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Adelodun B, Agbelusi OO, Soma T, Odey G, Adeyi Q, Kumar P, Ajibade FO, Goala M, Silva LFO, Mostafa YS, Singh R, Choi KS, Eid EM. Rethinking food loss and waste to promote sustainable resource use and climate change mitigation in agri-food systems: A review. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2024:734242X241257655. [PMID: 39078041 DOI: 10.1177/0734242x241257655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/31/2024]
Abstract
The sustainable agri-food system is an important sector recognized for promoting the United Nations' Sustainable Development Goals on food security, resource conservation and climate change mitigation. However, the increasing food loss and waste (FLW) along the supply chains has continued to hinder these goals. This study evaluates the trend of FLW research from 1975 to 2022 and how it promotes the achievement of resource and environmental sustainability in agri-food systems. The salient research themes and hotspots that are of interest to researchers were identified. Bibliometric and network analyses were carried out on scholarly research articles from the Scopus database using bibliometrix and VOSviewer. Furthermore, the content analysis was conducted on the selected highly influential articles containing relevant data to understand the role of FLW in promoting sustainable agri-food systems. The results showed disaggregate and unbalanced research distribution on the impacts of FLW among the countries, with China and the United States having the highest contributions. The identified major research themes relating to sustainable agri-food systems are food waste and sustainable systems, food waste management and food waste impact assessment. Moreover, the circular economy was found to be a relatively new approach being explored in agri-food systems to promote FLW reduction and ensure sustainability of resource use. This study highlights the critical role of the impact of FLW in addressing the grand challenge of food security, resource use efficiency and environmental sustainability.
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Affiliation(s)
- Bashir Adelodun
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, Republic of Korea
- Department of Agricultural and Biosystems Engineering, University of Ilorin, Ilorin, Nigeria
- Institute of Agricultural Science & Technology, Kyungpook National University, Daegu, Republic of Korea
| | - Oyebankole O Agbelusi
- Safeguards and Compliance Department (SNSC), RDNG, African Development Bank, Abuja, Nigeria
| | - Tammara Soma
- School of Resource and Environmental Management, Simon Fraser University, Burnaby, Canada
| | - Golden Odey
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, Republic of Korea
| | - Qudus Adeyi
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, Republic of Korea
| | - Pankaj Kumar
- Agro-Ecology and Pollution Research Laboratory, Department of Zoology and Environmental Science, Gurukula Kangri (Deemed to Be University), Haridwar, India
| | | | - Madhumita Goala
- Department of Environment Science, Graphic Era (Deemed to be University), Dehradun, India
| | - Luis Felipe Oliveira Silva
- Department of Civil and Environmental Engineering, Universidad De La Costa, Barranquilla, Atlántico, Colombia
| | - Yasser S Mostafa
- Biology Department, College of Science, King Khalid University, Abha, Saudi Arabia
| | - Rattan Singh
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| | - Kyung Sook Choi
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, Republic of Korea
- Institute of Agricultural Science & Technology, Kyungpook National University, Daegu, Republic of Korea
| | - Ebrahem M Eid
- Botany Department, Faculty of Science, Kafrelsheikh University, Kafr El-Sheikh, Egypt
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2
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Xue L, Song G, Liu G. Wasted Food, Wasted Resources? A Critical Review of Environmental Impact Analysis of Food Loss and Waste Generation and Treatment. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2024; 58:7240-7255. [PMID: 38625096 DOI: 10.1021/acs.est.3c08426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/17/2024]
Abstract
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.
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Affiliation(s)
- Li Xue
- College of Economics and Management, China Agricultural University, 100083 Beijing, China
- Academy of Global Food Economics and Policy, China Agricultural University, 100083 Beijing, China
| | - Guobao Song
- Key Laboratory of Industrial Ecology and Environmental Engineering (MOE), School of Environmental Science and Technology, Dalian University of Technology, 116024 Dalian, China
| | - Gang Liu
- College of Urban and Environmental Sciences, Peking University, 100871 Beijing, China
- Institute of Carbon Neutrality, Peking University, 100871 Beijing, China
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3
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Gao D, Li X, Ma J, Qian L. Lost Food and Associated Phosphorus Footprint: Evidence from China. Foods 2024; 13:1262. [PMID: 38672934 PMCID: PMC11049186 DOI: 10.3390/foods13081262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/07/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The environmental impacts of excessive phosphorus emissions (PE) have been widely discussed in recent years. This study aims to calculate and evaluate the phosphorus footprint (PF) of food thrown away in Chinese universities. Based on a nationwide survey involving 9192 university students from 29 provinces and 29 universities in China, the result reveals that the PF generated by food waste in Chinese university canteens was 3.209 Kt in 2018. Furthermore, it is found that meal satisfaction, gender, regional economic level, dietary culture, and years of education all have significant impacts on lost food PF. Our findings emphasize the importance of reducing food waste in university canteens, which plays a crucial role in ensuring food security and environmental protection.
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Affiliation(s)
- Dengyun Gao
- Institute of Food and Strategic Reserves, Nanjing University of Finance and Economics, Nanjing 210023, China; (D.G.); (J.M.)
- School of Economics and Management, Taizhou University, Taizhou 225300, China
| | - Xing Li
- School of International Economics and Trade, Nanjing University of Finance and Economics, Nanjing 210023, China;
| | - Junkai Ma
- Institute of Food and Strategic Reserves, Nanjing University of Finance and Economics, Nanjing 210023, China; (D.G.); (J.M.)
| | - Long Qian
- Institute of Food and Strategic Reserves, Nanjing University of Finance and Economics, Nanjing 210023, China; (D.G.); (J.M.)
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Varzakas T, Smaoui S. Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change. Foods 2024; 13:306. [PMID: 38254606 PMCID: PMC10815419 DOI: 10.3390/foods13020306] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
The accomplishment of food/nutrition security for all across sustainable food systems (SFS) is tied to the Sustainable Development Goals (SDGs). SFS is connected to all SDGs via the traditional framework of social inclusion, economic development, environmental safety, inclusivity, and the development of sustainable food systems. We suggest that, for the world to achieve sustainable development, a shift to SFS is necessary to guarantee food/nutrition security for all, while operating within planetary boundaries to protect ecosystems and adapt to and mitigate climate change. Therefore, there is a requirement for original approaches that implement systemic and more participatory methods to engage with a wider range of food system stakeholders. However, the lack of skills and tools regarding novel methodologies for food system transformation is a key obstacle to the deployment of such approaches in practice. In the first part of this review, a summary of some challenges that occur in the governance of food system transformation is given. Through a case study of plant-based proteins and their biological and chemical modification as diets shift towards alternative proteins, we demonstrate that resource-efficient food systems and food waste, through system transformation, are useful in understanding both (i) how food system transformation has ensued and (ii) how the required transformation is prohibited. Finally, we discuss the implications of food system transformation in terms of nutrition and sustainable healthy diets, which are needed to achieve changes in food safety systems in the future. The linkage of food and the environment is evident, focusing on nutrition and sustainable healthy diets. This cannot be accomplished without system change and research towards new foods and, more specifically, new proteins such as plant-based ones and their biological and chemical modification.
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Affiliation(s)
- Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology, and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax 3029, Tunisia;
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Liu C, Shang J, Liu C. Exploring Household Food Waste Reduction for Carbon Footprint Mitigation: A Case Study in Shanghai, China. Foods 2023; 12:3211. [PMID: 37685143 PMCID: PMC10486418 DOI: 10.3390/foods12173211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/23/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
With the steady growth of the global population and the accelerated urbanization process, the carbon footprint resulting from food waste has a significant impact on the environment and sustainable development. Considering Shanghai's significance as a major urban center in China and a global hub for economic and cultural activities, this study primarily aims to accurately estimate household food waste generation and calculate the carbon footprint related to edible food waste. It analyzes the factors influencing household food waste generation and reviews the anti-food waste-related policies at both the national and Shanghai regional levels. The study reveals that although the Shanghai municipal government attaches great importance to the issue of food waste, the current policies mainly focus on the catering industry, and there is still a need for further strengthening measures to address food waste at the household level. In Shanghai, the per capita daily food waste generation is 0.57 kg, with 43.42% being edible food waste, contributing to a per capita daily carbon footprint of 1.17 kgCO2eq. Employing the logistic regression analysis to scrutinize the characteristics of the respondents, it is ascertained that education level and annual household income significantly influence food waste generation. In addition, excessive food quantities and expiration dates lead to high-frequency food waste. The culmination of this study is the formulation of a series of pragmatic and impactful policy recommendations aimed at curbing the carbon footprint that stems from food waste.
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Affiliation(s)
- Chang Liu
- School of Economics and Management, Northeast Forestry University, Harbin 150040, China;
- Sustainable Consumption and Production Area, Institute for Global Environmental Strategies, 2108-11 Kamiyamaguchi, Hayama 240-0115, Japan
| | - Jie Shang
- School of Economics and Management, Northeast Forestry University, Harbin 150040, China;
| | - Chen Liu
- Sustainable Consumption and Production Area, Institute for Global Environmental Strategies, 2108-11 Kamiyamaguchi, Hayama 240-0115, Japan
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Elgarahy AM, Eloffy MG, Alengebawy A, El-Sherif DM, Gaballah MS, Elwakeel KZ, El-Qelish M. Sustainable management of food waste; pre-treatment strategies, techno-economic assessment, bibliometric analysis, and potential utilizations: A systematic review. ENVIRONMENTAL RESEARCH 2023; 225:115558. [PMID: 36842700 DOI: 10.1016/j.envres.2023.115558] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Food waste (FW) contains many nutritional components such as proteins, lipids, fats, polysaccharides, carbohydrates, and metal ions, which can be reused in some processes to produce value-added products. Furthermore, FW can be converted into biogas, biohydrogen, and biodiesel, and this type of green energy can be used as an alternative to nonrenewable fuel and reduce reliance on fossil fuel sources. It has been demonstrated in many reports that at the laboratory scale production of biochemicals using FW is as good as pure carbon sources. The goal of this paper is to review approaches used globally to promote turning FW into useable products and green energy. In this context, the present review article highlights deeply in a transdisciplinary manner the sources, types, impacts, characteristics, pre-treatment strategies, and potential management of FW into value-added products. We find that FW could be upcycled into different valuable products such as eco-friendly green fuels, organic acids, bioplastics, enzymes, fertilizers, char, and single-cell protein, after the suitable pre-treatment method. The results confirmed the technical feasibility of all the reviewed transformation processes of FW. Furthermore, life cycle and techno-economic assessment studies regarding the socio-economic, environmental, and engineering aspects of FW management are discussed. The reviewed articles showed that energy recovery from FW in various forms is economically feasible.
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Affiliation(s)
- Ahmed M Elgarahy
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt; Egyptian Propylene and Polypropylene Company (EPPC), Port-Said, Egypt.
| | - M G Eloffy
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
| | - Ahmed Alengebawy
- College of Engineering, Huazhong Agricultural University, Wuhan, 430070, PR China.
| | - Dina M El-Sherif
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
| | - Mohamed S Gaballah
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt; College of Engineering (Key Laboratory for Clean Renewable Energy Utilization Technology, Ministry of Agriculture), China Agricultural University, Beijing, 100083, PR China.
| | - Khalid Z Elwakeel
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt.
| | - Mohamed El-Qelish
- Water Pollution Research Department, National Research Centre, El Buhouth St., Dokki, 12622, Cairo, Egypt.
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Palansooriya KN, Dissanayake PD, Igalavithana AD, Tang R, Cai Y, Chang SX. Converting food waste into soil amendments for improving soil sustainability and crop productivity: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 881:163311. [PMID: 37044338 DOI: 10.1016/j.scitotenv.2023.163311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 03/29/2023] [Accepted: 04/01/2023] [Indexed: 04/14/2023]
Abstract
One-third of the annual food produced globally is wasted and much of the food waste (FW) is unutilized; however, FW can be valorized into value-added industrial products such as biofuel, chemicals, and biomaterials. Converting FW into soil amendments such as compost, vermicompost, anaerobic digestate, biofertilizer, biochar, and engineered biochar is one of the best nutrient recovery and FW reuse approaches. The soil application of FW-based amendments can improve soil fertility, increase crop production, and reduce contaminants by altering soil's chemical, physical, microbial, and faunal properties. However, the efficiency of the amendment for improving ecosystem sustainability depends on the type of FW, conversion method, application rate, soil type, and crop type. Engineered biochar/biochar composite materials produced using FW have been identified as promising amendments for soil remediation, reducing commercial fertilizer usage, and increasing soil nutrient use efficiency. The development of quality standards and implementation of policies and regulations at all stages of the food supply chain are necessary to manage (reduce and re-use) FW.
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Affiliation(s)
| | | | | | - Ronggui Tang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China
| | - Yanjiang Cai
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China
| | - Scott X Chang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China; Department of Renewable Resources, University of Alberta, Edmonton T6G 2E3, Canada.
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8
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Diana R, Martianto D, Baliwati YF, Sukandar D, Hendriadi A. Determinants of Household Food Waste in Southeast Asia: A Systematic Review. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2023. [DOI: 10.1080/19320248.2023.2174060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Affiliation(s)
- Rian Diana
- Program of Nutrition Science, Graduate School, IPB University, Bogor, Indonesia
- Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia
| | - Drajat Martianto
- Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia
| | - Yayuk Farida Baliwati
- Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia
| | - Dadang Sukandar
- Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia
| | - Agung Hendriadi
- Agroindustry Research Center, National Research and Innovation Agency, Jakarta, Indonesia
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Sha’ari NSM, Sazali US, Zolkipli AT, Vargas RQ, Shafie FA. Environmental assessment of casual dining restaurants in urban and suburban areas of peninsular Malaysia during the COVID-19 pandemic. ENVIRONMENTAL MONITORING AND ASSESSMENT 2023; 195:346. [PMID: 36717515 PMCID: PMC9886540 DOI: 10.1007/s10661-023-10937-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 01/12/2023] [Indexed: 06/18/2023]
Abstract
Food waste has been considered a global problem due to its adverse impacts on food security, the environment, and the economy; hence needs urgent attention and action. Its generation is expected to increase as the world population grows rapidly, leading to more global waste. This study sought the impacts of the COVID-19 outbreak on the 1-week operation of selected casual dining restaurants in urban (Ampang, Kuala Lumpur) and suburban areas (Kota Bharu, Kelantan and Jasin, Melaka) of Peninsular Malaysia, as the local community adjusted to life with COVID-19. The food waste in this study was classified into three categories: preparation loss, serving loss, and customer's plate waste. Our material flow analysis revealed that the highest food loss at these locations came from preparation loss (51.37%), followed by serving loss (30.95%), and preparation loss (17.8%). Meanwhile, the total average electricity consumption and its carbon footprint for Ampang were 127 kWh and 13.87 kgCO2e, Kota Bharu 269.8 kWh and 29.47 kgCO2e, and Jasin 142.2 kWh and 15.54 kgCO2e, respectively. As for water, Ampang exhibited 22.93 m3 total average consumption and 7.91 kgCO2e greenhouse emissions from this source, Jasin consuming 17.11 m3 of water and releasing 5.88 kgCO2e of carbon footprint, while Kota Bharu emitted 20.21 kgCO2e of greenhouse gases from its 58.71 m3 water consumption. Our findings indicate a major 'food leak' at the preparation stage, from which the waste could be utilised as livestock feed, and that electricity consumption is a greater carbon emitter than water consumption, suggesting a need for improvement to the kitchen practices and equipment.
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Affiliation(s)
- Nur Salsabiela Md Sha’ari
- Faculty of Health Sciences, Centre of Environmental Health and Safety, Universiti Teknologi MARA (UiTM), Kampus Puncak Alam, Selangor, Malaysia
| | - Ummi Syahidah Sazali
- Faculty of Health Sciences, Centre of Environmental Health and Safety, Universiti Teknologi MARA (UiTM), Kampus Puncak Alam, Selangor, Malaysia
| | - Ahmad Taufiq Zolkipli
- Faculty of Health Sciences, Centre of Environmental Health and Safety, Universiti Teknologi MARA (UiTM), Kampus Puncak Alam, Selangor, Malaysia
| | | | - Farah Ayuni Shafie
- Faculty of Health Sciences, Centre of Environmental Health and Safety, Universiti Teknologi MARA (UiTM), Kampus Puncak Alam, Selangor, Malaysia
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Kim W, Che C, Jeong C. Restaurant customers' food leftover reduction intention derived from nature connection and biospheric values: A comparison between men and women. Front Psychol 2023; 13:976102. [PMID: 36710791 PMCID: PMC9874671 DOI: 10.3389/fpsyg.2022.976102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 12/20/2022] [Indexed: 01/12/2023] Open
Abstract
As the COVID-19 pandemic extends over a long period of time, the World Food Programme (WFP) estimated that food insecurity would take place in the near future. Previous studies focused on various kinds of interventions for food waste prevention. Surprisingly, however, research tackling consumer attitudes and behaviors as a way to reduce food waste is still rare. To fill this gap in the literature, this study examined the antecedent roles of restaurant customers' nature connection and biospheric values in fostering their food leftover reduction intention through environmental self-identity and sense of obligation to reduce food leftover. In addition, the moderating effects of gender were tested on all the relationships in our conceptual model. A quantitative approach with an online survey for restaurant customers was adopted. Structural equation modeling was adopted to analyze the data. Through confirmatory factor analyses, the adequate reliability and validity of the measures were established. All the relationships between the constructs were found to be significant, supporting the hypotheses. In other words, the restaurant customers' nature connection and biospheric values were found to eventually induce the customers' food leftover reduction intention. In addition, in terms of the moderating effect, the male customers' nature connection more strongly increased their biospheric values than the female customers' case. The findings of this study revealed how restaurant customers' food leftover reduction intention is formed through their feeling of oneness with nature and biospheric values. Given that consumer behavior has been recognized as a major driver of restaurant food waste, the findings of this study provide useful insights to restauranteurs and policymakers for the health of society and people in it. It was especially true for men in that their feeling of oneness with nature significantly influences their biospheric values more than women's.
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Affiliation(s)
- Wansoo Kim
- Department of Tourism Management, Gachon University, Seongnam, Republic of Korea
| | - Chen Che
- College of History and Tourism Culture, Inner Mongolia University, Hohhot, China
| | - Chul Jeong
- Division of Tourism Science, Hanyang University, Seoul, Republic of Korea,*Correspondence: Chul Jeong, ✉
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Yue D, Sarkar A, Guang C. Impacts of Incentive and Disincentive Mechanisms for Ensuring Environmentally Friendly Livestock Waste Management. Animals (Basel) 2022; 12:2121. [PMID: 36009712 PMCID: PMC9404974 DOI: 10.3390/ani12162121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/02/2022] [Accepted: 08/03/2022] [Indexed: 11/21/2022] Open
Abstract
Environmentally friendly waste management (EFWM) is a safer way of waste disposal that can foster a cleaner environment for both farms and their surroundings. It may lessen land, air, and water pollution, as well as moderate ecological footprints, and aid in sustainable agricultural development, which has become one of the major concerns of the modern era. To achieve these outcomes, incentives and control mechanisms initiated by the government may alter farmers' behavior. The study involved a review of relevant literature and the conduct of interviews with 499 pig breeders to evaluate the impacts of government incentives and control mechanisms on fostering the adoption of environmentally friendly waste management practices by farmers. A theoretical framework based on existing studies is proposed, utilizing a structural equation modeling (SEM) approach to analyze the data and illustrate the relationships among incentives and control mechanisms. The results show that: (i) overall the impacts of incentive mechanisms were stronger and more effective than those of control mechanisms. Among them, subsidy policy and discount policy were the most influential for farmers' adoption behavior. However, penalty and disincentive policy also impacted the outcome variables; (ii) a significant relationship was observed among regulatory, disincentive, and subsidy policies and a moderate relationship among penalty, insurance, and discount policies. However, bonus-community service and social critic policies did not show any significant relationship with any other variables. The research findings can assist the Chinese government in gaining a comprehensive understanding of the impacts of two crucial mechanisms and promoting the adoption of environmentally friendly practices by farmers. The government should highlight and strengthen the importance of social obligations and orientation, as well as providing monetary support at the rural level to improve farmers' ability to adapt to environmentally friendly waste management practices.
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Affiliation(s)
- Deng Yue
- School of Management, Xi’an University of Science and Technology, Xi’an 710054, China
| | - Apurbo Sarkar
- College of Economics and Management, Northwest A&F University, 3 Taicheng Road, Xianyang 712100, China
| | - Chen Guang
- College of Economics and Management, Northwest A&F University, 3 Taicheng Road, Xianyang 712100, China
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12
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Yetkin Özbük RM, Coşkun A, Filimonau V. The impact of COVID-19 on food management in households of an emerging economy. SOCIO-ECONOMIC PLANNING SCIENCES 2022; 82:101094. [PMID: 35721384 PMCID: PMC9192139 DOI: 10.1016/j.seps.2021.101094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/30/2021] [Accepted: 06/07/2021] [Indexed: 05/08/2023]
Abstract
The COVID-19 pandemic has affected how households buy, prepare and consume food, with resultant impacts on food waste generated. These impacts have not yet been properly understood, especially in the context of developing countries. Better understanding of the impacts of COVID-19 on food management behavior of households can aid in the design of policy interventions to reduce the amounts of wasted food during disastrous events. This becomes particularly important in light of the likely pro-longed effect held by the pandemic on household lifestyles in the future. This study has segmented households in Turkey, a rapidly emerging economy, on the basis of the effects imposed by COVID-19 on their food management behavior. A two-step clustering analysis has been conducted on the factor scores of planned shopping and cooking skills. Three segments were identified: careless planners and cooks, resourceful planners and cooks and careless planners and resourceful cooks. The segments were further described using health orientation, price consciousness, environmental concern, food waste disposal routines and self-perception of the amount of food waste variables. The first and the smallest segment, careless planners and cooks, is characterized by low levels of planned shopping and cooking skills, with resultant significant wastage. The largest segment of resourceful planners and cooks demonstrates excellent planned shopping and cooking skills, with resultant small wastage. The segment of careless planners and resourceful cooks showcases excellent cooking skills, but poor skills of planned shopping. The study provides first known evidence to understand how Turkish households differ on the grounds of their food management behavior in the time of the pandemic, thus laying a foundation for future segmentation studies in Turkey and beyond.
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Affiliation(s)
| | - Ayşen Coşkun
- Faculty of Applied Sciences, Akdeniz University, 07070, Konyaaltı, Antalya, Turkey
| | - Viachaslau Filimonau
- Faculty of Management, Bournemouth University, Talbot Campus, Fern Barrow, Poole, Dorset, BH12 5BB, UK
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13
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The Association between Religious Beliefs and Food Waste: Evidence from Chinese Rural Households. SUSTAINABILITY 2022. [DOI: 10.3390/su14148555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This paper investigates the Chinese rural household food waste issue from the unique perspective of religious beliefs based on 1380 samples in 26 provinces in mainland China. By using the count regression approach model, it is found that about 2.30% of the home meal is wasted on average for Chinese rural households. The empirical results reveal that religion has a significantly negative impact on residents’ food wastage, and religious rural households waste less food than their counterparts. Taking into account the possible omission of variables and selection bias, the above conclusion is still valid. Additionally, male household heads, small household size, young families, bad food storage conditions, and the poorer convenience of buying foods are positively related to the higher food waste rate in rural China. Thus, the study provides evidence that religiosity plays a positive role in reducing food waste in rural China. As most of the world’s population is religious to some extent, the finding may also apply to other countries or regions, and it implies that religion and sustainable food consumption are closely related.
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Jung JH, Sim YB, Ko J, Park SY, Kim GB, Kim SH. Biohydrogen and biomethane production from food waste using a two-stage dynamic membrane bioreactor (DMBR) system. BIORESOURCE TECHNOLOGY 2022; 352:127094. [PMID: 35367325 DOI: 10.1016/j.biortech.2022.127094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 06/14/2023]
Abstract
This study examined a two-stage dynamic membrane bioreactor (DMBR) system for biohydrogen and biomethane production from food waste (FW) in mesophilic condition. The two-stage DMBR system enabled high-rate H2 and CH4 production from particulate feedstock by enhanced microorganism retention. Chemical energy in FW was recovered up to 79% as renewable energy. The highest average hydrogen production rate of 7.09 ± 0.42 L/L-d was observed at a hydraulic retention time (HRT) of 8 h in the H2-DMBR, while the highest CH4 average production rate of 0.99 ± 0.02 L/L-d was observed at an HRT of 6 d in the CH4-DMBR. The high specific methanogenic activity of 71.7 mL CH4/g VSS-d was maintained at the short HRT, which also contributed to the high MPR. The genus Clostridium was dominant in the H2-DMBR, while bacterial and archaeal populations in the CH4-DMBR were dominated by the class Clostridia and genera Methanobacterium and Methanosaeta, respectively.
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Affiliation(s)
- Ju-Hyeong Jung
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea
| | - Young-Bo Sim
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea
| | - Jeun Ko
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea
| | - So Young Park
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea
| | - Gi-Beom Kim
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea
| | - Sang-Hyoun Kim
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea.
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Adelodun B, Kareem KY, Kumar P, Kumar V, Choi KS, Yadav KK, Yadav A, El-Denglawey A, Cabral-Pinto M, Son CT, Krishnan S, Khan NA. Understanding the impacts of the COVID-19 pandemic on sustainable agri-food system and agroecosystem decarbonization nexus: A review. JOURNAL OF CLEANER PRODUCTION 2021; 318:128451. [PMID: 36570877 PMCID: PMC9759292 DOI: 10.1016/j.jclepro.2021.128451] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 07/16/2021] [Accepted: 07/25/2021] [Indexed: 05/25/2023]
Abstract
The existing finite natural resources have witnessed unsustainable usage in the past few years, especially for food production, with accompanying environmental devastation and ecosystem damage. Regrettably, the global population and consumption demands are increasing ceaselessly, leading to the need for more resources for food production, which could potentially aggravate the sustainability and ecosystem degradation issues, while stimulating drastic climate change. Meanwhile, the unexpected emergence of the COVID-19 pandemic and some implemented measures to combat its spread disrupted agricultural activities and the food supply chain, which also led to a reduction in ecosystem carbonization. This study sets out to explore policy framework and selected feasible actions that are being adopted during the COVID-19 pandemic, which could potentially reduce the emissions even after the pandemic to promote a resilient and sustainable agri-food system. In this study, we reviewed 27 articles that focus on the current state of the agri-food system in light of the COVID-19 pandemic and its impact on the decarbonization of the agroecosystem. This review has taken the form of a systematic methodology in analyzing the adoption and implementation of various measures to mitigate the spread of COVID-19 on the impact of the agri-food system and reduction in ecosystem degradation. Up to 0.3 Mt of CO2 reduction from the agri-food system alone was reportedly achieved during the first 6 months of the pandemic in 23 European countries. The various adopted measures indicate that the circular economy approach is a panacea to achieve the needed sustainability in the agri-food system. Also, it dictates a need for a paradigm change towards improvement on localized food production that promotes sustainable production and consumption.
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Affiliation(s)
- Bashir Adelodun
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, 41566, South Korea
- Department of Agricultural and Biosystems Engineering, University of Ilorin, PMB 1515, Ilorin, 240103, Nigeria
| | - Kola Yusuff Kareem
- Department of Agricultural and Biosystems Engineering, University of Ilorin, PMB 1515, Ilorin, 240103, Nigeria
| | - Pankaj Kumar
- Agro-ecology and Pollution Research Laboratory, Department of Zoology and Environmental Science, Gurukula Kangri (Deemed to be University), Haridwar, 249404, Uttarakhand, India
| | - Vinod Kumar
- Agro-ecology and Pollution Research Laboratory, Department of Zoology and Environmental Science, Gurukula Kangri (Deemed to be University), Haridwar, 249404, Uttarakhand, India
| | - Kyung Sook Choi
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, 41566, South Korea
- Institute of Agricultural Science & Technology, Kyungpook, National University, Daegu, 41566, South Korea
| | - Krishna Kumar Yadav
- Faculty of Science and Technology, Madhyanchal Professional University, Ratibad, Bhopal, 462044, India
| | - Akanksha Yadav
- Institute of Science, Department of Home Science, MMV, Banaras Hindu University, Varanasi, 221005, India
| | - A El-Denglawey
- Department of Physics, College of University College at Turabah, Taif University, P.O. box 11099, Taif 21944, Saudi Arabia
- Nano and thin film laboratory, Physics Department, Faculty of Science, South Valley University, Qena, 83523, Egypt
| | - Marina Cabral-Pinto
- Geobiotec Research Centre, Department of Geoscience, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Cao Truong Son
- Faculty of Natural Resources and Environment, Vietnam National University of Agriculture, Hanoi, Viet Nam
| | - Santhana Krishnan
- Centre for Environmental Sustainability and Water Security (IPASA), Research Institute of Sustainable Environment (RISE), School of Civil Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), 81310, Skudai, Malaysia
- PSU Energy Systems Research Institute, Department of Environmental Engineering, Faculty of Engineering, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Nadeem A Khan
- Department of Civil Engineering, Jamia Millia Islamia, New Delhi, India
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Food Waste of Italian Families: Proportion in Quantity and Monetary Value of Food Purchases. Foods 2021; 10:foods10081920. [PMID: 34441698 PMCID: PMC8392151 DOI: 10.3390/foods10081920] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/13/2021] [Accepted: 08/17/2021] [Indexed: 01/22/2023] Open
Abstract
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.
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Status of Environmental Life Cycle Assessment (LCA): A Case Study of South Korea. SUSTAINABILITY 2021. [DOI: 10.3390/su13116234] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
The Life Cycle Assessment (LCA) as an environmental-impact assessment tool has received increasing attention over the years. Unlike the water footprint (WF) and carbon footprint (CF) assessments, whose focus is only on a single environmental aspect, the LCA systematically analyzes the different impacts along the entire life cycle, making possible the identification of potential environmental tradeoffs. In Korea, LCA has drawn much attention from both industry and academia since the mid-1990s. However, the level of Korean-related LCA studies with respect to different sectors in the last 20 years has not been analyzed. This study, therefore, sought to assess the status of environmental Life Cycle Assessment (LCA) studies in South Korea. Specifically, the study focused on a bibliometric review of LCAs conducted in South Korea in the last 20 years and identified potential research gaps. Online searches of English-written articles published between 2000 and 2019 were conducted on Google, Google Scholar, Scopus, and Web of Science databases, using eligible keywords. At the end of the search, about 91 LCA-related studies were discovered for South Korea within the study period. The majority of these studies focused on the construction (47%) and energy (30%) sectors, with fewer environmental studies on manufacturing (11%), transportation (9%), agriculture (2%), and information and communication (1%) industries. Based on publication trends, results show that LCA studies in South Korea have been on the rise in the past 20 years, even though the number of publications has not followed a constant pace. In comparison with the economic sectors of the country, reports show an inadequacy in the coverage of major industries of growing economic relevance, such as tourism, health, and agriculture, suggesting a need to increase and improve LCA-related studies in these sectors.
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