establishments with shorter time in business. In restaurants and small food service outlets/cafés, discarding was more often indicated as the management method for these types of dishes. The majority of food service establishments were not able to sell half portions. In conclusion, there is great potential to reduce food waste in food service establishments, but education of both staff and customers is essential. [ABSTRACT FROM AUTHOR]

Food loss and waste have been identified as significant contributors to existing environmental challenges. Previous studies have extensively quantified losses and waste throughout the value chain. However, there is a lack of knowledge regarding the influence of packaging design on food residue quantities. This study analyses the technical emptiability of dairy product packaging, building upon previously described methods and proposing new methods for a standardized analysis. The results demonstrate significant variations in residue amounts depending on product type, fat content, viscosity, packaging type and design, as well as consumer handling. The findings indicate that residues of high-viscosity products, such as yoghurt drinks and buttermilk, can accumulate to a level exceeding 4% of the total filling weight in the packaging; meanwhile, the residues of low-viscosity products, such as milk, collectively represent less than 1% of the total filling weight. Consumer handling instructions on packaging significantly reduce residues, as shown by the instruction to shake before opening, which notably decreases the residues of high-viscosity products. Future legislation to minimize food waste and reduce the environmental impact of packaging will necessitate that the packaging industry produces easy-to-empty packaging. This will improve sorting, recycling, recyclate quality, and environmental impact, consequently enhancing the sustainability of dairy packaging. [ABSTRACT FROM AUTHOR]

In developed countries, large amounts of edible food are wasted at the household level, with significant negative environmental impacts. Therefore, reducing food waste is included in the UN Sustainable Development Goals. In different countries, several food-sharing initiatives have emerged to recover and redistribute surplus food. Recently, a Café concept was established offering such "rescued" food free of charge in publicly accessible locations, often complemented by beverages. Based on web research and semi-structured interviews, the current study analyzed the mission, vision, and activities of these Cafés and the main motivations of volunteers and employees. In addition to other food-sharing initiatives' goals of raising public awareness about food waste, increasing the appreciation of food, and sharing surpluses, they seek to contribute to increased sustainability by educating citizens and sharing knowledge and skills to reduce household food waste. The Cafés also seek to offer inclusive community spaces and promote the values of solidarity and sustainability. Interviewees' motivations match the Cafés' missions, and many seek to achieve broader system change. Furthermore, they value the feeling of community and shared purpose through their engagement. The Cafés' focus on education and skill building is likely to better serve the goal of reducing food waste than prior initiatives. [ABSTRACT FROM AUTHOR]

Studies have used anaerobic-digester sludge and/or effluent as inocula for bioelectrochemical systems (BESs), such as microbial fuel cells (MFCs), for power generation, while limited studies have isolated and characterized electrochemically active bacteria (EAB) that inhabit anaerobic digesters. In the present work, single-chamber MFCs were operated using the anaerobic-digester effluent as the sole source of organics and microbes, and attempts were made to isolate EAB from anode biofilms in MFCs by repeated anaerobic cultivations on agar plates. Red colonies were selected from those grown on the agar plates, resulting in the isolation of three phylogenetically diverse strains affiliated with the phyla Bacillota, Campylobacterota and Deferribacterota. All these strains are capable of current generation in pure-culture BESs, while they exhibit different electrochemical properties as assessed by cyclic voltammetry. The analyses of their cell-free extracts show that cytochromes are abundantly present in their cells, suggesting their involvement in current generation. The results suggest that anaerobic digesters harbor diverse EAB, and it would be of interest to examine their ecological niches in anaerobic digestion. [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]

Food waste (FW) has become a global concern, with an estimated 1.3 billion tonnes lost annually, costing about $1 trillion. Environmental and social consequences of FW are significant, contributing to 6% of European Unions' greenhouse gasemissions and affecting global food security. FW occurs is a complex issue occurring at various stages of the food supply chain (FSC) and is influenced by multiple factors such as infrastructure, available knowledge and socio-economic conditions. Developed countries FW is more prevalent at the consumption stage, whereas in the developing countries losses occur in agricultural production, post-harvest and distribution stage. Accurate quantification of FW across the supply chain is crucial and monitoring key performance indicators helps identify areas for improvement. The European Union mandates FW measurement, aligning with sustainable development goals, emphasizing the need for effective waste prevention measures. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses approach was utilized to conduct a systematic literature review on FW key performance indicators (KPIs) and monitoring tools. The research identified 22 KPIs, categorized into three levels of the FSC: primary, secondary and tertiary. The most common KPIs included FW per capita, FW per portion and FW percentage. The study further discusses FW prevention measures and essential monitoring tools for addressing FW throughout the supply chain. [ABSTRACT FROM AUTHOR]

[Display omitted] • Fruit and vegetable waste has greater potential for LA production than kitchen waste. • Using LAB as inoculum improved the maximum LA concentration by 50.8%. • Optimal temperature of LA production was 37 °C for Fruit and vegetable waste and 50 °C for Kitchen waste. • Micro-oxygen limited Acetobacter growth then decreased VFAs formation. Lactic acid (LA) is an important chemical with broad market applications. To optimize LA production, food waste has been explored as feedstock. Due to the wide variety of food waste types, most current research studies have obtained different conclusions. This study focuses on carbohydrate-rich fruit and vegetable waste (FVW) and lipid-rich kitchen waste (KW), and the effect of inoculum, temperature, micro-oxygen, and initial pH were compared. FVW has a greater potential for LA production than KW. As an inoculum, lactic acid bacteria (LAB) significantly increased the maximum LA concentration (27.6 g/L) by 50.8 % compared with anaerobic sludge (AS). FVW exhibited optimal LA production at 37 °C with micro-oxygen. Adjustment of initial pH from 4 to 8 alleviated the inhibitory effect of accumulated LA, resulting in a 46.2 % increase in maximum LA production in FVW. The expression of functional genes associated with metabolism, genetic information processing, and environmental information processing was higher at 37 °C compared to 50 °C. [ABSTRACT FROM AUTHOR]

The study of zooarchaeological collections from Mérida is still rare, lacking above all information on the Romans diet and animal management. Here we present the description of the fauna found in a dump next to the northern part of the Roman wall, which also includes some contexts of ritual nature, dated to the 1st century AD until the beginning of 5th century AD. The osteological remains of animals have shown that most of them come from food waste and worked bones. We can see that there is a temporal evolution in the use of that space and in the species used, with smaller animals being preferred in the first phase and cattle being more abundant in the 4th century. Some improvement indicators were also identified, as would be expected for a provincial capital, such as Emerita Augusta. Also, ritual burials of numerous dogs as well as a skeleton of the oldest specimen in Iberia of Egyptian mongoose, camel and an edible dormouse, constitute interesting discoveries in this assemblage, demonstrating that this is an exceptional sample. [ABSTRACT FROM AUTHOR]

Globally, food waste is a significant environmental, economic and social issue. Food waste in landfill creates the potent greenhouse gas, methane, contributing to climate change, with its management predominantly falling to local governments. Despite efforts by many countries, and extensive infrastructure and market development funding, food waste continues to be landfilled, with apparently similar councils taking diverse approaches. Using a mixed methods study design, data was firstly collected from a National online survey of Australian council-based waste management staff (n = 183), with descriptive and factor analysis of the survey data revealing a strong sense of structural empowerment (PCA.75 to.90) and a preference for sourcing information from networks (48%). These results informed a series of semi-structured interviews (n = 43) which, after thematic analysis, provided rich insights into the attitudinal and situational interpretations council-based waste managers bring to decisions around household food waste management. Framed by four pillars of Structural Empowerment, the findings suggest that waste manager's attitude is equally as important as support, resources, and knowledge and that, despite mandates and targets, individual motivational factors and organisational paradigms determined decision-making. Identified barriers included perceived capacity constraints, inadequate focus on actionable interventions, and fragmented, uninspiring, planning. This article provides important insights around 1) leveraging networks for knowledge dissemination, 2) fostering capacity-building initiatives, and 3) advocating for sustained engagement with food waste diversion within councils. This underscores the need for additional research into evolving council typologies and effectively engaging key stakeholders to achieve food waste diversion targets and address climate change impacts. [ABSTRACT FROM AUTHOR]