Tons Of Food Research Articles

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.

The hidden climate cost: Food loss, waste, and greenhouse gas emissions

The hidden climate cost: Food loss, waste, and greenhouse gas emissions Professor Gordon Price from Dalhousie University and Professor Grant Clark from McGill University study the hidden climate change costs of food loss and waste in Canada. Here, they highlight the need for greater cooperation and data sharing. What connects a meal left uneaten, crops left to rot in the field, and spoiled produce buried in a landfill? They all contribute to the more than one billion tonnes of food that is lost or wasted globally every year (UNEP, 2024). Food loss and waste (FLW) is an important source of greenhouse gas emissions (GHGs) and consequently a driver of climate change. The intertwined relationship between food policy, production, and consumption requires that government, industry, and consumers take immediate and collective action to reduce FLW and its environmental impact.

Exploring the potential of Hermetia illucens larvae extracts: A promising approach for dermocosmetic formulations

Globally, the yearly disposal of 1.3 billion tonnes of food raises environmental and public health concerns. Black soldier fly (BSF) larvae present a sustainable solution, converting organic waste into nutrient-rich biomass. The extracted oil from BSF larvae, rich in fatty acids (FA), offers an eco-friendly alternative for the cosmetic industry. In this study, larvae sourced from a Portuguese company were fed olive pomace, a by-product of olive oil production.The lipidic sample extracted revealed a composition high in oleic acid, valuable for cosmetics. Investigating the biological activity of lipid extractions from larvae fed with olive pomace is a novel approach. Notably, the n-hexane ultrasound-assisted extraction method demonstrated potent antioxidant properties, and some extracts displayed antimicrobial activity. Five non-cytotoxic extracts; three with no relevant activity (IC50 from 236 to >400 μg/mL).These findings highlight BSF larvae as an environmentally friendly source of fatty acids, offering promising alternatives for diverse applications.

Trends in Sustainability and Innovative Food Packaging Materials: An Overview

Globally, 1.3 billion tons of food are wasted or lost every year. This loss is valued at US $2.6 trillion and accounts for 8-10% of greenhouse gas emissions (GHG). Food waste is a significant source of greenhouse gas emissions and results in a waste of natural resources. Therefore, reducing food waste can help diminish GHG emissions, improve food security, and promote healthy food systems. Packaging plays an important role in protecting food, enhancing quality and safety, and reducing food losses. Innovative and sustainable packaging strategies are necessary to decrease waste accumulation, particularly of plastics, safeguard food quality and safety, and reduce food losses and waste. Sustainable packaging aims to enhance the effectiveness of design and the use of environmentally friendly materials. This review provides an overview of the sustainable status of common packaging materials such as plastic, glass, metal, and paper/cardboard based on the circular economy, which includes recycling, reuse, composting, and bio-based packaging. The study examines new developments in food packaging materials in response to the growing demand for environmentally sustainable alternatives. Several applications from food companies and sustainable studies are discussed regarding continuous availability without impacting the environment. Ongoing research and technological advancements, such as material reduction, the development of innovative new materials like bio-plastics, and improvements in recycling, will contribute to increasing the acceptance of sustainable packaging. Definitions, requirements, limitations, legislation, and applications of sustainable packaging are explored. Sustainable packaging can stimulate economic growth and offer new opportunities for companies, notably by helping the environment and reducing the carbon footprint. However, the cost of sustainable packaging can still be challenging for small businesses. Determining whether consumers are willing to pay more for sustainable packaging is also crucial in this transition.

Food waste awareness among Italian university students: results of an online survey.

Food waste (FW) represents a significant social and environmental problem, with 1.3 billion tons of food wasted yearly worldwide. Even if consumers are increasingly aware of the phenomenon, it remains relevant, and understanding the behaviors of specific target audience segments appears instrumental to the planning of effective interventions. To this end, we designed an observational study to investigate, throughout an online questionnaire, FW-related habits of university students in a Southern Italian region. A representative sample of 431 students from the University of Catanzaro Magna Graecia completed an online survey aimed at investigate FW related behaviors. A descriptive analysis was performed on the whole cohort, and a formal statistical analysis was carried out after excluding responders who had not correctly followed the survey instructions (n = 85). Differences were assessed by chi square (χ 2) tests. A food wasting score was generated, and differences in the score values were analyzed by Student T-test. Linear and multiple regression analyses were performed to identify factors contributing to the score. Overall, the results of our survey show a high prevalence of virtuous behaviors in the food purchasing phase; while, at home, less than 50% of respondents apply easy-to-implement waste prevention rules. The statistical analysis showed that the major determinants of FW were: no direct involvement in grocery shopping and male gender. Indeed, even if we observed several significant differences comparing subgroups based on established or putative determinants of FW behaviors, none survived matching for group size, gender and relevant food managing (shopping, storing, cooking) habits. The only exception was the more appropriate handling of "use by" products by respondents who received structured nutrition teaching, as opposed to students whose academic courses do not include this subject (adjusted p = 0.008). Our data suggest that young adults are trying to implement strategies to reduce FW, even if there is room for improvement, particularly in the storage phase. Extending nutrition education to all university programs may be helpful in reaching this goal.

Valorization of Food Waste: Utilizing Natural Porous Materials Derived from Pomelo-Peel Biomass to Develop Triboelectric Nanogenerators for Energy Harvesting and Self-Powered Sensing.

Food waste is an enormous challenge, with implications for the environment, society, and economy. Every year around the world, 1.3 billion tons of food are wasted or lost, and food waste-associated costs are around $2.6 trillion. Waste upcycling has been shown to mitigate these negative impacts. This study's optimized pomelo-peel biomass-derived porous material-based triboelectric nanogenerator (PP-TENG) had an open circuit voltage of 58 V and a peak power density of 254.8 mW/m2. As porous structures enable such triboelectric devices to respond sensitively to external mechanical stimuli, we tested our optimized PP-TENG's ability to serve as a self-powered sensor of biomechanical motions. As well as successfully harvesting sufficient mechanical energy to power light-emitting diodes and portable electronics, our PP-TENGs successfully monitored joint motions, neck movements, and gait patterns, suggesting their strong potential for use in healthcare monitoring and physical rehabilitation, among other applications. As such, the present work opens up various new possibilities for transforming a prolific type of food waste into value-added products and thus could enhance long-term sustainability while reducing such waste.

Gastronomic revaluation of vegetable discards generated in the culinary transformation of products

Currently, food waste and food loss have become issues of great interest worldwide. Approximately 1300 million tons of food are lost or wasted each year worldwide (FAO, 2020). To contribute to the mitigation of food loss, the gastronomy programs of the Universidad Autónoma de Manizales and the Institución Universitaria Colegio Mayor de Antioquia, along with the Food Engineering Program of the Universidad de Caldas, proposed a project. The project aimed to characterize the vegetable waste (VW) obtained in the cooking workshops of one of the institutions during a regular academic period of 18 weeks. Through this project, they identified 351 kg of VW generated. Based on this information, 16 recipes were designed, formulated, and prepared. Among them, eight recipes were selected based on their gastronomic potential. These selected recipes were then rated on a scale of one to eight by gastronomic experts. Following this evaluation, the first four recipes from the list were chosen. The results of the quality analysis indicated that the products made from vegetable discards are microbiologically viable, meaning they are suitable for consumption. Both acceptance tests and sensory analysis yielded favorable results. However, significant differences (P < 0.05) were observed among certain samples in terms of preference and attributes such as color, odor, and flavor. In conclusion, vegetables composed of by-products such as hulls and seeds, as well as non-compliant food items, are deemed suitable for gastronomic processing and human consumption.

Peasant Displacement and Food Sustainability: The Colombian Case

Social migration affects the development of rural territories in multiple ways, as it poses a threat to food security and hinders the achievement of sustainable development objectives. The purpose of this research is to represent peasant migration and measure its impact on food security, since it creates conditions that alter people’s access to healthy food. Our research question is: What variables can be used to measure the impact of peasant migration on food security? A three-stage model is implemented, which includes (i) the acquisition of knowledge, (ii) the representation of knowledge, and (iii) decision-making. These stages are the basis of the methodology developed by the ARCOSES research group (Méndez A. System Dynamics and Social Problems. Bogotá: Universidad Distrital Francisco José de Caldas, 2012). The model developed to represent peasant migration and its impact on food security has five components. The model representation was applied in 58 typical rural municipalities, observing a potential loss of 30,580,000 tons of food, which amounts to 5% of the national production. Likewise, it was observed that 70% of migrating farmers are part of the economically active population. Colombian governorships should strive towards a greater and more comprehensive development of rural municipalities in order to avoid massive displacement to urban regions, which affects the availability of rural labor, causes poor agricultural production levels and compromises food sustainability. To ensure peasants’ full access to food and their well-being, an assertive intervention should be carried out by the Colombian State.

Safflower cake as an ingredient for a composite flour development towards a circular economy: extrusion versus conventional mixing

Food waste is responsible for the loss of 1.3 billion tons of food, some of which are related to by-products with great nutritional and energy potential that are still underexplored, such as safflower cake derived from the oil extraction industry. Therefore, the aim of this study was to evaluate the effects of incorporating safflower cake (Carthamus tinctorius) and the mixing method used to produce composite wheat-based flour in order to develop a new ingredient. The results were analyzed using ANOVA, and the Tukey test was applied at a significance level of 5 %. The composite flours obtained by the conventional mixing method showed, when compared to wheat flour, a higher concentration of proteins (+5g 100 g−1), minerals (+86 mg kg−1 of Fe, +30 mg kg−1 of Zn), phenolic compounds (15 mg GAE g−1), flavonoids (0.3 mg QE g−1), and lower oil absorption (−0.5 g oil g sample-1), making them suitable for hot flour-based sauces, salad dressings, frozen desserts, cookies and fried products. While extruded composite flours presented better homogenization, reduction of moisture (1 g 100 g−1), lipids (3 g 100 g−1), and mycotoxin concentrations, increased antioxidant activity (DPPH −0.07 IC50 mg/L and ORAC +9 µmol Trolox Eq/g), water absorption and solubility indexes, and oil absorption index, making it suitable for bakery products, meat, and dairy sausages. The developed composite flour proved to be a good nutritional ingredient; thus, its consumption can represent an important nutritional strategy with low production costs, as well as a sustainable solution, reducing food waste and, therefore, toward the concepts of the circular economy.

Upcycling Food Waste into Biomaterials Applicable to Medical Products

Globally, an estimated 1.3 billion tons of food are wasted each year, according to a report from the Food and Agriculture Organization of the United Nations. A variety of waste streams constantly generate large amounts of food waste that end up in landfills. As food waste is left to naturally decay in landfills, it emits greenhouse gases that pollute the environment and induce climate change. However, most types of food waste contain valuable components that can be extracted to manufacture industrial products. Therefore, instead of abandoning food waste to decay and harm the environment, there is an alternative to upcycle it as a new raw materials supply source. This review provides a comprehensive update on how environmental sustainability can be improved using diverse types of food waste as sources to generate biomaterials for fabricating medical products, including lignin, cellulose, chitosan, pectin, collagen, hydroxyapatite, and biodegradable polymers. The review also highlights biochemical technologies applied for extracting useful components from food waste and details the current advances for developing medical products, including wound dressings and nanoparticles for tissue engineering and drug delivery.

Wholesale fruit and vegetable market in Milan: Turning food surpluses into environmental gains

Food redistribution is increasingly recognized as a key strategy for tackling food waste and improving food security. However, a comprehensive assessment of its environmental impacts remains a challenge. This study fills this gap by investigating the role of food redistribution in minimizing waste, reducing production pressures, and mitigating the environmental impacts of the agri-food chain. In particular, this research focuses on mapping the flow of recovered food within the Ortomercato system, Italy's largest fruit and vegetable wholesale market, by third sector associations.A comprehensive cradle-to-grave life cycle assessment was conducted to quantify the recovered fruit and vegetable products, assess their environmental impact, and estimate the associated environmental credits through the prevention of food waste.The findings indicate that the production phase has the largest environmental impact, accounting on average for 63% of the total impact. The study employs a net balance approach to demonstrate the success of food recovery efforts, which have saved over 136 tonnes of food from the market over a 49-day period and generated environmental credits equivalent to 169 tonnes of CO2 eq. per year. These results highlight the environmental impact of food redistribution and provide insights for operational optimization and the establishment of an environmental budget for the system. Furthermore, the potential for regulating these environmental credits and promoting the benefits of food redistribution through public channels is highlighted.While the research addresses the mapping of food flows and their environmental impacts, there is a significant gap in the assessment of the socio-economic impacts associated with food redistribution. Further research is needed to understand how this practice affects local communities, economies and social dynamics, and to contribute to a more comprehensive assessment of its effectiveness.

Challenges in the quantification of household food waste: the need for consistent methodologies

Purpose The purpose of this short communication is to shed light on the accuracy of quantification methods of household food waste (HFW).Design/methodology/approach Thirty-seven recently published studies in HFW were surveyed for this commentary. Exemplary methods and findings of these studies were compared.Findings It is challenging to draw conclusions on the amount of the HFW per person/town/country due to the inconsistent and heterogeneous methodologies used. We recommend using direct measurements or triangulation of methods to help ensure valid findings. Governments should incentivize consumers to deliver their food waste to designated locations where weights could accurately be assessed. Monetary or tax incentives could help stimulate an accurate accounting of waste and encourage reductions. Food waste measurements should be consistently reported as kg/person/week.Social implications Food and water security must be provided for all. It is estimated that one-third of edible food for humans is currently lost or wasted globally. According to the World Food Program (WFP), this is about 1.3 billion tons of food per year and at the same time this wasted food could be sufficient to feed two billion people.Originality/value The aim of this paper is to fill a gap in the literature about the magnitude and significance of HFW and its impact on the environment and social welfare. Currently, there are no generally accepted uniform methods of food waste quantification at the household level. This original communication brings the importance and challenges of the quantification of HFW to light.

Why does Australia need to mitigate food loss and waste to ensure food security?

AbstractFood waste in Australia is causing a massive financial burden on the country, with an estimated annual cost of $36.6 billion. Several factors, such as food loss and waste (FLW), inflation, unemployment, and low income, concurrently contribute to Australia's food insecurity problem. This study mainly focuses on FLW, which plays a significant role in Australia's food insecurity. This study finds that despite taking numerous initiatives, including the National Food Waste Strategy 2017, National Food Waste Baseline 2021, Australian Food Pact, and Sector Action Plan, the FLW approximately 7.9 million tonnes of food is wasted every year in Australia. This study explores that in 2022, food insecurity severely affects 21% or 2.1 million households, and 94% of households are concerned about not having enough food in Australia. The author finds that the FLW contributes to producing 17.5 m tonnes of carbon dioxide (CO2), 2628.3 gigaliters of water use, and 25 m + hectares of agricultural land use by generating food production. Therefore, this study aims to critically evaluate the FLW scenario and management strategies of the Australian government in order to achieve the sustainable development goal‐12 (responsible consumption and production) and target 12.3 of reducing food waste by 50% by the year 2030.

Food Waste Initiatives Across Tertiary Sectors in the Pacific Region

Preventing food waste is becoming a global priority, with approximately 1.3 billion tonnes of food wasted annually contributing to 10% of the world’s carbon emissions. The United Nations has established the Sustainable Development Goal (SDG) target 12.3, aiming to halve food waste by 2050. Pacific nations are at risk of becoming food insecure, due in part to their hot climate and limited resources to store food properly. This research paper investigates food waste initiatives at universities across the Pacific region. The aim of this project was to identify current proactive measures addressing food waste, assess the effectiveness of existing initiatives, and pinpoint actions that could enhance sustainable food consumption. This project involved both primary and secondary data collection, to investigate the practices of 34 universities from 17 islands in the Pacific Region.&#x0D; Supervised by: Miranda Mirosa&#x0D; Scholarship Project Funded by: Riddet Summer

Food waste-based bio-fertilizers production by bio-based fermenters and their potential impact on the environment

Increasing food waste is creating a global waste (and management) crisis. Globally, ∼1.6 billion tons of food is wasted annually, worth ∼$1.2 trillion. By reducing this waste or by turning it into valuable products, numerous economic advantages can be realized, including improved food security, lower production costs, biodegradable products, environmental sustainability, and cleaner solutions to the growing world's waste and garbage management. The appropriate handling of these detrimental materials can significantly reduce the risks to human health. Food waste is available in biodegradable forms and, with the potential to speed up microbial metabolism effectively, has immense potential in improving bio-based fertilizer generation. Synthetic inorganic fertilizers severely affect human health, the environment, and soil fertility, thus requiring immediate consideration. To address these problems, agricultural farming is moving towards manufacturing bio-based fertilizers via utilizing natural bioresources. Food waste-based bio-fertilizers could help increase yields, nutrients, and organic matter and mitigate synthetic fertilizers' adverse effects. These are presented and discussed in the review.

Pumpkin seed flour: physical, physicochemical and chemical characteristics

Around 1.3 billion tons of food are thrown away every year in the world, and it is estimated that 60 kg/per capita are wasted in Brazil. As a result, the UN's 2030 schedule includes among the 17 Sustainable Development Goals (SDGs), number 12, which deals with responsible consumption and production, involving the social, environmental, economic and institutional dimensions. By using food in its entirety and/or its fractions (peels, seeds, stalks and leaves), there is a reduction in waste, environmental impacts and food production costs. Pumpkin seeds are nutritionally rich and can be used in many different applications, including as flour. Pumpkin Seed Flour (PSF), produced from Cucurbita maxima L., was evaluated for yield, physical, physicochemical and chemical characteristics. The flour yield was 93.9%, the water absorption index confirmed the low presence of starch and the solubility index confirmed the presence of soluble solids. In composition, it presented a high percentage of fibers, lipids and proteins, characteristic of oilseeds and legumes. FSA does not contain gluten and can nutritionally enhance foods for celiac patients.

Applications of value‐added natural dye fortified with biopolymer‐based food packaging: sustainability through smart and sensible applications

SummaryAnnually, 1.3 billion metric tonnes of food get wasted, and packaging is crucial in reducing food wastage. Anthocyanin is a natural pigment found in plants and recently gained attention due to its biodegradability, non‐toxicity, pH‐sensitive colour‐changing characteristic, antioxidative and antimicrobial properties. These characteristics open a new and promising application in intelligent/smart food packaging. In this context, this review highlights the role of anthocyanin in intelligent or smart packaging specifically focused on pH‐sensitive colour‐changing properties and enhancing the shelf life of food due to antioxidant and antimicrobial properties. This review also provides insights about the anthocyanin extraction methods and intelligent packaging fabrication methods.

Research on Problems and Countermeasures of Food Waste

It is estimated that between 17 and 18 million tons of food are squandered in China each year. There are as many downsides to food waste as there are greenhouse gas emissions from food waste. Why is so much food wasted every year? First, restaurants waste a lot of food every year, such as kitchen waste, guests not finishing their meals, etc. The second point is one that many people overlook, and that is household waste, like that at the dinner table. There are also many impacts of food waste, such as the fact that many people in Africa go without food every year. It also causes a lot of environmental damage. This article explores how to reduce food waste, how to deal with these problems, how to effectively prevent them, etc. in several ways.

Assessing International Tourism's Global Environmental Impact of Food and Beverages

Tourism harms the environment in many ways and agriculture is of particular importance because of a wide range of negative impacts, the specific spatial conditionality of tourists' consumption, and the change in their eating habits during travel. Despite the urgency of previous research, the environmental requirements of tourist consumption have not yet been quantified. The main aim of the paper is thus quantify in the long term the total amount of food consumed in international tourism and assess its environmental impacts: land use, water requirements, and emitted emissions. Furthermore, we deal with the projection of these impacts associated with meat consumption up to 2050. The investigation uses long-term secondary data on the number of tourists, national diets, and environmental requirements of foodstuffs. According to our research, 15.6 million tonnes of food was consumed globally in 2010 and this amount increased to 24.5 in 2019. Due to COVID-19, the amount decreased by 72%. Although vegetal foodstuffs account for a larger share of the total, the environmental requirements are primarily associated with animal foodstuffs. Compared to daily at-home eating, tourists’ consumption patterns, e.g., higher preference for meat or whole grains, increase the environmental requirements by more than 10%. This research serves destination management bodies and concludes that the food environmental impacts should be the subject of adequate measures that would mitigate them and would make tourism more sustainable.

A Review on Solar Drying Devices: Heat Transfer, Air Movement and Type of Chambers

Food waste is one of the biggest challenges we are facing nowadays. According to the Food and Agriculture Organization (FAO) of the United Nations, approximately one-third of all food produced in the world is lost at some stage between production and consumption, totaling 930 million tons of food per year. Meanwhile, 10.5% of humanity suffers from malnutrition, 26% are overweight and greenhouse gases derived from the food industry account for between 25 and 30% of total emissions (8 to 10% referring to food waste), exacerbating the current climate crisis. To address these concerns, there has been a growing inclination to seek alternatives to fossil fuels, including the adoption of solar energy across diverse sectors, including the food industry. Actions are needed in order to change these patterns. This review article aims to provide an overview of recent developments in the field of solar food dehydration and the types of dehydrators that have emerged. Extensive research and bibliographic analysis, including other review articles, have revealed a growing focus on investment in this area to develop solar dehydrators that are increasingly effective but as sustainable as possible.