Mapping quantity, composition, and embedded environmental impacts of post-consumer waste in the food service industry in China

Jiang, Shiyan; Chen, Hong; Vittuari, Matteo; Wu, Ji’an; Wang, Yujie

doi:10.1016/j.wasman.2024.07.006

Waste Management

2024

DOI: 10.1016/j.wasman.2024.07.006

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Mapping quantity, composition, and embedded environmental impacts of post-consumer waste in the food service industry in China

Shiyan Jiang,

Hong Chen,

Matteo Vittuari

et al.

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Cited by 2 publications

References 49 publications

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Promoting public participation in reducing food waste: A large-scale multiple randomized controlled trial

Jiang,

Chen,

Zhang

et al. 2024

Journal of Retailing and Consumer Services

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Promoting public participation in reducing food waste: A large-scale multiple randomized controlled trial

Jiang,

Chen,

Zhang

et al. 2024

Journal of Retailing and Consumer Services

View full text Add to dashboard Cite

Use of Vegetable Waste for New Ecological Methods in Wool Fibre Treatments

Gavrilaș,

Dochia,

Sărsan

et al. 2024

Clean Technol.

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In this current research, various amino acids (lysine, betaine, and cysteine) and peptides (oxidised or reduced glutathione) were considered as potential environmentally friendly alternatives to wool bleaching. A greener methodology was also applied to dyeing. Different agro-wastes (red cabbage, peppercorns, and red and yellow onion peels) served as raw pigment materials. The process’s efficiency was characterised by the whiteness degree, colour strength, and fastness to accelerated washing and perspiration. A higher whiteness index value was observed in the cysteine-based formulations. The onion peel exhibited significant tinctorial properties due to the presence of some natural mordants. All the proposed treatments were designed with a primary focus on environmental sustainability. These treatments offer a sustainable and environmentally friendly alternative to traditional bleaching and dyeing methods for wool. They reduce costs and energy consumption while creating added value by valorising waste.

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Mapping quantity, composition, and embedded environmental impacts of post-consumer waste in the food service industry in China

Cited by 2 publications

References 49 publications

Promoting public participation in reducing food waste: A large-scale multiple randomized controlled trial

Promoting public participation in reducing food waste: A large-scale multiple randomized controlled trial

Use of Vegetable Waste for New Ecological Methods in Wool Fibre Treatments

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