Critical Factors and Emerging Opportunities in Food Waste Utilization and Treatment Technologies

A key problem, which requires solution in today’s situation, is treatment of food waste. Nowadays food waste is mainly buried and it does harm to the environment and people’s heals, pollutes air because of dump gases (including greenhouse gases), soil and water and causes irreversible climatic changes. It is necessary to pass over to such level of production and consumption, which could minimize and even eliminate waste formation. The authors of the article substantiate the need to take steps aimed at waste involvement in economic turn-over by its recycling, which requires the development of the effective mechanism of food waste control in the Russian Federation. The economic mechanism shall include the system of normative, legal and other documents in the field of treating food waste, a set of technological and infrastructure decisions aimed at utilization of food products with expiring BB dates, methodological recommendations on cutting food waste formed in business activity and its utilization.

Food loss and waste undermine the resilience and sustainability of global food systems, jeopardising progress toward the Sustainable Development Goals (SDGs). Adopting healthier and more sustainable diets could help reduce global food loss and waste, but the potential trade-offs on food loss and waste trends and interactions with standalone reduction policies remain largely unexplored. We aimed to investigate the effects of reducing food loss and waste within the context of a global dietary transition by 2050, shedding light on the synergies and trade-offs between two crucial policy areas for the food systems of the future. In this economic modelling study, we linked the economic and technical modelling of food loss and waste by adding consistent tracing of food loss and waste in physical quantities along global (ie, domestic and international) food supply chains within a global computable general equilibrium (CGE) modelling framework. This framework captures the behavioural responses of economic actors along food and non-food supply chains. We built on the Global Trade Analysis Project (GTAP) Data Base, incorporating data extensions for energy, nutritional accounts, and food loss and waste flows along stages of global supply chains. We first investigated the impact of halving global food loss and waste through technological developments by 2050, in line with the SDG 12.3 target. We then analysed the impact of transitioning to healthier and more sustainable diets by 2050, promoting a global dietary transition through behavioural changes. We explored this dietary transition both with and without the goal of halving global food loss and waste, highlighting how food loss and waste targets interact with dietary changes on a global scale. Our scenarios were chosen to show how the magnitude, composition, location, and reuse potential of food loss and food waste could evolve under different scenarios compared with business-as-usual dietary developments. Food loss and waste along global supply chains were projected to rise by 52·0% by 2050 under the continuation of historical trends. Diet shifts alone were projected to be insufficient to curb this rise in food loss and waste, with demographic trends and growing incomes driving the total volume of lost and discarded food. Regional spillover effects of healthier diets-whereby low-income countries increase plant-based food production to meet growing demand in high-income countries-exacerbated food loss and waste trends, especially in sub-Saharan Africa and the Middle East and north Africa. In sub-Saharan Africa, rapid population growth and increased per-capita gross domestic product drove food loss and waste when dietary changes were implemented (an increase of 132·2% from 2014 to 2050) and when standalone food loss and waste reduction targets were applied (an increase of 61·8% from 2014 to 2050). Globally, dietary shifts were projected to drive food loss and waste for oilseeds and fish, surpassing baseline levels by 2050. Further spillovers emerged in high-income countries where demand for fresh plant-based foods was shown to drive losses at production stages. Global trade was also found to amplify food loss and waste in exporting regions, as increasing exports of plant-based products from sub-Saharan Africa and Latin America to Europe, the USA, and India increased farm-level food loss and waste. Coupling dietary transitions with targeted food loss and waste reduction policies in line with SDG 12.3 successfully controlled spillover effects on a global scale. A combined strategy could reduce global food loss and waste by 63·2%, eliminating commodity-specific and stage-specific spillovers and enhancing the effectiveness of dietary changes. Potential benefits were particularly notable in sub-Saharan Africa where nutritional availability could increase by an average of 365 calories per capita per day by 2050. Policies promoting healthier diets must consider spillover effects on food loss and waste (eg, a potential rise in loss and waste generation when global consumption shifts towards plant-based products). As shifts in production, consumption, and trade alter the magnitude, location, and composition of food loss and waste, monitoring these changes is crucial to establishing the priority areas for food loss and waste reduction or reuse interventions, especially in low-income regions. Although dietary shifts can improve nutrition, new technologies and market-based approaches to reuse discarded food and food waste-whether linked to domestic consumption or trade-could create economic opportunities and environmental benefits. To maximise these benefits, food loss and waste reduction should be central to discussions on dietary transition policies, as spillover effects risk undermining the positive outcomes of a global dietary shift. None.

Studies on food waste in Southeast Asia are currently limited, with a notable absence of comparative analyses investigating the volume and composition of food waste in urban and rural areas through direct measurement. This study aimed to analyze the differences in the quantity, composition, and drivers of household food waste between urban and rural areas. Household food waste was assessed through waste compositional analysis for food and diaries for beverages. This cross-sectional study included 215 households in Bogor Regency, Indonesia. Comparisons between the two areas were performed using an independent t-test. The average of household food waste in Bogor Regency was 77 kg/cap/year (edible 37.7%, inedible 62.3%). Household food waste was higher in urban areas (79.4 kg/cap/year) than in rural areas (45.8 kg/cap/year) (p<0.001). Cereals, tubers and their derivatives (especially rice) and vegetables were the major contributors to edible food waste, whereas fruits were the main contributors to inedible food waste in both areas. Food waste drivers were spoilage/staleness/moldiness, changes in texture, short shelf life, cooking too much, and plate leftovers. Households in urban areas had a higher quantity of food waste and disposed of more edible food than those in rural areas. Meanwhile, the drivers of food waste generation were similar in both areas. Understanding the quantity, composition, and drivers of household food waste is pivotal for developing effective awareness campaigns and fostering behavioral changes to prevent household food waste.

Objectives : Black soldier fly larvae (BSFL) are organisms that effectively decompose various types of organic waste including food waste, and food waste treatment using BSFL is attracting attention as a sustainable waste treatment method. However, food waste discharged from Korea has a wide variety of properties, and its high salt concentration limits its treatment by BSFL. Therefore, to increase the efficiency of food waste treatment using BSFL, it is necessary to increase the quality of food waste as a production medium for BSFL. In this study, the ratio of protein and fat was adjusted by adding bean sprouts and wheat brans to food wastes treated at high temperature under vacuum, and whether such medium is suitable for rearing BSFL was investigated.Methods : To improve the medium, the ratio of protein and fat was adjusted to approximately 2:1 by adding bean sprouts and bran residue to food waste. Subsequently, the growth and development rate of BSFL reared on chicken feed, food waste, food waste + bean sprouts, food waste + wheat bran were measured. Also, the decomposition rate of each medium was analyzed.Results and Discussion : The growth rate of BSFL grown on food waste + wheat bran medium was similar to that of BSFL reared on chicken feed. The speed of development at day 7 was also the fastest for BSFL reared with food waste + wheat bran medium and chicken feed. These results suggest that the mixed medium to which wheat bran has been added to food waste has the potential to be used as a commercial medium for BSFL production. The survival rate of BSFL was 89% or higher in all media.Conclusions : When food waste was used alone, BSFL development was poor compared to that in media combined with agricultural by-products such as bean sprouts and wheat bran. Therefore, to use food waste as a rearing medium of BSFL, it is necessary to adjust the ratio of protein and fat by adding various agricultural by-products and reduce salinity. For the improvement of food waste treatment technology using BSFL, mass rearing of useful insects such as BSFL, and promotion of the use of agricultural by-products, additional research is needed to optimize the composition of rearing medium based on food waste.

Food waste has been identified as one of the major factors that constitute numerous anthropogenic activities, especially in developing countries. There is a growing problem with food waste that affects every part of the waste management system, from collection to disposal; finding long-term solutions necessitates involving all participants in the food supply chain, from farmers and manufacturers to distributors and consumers. In addition to food waste management, maintaining food sustainability and security globally is crucial so that every individual, household, and nation can always get food. “End hunger, achieve food security and enhanced nutrition, and promote sustainable agriculture” are among the main challenges of global sustainable development (SDG) goal 2. Therefore, sustainable food waste management technology is needed. Recent attention has been focused on global food loss and waste. One-third of food produced for human use is wasted every year. Source reduction (i.e., limiting food losses and waste) and contemporary treatment technologies appear to be the most promising strategy for converting food waste into safe, nutritious, value-added feed products and achieving sustainability. Food waste is also employed in industrial processes for the production of biofuels or biopolymers. Biofuels mitigate the detrimental effects of fossil fuels. Identifying crop-producing zones, bioenergy cultivars, and management practices will enhance the natural environment and sustainable biochemical process. Traditional food waste reduction strategies are ineffective in lowering GHG emissions and food waste treatment. The main contribution of this study is an inventory of the theoretical and practical methods of prevention and minimization of food waste and losses. It identifies the trade-offs for food safety, sustainability, and security. Moreover, it investigates the impact of COVID-19 on food waste behavior.

Reducing our waste size

The amount of food waste is increasing with the development of society and the increase in population; the rough treatment of food waste could result in a serious environmental crisis and waste of resources. Hydrothermal treatment is a promising scheme to achieve the harmless treatment and utilization of food waste. Although there are many studies on the hydrothermal treatment of food waste, there is still a lack of systematic summary and comprehensive analysis of the relevant literature. In this review, we provide an in-depth analysis of the specific impact mechanisms of hydrothermal conditions on the gaseous, solid, and liquid products. Meanwhile, the hydrothermal conversion mechanisms of food waste components are systematically sorted out. The review also discusses the potential application areas for the derived products from the hydrothermal treatment of food waste. Finally, the main challenges and future research directions are proposed to improve the development of the hydrothermal treatment of food waste.

Managing food waste is key to tackling climate change

Environmental impacts and optimization simulation of aerobic anaerobic combination treatment technology for food waste with life cycle assessment

The disposal of food waste has attracted worldwide attention. Each year, the amount of wasted food accounts for an estimated one third of annual food production globally. This large amount of food waste has caused serious land, water, and air pollution. In the past, most research on food waste was focused solely on food waste disposal processing. Only a few studies analysed the flow of materials in food waste treatment processes. Therefore, this paper focused on the process of food waste anaerobic treatment in Beijing and investigated the treatment. According to a life cycle theory, the food waste treatment process is divided into three processes: "collection and transportation, disposal, and resource utilization." This paper analysed the input and output of food waste treatment in different processes and evaluated the economic and environmental costs and benefits of food waste treatment. The study found that 200t of food waste anaerobic treatment can obtain benefits 66,888 Chinese yuan, generate electricity energy 43,350kW⋅h, and reduce carbon dioxide emissions 16,087kg. Generally, the economic and environmental benefits of the food waste anaerobic treatment project are considerable. However, the economic benefits are mainly from government subsidies. There are many impurities in food waste, which indicates some problems in food waste treatment. Thus, the proposals to strengthen waste classification, optimize the layout of garbage collection and transportation, and accelerate the development of waste treatment plants have been put forward.

The present and proposed sustainable food waste treatment technology in Indonesia: A review

Food wastage encompasses any sustainable food or inedible parts of food that is removed, disposed or discarded from the food supply chain. Research estimates food loss or waste generated accounts to 35% of the total global food production. Also, food waste impacts social, economic, sectors of the society and also adversely impact the environment. Thus, food waste has become a global scourge requiring innovative and sustainable solutions to combat the scourge and its attendant effects. The present review in an effort to cover several areas of food waste to assess the present methods and trends. With introduction to global statistics, waste composition and policies we cover the area of treatment with details to discuss the variables and applications with case studies to reflect global statistics. Next, we highlight the present trends in value-added products and ecofriendly reuse of the products. Application of newer molecular biology and microbial community along is covered to gain insights to these modern methods. It is imminent and timely to review the current trends and methodologies in this area of concern both individually and globally. Such efforts are expected to enable better treatment, management methods and set new goals for research and development and develop new value-added products.

Impact of food waste composition on acidogenic co-fermentation with waste activated sludge

Chapter 14 - Accounting for the environmental impact of food waste on water resources and climate change

Organic waste including agricultural or food waste is generated in various processing processes, and environmental pollution problems caused by wastewater and odor generated during the process of processing food waste are becoming serious social problems. Accordingly, research for effectively recycling food waste has been actively conducted based on the experiments that the treatment of food waste using rice bran, rice husk, and sawdust is effective, a microbial agent was prepared. As a result, the activity of the microbial agent was high, and even through the results of physicochemical analysis, the harmful substances were below the standard value. The maturity, C / N value, and organic value exceeded the standard value. Thus final by-product could be used as compost or feed.