Food Waste Research Articles

Cobalt-modified digestate-derived biochar enhances kitchen waste anaerobic dry digestion: Performance, microbial mechanisms, and metabolic pathways

To achieve simultaneous in-situ high-value utilization of digestate and efficient resource recovery of kitchen waste (KW). In this work, Co-modified digestate-derived biochar (DDB-Co) was prepared for the first time, the effects of DDB-Co on KW mesophilic dry anaerobic digestion were investigated, and the underlying mechanisms were elucidated. The results showed that the specific surface area of DDB-Co increased to 98.7 m2/g, which was 37.4 % higher than that of the unmodified group (DDB). DDB-Co exhibited a dose-dependent effect on biogas production from the KW dry digestion, with the optimal dose of 4.0 g/L (calculated on a solid content) DDB-Co yielding 205.3 mL/(g·VS) of biogas, representing an 80.9 % increase compared to the CK group. However, higher doses, such as 8.0 g/L DDB-Co, reduced the cumulative biogas production. Mechanistic analysis indicated that 4.0 g/L DDB-Co facilitated the dissolution of particulate organic matter and accelerates the conversion process of volatile fatty acids (VFA) in KW, thereby preventing excessive acidification. Microbial community structure analysis revealed that DDB-Co reduced microbial richness and diversity but selectively enriched microorganisms such as Lactobacillus and Methanothrix, accelerating the direct interspecific electron transfer (DIET) reaction rate and increasing biogas production. Metagenomic analysis demonstrated that DDB-Co primarily upregulated the relative abundances of key enzymes in the acetate decarboxylation methanogenesis pathway, such as acetate kinase (ackA), phosphate acetyltransferase (pta), and acetyl-CoA synthetase (acs), enhancing biogas yield and maintaining system stability. The findings of this work expand the high-value utilization pathways for digestate and provide an alternative solution for the efficient resource recovery of KW.

Mass flow and ecological risk of heavy metals in anaerobic digestion of food waste

Conversion of food waste (FW) to bioenergy via anaerobic digestion (AD) has become a topic of worldwide research interest. However, the content, distribution, and speciation of heavy metals (HMs) in feedstock and digestate samples throughout the AD process are currently unknown. Especially, the potential ecological risk (PER) of solid digestate with potential of land application was vague. Mass flow of HMs (Cr, Cu, Mn, Ni, Zn, As, Cd, Hg, and Pb) were estimated in a two-stage wet AD of FW plant in Shenzhen, China. Furthermore, the PER of the HMs in solid digestate (SD) was studied. The findings revealed that the variation in the HM contents of the intermediates, as well as the comparatively high HM contents of the SD, were mostly influenced by the total solid contents of the samples, since HMs tend to adhere to the solid matrix. As per mass balance, the Cr and Ni contents of the digestate samples were 4.7 and 5.5 times higher than in the feedstock samples, respectively. The remaining metals were within the range of 82.2126.1%. Furthermore, the enrichment of HMs in SD must be resolved before reclamation. Moreover, the PER of the HMs in SD was 279.6, considered as a considerable risk level, of which Hg and Cd contributed 46.3% and 33.6%, respectively. This research presents a case study for quantitatively assessing the distribution of typical pollutants throughout the AD process, and it offers preliminary data for potential environmental issues caused by digestion product recycling.

A new approach to biotransformation and value of kitchen waste oil driven by gut microorganisms in Hermetia illucens

Hermetia illucens larvae are known for their ability to recycle organic waste, but their capacity to recover waste oils and the role of gut microorganisms in this process are not fully understood. To gain further insights, the biological recovery of waste frying oil into valuable lipids and the influence of gut bacteria on this biotransformation were investigated. The larvae efficiently digested and absorbed waste frying oil, demonstrating their potential for converting various oils into insect fat. The presence of different fatty acids in their diet significantly altered gut bacterial communities, enriching certain genera such as Actinomyces, Enterococcus, and Providencia. Redundancy analysis revealed that the composition and structure of these bacterial communities were predictive of their function in the biotransformation of fatty acids and the lipid biosynthesis in the larvae. Specific bacteria, including Corynebacterium_1, Providencia, Actinomyces, Escherichia-Shigella, and others, were identified to play specialized roles in the digestion and absorption of fatty acids, contributing to lipid synthesis and storage. These findings highlight the potential of Hermetia illucens in the biological recovery of waste frying oil and underscore the crucial role of gut microbiota in this process, offering a sustainable approach to waste management and bioenergy production.

Acceleration Process of Food Waste Treatment and Higher Quality Product with Innovative Rotary Kiln Composter

Acceleration Process of Food Waste Treatment and Higher Quality Product with Innovative Rotary Kiln Composter

Combating food waste in the agricultural supply chain: A systematic review of supply chain optimization strategies and their sustainability benefits

Food waste represents a significant global challenge, with approximately one-third of all food produced for human consumption lost or wasted annually, leading to severe environmental, economic, and social consequences. The issue not only exacerbates food insecurity but also contributes to greenhouse gas emissions, waste of resources, and economic losses estimated at over $1 trillion each year. This paper aims to systematically review the causes of food waste across agricultural supply chains and explore effective supply chain optimization strategies to mitigate these losses. Through a comprehensive analysis, the paper identifies critical drivers of food waste, including post-harvest losses, inefficient processing, and aesthetic standards, while proposing technological innovations such as the Internet of Things (IoT), blockchain, and artificial intelligence (AI) as solutions to enhance supply chain efficiency. Furthermore, it evaluates policy frameworks that support waste reduction, highlighting the role of government incentives and regulations in promoting sustainable practices. The findings underscore the importance of reducing food waste not only for environmental sustainability but also for economic profitability, as optimizing supply chains can lead to substantial cost savings and increased revenue for businesses. Ultimately, the paper emphasizes the necessity for collaboration among stakeholders—including governments, industries, and non-profit organizations—to create systemic change and effectively combat food waste on a global scale. By fostering innovative practices and policies, we can pave the way for a more sustainable agricultural future, ultimately contributing to the alleviation of food insecurity and the enhancement of economic resilience.

Intelligent waste management: Maximize profits and minimize waste using IOT and AI

The article presents an innovative waste Container Management System for restaurants which incorporates the IoT and AI to increase effectiveness and decrease waste. Through smart dust bins that has embedded sensors and machine learning, the system can classify and measure food waste effectively in real time. This innovation affords the restaurants precise data on the waste cycles as well as the stock control to avoid over-ordering. The success of the proposed system can be also attested through high classification accuracy of food waste and the usage of models such as MLP which reached up to 96.44%. Through these technologies, food wastage, and operational costs are reduced while at the same time ensuring sustainable practices that have a reduced impact on the environment are employed. In general, the system supports better decision-making and increased profitability in the restaurant business concerning waste management and supply chain management. This optimised approach does away with the wastage which would have reduced revenues, consequently improving the business’ financial performance.

Integration of renewable energy-powered cold storage solutions for reducing post-harvest food waste in rural agricultural areas

Post-harvest food loss remains a critical challenge in rural agricultural areas, exacerbated by inadequate storage facilities and unreliable energy access. This study develops and optimizes an advanced renewable energy-powered cold storage system tailored for rural settings, integrating solar and wind energy with phase change materials (PCMs) for efficient energy storage. The system incorporates Internet of Things (IoT)-based sensors and artificial intelligence (AI)-driven energy management to maintain optimal storage conditions and enhance energy efficiency. Field trials conducted in Lincolnshire, UK, and Appalachian regions of the US demonstrated significant reductions in post-harvest food loss by an average of 43.5%, extensions in produce shelf-life by up to 300%, and increased income for smallholder farmers by approximately 43%. The system also achieved an 80% reduction in greenhouse gas emissions compared to conventional diesel-powered systems. Economic analyses revealed a shorter payback period and higher return on investment, confirming the system's viability. High user satisfaction and adoption rates indicate the system's practicality and potential for widespread implementation. The findings suggest that integrating renewable energy with smart technologies in cold storage solutions offers a scalable and sustainable approach to enhancing food security, promoting economic growth in rural areas, and supporting environmental objectives globally.

Mediterranean diet adherence and food waste among university students

Abstract Introduction The Mediterranean diet (MD) is widely acknowledged as both a nutritious and sustainable dietary option. Growing research indicates that dietary habits can impact the amount of food waste produced. The aim of the study was to assess the correlation between adherence to the MD and food waste behavior among university students. Methods A cross-sectional study employing a validated, anonymous, online questionnaire was conducted among students at the University of Milan. Food waste was measured using the Italian version of the Household Food Waste Behavior (HFWB) questionnaire, while adherence to the MD was assessed through the Medi-Lite questionnaire. The questionnaire was developed in Microsoft Forms. Data were collected between July and October 2023. Responses to the HFWB were scored from 1 for disagreeing responses to 7 for agreeing resposes. Pearson correlation (ρ) between MD adherence and anti-waste behavior, stratified by gender and for the overall population was calculated. Results A total of 2,617 students (70% females, age 18-23 years 52%) completed the questionnaire. The average MD adherence score was 10.2 (± 2.2), with 65% of the sample being adherent to the MD. MD score was higher among female (10.4), compared to males (10.1, p < 0.001). Females show a more anti-waste behavior (score=5.3±0.8) compared to males (score=5.2±0.7, p < 0.001). MD adherence statistically significant correlated with anti-waste behavior in the overall sample (ρ = 0.27; 95% CI 0.24-0.31, p < 0.001) and within each gender group (Females: ρ = 0.27; 95% CI 0.22-0.35, p < 0.001; Male: (ρ = 0.28; 95% CI 0.22-0.35, p < 0.001) Conclusions This study provides evidence of the weak, positive correlation between adherence to the MD and household food waste behavior. Advocating for the MD could enhance health while simultaneously lowering food waste levels, which may have beneficial effects on environmental sustainability and the management of food resources. Key messages • Adherence to the Mediterranean diet linked to lower food waste among university students. • Mediterranean diet promotes health and less waste, aiding environmental sustainability.

Publisher Correction: Preparation and characterization of face masks made of bagasse, starch and chitosan obtained from agricultural and food wastes

Publisher Correction: Preparation and characterization of face masks made of bagasse, starch and chitosan obtained from agricultural and food wastes

Moving toward a decolonial and intersectional notion of justice for socio-ecological problems: the urban agroecology of the Buckets Revolution

ABSTRACT This article analyses the Buckets Revolution, an urban agroecological movement in a Brazilian favela that emerged to address waste management issues. We aim to explore the movement’s achievements in promoting socio—cological justice in a vulnerable community of the Global South through agroecology, investigating: i) what socio-ecological problems and intersected demands for justice boosted the emergence of the Buckets Revolution? and ii) what demands for justice the BR has been dealing with to overcome the socio-ecological injustices borne by the Chico Mendes community? We apply the socio-ecological justice model as our theoretical framework, with a decolonial and feminist intersectional approach to embrace the complexity of the case study. The research methods focus on embracing the local reality and the community views, encompassing bibliographical research, a focus group, and semi-structured interviews. The findings reveal that this agroecological movement has effectively addressed organic waste management, food insecurity, and other socio-ecological issues, contributing to socio-ecological justice in the Chico Mendes community. The study emphasizes the importance of considering the a) interconnections of social and ecological problems, b) intersected dimensions of justice, and c) needs and views of the community when developing environmental urban policies to achieve social justice and ecological sustainability.

Miracle in the evening: Explaining the boundary condition of consumer's self-control on purchase intention of near-expired products

Due to consumers' misunderstanding of product expiration dates, huge amounts of food waste and retail losses have been recognized as a worldwide problem. This research explores a solution to mitigate such waste and losses in the consumer purchase decision-making process of near-expiry products. Drawing from the literature on expiration date-based pricing (EDBP) and self-control, we propose that consumers' purchase intention for near-expiry products vary depending on the time of day (morning vs. evening). The results from mixed methodologies, including an analysis of actual sales data from an online retailer (Study 1) and randomized controlled experimental studies (Studies 2 and 3), reveal that consumers are less sensitive to near-expiry products when purchasing EDBP products in the evening compared to the morning. Furthermore, we examine how self-control mediates the interaction effects of the nearness of the expiration date and the time of day on the purchase intention of near-expiry EDBP products. A novel perspective on understanding consumers’ dynamic evaluations of sales promotions over time and managerial implications for promotional strategies to promote products approaching their expiration date are discussed.

Exploring knowledge, attitudes and practices towards sustainable food aid programmes across Europe

Abstract Background Food insecurity has increased following the COVID-19 pandemic and the Ukraine conflict. In some EU high-income countries, more than 70% of food aid users experience food insecurity, highlighting the need for food aid programmes to provide good quality and sustainable services and maximise the social inclusion of food aid users. The aim of this study was to identify areas that can promote sustainability in food aid programmes. Methods Knowledge, attitudes and practices towards sustainable food aid were assessed via a quantitative questionnaire. Socio-demographic data were also collected. The survey was translated and disseminated online across 5 EU countries (Austria, Cyprus, Greece, Poland, Portugal), targeting staff and volunteers involved in food aid programmes (20 per country, total N = 100). Descriptive statistics were used for data analysis. Results Most participants were female (68%), 18-49 years old (87%) and occupied in a NGO (89%) as employee (55%). The mean total knowledge score was 11.8 out of 19 (SD 3.2) with low knowledge (% of correct answers) on household food waste (18%) and environmental impact of cooking appliances (29%). In all countries (except Austria) more than 70% of participants agreed that they can apply sustainability through their work; however, more than 50% agreed that sustainability is not always feasible in food aid programmes. Food loss/waste, access to local food and the economic crisis were the main parameters reported to impact sustainability in food aid (≥70% of N). The most frequently applied practices were storing food according to expiration date, monitoring quantities in food distribution, considering beneficiaries’ needs and reading food labels. The least frequently applied practices were composting food leftovers and using energy-efficient methods to distribute food. Conclusions Sustainability is considered important; however, more effort is needed to promote and embed sustainability parameters in food aid programmes. Key messages • Sustainability is considered important in food aid programmes; however, more effort is needed to promote and embed sustainability parameters in practice. • Identifying sustainability areas in food aid programmes can lead to successful educational and training initiatives.

Does the way workplace canteens are managed influence users’ plate waste?

Abstract Background Plate waste (PW) is part of the food waste and is defined as the amount of edible food served not eaten. There are few estimates of PW in the food services, mainly in school canteens, where PW appears to differ depending on the provider. Our aim was to analyse the role of different canteen management in determining PW in three hospital canteens in Italy. Methods On 5 working days between August and September 2022, healthcare workers’ trays were photographed before and after meal consumption. We compared two canteens managed by an external catering service (EC) with one internally managed (IC). The two canteens with similar sample size had different management. A modified visual Comstock scale was used to assess the PW. The Carbon Footprint (CF), Water Footprint (WF), energy and nutrient content were estimated using the SU-EATABLE LIFE database and the Italian Food Composition Database for Epidemiological Studies (www.bda-ieo.it). Significance was set at p < 0.05. Results 1227 trays were analysed (1026 in EC; 201 in IC), most of which contained no waste. The percentage of trays with leftovers was higher in EC (34%) than in IC (21%), as was the mean amount of PW (104g EC vs 60g IC) (p < 0.001). The PW contained significantly more energy (125 kcal vs 73 kcal) and protein (6.0g vs 2.4g) and had higher CF (204 CO2eq EC vs 76 CO2eq IC) and WF (178 LH20 EC vs 75 LH20 IC) in CE than in IC. The significance was confirmed independently to the sample size of the canteens, and when the analysis was repeated and only the first access of each user was considered. Conclusions Results suggest that an internally managed canteen produces less leftovers than a canteen operated by an external provider. This could be because an internally managed canteen is more adaptable to users in terms of food offerings and portion sizes, despite a smaller number of food options. However, further studies are needed to confirm our findings and to identify the causes of PW in food service. Key messages • Internally managed canteens seem to reduce plate waste, probably due to certain flexibility according to users’ plate waste. • Non-served food of the canteen should be estimated to confirm our data.

The Examination of Apple Shelf Life from Consumer Storage Perspective

Proper storage and preservation of apples is essential for consumer satisfaction and the efficiency of the food industry. The aim of this research is to investigate in detail the impact of different storage conditions on the physical and chemical properties and shelf life of apples, with particular emphasis on the differences between store and home storage. In the experiment, commercially available Golden Delicious apples are stored in cold storage at two different temperatures (5°C and 10°C) and known relative humidity (85 RH%) to simulate consumer storage conditions. The study is conducted for 10 weeks, with weekly sampling. The parameters analysed include physical properties such as weight, size, colour and meat firmness, as well as chemical properties such as sugar and acidity. Statistical methods are used to collect and analyse the data and to search for correlations and relationships between the different parameters in order to help consumers to effectively preserve and evaluate the quality of the apples. Home storage of apples plays an important role in economic processes, as it contributes to reducing food waste and promoting more sustainable food consumption. If consumers are able to store apples properly at home, less fruit is wasted, which reduces food waste.

School canteens healthier for children and the planet in the Valencian Region

Abstract Issue SchoolFood4Change (SF4C), an EU Horizon 2020 project in 12 EU countries, aims at making school meals healthier for children and the planet through innovative and sustainable food procurement, promotion of planetary health diets and cooking, and a Whole School Food Approach. In the Valencian Region two subsequent market dialogues (MDs) were organised to explore a new school food procurement and feeding model. Description In our context, most children have lunch at school daily. SF4C sees schools as catalysts for a systemic change. Two intersectoral MDs were conducted with the participation of public authorities, food procurers, cooks and schools. The first one MD1, 23 attendees, used a gamification dynamic through building blocks. MD2, 58 participants, used a World Cafe methodology to analyse nutritional, environmental, educational, social and economic determinants. Results MD1 highlighted the need to increase food education in the curricula, value regional products and cuisine, improve culinary training and reduce food waste. It suggested establishing percentages of local and organic products in tenders and improving communication between the public administration and the educational community. MD2 emphasised the objective of promoting the Mediterranean diet and sustainability in canteens. To that end, participants identified the importance of establishing requirements in public tenders, annual planning of procurement, optimising logistics and integrating the canteen into the educational project. This would enhance predictability, economic sustainability, and social support for a new innovative model. Lessons Structured interaction between stakeholders was essential to devise innovative and sustainable solutions. The creation and dynamization of intersectoral working groups is an effective public health strategy to build networks for the co-creation of viable alternatives to achieve a healthier and more environmentally sustainable school feeding. Key messages • Structured interaction in intersectoral working groups is an effective public health strategy for the co-creation of viable alternatives to make school feeding healthier for children and the planet. • Tailored innovative and sustainable solutions entail a framework for structured discussions, specific context analysis, negotiations between stakeholders and locally adaptation of good practices.

Biosynthesis of pH-Responsive Mesoporous Silica Nanoparticles from Cucumber Peels for Targeting 3D Lung Tumor Spheroids.

Lung adenocarcinoma is considered to be one of the primary causes of cancer-related deaths globally. Conventional treatments, such as chemotherapy and radiation therapy taken together, have not significantly lowered mortality rates. Repositioning of authorized anticancer medications supported by nanotechnology has therefore emerged as an effective strategy to close such gaps. In this context, mesoporous silica nanoparticles (MSNs) were biosynthesized from cucumber peels and were loaded with doxorubicin, a common anticancer drug to form doxorubicin-bound mesoporous silica nanoparticles (DMSNs). The study addresses a sustainable method for turning waste materials into MSNs, which can be used to create multifunctional nanosystems. The therapeutic module (DMSNs) was designed specifically to target 2D monolayer cells and 3D tumor spheroids of lung adenocarcinoma cancer. The DMSNs demonstrated notable antiproliferative activity and effective intracellular localization in addition to being biocompatible and innately fluorescent. Subsequent investigations revealed significant antibacterial activity against Staphylococcal infection, which is primarily prevalent in lung cancer patients. Thus, the developed MSNs held promising potential for anticancer drug delivery systems and have antibacterial potential to treat bacterial infections in patients with lung cancer. Furthermore, the cucumber peel-mediated synthesis of MSNs could also aid in the management of food waste and promote the adoption of the waste-to-health paradigm for sustainable solutions.

A New Entrepreneurial Opportunity - The Commercial Viability of Recycling and Processing Wasted Food

Abstract: Food waste is a serious problem faced by today's society, leading not only to wasted resources but also to negative environmental and economic impacts. In order to solve this problem, a business model that uses wasted food resources to produce animal feed and agricultural fertilisers has attracted much attention. The aim of this paper is to overview the feasibility of this business model and discuss it in depth. Firstly, this paper analyses the global and Chinese food waste situation. It is estimated that about 13 billion tonnes of food are wasted globally every year, and the problem of food waste is also growing in China. Rapid urbanisation and changes in dietary structure are among the main reasons for the increase in food waste in China. The paper then analyses the impact of market demand and policy support on the business model. With the emphasis on environmental protection and sustainable development, the demand for environmentally friendly products is increasing, providing favourable conditions for the development of this business model. Meanwhile, government policy support is also an important factor in promoting the development of the business model. Finally, this paper assesses the feasibility and sustainability of the business model. Although there are some challenges associated with this model, such as technological innovation and marketing, it is expected to be successful and contribute to solving the food waste problem through the joint efforts of the government, enterprises and the community.

Food waste in Polish households as an economic problem

The aim of our research was to investigate the scale and causes of food waste in households and its economic consequences, as well as the respondents’ attempts to curb food waste. Empirical research was performed in 2023 in the form of a diagnostic survey employing a standardised questionnaire on a total of 802 subjects. It was found that most frequently wasted food included ready meals, bread, vegetables and fruit. Exceeding the expiration date, food spoilage, and preparing excessive amounts of food were the most common reasons for wasting food. To limit food waste, the respondents used measures such as freezing food to eat later, drawing up a shopping list, using food to prepare other meals, checking the expiration date and purchasing less food. It was also found that during the constant rise in food prices in 2022, the respondents used these measures more often than before. A large-scale information campaign is required to raise awareness of the necessity of preventing food waste.

Association Between Socio-Demographic Characteristics and Household Food Waste Behaviors Among University Students in Italy: The UniFoodWaste Study

Food waste is a growing environmental, economic, and social challenge worldwide. This study aimed to assess the association between various socio-demographic characteristics and household food waste behaviors among university students in Italy. A cross-sectional study was conducted using a validated, online, anonymous, and voluntary-based questionnaire distributed among university students in Milan, Italy. Linear regression analyses were performed to explore the association between socio-demographic factors and anti-household food waste behaviors (preventive practice, abilities scores, and parental guidance). A total of 2779 students participated in the survey. Students residing outside Lombardy exhibited higher preventive practice scores (β = 0.11, p = 0.030). Regular smoking was negatively associated with preventive practice (β = −0.22, p < 0.001) and abilities scores (β = −0.11, p = 0.009). Cohabitation with a partner positively impacted abilities scores (β = 0.23, p = 0.007). Larger family sizes and students in scientific fields showed higher scores for parents’ guidance (β = 0.18, p < 0.001). Frequent use of food delivery apps correlated with lower scores across all categories, while anti-food waste apps had a positive effect. Socio-demographic factors significantly influence food waste behaviors among university students. Tailored public health policies and educational programs addressing these factors could effectively reduce food waste.

Short‐term effects of food waste composts on physicochemical soil quality and horticultural crop production

AbstractAimComposts made from food waste will soon become more widespread on the market thanks to the upcoming enforcement of the legal obligation to sort biowaste. Our experiment aims at improving knowledge on the short‐term effects of these composts on soils’ physicochemical properties and vegetable crops.MethodsThree composts with contrasting characteristics were tested: a 100% v/v green waste compost (C1), and two composts composed of 50% v/v food waste and 50% v/v green waste, one prepared directly on the soil (C2) and the other from a competing producer who have the French NFU 44‐051 (AFNOR NF U 44‐051, 2006) certification for an organic amendment (C3). They were applied at a rate of 100 t ha−1 (dry matter) on two cropped soils with contrasting textures. Soil‐and‐compost mixes and compost‐free soil were planted with lettuce, radish, and potato.ResultsSeventy‐four days after planting, composts improved some soil physicochemical properties. The compost‐amended soils had better saturated hydraulic conductivity (Ks, 1 10−3–2.5 10−3 cm s−1) than the compost‐free soil (0.5 10−3 cm s−1), and water‐stable aggregates were higher than the initial value in C3 soil, equal to it in C2 soil, and lower in C1 soil. pH, total nitrogen, and organic carbon increased in all compost‐amended soils. Food waste compost stimulated crop production. The yields (dry matter) of all three crops were two to three times higher in the two soils amended with food waste compost compared to unamended soil, whereas they decreased almost two times in the soil amended with green waste compost due to nitrogen immobilization. Trace metals (particularly Pb and Cd) added by the composts, although present in edible parts of the plants, did not exceed the European rules for trace metals.ConclusionThus, food waste composts have positive effects on soils and vegetable crops, and the higher their organic matter content, the higher these positive effects.