Design strategy of food residues biorefineries based on multifeedstocks analysis for increasing sustainability of value chains

Abstract

Food residues (FR) have caused economic, environmental, and social issues. Few studies have integrated the biorefinery and value chain concepts for increasing FR valorization opportunities in a real context. This paper proposes a FR biorefineries design strategy involving limiting factors of the Food Value Chain (FVC). The strategy integrates key points such as links and actors, generation cycles, FR composition, and residues integration. Two case studies were analyzed by applying the proposed design strategy. The first case study valorizes rejected avocado and plantain generated in the producers link. The second case valorizes organic kitchen food waste (OKFW) into added-value products. The proposed design strategy introduces value chain analysis as a tool for designing feasible and reliable biorefineries. A possible integration mass ratio of 22:13:65 was identified considering rejected avocado, rejected plantain, and plantain pseudostem, respectively. The most promising alternative to upgrading the FR generated in the producers link is related to avocado oil and biogas production. The best results obtained for upgrading OKFW is to produce levulinic acid since low capital and operational expenditures are required compared with other bulk products. When involving context variables and a complete value chain analysis the opportunities to enhance sustainability and close open loops are increased.