Total Amount Of Food Waste Research Articles

Food waste reduction and its environmental consequences: a quasi-experimental study in a campus canteen

BackgroundFood waste is the third-largest contributor to greenhouse gas emissions, which has severe environmental and economic effects. This study presents a two-level intervention to estimate the quantity and environmental consequences of food waste at a campus canteen, offering innovative solutions to reduce food waste and its environmental footprint.MethodologyThis study involved 300 students and consisted of three main stages: initial food waste assessment, environmental and economic impact evaluation, and qualitative exploration of the causes of food waste through interviews with students. The assessment included direct measures and weighing of leftover food, and the environmental and economic impact was calculated. A two-level intervention was implemented for students and staff, and a re-assessment of food waste was conducted to evaluate the intervention’s impact. Statistical analysis was performed using SPSS.ResultsThe study monitored 26 meals, finding that the total amount of food waste in the university canteens was (mean = 60.65 g/person), and the intervention reduced food waste by 16.35% per meal (50.73 g/person). Moreover, after the intervention, the amount of food waste costs and total water waste were reduced by 30.14% and 16.66%, respectively. Grey water was reduced significantly by 12.5% (p = 0.033). Interviews with students identified low-quality meals, unpleasant taste, large portions, and a limited menu as the main causes of food waste.ConclusionsIt is possible to tackle food waste effectively with educational intervention, decreasing portion size, and improving the quality and variety of food.

Plate waste in food service: Nudging intervention

Food waste is a threat to global sustainability. The study aim is to determine the effect of nudge interventions to reduce food waste at lunch. In this experimental study, which was planned in this cross-sectional type, survey data on food waste attitudes were collected from the participants. Volunteers who benefited from the cafeteria service were assigned to the survey (n=157), excluding those who did not use the cafeteria regularly, had a history of food allergy, and declared a diagnosis of chewing-swallowing disorder or celiac disease (n=3). The sociodemographic data and subjective waste amounts of the participants based on the survey, the waste was measured rationally in the pre-nudging and nudging period. The primary outcome is that nudge interventions applied to reduce food waste at lunch can contribute to the total amount of food waste and in which foods to reduce waste. Despite the nudging intervention, the total amount of waste increased, only vegetarian food and bread waste decreased. These changes are not statistically significant. According to the subjective evaluation data, vegetarian food and bread group foods are wasted more. Subjective and rational evaluation results are inconsistent. Short-term nudging intervention is not effective and different strategies are needed to reduce the amount of food waste.

Authority-enterprise equilibrium based mixed subsidy mechanism for the value-added treatment of food waste

There is a huge amount of food waste worldwide and proper disposal can provide value-added products to the society. Food waste treatment requires the authority’s financial support because of its high costs and the treatment methods need to be further explored, but there is no effective approach to help the authority determine reasonable subsidy mechanisms and help enterprises to identify the technology application strategies. Therefore, a bi-level optimization model was constructed to find decision strategies that would satisfy both parties in the interaction between the local authority’s subsidy design and the food waste treatment plant’s identification of technology applications, where a mixed subsidy mechanism and technology integrations were considered. The proposed model was applied to a case study in Shanghai, China to investigate its feasibility and applicability. The influence of total amount of food waste and the related attitude of the local authority were analysed and discussed. Some management suggestions for different decision makers were proposed. It was found that while performance subsidies are preferred over transport and treatment subsidies, mixed subsidies are more favourable. Multi-technology integration facilitates the treatment plants’s profitability, and the share of technology application needs to be determined based on the actual. Food waste treatment systems can reduce carbon emissions while achieving energy self-sufficiency.

Environmental and Cost Impacts of Food Waste in University Canteen from a Life Cycle Perspective

Food waste has caused double waste of resources in the food itself and the food supply chain of production, transportation, cooking, and processing, resulting in unnecessary greenhouse gas emissions and economic losses. This paper first conducted the quantification of students’ food waste and the collection of canteens operation data in the three canteens at Taiyuan University of Technology (China) in 2019 through the weighing method and interview. Then an integration of Life Cycle Assessment and Life Cycle Costing was used to quantify the impact of food waste in university canteens on the environment and costs. The study found that the total amount of food waste in the university canteens with 22,000 students was 246.75 t/a, the carbon footprint caused by food waste was 539.28 t CO2-eq, and the cost was 4,729,900 yuan. Most of the impact of canteen meals on the environment comes from the use of energy in food cooking and the consumption of animal food types. The innovative integration of life cycle cost calculations highlights the key role of the labor required for cooking. The research results answer the basic scientific questions of how much food is wasted in the university canteens, and the carbon emissions and cost ratios of these wasted food in all links of the supply chain. The research results can provide a policy-making basis and data support for reducing food waste in universities and realizing carbon emission reduction in university canteens.

“If only I Could Decide”: Opinions of Food Category Managers on in-Store Food Waste

Retail food waste represents a minor fraction of the total amount of food waste produced along the food supply chain (tenfold lower than the quantity of food disposed of by consumers at home). However, the role of retailers is crucial in shaping both the behavior of upstream food chain actors and the preferences of consumers. This paper studies the causes of food waste in retail stores and discusses potential mitigating actions based on the results of nine focus groups held in 2017 with 67 foods category managers. Participants used sticky notes to outline both the causes of in-store food waste and potential actions to address it. Sticky notes reporting 228 causes and 124 actions were collected during the study. Data were analyzed across thematic macro-categories and linked to the responsibility of supply chain actors, including managers at all store management levels. Results revealed that food category managers consider in-store operations (which include their actions and those of their subordinates) to be most responsible for retail food waste. However, when it comes to proposing actions against food waste, they believe that store managers are mainly responsible for the implementation of waste reduction actions. This study suggests that food category managers are key actors to involve in the fight against retail food waste. Greater effort should also be put towards informing and encouraging store managers to take action against food waste in supermarkets.

Household Purchase and Generation of Food Waste in Malaysia (Sri Serdang and Taman Connaught Cheras Kuala Lumpur)

Food waste is a problem in developing countries which Malaysia is not exempted, it leads to loss of potential valuable food sources that can be recycled in other forms of energy, waste resources and generated emissions from the food supply chain and challenges associated with disposing organic waste to landfill. This study focused on examining food wastage profile at the household consumer stage in Malaysia. Data collected through questionnaires was given to 311 respondents at Serdang and Cheras area in Malaysia based their leftover food generation and food purchase. Independent sample t test suggest there is no significant difference in the response to not always having leftover food with Serdang (M=3.12, SD=1.19) and Cheras with a sample size of 157 (M=3.04, SD=1.31), t (309)=0.598, p=0.55 (two tailed). The magnitude of the difference in the means (mean difference=0.85, 95% confidence interval; -0.19 to 0.37 which was very small. there was a significant difference in the score for waste generated in ringgit between Serdang and Cheras Kuala lumpur (Serdang Mean=7.85, SD=3.09) and (cheras Mean=12.12, SD=5.09); t (257.98)=-4.77 with a mean difference of -2.27, 95% confidence interval of -3.208 to -1.333 which is very large. Wastage of food in Cheras area is more than in Serdang Correlation revealed that income, race, food purchase and type or number of house occupant had a positive correlation with the total amount of food waste. Curtailing food waste would increase sustainability and human health in Malaysia thus reducing the stress placed on municipal solid waste management.

Food waste quantification in primary production – The Nordic countries as a case study

Our understanding of food waste in the food supply chain has increased, but very few studies have been published on food waste in primary production. The overall aims of this study were to quantify the total amount of food waste in primary production in Finland, Sweden, Norway and Denmark, and to create a framework for how to define and quantify food waste in primary production. The quantification of food waste was based on case studies conducted in the present study and estimates published in scientific literature.The chosen scope of the study was to quantify the amount of edible food (excluding inedible parts like peels and bones) produced for human consumption that did not end up as food. As a result, the quantification was different from the existing guidelines. One of the main differences is that food that ends up as animal feed is included in the present study, whereas this is not the case for the recently launched food waste definition of the FUSIONS project.To distinguish the ‘food waste’ definition of the present study from the existing definitions and to avoid confusion with established usage of the term, a new term ‘side flow’ (SF) was introduced as a synonym for food waste in primary production. A rough estimate of the total amount of food waste in primary production in Finland, Sweden, Norway and Denmark was made using SF and ‘FUSIONS Food Waste’ (FFW) definitions. The SFs in primary production in the four Nordic countries were an estimated 800,000 tonnes per year with an additional 100,000 tonnes per year from the rearing phase of animals. The 900,000 tonnes per year of SF corresponds to 3.7% of the total production of 24,000,000 tonnes per year of edible primary products. When using the FFW definition proposed by the FUSIONS project, the FFW amount was estimated at 330,000 tonnes per year, or 1% of the total production.

Assessment of the Waste-to-Energy Potential from Alberta’s Food Processing Industry.

Alberta’s food processing industry is the second largest food waste producer after the household sector. Most of the waste currently produced from the food processing industry is landfilled. Decomposing landfill waste, moreover, emits greenhouse gases (GHG), which contribute to global warming. In this paper, we estimated the amount of food waste produced by Alberta’s food processing industry by developing a geographical information system (GIS)-based model with data from food processing companies in the province. The companies were selected such that all sizes, types, and geographic locations were considered. The information was gathered on the amount and characteristics of food waste, the location of the processing facilities, and the food waste disposal method and then the total amount of food waste generated in Alberta was estimated. In addition, GIS maps were created to show the distribution of food waste throughout the province and the availability intensity. Finally, we estimated the potential energy that could be produced in the form of biogas and electricity using Alberta’s food processing waste and mapped it as well. There is a potential to generate 852 GWh of electricity per year from Alberta’s food processing waste, which is about 1% of the province’s total electricity generation. This potential capacity could help in the development of waste-to-value-added facilities in Alberta.

From the table to waste: An exploratory study on behaviour towards food waste of Spanish and Italian youths

Over the last few years, much attention has been paid to the phenomenon of household food waste which largely contributes to the total amount of food waste generated in industrialised countries. The reduction of food waste has been also included within the European strategy of circular economy and ambitious objectives have been assigned to the European member states. Youths proved to be the segment of the population most inclined to waste food and therefore they need to be monitored. This exploratory study, based on a survey involving 380 youths residing in Italy and Spain, aims at investigating the complexities of food waste behaviour within the framework of the Theory of Planned Behaviour. By referring to the PLS-SEM approach, we analyse the validity of the relationships between individual habits, attitudes, addiction to marketing ploys and sales strategies, and attitudes towards food waste. It also aims at verifying the existence of mediator effects in order to better understand these relationships. The construction of the Importance Performance Matrix Analysis enables identification of the dimensions which greatly influence positive behaviour, and whether urgent attention and interventions are required. The results confirm that behavioural models are appropriate for explaining youths' behaviour towards food waste with an important role played by the perceived behavioural control. Situational factors which characterize the moment of purchase should be carefully considered and monitored. This paper concludes that marketing and sale strategies negatively influence the waste behaviour of individuals, emphasizing the important role of retailers in preventing the generation of food waste.

城市餐饮业食物浪费的碳足迹——以北京市为例

PDF HTML阅读 XML下载 导出引用 引用提醒 城市餐饮业食物浪费碳足迹——以北京市为例 DOI: 10.5846/stxb201504150769 作者: 作者单位: 中国科学院地理科学与资源研究所,中国科学院地理科学与资源研究所 作者简介: 通讯作者: 中图分类号: 基金项目: 国家自然科学基金重点项目（71233007） The carbon footprint of catering industry food waste: a Beijing case study Author: Affiliation: Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences,Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences Fund Project: 摘要 | 图/表 | 访问统计 | 参考文献 | 相似文献 | 引证文献 | 资源附件 | 文章评论 摘要:食物浪费及其造成的环境影响已成为全球广泛关注的热点。无论从生命周期还是碳足迹的视角来看，食物浪费意味着生产、运输、加工与储存这些被浪费掉的食物过程中所投入的各种资源的浪费以及不必要的温室气体排放。以北京市餐饮食物浪费问题为切入点，在通过问卷调查和称重方法对餐饮食物浪费状况进行调查的基础上，将整个食物生命周期各供应链环节相应的温室气体排放纳入考量，估算了北京市餐饮食物浪费的碳排放量。研究结果表明：北京市餐饮食物浪费总量为39.86×104 t/a。其中，蔬菜类浪费量最高，约占浪费总量的43.16%，其次为肉类和主食类，分别占食物浪费总量的20.59%和16.66%。北京市餐饮食物浪费所产生的总碳足迹为192.51×104-208.52×104t CO2eq。其中，农业生产阶段的碳排放量最大为99.34×104t CO2eq，占食物浪费总碳足迹的47.64%。其次是消费阶段的碳足迹77.96×104t CO2eq，占食物浪费总碳足迹的37.39%，再次是餐厨垃圾处理阶段的碳足迹28.54×104t CO2eq，占食物浪费总碳足迹的13.68%。这些不同供应链环节的碳排放比例，为透视食物浪费所带来的环境影响提供了新的认知，也为遏制食物浪费提供了科学的理论依据。 Abstract:Recent years have seen increasing global interest in the study of food loss and waste, and their related environmental impacts. Wasted food creates carbon emissions throughout the duration of the food supply chain, from agricultural production, food processing, and distribution, to consumption and waste disposal. While it is widely known that the generation of food waste must be reduced, the lack of quantitative information on the production of household and catering food waste has led to the underestimation of waste volumes and hampered the development of proper policy interventions designed to decrease food waste. This study investigated the volume of catering food waste generated in Beijing and calculated its carbon footprint. In this study we focused on avoidable food waste, i.e., all wasted food and raw materials that could have been consumed had they been prepared differently. Other bio-wastes, such as vegetable peelings, bean dregs, or bones, were not measured. During first-hand surveys of the catering sector of urban Beijing in 2013, 136 restaurants were studied. These establishments can be divided into large, medium, small, canteen, and fast food restaurant categories. A total of 2704 samples were collected, each consisting of two parts:a consumer questionnaire, and the weight of each sample consumer's food waste generated by the establishment. The greenhouse gas emissions produced during each stage of the food supply chain were calculated, and then scaled up using the restaurant data to determine the total quantity of carbon emissions produced by the production of catering food waste in Beijing. The main conclusions of this study are as follows:(i) The total amount of food waste generated by the Beijing catering industry is 39.86×104 t/a, or about half of the total weight of food consumed in Beijing. (ii) The food waste was comprised of many different food types, the most prominent (by weight) being vegetables (43.16%), followed by aquatic products (10.51%), pork (8.79%), wheat flour (7.35%), beans and bean products (7.19%), poultry (6.93%), rice (6.09%), other grains (3.20%), mutton (1.94%), eggs (1.84%), beef (1.70%), other meat (1.23%), and dairy products (less than 1%). (iii) The total carbon footprint of the catering food waste produced in Beijing was 192.51×104-208.52×104 t CO2 eq. By food category, the largest proportion of the calculated total carbon emissions was generated by meat (61.76%), vegetables (25.09%), and grains (11.30%). By process, the food production stages producing the largest proportions of the emissions are agricultural production (almost 50%), catering consumption (37.39%), and waste management (13.68%).These results reveal clear differences between the distribution of waste and the carbon footprint of different wasted products. Although food waste can be more accurately quantified in terms of mass or value, these metrics does not provide sufficient information about its potential environmental impacts. Therefore, analyzing food waste in terms of both wasted mass and the carbon footprint of the wastage is a better means of identifying priority targets for the development of efficient waste reduction measures. 参考文献 相似文献 引证文献

Food Waste Generation at Household Level: Results of a Survey among Employees of Two European Research Centers in Italy and Germany

There is a broad consensus in literature that private households are significant contributors to the total amount of food waste in the EU. Thus, any strategy to meaningfully combat food wastage must put the end consumer in the center of prevention activities. This requires deeper insights into people’s motivations to discard still edible food and knowledge about potential barriers to reduce wasting. This paper reports on results of an online survey among two European research centers in Italy (JRC/Ispra) and Germany (KIT/Karlsruhe). The focus of the survey was on households’ behaviors (shopping, eating, and food preparation habits) and its influence on the generation of food waste. Furthermore, reasons for the disposal of food as well as measures and technologies most needed to prevent wastage were discussed. The results of the survey are analyzed, especially with regard to two questions: (1) Are there considerable differences between Ispra and Karlsruhe? (2) Are there considerable similarities or inconsistencies with the results of previous studies?

Addressing food waste reduction in Denmark

Global food demand is driven by population and economic growth, and urbanization. One important instrument to meet this increasing demand and to decrease the pressure on food production is to minimize food losses and food waste. Food waste and loss is a major societal, economic, nutritional and environmental challenge. Using the case of Denmark, this paper analyses causes of food waste, and discusses how different stakeholders address the prevention and reuse of the €1.18billion of annual edible food waste. Currently, the majority of food waste is still incinerated with energy recovery. However, improvements in technology have made it more efficient to utilize food waste for biogas and compost, which improves nutrient cycling through the food system. Major efforts to address food waste in Denmark have mainly been promoted through civil society groups with governmental support, as well as by industry. In order to better understand food waste and loss more research must be conducted on the total amount of food waste at every level of the food supply chain. Solutions can be found through improved communication, more efficient food packaging, and better in interpretation of food labels by consumers. Likewise, systems thinking may support an integrated agricultural and food system where food utilization is optimized and loss and waste of resources is reduced. In conclusion, sustainable solutions to the reduction of food waste in Denmark must include multi-stakeholders collaboration, especially public–private partnerships at the global level.

미생물을 이용한 액상소멸방식의 음식물쓰레기 처리

This study investigated the reduction of food waste through the slurry phase decomposition in a source of food waste by microorganisms. The reactor used in the experiment was composed of both woodchip with wood material and sponges with polyurethane material as media of attached microorganisms, and food waste was mixed with a constant cycle consisted of a stirring device. During the experimental period of 100 days, the change in weight over the cumulative total amount of food waste added was reduced by 99%. Approximately, 1% of the residual food waste could be inherently recalcitrant materials (cellulose, hemicellulose, lignin, etc.) and thus was thought to be the result of the accumulation. The initial pH in wastewater generated from food waste was low with 3.3 and after 24 hours treatment this pH was increased to 5.8. The concentrations of COD, BOD, SS, salinity, TN and TP were gradually decreased. Food waste decay was proceeded by the seven species microorganisms identified and confirmed in this study, making a slurry phase and thus reducing residual food wastes. In the initial phase, the microbial population was approximately 3.3 × 10 cell/mL, and after 15 days this population was a constant with 5.1 × 10 cell/mL which means a certain stabilization for the reduction of food wastes. From these results, it can be considered that organic matter decomposition as well as the weight loss of food wastes by microorganisms is done at the same time.

Spaghetti soup: The complex world of food waste behaviours

There is growing awareness of the positive impact of reducing the amount of wasted food on greenhouse gas emissions, energy use, food and water security, and land use. In developed nations, food waste generated in homes is a large contributor to the total amount of food waste. The behaviours and practices associated with this waste prevention (and waste generation) are complex for a number of reasons: food waste is the result of multiple, interacting activities and this leads to separation between the activity and their consequences. These behaviours are usually performed for reasons unrelated to waste prevention and have both a marked habitual element and a pronounced emotional component. Furthermore, the prevention of food waste has less ‘visibility’ to other people (e.g. neighbours) than many other pro-environmental behaviours (e.g. recycling), and therefore social norms around ‘waste’ play a reduced role compared to more ‘visible’ activities.This paper discusses insights into these behaviours from research funded by the Waste & Resources Action Programme (WRAP) and its partners in the UK. It discusses how these insights have been used in the development of a successful public-engagement campaign, which has been influential in the recent reduction in household food waste. These insights are also discussed in light of commonly used behavioural models, highlighting that many of these models are not designed for multiple, complex behaviours. However, considering the subject of food waste through the ‘lenses’ of different academic disciplines has helped the development of the public engagement on this issue.

食品廃棄低減化のための食品品質表示

Date displays on food products, from the progress in processing techniques and international standards, have together caused a change in the “production data” to time limit indicators such as “use-by date” or “best-before date”. This paper focuses on the number of food poisoning outbreaks and food imports, particularly the import of milk and other dairy products, and analyzed the change in food waste after changes in the display on food products. Consumers were given questionnaires about the effects on them of the “use-by date” or “best before date” especially effecting the on decreasing food waste by the consumers. The main points of the study are as follows: (1) The number of food poisoning outbreaks increased after the change in the display on the food products. Moreover, the total amount of food waste from consumers calculated as waste energy increased after the change in the display on the food products. (2) A number of consumers prefer food products with “production data”. (3) A number of consumers want to calculate the eatable period of food products. If information, which enables consumers to calculate the eatable periods is provided, it may reduce the amount of food waste. (4) Information such as the inspection contents, safety factors, a one-third rule in addition to the “production date” helps consumers reduce food waste. If such information is provided, we estimated that the amount of food waste will decrease by about 1-2.72million tons.