Confined food-animal operations in the United States produce more than 40 times the amount of waste than human biosolids generated from US wastewater treatment plants. Unlike biosolids, which must meet regulatory standards for pathogen levels, vector attraction reduction and metal content, no treatment is required of waste from animal agriculture. This omission is of concern based on dramatic c...

Pyrolysis is an environmental friendly alternative method compared with incineration, and the least time-consuming and smallest infrastructure footprint method compared with bio-chemical and thermo-chemical conversion. Baseline data for the pyrolysis of food waste was obtained in a kinetic study of the thermal decompositions by thermogravimetric analysis. To simulate the difference in the types...

Collegiate sporting venues have been leading efforts toward zero-waste events in pursuit of more sustainable operations. This study audited the landfill-destined waste generated at the University of Missouri (MU) football stadium in 2014 and evaluated the life cycle greenhouse gas (GHG) and energy use associated with waste management options, including options that do and do not comply with zer...

UN Food and Agricultural Organisation believes that there is no balance between hunger and producing food and the world is producing more than enough food (1). It estimated that one third of the food produced in the world for human consumption every year — approximately 1.3 billion tones gets lost or wasted (2). Inefficiencies and losses in agricultural production and consumers' behavior all pl...

Households in the UK discard much food. A reduction in such waste to mitigate environmental impact is part of UK government policy. This study investigated whether household food waste is linked to a lifestyle reliant on convenience food in younger consumers. A survey of 928 UK residents aged 18-40 years and responsible for the household food shopping (male n = 278; female n = 650) completed an...

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 waste from households contributes the greatest proportion to total food waste in developed countries. Therefore, food waste reduction requires an understanding of the socio-economic (contextual and behavioural) factors that lead to its generation within the household. Addressing such a complex subject calls for sound methodological approaches that until now have been conditioned by the lar...

The U.S. generates more than 37 million metric tons of food waste each year, and over 95% of it is disposed of at U.S. landfills. This paper describes the development of a novel food waste collection kiosk and business model called “Greenbox” that will collect and store food waste from households and restaurants with incentives for user participation to spur food waste-to-energy production in a...

The economic, social and environmental costs of food waste are being increasingly recognised. Food waste consists of both edible and inedible components. Whilst wastage of edible food is problematic for obvious reasons, there are also costs associated with the disposal of the inedible fraction to landfill. This is the third in a series of papers examining the costs of food waste throughout the ...

During 2010-2012 we carried out project Foodspill, concentrating on mapping the volume and composition of food waste in the Finnish foodchain. 380 households weighed their avoidable food waste each day when they disposed of food during a two-week research period. The average annual food waste was 23 kg per person, and for households 120–160 kg per annum. For the food service sector the amount, ...