Seasonal monitoring of bacteria and archaea in a full-scale thermophilic anaerobic digester treating food waste-recycling wastewater: Correlations between microbial community characteristics and process variables

2016 ◽  
Vol 300 ◽  
pp. 291-299 ◽  
Author(s):  
Joonyeob Lee ◽  
Gyuseong Han ◽  
Seung Gu Shin ◽  
Taewoan Koo ◽  
Kyungjin Cho ◽  
...  
Keyword(s):  
Microbial Community ◽  
Food Waste ◽  
Waste Recycling ◽  
Anaerobic Digester ◽  
Full Scale ◽  
Process Variables ◽  
Community Characteristics ◽  
Seasonal Monitoring ◽  
Food Waste Recycling

Temporal variation in methanogen communities of four different full-scale anaerobic digesters treating food waste-recycling wastewater

2014 ◽  
Vol 168 ◽  
pp. 59-63 ◽  
Author(s):  
Joonyeob Lee ◽  
Byungchul Hwang ◽  
Taewoan Koo ◽  
Seung Gu Shin ◽  
Woong Kim ◽  
...  
Keyword(s):  
Temporal Variation ◽  
Food Waste ◽  
Waste Recycling ◽  
Full Scale ◽  
Anaerobic Digesters ◽  
Food Waste Recycling

Use of food waste-recycling wastewater as an alternative carbon source for denitrification process: A full-scale study

2017 ◽  
Vol 245 ◽  
pp. 1016-1021 ◽  
Author(s):  
Eunji Kim ◽  
Seung Gu Shin ◽  
Md Abu Hanifa Jannat ◽  
Jovale Vincent Tongco ◽  
Seokhwan Hwang
Keyword(s):  
Carbon Source ◽  
Food Waste ◽  
Waste Recycling ◽  
Full Scale ◽  
Alternative Carbon Source ◽  
Food Waste Recycling ◽  
Denitrification Process

scholarly journals Impact of Hotel Guests’ Trends to Recycle Food Waste to Obtain Bioenergy

2021 ◽  
Vol 13 (6) ◽  
pp. 3094
Author(s):  
Wagih Salama ◽  
Essam Abdelsalam
Keyword(s):  
Food Waste ◽  
Alternative Energy ◽  
Waste Recycling ◽  
Environmental Preservation ◽  
Alternative Energy Sources ◽  
Effective Role ◽  
Food Waste Recycling ◽  
Intentions To Participate ◽  
Hotel Managers ◽  
The Impact

Hotels face many issues related to food waste management, which is considered a serious environmental and socioeconomic issue in the 21st century. The improper disposal of food waste causes greenhouse gases emissions, consequently badly affecting the environment. This research aims to measure the impact of customer trends in changing the pattern of food waste disposal and recycling into bioenergy relating to hotel purposes and contributing to reducing hotel energy costs in Egypt. Two survey questionnaires were designed for hotel managers and guests, with 25 and 300 forms, respectively. The results indicated that hotel managers are highly willing to recycle food waste to produce bioenergy and hence play an effective role in environmental preservation. Such alternative energy sources are less expensive than conventional ones. This study revealed guests’ intentions to participate in the process of preserving the surrounding environment, as well as their preferences to stay in hotels that are practicing food waste recycling operations. Limitations can be seen in the lack of advertising for such hotels as well the high cost of staying in green and ecological hotels.

A cross-region analysis of commercial food waste recycling behaviour

Chemosphere ◽  
2021 ◽  
Vol 274 ◽  
pp. 129750
Author(s):  
Tiffany M.W. Mak ◽  
Iris K.M. Yu ◽  
Xinni Xiong ◽  
Nastaein Q. Zaman ◽  
Nurashikin Yaacof ◽  
...  
Keyword(s):  
Food Waste ◽  
Waste Recycling ◽  
Region Analysis ◽  
Food Waste Recycling

Smart Food Waste Recycling Bin (S-FRB) to turn food waste into green energy resources

2019 ◽  
Vol 234 ◽  
pp. 290-296 ◽  
Author(s):  
Joonho Yeo ◽  
Jeong-ik Oh ◽  
Hedwig H.L. Cheung ◽  
Patrick K.H. Lee ◽  
Alicia Kyoungjin An
Keyword(s):  
Food Waste ◽  
Waste Recycling ◽  
Green Energy ◽  
Energy Resources ◽  
Food Waste Recycling

scholarly journals Co-designing food waste services in the catering sector

2018 ◽  
Vol 120 (12) ◽  
pp. 2762-2777 ◽  
Author(s):  
Aleksandra Michalec ◽  
Martin Fodor ◽  
Enda Hayes ◽  
James Longhurst
Keyword(s):  
Action Research ◽  
Food Waste ◽  
Research Methodology ◽  
Policy Design ◽  
Waste Recycling ◽  
Business Practices ◽  
Local Policy ◽  
Action Research Project ◽  
Content Type ◽  
Food Waste Recycling

Purpose The purpose of this paper is to present results from the action research project, where sustainability professionals, local businesses and academic researchers collaborated on exploring barriers for food waste recycling in SMEs food outlets in order to inform local policy and business practices in Bristol, UK. Design/methodology/approach The researchers conducted face-to-face, qualitative surveys of 79 catering businesses in three diverse areas of the city. The action research methodology was applied, where a range of co-researchers contributed towards study design and review. Findings The research reveals the main barriers to recycling and how such perceptions differ depending on whether the respondents do or do not recycle, with “convenience” and “cost” being the main issue according to the already recycling participants. On the other hand, participants who do not recycle state that their main reason is “not enough waste” and “lack of space”. Practical implications Participants recommended a range of measures, which could improve the current food waste services in Bristol. For example, they suggest that business engagement should address the barriers voiced by the participants applying the framings used by them, rather than assuming restaurants and cafes are not aware of the issue. By inviting a variety of non-academic stakeholders into the process of research design and analysis, the project addressed the imbalances in knowledge production and policy design. Originality/value Despite the local and qualitative focus of this paper, the results and research methodology could act as a useful guide for conducting food waste action research in the policy context.

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