Bio-nutrient recycling with a novel integrated biodegradable waste management system for catering companies

Kliopova, Irina; Staniškis, Jurgis Kazimieras; Stunžėnas, Edgaras; Jurovickaja, Elina

doi:10.1016/j.jclepro.2018.10.185

Cited by 19 publications

(15 citation statements)

References 17 publications

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“…The pollution of catering was divided into aerosol pollution, wastewater pollution, solid waste pollution, and physical pollution. In the present study, with the actual test and monitoring in China, it was shown the existing treatment technology was relatively easy to control wastewater and solid waste in catering, because of good biodegradability [27][28]. And the physical pollution (including noise, vibration and heat, etc.)…”

Section: Pollution Control In Catering Of Chinamentioning

confidence: 89%

Performance of Cooking Aerosol Treatment in China Catering: a Review and Assessment

Zhao¹,

Chang²,

Zhang³

et al. 2021

Pol. J. Environ. Stud.

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Cooking aerosol generating from commercial kitchens was one of the most fine particulates contribution in China megacities air environment [1]. It was found that cooking process emitted high concentration of particulate matter (PM), mainly the inhalable particulate matter with aerodynamic diameter of 2.5 μm or less(PM 2.5 ) [2-3], which can be detrimental to human health, ranging from oxidative DNA damage to respiratory damage caused by exposure and inhalation [4], particularly. Growing evidence shows that the severe effects of PM are related to the size of the particulate. Thus, many countries are paying increasing attention to the emission of fine particulates [5].By the impact of dietary cultural influences, there were many delicate culinary skills in typical Chinese cuisines, such as stir-frying, deep-frying, quick-frying, crisp-frying, burning and roasting [6], especially in the commercial kitchens, which generate a mass of aerosol,

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Section: Pollution Control In Catering Of Chinamentioning

confidence: 89%

Performance of Cooking Aerosol Treatment in China Catering: a Review and Assessment

Zhao¹,

Chang²,

Zhang³

et al. 2021

Pol. J. Environ. Stud.

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“…Furthermore, it is suggested to install intensive composting machines in largest catering companies in which annual ABPs production is 10 tons or greater. This not only allows producing high quality compost at the source of generation, but also prevents entering of FW to the mixed municipal solid waste stream where the nutritive properties are lost due to contamination by heavy metals (Kliopova et al, 2019). In this case, it is evaluated that all produced primary compost (112 t/y) will be diverted to a green waste composting site where it will be mixed with green waste primary compost to further stabilize quality parameters (e.g., electrical conductivity, biodegradability) and produce greater amounts of reasonably valuable compost (403 t/y).…”

Section: Model Approbationmentioning

confidence: 99%

Industrial Ecology for Optimal Food Waste Management in a Region

Stunžėnas

Kliopova²

2021

EREM

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Despite numerous discussions between scholars and policymakers, food waste (FW) remains a great concern. European Union alone discards 88 million tons of edible food annually, and when energy, inputs from technosphere and nature, labour, waste management of edible as well as inedible parts are assessed, it amounts to significant environmental and economic impacts. Additionally, food waste is considered a social problem and a matter of food security. Since food waste is a problem of the whole foodstuff supply chain, a holistic approach for its management must be taken. For this reason, an industrial ecology (IE) concept can provide a systemic approach that might be an interesting solution for tackling issues associated with such a biogenic food waste stream. The application of IE brings novelty to the research, because the IE approach is typically used for heavy industry that is concentrated in close proximity. The idea behind the IE approach is to prevent as much food waste as possible, then exploit homogenous sub-products for value added product (either food product or not), and, eventually, to obtain energy (or value added products) via fermentation and produce organic fertilizers of a great agronomical value. The results of investigation showed that numerous prevention and technological solutions can be applied to reduce environmental impact, and when available practises are coupled with IE elements, it brings the management approach close to natural ones. The key IE elements in the model are dematerialization and industrial symbiosis; however, other elements, such as restructuration of energy systems and policy alignment, are also present. As a result of the model application, an economically sound, zero food waste management could be obtained in a region

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“…According to these rules, catering companies must separate and store FW in refrigerators under specific conditions before the ABP manager transfers them for further treatment. This ABP management causes increased environmental impact due to electricity consumption for refrigerating and the frequent transportation of ABPs that contain considerable moisture content and is also expensive for a catering company [8]. Kliopova et al (2019) indicated that costly ABP management could be avoided by adopting intensive composting equipment.…”

Section: Introductionmentioning

confidence: 99%

“…Such an approach would avoid costly ABP management services and significantly reduce the environmental impact. Additionally, the resulting product was characterized by outstanding quality parameters (e.g., organic matter (OM) [85% of dry matter (DM)], water-soluble N (840 ppm), P (2089 ppm), and K (15,875 ppm)), trace amounts of heavy metals, and practically no microbiological contamination [8]. However, the primary compost contained an abundance of SO 4 2− (2800 ppm as received) and Cl − (11,300 ppm as received) anions, which are toxic to plants at high concentrations (>300 ppm) [9].…”

Section: Introductionmentioning

confidence: 99%

Industrial Symbiosis for Optimal Bio-Waste Management and Production of a Higher Value-Added Product

et al. 2021

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A considerable amount of food waste ends up in centralized treatment plants due to the lack of preventive measures, resulting in significant environmental impacts. Hospitality food waste management is even more resource-intensive because of animal by-products regulation. According to this regulation, companies must store and then consign waste to specific waste managers. The extensive need for transportation of high-moisture-content materials is the leading cause of the impact. Moreover, the management of category III animal by-products is costly for companies. A previous study has shown the economic benefits of decentralized animal by-product treatment by intensive composting in catering companies. Although the produced compost was characterized by exceptional quality parameters, it was phytotoxic. The investigation of hospitality waste management is scarcely discussed among scholars, and waste management on a regional scale is nearly absent. This study examines the regional management of hospitality food waste by exploiting the municipal waste management infrastructure and intensive composting at the source. The co-maturation experiment with animal by-products and municipal green waste primary composts showed that the phytotoxicity parameters of the cured compost were in the optimal range or below the thresholds (conductivity (1.1 mS cm−1), dissolved organic carbon (82 mg kg−1), and NH4+/NO3− ratio (0.0027)). Additionally, the amounts of total nitrogen, water-soluble nitrogen, and water-soluble phosphorus in the compost were rated as very high. Finally, inventory and environmental impact analysis of the current and planned management approaches showed a reduction in 12 of 18 impact categories.

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Bio-nutrient recycling with a novel integrated biodegradable waste management system for catering companies

Cited by 19 publications

References 17 publications

Performance of Cooking Aerosol Treatment in China Catering: a Review and Assessment

Performance of Cooking Aerosol Treatment in China Catering: a Review and Assessment

Industrial Ecology for Optimal Food Waste Management in a Region

Industrial Symbiosis for Optimal Bio-Waste Management and Production of a Higher Value-Added Product

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