During the first COVID-19 wave in Spain, confining population at home was seen as an effective way to prevent disease from spreading. This limited mobility affected citizens’ routines homes because it influenced their life habits, including food management. The main objective of this paper understand waste (FW) behavior during lockdown Spain by understanding related practices that could have FW...

Among Vaccinium species, blueberries (Vaccinium myrtillus L.) and lingonberries (Vaccinium vitis-idaea) are popular in the human diet. In this study, total phenolic, total flavonoid and total monomeric anthocyanin contents in the ethanol-water extracts of blueberry and lingonberry fruits grown wild in the forests in the central region of Poland were assayed. Antioxidant activities of the extrac...

16 There has been growing interest in establishing food waste prevention and recovery 17 programs throughout the world. The drive to target food waste stems from increasing concerns 18 about resource conservation, food security, food waste’s environmental and economic costs, and 19 a general trend in the waste management industry to transition to more sustainable practices. 20 Here the drivers ...

Background: Reducing global food waste is an international environmental, health, and sus-tainability priority. Although significant reductions have been achieved across the chain, progress by UAE households consumers remain inadequate. This study seeks to understand association between consumer attitudes, knowledge, awareness relating practice of residents living in...

We used macro-economic data and aggregated waste data to estimate that, in 2011, New Zealand households generated over 224,000 tonnes of food waste, and New Zealand industry generated over 103,000 tonnes of food waste. We split New Zealand’s food waste into 14 food-waste categories and found that 7% is related to “fresh” produce, and 93% “processed” food waste. The value of New Zealand’s food w...

In the present study, two pretreatment methods (thermal and biological pre-hydrolysis) were suggested for food waste (FW) with aim to enhance biomass conversion biogas production by anaerobic. The effects of thermal (TP), including TP at 60 °C 80 min, 100 °C, 120 140 30 well as pre-hydrolysis (BPH) 37 55 followed 40 h on anaerobic digestion performance FW evaluated in batch tests. Results compa...

Food waste is a global issue with serious economic and environmental implications. Although a number of psychosocial and cultural factors have been identified, little attention has been paid to how food waste is culturally presented, circulated, and mediated. In this exploratory study, we consider how food waste is presented in the thriving genre of reality food television. Specifically, we con...

Food waste (FW) is one of the main problems in world due to continuous increase global population. Anaerobic digestion (AD) FW was an alternative and economical solution develop effective method enhance biomethane (BioM) production that uses enzyme pretreatment hydrolysis by locally produced cellulase amylase enzymes. In this study, two types sources fungi (TNAF-1 TNFA-3) (TNBC-1 TNBC-3) strain...

.................................................................................................................................................. 2 Introduction ............................................................................................................................................ 4 Materials and methods .........................................................................