Objective: Food waste is a progressive concern and is contributed to reduce energy and protein intake. The aim of this study is to investigate the amount of food waste in different wards of Qaem and Imam Reza hospitals of Mashhad. Design and subjects: This cross-sectional study was performed during one week in the Imam Reza and Qaem hospitals. The study population consisted  of 425 patients in ...

Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC). The aim of this study is (1) to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries a...

Food losses refer to edible food mass decrease throughout the human food chain. Food losses occurring at consumption stage are called food waste. Food Losses and Waste (FLW) represent one of the most critical social, economic and ecological challenges facing humanity, besides being also an ethical issue. FAO data show that roughly one-third of food produced for human consumption is lost or wast...

Anaerobic co-digestion (ACD), where two or more substrates are digested simultaneously, is able to prevent the problems associated with mono-digestion. The aim of this study develop a simulation model ACD food waste (FW) sewage sludge (SS) for biogas production coupled pre-treatment, handling and upgrading using SuperPro Designer v9.0. Design Expert v13 employed perform optimization evaluate ef...

Food waste is problematic on a number of levels; including the loss of a potentially valuable food source or resource for use in other processes; wasted resources and emissions in the food supply chain; and problems associated with the disposal of organic waste to landfill. We quantify the post-consumer food waste stream in South Africa, in order to bring attention to the magnitude of the probl...

Food waste has a significant detrimental economic, environmental and social impact. Recent efforts in HCI research have examined ways of influencing surplus food waste management. In this paper, we conduct a research survey to investigate and compare the effectiveness of existing approaches in food waste management throughout its lifecycle from agricultural production, post-harvest handling and...

Introduction Safe and efficient treatment of organic waste is crucial to developing a sustainable food system around the world. Soil biosolarization (SBS) soil technique that can use solid wastes treat in way alternative chemical fumigants improve fertility agriculture. Methods In this study, two types wastes, green tea (GTW) fish (FW), were evaluated for feasibility being applied as amendments...

Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries. Many studies utilizing common food wastes such as dining hall or restaurant waste and wastes generated from food processing industries have shown good percentages of hydrogen in g...

In presented work, long-term operation of a laboratory anaerobic reactor processing food waste is discussed. Food waste is potentially well available municipal bio waste with light biodegradability and with year-long production mostly in big cities. About 200 days of laboratory work were focused on characterization of tested food waste quality as well as on feasibility of biogas production from...

in the recent years, increasing use of limited resources causes severe damages to the environment. this lead to increase environmental concerns in societies. resource waste reduction can control these damages. as food waste causes a lot of resource waste, controlling this waste is very important to reduce damages to the environment. this paper considers the environmental importance of food pack...