Food waste generation and industrial uses: A review

Girotto, Francesca; Alibardi, Luca; Cossu, Raffaello

doi:10.1016/j.wasman.2015.06.008

Cited by 637 publications

(302 citation statements)

References 96 publications

(135 reference statements)

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“…Some distinctive characteristics of the urban households show significant correlations with the amount of FW individually produced. Households consisting of few members or one single person, of young members, of children, and relatively high income seem to be the features that are mostly related with higher FW production per capita [9,[13][14][15][16]22,30,55,104,[146][147][148][149][150][151]. Direct comparisons between urban and rural households indicate that the former are significantly higher FW producers [15,152].…”

Section: Fw Drivers Related To Wide Social Dynamics That Are Not Readmentioning

confidence: 99%

“…Some authors have detected the presence of a geographical differentiation in the individual behaviours towards FW among the EU countries, which is likely to depend on contextual factors, for example: the income per-capita, which seems positively correlated to household FW generation, and the citizens' perception towards sustainability issues, indirectly measured through various indicators [15]. According to several surveys, consumers in general deem that modern "busy" lifestyles make it much more difficult to perform good practices correctly that facilitate FW avoidance [16,25,[153][154][155][156]: in this sense, sociological analyses defined FW as "the fallout of the organization of everyday life" [136], and "a consequence of households enacting ordinary domestic practices and negotiating the contingencies of everyday life" [157]. Authors have also found gender-based diversities in FW generating behaviours, with women that seem to waste more than men in households [14,30,55,153,158,159], especially in single-person households and in meal consumption out of home because of excessive portion size [23].…”

Section: Fw Drivers Related To Wide Social Dynamics That Are Not Readmentioning

confidence: 99%

“…), consumers choose the food products that show the best external appearance, even when they know that the products left unselected on the shelves, in general, do not have inferior taste and nutritional qualities. The selective behaviour of consumers with respect to the aesthetical appearance of food, being transmitted from retailers and food services to all the upstream segments, affects the organization of the whole FSC and is considered a major FW driver [1,16,33,36,45,49,65,83,85,86].…”

Section: Fw Drivers Related To Consumers' Individual Behaviours Thatmentioning

confidence: 99%

See 2 more Smart Citations

Food Waste Drivers in Europe, from Identification to Possible Interventions

Canali

Amani

Aramyan³

et al. 2016

Sustainability

174

224

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Abstract:The growing volumes of food globally lost or wasted and implications for food security and sustainability have raised the concern of researchers, governments, international organizations and grass-root movements. Much research and experiences investigating food waste causes and drivers focus on one specific segment of the food supply chain and limit the analysis to the situation of one or few countries, while the few studies of wider geographical scope also target other relevant and diversified objectives (e.g., food waste definition, quantification, environmental and economic impacts, and recommendations for interventions). This study, carried out by a network of European institutions involved in research and initiatives against food waste, focuses on the analysis of a broad area, Europe, through a wide and systematic literature review and consultation with stakeholders in international focus groups. The food supply chain was divided into seven segments and three main contexts were defined for the examination of food waste sources: Technological, Institutional (related to organisational factors, i.e., business management, economy, legislation, and policy), and Social (related to consumers' behaviours and lifestyles). Results suggest a wide and multifaceted problem, interconnected across all stages of the food supply chain, from primary production, to final consumption. Within each context, the identified drivers have been grouped according to the possibilities and the type of interventions for food waste reduction. A final cross-contextual prioritization distinguished food waste sources related to (A) inherent characteristics of food; (B) social and economic factors; (C) individual non-readily changeable behaviours; (D) other priorities targeted by private and public stakeholders; (E) diversified factors, such as mismanagement, inefficient legislation, lack of awareness or information; and sub-optimal use of available technologies, which could be more promptly changed. Such diversification of causes calls for specific monitoring systems, targeted policy measures, and actions of individual stakeholders at each stage of the food supply chain.

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Section: Fw Drivers Related To Wide Social Dynamics That Are Not Readmentioning

confidence: 99%

Section: Fw Drivers Related To Wide Social Dynamics That Are Not Readmentioning

confidence: 99%

Section: Fw Drivers Related To Consumers' Individual Behaviours Thatmentioning

confidence: 99%

See 1 more Smart Citation

Food Waste Drivers in Europe, from Identification to Possible Interventions

Canali

Amani

Aramyan³

et al. 2016

Sustainability

174

224

View full text Add to dashboard Cite

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“…Beijing, the second largest Chinese city by urban area, produces 1,700 tons of KW daily [2]. The uncontrolled discharge of large amounts of KW causes severe environmental problems such as land pollution, odors, and greenhouse gases emissions [3].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Kitchen Waste and the Formation of Floating Brown Particles (FBP) in the Anaerobic Digestion Process

Jiang

Liu

et al. 2018

Pol. J. Environ. Stud.

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Five types of kitchen waste (KW) from China -including hop pot (HP), fast food (FF), Hebei cuisine (HC), university canteen (UC), and other mixed KW (Other) -were investigated as feedstock for potential biogas and methane production. The biodegradability of KW was measured using batch anaerobic digestion (AD) tests and feedstock at an inoculum ratio (F/I) of 0.5. Gompertz and Cone models were used to determine the kinetic parameters of KW degradation, biogas, and methane production. Results showed that HP had the highest lag phase time of 5.46 days. Methane production varies with different sources of KW. HP had the highest methane yield of 363.9 mL/g-VS added as compared to a sample of FF (334.8 mL/g-VS added ), other ( 278.5 mL/g-VS added ), UC (239.2 mL/g-VS added ), and HC (236.0 mL/g-VS added ). The biodegradability of KW ranged from 39.5% to 50.4%. During the AD process a certain amount of fl oating brown particles (FBP) were formed, which may be the main inhibiting factor of methane production. Analysis of 13 C NMR and FTIR revealed that the main component of FBP was calcium stearate. The formation mechanism of calcium stearate may contribute to the relatively high lipid content (18.6% to 30.9%) of the KW sample, which subsequently resulted in over-accumulation of long-chain fatty acids (LCFAs) and reaction with Ca . Using lipid-rich substrates as feedstock may be an effi cient approach to adding Ca 2+ artifi cially for reducing the inhibition of LCFAs.

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“…Food processing wastes (FPW) have the potential to contaminant the environment and their disposal or treatment is costly to food industries. Landfilling, a common practice for disposal of FPW, results in emissions of greenhouse gases and contamination of groundwater [1]. The food industry is also a significant energy user through energy-intensive production processes, product storage and distribution.…”

Section: Introductionmentioning

confidence: 99%