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1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. The tree structure — A general framework for food waste quantification in food services

Author:
Eriksson, Mattias; Persson Osowski, Christine; Björkman, Jesper; Hansson, Emma; Malefors, Christopher; Eriksson, Emelie; Ghosh, Ranjan
Source:
Resources, conservation, and recycling 2018 v.130 pp. 140-151
ISSN:
0921-3449
Subject:
food waste,   etc   ; case studies; catering; elderly; schools; Sweden;     Show all 6 Subjects
Abstract:
... Food waste in the food services industry has been identified as an important unsustainability hotspot, but standardised methods for food waste quantification are lacking. Existing studies on waste quantity assessments have several limitations, such as short and infrequent quantifications times, large methodological variations ranging from physical measurements to visual observations, and lack of c ...
DOI:
10.1016/j.resconrec.2017.11.030

12. Chinese medicinal herbal residues as a bulking agent for food waste composting

Author:
Zhou, Ying; Selvam, Ammaiyappan; Wong, Jonathan W.C.
Source:
Bioresource technology 2018 v.249 pp. 182-188
ISSN:
0960-8524
Subject:
food waste,   etc   ; composting; mixing; pH; sawdust; seed germination;     Show all 6 Subjects
Abstract:
... This study aimed to co-compost Chinese medicinal herbal residues (CMHRs) as the bulking agent with food waste (FW) to develop a high value antipathogenic compost. The FW, sawdust (SD) and CMHRs were mixed at three different mixing ratios, 5:5:1, 2:2:1 and 1:1:1 on dry weight basis. Lime at 2.25% was added to the composting mix to buffer the pH during the composting. A control without lime addition ...
DOI:
10.1016/j.biortech.2017.09.212

13. Spent coffee grounds make much more than waste: Exploring recent advances and future exploitation strategies for the valorization of an emerging food waste stream

Author:
Kourmentza, C.; Economou, Ch.N.; Tsafrakidou, P.; Kornaros, M.
Source:
Journal of cleaner production 2018 v.172 pp. 980-992
ISSN:
0959-6526
Subject:
food waste,   etc   ; beverages; feedstocks; laws and regulations; value added;     Show all 5 Subjects
Abstract:
... Coffee is one of the most popular beverages, directly linked with tradition, highlighting its cultural and social effect worldwide. Coffee consumption has been continuously increasing, generating huge amounts of solid residues in return in the form of Spent Coffee Grounds (SCG). In recent years, global environmental awareness and strict legislation have driven research towards the implementation o ...
DOI:
10.1016/j.jclepro.2017.10.088

14. The influence of shelf life on food waste: A model-based approach by empirical market evidence

Author:
Spada, Alessia; Conte, Amalia; Del Nobile, Matteo Alessandro
Source:
Journal of cleaner production 2018 v.172 pp. 3410-3414
ISSN:
0959-6526
Subject:
food waste,   etc   ; industry; markets; mathematical models; shelf life; statistical analysis;     Show all 6 Subjects
Abstract:
... Several million tons of food are wasted annually and solutions to completely face the problem are not still available. It is well recognized that shelf life prolongation could play a key role for reducing food waste but the real relation between shelf life and food waste is not well assessed for lack of actual market data. Therefore, the aim of this work was to identify the relationship between th ...
DOI:
10.1016/j.jclepro.2017.11.071

15. Pilot scale comparison of single and double-stage thermophilic anaerobic digestion of food waste

Author:
Micolucci, Federico; Gottardo, Marco; Pavan, Paolo; Cavinato, Cristina; Bolzonella, David
Source:
Journal of cleaner production 2018 v.171 pp. 1376-1385
ISSN:
0959-6526
Subject:
food waste,   etc   ; anaerobic digestion; biogas; energy balance; methanogens; multivariate analysis;     Show all 6 Subjects
Abstract:
... This study compared the performances of single and two-stage anaerobic digestion processes of food waste. The processes were monitored by taking into account both the steady state process performances and the transient conditions. In addition to a conventional univariate analysis, a multivariate analysis to increase the validity of the results of the comparison study was also performed. The transi ...
DOI:
10.1016/j.jclepro.2017.10.080

16. Effects of Mixing Ratio on Dewaterability of Digestate of Mesophilic Anaerobic Co-Digestion of Food Waste and Sludge

Author:
Wang, Tianfeng; Yang, Pupu; Zhang, Xinyun; Zhou, Qi; Yang, Qiyong; Xu, Bingjie; Yang, Pinghua; Zhou, Tumu
Source:
Waste and biomass valorization 2018 v.9 no.1 pp. 87-93
ISSN:
1877-2641
Subject:
food waste,   etc   ; anaerobic digestion; biogas; mixing; polysaccharides; sludge;     Show all 6 Subjects
Abstract:
... Dewaterability of anaerobic digestate influences the further disposal ways. The role of mixing ratio on anaerobic co-digestion of food waste (F) and sludge (S) was investigated under mesophilic condition. Five different mixing ratios (F; F/S = 3:1; F/S = 1:1; F/S = 1:3; S) were evaluated with two replicates. The specific biogas production (SBP) of five mixing ratios were 95.5, 105.6, 95.6, 435.5 a ...
DOI:
10.1007/s12649-017-9949-2

17. Biogas production by two-stage thermophilic anaerobic co-digestion of food waste and paper waste: Effect of paper waste ratio

Author:
Xiao, Benyi; Zhang, Wenzhe; Yi, Hao; Qin, Yu; Wu, Jing; Liu, Junxin; Li, Yu-You
Source:
Renewable energy 2019 v.132 pp. 1301-1309
ISSN:
0960-1481
Subject:
food waste,   etc   ; alkalinity; ammonium; anaerobic digestion; carbohydrates; gas production (biological); methane; methane production; municipal solid waste; pH; renewable energy sources; sludge; volatile fatty acids;     Show all 13 Subjects
Abstract:
... The effects of paper waste (PW) ratio on biogas production by two-stage thermophilic anaerobic co-digestion (coAD) of food waste (FW) and PW, two main components of organic fraction of municipal solid waste, were evaluated in lab-scale continuously stirred tank systems with semi-continuous feeding. Four PW ratios (0, 20, 40, and 50%) were studied in the test. The experimental results showed the tw ...
DOI:
10.1016/j.renene.2018.09.030

18. Nutrients removal performance and sludge properties using anaerobic fermentation slurry from food waste as an external carbon source for wastewater treatment

Author:
Tang, Jialing; Wang, Xiaochang C.; Hu, Yisong; Pu, Yunhui; Huang, Jin; Ngo, Huu Hao; Zeng, Yonggang; Li, Yuyou
Source:
Bioresource technology 2019 v.271 pp. 125-135
ISSN:
0960-8524
Subject:
food waste,   etc   ; biochemical pathways; biodegradability; carbon; denitrification; fermentation; microorganisms; nitrification; nitrogen; nutrients; particle size; phosphates; sludge; slurries; waste disposal; wastewater treatment;     Show all 16 Subjects
Abstract:
... Enhancement of nitrogen and phosphate removal using thermophilic fermentation slurry from food waste (FSFW) as external carbon source was investigated. Based on the batch tests, the soluble and particulate fractions of the FSFW acted as easily and slowly biodegradable carbon sources, respectively, and the fermented slurry showed the combined nutrients removal properties of soluble and solid organi ...
DOI:
10.1016/j.biortech.2018.09.087

19. Effects of organic composition on mesophilic anaerobic digestion of food waste

Author:
Li, Yangyang; Jin, Yiying; Borrion, Aiduan; Li, Hailong; Li, Jinhui
Source:
Bioresource technology 2017 v.244 pp. 213-224
ISSN:
0960-8524
Subject:
food waste,   etc   ; anaerobic digestion; lipids; methane production;     Show all 4 Subjects
Abstract:
... Anaerobic digestion of food waste (FW) has been widely investigated, however, little is known about the influence of organic composition on the FW digestion process. This study aims to identify the optimum composition ratios of carbohydrate (CA), protein (CP) and lipid (EE) for maintaining high methane yield and process stability. The results show that the CA–CP–EE ratio was significantly correlat ...
DOI:
10.1016/j.biortech.2017.07.006

20. Bringing habits and emotions into food waste behaviour

Author:
Russell, Sally V.; Young, C. William; Unsworth, Kerrie L.; Robinson, Cheryl
Source:
Resources, conservation, and recycling 2017 v.125 pp. 107-114
ISSN:
0921-3449
Subject:
food waste,   etc   ; emotions; models; prediction; questionnaires;     Show all 5 Subjects
Abstract:
... This study examined consumer food waste behaviour using a comprehensive model integrating the theory of planned behaviour (TPB), the theory of interpersonal behaviour, and the comprehensive model of environmental behaviour. Using a temporally lagged design, one hundred and seventy-two respondents answered four questionnaires over a period of 14 months. Questionnaires measured emotions in relation ...
DOI:
10.1016/j.resconrec.2017.06.007