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This study is focused on the recovery of polyphenols from vegetable and fruit residues further evaluation antioxidant features extracts. Spinach orange have been selected as representative matrices for a more comprehensive since they contain significant amount that could be used in food, pharmaceutical and/or cosmetic industries. Extraction spinach waste was performed using three extraction tec...

Notwithstanding lactate-driven dark fermentation (LD-DF) can cope with inhibition issues associated the over-proliferation of lactate producers, there is still a knowledge gap about role key operational parameters. In this study, effect pH and total solids (TS) content on co-production hydrogen carboxylic acids, including medium-chain acids (MCCAs), from food waste (FW) via LD-DF was investigat...

The increasing rate of food waste (FW) generation globally, makes it an attractive resource for renewable energy through anaerobic digestion (AD). biogas recovered from AD can be upgraded by the methanation internally produced carbon dioxide, CO2 with externally sourced hydrogen gas, H2 (biomethanation). In this work, was added to reactors processing FW in three successive phases, digestate pre...

Food waste is the origin of major social and environmental issues. In industrial societies, domestic households are biggest contributors to this problem. But why do people food although they buy value it? Answering question mandatory design effective interventions against waste. So far, however, many have not been based on theoretical knowledge. Integrating literature ambivalence research, we p...

A 2014 report by the Economic Research Service of the USDA revealed that 31% or 133 billion pounds – of the available food supply at the retail and consumer levels went uneaten by Americans in 2010. Such a vast amount of waste is particularly difficult to accept given that roughly one in six Americans experience food insecurity, and that inadequate nutrition is leading to a serious increase in ...

The hydrolysis rate coefficients of sorted municipal waste were evaluated from the biochemical methane potential tests using non-linear regression. A distributed mathematical model of anaerobic digestion of rich (food) and lean (non-food) solid wastes with greatly different rates of polymer hydrolysis/acidogenesis was developed to describe the balance between the rates of hydrolysis/acidogenesi...

Approximately, one-third to half of all food produced globally is wasted. In developed countries, roughly up to half of this food waste comes from consumers. In response to this, the UN has set goals to raise consumer awareness and reduce food waste by 50% before 2030. Our objective is to evaluate how emerging technologies could improve awareness in households. Inspired by future sensing possib...

This concept paper summarizes key “hotspots” for waste generation along the food supply chain and identifies a range of existing solutions/measures that can help producers, retailers and consumers reduce the amount of food that is wasted. The majority of food waste of 71–92 kg/head/year in Western Europe was found to originate from private households (61%), followed by restaurants and canteens ...