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35 results for “food waste”
Can household storage conditions reduce food waste and environmental impact ? A broccoli case study
<p>The consumption stage has been identified as the largest producer of food waste (FW) across the food supply chain (FSC), with fruit and vegetables being the most affected product category. The present study aims to determine the op- timal storage scenario at household level to avoid food waste and which has the lowest environmental footprint. Broc- coli was stored under different storage conditions: unbagged or bagged (periodically opened) in bioplastic bags inside a domestic refrigerator at 5 or 7 °C for 34 days and then analysed for relative humidity (RH), sensory properties and bioactive compounds. A life cycle assessment (LCA) was conducted to evaluate the environmental profile of 1 kg of broccoli purchased by the consumer (cradle-to-grave). At day 0 (base scenario) the carbon footprint was 0.81 kg CO2 eq/kg, with the vegetable farming being the main contributor to this environmental impact, mostly driven by fertiliser (production and its emissions to air and water) and irrigation (due to electricity consumption for water pumping). Quality and food waste depended on time and storage conditions: For short storage times, within three days, the best quality combined with the lowest environmental footprint was for unbagged broccoli at 7 °C and no household food waste. However, this scenario had the highest food waste level from day 3 onwards, with increased resource loss and overall environmental footprint. For long-term storage, using a bag and storing at 5 °C helped to re- duce food waste with the lowest environmental footprint. For example, at 16 days, this scenario (bagged at 5 °C) could save 4.63 kg/FU ofbroccoli and 3.16 kg CO2 eq/FU compared to the worst scenario (unbagged at 7 °C). Consumers are the key to reducing household food waste and this research provides the knowledge for improvement.</p>
Dataset and R script for the analysis in the article "Food waste between environmental education, peers, and family influence. Insights from primary school students in Northern Italy", Journal of Cleaner Production
<p>We hereby publish the dataset (with metadata) and the R script (R Core team, 2018) used for implementing the analysis presented in the paper "Food waste between environmental education, peers, and family influence. Insights from primary school students in Northern Italy", <em>Journal of Cleaner Production </em>(Piras et al., 2023). The dataset is provided in csv format with semicolons as separators and "NA" for missing data. The dataset includes all the variables used in at least one of the models presented in the paper, either in the main text or in the Supplementary Material. Other variables gathered by means of the questionnaires included as Supplementary Material of the paper have been removed. The dataset includes inputted values for missing data on independent variables. These were inputted using two approaches: last observation carried forward (LOCF) - preferred when possible - and last observation carried backward (LOCB). The metadata are presented as a PDF file.</p>
U.S. household food waste tracking data in support of Li et al. 2023
These data were used to generate the results in the article “Household Food Waste Trending Upwards in the United States: Insights from a National Tracking Survey,” by Ran Li, Yiheng Shu, Kathryn E. Bender & Brian E. Roe, which has been accepted for publication in the Journal of the Agricultural and Applied Economics Association (doi – https://doi.org/10.1002/jaa2.59). The Stata code used to generate results is available from the authors upon request. U.S. residents who participate in consumer panels managed by a commercial vendor were invited by email or text message to participate in a two-part online survey during four waves of data collection: February and March of 2021 (Feb 21 wave, 425 initiated, 361 completed), July and August of 2021 (Jul 21 wave, 606 initiated, 419 completed), December of 2021 and January of 2022 (Dec 21 wave, 760 initiated, 610 completed), and February, March and April of 2022 (Feb 22 wave, 607 initiated, 587 completed), July, August and Septemper of 2022 (Jul 22 wave, 1817 initiated, 1067 completed). We are not able to determine if any respondents participated in multiple waves, i.e., if any of the observations are repeat participants. All participants provided informed consent and received compensation. Inclusion criteria included age 18 years or older and performance of at least half of the household food preparation. No data was collected during major holidays, i.e., the weeks of the Fourth of July (Independence Day), Christmas, or New Years. Recruitment quotas were implemented to ensure sufficient representation by geographical region, race, and age group. Post-hoc sample weights were constructed to reflect population characteristics on age, income and household size. The protocol was approved by the local Internal Review Board. The approach begins with participants completing an initial survey that ends with an announcement that a follow-up survey will arrive in about one week, and that for the next 7 days, participants should pay clo
SCALIBUR video 1: From household food waste to bioplastics and biopesticides
<p>This video is part of a 3 part series explaining the innovative technologies being developed in the SCALIBUR project.</p> <p>The script is as follows:</p> <p>Each of us throws away a whopping 200 kilograms of food and organic waste each year. More and more cities separately collect this bio-waste. But what to do with it all? The SCALIBUR project is developing innovative technologies to convert household organic waste into valuable products. Where we see waste, SCALIBUR partners see a resource. One approach uses novel biochemical conversion, combining enzymatic hydrolysis and fermentation processes, to transform organic waste into sustainable bio-based products... Like bio-pesticides for more ecological agriculture, or biodegradable and compostable biopolymers for sustainable bioplastics. These technologies will help cities manage waste in a more sustainable and cost efficient way. And contribute to the creation of a truly circular bioeconomy in Europe.</p>
SCALIBUR video 2: From retail food waste to protein, lipids, and chitin
<p>This video is part of a 3 part series explaining the innovative technologies being developed in the SCALIBUR project.</p> <p>The script is as follows: </p> <p>Eyes bigger than your stomach? Hotels and restaurants make a big contribution to the 100 million tonnes of organic waste produced each year in the EU. The SCALIBUR project is developing innovative technologies to convert waste from the food service industry into valuable products. Where we see waste SCALIBUR partners see a resource. Insects like black soldier flies love leftovers, efficiently converting food scraps into a rich biomass. New processes are being developed to extract the valuable materials like proteins, lipids and chitin: raw materials for bioplastics, and food and feed products. These technologies will help cities manage waste in a more sustainable and cost efficient way. And contribute to the creation of a truly circular bio-economy in Europe.</p>
KPIs to measure the impact of Food loss and Waste prevention strategies
<p>These data correspond to the process of KPIs definition to measure the impact of Food Loss and Waste prevention strategies in FOODRUS. Both the initial long list of KPIs that started the process, and the results of 3 different surveys delivered to experts and stakeholders are included here.</p> <p> </p>
Fig 7 in Recycling and repurposing food waste as feed for small-scale zebrafish (Danio rerio) aquaculture
Fig 7: From manual counts of selected tissue sections of zebrafish fed increasing proportions of food waste-based Converted Fish Flakes (CFF) for 32 days. Average number of goblet cells in intestine sections (A) and average number of hepatocytes with vacuolar lipid accumulation in liver sections (B). Error bars represent ± one standard deviation, n=3. Groups with the same asterisk (* or **) share the same level of statistical significance
Fig 3 in Recycling and repurposing food waste as feed for small-scale zebrafish (Danio rerio) aquaculture
Fig 3: Growth in zebrafish-fed diets with increasing proportions of Converted Fish Flakes (CFF) for 32 days. Average percent change in weight in Trial 1 (A) and Trial 2 (B). Average percent change in length in Trial 1 (C) and Trial 2 (D). Error bars represent ± one standard deviation, n=3. Groups with the same asterisk (* or **) share the same level of statistical significance, groups without an asterisk share both levels.
Fig 6 in Recycling and repurposing food waste as feed for small-scale zebrafish (Danio rerio) aquaculture
Fig 6: Representative images from sample of zebrafish fed with increasing proportions of food waste-based Converted Fish Flakes (CFF) for 32 days sent for histological analysis of intestine (paraffin embedding, 5 µm sections, stained with Hemotoxylin & Eosin and Sudan IV) of intestines of male (A-C); and female (D-F); liver of males (G-I) and liver of females (J-L)
Fig 2 in Recycling and repurposing food waste as feed for small-scale zebrafish (Danio rerio) aquaculture
Fig 2: Survival of zebrafish that were fed with diets of increasing proportions of food waste-based CFF in Trial 1 (A) and Trial 2 (B).
Figure 5 in Recycling and repurposing food waste as feed for small-scale zebrafish (Danio rerio) aquaculture
Figure 5. Average VSI in zebrafish-fed diets containing increasing proportions of Converted Fish Flakes (CFF) for 32 days. n=3. Error bars represent ± one standard deviation. No significant difference was found between groups using a Kruskal-Wallis test
Fig 4 in Recycling and repurposing food waste as feed for small-scale zebrafish (Danio rerio) aquaculture
Fig 4: Average fecundity (A) and embryo survival rates (B) in zebrafish fed with diets containing increasing proportions of Converted Fish Flakes (CFF) for 32 days. n=3. Error bars represent ± one standard deviation. No significant difference was found between groups using a oneway ANOVA
Fig 1 in Recycling and repurposing food waste as feed for small-scale zebrafish (Danio rerio) aquaculture
Fig 1: Collection and production of food waste-based feed for a small-scale aquaculture study using zebrafish. (A & B) Some parts of food, such as peels, rinds, and stems, are separated during food preparation as pre-consumer food waste and are collected in designated bins to reduce contamination with undesirable materials such as paper, plastic, and chemicals. (C) To produce palatable and consistent feed, only a few food items were selected and processed. After collection food was frozen, then cooked, and portioned to contain 38% protein by weight. The cooked portions were then processed with a food processor into a smooth paste, which was dried in a dehydrator (D) to produce Converted Fish Flakes (CFF). (E-F) Commercial egg yolk fish flakes from pentair (E), Mixtures of CFF with commercial egg yolk fish flakes at different ratios of 25% (F), 50% (G) and 100% (H).
Supplementary file to "Effect of heat treatment on microbiological safety of supermarket food waste as substrate for black soldier fly larvae (Hermetia illucens)"
Open the record for dataset details and reuse information.
Raw Data for D3.4: Design and performance of vacuum degasification for agricultural residues and food-waste treatment for nitrogen depletion /recovery
<p>The data contains the test results from the conducted tests at the PONDUS-N pilot plant for vacuum degasification from Circular Agronomics WP2/3. It includes 4 major test series A-D with multiple triplicate runs in each series. Analytical data of batch testing and plant parameters were recorded and put into the file to accurately describe the time course of the tests. The boundary conditions of the test runs are described in D3.4.</p>
Impressions from the Field Research on the Potential Role of Digitalization in Curbing Food Waste and Loss (FWL)
<p>This is a dynamic, short video highlighting the PRODIGEES research secondment of Dr. Ariel Macaspac Hernandez. Dr. Hernandez seconded to Fundação Getúlio Vargas (FGV) in Rio de Janeiro, Brazil. The exchange lasted one month, but left Dr. Hernandez with enough time to deeply explore the potential role of digitalization in curbing food waste and loss (FWL) in multiple regions of Brazil.</p>
Quantification of Food Waste Disposal in the United States: A Meta-Analysis
This data set is the result of a systematic review of studies on food waste disposed in the United States, an issue which major consequences for social, nutritional, economic, and environmental issues. It was created to determine how much food is discarded in the U.S., and to determine if specific factors drive increased disposal. By applying meta-analytic tools on it this dataset, it was found that the aggregate proportion of food waste in U.S. municipal solid waste from 1995 to 2013 was 0.147 (95% CI 0.137–0.157) of total disposed waste, which is lower than that estimated by U.S. Environmental Protection Agency for the same period (0.176). Further, that the proportion of food waste increased significantly with time, and there were no significant differences in food waste between rural and urban samples, or between commercial/institutional and residential samples. These results are published in the study titled Quantification of Food Waste Disposal in the United States: A Meta-Analysis (Thyberg et al., 2015).
Data from: Effect of yeast addition on the biogas production performance of a food waste anaerobic digestion system
<p>Food waste contains numerous easily degradable components, and anaerobic digestion is prone to acidification and instability. This work aimed to investigate the effect of adding yeast on biogas production performance, when substrate is added after biogas production is reduced. The results showed that the daily biogas production increased 520 ml and 550 ml by adding 2.0% (VS) of activated yeast on the 12th and 37th day of anaerobic digestion, respectively, and the gas production was relatively stable. In the control group without yeast, the increase of gas production was significantly reduced. After the second addition of substrate and yeast, biogas production only increased 60 ml compared with that before the addition. After fermentation, the biogas production of yeast group also increased by 33.2% compared with the control group. Results of the analysis of indicators, such as volatile organic acids, alkalinity, and propionic acid, showed that the stability of the anaerobic digestion system of the yeast group was higher. Thus, the yeast group is highly likely to recover normal gas production when the biogas production is reduced, and substrate is added. The results provide a reference for experiments on the industrialisation of continuous anaerobic digestion to take tolerable measures when the organic load of the feed fluctuates dramatically.</p>
KPIs to measure the impact of Food loss and Waste prevention strategies
<p>These data correspond to the process of KPIs definition to measure the impact of Food Loss and Waste prevention strategies in FOODRUS. Both the initial long list of KPIs that started the process, and the results of 3 different surveys delivered to experts and stakeholders are included here.</p>
Development of innovative antioxidant food packaging systems based on natural extracts from food industry waste and Moringa oleifera leaves
<p>This is the dataset of "Development of innovative antioxidant food packaging systems based on natural extracts from food industry waste and Moringa oleifera leaves"</p> <p> </p> <p><span>This research is funded by the project 21GRD07 PlasticTrace. This project has received funding from the European Partnership on Metrology, co-financed from the European Union’s Horizon Europe Research and Innovation Programme and by the Participating States.</span></p> <p><span>Funder name: European Partnership on Metrology<br>• Funder ID: 10.13039/100019599<br>• Grant number: 21GRD07 PlasticTrace</span></p>
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OpenNeuro
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