Search results for "Food Waste"
showing 10 items of 63 documents
Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization
2016
Abstract There has been a growing interest to reuse food waste and by-products from different processing steps, not only to ensure the environmental sustainability but also to improve the economic performance of the processes. One way of recovery that has raised more interest is the extraction of valuable compounds, which can be used as ingredients in food and pharmaceutical industries due to their technological function, nutritional properties, or their beneficial effects on human or animal health. In many cases, conventional solvent extraction cannot be economically feasible or involves the use of toxic solvents, hindering their subsequent management, or high temperatures, with consequent…
Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review
2021
Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioacti…
Reducing waste and ecological impacts through a sustainable and efficient management of perishable food based on the Monte Carlo simulation
2019
Abstract In today’s competitive global market it is mandatory to improve warehousing operations integrating economic, environmental and social aspects. The recent advancement in monitoring technologies can greatly improve the performance of the food supply chain reducing product loss. In particular, in the perishable food supply chain, initially inventory operations are critical because they manage the material flows in very variable conditions. The deterioration level of the products as well as the market demand are the main factors that can influence warehouse strategy. This research aims to consider the application of sustainability principles in the context of warehouse storage, evaluat…
A new strategy to maximize organic matter valorization in municipalities: combination of urban wastewater with kitchen food waste and its treatment w…
2017
[EN] The aim of this study was to evaluate the feasibility of treating the kitchen food waste (FW) jointly with urban wastewater (WW) in a wastewater treatment plant (WWTP) by anaerobic membrane technology (AnMBR). The experience was carried out in six different periods in an AnMBR pilot-plant for a total of 536 days, varying the SRT, HRT and the food waste penetration factor (PF) of food waste disposers. The results showed increased methane production of up to 190% at 70 days SRT, 24 hours HRT and 80% PF, compared with WW treatment only. FW COD and biodegradability were higher than in WW, so that the incorporation of FW into the treatment increases the organic load and the methane producti…
Influence of food waste addition over microbial communities in an Anaerobic Membrane Bioreactor plant treating urban wastewater
2018
[EN] Notorious changes in microbial communities were observed during and after the joint treatment of wastewater with Food Waste (FW) in an Anaerobic Membrane Bioreactor (AnMBR) plant. The microbial population was analysed by high-throughput sequencing of the 16S rRNA gene and dominance of Chloroflexi, Firmicutes, Synergistetes and Proteobacteria phyla was found. The relative abundance of these potential hydrolytic phyla increased as a higher fraction of FW was jointly treated. Moreover, whereas Specific Methanogenic Activity (SMA) rose from 10 to 51 mL CH4 g(-1) VS, Methanosarcinales order increased from 34.0% over 80.0% of total Archaea, being Methanosaeta the dominant genus. The effect o…
Understanding the performance of an AnMBR treating urban wastewater and food waste via model simulation and characterization of the microbial populat…
2018
[EN] An anaerobic membrane bioreactor (AnMBR) pilot plant treating kitchen food waste (FW) jointly with urban wastewater was run for 536 days. Different operational conditions were tested varying the sludge retention time (SRT), the hydraulic retention time (HRT) and the penetration factor (PF) of food waste disposers. COD removal efficiency exceeded 90% in all tested conditions. The joint treatment resulted in an almost 3-fold increase in methane production (at 70 days of SRT, 24 h HRT and 80% PF) in comparison with the treatment of urban wastewater only. Mathematical model simulations and Illumina technology were used to obtain in-depth information of this outstanding process performance.…
Towards more sustainable food systems. Addressing food waste at school canteens
2018
Food Waste is a global significant issue for ethical, environmental and economic reasons, while its management is difficult due to its frequent low visibility. Individual choices and preferences are closely related to the generation of food waste although likely to be modified through education and awareness campaigns. In particular, school canteens are big generators of food waste and, at the same time, provide a great opportunity to improve habits regarding nutrition and education on sustainability, thus impacting the future of the food system. The end purpose of this research is identifying the causes of food waste and unveiling best practices towards its reduction. To achieve this goal,…
Drivers of food waste reduction behaviour in the household context
2021
Studies on the drivers of household consumer engagement in various food waste reduction strategies have been limited. We thus address this gap by developing a research model that utilises two well-known theories, namely, the Theory of Interpersonal Behaviour (TIB) and the Comprehensive Model of Environmental Psychology (CMEP), to explain food waste reduction behaviour in household consumers. The model hypothesises positive associations between emotional, social, and cognitive factors and food waste reduction behaviour, as conceptualised using the 3Rs (reuse, reduce, and recycle). A total of 515 U.S. household consumers participated in the cross-sectional survey. The results suggest that emo…
Charitable food aid in Finland: from a social issue to an environmental solution
2019
Since the establishment of the first food bank in 1995, charitable food aid (CFA) has become entrenched in Finland as a seemingly irreplaceable solution to food poverty. Further, it has recently been suggested that the focus of food aid activities is shifting from food poverty and temporary hunger alleviation towards environmental sustainability through addressing food waste via organized re-distribution of expiring food from retail to charitable organizations. This potentially creates a mechanism that (1) solidifies food poverty and (2) fortifies the paradoxical situation where charitable organizations delivering food aid are dependent on food waste rather than trying to reduce it. To unde…
Considering syntrophic acetate oxidation and ionic strength improves the performance of models for food waste anaerobic digestion.
2021
Current mechanistic anaerobic digestion (AD) models cannot accurately represent the underlying processes occurring during food waste (FW) AD. This work presents an update of the Anaerobic Digestion Model no. 1 (ADM1) to provide accurate estimations of free ammonia concentrations and related inhibition thresholds, and model syntrophic acetate oxidation as acetate-consuming pathway. A modified Davies equation predicted NH3 concentrations and pH more accurately, and better estimated associated inhibitory limits. Sensitivity analysis results showed the importance of accurate disintegration kinetics and volumetric mass transfer coefficients, as well as volatile fatty acids (VFAs) and hydrogen up…