Searched for: subject%3A%22Food%255C+Waste%22
(1 - 20 of 29)

Pages

document
Schifferstein, Hendrik N.J. (author)
People waste a lot of food, especially at the consumption stage in consumer households. Despite the urgency of this topic, little is known about how consumers use visual inspection to decide to throw away fruits and vegetables at different stages of ripening and spoilage. We presented 366 US consumers with images of a banana, mango, cucumber,...
journal article 2024
document
Gerats, Steven (author)
With more than half of all food waste taking place at home, a transition in our consumer behaviour is needed if we want a future with less waste. While supermarkets and food producers have strong incentives and have the tools to reduce waste on their side, consumers seem to be less concerned about wasting food. However, they are also caught in a...
master thesis 2023
document
Giulianetti de Almeida, M.P. (author), Mockaitis, Gustavo (author), Weissbrodt, D.G. (author)
Whey has applications in food, beverages, personal care products, pharmaceuticals, and the medical sector. However, it remains a massive dairy residue worldwide (160.7 million m<sup>3</sup> year<sup>−1</sup>), with high organic and nutrient loads. About 42% is used for low-value products such as animal feed and fertilizers or is even directly...
review 2023
document
Wang, T. (author), Xiao, D (author), Miao, X. (author), Zhang, Yiting (author), Lang, Xinxin (author), Yan, C. (author)
book chapter 2023
document
Schriever, David (author)
Food waste remains a large problem globally, not only in the light of global greenhouse gas emissions, but also in the light of decreasing resource availability. Research in this area has so far mainly focused on behavioral factors influencing production of food waste, while the formal and informal institutions that relate to the management of...
master thesis 2022
document
Chang, Jin (author)
A public utility network that spans across Europe built off of existing infrastructure to preserve and distribute food waste prepared by chefs for free to all citizens.
master thesis 2022
document
Fauza Karomatul Masyhuroh, Fauza (author)
FAO reported that one-third of all food produced for human consumption is thrown away (FAO, 2013). Food waste is a wicked problem that causes environmental deterioration and the socio-economic food gap. At the EU level, disposing of 89 million tons of food waste per year consumes 261 million tons of resources, equal to 170 million tons of CO2...
master thesis 2021
document
Coudard, A. (author), Corbin, E (author), de Koning, J.I.J.C. (author), Tukker, Arnold (author), Mogollón, José (author)
Food products require significant amounts of energy and water throughout their lifecycle, yet humanity wastes 1.3e9 tons of food on a yearly basis. A large part of this waste occurs during the consumption (post-retail) phase of the food system as avoidable food waste, the discarded edible (parts of) food products. In this study, we explore the...
journal article 2021
document
Doolaard, Marije (author)
The unprecedented major scale and rapid rate of urban growth put an increasing pressure on natural resources for providing energy, materials, and food- and nutrition security. Likewise, an alarming major increase can be witnessed in the generation of food waste (FW) in urban areas. While megacities contribute to 6.7% of the global population, 12...
master thesis 2020
document
Dott, Jelle (author)
Globally one-third of all food that is producedfor human consumption is wasted (FAO, 2013). Although it happens across theentire Food Supply Chain, 53% of all food waste in Europe takes place withinconsumers’ households (Stenmarck et al., 2016). All this waste has seriousconsequences for the environment and if we want to...
master thesis 2020
document
Koppers, Mitchel (author)
Food waste is a global problem that has a significant impact on the environment and society. Nevertheless, the Dutch government lacks a clear strategy to reduce food waste. The city of Amsterdam also lacks such a strategy. Therefore, various social innovation initiatives are actively preventing food waste. These initiatives emerge from local...
master thesis 2020
document
Hunink, Feline (author)
STRIK is a well-known bakery in Nijmegen and surroundings, with currently 3 pastry shops, 2 chocolate/ice-cream shops and 1 central bakery for storing and production. CEO van Geenen possesses a passion and talent for entrepreneurship and an expertise in pastry-making, but little affinity for- nor experience with sustainability. With the upcoming...
master thesis 2020
document
Kassab, Ghada (author), Kather, Dima (author), Odeh, Fadwa (author), Shatanawi, Khaldoun (author), Halalsheh, Maha (author), Arafah, Mazen (author), van Lier, J.B. (author)
As a potential approach for enhanced energy generation fromanaerobic digestion, iron-based conductive nanoparticles have been proposed to enhance the methane production yield and rate. In this study, the impact of two different types of iron nanoparticles, namely the nano-zero-valent-iron particles (NZVIs) and magnetite (Fe<sub>3</sub>O<sub>4...
journal article 2020
document
Christopher, Simms (author), Trott, Paul (author), van den Hende, E.A. (author), Hultink, H.J. (author)
The food processing sector has a considerable environmental impact, due to large volumes of food and packaging waste. Eco-innovations present an important opportunity to reduce this impact. Yet, initial insights suggest that new technologies face considerable challenges to their adoption. The eco-innovation adoption literature has overlooked...
journal article 2020
document
Coudard, Antoine (author)
Food waste is a global issue that causes various but significant global impacts, wasting millions of hectares of arable land, 0.75 to 1.25 trillion of cubic meter of water per year, and about 1.5% of the global energy production. In developed nations, food waste occurs mainly at the retail and consumer stage. By 2050, 80% of the global food...
master thesis 2019
document
Zhu, Yuge (author)
One-third of the food produced is wasted while the demand for food is increasing worldwide. The food supply in the consumption phase is not only the last chain but also wastes the most. Yet the majority of residents in the Netherlands have still underestimated this number. Therefore, the design aims at recycling and reusing the food waste on the...
master thesis 2019
document
Meijboom, Jurriaan (author)
Food waste is an increasing problem worldwide. Around one third of all produced food is estimated to end up as waste. This has big environmental and economic consequences. In literature, little is known about the causes of waste, its key performance indicators and how to reduce it. Some root causes were found, but none were quantitatively...
master thesis 2019
document
van Dijk, Attila (author)
This graduation report describes the motivation and processing that resulted in the Zesturn. The product is designed to make vegetable trimmings and leftovers, which are otherwise discarded, directly available for cooking in Dutch family households. The Zesturn facilitates this through converting vegetable scraps into powders that can be...
master thesis 2018
document
de Waal, Jan-Wouter (author)
A System Dynamics study towards the potential effects of interventions on the food waste produced by households. Households are a major contributor to the waste of food within the Netherlands. There are negative consequences regarding the waste of food. A causal relation diagram is created, a set of interventions is defined, and based upon a...
master thesis 2017
document
Go, Eunyoung (author)
Food waste is the fastest growing issue of our time. Countries in the EU discard an estimated 89 million tons of food every year. Worse, the food waste will increase to about 126 million tons in 2020 if we do not take action (European Union Committee, 2014). Moreover, most countries are burying food waste in the landfills. This manner of...
master thesis 2017
Searched for: subject%3A%22Food%255C+Waste%22
(1 - 20 of 29)

Pages