Search results for "Food Waste"
showing 10 items of 63 documents
Life cycle analysis of innovative building materials based on circular coffee ground supply chain
2022
The construction sector is widely recognized as one of the most polluting mainly due to its intensive exploitation of natural resources and large energy consumption to produce traditional building materials. In the last years, alternative building materials have been developed with the aim to reduce the environmental burden of this sector. In particular, the use of geopolymer mortars as alternative cementitious materials is gaining increasing acceptance among scientists. Numerous laboratory studies demonstrate their suitability for construction applications, highlighting the potential environmental benefits that can be obtained from their large-scale production. This study aims to perform a…
Resource recovery from food waste via biological processes
2021
Abstract The need for sustainable development is driving a major focus shift in the biowaste treatment sector. While traditional practices such as landfilling are progressively being banned/penalized due to their obvious environmental impacts and prevention policies are being implemented, the potential of food waste (FW) as a resource is being increasingly recognized. The immense amounts of FW produced worldwide—and its overall characteristics—make it a promising candidate for resource recovery if collected separately, a practice that is gaining popularity. This chapter aims at giving a general overview of the different processes that are being developed/implemented for resource recovery fr…
Ash in composting of source-separated catering waste.
2004
Our earlier experiments in small composters (220 l) indicated the favourable effect of ash from co-incineration of sorted dry waste on the composting of catering waste. The aim of this new study was to clarify further, at a scale of 10 m3, the feasibility of using similar ash as an additive in composting.Source-separated catering waste was mixed with bulking agent (peat and wood chips) and fuel ash from a small (4 MW) district heating power plant. Three compost mixes (CM) were obtained: CM I with 0%, CM II with 10% and CM III with 20 wt.% of fuel ash. These three different mixes were composted in a 10-m3 drum composter as three parallel experiments for 2 weeks each, from January to April 20…
Socio-demographic determinants and health related behaviors associated with sustainable food related choices : a quantitative, cross-sectional study …
2016
Masteroppgave folkehelsevitenskap - Universitetet i Agder 2016 Background and objectives: Creating a sustainable food system is considered a global challenge. Evidence suggests reductions of food waste and animal product consumption are among the most important consumer level changes in a food sustainability perspective. The present study aims to gain more knowledge on who is likely to make sustainable food related choices, focusing on household food waste and consumption of animal products. Methods: A selection of socio-demographic determinants and health related behaviors were included in the study. Data were obtained from a questionnaire survey from the study “Fruits and Vegetables Make …
Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina.
2019
The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO2e/week, 2.42 g SO2e/week and 8.70 g PO…
Food waste reduction and taking away leftovers: Interplay of food-ordering routine, planning routine, and motives
2021
The hospitality literature is quite deficient in insights on consumer behaviour towards food waste generation and its mitigation in out-of-home dining. The present study addresses this gap by undertaking a mixed-method study to examining a broad spectrum of diners’ behaviour, beginning from planning the meal and ending with bringing the leftovers home. To this end, it utilises the Stimulus-Organism-Response theory to conceptualise the association of planning routine, food-ordering routine, motives, attitude, and behaviour of taking away leftovers and throwing away leftovers. The results of analysis of the data collected from 276 diners in the United States confirm a positive association of …
Hydrolate and EO Application to Reduce Decay of Carica papaya during Storage
2023
Postharvest fruit loss is caused by the absence of advanced handling and storage technologies and the quiescent presence of fungal pathogens. Therefore, there is a growing demand for sustainable decisions for the planet. This study focused on the use of two types of edible coatings: one was based on the essential oil of Origanum vulgare L. subsp. viridulum with Aloe arborescens Mill. gel (EC1), and the other was based on the hydrolate only (EC2). These treatments were applied to provide defense against fungal infections in papaya (Carica papaya L. cv Solo), and the storage time was 25 days (T5 ± 1 °C). Fruits coated with EC1 were more contaminated with fungal pathogens than both control (CT…
Is there a convincing case for climate veganism?
2020
AbstractClimate change compels us to rethink the ethics of our dietary choices and has become an interesting issue for ethicists concerned about diets, including animal ethicists. The defenders of veganism have found that climate change provides a new reason to support their cause because many animal-based foods have high greenhouse gas emissions. The new style of argumentation, the ‘climatic argument(s) for veganism’, may benefit animals by persuading even those who are not concerned about animals themselves but worry about climate change. The arguments about the high emissions of animal-based food, and a resulting moral obligation to abstain from eating such products, are an addition to t…
Sur les traces du mouton en Gaule
2005
Concerning the evidence for sheep in Gaul.- In northern Gaul, bones of sheep and goat are found in most Iron Age sites, farms, villages, graves and shrines. It is difficult to establish a good distinction between the bones of these two species, but sheep are more numerous than goat. This short paper deals with the use of these animals in domestic and ritual practices over a long period, from the Late Bronze Age to the beginning of Roman period. The fact that these animals are represented by bones encourages the study of meat consumption. Mutton is consumed in domestic contexts, but it is also offered during banquets in shrines, public areas in villages or other places, and plays a role duri…
The Effect of the Perceived Utility of a Management Control System with a Broad Scope on the Use of Food Waste Information and on Financial and Non-F…
2020
The purpose of this study is to analyse the effect of the perceived utility of a management control system with a broad scope on the use of food waste information and on financial and non-financial performances in restaurants. To collect data, a questionnaire was administered in Brazilian restaurants. Data from 206 restaurants were analysed with structural equation modelling, which was performed with SmartPLS software. The results reveal that a management control system of broad scope, which includes non-financial information, is oriented towards the future, and contains an external and long-term focus, assists in the use of information on food waste. In addition, the use of information abo…