Food waste matters - The policy implications and sustainability of food waste practices

Hydrothermal Liquefaction of Food Waste and Model Food Waste Compounds

Solid waste is generated at a rate of more than 4 lb per person per day. A significant portion of the non-recyclable waste is food waste, with high water content and low energy density. While most thermochemical conversion processes require a relatively dry feedstock, hydrothermal liquefaction uses subcritical water as the reaction medium and is therefore compatible with high-moisture feedstock...

Food and Human Behaviour: Consumption, Waste and Sustainability

The current global economic crisis implies new problems of knowledge and management of food and nutrition safety and security with respect to all their components.1 It is not by chance that the 2013 World Food Day theme, Sustainable Food Systems for Food Security and Nutrition, insisted that this fundamental aspect of daily life profoundly influences − as a risk or a protective factor − not onl...

Knowledge, attitudes and practices on household food waste: Bases for formulation of a recycling system

This study assessed the knowledge, attitudes and practices on food waste of selected households in the northern province of the Philippines. The results of the assessment were used as bases for formulation of a recycling system. A total of one hundred rural households were selected using stratified equal allocation sampling technique. Data were collected through the use of researcher-made quest...

Food waste collections

Food Waste on the Agenda

Huge amounts of food waste are generated worldwide. Efficient valorisation strategies ensure that embedded energy and resources are at least partially recuperated. Food waste is a highly biodegradable material with high water content, and as such well destined for biogas production through anaerobic digestion. In order to ensure successful implementation of food waste valorisation via anaerobic...