Journal articles: 'Domestic Food Waste Prevention'

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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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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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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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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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Burò, Ilaria, Valeria Consoli, Angela Castellano, Luca Vanella, and Valeria Sorrenti. "Beneficial Effects of Standardized Extracts from Wastes of Red Oranges and Olive Leaves." Antioxidants 11, no. 8 (July 30, 2022): 1496. http://dx.doi.org/10.3390/antiox11081496.

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The awareness of the large amount of waste produced along the food chain, starting in the agricultural sector and continuing across industrial transformation to the domestic context, has in recent years also aroused strong concern amongst the public, who are ing about the possible consequences that this could have on environmental sustainability, resource waste and human health. The aim of the present research is the recovery of substances with high added value from waste and by-products typical of the Mediterranean area, such as the residue from the industrial processing of red oranges, called pastazzo (peels, pulps and seeds), which is particularly rich in anthocyanins, flavanones and hydroxycinnamic acids, and has numerous nutraceutical properties, as well as the olive leaves coming from olive-tree pruning, which are rich in substances such as oleuropein, elenolic acid, hydroxytyrosol, tyrosol and rutin. The effect of Red Orange Extract (ROE) and Olive Leaf Extract (OLE) on HepG2 fatty storage capacity was assessed performing Oil Red O’ staining, and antioxidant properties of the extracts were evaluated following the steatosis model onset. Based on the results obtained, the preparation of natural extracts that are derived from these waste products can be useful for preventing, counteracting or delaying the onset of the complications of fatty liver disease, such as hepatic steatosis.

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Chardhry, P., M. P. Sharma, Renu Bhargava, S. Kumar, and P. J. S. Dadhwal. "Water Quality Assessment of Sukhna Lake of Chandigarh City of India." Hydro Nepal: Journal of Water, Energy and Environment 12 (October 28, 2013): 26–31. http://dx.doi.org/10.3126/hn.v12i0.9028.

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The Sukhna Lake of Chandigarh City is a man-made lake situated in the foothills of the Shivalik range in the north-east corner of the city. This urban lake is one of the prime tourist places of the ‘City Beautiful’ and is mainly used for recreational purposes like boating, morning and evening strolls, exercises, food plaza and sightseeing. The catchment of the lake is mainly hilly and erosion prone, with the Sukhna wildlife sanctuary comprising a major portion of it. The water quality index of the lake water and its dependence on catchment characteristics has been studied. By using the National Sanitation Foundation Water Quality Index (NSFWQI) and Overall Index of Pollution (OIP), the results of the water quality assessment have found the lake water as having ‘good’ and ‘acceptable’ quality respectively based on past seven years’ data. During the last few years, construction activities in the catchment area have speeded up and a few invasive alien plant species have come up in the lake. Inflow of untreated domestic waste water from nearby villages in the catchment, particularly during the rainy season, seems to be the main reason for the weed problem in the lake. Strict enforcement of ban on new construction activities and preventing the release of untreated domestic waste water from the villages located in the catchment are the absolute necessary steps for maintaining and improving the lake water quality.Hydro Nepal: Journal of Water, Energy and EnvironmentVol. 12, 2013, JanuaryPage: 26-31DOI: http://dx.doi.org/10.3126/hn.v12i0.9028Uploaded Date : 10/28/2013

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Mat Saad, Azlina, Fadli Fizari Abu Hassan Asari, Salwani Affandi, and Azlina Zid. "RIVER POLLUTION: A MINI REVIEW OF CAUSES AND EFFECTS." Journal of Tourism, Hospitality and Environment Management 7, no. 29 (September 9, 2022): 139–51. http://dx.doi.org/10.35631/jthem.729011.

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Pollution of rivers is a serious topic that is frequently brought up by people from all walks of life all around the world including Malaysia. Domestic wastes, industrial pollutants, as well as agricultural wastes, including harmful and dangerous materials, have been discharged into the rivers directly or indirectly. The inflow of these hazardous pollutants not only pollutes river water but also sediment and aquatic life. Rivers, as we all know, are one of the contributors to the clean water supply in most parts of the world. River pollution has an impact on the availability of clean water used for a range of purposes, including domestic, industrial, and agricultural. Pollution, on the other hand, depletes the supply of food derived from rivers, such as fish and shrimp. The health of users, including humans, animals, and plants, will be affected by the consumption and usage of water, as well as the aquatic life of contaminated rivers. This article exposes the harsh reality of river pollution that we must all accept. To protect our rivers, it is critical to determine and know exactly the pollution sources, causes, and effects of the contaminants on rivers’ ecosystems, humans, and animals. When it comes to reducing current river pollution, prevention measures such as public awareness and continuous monitoring are preferable to treatment. In addition, significant research in the area of wastewater monitoring, as well as strict regulations, are required to manage global river pollution. This is important to prevent the continuous pollution of our rivers, which is primarily the result of negligent human actions. For rivers that have been identified as polluted, water treatment technologies including ozonation, chlorination, and aerobic granulation can be applied to remediate the pollutant residues. This is to ensure that the global community receives a clean and safe water supply.

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Furukawa, Maika, Naoaki Misawa, and John E. Moore. "Recycling of domestic food waste." British Food Journal 120, no. 11 (November 5, 2018): 2710–15. http://dx.doi.org/10.1108/bfj-12-2017-0701.

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Purpose Antibiotic resistance (ABR) has now become a major global public health issue. New legislation has recently been introduced in Northern Ireland from April 2017, requiring domestic households to recycle all domestic food waste items. Resulting increases in the volume of such waste which is collected by the local council has driven technologies for the safe recycling of such material including commercial composting. Little is known about the antimicrobial resistance (AMR) profile of such composted food waste materials and hence the purpose of this paper is to characterise total AMR in bacteria isolated from such composted domestic food waste and to consider the potential public health consequences of such material. Design/methodology/approach Finished compost containing food waste material was obtained in the Spring 2017 from a local authority recycling amenity site, which freely distributes such material to the public. Total culturable populations of bacteria were isolated from the composted material and antibiotic susceptibility to six classes of antibiotics, namely florfenicol, fluoroquinolone, aminoglycoside, lincosamide, tetracycline and β-lactam was examined. Findings ABR was greatest for lincomycin > tobramycin > minocycline/amoxycillin > ciprofloxacin > florfenicol. In this study, there was one compost, which showed complete resistance to all antibiotics tested. No compost displayed complete antibiotic sensitivity. Two composts were considered pan-resistant, whilst four were considered multi-resistant. Originality/value This study showed that the total ABR profile of food waste compost is significant, with bacterial populations within the compost having ABR to several classes of antibiotics, which are important and sometimes critical to human health. The application of such materials to enrich and fertilise garden soils in significant volumes inadvertently allows for the artifical and man-made transfer of AMR bacteria and their genes to new environments, which have been hitherto niave to the presence of such AMR properties. The application of such compost horticulturally to enrich soils used to cultivate flowers, fruits and vegetables may have important consequences for human and animal health. Urgent work is now needed to quantify the fate of such antibiotic resistant bacteria from compost to their new environment and risk assessments made to estimate the carriage through to human health.

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Udousoro, II, and ME Essien. "Transfer of metals from soil to Cucumis sativus fruit and possible health risk assessment under actual field condition." African Journal of Food, Agriculture, Nutrition and Development 15, no. 70 (June 23, 2015): 10077–98. http://dx.doi.org/10.18697/ajfand.70.15265.

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Toxic metals levels in Cucumis sativus (cucumber) plant and soil in an area of the oil producing Niger Delta of Nigeria were investigated. The study was carried out in a small scale Cucumis sativus farm located in Idim Afia village in Eket Local Government area of Akwa Ibom State, Nigeria . Toxic metal s levels in soil were lower than the background levels except cadmium . Bioconcentration factor revealed that both toxic and major metals concentrated more in the root except for lead and cadmium which concentrated more in the shoot. Though the fruit is a good source of potassium (bioconcentration factor =14.90), it also hyper -accumulates nickel (bioconcentration factor =84.00) , qualifying it as an indicator of nickel pollution. Effective transfer ( Transfer Factor >1) of metals were observed for lead and cadmium from root to shoot; zinc , nickel , chromium and cadmium from shoot to leaf; and nickel and chromium from shoot to fruit. Generally, transfer factor within the organs w as less than one . Indices of soil pollution indicate d low to moderate pollution of farm soil and, also anthropogenic origin for cadmium and chromium (concentration factor >1). Principal component analysis extracted three major components accounting for 94.351% of total variance, and characterised by strong associations with exhaust emissions, leaching of industrial and domestic waste and agricultural activities. The main human exposure route of all toxic metals in Eket was through ingestion of fruit. Non -carcinogenic chronic daily in take and non- carcinogenic hazard quotient were higher in farm and purchased fruit than in the farm soil. Non - carcinogenic hazard quotient s of individual exposure pathways and the total non - carcinogenic hazard quotient was <1, indicating no potential health concern for zinc , nickel , lead , cadmium , and chromium pollution in Eket at the time of study. It was observed that chromium posed least risk to the local population, with hazard quotient ranging from 0.000 in soil to 0.0006 in farm fruit. However, cadmium in farm soil, and nickel and lead in the fruit, presented higher values for non- carcinogenic risk in the study area, hence more attention should be paid to cadmium , nickel and lead pollution in future studies. The results of this study may inform policy on the prevention of food contamination by toxic metals.

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Buttlar, Benjamin, Lars Löwenstein, Marie-Sophie Geske, Heike Ahlmer, and Eva Walther. "Love Food, Hate Waste? Ambivalence towards Food Fosters People’s Willingness to Waste Food." Sustainability 13, no. 7 (April 2, 2021): 3971. http://dx.doi.org/10.3390/su13073971.

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Food waste is the origin of major social and environmental issues. In industrial societies, domestic households are the biggest contributors to this problem. But why do people waste food although they buy and value it? Answering this question is mandatory to design effective interventions against food waste. So far, however, many interventions have not been based on theoretical knowledge. Integrating food waste literature and ambivalence research, we propose that domestic food waste can be understood via the concept of ambivalence—the simultaneous presence of positive and negative associations towards the same attitude object. In support of this notion, we demonstrated in three pre-registered experiments that people experienced ambivalence towards non-perishable food products with expired best before dates. The experience of ambivalence was in turn associated with an increased willingness to waste food. However, two informational interventions aiming to prevent people from experiencing ambivalence did not work as intended (Experiment 3). We hope that the outlined conceptualization inspires theory-driven research on why and when people dispose of food and on how to design effective interventions.

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Brown, T., N. A. Hipps, S. Easteal, A. Parry, and J. A. Evans. "Reducing domestic food waste by freezing at home." International Journal of Refrigeration 40 (April 2014): 362–69. http://dx.doi.org/10.1016/j.ijrefrig.2013.12.009.

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Abeliotis, Konstadinos, and Katia Lasaridi. "Food Waste Prevention: Reduction, Reuse, and Recycling." Resources 12, no. 1 (December 30, 2022): 3. http://dx.doi.org/10.3390/resources12010003.

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Sotiropoulos, A., D. Malamis, and M. Loizidou. "Dehydration of Domestic Food Waste at Source as an Alternative Approach for Food Waste Management." Waste and Biomass Valorization 6, no. 2 (January 7, 2015): 167–76. http://dx.doi.org/10.1007/s12649-014-9343-2.

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Woolley, E., G. Garcia-Garcia, R. Tseng, and S. Rahimifard. "Manufacturing Resilience Via Inventory Management for Domestic Food Waste." Procedia CIRP 40 (2016): 372–77. http://dx.doi.org/10.1016/j.procir.2016.01.070.

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Brown, T., N. A. Hipps, S. Easteal, A. Parry, and J. A. Evans. "Reducing domestic food waste by lowering home refrigerator temperatures." International Journal of Refrigeration 40 (April 2014): 246–53. http://dx.doi.org/10.1016/j.ijrefrig.2013.11.021.

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Albizzati, Paola Federica, Paola Rocchi, Mattia Cai, Davide Tonini, and Thomas Fruergaard Astrup. "Rebound effects of food waste prevention: Environmental impacts." Waste Management 153 (November 2022): 138–46. http://dx.doi.org/10.1016/j.wasman.2022.08.020.

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Le Borgne, Guillaume, Lucie Sirieix, Pierre Valette-Florence, and Sandrine Costa. "Adopting waste-prevention routines: The role of consumer concern for food waste." Appetite 163 (August 2021): 105188. http://dx.doi.org/10.1016/j.appet.2021.105188.

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De Laurentiis, Valeria, Carla Caldeira, and Serenella Sala. "No time to waste: assessing the performance of food waste prevention actions." Resources, Conservation and Recycling 161 (October 2020): 104946. http://dx.doi.org/10.1016/j.resconrec.2020.104946.

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Kritikou, Theodora, Dimosthenis Panagiotakos, Konstantinos Abeliotis, and Katia Lasaridi. "Investigating the Determinants of Greek Households Food Waste Prevention Behaviour." Sustainability 13, no. 20 (October 16, 2021): 11451. http://dx.doi.org/10.3390/su132011451.

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Food waste prevention is globally an urgent policy priority. Multiple studies have demonstrated that in the developed world, households are the main producers of food waste along the food supply chain, being responsible for about half of the edible food wasted. This study aims to analyse consumers’ food waste behaviour and identify the factors that influence food waste generation in Greek households. A survey of 921 Greek households was conducted using a structured questionnaire based on the explanatory framework of the Theory of Planned Behaviour, which is currently the most widely used cognitive model in environmental psychology. The study investigated the validity of relations between the main model parameters (attitude towards food waste, subjective norms, perceived behavioural control, intention, and self-reported behaviour), in addition to knowledge regarding food waste prevention, general environmental knowledge, planning and shopping habits and demographic characteristics. Results demonstrated that food waste prevention Intention and food provisioning habits are direct determinants of food waste generation Behaviour. Intention was predominantly determined by General Environmental Attitude, followed by Perceived Behavioural Control, Attitude towards Food Waste, and Consequences/Outcomes of waste prevention, while Subjective Norms did not exert a statistically significant influence, indicating that formal and informal environmental education can positively influence food waste prevention behaviour through a combination of experiential actions and instruction. The findings of the study can inform policymaking and support the development of effective campaigns for food waste prevention at the consumption stage.

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Andriani, Yuli, Walim Lili, Irfan Zidni, Muhammad Fatah Wiyatna, and Risdiana. "The Effect of Fermentation Process on Physical Properties of Organic Material from Domestic Food Waste." Key Engineering Materials 860 (August 2020): 345–50. http://dx.doi.org/10.4028/www.scientific.net/kem.860.345.

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Organic material produced from domestic food waste can be functionalized as useful product such as fish feed by fermentation process. The fermentation process changed several properties such as nutrition content and particle size. Here, we reported the effect of fermentation process on physical properties of organic material from domestic food waste. In this study, fermented product will be conducted to become fish feed. The fermentation was performed by using commercial probiotic BIOM-S with various levels of probiotic from 0 to 10% using solid substrate fermentation method. The physical properties including nutritional content, particle size, distance between particles, and functional group of fermented organic material from domestic food waste were investigated. After fermentation, it is found that the best level of probiotic use is 8%, which are crude protein increased from 15.58% to 26.16% and crude fiber content decreased from 4.88% to 3.71%. The average particle sizes and distance between particles of fermented domestic food waste fermented by 8% probiotic were 147.723 µm and 1708.802 µm, respectively, while the functional group did not change after fermentation. The present result indicated that fermentation process effected to improve the quality of organic material from domestic food waste.

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Schmidt, Karolin. "WHAT A WASTE! DEVELOPING THE FOOD WASTE-PREVENTING BEHAVIORS SCALE“ A USEFUL TOOL TO PROMOTE HOUSEHOLD FOOD WASTE-PREVENTION." International Journal of Food and Nutritional Science 3, no. 3 (2016): 1–14. http://dx.doi.org/10.15436/2377-0619.16.936.

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Waitt, Gordon, and Catherine Phillips. "Food waste and domestic refrigeration: a visceral and material approach." Social & Cultural Geography 17, no. 3 (August 24, 2015): 359–79. http://dx.doi.org/10.1080/14649365.2015.1075580.

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Packiyalakshmi, Parameswaran, Bongu Chandrasekhar, and Nallathamby Kalaiselvi. "Domestic Food Waste Derived Porous Carbon for Energy Storage Applications." ChemistrySelect 4, no. 27 (July 19, 2019): 8007–14. http://dx.doi.org/10.1002/slct.201900818.

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Aprilia, Anisa, Novi Haryati, Heptari Dewi, Imaniar Pariasa, Andrean Hardana, Rachman Hartono, Djoko Koestiono, et al. "Awareness of Household Food Waste Management with A Zero-Waste Concept: A Preliminary Study." HABITAT 33, no. 2 (August 1, 2022): 122–32. http://dx.doi.org/10.21776/ub.habitat.2022.033.2.13.

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This is pilot study designed to ascertain college students' understanding of domestic food waste management using an online questioner. The descriptive results section of the report is used to describe the central tendency of the data collected for each variable. Meanwhile, the people who took part in the research were all part of a webinar on waste management that was led by people from universities and environmental groups. The findings indicated that students' knowledge of domestic food waste management remained diverse. Some of them continue to view waste management as a time-consuming and demanding activity. Community understanding about waste management, especially food, should be given early and started at home. As a result, environmentally friendly activities must be regularly promoted and implemented at the school, university, government, and community levels in order to improve people's quality of life.

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Mikołaj Sokołowski, Łukasz. "Legal aspects regarding prevention of food waste in Poland." Revista Estudios Jurídicos. Segunda Época, no. 20 (December 9, 2020): 462–72. http://dx.doi.org/10.17561/rej.n20.a20.

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The subject of considerations in this article are Polish legal regulations on the prevention of food waste. Poland, in line with other Member States, adopted special legal instruments to solve this problem. The aim of this article is to try to assess these special national measures and, in particular, to answer the question whether they are sufficient. Despite numerous reservations and a narrow normative scope, establishment of separate legal regulations in Poland deserves a positive assessment. They may be the beginning of a legislative path leading to the adoption of comprehensive solutions to prevent food waste in Poland. They should not be limited exclusively to the distribution stage and the products in the form of foodstuffs ready to be consumed. It is important that the future legislation takes into consideration the ‘broad understanding’ of food waste.

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Al-Obadi, Muna, Hiba Ayad, Shaligram Pokharel, and Mohamed Arselene Ayari. "Perspectives on food waste management: Prevention and social innovations." Sustainable Production and Consumption 31 (May 2022): 190–208. http://dx.doi.org/10.1016/j.spc.2022.02.012.

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Schneider, Felicitas. "Review of food waste prevention on an international level." Proceedings of the Institution of Civil Engineers - Waste and Resource Management 166, no. 4 (November 2013): 187–203. http://dx.doi.org/10.1680/warm.13.00016.

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Hebrok, Marie, and Nina Heidenstrøm. "Contextualising food waste prevention - Decisive moments within everyday practices." Journal of Cleaner Production 210 (February 2019): 1435–48. http://dx.doi.org/10.1016/j.jclepro.2018.11.141.

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Teoh, Chai Wen, Kian Yeik Koay, and Pei Sun Chai. "The role of social media in food waste prevention behaviour." British Food Journal 124, no. 5 (September 30, 2021): 1680–96. http://dx.doi.org/10.1108/bfj-04-2021-0368.

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PurposeThis research aims to investigate consumers' food waste prevention behaviour through the lens of an extended theory of planned behaviour. The extension includes the examination of the role of social media usage in affecting consumers' decision-making process of food waste prevention behaviour.Design/methodology/approachA survey questionnaire is developed based on measurement items of previously validated studies. 210 samples are collected and analysed using partial least squares structural equation modelling (PLS-SEM).FindingsThe results show that social media usage has a significant influence on attitude and injunctive norms. In addition, intention can be predicted by injunctive norms, moral norms and perceived behavioural control but not attitude. Lastly, the intention to reduce food waste is a significant predictor of food waste prevention behaviour.Originality/valueOverall, the extended theory of planned behaviour is useful in explaining consumers' food waste prevention behaviour. Interestingly, this study reveals that a negative attitude towards food waste behaviour does not translate into the intention to engage in food waste prevention behaviour. Furthermore, it is found that social media usage plays a significant in shaping consumers' attitudes towards food waste and injunctive norms.

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Papargyropoulou, Effie, Julia K. Steinberger, Nigel Wright, Rodrigo Lozano, Rory Padfield, and Zaini Ujang. "Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia." Sustainability 11, no. 21 (October 29, 2019): 6016. http://dx.doi.org/10.3390/su11216016.

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Food waste has formidable detrimental impacts on food security, the environment, and the economy, which makes it a global challenge that requires urgent attention. This study investigates the patterns and causes of food waste generation in the hospitality and food service sector, with the aim of identifying the most promising food waste prevention measures. It presents a comparative analysis of five case studies from the hospitality and food service (HaFS) sector in Malaysia and uses a mixed-methods approach. This paper provides new empirical evidence to highlight the significant opportunity and scope for food waste reduction in the HaFS sector. The findings suggest that the scale of the problem is even bigger than previously thought. Nearly a third of all food was wasted in the case studies presented, and almost half of it was avoidable. Preparation waste was the largest fraction, followed by buffet leftover and then customer plate waste. Food waste represented an economic loss equal to 23% of the value of the food purchased. Causes of food waste generation included the restaurants’ operating procedures and policies, and the social practices related to food consumption. Therefore, food waste prevention strategies should be twofold, tackling both the way the hospitality and food service sector outlets operate and organise themselves, and the customers’ social practices related to food consumption.

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Werderits Silva, Dayana Elizabeth, Aldara da Silva César, and Marco Antonio Conejero. "Prevention of food waste and alternative destinations for unused food in Brazil." Journal of Cleaner Production 318 (October 2021): 128545. http://dx.doi.org/10.1016/j.jclepro.2021.128545.

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Beretta, Claudio, and Stefanie Hellweg. "Potential environmental benefits from food waste prevention in the food service sector." Resources, Conservation and Recycling 147 (August 2019): 169–78. http://dx.doi.org/10.1016/j.resconrec.2019.03.023.

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Becker, Adilson M., Kevin Yu, Lauren B. Stadler, and Adam L. Smith. "Co-management of domestic wastewater and food waste: A life cycle comparison of alternative food waste diversion strategies." Bioresource Technology 223 (January 2017): 131–40. http://dx.doi.org/10.1016/j.biortech.2016.10.031.

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Guillier, Laurent, Steven Duret, Hong-Minh Hoang, Denis Flick, and Onrawee Laguerre. "Is Food Safety Compatible with Food Waste Prevention and Sustainability of the Food Chain?" Procedia Food Science 7 (2016): 125–28. http://dx.doi.org/10.1016/j.profoo.2016.05.001.

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Kouba, V. "Teschen disease (Teschovirus encephalomyelitis) eradication in Czechoslovakia: a historical report." Veterinární Medicína 54, No. 11 (December 23, 2009): 550–60. http://dx.doi.org/10.17221/163/2009-vetmed.

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Teschen disease (previously also known as Klobouk’s disease), actually called <i>Teschovirus encephalomyelitis</i>, is a virulent fatal viral disease of swine, characterized by severe neurological disorders of encephalomyelitis. It was initially discovered in the Teschen district of North-Eastern Moravia. During the 1940s and 1950s it caused serious losses to the pig production industry in Europe. The most critical situation at that time, however, was in the former Czechoslovakia. A nationally organized eradication programme started in 1952. That year the reported number of new cases of Teschen disease reached 137 396, i.e., an incidence rate of 2 794 per 100 000 pigs, in 14 801 villages with 65 597 affected farms, i.e., 4.43 affected farms per village and 2.10 diseased pigs per affected farm. The average territorial density of new cases was 1.07 per km2. For etiological diagnosis histological investigation of the central nervous system, isolation of virus and seroneutralization were used. Preventive measures consisted in feeding pigs with sterilized waste food and in ring vaccination. Eradication measures took the form of the timely detection and reporting of new cases, isolating outbreak areas, and the slaughter of intrafocal pigs followed by sanitation measures. Diseased pigs were usually destroyed in rendering facilities. The carcasses of other intrafocal pigs were treated as conditionally comestible, i.e., only after sterilization. During the years 1952–1965 from a reported 537 480 specifically diseased pigs 36 558 died; i.e., Teschen disease mortality rate was 6.80% while other intrafocal pigs (88.12%) were urgently slaughtered. During the whole eradication programme there were a reported 542 971 Teschen disease cases. The disease was found mainly in small private farms where domestic refuse was used for pig feeding without proper sterilization. During 1959–1972 there were a reported 16 981 529 vaccinations using a vaccine of national origin. The ratio of vaccination to national pig population was reduced from 0.4904 in 1959 to 0.0786 in 1972. During 1959–1965 the ratio of reported vaccinations to reported new diseased pigs was 521 : 1 and during 1960–1965 the ratio of reported vaccinations to reported intrafocal pigs was 85 : 1. After eradication the vaccination was stopped. The last cases were detected in 1973 and from that time Czech and Slovak territories have been free from this dangerous infection.

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Messner, Rudolf, Carol Richards, and Hope Johnson. "The “Prevention Paradox”: food waste prevention and the quandary of systemic surplus production." Agriculture and Human Values 37, no. 3 (January 22, 2020): 805–17. http://dx.doi.org/10.1007/s10460-019-10014-7.

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Diana, Rian, Drajat Martianto, Yayuk Farida Baliwati, Dadang Sukandar, and Agung Hendriadi. "HOUSEHOLD FOOD WASTE POLICY: A LITERATURE REVIEW." JURNAL KESEHATAN LINGKUNGAN 14, no. 4 (October 29, 2022): 218–28. http://dx.doi.org/10.20473/jkl.v14i4.2022.218-228.

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Introduction: Food waste (FW) is a serious problem and significantly impacts the environment, economy, and social. Globally, the average FW reaches 121 kg/ capita/year, and households are the main contributors to FW. Several countries have implemented various strategies to prevent household FW. This review aims to explore the household FW prevention policies and their potential to be implemented in Indonesia. Discussion: Three strategies have been widely applied worldwide, including economic incentives, regulations, as well as FW awareness and behavior campaigns. In this case, the economic incentives include landfill tax, incineration tax, and Pay-As-You-Throw (PAYT). Many laws and regulations have been implemented related to waste management, food, economics, and those regulations are either directly or indirectly related to FW. The awareness and behavior change campaign is the most widely applied strategy to prevent household FW globally. Conclusion: Well-designed policies and regulations supported by education and awareness campaigns are the potential strategies for household food waste reduction and prevention in Indonesia.

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R. Ahmed, Rand, and Aziz I. Abdulla. "Recycling of Food Waste to Produce the Plant Fertilizer." International Journal of Engineering & Technology 7, no. 4.37 (December 13, 2018): 173. http://dx.doi.org/10.14419/ijet.v7i4.37.24096.

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Around 5000 tons of food waste is produced every day in Iraq which accounts for about (50%) of the waste that we get rid of them. Waste sent to landfill for disposal may break down and produce methane gas that causes greenhouse effect, as well as cause odor, epidemics, and disease because of the disintegration. The research aims to produce organic fertilizer through the recycling of domestic refuse. It has been working through this research to collect the domestic refuse food which represent the nitrogen source, as well as the remains of cleaning and trimming of various trees and the remains of lawn mowers, and use of sawdust white wood which represent the carbon source. Have been working on dried and arranged in layers of perforated plastic containers for ventilation, it was moisturized with two different types of water and monitored fertilizer maturity for four months. Previously the fresh water was used for the purpose for moisturizing the mixture (chlorination water supply) later the domestic wastewater have been used. The comparison was made between the results of tests performed; the test has come up with the result that the use of "domestic wastewater" which it is rich in living organisms is the best and fastest in the process of manufacturing organic fertilizer than the use of "water supply", to contain the latter on the amount of chlorine of weakens the growth of microorganisms. And the use of dried plant waste, in the mixture as source of carbon was successful, and it gave the best organic fertilizer production results because these wastes are easy to decompose compare with sawdust wood. The felicitous fertilizer is it rich with nutrient such as nitrogen 2.3 %, phosphorus 13%, and potassium 20%, etc. There are some important factors affecting the process of production of fertilizer, including air ventilation, temperature, moisture content in the mixture. Carbon to nitrogen is a major factor, where each 20-30 part of the carbon should be taken into account for the decomposition of 1 part of the nitrogen to produce the compost properly, the high proportion of carbon about 30%, causes low-temperature mixture, and it leads to slow compost composition, and less than 20% leads to excess nitrogen, which lost in the air in the form of ammonia, and the higher pH value, could be toxic to some microorganisms.

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Evans, Tim D. "Domestic food waste – the carbon and financial costs of the options." Proceedings of the Institution of Civil Engineers - Municipal Engineer 165, no. 1 (March 2012): 3–10. http://dx.doi.org/10.1680/muen.2012.165.1.3.

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Farr-Wharton, Geremy, Marcus Foth, and Jaz Hee-Jeong Choi. "Identifying factors that promote consumer behaviours causing expired domestic food waste." Journal of Consumer Behaviour 13, no. 6 (July 7, 2014): 393–402. http://dx.doi.org/10.1002/cb.1488.

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Teng, Chih-Ching, Chueh Chih, and Yao-Chin Wang. "Decisional Factors Driving Household Food Waste Prevention: Evidence from Taiwanese Families." Sustainability 12, no. 16 (August 18, 2020): 6666. http://dx.doi.org/10.3390/su12166666.

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Although previous studies have discussed food waste at the household level and the antecedents of food disposal in western countries, very few studies have investigated food waste practices in Asian countries at the household or individual levels. As the food waste issue has drawn considerable concerns, the aim of this study was to examine how moral norms, perceived behavioral control, and food choices affect household food waste under the mediating role of household storing and cooking routines, as well as the moderating role of unplanned events. A questionnaire survey of Taiwanese families eventually obtained 954 valid questionnaires for analysis. Overall model fit and the study hypotheses were tested by structural equation modeling method (SEM). The SEM results showed that household storing and cooking routines significantly mediate the effects of moral norms and food choices on household food waste. Moreover, the moderating effect of unplanned events is statistically significant, indicating that under a higher degree of unplanned events, families are less likely to reduce food waste through household storage practices and cooking routines. Several implications and suggestions are also discussed for the reduction of household food waste.

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Alkhalidi, Ammar, Mohamad K. Khawaja, Khaled A. Amer, Audai S. Nawafleh, and Mohammad A. Al-Safadi. "Portable Biogas Digesters for Domestic Use in Jordanian Villages." Recycling 4, no. 2 (May 16, 2019): 21. http://dx.doi.org/10.3390/recycling4020021.

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Essential energy needs are not always met in poor and rural areas of developing counties; therefore, natural energy sources are necessary to mitigate this problem. Rural areas inhabitants utilize methane as a replacement for cooking gas to reduce their gas bill. Methane gas can be produced from a biogas digester; however, operating a large digester in a densely populated village in Jordan can be challenging due to inefficient village waste management systems. On the other hand, using a small-scale portable biogas digester to generate biogas could overcome these problems. In this work, three biogas digester feedstocks for a small portable biogas digester from natural sources available in Jordanian villages such as human and animal waste were designed and evaluated. The three feedstocks are food waste, human waste, and a mixture of human and food waste. The parameters tested were the digester size and the biogas production. The results showed that the best digester for portable application was that which digested a mixture of human and food waste; for a five-member family, this type of digester provided 115% of the family’s cooking gas requirements with a digester volume of 0.54 m3. This design, while applicable for a typical rural Jordanian family, can also be utilized globally.

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Ahn, Jong-Ho. "Cost benefit analysis of introducing domestic food waste disposers on waste and sewage management systems." Journal of Korean Society of Water and Wastewater 26, no. 4 (August 15, 2012): 513–20. http://dx.doi.org/10.11001/jksww.2012.26.4.513.

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Tokareva, Tatjana, and Aija Eglīte. "Legislation on Food Waste Prevention: Overview of Practices in Industrialized Countries." Socialiniai tyrimai 38, no. 2 (December 18, 2015): 101–9. http://dx.doi.org/10.15388/st.2015.23022.

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The world is producing enough food to feed the world’s entire population. Yet almost one billion people go hungry. Another billion are malnourished, lacking the essential micronutrients they need to lead healthy lives. One billion adults are overweight of which almost half a billion are obese, and can easily waste the food they have. But even if the amounts of wasted food are significant, most industrialized countries are only at the beginning on the road to food waste reduction. Since in some countries, glass, paper or cardboard recycling is not well established, it is another level of confusion how to get people think about waste sorting or organic waste. This paper aims at identifying how differently industrialized countries deal with food waste and analyze which method is more successful when it comes to food waste reduction.

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Journal articles on the topic 'Domestic Food Waste Prevention'

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