Assessing the Impact of Biogas on the Energy Sustainability of an Urban Restaurant in Mexico

Juárez-Hernández, Sergio; Castro-González, Alejandra

doi:10.1016/j.riit.2016.01.006

Cited by 5 publications

(3 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This may be due to the high NaOH concentration. The results obtained from the present work for individual leaves are comparable with values obtained by Viswanath et al (1992), who reported that banana and tomato contain 29.5 and 11.8% TS, respectively. The reduction of the COD value means the reduction of pollution load from any substrate by the treatment method.…”

Section: Efficiency Of Pretreatment and Biogas Production From Mono-dsupporting

confidence: 91%

Potential improvement of biogas production from fallen teak leaves with co-digestion of microalgae

et al. 2018

View full text Add to dashboard Cite

Biogas production from anaerobic co-digestion of fallen teak leaves () and microalgae () were investigated. In this study, teak leaves and algae mixtures with or without pretreatment were used as the substrates and digested in 1-L of anaerobic fermenter, then optimal conditions were performed in 6-L fermenter. Pretreatment was performed using sodium hydroxide (NaOH) solution (w/v) at different conditions (0, 2, 3 and 4%), with different total solid (TS) ratios (10, 15 and 20%). The digesters were placed in an incubator at 34-36 °C for 45 days. The results showed that the co-digestion of pretreated (10% TS with 2% NaOH) of teak leaves and algae was significantly higher in terms of biodegradability of TS, VS, COD along with biogas yield, methane potential and highest yield was achieved 71.90% than those obtained by mono-digestion. Thus, results demonstrated that anaerobic fermentation of teak leaves and microalgae in digester system could get as high methane yield.

show abstract

Section: Efficiency Of Pretreatment and Biogas Production From Mono-dsupporting

confidence: 91%

Potential improvement of biogas production from fallen teak leaves with co-digestion of microalgae

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Mitigation of some sustainability issues in both rural and urban settings in developing countries is partly possible with the adoption of biogas technology. 48 According to Table 5, the logistic regression model was statistically significant ( χ 2 (8) = 103.84 and P = 0.000). The model correctly predicted 72.70% of the sample households, which was greater than the proportion by chance accuracy rate (64.75%), thereby satisfying the criteria for classification accuracy.…”

Section: Resultsmentioning

confidence: 92%

Empirical study on influencing factors of biogas technology adoption in Khyber Pakhtunkhwa, Pakistan

Amir

Liu

Shah

et al. 2019

Energy & Environment

View full text Add to dashboard Cite

Climate change caused by global warming, and the growing scarcity of nonrenewable energy sources, have driven Pakistan to shift from a traditional energy consumption pattern to a renewable-energy-use pattern. The per capita energy consumption in rural Pakistan is very low, especially in rural areas heavily relying on traditional energy sources. This paper presents the extent of biogas technology adoption by Pakistani rural households and the factors affecting their decision to adopt the technology in three selected districts of Khyber Pakhtunkhwa province. The data were collected by interviewing 480 respondents by using a pretested and designed questionnaire. The results show that the household adoption rate of biogas technologies is low. The factors affecting the adoption decision of households included household income, access to credit, cultivated land area, the number of cattle in the household, education, and family size. The study also found fundamental barriers to the household adoption of biogas technologies, such as a lack of proper technical services by implementing organizations and insufficient governmental support. The authors make recommendations based on the findings to increase the adoption rate of biogas technologies in rural Pakistan.

show abstract

“…Održivom poslovanju ugostiteljskih objekata veća pažnja se posvećuje u razvijenim zemljama, ali za ovakvu vrstu poslovanja raste interesovanje i u manje razvijenim delovima sveta. Održivost se može postići primenom više savremenih trendova, a posebna pažnja se pridaje: 1) energetskoj efikasnosti i korišćenju obnovljivih izvora energije (Bohdanowicz i sar., 2001;Juarez-Hemandez i Castro-Gonzalez, 2016), 2) održivosti objekata zasnovanoj na ,,zelenom" poslovanju (Withiam, 2011), 3) ,,zelenoj" i eko sertifikaciji (Bohdanowicz i sar., 2004;Hagglund, 2013); 4) održivosti životne sredine (Bruns-Smith i sar., 2015), 5) promociji zdrave ishrane (Escaron i sar., 2015), 6) redukciji otpada u kuhinjama restorana (Duursma i sar., 2016) i sl.…”

Section: Savremeni Trendovi U Gastronomiji I Restoraterstvuunclassified

Management of changes in gastronomy and restaurant business

Đurović¹,

Božić²

2021

Turističko poslovanje

View full text Add to dashboard Cite

Modem trends in gastronomy and restaurant business are focused on several key issues: business in accordance with the concept of sustainability, energy efficiency and the use of renewable energy sources, "green" business, "green" and eco certification, environmental protection, waste reduction and the promotion of healthy eating. However, the changes that are most apparent to the users of the services are the changes in the gastronomic offer, and these are most often new dishes, with the introduction of integral cereals, low-fat and low-energy dishes, food for diabetics, vegetarian dishes, gluten-free food and more. Especially popular is the kitchen based on the use of organic food products and microgreens, and new trend known as molecular gastronomy. In a dynamic market environment in which restaurants operate, there is a constant need to adapt to modem trends, which is reflected on the management of these facilities. Therefore, the manager of restaurant has become a key factor in successful business, which requires serious knowledge in the field of gastronomy and restaurant business. Its main tasks are to make decisions and control their implementation.

show abstract

Assessing the Impact of Biogas on the Energy Sustainability of an Urban Restaurant in Mexico

Cited by 5 publications

References 10 publications

Potential improvement of biogas production from fallen teak leaves with co-digestion of microalgae

Potential improvement of biogas production from fallen teak leaves with co-digestion of microalgae

Empirical study on influencing factors of biogas technology adoption in Khyber Pakhtunkhwa, Pakistan

Management of changes in gastronomy and restaurant business

Contact Info

Product

Resources

About