Thematische Bibliographien / REDUCING WASTAGE

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Auswahl der wissenschaftlichen Literatur zum Thema „REDUCING WASTAGE“

Autor: Grafiati

Veröffentlicht am 26. Oktober 2023

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Zeitschriftenartikel zum Thema "REDUCING WASTAGE"

Kaye, S. B., R. Graham, K. McCarthy, J. R. Green, V. Damjanovic und M. Austin. „Reducing disinfectant wastage“. Eye 5, Nr. 1 (Januar 1991): 120–23. http://dx.doi.org/10.1038/eye.1991.22.

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Jones, J. L. P., S. D. Probert und A. D. Hall. „Potable water: Reducing its wastage in Britain“. Applied Energy 27, Nr. 4 (Januar 1987): 251–87. http://dx.doi.org/10.1016/0306-2619(87)90022-5.

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Taylor, David. „Reducing medicines wastage through improving patient care“. Prescriber 22, Nr. 7 (05.04.2011): 5–7. http://dx.doi.org/10.1002/psb.734.

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OUAHABİ, Khadidja. „Reducing Wastage in Inventory Management By Lean Management“. Turkish Academic Research Review - Türk Akademik Araştırmalar Dergisi [TARR] 8, Nr. 2 (25.06.2023): 1014–41. http://dx.doi.org/10.30622/tarr.1228611.

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Companies nowadays are working to improve their processes and functions; one of the most important functions is inventory management, in which companies schedule their production activity. This function has evolved and come up with many optimization tools that, unfortunately, many companies haven’t adopted yet. Also, the lean management concept has largely attracted the attention of both researchers and professionals regarding its importance in improving the business process and reducing waste. The main aim of this study is to improve the function of inventory management in a company which is specialized in the production of pipes, in the context of a lean management approach. The adoption of this system allows for the detection of all sources of waste in this function through the use of a set of tools to identify and reduce waste such as ASLOG reference, ABC analysis, Brainstorming, Pareto’s diagram, Ishikawa model. The use of these tools have allowed the detection of the main sources of waste to eliminate them and improve this important function to achieve a high level of firm performance. To collect data, an interview, observation, and analysis of a set of documents were relied upon. This study relied on the IMRAD methodology in the divisions of the study, and the most famous models (IMC) related to choosing the appropriate solution from a group of alternatives were used at any strategic level in the company. This model was applied to address the problem of the study, and when we followed the stages of the model and applied a set of techniques in the Inventory management function the most important problems in this function were discovered, which is a waste of both time and cost. These problems were also discussed by proposing a set of solutions and adapting them to the company under study.

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Heward, S., C. Taylor und P. Shorrock. „P40 Reducing wastage of drugs in obstetric anaesthesia“. International Journal of Obstetric Anesthesia 54 (Mai 2023): 103702. http://dx.doi.org/10.1016/j.ijoa.2023.103702.

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Żmieńka, Ewa, und Jakub Staniszewski. „Food management innovations for reducing food wastage – a systematic literature review“. Management 24, Nr. 1 (01.06.2020): 193–207. http://dx.doi.org/10.2478/manment-2019-0043.

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SummaryThe goal of this paper is to assess the current trends in research on food waste management innovations in social sciences and mapping them. To achieve this, 107 articles were extracted from the Web of Science database with the keywords food waste and innovations/technologies. Then, we grouped them in accordance with part of supply chain they concern and type of innovation they propose. We identified that the majority of the innovations concern the final stages of the food supply chain. It makes them more suitable for developed countries, where the wastage is the greatest in this phase of production. It also indicates a research gap in waste-reduction technologies in the initial stages of the food supply chain. Improvements in this field may be particularly beneficial from the food security point of view, because countries suffering from food shortages waste most of their supplies in the early stages of production.

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Rejman, Krystyna, Grzegorz Ganczewski, Aleksandra Prandota und Karolina Zabłocka. „The Possibility of Food Consumption Improvement by Reducing Food Wastage in the Households in Poland“. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 16, Nr. 4 (31.12.2016): 281–92. http://dx.doi.org/10.22630/prs.2016.16.4.121.

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The primary challenge of global food system is to provide food for nearly 800 million starving people and the next generations of constantly growing population. One of the solutions to this challenge is to reduce food wastage, which is especially high in the households of developed countries. Considering this fact, the analysis of a questionnaire study among WULS students determines their knowledge and awareness of food waste issues, and most often wasted food products. The study also tests the attitudes of respondents towards food waste and its consequences. Results showed that baker’s good, fruit and vegetables were the most often wasted food while these products are recommended to consume in largest amounts. Respondents wrongly indicated that food service is the food chain sector with the highest food waste in Poland. The reduction of respondent’s disposable income was recognized as the most important effect of food waste. In conclusion, it can be stated that the higher knowledge and awareness of food wastage issues can contribute to reduction of the scale of the problem and improvement of food consumption.

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Jyoti, K., G. Manjula und MS Ganachari. „Application of KW-ANOVA statistics to generate evidence for cytotoxic drug wastage induced financial burden among cancer patients: A clinical pharmacist observation“. Journal of Oncology Pharmacy Practice 26, Nr. 7 (16.01.2020): 1559–65. http://dx.doi.org/10.1177/1078155219898710.

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Background Very little is known about the effects of drug wastage costs among cancer patients in terms of “financial toxicity” leading to poor health and nonhealth outcomes. But reducing this drug waste is an attractive strategy for cost-cutting with regard to improving the health-related quality of life of the cancer patients. Thus, the objective of the study was to determine drug wastage and to generate evidence for cytotoxic drug waste and financial burden among cancer patients. Methodology: On Ethics Committee approval, a prospective-observational study was conducted in cancer patients. The data were collected in data collection form. Daily monitoring was done to analyze the quantity of drug wastage which was interpreted using KW-ANOVA and further evidence was developed for corrective mitigation strategies applicable to intent drugs. Results Among 90 patients, 52 patients experienced drug wastage that includes 9 intent drugs which figured out unnecessary monetary units and quantity wastage that range from 80 to 50,000 INR and 10 to 500 mg, respectively. The median price value for cost of drug wastage was 237.30 INR. Conclusion The study generates evidence that concludes the mandatory requirement of implementation of drug wastage mitigation strategies for the drugs expected to cause wastage. Clinical pharmacist extensively contributes in oncology pharmacy practice setting to identify the intent drugs and to abate the drug wastage among medications intending to cause potential increment in drug expenditure among cancer patients on chemotherapy clinical pharmacist.

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Carr, John, und Mark Howells. „We cannot afford to waste feed on pig farms“. Livestock 26, Nr. 3 (02.05.2021): 150–59. http://dx.doi.org/10.12968/live.2021.26.3.150.

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In a time of record feed prices it is essential that feed wastage be minimised. It is estimated that 10% of feed delivered is wasted on the average farm. On a 250 sow unit this can be more than 150 tonnes of feed per year! Feed is often wasted from the point of delivery to the passage of faeces. This article details some of the areas where this wastage occurs at the farm level and focuses on simple management practices that veterinarians can discuss with their clients to reduce these losses. Reducing feed wastage by half would make the difference between profit and loss on many farms. Reducing the feed wastage by half is likely to be more than the whole health bill cost for the farm!

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Naveed, Tayyab, Azmat Hussain und Yueqi Zhong. „Reducing fabric wastage through image projected virtual marker (IPVM)“. Textile Research Journal 88, Nr. 14 (19.04.2017): 1571–80. http://dx.doi.org/10.1177/0040517517703605.

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In apparel manufacturing, more than 50% of the total cost is consumed by the fabric in comparison to the rest of the materials. The efficient use of fabric may result in the reduction of considerable expenditure and efforts. Therefore, the purpose of this study is to propose an image projected virtual marker (IPVM) onto the surface of fabric layers/plies to improve fabric utilization and visual quality control. 20 garment production orders are scheduled for experimental work to investigate the utilization of fabrics with imperfections. The statistical analysis indicates a 3.5%–4% improvement in the fabric utilization, a 22% improvement in throughput time of visual inspection, and a 25% reduction of labor intensity during visual inspection in the cutting room. The result implies that the proposed method is an efficient approach to improve fabric utilization and cost reduction.

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Dissertationen zum Thema "REDUCING WASTAGE"

Dahlberg, Carl. „Reducing Bodybuilder Waste on SCANIA Trucks“. Thesis, KTH, Fordonsdynamik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-52455.

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In a world of fierce competition that is the reality for heavy truck manufacturers, it is important to optimize every step of production to the greatest extent. The Swedish truck manufacturer SCANIA early adopted such ideas and has put great efforts to implement a concept called lean production. As a part of the company’s strive for continuous improvement, all parts of the value adding chain shall be as efficient as possible. Previously this work has been focused inside the SCANIA organization but as demands on production volume and profit margin increases, focus turns outside the factory premises. A bodywork is fitted as a last step in the completion of many trucks. This is done by external companies called bodybuilders, outside the control of the factory. In this thesis, the bodybuilder induced waste is addressed from a global perspective. The report is entirely based on interviews with people inside SCANIA, SCANIA’s Swedish business unit, bodybuilders in both Sweden and Poland and a Swedish employer’s organization. Through these interviews, the difficulties surrounding the subject have been mapped from different perspectives. As a complement to the interviews, a program that calculates the annual waste related to shortened chassis frames has been developed. The main waste inducing problem areas found in this thesis is: - Poor communication between seller and bodybuilder before specifying and ordering the chassis. - Poor communication between factory and bodybuilder regarding existing chassis preparations. - A high degree of customer involvement in the bodybuilder process on the Swedish market. - High price sensitivity on the Polish market makes chassis specified without preparations more attractive. - Highly diverse customer demands on the Swedish market. - Insufficient ordering tools to meet the customer demands of individually customized vehicles. - Discrepancies between the global focus at factory and the local nature of the market on which the sellers exist. The costs related to shortened chassis frames alone is estimated to cost SCANIA 5 000 000 SEK annually in terms of reduced chassis frame waste and decreased costs for bound investments when chassis are standing at bodybuilders. In order to go from today’s annual production of 70 000 vehicles to the long-term goal of 150 000 vehicles/year, it will be crucial to reduce waste throughout the whole production chain. This will require better prepared vehicles from factory, better ordering software for the sellers and less rigid customer behaviour on certain markets. The increased communication between seller, bodybuilder and factory will be necessary and could be implemented through cooperation between selected bodybuilders and sellers in a preferred program.

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Müllerström, Malin. „CHECK ME : Reducing Waste Trough Salvage Crafts“. Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-26640.

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Textile waste, both pre and post consumer, is a problem that needs a solution, and fast. This work aims to find a simple solution to that problem, to exemplify how a small change in thinking and structures can make a big difference. The proposal is a design system of square construction, with roots in historical fabric conservancy practices and by use of salvage craft techniques. By constructing garments out of squares, waste is eliminated by simple means and existing materials of different qualities can be cut in the same way, thereby rationalized, then assembled into larger materials and so an up cycling process is achieved. The result of this work is a versatile design system which may lead to many different outcomes in the hands of different designers without compromising on desired fit and without the waste generated from cutting conventionally. In the present fashion field solutions such as this system are necessary to encourage the apprehensive designer to take steps towards sustainable practices.

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Bissmont, Mimmi. „Reducing household waste : A social practice perspective on Swedish household waste prevention“. Licentiate thesis, Malmö universitet, Malmö högskola, Institutionen för Urbana Studier (US), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-13752.

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This thesis studies household waste prevention from a social scienceperspective. Swedish waste management is efficient in handling wastebut has not succeeded in reducing its quantities, even though theissue of waste prevention is being raised at both international andnational levels.The aim of this thesis is to study and analyse the practice ofhousehold waste prevention. I seek to understand and explainhow it may be possible for households in their everyday to reducethat waste. With understanding comes an aspiration to mitigatewhatever impedes households from reducing their waste. A secondaim is therefore to apply these new understandings and make policysuggestions as to how household waste prevention can be promotedand supported. My research questions are:• How is everyday household waste prevention as a practicenarrated and discussed? And how can this practice andthe activities in it be understood in connection with socialstructures?• What obstacles and opportunities do households experience inconnection with the practice of everyday waste prevention?• What policy suggestions can be drawn from these findings? Household waste prevention has in earlier research often beenstudied from a waste management perspective, juxtaposing it withrecycling. These studies has identified a need to approach the areafrom a consumption perspective. Sustainable consumption has,however, in general failed to incorporate disposal as a practicesin itself, in that disposal involves competence in knowing what todo with certain things, as well as relation between things and theirmeanings. This runs the risk of leaving waste and waste preventionas part of consumption scarcely researched. It is in this identified gapthat I place my study.In order to address my questions, two studies were carried out.The first is presented in Article I, ‘Household practices of disposal –Swedish households’ narratives for moving things along’. The datawas gathered using in-depth interviews with Swedish households not explicitly devoted to waste prevention. The study focused oneveryday disposal activities. The second study, presented in Article II,is called ‘The practice of household waste minimisation’. This studycollected data from Swedish bloggers engaging in waste-minimisationpractices, sometimes called ‘zero-waste bloggers’, focusing on howthese forerunners describe practising waste minimisation in theireveryday.In both studies I used sociological theories of how humans asactors relate to the social structures and how humans act in theireveryday. The theories applied were derived from the extensive workof Anthony Giddens on structuration and late-modernity. As I placehousehold activities at the centre of my study, I have also appliedtheory of practice. My analysis starts off with the claim that waste is an unintendedconsequence of keeping up shared practices: in other words, thathousehold waste production is neither deliberate nor completelyvoluntary. For waste prevention practices to happen, the prevailingidea that recycling alone is good enough needs to be challenged.There need to be other opportunities to act, such as buying secondhandclothes, unpackaged groceries, repairable electronics etc. Theseopportunities need to be normalised, meaning that they need tobe socially spread and accepted. They also need to be reasonablyconvenient, as in not demanding too much time and effort. The studyof the minimising forerunners reveals that these households have tostruggle in their everyday to minimise their waste. This implies thathousehold waste prevention is not supported by the social structuresin Sweden and, therefore, will not increase by itself.I move on to suggest a new model for the understanding ofsustainable consumption. This model takes the perspective of practicetheory and presents four stages of consumption: need, obtain, use anddispose. All four stages should be recognised as possible situationsfor interventions. There is also a need for a holistic perspective onconsumption, where none of the stages is studied in isolation fromthe rest.I conclude the thesis by pinpointing the identified major obstaclesto household waste prevention, and by suggesting necessary changesin order for household waste prevention to become a shared practice.

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Gobel, Amy Rose. „Reducing reagent waste through process improvement and preventive maintenance“. Thesis, Massachusetts Institute of Technology, 2017. http://hdl.handle.net/1721.1/111273.

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Thesis: M.B.A., Massachusetts Institute of Technology, Sloan School of Management, in conjunction with the Leaders for Global Operations Program at MIT, 2017.
Thesis: S.M. in Engineering Systems, Massachusetts Institute of Technology, School of Engineering, Institute for Data, Systems, and Society, in conjunction with the Leaders for Global Operations Program at MIT, 2017.
This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (page 91).
Quest Diagnostics has committed to reducing operating expenses by $1.3B between 2012 and 2017. A portion of the cost-saving initiative focuses on reagents - expensive liquids that are combined with patient samples to detect compounds of interest. This project aims to reduce reagent waste for high-volume diagnostic tests run on an instrument platform that generates a relatively high amount of reagent waste. Waste, in this context, means any reagent that does not generate unique patient results. Therefore critical components of the quality system, such as quality control and calibration tests, are designated waste even though they are a necessary expenditure. Quality control (QC) samples and mechanical errors accounted for 5.2% and 4.4%, respectively, of all reagent usage prior to the start of the project. Mechanical errors occur when the diagnostic testing platform encounters something unexpected, such as debris or a reading that indicates insufficient sample volume, which interrupts sample processing. The instrument jettisons this test and attempts to repeat the assay. Initial discussions with laboratory representatives revealed differing interpretations of quality control requirements. All sites using the platform of interest were then surveyed to gauge the extent of variation. All sites met quality control requirements but several exceeded them. The most pertinent variations are listed below. 1. Frequency: Several sites ran control samples more often than established in Standard Operating Procedure (SOP) requirements, increasing total QC usage by over 70%. 2. Container size: The choice of container determines the amount of "dead volume", material that the instrument cannot access and must be discarded. Some sites used containers with 12.8 times the dead volume required in the smallest option. 3. Reuse policy: Some labs reuse containers of quality control materials across multiple batches. Reusing QC material further reduces the amount of dead volume discarded, but using new QC materials eliminates the possibility of evaporation between batches. An interdisciplinary team of experts tasked with maintaining the SOPs has reviewed these results and will clarify the appropriate SOP interpretation to unify practices across laboratories. In order to understand mechanical errors, I observed routine maintenance at four sites and found that business units did not consistently share best practices. Collaborating with vendor representatives and operators, I launched an Autonomous Maintenance (AM) pilot program in order to develop training materials capturing institutional knowledge and to test additional maintenance procedures. The AM activities generated 29 training documents, which were added to a national database of competency training materials. All operators certified to operate the testing platform will be required to review and pass comprehension quizzes on the training materials. As the Marlborough site continues to develop improvements to the maintenance procedures, these changes will be shared with the vendor and incorporated into training documents.
by Amy Rose Gobel.
M.B.A.
S.M. in Engineering Systems

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Jonsson, Måns, und Johannes Sandberg. „Reducing food waste in the Swedish household using IoT“. Thesis, Blekinge Tekniska Högskola, Institutionen för maskinteknik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-19671.

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Anledningen till denna avhandling är att undersöka hur ett innovativt Internet of Things-baserat system kan vara fördelaktigt för att minska matavfall. Det anses viktigt att hitta nya sätt och lösningar på det växande problemet med matavfall. Syftet med denna studie är att hitta nya möjliga lösningar för att minska matavfall i Sverige. För att utveckla en lösning krävs en större förståelse för hur svenskar hanterar matavfall idag. Avhandlingen bygger på verkliga behov och undersöker noggrant hur en lösning kan utvecklas på bästa sätt. Design Thinking processen kommer att genomföras i denna studie. För att närma sig och undersöka dagens behov kommer en enkätundersökning och intervjuer att genomföras tillsammans med sökandet efter liknande forskning och lösningar inom området matavfall. En prototyp har utvecklats och olika funktioner har skapats i enlighet med de behov som fanns. Den utvecklade prototypen har också varit i kontakt med potentiella användare för att samla in feedback om prototypen. Resultatet av detta arbete är att det är möjligt att utveckla en teknisk och innovativ lösning för problemet med matavfall. Det går också att se att det finns en stor utvecklingspotential när det gäller Internet of Things på detta område. En välutvecklad prototyp med flera funktioner har skapats och kan visa vägen för andra innovativa lösningar för matavfall. Matavfall är ett enormt problem i världen idag och lösningar krävs. Det finns människor runt om i världen som svälter ihjäl och fortfarande kastas 30% av den producerade ätbara maten bort. Nya tekniska och innovativa lösningar behövs inom detta område och mer forskning bör bedrivas. Internet of Things har en stor potential för att minska matavfallet i framtiden.
The reason for this thesis is to investigate how an innovative Internet of Things based system can be beneficial in reducing food waste. It´s considered important to find new ways and solutions to the growing problem of food waste. The purpose of this study is to find new possible solutions to reduce food waste in Sweden. To develop a solution, a greater understanding of how Swedes handle food waste today is required. The thesis will be based on real needs and carefully examine how a solution can be developed in the best way. The Design Thinking process will be carried out in this study. To approach and investigate the needs of today, a survey and interviews will be conducted together with article research with similar solutions in the field of food waste. A prototype has been developed, and different features have been created according to the needs that existed. The developed prototype has also been in contact with potential users to collect feedback about the prototype. The result of this work is that it´s possible to develop a technical and innovative solution for the problem of food waste. It can also be seen that there is a great development potential regarding the Internet of Things in this area. A well-developed prototype with multiple features has been created and can show the direction for other innovative solutions for food waste. Food waste is a huge problem in the world today, and solutions are required. There are people around the world that are starving to death, and still, 30% of the produced eatable food is thrown away. New technical and innovative solutions are needed in this area, and more research should be conducted. Internet of Things will continue its development in the near future and has big potential to help reducing food waste.

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Shukla, Shuchi S. „Evaluation of Odor-Reducing Commercial Products for Animal Waste“. Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/36627.

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Six odor-reducing commercial products were tested for their efficacy in reducing odors from dairy and swine wastes. A sensory panel method was utilized for odor evaluations, in which the panel played an important part. Comparisons between products were made for agitated and unagitated conditions and effect of storage time (three weeks in which experiments were performed). Cotton pieces tied to the mouth of the sample jars were useful in absorbing the odors. Odor-treated jars were observed and evaluated by panel members. The odors were rated on a discrete scale of 0-5, with '0' being no odor and '5' the highest odor level of dairy or swine waste. The products were analyzed for their effectiveness on dairy and swine wastes separately. The "General Linear Model" was used for data analyses, and all the products were compared for their effectiveness under each waste storage condition and elapsed storage time. Each product was able to reduce odors. For both dairy and swine wastes, one product stood out and was very effective, whereas another product was less successful. Unagitated storage conditions of swine waste favored the product performance. Unagitated storage conditions were also found to be better for most of the products; only two products were slightly better in effectiveness under agitated storage conditions. The effect of storage time on product-effectiveness for each product for both dairy and swine waste varied. Odor levels from unagitated swine waste was very low in the beginning, but became worse with increasing storage time. Dairy waste in unagitated conditions had slightly higher levels of odors in the beginning, but became a little less with increasing storage time. Under the conditions of this study, it can be recommended that: 1) P2 has a better chance in reducing odors, 2) in general, unagitated conditions favor the reduction in odor levels, and 3) dairy waste should be treated in the first few days following collection, whereas swine waste should be treated when it is old. Testing of these products in actual field conditions would provide stronger support for these findings.
Master of Science

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Spengemann, Pauline. „Reducing Food Waste in the Household through Behaviour Change“. Thesis, Interactive Institute, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-24158.

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Farr-Wharton, Geremy. „Mobile interaction design approaches for reducing domestic food waste“. Thesis, Queensland University of Technology, 2015. https://eprints.qut.edu.au/82295/8/Geremy_Farr-Wharton_Thesis.pdf.

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This thesis is a trans-disciplinary study of domestic food waste in Australia. Firstly, it examines why consumers are prone to waste food. Secondly, it explores several situated design interventions to reduce domestic food waste by informing consumer food supply and location awareness, and improving the level of food literacy among consumers. The thesis outcomes have implications for academic and industry domains within the fields of Human-Computer Interaction, urban informatics, environmental sustainability, food security and public health.

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Domingo, Nikula. „Reducing construction waste in healthcare projects : a project lifecycle approach“. Thesis, Loughborough University, 2011. https://dspace.lboro.ac.uk/2134/9107.

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Construction waste generation is a global issue in the sustainable construction context and several studies have been performed in different parts of the world to develop methods and tools for waste prevention, reduction, reuse and recycling. Most of these studies adopted a linear approach by focussing on a specific project phase, such as design, procurement or construction. However, there is a consensus in the literature that factors causing construction waste span across the project life cycle and recent researchers emphasised the need for a more integrated lifecycle approach to holistically assess and evaluate causes of waste to suggest recommendations to reduce lifecycle construction waste generation. Over recent years, the UK government has been investing billions of pounds in new and refurbished healthcare projects, where the healthcare buildings are often referred to, in literature, as complex buildings. This large investment has created a number of sustainability issues including water consumption, CO2 emissions, energy consumption, and more significantly construction waste generation. However, no significant research has been undertaken to propose a systematic construction waste minimisation mechanism for healthcare construction projects. Therefore, this research aims to develop a lifecycle construction waste minimisation framework for healthcare projects (HC-WMF). In order to identify the research problem and construction waste generation issues peculiar to healthcare projects, nine preliminary interviews were conducted with healthcare clients (N=3), architects (N=3), and contractors (N=3). The findings revealed that healthcare projects generate high rates of waste compared to other building projects throughout the project lifecycle, identified complex features that have an effect on waste generation, and identified particular causes of construction waste in healthcare projects. A further in-depth study based on four case studies was undertaken to understand the impact of waste generation due to the causes of waste, the relationship between complex features in healthcare projects and the causes of waste, and best waste minimisation practices to be implemented throughout a healthcare project lifecycle to address construction waste causes. Three interviews (client, architect, and contractor) from each case study were undertaken during the data collection stage. A Healthcare Construction Waste Minimisation Framework (HC-WMF) and Self-Assessment Tool (SAT) were then developed based on the findings of the literature review, preliminary data collection study and case studies, and adoption of the key concepts of problem solving methodology. This HC-WMF comprised six waste minimisation strategies (project documents management, stakeholders waste awareness, communication and coordination, buildability, materials selection and procurement, and change management) to be followed throughout the lifecycle stages of a healthcare project. SAT provides a means to assess the effectiveness in implementing HC-WMF and to obtain feedback and learning outcomes for continuous further improvements. In order to validate the developed HC-WMF and SAT a validation questionnaire (N=26) and validation interviews (N=4) were conducted. The validation results showed that the HC-WMF and SAT would be very useful in reducing construction waste generation from healthcare projects. The research contributes to construction waste minimisation research introducing a novel approach to lifecycle waste reduction. Also, the research revealed the complex features in healthcare projects that affect construction waste generation, causes and origins of waste peculiar to healthcare projects, and best waste minimisation strategies to implement to reduce construction waste generation from healthcare projects. Most importantly, through HC-WMF, this research produced a set of guidelines to be followed throughout the healthcare project lifecycle to reduce construction waste generation. The study has made recommendations which, if adopted, will lead to significant improvements in sustainable healthcare construction due to construction waste minimisation. The content should be of interest to clients, designers, and contractors dealing with construction waste minimisation and sustainable construction in healthcare projects. Key words: Construction waste, Healthcare, Causes of waste, Healthcare complexities, Waste minimisation, UK.

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Singh, Akshit. „Improving efficiency and reducing waste for sustainable beef supply chain“. Thesis, University of East Anglia, 2018. https://ueaeprints.uea.ac.uk/67075/.

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In this thesis, novel methodologies were developed to improve the sustainability of beef supply chain by reducing their environmental and physical waste. These methodologies would assist stakeholders of beef supply chain viz. farmers, abattoir, processor, logistics and retailer in identification of the root causes of waste and hotspots of greenhouse emissions and their consequent mitigation. Numerous quantitative and qualitative research methods were used to develop these methodologies such as current reality tree method, big data analytics, interpretive structural modelling, toposis and cloud computing technology. Real data set from social media and interviews of stakeholders of Indian beef supply chain were used. Numerous issues associated with waste minimisation and reducing carbon footprint of beef supply chain are addressed including: (a) Identification of root causes of waste generated in the beef supply chain using Current Reality Tree method and their consequent mitigation (b) Application of social media data for waste minimisation in beef supply chain. (c) Developing consumer centric beef supply chain by amalgamation of big data technique and interpretive structural modeling (c) Reducing carbon footprint of beef supply chain using Information and Communication Technology (ICT) (d) Developing cloud computing framework for sustainable supplier selection in beef supply chain (e) Updating the existing literature on improving sustainability of beef supply chain. The efficacy of the proposed methodologies was demonstrated using case studies. These frameworks may play a crucial role to assist the decision makers of all stakeholders of beef supply chain in waste minimization and reducing carbon footprint thereby improving the sustainability of beef supply chain. The proposed methodologies are generic in nature and can be applied to other domains of red meat industry or to any other food supply chain.

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Bücher zum Thema "REDUCING WASTAGE"

Reducing waste. Mankato, Minn: Smart Apple Media, 2011.

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Silverman, Buffy. Recycling: Reducing waste. Harlow, U.K: Heinemann Library, 2008.

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Silverman, Buffy. Recycling: Reducing waste. Chicago, Ill: Heinemann Library, 2008.

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Maczulak, Anne E. Waste treatment: Reducing global waste. New York: Facts on File, 2010.

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Barraclough, Sue. Reducing rubbish. London: Franklin Watts, 2006.

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Reducing rubbish. London: Franklin Watts, 2011.

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Graff, Robert. Reducing office paper waste. New York: INFORM, 1991.

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Green, Jen. Reducing and recycling waste. London: Wayland, 2014.

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Green, Jen. Reducing pollution and waste. Chicago, Ill: Raintree, 2011.

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Green, Jen. Reducing Pollution and Waste. London: Raintree, 2011.

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Buchteile zum Thema "REDUCING WASTAGE"

do Carmo, Breno Barros Telles, Daniel Faustino Lacerda de Souza, Paulo Gabriel Gadelha Queiroz, Amim Alleff de Souza und Itágores Leandro Bezerra de Lira. „Blood Inventory Management System: Reducing Wastage and Shortage“. In Proceedings on 25th International Joint Conference on Industrial Engineering and Operations Management – IJCIEOM, 24–30. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-43616-2_3.

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El Bilali, Hamid. „Sustainable Food Consumption: Beyond Promoting Sustainable Diets and Reducing Food Wastage“. In Encyclopedia of the UN Sustainable Development Goals, 867–79. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-319-95675-6_51.

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El Bilali, Hamid. „Sustainable Food Consumption: Beyond Promoting Sustainable Diets and Reducing Food Wastage“. In Handbook of the Historiography of Biology, 1–13. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-69626-3_51-1.

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Leffler, Linus, Niclas Johansson Bräck und Workneh Yilma Ayele. „Robotic Process Automation for Reducing Food Wastage in Swedish Grocery Stores“. In Lecture Notes in Networks and Systems, 875–92. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-28073-3_58.

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Valero, M. R., B. J. Hicks und A. Nassehi. „A Conceptual Framework of a Digital-Twin for a Circular Meat Supply Chain“. In Lecture Notes in Mechanical Engineering, 188–96. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-18326-3_19.

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AbstractEvery year more than 900 million tonnes of food is wasted, contributing to almost 10% of total greenhouse gas emissions. Reducing food waste has been identified as essential to tackle the current climate crisis, and links to several UN’s sustainable development goals. This is especially critical for energy and resource-intensive food products like meat, whose consumption is predicted to reach an historical maximum by 2030. Whilst wastage occurs at all stages of the supply chain, tractable data about the journey of food from production to consumer remains largely hidden or unrecorded. Powered by the latest advances in sensing like smart food packaging and digital technologies such as Big Data and IoT, Digital Twins offer a valuable opportunity to monitor and control meat products and processes across the whole supply chain, enabling food waste to be reduced and by-products reintegrated into the supply chain. This paper proposes a new framework for a Digital Twin that integrates key technological enablers across different areas of the meat supply chain towards with the goal of a “zero-waste”, circular meat supply chain.

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Dent, Benjamin, und Ray Collins. „Our approach to value chain thinking and analysis.“ In A manual for agribusiness value chain analysis in developing countries, 3–24. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789249361.0001.

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Abstract This paper introduces a new approach: Value Chain Thinking or VCT. VCT involves chain members collaborating to understand, create, deliver and share value as defined by shoppers and consumers. The aim of collaboration is that the value chain improves its effectivenes(maximising the opportunities for creating value) and its efficiency (creating and delivering that value at least cost and with minimum wastage). In this way, collaboration increases the size of the pie, and so chain members collectively can increase the size of each of their own slices without needing to reduce someone else's. VCT increases chain members' incomes by sharing the higher returns which come from: (1) Increasing revenue into the chain through understanding market opportunities, and cooperating to focus on creating and delivering what these opportunities require; (2) Reducing waste by tracing and tackling the root causes of waste across the chain; and (3) Everyone being a better supplier to their customers (more reliable and more consistent), and so avoiding the need to compete with other suppliers on price alone. The paper also provides case studies on which VCT can be applied and also tips on how to apply this new approach.

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Sijtsma, Klaas. „Reducing Questionable Research Practices“. In Never Waste a Good Crisis, 163–86. Boca Raton: Chapman and Hall/CRC, 2023. http://dx.doi.org/10.1201/9781003256847-7.

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Nelson, Kenneth E. „Practical Techniques for Reducing Waste“. In Industrial Environmental Chemistry, 3–17. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-2320-2_2.

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Marinova, Dora, und Diana Bogueva. „Reducing Food Waste and Packaging“. In Food in a Planetary Emergency, 57–72. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-7707-6_4.

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Moser, Christine. „Managerial Practices of Reducing Food Waste in Supermarkets“. In Food Waste Management, 89–112. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-20561-4_4.

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Konferenzberichte zum Thema "REDUCING WASTAGE"

Middleton, W. „Reducing wastage in university engineering programmes“. In Third Conference on Engineering Education - Access, Retention and Standards. IEE, 2003. http://dx.doi.org/10.1049/ic:20030220.

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Nicola, Silvana, und Giuseppe Pignata. „GAP for reducing wastage and increasing profitability on vegetable production“. In VII South-Eastern Europe Syposium on Vegetables & Potatoes. University of Maribor Press, 2017. http://dx.doi.org/10.18690/978-961-286-045-5.16.

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Arya, Abhishek, Jyoti, Shailesh, Nity, Mustupha, Pratap, Shubham et al. „An action plan for reducing power wastage in technical university“. In 2016 International Conference on Control, Instrumentation, Communication and Computational Technologies (ICCICCT). IEEE, 2016. http://dx.doi.org/10.1109/iccicct.2016.7988055.

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Sasidhar, Kalyan, Neethu Thomas und T. S. Subeesh. „A smart learning based control system for reducing energy wastage“. In 2014 IEEE Global Humanitarian Technology Conference - South Asia Satellite (GHTC-SAS). IEEE, 2014. http://dx.doi.org/10.1109/ghtc-sas.2014.6967584.

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Boyd, Alan W. F., Dharini Balasubramaniam und Alan Dearle. „A Collaborative Wireless Sensor Network Routing Scheme for Reducing Energy Wastage“. In 2010 International Conference On Communications Workshops. IEEE, 2010. http://dx.doi.org/10.1109/iccw.2010.5503896.

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Rejman, Krystyna, und Marzena Jezewska-Zychowicz. „Interest in Food Wastage Issues as a Determinant of Young People’s Involvement in Reducing Food Waste“. In 16th International Scientific Conference "Rural Environment. Education. Personality. (REEP)". Latvia University of Life Sciences and Technologies. Faculty of Engineering. Institute of Education and Home Economics, 2023. http://dx.doi.org/10.22616/reep.2023.16.001.

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Tackling food waste and reducing its purely negative effects on our planet, both its inhabitants and the environment, is one of the most important challenges facing modern generations. The aim of the research was to find out whether young people's interest in this issue is reflected in their opinions and behaviours to reduce household food waste, and whether it is related to their search for information about food waste and the type of knowledge sources they use. The survey was conducted at the end of 2021 among 200 young people, using an online survey method (CAWI). The degree of interest in the topic of food waste significantly determined both respondents' opinions and all analysed behaviours aimed at reducing food waste. Respondents declaring a high level of interest in the issue declared such behaviours in the highest proportion. Regarding sources of information, three clusters of respondents were identified: „Mass media users”, „Benefiting from science and Internet”, and „Not information-seeking”. Respondents in the third cluster were least likely to display behaviour aimed at reducing food waste. Most respondents wrongly perceived foodservice and retail as the links in the food chain with the highest food waste, rather than households. This may be a barrier to undertaking activities to reduce food waste. The results indicate that changes in consumer views and behaviour related to food management and consumption are needed. It is necessary to develop a broad information and education programme for the public at the national level so that awareness of the need to prevent food waste increases in each population group and this is reflected in household activities. Keywords: food wastage, food waste, consumer behaviour, sources of information

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Sandaru, S. A. D., D. L. C. P. Liyanage, I. G. N. Anuradha, J. U. Kumarathunga und C. Kalugala. „An IoT-based electrical and electronic appliance management system for Sri Lankan residential buildings“. In World Construction Symposium - 2023. Ceylon Institute of Builders - Sri Lanka, 2023. http://dx.doi.org/10.31705/wcs.2023.13.

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Sri Lankan household energy consumption was accounted for around 34% of national energy consumption in 2017, and residential applications were accounted for 36% of national energy waste in 2018. Therefore, reducing the energy wastage in the household environment is essential. Researchers from all around the world are working to develop IoT-based solutions to reduce energy wastage, but there are certain challenges in adapting them to the local context as those techniques were developed for foreign domestic usage. As a result, it is crucial to come up with IoT-based solutions which are appropriate for the local environment to assist the reduction. Therefore, this article examines the importance and feasibility of adopting IoT-based electrical and electronic device control systems for household use in Sri Lankan environments. Further, a mobile application was developed to monitor and control the system, which was installed for a residential building after an analysis of the domestic requirements. This system may simply fix into an existing building, making it a cost-effective application for reducing energy wastage in developing countries.

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Wanaguru, K., H. Mallawaarachchi und D. Vijerathne. „Circular Economy (CE) based material selection: Development of a CE-based ‘10R’ evaluation framework for building construction projects in Sri Lanka“. In 10th World Construction Symposium. Building Economics and Management Research Unit (BEMRU), University of Moratuwa, 2022. http://dx.doi.org/10.31705/wcs.2022.18.

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The building construction industry is globally identified as one of the major consumers of materials. Thus, the material wastage in building construction projects is very excessive. In the Sri Lankan construction industry, it was identified that the main reason for generating material wastage is the absence of proper material selection criteria. The concept of Circular Economy (CE) has been obtained the world attention in reducing material wastage in the construction industry as it targets zero waste and pollution throughout the lifecycle of materials. Applying CE principles in the material selection not only reduces the wastage of materials but also reduces the use of virgin materials. Hence, this research aimed for developing a CE-based 10R evaluation framework for materials selection in order to reduce the wastage of materials in building construction projects in Sri Lanka. A comprehensive literature review was first conducted to review the concept of CE, CE principles and its importance for reducing material wastage in the construction industry. Deductive approach was chosen as the suitable research approach in this study. Survey method was applied as the suitable research strategy under quantitative phenomenon. A questionnaire survey was conducted with a conveniently selected sample of 58 industry professionals to collect the data. The collected data were analysed by using Weighted Mean Average (WMA) technique. As key findings derived through analysis, the level of importance of each CE principle for selection of materials was determined. Accordingly, the CE-based 10R evaluation framework for material selection was developed as the main implication of this research. Various strategies, such as reusing demolition materials, adopting prefabricated building components, developing plans to on-site recycle and using alternative materials were also proposed to implement the all identified CE principles assuring a successful application of the developed framework.

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Alabrese, M., M. Brunori, S. Rolandi und A. Saba. „Agri-food industries and the challenge of reducing food wastage: an analysis of legal opportunities“. In Envisioning a Future without Food Waste and Food Poverty: Societal Challenges. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-820-9_6.

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Tran, Chanh Minh, Tho Duc Nguyen, Bach Gia Nguyen, Tan Xuan Phan und Eiji Kamioka. „Reducing QoE Loss and Data Wastage of Short-form Video Streaming with HTTP/3 Prioritization“. In IEEA 2023: 2023 The 12th International Conference on Informatics, Environment, Energy and Applications. New York, NY, USA: ACM, 2023. http://dx.doi.org/10.1145/3594692.3594741.

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Berichte der Organisationen zum Thema "REDUCING WASTAGE"

Poverenov, Elena, Tara McHugh und Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, Januar 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784

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Gannon, R. E. High level waste (HLW) steam reducing station evaluation. Office of Scientific and Technical Information (OSTI), September 1993. http://dx.doi.org/10.2172/10118363.

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Tangri, Neil, Mariel Viella, Doun Moon und Natasha Naayem. Zero Waste to Zero Emissions: How Reducing Waste is a Climate Gamechanger. Global Alliance for Incinerator Alternatives, Oktober 2022. http://dx.doi.org/10.46556/mstv3095.

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WHITE, THOMASL. Reducing the Detection Limit for Tetraphenylborate in Tank 50H Waste. Office of Scientific and Technical Information (OSTI), Juli 2004. http://dx.doi.org/10.2172/826189.

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Noyes, C., G. Howard, D. Bishop, C. Tuckfield und R. Hiergesell. Final ROI Report - Technology Transfer of Waste-Reducing Groundwater Sampling Systems. Office of Scientific and Technical Information (OSTI), September 2002. http://dx.doi.org/10.2172/15013429.

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Abizaid, Olga, Maguette Diop, Adama Soumaré und Emilie Wilson. Waste Pickers Are Part of the Solution to Solid Waste Management in Senegal. Institute of Development Studies, September 2023. http://dx.doi.org/10.19088/core.2023.012.

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Waste pickers from the Bokk Diom organisation, working at Dakar’s Mbeubeuss landfill – in Senegal’s capital city –, continued to provide essential waste management services throughout the Covid-19 pandemic, contributing to public health, reducing environmental harm, and mitigating greenhouse gases. As with many, their incomes were impacted by the pandemic, especially those of women. However, the greatest threat to their incomes and livelihoods is the transformation of the waste management system, a process which they are excluded from. Drawing on research carried out with Women in Informal Employment: Globalizing and Organizing (WIEGO) during the pandemic, Bokk Diom was able to advocate on behalf of waste pickers and obtain pledges of inclusion in solid waste management (SWM) from national authorities. Bokk Diom and WIEGO are continuing in their efforts to attain a just transition for waste pickers.

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Welch, T. D. Tank Waste Transport, Pipeline Plugging, and the Prospects for Reducing the Risk of Waste Transfers. Office of Scientific and Technical Information (OSTI), September 2001. http://dx.doi.org/10.2172/788359.

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N.D. Rosenberg, T.A. Buscheck, D. Wildenschild und Y. Sun. The Role of Capillary Barrier in Reducing Moisture Content on Waste Packages. Office of Scientific and Technical Information (OSTI), Oktober 1999. http://dx.doi.org/10.2172/840674.

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Aragie, Emerta, Karl Pauw und James Thurlow. The economywide effects of reducing food loss and waste in developing countries. Washington, DC: International Food Policy Research Institute, 2023. http://dx.doi.org/10.2499/p15738coll2.136605.

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Peeler, D., und T. Edwards. IMPACT OF REDUCING THE 100 C LIQUIDUS TEMPERATURE OFFSET ON WASTE LOADING TARGETS. Office of Scientific and Technical Information (OSTI), November 2010. http://dx.doi.org/10.2172/993935.

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