Suchergebnisse

Intro -- FOOD WASTE: PRACTICES, MANAGEMENT AND CHALLENGES -- FOOD WASTE: PRACTICES, MANAGEMENT AND CHALLENGES -- Library of Congress Cataloging-in-Publication Data -- CONTENTS -- PREFACE -- Chapter 1: FOOD WASTE: AN EXPRESSION OF THE EVOLUTION OF CURRENT AGRICULTURAL DEVELOPMENT SYSTEMS -- ABSTRACT -- INTRODUCTION -- WASTE AND DOMINANT POSITIONS IN THE AGRIFOOD SUPPLY CHAINS -- WASTE AND OTHER PARADOXES OF THE AGRIFOOD SYSTEMS -- INITIATIVES AGAINST LOSSES AND WASTE -- CONCLUSION -- REFERENCES -- BIOGRAPHICAL SKETCH -- Chapter 2: FOOD WASTES AS SOURCES OF NATURAL ANTIOXIDANTS -- ABSTRACT -- 1. INTRODUCTION -- 2. RECOVERY OF ANTIOXIDANT COMPOUNDS FROM FOOD WASTES -- 2.1. Recovery of Antioxidants for Application as Functional Food Ingredients -- 2.2. Recovery of Antioxidants for Application as Food Preservatives -- 2.3. Recovery of Antioxidants for Applications Not Related to Food -- CONCLUSION -- ACKNOWLEDGMENTS -- REFERENCES -- Chapter 3: POTENTIAL OF SPENT COFFEE GROUNDS AS SOURCES OF DIETARY FIBER WITH ANTIOXIDANT ACTIVITY -- ABSTRACT -- 1. INTRODUCTION -- 2. CHEMICAL COMPOSITION -- 3. RECOVERY OF PHENOLICS AND ANTIOXIDANT ACTIVITY -- CONCLUSION -- ACKNOWLEDGMENTS -- REFERENCES -- Chapter 4: POTENTIAL APPLICATIONS OF FOOD WASTES TO BIOENERGY BY ANAEROBIC PROCESSES -- ABSTRACT -- INTRODUCTION -- FOOD WASTES AS A SUBSTRATE IN ANAEROBIC DIGESTION PROCESS -- IDEAL PARAMETERS TO ANAEROBIC DIGESTION OF FOOD WASTES -- Temperature -- Volatile Fatty Acids -- pH -- C/N Ratio -- Nutrients -- Reactors Configurations -- ENERGY POTENTIAL FROM FOOD WASTE ON ANAEROBIC PROCESSES -- Methane Production -- Hydrogen Production -- Others Bio-Products -- CONCLUSION -- REFERENCES -- Chapter 5: ANAEROBIC DIGESTION: A PROMISING SOLUTION FOR FOOD WASTE MANAGEMENT IN URBAN AREAS IN VIETNAM -- ABSTRACT -- 1. INTRODUCTION.

What is food waste? -- What a waste -- Shopping for food -- Food packaging -- Factories, shops, and restaurants -- Fruits and vegetables -- Meat and dairy foods -- Keep it fresh -- Local and seasonal food -- Reducing food waste -- Reusing food waste -- Recycling food waste -- Make a smoothie -- Topic web and further information

This work presents the findings of an extensive study on the state-of-the-art regarding the problem of food waste in Belarus, Estonia, Germany, Latvia, Lithuania, Poland and Sweden. The results show that the problem of food waste can be found at different levels in each country and that our knowledge of it is limited by the current lack of studies in the area. The problem is primarily due to food waste generated by the manufacturing sector, mostly in the form of unused or inefficiently used by-products, as well as on a share of food thrown away by households that is still suitable for human consumption. The main reduction/prevention method, applied across the countries, is food donation; the remaining methods are the same ones used for biodegradable waste in the respective countries. The findings gathered in this study show a number of potential measures/methods for sustainable food waste management, which may be considered in future works in order to reduce the amounts of food waste generated in each of the aforementioned countries.

The determinant factor identification of behavior considers as an important means in order to develop effective intevention towards household waste management in Indonesia. This study extended the Theory of Planned Behavior (TPB) by using the following construct: intention, attitude, subjective norm, perceive behavioral control, government intervention, environmental knowledge and awareness, as well as household planning and buying habit; to understand household waste management behavior from the 'reduce-reuse-recycle' point of view. The structural equation modeling (SEM) were used in this study and the result showed that the model accounted for relatively substantial amount (61.7%) of the variance in intention, with the attitude, subjective norm, and environmental knowledge and awareness emerge as significant predictor. Above findings could be used by both governmental and non-governmental organization to formulate strategies to manage food waste at the household level.

Food waste issue is not only concerned in Hong Kong, but for the worldwide in recent years. Landfilling is the major method treating large amount of food waste by the government in Hong Kong, and only small amount of food waste would be upcycled by the government's pilot composting plant and the private food waste upcycling companies. This management system on food waste is not sustainable which would lead to different social and environmental problems. Several plans are conducted by the government on dealing with food waste; the most frequently heard project is the project of Organic Waste Treatment Facilities (OWTFs), which is aimed to build five to six OWTFs between 2014 and2024. Besides the government's efforts on food waste issue, food backs, researches and upcycling food waste by the private parties are observed. Therefore, develop a sustainable food waste management in Hong Kong especially on upcycling would be the best choice to reduce food waste as well as to solve the landfill exhausting problem. The final aims of this study is to confirm the most suitable sustainable food waste management framework for Hong Kong and to develop a set of recommendations on food waste upcycling for stakeholders involved. This is achieved by reviewing related literature and international best practice; developing an universal sustainable food waste management framework; understanding the current situation in Hong Kong and identifying key issues through literature review and first hand data / information collections. Online survey and interviews are conducted. 174 people completed the online survey and 29 interviews are conducted on upcycling businesses, catering sectors, actual customers of those upcycling products and NGOs. 6 factors are recognized and discussed under the 4 – steps food waste upcycling process framework, which causing the differences in management options and outcomes: 1. Late starting point; 2. Low variety of food wastes management methods; 3. Concerns; 4. Availability of food waste industry and market; 5.Lack of promotions and 6. Lack of education and resources. "Research and Development on Upcycling Food Waste Fund" is suggested for researching and developing new value –added upcycled products, subsidies and incentives are also suggested to maintain the competitiveness of upcycled products and develop an upcycling market in Hong Kong. Internet promotions and interactions are highly recommended on promotion, consultation and education aspects. The recent campaign –Food Wise Hong Kong is a good example for food waste management and it should be kept and further focused on food donation, and finally to promote food waste separation. The proposed food waste management plans and projects are also reviewed, collecting food waste from catering sector would be a better method at the beginning. Quantity-based charging scheme that charge by rubbish bags is suggested, facilities in the current waste station are needed to improve. An amended food waste management framework for current Hong Kong is constructed at last, hoping that can lead to sustainable development. ; published_or_final_version ; Environmental Management ; Master ; Master of Science in Environmental Management

This work presents the findings of an extensive study on the state-of-the-art regarding the problem of food waste in Belarus, Estonia, Germany, Latvia, Lithuania, Poland and Sweden. The results show that the problem of food waste can be found at different levels in each country and that our knowledge of it is limited by the current lack of studies in the area. The problem is primarily due to food waste generated by the manufacturing sector, mostly in the form of unused or inefficiently used by-products, as well as on a share of food thrown away by households that is still suitable for human consumption. The main reduction/prevention method, applied across the countries, is food donation; the remaining methods are the same ones used for biodegradable waste in the respective countries. The findings gathered in this study show a number of potential measures/methods for sustainable food waste management, which may be considered in future works in order to reduce the amounts of food waste generated in each of the aforementioned countries.

Food waste in households is a significant issue in the United States that needs special attention from the government and the population. This issue has numerous environmental, economic, and social consequences for the country itself and the entire world. The presentation will clearly define food waste and explain why the focus of my research is on consumers. Then, it will present worldwide data regarding food waste and particularly in the U.S. The presentation will also discuss the environmental, economic, and social consequences of food waste before moving on to the root causes. Finally, the presentation will propose solutions to address food waste in the United States.

Verschwendung von Lebensmitteln und Kennzeichnungen zur Haltbarkeit.

Food waste is a major, highly visible global problem. It has recently attracted much attention in the world and has become a priority in the global political agenda. Food waste occurs at different stages of a food value chain, including agriculture, post harvest, processing, distribution, retail, and consumption. Regardless of the causes, we can all pitch in to combat the global challenge and turn waste into worth. This paper provides an introduction on global food waste. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Global Food Waste: A Primer" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-1 , December 2019, URL: https://www.ijtsrd.com/papers/ijtsrd29485.pdf