The Utilization of Food Waste: Challenges and Opportunities

Makanjuola, Oyenike; Arowosola, Temiloluwa; Du, Chenyu

doi:10.17756/jfcn.2020-0100

Cited by 34 publications

(17 citation statements)

References 39 publications

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“…Biowastes are a group of municipal wastes, whose mass has recently increased significantly. The prevailing pandemic situation following the COVID-19 outbreak favors such a trend, which was confirmed by numerous authors [1][2][3]. According to the cited authors, the mass of generated biowastes has increased by 20%, while even a 1.5-fold increase in the mass was noted in some areas.…”

Section: Introductionmentioning

confidence: 78%

“…The reasons include primarily the increased consumption and the shopping panic accompanying the imposed lockdown and the resulting fear of problems with the supply of food products. First of all, some products were excessively accumulated, often being perishable food products with a short shelf life, which have not been fully used and constituted a source of food waste, followed by an additional mass of biowaste [2]. Jribi et al [4] reported that this type of biowaste comprises mainly vegetables, fruit and cereal products, which were either inappropriately stored or were inadequately prepared and had to be disposed of.…”

Section: Introductionmentioning

confidence: 99%

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Valorization of Quality of Vermicomposts and Composts Using Various Parameters

Jakubus

Michalak-Oparowska

2022

Agriculture

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Due to the increasing biomass of biowaste it is necessary to manage it rationally. This work presents comparisons and valorization of vermicomposts (VCs) and composts (Cs) prepared from various biowastes generated in households and private gardens, in terms of their practical use. The tested VCs and Cs were subjected to chemical analyses to assess the amounts of macro- (N, P, K, S, Mg, Ca, Na) and micronutrients (Fe, Zn, Mn, Cu, Ni), as well as contents of organic matter (OM), total organic carbon (TOC), humic compounds (HS) and labile and water extractable organic carbon (LC, WEOC). Moreover, humification indexes (HR, HI, DP) were determined. The amounts of macro- and micronutrients, OM, TOC, LC, WEOC were greater for vermicomposts. Regardless of these differences, both vermicomposts and composts were characterized by considerable amounts of organic matter ranging from 325 to 631 g·kg−1 and TOC amounting from 82 to 270 g·kg−1. Moreover, the tested organic fertilizers were characterized by high contents of N (7–21.5 g·kg−1), K (3.7–24.4 g·kg−1), Ca (12.2–44.0 g·kg−1), Fe (133.1–333.8 mg·kg−1) and Mn (71.5–113.8 mg·kg−1). The analyzed VCs and Cs did not exceed the permissible amounts of heavy metals (Cr, Pb) and contained a comparable amount and quality of humus compounds. The level of CHS ranged from 29.6 to 41 g·kg−1 for vermicomposts, and from 19.8 to 51.8 g·kg−1 for composts. The humification indexes indicate that VCs and Cs were well–matured despite different composting conditions. The HI values for VCs ranged from 8.3% to 10% and for Cs amounted from 12.2% to 16.8%. Similarly, the HR values were higher for composts (24.3–33%) in comparison to VCs (15.2–20.1%). Vermicomposting and composting of biowaste is economically and environmentally justified. Fertilizers obtained in the composting process are a valuable source of organic material and nutrients essential for plants and can be safely used in private gardens.

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Section: Introductionmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Valorization of Quality of Vermicomposts and Composts Using Various Parameters

Jakubus

Michalak-Oparowska

2022

Agriculture

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“…For example, in Canada, the Second Harvest Food Rescue App connects businesses with surplus food to social organizations (about 2300 organizations) distributing surplus food to reduce FW . Consumers could play a key role in lowering FW at household levels by well-planned purchases and adopting adequate storage. , In addition, sorting of FW at sources is known to be an effective way to divert some of the wasted food either for redistribution or for use as animal feed, which thus can be useful in reducing the generation of FW. Various policy initiatives have also been deployed to reduce FW from the food chain.…”

Section: Food Waste Reduction Initiativesmentioning

confidence: 99%

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

et al. 2023

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Valorization of food waste (FW) is instrumental for reducing the environmental and economic burden of FW and transitioning to a circular economy. The FW valorization process has widely been studied to produce various end-use products and summarize them; however, their economic, environmental, and social aspects are limited. This study synthesizes some of the valorization methods used for FW management and produces value-added products for various applications, and also discusses the technological advances and their environmental, economic, and social aspects. Globally, 1.3 billion tonnes of edible food is lost or wasted each year, during which about 3.3 billion tonnes of greenhouse gas is emitted. The environmental (−347 to 2969 kg CO2 equiv/tonne FW) and economic (−100 to $138/tonne FW) impacts of FW depend on the multiple parameters of food chains and waste management systems. Although enormous efforts are underway to reduce FW as well as valorize unavoidable FW to reduce environmental and economic loss, it seems the transdisciplinary approach/initiative would be essential to minimize FW as well as abate the environmental impacts of FW. A joint effort from stakeholders is the key to reducing FW and the efficient and effective valorization of FW to improve its sustainability. However, any initiative in reducing food waste should consider a broader sustainability check to avoid risks to investment and the environment.

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“…production while in developing countries about a hundred kilograms of food per person per annum is wasted at the consumption stage (Makanjuola et al, 2020: Haley et al, 2021Music et al, 2021). In the European Union, food waste was defined as any food substance, raw, cooked, that is discarded since 1975 until 2000 (Porpino, 2016).…”

mentioning

confidence: 99%

“…Akerele et al (2017) estimated that almost 3-7% of food equivalent to ₦1500 per month is wasted by household in Nigeria. Almost 123 million metric tons of food is wasted yearly in Nigeria before reaching the market (Makanjuola et al, 2020). It was reported that about 1.3 billion metric tonnes of food is wasted in Nigeria due to poor or inadequate storage facilities (Adedayo et al, 2020).…”

mentioning

confidence: 99%

Waste-to-wealth; nutritional potential of five selected fruit peels and their health benefits: A review

Gbenga-Fabusiwa¹,

Jeff-Agboola²,

Ololade³

et al. 2022

Afr. J. Food Sci.

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Waste-to-wealth is a notion describing the process of transforming waste, an end product to get rid of, into potential value-added products. The total global food waste is predicted to be approximately one third of the edible parts of food manufactured for human consumption, amounting to about 1 -3 billion tonnes per year, which is equivalent to the total food production in sub-Saharan Africa; 842 million people in the world do not have enough food to eat. Food waste creates severe environmental and public health consequences that have a negative impact upon human well-being and their environments. This review sought to examine the nutritional, health benefits and potential of orange (Citrus sinensis), papaya (Carica papaya), pineapple (Ananas comosus), watermelon (Citrullus lanatus) and banana (Musa sapientum) peels termed waste to be valorized to nutrient-rich products needed in food and pharmaceutical industries. The nutritional profile (gkg -1 ) dry weight revealed that the crude protein ranged from "[watermelon 0.55 -papaya 18.96]" and crude fiber "[watermelon 0.21 -pineapple 42.22]". The mineral analysis (mg/kg -1 ) comprised Ca "[pineapple 8.30 -orange 162.03]"; Fe "[banana 15.15 -watermelon 45.58]"; and Zn "[banana 0.033 -orange 14.04]". All the peels had good antioxidant potential. Glycemic index ranged from "[pineapple 19 -orange 32]"; and estimated glycemic load "[Watermelon 1.93 -Orange 27.51]". Fruit peels waste can be minimized by creating public awareness on valorization of peels. Key word: Food waste, fruit peels, nutritional analysis, antioxidant, health benefits. INTRODUCTIONAn average consumer generates 68 kg food waste annually, 49% of which could be avoided (FAO, 2018;Huho et al., 2020). Food waste may occur at any stage of the food supply chain that is, production, processing, retail and consumption. Food waste is a food that is not consumed. Global food waste ranged between one-third and one-half of all food produced (Bellemare et al., 2017). In developed countries, food waste occurred during

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The Utilization of Food Waste: Challenges and Opportunities

Cited by 34 publications

References 39 publications

Valorization of Quality of Vermicomposts and Composts Using Various Parameters

Valorization of Quality of Vermicomposts and Composts Using Various Parameters

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

Waste-to-wealth; nutritional potential of five selected fruit peels and their health benefits: A review

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