“Food waste-wastewater-energy/resource” nexus: Integrating food waste management with wastewater treatment towards urban sustainability

Zan, Feixiang; Iqbal, Asad; Lu, Xiejuan; Wu, Xiaohui; Chen, Guanghao

doi:10.1016/j.watres.2022.118089

Cited by 67 publications

(19 citation statements)

References 73 publications

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“…An effective way to reduce the environmental impact of the organic waste-derived PHA biorefinery is to build a resource–energy–water union instead of an isolated plant. Many research also advocates multi-stakeholder relationships to realize sustainability based on waste disposal and management, such as food waste–wastewater–energy/resource nexus, energy–water–waste systems, and new concept wastewater treatment plant . However, this article rethinks its sustainability from the perspective of biorefining instead of waste management.…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Techno-environmental Evaluation of a Pilot-Scale PHA Production from Food Waste in China

Gong

Liu

et al. 2022

Environ. Sci. Technol.

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Polyhydroxyalkanoates (PHAs), a biodegradable plastic that might replace petroleum-based plastics, can be recovered from organic waste using mixed microbial cultures (MMCs). Research in this field has been ongoing for about 25 years and is now in a critical commercialization period. However, few pilot-scale studies are available to analyze its technical feasibility and environmental impact. We ran an MMC PHA production pilot plant for 6 months using local food waste as the feedstock. The traditional three-stage process achieved PHA content of 47.91 ± 1.91% dry cell weight and volumetric productivity of 9.94 ± 0.01 g/L·d, while a novel rapid proliferation stage was built in, the PHA content and productivity could reach 41.39 ± 2.39% cell dry weight and 20.02 ± 0.01 g/L·d, respectively. Life cycle assessment using field data showed that greenhouse warming potential was much more than five times that of the known literature, and the fossil depletion potential was 10.30 (scenario #1)/7.59 (scenario #2) times higher than petroleum-based polyethylene (PE) plastic. However, establishing a resource–energy–water union instead of an isolated plant could achieve environmental benefits compared to PE plastic. This techno-environmental analysis provides emerging MMC PHA producers worldwide with a valuable reference for further development opportunities and market planning.

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Section: Resultsmentioning

confidence: 99%

Comprehensive Techno-environmental Evaluation of a Pilot-Scale PHA Production from Food Waste in China

Gong

Liu

et al. 2022

Environ. Sci. Technol.

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“…Sustainable food waste management is a global issue with a high priority for enhancing food security and conserving natural resources and ecosystems (Zan et al, 2022) . Food waste is expected in the early stages of the supply chain in developing and underdeveloped countries where poverty is high .…”

Section: Contribution Of Food Waste Management To the Circular Economymentioning

confidence: 99%

“…CE mainly appears in the literature through three main actions: the 3Rs rule (Zan et al, 2022) . Food waste management 3Rs can be presented as follows: Reduceminimize the amount of material that is thrown away, Reuse -redistribution of excess food, and Recycle -creating new value from inedible by-products and food waste .…”

Section: Contribution Of Food Waste Management To the Circular Economymentioning

confidence: 99%

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The role of circular economy in food waste management in fulfilling the United Nations’ sustainable development goals

Prokić

Stepanov

Curcic

et al. 2022

Acta Universitatis Sapientiae, Alimentaria

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Based on the UNEP Food Waste Index Report 2021, approximately 931 million tons of food waste were generated in 2019, with nearly 570 million tons of that waste occurring in households. Hunger affects more than 800 million people worldwide. Furthermore, the non-consumption of food accounts for 8-10% of global greenhouse gas emissions. Therefore, food waste generation has significant environmental, societal, and economic consequences. The circular economy (CE) is an economic model that seeks to reduce waste and extend resource life. The purpose of this study is to examine and present the connections between the CE, the Sustainable Development Goals (SDGs), and food waste management. Food waste management is commonly regarded as an environmental issue. Still, it also offers vital economic and social benefits for sustainable development. The first section of the research looks at the function of food waste management in the transition to a circular economy. The second part of this study examines the SDGs in food waste management and circular economy. The findings revealed that the most significant connections and synergies between food waste management, circular economy practices, and SDG targets could be found in SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production). Both goals have high scores for direct and indirect contributions.

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“…About one-third of food is lost or wasted globally, accounting for roughly 44% of total solid waste generated worldwide (1,2). On the other hand, there is an increasing global food demand by 60 to 110% between 2005 and 2050 due to population growth and diet shifts (3,4). The staggering food waste threatens food security, public health, and our environment.…”

mentioning

confidence: 99%

Editorial: Sustainable biorefinery/bioprocessing design for functional ingredient production from food waste and byproducts

2023

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“Food waste-wastewater-energy/resource” nexus: Integrating food waste management with wastewater treatment towards urban sustainability

Cited by 67 publications

References 73 publications

Comprehensive Techno-environmental Evaluation of a Pilot-Scale PHA Production from Food Waste in China

Comprehensive Techno-environmental Evaluation of a Pilot-Scale PHA Production from Food Waste in China

The role of circular economy in food waste management in fulfilling the United Nations’ sustainable development goals

Editorial: Sustainable biorefinery/bioprocessing design for functional ingredient production from food waste and byproducts

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