PubAg

Main content area

You searched for: Subject "food waste" Remove constraint Subject: "food waste"
Start Over

Search

1,802  Search Results

« Previous | 1 - 20 of 1,802 |
Number of results to display per page

Search Results

1. Household Food Waste Solutions for Behavioral Economists and Marketers

Author:
Wansink, Brian
Source:
Journal of food products marketing 2018 v.24 no.5 pp. 500-521
ISSN:
1540-4102
Subject:
food waste,   etc   ; economists; foods;     Show all 3 Subjects
Abstract:
... Household food waste originates in three predictable stages – when shopping, storing, and serving. That is, food can be purchased and never prepared, prepared and never served, or served and never eaten. Building on behavioral economics insights, this framework focuses on why consumers waste food in these three stages and how marketers can help consumers reduce food waste and thereby help them get ...
DOI:
10.1080/10454446.2018.1472694

2. What is the level of incentivisation required for biomethane upgrading technologies with carbon capture and reuse?

Author:
Rajendran, Karthik; Browne, James D.; Murphy, Jerry D.
Source:
Renewable energy 2019 v.133 pp. 951-963
ISSN:
0960-1481
Subject:
food waste,   etc   ; biogas; carbon; carbon dioxide; commercialization; energy; energy costs; feedstocks; grasses; hydrogen; methane; microalgae; slurries;     Show all 13 Subjects
Abstract:
... This paper documents a techno-economic assessment of biomethane feedstocks from urban, rural, and coastal settings. Additionally, the effect of three upgrading technologies was investigated, ranging from commercialised systems (water scrubbing) to more advanced systems: power to gas systems employing hydrogen to capture CO2; and microalgae cultivation utilising CO2 in biogas. In total, nine scenar ...
DOI:
10.1016/j.renene.2018.10.091

3. Is seashell powder suitable for phosphate recovery from fermentation broth?

Author:
Peinemann, Jan Christoph; Krenz, Lina Maja Maria; Pleissner, Daniel
Source:
New biotechnology 2019 v.49 pp. 43-47
ISSN:
1871-6784
Subject:
food waste,   etc   ; 1-propanol; culture media; ethanol; fermented foods; lactic acid; phosphates; wastewater;     Show all 8 Subjects
Abstract:
... This communication elaborates on the use of seashell powder (SP) for the removal of phosphate from lactic acid-containing fermentation broth. Despite extensive past research regarding the application of SP for phosphate removal from wastewater, no information is available for solutions containing various organic compounds. In order to fill this knowledge gap, tests were performed with pure phospha ...
DOI:
10.1016/j.nbt.2018.08.003

4. Addition of biochar and trace elements in the form of industrial FeCl3 to stabilize anaerobic digestion of food waste: dosage optimization and long‐term study

Author:
Capson‐Tojo, Gabriel; Girard, Chloé; Rouez, Maxime; Crest, Marion; Steyer, Jean‐Philippe; Bernet, Nicolas; Delgenès, Jean‐Philippe; Escudié, Renaud
Source:
Journal of chemical technology and biotechnology 2019 v.94 no.2 pp. 505-515
ISSN:
0268-2575
Subject:
food waste,   etc   ; acetates; anaerobic digestion; biochar; ferric chloride; iron; methane production; propionic acid; volatile fatty acids;     Show all 9 Subjects
Abstract:
... BACKGROUND: Although anaerobic digestion is a promising alternative for the valorization of complex substrates such as food waste, this process is yet to be optimized and options for its stabilization must be developed. This study assessed for the first time if the combined addition of biochar and trace elements in the form of an industrial FeCl₃ solution could serve as a method for stabilizing fo ...
DOI:
10.1002/jctb.5797

5. Bio-hydrogen and bio-methane production from food waste in a two-stage anaerobic digestion process with digestate recirculation

Author:
Algapani, Dalal E.; Qiao, Wei; Ricci, Marina; Bianchi, Davide; M. Wandera, Simon; Adani, Fabrizio; Dong, Renjie
Source:
Renewable energy 2019 v.130 pp. 1108-1115
ISSN:
0960-1481
Subject:
food waste,   etc   ; anaerobic digestion; biogas; energy efficiency; hydrogen; hydrogen production; methane; methane production; pH; temperature;     Show all 10 Subjects
Abstract:
... Bio-H2 and bio-CH4 production from food waste in a two-stage temperature phased system were investigated to determine the effects of digestate recirculation on energy efficiency and process stability. Different recirculation ratios (RR), i.e. 0.3, 0.5, and 1.0, were tested. Maximum H2 production of 3 L-H2 L⁻¹d⁻¹ and yield of 135 L-H2 kg⁻¹VSin were achieved for an RR of 0.3 at HRT 5 d and OLR of 18 ...
DOI:
10.1016/j.renene.2018.08.079

6. Characteristics of acidogenic fermentation for volatile fatty acid production from food waste at high concentrations of NaCl

Author:
He, Xiaozheng; Yin, Jun; Liu, Jiaze; Chen, Ting; Shen, Dongsheng
Source:
Bioresource technology 2019 v.271 pp. 244-250
ISSN:
0960-8524
Subject:
food waste,   etc   ; butyric acid; fermentation; lactic acid; microbial communities; propionic acid; sodium chloride; volatile fatty acids;     Show all 8 Subjects
Abstract:
... This study explored the effects of NaCl on volatile fatty acid (VFA) production from food waste by acidogenic fermentation. The production and composition of VFAs, and the microbial community in acidogenic fermentation were investigated at four different NaCl concentrations: 10, 30, 50, and 70 g/L, and at 0 g/L (control). The highest VFA production was 0.542 g/g dry weight of food waste at 10 g/L ...
DOI:
10.1016/j.biortech.2018.09.116

7. Chlorine migration mechanisms during torrefaction of fermentation residue from food waste

Author:
Wang, Yazhuo; Hu, Shuangqing; Li, Wenjian; Gu, Jing; Yuan, Haoran; Ling, Xiang; Chen, Yong
Source:
Bioresource technology 2019 v.271 pp. 9-15
ISSN:
0960-8524
Subject:
food waste,   etc   ; chlorine; fermentation; fertilizers; organic compounds; pollution; soil; soil salinization; temperature; torrefaction;     Show all 10 Subjects
Abstract:
... Fermentation residue from food waster (FRFW) has a large amount of residual chlorine (Cl), and the high-salt of FRFW is either landfilled or treated as a fertilizer. The transfer of chlorine to the atmosphere and soil can cause pollution and soil salinization. This work primarily investigated the combined forms and migration mechanisms of Cl during the torrefaction of FRFW from 250 to 400 °C. The ...
DOI:
10.1016/j.biortech.2018.08.098

8. Modified Anaerobic Digestion Model No. 1 for modeling methane production from food waste in batch and semi-continuous anaerobic digestions

Author:
Zhao, Xiaofei; Li, Lei; Wu, Di; Xiao, Taihui; Ma, Yao; Peng, Xuya
Source:
Bioresource technology 2019 v.271 pp. 109-117
ISSN:
0960-8524
Subject:
food waste,   etc   ; anaerobic digestion; carbohydrates; computer software; fermentation; gas production (biological); hydrolysis; methane production; microorganisms; models;     Show all 10 Subjects
Abstract:
... A modified Anaerobic Digestion Model No. 1 (ADM1) with optimized kinetic parameters was presented to model methane production in the anaerobic digestion of food waste. Experimental data from batch and semi-continuous fermentations were used to calibrate and verify the model. Modified ADM1 simulation was carried out using AQUASIM 2.0 software. Sensitivity analysis was used to identify and evaluate ...
DOI:
10.1016/j.biortech.2018.09.091

9. The social meaning and function of household food rituals in preventing food waste

Author:
Revilla, Beatriz Pineda; Salet, Willem
Source:
Journal of cleaner production 2018 v.198 pp. 320-332
ISSN:
0959-6526
Subject:
food waste,   etc   ; collective action; households; interviews;     Show all 4 Subjects
Abstract:
... Many studies have blamed consumers for their behaviors leading to food wastage, and a growing body of literature is analyzing the specific dynamics of everyday domestic food practices in terms of food waste. This study draws on these recent social practice theory studies to analyze the social meaning behind the practice of discarding food and the role that household food rituals play: (1) in shapi ...
DOI:
10.1016/j.jclepro.2018.06.038

10. Food leftovers in workplace cafeterias: An exploratory analysis of stated behavior and actual behavior

Author:
Sebbane, Maxime; Costa, Sandrine
Source:
Resources, conservation, and recycling 2018 v.136 pp. 88-94
ISSN:
0921-3449
Subject:
food waste,   etc   ; cafeterias; surveys; working conditions;     Show all 4 Subjects
Abstract:
... Reducing food waste is a major challenge to achieve a more sustainable food system. This research analyzes the food leftovers of 479 diners attending a workplace cafeteria. The methodology we develop allowed behavioral determinants to be matched with observed behavior (i.e. the amount of edible food left by each consumer) and stated behavior (i.e. the reported consumption for each meal). Results s ...
DOI:
10.1016/j.resconrec.2018.04.015

11. Food waste management innovations in the foodservice industry

Author:
Martin-Rios, Carlos; Demen-Meier, Christine; Gössling, Stefan; Cornuz, Clémence
Source:
Waste management 2018 v.79 pp. 196-206
ISSN:
0956-053X
Subject:
food waste,   etc   ; food service; waste management;     Show all 3 Subjects
Abstract:
... There is growing evidence that a significant share of global food is thrown away, with concomitant detrimental repercussions for sustainability. Reducing food waste is a key sustainability challenge for the food service industry. Despite the significance of this issue to the global foodservice industry, the link between innovation practices and food waste management has received limited attention ...
DOI:
10.1016/j.wasman.2018.07.033

12. Normative prompts reduce consumer food waste in restaurants

Author:
Stöckli, Sabrina; Dorn, Michael; Liechti, Stefan
Source:
Waste management 2018 v.77 pp. 532-536
ISSN:
0956-053X
Subject:
food waste,   etc   ; behavior change; restaurants; waste management;     Show all 4 Subjects
Abstract:
... This field study demonstrates that prompts reduce food waste in a restaurant. Based on the behavioral change literature, it was hypothesized that (1) informational prompts encourage consumers to reduce food waste, and that (2) an informational prompt with a normative message is more effective than a prompt with only an informative message. The results were mixed. As expected, diners who were expos ...
DOI:
10.1016/j.wasman.2018.04.047

13. Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients

Author:
Patras, Antoanela
Source:
Food chemistry 2019 v.275 pp. 539-548
ISSN:
0308-8146
Subject:
food waste,   etc   ; anthocyanins; antioxidant activity; ascorbic acid; benzoic acids; beverages; cabbage; citric acid; color; food colorants; ingredients; pH; storage time;     Show all 13 Subjects
Abstract:
... Red cabbage waste is a valuable source of anthocyanins which may be used as natural food dye. Excepting the colouring agents, food/beverage contains compounds from the matrix or other additives/ingredients. Present study reveals the influences of nineteen food additives/ingredients on the stability, colour parameters and radical scavenging activity during 20 weeks of storage of red cabbage waste h ...
DOI:
10.1016/j.foodchem.2018.09.100

14. Efficient capture of aqueous humic acid using a functionalized stereoscopic porous activated carbon based on poly(acrylic acid)/food-waste hydrogel

Author:
Zhou, Tao; Zhao, Xin; Wu, Shuya; Su, Lianghu; Zhao, Youcai
Source:
Journal of environmental sciences (China) 2019 v.77 pp. 104-114
ISSN:
1001-0742
Subject:
food waste,   etc   ; activated carbon; adsorbents; adsorption; carbonization; humic acids; hydrogels; pH; polyacrylic acid; polymerization; sorption isotherms; vacuum drying; wastewater;     Show all 13 Subjects
Abstract:
... Stereoscopic porous carbons have shown good potential in humic acid (HA) removal. In this work, a novel stereoscopic porous activated carbon (SPAC) was designed and synthesized via the self-assembly of a hydrogel based on food waste during in-situ polymerization, vacuum drying, carbonization, and activation. Then, the SPAC was functionalized with 3-aminopropyltriethoxysilane (APTES) and the adsorp ...
DOI:
10.1016/j.jes.2018.06.019

15. Bio-degradation of oily food waste employing thermophilic bacterial strains

Author:
Awasthi, Mukesh Kumar; Selvam, Ammaiyappan; Chan, Man Ting; Wong, Jonathan W.C.
Source:
Bioresource technology 2017
ISSN:
0960-8524
Subject:
food waste,   etc   ; cost effectiveness; oils;     Show all 3 Subjects
Abstract:
... The objective of this work was to isolate a novel thermophilic bacterial strain and develop a bacterial consortium (BC) for efficient degradation oily food waste. Four treatments were designed: 1:1 mixture of pre-consumption food wastes (PrCFWs) and post-consumption food wastes (PCFWs) (T-1), 1:2 mixture of PrCFWs and PCFWs mixture (T-2), PrCFWs (T-3) and PCFWs (T-4). Equal quantity of BC was inoc ...
DOI:
10.1016/j.biortech.2017.06.115

16. A qualitative study of United States food waste programs and activities at the state and local level

Author:
Benson, Christine; Daniell, William; Otten, Jennifer
Source:
Journal of hunger & environmental nutrition 2018 v.13 no.4 pp. 553-572
ISSN:
1932-0256
Subject:
food waste,   etc   ; government agencies; social impact; United States;     Show all 4 Subjects
Abstract:
... In the United States, 40 percent of all food intended for human consumption is lost or wasted. This has economic, environmental, and social consequences that justify the involvement of public agencies. However, few public agencies are systematically addressing this issue and little is known about what has been successful or effective. This study describes the strategies, challenges, successes, and ...
DOI:
10.1080/19320248.2017.1403408

17. Call for testing interventions to prevent consumer food waste

Author:
Stöckli, Sabrina; Niklaus, Eva; Dorn, Michael
Source:
Resources, conservation, and recycling 2018 v.136 pp. 445-462
ISSN:
0921-3449
Subject:
food waste,   etc   ; behavior change; long term effects; models; social behavior;     Show all 5 Subjects
Abstract:
... Over the last decade, practitioners have implemented various interventions against consumer food waste. In contrast, academics have only just started to examine how to prevent consumer food waste. This review synthesizes practical and academic evidence on anti-consumer-food-waste interventions. The basis for this synthesis was a systematic framework of antecedent interventions (informational inter ...
DOI:
10.1016/j.resconrec.2018.03.029

18. Food waste in rural households support for local biogas production in Lubelskie Voivodship (Poland)

Author:
Florkowski, Wojciech J.; Us, Anna; Klepacka, Anna M.
Source:
Resources, conservation, and recycling 2018 v.136 pp. 46-52
ISSN:
0921-3449
Subject:
food waste,   etc   ; biogas; education; employment; equations; gender; households; socioeconomics; Poland;     Show all 9 Subjects
Abstract:
... The paper examines self-reported food waste volume generated by a sample of rural households in Lubelskie Voivodship in Poland accounting for four different categories of food waste. Food waste does occur and some of it is unavoidable leading to the question how to manage it. This study identifies factors responsible for the volume of self-reported food waste by category, but also identifies facto ...
DOI:
10.1016/j.resconrec.2018.03.022

19. Estimating a Local Food Waste Baseline

Author:
Dusoruth, Vaneesha; Peterson, Hikaru Hanawa; Schmitt, Jennifer
Source:
Journal of food products marketing 2018 v.24 no.5 pp. 654-680
ISSN:
1540-4102
Subject:
food waste,   etc   ; data collection; foods; manufacturing; recycling; statistics; Minnesota;     Show all 7 Subjects
Abstract:
... This article estimates the amounts of food that is discarded, diverted, and landfilled in Minnesota by comparing and applying approaches and statistics from selected national, regional, and local studies. Our preferred estimates suggest 2.1 million tons of food is discarded in Minnesota, of which 60% is diverted through recovery and recycling efforts. The remaining 834 thousand tons are landfilled ...
DOI:
10.1080/10454446.2018.1472698

20. Household food waste collection: Building service networks through neighborhood expansion

Author:
Armington, William R.; Chen, Roger B.
Source:
Waste management 2018 v.77 pp. 304-311
ISSN:
0956-053X
Subject:
food waste,   etc   ; households; models; residential areas; transportation; waste management;     Show all 6 Subjects
Abstract:
... In this paper we develop a residential food waste collection analysis and modeling framework that captures transportation costs faced by service providers in their initial stages of service provision. With this framework and model, we gain insights into network transportation costs and investigate possible service expansion scenarios faced by these organizations. We solve a vehicle routing problem ...
DOI:
10.1016/j.wasman.2018.04.012