How Much Waste is Wasteful? Although medical and infectious wastes are often highlighted in evaluations of Hospital Solid Waste Composition a hospital’s waste stream, these hazardous wastes constitute only 15% of a hospital’s total waste generation. The remaining 85% of a hospital’s waste, which is Other 10% Wood 3% Glass 7% Plastics 15% Food 10% Metals 10% Paper 45% considered to be nonhazardo...

Recent studies have shown the potential of food waste materials as low cost adsorbents for the removal of heavy metals and toxic elements from wastewater. However, the adsorption experiments have been performed in heterogeneous conditions, consequently it is difficult to compare the efficiency of the individual adsorbents. In this study, the adsorption capacities of 12 food waste materials were...

Solid waste management is challenging in Phnom Penh city, Capital of Cambodia. The only one formal treatment taken is the final disposal of mixed waste into an open dumpsite. The current study analyses the physical and chemical characteristics of municipal solid waste disposed of in the dumpsite to assess their suitable handling methods. The current study found that the major compositions of wa...

Global Approaches to Sustainable Food Packaging Food and packaging waste are increasingly being assessed against common sustainability metrics and the value of a circular economy is being realized. Common sustainability metrics address the environmental cost of packaging to reduce food and nutrient waste. The advancing promise of a more circular economy is the result of new packaging legislatio...

This paper addresses how food systems and transboundary food supply chains are mediated and shaped by (cross-) cultural and geopolitical borders that function as selective filters. We focus on the ways in which the political boundary in a formerly cohesive foodshed generates “edge effects” that affect (1) food safety, and (2) food waste, particularly in desert communities adjacent to the U.S.–M...

Food waste has grown in the last couple of years and is recognized by general public, governments, education, companies, Non-Governmental Organizations (NGOs) to cause greenhouse emissions resource reduction. In food supply chain, generated at all levels. The purpose this article use information from various scholarly articles analyze determinants consumer key elements that facilitate or hinder...

This paper deals with the status of solid waste pollution in touristic spots of North coastal Andhra Pradesh. Case studies of Eco tourism, cultural tourism and pilgrim tourism are elaborately discussed and the study is based on both primary and secondary data. Data collection includes field collection of solid waste, semi structured interviews and observation of tourists. Results indicate gener...

In this study, a novel three-stage (lactate-+photo-H(2)+CH(4)) fermentation system was developed, which converts food waste to H(2) and CH(4), with an emphasis on achieving high H(2) yield. The system begins by first fermenting food waste to lactate, rather than acetate and butyrate, using indigenous lactic acid bacteria. Lactate fermentation effluent was then centrifuged, and the supernatant w...

In the food industry, syrups containing a high concentration of sugar used for fruit preservation is abundantly discharged as a food processing waste and disposed by incineration, resulting in the rise of the manufacturing cost and environmental pollution. This study demonstrates how waste syrup can be utilized as carbon source for production of docosahexaenoic acid (DHA) and astaxanthin by the...