Issue Of Food Waste Research Articles

A Conceptual Analysis on the Innovative Utilization of Edible Leftovers: Bridging Food Waste Reduction and Food Security.

This conceptual paper explores the innovative utilization of edible leftovers as a solution to the global issue of food waste and its intersection with food security. Food waste, particularly edible leftovers, presents a paradox where nutritious food is discarded while millions face food insecurity. Edible leftovers are an underutilized resource that can bridge the gap between excess food and hunger, benefiting both the environment and economy. The paper examines global food waste statistics, highlighting Malaysia as a case study. It emphasizes the environmental impact of decomposing food in landfills, which releases methane, a potent greenhouse gas. The paper reviews various strategies for repurposing edible leftovers, such as converting them into value-added products and redistributing them through food sharing platforms. Furthermore, the study discusses the economic benefits of reducing food waste for individuals, businesses, and society. The analysis also explores policy and regulatory challenges, noting the importance of clear guidelines to promote the redistribution of edible leftovers safely. Despite the potential benefits, barriers such as societal attitudes and logistical issues hinder widespread adoption. The paper underscores the need for innovative solutions and policy interventions to fully leverage edible leftovers in addressing food insecurity and reducing waste. By tapping into this underutilized resource, the paper advocates for a more sustainable and equitable food system.

Application of Nano-Titanium Dioxide in Food Antibacterial Packaging Materials.

Food waste and food safety issues caused by food spoilage have been brought into focus. The inhibition of food spoilage bacteria growth is the key to maintaining food quality and extending the shelf life of food. Photodynamic inactivation (PDI) is an efficient antibacterial strategy which provides a new idea for the antibacterial preservation of food. Nano-titanium dioxide (nano-TiO2) with PDI characteristics has attracted the interest of many researchers with its elevated efficiency, broad-spectrum antibacterial resistance, low cost, safety, and non-toxicity. Nano-TiO2 photodynamic antibacterial properties have been studied extensively and has a great application value in the field of food packaging. The antibacterial properties of nano-TiO2 are linked to its photocatalytic activity and are influenced by factors such as reactive oxygen species production, bacterial types, etc. Polymer-based nano-TiO2 packaging has been prepared using various methods and applied in various foods successfully. In this review, the latest research on photocatalytic and antibacterial mechanisms and factors of nano-TiO2 is discussed, and its applications in food antibacterial packaging are also explored comprehensively. Challenges and future perspectives for nano-TiO2-based food packaging applications have been proposed. This review aims to provide a whole comprehensive understanding of novel antibacterial packaging systems based on nano-TiO2.

Heterogeneity in Diameters of Protein Fibrils and Chitosan for a High CO2/O2 Selectivity and Desired Mechanical Properties of Edible Bioplastic Films.

Edible bioplastics offer a possible approach with great potential to address the challenges of plastic and microplastic crisis and the issue of food waste. In the present study, in situ, induction of fibrillation of legume proteins within chitosan matrix is found to form edible bioplastic films with a high CO2/O2 selectivity coefficient of ≈130. Desirable mechanical properties, including a high elongation at break of ≈230%, are realized to fabricate shopping bags, which can be filled with 5kg of fruits. An atmosphere with a high CO2 content and low O2 concentration is spontaneously achieved after strawberries are packaged with the films and ≈85% of the fruits are edible after 9 days. The contents of CO2 in the equilibrium state and the percent of edible fruits are positively correlated with the CO2/O2 selectivity of the films. By comparison of the edible bioplastic films made from mung bean protein (MP) and pea protein (PP), the fibrillation capability of legume proteins and the heterogeneity in polydisperse diameters of the protein fibrils and chitosan are demonstrated to make great contributions to the dense microstructure, leading to the strong mechanical properties and high gas selectivity of the films. The structure-property relationship is elucidated for high-performance bioplastics films.

Implementasi Zero Foodwaste Sebagai Upaya Pengelolaan Foodloss dan Food Waste pada Restoran Gardenia Sintesa Peninsula Hotel Manado

Indonesia's food waste generation is the second largest in the world after Saudi Arabia. Food waste generation in Indonesia is estimated at 300 kilograms per person per year, while in Saudi Arabia it is 427 kilograms per person per year (Luna, & Suryana, 2022). Hotel, restaurant, catering, and household waste contribute to this waste. This research was conducted to determine the importance of awareness and understanding by restaurants as one of the contributors to food waste in Indonesia related to the issue of food waste. The approach model applied is descriptive qualitative. Data is presented in descriptive form, with this approach focusing on in-depth explanation and description of the phenomenon under study. The results showed that the main factors causing food waste at Peninsula Manado hotel were inaccuracy in organising buffet set-up, and negligence from consumers who could not manage their portions properly. The implication of this research is the need to have a special management system from the hotel in reducing food loss and food waste.

Investigating household food waste in Indonesia: An extended norm activation model

Consumers waste significant amounts of food. Food waste presents a substantial problem for the environment, society and economy. Addressing the food waste challenge is crucial for fostering sustainable behavior and achieving the Sustainability Development Goal 12.3 agenda. Norms are a significant determinant in motivating consumers to prevent food waste and could be activated by other factors. Religiosity has the potential to influence norms related to food waste behavior. This study investigated how religiosity affects the intentions of consumers to minimize food waste. The interplay of religiosity, personal norms, subjective norms, and intention to avoid food waste was examined by the extended norm activation model. Data were obtained from Muslim consumers in Indonesia. Structural equation modeling evaluation showed that religiosity positively affects the intention to prevent food waste. The intention to avoid food waste is more closely associated with personal norms compared to subjective norms. Personal norms mediate the religiosity and food waste reduction intention relationship. Consumer awareness activates personal norms by making them feel accountable for food waste’s negative impact. These findings provide insights to stakeholders in developing policies to mitigate the food waste issue.

Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material.

Global environmental concerns about non-degradable packaging materials are increasing. Carboxymethyl chitosan (CMCS), a polysaccharide widely used in the food industry, has gained attention in the field of food packaging. Due to its biodegradability, film-forming ability, and biocompatibility, CMCS has emerged as a sustainable option for degradable and functional food packaging materials, offering solutions to plastic pollution and food waste issues. This review explores CMCS as a food packaging and delivery material, detailing its synthesis methods, optimal preparation conditions, functional properties post-carboxymethylation, and applications in the food industry, alongside safety assessments. It summarizes the physicochemical interactions of CMCS-based composites and their impact on relevant properties, highlighting CMCS's potential as a green strategy for smart and active food packaging materials. Additionally, it presents the latest advancements in CMCS applications in the food industry over the past decade. CMCS exhibits good biocompatibility and antibacterial properties, and its functionality in food packaging films and delivery materials is enhanced through functional modification and polymerization. CMCS is widely used as a matrix for food preservation films or coatings and as a carrier for active ingredients, thereby improving the encapsulation efficiency and storage stability of functional food components. This review comprehensively outlines the applications of CMCS in the food industry, filling gaps in the existing literature, and laying a theoretical foundation for the development of CMCS technology. It provides a reference for further research, emphasizing the need to further investigate its molecular structure and chemical properties to optimize functionality and safety, thereby fully tapping into the potential of CMCS in the food industry.

Pumpkin Pomace Powder as a Bioactive Powder Ingredient for Whey Cheese Production

Pumpkin, a nutritious and economical product with health benefits, is harvested worldwide. This study investigates the feasibility of incorporating fiber-, carotenoid-, and mineral-rich pumpkin pomace powder (PPP), a by-product of pumpkin processing, into whey cheese to enhance its nutritional profile without affecting consumer acceptability. The cheese was enhanced with varying concentrations of PPP (3% and 6%), and each variant was analyzed for its nutritional content, minerals, phytochemicals, color, and sensory properties. The results demonstrate that PPP addition increased the phytochemicals (45.44–82.83 mg GAE/100 g dw) and antioxidant activity (470.25–977.41 µmol TE/g dw) of the enriched cheese. The findings show that the addition of PPP improved the nutritional, color, and minerals of the enhanced whey cheese. The sensory evaluation indicates that with up to a 3% addition of PPP, the obtained cheese was well-received by consumers, who appreciated the subtle changes in flavor and the enhanced color of the product. The structural analysis reveals that including PPP improved the moisture retention of the cheese, contributing to a creamier texture, which is a desirable attribute in cheese. The study concludes that PPP can be effectively used to enrich cheese, offering a phytochemical-enriched cheese that caters to health-conscious consumers while also addressing the issue of food waste in the pumpkin processing industry.

Food loss analysis in Nigeria: A systematic literature review

The issue of food loss and waste is a complex one that must be addressed if sustainable food systems are to be achieved. In the Global South, as evidenced by Nigeria, two paradoxical trends can be observed. Firstly, substantial losses of arable crops occur during the production and distribution stages. Secondly, Nigeria is affected by food scarcity, which is in part a consequence of losses occurring at these stages. In terms of food availability, Nigeria ranks 26th among African countries. In light of this context and the government's expressed interest in identifying sustainable solutions to this problem, a systematic review was conducted with the objective of consolidating the fragmented studies on food loss in the region. This review provides a foundation for understanding the causes of food loss, the preventive and reduction strategies required, and for identifying promising areas for future research. The review was conducted in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) Checklist 2020. Following the application of inclusion and exclusion criteria, 23 studies were selected for review. A thematic synthesis was employed to integrate and examine the findings of the studies. The findings indicated that maize, rice, and cassava continued to be the most prevalent food crops in Nigeria, with cultivation occurring across the entire country. We differentiate the critical loss points for different crops, which arise between the production and distribution stages. In conclusion, this review reveals that food loss in Nigeria is a multifaceted issue requiring integrated solutions that address the natural, social, and material dimensions. Further empirical research, especially qualitative studies that focus on the perspectives and practices of food system actors, is essential for developing effective interventions and policies. This approach will help achieve sustainable development of food systems and advance global food security goals.

Morals over money: The relationship between moral motivations and consumers' food waste

Around 11% of the total global food production is wasted by households. People may avoid wasting food for various reasons, such as environmental, moral, financial and social motivations. To set up concrete interventions, it would be helpful to have better insight into which motivations more readily translate in actual food waste avoidance behaviors and less food waste. There may be a discrepancy between motivation and behavior, such that certain motivations have a stronger predictive power for food waste amount than others. This study aims to explore the predictive power of different motivations using observed household food waste data from a waste audit. Whereas we predicted, based on prior research, that financial motivations influence food waste most prominently due to its direct personal implications, moral motivations are shown to be the primary driver of reduced household food waste. This finding challenges prior assumptions and highlights the need for a nuanced understanding of the underlying factors contributing to food waste and waste-reducing behaviors. The implications of these findings extend to practitioners, policy makers, and theoretical perspectives in the field and suggest a prioritization of moral motivations when designing interventions, formulating policies, and developing theoretical frameworks to effectively address the pervasive issue of household food waste.

From Farm to Fork: Addressing Food Waste in Households

With the rising environmental awareness, the issue of food waste is drawing considerable attention from civil society, scholars, industry practitioners and policymakers alike. Addressing food waste is crucial, as it incurs a variety of social, health, economic and environmental costs, including greenhouse gas emissions, soil degradation and the depletion of natural resources. The objective of this study is to analyze processes in food waste management to gain insight into factors influencing consumer behaviour, attitudes, and practices regarding consumption and food waste and loss prevention in the supply chain. This requires the analysis of decision making methods and waste reduction strategies and approaches, particularly for households. The goal is to emphasize the importance of raising consumer awareness and sense of individual responsibility, especially given the recent surge in collective community intentions to live more sustainably. However, translating these intentions into tangible actions is uncertain and filled with socio-economic complexities. Reports indicate that, households are responsible for approximately half of all food waste generated. Therefore, it's important to review the literature on barriers and triggers related to behaviour patterns and variations in food related lifestyle dimensions, to determine the factors that might influence food handling and food waste knowledge. Targeting households presents a promising starting point for future interventions, highlighting actions that may influence the current food consumption model to reduce the amount of food wasted. The methodological approach was structured into three steps. First, a literature review was conducted to gather insights and identify factors and interconnections between consumer behaviour and food waste. Second, related drivers and triggers were analysed. Lastly, the findings were summarized to highlight gaps and opportunities for improving attitudes towards food waste prevention.

Chitosan-ginger essential oil nanoemulsions loaded gelatin films: A biodegradable material for food preservation

The alarming issue of food waste, coupled with the potential risks posed by petroleum-based plastic preservation materials to both the environment and human health necessitate innovative solutions. In this study, we prepared nanoemulsions (NEs) of chitosan (CS) and ginger essential oil (GEO) and systematically evaluated the effects of varying NEs concentrations (0, 10 %, 30 %, 50 %) on the physicochemical properties and biological activities of gelatin films. These films were subsequently applied to blueberry preservation. The scanning electron microscopy confirmed that the NEs were well-integrated with the Gel matrix, significantly enhancing the performance of the Gel films, including improvements of mechanical properties (tensile strength from 7.71 to 19.92 MPa; elongation at break from 38.55 to 113.65 %), thermal, and barrier properties (water vapor permeability from 1.52 × 10−9 to 6.54 × 10−10 g·m/Pa·s·m2). The films exhibited notable antibacterial and antioxidant activities due to the gradual release of GEO, thereby extending the storage life of blueberries. Moreover, the prepared composite films demonstrated excellent biodegradability and environmental friendliness, with the majority of the material decomposing within 30 days under soil microbial action. In conclusion, the active films loaded with NEs exhibit superior performance and hold significant potential for developing biodegradable materials for food preservation.

Employees’ sustainability behavior: moderating effects of customer environmental awareness

ABSTRACT In response to the widespread issue of significant food waste in the foodservice industry, this study aims to explore the key constraints that hinder restaurants’ efforts to reduce food waste. Through a comprehensive literature review, three key constraints – intra-, inter-, and structural – were identified at both the organizational and individual employee levels to investigate their impact on employee food waste reduction behavior (EFWRB). Data obtained from 300 restaurant employees via an online survey were analyzed using Partial Least Squares (PLS)-Structural Equation Modeling (SEM). Results revealed that while organizational constraints did not directly influence EFWRB, they intensified employee constraints, ultimately reducing EFWRB. Additionally, our findings emphasize the crucial role of customer environmental awareness in mitigating the adverse effects of both organizational and individual employee constraints on EFWRB. This study expands to the existing body of relevant knowledge and offers valuable insights for restaurant management in improve, ultimately promoting effective sustainable practices.

The Environmental Footprint of Available Food Waste in Young Households: A Diary Case Study of Schleswig-Holstein (Germany)

As households contribute significantly to food waste, it can be assumed that they bear considerable responsibility for the environmental footprint of it. In Germany, household food waste comprises over half of all food loss and waste, with a notable share attributable to young people. To explore their environmental footprint, data from fifty young households in Schleswig-Holstein, northern Germany, is analyzed using the Food Loss and Waste Value Calculator with an integrated life cycle assessment. We evaluate the environmental footprint of animal and plant food waste across five categories: climate change, water scarcity footprint, soil quality index, phosphorus and nitrogen eutrophication. Surprisingly, animal food waste, though representing only 18% of the total volume of all available food waste in our study, exhibits a more substantial impact in all categories except water scarcity. Specifically, animal food waste is found to be an important factor in soil degradation. Our results generally indicate an inverse relationship between the volume of animal-based and plant-based food waste in young households and its environmental footprint. However, the case study highlights a troubling connection between plant food waste and significant water scarcity issues in European agriculture.

From waste to wellness: a review on the harness of food industry by‐products for sustainable functional food production

SummaryThe production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by‐products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by‐products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio‐based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value‐added food products.

Profile Analysis of Sustainability Awareness of High School Students Related to Food Waste Issues in Magelang, Central Java

Sustainability awareness has become an increasingly important aspect of global education, especially in the face of environmental challenges. This approach to education with sustainable principles is needed to educate the current generation to meet their needs without risking the next generation, including the issue of food waste. The purpose of this study is to describe the profile of sustainability awareness in high school students related to the issue of food waste. This research used a qualitative descriptive method. The instrument used was a questionnaire developed from three aspects of sustainability awareness: behavior and attitude awareness, emotional awareness, and sustainability practice awareness. The results of filling out the questionnaire were analyzed by determining the mean and percentage and then categorizing the level of sustainability awareness. The results showed that 56% of students have awareness related to the issue of food waste at a moderate level. So, it can be concluded that students have an awareness of the value of sustainability at an emotional level without practicing it in everyday life.

Innovative carbonization techniques for food waste: A comparative study of hydrothermal carbonization (HTC) and vapor-thermal carbonization (VTC)

This study addresses the pressing issue of global food waste (FW) by conducting a comprehensive comparison between two conversion methods: hydrothermal carbonization (HTC) and vapor-thermal carbonization (VTC) for the production of hydrochar. The analysis encompasses physicochemical characterizations, Fuel characteristics, and surface properties. Under identical reaction conditions (180–250 °C, 30 minutes), both processes significantly elevate the carbon content of hydrochar. VTC-hydrochar with a carbon content ranging from 54 % to 62 %, while HTC-hydrochar with a slightly higher range of 55–63 %. Notably, hydrochar derived from both methods results in higher heating values (HHV) of 24.04–27.40 MJ/kg for HTC and 22.85–26.60 MJ/kg for VTC, indicating enhanced fuel quality. But with less volatile matter, VTC-hydrochar shows lower HHV. Moreover, HTC-hydrochar demonstrates superior attributes for rapid ignition and energy release, while VTC-hydrochar proves more suitable for applications requiring higher combustion temperatures and stability. In terms of surface properties, VTC-hydrochar demonstrates a higher NH4+ adsorption capacity attributed to its superior pore structure and abundant key functional groups, making it an ideal choice for adsorption applications. Most notably, through comparative analysis, finding that VTC-hydrochar with a more uniform structure from the complex and diverse FW feedstock. This study establishes a robust scientific foundation for selecting appropriate hydrochar production technologies.

Penerapan Metode Design Thinking pada UI/UX Website SaveBite untuk Penjualan Sisa Makanan dalam Mengurangi Food waste

In the rapid development of the food and beverage industry, overproduction and unsold food have led to a high amount of food waste, making Indonesia one of the largest food waste producers in the world. Data from the Central Bureau of Statistics (BPS) in 2021 shows that Indonesia produces 23-40 million tons of food waste annually, which negatively impacts the environment, natural resources, and the economy. This research aims to create a website that serves as a platform for selling leftover food to reduce food waste issues in Indonesia. The method used in designing this website is the Design Thinking method, which consists of five stages: Empathize, Define, Ideate, Prototype, and Test. Data for this method is collected through surveys and interviews with respondents. By creating this website, it is hoped to connect food business operators, such as restaurants, cafes, and bakeries, with consumers, allowing them to interact and providing an effective solution to reduce food waste in Indonesia. Additionally, it is expected that this website can minimize the waste of still-edible food for everyone. By ordering through this online platform, customers can get food at half the normal price.

Halbuy-Now as a marketplace for surplus food supporting a sustainable halal agri-food supply chain through waste minimization

HalBuy-Now is a mobile application designed to address food waste and enhance sustainability in the Indonesian agri-food sector. This application connects consumers with halal-certified restaurants offering surplus food at discounted prices. With the growing global demand for halal products and the persistent issue of food waste, HalBuy-Now provides an innovative solution for redistributing surplus food that would otherwise be discarded. The application also promotes sustainable consumption habits, offers cost-saving opportunities for consumers, and supports local food businesses. Through features such as real-time inventory management and location-based ordering, HalBuy-Now effectively minimizes food waste, reduces carbon emissions, and fosters a circular food economy. Additionally, the application empowers consumers to make well-informed purchasing decisions, contributing to the national goals of sustainability, food security, and the promotion of halal-certified products. By combining technology with sustainable agricultural practices, HalBuy-Now plays a key role in advancing Indonesian efforts to reduce food waste while strengthening its position in the global halal food market.

Persuasive strategies for encouraging food waste reduction: A study of temporal focus, message framing, and the role of perceived trustworthiness in restaurant

Restaurant and foodservice industry contributes a substantial amount of food waste each year, which makes it a concern to the society. Reducing food waste requires active involvement from consumers, and advertising messages could possibly encourage consumer involvement by increasing their awareness of the food waste issue. To promote restaurant consumers' positive intentions to reduce food waste, this study proposes effective communication strategies by analyzing the relative persuasiveness of two advertising elements: temporal focuses (past versus future) and message framings (attribute versus benefit). By incorporating consumers' perceived trustworthiness toward restaurants' food waste reduction practices, this paper further investigates how these proposed communication tactics can be operationalized. Results reveal that advertisements emphasizing future promises and social benefits of food waste reduction efforts can effectively promote consumers’ intentions, specifically by triggering a higher perceived trust in both ability and integrity. The moderated mediation effects of perceived trustworthiness were confirmed.

Physical Treatments Modified the Functionality of Carrot Pomace.

This study addressed the critical issue of food waste, particularly focusing on carrot pomace, a by-product of carrot juice production, and its potential reutilization. Carrot pomace, characterized by high dietary fiber content, presents a sustainable opportunity to enhance the functional properties of food products. The effects of physical pretreatments-high shearing (HS), hydraulic pressing (HP), and their combination (HSHP)-alongside two drying methods (freeze-drying and dehydration) on the functional, chemical, and physical properties of carrot pomace were explored. The results indicated significant enhancements in water-holding capacity, fat-binding capacity, and swelling capacity, particularly with freeze-drying. Freeze-dried pomace retained up to 33% more carotenoids and demonstrated an increase of up to 22% in water-holding capacity compared to dehydrated samples. Freeze-dried pomace demonstrated an increase of up to 194% in fat-binding capacity compared to dehydrated samples. Furthermore, HSHP pretreatment notably increased the swelling capacity of both freeze-dried (54%) and dehydrated pomace (35%) compared to pomace without pretreatments. Freeze-drying can enhance the functional properties of dried carrot pomace and preserve more carotenoids. This presents an innovative way for vegetable juice processors to repurpose their processing by-products as functional food ingredients, which can help reduce food waste and improve the dietary fiber content and sustainability of food products.