Food Waste Research Articles

The Contrast Pressures on Consumer-Level Food Waste in a Pandemic: The Impact of Infection Salience Versus Lockdown Salience

Abstract Consumer food waste, with its extensive social, economic, and environmental implications, gained heightened attention during the COVID-19 pandemic, which disrupted food supply chains and exacerbated food insecurity. Amidst conflicting reports on the pandemic’s influences on consumer-level food waste, this research differentiates between the infection and lockdown facets of a pandemic. Specifically, we demonstrate that infection salience amplifies safety-health concerns, leading to increased consumer food waste, while lockdown salience raises concerns over resource scarcity, resulting in reduced consumer food waste. Considering most pandemics or infectious diseases primarily increase infection salience without inducing lockdowns, we propose a safety-health intervention to mitigate the rise in consumer food waste driven by infection salience and the associated safety-health concerns. Through a large-scale field study, a lab experiment measuring real food waste, a country-level secondary dataset, and three supplementary experiments, we provide converging supports for our theory. These studies also showcase various implementations of the safety-health intervention, such as table tents, napkins, and to-go boxes. This research reconciles divergent perspectives on the pandemic’s impact on consumer-level food waste, enriches the understanding of pandemics and associated food waste dynamics, and offers actionable strategies for businesses and policymakers to address consumer food waste during pandemics.

Cultural Perspectives on the Sustainable Use and Added Value of Plant-Based Food Dyes—A Case Study from Bulgaria

Raised personal health awareness and social environmental responsibility put pressure on the agri-food industry to adopt more sustainable ways of production, including the use of more natural ingredients, reducing waste, conservation and the regeneration of resources and energy. Plant-based colorants are ecologically friendly alternatives to artificial food dyes, especially with regards to the current reports on the adverse effects of some of the latter on human health. Various plants are traditionally used by many cultures to obtain vivid food coloration; however, the knowledge and means to produce them becomes less and less accessible to urbanized societies, and affordable organic alternatives are not always available on the market. An online questionnaire was performed to explore the awareness on plant-based dyes and pro-environmental attitudes of Bulgarian customers through the lens of Orthodox Easter eggs dyeing and the obtaining of plant dyes. From a total of 294 adult participants, only 5% reported a strict preference for natural dyes, while more than half of them (54%) were found to use natural and artificial ones concomitantly or switching between both. Of 45 plant taxa used for egg coloration, 12 were most frequently cited with many new additions of imported plants. Most of the used plant-based dyes were common fruits, spices, herbal infusions and even food waste like onion peels and avocado pits that were readily available from home gardens, markets and food shops. Additionally, we made a review of the scientific literature regarding their antioxidant and antimicrobial activity against food spoilage bacteria and foodborne pathogens isolated from eggs. All frequently used taxa were reported to exhibit antibacterial activities against Gram-positive and Gram-negative bacteria and possess antioxidant activity due to the presence of various polyphenols, essential oils and other compounds. Grape and red wine, roselle and stinging nettle are the species with the most diverse antibacterial activity, effective against 15 out of the 16 bacterial species of spoilage and foodbourn microorganisms included in our focus. The antimicrobial activities, however, were found mostly tested against bacterial strains in vitro, and further studies are needed to confirm their potential antibacterial activity when applied to Easter/boiled eggs or other food products. Our findings suggest that traditional cultural practices, as a multifaceted and engaging phenomenon, have the potential to promote environmental responsibility and a healthy lifestyle using both contemporary and traditional knowledge.

How the USA can feasibly cut methane emissions 30% by 2030: anaerobic digestion of organic waste and various measures in oil and gas production

AbstractThe USA has committed to cutting its emissions of methane, an extremely potent greenhouse gas, by at least 30% by 2030 (‘30 × 30’). This is part of the Global Methane Pledge, signed by 155 countries, to keep global warming within 1.5 °C and thereby to forestall the disastrous effects of ‘runaway climate change’. It will be a major challenge for the USA to reach 30 × 30 and there is no consensus on how to do so. This paper provides a concrete, data‐driven roadmap to indicate how to reach 30 × 30 feasibly, focusing on two enormous sources of methane emissions: organic waste and oil and gas production. It calculates that building approximately 4700 anaerobic digesters (ADs) to process food waste and animal manure would cost about $74.2 billion in capital expenditure (capex) and cut 13.6% of total US methane emissions per year. On average, each project would take roughly 2–6 years to build. Of the various methane mitigation measures analyzed in the oil and gas sectors, the most impactful would be full compliance with the US Environmental Protection Agency's (EPA's) revised New Source Performance Standards (NSPS) for oil and gas production by 2029. This would cut 17.5% of total US methane emissions annually, at a cumulative capex of $20.7 billion from 2024 to 2029. Together, the 13.6% cut from food waste and manure ADs and the 17.5% cut from full NSPS compliance would amount to a 31.5% reduction, exceeding the 30 × 30 goal. Greater clarity from the federal government on funding eligibility and additional incentives would accelerate the buildout of ADs.

Food retailer actions toward the National Strategy on Hunger, Nutrition, and Health to promote nutrition security: Applicability of the Business Impact Assessment-Obesity as a monitoring tool.

The White House National Strategy on Hunger, Nutrition, and Health (National Strategy) encourages actions across government and society to promote nutrition security. Nutrition security includes adequate food, diet quality, and equity, and food retail settings can promote these major concepts. Of all National Strategy whole-of-society calls to action, food retailers can contribute to 15 calls as key actors. However, there is currently no standardized monitoring tool to track food retailers' commitments and actions toward the National Strategy to promote nutrition security. The Business Impact Assessment-Obesity and population-level nutrition (BIA-Obesity), a tool originally developed for corporate accountability monitoring, can be tailored for the National Strategy and nutrition security, given its standardized indicators and process to assess food company policies and commitments across six domains. We discuss the fit of the BIA-Obesity indicators for tracking food retailers' commitments and actions across four pillars of the National Strategy. Existing indicators are appropriate to monitor components of Pillar 1: Improve Food Access and Affordability; Pillar 2: Integrate Nutrition and Health; Pillar 3: Empower All Consumers to Make and Have Access to Healthy Choices; and Pillar 5: Enhance Nutrition and Food Security Research. We suggest expanding current indicators to include equity, local foods, the digital food environment, and food waste reduction to improve alignment of the BIA-Obesity with the National Strategy. Application of the BIA-Obesity as an existing tool can facilitate data cohesion and more rapid assessment of the food retailer landscape to mutually meet nutrition security goals by 2030.

Effects of frying and food items on the physicochemical properties of palm oil obtained from Nigeria

The consumption of palm oil has particularly increased in Nigeria due to increased population, lifestyle changes, and its health benefits. The conversion and recycling of the ever-growing food waste from household and commercial is one of the known cost-effective and sustainable management strategies. This study investigates the effect of processing on the physicochemical properties of palm oil. Neat palm oil (NPO) and waste palm oil (WPO) samples, derived from frying four different Nigerian food items, were analyzed to determine changes in their physicochemical properties. The outcome of the investigation reveals that higher temperature during frying and contamination from different food items weakens the molecular structure of the palm oil thereby reducing the quality and stability of the samples which is expressed by the differences in their physicochemical properties. The density, peroxide value, and carbon, hydrogen, and oxygen (CHO) values of NPO were 886 kg/m3, 9.473 meqO2/kg, and 39.233% while that of the WPO samples vary between 3.989–4.692 kg/m3, 10.858–15.362 meqO2/kg, and 52.346–58.468%, for density, peroxide value, and CHO, respectively. The result of the descriptive statistics shows that in the 1 series, the mean ± standard deviation (SD) [coefficient of variation (CV%)] is 119.76 ± 263.87 (220.33%). Both the SD and CV% are greater than the mean; this is due to the heterogeneous nature of the parameter values in the samples. When subjected to inferential statistical analysis, the results show that the error of prediction of relationship in NPO sample versus WPO samples is just 5.290% whereas the reduction in the error is 94.71%. More collaborative investigations are needed to determine the ease of conversion to biodiesel and the properties of biodiesel produced from WPO used to fry different Nigerian food items.

From Waste to Best: Biotechnological Approaches for Sustainable Developments

An essential element required for the existence of man and other biotic species is the environment. The survival and well-being of all its constituent parts are measured by the physical environment's degree of sustainability. Furthermore, using any recognized way to dispose of poisonous or harmful compounds is insufficient. Increasing demand of human population results in utilization of many chemical based products like pesticides and synthetic fertilizers. But, these processes harm ecosystem and environment with increasing toxicity and pollutant. Excess mining with acids to recover metals also cause pH imbalance and change of natural microbial community. Waste is generated from routine life which comprising food wastes, animal wastes or agricultural wastes. These waste material contain cellulose, lignin and starch components. Waste material can be decomposed by microorganisms for their own growth. Microorganisms can synthesize different type of bioplastics by decomposing waste material. They can also fix nutrition in soil and can be used as a biofertilizers. Antagonistic nature of microbes can be used as a pesticide to kill pests in agricultural sector. Besides these enormous benefits of microbes, they can even recover metals from raw ore. Biobased products can even be degraded easily without any posing any toxicity. The greatest way to manage the environment is to recycle all of its constituent parts, or wastes, making them usable and assisting the biotic and abiotic relationships in maintaining the aesthetically pleasing and physiologically sound balance that distinguishes an ideal environment. Thus, this review comprises screening of utilization of microbes to produce bio based products from waste material to sustain the environment from chemical based products. Cooperation between nations and organizations is essential for knowledge exchange and for giving developing countries financial and technical support.

Evaluating the nutrient composition and antioxidant properties of orange (Citrus sinensis) peels through Penicillium camemberti-based solid-substrate fermentation

Citrus by-products, especially orange peels, are a significant global waste issue, driving research into management solutions. Solid-substrate fermentation is a promising method to convert this waste into valuable resources, enhancing its medicinal and nutritional potential while addressing environmental and economic concerns in food waste management. Therefore, this study was carried out to evaluate the impact of solid-substrate fermentation (SSF) with Penicillium camemberti on the nutrient profile, antioxidative properties, and potential neuroprotective effects of orange peels in AlCl3 (Al)-induced neurotoxicity in fruit fly (Drosophila melanogaster) model. Orange peels were collected, air-dried to a constant weight, and subjected to a 10-day SSF process with Penicillium camemberti. Post-fermentation, in vitro nutritional profiling, and antioxidant assays were conducted, alongside in vivo assessments of the neuroprotective effects on survival rate, memory index, monoamine oxidase (MAO) activity, and endogenous antioxidant markers on Al-induced fruit flies were determined. The results showed that fermentation with Penicillium camemberti significantly enhanced the nutritional composition of the orange peels compared to their unfermented counterparts. The antioxidant properties of fermented orange peels were significantly (p < 0.05) increased, as evidenced by increased DPPH scavenging activity (81.68 ± 0.18) and ferric reducing antioxidant power (10.77 ± 0.27). Additionally, biochemical assays in vivo revealed a significant improvement in survival rates and memory indices in Al-induced flies. Also, monoamine oxidase (MAO) levels were significantly reduced, while glutathione S-transferase (GST) levels were significantly (p < 0.05) elevated in the induced flies fed with the fermented samples. Conclusively, this study highlights the capability of Penicillium camemberti fermentation in converting waste into valuable resources, enhancing the nutrient profile of citrus peels for applications in livestock feed and potential therapeutic interventions for degenerative disorders.

Marker Peptides for Indicating the Spoilage of Milk-Sample Preparation and Chemometric Approaches for Yielding Potential Peptides in a Raw Milk Model.

The diminishing of food waste is gaining increasing importance, especially in context with a growing population and a need for the sustainable use of food resources. A more precise determination of the best-before date can contribute to this general aim. As proteoforms can be regarded as indicators for ecophysiological influences, their suitability for determining the spoilage and, consequently, the shelf-life of food is suggested. Proteoforms reflect the spoilage of food more accurately. The aim of the present study was to develop an efficient proteomics workflow to determine the shelf-life of milk as a prominent target. In this case, raw milk was chosen as model, as it degrades much faster. The integration of different multivariate analysis techniques was used to analyze the spoilage of raw milk with regard to aspects of its proteome. As the feasibility of such an approach has already been demonstrated in previous studies, it is further necessary to enable a robust and reproducible workflow, primarily gaining appropriate numbers and amounts of peptides when the research question differs and other dairy products are evaluated. In the present study, two approaches for gaining peptides were considered: In addition to a direct hydrolysis of a protein-rich sample solution, in-gel hydrolysis is another common approach in proteomics. By separating the proteins in a traditional gel electrophoresis before hydrolysis, the change in the individual proteins and, consequently, potential peptides can be monitored more specifically during storage. However, the traditional approach offers not only possibilities but also limitations that must be considered. The study showed that it is beneficial to apply a combination of different application strategies, as they complement each other and can thus increase the information content of a sample or confirm a theory. Mass spectrometric features, which represent a chemical-structural change of all kinds of compounds during storage, were selected, and three of them were identified as peptides, originating from α-s1-casein.

Nitrogen and Phosphorus Recovery from Anthropogenic Liquid Waste Streams

Nutrient recovery from waste is a promising strategy to conserve inputs while reducing nutrient discharge to the natural environment. Multiple waste streams have shown promise with respect to nutrient recovery. Multiple technologies also show promise at a pilot or full scale. These technologies, however, must not exacerbate other environmental issues, with excessive energy use, unsustainable material extraction (e.g., mineral extraction, cement use), or toxin release into the environment. Such technologies must also be feasible from economic and social perspectives. Work, therefore, should focus on both improving our current suite of available technologies for nutrient recovery from waste and framing policies that blend affordability with incentives, thereby fostering an environment conducive to innovation and adoption of sustainable approaches. This review considers the issues associated with nutrient recovery from waste, including technical feasibility and economic, environmental, and social factors, and identifies current knowledge gaps and emerging opportunities for nutrient waste recovery.

Integrating TRA and SET to Influence Food Waste Reduction in Buffet-Style Restaurants: A Gender-Specific Approach

As one of the major greenhouse gas emission contributors, the food service industry, particularly buffet-style restaurants, is responsible for reducing food waste. This study explores the factors that shape consumer behavior toward food waste reduction in buffet-style restaurants based on the Theory of Reasoned Action (TRA) and Social Exchange theory (SET), as well as analyzing the gender differences in these determinants, offering practical insights for the restaurant industry. This study also uses structural equation modeling and group analysis to examine a total of 547 valid responses gathered through an online survey, including 286 male (52.3%) and 258 female (47.2%) respondents. The findings underscore the attitudes, subjective norms, and establishment policies that emerge as critical drivers of consumer behavior in buffet-style dining settings. Notably, significant gender differences are observed in attitudes and establishment policies. In light of these results, we recommend strategies that include enhancing consumer attitudes and implementing penalty policies within restaurant operations. Restaurants could display visual signs and images related to reducing food waste, provide detailed portion size information, and apply monetary fines for excess waste to reduce consumers’ food waste intentions. These strategies are particularly effective for male consumers, who are more influenced by these factors compared to female consumers. This research contributes valuable guidance for the industry’s efforts to address food waste concerns, emphasizing gender differences and promoting environmentally responsible behavior among consumers.

Assessment of Nine Real-Time PCR Kits for African Swine Fever Virus Approved in Republic of Korea.

The African swine fever virus (ASFV) causes severe disease in wild and domestic pigs, with high mortality rates, extensive spread, and significant economic losses globally. Despite ongoing efforts, an effective vaccine remains elusive. Therefore, effective diagnostic methods are needed to rapidly detect and prevent the further spread of ASF. This study assessed nine commercial kits based on real-time polymerase chain reaction (PCR) approved in the Republic of Korea using the synthesized ASFV plasmid, 20 food waste samples, and artificially spiked samples (ASSs). The kits were evaluated for their diagnostic sensitivity, specificity, cost per reaction, and reaction running time. In addition, the results were compared with those of the World Organization for Animal Health (WOAH) standard methods. Three commercial kits (VDx® ASFV qPCR Kit, Palm PCR™ ASFV Fast PCR Kit, and PowerChek™ ASFV Real-time PCR Detection Kit Ver.1.0) demonstrated the highest sensitivity (100 ag/μL), cost-effectiveness (less than KRW 10,000), and shortest running time (less than 70 min). These kits are suitable for the monitoring, early diagnosis, and prevention of the spread of ASF. This is the first report on the performance comparison of ASFV diagnostic kits approved in the Republic of Korea, providing valuable information for selecting kits for testing with food waste samples.

Experimental and performance analysis of organic fraction of municipal solid waste in downdraft gasifier

It is anticipated that the production of municipal solid waste will increase from 2.10 billion tonnes in 2023 to 3.80 billion tonnes by 2050. About 170 billion metric tonnes of biomass is produced worldwide each year. On a wet basis, the composition of municipal solid waste (MSW) includes approximately 20% of wood, 70% of food waste, 60% of yard trimmings, and 50% of other organic materials. Gasification of waste biomass is one of the most efficient processes for creating gaseous fuel and subsequently power with reduced environmental impact. The current work presents a novel strategy to reduce MSW by converting waste into briquettes and feeding it in gasifiers to produce syngas. The downdraft gasifier is employed in the syngas generation process. With a calorific value of 22.6 MJ/kg and a higher lignin concentration of approximately 31%, MSW proves to be suitable for thermochemical conversion processes. This article presents the results during gasification of briquette made from organic fraction of municipal solid waste (OFMSW) with significant heating value of 22.6 MJ/kg. The fuel produced by the gasifier has a heating value ranging from 920 to 1150 kcal/m3, making it clean-burning. Its primary components consist of 19% to 23% carbon monoxide and 17% to 21% hydrogen. This study offers a unique investigation into the gasification behavior of the organic fraction of OFMSW in a downdraft gasifier, with an emphasis on optimizing operational parameters and evaluating the yield and quality of syngas. Although gasification has been widely studied as a thermochemical conversion method for biomass, the specific performance of OFMSW in this process has received limited attention. By focusing on this underexplored area, the study enhances the understanding of OFMSW's potential in gasification and its contribution to sustainable energy production, thereby addressing key issues in both waste management and renewable energy generation.

Synergistic sodium alginate- and biochar-immobilized cells for enhancing fermentative hydrogen production from food waste.

An immobilized hydrogen-producing consortium investigated biohydrogen production from food waste using a combination of sodium alginate and cassava rhizome biochar. We investigated the effect of varying the biochar concentration from 0 to 3% and the size of immobilized cells from 1 to 7mm. Immobilized cells were prepared using 50% (v/v) enriched hydrogen-producing consortium, 2% (w/v) sodium alginate, and 0 to 3% (w/v) cassava rhizome biochar. The optimal conditions for achieving the highest hydrogen production in the batch fermentation reactor were identified as a biochar concentration of 2% (w/v) and an immobilized cell size of 2mm. The highest hydrogen yield, maximum hydrogen production rate, and lag time recorded were 0.69mmol H2/g-COD, 0.02mmol H2/g-COD.h, and 41.51h, respectively. This research highlights the potential of cassava biochar technology for efficient biohydrogen production from food waste, contributing to renewable energy generation and sustainable waste management.

Beyond economic convenience: Unveiling the motives for engaging in food sharing initiatives

Food waste is a major global problem nowadays because it negatively affects the environment, society, and the economy. Food sharing has lately emerged as an innovative solution to this problem, but little is known about the behavioral intentions of consumers with regard to food sharing initiatives. In this study, we use the theory of consumption values along with a mixed methods approach to analyze the key motives underlying consumers' intentions for using food sharing platforms. We develop a conceptual model to this end, and collect, analyze, and triangulate data to test it by using both a qualitative and a quantitative approach. The results highlight the relevance of epistemic, conditional, and social values in a communitarian sense in driving people's engagement in food sharing. Functional values were found to have a secondary importance for both users and non-users in this regard. A comparison between users and non-users also revealed that emotional values constitute an important factor for the latter. The study contributes to both theory and practice by highlighting the importance of such initiatives in addressing not only environmental issues, but also social needs, and hence contributing to the sustainable development of local communities.

Effects of Compost-based Amendments from Sewage Sludge and Food Waste on Sandy Soil and Rosette Bok Choy's Growth

Effects of Compost-based Amendments from Sewage Sludge and Food Waste on Sandy Soil and Rosette Bok Choy's Growth

I Know I Am Ugly, but Please Listen to My Story First: An Examination of How Storytelling Can Impact Consumers' Valuation of Unattractive Produce

ABSTRACTIn a world where food insecurity and food waste paradoxically coexist, the rejection of aesthetically imperfect yet edible produce significantly contributes to food waste. This study examines the application of compelling storytelling to alter consumer perceptions and behaviors toward unattractive produce, a perspective largely overlooked in sustainability research. We address this gap by exploring how storytelling can mitigate cognitive biases against such produce, thereby enhancing consumer acceptance through improved perceived taste. In Study 1, we examine the effect of unattractive produce on produce valuation and the mediation of perceived taste. In Study 2, we investigate the moderating role of storytelling in enhancing consumers' perceived taste of unattractive food. Through two experimental studies, we confirm that combining storytelling with marketing tactics, such as coupons, significantly increases consumers' consumption of unattractive produce. We recommend retailers utilize storytelling in marketing unattractive produce to optimize marketing effectiveness and promote sustainable food consumption. Our findings advance storytelling, visual marketing, and unattractive produce literature and offer practical insights for reducing food waste, contributing to sustainability efforts and social welfare. By employing a storytelling strategy, we support social good by encouraging the consumption of “ugly” produce.

A Holistic Framework for Evaluating Food Loss and Waste Due to Marketing Standards across the Entire Food Supply Chain.

This paper addresses the critical and urgent need to reduce food losses and waste (FLW) resulting from stringent marketing standards. It proposes a comprehensive and actionable framework grounded in the three pillars of sustainability-environmental, economic, and social-to effectively evaluate FLW across the entire food supply chain. The paper involves a thorough review of existing marketing standards, including research on FLW due to marketing standards, and proposes the implementation of targeted key actions within four key food sectors: fruits, vegetables, dairy, and cereals. The study provides a detailed analysis of the significant impact marketing standards have on FLW at various stages of the supply chain, including primary production, processing, retail, and consumption. By focusing on these critical points, the research underscores the necessity of addressing marketing standards to achieve meaningful reductions in FLW. The proposed framework aims to foster improved business practices and drive the development of innovative, sector-specific solutions that balance sustainability goals with economic viability. The holistic approach followed for this research lays the foundation for ensuring that the proposed framework is adaptable and practical, leading to measurable improvements in reducing FLW and promoting sustainability across the food industry.

Genetics, age, and diet influence gut bacterial communities and performance of black soldier fly larvae (Hermetia illucens)

BackgroundThe gut microbiota of black soldier fly larvae (BSFL, Hermetia illucens) play a crucial role in recycling various organic waste streams. This capability is linked to the presence of a potential common core microbiota in BSFL. However, subjective thresholds for defining core taxa and the difficulty of separating genetic and environmental influences have prevented a clear consensus in the literature. We analysed the gut bacterial communities of two genetically distinct BSF lines (wild type (WT) and lab-adapted line (LD)) raised on ten different diets based on common agricultural by-products and food waste in Southeast Asia.ResultsHigh-throughput 16S rRNA gene sequencing revealed that gut bacterial communities were significantly influenced by genetics (p = 0.001), diet (plant/meat-dominated; p = 0.001), larval age (p = 0.001), and the interactions between all three (p = 0.002). This led us to investigate both common core taxa and lineage-specific core taxa. At a strict > 97% prevalence threshold, four core taxa were identified: Providencia_A_732258, an unclassified genus within the family Enterococcaceae, Morganella, and Enterococcus_H_360604. A relaxed threshold (> 80% prevalence) extended the core to include other potential common core taxa such as Klebsiella, Proteus, and Scrofimicrobium. Our data suggest that Proteus, Scrofimicrobium, Corynebacterium, Vagococcus_B, Lysinibacillus_304693 (all LD), and Paenibacillus_J_366884 (WT) are lineage-specific rather than members of a common core (> 90% prevalence in either LD or WT, with prevalence significantly different between lines (p ≤ 0.05)). Positive correlations were observed between several core genera and larval performance in LD, typical of a highly optimized lab-adapted line. Interestingly, only members of the genus Providencia appeared to play a crucial role in most aspects of larval performance in both genetic lineages.ConclusionOur study demonstrates that the gut microbiota of BSFL is influenced by genetic factors, diet composition, larval age, and their interactions. We identified a distinct lineage-specific core microbiota, emphasizing genetic background’s role. Future studies should apply a standardized high prevalence threshold of at least > 90% unless there is a valid reason for relaxation or sample exclusion. The consistent association of Providencia spp. with larval performance across both genetic lines highlights their crucial role in the BSFL gut ecosystem.

The factors influencing waste management for economic development—the perspective of Nelson Mandela bay municipality residents

The rapid increase in volume and variety of solid waste as a result of continuous economic growth, urbanization, and industrialization has become an intractable problem for the public and private sectors, making it difficult to ensure effective and sustainable waste management. The study sought to understand the perspective of Nelson Mandela Bay Municipal residents on their perceived influence of municipal waste management on economic development. The study used a quantitative techniques approach, with a structured questionnaire. Data was collected from 255 respondents. The quantitative question aimed to determine if the influence was positive or negative, and the Likert scale question had a scale of 1 to 5. This research identified various types of waste, assessed challenges, and evaluated waste's potential for resource creation. The study concluded that municipal waste includes organic, paper, plastic, metal, glass, food, garden, hazardous, construction, demolition, and non-recyclable waste. Environmental pollution is a major challenge, and 26 factors positively influence waste to wealth. Waste to wealth can be achieved through social behavior, education/knowledge, MSWM governance, and economic feasibility for MSWM. The research also highlighted the importance of land attributes, budget allocation, trained personnel, and government regulations. The framework proposed aims to minimize urban poverty while preserving the environment and supporting the present urban economy. Urban communities can utilize solid waste management as a mechanism to foster economic development. The fundamental question is whether stakeholders will continue to ignore waste's potential demands and benefits for urban economic growth.

Application of Waste Bovine Bone-derived Hydroxyapatite to Biodegradable Coatings for Paper-based Food Packaging

Hydroxyapatite (HAp) powder was produced by utilizing food waste bovine bones through alkaline treatment and calcination. The biodegradable coatings on paper-based food packaging that contained synthesized HAp were subsequently prepared and characterized. The slurry of 5 wt% of bovine bones synthesized HAp, 2 wt% of polyvinyl alcohol, and glycerol was coated on a grey back duplex board (GB) by dipping and spraying. The morphology, color, penetration strength, water and oil absorption, and biodegradability of the coated GB were observed. The color of the spray-coated GB was still slightly brighter (L*) than others due to its good coating ability before and after being heated at 800 W in a microwave oven for 1 minute. The penetration strength of coated GB was higher than that of noncoated GB after containing hot water. The coated GB had 8% water absorption, which was lower than that of the noncoated GB (10%), while oil absorption was nearly the same (3%). Moreover, the biodegradable properties of both coated GBs were not significantly different compared to the non-coated samples.