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Dissertations / Theses on the topic 'Zero e-waste'

Author: Grafiati
Published: 9 September 2021
Last updated: 29 July 2025

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1

Agutoli, Paola <1992&gt. "Tra narrativa "sviluppista" e Zero Waste: una lettura critica." Master's Degree Thesis, Università Ca' Foscari Venezia, 2020. http://hdl.handle.net/10579/16267.

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Il seguente elaborato mira ad analizzare criticamente le concause dell’attuale crisi ecologica, ponendo al centro dell’attenzione la questione dei rifiuti. Il primo capitolo sarà incentrato sulla contestualizzazione del dibattito ambientale all'interno della cornice della modernità e, più nello specifico, all'interno della retorica sviluppista. Particolare attenzione verrà data alla decostruzione dello sviluppo e di tutte quelle formae mentis a esso legate. Il secondo capitolo si focalizzerà invece sulla questione dei rifiuti. Nel contesto delle principali norme internazionali in materia di sm
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2

Pietzsch, Natália. "Sustentabilidade nas empresas e filosofia lixo zero." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/150526.

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Essa dissertação teve como objetivos gerais (i) compreender as motivações que levam uma empresa a buscar a responsabilidade social e ambiental corporativa (RSAC), além de (ii) realizar um prognóstico elucidando os principais benefícios, desafios e fatores críticos de sucesso para uma empresa que deseja implementar a filosofia Lixo Zero em suas rotinas. Para atingir o primeiro objetivo foi proposto um questionário contendo as motivações comumente encontradas na bibliografia, o qual foi encaminhando para empresas de diversos portes e segmentos no Brasil. Os resultados apontam como principais mot
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3

BIONDI, FRANCESCA. "Enhancement of Brassica Species for innovative products to zero waste." Doctoral thesis, Università Politecnica delle Marche, 2019. http://hdl.handle.net/11566/263500.

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I tre anni di ricerca hanno avuto come tematica principale l’investigazione della qualità nutrizionale, sensoriale e organolettica di verdure appartenenti alla famiglia delle Brassicaceae, commercializzate in prima gamma evoluta con marchio “Zeroscarti®”, fornite dall’azienda agricola Valli di Marca, che ha co-finanziato il dottorato Eureka. Lo studio ha riguardato tutti i fattori che influenzano e determinano la qualità del prodotto sia in pre che in post raccolta; la conoscenza acquisita permette di migliorare e incrementare la qualità del prodotto fresco ma anche di trovare nuove strategie
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4

Trotta, Cristina. "Sviluppo e implementazione di un algoritmo di ottimizzazione per il Green Supply Chain Management: il caso L’Oréal Italia S.p.A." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2022.

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Il seguente elaborato di tesi nasce a seguito della collaborazione con L’Oréal Italia S.p.A, azienda leader nel settore della cosmesi, con lo scopo di ottimizzare il processo di replanishment degli store Outlet. In particolare, l’obiettivo dell’azienda è quello di perseguire un zero-Waste supply chain ovvero una filiera logistica con zero rifiuti inviati alle discariche o agli inceneritori. La strategia zero rifiuti enfatizza la prevenzione generale dei rifiuti e cerca di cambiare il modo in cui i materiali fluiscono attraverso l'intera pipeline di produzione. Per far questo l’azienda effettua
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5

Kläschen, Vanessa. "Netnographic study on the Zero Waste lifestyle : understanding motivations, challenges and strategies to maintain a zero waste lifestyle." Master's thesis, 2020. http://hdl.handle.net/10400.14/29688.

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Today’s fast pace, consumption-driven economy, and convenience of a throw-away society have led to alarming environmental issues. Large amounts of the generated garbage are going to landfills causing water pollution, increased greenhouse gas emissions and health issues while only small percentages of the garbage materials are successfully recovered and reused. To oppose this development a constantly growing consumer movement named “Zero Waste” has taken on a mindful minimalistic anti-consumerism lifestyle, to reduce their negative impact, preserve the environment and create a change in society
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6

Rodrigues, Carlos Miguel Ribeiro de Sousa. "Zero desperdício: measuring performance with a balanced scorecard." Master's thesis, 2017. http://hdl.handle.net/10362/23339.

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The present Work Project addressed the managerial challenge of developing a performance measurement tool capable of taking the Non-Profit Organization (NPO) Zero Desperdício to the next level. The choice of the Balanced Scorecard (BCSD) – due to its comprehensive simplicity and efficacy – revealed to be fit for the challenge by allowing to identify relevant gaps in the organization’s performance but also in the registration data processes themselves. Thus, this measurement tool demonstrated to be widely useful in an organization since it was possible to develop productive recommendations both
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7

Seabra, Filipa Matilde Marinho de. "Environmental concerns and consumer behavior : a netnographic study on the Zero Waste online community." Master's thesis, 2019. http://hdl.handle.net/10400.14/29240.

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Waste generation has become one of the most severe environmental problems of the century. Vast majority of waste produced worldwide ends up in landfills, increasing greenhouse gas emissions, water pollution and health problems. A growing number of consumers is joining the Zero Waste lifestyle and minimizing their consumption levels to reduce waste and plastic pollution. This thesis therefore aims to study the online community of Zero Wasters, understanding their behaviors and motivations, as well as challenges and advantages experienced by this consumer segment. Netnography was considered the
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8

Lopes, Daniela Vanessa Rosendo. "Electrochemical reduction of iron oxides into zero-valent iron for red mud valorisation." Doctoral thesis, 2020. http://hdl.handle.net/10316/95343.

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Doctoral Thesis of the Doctoral Program in Advanced Materials and Processing, submitted to the Department of Mechanical Engineering, Faculty of Sciences and Technology of the University of Coimbra.<br>Electrolytic methods such as the electrochemical reduction of iron oxides from its ores in alkaline medium have been investigated as an alternative carbon-lean technology for iron and steel production. Besides, the Fe0 production by this route arises as a promising possibility for the iron-recovery from iron-rich wastes. The present Ph.D. thesis aims to assess the prospects for iron recovery from
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9

Saraiva, Cátia Vanessa Madaleno. "Modelagem: Zero-waste." Master's thesis, 2014. http://hdl.handle.net/10400.6/5556.

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Esta dissertação pretende explorar o tema da modelagem, em especial o método zero-waste. A indústria têxtil é um dos três maiores poluentes da indústria, posto it, a ecologia na moda deveria iniciar-se na produção ou reaproveitamento da matéria-prima. A indústria têxtil consome uma enorme quantidade de recursos e matérias-primas, que gera da mesma maneira uma grande quantidade de resíduos, após o processo produtivo. Para reduzir o desperdício de resíduos gerado pela indústria têxtil, alguns designers de moda estão a abandonar o papel e o lápis para desenhar, e dão preferência à tesoura como pr
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10

Opinião, André Miguel Antunes. "Self‐powered paper: Challenge to clean and green energy." Master's thesis, 2020. http://hdl.handle.net/10362/113605.

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In today’s world, finding sustainable ways to obtain energy has become a critical issue in energy generation. As a result, research efforts in the sustainable energy have consistently focused on the generation of energy from environmentally friendly sources and reducing the use of raw and toxic materials. This thesis takes into account two very important premises: clean energy harvesting and zero e-waste. The idea behind this device is based on the mechano-responsive charge-transfer mechanism and energy-transfer process in π-conjugated polymer at the PPy/cellulose composite - electrode interfa
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11

Ferreira, Guilherme Mendes. "Eco-energy Smart Card”: A human-interactive all paper based, mechanical energy harvester." Master's thesis, 2019. http://hdl.handle.net/10362/86717.

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Nowadays, it is imperative that modern society finds sustainable ways to harvest energy. This means society is forced to look to new ways to generate and store energy, while reducing, simultaneously, the stress on raw materials demand and the amount of waste generated. Our research tackles these two points by making close to zero e-waste clean energy harvesting devices. The core idea behind it is based on the mechano-responsive charge-transfer mechanism and energy-transfer process in π-conjugated polymer at the organic-metal interface layer. A localized forced deformation of the interface has
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12

Carragosela, Ana Margarida Fonseca. "Mind the Trash : going eco across borders." Master's thesis, 2019. http://hdl.handle.net/10400.14/29691.

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This Dissertation focuses on Mind the Trash, a young Portuguese company dedicated to fighting excessive waste, through the sale of durable and non-plastic products of excellent quality. Founded in 2017, the company already has a vast product portfolio and a wide desirable reputation, due to the good relationship developed with its customers, its transparency and the quality of its products. After receiving several proposals towards internationalization, the company began to explore the possibility of expanding beyond the Portuguese market, but its business model and the constant need to balanc
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13

Pereira, Diogo Xavier Ribeiro. "Going zero waste in canteens: Exploring food demand using data analytics." Master's thesis, 2018. https://repositorio-aberto.up.pt/handle/10216/114088.

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Nowadays, almost all of the catering service's food demand management, including its quantitative forecasting, is based either on intuitive managers' guesses or through modeling customers' behavior only as a function of time, which in turn may arise problems such as food menus' underestimation or overestimation, as the latter leads to food waste.Therefore, in order to reduce such waste arising from mismanagement, this paper aims to describe a system capable of, under several circumstances, predicting daily food demand - number of dishes - for a given menu. This system will be firstly designed
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14

Pereira, Diogo Xavier Ribeiro. "Going zero waste in canteens: Exploring food demand using data analytics." Dissertação, 2018. https://repositorio-aberto.up.pt/handle/10216/114088.

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Nowadays, almost all of the catering service's food demand management, including its quantitative forecasting, is based either on intuitive managers' guesses or through modeling customers' behavior only as a function of time, which in turn may arise problems such as food menus' underestimation or overestimation, as the latter leads to food waste.Therefore, in order to reduce such waste arising from mismanagement, this paper aims to describe a system capable of, under several circumstances, predicting daily food demand - number of dishes - for a given menu. This system will be firstly designed
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15

Masiello, Anna. "ArtZero intervention: An art-based proposal to promote Zero Waste." Master's thesis, 2019. http://hdl.handle.net/10071/18816.

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Plastic is the most produced material on the planet and plastic packaging represent about half of the plastic waste in the world. Because most of it does not biodegrade or decompose, problems arise when it finishes in the environment. Research has shown that many environmental problems, including the waste and plastic issue, are connected to human behavior, which could be adjusted to reduce the impact on the environment. This study aims to determine how environmental education can influence and empower individuals to act. Building on existing work on non-traditional environmental educati
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16

Figueiredo, Joana Oliveira. "How to integrate sustainability in the restaurant business: a case study of the first zero-waste Portuguese restaurant." Master's thesis, 2021. http://hdl.handle.net/10071/23894.

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Sustainability is increasingly discussed in a business world that is now also focused on the social and environmental well-being, beyond merely seeking profits. Notwithstanding, the global ecosystem is based on a linear throughput flow of materials, leading to an increase in waste, generating social, environmental, and economic problems. Although the restaurant business has a big contribution to degradation of the environment and social issues, it can also be an important voice in raising consciousness about sustainability and a powerful motivator to the adoption of sustainable practices. Ho
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