Food Waste Disposal Research Articles

FORMATION OF BIOENEGRY BY FOOD WASTE

Food that has been tossed out. Nearly three-fourths of the waste generated by inhabitants of the maximum city in the past year comprised food, according to an environment status report (ESR) released by the BMC for 2019-20. According to BMC & VVMC officials, the average waste generated per person per day is 250-650 grams. Waste management experts say if Mumbai recycles this waste, it could reduce the amount of garbage transported to its overburdened landfill. Food waste is an untapped energy source that mostly ends up rotting in landfills, thereby releasing greenhouse gases into the atmosphere. It’s better if we could somehow turn all the waste into clean energy and some other recyclable product. Food waste can be turned into valuable resources such as natural fertilizer, energy, and animal feed. Proper disposal of food waste has posed an environmental concern. also there is electric energy also can be made and the size of the dumping ground can be reduced. Also, we are going to make the all food waste management process digitalized so that Consumers can track the process of food waste management through the mobile application. The mobile application will help both consumers and as well as the government to maintain a record of their waste management, and it will be easy to take the record of the process, results, or how it can get improved. As we know the future generation will be mostly dependent upon renewable energy, so this type of food waste management process can save more energy for the future and will make a more human and animal-friendly nature/environment. So we can provide a good future for the next generations.

Understanding the dynamics of dining out food waste: exploring the price effect and heterogeneities

ABSTRACT Dining out food waste has garnered considerable global attention in recent years. This study empirically analyses the impact of food prices on dining out food waste based on a comprehensive micro-survey conducted in China’s restaurants. The primary findings reveal a significant and negative effect of food prices on dining out food waste, largely attributed to a considerable decrease in food ordering quantity and an increased likelihood of packing leftovers. The heterogeneity analyses further underscore the nuanced influence of price intervention, suggesting that strategies targeting high-price restaurants may yield more effective outcomes. Additionally, concerns about potential unintended consequences, such as overeating or obesity, are alleviated by empirical evidence demonstrating that food prices do not significantly affect the quantity of food consumption. However, the estimated price elasticity at the sample mean is inelastic (−0.18), suggesting a potentially substantial welfare loss consumers would face without considering the value of food waste-related externalities. Moreover, the small marginal effect of price also raises doubts about the effectiveness of the food waste disposal fee of restaurants in China.

Development of Smart Chopper Composting Monitoring System

Overconsumption of food can result in environmental pollution, making it a particularly concerning issue in modern civilization. In Malaysia, food waste is generated at a rate of 16,688 tonnes per day. Despite its biodegradation properties and strong composting potential, about 80% of food waste is still disposed of in landfills. Air, soil and water pollution are risks often associated with food waste disposal. Since two-thirds of total waste is avoidable, preventing the rise of household food waste should be a top priority, among which is through composting. This project aims to build a smart composter that can chop food waste and monitor the mixing of food waste to become mature compost. A DC motor controlled by the Arduino Mega microcontroller was used to spin the chopper blades to shred the food into smaller sizes. Temperature, moisture and pH sensors were used to measure the essential parameters to ensure that the food waste mix can become mature compost. The Liquid-crystal display was used to display the parameter value in real time to facilitate the monitoring process. A fan will be activated if the temperature reaches 60 oC to reduce the heat, followed by a solenoid valve to increase the moisture level by supplying water to the compost when the compost is dry. The sensors were also compared with commonly used measuring devices to assess the effectiveness of the sensors used. From the results, all the sensors used were reliable as displayed by a high percentage of accuracy with an average error percentage per sensor of 3.45% for temperature, 2.62% for moisture and 3.52% for pH. Several improvements can be made in the future to achieve smaller amounts of chopped food waste in lesser time, which can be done by reducing the distance between the chopper blade and the container, besides adding more blades.

Modern tools for managing the climate economy of Kazakhstan

Object: The purpose of the article is to examine the effects of climate change and propose appropriate measures to reduce emissions.
 Methods: The article used systematic, analytical and statistical methods to manage the climate economy. The research methodology draws on qualitative research into current and evolving issues related to the impacts of climate change. To systematize the methods, official statistical data from the Global Change Data Laboratory and the Bureau of National Statistics of the Republic of Kazakhstan were used.
 Findings: The article analyzes per capita carbon dioxide emissions from fossil fuels and industry, as well as the dynamics of costs and investments in air and climate protection. According to the authors, government policy to ensure reliable energy to achieve sustainable development goals cannot be achieved without taking into account environmental requirements. Reliance on low-cost, carbon-intensive energy solutions while ignoring environmental issues makes it difficult for the country to reduce its carbon emissions. Climate economics must focus on lean production.
 Conclusions: Modern tools for managing the climate economy should be aimed at effective planning for the use of natural resources, the use of digital technologies to track and manage energy, and investing in enterprises involved in the disposal of food waste.

A Digital Platform Strategy to Improve Food Waste Disposal Practices: Exploring the Case of "Too Good To Go"

This conceptual article delves into the intricate dynamics of global food security and the paradox of food waste, with a focus on Europe and Italy. Specifically, we examine the transformative potential of digital platforms, with a spotlight on the Too Good To Go platform, in tackling the challenge of redistributing food surpluses. In conventional market settings, the intricacies of food waste often go unnoticed by buyers and sellers, resulting in an inefficient equilibrium quantity determined solely by supply and demand forces. This failure to achieve an optimal outcome leads to a missed opportunity to maximize social benefit. Taking a microeconomic perspective, we highlight the platform's capacity to mitigate the adverse environmental and social impacts associated with food waste. Our findings illustrate how a market-based platform can address the inefficiencies and shortcomings of the Coase Theorem within the realm of food waste. By facilitating negotiation, reducing information asymmetries, and addressing environmental costs, the platform exemplifies how innovative market solutions can foster efficiency and sustainability.

The interactive force between fat, oil, and grease (FOG) deposits and the effect of food waste disposers on kitchen drainage systems

Food waste disposers (FWDs) streamline kitchen waste management and facilitate waste classification, whether they would increase the potential of blockage in kitchen drainage system is still unknown. This study conducted a theoretical analysis of the interactive forces between fat, oil, and grease (FOG) deposits and their aggregation on pipe walls. The study involved grading food waste particles processed by FWDs using sieving and weighing techniques to determine the mean weight diameter (MWD) of various aggregations. A full-scale experimental system, implemented in a 60-m high test tower, simulated blockages in horizontal pipes of high-rise buildings. The effect of pipeline materials and particle sizes on blockage were examined by measuring the adhesion of deposits on horizontal pipes. Energy dispersive spectrometer (EDS) analysis suggested that liquid bridge force is a primary factor in aggregate formation. Hand-cut particles formed aggregates with the highest MWD value. Particle size analysis revealed that sizes ranging from 2.36 to 4.75 mm, 1.18–2.36 mm, and 0.60–1.18 mm constituted over 80 % of particles ground by FWDs, with an average size of 2.16 mm. Results of full-scale experiment indicate particle diameters, friction coefficients and lipophilic coefficient significantly affected the propensity of these aggregates to adhere to pipes. Notably, particles processed by FWDs tended to cause blockages more frequently than hand-cut particles. These findings elucidate the deposition mechanism of FOG deposits and offer strategies to reduce blockages in kitchen drainage systems, such as reducing current grinding particle size by 18 % to 1.77 mm or selecting pipes like cast iron and high-density polyethylene.

An Investigation Comparing the Properties and Nutrients of Vermi Compost and Domestic Organic Waste Compost

Composting is a commonly used technique for repurposing organic waste. This approach has been suggested as a method to help reintegrate materials back into the production cycle. Vermicomposting is an eco- friendly technology that reduces pollution and creates high-quality compost efficiently and cost-effectively. Earthworms, known as 'ecosystem engineers,' can alter and enhance soil quality, leading to increased plant growth. Earthworms have garnered significant interest for their potential in remediating soils contaminated with Potentially Toxic Elements (PTEs), either on their own or in conjunction with other soil organisms and additives. Food waste from households is disposed of in landfills, leading to a significant loss of resources and energy, contributing to the greenhouse effect, and endangering water sources. Composting is a widely used method for managing solid organic waste and may be utilised in every household to create high-quality compost. Households contribute significantly to overall food waste and play a crucial role in tackling food waste disposal challenges. This paper focuses on producing vermicompost from cow dung and home compost from kitchen waste, analyzing their nutrient content (moisture, NPK), and conducting laboratory tests. Collection of Soil and cow dung and kitchen waste was done from local area of Kargi Road Kota, District Bilaspur (CG) (LAT 22.290674, LONG 82.021537) and vermi samples and Domestic compost samples are also prepared in Kargi road Kota, District Bilaspur (CG).The Properties of samples of vermicompost and samples of domestic compost were analyzed and examined after 7, 15, and 30 days.

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

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.

Food Waste Management on Restaurants in Jakarta

Objective: The purposes of this study were to explain restaurant’s policy on its procedure of food waste, to identify whether restaurant has policy of donating leftover food, to explore how restaurant train and communicate to their employees about restaurant waste disposal standard, and to understand what chefs consider to be the toughest challenges in reducing food waste. Theoretical Framework: The theoretical framework used by the restaurant operational control cycle and Waste Reduction Method Method: In this research the approach used is a qualitative approach. Data collection in this study are using interviews to Demi Chef to Executive Chef have managerial responsibilities in kitchen operations. The transcripts that have been made are analyzed using thematic coding so that data that was previously unsystematic or can be further simplified and grouped so that it is easier to understand better. The quotes from interviews will be used to propose the final description then eventually the differences made between the samples taken can be seen. Result: The result of the study that food waste disposal procedures, not all have separated and weighed food waste from their restaurants. Two main problems, which were their guests and their staffs. They won’t be able to control their guests and on the other hand, it was rather a tougher challenge to raise staff awareness of the importance of reducing food waste. Implications: It was important to educate business actors and all those involved in it, as well as all community about reducing food waste as what we are facing now is lack of knowledge about appropriate ways to measure food waste. Originality/Value: The results of this study contribute to the theory of waste management in hotel restaurants from a restaurant management perspective.

An upcycling bioprocess for sustainable aviation fuel production from food waste-derived greenhouse gases: Life cycle assessment and techno-economic analysis

Biogas generated from food waste through anaerobic digestion is typically utilized for heat and electricity. However, recent developments in synthetic biology have enabled the conversion of carbon dioxide (CO2) and methane (CH4) in biogas into desired products by microorganisms. This study introduced a novel bioroute for the production of sustainable aviation fuel (SAF) using food waste in a carbon–neutral and cost-effective manner. Both CO2 and CH4 derived from food waste are sequentially bioconverted into lipids by photosynthetic and methanotrophic microorganisms, which are then upgraded into SAF. A comparative life cycle assessment was conducted, revealing that this proposed bioroute has a lower environmental impact than a thermo-route involving hydrothermal liquefaction. Furthermore, a techno-economic analysis of the bioroute was also performed to evaluate both the capital and operating costs, showcasing the feasibility of this concept with current cutting-edge technologies. With potential food waste disposal subsidies taken into consideration, the bioroute-based SAF could yield an internal rate of return of up to 38%, demonstrating its economic viability in the market. By leveraging food waste and innovative biotechnology, this bioroute has the potential to contribute to a more eco-friendly and economically sustainable aviation industry.

Food loss and waste reduction – a new challenge for all stakeholders in food supply chain

In line with the trend of population growth in the world, increasing food production becomes imperative for the agricultural sector, especially since even with the current population, one billion people were malnourished or hungry. The opportunity to increase food production is mainly reduced to increasing yields and is less based on increasing cultivated areas and the number of domestic animals. The productivity of agriculture increases through its intensification, that is, greater application of artificially produced inputs (fertilizers, pesticides, antibiotics, etc.), which threatens the health safety of the food produced in this way and leads to an increase in nature pollution. This closes a circle in which the survival of humanity is conditioned by the reduction of health food safety and the degradation of the environment. As a logical counterbalance, an ecological movement emerged that advocates food production based on sustainable principles, the use of natural inputs and processes, and the preservation of nature. That logic would be acceptable to everyone if it did not materialize in the contradiction of "more ecology, less (more expensive) food". In addition to environmental activists, the goal of producing food in an ecologically acceptable manner was also adopted by the EU as one of its longterm strategic goals (the so-called "Green Plan"). One of the possibilities of increased satisfaction of the food needs of the world population, instead of increasing its production, is the reduction of losses and waste of already produced food, which has become one of the world's development goals since 2015 (SDG 12.3. - halve global food waste per capita at the retail level and consumer level and reduce food losses along production and supply chains by 2030). Terminologically, food losses are related to the phases of its production, distribution and processing, and food waste to the phase of food trade and consumption. Practically, the effect of increasing food production can be substituted by the effect of reducing food losses and waste, which has become a new challenge for all participants in the food supply chain, from producers, through distributors and traders to consumers. The scientific community is also one of the participants in that process, which contributes with its research to identify causes and find solutions to reduce food losses and waste. The facts presented in this chapter aim to draw attention to the issue of food losses and waste with a focus on the situation in Bosnia and Herzegovina. The treatment of the selected topic begins with the argumentation of the growing need for food in the world, primarily due to the increase in the number of inhabitants and the goal of eradicating hunger and malnutrition. It continues with the projection of limited possibilities for the production of significantly larger quantities of food in the future. After that, the concepts of food loss and waste and ways of measuring them are introduced. The key chapter is the dedicated to assessing the scope and causes of food losses and waste in Bosnia and Herzegovina. An overview of food losses and waste along the supply chain is also given, based on selected literature sources. The chapter ends with a review of the hierarchy of food waste disposal with concrete proposals for reducing food losses and waste in the BiH environment.

Food waste upcycling via microalgal adaptive evolution for lipids and fatty acids enhancement towards circular bioeconomy

Disposal of food waste (FW) has become a significant problem that exacerbates the economy, environment and climate due to its rich nutrient content, thereby implying the necessity to upcycle FW by biotechnology means in a sustainable manner. Employing photosynthetic microalgae to FW upcycling hold great potential to simultaneously remediate the FW and to biosynthesize novel commodity metabolites. However, effective nutrient utilization of FW and metabolite overproduction by native algae is inadequate, and thus further development of strain and strategy is warranted to achieve a circular bioeconomy. Here, the marine Nannochloropsis oceanica was improved by adaptive laboratory evolution (ALE) under low salt conditions for enhanced lipid and uncompromised growth features. Then, FW hydrolysate (FWH) was used as the carbon source to facilitate the mixotrophic cultivation of N. oceanica. Results showed that the biomass of scrutinized evolved cells (ALE70) resulted in enhanced biomass production of 830 mg/l using FWH. Interestingly, ALE70 strains accumulate lipids up to 49 % of total cell dry weight, which was 1.5-fold higher than the WT cells cultivated in FWH. Importantly, FAME analysis by GC–MS showed that FWH provision to the ALE70 strains resulted in notable fatty acid alteration, enriched explicitly with unsaturated fatty acid and EPA content was hiked by 32 % of FAME. Altogether, these findings demonstrated a potential duplex strategy by employing the evolved strains to upcycle the food waste for valuable metabolite biosynthesis effectively and also offer promising insights into algal-associated food waste valorization towards circular bioeconomy.

SYSTEMATIC REVIEW: ZOONOSIS ASSOCIATED WITH MOUSE AND RAT

Mouse and rat borne zoonotic diseases refer to illnesses that can be transmitted from rodents such as mice and rats to humans. These animals can carry various pathogens, including bacteria, viruses, and parasites, which can cause diseases in humans through direct contact, inhalation of airborne particles, consumption of contaminated food or water, or via vectors such as ticks and fleas. Here are some common mouse and rat zoonotic diseases: Leptospirosis, Hantavirus Pulmonary Syndrome (HPS), Lymphocytic Choriomeningitis (LCM), Rat-Bite Fever (RBF), Salmonellosis dan Pes. Leptospirosis: This bacterial infection is caused by Leptospira bacteria found in the urine of infected rodents. Humans can contract leptospirosis through contact with contaminated water, soil, or food. Symptoms can range from mild flu-like illness to severe complications involving the kidneys, liver, and other organs. Hantavirus Pulmonary Syndrome (HPS): Hantaviruses are transmitted to humans through contact with rodent urine, droppings, or saliva, primarily from deer mice. Inhalation of aerosolized virus particles is the most common route of transmission. HPS can lead to severe respiratory illness, with symptoms including fever, muscle aches, coughing, and potentially fatal pulmonary edema. Lymphocytic Choriomeningitis (LCM): LCM is caused by the Lymphocytic Choriomeningitis Virus (LCMV), which is carried by house mice. Humans can become infected through exposure to rodent urine, droppings, saliva, or nesting materials. LCM can cause flu-like symptoms initially and may progress to more severe neurological complications, including meningitis and encephalitis. Rat-Bite Fever (RBF): This bacterial infection is caused by Streptobacillus moniliformis (commonly associated with rat bites) or Spirillum minus (associated with exposure to rat feces or urine). RBF can result from a bite or scratch from an infected rodent or handling of contaminated materials. Symptoms include fever, rash, joint pain, and in severe cases, endocarditis or meningitis. Salmonellosis: Salmonella bacteria can be carried by rodents, particularly in their feces. Humans can contract salmonellosis through the ingestion of contaminated food or water, as well as through direct contact with rodents or their habitats. Symptoms typically include diarrhea, abdominal cramps, fever, and vomiting. Pes: While commonly associated with fleas that infest rodents like rats, plague bacteria (Yersinia pestis) can also be transmitted directly through contact with infected rodents or their bodily fluids. Plague can manifest as bubonic (swollen lymph nodes), septicemic, or pneumonic forms, with symptoms ranging from fever and chills to respiratory distress and organ failure. Preventing mouse and rat zoonotic diseases involves maintaining good hygiene practices, such as proper food storage, waste disposal, and rodent-proofing buildings. Additionally, avoiding contact with wild rodents and seeking prompt medical attention if exposed to rodents or experiencing symptoms of illness are crucial preventive measures.

From Food Waste to Functional Biopolymers: Characterization of Chitin and Chitosan Produced from Prepupae of Black Soldier Fly Reared with Different Food Waste-Based Diets.

The use of food waste as a rearing substrate to grow insects is an ecofriendly and sustainable alternative to food waste disposal. In the present research, Hermetia illucens prepupae were reared with a standard diet, different food waste-based diets based on vegetables, fruits, and meat, and a mixed one, where the previous three components were present equally. The demineralization and deproteination of the prepupae allowed for the obtainment of chitin that was then deacetylated to produce chitosan. Also, the bleaching of chitosan was attempted for further purification. The yield of the different reactions was investigated, and the infrared spectra of the obtained materials were analyzed to obtain information on the quantity and acetylation degree trend of the chitin and chitosan as a function of the diet. The possibility to slightly modulate the yield and acetylation degree of both biopolymers thanks to the specific diet was enlightened. Interestingly, the standard diet resulted in the highest fraction of chitin having the highest acetylation degree, and in the highest fraction of chitosan having the lowest acetylation degree.

An Exploratory Study on Urban Household’s Food Waste Management in Asingan, Pangasinan and Paniqui, Tarlac - Philippines

Food wastes as one of the prevalent problems in Europe and America, now felt and experienced by other nations became the focus of many researches. Poor segregation of food wastes mixed up with plastics and other polymers created health concerns from its foul odor causing insect proliferation and bacterial growth. For this reason, this exploratory study based on purposive survey involving 30 urban households following specific criteria residing in Asingan, Pangasinan and Paniqui, Tarlac which aims to investigate food waste management gathering qualitative and quantitative data by questionnaire. By identifying food waste produced and food waste practices, this study addresses concerns on how to take action on proper food waste disposal and recommends other ways to reduce such wastes. The result showed that 70% of the respondents are aware and practiced proper segregation of food wastes as it has been used for various purposes. The collected data gathered from both municipalities are analyzed, tabulated and compared resulting to a very positive correlation using Pearson correlation coefficient (r) which can be used as a reference in addressing food waste problems in the urban places in the country.

Food waste collection versus food waste disposers: A case study of a Portuguese city

The European Union (EU) prioritises sustainable development and aims to achieve climate neutrality by 2050 through investments in green technologies and a legislative climate framework. Waste collection and treatment systems, including biowaste like food waste, protect natural capital and citizens' well-being. Directive 2008/98/EC defines biowaste and sets the stage for exploring alternative solutions. This study focuses on the city of Guarda (Portugal) and analyses the use of disposers for food waste treatment. By comparing storage/collection systems with disposers regarding environmental and economic costs and benefits, the study aims to determine the most effective solution for collecting food waste. The analysis utilises a simulator provided by the Portuguese Fundo Ambiental®. The results show that while operating costs are higher for food waste collection systems, disposers require a more significant initial investment. Nevertheless, the cost-benefit ratio favours disposers, while the net present value analysis suggests that the food waste collection system is more favourable. Additionally, food waste collection systems contribute to higher greenhouse gas (GHG) emissions per tonne of food waste compared to using disposers.

Whether biorefinery is a promising way to support waste source separation? From the life cycle perspective

Since the implementation of the waste separation policy, the disposal of source-separated food waste (FW) has been more strictly required. Traditional source-separated FW treatment technologies, such as anaerobic digestion (AD) and aerobic composting (AC), suffer from low resource utilization efficiency and poor economic benefits. It is one of the main limiting factors for the promotion of waste separation. Life cycle assessment (LCA) was conducted for five municipal solid waste (MSW) treatment technologies, compared their environmental impacts, and analyzed the impact of waste separation ratios to determine whether biorefinery is a promising way to support waste source separation. The results showed that black soldier fly (BSF) treatment had the lowest net global warming potential (GWP) of all technologies, reduced by 40.8 % relative to the non-source-separated treatment. Ethanol production had the second-lowest net environmental impact potential because bioethanol replaces fossil fuel to avoid the emission of pollutants from its combustion. When two biorefinery technologies with excellent efficiency to avoid environmental impact are used to treat source-separated FW, the increase in the percentage of waste separation will help reduce the environmental impact of MSW treatment. The application of biorefinery technologies is considered a viable option for source-separated FW treatment. AC should not be widely promoted because it showed the worst net environmental benefits, and waste separation will elevate the environmental impact of its treatment process.

Alternating ventilation accelerates the mineralization and humification of food waste by optimizing the temperature-oxygen-moisture distribution in the static composting reactor

Traditional unidirectional ventilation often leads to the loss of heat and moisture during composting, disrupting the favorable microenvironment required for aerobic microbes. This study developed a pulse alternating ventilation composting reactor and investigated the effects of alternating ventilation on composting efficiency compared with upward ventilation and downward ventilation. The results demonstrated that alternating ventilation stabilized the moisture content at approximately 60 % while reducing the temperature and oxygen concentration range within the reactor. Moreover, it extended the duration of high-temperature (>50 °C) by 31 % and 75 % compared to other two groups. It improved the microbial cooperation intensity and stimulated the core microbe (Tepidimicrobium). Seed germination index (GI) of the compost was improved (GI = 91.27 %), and the humic acid content was 1.23 times and 1.37 times higher than other two groups. These results showed that alternating ventilation can be used for efficient resource disposal of food waste.

Analisis Sanitasi Lingkungan Rumah dengan Keberadaan Vektor Tikus di Kelurahan Sekar Jaya Kabupaten OKU

Rats are mammals that are very detrimental and disrupt human life and welfare. Leptospirosis is one of the emerging infectious diseases caused by Leptospira bacteria. One of the factors that influence the existence of mice is environmental factors. In Sekar Jaya Village, the working area of ​​the Sekar Jaya Community Health Center, OKU Regency is a densely populated area, which can be seen in terms of house buildings and the position of residents' houses, most of which are close to each other. In several houses there were signs of mice. This research aims to determine the sanitation analysis of the home environment with the presence of rat vectors in Sekar Jaya Village, Sekar Jaya Health Center UPTD Working Area, Ogan Komering Ulu Regency in 2023. The research design is Cross Sectional. The population of all heads of families in Sekar Jaya Village is 2,373 heads of families with a sample size of 331 respondents. The statistical test used is the chi square test. Univariate analysis showed that 186 (56.2%) respondents had no rat vectors in their homes, 189 (57.1%) respondents with trash bin conditions met the requirements, 182 (55%) respondents with SPAL conditions met the requirements and As many as 173 (52.3%) respondents had no food waste. The results of the bivariate analysis revealed that the variables were trash can condition with a p value of 0.000, SPAL condition with a p value of 0.002, and food waste disposal with a p value of 0.000. There is a significant relationship between the condition of the trash can, the condition of the SPAL, and the disposal of food waste and the presence of rat vectors in Sekar Jaya Village.

Municipal Food Waste Management and Its Greenhouse Gas Emission in Thailand: A Case Study of 8 Municipalities

Food waste has a high potential for greenhouse gas (GHG) emission, particularly methane, which has been causing climate change issues worldwide. This quantitative research is aimed to investigate the situations of food waste and assess its greenhouse gas emission potential in Thailand. Food waste management in eight municipalities was analysed across four regions countrywide. The findings showed that the COVID-19 pandemic led to a dramatic reduction in municipal food waste (MFW). This led to a total of around 26,657 tonnes/day in 2021, which was nearly 39% of the total MSW and the average MFW generation per capita was 0.4 kg/capita/day. Household food waste (HFW) represented a major component of MFW. In large urban municipalities and cities (notably tourist cities), significant food waste per capita exceeded the peri-urban municipalities (P < 0.05). Moreover, the treatment of MFW could result in significantly higher GHG emissions than from fossil fuel emissions created by the collection and transportation of MFW. This comparison between the four food waste management technologies that emits the most greenhouse gases showed that landfill had the most GHG emission potential, followed by incineration, composting, and anaerobic digestion, respectively. The research findings clearly illustrated that the municipalities at all levels needed to take the following actions: 1) conduct a survey and study the situations of food waste problems in local area, 2) formulate the policy for food waste management and treatment using the appropriate selection of technologies available with a minimum of impact on the environment and the Earth’s atmosphere, and 3) utilise the GHG emission potential for food waste disposal, such as energy recovery as well as possible trading-in for carbon credit.