food waste Articles

  • Food Recovery Innovators

    A YEAR ago, ReFED: Rethink Food Waste released its groundbreaking report, “A Roadmap to Reduce Food Waste by 20 Percent” (Roadmap). Integral to the Roadmapare 27 solutions, categorized into Prevention, Recovery and Recycling. ReFED applied four screening criteria to identify the highest priority solutions for its report, including: “Is the solution limited to specific ...


    By BioCycle Magazine

  • Busting Biomethane Myths

    Over the past few years, more and more companies have woken up to the financial and environmental benefits to be gained by making the most of their organic waste streams. In fact, the anaerobic digestion (AD) industry – which converts millions of tonnes of food, sewage and farm waste into renewable energy (biogas) and biofertiliser – has been one of the UK’s biggest success ...

  • How Do You Choose the Best Reverse Osmosis and Nanofiltration Membrane System for an Industrial Facility?

    As global demands for clean water increase, more and more industrial facilities are looking toward membrane filtration solutions, such as reverse osmosis (RO) and nanofiltration (NF), to help manage intake, process, and waste water treatment. Using membrane filtration can help your facility reuse wastewater and virtually eliminate discharge fees, and depending on the industry or required use, it ...


    By SAMCO Technologies, Inc.

  • 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

  • Keeping APCr out of Landfill

    The CIWM have recently featured an article by our very own Dr David Deegan in the latest edition of their magazine. The article explains why Tetronics International were unhappy to be informed recently that Defra ministers had taken the decision not to remove the ...

  • Scrubber Removes Grease and Particulates from Air Exhaust

    Operating Issue A food-industry leader in Alabama operates several pork-sausage cookers that exhaust over 4,000 ACFM of moisture and pork grease. The operator installed Electrostatic Precipitators (ESPs) to treat the exhaust but these systems performed poorly and generated high maintenance and operating costs. Additionally, these systems were antiquated and required significant capital ...


    By Pollution Systems

  • 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

  • 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 ...

  • 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

  • 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

  • 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

  • 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

  • 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 ...

  • 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

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