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Dissertations / Theses on the topic 'Food waste'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Leung, Hoi-ting, and 梁凱婷. "Food waste upcycling for a sustainable food waste management in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/207646.

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Food waste issue is not only concerned in Hong Kong, but for the worldwide in recent years. Landfilling is the major method treating large amount of food waste by the government in Hong Kong, and only small amount of food waste would be upcycled by the government’s pilot composting plant and the private food waste upcycling companies. This management system on food waste is not sustainable which would lead to different social and environmental problems. Several plans are conducted by the government on dealing with food waste; the most frequently heard project is the project of Organic Waste Tr

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2

Adhikari, Bijaya K. "Urban food waste composting." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97883.

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In this thesis, a study was undertaken on the premise that the world population living in urban centers is expected to increase from 3.8 billion to 5.2 billion, from 2005 to 2025, representing 54% and 65% of total world population, respectively. The urban population (UP) growth will produce remarkable amounts of urban food waste (UFW) that will add more pressure on already overloaded municipal solid waste (MSW) management systems of cities. This problem is more serious in countries experiencing major economic growth such as China where UP is expected to increase from 44% to 66% of the total co

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3

Mazumder, Shanta. "Hydrothermal Upgrading of Coal Waste with Food Waste." Ohio University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1564657234997005.

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4

Spring, C. "Eating waste : a critical evaluation of surplus food redistribution as solution to food waste and food insecurity." Thesis, University of Salford, 2018. http://usir.salford.ac.uk/48059/.

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This thesis critically explores relationships between food insecurity and food waste in the UK through the lens of surplus food redistribution (SFR). Ethnographic research compared two UK redistribution organisations’ models, framings, practices and political modalities. Additionally, international comparisons involved research with SFR organisations in North America, where such practices largely denote a sophisticated and large-scale network of foodbanks and subsidiary charities that yield lessons around a key UK debates: does the expansion of charitable distribution of wasted food 'prevent'

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5

Poe, Nicholas Edward. "Acetone, Butanol, and Ethanol (ABE) Production from Food Waste via Clostridium beijerinckii." Thesis, Virginia Tech, 2020. http://hdl.handle.net/10919/96601.

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Annually, approximately 150 million metric tonnes of food goes to waste in the U.S., potentially causing economic loss and environmental pollution. Fermentation of food waste to produce acetone, butanol and ethanol (ABE) via fermentation has the potential to valorize food waste by producing value-added chemicals. However, the composition of food wastes from different sources vary, which affects ABE fermentation performance and hinders the commercialization of food waste fermentation. The objective of this study is to investigate the compositional variation of food waste collected weekly for 16

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Chrobog, Christian Karim. "Wasted: understanding the economic and social impact of food waste." reponame:Repositório Institucional do FGV, 2014. http://hdl.handle.net/10438/13325.

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Submitted by Christian Karim Chrobog (christian.chrobog2015@fgvmail.br) on 2015-01-28T14:04:10Z No. of bitstreams: 1 CHROBOG.pdf: 1209703 bytes, checksum: dbc2ec80a66d3fb21210bcaa3225e61a (MD5)<br>Approved for entry into archive by Janete de Oliveira Feitosa (janete.feitosa@fgv.br) on 2015-02-04T19:25:26Z (GMT) No. of bitstreams: 1 CHROBOG.pdf: 1209703 bytes, checksum: dbc2ec80a66d3fb21210bcaa3225e61a (MD5)<br>Approved for entry into archive by Marcia Bacha (marcia.bacha@fgv.br) on 2015-02-11T17:32:35Z (GMT) No. of bitstreams: 1 CHROBOG.pdf: 1209703 bytes, checksum: dbc2ec80a66d3fb21210bc

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7

Toca, Andreea. "Rethinking waste streams: using food waste to rear mealworms." Thesis, KTH, Miljöstrategisk analys (fms), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-211251.

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In needing to create a better and more sustainable future for our world, changing our diet and finding a sustainable ‘protein of the future’ is one of the necessary steps we must take. This thesis explores the relatively fresh, but not unheard of, concept of using food waste to rear mealworms for human consumption, in the Swedish context. It talks about why we should switch our protein source and how we can do it, by taking the reader step-by-step through the process of producing alternative proteins, and the various scales it can happen. The thesis is written from a waste management perspect

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8

Mannette, Jessica. "Food Security in Urban New Zealand: Food Waste, Food Utopias, and Food Values." Thesis, Université d'Ottawa / University of Ottawa, 2020. http://hdl.handle.net/10393/40383.

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Despite having an overall high standard of living, from 2015-2016 only 60.8% of households with children in New Zealand reported being fully food secure (NZ Ministry of Health 2019). Even more frustrating is that supermarkets and restaurants in North America, Europe, Australia and New Zealand are constantly stocked with 150-200% of surplus food over what it would take to nutritionally feed their populations, with much of it going to waste. To explore this, I conducted a nine-week ethnographic case study of Kaibosh Food Rescue which is a non-profit food aid initiative operating in Wellington, N

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9

Schanes, Karin, Karin Dobernig, and Burcu Gözet. "Food waste matters - A systematic review of household food waste practices and their policy implications." Elsevier, 2018. http://dx.doi.org/10.1016/j.jclepro.2018.02.030.

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In recent years, food waste has received growing interest from local, national and European policymakers, international organisations, NGOs as well as academics from various disciplinary fields. Increasing concerns about food security and environmental impacts, such as resource depletion and greenhouse gas emissions attributed to food waste, have intensified attention to the topic. While food waste occurs in all stages of the food supply chain, private households have been identified as key actors in food waste generation. However, the evidence on why food waste occurs remains scattered. This

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10

Stoner, Grace K. "Closing the Gap Between Food Waste and Food Insecurity." The University of Arizona, 2017. http://hdl.handle.net/10150/626196.

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Sustainable Built Environments Senior Capstone Project<br>This project strives to discover the most efficient way in which we can connect the edible food that would be sent to rot in a landfill with the people who lack access to adequate and healthful food. Existing charitable food distribution programs will be assessed so as to determine how to create a food distribution event that is far-reaching, well attended and effective. This research will be translated into a comprehensive plan outlining best practices for carrying out a distribution event on a college campus.

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Stoner, Grace Kathleen, and Grace Kathleen Stoner. "Closing the Gap Between Food Waste and Food Insecurity." Thesis, The University of Arizona, 2017. http://hdl.handle.net/10150/626804.

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This project strives to discover the most efficient way in which we can connect the edible food that would be sent to rot in a landfill with the people who lack access to adequate and healthful food. Existing charitable food distribution programs will be assessed so as to determine how to create a food distribution event that is far-reaching, well attended and effective. This research will be translated into a comprehensive plan outlining best practices for carrying out a distribution event on a college campus.

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12

Chau, Sau-man, and 周秀雯. "Food [w]ork: multi-scale food waste treatement network." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hub.hku.hk/bib/B50702932.

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13

Olaonipekun, Basirat Arinola. "Application of predictive food microbiology to reduce food waste." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/65935.

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Universal food insecurity continue to be a challenge that needs attention from all stakeholders. The problem of food waste however is highly important as it slows down the effort to improve food security, most especially in the world’s poorest countries. Conservative shelf life estimation of RTE foods by food producers is one of the major contributor to food waste. After a survey was carried out on the different RTE food products (n=195) available on the shelf of 3 supermarkets in Hatfield, with their set shelf life and storage instructions. Microbiological quality (Total viable count, LAB, En

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14

Barone, Ada Maria. "Food waste in the eye of the consumer: antecedents and consequences of consumer-generated food waste." Doctoral thesis, Luiss Guido Carli, 2020. http://hdl.handle.net/11385/203558.

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Paper 1. Consumers’ orientation to imperfect fruits and vegetables: a multi-faceted phenomenon. Paper 2. The Role of Food Processing in Making Imperfection Beautiful: The Physical Processing of Imperfect Produce as a Way to Improve Attitude and Reduce Food Waste. Paper 3. Consumers’ Reactions to Food Waste: Internal Attribution, Guilt and Compensatory Behaviors.

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15

Chan, Man Ting. "Optimizing food waste composting process in fed-batch composter." HKBU Institutional Repository, 2015. https://repository.hkbu.edu.hk/etd_oa/217.

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Composting is considered as an effective and sustainable food waste treatment technology from the perspectives of volume reduction, stabilization and releasing the pressure on landfills. Community composter is a decentralized composting facility in fed-batch operational mode which is usually being installed in the backyard of institutes, hospitals, housing estate etc. to handle the food wastes generated daily. Albeit numerous operational issues including high initial acidity and oil content, poor decomposition and odor generation are commonly encountered in these facilities, which make it diff

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16

Sundäng, Peters Emil. "Bioplastics from food waste liquid fraction." Thesis, KTH, Skolan för bioteknologi (BIO), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-215036.

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17

Ortega, Charleston Luis S. "Hyperthermophilic anaerobic digestion of food waste." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19271.

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The anaerobic digestion (AD) of the organic fraction (OFMSW) of municipal solid waste (MSW) is a sustainable and environmentally interesting solution as compared to landfilling. Anaerobic digestion operated under mesophilic temperatures degrades only a fraction of the complex compounds found in OFMSW, whereas under higher temperatures, such as thermophilic and hyperthermophilic, the degradation could be more extensive. The objective of this study was therefore to evaluate the effect of a thermal transition from 35°C (mesop

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18

Ng, Chiu-ue, and 吳昭榆. "Food waste management in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/194571.

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In Hong Kong, around 3,600 tonnes of food waste is produced every day. Although different pilot schemes and programmes had been operated by government and organizations, most of them were more like demonstrations on different methods in treating food waste. Up to this stage, no concrete facilities and long-term schemes have been carried out by the government to tackle the food waste generated. In this study, different approaches to treat food waste have been explored and relevant practices in Hong Kong have been investigated. In order to obtain the first hand information from the local situati

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Alharbi, Lamya. "Managing Food Waste in Saudi Arabia." Digital Commons at Loyola Marymount University and Loyola Law School, 2016. https://digitalcommons.lmu.edu/etd/343.

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Food waste is a major problem in several countries, especially in Saudi Arabia. Of the total amount, 15 million tons of waste are generated annually in the country which gets transported to landfills; a total of 45% is organic or food waste. A study was conducted and using system engineering approach potential solutions were explored to reduce food waste and transport of same to landfills. System requirements were laid down and stakeholder involvement noted during the course of the study. Based on this background information, three solutions were proposed and calibrated against different measu

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20

Polu, Sai Kusuma. "Food waste management and nutrient recycling." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2022.

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Food waste has become a major concern around the world in recent years. Food waste is on the rise as the world's population grows. Despite the fact that various efforts have been made to reduce food waste, they have not been totally successful. Food waste is not only a loss for humanity, but it is also a loss for the environment, society, and economy. The majority of countries are attempting to manage, recycle, and repurpose food waste. A brief summary of waste reduction in agricultural methods, food processing, manufacturing, and retail distribution is provided in this context. Food waste gen

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21

Yirong, Chaowana. "Thermophilic anaerobic digestion of food waste." Thesis, University of Southampton, 2014. https://eprints.soton.ac.uk/366736/.

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There is a requirement in the European Union to divert organic wastes from landfill because of the risk of methane emissions. One alternative is anaerobic digestion of organic wastes, such as food waste, to stabilise them whilst at the same time recovering the energy from them. One problem with this approach is that the high nitrogen content of food waste may lead to ammonia inhibition. A solution to this has been found for mesophilic digestion but had not been attempted in thermophilic digestion where ammonia toxicity is known to be more acute. The work was carried out in laboratory-scale sem

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22

Nomura, Ayaka. "The Hidden Contribution of Food Literacy to Food Waste Reduction." Doctoral thesis, Kyoto University, 2020. http://hdl.handle.net/2433/259081.

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付記する学位プログラム名: 京都大学大学院思修館<br>京都大学<br>0048<br>新制・課程博士<br>博士(総合学術)<br>甲第22813号<br>総総博第15号<br>新制||総総||2(附属図書館)<br>京都大学大学院総合生存学館総合生存学専攻<br>(主査)教授池田裕一, 教授山敷庸亮, 特定講師 Hart Nadav FEUER<br>学位規則第4条第1項該当<br>Doctor of Philosophy<br>Kyoto University<br>DFAM

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23

Trimble, Daniella Patricia. "Alternative Food Venues and Food Waste: From Cultivation to Consumption." Thesis, The University of Arizona, 2012. http://hdl.handle.net/10150/244835.

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In 2010, 33 million tons of food made its way to landfills in the United States alone (Environmental Protection Agency 2012). That same year 925 million people worldwide were undernourished, 98 percent of them in developing countries (Food and Agriculture Organization 2010). It is this contrast and threats to future global food production that has motivated the study of food systems and particularly of food waste. Existing literature on consumer level food waste almost exclusively emphasizes quantifying and characterizing the behavior of the average American consumer (Gallo 1980, Griffin 2009,

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

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

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Budu, Ben Asare. "Economic feasibility of processing food waste and incorporating processed food waste products in least cost duck feeds." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=33067.

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The focus of this thesis was to analyze the least cost of producing rations for ducks in three age categories from a mixture of conventional feed ingredients and three different processed food waste products and to examine the financial and economic feasibility of establishing an industrial plant to produce these food waste products in the Montreal region. The first part of the thesis was investigated through the use of a linear programming model. The effect of recognizing the variability of protein levels in the various feed ingredients was examined through the use of chance-constrained progr

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Omar, Abdulkadir Rahma, and Filippa Calmfors. "Food waste conversion : A study on how conversion can reduce in-store food waste in Swedish supermarkets." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Centre of Logistics and Supply Chain Management (CeLS), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-43974.

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Problem: Food waste is a major issue from both an environmental as well as an economic perspective. In Europe alone, 90 million tons of food is wasted in the food supply chain every year. In order to reduce these excessive costs and the environmental impact, new food waste management strategies need to be developed and established. The food waste management strategies established in the retail stage are limited as the retail stage is an area of the food supply chain that has been neglected in research. Purpose: This thesis explores the food waste management of fresh fruits and vegetables out

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Ejnarsson, Ellen, and Ekström Sofia Bengtsson. "Food waste reduction in Swedish food retail : Understanding barriers and incentives." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279535.

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In Sweden, the retail sector is responsible for 8% of the total supply chain waste. Although the number is relatively small, the retail sector is of key importance for food waste minimization since retail stores collect large amounts of food and connect with consumers and producers in a limited, clearly defined number of places. Therefore, initiatives or policies implemented in retail may have major implications. The Royal Swedish Academy of Engineering Sciences (IVA) concludes that prevention of food waste and redistribution to humans are the only actions that contribute to Target 12.3, aimin

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Westerlund, Viktor. "Bioplastics from the food waste liquid fraction." Thesis, KTH, Skolan för bioteknologi (BIO), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-215038.

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29

Kosovska, Halyna. "The Biological Treatment of Organic Food Waste." Thesis, KTH, Industriell ekologi, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-32714.

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This Master Thesis “The Biological Treatment of Organic Food Waste” is done in the Master’sProgramme in Sustainable Technology at the Royal Institute of Technology (KTH) in co-operation with the company SRV återvinning AB. The report is dedicated to analyze different biological treatment methods (that is composting andfermentation), which are used for the handling of organic food waste. From this analysis I will suggest the best method or methods for the company SRV återvinning AB (the Södertörn Area inSweden) and for the Yavoriv Region in Ukraine in order to increase the environmental perform

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Jiang, Ying. "Anaerobic digestion of food and vegetable waste." Thesis, University of Southampton, 2012. https://eprints.soton.ac.uk/348823/.

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Food and vegetable wastes contribute a large percentage of the organic fraction of municipal solid waste (OFMSW), and anaerobic digestion potentially offers an ideal method for their management. Their chemical composition can, however, lead to unstable operation and in extreme cases complete process failure has been reported with this type of substrate. Semi-continuous trials on vegetable waste were carried out in laboratory-scale digesters with daily feed additions at different organic loading rates (OLR). At an OLR of 2g volatile solids (VS) 1-1 day-1 the methane yield was 0.345 1g-1 VS adde

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Kampioti, Aikaterini. "Nanocarbon from food waste : dispersions and applications." Thesis, Bordeaux, 2016. http://www.theses.fr/2016BORD0364/document.

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Cette thèse se concentre sur la caractérisation, la dispersion, ainsi que les différentes applications d'un nouveau type de matériaux dérivé de la dégradation de biométhane dans le cadre d'un projet Européen, le projet PlasCarb. Nous appelons ces matériaux les nanopalets de carbone (CNP). Notre étude commence avec la caractérisation des CNP, puis nous poursuivons avec l'obtention de dispersions aqueuses bien définies et hautement concentrées de CNP. Ces dispersions ont été utilisées pour la préparation de films conducteurs et de composites conducteurs avec du caoutchouc naturel. Enfin, la phot

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Chuka-ogwude, David. "Microalgal culture to treat food waste digestate." Thesis, Chuka-ogwude, David (2022) Microalgal culture to treat food waste digestate. PhD thesis, Murdoch University, 2022. https://researchrepository.murdoch.edu.au/id/eprint/65187/.

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A significant proportion of all waste generated in the world is food waste, contributing up to 8% of global CO2 emissions. Conventional ways of food waste disposal including landfilling and incineration are simply inadequate and unsustainable, emphasizing the need for efficient ways recycling / valorizing food waste. Anaerobic digestion is a way to treat and valorize food waste with significantly less emission of greenhouse gases. However, anaerobic digestion itself produces a waste in the form of anaerobic digestate that is difficult to manage. Microalgae cultivation has been used for the tre

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Smit, Kyara. "Food waste reduction interventions - Behavior or Practice?" Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-392542.

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The enormous amount of household food waste in developed countries is a global environmental and climate threat. To reduce household food waste, various behavior change campaigns and interventions are conducted. Most conventional behavior change interventions designed to reduce household food waste are based on the Theory of Planned Behavior (TPB) and are information heavy. These have shown, however, to not be effective enough to result in a fast and sizable enough decrease of household food waste in developed countries, thus reducing climate and environmental impact in a timely and sizeable e

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Patisso, Giacomo <1991&gt. "Food waste in Italy: Scenario and Strategies." Master's Degree Thesis, Università Ca' Foscari Venezia, 2017. http://hdl.handle.net/10579/11627.

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In today society, food waste’s scenario is increasingly acknowledged as problem that needs to be solved: FAO (Food and Agriculture Organisation) estimates that each year one third of all food produced for human consumption in the world is lost or wasted. Food is wasted at every stage of the food chain. For this reason, the food surplus recovery for solidarity purposes could be an immediate strategy to respond to the problem of food poverty at national and international level. In order to avoid food waste, this study is focused on the track of food surplus into Italian distribution system. T

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Casimir, Justin. "Food waste at the school level : A case study on a food waste reductionproject within school restaurantsin Uppsala, Sweden." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-230862.

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This thesis offers a case study analysis of the food waste in schools focusing on the pupils’ knowledge of foodwaste issues. The thesis uses a project initiated by the municipality of Uppsala which aims at reducing theamount of food wasted in the schools restaurants as a case study. The knowledge of food waste issues frompupils of Uppsala has been assessed with questionnaires. The amount of pupil’s food waste generation is alsoshown in the thesis. At first it is seen that older pupils waste more than younger ones. Looking at theirknowledge, pupils in general ignore the environmental and ethica

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Diaz, Ruiz Raquel. "Understanding food waste behaviours along the food supply chain-a mutilevel approach." Doctoral thesis, Universitat Politècnica de Catalunya, 2018. http://hdl.handle.net/10803/666122.

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The visibility of the food waste volume along the food supply chain during the recent years has situated this topic in the policy and research agenda. Food waste entails environmental, ethical and economic impacts. There is a vast agreement on the urgency of reducing the current food waste generation. However, there is still several gaps of knowledge to better achieve it. The complexity of the food waste phenomenon requires in-depth analyses, including multiple dimensions and adopting a multi-actor approach, to better understand its causes and to adopt the most adequate of solutions. There is

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Brocker, Jamie Aileen. "Fighting Food Waste and Feeding People as a Food Recovery Network Fellow." Miami University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=miami1512149200706969.

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MAPELLI, CHIARA. "FROM FOOD WASTE TO FOOD PRESERVATION: PRODUCTION AND APPLICATION OF SAKACIN A." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/642235.

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This thesis has been conceived in the frame of a broader project named “NANOSAK- Nanocellulose–sakacin A conjugates for food packaging purposes”, financend by Fondazione Cariplo and developed in collaboration with several divisions of the Department of Food, Environmental and Nutritional Sciences (DeFENS), with the Department of Environmental Science and Policy (ESP) of the Università degli Studi di Milano and together with the Department of Food quality and preservation of the Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC (Valencia, Spain). NANOSAK aims at exploring the us

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Nazarenko, Inna A. "Waste Less District: An Exploration of Architecture's Role in the Waste Stream." Thesis, Virginia Tech, 2019. http://hdl.handle.net/10919/91450.

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The idiom goes, "what is one man's trash is another man's treasure." In our 21st century economy, one man's trash is less commonly another's treasure as often as it is pollution. It is well documented that the majority of human waste ends up in on the side of roads, or in forests and oceans if not in landfills or incinerated. The disposability of items in our consumer culture is now commonplace. We are exacerbating our problems by throwing away single-use and barely-used items again and again without a feasible, realistic, and responsible solution for the end their life cycle. While our habitu

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Graham-Rowe, Ella. "No time to waste : applying social psychological methods and theories to household food waste reduction." Thesis, University of Sussex, 2015. http://sro.sussex.ac.uk/id/eprint/53562/.

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The amount of food thrown away by UK households is substantial and, to a large extent, avoidable. Despite the obvious imperative for research to identify key factors that motivate, enable or prevent household food waste reduction, little research to date has directly addressed this objective. The research presented in this thesis had two clear aims: (1) to investigate antecedents of household food waste reduction and barriers to change, and (2) to explore whether self-affirmation techniques can increase motivation to reduce household food waste. Four empirical studies were conducted. The first

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Liu, Ka-man. "Kitchen solid waste." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41549430.

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Mollatt, Michelle Claire. "Ecological food sense : connections between food waste flows and food production in Enkanini Informal Settlement, Stellenbosch." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86550.

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Thesis (MPhil)--Stellenbosch University, 2014<br>ENGLISH ABSTRACT: In situ Informal Settlement Upgrading (ISU) was explored in this thesis, focussing on its relevance to waste service upgrading options immediately available and practically implementable for residents of Enkanini, a poorly serviced township (slum) in Stellenbosch, South Africa. Household food waste (kitchen scraps) was chosen as a key point of entry for exploring the context and viability of in situ improvement of solid waste management services in the area. This was done by investigating ways biological and social asp

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Herrero-Dávila, Lorenzo. "Adding value to biodiesel glycerine and food waste." Thesis, University of York, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.583264.

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Burgeoning global demand for fossil feedstock in the production of fuels and chemicals, coupled with rising costs of waste disposal routes are driving manufacturing industry to innovate towards greater resource efficiency. A desirable approach is the valorisation of industrial eo- products, including food waste. Food wastes is an underutilised resource with potential to be used as a raw material in a range of products including biofuel, thus avoiding conventional lower value treatment routes of animal feed use and composting and, better still, avoiding the environmentally and financially costl

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Chaddick, Justin Garrett. "Sustainable tilapia feed derived from urban food waste." Thesis, Georgia Institute of Technology, 2015. http://hdl.handle.net/1853/54468.

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Finding an alternative to fishmeal and fish oil in animal feeds has been a topic of increasing interest due to the pressures being put on the ocean’s fisheries and the increasing world demand for animal protein. An often-overlooked source of nutrients is in the form of food waste. One third of all food produced globally ends up in landfills, wasting a huge amount of nutrients and embodied energy that could otherwise be redirected towards productive use. This study investigated the feasibility of feeding Hermetia illucens, the black soldier fly larvae (BSFL), grown on urban food waste, and Lemn

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Tran, David. "Hydrodynamic cavitation applied to food waste anaerobic digestion." Thesis, Linköpings universitet, Tema Miljöförändring, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-128268.

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Innovative pre-treatment methods applied to anaerobic digestion (AD) have developed to enhance the methane yields of food waste. This study investigates hydrodynamic cavitation, which induce disintegration of biomass through microbubble formations, impact on food waste solubilisation and methane production during following AD. Two different sub-streams of food waste (before and after the digestion) pre-treated by hydrodynamic cavitation were evaluated in lab scale for its potential for implementation in a full scale practise. First, the optimum condition for the hydrodynamic cavitation device

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

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Anaerobic digestion (AD) is an attractive waste treatment process in which both pollution control and energy recovery can be achieved. Source-segregated domestic food waste (FW) has a high organic content on a dry weight basis and is rich in lipids and proteins, indicating the potential for a good biogas yield with high methane content. Process instability, however, has often been reported in food waste digesters, which was mainly manifested by the accumulation of volatile fatty acids (VFA) and reduction of specific methane production. Trace element (TE) supplementation has been proved to be a

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Span, Kati A. "Pre-Consumer Food Waste at Three Dining Facilities." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/43204.

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The objectives of this 8-week study were to assess the amount (weight) of pre-consumer (production) food waste at a large university, serving 18,000 meal plan holders, and identify major contributors of food waste (i.e. food categories, types of waste). Dining facility managers and waste coordinators (WCs) were voluntarily recruited from three dining facilities to oversee all food waste data collection and entry by dining staff, and attend weekly meetings with the research team. Food waste was weighed by staff at the designated facilities using institutional food scales. Information about the

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Papp, Carolle. "Controlling food waste – Home composting or biofuel production?" Thesis, Malmö högskola, Fakulteten för kultur och samhälle (KS), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-22698.

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Ettsyfte med denna uppsats är jämförelsen mellan två behandlingsalternativ för matavfall, hemkompostering eller biogasproducering sett från klimatperspektivet. Koldioxidekvivalenter har beräknats för de två alternativen. Ett annat syfte har varit att studera den politiska processen för att förstå varför det först under 90-talet uppmuntras till att hushållen ska hemkompostera för att sen under början av 2000-talet förespråka rötning av matavfallet. Mina uträkningar och jämförelser visar att det är mer fördelaktigt för klimatet att röta matavfallet, koldioxidutsläppet blir mindre än vid hemkompo

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Qi, Danyi Qi. "Three Essays on the Economics of Food Waste." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532048727755575.

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Ariunbaatar, Javkhlan. "Methods to enhance anaerobic digestion of food waste." Thesis, Paris Est, 2014. http://www.theses.fr/2014PEST1176/document.

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Le traitement des déchets alimentaires (FW) par digestion anaérobie peut conduire à une production d'énergie couplée à une réduction des émissions de volume et de gaz à effet de serre à partir de ce type de déchets. Néanmoins, l'obtention de la récupération du méthane la plus élevée possible dans un temps plus court avec un fonctionnement stable est difficile. Pour surmonter les obstacles de la MA de divers procédés de pré-traitement FW, la supplémentation en oligo-éléments, bioaugmentation utilisant la bouse des animaux de zoo et la comparaison des configurations de réacteurs, y compris une é

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