Food Waste For Production Research Articles

Role of ultra-processed foods in modulating the effect of Mediterranean diet on human and planet health—study protocol of the PROMENADE randomized controlled trial

BackgroundThe Mediterranean diet (MD), globally recognized for its sustainability and health benefits, traditionally emphasizes the consumption of plant-based foods in raw or minimally processed forms. However, shifting lifestyles, even in Mediterranean regions, have led to an increasing consumption of ultra-processed foods (UPF). Epidemiological evidence suggests that UPF consumption may be detrimental to human health, but there is only one clinical trial on this topic which is largely debated in the scientific community. This study aims to investigate the impact of the inclusion of UPF within a Mediterranean-based dietary pattern on cardiometabolic markers, gut microbiota, and other markers of human and planet health.MethodsFifty clinically healthy individuals showing overweight and presenting a low-to-moderate cardiovascular risk profile will be recruited for a 7-month randomized, open, cross-over dietary trial. Eligible participants will be randomly assigned to a 3-month high-UPF MD (intervention group) or a low-UPF MD (control group), with a 1-month wash-out period. Both intervention diets will have identical food group compositions, with the intervention group consuming 5 servings/day of selected UPF items, and the control group consuming raw/minimally processed items from the same food group. Blood, urine, and fecal samples, alongside food/lifestyle diaries, will be collected from each participant before and after the dietary interventions. The primary endpoint will be the change in plasma LDL-cholesterol levels from baseline. Additional markers include blood pressure, anthropometric parameters, chemical parameters, glucose and lipid-related metabolic markers, incretins, inflammatory and oxidative stress markers, fecal microbiota composition, and short-chain fatty acids. Finally, food waste production will be evaluated through specific validated food diaries. The study has been approved by the Ethical Committee of the University of Milan and the Tuscany Regional Ethics Committee of the Azienda Ospedaliera Universitaria (AOU) - Careggi, Florence.DiscussionResults from the PROMENADE study will improve knowledge about the impact of UPF consumption on human and planet health and will contribute to the scientific debate on this topic.Trial registrationClinicalTrials.gov NCT06314932. Registered on March 13, 2024.

Microwave plasma conversion of food waste using carbon foam: Production of heteroatom-doped graphene and combustible gas

The mass production of food waste (FW) has a terrible impact on the environment, but with proper treatment, FW can be transformed into a new resource. Currently, thermal conversion (especially incineration) has been the most common and efficient means of handling FW, but it also entails negative impacts, such as high carbon emissions and lower added value. In this study, a new high-efficiency thermal conversion process is proposed that uses carbon foams to induce the formation of microwave plasma (MP), which generates very high final temperatures to enable the direct conversion of FW into combustible gases and high-value-added heteroatom-doped microwave plasma graphene (HMPG) in 5–20 s. This work investigated the optimal carbonization temperature of the melamine sponge (carbon foam precursor) and the effect of microwave plasma reaction duration on the distribution of the gas products and the properties of HMPG, and HMPG was characterized in detail by Raman spectroscopy, X-ray diffraction, scanning electron microscope, etc. Ultimately, HMPG was tested in potassium ion battery anodes for evaluation of its energy storage potential, and the results showed that the capacities were able to reach ∼270 mAh g−1 at 50 mA g−1 after 60 cycles.

Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects

Plant food production generates a lot of by-products (BPs). These BPs are majorly discarded into the environment, polluting it, or into landfills where they just decompose, providing no benefit and taking up storage space, causing financial costs. These plant BPs are biodegradable, but reusing them may provide a better outcome and profit. The vast majority of plant-based food BPs are polysaccharide polymers like gums, lignin, cellulose, and their derivatives. It is possible to utilize plant food production waste, like banana peels, leaves, pseudostems, and inflorescences, to produce bioethanol, single-cell protein, cellulase, citric acid, lactic acid, amylase, cosmetics, fodder additives, fertilizers, biodegradable fibers, sanitary pads, bio-films, pulp and paper, natural fiber-based composites, bio-sorbents, bio-plastic, and bio-electricity in the agro-industry, pharmaceutical, bio-medical, and bio-engineering fields. Moreover, the use of banana BPs seems to be a way of dealing with many issues in underdeveloped countries, providing a clean and ecological solution. The suggested idea might not only reduce the use of plastic but also mitigate waste pollution.

Reevaluating Economic Drivers of Household Food Waste: Insights, Tools, and Implications Based on European GDP Correlations

This article examines the relationship between household food waste and Gross Domestic Product (GDP) in various European regions, aiming to determine how economic prosperity influences the levels of household food waste. Using comparative analysis of secondary and tertiary data, a synthetic indicator (IpFW) was developed to assess the interaction between GDP per capita and household food waste per capita. Linear correlation analysis was also applied for better interpretation of the data. Despite expectations, higher GDP is not consistently correlated with lower household food waste, challenging economic prosperity and environmental stewardship assumptions. This research highlights the complexity of the interaction between economic factors and household food waste management, revealing a lack of significant correlation even at the regional level. The findings indicate a need to re-evaluate current policies and highlight that improving food supply chains and influencing consumer behavior can promote more sustainable consumption patterns, which is in line with the Sustainable Development Goals.

Personalization in mitigating food waste and costs in hospitalization

Organization of food services within hospitals has been identified as a determinant of hospitalized patients' nutritional intake and associated food waste. Whereas hospital food service systems in the Netherlands traditionally consist of 3 fixed mealtimes each day, we recently implemented a new 3-channel concept that provides patients the opportunity to order extra meals or snacks in-between their 3 main mealtimes or even have dinner with their visitors in a bistro located on their ward. This study investigates the impact of transitioning from a traditional paper-based to a patient-centered, digital hospital food service system on food waste production patterns and its associated financial implications. Plate waste (served but uneaten food) measurements were performed at baseline for all served meals during a one-week period within the traditional system and follow-up measurements were conducted annually after implementation of the new system during 3 consecutive years. Measurements were conducted at two hospital floors, each comprising four wards. Average grams of plate waste per served meal, daily meal frequency per patient and the associated production and disposal costs of the collected waste were calculated and compared between the two systems. A total of 4361 meals served within the traditional system were compared with 7815 meals served within the new digital system. Meal frequency increased from an average of 2.5 meals per patient per day in the old system to an average varying between 3 and 3.3 meals per patient per day in the consecutive years. Within the traditional system, average plate waste was 81grams per served meal, whilst it ranged between 33 and 49grams per served meal during the following years, with the 3-channel concept in place (p<0.001, p=0.010). Dinner demonstrated the largest reduction in plate waste at all measurement points. Following this reduction of plate waste, estimated associated costs of plate waste production and disposal decreased in a similar pattern. Transitioning from a traditional, paper based to a patient-centered and digital hospital catering system results in significantly higher daily meal frequency and less food waste per served meal.

Enchancing Sustainability: The Impact Of Green Accounting Using Green Restaurant Indicators

Indonesia currently ranks fourth in the world's food waste production, with food waste accounting for 41.2% of total waste. This study evaluates the impact of implementing green accounting on the environmental performance of restaurants. Green accounting considers environmental aspects in financial statements, including a business's environmental impact, use of natural resources, and mitigation efforts. It includes using environmentally friendly materials, efficient waste management, and renewable energy in restaurants. The research was conducted at AE Kitchen &amp; Dessert Restaurant in Pontianak using qualitative data from observation, interviews with the restaurant owner and four customers, and documentation. This restaurant has implemented green accounting well, and many green restaurant indicators have been implemented. The results showed that green accounting is essential in the restaurant industry to effectively manage environmental costs, reduce negative impacts, support sustainability, increase efficiency, and improve long-term business reputation. This research confirms that adopting green accounting is an important strategic step for the restaurant industry to reduce environmental impacts and ensure the sustainability of ecologically responsible operations.

MINIstock: Model for INsect Inclusion in sustainable agriculture: USDA-ARS's research approach to advancing insect meal development and inclusion in animal diets.

Animal agriculture is under pressure to increase efficiency, sustainability, and innovation to meet the demands of a rising global population while decreasing adverse environmental effects. Feed cost and availability are 2 of the biggest hurdles to sustainable production. Current diets depend on sources of grain and animal byproduct protein for essential amino acids which have limited sustainability. Insects have arisen as an attractive, sustainable alternative protein source for animal diets due to their favorable nutrient composition, low space and water requirements, and natural role in animal diets. Additionally, insects are capable of bioremediating waste streams including agricultural and food waste, manure, and plastics helping to increase their sustainability. The insect rearing industry has grown rapidly in recent years and shows great economic potential. However, state-of-the-art research is urgently needed to overcome barriers to adoption in commercial animal diets such as regulatory restrictions, production scale issues, and food safety concerns. To address this need, the USDA Agricultural Research Service "MINIstoc: Model for INsect Inclusion" project was created to bring together diverse scientists from across the world to synergistically advance insect meal production and inclusion in animal diets. Here, we provide a short review of insects as feed while describing the MINIstock project which serves as the inspiration for the Journal of Economic Entomology Special Collection "Insects as feed: sustainable solutions for food waste and animal production practices."

Antibacterial Activity Potential of Industrial Food Production Waste Extracts against Pathogenic Bacteria: Comparative Analysis and Characterization.

The Food and Agricultural Organization estimates a 17% loss in the food production chain, making it imperative to adopt scientific and technological approaches to address this issue for sustainability. Industrial food production waste and its value-added applications, particularly in relation to a wide variety of pathogenic microorganisms and the health-related effects have not been thoroughly investigated. This study explores the potential of food production waste extracts-lemon peel (LP), hot trub (HT), and coffee silverskin (CSS) as sources of bioactive compounds. Extraction was conducted using hydro-methanolic extraction with yields in LP (482 mg/1 g) > HT (332 mg/1 g) > CSS (20 mg/1 g). The agar diffusion assay revealed the substantial antibacterial activity of all three extracts against Erwinia Amylovora, Escherichia coli, Bacillus subtilis, and Bacillus aquimaris. All extracts demonstrated activity against Gram-positive and Gram-negative bacteria, displaying minimum inhibitory concentrations effective against pathogenic bacteria like Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, and Salmonella enterica. Total phenolic content (TPC in mg GAE/1g) was 100, 20, and 100 for CSS, HT, and LP, respectively. Antioxidant activity by ABTS indicated IC50 of 3.09, 13.09, and 2.61 for LP, HT, and CSS, respectively. Also, the antioxidant activity of the extracts was further confirmed by DPPH assay with the best activity in CSS (9.84 GAEg-1) and LP (9.77 mg of GAEg-1) rather than in HT (1.45 GAEg-1). No adverse cytotoxic effects on HaCaT cells were observed. Pancreatic amylase inhibition demonstrated antidiabetic potential, with LP showing the highest levels (92%). LC-MS characterization identified polyphenols as the main compounds in CSS, prenylated compounds in HT, and flavanols in LP. The findings imply the potential sustainable use of food production waste in industry.

Synthesis of surficial-modified green biochar catalyst generated by biogas residue biochar and potential application for catalytic ozonation degradation of ciprofloxacin

This study synthesized novel, green, and easily recoverable surface-modified economical catalysts via hydrothermal treatment (HT) successfully, utilizing biogas residue biochar (BRB), a food waste product from anaerobic fermentation, pyrolyzed at 500 °C for 50 min. Using autoclaves, a total of six solutions were prepared, each having 1 g fine-grinded BRB, surficial modified by adding glycerol (GL) (10 or 20 mL) and SDI water (70 or 60 mL), and heated in an oven at 240 °C, 180 °C, and 120 °C for 24 h. Afterward, the catalysts showed the potential for degradation of widely used emerging pollutants like ciprofloxacin. Taking advantage of catalytic surface modification, the catalytic ozonation degradation was more effective than that of a single ozonation. However, under similar conditions, catalyst amount 0.20 g, ozone dose 15 mg L−1, and ciprofloxacin 80 mg L−1, the performance of the 10 mL GL-180 °C catalyst was excellent. It showed a 92.45%–94.41% optimum removal rate in the 8–10 min interval. After five continuous cycles, the 10 mL GL-180 °C catalyst exhibited excellent stability and reusability. XPS, FT-IR, BET, XRD, and SEM before and after the reaction confirmed the successful synthesis and degradation mechanism. A possible degradation pathway was unrevealed based on a liquid chromatography-mass spectrometer (LC-MS) and scavenger test, proving the significant roles of superoxide radicals (O2•-), hydroxyl radicals (•OH), and singlet oxygen (1O2). Further, Electron paramagnetic resonance (EPR) analysis confirmed the presence of active oxygen species. Subsequently, 10 mL GL-180 °C showed promising degradation for the actual water environment, such as groundwater (73.55%) and river water (64.74%). This work provides a valuable economic strategy to convert biogas residue biochar into a low-cost catalyst for organic pollutant decomposition.

Vermifiltration and sustainable agriculture: unveiling the soil health-boosting potential of liquid waste vermicompost

Vermifiltration is a promising technique that can help recover nutrients from wastewater for further use in agriculture. We conducted a field experiment to assess the effectiveness of vermicompost produced from the vermifiltration of liquid waste (manure and food production waste) and how it can affect the soil health and yield of a squash crop. We tested the effect of three rates of vermicompost (low, medium, and high) applied over two consecutive years and measured physical, chemical, and biological soil health indicators, squash yield, and nutritional status. The results showed that the use of vermicompost, especially at a high rate, increased total soil carbon, total nitrogen, potentially mineralizable nitrogen, and particulate organic matter, as well as the activity of C-N-P cycling enzymes, as compared to a control with only inorganic fertilization. The yield of the squash crop remained stable, while the crop nutritional value improved as the levels of boron and copper in the treated squash increased. These findings indicate an improvement in soil health after the use of vermicompost. Overall, results strongly support using this type of vermicompost as a sustainable management approach to recycle nutrients and enhance soil health.

The Impact of Raw and Composted Food Waste Anaerobic Digestates on Soil Organic Carbon Management: A Pot Study

PurposeEver increasing food waste production has promoted anaerobic digestion and composting for its proper management, producing a relevant amount of recycled organic waste (OW) for possible agricultural uses. However, little is known regarding soil carbon management using this type of OW.MethodsIn this study, an anaerobic digestate from the wet digestion of food waste (WETD), and one from the dry-batch process (DRYD), along with their respective composts (WETC and DRYC), were utilized in a pot test over two growing cycles (84 + 84 days), with and without mineral nitrogen (N) fertilization, and were compared with a bio-waste compost (BWC) and a chemical reference (Chem). At the end of the two growth cycles (days 84 and 168), the ryegrass dry biomass (DW) and the N uptake were assessed.ResultsThe pot soil was analyzed for soil organic carbon (SOC) and the potassium permanganate (KMnO4) oxidizable fraction (CL) as well as δ13C and Δ13C. At day 84, the SOC (g kg− 1) was the highest in DRYD and DRYC (8.53) > WETD and WETC (7.71) = BWC (7.86) > Chem (6.68), and performed similarly at day 168. At day 84, the carbon management index (CMI) was > 100% in all the organic treatments in comparison with Chem, except for WETD. At day 168, a + 30% CMI was registered in WETD and WETC> BWC> DRYD and DRYC> Chem.ConclusionThis pattern was related to a generally marked δ13C depletion being confirmed by Δ13C, thus indicating the conservation of the carbon form compost, this very likely being related to the preferential lignin accumulation.

Enhancing Food and Nutrition Literacy: A Key Strategy for Reducing Food Waste and Improving Diet Quality

Excessive food purchases, improper storage, incorrect food preparation, and the disposal of non-expired products contribute significantly to household food waste. Food and nutritional literacy can, therefore, be linked to household food waste and not just to diet quality. Consumers with high food literacy appear to better organize their food shopping and waste less than people with low food literacy. Different studies have demonstrated the association between high nutritional literacy, healthy eating habits, and a high amount of food waste, represented by highly perishable products. The relationship between a high-quality diet and food waste is mainly attributable to the consumption of fruit and vegetables, while an unhealthy diet is associated with fewer leftovers due to the high consumption of ultra-processed foods with a long shelf life. Social and economic conditions influence the effects of literacy on the production of domestic food waste. Many studies have reported that low-income individuals rarely waste food, while richer ones tend to produce more leftovers. The challenge for the scientific, educational, and health policy sectors is to promote the consumption of fresh, healthy, and inexpensive foods, especially in the most disadvantaged segments of the population, and at the same time, provide the knowledge necessary to limit the production of household waste.

Water extracts of pomegranate peel and hojicha tea leaf inhibit the growth of methicillin-resistant staphylococcus aureus

Methicillin-resistant Staphylococcus aureus (MRSA) strains capable of causing infections and food poisoning have emerged worldwide in response to the use of various antimicrobial agents. To date, several drugs have been used to combat these bacteria. We focused herein on functional foods (particularly food waste products), which are safer and exhibit fewer side effects than drugs. The objective of present study is to elucidate the growth inhibitory effects of several food waste products on Staphylococcus aureus using three different Staphylococcus aureus strains, JCM2413 as the standard strain, and MW2 and N315 as MRSA strains. One percent water extracts of ten food waste products (grapefruit peel, pineapple leaf, dragon fruit peel, persimmon peel, turnip leaf, pomegranate peel, apple peel, potato peel, hojicha tea leaf, and banana peel) were added to the medium, and colonies were counted after a 24-hour incubation. Significant decreases were observed in MW2 and N315 colonies with pomegranate peel and hojicha tea leaf extracts. By contrast, no significant difference was observed in JCM2413 in any of the extracts. We demonstrated that water extracts of pomegranate peel and hojicha tea leaves possess bacteriostatic activity specific to MRSA. Our findings help to improve food safety with reducing food loss. However, further studies are needed to elucidate the detailed mechanism of the effects of pomegranate peel and hojicha tea on MRSA.

РАЗРАБОТКА ЭКСПЕРИМЕНТАЛЬНЫХ СТАРТЕРОВ ДЛЯ МОЛОДНЯКА КРУПНОГО РОГАТОГО СКОТА НА ОСНОВЕ ОТХОДОВ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ

This article describes the production technology and nutritional characteristics of starters for calves based on food production waste such as substandard eggs, whey and yeast grown on grain bard as a method of processing thereof to obtain an alternative to factory feed products. The zootechnical analysis of the prepared starters revealed a high protein content and significant nutritional value. The protein content in the experimental starters exceeded 20%. Specifically, "Starter A," based on egg powder from substandard eggs, had a protein content of 20.98%, while "Starter B," based on feed yeast, had a content of 21.58%. Special attention was given to the feasibility and economic aspects of producing these starters. It was also found that "Starter A" is the most cost-effective feed. The production cost of egg powder-based "Starter A" was 172.78 tenge, while "Starter B" cost was 269.4 tenge. The difference in their costs was 96.62 tenge, or 64.1%. It was also concluded that the experimental feed additives are not inferior in nutritional value to the factory equivalent and are characterized by lower production costs.

Assessing baby leaf kale (Brassica oleracea) waste production mitigation in the transition to sustainable packaging with the application of silicon through an integrative model of quality

This research builds a mathematical modelling to assess food waste production when designing sustainable packaging solutions integrated with an agricultural intervention in kale production. The model utilizes experimental data obtained from simulated retail and distribution storage conditions to assess the probability of the product to be found out of technical specification and becoming waste. The packaging design was made using a system of differential equations describing the gas exchanges inside the packaging. The waste was estimated fitting linear mixed effect models to the postharvest experimental data, accounting for the variability between and within groups. A field experiment with kale treated with silicon during growth as a bio stimulant was used with the aim to make the product more resilient to packaging conditions. The Kale was then packaged in polylactic acid and oriented polypropylene for postharvest testing. Technological thresholds that indicate out-of-specification product were used to estimate the percentage of product that would likely end up as food waste. In total 7.2% of the product was found to be out of specification with the PLA film after 7 days. Silicon treatment was able to reduce this value to negligible, demonstrating the ability of agricultural interventions to facilitate sustainable packaging and reducing food waste in horticultural products.

Recycling of yeast multifunctional autolysates and extracts in the food industry

Recycling of industrial waste is one of the most crucial problems for the food industry. The forces of modern researchers are focused on solving this problem and using the biopotential of spent resources. Residual yeast from fermentation industries, in particular brewing, is of particular interest among the variety of food production waste. This is due to the extremely rich chemical composition of the yeast cell, and the possibility of obtaining a wide range of ingredients that exhibit both biological activity and technologically significant properties. Spent brewer's yeast is rich in proteins and carbohydrates, as well as vitamins B and minerals. The protein fraction, which accounts for 45–60% by dry weight (dw), contains all essential amino acids in sufficient quantities, which allows considering this secondary material resource an excellent source of protein with high biological value and a well-balanced AA profile. The carbohydrate fraction, comprising approximately 40% by dw, consists of intracellular carbohydrates (such as simple sugars and glycogen) as well as cell wall polysaccharides (such as β-glucan and α-mannan). Special emphasis is placed on the cell wall components due to their significant multidirectional biological activity and technologically important properties. Thus, β-glucan and α-mannan, along with emulsifying, sorbing and stabilizing properties, exhibit antioxidant and antimicrobial activity, immunomodulatory and prebiotic properties. This review presents an analysis of yeast autolysates and extracts sources as well as the influence of cultivation conditions and production methods on their chemical composition.

Enhanced thermophilic dark fermentation of hydrogen production from food waste by Fe-modified biochar

The industrialization of hydrogen production through dark fermentation of food waste faces challenges, such as low yields and unpredictable fermentation processes. Biochar has emerged as a promising green additive to enhance hydrogen production in dark fermentation. Our study demonstrated that the introduction of Fe-modified biochar (Fe-L600) significantly boosted hydrogen production during thermophilic dark fermentation of food waste. The addition of Fe-L600 led to a remarkable 31.19% increase in hydrogen yield and shortened the time needed for achieving stabilization of hydrogen production from 18 h to 12 h. The metabolite analysis revealed an enhancement in the butyric acid pathway as the molar ratio of acetic acid to butyric acid decreased from 3.09 to 2.69 but hydrogen yield increased from 57.12 ± 1.48 to 76.78 ± 2.77 mL/g, indicating Fe-L600 improved hydrogen yield by regulating crucial metabolic pathways of hydrogen production. The addition of Fe-L600 also promoted the release of Fe2+ and Fe3+ and increased the concentrations of Fe2+ and Fe3+ in the fermentation system, which might promote the activity of hydrogenase and ferredoxin. Microbial community analysis indicated a substantial increase in the relative abundance of Thermoanaerobacterium after thermophilic dark fermentation. The relative abundances of microorganisms responsible for hydrolysis and acidogenesis were also observed to be improved in the system with Fe-L600 addition. This research provides a feasible strategy for improving hydrogen production of food waste and deepens the understanding of the mechanisms of biochar.

Impact of silicon-enriched plant biostimulant treatment on shelf-life of baby spinach (Spinacia oleracea) crops

This research presents the findings from a series of experiments to assess and quantify the influence of compostable plastic packaging in combination with silicon biostimulant on waste produced in a typical leafy horticultural product. The research was conducted firstly by using an agricultural biostimulant consisting in varying supplementation with monosilicic acid, performed in 16 blocks with 3 different treatments and compared against the control samples. In addition, Equilibrium Modified Atmosphere Packaging (EMAP) packaging was designed using polypropylene (OPP) and compostable polylactic acid (PLA) films in order to assess the effect of potential mitigation of food waste production in combination with sustainable films. Storage studies were conducted to assess the amount of product that would run out of specification across a usability period of 7 days as an estimation of waste. The results show that 1 % waste was produced with OPP and no-mitigation, experiments showed a potential waste of 26 % using compostable films. The silicon-based supplementation managed to reduce waste by an average of 35 % in the case of the use with PLA. The results of this study establish a potential pathway for transition towards sustainable films in short shelf-life horticultural products using bio-stimulants with controlled dependents on EMAP.

Mapping pre-consumer food waste in quick service restaurants on a university campus: Two Australian case studies

Mapping and monitoring the process of pre-consumer food waste generation in the foodservice sector is needed to fully understand food waste, identify hotspots, and strengthen the evidence-base in this sector of the food supply chain. The purpose of this study was to validate a tool for separation and quantifying pre-consumer food waste in a quick service restaurant (QSR) setting, and to map the food waste generation process using statistical process control methodology. This included consideration of food waste categories and edible versus inedible waste. The study also explored key foodservice and menu practices which may impact food waste production. Food waste audits were undertaken in two food outlets (FOs) in an Australian university campus over a two-week operating period for each outlet using a direct weighing method. Foodservice operation and menu practices occurring in the outlets during the audit period were also recorded. These observations validated practices reported by the owner-manager of the FOs during interviews. The amount of waste collected separately from each outlet was analysed using statistical process control methodology. While each FO was treated as a separate case study, the same methodology was applied to each, allowing some comparison between outlets. Despite differences in foodservice style and menus, the average daily pre-consumer food waste produced from all food waste categories was approximately 25 kg for both outlets, with about 60% from inedible waste. This equated to approximately 5.5–6.1 kg of pre-consumer waste per full-time-equivalent employee (FTE) per day. Used coffee grounds was the largest single contributor of total pre-consumer waste for both FOs. Both FOs demonstrated compliance with Australian best practice in foodservice operations and menu design. The study concludes that the method used to separate pre-consumer food waste into different categories and quantify this waste was a practical tool for these QSRs and allowed researchers to validate both the separation process and the amount of waste collected. Analysis of data using statistical process control allowed differentiation between common and special cause of variations. These findings can help inform processes which generate food waste in these types of foodservice settings and assist with the development of food waste reduction initiatives.

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients.

Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste-around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer's spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet.