Food and plastic waste generation at a large-scale religious festival and implications for sustainable management.

Editorial and News

The impacts of plastics’ life cycle

Editorial and News

We need real solutions to plastic pollution: Q&A with Jen Fela

Managing food waste is key to tackling climate change

AimTo quantify, describe, and compare production waste and food packaging waste in two healthcare centres with different foodservice models.MethodsIn this observational study, all food wasted during production and all food packaging was measured by weight and cost over a 7‐day period for two hospitals: Hospital A (800 beds, cook‐on demand fresh, a la carte menu room service model) and Hospital B (60 beds, traditional cook chill retherm model with weekly cyclical menu and set meal times). Comparisons between sites were made per patient overnight bed day, as an indicator of hospital activity. The average daily waste was calculated, and costed by multiplying cost (AU$) food item/ kilogram by measured weight; to derive the cost of food waste per kilogram. Food waste by weight and cost per overnight bed day was used as a measure to compare the hospitals.ResultsOver 7 days, Hospital A wasted 916.4 kg (AU$6937.22) and Hospital B wasted 69.7 kg (AU$417.10) of food. Most food wasted at both hospitals was edible (78.6% Hospital A and 93.5% Hospital B) and trayline contributed more food waste than bulk production. At both hospitals, plant‐based foods comprised the greatest proportion of edible food waste by weight, but not by cost. When accounting for hospital activity, food waste was lower at Hospital A than at Hospital B (0.15 kg of food per overnight bed day and 0.30 kg, respectively). Hospital A generated 199.5 kg (0.03 kg per overnight bed day) of packaging waste compared to 32.2 kg (0.14 kg per overnight bed day) at Hospital B.ConclusionFindings suggest that food waste is costly, that food waste differs between hospitals with different foodservice models, and that overnight bed days is a useful metric for making comparisons. A cook‐fresh, on‐demand room service foodservice model resulted in less food and packaging waste.

Catalytic processing of plastic waste on the rise

Conceptual framework for the study of food waste generation and prevention in the hospitality sector

The generation of solid waste has become an increasing environmental and public health problem everywhere in the world, especially in developing countries. The rate of generation of solid waste in the society is increasing with an increase of population, technological development, and the changes in the life styles of the people. As family size and income are the most significant factors affecting the quantity of solid waste from household consumption, a study on the relationship among these is vital in the decision making on waste management strategies. Therefore, a study was conducted at Manmunai North Divisional Secretariat areas of Batticaloa district to find out the correlation among residential solid waste generation, family size and income. The household sector is one of the primary sources of solid wastes in the study area. This study covered 100 houses with different socioeconomic levels such as income level and family size. There were six components of solid waste; food waste, paper, polyethylene, plastic, glass and metal which were evaluated in this study.Present study revealed that residential solid waste generation showed non-significant positive correlation (r = 0.184, p>0.05) with monthly income whereas significant positive correlation (r = 0.476, p<0.01) was found with the family size. Based on monthly income, generation of food, paper, plastic and glass waste showed non-significant positive correlation while non-significant negative correlation was found with polyethylene waste. Further, residential waste generation such as food, paper, plastic and metal showed significant positive correlation with family size whereas generation of glass and polyethylene waste showed non-significant positive correlation with family size.Keywords: Family size, Food waste, Income level, Plastics, Solid wasteDOI: http://dx.doi.org/10.4038/josuk.v5i0.4087 J Sci.Univ.Kelaniya 5 (2010): 13-23

Consumers' food cycle and household waste. When behaviors matter

Recently, Intention to accelerate SGDs achievement and also mitigate climate change impact concerning to regional health, increasing significantly. One of the regional health issues for those is concerning to impcat of plastic waste. Event though plastic is one of the principal materials in the regional market and industry, but then plastic waste arise to be principal problem for regional environmental health indicators since they linked living from land to coastal and to oceans. Many tons of plastic from land accounted enter to costal and or ocean then attack to all living thinks. Moreover they may be able to return to the land as microplastic consumed by fish. Today, quick respond to manage plastic waste have a high assosiation with effort to manage green food cycle as of covering basic regional food and cereal cycle. This study goal is to provide basic model for regional plastic waste degree monitoring. The model is developed by using “online” population data from regional statistical data and number of public market. GIS tools is used to degree of plastic waste in spatial map. For detail, Central Java Provice was then selected for model assessment. To monitor the plastic waste generation in spatial pattern, online data population for year 1990, 2000, 2010, 2018 and number of traditional market was utilized. The study calculated that the highest degree of plastic waste generation with population-base approach for year 2018 is located in Brebes Regency with estimated 161.53 Ton per day. Semarang city contributed 160.04 Ton per day and total plastic waste generation in Central Java is estimated 3, 090.38. According to the public market location, this study founded that Surakarta, Semarang, Pekalongan and Tegal clasify as high degree of plastic waste ggeneration.

Cutting edge technologies to end food waste

Plastic waste management, a matter for the 'community'.

Food consumption and waste and the embedded carbon, water and ecological footprints of households in China

Environmental and nutritional impacts of changing diets and food waste in Spain