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The widespread adoption of Poly(3-hydroxybutyrate) (PHB) encounters challenges due to its higher production costs compared to conventional plastics. To overcome this obstacle, this study investigates the use of low-cost raw materials and optimized production methods. Specifically, food processing byproducts such as corn germ and corn bran were utilized as solid substrates through solid-state fermentation, enriched with molasses and cheese whey. Employing the One Factor at a Time technique, we examined the effects of substrate composition, temperature, initial substrate moisture, molasses, and cheese whey on PHB production at the flask scale. Subsequently, experiments were conducted at the bioreactor scale to evaluate the influence of aeration. In flask-scale experiments, the highest PHB yield, reaching 4.1 (g/kg Initial Dry Weight Substrate) (IDWS) after 72 hours, was achieved using a substrate comprising a 1:1 mass ratio of corn germ to corn bran supplemented with 20 % (v/w) cheese whey. Furthermore, PHB production in a 0.5-L packed-bed bioreactor yielded a maximum of 8.4 (g/kg IDWS), indicating a more than 100 % increase in yield after 72 hours, with optimal results achieved at an aeration rate of 0.5 l/(kg IDWS. h). • PHB was synthesized using a mixture of agricultural and food waste substrates. • The impact of operational variables on PHA production in SSF was determined. • Temperature, moisture, substrate composition and cheese whey affected on process. • SSF was scaled up to a packed-bed bioreactor to investigate aeration rate effect. • Maximum PHB production reached 8.4 (g/kg IDWS) using Cupriavidus necator. [ABSTRACT FROM AUTHOR]

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

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]

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]

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

BACKGROUND RESULTS CONCLUSIONS Food loss and waste estimates are highly inconsistent as a result of methodological and systemic differences. Additionally, the absence of in‐depth evidence surrounding the biological drivers of food loss and waste precludes targeted mitigation action. To address this challenge, we undertook a metanalysis utilising a systematic literature review combined with industry stakeholder surveys to examine the incidence of food loss and waste in the UK fruit and vegetable supply chain between primary production and retail.We estimated that 37% of fruit and vegetables, equivalent to 2.4 Mt of produce, is lost between production and sale. In the UK, primary production is the main stage responsible for these losses (58%), and is dominated by four crops (apple, onion, carrot and potato), which contribute 71% of total food loss and waste. Quality and supply/demand mismatch are the core drivers, combined with limited ability to control postharvest quality decline as a result of technical or economic barriers.Innate biological mechanisms contribute to, and detract from, marketable quality generating food loss risks where these cannot be adequately modified or controlled. Through climate change effects, reduced pesticide availability, changing consumer behaviour and increased pressure to reduce resource/energy inputs during pre‐ and postharvest handling, food loss and waste risk is likely to increase in the short term unless targeted, coordinated action is taken to actively promote its mitigation. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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

Watermelon rind accounts for approximately one-third of the overall fruit mass. It is usually discarded due to its low commercial value. However, it is reported to contain valuable nutrients and is an effective source of pectin that can act as a potential prebiotic. This study aimed to study the effects of watermelon rind powder (WRP) on the growth of probiotic bacteria in yoghurt and its chemical characteristics. Watermelon rind was dried by using a dehydrator and ground into powder form before being incorporated into fresh yoghurt at 2% and 4% w/v. A sample with 0% w/v WRP was prepared as control. The effect of WRP on the growth of probiotic bacteria was determined by MRS plate count. Chemical analyses including titratable acidity, pH and Brix were conducted during the fermentation process. The results showed that the increase in WRP percentage resulted in a significant increase in bacterial growth with 7.20 ± 0.22 log CFU/mL for the control sample as compared to 8.42 ± 0.23 log CFU/mL for sample with 4% WRP after 30 hr of incubation. The fermentation time was also improved with the presence of WRP with a 0.22 h-1 increase in growth rate observed for the sample with 4% WRP as compared to the control sample. Furthermore, samples containing 4% WRP showed the highest increment in titratable acidity (12.47) and the highest percentage in Brix value reduction (51.04%) during the fermentation period as compared to the control sample. Biochemical analysis showed negative values for oxidase and catalase test while positive values were obtained for gram-staining indicating the presence of Lactic acid bacteria from the gram-positive group. This study demonstrates the high potential of WRP in promoting bacterial growth for yoghurt production which is beneficial to the food industry other than promoting the ongoing effort of food waste reduction. [ABSTRACT FROM AUTHOR]

Food loss and waste (FLW) continues to have economic, environmental, and reputational risks for retailers. However, standardised baseline data to engage this challenge is often absent in developing economies. We quantify FLW for all the retail outlets from a major retailer operating in southern Africa by using the World Resources Institute's FLW Accounting and Reporting Standard and its reporting template for three-month trial period. The data enabled us to reflect on the appropriateness of the Standard for retailers in these economies, which proved adequate subject to recommended changes to the template before implementation. [ABSTRACT FROM AUTHOR]

This study explores the potential of Tenebrio molitor larvae to valorize apple peels and assesses larval fermentation's impact on phenolics, growth potential and physicochemical properties of the larvae. Corn flour and apple peel were mixed in different ratios (1:1, 1:2, 1:4), and fermentation was conducted for 12 days. Significant changes occurred in the 1:1 ratio (EMB); larval weight increased by 62.2% compared to 58.6% in the control. After 12 days, the larvae showed increased ash, protein and carbohydrate contents, but reduced fat content. The phenolic content and antioxidant activities of the EMB medium significantly increased compared to the initial values, reaching their maximum level on day 8. Four quercetin derivatives were detected: quercetin-3-rutinoside, quercetin-3-O- glucoside, quercetin-3-O-galactoside and quercitrin. After 8 days, the amounts of quercitrin and quercetin-3-O-glucoside increased significantly. These findings suggest that T. molitor larvae can convert food waste into valuable functional food ingredients through phenolic release or conversion. [ABSTRACT FROM AUTHOR]

In today's world, awareness of health and nutrition is growing, emphasizing the need for personalized nutrition recommendations and reducing food waste. This study collected demographic data and food preferences from users and analyzed them using artificial intelligence models. A model developed with the Random Forest algorithm was trained to predict users' future preferences and guide menu planning. Tests showed that combining AI with optimization techniques successfully creates user-focused menus, enhancing satisfaction and reducing food waste. The study also highlighted challenges related to the dataset's size, pointing to a need for more qualitative data. The developed model provides innovative solutions for catering companies and institutions offering mass dining, improving employee satisfaction while minimizing waste. Future research aims to refine the model for broader applications. [ABSTRACT FROM AUTHOR]

The increase in population growth and the demand for food supply and the high percentage of waste production in the food supply chain are among the reasons for increasing attention to the issue of waste management in the world. Due to its huge volume of important nutrients, food waste offers a lot of potential for animal feed production. The goal of this research was to examine the energy and exergy requirements for producing animal feed from food waste using a dryer in two states: reverse flow and non-reverse flow. Hot air is mixed with fresh air in reverse flow but in nonreverse flow fresh air is used. Food waste is collected from kitchen. Food waste was dried at three temperatures of 55°C, 70°C, and 85°C in three times of 90, 150, and 210 min after the dryer was set up in two conditions of return and nonreturn flow. The results showed that the quantity of energy spent is decreased to one-third of the non-return state due to the reuse of output energy. Exergy waste will be decreased by up to 11.5 times. Increasing device efficiency and lowering expenses entails decreasing wasted exergy. Furthermore, the modifications in the stability index mean that the amount of pollutants produced by reverse flow will be lower. [ABSTRACT FROM AUTHOR]

Rural household-scale carbon studies are significant for the development of elaborated rural carbon governance strategies and achievement of sustainable development goals. In this study, we used the material flow analysis method to construct a panoramic carbon flow model at household scale, put forward the concepts of natural boundary, social boundary, and economic boundary, and divided household activities into production, business, and living activities. On this basis, the material and carbon flow between the activities within a boundary and the external system was built. Furthermore, an evaluation index system of household carbon flow was constructed using structure and efficiency indexes to measure household carbon emission and its value. This empirical investigation was conducted at a typical agricultural and part-time home in Zibo City of Shandong Province. The findings show that household carbon emissions are mostly caused by energy usage, and the emissions from each source vary substantially. The carbon emissions of household input and output processes were 44 637 kg and 4 558 kg, respectively, the carbon sink of carbon sink process was 547 kg, and the potential carbon emissions of recycling process was 1 216 kg. Carbon emissions from input processes are much higher than those from output processes, and carbon sinks and recycling processes reduce carbon emissions relatively less. Household carbon recycling rate, household carbon efficiency, and per capita carbon emission were 21.0%, 3.6 yuan·kg-1, and 12 162 kg, respectively. Although the level of household carbon emissions is not high, there is still a large potential for emission reduction in households. Therefore, the main focus of household energy research should be to optimize and modify the consumption structure, select low-carbon energy goods, and promote a low-carbon and green lifestyle. Specifically, food waste generated from business activities should be categorized as waste, and green infrastructure should to be reinforced. Meanwhile, vertical greening of restaurants and other service industry buildings should be increased, which will not only beautify the landscape but also increase the carbon sink of households to promote green development. [ABSTRACT FROM AUTHOR]

The contemporary food system relies on a paradigm of human exceptionalism. But living well together with all forms of life would require that we imagine humans' place in the world as embedded, not as separate. This study explores food waste as a case for how to reimagine humans' place in the world. Drawing from individual and group interviews conducted in Canada and Finland, I trace the roles that ordinary people assign for themselves when talking about food waste. Humans see themselves as both creators of food waste and as saviours of food that is in danger of going to waste. These images uphold the division between humans and the nonhuman world. As a way of troubling these anthropocentric notions and re-embedding the human in the analysis in a way that transcends hierarchical subject positions, I identify a third role: that of the garburator. This role takes humans seriously as material, embodied, and eventually decomposing beings. [ABSTRACT FROM AUTHOR]

Many of the United Nations' Sustainable Development Goals (SDGs) can be addressed through chemistry. Researchers at Memorial University of Newfoundland, Canada, have been sharing their stories on September 25 for the past two years through the Global Conversation on Sustainability. This article describes the details of one of these stories. As the global population increases, food production including aquaculture is increasing to provide for this. At the same time, this means more waste is produced. Waste from aquaculture is often overlooked as a source of valuable chemicals. By-products from farming blue mussels (Mytilus edulis) is dominated by shells rich in calcite. A 'soft' calcite material prepared from waste mussels, via a combination of heat and acetic acid treatment, was investigated for its adsorptive properties and its possible use in wastewater remediation. The adsorption of two cationic dyes, methylene blue and safranin-O, on this material were evaluated through isothermal and kinetic modelling. The adsorption systems for both methylene blue and safranin-O can best be described using Langmuir isotherms and the respective adsorption capacities were 1.81 and 1.51 mg/g. The adsorption process was dominated by pseudo-second order rate kinetics. Comparisons are made with other mollusc-derived materials reported to date. [ABSTRACT FROM AUTHOR]

The present study analyzed the effect of temperature, pH, pre-treatment and mixing ratio on the anaerobic digestion process. The parameters during the anaerobic co-digestion of cow manure and food waste were then optimized using the Taguchi experimental design method. ANOVA was carried out to find the significant parameters which influence biogas production. Experimental tests were carried out at laboratory-scale reactors kept at different temperatures (28 °C, 35 °C, and 50 °C). The specific methanogenic performance (SMP) during anaerobic digestion at higher temperatures was characterized with the analysis of acetate, propionate, butyrate, hydrogen, glucose, and formate, and was validated with the literature. The improvement of biogas production with different pre-treatments, i.e., ultrasonic, autoclave, and microwave techniques, was also analyzed. The results showed that the reactor that was maintained at 35 °C showed the highest biogas production, while the reactor that was maintained at a lower temperature (28 °C) produced the lower volume of biogas. As the retention time increases, the amount of biogas production increases. Methanogenic activities of microorganisms were reduced at higher temperature conditions (65 °C). Biogas production increased by 28.1%, 20.23%, and 13.27% when the substrates were treated with ultrasonic, autoclave, and microwave, respectively, compared to the untreated substrate. The optimized condition for the highest biogas production during anaerobic co-digestion of food waste and cow manure is a temperature of 35 °C, a pH of 7 and a mixing ratio (CM:FW = 1.5:0.5). ANOVA showed that temperature is the most important input parameter affecting biogas production, followed by mixing ratio. [ABSTRACT FROM AUTHOR]

Nowadays achieving sustainability and cost-effectiveness while providing sufficient nourishment for birds is a challenge faced by the poultry sector. Food waste is a global issue, involving fruits, vegetables, stale bread, pastries, biscuits, canned and baked foods, and expired dairy products. The surge in fast food and bakery consumption increases waste due to limited shelf life. These contributes to food wastage as well as pose disposal challenges and environmental concerns, which is a significant problem in a country like India where millions still lack access to adequate nutrition. Proper processing and management of bakery waste can reduce its burden by repurposing it as feed for monogastric animals like poultry. Among the bakery wastes, the biscuit waste typically incorporates carbohydrates, fats, and some protein making it a valuable ingredient for poultry feed. Biscuit waste can be utilized in feed formulations to supplement conventional ingredients through proper processing techniques like grinding, drying, pelletizing, and nutritional analysis. According to studies on poultry diets biscuit waste can save production costs, increase feed efficiency, and maintain or improve bird performance indicators including feed conversion ratio and weight gain. Utilizing biscuit waste for poultry feed helps to advance the circular economy principles by keeping waste out of landfills and lowering the environmental impact of the food and poultry industries. Overall, using biscuit waste into chicken feed can improve sustainability, resource efficiency, and economic viability by lowering food waste, preserving resources, minimizing the impact on the environment, and cutting production costs. [ABSTRACT FROM AUTHOR]

A review of the current state of the theory and practice of bioenergy production from waste allowed us to identify the scientific and applied problem of substantiating the rational configuration of a modular anaerobic bioenergy system, taking into account the volume of organic waste generated in settlements. To solve this problem, this paper develops an approach and an algorithm for matching the configuration of a modular anaerobic bioenergy production system with the amount of organic waste generated in residential areas. Unlike the existing tools, this takes into account the peculiarities of residential areas, which is the basis for accurate forecasting of organic waste generation and, accordingly, determining the configuration of the bioenergy production system. In addition, for each of the scenarios, the anaerobic digestion process is modeled, which allows us to determine the functional indicators that underlie the determination of a rational configuration in terms of cost and environmental performance. Based on the use of the developed tools for the production conditions of the Golosko residential area, Lviv (Ukraine), possible scenarios for the installation of modular anaerobic bioenergy production systems are substantiated. It was found that the greatest annual benefits are obtained from the processing of mixed food and yard waste. The payback period of investments in modular anaerobic bioenergy production systems for given conditions of a residential area largely depends on their configuration and ranges from 3.3 to 8.4 years, which differ from each other by 2.5 times. This indicates that the developed toolkit is of practical value, as it allows the coordination of the rational configuration of modular anaerobic bioenergy production systems with real production conditions. In the future, it is recommended to use the proposed decision support system to model the use of biomass as an energy resource in residential areas, which ensures the determination of the rational configuration of a modular anaerobic bioenergy production system for given conditions. [ABSTRACT FROM AUTHOR]

This study explores the potential of food waste-recycling wastewater (FRW) for biogas production, emphasizing oil–water separation before anaerobic digestion. Three FRW samples were analyzed: non-treated (FRW), water–oil separated (FRW_sep), and mixed with domestic sewage (FRW_mix). Physicochemical characterization showed a 26% reduction in crude lipid content after oil–water separation. The biochemical methane potential (BMP) tests revealed similar methane yields for FRW_sep and FRW_mix compared to non-treated FRW. Microbial analysis identified Firmicutes and Methanoculleus as active populations. Energy balance suggests that combining biodiesel and biogas production can enhance net energy recovery. This research indicates that oil–water separation in FRW treatment can optimize anaerobic digestion, contributing to sustainable waste management and renewable energy generation. [ABSTRACT FROM AUTHOR]

This article lays its primary focus on understanding waste from the domestic and commercial hotel kitchens. For researchers, deciding biotechnological treatment and valorization process, it is necessary to refer and understand the food waste (FW) composition and its processing trends worldwide. This paper mentions the FW compositional data from four different locations of "Pune" a metro city of India. Study-approved procedures for sample collection, preparation, and analysis were followed. The results indicate, the presence of carbohydrates, proteins, and fats in all samples and are sufficient to support the microbial growth and desired product formation. Being perishable, microbiological and compositional changes during handling and transportation, in FW are inevitable. The presence of high boiling, low boiling volatile compounds and volatile organic acids indicate the complexity of FW and microbial activity taking place within it. Abundant amount of trace elements essential for enzymatic reactions and building block molecule formation are present. Average important figures to mention, starch-7.27% w/w, free sugars- 3.39% w/w, proteins- 7.99% w/w and fats- 12.84% w/w. In addition, essential trace elements Zn- 4 mg/lit, Mn- 4 mg/lit, Mg- 239 mg/lit, S-433 mg/lit and P- 922 mg/lit. The numbers help to realize the nutritional richness of the FW in reality and provide fundamental statistical data for researchers. Treatment and recycling can be done to contribute toward a circular bio-economy. Remarkable variations observed in almost all components on day-to-day basis. However, pretreatment process parameters can be decided to account for compositional variations. [ABSTRACT FROM AUTHOR]

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

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

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

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

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

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

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

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

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

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

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

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

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

Background: Malnutrition is still common among the elderly, and meal provision has an important role in combating this issue. One of the meal provision programs is done by providing adequate quantity and quality of intake in nursing homes. Having less food waste can reflect to which extent intake and quality standards are applied in institutional food services. Objectives: This study aims to examine food waste as a factor in evaluating the adequacy of food intake and quality control in the food service management of nursing institutions. Methods: This study was conducted on 65 elderly at Surabaya Nursing Homes in 2023. Observations on the menu they had were carried out to determine the adequacy of their food intake. The Visual Comstock 7x hours method was used to assess the adequacy of food intake. Then, the food waste limit of 20% became a quality control in food service management. Results: The adequacy of nutritional intakes in the studied Surabaya nursing homes in terms of energy, carbohydrates, fiber, sodium, and potassium were 77.26%, 66.24%, 37.14%, 165.36%, and 27.17% of recommended daily allowance, respectively. This means that both the adequacy of the intake and the type of menu the elderly consumed are still below the standards. Food waste of more than 20% was identified from menus made of papaya, tongkol rica (spicy mackerel tuna), ote-ote (vegetable fritter), rice, green bean compote, sour vegetable soup, skipjack tuna balado (chili pepper skipjack tuna), and melon. Conclusions: The adequacy of food intake that the elderly consumed did not meet daily needs and recommendations. Apart from that, some menus still had >20% leftovers. The menu options need to be diversified to reach the recommended nutritional intake. [ABSTRACT FROM AUTHOR]

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

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

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

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

Glucosidases are important enzyme largely used in food industry; for this reason, different research studies have been aimed at investigating new producing microorganisms and cheap growth medium that can help to minimize their production costs and time. Food by-products and wastes are considered low-cost substrates that can play an important role from the perspective of a circular economy concept. Brewer's spent grain (BSG) is the most abundant by-product of beer production that, thanks to its chemical and nutritional composition, has recently been re-evaluated for its application in various sectors. The aim of the present study was to induce the production of β-glucosidase in Wickerhamomyces anomalus BS91 using BSG as the main component. The results obtained during our research show that BSG is an attractive by-product of beer industry that can be used for the production of glucosidase. Enzyme activity obtained using this microorganism was equal to 369.7 ± 8.0 U/mL, six time greater than that observed in conventional nutritional medium (59.0 ± 5.7 U/mL). Also, we conducted additional research concerning β-glucosidase localization, and the obtained results show that the enzyme is tightly bound to the yeast cell wall, and this can probably greatly affect its stability since it is being protected by the cell wall itself. [ABSTRACT FROM AUTHOR]

Recent bibliographic research highlights the innovative application of organic and inorganic nanoparticles in edible coatings for seafood preservation. Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which contribute to maintaining the quality and extending the shelf life of seafood products. This study reviews various materials and synthesis techniques for nanoparticles, assessing their characteristics and suitability for food applications. It emphasizes the role of nanotechnology in enhancing the mechanical properties of biopolymer-based coatings, which are biodegradable and non-toxic, thus promoting environmental sustainability. The findings indicate that nanoparticle-infused coatings effectively improve the physicochemical properties of seafood, such as pH stabilization and the reduction in total nitrogenous volatile bases, while also inhibiting microbial growth. This multifaceted approach not only addresses food waste and safety concerns but also supports the fishing industry by enhancing product quality. Overall, this research underscores the potential of nanoparticle coatings as a viable strategy for seafood preservation, paving the way for future innovations in sustainable food packaging solutions. [ABSTRACT FROM AUTHOR]

Polyhydroxyalkanoates (PHAs) are promising biodegradable polymers known for their biodegradability and eco-friendly properties. Recent studies indicate that PHAs can reduce the environmental impact by up to 50% compared to petroleum-based plastics. This comprehensive review evaluates the application of PHAs in sustainable food packaging, covering over 100 studies published between 2018 and 2023. The review highlights advancements in PHA production, with a focus on submerged and solid-state fermentation methods, achieving up to a 60% improvement in production efficiency through optimized culture selection. Sustainable extraction and purification methods have been identified, reducing energy consumption by 30%. Blending PHAs with other biodegradable polymers like polylactic acid, starch, and cellulose enhances material performance, with up to a 40% improvement in mechanical properties. The incorporation of antimicrobial agents and essential oils has been shown to extend the shelf life by 25% while maintaining food safety standards. This review underscores the potential of active PHA-based packaging in improving the barrier properties by 35% when combined with coatings, positioning PHA as a key material for the future of environmentally responsible and safe food packaging. [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]

This systematic review aimed to analyze the determinant factors of household food waste in Southeast Asia. Two databases (Web of Science and ScienceDirect) and hand searching were used to select the articles. A total of 12 studies were identified in this review. Household food waste behavior was associated with psychological factors, food quality and safety, and consumer behavior (planning, purchasing, storing, and eating behaviors). This systematic review implies that understanding our needs, families, and eating habits are essential for reducing food waste. [ABSTRACT FROM AUTHOR]

To face the ongoing issues related to global warming, a circular economy approach should be pursued, rethinking the waste management system and the recovery of organic waste. The main organic waste streams are Food Waste (FW) and municipal Sewage Sludge (SS). In the spirit of circularity, a commingled treatment of FW and SS could be a viable solution. To this end, the present work aims to review the technical and environmental aspects of the co-treatment of FW and SS through biological and thermal processes. Firstly, a detailed characterization of the two substrates is presented as well as the current and future treatment technologies. Then, the technical feasibility and the environmental impacts of conventional biological co-treatments of FW and SS (i.e., composting, anaerobic digestion, and a combination of them), as well as innovative thermal ones (i.e., incineration, gasification, pyrolysis, and hydrothermal carbonization), is summarized. The outcomes of this work could contribute to achieving a more sustainable way to approach organic waste treatment and to help policy-making authorities move toward sustainable planning. [ABSTRACT FROM AUTHOR]

While the concept of transgression is clearly of interest in marketing literature, its "ordinary" nature remains largely unknown. Yet, in the face of societal challenges, ordinary acts of transgression by brands are becoming increasingly common. This article focuses on the innovative concept of auto-transgression. It examines the case of a supermarket breaking with its own distribution standards to reduce food waste. A study carried out in collaboration with a national chain (896 consumers) shows that, although socially engaging, transgression can ultimately have a negative effect on brand relations. The ambivalence of its contrasting influence on symbolic associations – loss of legitimacy and gain of enterprising character – makes it necessary to think strategically in order to encourage the positive associations of these new, more virtuous standards, particularly those affecting food consumption. [ABSTRACT FROM AUTHOR]

This article introduces the RAM 2024 Special Issue on Marketing and Food, designed to report on and stimulate new scientific advancements in the field. It discusses the conflicting concerns related to food consumption and the emerging practices of consumers and industry players. The Special Issue explores how consumers react to new technologies used in post-purchase situations through the representation of experiences via social media (David et al., 2024). Food is at the heart of today's sustainability issues, and this Special Issue shows that the environmental impact of food consumption is influenced by the provisioning systems geographically available for consumers (Mourre et al., 2024) and by the perceived and objective accessibility of local food at the moment of choice (in supermarkets or restaurants; Garcia et al., 2024). Consumers' reactions to retailers' sustainable initiatives to manage and prevent food waste are shown to be ambivalent (Hanan et al., 2024), revealing a complex relationship. Finally, the Special Issue explores consumers' reconnection with food consumption through mindful eating, allowing a greater focus on internal sensations and fostering awareness of both personal motivations and the environmental impact of consumption (Dupont Le Priol and Schmitt, 2024). Avenues for future research and implications for practice and policy are discussed. [ABSTRACT FROM AUTHOR]

Background: Waste and environmental management are important factors to improve the quality of life of the community. As a business actor, especially a business engaged in the F&B sector, innovation in managing waste generated from their business is one of the major challenges to the sustainability of a business. Thus, the topic related to handling food waste in this food business is considered important to study. Purpose: This study aims to obtain solutions in handling food waste that can be done to minimize the impact caused by food waste produced by the catering business of PT Atim and Wanti Saiyo Jaya. Design/methodology/approach: The analysis of problems and solutions in this study uses a qualitative approach with the design thinking method. Findings/Results: The results of the analysis show that this business's ability to process food waste is still lacking so it ends up in a landfill, which is widely complained about by the local community. Internal training, creating a waste cycle process, and establishing partnerships are alternative solutions that can be done to overcome these problems. Conclusion: The design thinking approach is one of the comprehensive alternatives to help business people in mapping problems and finding solutions to these problems. Originality/Value (State of The Art): The catering business of PT Atim and Wanti Saiyo Jaya is a catering business that has been established for quite a long time. The support of the government, community, and private sector in improving waste management can help this catering business become a more sustainable business. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to validate the impact of waiting staff's attitudes, subjective norms, and perceived behavioural control on customer dissuasion from over-ordering and identify their antecedents using an extended theory of planned behaviour. Design/methodology/approach: We selected three categories of restaurants (30 in total, including fine dining, casual dining, and fast food) in Macao and Zhuhai (China) for conducting the survey using a purposive sampling approach. The respondents were waiting staff who took customers' orders in the past three months. In total, 393 valid responses were used for a structural-equation-modelling analysis. Findings: The results show that restaurant waiting staff's attitudes, subjective norms, and perceived behavioural control have positive effects on their intention to dissuade customers from over-ordering. Our study further reveals that perceived behavioural control is far more influential than attitudes and subjective norms on restaurant employees' intentions to intervene with over-ordering. We also validate seven antecedents, including environmental concern and communication for attitudes, peer influence, supervisor influence, and organisational support for subjective norms, and self-efficacy and training for perceived behavioural control. Originality/value: The food-waste literature tends to focus on consumers in home and restaurant settings and has paid scarce attention to the role of restaurant waiting staff in intervening in consumers' waste behaviours. We fill in this research gap by revealing a formation mechanism for waiting staff's intention to dissuade over-ordering. [ABSTRACT FROM AUTHOR]

Practice theorists have indicated the importance of understanding everyday life – how it changes and stays the same – in responding to current environmental problems, including the proliferation of food packaging waste. Focusing on individuals as carriers of practices who carry them out is essential for the diffusion of sustainable practices because the more carriers are recruited by less wasteful food consumption, such as packaging-free shopping, the more they are likely to spread. Thus far, however, insights regarding the dynamics of how practices recruit their carriers have been limited. Based on a focused ethnography in a recently opened packaging-free shop and its customers' homes in Germany, this study specifies the dynamics of recruitment by introducing the concept of connection points. The presence of connection points enables a practice to recruit carriers, allowing them to maintain daily routines to a certain degree, while in the process of adopting a new practice that entails changing their everyday life. This reveals a paradoxical dynamic: continuity, in very diverse ways, seems to pave the way towards change. [ABSTRACT FROM AUTHOR]

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