scholarly journals Food Waste and Agro By-Products: A Step towards Food Sustainability

2021 ◽  
Author(s):  
Ajita Tiwari ◽  
Roshna Khawas
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Agricultural Waste ◽  
Waste Utilization ◽  
Nutrient Recovery ◽  
World Population ◽  
World Food ◽  
Environment Pollution ◽  
Meat Packaging ◽  
By Products

Utilization of food/agricultural waste is having challenge and necessity in day to day life. It’s an important aspect for all the industries (food) for the process of modification and recovery. The main aim is to minimize deterioration and maximize utilization of food which will lead to less problems in waste management and environment pollution. In some of the meat packaging and food processing industries, waste utilization treatment has been implemented for successful and substantial processing. In need of growing demands of high nutritive and cheap price foods, requirements are getting high simultaneously with increasing world population. So, there is urgent need of nutrient recovery from wasted utilization and sources of food/feed will help to reduce the shortage of world food supplies to the coming generation.

scholarly journals Applications of Compounds from Coffee Processing By-Products

Biomolecules ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1219 ◽  
Author(s):  
Amaia Iriondo-DeHond ◽  
Maite Iriondo-DeHond ◽  
María Dolores del Castillo
Keyword(s):  
Food Safety ◽  
Chemical Composition ◽  
Food Waste ◽  
Agricultural Waste ◽  
Bioactive Molecules ◽  
Coffee Grounds ◽  
Food Applications ◽  
Health Promoting ◽  
Definition Of ◽  
By Products

To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.

scholarly journals Industrial Symbiosis for Optimal Bio-Waste Management and Production of a Higher Value-Added Product

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2228
Author(s):  
Edgaras Stunžėnas ◽  
Irina Kliopova ◽  
Daina Kliaugaitė ◽  
Rimas Pranas Budrys
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Impact Analysis ◽  
Regional Scale ◽  
Value Added ◽  
Economic Benefits ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
The Impact ◽  
By Products

A considerable amount of food waste ends up in centralized treatment plants due to the lack of preventive measures, resulting in significant environmental impacts. Hospitality food waste management is even more resource-intensive because of animal by-products regulation. According to this regulation, companies must store and then consign waste to specific waste managers. The extensive need for transportation of high-moisture-content materials is the leading cause of the impact. Moreover, the management of category III animal by-products is costly for companies. A previous study has shown the economic benefits of decentralized animal by-product treatment by intensive composting in catering companies. Although the produced compost was characterized by exceptional quality parameters, it was phytotoxic. The investigation of hospitality waste management is scarcely discussed among scholars, and waste management on a regional scale is nearly absent. This study examines the regional management of hospitality food waste by exploiting the municipal waste management infrastructure and intensive composting at the source. The co-maturation experiment with animal by-products and municipal green waste primary composts showed that the phytotoxicity parameters of the cured compost were in the optimal range or below the thresholds (conductivity (1.1 mS cm−1), dissolved organic carbon (82 mg kg−1), and NH4+/NO3− ratio (0.0027)). Additionally, the amounts of total nitrogen, water-soluble nitrogen, and water-soluble phosphorus in the compost were rated as very high. Finally, inventory and environmental impact analysis of the current and planned management approaches showed a reduction in 12 of 18 impact categories.

scholarly journals Food Waste to Energy: An Overview of Sustainable Approaches for Food Waste Management and Nutrient Recycling

2017 ◽  
Vol 2017 ◽  
pp. 1-19 ◽  
Author(s):  
Kunwar Paritosh ◽  
Sandeep K. Kushwaha ◽  
Monika Yadav ◽  
Nidhi Pareek ◽  
Aakash Chawade ◽  
...  
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Management Practices ◽  
Nutrient Recycling ◽  
Waste To Energy ◽  
World Population ◽  
Continuous Increase ◽  
Societal Benefits ◽  
Standard Management ◽  
Computational Resources

Food wastage and its accumulation are becoming a critical problem around the globe due to continuous increase of the world population. The exponential growth in food waste is imposing serious threats to our society like environmental pollution, health risk, and scarcity of dumping land. There is an urgent need to take appropriate measures to reduce food waste burden by adopting standard management practices. Currently, various kinds of approaches are investigated in waste food processing and management for societal benefits and applications. Anaerobic digestion approach has appeared as one of the most ecofriendly and promising solutions for food wastes management, energy, and nutrient production, which can contribute to world’s ever-increasing energy requirements. Here, we have briefly described and explored the different aspects of anaerobic biodegrading approaches for food waste, effects of cosubstrates, effect of environmental factors, contribution of microbial population, and available computational resources for food waste management researches.

scholarly journals Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2874
Author(s):  
Hanieh Moshtaghian ◽  
Kim Bolton ◽  
Kamran Rousta
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Animal Feed ◽  
Food Preparation ◽  
Future Research ◽  
Human Consumption ◽  
Public Acceptability ◽  
Management Hierarchy ◽  
By Products ◽  
Food Produce

Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges, such as definition development, inclusion in the food waste management hierarchy and public acceptability. This review provides an overview of these three challenges. The upcycled food definitions have been developed for research, food manufacturers, and multi-stakeholders use. Thus, there is a need for a consumer-friendly definition for the general public. A simplified definition is proposed to introduce these foods as environmentally friendly foods containing safe ingredients that otherwise would not have gone to human consumption such as damaged food produce, by-products and scraps from food preparation. Moreover, an updated version of the food waste management hierarchy has been proposed by including the production of upcycled foods as a separate waste management action that is less preferable than redistribution but more favourable than producing animal feed. Furthermore, consumer sociodemographic characteristics and beliefs, as well as food quality cues and attributes, were identified as crucial factors for the public acceptability of these foods. Future research should address these challenges to facilitate the introduction of upcycled foods.

scholarly journals Valorization Technologies of Marine By-Products

2020 ◽  
Author(s):  
Amar Kaanane ◽  
Hind Mkadem
Keyword(s):  
Food Security ◽  
Food Production ◽  
New Technologies ◽  
World Population ◽  
World Food ◽  
Food And Agriculture ◽  
Food And Agriculture Organization ◽  
World Food Security ◽  
Improve Food Security ◽  
By Products

Generally, in different countries, strategies to improve food security have focused on increasing food production, which contributes to climate pollution and increases stress on scarce natural resources such as water and land. Due to the increase of world population (estimated to be 9 milliards in 2050), to the limited biological resources and to the increase of environmental pollution, there is a need in innovation in food industry. This can be done by improving food quality through new technologies for valorization of food and food by-products. According to Food and Agriculture Organization (FAO), one third of world food production is lost or wasted along the food supply chain. In the sector of fisheries and aquaculture, 35% of the world’s harvest is lost or wasted each year. Thus, the valorization of marine by-products should be an obligation to assure the world food security and to satisfy the growing demand for fishery products. The objectives of this study are: First to review the sources of by-products and their characteristics and second to describe and evaluate the different technologies that are or can be used to valorize marine by-products in production of marine oils and concentrated fatty acids.

scholarly journals Theoretical and legal definition of the concept of «agricultural waste»

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Kukhar Olga ◽  
Keyword(s):  
Waste Management ◽  
Agricultural Waste ◽  
Animal Health ◽  
Legal Regulation ◽  
Organic Fertilizers ◽  
Human Consumption ◽  
Agricultural Activity ◽  
Eu Legislation ◽  
Agricultural Waste Management ◽  
By Products

The article provides a scientific and theoretical analysis of EU legislation, ukrainian legislation and legal doctrine in the field of agricultural waste management. Particular attention is paid to establishing features in the legal regulation of such activities. The author concludes that today, taking into account the need to implement EU legislation, there is a process of gradual formation of agricultural legislation aimed at solving problems related to agricultural waste management. It is based on the Laws of Ukraine of June 25, 1992 «On Veterinary Medicine», «On animal by-products not intended for human consumption», of May 18, 2017 «On state control over compliance with legislation on food, feed, animal by-products, animal health and welfare», of December 23, 1997 «On the basic principles and requirements for food safety and quality». In addition, the expediency of defining at the legislative level the concept of agricultural waste, understanding it as substances, materials and objects formed in the process of human agricultural activity, as well as plant and animal life, which completely or partially lost their consumer properties and have no further use (other than organic fertilizers) at the place of formation or detection and which the owner must dispose of by disposal or disposal. The article proposes to make changes to the Waste Classifier SC 005-96 «Waste Classifier», approved by the order of the State Statistics Service of Ukraine of February 29, 1996. № 89, by supplementing group 01 with forestry wastes (excluding wastes from forest processing, production of panels and furniture, pulp, paper and board) and fisheries. Keywords: waste, agricultural waste, forestry, environmentе, pesticides, waste management, fisheries, agriculture

Pengolahan Limbah Domba Menjadi Bokashi di Desa Arjowilangun, Kecamatan Kalipare Kabupaten Malang

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Moch Agus Choiron ◽  
Siti Azizah ◽  
Nafisah Arina Hidayati
Keyword(s):  
Waste Management ◽  
Organic Material ◽  
Fermentation Process ◽  
Agricultural Waste ◽  
Previous Discussion ◽  
Post Test ◽  
Village People ◽  
Pathogenic Microbes

Arjowilangun Village is a post-TKI village. People choose to become sheep farmers with less capital than being cattle farmers. Based on the previous discussion, waste management is required to ensure the sustainability of environment in Arjowilangun Village. Processing sheep and agricultural waste program is held by Doktor Mengabdi team. Farmers can learn how to make Bokashi from waste. The method used is composting aerobic or anaerobic starters for composting organic material. A decomposer as collection of several good microbes from fungi work to control pathogenic microbes assists the fermentation process. Based on the results of the pre-test and post-test during the training, it can be showed that understanding of the breeders' potential of the environment is increased.

ENVIRONMENTAL EFFECT OF ECONOMIC WASTE MANAGEMENT

2020 ◽  
Author(s):  
A.A. Lavrentiev ◽  
◽  
V.V. Sidorkin ◽  
E.A. Gamoyunov ◽  
A.S. Rusaleev ◽  
...  
Keyword(s):  
Environmental Management ◽  
Waste Management ◽  
Environmental Effect ◽  
Agricultural Waste ◽  
Waste Recycling ◽  
Ecological Effect ◽  
Nature Management ◽  
Modern Concept ◽  
Rational Nature ◽  
Modern Technologies

The article explores ways of forming a modern concept of rational nature management of agricultural waste. The analysis of the nomenclature of agricultural waste was carried out, their influence on the environmental situation was studied. The modern technologies of rational nature management of agricultural waste are systematized, the most promising areas of waste recycling are identified. The ecological effect of the application of technologies for the rational environmental management of agricultural waste was studied.

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