food waste Articles

  • Treatment and Disposal of Air Pollution Control Residue

    What is APCr? Thermal waste management using Energy Recovery Facilities (ERFs) is now a well-managed and mature technology that is subject to environmental monitoring by a range of competent international bodies. These ERFs have been established as a means of diverting waste away from landfill disposal and for valorising the material and energy content of the waste. Counter to historic ...

  • Strategic management of water resources important to Ontario craft breweries

    The vast majority of craft breweries in Ontario understand the need to improve their water and resource management performance to save money, protect the environment and enhance community relations. This was a major finding of a survey of Ontario craft breweries conducted in the fall of 2016 that found 97 per cent of respondents agree that better water management is important or very important to ...


    By BLOOM

  • The food we waste

    UK households waste 6.7 million tonnes of food every year, around one third of the 21.7 million tonnes we purchase. Most of this food waste is currently collected by local authorities (5.9 million tonnes or 88%). Some of this will be recycled but most is still going to landfill where it is liable to create methane, a powerful greenhouse gas. The remaining 800,000 tonnes is composted by people at ...

  • What’s next for food waste?

    With the target to halve edible food waste by 2020 drawing ever closer, a growing number of food manufacturers and retailers are improving their waste prevention strategies. But when ‘waste’ is inevitable, what then? Paul Featherstone, group director of SugaRich, investigates the extent to which such organisations are saying ‘no’ to landfill, before considering what ...


    By SugaRich

  • University food waste composting

    The University of Salford has seen recycling rates increase dramatically since beginning trials of the A500 Rocket® in-vessel composting system purchased in February 2007 from Macclesfield based manufacturers Accelerated Compost.Already recycling many materials such as plastics, cardboard, metals, timber and paper, Graeme Holland, Facilities Manager at the University, wanted to find a safe and ...


  • Food Waste Collection Innovations

    As more food waste diversion programs roll out in the residential and commercial sectors, manufacturers and suppliers are responding with new collection and container tools. The weight and moisture content of food waste have led to innovations in equipment design and operation. An increase in residential food waste collection programs — and the need to service curbside carts — are ...


    By BioCycle Magazine

  • Energy from food waste at Premier Foods in Wales

    Location Rogerstone/Wales Capacity 499 kWel In operation since 03/2011 Input materials Food waste Features The ready-meals factory derives its energy supply from food waste. The plant is located next to the Rogerstone Park ready-meals factory of RF Brookes, a subsidiary of food company ...


    By EnviTec Biogas AG

  • Renewable energy from food wastes

    Food waste is an untapped energy source that mostly ends up rotting in landfills, thereby releasing greenhouse gases into the atmosphere. Food waste is difficult to treat or recycle since it contains high levels of sodium salt and moisture, and is mixed with other waste during collection. Major generators of food wastes include hotels, restaurants, supermarkets, residential blocks, cafeterias, ...


    By Waste Advantage Magazine

  • Ethylene Removal: Reduce Wasting Food

    ETHYLENE REMOVAL: Reduction of fruit and vegetable waste throughout the distribution chain  Approximately one-third of the worldwide production of foods for human consumption is lost or squandered, equivalent to some 1,300 million tonnes each year.    This means that enormous ...


    By Bioconservacion SA

  • Zero food waste – possibility or pipedream?

    Many people would argue that the UK’s target to halve edible food waste by 2020 is difficult to achieve. Perhaps even more would deem the country’s ultimate zero food waste to landfill vision, simply a pipedream. But what factors contribute to food waste in the UK and to what extent is progress being made? Paul Featherstone, group director of specialist surplus food recycler SugaRich, ...


    By SugaRich

  • Tightening the belt by reducing food waste

    Improved trimming skills, dating items to ensure the oldest is used first and daily fresh deliveries are among source reduction steps used by grocers and food service companies. Every year Americans generate more than 34 million tons of food waste, most of which ends up in landfills. While composting, instead of disposal, reduces the impact of this wasted food by “closing the ...


    By BioCycle Magazine

  • Food waste diversion promoted on the street

    In January 2009, collection trucks hit the streets of San Francisco with a bold message: look more closely at your garbage, because it is primarily made up of resources that should be composted or recycled. There are now about 20 trucks with 3D images of food waste or recyclables displayed on their sides, giving the illusion of glass panels that reveal the vehicles’ contents. Passersby see trucks ...


    By BioCycle Magazine

  • Hotels save with food waste recycling

    THE Hyatt Regency Princeton in New Jersey, saved more than US$10,000 in 2009 by having its food scraps composted instead of landfilled. Like all of Hyatt’s 445 hotels and resorts, the Hyatt Regency Princeton has its own “Green Team” of staff from different sectors of the hotel, who train fellow employees on recycling procedures and look for new recycling, reduction and reuse ...


    By BioCycle Magazine

  • WASTE DOESN’T EQUAL FOOD, WASTE = MONEY

    Michael Braungart and Bill McDonough wrote in Cradle to Cradle that waste equals food. I’m here to argue though that for the everyday business owner waste doesn’t equal food, it equals MONEY.  Why do I say this? My experience has been that the term “waste equals food” is still too radical for most corporate types and it doesn’t speak to executives in their language – that of the financial ...

  • Food Waste Regulations and Current Initiatives

    In the UK, various initiatives have been launched to try to deal with the problem of food waste. Becky Toal takes a look at the regulations in place, then turns her attention to campaigns and sector voluntary agreements. A variety of EU Directives have been, or are soon to be, enacted in UK legislation that will affect waste management. These directives are aimed almost entirely at reducing the ...


    By Crowberry Consulting

  • Creating a sustainable food future, installment two: Reducing food loss and waste

    The Food and Agriculture Organization of the United Nations (FAO) estimates that 32 percent of all food produced in the world was lost or wasted in 2009. This estimate is based on weight. When converted into calories, global food loss and waste amounts to approximately 24 percent of all food produced. Essentially, one out of every four food calories intended for people is not ultimately consumed ...

  • Going further with food: The rise of channelling food waste for biogas production

    Almost 50% of the total amount of food thrown away in the UK comes from our homes, representing over seven million tonnes of food and drink wasted from British households annually. Wasting this food costs the average household £470 a year.  In fact, if we all stop wasting food that could have been eaten, the benefit to the planet would be the equivalent of taking 1 in 4 cars off the ...


    By Geotech

  • Going Further with Food: The Rise of Channelling Food Waste for Biogas Production

    Almost 50% of the total amount of food thrown away in the UK comes from our homes, representing over seven million tonnes of food and drink wasted from British households annually. Wasting this food costs the average household £470 a year. In fact, if we all stop wasting food that could have been eaten, the benefit to the planet would be the equivalent of taking 1 in 4 cars off the road ...


    By Geotech

  • Reducing food waste: Making the most of our abundance

    According to staggering new statistics from the United Nations Food and Agriculture Organization (FAO), roughly one-third of the food produced worldwide for human consumption is lost or wasted, amounting to some 1.3 billion tons per year. In the developing world, over 40 percent of food losses occur after harvest-while being stored or transported, and during processing and packing. In ...


    By GLOBE Foundation

  • Conversion of food waste into hydrogen by thermophilic acidogenesis

    Conversion of food waste into hydrogen by thermophilic acidogenesis was investigated as a function of organic loading rate (OLR), hydraulic retention time (HRT) and pH in a continuous stirred tank reactor. In order to identify hydrogen-producing microorganisms, denaturing gradient gel electrophoresis (DGGE) of the polymerase chain reaction (PCR) – amplified V3 region of 16S rDNA analysis was ...


    By Springer

Need help finding the right suppliers? Try XPRT Sourcing. Let the XPRTs do the work for you