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Although food waste is an urgent issue with widespread economic, societal, and environmental impacts, it remains understudied in the marketing discipline. This is surprising, since most food waste occurs at the retail and consumption stages of the food life cycle. This research fills this gap by examining how resource mindset and self-construal jointly shape consumer food waste. Specifically, inducing a scarcity mindset signals that there is no resource to waste, mitigating consumer food waste regardless of self-construal. In contrast, under an abundance mindset, where there is resource to waste, activating an interdependent (vs. independent) self-construal can effectively reduce consumer food waste. The authors identify sharing obligation, the tendency to share valuable resources with in-groups, as a key mechanism behind the effect. In support of this mechanism, enhancing sharing obligation (e.g., highlighting the sharing concept, highlighting others' food needs) or diminishing it (e.g., highlighting family resource abundance) attenuates the effect of self-construal on consumer food waste under an abundance mindset. The results from one large-scale field study, four controlled experiments, and a country-level secondary data analysis provide convergent support for the proposed framework. This research not only contributes to the related literature but also provides actionable strategies for mitigating consumer food waste. [ABSTRACT FROM AUTHOR]

Contemporary resource management is doubly burdened by high rates of organic material disposal in landfills, generating potent greenhouse gases (GHG), and globally degraded soils, which threaten future food security. Expansion of composting can provide a resilient alternative, by avoiding landfill GHG emissions, returning valuable nutrients to the soil to ensure continued agricultural production, and sequestering carbon while supporting local communities. Recognizing this opportunity, California has set ambitious organics diversion targets in the Short-Lived Climate Pollutant Law (SB1383) which will require significant increases (5 to 8 million tonnes per year) in organic material processing capacity. This paper develops a spatial optimization model to consider how to handle this flow of additional material while achieving myriad social and ecological benefits through compost production. We consider community-based and on-farm facilities alongside centralized, large-scale infrastructure to explore decentralized and diversified alternative futures of composting infrastructure in the state of California. We find using a diversity of facilities would provide opportunity for cost savings while achieving significant emissions reductions of approximately 3.4 ± 1 MMT CO2e and demonstrate that it is possible to incorporate community protection into compost infrastructure planning while meeting economic and environmental objectives.

Retailer price promotions, and in particular multi-unit deals such as the ubiquitous "buy one, get one," are often criticized as a cause of food waste, presumably because they lure households into buying more than they can realistically consume. In this research, the authors combine field data and experiments to provide the first systematic test of this claim. The field data, which span eight frequently purchased perishable foods, show no evidence of a positive relationship between single-unit or multi-unit price promotions and food waste. In fact, households that took advantage of a multi-unit deal reported wasting less than did households paying regular prices (RPs), but only when the quantity purchased was larger than usual. Given this result, and that households also reported consuming and freezing more, the authors hypothesize that promotion-induced overbuying triggers a concern for food waste that encourages waste prevention. One experiment finds support for this mechanism. A second experiment shows that the effect on food waste concerns is moderated by perishability and versatility but unaffected by convenience and healthiness. Overall, then, this research invites regulators and other professionals to rethink their stance on price promotions and work with retailers to design smart campaigns that motivate waste awareness and management. [ABSTRACT FROM AUTHOR]

Consumers have an aversion to purchasing near-expiry food products, which leads to enormous food waste and economic loss. Given the importance of this issue, past research has studied the effect of impending expiration date on product sales, but its focus has been limited to perishable food products. Since the expiration dates of non-perishable food products are treated as less important than those of perishable food products, we expect that the resulting effect on sales largely varies by shopping environment. With the growing importance of online shopping in food sales, we examine how the effect of impending expiration date differs between mobile and PC shopping environments. By analyzing a unique data set from an online salvage store, we find that consumer aversion toward near-expiry products is more salient in the PC shopping environment than in the mobile shopping environment. However, when there is a deeper price promotion, the between-channel difference is reduced as the sensitivity of an impending expiration date on sales increases in the mobile shopping environment. These findings not only represent novel contributions to the literature but also provide managerial implications for practitioners. [ABSTRACT FROM AUTHOR]

Dry anaerobic digestion (dry-AD) is an attractive process for solid wastes such as agri-food waste. However, some limitations mainly associated to lack of effective mixing, can hinder the methane production capacity of the systems. Bulking agent (BA) has been proposed as a solution to the compaction issues in systems without mechanical agitation, such as leaching bed reactors. However, effects of BA are still not clear, and, thus, the factors to consider for its dose has not been optimized yet. This work studies the effect of BA in dry-AD. Two substrates with different characteristics were proposed as models, bean peel as a lignocellulosic substrate and a mixture of food waste as a readily biodegradable substrate. Inert plastic rings were used as BA at different BA:S ratios. Assessed BA:S ratio did not affect the performance of methane production for the lignocellulosic waste, but it did significantly affect to the easily biodegradable substrate, showing up to a 28% of methane production increase. This result could be due to the presence of lignocellulosic compounds in the bean peel, behaving like a natural BA. In assays with an increased bed height, the compaction of the system was more severe, resulting in the rapid acidification of the processes. At these conditions, the positive effect of BA addition was more marked, allowing methane production and no acidification of the system. Thus, the addition of BA is a suitable strategy for improving methane production or stability in dry-AD systems without requiring the stirring of the systems. • Bulking agent (BA) addition is assessed as alternative to stirring in dry AD. • Positive effects by BA was due to an increase of the porosity in the digester bed. • Optimal BA:S ratio was strongly dependent on the characteristics of the substrate. • Low lignocellulosic content substrates were more favoured by BA addition. • BA addition was able to avoid acidification by enhancing the methanogenic activity. [ABSTRACT FROM AUTHOR]

Retail corporations orchestrate much of what happens in today's food supply chains. From setting sky-high cosmetic standards for fresh produce to bundling off close-to-expiry products at discounted prices, retail's contribution to food waste often extends beyond its in-store numbers. By occupying a powerful position in a globalised food system, these corporations enable chronic overproduction and consequently, the removal of surplus food from supply chains. This, in turn, contributes to the unfair distribution and overexploitation of food resources, further exacerbating the globally pervasive problem of food insecurity. To realise the right to food and the United Nations' Sustainable Development Goal of halving global per capita food waste by 2030, we argue that retail corporations must be held accountable for their direct and indirect contribution to food waste. We posit that to make a tangible difference, they must move away from the current voluntary corporate social responsibility approach to food waste reduction and instead invest in robust due diligence mechanisms and transparent reporting systems in line with the UN Guiding Principles on Business and Human Rights and the upcoming EU Corporate Sustainability Due Diligence Directive. Based on Pillar II of the Guiding Principles, we propose a five-step approach to accountability for food waste that may lead to serious actions towards the relaxation of cosmetic standards, abolition of unfair trading practices, and improvement in demand forecasting, thereby reducing the volume of food that ends up as waste. [ABSTRACT FROM AUTHOR]

• Monitored microbial shifts during anaerobic degradation of two types of food waste. • Sampling of both leachate and solids revealed microbial composition differences. • Substrates led to different population dynamics and methanogenic pathways. A key question in anaerobic microbial ecology is how microbial communities develop over different stages of waste decomposition and whether these changes are specific to waste types. We destructively sampled over time 26 replicate bioreactors cultivated on fruit/vegetable waste (FVW) and meat waste (MW) based on pre-defined waste components and composition. To characterize community shifts, we examined 16S rRNA genes from both the leachate and solid fractions of the waste. Waste decomposition occurred faster in FVW than MW, as accumulation of ammonia in MW reactors led to inhibition of methanogenesis. We identified population succession during different stages of waste decomposition and linked specific populations to different waste types. Community analyses revealed underrepresentation of methanogens in the leachate fractions, emphasizing the importance of consistent and representative sampling when characterizing microbial communities in solid waste. [ABSTRACT FROM AUTHOR]

• Acidification and fermentation preserved a high BSFL-rearing performance. • Acidification and fermentation contribute to the all-year provision of feedstock. • Acidification led to a higher bioconversion rate compared to fermentation. • The nutrient-rich feedstock did not benefit from inoculating lactic acid bacteria. Maintaining a consistent supply of feedstock for efficient bioconversion of black soldier fly larvae (BSFL) presents challenges due to the fluctuating availability of biowastes and agri-food products. To address the challenge of consistent feedstock supply for BSFL, this study investigated the influence of three preservation methods: wild fermentation, inoculated fermentation, and acidification on agri-food by-products applied over three storage durations (1, 7, and 14 days), evaluating their impact on BSFL bioconversion, and feedstock nutrient and microbiota composition. The preserved feedstocks were characterized for gross nutrient, sugar, fermentation metabolite, and bacterial community analyses. All feedstock preservation methods and storage durations had a high bioconversion rate (21–25 % dry mass) and wet larval mass (170–196 mg). Notably, 7-and-14-day acidified feedstock had a significantly higher bioconversion rate compared to fermented feedstock. Acidification preserved feedstock nutrients best with only a 10 % difference compared to initial nutrient values. Fermentation produced typical lactic acid fermentation metabolites with reducing sugar contents; however, adding a lactic acid bacterial inoculum (7 log 10 CFU kg feedstock−1) had no benefit, presumably due to the high nutrient content and existing richness in lactic acid bacteria. Preservations had little influence on Enterobacteriaceae (6.2–7.5 log 10 CFU g−1) in freshly harvested larvae. Future research should assess the acidification and fermentation of different BSFL feedstocks and investigate the roles of feedstock pH, organic acids, and fermentation metabolites in more detail. Therefore, this study advances toward reliable and efficient insect-based nutrient recovery from agri-food by-products within the food system. [ABSTRACT FROM AUTHOR]

The widespread adoption of Poly(3-hydroxybutyrate) (PHB) encounters challenges due to its higher production costs compared to conventional plastics. To overcome this obstacle, this study investigates the use of low-cost raw materials and optimized production methods. Specifically, food processing byproducts such as corn germ and corn bran were utilized as solid substrates through solid-state fermentation, enriched with molasses and cheese whey. Employing the One Factor at a Time technique, we examined the effects of substrate composition, temperature, initial substrate moisture, molasses, and cheese whey on PHB production at the flask scale. Subsequently, experiments were conducted at the bioreactor scale to evaluate the influence of aeration. In flask-scale experiments, the highest PHB yield, reaching 4.1 (g/kg Initial Dry Weight Substrate) (IDWS) after 72 hours, was achieved using a substrate comprising a 1:1 mass ratio of corn germ to corn bran supplemented with 20 % (v/w) cheese whey. Furthermore, PHB production in a 0.5-L packed-bed bioreactor yielded a maximum of 8.4 (g/kg IDWS), indicating a more than 100 % increase in yield after 72 hours, with optimal results achieved at an aeration rate of 0.5 l/(kg IDWS. h). • PHB was synthesized using a mixture of agricultural and food waste substrates. • The impact of operational variables on PHA production in SSF was determined. • Temperature, moisture, substrate composition and cheese whey affected on process. • SSF was scaled up to a packed-bed bioreactor to investigate aeration rate effect. • Maximum PHB production reached 8.4 (g/kg IDWS) using Cupriavidus necator. [ABSTRACT FROM AUTHOR]

Summary: Food waste by‐products contain many bioactive compounds, such as proteins, carbohydrates, polyphenols and carotenoids. The purposes of this study was to extract oleoresin from tomato waste, apply tomato pomace powder (TPP) as a new shell material for encapsulation of oleoresin and to fortify orange juice using the developed microcapsules. Microencapsulation was carried out based on different TPP (2% and 3%) and oleoresin (20% and 30%) concentrations by spray drying at two temperatures (130 and 140 °C). Different features of microcapsules such as the encapsulation load, encapsulation efficiency, moisture content, hygroscopicity, bulk and tapped densities and the Hausner ratio were analysed. Based on properties of microcapsules, samples containing 3% TPP and 30% oleoresin dried at 130 °C were selected as the best treatment and their characteristics such as morphology, chemical structure and thermal behaviour were investigated. Scanning electron microscopy indicated that spherical micron‐size particles were formed and their crack‐free fine surface showed their potential for encapsulation of anti‐oxidants to reduce oxygen diffusion. Microencapsulated oleoresin was then added to the orange juice and the samples' pH, acidity, total soluble solids and colour were evaluated and compared with pure orange juice. Free radical scavenging method was used to investigate the anti‐oxidant properties of orange juice during storage. The results indicated that at the end of the 30 days of storage the fortified orange juice had anti‐oxidant activity equal to pure fresh orange juice on day one. Sensory evaluation results showed no significant differences between appearance, colour, thickness and overall acceptance of fresh and the fortified juices (P < 0.05). The results of this study showed the potential application of food and agricultural waste in production of value‐added ingredients to be used as natural additives in food industries. [ABSTRACT FROM AUTHOR]

Considering the difficulty of digesting coffee husk (CH) and water hyacinth (WH) due to the lignin content, the present study investigated the influence of feedstock mixing ratios on the co-digestion performance of CH and WH with food waste (FW) at 38 ± 1 °C and its kinetics. Food waste was considered as co-substrate due to its ease of digestion. Batch experiments were conducted using CH/WH/FW ratios (100:0:0, 0:100:0, 35:35:30, 30:30:40, 25:25:50, 20:20:60, and 0:0:100 w/w) with total solids (TS) content of about 9.5% (w/v). The results indicated that the addition of FW significantly enhanced WH and CH digestion performance, with the maximum biogas yield of 572.60 ± 2.30 mL/gVS, best synergistic effect of 1.5, highest biodegradability of 89.22%, and a biodegradation rate of 57.82% obtained at a mix ratio of 25:25:50, which was improved by 179.71% compared to CH mono-digestion. In addition, the organic conversion efficiency of TS and volatile solids reached 69.86 and 81.48%, respectively. Conversely, CH mono-digestion yielded the lowest biogas yield of 204.71 ± 10.74 mL/g VS, highlighting its unfeasibility. The modified logistic equation showed the best fit to the experimental data. The optimum CH/WH/FW ratio of 25:25:50 demonstrated the highest biogas yield and methane content at 66.30 ± 0.76%. [ABSTRACT FROM AUTHOR]

The waste generated by the mezcal and seafood restaurant industries has significant negative environmental impacts on soils, water, and air. However, these waste materials offer the potential for methane production through anaerobic digestion. This research focuses on evaluating a methodological strategy that involves using an enriched inoculum, co-digesting waste materials, and applying specific pretreatment (chemical, thermal, and adjusting the volumetric ratio of residues) to produce biogas with a high methane content, as assessed through the Biochemical Methane Potential (BMP) test. The results demonstrate that the enriched inoculum used in the test exhibited a pH of 8.18, an Alkalinity of 31 g CaCO3/L, and an alpha (α) ratio of 0.75. The BMP test was conducted over 29 days. In the most successful test, which involved pretreatment at a temperature of 50 °C, a residue ratio of 1 VSW (Volume of Seafood Waste)/2 VMV (Volume of Mezcal Vinasses), and a pH of 6.5, we achieved a methane production of 1420.51 ± 0.038 N mL CH4, with a biogas containing 81.5% methane. This process also yielded 175.37 N mL CH4 per gram of Volatile Solids (VS) and a degradation kinetic constant of 0.14 1/d. Through the methodological strategy used with the combination of an enriched and stabilized inoculum, the co-digestion of the waste for nutrient complementation, and the application of pretreatments, it was achieved that the different stages that constitute the anaerobic process allowed for the establishment of optimal conditions for the generation of biogas with a high methane content. [ABSTRACT FROM AUTHOR]

Food FARMacy is a clinical-community emergency food assistance program developed in response to food insecurity during the COVID-19 pandemic. Few qualitative studies have examined participant, and clinical and community stakeholder experiences with these food assistance programs. To examine the motivations, experiences, and perceptions of Food FARMacy participants and program stakeholders. A qualitative study using in-depth interviews between March 2021 and July 2021. Twenty-four Food FARMacy participants and 10 program stakeholders in New York, NY (Manhattan, Brooklyn, and Queens) older than age 18 years were interviewed. Interviews were recorded, transcribed, translated, and analyzed using thematic analysis. Participant and program stakeholder interviews were analyzed separately. Themes that were salient in both groups were combined for reporting. Both program participants and stakeholders perceived: pandemic-related demands combined with reduced resources motivated participation; convenience, safety, and ease of access facilitated program retention; participants valued fresh produce and diversity of foods; the program improved diet and health; minimizing food waste was a priority; and social cohesion was an unexpected program benefit. Two additional themes among only program stakeholders also were identified: aligned values, flexibility, and communication were key to successful partnerships; and trust between community partners and community members drove programmatic success. Results suggest that a multisite clinical-community partnership to provide emergency food assistance in New York City can be leveraged to reduce barriers to healthy food access and address food insecurity during crises. [ABSTRACT FROM AUTHOR]

Owing to the increasing worldwide population explosion, managing waste generated from the food sector has become a cross-cutting issue globally, leading to environmental, economic, and social issues. Circular economy-inspired waste valorization approaches have been increasing steadily, generating new business opportunities developing valuable bioproducts using food waste, especially fruit wastes, that may have several applications in energy–food–pharma sectors. Dragon fruit waste is one such waste resource, which is rich in several value-added chemicals and oils, and can be a renewable resource to produce several value-added compounds of potential applications in different industries. Pretreatment and extraction processes in biorefineries are important strategies for recovering value-added biomolecules. There are different methods of valorization, including green extractions and biological conversion approaches. However, microbe-based conversion is one of the advanced technologies for valorizing dragon fruit waste into bioethanol, bioactive products, pharmaceuticals, and other valued products by reusing or recycling them. This state-of-the-art review briefly overviews the dragon fruit waste management strategies and advanced eco-friendly and cost-effective valorization technologies. Furthermore, various applications of different valuable bioactive components obtained from dragon fruit waste have been critically discussed concerning various industrial sectors. Several industrial sectors, such as food, pharmaceuticals, and biofuels, have been critically reviewed in detail. [ABSTRACT FROM AUTHOR]

The generation of food waste (FW) is increasing at an alarming rate, contributing to a total of 32% of all the waste produced globally. Anaerobic digestion (AD) is an effective method for dealing with organic wastes of various compositions, like FW. Waste valorization into value-added products has increased due to the conversion of FW into biogas using AD technology. A variety of pathways are adopted by microbes to avoid unfavorable conditions in AD, including competition between sulfate-reducing bacteria and methane (CH4)-forming bacteria. Anaerobic bacteria decompose organic matter to produce biogas, a digester gas. The composition depends on the type of raw material and the method by which the digestion process is conducted. Studies have shown that the biogas produced by AD contains 65–75% CH4 and 35–45% carbon dioxide (CO2). Methanothrix soehngenii and Methanosaeta concilii are examples of species that convert acetate to CH4 and CO2. Methanobacterium bryantii, Methanobacterium thermoautotrophicum, and Methanobrevibacter arboriphilus are examples of species that produce CH4 from hydrogen and CO2. Methanobacterium formicicum, Methanobrevibacter smithii, and Methanococcus voltae are examples of species that consume formate, hydrogen, and CO2 and produce CH4. The popularity of AD has increased for the development of biorefinery because it is seen as a more environmentally acceptable alternative in comparison to physico-chemical techniques for resource and energy recovery. The review examines the possibility of using accessible FW to produce important value-added products such as organic acids (acetate/butyrate), biopolymers, and other essential value-added products. Population growth globally increases the generation of FW. FW generation, recycling, and reuse have been discussed. Biogas and bio-fertilizers can be recovered from FW through AD. [ABSTRACT FROM AUTHOR]

This study analyzes the role of emotions in the food waste reduction behavior of Brazilian consumers. Based on a survey with 235 respondents and employing PLS-SEM as the analysis technique, it was found that consumers who feel more guilty about waste have more favorable attitudes toward mitigating food disposal in domestic environments. Similarly, anticipated pride directly impacted attitudes toward reducing food waste. These emotions also had indirect effects on waste reduction intention and behavior. In this study, psychological distance moderated the intentionbehavior relationship, demonstrating that consumers are more likely to engage in sustainable practices when they perceive waste as a problem close to them. This study offers insights into strategies that can be used to mitigate wasteful behaviors. [ABSTRACT FROM AUTHOR]

• Inoculation improved temperature of T1 to ∼50°C from ∼10°C two days earlier than CK. • Inoculating Bacillus licheniformis increased RDC degradation by 31.2%. • Cooperation between microbial network modules was improved in the start-up phase. • Enhanced microbial cooperation promoted the degradation of organic components. • Inoculation enhanced basic carbohydrate metabolism and TCA cycle. Microbial activity and interaction are the important driving factors in the start-up phase of food waste composting at low temperature. The aim of this study was to explore the effect of inoculating Bacillus licheniformis on the degradation of organic components and the potential microbe-driven mechanism from the aspects of organic matter degradation, enzyme activity, microbial community interaction, and microbial metabolic function. The results showed that after inoculating B. licheniformis , temperature increased to 47.8°C on day 2, and the degradation of readily degraded carbohydrates (RDC) increased by 31.2%, and the bioheat production increased by 16.5%. There was an obvious enhancement of extracellular enzymes activities after inoculation, especially amylase activity, which increased by 7.68 times on day 4. The inoculated B. licheniformis colonized in composting as key genus in the start-up phase. Modular network analysis and Mantel test indicated that inoculation drove the cooperation between microbial network modules who were responsible for various organic components (RDC, lipid, protein, and lignocellulose) degradation in the start-up phase. Metabolic function prediction suggested that carbohydrate metabolisms including starch and sucrose metabolism, glycolysis / gluconeogenesis, pyruvate metabolism, etc., were improved by increasing the abundance of related functional genes after inoculation. In conclusion, inoculating B. licheniformis accelerated organic degradation by driving the cooperation between microbial network modules and enhancing microbial metabolism in the start-up phase of composting. [Display omitted] [ABSTRACT FROM AUTHOR]

The Current study aimed at valorizing carrot pomace (CP), an abundant waste from the juice industry. A water-soluble fraction of CP was separated from solid fraction of CP (SFCP) and employed as feedstock for producing fungal biomass (FB) in bench-scale bioreactors. FB combined with SFCP were used to develop mycelium-based papers (MBP) using the wet-laid method. The potential and capacity of FB, SFCP and MBP to remove dye (methylene blue) from wastewater was then investigated. The maximum achieved dye removal was 92% when using a mixture of SFCP and FB in their suspended forms. The MBP with the lowest density (549 kg/m3) reached 83% dye elimination. The findings of this study support the valorization of carrot pomace, through environmentally benign processes, to mycelium-based papers with potential application in wastewater treatment. [ABSTRACT FROM AUTHOR]

Recognizing that the waste of imperfect produce contributes to the global environmental crisis, the authors conduct three studies examining whether retailers can use anthropomorphizing marketing techniques to make irregular‐appearing produce more attractive and increase purchase intentions. Based on the exemplar model theory, Study 1 shows that when retailers place googly eyes on pictures of irregular‐appearing produce, consumers judge the product according to multiple exemplars as they do when they evaluate humans. The multiple esthetic cues cause them to perceive irregular produce as more attractive. Study 2 replicates Study 1 by using human names as the anthropomorphic cues, demonstrating that anthropomorphism can increase purchase intentions toward irregular‐appearing produce. Study 3 further shows that the anthropomorphism effects hold for irregular‐appearing produce from corporate farms and not from local farms. The differences occur because consumers expect corporate farms to conform to standardized esthetic norms but expect local farms to market irregular‐appearing produce. When expectations are aligned, anthropomorphism is more likely to cause consumers to diversify esthetic cues, but not when expectations are disassociated. The article concludes with suggestions for promotion strategies that use anthropomorphizing to change attitudes and increase purchase intentions toward irregular‐appearing produce. [ABSTRACT FROM AUTHOR]

Cooked rice and the vegetables like lettuce are common kitchen waste, which are carbonaceous materials and have the potential as feedstock for the production of activated carbon. Cooking is similar to hydrothermal treatment (HTC), which might impact the subsequent activation of kitchen waste. In this study, the HTC of lettuce, rice, or their mixture and the activation of the resulting hydrochars were conducted. The results indicated that cross-polymerization between the N-containing organics from lettuce and the sugar derivatives from rice took place in their co-HTC, which significantly increased the hydrochar yield. Activation of the hydrochar from the co-HTC generated the AC with a yield of 2 times that from direct activation of mixed lettuce/rice. However, the co- HTC facilitated aromatization, reducing reactivity with K2C2O4 in activation and producing the AC with main micropores and low specific surface area. Activation of the hydrochar from HTC of rice followed the above trend, while that from lettuce was the opposite. The organics in lettuce were thermally unstable and could not undergo sufficient aromatization. The activation of hydrochar from HTC of lettuce thus generated the AC with the lowest yield, but the highest specific surface area (1684.9 m²/g), abundant mesopores, and superior capability for adsorption of tetracycline. However, the environmental impacts and energy consumption for the production of AC from the hydrochar of lettuce were higher than that from hydrochar of co-HTC. [ABSTRACT FROM AUTHOR]

Food Waste (FW) is a pressing environmental concern that affects every country globally. About one-third of the food that is produced ends up as waste, contributing to the carbon footprint. Hence, the FW must be properly treated to reduce environmental pollution. This study evaluates a few available Food Waste Treatment (FWT) technologies, such as anaerobic digestion, composting, landfill, and incineration, which are widely used. A Bipolar Picture Fuzzy Set (BPFS) is proposed to deal with the ambiguity and uncertainty that arise when converting a real-world problem to a mathematical model. A novel Criteria Importance Through Intercriteria Correlation-Stable Preference Ordering Towards Ideal Solution (CRITIC-SPOTIS) approach is developed to objectively analyze FWT selection based on thirteen criteria covering the industry's technical, environmental, and entrepreneurial aspects. The CRITIC method is used for the objective analysis of the importance of each criterion in FWT selection. The SPOTIS method is adopted to rank the alternative hassle-free, following the criteria. The proposed model offers a rank reversal-free model, i.e. the rank of the alternatives remains unaffected even after the addition or removal of an alternative. In addition, comparative and sensitivity analyses are performed to ensure the reliability and robustness of the proposed model and to validate the proposed result. [ABSTRACT FROM AUTHOR]

This study aimed to assess the feasibility of utilizing sweet potato waste for distilled beverage production in two process scenarios: (i) acid hydrolysis and (ii) enzymatic hydrolysis. Laboratory experiments were conducted using in natura sweet potato waste and the data obtained were used to design a production system capable of producing 1000 L of distillate per day. Net present value (NPV), internal rate of return (IRR), and discounted payback indicators were used for economic analysis, with a minimum attractiveness rate (MARR) of 15%. The initial investment for the projects was BRL 1 139 610.86 (USD 223 146.80) for enzymatic hydrolysis and BRL 1 314 824.54 (USD 257 455.36) for acid hydrolysis. Packaging costs were identified as the greatest expenses in the process. Assuming a selling price of BRL 14.50 (USD 2.84), the enzymatic hydrolysis process demonstrated an NPV of BRL 4 792 520.77 (USD 938 421.92) and IRR of 83.39%, and the acid hydrolysis process showed an NPV of BRL 2 191 636.78 (USD 429 143.68) and IRR of 42.49%. Consequently, establishing a production plant for distilled beverages proved to be more economically attractive when employing the enzymatic hydrolysis process and fermentation simultaneously, resulting in a return on investment within 1.46 years of operation. Upon scrutinizing the gain matrix, it became apparent that critical factors with the potential to affect the project's feasibility detrimentally, if increased, included the cost of acquiring packaging, the final volumetric fraction of the distilled beverage, and the tax rate. Nevertheless, an upturn in the selling price of the beverage and a process improvement yield both have the potential to underpin the project effectively. [ABSTRACT FROM AUTHOR]

Agri-food processing industries generate a significant amount of food waste during different stages of processing. Sustainable food loss and waste (FLW) management aims to reduce, reuse, and recover the waste generated. To successfully implement strategies capable of pursuing these goals there is the need to connect agri-food processing industries with possible stakeholders in the use of waste generated. Primary processing centres are an example of industries that generate waste from the processing of fruits and vegetables. A model able to increase the environmental, economic, and social benefits of FLW reuse with appropriate strategies is proposed in this study. It is based on a multicriteria decision-making approach and a business-to-business web platform to support decision makers in identifying the best FLW management strategies from a quantity reduction and/or sustainability maximization perspective. Numerical simulations highlight the effectiveness of the model in identifying the best FLW management strategies within a panel of alternatives. [ABSTRACT FROM AUTHOR]

Food waste raises severe concerns all around the globe. Thus, several researchers employed various food waste additives in the earthen matrix to improve their performance, decrease energy consumption, and efficient waste management. Therefore, this study evaluates the Tea Waste (T.W.) additive in producing unfired clay brick by adding different ratios in the brick clay mixtures 2.5 %, 5 %, 7.5 %, and 10 % of the weight. Samples were prepared and dried under natural laboratory conditions at 20o C for 7 days until weight and shrinkage stabilization, followed by oven-dried for 48 h at 60 oC. Several tests were performed to examine the physical and mechanical characteristics of the samples, including flexural strength, density, compressive strength, linear shrinkage, capillary water absorption, thermal conductivity, and the U.P.V. The results demonstrated that porosity and shrinkage slightly increased. While density, flexural strength, and compressive strength values decrease. In addition, the thermal conductivity increased depending on the T.W. content. In addition, samples containing 2.5 % and 5 % of T.W. give better compressive strength results above 3.5 MPa, which is the least limit required according to the Indian standards IS 1077, while T.W. additive of 7.5 % and 10 % did not fulfill the standard's strength requirement and therefore could be used for isolation only due to the increased amount of porosity that improves the thermal conductivity. The results indicated that samples with suitable mechanical and physical properties could achieve a suitable amount of T.W. it is recomenned that the porous structure of the clay brick body impacted the clay brick's properties and can be an effective alternative to porosity makers for lightweight insulating brick production. [ABSTRACT FROM AUTHOR]

This study uses phosphoric acid activation and carbonization processes to create Nelumbinis stamen activated carbon (NSAC) from food waste precursors in a single step. The resultant NSAC was characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, N2 adsorption/desorption methods, X-ray diffraction, and Raman spectroscopy for surface morphology, structural features, and surface chemistry. The operating conditions, including the carbonization temperature, amount of adsorbent, adsorption temperature, and aqueous solution pH, were optimized to maximize the removal efficiency of Sudan dyes. Therefore, the values of the optimized conditions were selected as 500℃ for the carbonization temperature, 0.4 g L−1 for the adsorbent dose, 50℃ for the adsorption temperature, and a pH of 3.0 for the aqueous solution. In addition, the pseudosecond-order kinetic model and Langmuir isotherm model fit the experimental data best. Moreover, the maximum adsorption capacities of the four dyes on NSAC calculated according to the Langmuir adsorption model were in the range of 34.60–38.97 mg g−1. Furthermore, thermodynamic results revealed that the adsorption process was spontaneous, feasible, and endothermic. Finally, the activated carbon was used for the adsorption of Sudan dye solution from chrysanthemum tea and cooked egg samples, and the results showed that the adsorbent could be successfully used for the adsorption and removal of the dyestuff solution. [ABSTRACT FROM AUTHOR]

Wild boar population dynamics promote the increase in numbers and distribution of the species in Eurasia, leading to a rise in the interaction with human activities, as well as generating problems with the management of certain infectious diseases, most notably African swine fever (ASF). ASF virus possesses high stability in several contaminated pork and pork products that can be a source of indirect transmission to susceptible hosts habituated to anthropogenic food waste. This transmission route is a concerning threat for the dispersion of the disease, primarily into unaffected areas given the worldwide widespread distribution of the disease and the increase of wild boar contact with humans. Thus, in this study, a straightforward tool to assess the relative risk of wild boar natural populations potentially consuming food waste is presented using synthetic data. Three risk groups were defined related to urban areas, travel, and leisure. The surrounding quality of habitat of wild boar was used to obtain the relative risk of wild boar potentially consuming anthropogenic food waste. To assign the relative risk to the corresponding risk unit, we also included the population for the urban areas group, and traffic volume for the travel risk group. The leisure group had higher scaled risk scores, followed by the urban areas group. Higher risk was found in the edges of the study area where more natural landscapes are found. The implications of this risk are discussed focusing on the context of ASF transmission. The outputs can help prioritize decision-making in terms of the improvement of preventive measures against the habituation of wild boar to anthropogenic food waste and ASFV introduction in a given study area. [ABSTRACT FROM AUTHOR]

Hydrochar from waste biomass is a promising material for removing emerging contaminants (e.g., antibiotics) in water/soil environment. Abundant small-sized hydrochar particles (HPs) with a high content of reactive functional groups and high mobility are easily released into ecosystems through hydrochar applications. However, the photodegradation ability and corresponding structures of HPs are largely unknown, which hinder accurate estimation of the remediation effect of hydrochar in ecosystems. Herein, photodegradation performance of HP towards targeted norfloxacin (NOR, a typical antibiotic) under light irradiation (visible and UV light) were investigated after adsorption processes upon release into soil/water, and its reactive species and photoactive structures were clarified and compared with those of residual bulk hydrochar (BH) comprehensively. The results showed that: (1) photodegradation percentages of HPs were 4.02 and 4.48 times higher than those of BHs under UV and visible light, in which reactive species of both HPs and BHs were ·OH and ·O2−; (2) density functional theory (DFT) results identified that the main photoactive structure of graphitic-N decreased the energy gap (Eg) of HPs, and C=O, COOH groups improved electron donating ability of BHs; (3) well-developed graphitization structure of HP resulted from higher polymerization reaction was an significant photoactive structure involving its superior photodegradation ability relative to that of BH. The distinct heterogeneities of photodegradation ability in HP and BH and underlying photoactive structures provide an in-depth understanding of hydrochar application for removing emerging contaminants in soil/water environment. Identifying photoactive structures is helpful to predict photodegradation ability of hydrochar according to their abundance. Highlights: Photodegradation percentage of HP from hydrochar application was ~4 times superior to that of BH in degradation of NOR. Major reactive species of HPs and BHs (·OH and ·O2−) were generated from graphitic-N and C=O/COOH groups, respectively. Photoactivity of HPs superior to BHs was mainly generated from well-developed graphitization structure of former. [ABSTRACT FROM AUTHOR]

The growing demand for essential nutrients provided by fruits has led to an increase in processed fruit products. However, this processing generates a significant amount of byproducts. Due to a lack of awareness about their nutritional and health benefits, these byproducts are often treated as waste, negatively impacting the environment. To address this, this review focuses on the potential health effects and industrial reusability of these byproducts and their bioactive compounds from commonly consumed fruits in the United States including apples, bananas, citrus, and watermelon. The reviewed studies showed that these by-products, including peels, seeds, pomace, skin, and rinds, are rich sources of bioactive compounds at higher concentrations than the fruit flesh, offering potential health benefits including antioxidant, antibacterial, antidiabetic, anti-obesity, immunomodulatory, anticancer, and anti-inflammatory properties. Incorporation of these byproducts in foods improved their physicochemical and nutrition properties as they are rich in dietary fiber and polyphenols. While many studies show promising results in vitro and in animal models, further research is needed to understand their effectiveness in humans and their potential for sustainable food innovation. [ABSTRACT FROM AUTHOR]

AbstractThe application of assertive language in environmental persuasion has produced mixed results. Besides the language content intensity such as assertiveness, this research proposes that a congruency of language content and visual presentation format such as typeface could be achieved to increase message persuasiveness of pro-environmental behaviors in the tourism domain. With three scenario-based experiments focusing on a garbage sorting initiative at a tourist attraction, a food waste reduction program in a restaurant, and an animal protection donation advocacy in a national park, respectively, the research demonstrated that matching assertive language with machine-written typeface, or non-assertive language with handwritten format, could enhance tourists’ compliance behaviors. The research also uncovered perceived fit and a subjective experience of feeling right as the underlying mechanism, and tourist involvement as a boundary condition for such a congruency effect. The theoretical and practical implications are also discussed. [ABSTRACT FROM AUTHOR]

Background Methods Results Conclusions To improve the healthfulness of foods offered while accelerating the use of environmental sustainability practices, it is important to engage hospital food service operators in the adoption of such practices. The purpose of this study was to explore barriers, facilitators and best practices for implementing environmental sustainability standards in food service among veterans affairs (VA) hospitals in the United States.We conducted an online survey with 14 VA hospital food service directors and then 11 qualitative interviews. The survey assessed motivations for initiating sustainability standards and included a self‐rating of implementation for each of five standards: increasing plant‐forward dishes, procuring and serving sustainable foods that meet organic/fair trade and other certifications, procuring and serving locally produced foods, reducing food waste and reducing energy consumption. Interviews were transcribed verbatim. Qualitative analysis, including coding of themes and subthemes, was conducted by two coders to determine barriers, facilitators and best practices for each of these five standards. Quantitative methods (counts and frequencies) were used to analyse the survey data.Participants had an average of 5 years of experience implementing sustainability standards. The top three motivators cited were reducing food waste, serving healthier foods and increasing efficiency or cost savings. Barriers revolved around patient preferences, contractual difficulties and costs related to reducing waste. Facilitators included taste testing new recipes that include more sustainable food options and easy access to sustainable products from the prime vendor. Best practices included making familiar dishes plant‐forward and plate waste studies to prevent overproduction.Although there were many barriers to implementation, food service directors had solutions for overcoming challenges and implementing food service sustainability standards, which can be tested in future sustainability initiatives. [ABSTRACT FROM AUTHOR]

Anaerobic digestion (AD) is a biological process where bacteria digest various types of organic matter under anaerobic conditions. AD has been particularly used for generating biogas from organic wastes, such as food waste. Despite its practical applications, the mechanistic understanding of the AD process remains elusive, especially complex interactions within a microbial community, and between the organic waste and microbial community. One systematic approach to address this challenge is to deploy genome-scale metabolic models (GEMs) of microorganisms involved in AD. GEM is a computational model that describes an entire metabolic network of a cell, and can be simulated under various conditions of interest. In this review, we discuss recent metabolic studies of AD-related microorganisms by using their GEMs across the four major stages of AD. We also suggest future directions in this field that need to be addressed to further optimize the GEMs and the AD process. [ABSTRACT FROM AUTHOR]

Tort cheese is a traditional cheese that is a gastronomically valuable product, especially in the Mediterranean Region of Turkey, obtained by prolonged boiling of whey, which is one of the most important dairy byproducts. Due to the difficulty of production and its short shelf life, this cheese, which is produced in limited quantities and has low nutritional value, is among the forgotten products. In this study, a spreadable new cheese formulation was developed to increase the edibility and nutritional value of traditional Tort cheese. In this context, pulp (carob molasses pulp (CMP)) from carob molasses production was added to the cheese in different proportions (5%, 10%, and 15%), and some physicochemical, textural, and sensory properties of the cheeses were examined. As a result of the research, it was determined that the addition of CMP caused a decrease in the pH, fat, and protein content of the cheeses, while significantly increasing the dry matter, acidity, ash, carbohydrate, antioxidant activity, and total phenolic content. With CMP addition, the hardness and water‐holding capacity of the cheeses increased, while spreadability, adhesiveness, and syneresis decreased. As the concentration of CMP increased, the L* and b* values decreased, while the a* value increased. In terms of sensory properties, the least preferred sample was the control, while the sample with 5% CMP addition, which is the most spreadable cheese, was the most preferred. As a result, a new product with lower fat content that was more durable and stable, rich in bioactive properties, and with improved sensory attributes was developed. [ABSTRACT FROM AUTHOR]

This study aimed to develop a value-added bio-based polymer product for food packaging. Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) is a promising bioplastic with limitations in processability and brittleness, which our group previously addressed by incorporating high-molecular-weight natural rubber (NR) compatibilized with peroxide and coagent. Yet, processability in an industrial setting proved difficult. Coffee oil epoxide (COE), a waste-derived plasticizer, was incorporated into the PHBV/NR/peroxide/coagent matrix via extrusion, and properties of resulting sheets were evaluated. COE incorporation significantly decreased the oxygen and water permeability of the PHBV/NR sheets. Maximum degradation temperature Tpeak (°C) increased by ~4.6 °C, and degree of crystallinity decreased by ~15.5% relative to pristine PHBV, indicating good thermal stability. Melting (Tm) and glass transition temperatures (Tg) of the PHBV/NR blend remained unchanged with COE incorporation. X-ray diffraction (XRD) revealed ~10.36% decrease in crystal size for the plasticized blend. Energy-dispersive X-ray analysis (EDAX) and scanning electron microscopy (SEM) confirmed good dispersion with no phase separation. The water uptake capacity of the plasticized blend was reduced by 61.02%, while surface contact angle measurements showed improved water resistance. The plasticized PHBV sheet shows promise for environmentally friendly packaging films due to its high thermal stability, effective barrier properties, and industrial scalability. [ABSTRACT FROM AUTHOR]

The negative environmental and social impacts of food waste accumulation can be mitigated by utilizing bio-refineries' approach where food waste is revalorized into high-value products, such as prodigiosin (PG), using microbial bioprocesses. The diverse biological activities of PG position it as a promising compound, but its high production cost and promiscuous bioactivity hinder its wide application. Metal ions can modulate the electronic properties of organic molecules, leading to novel mechanisms of action and increased target potency, while metal complex formation can improve the stability, solubility and bioavailability of the parent compound. The objectives of this study were optimizing PG production through bacterial fermentation using food waste, allowing good quantities of the pure natural product for further synthesizing and evaluating copper(II) and zinc(II) complexes with it. Their antimicrobial and anticancer activities were assessed, and their binding affinity toward biologically important molecules, bovine serum albumin (BSA) and DNA was investigated by fluorescence emission spectroscopy and molecular docking. The yield of 83.1 mg/L of pure PG was obtained when processed meat waste at 18 g/L was utilized as the sole fermentation substrate. The obtained complexes CuPG and ZnPG showed high binding affinity towards target site III of BSA, and molecular docking simulations highlighted the affinity of the compounds for DNA minor grooves. [ABSTRACT FROM AUTHOR]

The seeds and sap of luffa [Luffa cylindrica (L.)] are usually discarded as waste. As such, this study aimed to identify the sensory properties of luffa sap (aqueous solution) and if it can be incorporated into a food item (orange juice) for added nutritional benefits and as an alternative sweetener. A sensory trial (n = 94) asked participants to evaluate a luffa sap sample and five different orange juice samples with increasing amounts of luffa sap (control [0%], 5%, 7.5%, 10%, 12.5%). The participants evaluated the samples using 9‐point hedonic scales, check‐all‐that‐apply, and an open‐ended comment question. The luffa sap was described as having a mild flavor as well as woody, earthy, and floral attributes and an aftertaste. The liking scores for the orange juice with the 5% luffa sap did not significantly differ from the control. However, as the amount of luffa sap increased above 5%, the liking scores decreased and were significantly different from the control. The orange juice with luffa sap samples (7.5% and above) was associated with off‐flavors, while the orange juice with 5% luffa sap and the control were associated with the attributes (sweet, fruity, orange, tropical, citrus) that increased the participants liking. Future studies should continue to investigate the sensory properties of luffa sap and its incorporation into different food products. Practical Application: This is one of the first studies to investigate the sensory properties of luffa sap with participants residing in the Western world. The luffa sap was found to be woody, earthy, bitter, and floral. It was acceptable to add luffa sap to orange juice up to 5% by volume. However, it did not increase the sweetness perception of the orange juice. At a 7.5% luffa sap addition and higher levels, off‐flavors were observed in the orange juice. [ABSTRACT FROM AUTHOR]

Globally, large numbers of people suffer from undernourishment and food insecurity, while a third of food produced is lost or wasted. The widely cultivated cashew nut produces large quantities of waste in early processing. It grows on an edible peduncle called the cashew apple which contains many essential nutrients. An estimated 36.9 million tons of cashew apples are produced annually, but only small amounts are used to make juice. The remainder is considered production waste. This review presents the potential of cashew apple pomace as a food ingredient and examines the effects of incorporation on chemical composition, physical properties and sensory evaluation. Inclusion in optimized amounts into food products is a strategy proven to produce palatable results with high acceptability. Transforming this manufacturing by-product into a functional food component will have economic benefits, improve resource-utilization, promote sustainability and potentially increase the nutritional value of foods. [ABSTRACT FROM AUTHOR]

Grape marc is a waste product produced during the winemaking process. The enormous volume of wine production worldwide creates a significant amount of grape marc each year. It is rich in nutrients and has excellent antioxidant properties. Lactic acid fermentation is a popular food preparation method, and by using grape marc as a substrate for fermentation, the pomace is preserved and the health benefits are improved, thus being a potentially valuable method that allows efficient management of pomace. This review describes the nutritional value of grape marc, the conditions necessary to ferment grape marc using lactic acid bacteria, and the characteristic chemical changes that occur during fermentation. Furthermore, it describes the research prospects for producing novel functional foods or products by interacting strains with phytochemicals in grape marc. More research is needed to optimize the use of starter cultures, improve fermentation efficiency, and develop sustainable processes. [ABSTRACT FROM AUTHOR]

The current research aims to study the ultrasound assisted intensification of activity of commonly applied amylase enzyme, under varying parameters like power, frequency, duty cycle, temperature and enzyme concentration. Two ultrasonic reactor configurations as bath and horn are used for comparing the efficacy of reactor configuration. The initial activity of native amylase was found as 5.77 U/g at optimum temperature of 35° C and pH 7. Under US bath treatment, α amylase attained maximum activity of 7.498 U/g at best treatment conditions of 120 W power, 30% duty cycle and 15 minutes of exposure time. In the case of US horn, application of 60 W power, 30% duty cycle, and 5 minutes of exposure increased the enzyme activity to 6.907 U/ g. Set of treatment approaches explored for obtaining highest yield of reducing sugars revealed the best approach of ultrasonic treatment of food waste followed by ultrasonic bath intensified amylase hydrolysis, yielding maximum amount of reducing sugars as 8.14 g/L in only 15 min. Overall the work elucidated the role of ultrasound in intensifying the enzyme activity as well as food waste hydrolysis maximizing the utilization of sustainable resource. [Display omitted] • Elucidating the role of ultrasound in intensifying enzyme activity. • Understanding into effect of ultrasonic parameters on intensification. • Ultrasonic bath was more effective than probe due to controlled cavitation. • Analysing various combinations of ultrasound treatment for enzyme and food waste. • Maximum sugar yield as 8.14 g/L using ultrasonic bath treated food waste and enzyme. [ABSTRACT FROM AUTHOR]

Food waste production reaches actually about 1.3 billion tonnes per year, corresponding to the emission of 3.3 billion tonnes equivalent of CO2, thus calling for improved recycling. Here we review food waste conversion into energy and products such as biohydrogen, biogas, biofuel, biodiesel, biochar, bioplastics, fertilizers, animal feed, organic acids, enzymes, and proteins. Food waste can be treated by incineration, pyrolysis, composting, anaerobic digestion, hydrothermal carbonization, and landfilling. Properties of food waste influence the efficiency of conversion. [ABSTRACT FROM AUTHOR]

Batteries are one of many types of solid waste. Once utilized, they are considered and categorized as 'hazardous waste' since they can cause major problems if unlawfully disposed of. The synthesis of ZnO nanoparticles using eco-friendly methods and their application in photocatalysis is crucial due to the environmental and economic benefits of recycling Zn plates from waste batteries. This innovative approach not only offers a sustainable solution for waste management but also presents an opportunity to harness the photocatalytic properties of ZnO nanoparticles for various environmental remediation applications, thereby contributing to the advancement of green nanotechnology and sustainable development. This study aims to address environmental concerns associated with battery waste and water pollution by proposing a sustainable and innovative approach. The focus is on recycling zinc plates from discarded batteries and synthesizing zinc oxide (ZnO) nanoparticles using eco-friendly methods. In this study, ZnO nanoparticles were synthesized on the Zn plates isolated from waste batteries by reacting the plates in the presence of hydrogen peroxide. SEM and EDS were used to characterize the final ZnO-coated Zn plate. The presence of ZnO nanoparticles with small spherical forms and modest diameter variation on the Zn plate was confirmed by SEM data. Furthermore, the photocatalytic treatment of azo dyes with the obtained ZnO-coated Zn plates was examined. The investigation yielded degradation rates of 72.7% and 57.4% for Remazol Brillant Blue R (RBBR) and Basic Red 18 (BR 18), respectively. Results demonstrate the potential of the ZnO-coated Zn plates as effective photocatalysts, highlighting their role in promoting sustainability in both waste management and water treatment. This work contributes to advancing eco-friendly technologies and underscores the importance of sustainable practices in addressing contemporary environmental challenges. [Display omitted] • Zn plates were recycled from waste batteries and utilized in water treatment. • ZnO nanoparticles were synthesized on the surface of Zn plates using eco-friendly methods. • The photocatalytical activity of nano ZnO-coated plates was excellent. • The catalyst can be easily separated from the system after the procedure. • RBBR and BR 18 dyes were degraded by 72.7% and 57.4%, respectively. [ABSTRACT FROM AUTHOR]

Circular economy emphasizes the principles of reduce, reuse, and recycle. By adopting circular economy concepts in the food system, we can ensure a more resilient and sustainable food supply. Aligned with this, technical and vocational education (TVET) plays an important role in bridging environmental education and the circular economy. Within the realm of TVET, students receive comprehensive training and skill development encompassing subjects related to food preparation and production. Additionally, TVET extends its purview to cover essential areas, including sustainable resource management, renewable energy technology, waste management, and the implementation of environmentally friendly production processes. However, the lack of clear understanding of the circular economy in the education sector requires this to be explored more deeply. Therefore, this study was conducted to identify the nature of published scientific literature on this topic and what are the emerging themes of circular economy of food system in TVET education. A systematic literature review (SLR) was conducted using Scopus, Web of Science (WoS), Education Resources Information Center (ERIC) and Dimensions databases. The result from this analysis revealed that four themes emerged: i) skills and competency; ii) implementation in food system; iii) economy, social, and environmental (ESE) impact; and iv) delivery of content. Based on the derived theme, the concept of circular economy is discussed consisting of four pillars in order to provide a clear understanding about the relation of circular economy in TVET education. The findings of this study expand knowledge and the literature on the circular economy within the context of TVET. [ABSTRACT FROM AUTHOR]

Insect manure or "frass" has emerged as an alternative nutrient source for alleviating the dependence on fossil fuel-based fertilizers, reducing food waste, and promoting food security. Yet, research on insect frass chemical composition is in its infancy. Here, we assessed the chemical properties of yellow mealworm (Tenebrio molitor L.) frass compared with poultry litter (PL). Insect frass was obtained from the National Biological Control Laboratory (NBCL; IF-L) and an insect-rearing company (IF-C). PL was collected from facilities in Arkansas (PL-AR) and North Carolina (PL-NC). Samples were analyzed for pH, electrical conductivity, macro- and micronutrients, heavy metals, pathogens, and indicator microorganisms. On average, insect frass had 43% and 47% higher C and N than PL, respectively (P  < 0.05). Considering a 5 mg/ha application rate, IF-C can supply 159 kg N/ha, twice the N supply of PL-AR (78 kg/ha). IF-L had a 53% higher P supply than PL-NC. Mean K, Ca, S, and micronutrient contents were higher in PL than in frass (P  < 0.05), whereas As, Cd, Cr, and Pb were nearly absent in frass. Chemical composition and pathogens in fertilizer sources were largely affected by insect-rearing substrate and supplements used in poultry and insect production. Insect frass utilized in this study had optimum C and N rates relative to PL, suggesting a promising soil amendment for improving soil health and C sequestration, thus contributing to sustainable agricultural intensification and reuse of food waste in circular economies. [ABSTRACT FROM AUTHOR]

Given the urgent climate change and food security challenges, upcycled food products are crucial for sustainable food production and waste management. This study investigates Taiwanese consumer behavior towards upcycled foods using the value–attitude–behavior (VAB) theory, focusing on "product knowledge", "green perceived quality", and "price sensitivity". Of the 335 distributed surveys, 320 valid responses (95.5% effectiveness) were analyzed. The results indicated that eco-conscious values strongly influenced consumer attitudes and anticipated guilt (β = 0.647, p < 0.001; β = 0.691, p < 0.001), shaping behavioral intentions (β = 0.290, p < 0.001). Attitudes significantly correlated with intentions, validating the VAB framework. However, anticipated guilt showed a minimal impact (β = 0.029, p = 0.629), revealing complex consumer emotions. Green perceived quality and product knowledge were the key decision-making factors (β = 0.193, p < 0.001; β = 0.146, p < 0.001). Surprisingly, price sensitivity positively influences intentions (β = 0.764, p < 0.001), suggesting the consumer prioritization of quality and environmental values over price. These insights inform strategies for businesses to enhance consumer engagement and sustainability alignment, advancing progress towards Sustainable Development Goals (SDGs). [ABSTRACT FROM AUTHOR]

The problem of food waste in food service is recognized in the scientific community. A reduction in this phenomenon is necessary for the sustainable development of the food service industry. However, the issue of the influence of various characteristics of food service establishments (FSEs) on food waste has still not been studied sufficiently. The aim of this research was to assess the impact of the type of FSE, type of customer service, time in business of the FSE, and average daily number of consumers served on measures taken in FSE in relation to ready meals in the context of food waste. Survey research was conducted in 131 FSEs. It was found that the different groups of dishes that were prepared in excess and not served to consumers are most often stored in refrigerated conditions until the following day. The management of unserved dishes was correlated with business time and the type of FSE. Dishes like cold and hot snacks, in particular, were more often made available to employees in establishments with shorter time in business. In restaurants and small food service outlets/cafés, discarding was more often indicated as the management method for these types of dishes. The majority of food service establishments were not able to sell half portions. In conclusion, there is great potential to reduce food waste in food service establishments, but education of both staff and customers is essential. [ABSTRACT FROM AUTHOR]

In developed countries, large amounts of edible food are wasted at the household level, with significant negative environmental impacts. Therefore, reducing food waste is included in the UN Sustainable Development Goals. In different countries, several food-sharing initiatives have emerged to recover and redistribute surplus food. Recently, a Café concept was established offering such "rescued" food free of charge in publicly accessible locations, often complemented by beverages. Based on web research and semi-structured interviews, the current study analyzed the mission, vision, and activities of these Cafés and the main motivations of volunteers and employees. In addition to other food-sharing initiatives' goals of raising public awareness about food waste, increasing the appreciation of food, and sharing surpluses, they seek to contribute to increased sustainability by educating citizens and sharing knowledge and skills to reduce household food waste. The Cafés also seek to offer inclusive community spaces and promote the values of solidarity and sustainability. Interviewees' motivations match the Cafés' missions, and many seek to achieve broader system change. Furthermore, they value the feeling of community and shared purpose through their engagement. The Cafés' focus on education and skill building is likely to better serve the goal of reducing food waste than prior initiatives. [ABSTRACT FROM AUTHOR]