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1. A picture says it all? The validity of photograph coding to assess household food waste

Author:
van Herpen, Erica; van der Lans, Ivo
Source:
Food quality and preference 2019 v.75 pp. 71-77
ISSN:
0950-3293
Subject:
food waste,   etc   ; glass; photographs;     Show all 3 Subjects
Abstract:
... Valid measurements are essential in studies into levels of household food waste and differences therein over time, cultures, or consumer groups. They are also key to identifying factors that affect waste levels and to testing the effects of potential interventions. Yet, there is a lack of valid measurement methods for household food waste. The current study assesses the validity of coding of photo ...
DOI:
10.1016/j.foodqual.2019.02.006

2. Too ugly, but I love its shape: Reducing food waste of suboptimal products with authenticity (and sustainability) positioning

Author:
van Giesen, Roxanne I.; de Hooge, Ilona E.
Source:
Food quality and preference 2019 v.75 pp. 249-259
ISSN:
0950-3293
Subject:
food waste,   etc   ; foods; prices; supply chain;     Show all 4 Subjects
Abstract:
... In the societal change towards a more sustainable future, reducing food waste is one of the mostly discussed topics. One significant source of food waste is the reluctance of supply chains and consumers to sell, purchase, or consume products that deviate from optimal products on the basis of only cosmetic specifications. Yet, it is currently unclear how consumers can be motivated to purchase such ...
DOI:
10.1016/j.foodqual.2019.02.020

3. Le gaspillage alimentaire dans les foyers français

Author:
Masson, Marine; Gojard, Séverine
Source:
Cahiers de nutrition et de diététique 2019
ISSN:
0007-9960
Subject:
food waste,   etc   ; household surveys; households; France;     Show all 4 Subjects
Abstract:
... The purpose of this article is to review recent work on food waste at home, mainly in France. Based on a literature review, it seeks to clarify the stakes of these studies both in terms of methodology and results. Indeed, the measurement of food waste at the household level raises questions of method and definitions that find various solutions in the literature. These differences make waste assess ...
DOI:
10.1016/j.cnd.2019.04.002

4. Correction to: How origin, packaging and seasonality determine the environmental impact of apples, magnified by food waste and losses

Author:
Goossens, Yanne; Berrens, Paulien; Custers, Kristof; Van Hemelryck, Steven; Kellens, Karel; Geeraerd, Annemie
Source:
The international journal of life cycle assessment 2019 v.24 no.4 pp. 688-693
ISSN:
0948-3349
Subject:
food waste,   etc   ; apples; environmental impact; packaging;     Show all 4 Subjects
Abstract:
... After publishing the abovementioned article in the “Online First Articles” list, an error was discovered. ...
DOI:
10.1007/s11367-018-1555-4

5. Current status of food waste generation and management in China

Author:
Li, Yangyang; Jin, Yiying; Borrion, Aiduan; Li, Hailong
Source:
Bioresource technology 2019 v.273 pp. 654-665
ISSN:
0960-8524
Subject:
food waste,   etc   ; anaerobic digestion; economic regions; China;     Show all 4 Subjects
Abstract:
... The current status of FW generation, including its characteristics, management, and current challenges in China, were analyzed, and further suggestions were made with regards to improvement. About 19.50% of the FW generated could be treated under the current designs for treatment capacity in China. FW characteristics show great variability in different economic regions in China, where both treatme ...
DOI:
10.1016/j.biortech.2018.10.083

6. 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

7. Innovation hotspots in food waste treatment, biogas, and anaerobic digestion technology: A natural language processing approach

Author:
De Clercq, Djavan; Wen, Zongguo; Song, Qingbin
Source:
The Science of the total environment 2019 v.673 pp. 402-413
ISSN:
0048-9697
Subject:
food waste,   etc   ; anaerobic digestion; biogas; landscapes; models; patents; waste treatment;     Show all 7 Subjects
Abstract:
... The objective of this study is to apply natural language processing to identifying innovative technology trends related to food waste treatment, biogas, and anaerobic digestion. The methodology used involved analyzing large volumes of text data mined from 3186 patents related to these three fields. Latent Dirichlet Allocation and the perplexity method were used to identify the main topics which th ...
DOI:
10.1016/j.scitotenv.2019.04.051

8. Food waste: Challenges and opportunities for enhancing the emerging bio-economy

Author:
Morone, Piergiuseppe; Koutinas, Apostolis; Gathergood, Nicholas; Arshadi, Mehrdad; Matharu, Avtar
Source:
Journal of cleaner production 2019 v.221 pp. 10-16
ISSN:
0959-6526
Subject:
food waste,   etc   ; bioeconomics; collaborative management; computer software; population growth;     Show all 5 Subjects
Abstract:
... Around one third of all food produced for human consumption is wasted globally. This bears economic, social and environmental costs and calls for urgent and adequate measures. Such measures should target: (1) preventable food waste minimization; and (2) non-preventable food waste valorisation. This VSI addresses these two points by highlighting the need for improved connectivity between social sci ...
DOI:
10.1016/j.jclepro.2019.02.258

9. When are “Dish of the Day” nudges most effective to increase vegetable selection?

Author:
Saulais, Laure; Massey, Camille; Perez-Cueto, Federico J.A.; Appleton, Katherine M.; Dinnella, Caterina; Monteleone, Erminio; Depezay, Laurence; Hartwell, Heather; Giboreau, Agnès
Source:
Food policy 2019 v.85 pp. 15-27
ISSN:
0306-9192
Subject:
food waste,   etc   ; consumer satisfaction; food choices; lunch; restaurants; vegetables;     Show all 6 Subjects
Abstract:
... Previous research has suggested that featuring vegetable-rich dishes as “Dish of the day” (DoD) could be an operationally feasible and straightforward strategy to promote healthier food choices in restaurants. However, the available evidence regarding the effect of DoD on food choices is limited, and little is known about the conditions of its effectiveness in the field. This study investigates th ...
DOI:
10.1016/j.foodpol.2019.04.003

10. Comparing wasted apples and oranges: An assessment of methods to measure household food waste

Author:
van Herpen, Erica; van der Lans, Ivo A.; Holthuysen, Nancy; Nijenhuis-de Vries, Mariska; Quested, Tom E.
Source:
Waste management 2019 v.88 pp. 71-84
ISSN:
0956-053X
Subject:
food waste,   etc   ; food records; households; surveys; waste management;     Show all 5 Subjects
Abstract:
... Food waste has become a global concern in recent years, especially the household food waste that is generated in the developed world. Multiple methods to measure household food waste have been proposed, but little is known about their validity. Five methods are selected and investigated empirically: survey questions about general food waste over a non-specified period of time, diaries, photo codin ...
DOI:
10.1016/j.wasman.2019.03.013

11. An overview of the recent trends on the waste valorization techniques for food wastes

Author:
Nayak, A.; Bhushan, Brij
Source:
Journal of environmental management 2019 v.233 pp. 352-370
ISSN:
0301-4797
Subject:
food waste,   etc   ; adsorbents; biofuels; byproducts; value added; water content;     Show all 6 Subjects
Abstract:
... A critical and up-to-date review has been conducted on the latest individual valorization technologies aimed at the generation of value-added by-products from food wastes in the form of bio-fuels, bio-materials, value added components and bio-based adsorbents. The aim is to examine the associated advantages and drawbacks of each technique separately along with the assessment of process parameters ...
DOI:
10.1016/j.jenvman.2018.12.041

12. 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 2018 v.248 pp. 141-147
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

13. Potential use of electronic tongue coupled with chemometrics analysis for early detection of the spoilage of Zygosaccharomyces rouxii in apple juice

Author:
Wang, Huxuan; Sun, Hongmin
Source:
Food chemistry 2019 v.290 pp. 152-158
ISSN:
0308-8146
Subject:
food waste,   etc   ; Zygosaccharomyces rouxii; apple juice; chemometrics; discriminant analysis; electronic tongue; least squares; spoilage; taste; yeasts;     Show all 10 Subjects
Abstract:
... Apple juice spoilage by Zygosaccharomyces rouxii could scarcely be identified at early stage. It is crucial to recognize the spoilage at early stage to prevent waste of products. In present study, electronic tongue was applied to detect the spoilage of Z. rouxii in apple juice, using taste evaluation by panelists as reference. Combined with linear discriminant analysis, identification of the conta ...
DOI:
10.1016/j.foodchem.2019.03.120

14. Food waste treatment with a leachate bed reactor: Effects of inoculum to substrate ratio and reactor design

Author:
Xiong, Ziyi; Hussain, Abid; Lee, Hyung-Sool
Source:
Bioresource technology 2019 v.285 pp. 121350
ISSN:
0960-8524
Subject:
food waste,   etc   ; biorefining; chemical oxygen demand; energy balance; hydrogen production; hydrolysis; inoculum; leachates; waste treatment;     Show all 9 Subjects
Abstract:
... This study evaluated the effects of different inoculum to substrate ratios (ISRs) (5, 10, 15%) on hydrolysis and acidogenesis of food waste in a conventional leachate bed reactor (LBR-C) and a novel fractionalized LBR (LBR-F). At ISR of 10%, LBR-C experienced clogging and thus the solid removal and VFA production reduced significantly. Without any clogging events at high ISR of 10%, LBR-F achieved ...
DOI:
10.1016/j.biortech.2019.121350

15. Poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) production from engineered Ralstonia eutropha using synthetic and anaerobically digested food waste derived volatile fatty acids

Author:
Bhatia, Shashi Kant; Gurav, Ranjit; Choi, Tae-Rim; Jung, Hye-Rim; Yang, Soo-Yeon; Song, Hun-Suk; Jeon, Jong-Min; Kim, Jae-Seok; Lee, Yoo-Kyung; Yang, Yung-Hun
Source:
International journal of biological macromolecules 2019 v.133 pp. 1-10
ISSN:
0141-8130
Subject:
food waste,   etc   ; Cupriavidus necator; acetates; butyrates; composite polymers; lactic acid; nitrogen; polyhydroxyalkanoates; volatile fatty acids;     Show all 9 Subjects
Abstract:
... Ralstonia eutropha Re2133/pCB81 is able to utilize various volatile fatty acids (VFAs) (acetate, butyrate, lactate, and propionate) for polyhydroxyalkanoates (PHAs) production. Acetate and lactate resulted in poly(3-hydroxybutyrate) P(3HB) production, butyrate in poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) P(3HB-co-3HHx), and propionate in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) P(3-HB-co-3 ...
DOI:
10.1016/j.ijbiomac.2019.04.083

16. ADM1-based mechanistic model for the role of trace elements in anaerobic digestion processes

Author:
Frunzo, L.; Fermoso, F.G.; Luongo, V.; Mattei, M.R.; Esposito, G.
Source:
Journal of environmental management 2019 v.241 pp. 587-602
ISSN:
0301-4797
Subject:
food waste,   etc   ; anaerobic digestion; bioavailability; biogas; differential equation; mechanistic models; methane production; sorption; trace elements;     Show all 9 Subjects
Abstract:
... An original mechanistic model able to describe the fate of trace elements (TE) in anaerobic digestion systems has been synthetized from mass balance equations. The model takes into account the main biochemical and physico-chemical processes affecting TE bioavailability and it is aimed at evaluating the effect that the combination of such processes exerts on the system performance. Five main module ...
DOI:
10.1016/j.jenvman.2018.11.058

17. Experimental and model enhancement of food waste hydrothermal liquefaction with combined effects of biochemical composition and reaction conditions

Author:
Aierzhati, Aersi; Stablein, Michael J.; Wu, Niki E.; Kuo, Chih-Ting; Si, Buchun; Kang, Xu; Zhang, Yuanhui
Source:
Bioresource technology 2019 v.284 pp. 139-147
ISSN:
0960-8524
Subject:
food waste,   etc   ; biofuels; carbohydrates; chemical composition; feedstocks; hydrothermal liquefaction; lipids; models; process energy; temperature;     Show all 10 Subjects
Abstract:
... Excessive food waste presents an opportunity to simultaneously alleviate waste and produce renewable resources. The present work uses hydrothermal liquefaction (HTL) with elevated temperatures (280–380 °C) and times (10–60 min) to convert categorized food residues collected from a university campus dining hall into biocrude oil. Analysis of distinct feedstocks presented different biochemical compo ...
DOI:
10.1016/j.biortech.2019.03.076

18. Responsibility for food loss from a regional supply-chain perspective

Author:
Wakiyama, Takako; Lenzen, Manfred; Faturay, Futu; Geschke, Arne; Malik, Arunima; Fry, Jacob; Nansai, Keisuke
Source:
Resources, conservation, and recycling 2019 v.146 pp. 373-383
ISSN:
0921-3449
Subject:
food waste,   etc   ; crop production; crops; farmers; markets; supply chain; sustainable development; vegetables; Japan;     Show all 9 Subjects
Abstract:
... Reducing food waste and food loss generated through the whole food supply chain has, in actuality, become a global requirement. A Sustainable Development Goal (SDG) aims to ensure sustainable consumption and production patterns. The government in a nation strives efforts to reduce the amount of the wasted edible food to achieve the SDG target. This paper examines edible food loss at the stage of v ...
DOI:
10.1016/j.resconrec.2019.04.003

19. Comparative effects of GAC addition on methane productivity and microbial community in mesophilic and thermophilic anaerobic digestion of food waste

Author:
Ryue, John; Lin, Long; Liu, Yang; Lu, Wenjing; McCartney, Daryl; Dhar, Bipro Ranjan
Source:
Biochemical engineering journal 2019 v.146 pp. 79-87
ISSN:
1369-703X
Subject:
food waste,   etc   ; Archaea; Coprothermobacter; activated carbon; anaerobic digestion; bacteria; bioreactors; methane; methane production; microbial communities; temperature;     Show all 11 Subjects
Abstract:
... The relative effects of granular activated carbon (GAC) addition (25 g/L) in anaerobic digestion of food waste at mesophilic (37 °C) and thermophilic (55 °C) temperatures were investigated using biochemical methane potential (BMP) test. The addition of GAC significantly reduced lag phases for methane production in comparison with the unamended control at both temperatures. Microbial community anal ...
DOI:
10.1016/j.bej.2019.03.010

20. Enhancement of hydrogen production using untreated inoculum in two-stage food waste digestion

Author:
Yuan, Tugui; Bian, Songwei; Ko, Jae Hac; Wu, Huanan; Xu, Qiyong
Source:
Bioresource technology 2019 v.282 pp. 189-196
ISSN:
0960-8524
Subject:
food waste,   etc   ; bacteria; energy; hydrogen; hydrogen production; inoculum; methane production; sludge;     Show all 8 Subjects
Abstract:
... This research investigated the possibility to enhance H2 production using untreated inoculum in a two-stage hydrogen-methane process from food waste. Batch experiments were conducted to evaluate the H2 production efficiency at different F/M ratios (ranging from 1:1 to 64:1). The results showed that when a proper F/M ratio was selected, significant H2 production was feasible to be achieved even ino ...
DOI:
10.1016/j.biortech.2019.03.020