Journal articles: 'Domestic Food Waste'

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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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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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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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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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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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Hong, Tran Thi Kim, Le Thi Hong Ngoc, and Nguyen Thanh Giao. "Plastic Waste Generation and Management in Thoi Lai District, Can Tho City, Vietnam." Journal of Applied Sciences and Environmental Management 26, no. 9 (September 30, 2022): 1575–82. http://dx.doi.org/10.4314/jasem.v26i9.17.

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The objective of this study was to assess the current situation of generation and management of plastic waste in Thoi Lai district, Can Tho city, Vietnam through collecting domestic solid waste samples from 30 households and interviewing 150 households using questionaires. The results showed that the average amount of domestic solid waste was 0.3 kg/person/day, in which the plastic waste accounted for 11.7% with generation rate of 0.035 kg/person/day. Shopping bags were dominant accounting for 34.7%, single-use plastic products accounting for 18.5% and food packaging plastic bags accounting for 9.51%. The generation rates of domestic solid waste and plastic waste had positive correlation with household’s size and income. In addition, the rate of plastic waste generation also appeared to have a relationship with the characteristics of the study area. Plastic waste has not been classified but it is mixed with other domestic solid waste. Knowledge of plastic waste impact has not been widely propagated in the community. Therefore, appropriate measures should be implemented to reduce municipal waste and plastic wastes.

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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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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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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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Portugal, Taíse, Susana Freitas, Luís Miguel Cunha, and Ada Margarida Correia Nunes Rocha. "Evaluation of Determinants of Food Waste in Family Households in the Greater Porto Area Based on Self-Reported Consumption Practices." Sustainability 12, no. 21 (October 22, 2020): 8781. http://dx.doi.org/10.3390/su12218781.

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Despite food waste occurring along the entire food supply chain, a significant proportion occurs in domestic settings. Large quantities of domestic food waste have been attributable to consumer behaviors during buying, cooking, consumption, and disposal. The main objective of this research was to understand the major determinants of household food waste from families in the north of Portugal. A convenience sample was used, which was drawn from households in the Greater Porto Area. Data were collected through a self-reported questionnaire that included three groups of structured questions related to perceived behavior and attitudes towards food consumption, leftover usage, and food waste. Exploratory data analysis was used to identify underlying dimensions. No relationships were found between socio-demographic data and food waste, buying behavior, or destination/use of leftovers. The majority of the participants reported a high level of planning of their grocery shopping. Fruits and vegetables presented the highest frequency of consumption, followed by sources of carbohydrates and sources of proteins. The storage of cooked food from different food groups presented a single factor, grouping the majority of the individual food leftovers, going from fruits and vegetables to sources of carbohydrates and proteins. The reported levels of wastage of the different food products were grouped into three dimensions: waste of vegetables, waste of protein sources, and waste of sources of carbohydrates. Waste of precooked foods emerged as an independent item, and it was the individual item with the highest frequency. The families studied reported a positive attitude concerning buying, consumption, and wastage, revealing a particular awareness of food waste and its social and environmental impact.

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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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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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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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Ku Azir, Ku Nurul Fazira, and Wan Nur Fadhlina Syamimi Wan Azman. "Food Waste in the Leftover Foods of Domestic Household in Malaysia: An Analysis of the Waste Pattern." International Journal of Public Sector Performance Management 1, no. 1 (2020): 1. http://dx.doi.org/10.1504/ijpspm.2020.10038752.

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Watson, Matt, and Angela Meah. "Food, Waste and Safety: Negotiating Conflicting Social Anxieties into the Practices of Domestic Provisioning." Sociological Review 60, no. 2_suppl (December 2012): 102–20. http://dx.doi.org/10.1111/1467-954x.12040.

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Two significant realms of social anxiety, visible in the discourses of media and public policy, potentially pull practices of home food provisioning in conflicting directions. On the one hand, campaigns to reduce the astonishing levels of food waste generated in the UK moralize acts of both food saving (such as keeping and finding creative culinary uses for leftovers) and food disposal. On the other hand, agencies concerned with food safety, including food-poisoning, problematize common practices of thrift, saving and reuse around provisioning. The tensions that arise as these public discourses are negotiated together into domestic practices open up moments in which ‘stuff’ crosses the line from being food to being waste. This paper pursues this through the lens of qualitative and ethnographic data collected as part of a four-year European research programme concerned with consumer anxieties about food. Through focus groups, life-history interviews and observations, data emerged which give critical insights into processes from which food waste results. With a particular focus on how research participants negotiate use-by dates, we argue that interventions to reduce food waste can be enhanced by appreciating how food becomes waste through everyday practices.

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Landells, Esther, Anjum Naweed, David H. Pearson, Gamithri G. Karunasena, and Samuel Oakden. "Out of Sight, Out of Mind: Using Post-Kerbside Organics Treatment Systems to Engage Australian Communities with Pro-Environmental Household Food Waste Behaviours." Sustainability 14, no. 14 (July 15, 2022): 8699. http://dx.doi.org/10.3390/su14148699.

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Dealing with the wicked problem of global food waste and loss is a complex and challenging area. In Australia, increased political will has landed the diversion of domestic food waste from landfill squarely at the feet of local government (councils), often requiring significant change to kerbside collections systems. This paper discusses how post-kerbside household food waste treatment systems can encourage pro-environmental behaviours. To achieve this, current food waste literature is examined against kerbside domestic waste collection measurable outcomes (diversion rates, system uptake and contamination rates). The hypothesis is that specific interventions can establish, or rebuild, community trust, responsibility and pro-environmental behaviours around food waste avoidance and diversion. Two post-kerbside systems—commercial composting and anaerobic digestion—provided the framework. Two themes emerged from the study: (1) the benefits of connecting the community with the interactions of household food waste inputs with post-treatment outputs (compost, soil conditioners, digestates and biogases); and (2) providing engaged communities with pathways for sustainable, pro-environmental actions whilst normalizing correct kerbside food waste recycling for the less engaged (habitual behaviours, knowledge and cooperation). The paper contributes to understanding how councils can connect their communities with the issues of household food waste.

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Jones-Garcia, Eliot, Serafim Bakalis, and Martin Flintham. "Consumer Behaviour and Food Waste: Understanding and Mitigating Waste with a Technology Probe." Foods 11, no. 14 (July 11, 2022): 2048. http://dx.doi.org/10.3390/foods11142048.

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Globally, nearly one third of food produced for human consumption is lost or wasted. This equals a total of 1.3. billion tonnes per year, which is a large, unnecessary burden for the environment and the economy. Research and development have delivered a wealth of resources for understanding food waste, yet little is known about where food wasting occurs in the home. The study begins with a literature review of articles that deal with food waste and consumer behaviour, reflecting on their definition of ‘waste’, approach, findings and recommendations. Having noticed a lack of convergence in the literature, and an absence of research into digital technologies for the study of food waste, the potential for incorporating novel technology probe methodologies is explored. Building on the proliferation of internet of things devices, the ‘smart bin’ is introduced as an effective intervention for making visible routine household food wasting practices. These data were then triangulated with user interviews, leading to an enriched qualitative discussion and revealing drivers and mitigators of waste. This paper concludes with some reflections on the smart bin as a domestic product and how it might synthesise previous understandings of consumer behaviour, leading to better informed food waste policies and initiatives.

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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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Kusumaningtyas, Ratna Dewi, Wara Dyah Pita Rengga, Dwi Gansar Santi Wijayanti, and Dhoni Hartanto. "PENGOLAHAN SAMPAH DOMESTIK MENJADI PUPUK ORGANIK MENGGUNAKAN BIOCOMPOSTER DI KELURAHAN SEKARAN KEC. GUNUNGPATI KOTA SEMARANG." Jurnal Pengabdian Masyarakat Khatulistiwa 5, no. 1 (April 8, 2022): 10–18. http://dx.doi.org/10.31932/jpmk.v5i1.1397.

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ABSTRACTKelurahan Sekaran has a high population density because it consists of natives and immigrants. Dense activities creating a large volume of domestic waste. The domestic waste consists of vegetable, fruit, egg shells and food scraps and is semi-alkaline in nature. If this domestic waste is not managed properly, it will accumulate and cause environmental problems in the form of unpleasant odors, polluting the environment, disturbing the scenery, and becoming a habitat for pathogenic microorganisms that can cause disease for humans. Therefore, it is necessary to properly handle the organic domestic waste by recycling or processing into new and more useful products such as processing organic domestic waste into organic fertilizer using biocomposter. So far, not all people in Sekaran know the appropriate technology to process domestic waste into organic fertilizer and the economic potential of the products. Thus, community service activities have been carried out regarding training for processing skills of organic domestic waste into solid and liquid organic fertilizer (compost), as well as its application to plants. This training has a positive impact on environmental cleanliness and the creation of new products with appropriate technology, especially for the community in Sekaran Village, Gunungpati District, Semarang City (PKK RT 04 RW 01 Sekaran).Keywords: Domestic waste, organic fertilizer, biocomposter, Sekaran Village ABSTRAKKelurahan Sekaran memiliki kepadatan populasi yang tinggi karena terdiri dari penduduk asli dan pendatang dari luar daerah. Hal tersebut mengakibatkan padatnya aktivitas sehingga menghasilkan volume sampah domestik yang besar. Sampah domestik tersebut terdiri dari sisa sayur, buah, cangkang telur maupun sisa-sisa makanan dan bersifat semi basa. Jika sampah domestik ini tidak dikelola dengan baik, maka akan menumpuk dan menimbulkan permasalahan lingkungan berupa bau tidak sedap, mengotori lingkungan, mengganggu pemandangan, dan menjadi habitat bagi mikroorganisme patogen yang dapat menimbulkan penyakit bagi manusia. Oleh karena itu, perlu dilakukan penanganan yang tepat terhadap sampah domestik organik tersebut dengan recycle atau mengolah menjadi produk baru yang lebih bermanfaat seperti pengolahan sampah domestik organik menjadi pupuk organik menggunakan biocomposter. Sejauh ini, masyarakat di Sekaran belum semua mengetahui teknologi tepat guna untuk mengolah sampah domestik menjadi pupuk organik serta potensi ekonomis dari produk yang dihasilkan. Berdasarkan hal tersebut, telah dilaksanakan kegiatan pengabdian kepada masyarakat mengenai pelatihan ketrampilan pengolahan sampah domestik organik menjadi pupuk organik (kompos) padat dan cair, serta aplikasinya pada tanaman. Pelatihan ini berdampak positif terhadap kebersihan lingkungan dan penciptaan produk baru dengan teknologi tepat guna, khususnya bagi masyarakat di Kelurahan Sekaran, Kecamatan Gunungpati, Kota Semarang (PKK RT 04 RW 01 Sekaran). Kata Kunci: Sampah domestik, pupuk organik, biocomposter, Kelurahan Sekaran

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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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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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Redhwan Ahmed Al-Naggar, Mahfoudh A.M Abdulghani, and Mahmoud Abdullah Al-Areefi. "EFFECTS OF INAPPROPRIATE WASTE MANAGEMENT ON HEALTH: KNOWLEDGE, ATTITUDE AND PRACTICE AMONG MALAYSIAN POPULATION." Malaysian Journal of Public Health Medicine 19, no. 1 (January 1, 2019): 101–9. http://dx.doi.org/10.37268/mjphm/vol.19/no.1/art.41.

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Numerous health issues can arise from improper domestic waste management. Uncollected wastes provide food and breeding sites for insect, bird and rodent which can expose the community to vector borne disease. Therefore, this study aims to investigate the community awareness towards domestic waste management. This study is a cross-sectional study conducted at Bandar Baru Sungai Buloh, Selangor, Malaysia. The questionnaire consists of five sections with a total of 57 questions. The questionnaire consists of four parts: Socio-demographic, knowledge, attitude and practice. The data were analysed using SPSS version 22.0. T-test, ANOVA test, Chi-squared test were used according to the type of variables and significance level will be taken at 95% or p-value of less than 0.05. A total of 355 respondents participated in this study. The mean age was 40.52 ±14.94. The majority of them were male (52.1%), Malay (71.0%), married (71.3%), with secondary educational (81%) and employed (41.1%). The majority of respondents mentioned that inappropriate waste management can cause dengue fever and leptospirosis (98.0%, 97.2%; respectively). Property type, education, occupation, ethnicity, religions and household income were significant influenced the knowledge of the participants towards domestic waste management. For attitude, gender, education, ethnicity, religion and income significantly influenced the attitude of the participants towards domestic waste management. For practice, ethnicity, religion and occupation were significantly influenced the practice of the participants towards domestic waste management. In conclusion, the community has moderate awareness of domestic waste management. Awareness of waste management should also be taught in school so that the next generation of people will have a better understanding and eventually have better practice in domestic waste management. It is also hoped that a carefully thought-out strategy can be developed to further improve the community awareness towards domestic waste management which will shed a new light on tackling this issue.

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Akhator, E. P., D. I. Igbinomwanhia, and A. I. Obanor. "Potentials for commercial production of biogas from domestic food waste generated in Benin Metropolis, Nigeria." Journal of Applied Sciences and Environmental Management 20, no. 2 (July 25, 2016): 369–73. http://dx.doi.org/10.4314/jasem.v20i2.19.

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The work reported in this paper investigated the potentials of commercial biogas production from biodegradable waste in Benin metropolis. The study was carried out in two phases. The first phase involved characterization of solid waste generated and determination of the quantity of potential feed stock for biogas production in Benin metropolis and the second phase was determination of the amount of biogas obtainable from biodegradable waste. The results from the study showed that an average daily generation rate of 0.358kg per person per day (ppd.) of solid waste is generated in study area. Food waste accounted for about 78.49% of the generated solid waste representing 0.281kg per person per day (ppd.) and a total daily food waste generation of 305.075tonnes. Based on this value for food waste the obtainable biogas was estimated to be 28,836.91m3 of biogas in Benin metropolis per day. This volume of biogas can provide cooking gas for about 24,076.91 families per month in Benin metropolis or alternatively can be utilised to generate about 49.023MW of electricity per day.Keywords: Solid waste management, food waste, anaerobic digestion, biogas

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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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Amato, Mario, Fabio Verneau, Adele Coppola, and Francesco La Barbera. "Domestic Food Waste and Covid-19 Concern: An Application of the Theory of Planned Behaviour." Sustainability 13, no. 15 (July 27, 2021): 8366. http://dx.doi.org/10.3390/su13158366.

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The ongoing Covid-19 pandemic rapidly and dramatically disrupted household behaviours in almost all areas and, among these, eating behaviours and daily food patterns have also been radically altered. All reported changes have potential effects in terms of food waste, which is a global problem that mainly occurs at household level. Many scholars attempted to understand the antecedents of food waste in the framework of Theory of Planned Behaviour (TPB). In this paper we follow this strain of research by focussing on two different behaviours, suggested by the Waste Framework Directive of the EU, namely (a) reducing servings and (b) using leftovers, which may be predicted by the intention to reduce food waste. An online questionnaire containing the key constructs of the TPB and the concern towards the pandemic was administered to a sample of 201 Italian consumers. Results show that the TPB model was confirmed for both behaviours while the Covid-19 concern had no direct effect. However, in the case of portion reduction, there is a significant interaction between concern and intention not to waste food. That is, the effect of intention on reducing servings is increasing as the level of concern increases. Therefore, some indications on how to address food waste policies are drawn.

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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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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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Rattanapan, Cheerawit, Lalita Sinchai, Thunwadee Tachapattaworakul Suksaroj, Duangporn Kantachote, and Weerawat Ounsaneha. "Biogas Production by Co-Digestion of Canteen Food Waste and Domestic Wastewater under Organic Loading Rate and Temperature Optimization." Environments 6, no. 2 (January 31, 2019): 16. http://dx.doi.org/10.3390/environments6020016.

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The objective of this study was to characterize biogas production performance from the co-digestion of food waste and domestic wastewater under mesophilic (35 ± 1 °C) and thermophilic (55 ± 1 °C) conditions. The food waste used as a co-substrate in this study was collected from a main canteen at the Hatyai campus of Prince of Songkla University, Songkhla Province, Thailand. The optimum co-digestion ratio and temperature conditions in a batch experiment were selected for a semi-continuous experiment. Organic loading rates (OLRs) of 0.66, 0.33, and 0.22 g volatile solid (VS) L−1 d−1 were investigated in a semi-continuous experiment by continuously stirring a tank reactor (CSTR) for biogas production. The highest biomethane potential (BMP, 0.78 ml CH4 mg−1 VS removal) was achieved with a ratio of food waste to domestic wastewater of 10:90 w/v at a mesophilic temperature. An OLR of 0.22 g VS L−1 d−1 of co-digestion yielded positive biogas production and organic removal. The findings of this study illustrate how biogas production can be used for operating feed conditions and control for anaerobic co-digestion of domestic wastewater and food waste from a university canteen.

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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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Fathima Rehana Munas, J. A. D. A. S. Appuhamy, and Abdul Majeed Muzathik. "Design And Fabrication of a Domestic Biogas Unit for Cooking Applications." Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 88, no. 3 (November 11, 2021): 156–64. http://dx.doi.org/10.37934/arfmts.88.3.156164.

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This paper presents the design and fabrication of a domestic biogas unit by using daily organic waste for cooking. Basically, this unit consists a gas storage unit and a digester barrel. Initially, the organic wastes including kitchen wastes were deposited into the digester barrel which contains water with pH 6 once in every two days for two weeks. Then the mix started to produce biogas when the pH value reached around 6.8-7.5. After that food wastes were added slowly every day. When this step is continued further, the daily collection of biogases is 50 liters. As the digestate of this anaerobic digester is rich in nutrients this is also a good organic fertilizer for plants in the home garden. Also, this unit is designed and fabricated with easy maintenance and usage. Further, it is very much beneficial to dispose biodegradable kitchen wastes in an eco-friendly manner. In order to answer the energy demand in domestic level, it is highly essential to utilize the daily organic waste as a source of energy and produce methane as an alternative solution for cooking-energy requirement.

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Li, Changjun, Firooz Firoozmand, and Marie K. Harder. "The Impacts of Shanghai’s July 2019 Municipal Domestic Waste Management Regulations on Energy Production." Energies 14, no. 22 (November 16, 2021): 7658. http://dx.doi.org/10.3390/en14227658.

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Cities all over the world are trying to divert municipal waste away from landfill and fossil fuel-assisted incineration and toward circular economies where waste is converted into new resources. Residential food waste is the most challenging sub-stream, as it is the worst culprit in producing greenhouse gases in landfill and incineration, and it is almost impossible to have residents separate it cleanly at source. Here we investigate the outstanding diversion results of Shanghai Municipality since the introduction of the July 2019 Municipal Regulations, of over 9600 tons per day of clean food waste, still maintained two years later. In particular, we question why they might have increased so sharply after July 2019 and examine historic policies to determine broad policy intentions, their implementations, and officially reported tonnages of different resulting waste streams. It was found that many prior steps included infrastructure building and piloting different behavioral approaches. However, the July 2019 policy brought in legal responsibilities to very clearly defined roles for each stakeholder—including for the residents to sort and for local governances to support them—and this pulled all the operational elements together. The immediate and sustained jumps in clean food waste collection fed biogas production (0.1–1.0 GWh/day) and energy-from-waste (less wet) (5.4–8.6 GWh/day).

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Lee, Jin Woo, Jong Oh Kim, and Jong Tae Jung. "Concentration of Organic Acid from Fermented Food Wastes Using a MF/RO Process." Materials Science Forum 569 (January 2008): 281–84. http://dx.doi.org/10.4028/www.scientific.net/msf.569.281.

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The amount of food waste has been increasing every year. Food waste takes relativity high portion of domestic waste and we have much difficulty in treating it. Most of food wastes are landfilled or incinerated after drying for the reduction of water content. The operation cost of the landfill and the incineration are very high. To solve the landfill and the incineration problems in recent years, the recycling of food waste was used by the methods of turning food waste into animal food and fertilizer. Food wastes are compatible to be used as feedstock of the fermentation because they contain valuable nutrients. Among these situations, organic acids, which are effectively used in a variety of industrial processes, can be considered to be a high cost value-added products. The purpose of this study is to evaluate the possibility of organic acid concentration using a MF/RO system. A MF/RO system was believed to be an effective one for the concentration of organic acid from food waste. Water quality of fermentation broth, MF permeate and RO retentate in terms of conductivity, pH, electric conductivity, TS (Total solids), TDS (Total dissolved solids), CODcr concentration, chloride ion concentration was examined as analytic items. pH of fermentation broth was higher than that of MF permeate and RO retentate due to the concentration of organic acid. pH of RO retentate was about 4. Conductivity, TDS, CODCr and chloride ion of RO retentate were about 1.3, 1.3, 2.9, 4.5 times higher than that of fermentation broth, respectively and TS reduced about 0.8 times. This may be ascribed to separate effectively the solid-liquid separation by MF and RO rejection. Consequently, a MF/RO system is believed to be applicable for the concentration of organic acid from fermentation broth of food waste.

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Costa, Aldiane de Assis, Bruna Leal Lima Maciel, Dirce Maria Marchioni, and Priscilla Moura Rolim. "Food Acquisition, Hygiene, and Generation of Domestic Waste in an Academic Community during the COVID-19 Pandemic." Foods 11, no. 23 (December 5, 2022): 3919. http://dx.doi.org/10.3390/foods11233919.

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In 2020, the World Health Organization (WHO) declared COVID-19 a pandemic, and the closure of universities as a measure to prevent contamination directly affected academic communities. Access to food, though a basic need and a human right, was seriously affected. This study evaluated the locations and frequency of food acquisition; hand, food, and packaging hygiene habits; and household waste generation in an academic community during the COVID-19 pandemic. The research was cross-sectional and performed through an online questionnaire. Data (n = 1472) were analyzed using descriptive statistics; statistical tests were also applied, and p values < 0.01 were considered significant. Most of the population continued to purchase food in supermarkets (89.5%). The frequency of product orders from markets by delivery placed by professors and graduate students was also verified (31.7% and 24.2%). There was an increase in packaging hygiene in the studied population, as well as in fruit and vegetable hygiene; however, use of inappropriate methods was noted. This paper highlights important data on the behavior of an academic community dealing with the problem of solid waste generation during the pandemic. Moreover, there were no changes in waste generation during the pandemic, although there was an increase in packaging consumption (44%). Identifying the behavior of the university community regarding hygiene and food acquisition can help societies from the perspective of transforming habits related to food. Therefore, this research provides support for future investigations and interventions in the field of foods and post-pandemic sustainability.

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Halomoan, Nico. "The Potential For Implementing Zero Waste Practices Based on the Composition of Domestic Waste in The Hospital (Case study: Bandung Adventist Hospital)." Jurnal Rekayasa Hijau 5, no. 1 (April 5, 2021): 91–100. http://dx.doi.org/10.26760/jrh.v5i1.91-100.

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ABSTRAKRumah Sakit Advent Bandung sebagai salah satu rumah sakit swasta di Kota Bandung dalam kegiatannya menghasilkan sejumlahsampah medis dan sampah domestik. Sampah domestik rumah sakit meningkat dengan bertambahnya jumlah rumah sakit. Inisiatif zero waste berpotensi mengurangi limbah yang akan dibuang keTPA. Limbah padat yang dihasilkan terdiri dari berbagai komposisi yang dapat digunakan untuk mencari potensi reduksi, penggunaan kembali atau daur ulang. Penghitungan timbulan limbah padat domestik dilakukan dengan pendekatan SNI 19-3964-1994, sampel diambil dari dapur dan non dapur. Komposisi sampah dipilah menurut jenis dan potensi zero waste dilihat dari komposisinya. Sampah yang dihasilkan rumah sakit adalah 0,39 kg / tempat tidur / hari untuk dapur, 1,08 kg/bed/hari untuk non dapur dan untuk semua sumber sampah sebanyak 1,47 kg /bed/ hari, lebih rendah dari standar WHO 3,2 kg/bed/hari. Komposisi sampah adalah plastik(17,66%) kertas (8,25%), sampah organik (43,99%), logam (0,41%), karton (9,37%), residu (17,61%) dan lain-lain. (2,71%). Rumah Sakit Advent Bandung telah memulai beberapa upaya untuk minimasi pemborosan. Penerapan zero waste dengan pemisahan sampah selanjutnya dapat diolah sesuai dengan karakteristik masing-masing jenis sampah. Sampah plastik, kertas dan karton dapat dipisahkan untuk didaur ulang. Sampah organik berupa sisa-sisa makanan seperti beras dapat dipisahkan untuk pakan ternak, dicerna dan dibuat kompos.Kata kunci: komposisi, rumah sakit, sampah domestik,minimasi, zero-waste ABSTRACTBandung Adventist Hospital as one of the private hospitals in Bandung City in its activities produces subtantial amount of medical and domestic solid waste. The hospital's domestic solid waste increases with the increase in the number of hospitals. Zero waste initiative can potentially reduce waste to be disposed of in the TPA. The resulting solid waste consists of various compositions that can be used to seek potential for reduction, reuse or recycling. Domestic solid waste generation is calculated using the SNI 19-3964- 1994 approach, samples are taken from kitchens and non-kitchens. The composition of waste is sorted by type and the potential for zero waste seen from the composition. The waste generated by hospital is 0.39 kg/bed/day for kitchen, 1.08 kg/bed/day for non-kitchen and for all source of waste total 1.47 kg/bed/day, lower than the WHO standard 3.2 kg/bed /day. The composition of the waste were plastic (17.66%), papers (8.25%), organic waste (43.99%), metal (0,41%), cardboard (9,37%), residue (17,61%) and others (2,71%). Bandung Adventist Hospital has started several efforts to minimize waste. Zero waste application with separated waste can then be processed according to the characteristics of each type of waste. Plastic, paper and cardboard waste can be separated for recycling. Organic waste in the form of food scraps such as rice can be separated for animal feed, digested and composted.Keywords: composition, hospital, domestic waste, minimize, zero-waste,

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Legge, Abigail, Andy Nichols, Henriette Jensen, Simon Tait, and Richard Ashley. "The characteristics and in-sewer transport potential of solids derived from domestic food waste disposers." Water Science and Technology 83, no. 12 (May 3, 2021): 2963–79. http://dx.doi.org/10.2166/wst.2021.169.

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Abstract This study aims to assess the transportability of food waste disposer particles within a sewer system. A series of laboratory studies has examined the physical characteristics of solid particles derived from domestic food waste disposers. Particle size distributions and maximum settling velocity characteristics were measured for 18 common food types, and stored in a publicly accessible database. Particle size distributions are shown to fit well with a 2-parameter Gamma distribution. Settling velocity is generally higher for larger particles, except when particle density and sphericity change. For most food types, particle specific gravity was close to unity. Egg shell particles had a significantly higher specific gravity. This information, combined with the particle size data have been used to show that there is a very low likelihood of food waste particle deposition in sewers during normal operational flows, other than temporary transient deposits of egg shell particles.

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Susilo, Daniel, Myra V. de Leon, Teguh Dwi Putranto, and Fadjar Kurnia Hartati. "Food waste handling perception in Indonesia: communicating the sustainability of Food and environment." IOP Conference Series: Earth and Environmental Science 892, no. 1 (November 1, 2021): 012109. http://dx.doi.org/10.1088/1755-1315/892/1/012109.

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Abstract Every week, Indonesia discards approximately 10 million pieces of bread, cakes, and cookies, equating to 292,000 tons of CO2 emissions similar to Indonesia’s annual CO2 emissions. Due to a lack of resources and infrastructure, most impoverished countries rely on antiquated technologies such as anaerobic digestion (AD) to handle food waste. Bakery trash is a biologically formed organic waste that poses a serious threat to public health and the environment, including natural ecosystem contamination. The goal of this study is to find out how much effort Indonesians put into garbage management. How do they spread the word about leftovers through the media? How do they know about waste, particularly bread waste? As well as community-wide corrective steps to protect the environment from domestic food waste management. This study employs a quantitative approach. In order to send 100 questionnaires to persons in Indonesia, purposive sampling was used. Surveys are carried out using Google forms, which require a valid Google email address in order to ensure that each person only takes the survey once. The study’s conclusion is that food waste management efforts among Indonesians are hampered by the public’s lack of understanding of food waste management and disposal information in the media. The research sample understands the process of recycling food into pet food when it becomes garbage, according to their perceptions about the end process of food. In terms of food waste awareness, the majority of the participants in this study were aware that food waste is disposed of in landfills rather than being recycled.

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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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Friman, Aino, and Nina Hyytiä. "The Economic and Welfare Effects of Food Waste Reduction on a Food-Production-Driven Rural Region." Sustainability 14, no. 6 (March 19, 2022): 3632. http://dx.doi.org/10.3390/su14063632.

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Food waste is economically and ecologically unsustainable; the benefits of food waste reduction are indisputable. Yet knowledge of the economic trade-offs and knock-on effects of such reduction is deficient. This study examines the economic effects of food waste reduction in a rural region that is a nationally important producer of agricultural and food products in Finland. We built a detailed social accounting matrix to trace the transactions among the economic agents. Five different simulations of food waste reduction were run by applying a computable general equilibrium model. In the simulations, households and food services halved their food waste. The results indicated that food waste reduction is economically worthwhile in terms of regional investments and gross domestic product at market prices. However, the reduction induced economic trade-offs and welfare redistribution. The value added to the agriculture and food industries and the welfare of agricultural households decreased, albeit that the simulated compensations alleviated the effects. In the long run, falling agricultural wages and factor incomes entail closedowns and, finally, decrease local food production. This aspect is worth considering in terms of policy planning under the principle of just transition of the European Green Deal.

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Metcalfe, Alan, Mark Riley, Stewart Barr, Terry Tudor, Guy Robinson, and Steve Guilbert. "Food Waste Bins: Bridging Infrastructures and Practices." Sociological Review 60, no. 2_suppl (December 2012): 135–55. http://dx.doi.org/10.1111/1467-954x.12042.

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Recent years have seen an increasing number of councils begin separate food waste collections from domestic premises, a change that has resulted in householders having to sort food waste and keep it in separate bins until collection. Yet bins – of any kind – have been subject to little investigation, despite being a central element of the waste infrastructure. This paper attends to this omission by examining food bins. First of all, it explores the ways that bins have agency through an exploration of how their presence has affected waste practices. We find that their agency is three-fold: it is symbolic, relational and, importantly, material – an aspect which has been overlooked all too often in analyses of material culture and consumption. Secondly, we show how this material agency can be troubling: we explore how this agency is managed by households through practices of accommodation and resistance. Examining the food bin's agency and how it is consumed gives an insight into the implementation of, and engagement with, waste policy ‘on the ground’. This allows us to make some suggestions for how to improve the implementation of this policy. This paper also opens up two new areas of study: first, a more sustained and developed exploration of bins, giving some pointers as to other possible issues. Secondly, and more broadly, the paper examines the extent to which the objects that materialize policy can be useful in the implementation of that policy, especially if the policy seeks ‘behaviour change’.

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Yirga, Gidey, Hans H. De Iongh, Herwig Leirs, Kindeya Gebrehiwot, Jozef Deckers, and Hans Bauer. "Food base of the spotted hyena (Crocuta crocuta) in Ethiopia." Wildlife Research 42, no. 1 (2015): 19. http://dx.doi.org/10.1071/wr14126.

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Context Livestock depredation and scavenging of waste by the spotted hyena (Crocuta crocuta) occurs widely across Ethiopia. Aims The aim of this study was to investigate the food base of the spotted hyena and livestock depredation across Ethiopia. Methods The diet of spotted hyenas was assessed in 17 randomly selected study sites across the country, including two national parks, by scat analysis. We conducted an extensive survey of livestock depredation and economic impact in 10 randomly selected subdistricts using semistructured interviews with 3080 randomly selected households. Key results We found that even spotted hyenas from national parks feed predominantly on anthropogenic waste. Households reported losses of 2230 domestic animals, 3.9% of their stock or an average annual financial loss of US$10.3 per household over the past five years. The diet of spotted hyenas showed only prey items of domestic origin except in Chebera Churchura National Park, where a few items of prey of wild species were found. Frequencies of prey remains of cattle, sheep, donkey and goat were highest in decreasing order. Key conclusions Survival of hyenas in Ethiopia is thus largely and widely dependent on management of livestock conflict and waste. Some hairs in scats originated from depredation, but most food intake is from waste dumps and slaughterhouses. Implications Waste management, spotted hyena persistence and environmental sanitation area are linked.

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Pongthornpruek, Supaporn, and Sumanan Watmuang. "Biogas Production from Anaerobic Co-Digestion of Food Waste Mixed with Domestic Wastewater." Applied Mechanics and Materials 855 (October 2016): 103–7. http://dx.doi.org/10.4028/www.scientific.net/amm.855.103.

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This research was to investigate the potential of biogas production from the co- digestion of canteen wastewater and food waste. Batch experiments were carried out under various substrate ratios1 : 1 : 0, 1 : 1 : 1, 1 : 1 : 2, 1 : 2 : 1, 2 : 1 : 1, 2 : 2 : 1, 3 : 2 : 1, 4 : 2 : 1, 6 : 5 : 1, 8 : 5 : 1, 10 : 3 : 1, 10 : 4 : 1 and 10 : 5 : 1 (canteen wastewater : swine manure : food residue waste) at room temperature. The biogas production was carried for a retention period of 7 days to investigate suitable mixing ratio. The suitable ratio was tested in a plastic container 200 liter with bath and fed-batch experiment for a retention period of 45 days. The results revealed that fermentation slurry mixing ratio of 1 : 2 : 1 was found to be optimum, which gave the methane production with composition 47.34-61 %CH4. The biogas yield and thermal energy were 88.86 L/day and 69 kcal respectively.These primary results indicated the significance of co-digestion of canteen wastewater with food waste for biodegradation and biogas production.

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Zhang, Yue, Charles J. Banks, and Sonia Heaven. "Co-digestion of source segregated domestic food waste to improve process stability." Bioresource Technology 114 (June 2012): 168–78. http://dx.doi.org/10.1016/j.biortech.2012.03.040.

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Shukla, Prashant, and Sachi Choudhary. "A Critical Review of the Impact of COVID-19 on Plastic and Food Waste." Nature Environment and Pollution Technology 21, no. 5(Suppl) (December 29, 2022): 2283–90. http://dx.doi.org/10.46488/nept.2022.v21i05.023.

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This research aims to show the positive and negative indirect effects of COVID-19 on municipal solid waste management systems, especially for plastic waste and food waste. The COVID-19 pandemic has affected the entire waste management sector. As the pandemic spread and lockdowns were enforced in many countries, government and municipal waste operators had to quickly adapt their waste management programs and procedures to the situation. In the pandemic condition, waste generation has switched from industry and commercial to domestic areas. Reduced recycling activities have made municipal waste collection and disposal more difficult. This paper focuses on all the challenges and it’s possible resolutions for managing food and plastic waste during the pandemic of COVID-19.

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POPOV, V. N., I. P. BOGOMOLOVA, and I. N. VASILENKO. "FEATURES OF FOOD PRODUCTION DEVELOPMENT IN THE CONTEXT OF RESOURCE-SAVING MANAGEMENT APPROACHES." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 1, no. 4 (2021): 80–92. http://dx.doi.org/10.36871/ek.up.p.r.2021.04.01.009.

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In the article, the key aspects of implementing resource-saving principles, methods and approaches in domestic food production are updated and considered. In particular, we investigated in detail the following issues of the subject area of scientific research: factors and causes of the actualization of questions of increase of level of resource conservation and resource efficiency of national economies; the degree of thoroughness and validity of the research subject; domestic regulatory framework for increasing resource efficiency in industrial production; dynamics of formation and processing of food waste in the Russian Federation; foreign experience in the field of support and promotion of resource-saving technologies; reasons for updating the issues of improving resource conservation in domestic food production; tasks of economic analysis in the context of finding in-house reserves of savings and rational use of material resources; the most relevant areas of use of food waste and secondary raw materials were identified; the most promising areas of improving the resource efficiency of food production in the context of ease of implementation and utility.

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Aljbour, Salah, Husam Al-Hamaiedeh, Tayel El-Hasan, Bassam O. Hayek, Khalid Abu-Samhadaneh, Salam Al-Momany, and Ayman Aburawaa. "Anaerobic Co-Digestion of Domestic Sewage Sludge with Food Waste: Incorporating Food Waste as a Co-Substrate under Semi-Continuous Operation." Journal of Ecological Engineering 22, no. 7 (July 6, 2021): 1–10. http://dx.doi.org/10.12911/22998993/137442.

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Jiang, Yao, Huawei Luo, and Fan Yang. "Influences of Migrant Construction Workers’ Environmental Risk Perception on Their Physical and Mental Health: Evidence from China." International Journal of Environmental Research and Public Health 17, no. 20 (October 12, 2020): 7424. http://dx.doi.org/10.3390/ijerph17207424.

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Abstract:

Employing Chinese General Social Survey 2013 data (N = 678), this study examines the influences of migrant construction workers’ environmental risk perception (ERP) on their physical and mental health. The ERP of migrant construction workers is characterized by six dimensions: perceptions of air pollution, industrial waste pollution and noise pollution at working sites, and perceptions of domestic waste pollution, water pollution and food pollution at living sites. The results indicate that migrant construction workers with stronger ERP have better physical and mental health. The results also suggest the influences of ERP on the physical and mental health of migrant construction workers with different gender and age (<50 and ≥50 years) are heterogeneous. Perceptions of industrial waste pollution, noise pollution and domestic waste pollution significantly affect female workers’ physical health, but not that of male workers. The six dimensions of ERP all significantly influence male workers’ mental health, while except for domestic waste pollution perception, the other perceptions do not influence that of female workers. Perceptions of air pollution, domestic waste pollution, and water pollution significantly influence physical health of workers aged 50 and above, while those of ERP do not work on that of workers younger than 50. Perception of food pollution significantly influences mental health of workers younger than 50, but not that of workers aged 50 and above. The seemingly unrelated regression shows the results in this paper are robust.

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