Co-pyrolysis of coffee-grounds and waste polystyrene foam: Synergistic effect and product characteristics analysis

Nguyen, Quynh Van; Choi, Yeon-Seok; Choi, Soo Jin; Jeong, Yeonwoo; Han, SangYoel

doi:10.1016/j.fuel.2021.120375

Cited by 32 publications

(4 citation statements)

References 43 publications

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“…Environmental sustainability issues in the coffee shop industry related to single-use waste, focusing on coffee cups and grounds [1]. In total, 80% of the weight of extracted coffee beans remains as coffee grounds and becomes waste, which is usually incinerated or landfilled, causing environmental problems [6]. Regarding environmental pollution, plastics (especially single-use plastics) are a major concern due to their ubiquity and harmful environmental effects [4].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Eco-Friendly Practices on Generation Z’s Green Image, Brand Attachment, Brand Advocacy, and Brand Loyalty in Coffee Shop

Ko,

Jeon

2024

Sustainability

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This study examined eco-friendly practices (EFPs), green image, and brand attachment to identify antecedents that affect coffee shop consumers’ brand advocacy and brand loyalty, targeting Generation Z, who are emerging as the primary agents of eco-friendly consumption. In particular, we applied only the tangible EFPs that consumers can observe to identify a clear relationship between perceptions of EFPs and consumer behavior. This is the most significant difference from previous studies. In this study, 287 people who responded that they had visited Starbucks, which was selected as the coffee shop brand to be investigated through a pilot test, were used as a sample. As a result of the verification, EFPs demonstrated a positive influence on green image and brand attachment, and green image appeared to have a positive effect on brand attachment. Brand attachment was confirmed to be an antecedent that strengthens brand advocacy and brand loyalty. This study contributes to the literature on environmental friendliness in the hospitality industry and can be used to establish sustainable, eco-friendly marketing strategies in the food service business.

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Section: Introductionmentioning

confidence: 99%

The Impact of Eco-Friendly Practices on Generation Z’s Green Image, Brand Attachment, Brand Advocacy, and Brand Loyalty in Coffee Shop

Ko,

Jeon

2024

Sustainability

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“…Indonesian coffee consumption is 5 million bags (with one bag equivalent to 60 kg) (International Coffee Organization, 2021), so it is increasingly producing much solid waste, namely coffee grounds waste. Every cup of coffee with coffee grounds weighs an average of 20 grams (Kang et al, 2020); 80% of the weight of coffee beans that have been brewed remains as coffee grounds, which then become waste, usually disposed of by burning or landfilling, causing environmental problems (Nguyen et al, 2021;Huseini et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Role of entrepreneur’s perspective of waste management for coffee shop sustainability

Alfarizi,

Lindiasari Samputra,

Isnaeni Dwi Arista

2023

Problems and Perspectives in Management

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The development of the coffee business as a small and medium enterprise (SME) shows positive things with the increasing number of coffee, which means an abundance of existing coffee grounds. There is a lack of research on entrepreneur perspectives on coffee waste management. This study aims to analyze the perspective of coffee shop entrepreneurs in managing coffee waste and converting waste into alternative energy for sustainable and environmentally friendly prospects. Respondents in this study were 201 coffee shop owners in Bekasi, Indonesia, who received questionnaires using the snowball sampling technique; for data analysis, the paper used PLS-SEM. This study found that the entrepreneur perspective significantly affects coffee waste management, encouraging the sustainability of coffee shops. The results of the R-Square analysis show that coffee shop owner awareness is strongly influenced by coffee waste management knowledge (93.6%); the attitude of coffee shop owners is influenced by coffee waste management knowledge and coffee shop owner awareness (92.5%); and the coffee waste management behavior is influenced by coffee shop owner awareness and attitude of coffee shop owners (97.8%). In addition, entrepreneurs’ excellent attitudes and awareness toward the potential of coffee grounds encourage them to carry out better waste management through sorting procedures to convert coffee grounds into alternative energy. AcknowledgmentThis study is funded by the Directorate of Research and Development, Universitas Indonesia, under Hibah PUTI 2022 (Grant No. NKB-1364/UN2.RST/HKP.05.00/2022).

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“…They found liquid yield as 86 % under these conditions [9]. In the last years, researchers have studied on co-pyrolysis of polystyrene with various materials such as low-rank coal [10], pinewood [11], sawdust [12], grape seeds [13], macroalgae [14], rubber seed [15], coffee grounds [16], other polymers [17] to determine synergistic effect between them.…”

Section: Introductionmentioning

confidence: 99%

Ağır Aromatik Atık ve Polistirenin Eş-pirolizi: Sıvı Ürünün GC-MS ile Analizi

ARDIÇ¹,

Özçakir

Karaduman

2021

Nevşehir Bilim Ve Teknoloji Dergisi

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Plastic wastes form 18.46 % of total municipal solid wastes in 2018 around the world. Heavy hydrocarbons occur as the waste of refinery processes. In this study co-pyrolysis of waste polystyrene foam (PS) and heavy aromatic waste (HAW) which can be accepted as a derivative of an oily sludge was carried out for the first time in literature. It was aimed to investigate the effect of temperature (420, 450, 480 ⁰C) and mixing ratio (1/5, 3/5, 1/1) on liquid product yield and compound distribution in the pyrolytic liquids. Whole experiments were done in semi-batch reactor configuration under nitrogen atmosphere. Gas chromatography-Mass spectrometry (GC-MS) was utilized to analyze the pyrolytic liquids. At 480 ⁰C it was obtained maximum liquid yield was 87.24 % in 1/5 HAW/PS feedstock ratio. Compared to pure PS pyrolysis, it was achieved relatively low styrene, toluene yield. However, yields of ethylbenzene and cumene increased with HAW added to the feed. Naphthalene was not detected in the liquid of PS pyrolysis. Maximum naphthalene yield was taken as 12.71% at 480 ⁰C with a 1/5 HAW/PS feedstock ratio.

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Co-pyrolysis of coffee-grounds and waste polystyrene foam: Synergistic effect and product characteristics analysis

Cited by 32 publications

References 43 publications

The Impact of Eco-Friendly Practices on Generation Z’s Green Image, Brand Attachment, Brand Advocacy, and Brand Loyalty in Coffee Shop

The Impact of Eco-Friendly Practices on Generation Z’s Green Image, Brand Attachment, Brand Advocacy, and Brand Loyalty in Coffee Shop

Role of entrepreneur’s perspective of waste management for coffee shop sustainability

Ağır Aromatik Atık ve Polistirenin Eş-pirolizi: Sıvı Ürünün GC-MS ile Analizi

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