Food Waste Research Articles

Sea food by-products valorization for biomedical applications: evaluation of their wound regeneration capabilities in an Ex vivo skin model

IntroductionThe skin is often exposed to harmful stimuli that might compromise its integrity and functionality. After an injury, the skin has a limited capability to restore its complex structure, and in the case of severe skin damage, surgical operations and rapid application of wound dressings are often required to promote optimal wound healing. Nowadays, collagen-based biomaterials are widely used in combination with bioactive molecules able to prevent excessive inflammation and possible infections. In line with a circular economy and blue biotechnology approach, it was recently demonstrated that both collagen and bioactive molecules (i.e., antioxidant compounds) can be sustainably obtained from sea food by-products and effectively used for biomaterial development. Herein, we describe and compare the application of two marine collagen-based wound dressings (CBWDs), produced with materials obtained from sea urchin food waste, for the treatment of skin lesions in a wound healing organ culture (WHOC) model.MethodsThe ex vivo WHOC model was set up starting from rat skin explants and the induced lesions were assigned into three different groups: control (CTRL) group, not treated, marine collagen wound dressing (MCWD) group, and antioxidants-enriched marine collagen wound dressing (A-MCWD) group. After 5 and 10 days, specimens were examined for organ maintenance and assessed for the healing process.ResultsImmunohistochemical results showed that both CBWDs were similarly successful in prolonging skin repair, preserving the epidermal barrier up to 5 days under static culture conditions. Histological and gene expression analysis highlighted that the A-MCWD might support and accelerate skin wound healing by exerting antioxidant activity and counteracting inflammation.DiscussionOverall, these findings underline the potential of sea urchin food waste as a novel resource for the development of functional medical devices for the treatment of skin wounds.

Transformação sustentável

The objective of the research was to apply composting techniques and social technology to treat food waste in a low -income condominium in southern Brazil, with the joint participation of university researchers and residents. The purpose was not only to reduce the environmental impact caused by waste, but also generate organic compounds of environmental and agronomic value. The project started with an observational visit to the condominium to identify appropriate spaces for the execution of the work. Then the researchers promoted the project through posters and direct conversations with the residents. After this interaction, training workshops were held for participating residents, totaling 40 families and 122 people. The workshops addressed topics such as the impacts of food waste, segregation at source, the composting process and social technology. Educational materials were distributed to assist in the learning process, and visual resources, such as workshops and educational videos, were used. Finally, the composting process was implemented. Social technology played a significant role throughout the process. During workshops and interactions with residents, participants became active learning agents, sharing traditional knowledge and integrating them with scientific knowledge. Educational materials have represented an important tool for social technology, providing information in an accessible and motivational way. The active participation of researchers and residents was also a positive aspect of this investigation, as it strengthened the condominium community, created social bonds and promoted awareness of environmental responsibility.

PENDAMPINGAN KELOMPOK TERNAK AYAM UNTUK PEMBUATAN JAMU HERBAL (CARA FERMENTASI) DI DESA URAUR, KECAMATAN KAIRATU KABUPATEN SERAM BAGIAN BARAT

Free-range chicken farming is a business that has the potential to meet family needs, and has a large role in supporting the community's economy. Many of these farms are found in rural areas, generally of a traditional nature. Simple housing and simple feeding such as providing kitchen waste. The rest of the chickens themselves have to try to survive and fulfill their food needs in the yard. The negative impact of maintenance like this is low production and damage to yard plants. The main aim of this activity is to maintain livestock health by making and administering herbal medicine/fermented herbal medicine which is made together in groups (demonstration plots). Apart from that, train and motivate farmers to improve the rearing system so that they can develop free-range chicken farming businesses and become providers of chicken seeds. The target of implementing community service activities is a group of village chicken breeders in Uraur village, Kairatu sub-district, who have the will to implement new innovations to increase production and welfare of their families/community as well as for the chicken breeder community in general. The success of this activity is measured by the farmer's attention to chicken farming. Chickens given herbal medicine have better body resistance to disease and extreme environmental influences.

Household food waste reduction and leftover reuse intention: interplay of personal norms and mediating variables

Household food waste reduction and leftover reuse intention: interplay of personal norms and mediating variables

SOSIALISASI DAN PEMANFAATAN LIMBAH DAPUR (SAYURAN) UNTUK PEMBUATAN PUPUK ORGANIK CAIR DI DESA NUANEA KECAMATAN AMAHAI KABUPATEN MALUKU TENGAH

This research was conducted in contry Nua Nea, Amahai subdistrict, Central Maluku Regency, to over come the problem of lack of fertilizer subsidies and high fertilizer prices. The aim is to provide solutions to farmers through socialization and production of liquid organic fertilizer (POC). The research involves KKN activies that involve students in assisting the community. The material presented includes the benefits of kitchen waste as a source of nutrients and methods for making POC. The research results show that this activity provides new knowledge to the community and incraises awareness of environmental cleanlinees the agricultural potential and environmental cleanliness of Nua Nea state.

Improved nutritional value of surplus bread and perennial ryegrass via solid-state fermentation with Rhizopus oligosporus.

Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as an SSF scaffold, and their nutritional value could be increased in combination with perennial ryegrass (PRG), a biorefining feedstock with high-quality protein but an unpleasant sensory profile. SSF with Rhizopus oligosporus was investigated with these substrates to determine if the overall nutritional value could be increased. The BC-PRG SSFs were conducted for up to 72 h, over which time the starch content had decreased by up to 89.6%, the total amino acid (AA) content increased by up to 141.9%, and the essential amino acid (EAA) content increased by up to 54.5%. The BC-PRG SSF demonstrated that this process could potentially valorise BC and PRG, both widely available but underexplored substrates, for the production of alternative proteins.

Lipase pretreatment enhances biochar‐assisted anaerobic digestion of food waste

AbstractAnaerobic digestion is a promising technology for the treatment of food waste (FW) but it requires optimization to improve its performance. This study investigated whether combining the addition of biochar with lipase pretreatment could improve the anaerobic digestion of FW. The results showed that biochar stimulated the release of soluble substances, resulting in an increase in the methane yield of groups with added biochar by 16.24% to 19.36% in comparison with the group without biochar. Lipase pretreatment substantially shortened the fermentation time required to complete the anaerobic digestion, from 15 to 9 days. Lipase pretreatment further improved microbial abundance and promoted the enrichment of functional microbes in the anaerobic digestion of FW mediated by biochar. It also changed the methane production pathway from acetotrophic to hydrogenotrophic, thereby ensuring the stability of the anaerobic digestion system in the presence of a high ammonia nitrogen concentration.

Classical Batch Distillation of Anaerobic Digestate to Isolate Ammonium Bicarbonate: Membrane Not Necessary!

The excessive mineralization of organic molecules during anaerobic fermentation increases the availability of nitrogen and carbon. For this reason, the development of downstream processing technologies is required to better manage ammonia and carbon dioxide emissions during the storage and land application of the resulting soil organic amendment. The present work investigated classical distillation as a technology for valorizing ammoniacal nitrogen (NH4+-N) in anaerobic digestate. The results implied that the direct isolation of ammonium bicarbonate (NH4HCO3) was possible when applying the reactive distillation to the food waste digestate (FWD) with a high content of NH4+-N, while the addition of antifoam to the agrowaste digestate (AWD) was necessary to be able to produce an aqueous solution of NH4HCO3 as the distillate. The reason was that the extraction of NH4HCO3 from the AWD required a higher temperature (>95 °C) and duration (i.e., steady state in batch operation) than the recovery of the inorganic fertilizer from the FWD. The titration method, when applied to the depleted digestate, offered the quickest way of monitoring the reactive distillation because the buffer capacity of the distillate was much higher. The isolation of NH4HCO3 from the FWD was attained in a transient mode at a temperature below 90 °C (i.e., while heating up to reach the desired distillation temperature or cooling down once the batch distillation was finished). For the operating conditions to be regarded as techno-economically feasible, they should be attained in the anaerobic digestion plant by integrating the heat harvested from the engines, which convert the biogas into electricity.

Inventory analysis and environmental life cycle impact assessment of hotel food waste management for bio-circular economy development in Zimbabwe.

This study is an inventory analysis and environmental life cycle assessment of hotel food waste management that seeks to inform efforts towards the development of bio circular economy in Zimbabwe. An audit of food waste generation and an inventory analysis of the prevailing food waste management practices at three selected hotels was undertaken. The greenhouse gas emissions from the prevailing disposal of food waste at dumpsites and the proposed biological treatment of food waste were evaluated using the Tier 1 FOD method and Tier 1 method of biological treatment using the 2019 refined 2006 Intergovernmental Panel on Climate Change guidelines. Environmental life cycle assessment was also conducted for the open dumping, composting, and anaerobic digestion. The average food waste generation within the Zimbabwean hospitality industry was estimated at 1.63kg/guest/day, with a minimum and maximum of 1.01 and 2.25kg/guest/day, respectively. Source-separated food waste is currently being collected indiscriminately by municipal waste collection trucks for final disposal at the official landfills or dumpsites. This calls for the need for an offtake system of the source-separated food waste in the form of composting or anaerobic digestion. Study results showed that the disposal of food waste at solid waste disposal sites contributes to the highest greenhouse gas emissions, followed by composting with a 75% reduction in greenhouse emissions. Anaerobic digestion brings about a maximum reduction in greenhouse emissions of 97%. Environmental life cycle assessment results also show that anaerobic digestion is the best method leading to net negative environmental impacts.

Multiobjective Route Optimization for Multimodal Cold Chain Networks Considering Carbon Emissions and Food Waste

The cold chain logistics industry faces significant challenges in terms of transportation costs and carbon emissions. It is imperative to plan multimodal transportation routes efficiently to address these issues, minimize food waste, and reduce carbon emissions. This paper focuses on four key optimization objectives for multimodal cold chain transport: minimizing total transportation time, costs, carbon emissions, and food waste. To tackle these objectives, we propose a high-dimensional multiobjective route optimization model for multimodal cold chain networks. Our approach involves the development of a multiobjective evolutionary algorithm, utilizing Monte Carlo simulation and a one-by-one selection strategy. We evaluate the proposed algorithm’s performance by analyzing various convergence and distribution indicators. The average values for the minimum total transportation time, transportation cost, carbon emission cost, and cargo loss rate derived from the proposed algorithm ultimately converge to 6721.7, 5184.4, 301.5, and 0.21, respectively, demonstrating the effectiveness of the algorithmic solution. Additionally, we benchmark our algorithm against the existing literature to showcase its efficiency in solving high-dimensional multi-objective route optimization problems. Furthermore, we investigate the impact of different parameters, such as carbon tax rates, temperature, and cargo activation energy, on carbon emissions, and food waste. Moreover, we conduct a real-world case study to apply our approach to solving a practical business problem related to multimodal cold chain transportation. The insights gained from this research offer valuable decision-making support for multimodal carriers in developing low-carbon and environmentally friendly transportation strategies to efficiently transport perishable goods.

Hydrogen gas and biochar production from kitchen food waste through dark fermentation and pyrolysis

Hydrogen gas and biochar production from kitchen food waste through dark fermentation and pyrolysis

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.

Policy impact on economic and environmental sustainability of anaerobic digestion: Industrial case study Insights.

This paper thoroughly examines how policy incentives impact the economic and environmental sustainability of anaerobic digestion (AD) systems. It uses techno-economic and life cycle analyses, along with real industry data, to explore the entire AD process-from feedstock acceptance to digestate disposal. It evaluates the effects of various U.S. policy crediting programs on the economic viability of different AD pathways for treating sewage sludge and food waste. Tipping fees are identified as the primary driver of profitability, while policy credits play a crucial role in enhancing economic feasibility, particularly for renewable natural gas production. However, future regulatory changes could reshape this economic landscape. All AD pathways are found to significantly reduce greenhouse gas emissions, though economic outcomes are highly sensitive to digestate disposal costs and feedstock tipping fees. Co-digestion with food waste is proposed as a strategy to reduce dependence on policy credits and improve long-term economic stability.

Strategies for feeding tilapia in smallholder aquaculture systems: a study of aquaculture feed access and availability in two districts of Northern Province, Zambia

ABSTRACT Aquaculture contributes to agricultural development, economic growth, and poverty reduction initiatives in Zambia. In northern and rural regions of the country, development requires improvements to the management of local and farm-generated inputs. Fish farmers have limited market access and purchasing power, which restricts access to commercial inputs, such as formulated feeds and chemical fertilizers. Instead, farmers adopt integrated-agriculture-aquaculture (IAA) practices, whereby on-farm resources supply essential inputs. Research is limited regarding local systems of resource management, and this hinders development of innovations for improving efficiency. This mixed-methods study explored local patterns of resource utilization. Smallholders (n = 63) participated in surveys and interviews regarding resource management. A series of quantitative analyses, including descriptive statistics, principal component analyses (PCA), and multinomial logistic regression (logit) models, identified relationships between these resources, household livelihood, and system productivity. Qualitative analyses explored farmer perceptions regarding seasonal resource availability. Results suggested that livestock manure, homemade feeds comprising maize and soybean, garden residues, and kitchen wastes were the most frequently selected inputs. Logit models of feeding intensity found that income, proximity to Luwingu Town, experience in aquaculture, and access to extension services were key household resources. High-intensity feeding strategies incorporated commercial feeds, chemical fertilizers, as well as home-made feeds containing a wide diversity of both high- and low-quality ingredients. Low-intensity feeding strategies incorporated only farm waste and termites. Potential innovations that may improve system performance in resource poor contexts are considered and recommendations for additional research are offered.

Application of Natural Antioxidants from Fruits Waste for Improving Egg Quality Characteristics

Fruit waste poses a significant global challenge, with the Food and Agriculture Organization (FAO) reporting that about 1.3 billion tons of food is wasted annually, contributing to environmental and economic challenges. The major fruit-producing countries (United States, China, India, and Brazil) are responsible for a large portion of this waste. Fruit waste contains different bioactive compounds like polyphenols, flavonoids, vitamins, and carotenoids, which are, in large part, underutilized regardless of their antioxidant properties. These compounds can play an important function in poultry nutrition, offering natural alternatives to synthetic antioxidants. Reintegrating fruit waste into poultry diets might have potent benefits on the nutritional quality and shelf life of eggs. Some studies reported that bioactive compounds from fruit waste improve the oxidative stability of eggs and the nutritional content, potentially extending shelf life during storage. Additionally, antioxidant compounds from fruit waste have been shown to improve yolk coloration and some egg quality parameters while reducing reactive oxygen species, which cause lipid oxidation. Their inclusion in poultry diets can lower feed costs, promote animal welfare, and reduce the environmental impact of fruit waste. This review highlights some key fruit wastes, such as citrus, apple, grape, rosehip, sea buckthorn, and banana, among others, which are natural reservoirs of bioactive compounds beneficial for poultry nutrition. This strategy aligns with FAO sustainability goals, addressing both food waste and animal nutrition challenges. Future studies should focus on optimizing the inclusion rates of these natural antioxidants in poultry diets to maximize their benefits.

Optimizing food waste anaerobic digestion in Kuwait: Experimental insights and empirical modelling using artificial neural networks.

This study investigates, for the first time, the anaerobic digestion of food waste in Kuwait to optimize methane production through a combination of artificial neural network (ANN) modelling and continuous reactor experiments. The ANN model, utilizing eight hidden neurons and a 70-20-10 split for training, validation and testing sets, yielded mean squared error values of 0.0056, 0.0048 and 0.0059 and coefficient of determination (R²) values of 0.9942, 0.9986 and 0.9892, respectively. Methane percentages in biogas were predicted using six parameters: biomass type, pH, organic loading rate (OLR), hydraulic retention time (HRT), temperature and reactor volume. To validate the ANN results, continuous reactor experiments were conducted under an OLR of 3 kg VS m⁻³ d⁻¹ and HRT of 20 days at varying temperatures (35°C, 40°C, 45°C, 50°C and 55°C). The experiments demonstrated optimal methane production in the mesophilic range, with ANN predictions closely aligning with experimental data up to 45°C. However, deviations were observed at higher temperatures, particularly under thermophilic conditions beyond 50°C. This study provides novel insights into waste-to-energy initiatives in Kuwait and highlights the potential of integrating computational models with empirical data to enhance biogas production processes.

Draft genome sequence of Aurantiochytrium spp. strains L3W, 9LR, 8W, 10W, and 10LW, a fatty acid-producing thraustochytrids from food wastes.

We report draft genome sequences of Aurantiochytrium spp. strains L3W, 9LR, 8W, 10W, and 10LW isolated from coastal environments. The strains were able to produce polyunsaturated fatty acids (PUFAs) such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), confirming the metabolic pathways retained in the genomes.

Impact of cellulolytic nitrogen-fixing composite inoculants on humification pathways and nitrogen cycling in kitchen waste composting.

Low humification and nitrogen loss pose substantial challenges to the resource utilization in kitchen waste composting. This study investigated the effects of brown-rot fungi (BRF), cellulolytic nitrogen fixing bacteria (CNFB), and their composite microbial inoculants (CMI) during composting. Results indicated that microbial inoculants extended the thermophilic phase and enhanced cellulose degradation. Compared with the control, the degree of polymerization (HA/FA) in BRF, CNFB, and CMI was 2.28, 1.85, and 2.68 times higher, respectively, while increasing total nitrogen by 11.15%, 15.50%, and 19.73%. BRF and CMI primarily enhanced the Maillard humification pathway, while CNFB promoted the polyphenol humification pathway. Additionally, BRF enhanced nitrification and reduced denitrification, whereas CNFB and CMI improved nitrification, nitrogen fixation, and ammonification while reducing denitrification. Overall, BRF primarily promoted humification, while CNFB excelled in nitrogen retention. The CMI achieved optimal humification and nitrogen retention, indicating a potential sustainable solution for kitchen waste composting.

The Role of Yeast in the Valorisation of Food Waste

The implementation of the circular bioeconomy is now widely accepted as a critical step towards reducing the environmental burden of industrial waste and reducing the impact of this waste on climate change. The valorisation of waste using microorganisms is an attractive and fast-developing strategy capable of achieving meaningful improvements in the sustainability of the biotechnology industry. Yeasts are a powerful chassis for developing valorisation strategies and key opportunities. Thus, this study examines how waste from the food sector can be effectively targeted for valorisation by yeast. Yeasts themselves are critically important elements in the production of food and brewing, and thus, the valorisation of waste from these processes is further reviewed. Policy and regulatory challenges that may impact the feasibility of industrial applications of yeast systems in the valorisation of food waste streams are also discussed.

Factors Associated with Food Waste Among University Students in Colombia

(1) Background: Globally, millions of tons of food are wasted annually, with a significant portion occurring at the household level. This study aimed to quantify food waste generated by university students and identify key factors associated with this behavior. (2) Methods: A cross-sectional study was conducted in a community trial involving 227 Colombian university students. Participants self-reported their daily food waste (grams per person per day), as categorized by food type, which was collected through an online-based questionnaire under prior training. The data were analyzed using a binomial regression model to calculate adjusted prevalence ratios (PRaj) and identify associations between food waste and demographic variables. (3) Results: Of the participants, 63% were women, with a mean age of 20.4 ± 3.8 years. Overall, 65% (n = 148) reported food wastage. The average food waste per person per day was 22.6 ± 15.5 g, increasing to 94.0 ± 5.0 g among those who reported wastage. Significant associations were found between food waste and several factors: Among those with a higher prevalence of food waste were women (PRaj = 1.49; 95% CI: 1.19, 1.89); students from rural areas (PRaj = 1.39; 95% CI: 1.15, 1.67); and those with higher income levels, with adjusted prevalence ratios of 1.38 (95% CI: 1.14, 1.68) for those earning 1–2 Minimum Legal Monthly Wages (LMMW) and 1.49 (95% CI: 1.15, 1.93) for those earning 3+ LMMW. Household size and socioeconomic status were not significantly associated with food waste (p > 0.05). (4) Conclusions: On average, the population generates 8.25 kg of food waste per person per year, rising to 34.31 kg among those who report wasting food. Gender, geographic location, and income were key predictors of daily food waste.