Elements of technology for processing and disposal of food waste during the operation of ships

Abstract

This article is devoted to the problem of environmental protection by food waste, which is most relevant for water tourism facilities, as well as small and remote settlements. The authors propose, when solving the problem of food waste, to consider the process of their formation, examining the complete process of existence of food products, taking into account their movement in space and transformations, as a result of which waste is formed. This approach allowed us to establish the main stages of this process – preparation for cooking, preparation, and consumption. It is shown that each of them generates waste in different amounts and of different properties. It is also shown that these factors, in turn, determine the most effective technologies and means of processing and recycling food waste. The authors propose, by managing the amount of waste generated, taking into account the quality, to form technologies and means for recycling and disposal of waste. The advantages of this approach are confirmed by examples of ecological solutions that take into account the formation of waste in the process of food transformation, as well as their movement in space, which simultaneously ensures the availability of different solutions to the waste problem for each specific object, including such as water tourism facilities. The availability of different options for solving the waste problem provides the opportunity to choose the most effective solution in the context of organizing a solution to the problem of food waste.