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Chatzipavlou M, Karayiannis D, Chaloulakou S, Georgakopoulou E, Poulia KA. Implementation of sustainable food service systems in hospitals to achieve current sustainability goals: A scoping review. Clin Nutr ESPEN 2024; 61:237-252. [PMID: 38777440 DOI: 10.1016/j.clnesp.2024.03.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 03/19/2024] [Accepted: 03/29/2024] [Indexed: 05/25/2024]
Abstract
BACKGROUND Food waste is a pivotal contributor to environmental degradation in the modern world. Vast amounts of food are wasted and many individual efforts and collective initiatives being underway to deal with this challenge. Hospitals are institutions that produce and provide food, but at the same time contribute greatly to food waste. The objective of this scoping review is to present available data regarding quantity of food waste generated in public hospitals and summarizes studies that assess and quantify the greenhouse gas emissions (carbon footprint) associated to food service management in hospitals. METHODS A systematic literature research was conducted by two qualified researchers in PubMed, Scopus, ISI Web of Science and Science Direct. The publication date was set to the last ten years, i.e., 2013-2023. All the abstracts retrieved were screened, and the eligible articles were selected after a two-step process. Abstracts from the retrieved full papers' references were also screened for eligibility. The selected papers were included in the final scoping review. RESULTS Overall, 2870 studies were identified and 69 were included in the review. Most of the studies (n = 33) assessed the causes and quantified the amount of food waste generated in hospitals. A small number of studies (5) estimated carbon dioxide equivalent (CO2-eq) produced by food waste. Although several studies suggested strategies and measures to reduce the environmental impact of foodservice operations, none of them implemented a comprehensive foodservice management system. CONCLUSION This scoping review suggests that hospital diets contribute to food waste and may have a negative environmental impact. There are several internal and external factors and practices that influence positively or negatively the sustainability of hospital food service systems. Systematic efforts are needed to identify and enhance parameters that could improve the environmental footprint of hospitals in terms of more effective management of food waste.
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Affiliation(s)
- Maria Chatzipavlou
- Department of Clinical Nutrition, "Evangelismos" General Hospital of Athens, Ypsilantou 45-47, 10676, Athens, Greece
| | - Dimitrios Karayiannis
- Department of Clinical Nutrition, "Evangelismos" General Hospital of Athens, Ypsilantou 45-47, 10676, Athens, Greece
| | - Stavroula Chaloulakou
- Department of Clinical Nutrition, "Evangelismos" General Hospital of Athens, Ypsilantou 45-47, 10676, Athens, Greece
| | - Efthymia Georgakopoulou
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Kalliopi Anna Poulia
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
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Mmereki D, David VE, Wreh Brownell AH. The management and prevention of food losses and waste in low- and middle-income countries: A mini-review in the Africa region. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2024; 42:287-307. [PMID: 37533307 PMCID: PMC10983775 DOI: 10.1177/0734242x231184444] [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: 11/04/2022] [Accepted: 05/31/2023] [Indexed: 08/04/2023]
Abstract
This mini-review analyses food losses and waste (FLW) management in low- and middle-income countries (LMICs) and identifies potential strategies to improve FLW management efficiency on the African continent. To achieve this aim, a search of grey and published scientific literature-case studies, feasibility studies, theses, peer-reviewed journals, governments and technical reports was performed. Food waste (FW) per capita in sub-Saharan Africa (SSA) was determined to be between 6 and 11 kg capita-1 year-1. Factors militating against FLW management include a lack of infrastructure, waste reduction and mandatory waste management plans, financial support for food redistribution programmes, awareness and a lack of knowledge of FW management and effective approaches. Poor recovery systems, a lack of incentives in FW recycling programmes, a lack of a regulatory and policy framework and institutional weaknesses as well as a lack of sufficient and appropriate education programmes to improve FW source separation and collection rates are all significant challenges in the African region, with negative consequences for the environment and public health. Except for fuel conversion and food scraps for digestion to recover energy, there is a huge potential for composting and using FW as a digestate, which could eventually lead to a reduction in the amount of FW being landfilled or incinerated. The study explores potential interventions to reduce amount of FLW and form a basis for future research in this field and improving FW management efficiency in LMCs, especially on the continent of Africa. It also provides information that could assist researchers, policymakers and decision-makers reduce amount of FLW, aid in the utilization of FW for energy production, and reduce greenhouse gas emissions in the continent, as well as support the achievement of other sustainable development goals, such as 12.3, which is particularly important in the context of the African continent, which is dependent on food imports.
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Affiliation(s)
- Daniel Mmereki
- Faculty of Health Sciences, School of Clinical Medicine, Radiation Oncology, University of the Witwatersrand, Johannesburg, South Africa
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Hasan Z, Lateef M. Transforming food waste into animal feeds: an in-depth overview of conversion technologies and environmental benefits. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17951-17963. [PMID: 37847367 DOI: 10.1007/s11356-023-30152-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Accepted: 09/25/2023] [Indexed: 10/18/2023]
Abstract
Food waste is a global concern, with significant quantities of edible food being discarded every day. However, innovative conversion technologies have emerged to effectively transform this waste into valuable animal feed. This review paper provides a comprehensive examination of the conversion technologies used to transform food waste into animal feed, along with an analysis of the environmental benefits associated with these processes. The paper delves into various conversion methods such as anaerobic digestion, insect-based conversion, and microbial fermentation along with exploring their mechanisms and suitability for converting food waste into valuable animal feed resources. Additionally, the environmental benefits, including waste reduction, greenhouse gas emission reduction, and resource conservation, are discussed in detail. The review highlights the potential of these technologies to address the pressing issue of food waste while contributing to a more sustainable and resource-efficient food system. The findings of this review emphasize the importance of adopting and further developing these conversion technologies as a means to mitigate environmental impacts, promote circular economy principles, and enhance the overall sustainability of the food and agriculture sector.
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Affiliation(s)
- Ziaul Hasan
- Department of Biosciences, Jamia Millia Islamia, New Delhi, India.
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India.
| | - Muneera Lateef
- Department of Agricultural Genetic Engineering, Niğde Ömer Halisdemir University, Nigde, Turkey
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Arriz-Jorquiera M, Acuna JA, Rodríguez-Carbó M, Zayas-Castro JL. Hospital food management: a multi-objective approach to reduce waste and costs. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 175:12-21. [PMID: 38118300 DOI: 10.1016/j.wasman.2023.12.010] [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: 09/22/2023] [Revised: 11/29/2023] [Accepted: 12/05/2023] [Indexed: 12/22/2023]
Abstract
Food waste contributes significantly to greenhouse emissions and represents a substantial portion of overall waste within hospital facilities. Furthermore, uneaten food leads to a diminished nutritional intake for patients, that typically are vulnerable and ill. Therefore, this study developed mathematical models for constructing patient meals in a 1000-bed hospital located in Florida. The objective is to minimize food waste and meal-building costs while ensuring that the prepared meals meet the required nutrients and caloric content for patients. To accomplish these objectives, four mixed-integer programming models were employed, incorporating binary and continuous variables. The first model establishes a baseline for how the system currently works. This model generates the meals without minimizing waste or cost. The second model minimizes food waste, reducing waste up to 22.53 % compared to the baseline. The third model focuses on minimizing meal-building costs and achieves a substantial reduction of 37 %. Finally, a multi-objective optimization model was employed to simultaneously reduce both food waste and cost, resulting in reductions of 19.70 % in food waste and 32.66 % in meal-building costs. The results demonstrate the effectiveness of multi-objective optimization in reducing waste and costs within large-scale food service operations.
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Affiliation(s)
- Mariana Arriz-Jorquiera
- Industrial and Management Systems Engineering, University of South Florida, 4202 E. Fowler Avenue, Tampa, FL 33620, USA.
| | - Jorge A Acuna
- Industrial and Management Systems Engineering, University of South Florida, 4202 E. Fowler Avenue, Tampa, FL 33620, USA; Faculty of Engineering and Sciences, Universidad Adolfo Ibáñez, Av. Padre Hurtado 750, Viña del Mar, Valparaíso 2562340, Chile
| | - Marian Rodríguez-Carbó
- Morsani College of Medicine, University of South Florida, 4202 E. Fowler Avenue, Tampa, FL 33620, USA
| | - José L Zayas-Castro
- Industrial and Management Systems Engineering, University of South Florida, 4202 E. Fowler Avenue, Tampa, FL 33620, USA
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Kennedy L, Safi S, Osaili TM, Al Rajabi A, Alblooshi A, Al Jawarneh D, Al Kaabi A, Al Rubaei F, Albreiki M, Alfadli M, Alhefeiti A, Ezzat Faris M, Allaham K, Junaidi S, Khan MAB. The attitudes and practices of United Arab Emirates consumers towards food waste: A nationwide cross-sectional study. F1000Res 2024; 12:911. [PMID: 38434632 PMCID: PMC10905116 DOI: 10.12688/f1000research.135678.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 02/09/2024] [Indexed: 03/05/2024] Open
Abstract
Background Reducing global food waste is an international environmental, health, and sus-tainability priority. Although significant reductions have been achieved across the food chain, progress by UAE households and consumers remain inadequate. This study seeks to understand the association between consumer attitudes, knowledge, and awareness relating to food waste practice of residents living in the UAE. to help inform policy and action for addressing this national priority. Methods A cross-sectional study was conducted using a validated semi-structured online questionnaire through stratified sampling (n =1052). The Spearman correlation coefficient was performed to determine the correlations. Two independent regression analysis were used to determine the association between food waste practice with: 1) knowledge and awareness and attitude subdomains, and 2) sociodemographic characteristics. Respondents (n=1072) largely reflect the socio-demographic characteristics and population distribution across the seven Emirates. Results As expected, a significant and negative correlation was found between food waste practice knowledge and awareness and overall attitude. The regression models showed reduced food waste practice was associated with better knowledge, personal attitude, financial attitude (first model), older age and fewer adults in the household (second model). We found a significant and negative association of personal attitude (a commitment, intention), financial attitude (cost-saving motivation), and (existing) knowledge of Food waste (FW) with practice of food waste, indicating that better knowledge about FW, personal attitude or financial attitude was associated with reduction in undesirable food waste practice. While awareness and emotional attitude (moral concerns) were positively and significantly associated with food waste practice (undesirable behaviour). Conclusions Food waste poses significant challenges in the UAE, and addressing it requires a comprehensive understanding of the multifaceted factors influencing consumer behavior. By promoting knowledge, fostering positive attitudes, and considering socio-cultural factors, policymakers can develop effective strategies to reduce food waste in households and contribute to sustainable development goals.
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Affiliation(s)
- Lynne Kennedy
- Public Health and Nutrition College of Natural and Health Sciences, Zayed University, Dubai, Dubai, United Arab Emirates
| | - Samir Safi
- Department of Analytics in the Digital Era, United Arab Emirates University, Al Ain, Abu Dhabi, 15551, United Arab Emirates
| | - Tareq. M. Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, 22110, Jordan
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, Sharjah, 27272, United Arab Emirates
| | - Ala Al Rajabi
- Department of Human Nutrition, College of Health Sciences, Qatar university, Doha, P.O. Box 2713, Qatar
- Department of Health Sciences, College of Natural and Health Sciences, Zayed University, Abu Dhabi, P.O. Box 144534, United Arab Emirates
| | - Ayesha Alblooshi
- Nutritional Studies Research Group, Department of Family Medicine, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, Abu Dhabi, 15551, United Arab Emirates
| | - Dima Al Jawarneh
- Institute of Public Health, United Arab Emirates University, Al Ain, Abu Dhabi, 15551, United Arab Emirates
| | - Ahmed Al Kaabi
- Nutritional Studies Research Group, Department of Family Medicine, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, Abu Dhabi, 15551, United Arab Emirates
| | - Fakhra Al Rubaei
- Nutritional Studies Research Group, Department of Family Medicine, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, Abu Dhabi, 15551, United Arab Emirates
| | - Maitha Albreiki
- Institute of Public Health, United Arab Emirates University, Al Ain, Abu Dhabi, 15551, United Arab Emirates
| | - Maryam Alfadli
- Nutritional Studies Research Group, Department of Family Medicine, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, Abu Dhabi, 15551, United Arab Emirates
| | - Aseilah Alhefeiti
- Nutritional Studies Research Group, Department of Family Medicine, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, Abu Dhabi, 15551, United Arab Emirates
| | - MoezAlIslam Ezzat Faris
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, Sharjah, 27272, United Arab Emirates
| | - Kholoud Allaham
- Department of Neurology, Rashid Hospital, Dubai, Dubai, 4545, United Arab Emirates
| | - Sameeha Junaidi
- Department of Public Health, RAK medical and Health Sciences, Ras Al Khaimah, United Arab Emirates
| | - Moien AB Khan
- Nutritional Studies Research Group, Department of Family Medicine, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, Abu Dhabi, 15551, United Arab Emirates
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El Bilali H, Ben Hassen T. Regional Agriculture and Food Systems Amid the COVID-19 Pandemic: The Case of the Near East and North Africa Region. Foods 2024; 13:297. [PMID: 38254598 PMCID: PMC10815245 DOI: 10.3390/foods13020297] [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: 11/17/2023] [Revised: 12/22/2023] [Accepted: 12/31/2023] [Indexed: 01/24/2024] Open
Abstract
The COVID-19 pandemic affected agri-food systems worldwide. However, while the impacts differed from one country/region to another, the scholarly literature seems to focus on developed countries in the Global North. Consequently, this review scrutinizes the literature on the pandemic's impacts in the Near East and North Africa (NENA) region. A search on the Web of Science in March 2023 generated 334 documents, of which 151 were eligible for inclusion in the systematic review. According to the bibliometric analysis, the most active nations are Saudi Arabia, Egypt, Jordan, the United Arab Emirates, and Lebanon. In general, the coverage of studies is better in the Gulf region than in the less developed countries of North Africa and those suffering from wars (cf. Libya, Syria, and Yemen). Studies generally focus on crop production and the downstream food chain (cf. distribution and consumption). While the pandemic influenced every pillar of food security, this research concentrates on access and utilization. Meanwhile, the lion's share of the literature deals with the pandemic's socio-economic effects, especially those linked to food (in)security and health. The pandemic, which laid bare the agri-food system vulnerabilities, should be seized to foster the transition towards more resilient agri-food systems in the NENA region.
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Affiliation(s)
- Hamid El Bilali
- International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM-Bari), Via Ceglie 9, 70010 Valenzano, Bari, Italy;
| | - Tarek Ben Hassen
- Program of Policy, Planning, and Development, Department of International Affairs, College of Arts and Sciences, Qatar University, Doha P.O. Box 2713, Qatar
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Ahn KH, Shin DC, Lee YE, Jeong Y, Jung J, Kim IT. Biochar Production and Demineralization Characteristics of Food Waste for Fuel Conversion. Molecules 2023; 28:6114. [PMID: 37630366 PMCID: PMC10457951 DOI: 10.3390/molecules28166114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
The pyrolysis of food waste has high economic potential and produces several value-added products, such as gas, bio-oil, and biochar. In South Korea, biochar production from food waste is prohibited, because dioxins are generated during combustion caused by the chloride ions arising from the high salt content. This study is the first to examine the water quality and the applicability of food waste-based biochar as solid refuse fuel (SRF) based on a demineralization process. The calorific value increased after demineralization due to the removal of ionic substances and the high carbon content. The chloride ion removal rate after demineralization increased with the increasing pyrolysis temperature. A proximate analysis of biochar indicated that the volatile matter decreased, while ash and fixed carbon increased, with increasing pyrolysis temperature. At 300 °C pyrolysis temperature, all domestic bio-SRF standards were met. The organic matter concentration in water decreased with increasing carbonization temperature, and the concentrations of soluble harmful substances, such as volatile organic compounds (VOCs), were within the standards or non-detectable. These results suggest that biochar can be efficiently generated from food waste while meeting the emission standards for chloride ions, dissolved VOCs, ash, and carbon.
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Affiliation(s)
- Kwang-Ho Ahn
- Department of Environmental Research, Korea Institute of Civil Engineering and Building Technology, 283 Goyang-daero, Ilsanseo-gu, Goyang-si 10223, Republic of Korea; (K.-H.A.); (Y.-E.L.); (Y.J.); (J.J.)
| | - Dong-Chul Shin
- Department of Smart Construction and Environmental Engineering, Daejin University, 1007 Hoguk-ro, Pocheon-si 11159, Republic of Korea;
| | - Ye-Eun Lee
- Department of Environmental Research, Korea Institute of Civil Engineering and Building Technology, 283 Goyang-daero, Ilsanseo-gu, Goyang-si 10223, Republic of Korea; (K.-H.A.); (Y.-E.L.); (Y.J.); (J.J.)
| | - Yoonah Jeong
- Department of Environmental Research, Korea Institute of Civil Engineering and Building Technology, 283 Goyang-daero, Ilsanseo-gu, Goyang-si 10223, Republic of Korea; (K.-H.A.); (Y.-E.L.); (Y.J.); (J.J.)
| | - Jinhong Jung
- Department of Environmental Research, Korea Institute of Civil Engineering and Building Technology, 283 Goyang-daero, Ilsanseo-gu, Goyang-si 10223, Republic of Korea; (K.-H.A.); (Y.-E.L.); (Y.J.); (J.J.)
| | - I-Tae Kim
- Department of Environmental Research, Korea Institute of Civil Engineering and Building Technology, 283 Goyang-daero, Ilsanseo-gu, Goyang-si 10223, Republic of Korea; (K.-H.A.); (Y.-E.L.); (Y.J.); (J.J.)
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Penrith ML, van Heerden J, Pfeiffer DU, Oļševskis E, Depner K, Chenais E. Innovative Research Offers New Hope for Managing African Swine Fever Better in Resource-Limited Smallholder Farming Settings: A Timely Update. Pathogens 2023; 12:355. [PMID: 36839627 PMCID: PMC9963711 DOI: 10.3390/pathogens12020355] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/17/2023] [Accepted: 02/19/2023] [Indexed: 02/23/2023] Open
Abstract
African swine fever (ASF) in domestic pigs has, since its discovery in Africa more than a century ago, been associated with subsistence pig keeping with low levels of biosecurity. Likewise, smallholder and backyard pig farming in resource-limited settings have been notably affected during the ongoing epidemic in Eastern Europe, Asia, the Pacific, and Caribbean regions. Many challenges to managing ASF in such settings have been identified in the ongoing as well as previous epidemics. Consistent implementation of biosecurity at all nodes in the value chain remains most important for controlling and preventing ASF. Recent research from Asia, Africa, and Europe has provided science-based information that can be of value in overcoming some of the hurdles faced for implementing biosecurity in resource-limited contexts. In this narrative review we examine a selection of these studies elucidating innovative solutions such as shorter boiling times for inactivating ASF virus in swill, participatory planning of interventions for risk mitigation for ASF, better understanding of smallholder pig-keeper perceptions and constraints, modified culling, and safe alternatives for disposal of carcasses of pigs that have died of ASF. The aim of the review is to increase acceptance and implementation of science-based approaches that increase the feasibility of managing, and the possibility to prevent, ASF in resource-limited settings. This could contribute to protecting hundreds of thousands of livelihoods that depend upon pigs and enable small-scale pig production to reach its full potential for poverty alleviation and food security.
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Affiliation(s)
- Mary-Louise Penrith
- Department of Veterinary Tropical Diseases, Faculty of Veterinary Science, University of Pretoria, Onderstepoort, Pretoria 0110, South Africa
| | - Juanita van Heerden
- Transboundary Animal Diseases, Onderstepoort Veterinary Research, Agricultural Research Council, Pretoria 0110, South Africa
| | - Dirk U. Pfeiffer
- Centre for Applied One Health Research and Policy Advice, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Kowloon, Hong Kong SAR, China
- Department of Pathobiology and Population Sciences, Veterinary Epidemiology, Economics, and Public Health Group, Royal Veterinary College, Hatfield AL9 7TA, UK
| | - Edvīns Oļševskis
- Food and Veterinary Service, LV-1050 Riga, Latvia
- Institute of Food Safety, Animal Health and Environment, “BIOR“, LV-1076 Riga, Latvia
| | - Klaus Depner
- Friedrich-Loeffler-Institute, Greifswald-Insel Riems, 17493 Greifswald, Germany
| | - Erika Chenais
- Department of Disease Control and Epidemiology, National Veterinary Institute, S-751 89 Uppsala, Sweden
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Vaško Ž, Ostojić A, Ben Hassen T, Berjan S, El Bilali H, Durđić I, Marzban S. Food waste perceptions and reported behaviours during the first wave of the COVID-19 pandemic: Evidence from Bosnia and Herzegovina. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2023; 41:312-327. [PMID: 36127885 PMCID: PMC9490395 DOI: 10.1177/0734242x221122495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Accepted: 05/21/2022] [Indexed: 06/15/2023]
Abstract
An increasing corpus of data demonstrated the disruptive impacts of the COVID-19 pandemic on food consumption habits, particularly food waste, but the Balkan area is often overlooked. Accordingly, this study investigates the immediate effects of the COVID-19 pandemic on consumer knowledge and reported behaviours linked to food waste in Bosnia and Herzegovina. The research was based on an online survey with 2425 participants using the Google forms platform from 10 April to 10 May 2020. This period coincided with the first wave of the COVID-19 pandemic in Bosnia and Herzegovina. Consumers' behaviours regarding where and how often they buy food, their attitude towards food labels, food provision and particularly the amounts and values of food waste and how they handle it were investigated. The data were analysed using descriptive statistics methods, and the significance of the association between variables was determined using nonparametric and multivariate statistical tests. The study's findings revealed that (i) Bosnia has a low rate of household food waste and a favourable attitude towards food waste prevention, (ii) the majority of the respondents are familiar with the most common expiry labels, notably 'use by' and 'best before' and (iii) consumers adjusted their buying and consumption patterns due to the pandemic. The findings of this research are essential for developing evidence-based policy in Bosnia and Herzegovina during the post-pandemic recovery period since they are unique to that country. Indeed, the crisis' lessons and insights may be used to help move towards more sustainable consumption habits.
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Affiliation(s)
- Željko Vaško
- Faculty of Agriculture, University of
Banja Luka, Banja Luka, Bosnia and Herzegovina
| | - Aleksandar Ostojić
- Faculty of Agriculture, University of
Banja Luka, Banja Luka, Bosnia and Herzegovina
| | - Tarek Ben Hassen
- Program of Policy, Planning, and
Development, Department of International Affairs, College of Arts and Sciences,
Qatar University, Doha, Qatar
| | - Siniša Berjan
- Faculty of Agriculture, University of
East Sarajevo, East Sarajevo, Bosnia and Herzegovina
| | - Hamid El Bilali
- International Centre for Advanced
Mediterranean Agronomic Studies (CIHEAM-Bari), Bari, Italy
| | - Igor Durđić
- Faculty of Agriculture, University of
East Sarajevo, East Sarajevo, Bosnia and Herzegovina
| | - Soroush Marzban
- Department of Agricultural Extension
& Education, School of Agriculture, Shiraz University, Shiraz, Iran
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Between perceptions and practices: The religious and cultural aspects of food wastage in households. Appetite 2023; 180:106374. [PMID: 36400310 DOI: 10.1016/j.appet.2022.106374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/24/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Understanding the determinants of food provisioning is crucial for efforts to reduce household food wastage. Various studies have identified a web of interrelated socio-demographic characteristics, values, attitudes, and skills as drivers of household food wastage. Our contribution is in exploring the relationship between cultural and religious views and food waste generation. We do that in the context of three social groups in Israel: secular Jews, religious Jews, and Muslim Arabs. We interviewed 27 individuals who have a certain standing in their respective communities with broad perspective of the cultural context of food-related issues. Our results highlight the conflict between religious and secular values and actual food wastage practices. We identified several factors that lead to household food wastage: past scarcity, the consumer culture, and hospitality. We found various ways by which cultural and religious values shape food-waste perceptions. Results show a dissonance between food-related motivations and actual practices. We also demonstrate how the dissonance can be reconciled, both on the level of justification and on the level of action.
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Facchini F, Silvestri B, Digiesi S, Lucchese A. Agri-food loss and waste management: Win-win strategies for edible discarded fruits and vegetables sustainable reuse. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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12
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Viscardi S, Colicchia C, Creazza A. Circular economy and food waste in supply chains: a literature review. INTERNATIONAL JOURNAL OF LOGISTICS-RESEARCH AND APPLICATIONS 2022. [DOI: 10.1080/13675567.2022.2128095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Stella Viscardi
- Department of Management, Economics and Industrial Engineering, Politecnico di Milano, Milano, Italy
| | - Claudia Colicchia
- Department of Management, Economics and Industrial Engineering, Politecnico di Milano, Milano, Italy
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El Bilali H, Berjan S, Ben Hassen T, Memon JA, Vaško Ž, Allahyari MS. Research on food loss and waste in the Western Balkans: A systematic review. Front Nutr 2022; 9:983639. [PMID: 36211507 PMCID: PMC9533125 DOI: 10.3389/fnut.2022.983639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 08/23/2022] [Indexed: 11/13/2022] Open
Abstract
Food losses and waste (FLW) is considered a critical issue in the ongoing debate on the sustainability of agri-food systems. However, the scholarly literature on FLW is still geographically-biased, with more attention devoted to developed countries, even in Europe. In this context, this article analyses the state of research on FLW in the Western Balkan region (viz. Bosnia and Herzegovina, Croatia, Montenegro, North Macedonia, and Serbia). A search performed in October 2021 on the Web of Science database returned 34 documents, and 21 eligible ones were included in the systematic review. The topical analysis of the literature addressed causes of FLW, stages of the food supply chain, extent and magnitude of FLW, FLW and food security, economic and environmental impacts of FLW, and food waste (FW) management strategies. A central finding was the scarcity of data on FW in the Western Balkans. Moreover, the literature focused on FW at the consumer level, while food loss at other stages of the food chain was generally overlooked. There is a lack of comprehensive analyses of the economic and environmental impacts of FLW as well as its implications in terms of food and nutrition security. The quantification of FLW is generally inaccurate and based on estimates and self-reported data. The literature focuses on FW reuse and recycling (e.g., energy, compost) while other management strategies (e.g., reduction/prevention, redistribution) are rarely addressed. However, the results indicated that consumers in the Western Balkans pay attention to the FW issue, especially during the COVID-19 pandemic, which is an encouraging sign that can be exploited in awareness-raising campaigns and education activities. Meanwhile, research on FLW in the Western Balkans is highly needed to fill the identified knowledge gap and provide evidence to policies dealing with the transition to sustainable food systems in the region.
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Affiliation(s)
- Hamid El Bilali
- International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM-Bari), Bari, Italy
| | - Sinisa Berjan
- Department of Agroeconomy and Rural Development, Faculty of Agriculture, University of East Sarajevo, East Sarajevo, Bosnia and Herzegovina
| | - Tarek Ben Hassen
- Program of Policy, Planning, and Development, Department of International Affairs, College of Arts and Sciences, Qatar University, Doha, Qatar
- *Correspondence: Tarek Ben Hassen
| | - Junaid Alam Memon
- Department of Social Sciences and Liberal Arts, Institute of Business Administration, Karachi, Pakistan
| | - Željko Vaško
- Faculty of Agriculture, University of Banja Luka, Banja Luka, Bosnia and Herzegovina
| | - Mohammad S. Allahyari
- Department of Agricultural Management, Rasht Branch, Islamic Azad University, Rasht, Iran
- Faculty of Economic and Management Sciences, North-West University, Mmabatho, South Africa
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14
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Hussein L, Uren C, Rekik F, Hammami Z. A review on waste management and compost production in the Middle East-North Africa region. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2022; 40:1110-1128. [PMID: 34963395 DOI: 10.1177/0734242x211068236] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Over the last two decades, solid waste management in the Middle East-North Africa (MENA) region has been one of the major challenges due to increasing solid waste quantities and poor waste management practices. With the tremendously increasing amounts of organic waste, MENA countries are under great pressure and are facing the threats of acute air pollution, contamination of water bodies and climate change. As a result, these countries are adopting different methods to cope with this rising challenge of waste management, including composting. This review reports on the different MENA countries' organic waste quantities, disposal methods, organic waste management practices and challenges, along with the potential use and demand of compost, where information is available. The reported data are from 2009 to 2021, with the bulk of the papers being from 2014 and onwards. The total amount of municipal waste collected in the 21 countries ranged from 0.56 million tons in Mauritania to 90 million tons in Egypt, with an average of 16.42 million tons, equivalent to 1.08 kg per capita waste generation per day. Around 55% of this material is biogenous. Many treatments and repurposing methods of this material are adopted in the MENA region, mainly through composting, as it presents one of the most sustainable solutions that lead to immediate climate change mitigation. This article also presents the biotic and abiotic stressors faced by this region, which in turn affect the successful implementation of composting solutions, and proposes some solutions based on different studies conducted.
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Affiliation(s)
| | | | - Fatma Rekik
- International Center for Biosaline Agriculture (ICBA), Dubai, United Arab Emirates
| | - Zied Hammami
- International Center for Biosaline Agriculture (ICBA), Dubai, United Arab Emirates
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15
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Waste Management in Qatar: A Systematic Literature Review and Recommendations for System Strengthening. SUSTAINABILITY 2022. [DOI: 10.3390/su14158991] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Billions of tons of waste are generated annually, with the amount of waste rapidly increasing and its management expected to worsen. Qatar is a small and wealthy country in the Arabian Peninsula that is undergoing enormous economic and urban development. This study presents the results of a systematic literature review on waste management in Qatar and offers recommendations for system strengthening based on an analysis of the available evidence. The PRISMA guidelines were followed to review literature from the ProQuest and SCOPUS platforms, from which 82 unique publications were analyzed according to ten themes. The results draw upon diverse disciplinary and research focus areas related to waste management, ranging from the generation of value-added products from wastes to the role of religion in waste management awareness. The main recommendations emerging from the available evidence include the need for a holistic approach to address increasing waste generation, which must include diverse stakeholders such as government entities, researchers, and broad community representation for decision making as well as raising awareness for behavior change. Additionally, the main waste types, including construction, food, plastic, and electronic wastes, require specific attention since the cause of generation and type of management varies accordingly. The rise of interest in improving waste management, in particular to work toward meeting the targets of the Qatar National Vision and the National Development Strategy should bring about positive outcomes for strengthening waste management systems.
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16
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Alagha DI, Hahladakis JN, Sayadi S, Al-Ghouti MA. Material flow analysis of plastic waste in the gulf co-operation countries (GCC) and the Arabian gulf: Focusing on Qatar. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 830:154745. [PMID: 35339553 DOI: 10.1016/j.scitotenv.2022.154745] [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: 12/23/2021] [Revised: 03/16/2022] [Accepted: 03/18/2022] [Indexed: 06/14/2023]
Abstract
Global plastic waste production has increased dramatically in recent years, both globally and regionally, having a multitude of adverse effects on the environment and human health. However, little attention has been directed to this problem in the Arabian Gulf region. This study aims to delineate and map the status of the plastic waste problem in the Gulf Co-operation Countries (GCC), with a focus on Qatar. The study focuses on the plastic waste in the marine environment, depicting the different types, sizes and shapes of plastic particles found in the Arabian Gulf. To depict the flow of plastic waste, a generic material flow diagram was built using a material flow analysis software named STAN, in which transfer coefficients were assigned based on existing scientific literature and estimations built on data from local industries and recycling facilities. The recovery and recycling efforts that have been made by the different GCC countries, in efforts to reduce plastic waste and minimize the risk of plastic on the environment are analyzed, too. Our analyses indicate that approximately 11.9 Mt ± 595.395 Kt of plastic waste is produced annually in the GCC region, of which only 23 ± 15% is recycled, indicating that improvements are yet to be made in the recovery, recycling and treatment of plastics in the region. However, in Qatar, a higher percentage of plastics (40 ± 10%) is recovered-recycled with efforts to treat plastics and reuse it to generate energy.
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Affiliation(s)
- Danah I Alagha
- Department of Biological and Environmental Sciences, College of Arts and Science, Qatar University, P.O. Box: 2713, Doha, Qatar
| | - John N Hahladakis
- Waste Management (FEWS) Program, Center for Sustainable Development, College of Arts and Sciences, Qatar University, P.O. Box: 2713, Doha, Qatar.
| | - Sami Sayadi
- Biotechnology Program, Center for Sustainable Development, College of Arts and Sciences, Qatar University, P.O. Box: 2713, Doha, Qatar
| | - Mohammad A Al-Ghouti
- Environmental Sciences Program, Department of Biological and Environmental Sciences, College of Arts and Science, Qatar University, P.O. Box: 2713, Doha, Qatar
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17
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Quantifying Food Waste in the Hospitality Sector and Exploring Its Underlying Reasons—A Case Study of Lahore, Pakistan. SUSTAINABILITY 2022. [DOI: 10.3390/su14116914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Given that about 40% of the total food produced globally is lost or wasted, there is an urgent need to understand what, where, why and how much food waste is generated. In this study, we collected the much-needed primary empirical data from the restaurants, hotels and caterers of Lahore, Pakistan through surveys and live tracking/diaries. Specifically, two key performance indicators, waste per customer (g) and percentage waste per day (%), were measured. Waste per customer was found to be 79.9 g (survey) and 73.4 g (live tracking) for restaurants, 138.4 g for hotels and 140.0 g for caterers. Similarly, the percentage of waste per day (%) was found to be 15% (survey) and 17% (live tracking) for restaurants. Results revealed that customer plate leftovers were reported to be the primary source of food waste, followed by inaccurate customer forecasting. Given the food waste levels identified in this study, the development and adoption of a national goal and target aimed at food waste reduction could usefully guide the efforts of all stakeholders. To achieve this, we need to build the capacity of all the relevant stakeholders on food loss and waste measurements and ensure national food waste reporting.
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18
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Ghaziani S, Ghodsi D, Schweikert K, Dehbozorgi G, Faghih S, Mohabati S, Doluschitz R. Household Food Waste Quantification and Cross-Examining the Official Figures: A Study on Household Wheat Bread Waste in Shiraz, Iran. Foods 2022; 11:foods11091188. [PMID: 35563911 PMCID: PMC9104012 DOI: 10.3390/foods11091188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 02/01/2023] Open
Abstract
The global consumer food waste (FW) estimates are mainly based on modeling data obtained from governments. However, a major data gap exists in FW at the household level, especially in developing countries. Meanwhile, the reliability of the existing data is questionable. This study aimed to quantify wheat bread waste (HBW) in Shiraz, Iran, and cross-examine the governmental HBW data. Face-to-face waste recall questionnaire interviews were conducted in 419 households from December 2018 to August 2019. A multistage sampling strategy consisting of stratification, clustering, and systematic sampling was employed. Moreover, we carried out a comprehensive document review to extract and analyze the official HBW data. The results revealed that the HBW in Shiraz is 1.80%—the waste amounts for traditional bread and non-traditional bread were 1.70% and 2.50%, respectively. The survey results were compared with the previous official data, revealing a substantial contradiction with the 30% HBW reported between 1991 and 2015. Possible reasons for this disparity are explored in this paper. Although our results cannot be generalized to other food commodities and locations, our findings suggest that considering the substantial likelihood of bias in the official data, policymakers should conduct more FW measurements and re-evaluate the accuracy of the existing data.
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Affiliation(s)
- Shahin Ghaziani
- Computer Applications and Business Management in Agriculture, University of Hohenheim (410C), 70593 Stuttgart, Germany;
- Correspondence: ; Tel.: +49-176-2016-1773
| | - Delaram Ghodsi
- National Nutrition and Food Technology Research Institute, Tehran 19816-19573, Iran;
- Department of Nutrition Research, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 19816-19573, Iran
| | - Karsten Schweikert
- Core Facility Hohenheim (CFH), University of Hohenheim (640), 70593 Stuttgart, Germany;
| | - Gholamreza Dehbozorgi
- Horizon Smart SAT (Surveillance and Analysis Technology), Fars Science and Technology Park, Shiraz 71976-87811, Iran;
| | - Shiva Faghih
- Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran; (S.F.); (S.M.)
- Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran
| | - Shabnam Mohabati
- Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran; (S.F.); (S.M.)
| | - Reiner Doluschitz
- Computer Applications and Business Management in Agriculture, University of Hohenheim (410C), 70593 Stuttgart, Germany;
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19
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Berjan S, Vaško Ž, Ben Hassen T, El Bilali H, Allahyari MS, Tomić V, Radosavac A. Assessment of household food waste management during the COVID-19 pandemic in Serbia: a cross-sectional online survey. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:11130-11141. [PMID: 34532805 PMCID: PMC8445639 DOI: 10.1007/s11356-021-16485-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 09/07/2021] [Indexed: 06/13/2023]
Abstract
The Serbian government has taken several measures to prevent the spread of COVID-19. These measures may have led to a disruption of daily life and affected food-related behaviors. This paper investigates the state of food waste management in Serbia and COVID-19's direct effect on consumer awareness, food consumption, and food waste behaviors. The study is based on an online survey using a structured questionnaire administered in Serbian from May 13 until June 13, 2020, through the Google forms platform. A total of 1212 valid answers were collected, mainly from female, young, and high-educated people. The survey results suggested that (i) household food waste in Serbia is low and there is a positive attitude toward food waste prevention; (ii) food waste increased during the COVID-19 pandemic; (iii) consumers reduced the number of shopping trips and shopped more than usual during the pandemic. This study contributes to a better understanding of consumers' consumption habits and attitudes toward food waste to prevent and reduce it.
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Affiliation(s)
- Sinisa Berjan
- Faculty of Agriculture, University of East Sarajevo, Lukavica (East Sarajevo), Bosnia and Herzegovina
| | - Željko Vaško
- Faculty of Agriculture, University of Banja Luka, Banja Luka, Bosnia and Herzegovina
| | - Tarek Ben Hassen
- Department of International Affairs, College of Arts and Sciences, Qatar University, Doha, Qatar.
| | - Hamid El Bilali
- International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM-Bari), Valenzano, Bari, Italy
| | - Mohammad S Allahyari
- Department of Agricultural Management, Rasht Branch, Islamic Azad University, Rasht, Iran
- Faculty of Economic and Management Sciences, North-West University, Mmbatho, South Africa
| | - Vedran Tomić
- Institute for Science Application in Agriculture, Belgrade, Serbia
| | - Adriana Radosavac
- Faculty of Applied Management, Economics and Finance, University Business Academy in Novi Sad, Belgrade, Serbia
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20
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Kamar Zaman AM, Yaacob JS. Exploring the potential of vermicompost as a sustainable strategy in circular economy: improving plants' bioactive properties and boosting agricultural yield and quality. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:12948-12964. [PMID: 35034296 DOI: 10.1007/s11356-021-18006-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Accepted: 12/04/2021] [Indexed: 06/14/2023]
Abstract
Consumption of natural resources and waste generation continues to rise as the human population increases. Ever since the industrial revolution, consumers have been adopting a linear economy model based on the 'take-make-dispose' approach. Raw materials are extracted to be converted into products and finally discarded as wastes. Consequently, this practice is unsustainable because it causes a massive increase in waste production. The root problems of the linear system can be addressed by transitioning to a circular economy. Circular economy is an economic model in which wastes from one product are recycled and used as resources for other processes. This literature review discovers the potential of vermicompost as a sustainable strategy in circular economy and highlights the benefits of vermicompost in ensuring food security, particularly in improving agricultural yield and quality, as well as boosting crop's nutritional quality. Vermicompost has the potential to be used in a variety of ways in the circular economy, including for agricultural sustainability, managing waste, pollutant remediation, biogas production and animal feed production. The recycling of organic wastes to produce vermicompost can benefit both the consumers and environment, thus paving the way towards a more sustainable agriculture for the future.
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Affiliation(s)
| | - Jamilah Syafawati Yaacob
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia.
- Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia.
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21
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Ben Hassen T, El Bilali H, Allahyari MS, Al Samman H, Marzban S. Observations on Food Consumption Behaviors During the COVID-19 Pandemic in Oman. Front Public Health 2022; 9:779654. [PMID: 35145946 PMCID: PMC8821884 DOI: 10.3389/fpubh.2021.779654] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Accepted: 12/16/2021] [Indexed: 11/15/2022] Open
Abstract
This paper aims to study the perceptions of the impacts of the COVID-19 pandemic on behaviors related to diet and food shopping on a sample of 356 adults in Oman. The study is based on the results of an Arabic-language online survey conducted between September 15 and October 10, 2020, using the Survey Monkey platform. The questionnaire had 25 questions (multiple options and one option), subdivided into three parts. Respondents were asked to disseminate the survey to their networks as part of the study's snowball sampling method. Descriptive statistics and various statistical tests (e.g., U-Mann Whitney, Kruskal-Wallis, chi-square) have been used to evaluate the study results. The study showed a significant shift in the attitude and behavior of respondents regarding food and health. Indeed, the paper findings indicated (i) a shift to healthier diets, as shown by the fact that 45.5% of the participants increased their intake of fruits and vegetables, 42.4% ate more healthy foods, and 53.1% reduced their intake of unhealthy foods; (ii) an increase in the consumption of local products, owing to food safety concerns, with 25.8% of the cohort stating that they purchase more local food items; (iii) a shift in grocery shopping behaviors, especially with 28.1% of the participants buying more groceries online; (iv) the absence of panic buying in Oman, since 62.36% of the participants said they did not stockpile food items; and (v) a reduction of food waste. Indeed, 78.9% of the participants specified they were not wasting more food than average since the beginning of the pandemic, and 74.72% indicated they were more aware of how much food they were wasting. Surprisingly, COVID-19 appears to bring many beneficial adjustments in Oman to make food consumption more sustainable and healthier.
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Affiliation(s)
- Tarek Ben Hassen
- Program of Policy, Planning, and Development, Department of International Affairs, College of Arts and Sciences, Qatar University, Doha, Qatar
- *Correspondence: Tarek Ben Hassen
| | - Hamid El Bilali
- International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM-Bari), Valenzano, Bari, Italy
| | - Mohammad S. Allahyari
- Department of Agricultural Management, Rasht Branch, Islamic Azad University, Rasht, Iran
- Faculty of Economic and Management Sciences, North-West University, Mmabatho, South Africa
| | - Hazem Al Samman
- Department of Finance and Economics, College of Commerce and Business Administration, Dhofar University, Salalah, Oman
| | - Soroush Marzban
- Department of Agricultural Extension and Education, School of Agriculture, Shiraz University, Shiraz, Iran
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22
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Adeoye RI, Okaiyeto K, Oguntibeju OO. Global mapping of research outputs on nanoparticles with peroxidase mimetic activity from 2010–2019. INORG NANO-MET CHEM 2021. [DOI: 10.1080/24701556.2021.2020841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Raphael Idowu Adeoye
- Enzymology and Drug Design Unit, Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, Ilorin, Nigeria
| | - Kunle Okaiyeto
- Phytomedicine and Phytochemistry Group, Oxidative Stress Research Centre, Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville, South Africa
| | - Oluwafemi Omoniyi Oguntibeju
- Phytomedicine and Phytochemistry Group, Oxidative Stress Research Centre, Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville, South Africa
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23
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Post-consumer food waste generation while dining out: A close-up view. PLoS One 2021; 16:e0251947. [PMID: 34143777 PMCID: PMC8213176 DOI: 10.1371/journal.pone.0251947] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Accepted: 05/05/2021] [Indexed: 11/20/2022] Open
Abstract
Food loss and food waste occur along the food supply chain, negatively impacting the environment, global economy, and food security. There is a growing global interest in tackling this issue to mitigate or handle the waste generated and limit its repercussions, as one in eight people suffer from undernourishment worldwide. In the Arab world, where there is a high dependency on imports and limited potential of increasing local food production, addressing food loss and waste becomes substantial. Research has mainly been focused on household food waste generation, while data on post-consumer plate food waste in the foodservice sector remains scarce. In this study, managers from a representative sample of 222 restaurants located in Municipal Beirut, Lebanon, were surveyed about food waste generation. Plate food waste was measured to establish baseline information. Multiple Tobit regression analyses were performed to explore the determinants for plate food waste generation. Plate waste generation was also compared between Lebanese and non-Lebanese cuisine restaurants. Results revealed that 1,620 tons of plate food waste are generated per year in Beirut, equivalent to 0.15% of Lebanon’s total organic waste. Furthermore, Lebanese cuisine restaurants serving Mediterranean Mezze were found to generate 34 kg of organic waste per day more than restaurants that serve international non-Lebanese cuisine. The type of cuisine, kind of service, and menu planning were significantly associated with post-consumer food waste generation. This study revealed an increasing concern towards the amount of plate waste generated in Beirut, and thereby further research is needed to create baseline information at the national level.
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Ouyang Y, Cai Y, Guo H. Visualization and Analysis of Mapping Knowledge Domains for Food Waste Studies. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18105143. [PMID: 34066262 PMCID: PMC8152013 DOI: 10.3390/ijerph18105143] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/02/2021] [Accepted: 05/05/2021] [Indexed: 12/03/2022]
Abstract
Food waste and loss is a global issue involving ethics, society, the environment, and the economy. However, there is a lack of systematic and visual scientific knowledge and graph methods to study the precedents of this field’s development over time. The article is based on the scientific knowledge graph research of articles published in the past 22 years to review the latest food waste research developments. The study will be conducted from the following perspectives: country/region, institution, author, journal, keyword co-occurrence, and article co-citation. It turns out that in the past eight years, food waste research has grown rapidly. A total of 8298 research articles have been published in 8064 journals and 176 Web of Science (WOS) subject categories. Research shows in the past 20 years. The main research hotspots were anaerobic digestion, biogas production, composting, biological hydrogen production, and innovation in system management methods. In the future, efficient and multitask biological value-added conversion technology, systematization of food-supply-chain decision-making aid models, and research on differences in management strategies may become the frontiers of research.
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Affiliation(s)
- Yiran Ouyang
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for Watersheds, Institute of Environmental and Ecological Engineering, Guangdong University of Technology, Guangzhou 510006, China; (Y.O.); (H.G.)
| | - Yanpeng Cai
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for Watersheds, Institute of Environmental and Ecological Engineering, Guangdong University of Technology, Guangzhou 510006, China; (Y.O.); (H.G.)
- Institute for Energy, Environment, and Sustainable Communities, University of Regina, Regina, SK S4S 0A2, Canada
- Correspondence:
| | - Hongjiang Guo
- Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for Watersheds, Institute of Environmental and Ecological Engineering, Guangdong University of Technology, Guangzhou 510006, China; (Y.O.); (H.G.)
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25
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Abstract
The government of Qatar took strong containment measures to prevent the spread of COVID-19 with restrictions on daily living such as social distancing and the closing of businesses and schools. While these measures are essential to stop the virus spreading, several voices came to warn of their potential disruptive impact on the agri-food system. Therefore, this paper investigates the immediate impacts of COVID-19 on Qatari consumer awareness, attitudes, and behaviors related to food consumption. The study is based on an online survey in Qatar using a structured questionnaire that was administered in the Arabic language through the Survey Monkey platform from 24 May until 14 June 2020. The results reveal clear changes in the way consumers are eating, shopping, and interacting with food. Indeed, the survey results suggested (i) a shift toward healthier diets; (ii) an increase in the consumption of domestic products due to food safety concerns; (iii) a change in the modality of acquiring food (with a surge in online grocery shopping); (iv) an increase in culinary capabilities; and (v) the absence of panic buying and food stockpiling in Qatar. The results are expected to inform current emergency plans as well as long-term food-related strategies in Qatar.
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