Waste not, want not: A bio-economic impact assessment of household food waste reductions in the EU

Wasted Food, Wasted Resources? A Critical Review of Environmental Impact Analysis of Food Loss and Waste Generation and Treatment

Food loss and waste (FLW) comes with significant environmental impacts and thus prevents a sustainable food system transition. Here we conducted a systematic review of 174 screened studies that assessed the environmental impacts of FLW generation and treatment. We found that the embodied impacts of FLW along the supply chain and impacts from FLW treatment received equal attention, but few studies have included both. The reviewed studies show narrow geographical (mostly conducted in industrialized countries) and food supply chain (mostly focused on the consumption stage) coverage. Life cycle analysis (LCA), material flow analysis (MFA), or their combination are the most commonly used to quantify FLW related environmental impacts. More method standardization, integration, and innovation and better FLW data with regional and stage resolution from a first-hand source are badly needed. Among the various proposed mitigation strategies covering technology, economy, behavior, and policy aspects, process optimization and waste management options are the most discussed. Our review calls for a more holistic environmental impact assessment of FLW generation and treatment and analysis of the trade-offs among different environmental impact categories and between supply chain stages, which would better inform relevant policy on effective environmental impact mitigation strategies toward sustainable food systems.

Exploring the environmental and economic impact of fruits and vegetable loss quantification in the food industry

Population growth has stimulated rising demand for agro-food products and economic activity for many years, negatively impacting the ecosystem and non-renewable resource consumption. Algeria confronts the monumental challenge of effectively choosing how to nourish everyone on a more congested globe. However, food loss is a significant issue that worsens as Algerians' population expands and food consumption increases. In Algeria, food production and processing of food items, which include fruits, vegetables, and cereals, generate a considerable amount of by-products, with no commercial exploitation and a negative environmental impact, generating enormous socioeconomic problems. These by-products are essential sources of products with high levels of added value that can be applied in different sectors. They have no studies to measure the scope of food loss in the Algerian food industry. In this background, our research aims to quantify the loss in the Algerian food industry generated by the transformation of various agricultural products, directly affecting the economy and food availability for the population. The research utilizes a mixed methods approach, including coefficients, production statistics transformed, and data analysis; the findings reveal that a significant portion of fruits and vegetables are lost in the Algerian food industry, suggesting that minimizing food loss can help companies minimize costs and mitigate the adverse environmental effects of food production. Finally, the study proposes practical options to minimize food loss to create a long-term food system in Algeria.

Exploration of Food Security Challenges towards More Sustainable Food Production: A Systematic Literature Review of the Major Drivers and Policies

Food security is a central priority for international policy as one of the world's most significantly urgent targets to achieve. It is considered one of the most pressing issues in many countries, the degree of food security representing the level of self-sufficiency and well-being of citizens. In particular, in the current COVID-19 pandemic era, it has more than ever become a mission-critical goal. In this research, we report on the food security drivers and the current state of recommended policies addressing chronic food insecurity aimed at ensuring the sustainability of future food production. Mapping the determinants of food security contributes to a better understanding of the issue and aids in the development of appropriate food security policies and strategies to enhance the sustainability of food production in all facets; namely environmental, social, and economic. Adopting the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) data screening and selection guidelines and standards, we carried out a comprehensive, reliable, systematic, and rigorous review of research from the last ten years in order to identify the most frequently mentioned drivers and policies of food security in the literature available in two databases: Scopus and Web of Science (WOS). The number of extracted articles was 141 papers in total. An analysis revealed 34 drivers of food security and 17 most recommended policies for the mitigation of food insecurity. The existence of food loss and waste (FLW) policies was the primary driver of food security, followed by food security policies (FSP) in their different forms. However, FSP were the most recommended policies, followed by FLW policies. The identified food security drivers and recommended policies should be used by policy-makers to improve food security, thus contributing to sustainable food production. Our research findings, reflected in the latest version of the Global Food Security Index (GFSI), resulted in more tangible policy implications, suggesting the addition of two dimensions regarding food security. We also identified elements not listed under the GFSI that could be considered in its future revision, including environmental policies/indicators, consumer representation, and traceability throughout the entire supply chain. Overall, it can be concluded that food security is a complicated and multi-faceted issue that cannot be restricted to a single variable, necessitating the deeper integration of various multi-disciplinary interventions.

Rebound effects of food waste prevention: Environmental impacts

Food waste prevention across the food supply chain has been addressed by the European Union (EU) as the top priority to reduce farm-to-fork impacts. Despite the environmental benefits of food waste prevention are widely acknowledged, life cycle assessments usually do not account for rebound effects, the inclusion of which may decrease or even cancel out the expected environmental savings. Rebound effects are understood as the re-spending of accrued monetary savings, determined by the implementation of food waste prevention initiatives, either on the same product (i.e. direct effects - food) or on other products and/or services (i.e. indirect - non-food) including economy-wide effects (macroeconomic rebound effects). Macroeconomic rebound effects were quantified by means of the global equilibrium model Fidelio and were then converted into environmental impacts by performing an environmentally extended input-output analysis based on the assessment method Environmental Footprint 3.0. From an environmental and an economic perspective, it was found that food waste prevention initiatives across the entire food supply chain were beneficial, but efforts targeting households should be prioritised as the largest potential savings were obtained at this stage. Prevention initiatives implemented at households were associated with potential savings of up to 1 t CO₂-eq. t^-1, which was reduced to a potential saving of 0.6 t CO₂-eq. t^-1, corresponding to a 38 % decrease, when accounting for macroeconomic rebound effects. Finally, our results highlighted the importance of accounting for adjustment costs in the production stages of the food supply chain.

Potential impact of the adoption of food loss reduction technologies in Indonesia

This study tried to assess the impact of the food loss reduction on Indonesia's economy and environment. The simulation utilises the Computable General Equilibrium (CGE) model, which simulates the effect of food loss technologies adoption in food crops and livestock sectors. The simulation results indicate that the food loss reduction potentially has a positive impact economically and environmentally. From an economic perspective, applying technology to reduce food loss is estimated to increase Indonesia's GDP by 0.37% (around 88 trillion IDR) by 2030 compared to the BAU level. This economic improvement is mostly driven by the increase in household consumption, which can be increased by around 0.47% by 2030. This result follows that around 40% of household incomes in Indonesia are spent on food expenditure. Food loss reduction holds an important key to increasing food availability and household consumption of foods. Our simulation also indicated some positive effects of food loss reduction on the environment. By reducing the food loss, around 14.19 Mt CO2eq of GHG can also be reduced by 2030, while the cropland needed for food crop cultivation can also be reduced by 3.37% by 2030. Finally, this result highlights the importance of food loss reduction for Indonesia's economy and environment. It is recommended that the government pay serious attention to applying food loss reduction technologies to all food crops in the country.

What Are the Environmental Benefits and Costs of Reducing Food Waste? Bristol as a Case Study in the WASTE FEW Urban Living Lab Project

The city of Bristol currently generates around 48,000 tonnes of household food waste every year. This waste incurs loss of resources and environmental damage throughout the food cycle. In this paper we quantify and value the baseline socio-environmental impacts from household food waste in Bristol before examining the potential costs and benefits that may result from changes to food waste behaviour. In so doing, we look to better inform the choice of food waste reduction methods in public policy. The environmental impacts of two possible policy targets are explored: (1) a 20% increase in food waste recycling and (2) an overall decrease in food waste of 20%. Environmental impacts are estimated for 13 different hazards, including Global Warming Potential, Particulate Matter, Human Toxicity and Water Depletion. The societal consequences of these environmental changes are monetised using non-market values which allows us to directly compare the relative importance of different environmental impacts and the trade-offs between these impacts in each scenario. For example, we estimate that the Global Warming Potential of Bristol’s annual food waste equates to around 110,000 tonnes CO2, or 25,000 additional cars on the road every year. We find that a 20% improvement in recycling behaviour would lead to an annual reduction of 113 tonnes of CO2 equivalent, whilst a 20% reduction in food waste would result in an annual reduction of 15,000 tonnes CO2 equivalent. Findings suggest that the environmental impact of waste management is significantly overshadowed by the impact of resources used in food production and distribution before it becomes waste.

The Economic and Welfare Effects of Food Waste Reduction on a Food-Production-Driven Rural Region

Food waste is economically and ecologically unsustainable; the benefits of food waste reduction are indisputable. Yet knowledge of the economic trade-offs and knock-on effects of such reduction is deficient. This study examines the economic effects of food waste reduction in a rural region that is a nationally important producer of agricultural and food products in Finland. We built a detailed social accounting matrix to trace the transactions among the economic agents. Five different simulations of food waste reduction were run by applying a computable general equilibrium model. In the simulations, households and food services halved their food waste. The results indicated that food waste reduction is economically worthwhile in terms of regional investments and gross domestic product at market prices. However, the reduction induced economic trade-offs and welfare redistribution. The value added to the agriculture and food industries and the welfare of agricultural households decreased, albeit that the simulated compensations alleviated the effects. In the long run, falling agricultural wages and factor incomes entail closedowns and, finally, decrease local food production. This aspect is worth considering in terms of policy planning under the principle of just transition of the European Green Deal.

"Food waste-wastewater-energy/resource" nexus: Integrating food waste management with wastewater treatment towards urban sustainability

Sustainable food waste management is a global issue with high priority for improving food security and conserving natural resources and ecosystems. Diverting food waste from the solid waste stream to the wastewater stream is a promising way for food waste source separation, collection, treatment, and disposal. Given the advances in wastewater treatment, this integrated system has great potential for the concurrent recovery of water, resource, and energy. To this end, many efforts from lab-scale to full-scale studies have been devoted to evaluating the feasibility and associated impacts on both solid waste and wastewater systems. This paper summarizes the current status of food waste diversion from the aspects of principle and application. The impacts of food waste diversion on solid waste treatment, sewer system, wastewater treatment, and environmental benefits have been comprehensively reviewed and analysed. In the context of the critical review, this paper further identified the challenges of food waste diversion in unified definitions of the field, sewer network assessment, emerging wastewater treatment technologies, scale-up studies, and policy drivers. Perspectives on the contribution of food waste diversion to a food waste management hierarchy were discussed for initiating the nexus of "food waste-wastewater-energy/resource". We conclude that food waste diversion could facilitate sustainable urban development, but the area-specific factors (e.g., household practices, water resource, sewerage system condition, and treatment techniques) require adequate evaluations to determine the implementation. The outcomes of this study could contribute to the practice and policy-making of food waste management towards urban sustainability.

Food Losses and Waste: A Needed Assessment for Future Policies

About one third of food produced for human consumption is lost or wasted. For this reason, food losses and waste has become a key priority within worldwide policy circles. This is a major global issue that not only threatens the viability of a sustainable food system but also generates negative externalities in environmental terms. The avoidance of this forbidding wastage would have a positive economic impact on national economies in terms of resource savings. In this paper we look beyond this somewhat traditional resource savings angle and we shift the focus to explore the distributional consequences of food losses and waste reduction using a resource constrained modeling perspective. The impact due to the behavioral shift of each household is therefore explained by two factors. One is the amount of resources saved when the behavioral shift takes place, whereas the other one has to do with the position of households in the food supply chain. By considering the whole supply chain, instead of the common approach based only in reducing waste by consumers, we enrich the empirical knowledge of this issue and improve the quantification of its economic impact. We examine data for three EU countries that present different economic structures (Germany, Spain and Poland) so as to have a broader and more robust viewpoint of the potential results. We find that distributional effects are different for consumers and producers and also across countries. Our results could be useful for policymakers since they indicate that policies should not be driven merely by the size waste but rather on its position within the food supply chain.

Effect of bamboo sphere amendment on the organic matter decomposition and humification of food waste composting

The aim of this study is to examine the effect of bamboo sphere on the organic matter decomposition and humification of food waste composting. Food waste composting were carried out on four treatments, namely control (CK), 3% (T1), 6% (T2) and 9% (T3) (w/w) bamboo sphere treatments. Results showed that adding bamboo sphere facilitated the organic matter decomposition and increased the seed germination index. The number of cells in T2 treatment was always the highest during the composting process. Furthermore, the final humic substances and humic acid contents increased by 41.08% and 68.3%, respectively, in 6% bamboo sphere treatment. Fourier transform infrared and excitation-emission matrix fluorescence spectroscopy analysis revealed that adding bamboo sphere accelerated the humification of composting with more aromatic structures and humic acid-like substances. GC-MS studies revealed that the compost products of 6% bamboo sphere treatment had more ring structures, and thus enhanced the humification.

Food Waste of Italian Families: Proportion in Quantity and Monetary Value of Food Purchases

Halving per capita food waste (FW) is one of the objectives of the Sustainable Development Goals. This study aims to evaluate the weight and monetary values of food waste among a sample of Italian families. In a representative sample of 1142 families, the adults responsible for food purchases and in charge of preparing meals were assessed with a self-administrated questionnaire measuring quantity and typology of FW. These data were linked with food purchases figures measured as an average of four weeks. Italian families wasted 399 kg of food per week (4.4% of the weight of food purchased), which correspond to a monetary value of €1.052 (3.8% of the overall food expenditure). Clustering the food groups according to waste quantity, typology, and monetary value made it possible to show that price has a role in the generation of food waste, as the lower the unitary cost, the higher the quantity of waste. Consequently, foods with high unitary costs were less wasted. The results of this study showed that Italian consumers are sensitive to the economic impact of waste and this should be considered in sensitization campaigns.

Reducing Water Scarcity by Reducing Food Loss and Waste

Water scarcity is a pervasive threat to society that is expected to intensify alongside a growing and more affluent population and a changing climate. In this paper, we review the existing literature to assess the potential of lessening water scarcity by reducing food loss and waste. Existing studies reveal the scope of food loss and waste and its accompanying impact on water resources, thereby providing a foundation for policy action. We highlight existing or proposed food loss and waste reduction measures and review available evidence concerning their impact on water resources. Our review reveals that there is a deficit of research that can guide specific policy interventions aimed at mitigating water scarcity by reducing food loss and waste. Instead, the last decade of research has primarily focused on quantifying the current water footprint of food loss and waste for different locations, points within the supply chain, and food groups. Yet, the degree of uncertainty inherent in these estimates, their lack of precision, and several simplifying assumptions make it difficult to translate this research into robust policy measures to reduce the environmental burden of food loss and waste. We conclude by advancing a research agenda that will (i) quantify and reduce uncertainty through enhanced data collection and methods; (ii) holistically assess policy measures, including system level impacts and feedback; (iii) develop methods and technologies for transparent supply chain tracing. Together, advances in these areas will guide and ground food loss and waste policy toward reducing water scarcity.

Households’ Food Waste Behavior at Local Scale: A Cluster Analysis after the COVID-19 Lockdown

The reduction of food waste, especially in households where more than half of its global quantity is generated, has become an increasing economic, social and environmental concern, and represents one of the 17 Sustainable Development Goals within the Agenda 2030 for Sustainable Development. In this context, the COVID-19 lockdown has significantly changed life, work and food consumption habits all over the world, highlighting food waste as a multi-sectorial issue. This paper explores current attitudes, perception and behavioral patterns related to food waste reduction at domestic consumption at the local scale (Apulia region, Italy), with the aim of identifying different types of “food wasters”. Through an online questionnaire and the application of a k-means clustering model, the authors focus on four emerging constructs in terms of food consumption and food waste habits after the COVID-19 lockdown at household level. Among three theoretical clusters, results have highlighted: (i) the paradox of the “green wasters”, which declared a high level of awareness of the food waste issue but also generates huge amounts of thrown away food; (ii) the “positive unawareness” of the “red wasters”, which have a slight notion of environment and sustainability but waste low quantities of food; (iii) the consistency of the “blue wasters”, which know of the food waste issue and convert theory into practice.

Working to Reduce Food Waste: Investigating Determinants of Food Waste amongst Taiwanese Workers in Factory Cafeteria Settings

Food waste is a critical issue affecting the world, and more research is needed to find ways to reduce it. Much of the existing research has examined supply chain inefficiencies and plate waste in restaurants and homes, while few researchers have studied the food waste which occurs in factory cafeterias. As many factories are in Asia, examining factory cafeteria food waste behavior in an Asian context is a good starting point. With this in mind, the authors research drivers that influence Taiwanese factory workers’ behavioral intentions toward food waste reduction. To do so, a conceptual framework model is constructed using the Theory of Planned Behavior and extended using the Norm action model and Proenvironmental factors, as well as additional factors including habit, cafeteria-service quality and situational factors. A pencil-and-paper survey was conducted with 156 participants, and collected data were evaluated using a partial least squares structural equation modeling (PLS-SEM) analysis. Results reveal that climate change awareness, injunctive norms and habit are strong motivating factors towards Taiwanese factory workers’ intention to reduce food waste. When combined with cafeteria-service quality and situational factors, intention to reduce food waste is also shown to have a significant explanatory effect on food waste behavior.

Food waste in Italian households during the Covid-19 pandemic: a self-reporting approach

Food waste prevention and reduction are an economic, social and environmental concern included among the 17 Sustainable Development Goals (SDGs) within Agenda 2030 for Sustainable Development. The third target under SDG 12 (Target 12.3) on Responsible Production and Consumption aims to halve food waste by 2030 at retail and consumer levels, considering that more than half of its quantity is generated by final consumers, both indoor and outdoor. However, the Covid-19 pandemic outbreak at the beginning of 2020 imposed several food consumption behaviors and lifestyle changes: food service facilities (e.g., restaurants, pubs, cafés, hotels, resorts) have been closed roughly all over the world, generating a sharp domestic consumption and an expected increase in household waste. The authors conducted an explorative research through the food diary approach. The purpose of this paper is to have a better understanding of household food consumption and wastage trends during Covid-19 pandemic testing, as well as food diary methodology strengths and weaknesses. Food diaries, even with their intrinsic limitations and biases, represent a valuable technique to obtain detailed qualitative and quantitative knowledge on daily food consumption and consumers’ behavior. Through the limited but significant results achieved, the authors highlight the logistics of the methodology and the food waste generation trends among a small sample of Italian families during the Covid-19 pandemic. Further, healthier work–life balances, adequate time management and smart food delivery seem to be good opportunities for food waste reduction in households.

The role of reducing food waste for resilient food systems

Food waste undermines long-term resilience of the global food system by aggravating ecosystem damage. The global community must therefore work to reduce the amount of food that gets wasted. However, we should be mindful of some potential conflicts between food waste reduction and food system resilience. Over-production and over-supply are a contributing cause of waste, yet they also provide resilience in the form of redundancy. In this paper, we examine individual interventions designed to minimise food waste by scoring their impact on different aspects of resilience. We find that there are strong synergistic elements and interventions that support short- and long-term resilience, such as improved storage, which reduces the need to provide a constant flow of 'surplus food' and replaces it with a stock of 'spare' food. Some interventions carry a risk of trade-offs due to possible losses of redundancy, and investment lock-in that may reduce the ability of farmers to adapt by changing what and where they farm. Trade-offs do not mean that those interventions should not be pursuit, but they should be recognised so that can be adequately addressed with complimentary actions. This review underlines the necessity of food-systems thinking and joined-up policy.

Snakes and ladders: World development pathways' synergies and trade-offs through the lens of the Sustainable Development Goals

This paper takes three global visions of world development to 2050 and quantifies their implications for sustainable progress employing the metrics of the Sustainable Development Goals (SDGs). The SDG outcomes are structured through the interconnectivities of the three 'wedding cake' layers of 'economy', 'society' and 'biosphere', as posited by the Stockholm Resilience Centre. The key policy contribution is to quantify the resulting SDG synergies and trade-offs, whilst also decomposing and calculating the part-worth of the market drivers which contribute to these outcomes. The paper employs a global economic simulation model that combines rational market behaviour with environmental constraints (MAGNET) and is further extended with an SDG metrics module. A 'non-sustainable' world reveals trade-offs between economy and biosphere SDGs, with population growth of particular concern to a safe planetary operating space in the world's poorest regions. Sustainable visions could reduce natural resource pressures and emissions and meet energy requirements at potentially limited economic cost. Notwithstanding, these futures do not address income inequalities and potentially increase food security concerns for the most vulnerable members of society. Consequently, developed region led international cooperation and in-kind income transfers to developing countries, constitutes a necessary prerequisite to help remedy the SDG trade-offs exhibited within the more sustainable global pathways.

Snakes and ladders: World development pathways' synergies and trade-offs through the lens of the Sustainable Development Goals

This paper takes three global visions of world development to 2050 and quantifies their implications for sustainable progress employing the metrics of the Sustainable Development Goals (SDGs). The SDG outcomes are structured through the interconnectivities of the three 'wedding cake' layers of 'economy', 'society' and 'biosphere', as posited by the Stockholm Resilience Centre. The key policy contribution is to quantify the resulting SDG synergies and trade-offs, whilst also decomposing and calculating the part-worth of the market drivers which contribute to these outcomes. The paper employs a global economic simulation model that combines rational market behaviour with environmental constraints (MAGNET) and is further extended with an SDG metrics module. A 'non-sustainable' world reveals trade-offs between economy and biosphere SDGs, with population growth of particular concern to a safe planetary operating space in the world's poorest regions. Sustainable visions could reduce natural resource pressures and emissions and meet energy requirements at potentially limited economic cost. Notwithstanding, these futures do not address income inequalities and potentially increase food security concerns for the most vulnerable members of society. Consequently, developed region led international cooperation and in-kind income transfers to developing countries, constitutes a necessary prerequisite to help remedy the SDG trade-offs exhibited within the more sustainable global pathways.

‘Not in My Bin’: Consumer’s Understanding and Concern of Food Waste Effects and Mitigating Factors

About one third of all food produced for human consumption is wasted. Along with a lively debate on food loss and waste definition and quantification, growing attention is dedicated to the faceted dimensions of consumers’ food waste. Drivers, effects, and mitigating factors have been mainly studied in isolation, with limited attention paid to their interrelationships. This study aims to contribute to a better understanding of the underlying relationship between the causes of food waste and consumers’ perception of their role and of their concern on food waste effects and mitigating factors. The article draws on a survey submitted to 938 respondents while shopping at a supermarket in Italy in 2015. Data were processed by principal components to identify latent dimensions of consumer behavior, and a cluster analysis was performed to identify homogenous groups of consumers. Results emphasize the complexity of the relationship between consumers and food resources. They suggest that while consumers are aware about food waste as a global issue, they often fail to identify the individual contribution they might provide for its prevention and reduction. The article also detects three groups of consumers with different approaches to food waste management and a specific perception of the food waste phenomenon.

Food waste composting - Is it really so simple as stated in scientific literature? - A case study

Food waste has recently gained much worldwide interest due to its influence on the environment, economy and society. Gathering and recycling of food waste is the essential issue in the waste management and the interest in processing food waste arises mainly out of influence of the processes of food putrefaction on the environment. Composting of food waste encounters a number of technical challenges, arising weak physical structure of food waste with weak porosity, high content of water, low carbon-to-nitrogen relation and fast hydrolysis and accumulation of organic acids during composting. Therefore, the aim of this study was to investigate the challenges facing installations intended for food waste composting, with the purpose to their optimization with use of appropriate additives. Physico-chemical, biochemical characteristics and phytotoxicity of the produced compost has been measured. Two additives (20% biochar and 20% sawdust) were chosen from experimental variants I-XII containing different additives (biochar, Devonian sand, sawdust) in diverse concentration. The use of selected additives seems to slightly increase potential of hydrogen value and carbon-to-nitrogen ratio, while decreasing electrical conductivity in comparison with control sample. The results obtained also show that the addition of biochar leads to an increase dehydrogenase, phosphatase and arylsulphatase activities and addition of sawdust has a positive effect on beta-D-glucosidase, protease, phosphatase and arylsulphatase activities. The phytotoxicity test shows that the compost made of food waste (control sample) and with addition of biochar is toxic to plants. By contrast, the addition of sawdust shows that the compost was not phytotoxic. In conclusion, the addition of additives does not provide unambiguous results in terms of the quality of the final product in all monitored parameters. Therefore, we can state that food waste was reduced and hygienized, and that the final product does not meet conditions for mature compost.

An urban biorefinery for food waste and biological sludge conversion into polyhydroxyalkanoates and biogas

This study focuses on the application of the concept of circular economy, with the creation of added-value marketable products and energy from organic waste while minimizing environmental impacts. Within this purpose, an urban biorefinery technology chain has been developed at pilot scale in the territorial context of the Treviso municipality (northeast Italy) for the production of biopolymers (polyhydroxyalkanoates, PHAs) and biogas from waste of urban origin. The piloting system (100-380 L) comprised the following units: a) acidogenic fermentation of the organic fraction of municipal solid waste (OFMSW) and biological sludge; b) two solid/liquid separation steps consisting of a coaxial centrifuge and a tubular membrane (0.2 μm porosity); c) a Sequencing Batch Reactor (SBR) for aerobic PHA-storing biomass production; d) aerobic fed-batch PHA accumulation reactor and e) Anaerobic co-digestion (ACoD). The thermal pre-treatment (72 °C, 48 h) of the feedstock enhanced the solubilization of the organic matter, which was converted into volatile fatty acids (VFAs) in batch mode under mesophilic fermentation conditions (37 °C). The VFA content increased up to 30 ± 3 g COD/L (overall yield 0.65 ± 0.04 g COD_VFA/g VS₍₀₎), with high COD_VFA/COD_SOL (0.86 ± 0.05). The high COD_VFA/COD_SOL ratio enhanced the PHA-storing biomass selection in the SBR by limiting the growth of the non-storing microbial population. Under fully aerobic feast-famine regime, the selection reactor was continuously operated for 6 months at an average organic loading rate (OLR) of 4.4 ± 0.6 g COD/L d and hydraulic retention time (HRT) of 1 day (equal to SRT). The ACoD process (HRT 15 days, OLR 3.0-3.5 kg VS/m³ d) allowed to recover the residual solid-rich overflows generated by the two solid/liquid separation units with the production of biogas (SGP 0.44-0.51 m³/kg VS) and digestate. An overall yield of 7.6% wt PHA/VS₍₀₎ has been estimated from the mass balance. In addition, a preliminary insight into potential social acceptance and barriers regarding organic waste-derived products was obtained.

Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina

The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO₂e/week, 2.42 g SO₂e/week and 8.70 g PO₄e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food.