Relevant bibliographies by topics / Domestic Food Waste Prevention

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Domestic Food Waste Prevention'

Author: Grafiati
Published: 19 February 2023

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Journal articles on the topic "Domestic Food Waste Prevention"

1

Scalvedi, Maria Luisa, and Laura Rossi. "Comprehensive Measurement of Italian Domestic Food Waste in a European Framework." Sustainability 13, no. 3 (February 1, 2021): 1492. http://dx.doi.org/10.3390/su13031492.

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Food management is an inefficient activity, and households are the major contributors responsible for food waste across the food supply chain. Ten years remain to halve household food waste, as recommended by the 2030 Agenda for Sustainable Development. Up to now, Italian investigations into household food waste have been research activities with limitations in measurement and sampling. The need to establish a monitoring system led the Italian Observatory on Food Surplus, Recovery and Waste to apply a methodology that permits comparison with other European countries. In 2018, a survey involving a representative sample of 1142 Italian households was carried out. The majority of respondents (77%) reported that they had wasted 370 g of food during the last week, evidence in line with data from the Netherlands and progressively different from what was found in Germany, Hungary, and Spain. Perishable products, such as fresh fruit and vegetables, bread, and nonalcoholic drinks, were mainly wasted. The most frequently disposed foods were unused (43.2%) or partly used (30.3%). As for possible causes, household food waste was significantly associated with preventive practices and ability. This study endeavored to segment household food waste based on possible drivers and barriers to preventive action, setting the stage for future monitoring, supporting policy action, and educational intervention.
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Shaw, Peter, Matthew Smith, and Ian Williams. "On the Prevention of Avoidable Food Waste from Domestic Households." Recycling 3, no. 2 (June 1, 2018): 24. http://dx.doi.org/10.3390/recycling3020024.

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3

Benyam, Addisalem, Susan Kinnear, and John Rolfe. "Integrating community perspectives into domestic food waste prevention and diversion policies." Resources, Conservation and Recycling 134 (July 2018): 174–83. http://dx.doi.org/10.1016/j.resconrec.2018.03.019.

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4

Herzberg, Ronja, Thomas G. Schmidt, and Felicitas Schneider. "Characteristics and Determinants of Domestic Food Waste: A Representative Diary Study across Germany." Sustainability 12, no. 11 (June 9, 2020): 4702. http://dx.doi.org/10.3390/su12114702.

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As it is the case in many industrialized countries, household food waste accounts for a large share of total food waste in Germany. Within this study, the characteristics of edible and inedible domestic food waste, the reasons for discarding food and the potential influence of socio-demographic factors on food waste generation are assessed. A data set of 6853 households who participated in a diary study in 2016 and 2017 was analyzed by use of descriptive statistics, parametric tests, and linear regression. The results indicate that perishable products such as vegetables, fruits, and bread are mainly affected by disposal. Moreover, household food waste occurs due to quantity problems at purchase for small households and quantity problems at home for larger households and households with children. Despite statistically significant differences in food waste amounts between household lifecycle stages, age of the head of household, household size, and size category of the municipality, socio-demographic factors have a limited power in predicting a household’s food waste level. The study has important implications for food waste policy and research regarding the issues of food waste prevention measures, quantification methodologies, and monitoring implementation.
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Mikheenko, Victoria M., Ivan G. Hevlych, and Taras I. Hevlych. "Regulation of food waste management in Ukraine and abroad." Environmental safety and natural resources 39, no. 3 (September 23, 2021): 51–68. http://dx.doi.org/10.32347/2411-4049.2021.3.51-68.

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In the world in general and in Ukraine in particular, there is a catastrophic environmental situation with food waste. The solution to the problem of waste accumulation, the organization of quality control of compliance with legislation in their treatment, the formation of environmental awareness of the population is hampered by the lack of unanimity in defining the essence of waste, industrial waste, waste in the regulatory framework and among scientists. The aim of the work is to study the essence of the definition of food waste in domestic and foreign scientific discussions and regulations in terms of improving the regulation of their treatment in Ukraine. Scientific discussion of domestic and foreign authors on the concept of waste, in particular food, as well as their regulations demonstrate a wide variety of not only definitions but also approaches. This takes into account the legal basis for waste operations, their physical condition and properties, environmental and economic characteristics, the criterion of goal setting, accounting approach and so on. The analysis of the existing classifications of waste stated the absence of a separate category of food waste both in the works of Ukrainian scientists and in domestic regulations, while foreign authors are actively researching this category. According to the results of the study, it is proposed to introduce into the domestic regulatory framework the term "loss of food and food waste" commonly used abroad with the following definition: products (substances) as edible parts of plants and animals produced or collected for human consumption but ultimately not consumed. Critical analysis of domestic environmental legislation in comparison with European allowed to propose the implementation of the Waste Framework Directive, as well as the formation of a hierarchy of waste management priorities: prevention, preparation for reuse, recycling, other types of disposal, elimination as Ukraine's European integration. Areas of further research will be the study of food waste disposal technologies of the modern city.
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Chuah, Soo-Cheng, and JS Keshminder Singh. "Food Waste and Disposal Behaviour among University Students." ADVANCES IN BUSINESS RESEARCH INTERNATIONAL JOURNAL 6, no. 2 (October 31, 2020): 166. http://dx.doi.org/10.24191/abrij.v6i2.11465.

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Food waste is a crucial and persistent issue globally. The household food waste phenomenon in Malaysia has emerged as increasingly serious with the rapid rise in its generation by domestic households. This study explored youth behaviour toward food waste and its disposal behaviour among the university students of Faculty Business and Management, Universiti Teknologi MARA, Puncak Alam Campus. Factor analysis was applied to identify the underlying factors of food waste and disposal behaviour, while the independent t-test served to examine gender differences regarding the factors. In particular, Pearson’s Chi-square Test of Independence was applied to examine the association between gender and food waste, food planning, and food recycling behaviors. To this end, a self-administrated questionnaire was used to collect data based on the convenience sampling method in which a sample size of 111 respondents were engaged with. Factor analysis successfully identified three factors as a result, namely food disposal, knowledge of food waste, and involvement in preventing food waste. The independent t-test also revealed significant gender differences among the students on food disposal behavior, whereas no significant gender differences were found with the actors of knowledge of food waste and involvement in preventing food waste. Additionally, there was no association between gender and food recycling, food planning, and food waster behaviours, respectively. As such, these findings can increase student participation and commitment to reducing food waste as it is fast becoming an issue for all.
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7

Wenzel, Klara, and Elisabeth Süßbauer. "Exploring Domestic Precycling Behavior: A Social Identity Perspective." Sustainability 13, no. 3 (January 27, 2021): 1321. http://dx.doi.org/10.3390/su13031321.

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Increasing amounts of disposable food packaging waste are contributing towards a global environmental crisis, and approaches to successfully preventing such waste—called precycling—are urgently needed. The human ability to define oneself as a member of a group (social identity) may represent a powerful source for realizing environmental endeavors. Therefore, in this article we conceptualize precycling behavior in households as pro-environmental behavior embedded in social identity processes. To explore precycling, we combined food diaries and qualitative virtual interviews with 26 households in Berlin, Germany. We analyzed our data based on the Social Identity Model of Pro-Environmental Action (SIMPEA). Starting from the behavioral element of the model (response), we substantiate the concept of precycling suggesting that it can be distinguished into six types of behavior. Furthermore, we propose that the enactment of these precycling behaviors is shaped by social identity processes and social influence in different groups, including: the household itself, neighbors, family and friends, or food collectives. We conclude that these processes are important to realizing precycling in small and private groups as well as in larger collectives. Implications are derived for empirical research and theoretical development as well as for public programs and intervention studies.
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BUDU-AMOAKO, EBO, SPENCER J. GREENWOOD, BRENT R. DIXON, HERMAN W. BARKEMA, and J. T. MCCLURE. "Foodborne Illness Associated with Cryptosporidium and Giardia from Livestock." Journal of Food Protection 74, no. 11 (November 1, 2011): 1944–55. http://dx.doi.org/10.4315/0362-028x.jfp-11-107.

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Waterborne outbreaks caused by Cryptosporidium and Giardia are well documented, while the public health implications for foodborne illness from these parasites have not been adequately considered. Cryptosporidium and Giardia are common in domestic livestock, where young animals can have a high prevalence of infection, shedding large numbers of oocysts and cysts. Molecular epidemiological studies have advanced our knowledge on the distribution of Cryptosporidium and Giardia species and genotypes in specific livestock. This has enabled better source tracking of contaminated foods. Livestock generate large volumes of fecal waste, which can contaminate the environment with (oo)cysts. Evidence suggests that livestock, particularly cattle, play a significant role in food contamination, leading to outbreaks of cryptosporidiosis. However, foodborne giardiasis seems to originate primarily from anthroponotic sources. Foodborne cryptosporidiosis and giardiasis are underreported because of the limited knowledge of the zoonotic potential and public health implications. Methods more sensitive and cheaper are needed to detect the often-low numbers of (oo)cysts in contaminated food and water. As the environmental burden of Cryptosporidium oocysts and Giardia cysts from livestock waste increases with the projected increase in animal agriculture, public health is further compromised. Contamination of food by livestock feces containing Cryptosporidium oocysts and Giardia cysts could occur via routes that span the entire food production continuum. Intervention strategies aimed at preventing food contamination with Cryptosporidium and Giardia will require an integrated approach based on knowledge of the potential points of entry for these parasites into the food chain. This review examines the potential for foodborne illness from Cryptosporidium and Giardia from livestock sources and discusses possible mechanisms for prevention and control.
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Theodoridis, Georgios, Alexandros Pechlivanis, Nikolaos Thomaidis, Apostolos Spyros, Constantinos Georgiou, Triantafyllos Albanis, Ioannis Skoufos, et al. "FoodOmicsGR_RI: A Consortium for Comprehensive Molecular Characterisation of Food Products." Metabolites 11, no. 2 (January 27, 2021): 74. http://dx.doi.org/10.3390/metabo11020074.

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The national infrastructure FoodOmicsGR_RI coordinates research efforts from eight Greek Universities and Research Centers in a network aiming to support research and development (R&D) in the agri-food sector. The goals of FoodOmicsGR_RI are the comprehensive in-depth characterization of foods using cutting-edge omics technologies and the support of dietary/nutrition studies. The network combines strong omics expertise with expert field/application scientists (food/nutrition sciences, plant protection/plant growth, animal husbandry, apiculture and 10 other fields). Human resources involve more than 60 staff scientists and more than 30 recruits. State-of-the-art technologies and instrumentation is available for the comprehensive mapping of the food composition and available genetic resources, the assessment of the distinct value of foods, and the effect of nutritional intervention on the metabolic profile of biological samples of consumers and animal models. The consortium has the know-how and expertise that covers the breadth of the Greek agri-food sector. Metabolomics teams have developed and implemented a variety of methods for profiling and quantitative analysis. The implementation plan includes the following research axes: development of a detailed database of Greek food constituents; exploitation of “omics” technologies to assess domestic agricultural biodiversity aiding authenticity-traceability control/certification of geographical/genetic origin; highlighting unique characteristics of Greek products with an emphasis on quality, sustainability and food safety; assessment of diet’s effect on health and well-being; creating added value from agri-food waste. FoodOmicsGR_RI develops new tools to evaluate the nutritional value of Greek foods, study the role of traditional foods and Greek functional foods in the prevention of chronic diseases and support health claims of Greek traditional products. FoodOmicsGR_RI provides access to state-of-the-art facilities, unique, well-characterised sample sets, obtained from precision/experimental farming/breeding (milk, honey, meat, olive oil and so forth) along with more than 20 complementary scientific disciplines. FoodOmicsGR_RI is open for collaboration with national and international stakeholders.
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Tsyganchuk, O. M. "State sanitary and anti-epidemic rules and norms of medical waste management." Infusion & Chemotherapy, no. 3.2 (December 15, 2020): 300–302. http://dx.doi.org/10.32902/2663-0338-2020-3.2-300-302.

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Background. Hands are a favorable environment for bacterial colonization. The microflora of skin is divided into resident and transient. The latter gets to the hands of healthcare workers (HCW) by the contact during professional activities during various diagnostic and treatment procedures, as well as by the contact with contaminated objects. General requirements for hand hygiene include short nails, absence of false nails, absence of infected skin injuries (or covered injuries) on the hands and forearms, absence of jewelry or watch. If there is visible dirt, the hands should be washed with usual soap. As for disinfection, it is divided into focal (current and final) and preventive (planned and according to the epidemic indications). Not only the hands of the HCW, medical devices, surfaces and furniture, but also medical waste (MW) should be disinfected. Objective. To describe the features of disinfection and MW management. Materials and methods. Analysis of the literature on this issue. Results and discussion. After use, the syringes are disinfected together with the needles without caps and collected in waterproof and puncture-proof containers. When using containers for sharp objects, it is allowed to fill them for 3 days. Medical devices should be immersed in a disinfectant solution immediately after use; the solution should cover the tools at least 1 cm above their surface. Containers with disinfectant solutions must be marked with the name of the solution, its concentration, purpose, exposure time, date of preparation and expiration date. Disinfectants are divided into halide-containing, alcohol-containing, aldehyde-containing, oxidizing, detergent and composite. Decamethoxine – an antiseptic and antifungal drug for topical use – is widely used for disinfection. The mechanism of action of this solution is to disrupt the permeability of the cytoplasmic membrane of bacteria and fungi by binding to phosphatide groups of membrane lipids. The problem of MW is a major problem in the domestic health care system. Ukraine annually produces about 400 thousand tons of MW, 100-120 thousand of which are dangerous. The risks caused by MW are divided into infectious, chemical and radiation-associated. Categories of MW include category A – epidemically safe MW, B – epidemically dangerous MW, C – toxicologically dangerous MW, D – radiologically dangerous MW. The waste management system includes its collection and sorting; marking; disinfection; transportation within the institution; utilization or disposal (category A only). For each type of waste there are special types of containers and markings regulated by normative documents. Category A waste include household waste of all departments of the hospital, except infectious; waste that have not had contact with biological fluids of the body; food waste of all departments of the hospital, except infectious. Food waste is collected separately from other waste. When collecting MW of B category (used medical instruments; items contaminated with blood or other biological fluids; organic MW of patients; food waste of infectious departments), it is forbidden to cut or destroy this waste, to remove needles from syringes, to spill or compact MW, to install containers for waste collection at a distance of less than 1 m from heating appliances. Category C waste includes drugs, substances for diagnostics, and disinfectants; batteries; items containing mercury and heavy metals; wastes generate as a result of operation of transport, lighting systems, etc. Collection and temporary storage of waste, associated with cytostatics and genotoxic drugs, as well as all MW produced as a result of their preparation (category C), is not allowed without decontamination. It is also needed to decontaminate the workplace. Any work with such waste should be carried out with the use of personal protective equipment in the special ventilated rooms. Category D waste management is implemented in accordance with the requirements of the legislation of Ukraine on radioactive waste management and radiation safety standards. Conclusions. 1. The problem of MW is a significant problem of the domestic health care system. 2. Categories of MW include category A – epidemically safe MW, B – epidemically dangerous MW, C – toxicologically dangerous MW, D – radiologically dangerous MW. 3. The waste management system includes their collection and sorting; marking; disinfection; transportation within the institution; utilization or disposal (category A only).
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More sources

Dissertations / Theses on the topic "Domestic Food Waste Prevention"

1

Messner, Rudolf. "The paradoxical economy of food waste prevention: A study of food waste prevention as a transition pathway to sustainable food systems." Thesis, Queensland University of Technology, 2021. https://eprints.qut.edu.au/207785/1/Rudolf_Messner_Thesis.pdf.

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This work identifies a ‘prevention paradox’, which arises from a failure to account for the systemic nature of food waste. Subsequently, an empirical exploration in the Australian horticulture industry accounts for the interconnected processes that underpin surplus and waste creation along the whole supply chain. Theoretically, this work advances food waste research by positioning food waste as a symptom of food system ‘lock-in’ into a deeply ingrained cultural, regulatory, material and economic reliance on unsustainable overproduction and food surplus. Accordingly, interventions targeting the systemic prevention of food waste emerge as pathways to transform food system characteristics toward greater sustainability.
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2

Song, He. "Anaerobic digestion of source-segregated domestic food waste." Thesis, University of Southampton, 2016. https://eprints.soton.ac.uk/402998/.

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Anaerobic digestion (AD) is an attractive waste treatment process in which both pollution control and energy recovery can be achieved. Source-segregated domestic food waste (FW) has a high organic content on a dry weight basis and is rich in lipids and proteins, indicating the potential for a good biogas yield with high methane content. Process instability, however, has often been reported in food waste digesters, which was mainly manifested by the accumulation of volatile fatty acids (VFA) and reduction of specific methane production. Trace element (TE) supplementation has been proved to be an effective way to rectify this problem and has been applied to industrial AD plants. This practice, however, was usually characterised by a trial-and-error approach due to the lack of a clear understanding of the impact of TEs on AD under different process conditions. The aim of this study was therefore to optimise TE dosing strategies for FW digestion at different loading rates, with particular attention to the role of cobalt (Co) and selenium (Se). The limiting concentrations of Co and Se were studied in long-term continuously stirred tank reactor (CSTR)-type digester experiments at organic loading rates (OLR) from 1.8 to 5 kg volatile solids (VS) m-3 d-1. In a digester operated at OLR 1.8 kg VS m-3 d-1 without TE addition, dosing of Co at a strength of 1 mg Co kg-1 fresh matter was effective to stimulate the complete degradation of accumulated VFA. Around 2500 mg L-1 VFA built up, however, after OLR increased to 2.5 kg VS m-3 d-1; then dropped slightly by addition of Se at a strength of 0.05 mg Se kg-1 fresh matter. After stepwise increases in Se concentration to 0.2 mg kg-1, VFA reduced to less than 1000 mg L-1. In another 2 digesters, at OLR 3 and 4 kg VS m-3 d-1 respectively, TE washing-out was introduced for determination of the limiting Co concentration. All TE supplementation was ceased in these 2 digesters for around 300 days with the exception of continuous addition of 0.2 mg kg-1 of Se. VFA accumulation up to 30000 mg L-1 occurred in one digester immediately after the OLR increased from 4 to 5 kg VS m-3 d-1 and later up to 22500 mg L-1 in the other digester when OLR increased from 3 to 4 kg VS m-3 d-1. By gradually increasing Co concentration in both digesters to 0.3~0.5 mg kg-1, VFA started to be consumed. At the end of test, the recovered digester with OLR 5 kg VS m-3 d-1 was running stably with 0.2 mg kg-1 Se and 0.3~0.5 mg kg-1 Co addition, with a pH of 7.8, IA/PA ratio 0.4, specific methane production (SMP) 0.47 standard temperature and pressure (STP) m3 CH4 kg-1 VS d-1, volumetric methane production (VMP) 2.37 STP m3 CH4 m-3 d-1, and VFA concentration less than 500 mg L-1. To further understand the effect of trace elements on VFA production, short-term trials were carried out to assess their function in VFA production. The results indicated that with accumulated VFA, supplementation of trace elements stimulated VFA production to a greater extent than VFA consumption. Effect of organic loading rate on TE dosing strategy and digester performance was studied in 5 digesters, all of which had stable operation but different trace element addition histories. One pair digesters was run as control at OLR 5 kg VS m-3 d-1 over the course of the experiment, another pair operated with a gradual loading increase to 6, 7, 8 and 9 kg VS m-3 d-1. A SMP of 0.46±0.02 STP m3 CH4 kg-1 VS d-1 at OLR 8 kg VS m-3 d-1 was achieved. Volatile solids destruction (VSD) rates were similar between OLR 5 and 8 kg VS m-3 d-1, at approximately 0.74~0.75, but reduced to 0.71~0.72 at OLR 9 kg VS m-3 d-1. Residual methane production (RBP) test results showed that biogas production of digestate from OLR 5 and 7 kg VS m-3 d-1 were similar, whereas digestate from OLR 9 kg VS m-3 d-1 generated more biogas than OLR 5 kg VS m-3 d-1, indicating lower conversion efficiency was achieved at OLR 9 kg VS m-3 d-1. Nitrogen mass balance equations were developed to distinguish nitrogen distribution in digesters. These showed that microbial biomass density increased along with OLR increase, which in turn requires an increase in TE addition. The specific rate of biomass increase at OLR 9 kg VS m-3 d-1, however, was lower than at 8 kg VS m-3 d-1, reflecting the decrease in specific methane production and VSD rate. The results indicate that FW digester was able to operate at OLR 8 kg VS m-3 d-1, without loss of performance when compared with OLR 5 kg VS m-3 d-1. Loading 9 kg VS m-3 d-1 was regarded as overloaded due to the lower hydrolysis and acidification efficiency. The fifth digester, in which the same TE dosing was applied, was operated with random loading: a daily load between 2.5~7.5 kg VS m-3 d-1 was randomly introduced while weekly average OLR was maintained at 5 kg VS m-3 d-1. Stable performance was observed in this digester with 2.27 STP m3 CH4 m-3 d-1 of 30-day rolling average VMP and 76% of VSD rate, and VFA concentrations less than 500 mg L-1. Further research on essential TE supplementation for stable FW digestion at high loading was carried out. All TE additions were ceased except 0.3 mg kg-1 of Co and 0.2 mg kg-1 of Se, in two pairs of digesters at loading 5 and 8 kg VS m-3 d-1, respectively. VFA accumulation occurred in digesters at the higher loading, which finally failed. VFA fluctuated around 4000 mg L-1 in digesters at OLR 5 kg VS m-3 d-1, until the rest of trace elements in a full 11 trace elements recipe were reintroduced, when VFA degraded quickly to below 1000 mg L-1. The research provided new insight on optimising essential TE supplementation to FW digestion, especially at moderate and high loading rates, to ensure stable and high productive biogas production.
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3

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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4

Papargyropoulou, Effrosyni. "Food waste generation in the hospitality and food service sector : prevention insights from Malaysia." Thesis, University of Leeds, 2016. http://etheses.whiterose.ac.uk/16779/.

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Food security is one of the greatest challenges the world faces today. Providing nutritious, safe and affordable food for all in a sustainable way will become even more challenging under the burden of increasing world population and global environmental change. Whist 795 million people are undernourished; one third of the food produced globally for human consumption is lost or wasted. The food waste – hunger paradox is an illustration firstly of the failing global food system, and secondly of the importance of food waste in the sustainability and food debates. Food waste represents substantial economic losses, has devastating environmental impacts, and moral and ethical implications in the face of food poverty. Due to its detrimental economic, environmental and social impacts, food waste has received increasing attention in research and policy, viewed predominately from an engineering and technological perspective. In response, this research firstly critically reviewed contemporary conceptual frameworks and reframed food waste to produce the Food Waste Hierarchy. Secondly, it critiqued the current methodological approaches and developed a new framework to investigate the scale, origin, patterns and causes of food waste generation in the hospitality and food service sector in Malaysia. Finally, the research identified the most promising food waste prevention measures for the sector. These objectives were achieved by developing and applying a mixed methods interdisciplinary approach that linked the biophysical and economic flows of food provisioning and waste generation, with the social practices associated with food preparation and consumption. The food waste prevention insights that emerged from this research call for change in both the socio-technical systems and social practices related to food production and consumption; a message relevant to the food and broader sustainability research.
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Abd, Razak Syahirah. "Household Food Waste Prevention in Malaysia: An Issue Processes Model Perspective." Scholar Commons, 2017. http://scholarcommons.usf.edu/etd/6990.

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Food waste has been a worldwide concern for several decades but this problem is relatively new in the Malaysian context due to the increasing amount of food waste in recent years. Thus, the goal of the study is to provide the basic information of knowledge and involvement level, and their interaction in food waste prevention among households in Malaysia. This study seek to further mass communication research in the area of food waste. The Hallahan’s Issues Processes Model was used within this study in order to determine the relationship between knowledge, involvement, and food waste prevention behavior. The convenience sampling method was adopted and the surveys were conducted using the online survey tool, Qualtric. The data were analyzed using SPSS 22.00 software. The results supported the hypotheses that the level of knowledge has a positive impact on food waste behavior only if the household’s involvement is high and vice versa. According to this model, Malaysian households fall under the category of an active audience, because they recognize the negative consequences and their acceptance that food waste prevention is personally relevant in their daily life. The findings of this study contribute further recommendations for government campaign that could focus on enhancing household planning skills and routines when it comes to the food preparation. Furthermore, the need for educational campaign against food waste should focus on selected information such as demographic background and presented in mass media to stimulate model behavior in the households.
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Bektes, Ahmet. "Research And Product Design To Minimize Food Waste In Western Domestic Kitchens." Master's thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/12612597/index.pdf.

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The aim of this thesis is to explore design directions to minimize a food wastage problem in western domestic kitchens. Central to the thesis is an understanding of people&rsquo
s behavior towards the food waste phenomenon. Three interconnected studies and one design project are included. In Study I, 18 participants were interviewed to explore their perceptions and attitudes towards food waste, revealing the most wasted food types and reasons for food wastage. The findings of Study I are clustered under four phases of food handling: acquisition, preparation, consumption and storage. Study II comprised a generative session with three users and two designers, devised to explore latent and tacit knowledge regarding food wastage. Study II resulted in user-generated ideas for minimizing food waste, which were analyzed so as to reveal possible design directions. From these results, a set of criteria for a &lsquo
perfect&rsquo
kitchen appliance, which could minimize food waste, was drawn-up. The design project took the research findings of Study I and II and devised a collection of design concepts as possible ways to help reduce domestic food waste. Two concepts &ndash
Philips Dispense and Canvas - are taken further because they relate to the most wasted food types: &lsquo
bread&rsquo
and &lsquo
vegetables and fruits&rsquo
. In Study III, Philips Dispense and Canvas were evaluated with a questionnaire. According to the results, in households containing busy couples without children, Philips Dispense is valued highest (it takes the food waste responsibility away from users) whereas Philips Canvas was valued lower (it gives feedback on current stocks and persuades homeowners not to waste food).
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7

Serna-Maza, Alba. "Nitrogen control in source segregated domestic food waste anaerobic digestion using stripping technologies." Thesis, University of Southampton, 2014. https://eprints.soton.ac.uk/372768/.

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Anaerobic digestion of source segregated domestic food waste (SS-DFW) offers a sustainable management route for reclaiming potential energy in the form of a fuel gas, and nutrients which can be recycled back to land. However, the biochemical characteristics of SS-DFW can lead to free ammonia nitrogen (FAN) concentrations that are inhibitory to the digestion process causing unstable operation and in some cases complete process failure, particularly in thermophilic systems. With the purpose of reducing the total ammoniacal nitrogen (TAN) in the digester, side-stream and in situ biogas stripping technologies were tested. Mesophilic and thermophilic temperatures were evaluated under moderate and complete biogas mixing rates (0.4 l min-1 – 2.6 l min-1) in a batch system. Laboratory investigations showed that TAN reductions in an in situ bubbling reactor with moderate and complete gas mixing rates were non-existent at mesophilic temperatures and minimal at thermophilic temperatures. For this reason, it is unlikely that in situ biogas stripping would be adequate to prevent TAN concentrations greater than 2500 mg N l-1 in a food waste digester and thus will not mitigate ammonia inhibition in a thermophilic system. Semi-continuous trials carried out on SS-DFW in laboratory-scale digesters, fed daily at an organic loading rate (OLR) of 2 kg VS m-3 day-1 and coupled to stripping columns at low bleed rates (2 – 3.5 % digester volume per day treated in the stripping process) were effective in reducing ammonia concentrations to below thermophilic toxic levels (TAN concentration of 2500 – 3500 mg N l-1). The experiments also confirmed that removal of a proportion of the digester contents and their exposure to thermophilic conditions with pH adjustment to 10 had no adverse effects on performance in terms of biogas production (0.83 ± 0.03 l g-1 VS without stripping, 0.84 ± 0.05 l g-1 VS with stripping) or VS destruction (81.8 % without stripping, 88.5 % with stripping). The process required high pH and temperature (≥70 ⁰C) to achieve a TAN concentration below the toxic threshold for thermophilic digestion, and it is unlikely that stripping at 55 ⁰C and pH 10 would achieve the target reduction. The research showed the way forward for the application of side-stream stripping to prevent the build-up of ammonia under thermophilic conditions, if the digester is started up with a non-inhibitory FAN concentration in the inoculum.
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Persson, Anna. "Food redistribution in Stockholm : A comparative analysis of two scenarios – with and without a food bank." Thesis, KTH, Industriell ekologi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-192328.

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Food waste is a serious problem in today’s society. Functional food waste is going to waste treatment while people are suffering from food insecurity. Food redistribution in form of a central food bank which collects food waste at food companies and delivers it to social organizations is a measure to deal with this issue. Stockholm City Mission plans to start up a central food bank in Stockholm and it is this implementation that is of focus in this report. The purpose of this study is to compare two scenarios, with and without a food bank, and evaluate this food bank regarding the possibilities for reduced climate impacts and the economic outcomes of the involving actors (food companies, the central food bank and social organizations). The methods used are literature studies, interviews and a material flow analysis to be able to follow the flows of food through the redistribution system. The results found are that costs can be saved for the actors involved and whether the food bank will go with profit depends on the revenues that can be collected from the involved actors and external investors. Climate impacts are reduced as a result of the implementation, mainly in terms of that functional food waste avoids waste treatment and can be of use.
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Ejnarsson, Ellen, and Ekström Sofia Bengtsson. "Food waste reduction in Swedish food retail : Understanding barriers and incentives." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279535.

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In Sweden, the retail sector is responsible for 8% of the total supply chain waste. Although the number is relatively small, the retail sector is of key importance for food waste minimization since retail stores collect large amounts of food and connect with consumers and producers in a limited, clearly defined number of places. Therefore, initiatives or policies implemented in retail may have major implications. The Royal Swedish Academy of Engineering Sciences (IVA) concludes that prevention of food waste and redistribution to humans are the only actions that contribute to Target 12.3, aiming to halve food waste per capita from both retail and consumer levels as well as reduce food losses in the production and supply sectors by 2030. Also, research concludes that the median benefit-cost ratio for reducing waste in the supply chain is 14:1, and that unawareness of this business case is a reason for insufficient implementation of food waste reduction. In the latest years, authorities and researchers have increased focus and emphasized importance of industry collaboration to reduce supply chain food waste; however, there are more scarce findings in literature on incentives for food waste reduction from a retailer perspective. Therefore, the purpose of the study was to understand barriers and incentives for prevention of food waste and price reduction, conversion and donation of surplus food from a retailer perspective, and thereby identify opportunities to increase incentives. A multiple case study of nine retailers from the three major Swedish retail corporations was chosen as methodology, and semi-structured interviews were conducted with managers working in each store. The results show internal and external barriers for reduction, the major ones being the business objective to always ensure consumer satisfaction and variability in demand (prevention); inefficient label creation due to health and safety regulations (conversion) and lack of available partnerships (donation). In terms of initiative prioritization, financial benefits are found to be the major driving force for waste reduction, why food waste prevention is the most favourable option and reduction initiatives prioritize expensive products. Also, the incentive for food waste reduction depends strongly on business case awareness and integration efficiency, where the study identifies opportunities to increase incentives when: i) retailers are aware of the business case of reducing food waste, but discouraged by certain constraints; ii) retailers are unaware of the business case; and iii) there is no existing business case
8% av Sveriges totala matavfall uppkommer i livsmedelsbutiker. Trots denna relativt låga siffra är butikerna avgörande för minimering av matavfall: de samlar stora mängder mat på ett begränsat antal platser och implementerade initiativ och policy får därmed stor verkan. Kungl. vetenskapsakademin (IVA) har konstaterat att förebyggande av matavfall och omfördelning av överskott till människor är de enda initiativ som signifikant bidrar till att nå Förenta Nationernas hållbarhetsmål 12.3, att halvera matsvinnet per person i butik- och konsumentled, och minska matsvinnet längs hela livsmedelskedjan. Studier visar att det finns ett tydligt business case för reducering av matsvinn, att initiativ i genomsnitt genererar 14 gånger så stor finansiell vinning som kostnad för aktörer i livsmedelskedjan, men att många aktörer saknar vetskap om detta. Myndigheter och forskare har de senaste åren i en allt större utsträckning ägnat fokus åt, och betonat vikten av, samarbete i livsmedelskedjan för att reducera matavfallet. Mindre fokus har ägnat åts livsmedelsbutikernas incitament att genomföra de initiativ som anses nödvändiga för att matavfallet i Sverige ska reduceras. Syftet med studien var därför att, från ett butiksperspektiv, förstå rådande hinder och incitament för förebyggande matavfall samt prisreduktion, förädling och donering av överskottsmat, och därigenom identifiera möjligheter att öka dessa incitament. Studien genomfördes i form av en fallstudie av nio livsmedelsbutiker från de tre största livsmedelskedjorna i Sverige, där semistrukturerade intervjuer hölls med ansvariga från varje butik. Resultaten visar interna och externa barriärer för reduktion av matavfall, av vilka de signifikanta är att ständigt tillfredsställande av konsumenters önskemål och variation i efterfrågan (förebyggande av matavfall), ineffektivitet i tillverkning av innehållsförteckningar (förädling), samt avsaknad av fungerande partnerskap (donering). Finansiell vinning är den största drivkraften för reduktion av matavfall, varför matavfall helst förebyggs och dyra produkter prioriteras. Det råder en generell osäkerhet kring den optimala strategin för att reducera matavfall, samt bristande tid att ägna initiativ. Incitament för reduktion av matavfall beror därför i stor utsträckning på vetskap om ett initiativs business case, samt hur effektivt det kan integreras i butikens verksamhet. Möjlighet att öka incitament finns därmed där: i) livsmedelsbutiker har vetskap om ett business case, men förhinder att agera; ii) livsmedelsbutiker saknar vetskap om ett business case); och iii) det saknas ett business case.
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Onn, Beatrice. "Disposing the future : An institutional analysis of municipal food waste prevention in Sweden." Thesis, Uppsala universitet, Sociologiska institutionen, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-445127.

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Food waste is a complex issue with environmental, social, and economic consequences. Approximately one third of the food produced for human consumption is annually wasted and the need to prevent food waste is discussed in the public debate, policy outcomes, and sustainable development goals. Food waste prevention is complex and need to be practiced all along the food supply chain. In Sweden, municipalities are self-governing entities that have been assigned the formal responsibility to prevent food waste among households and municipal functions. However, the distributed responsibility and complexity around food waste prevention entail various barriers to successfully implement food waste prevention strategies. The purpose of this study is thus to investigate how institutions influence municipal food waste prevention. The study is inspired by an ethnographic approach and is founded on an empirical material consisting of 137 waste plans and 10 interviews with municipal and public authority representatives. An institutional perspective is applied to understand how institutions influence municipal food waste prevention. The results from the analysis conclude that a) food waste prevention strategies in Sweden construct the consumer as the main cause of food waste generation; b) the institutionalized freedom of choice is perceived as a barrier to implement stronger food waste prevention strategies such as regulation or legislation; and c) institutions offer an important component to understand the construction of the problem around food waste prevention.
Matsvinn är ett komplext problem som påverkar miljö, samhälle och ekonomi. Av den mat som årligen produceras för mänsklig konsumtion slängs ungefär en tredjedel, och behovet av förebyggande åtgärder mot matsvinn blir alltmer uppmärksammat genom samhällsdebatten, policy, och hållbarhetsmål. Förebyggande av matsvinn är komplext och åtgärder för att minska matsvinn är nödvändiga längs hela livsmedelkedjan. Sveriges kommuner är självstyrande och har blivit delegerade det formella ansvaret att förhindra matsvinn i hushåll och kommunala funktioner. Att implementera strategier för att förebygga matsvinn är dock ett komplext arbete med delat ansvar som möter många barriärer. Syftet med denna studie är därför att undersöka hur institutioner påverkar kommunalt matsvinnsförebyggande. Studien är inspirerad av en etnografisk ansats och baseras på ett empiriskt material bestående av 137 avfallsplaner och 10 intervjuer med kommunala och statliga representanter. Ett institutionellt perspektiv är anammat för att förstå hur institutioner influerar kommunalt avfallsförebyggande. De tre viktigaste slutsatserna från resultatet visar att a) strategier för att förebyggande matsvinn konstruerar konsumenten som den främsta orsaken till att matsvinn uppstår; b) en institutionaliserad valfrihet uppfattas som en barriär för att implementera hårda åtgärder så som lagstiftning och reglering; och c) institutioner utgör en viktig förklarande komponent för att förstå hur problemet kring matsvinn konstrueras.
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Books on the topic "Domestic Food Waste Prevention"

1

Edwards, Harry W. Pollution prevention assessment for a manufacturer of food service equipment. Cincinnati, OH: U.S. Environmental Protection Agency, National Risk Management Research Laboratory, 1995.

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Food and Agriculture Organization of the United Nations. Mitigation of food wastage: Societal costs and benefits. Rome: Food and Agriculture Organization of the United Nations, 2014.

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Winne, Mark. Closing the food gap: Resetting the table in the land of plenty. Boston: Beacon Press, 2008.

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Closing the food gap: Resetting the table in the land of plenty. Boston: Beacon Press, 2009.

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United States Environmental Protection Agency/Oak Ridge National Laboratory Workshop on Risk Assessment for Municipal Waste Combustion: Deposition, Food Chain Impacts, Uncertainty, and Research Needs (1989 Cincinnati, Ohio). Municipal waste incineration risk assessment: Deposition, food chain impacts, uncertainty, and research needs. New York: Plenum Press, 1991.

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Callaway, Todd Riley. On-farm strategies to control foodborne pathogens. Hauppauge, N.Y: Nova Science Publishers, 2011.

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Brazil. Ministério do Desenvolvimento Social e Combate à Fome. Fome zero: Um mutirão pela vida! [Brasília, Brazil]: Ministério do Desenvolvimento Social e Combate à Fome, 2004.

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Rettig, Richard A. The Food and Drug Administration confronts homeland and national security: Report on a workshop of the RAND Center for Domestic and International Health Security. Santa Monica, Calif: RAND, 2003.

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Rettig, Richard A. The Food and Drug Administration confronts homeland and national security: Report on a workshop of the RAND Center for Domestic and International Health Security. Santa Monica, Calif: RAND, 2003.

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M, Smulders Frans J., and Collins John D, eds. Food safety assurance and veterinary public health. [Wageningen]: Wageningen Academic Publishers, 2002.

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Book chapters on the topic "Domestic Food Waste Prevention"

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Nguyen, Van Nhan, Thi Hoa Nguyen, Tai Tien Huynh, Van Hai Nguyen, and Susanne Koch Stigberg. "Interactive Fridge: A Solution for Preventing Domestic Food Waste." In Inclusive Smart Cities and e-Health, 361–66. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-19312-0_36.

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Le Cloirec, Pierre, and Philippe Humeau. "Industrial Bioscrubbers for the Food and Waste Industries." In Air Pollution Prevention and Control, 497–511. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118523360.ch21.

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Trivedi, Bhushan Girish. "Food Waste Prevention and Management in Higher Education." In World Sustainability Series, 93–102. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-11961-8_8.

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Yildirim, Pinar, and Asli Elif Aydin. "Improving Effectiveness of Food Waste Prevention Messages: An Abstract." In Developments in Marketing Science: Proceedings of the Academy of Marketing Science, 593–94. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-89883-0_165.

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Gaiani, S., R. Rolle, and C. Bucatariu. "Consumer-level food waste prevention and reduction towards sustainable diets." In Sustainable diets: linking nutrition and food systems, 89–98. Wallingford: CABI, 2019. http://dx.doi.org/10.1079/9781786392848.0089.

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Mistry, Anjali, and Manfred Spocter. "Production of Edibles and Use of Garden Waste in Domestic Gardens of a Middle-Class Suburb in Cape Town, South Africa." In Exploring Food and Urbanism, 97–115. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003172499-6.

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Silchenko, Ksenia, Federica Simonetti, and Giacomo Gistri. "The Second Life of Food: When Social Marketing Bridges Solidarity and Waste Prevention." In Springer Texts in Business and Economics, 111–26. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-13020-6_7.

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Soma, Tammara. "The Tale of the Crying Rice: The Role of Unpaid Foodwork and Learning in Food Waste Prevention and Reduction in Indonesian Households." In Learning, Food, and Sustainability, 19–34. New York: Palgrave Macmillan US, 2016. http://dx.doi.org/10.1057/978-1-137-53904-5_2.

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Bonomi, Sabrina, Sara Moggi, and Francesca Ricciardi. "Innovation for Sustainable Development by Educating the Local Community. The Case of an Italian Project of Food Waste Prevention." In Lecture Notes in Business Information Processing, 705–16. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-32689-4_54.

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Bhalani, Dixit V., Arvind Kumar Singh Chandel, and Poonam Singh Thakur. "Recent Insight Into Fermented Foods and Production." In Advances in Environmental Engineering and Green Technologies, 83–115. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7706-5.ch006.

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The fermented beverages and foods either of plant or animal source play a vital role in the food of society in several parts of the world. The fermented of foods not only afford vital sources of nutrients but also have abundant potential in maintaining health and also preventing various diseases. The bacteria and yeasts are the major groups of microorganisms related to traditional fermented of the foods. Numerous diverse types of traditional fermented beverages and foods are formed at domestic level in the various countries. The advancement of fermentation technology provides value addition to waste food by their complete conversion into the different value-added products. The recent research suggests that the biological functions of fermented foods affect the health due to functional microbes involved during fermentation which provides several health-promoting benefits to the consumers. The emphasis of this chapter is to describe the fermentation technology and their potential to minimize the wastage of foods by conversion of value-added products and their benefits.
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Conference papers on the topic "Domestic Food Waste Prevention"

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Aparicio, A. Arroyo. "Edible but unmarketable food: some legal problems to be solved on food waste prevention." 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_2.

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Aramyan, L. H., N. I. Valeeva, M. Vittuari, A. Politano, P. Mahon, C. Balazs, K. Ujhelyi, S. Scherhaufer, M. Gheouldus, and D. Paschali. "Potential of market based instruments and economic incentives in food waste prevention and reduction." 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_20.

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Strøm-Andersen, N. "74. Digital technologies and food waste reduction and prevention: benefits and challenges." In EurSafe 2022. The Netherlands: Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-939-8_74.

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Comino, Elena, and Francesca Macioce. "New tools for teaching: educational cards for primary schools on the prevention of food waste." In Fifth International Conference on Higher Education Advances. Valencia: Universitat Politècnica València, 2019. http://dx.doi.org/10.4995/head19.2019.9168.

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This article shows the results obtained from the creation of some educational cards for primary school pupils on the topic of the food waste prevention. The collaboration between designers and experts in the educational field was fundamental for this project: we combined the communicative and design skills of the designer with the didactics knowledge of the educators. The activities have been created on the basis of the experiential methodology, the pupils feeling themselves the protagonist of the activities, combining the traditional educational activities, also trough cross-learning of good ecological practices. The proposed activities explore the life cycle of an aliment from when it is purchased by the consumer until it is disposed of, analysing in which stages the consumer wastes food. The exercises were created to understand how to avoid or reduce food waste in those specific phases. The result of the project is composed of two different books containing the educational cards, one for teachers and families with basic information on exercises and the other one for students containing the exercises. The final objective of the educational cards is to sensitize students and adults around them on the food waste problem.
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GALVÃO, DIOGO, PEDRO DINIS GASPAR, PEDRO DINHO DA SILVA, and LUÍS PIRES. "THERMAL PERFORMANCE, USAGE BEHAVIOUR AND FOOD WASTE OF DOMESTIC REFRIGERATORS IN A UNIVERSITY STUDENT COMMUNITY: FINDINGS TOWARDS CITIES SUSTAINABILITY." In SUSTAINABLE CITY 2017. Southampton UK: WIT Press, 2017. http://dx.doi.org/10.2495/sc170471.

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Sadi, Meisam, and Ahmad Arabkoohsar. "A 5-TR Solar FPC-Cold Storage for Year-Round Waste Prevention of Food Products in Off-grid Areas." In 2020 IEEE 8th International Conference on Smart Energy Grid Engineering (SEGE). IEEE, 2020. http://dx.doi.org/10.1109/sege49949.2020.9181995.

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Proskina, Liga, Dace Kaufmane, Liga Paula, Kaspars Naglis-Liepa, and Sintija Ozolniece. "Policy measures to support local food systems." In 23rd International Scientific Conference. “Economic Science for Rural Development 2022”. Latvia University of Life Sciences and Technologies. Faculty of Economics and Social Development, 2022. http://dx.doi.org/10.22616/esrd.2022.56.023.

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Enterprises engaged in food production are one of the focuses of the European Green Deal, as the implementation of its objectives will make impacts on agriculture, which is one of the most important industries supplying raw materials to food producers, as well as on energy and transport. Previous research studies have emphasized that processes within the local food system (LFS) occur over a relatively short geographical distance, thereby creating a number of economic advantages as well as making a significant impact on the community economy. In other words, this diversifies the rural economy, makes enterprises more economically independent, develops local potential and contributes to the image of the area. Most of the food produced in Latvia was sold in the domestic market, and only approximately a third of the food output was exported over the last decade. The expansion of the domestic market is therefore very important for local producers. Food production is spread throughout the country, and both home producers and rural small and medium enterprises producing food participate in the market, which contributes particularly to the socio-economic viability of the population living in rural communities. As a result, local food systems emerge, which is a complex phenomenon, as it involves more than just economic aspects. Food production, distribution and waste management are indirectly affected by several public policies, as the food production begins with the exploitation of primary production resources linked to the environment and ends with the development of cultural services, including the preservation of traditions and values. Accordingly, it might be argued that an LFS represents a very complex and diverse set of actors and their interrelationships, which is constrained by specific social, cultural, economic and institutional frameworks, and therefore the research aims to give insight into the public policy dimension in food systems and, based on the research findings, identify key problems and develop recommendations for the development of food systems in Latvia.
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Cuellar, Amanda D., and Michael E. Webber. "An Updated Estimate for Energy Use in U.S. Food Production and Policy Implications." In ASME 2010 4th International Conference on Energy Sustainability. ASMEDC, 2010. http://dx.doi.org/10.1115/es2010-90179.

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In this work we estimate the amount of energy required to produce the food consumed in the United States in 2002 and 2007. Data from government sources and the scientific literature were used to calculate the energy intensity of food production from agriculture, transportation, manufacturing, food sales, storage and preparation. Most data were from 2002; consequently we scaled all data from other years to 2002 by using ratios of total energy consumption in 2002 to total energy consumption in the year data were reported. We concluded that food production required at least 7,880±733 trillion BTU in 2002 and 8,080±752 trillion BTU of energy in 2007, over a third of which came from food handling in homes, restaurants and grocery stores. The energy used to produce food represents approximately 8% of energy consumption. Our estimate is for the energy required to produce the food consumed in the United States and takes into account food imports and exports. To account for net food exports in the agriculture sector we calculated values for the energy intensity of ten food categories and then used the mass of domestic food consumption in each category to calculate the energy embedded in the food consumed in the United States. The amount of energy required to produce the food consumed in the United States has policy implications because it is a substantial fraction of total energy consumption and is responsible for a commensurate amount of greenhouse gas emissions. There are many opportunities for decreasing the energy intensity of food production at all steps of the food system. Education of the public and policy measures that promote energy efficiency in the food sector have the potential for decreasing food waste and the energy intensity of the food system.
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Waller, Michael G., and Thomas A. Trabold. "Review of Microbial Fuel Cells for Wastewater Treatment: Large-Scale Applications, Future Needs and Current Research Gaps." In ASME 2013 11th International Conference on Fuel Cell Science, Engineering and Technology collocated with the ASME 2013 Heat Transfer Summer Conference and the ASME 2013 7th International Conference on Energy Sustainability. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/fuelcell2013-18185.

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There is growing interest in innovative waste water treatment technologies that can utilize the inherent energy-producing potential of organic waste. A microbial fuel cell (MFC) is a type of bioreactor that produces electricity by converting energy in the chemical bonds of organic material, through a catalytic reaction of microorganisms under anaerobic conditions. MFCs provide a promising low cost, highly efficient, and renewable energy-producing alternative to conventional wastewater treatments. MFC technology at the laboratory scale has advanced to the point where chemical oxygen demand (COD) removal efficiencies (RE) over 90% are commonly achieved; however, low coulombic efficiencies (CE) and power densities often result when treating actual industrial and domestic wastewaters. In spite of their low energy recovery and power production, MFCs have been shown to be economically viable when factoring in costs savings from the sale of produced chemical byproducts and reduction of solid waste removal costs. However, further research of large-scale MFC wastewater treatment applications must be performed to determine the extent of their feasibility. This paper reviews several pilot-test MFC systems, addresses promising future industrial applications, and discusses current research gaps in MFC technology for wastewater treatment. Of particular interest in our research program is the use of MFCs to treat liquid-phase organic waste generated at food processing plants. Because of the general scalability of fuel cell systems, there is reason to believe that an MFC treatment system would be better suited to relatively small waste flow rates, unlike other treatment methods (e.g., anaerobic digestion) which typically require large volume to achieve economic viability.
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McDonald, John. "Citrus Packaging and the Environment." In ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3602.

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Say the word “environment” today, and most likely you will generate some sort of a response. It’s one of our society’s hot issues and we have seen Washington, from President Bush on down, and many of our states and cities jumping on the environmental issue because there are real problems that need to be solved and, in addition, it appears to be good politics. Solid waste is part of the environmental issue and packaging is part of solid waste. So, I would like to take you through how we, at Continental Can, are looking at this. We are one of the leading packaging producers with seven domestic divisions producing aluminum cans, steel and bi-metal cans, PET plastic bottles, extrusion blow molded plastic bottles from HDPE, PP, PVC, with multilayers and multimaterial barriers, and thermo formed microwave trays and tubs and aseptic cups mostly made from plastic multimaterial barrier sheet which we extrude. Continental also annually produces over 6 billion metal vacuum “twist off” closures, some plastic closures and our Bondware division produces paper and plastic coated paper containers mostly or fast food outlets. Paper published with permission.
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Reports on the topic "Domestic Food Waste Prevention"

1

Marthinsen, Jarle, Peter Sundt, Ole Kaysen, and Kathrine Kirkevaag. Prevention of food waste in restaurants, hotels, canteens and catering. Nordic Council of Ministers, September 2012. http://dx.doi.org/10.6027/tn2012-537.

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Breewood, Helen. What is food loss and food waste? Edited by Walter Fraanje and Tara Garnett. Food Climate Research Network, March 2019. http://dx.doi.org/10.56661/f98ed9f6.

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Around one third of the weight of food produced for human consumption is lost or wasted, and around a third of crop calories are lost to the food system during livestock production. Meanwhile, the global food system causes significant environmental impacts and around 800 million people are undernourished. This building block examines the following aspects of food loss and waste: mainstream definitions and alternative understandings, global statistics, and ‘hierarchies’ for prevention and treatment.
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Senanayake, D., M. Reitemeier, F. Thiel, and P. Drechsel. Business models for urban food waste prevention, redistribution, recovery and recycling. International Water Management Institute (IWMI). CGIAR Research Program on Water, Land and Ecosystems (WLE), 2021. http://dx.doi.org/10.5337/2021.208.

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Piirsalu, Evelin. The generation of food waste and food loss in the Estonian food supply chain. SEI, May 2022. http://dx.doi.org/10.51414/sei2022.018.

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Food waste and food loss are an important part of the debate on climate change and the sustainable use of natural resources. SEI Tallinn conducted the study of food waste and food loss in Estonia’s food supply chain during 2020–2021. This brief concludes the results of the study and provides some key recommendations for the prevention and reduction of food waste and food loss.
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De Menna, Fabio, Jennifer Davis, Martin Bowman, Laura Brenes Peralta, Kate Bygrave, Laura Garcia Herrero, Karen Luyckx, et al. LCA & LCC of food waste case studies : assessment of food side flow prevention and valorisation routes in selected supply chains. Netherlands: REFRESH, 2019. http://dx.doi.org/10.18174/478622.

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Hou, Jenny Zhengye, Amanda Lotz, Greg Hearn, and Kelly Lewis. Social Media: The Real Impact on Food Waste Reduction Beyond the Swipe or the Click. Queensland University of Technology and Fight Food Waste CRC, NSW Environment Protection Authority, March 2022. http://dx.doi.org/10.5204/rep.eprints.228653.

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This Summary Report presents key insights from a 2020-2021 research project addressing the challenge of evaluating the multifaceted impact of social media communication and/or campaigns as interventions for changing domestic food waste behaviour. It was funded by the Fight Food Waste Cooperative Research Centre (CRC) and NSW Environment Protection Authority.
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Bos-Brouwers, H. E. J., M. G. Kok, J. C. M. A. Snels, and A. A. van der Sluis. Changing the rules of the game : Impact and feasibility of policy and regulatory measures on the prevention and reduction of food waste. Wageningen: Wageningen Food & Biobased Research, 2020. http://dx.doi.org/10.18174/529888.

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Alemu, Dawit, and Abebaw Assaye. A Multi-Phase Assessment of the Effects of COVID-19 on Food Systems and Rural Livelihoods in Ethiopia: The Case of Fogera Plain. Institute of Development Studies (IDS), November 2021. http://dx.doi.org/10.19088/apra.2021.036.

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Abstract:
The COVID-19 pandemic has not only led to the loss of human life and resulted in an unprecedented challenge to public health, but has also seriously affected food systems and work opportunities. As a global pandemic, COVID-19 has impacted food systems and livelihoods as a result of both economic and health challenges that emanate from domestic public policy measures, and also actions taken by other countries, mainly in the form of trade restrictions. Following the confirmation of the first COVID-19 case in Ethiopia on 13 March 2020, and concerns about the sharp increase in cases, the federal government declared a state of emergency on 8 April 2020 which lasted for five months. This paper presents the assessment of the impacts of the COVID-19 pandemic and its prevention measures on agricultural commercialisation, food and nutrition security, labour and employment, as well as poverty and well-being in rural Ethiopia.
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COVID-19: U.S. Impact on Antimicrobial Resistance, Special Report 2022. National Center for Emerging and Zoonotic Infectious Diseases, June 2022. http://dx.doi.org/10.15620/cdc:117915.

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CDC’s COVID-19: U.S. Impact on Antimicrobial Resistance, Special Report 2022, provides a snapshot of how the COVID-19 pandemic impacted antimicrobial resistance in the United States. Data have shown national progress in slowing the spread of antimicrobial resistance and preventing these infections is possible. However, the pandemic has undone much of the nation’s progress on antimicrobial resistance, especially in hospitals. CDC’s Special Report highlights the impact of COVID-19 on five core to combat antimicrobial resistance and on 18 pathogens, identified by CDC as urgent, serious, and concerning threats. The United States must continue to invest in the prevention-focused public health actions to combat antimicrobial resistance. CDC’s Antimicrobial Resistance Solutions Initiative has invested in domestic and global capacity to detect, respond, contain, and prevent the spread of resistance across health care, food, environment, and communities. These investments are working, but more work is needed. This was emphasized by the COVID-19 pandemic. CDC is exploring investments needed moving forward in the U.S. and global public health infrastructure to ensure a simultaneous response to the challenges of antimicrobial resistance and other emerging threats. The United States must continue to invest in preparing public health systems to address threats from multiple angles, simultaneously, and across One Health. If properly resourced, the United States can continue to build resilient domestic and global public health systems to keep our nation safe against the threats of antimicrobial-resistant pathogens. COVID-19: U.S. Impact on Antimicrobial Resistance, Special Report 2022, is a publication of the Antimicrobial Resistance Coordination and Strategy Unit within the Division of Healthcare Quality Promotion, National Center for Emerging and Zoonotic Infectious Diseases, Centers for Disease Control and Prevention. Suggested citation: CDC. COVID-19: U.S. Impact on Antimicrobial Resistance, Special Report 2022. Atlanta, GA: U.S. Department of Health and Human Services, CDC; 2022. https://www.cdc.gov/drugresistance/covid19.html
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