food waste Articles

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The Secret to Quality Food Products

by Arizona Instrument LLC  (Jul. 13, 2016)

Quality is everything when it comes to food, and accurate moisture control is essential to quality. Decrease spoilage, wasted products and lost profits by making sure you’re accurately monitoring the moisture content of your food products. Join us July 17-19 in Chicago, IL at the International Food Technologists Annual Meeting & Expo ...

FTIR gas analyzers support management of fire at UK waste facility

by Gasmet Technologies Oy  (Jul. 6, 2016)

The capability to convene a multi-agency Air Quality Cell (AQC) was established in England in 2009 following the Buncefield Oil Storage Depot incident. A review of this event identified the need to rapidly co-ordinate the acquisition, analysis and interpretation of air quality data in major incidents.  Arrangements have been made in England ...

Food Waste Collection Innovations

by BioCycle Magazine  (Jul. 1, 2014)

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 ...

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 ...

What’s next for food waste?

by SugaRich  (Mar. 31, 2014)

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 ...

The food we waste

by WRAP (the Waste & Resources Action Programme)  (May 8, 2008)

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 ...

Is Water RunOff Effecting my Pond?

by Keeton Industries, Inc.  (Jul. 16, 2016)

What is Water RunOff? Runoff is precipitation that did not get (infiltrated) absorbed into the soil, or did not evaporate, and therefore made its way from the ground surface into places that water collect. Runoff causes erosion, and also carry chemicals and substances on the ground surface along to the ponds, lakes and rivers where the ...

Using Flexibuster in a Commerical Bakery

by SEaB Energy Ltd.  (Jul. 6, 2016)

A commercial bakery in the UK using the Flexibuster unit, our small AD unit, to create energy from its waste bakery products can pay for the unit in under 5 years.  This is based on certain assumptions: The most important factor is the type of waste and quantity that will be put into the Flexibuster unit.  In our case, a half a metric ...

Energy from food waste at Premier Foods in Wales

by EnviTec Biogas AG  (May 18, 2012)

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 ...

How is biodiesel produced?

by National Alternative Fuels Training Consortium (NAFTC)  (Jun. 30, 2016)

This article is the first in a series that will take a close look at alternative fuels production and source materials. Over the next several months, we will cover natural gas, propane, ethanol, hydrogen, and fuel cells. This month, we will focus on biodiesel. Methods for creating fuels from renewable biomass feedstocks have been used since the ...

Top 3 Uses of Activated Carbon

by Nichem Co.  (Jul. 7, 2016)

Activated carbon is an effective purifier. It is used to remove organic pollutants from different gaseous, liquid and solid substances. By removing the undesirable organic compounds, activated carbon can successfully remove the odour and taste of these compounds from a wide range of things.  Unlike other purification agents that react with ...

Food Waste Composting Progress In The Southeast

by BioCycle Magazine  (Oct. 1, 2012)

Communities all over the Southeast are exploring program options to reach recycling goals set as high as 75 percent in some states. Many now have organics recycling — including food waste collection and composting — on their radar to increase existing recycling rates, especially once the capture of “low-hanging fruit” such ...

Food Waste Regulations and Current Initiatives

by Crowberry Consulting  (Jul. 1, 2013)

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 ...

Zero food waste – possibility or pipedream?

by SugaRich  (Feb. 28, 2014)

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 ...

Hotels save with food waste recycling

by BioCycle Magazine  (Nov. 25, 2010)

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 ...

Food waste diversion promoted on the street

by BioCycle Magazine  (Mar. 30, 2009)

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 ...

Tightening the belt by reducing food waste

by BioCycle Magazine  (Nov. 1, 2012)

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 ...

Retrofit facilitates food waste composting

by BioCycle Magazine  (Feb. 1, 2013)

Waste Connections, Inc. (WCI), the third largest waste and recycling company in North America, recently invested $10 million to upgrade Silver Springs Organics (Silver Springs), a commercial composting facility in Washington State that it purchased in 2009 from Greg Schoenbachler, Silver Springs’ founder. The facility, located in Rainier, ...

Ethylene Removal: Reduce Wasting Food

by Bioconservacion SA  (Oct. 8, 2015)

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 ...

Renewable energy from food wastes

by Waste Advantage Magazine  (Jul. 1, 2011)

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, ...

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