Food loss rates at the food retail,influencing factors and reasons as a basis for waste prevention measures

This paper quantifies food loss rates for fruit & vegetables, dairy products and bread & pastry as well as donations to social services. In addition potential influencing factors and reasons for food losses are investigated in order to provide a basis for the development of waste prevention measures. Detailed data from 612 retail outlets all over Austria, which covered the period of one year, were analysed and sorting analyses of discarded food were carried out in a small sample of retail outlets. Food loss amounts to 1.3% of the sales of dairy products, 2.8% for bread & pastry and 4.2% for fruit & vegetables. Returned bread amounts to additional 9.7% of the sales of bread & pastry. The food loss rates are similar to the results of previous publications. At present, 7% of the food loss is donated to social services, 38% of retail outlets do not donate any articles at all. Food loss rates are declining with increasing sales areas, increasing numbers of purchases per year and increasing sales of the retail outlet, but explain only 33% or less of the variation of food loss rates. Large differences between retail outlets of comparable structure indicate potential for reduction. More than a quarter of discarded food articles did not show any flaws besides the expiration of the best before or sell-by date. Waste prevention approaches should focus on avoiding returns, transfer of best practices, information and education of employees and customers as well as strengthening the donation to social services.     

Discussion on the methodology for determining food waste in household waste composition studies

Food waste has become an increasingly discussed topic in recent years. However, there is little authoritative data on food waste quantities and composition and systematic and comparable data are missing. Household waste composition analyses, which are often carried out routinely at regular or irregular intervals, provide an opportunity for obtaining data about food waste at both local and regional levels. The results of prior waste composition studies are not really comparable due to the different classifications, definitions and methods used; in addition, these are mostly insufficiently described and not reproducible by a third party. The aim of this paper is to discuss a methodology for determining the proportion of food waste in household waste composition studies, by analysing specific problems and possible solutions. For that purpose, findings from the literature are analysed and the approach and results of a composition analysis of residual waste of a stratified sample (urban, rural area) are presented. The study suggests that in order to avoid a significant loss of information, waste should not be sieved before sorting and packed food waste should be classified into the relevant food waste category together with its packaging. The case study showed that the overall influence of the proportion of food packaging included in the food waste category, which amounted to only 8%, did not significantly influence the results and can therefore be disregarded.     

Food waste in municipal mixed waste produced at household level: empirical evidence from the Czech Republic

Journal of Material Cycles and Waste Management - The problem of food waste is broadly discussed, but empirical data are still missing. The importance of this topic increases as the reporting of...     

Digestion of frozen/thawed food waste in the hybrid anaerobic solid-liquid system

The hybrid anaerobic solid-liquid (HASL) system, which is a modified two-phase anaerobic digester, is to be used in an industrial scale operation to minimize disposal of food waste at incineration plants in Singapore. The aim of the present research was to evaluate freezing/thawing of food waste as a pre-treatment for its anaerobic digestion in the HASL system. The hydrolytic and fermentation processes in the acidogenic reactor were enhanced when food waste was frozen for 24h at -20 degrees C and then thawed for 12h at 25 degrees C (experiment) in comparison with fresh food waste (control). The highest dissolved COD concentrations in the leachate from the acidogenic reactors were 16.9g/l on day 3 in the control and 18.9g/l on day 1 in the experiment. The highest VFA concentrations in the leachate from the acidogenic reactors were 11.7g/l on day 3 in the control and 17.0g/l on day 1 in the experiment. The same volume of methane was produced during 12 days in the control and 7 days in the experiment. It gave the opportunity to diminish operational time of batch process by 42%. The effect of freezing/thawing of food waste as pre-treatment for its anaerobic digestion in the HASL system was comparable with that of thermal pre-treatment of food waste at 150 degrees C for 1h. However, estimation of energy required either to heat the suspended food waste to 150 degrees C or to freeze the same quantity of food waste to -20 degrees C showed that freezing pre-treatment consumes about 3 times less energy than thermal pre-treatment.     

Optimization of the food waste water incineration with respect to CO and NO<Subscript>x</Subscript> emission characteristics

The incineration of food waste water in conjunction with the domestic waste is getting attention as a food waste water treatment method, due to its low treatment cost and high efficiency. Many studies verified that the ammonia in the food waste water served as a reducing agent to suppress the generation of NO_x when the food waste water was injected and incinerated. However, they have not revealed the correlation between the change in the concentration of the CO and NO_x by the influence of the solid matters contained in the food waste water on the incineration of the wastes. The purpose of this study is to determine the optimum amount of the food waste water injected through four nozzles in the primary and secondary incineration chambers and to assess the correlation between the concentration of CO and NO_x in accordance with the food waste water injection in each chamber of the incinerator. For the study, four food waste water injection nozzles were installed; two (A and B) at the top of the primary incineration chamber and the other two (C and D) in the secondary incineration chamber. The correlation between the change in the concentration of CO and NO_x was studied adjusting the amount of the food waste water injected through the nozzles. From the result, Case II showed the concentration of CO and NO_x as 1.8–10 and 14–26 ppm, respectively, while Case I showed that of CO and NO_x as 15–30 and 9–18 ppm, respectively. Those levels are well below the Korean emission criteria, 50 ppm for CO and 80 ppm for NO_x. Based on the results, it is evident there is a certain trade-off between emission of CO and NO_x, and Case II which has relatively low concentration of CO is easier and cheaper to control.     

Analytical methods for waste minimisation in the convenience food industry

Waste creation in some sectors of the food industry is substantial, and while much of the used material is non-hazardous and biodegradable, it is often poorly dealt with and simply sent to landfill mixed with other types of waste. In this context, overproduction wastes were found in a number of cases to account for 20–40% of the material wastes generated by convenience food manufacturers (such as ready-meals and sandwiches), often simply just to meet the challenging demands placed on the manufacturer due to the short order reaction time provided by the supermarkets. Identifying specific classes of waste helps to minimise their creation, through consideration of what the materials constitute and why they were generated. This paper aims to provide means by which food industry wastes can be identified, and demonstrate these mechanisms through a practical example. The research reported in this paper investigated the various categories of waste and generated three analytical methods for the support of waste minimisation activities by food manufacturers. The waste classifications and analyses are intended to complement existing waste minimisation approaches and are described through consideration of a case study convenience food manufacturer that realised significant financial savings through waste measurement, analysis and reduction.     

The costs of household food waste in South Africa

Food waste is problematic for a number of reasons, including the loss of a potentially valuable food source or resource for use in other processes (e.g. energy generation or composting), wasted resources and emissions in the food supply chain, and problems associated with the disposal of organic waste to landfill. This paper quantifies the household food waste stream in South Africa, in order to draw attention to the magnitude of the problem. In addition, it estimates the economic (monetary) value of the wasted food, as well as the costs associated with disposing putrescible food waste to landfill, in order to highlight the associated costs to society. Costs associated with the loss of a potentially valuable food source are valued using a weighted average market price of the wasted food. Costs associated with the disposal of food waste to landfill are quantified based on estimates of the financial and external costs associated with landfilling. For household food waste alone, the costs to society associated with these two food-waste related problems are estimated at approximately R21.7 billion (approximately US$2.7 billion) per annum, or 0.82% of South Africa’s annual GDP. These costs are therefore significant, particularly considering that household food waste accounts for less than 4% of total food losses across the food supply chain.     

Evaluating the toxicity of food processing wastes as co-digestion substrates with dairy manure

Studies have shown that including food waste as a co-digestion substrate in the anaerobic digestion of livestock manure can increase energy production. However, the type and inclusion rate of food waste used for co-digestion need to be carefully considered in order to prevent adverse conditions in the digestion environment. This study determined the effect of increasing the concentration (2%, 5%, 15% and 30%, by volume) of four food-processing wastes (meatball, chicken, cranberry and ice cream processing wastes) on methane production. Anaerobic toxicity assay (ATA) and specific methanogenic activity (SMA) tests were conducted to determine the concentration at which each food waste became toxic to the digestion environment. Decreases in methane production were observed at concentrations above 5% for all four food waste substrates, with up to 99% decreases in methane production at 30% food processing wastes (by volume).     

Effect of vermiculite addition on compost produced from Korean food wastes

To evaluate the effect of vermiculite addition on composting food wastes from Korean households, food wastes were composted in three small bins to which different additives were added. The following three bins were employed: in Case I, only recycled compost was composted; in Case II, food wastes with recycled compost; and in Case III, food wastes with recycled compost and vermiculite. In the experiment performed for 30 days, it was confirmed that the supplementary addition of vermiculite to the composting mixture did not significantly improve the weight loss rate and the decomposition rate of food wastes. Due to dilution through the use of inorganic vermiculite, the vermiculite addition reduced the organic matter concentration of the composting mixtures. Vermiculite addition did not raise the pH value. Weight losses of roughly 70% were observed based on calculating moisture loss as well as dry food waste loss and not considering additives, while dry food waste loss was 29.4% and 35.8% with and without the addition of vermiculite, respectively. For these experiments, the major portion of the weight loss was the loss of water. The results indicate a need to differentiate between weight loss percentages and decomposition percentages, and a need to indicate if either of these percentages includes or excludes the mass of additives.     

Selection of human consumables for future space missions

Consumables for human spaceflight include oxygen, water, food and food packaging, personal hygiene items, and clothing. This paper deals with the requirements for food and water, and their impact on waste product generation. Just as urbanization of society has been made possible by improved food processing and packaging, manned spaceflight has benefitted from this technology. The downside of this technology is increased food package waste product. Since consumables make up a major portion of the vehicle onboard stowage and generate most of the waste products, selection of consumables is a very critical process. Food and package waste comprise the majority of the trash generated on the current shuttle orbiter missions. Plans for future missions must include accurate assessment of the waste products to be generated, and the methods for processing and disposing of these wastes.     

Effect of mixing ratio of woody waste and food waste on the characteristics of carbonization residue

Biomass such as woody waste and food waste can be converted to a renewable energy source by means of carbonization processes. The basic characteristics of woody waste and food waste, such as proximate analysis and heating value, were evaluated before carrying out carbonization tests. Carbonization tests were carried out to obtain the basic characteristics of carbonization residue on changing the proportion of food waste from 0% to 30% in the mixture of woody waste and food waste. The effect of the food waste was estimated by basic characteristics of the residue such as the heating value, yield, and fuel ratio. As increased the food waste content, the bulk density, yield and chlorine content of the carbonization residue increased, but fuel ratio, the carbon content and heating value of the residue decreased. From the results of the basic characteristics of the residue, the optimum food waste content in carbonization tests was found to be 20%. Even if food waste is combined with woody waste at levels up to 30%, the sulfur and chlorine concentrations in the residue were much lower than the regulatory standard levels. From the results for the fuel ratio and heating value of the residue, the carbonization residue is suitable for use as a renewable energy source and can be categorized by the second grade level of solid fuel products.     

Economic benefits from food recovery at the retail stage: An application to Italian food chains

The food supply chain is affected by losses of products near to their expiry date or damaged by improper transportation or production defects. Such products are usually poorly attractive for the consumer in the target market even if they maintain their nutritional properties. On the other hand undernourished people face every day the problem of fulfilling their nutritional needs usually relying on non-profit organizations. In this field the food recovery enabling economic benefits for donors is nowadays seen as a coherent way to manage food products unsalable in the target market for various causes and thus destined to be discarded and disposed to landfill thus representing only a cost. Despite its obvious affordability the food recovery is today not always practiced because the economic benefits that could be achieved are barely known. The paper aims at presenting a deterministic mathematical model for the optimization of the supply chain composed by retailers and potential recipients that practice the food recovery, taking into account the benefits recognized to donors and the management costs of the food recovery. The model determines the optimal time to withdraw the products from the shelves as well as the quantities to be donated to the non-profit organizations and those to be sent to the livestock market maximizing the retailer profit. The results show that the optimal conditions ensuring the affordability of the food recovery strategy including the tax reliefs and cost saving for the retailers outperforms the profit achievable in absence of such a system.     

Using integrated food‐web and population‐based models for environmental monitoring,remediation decisions,and long‐term planning

While ecologists have used food‐web models to understand how ecosystems function, the potential role of integrated food‐web and population‐based models in environmental monitoring and decision making has been ignored. Sound ecological principles should be integrated with state‐of‐the‐art monitoring and management practices. This article presents the ways in which population‐based models can answer basic ecological questions necessary for decision making about remediation and restoration, and for monitoring to ensure long‐term stewardship. Discussed are the uses of food‐web and population‐based models for understanding the movement of chemicals through different trophic levels. Three examples, including global warming, tributyltin, and monomethylmercury scenarios, are presented to illustrate how such models are useful. The responses of the component parts varies, depending on parameters such as birth, death, and respiration, as well as feeding rates, predator‐prey rates, and uptake and elimination rates. There are several different models available for decision making, with different levels of complexity, based on the specific hypothesis or question being asked and the amount of current information available. Therefore, it is recommended to use deterministic‐based, population‐based food‐web models for ecological risk assessment. © 2001 John Wiley & Sons, Inc.     

Rheological Behavior Under Shear and Non-Isothermal Elongational Flow of Biodegradable Polymers for Foam Extrusion

The production of many items, in particular for food packaging applications, is based on foam extrusion and thermoforming. These operations require the use of polymers which can grant some specific rheological properties, both under shear and elongational flow. In this work, the behavior of some biodegradable polymers [Mater-Bi^® and poly(lactic acid)] under shear and non-isothermal elongational flow was investigated and compared with a traditional, non-biodegradable polymer, in order to assess their suitability for industrial-scale foam extrusion and thermoforming. The rheological characterization evidenced the differences between the different biodegradable polymers and the reference polystyrene (PS), as well as the effect of humidity on their main rheological properties. This can be of great interest in helping to find an optimum solution in replacing PS for the production of food packaging items.     

Characterizing food waste substrates for co-digestion through biochemical methane potential (BMP) experiments

Co-digestion of food waste with dairy manure is increasingly utilized to increase energy production and make anaerobic digestion more affordable; however, there is a lack of information on appropriate co-digestion substrates. In this study, biochemical methane potential (BMP) tests were conducted to determine the suitability of four food waste substrates (meatball, chicken, cranberry and ice cream processing wastes) for co-digestion with flushed dairy manure at a ratio of 3.2% food waste and 96.8% manure (by volume), which equated to 14.7% (ice-cream) to 80.7% (chicken) of the VS being attributed to the food waste. All treatments led to increases in methane production, ranging from a 67.0% increase (ice cream waste) to a 2940% increase (chicken processing waste) compared to digesting manure alone, demonstrating the large potential methane production of food waste additions compared to relatively low methane production potential of the flushed dairy manure, even if the overall quantity of food waste added was minimal.     

An application of the theory of planned behaviour to study the influencing factors of participation in source separation of food waste

Tremendous increases in biodegradable (food waste) generation significantly impact the local authorities, who are responsible to manage, treat and dispose of this waste. The process of separation of food waste at its generation source is identified as effective means in reducing the amount food waste sent to landfill and can be reused as feedstock to downstream treatment processes namely composting or anaerobic digestion. However, these efforts will only succeed with positive attitudes and highly participations rate by the public towards the scheme. Thus, the social survey (using questionnaires) to analyse public’s view and influencing factors towards participation in source separation of food waste in households based on the theory of planned behaviour technique (TPB) was performed in June and July 2011 among selected staff in Universiti Putra Malaysia, Serdang, Selangor. The survey demonstrates that the public has positive intention in participating provided the opportunities, facilities and knowledge on waste separation at source are adequately prepared by the respective local authorities. Furthermore, good moral values and situational factors such as storage convenience and collection times are also encouraged public’s involvement and consequently, the participations rate. The findings from this study may provide useful indicator to the waste management authorities in Malaysia in identifying mechanisms for future development and implementation of food waste source separation activities in household programmes and communication campaign which advocate the use of these programmes.     

Modelling of moisture-dependent aerobic degradation of solid waste

In landfill, high temperature levels come from aerobic reactions inside the waste surface layer. They are known to make anaerobic processes more reliable, by partial removal of easily biodegradable substrates. Aerobic biodegradation of the main components of biodegradable matter (paper and cardboard waste, food and yard waste) is considered. In this paper, two models which take into account the effect of moisture on aerobic biodegradation kinetics are discussed. The first one (Model A) is a simple, first order, substrate-related model, which assumes that substrate hydrolysis is the limiting step of the process. The second one (Model B) is a biomass-dependant model, considering biological growth processes. Respirometric experiments were performed in order to evaluate the efficiency of each model. The biological oxygen demands of shredded paper and cardboard samples and of food and yard waste samples prepared at various initial water contents were measured. These experimental data were used to identify model parameters. Model A, which includes moisture dependency on the maximum amount of biodegraded matter, is relevant for paper and cardboard biodegradation. On the other hand, Model B, including moisture effect on the growth rate of biomass is suitable to describe food and yard waste biodegradation.     

Biotechnology for aerobic conversion of food waste into organic fertilizer.

A biotechnology for aerobic conversion of food waste into organic fertilizer under controlled aeration, stirring, pH and temperature at 55-65 degrees C, is proposed. To maintain neutral pH at the beginning of the bioconversion 5% CaCO3 was added to the total solids of the food waste. The addition of 20% horticultural waste compost as a bulking agent to the food wastes (w.w./w.w.), improved the bioconversion and increased the stability of the final product. No starter culture was needed for aerobic bioconversion of food waste into organic fertilizer for 10 days. The low contents of heavy metals in the raw materials used in the bioconversions ensured the safety of fertilizer from food waste for application in agriculture. The addition of 4% organic fertilizer to the subsoil increased the yield and growth of Ipomoea aquatica (Kang Kong) by 1.5 to 2 times. The addition of phosphorus is required to enhance the positive effect of organic fertilizer on plant growth.     

Costs of food waste along the value chain: Evidence from South Africa

In a previous paper (Nahman et al., 2012), the authors estimated the costs of household food waste in South Africa, based on the market value of the wasted food (edible portion only), as well as the costs of disposal to landfill. In this paper, we extend the analysis by assessing the costs of edible food waste throughout the entire food value chain, from agricultural production through to consumption at the household level. First, food waste at each stage of the value chain was quantified in physical units (tonnes) for various food commodity groups. Then, weighted average representative prices (per tonne) were estimated for each commodity group at each stage of the value chain. Finally, prices were multiplied by quantities, and the resulting values were aggregated across the value chain for all commodity groups. In this way, the total cost of food waste across the food value chain in South Africa was estimated at R61.5 billion per annum (approximately US$7.7 billion); equivalent to 2.1% of South Africa’s annual gross domestic product. The bulk of this cost arises from the processing and distribution stages of the fruit and vegetable value chain, as well as the agricultural production and distribution stages of the meat value chain. These results therefore provide an indication of where interventions aimed at reducing food waste should be targeted.     

Separate collection of household food waste for anaerobic degradation - Comparison of different techniques from a systems perspective

Four systems for household food waste collection are compared in relation the environmental impact categories eutrophication potential, acidification potential, global warming potential as well as energy use. Also, a hotspot analysis is performed in order to suggest improvements in each of the compared collection systems. Separate collection of household food waste in paper bags (with and without drying prior to collection) with use of kitchen grinders and with use of vacuum system in kitchen sinks were compared. In all cases, food waste was used for anaerobic digestion with energy and nutrient recovery in all cases. Compared systems all resulted in net avoidance of assessed environmental impact categories; eutrophication potential (-0.1 to -2.4kg NO(3)(-)eq/ton food waste), acidification potential (-0.4 to -1.0kg SO(2)(-)eq/ton food waste), global warming potential (-790 to -960kg CO(2)(-)eq/ton food waste) and primary energy use (-1.7 to -3.6GJ/ton food waste). Collection with vacuum system results in the largest net avoidence of primary energy use, while disposal of food waste in paper bags for decentralized drying before collection result in a larger net avoidence of global warming, eutrophication and acidification. However, both these systems not have been taken into use in large scale systems yet and further investigations are needed in order to confirm the outcomes from the comparison. Ranking of scenarios differ largely if considering only emissions in the foreground system, indicating the importance of taking also downstream emissions into consideration when comparing different collection systems. The hot spot identification shows that losses of organic matter in mechanical pretreatment as well as tank connected food waste disposal systems and energy in drying and vacuum systems reply to the largest impact on the results in each system respectively.