Changes in appearance during the spoilage process of fruits and vegetables: Implications for consumer use and disposal

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,...

Got Whey? Sustainability Endpoints for the Dairy Industry through Resource Biorecovery

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 m³ year⁻¹), with high organic and nutrient loads. About 42% is used for low-value products such as animal feed and fertilizers or is even directly...

A Sustainable Product-Service System (PSS) Design for Retail Food Loss and Waste: Research Through Design

Global water and energy losses from consumer avoidable food waste

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...

Impact of nanoscale magnetite and zero valent iron on the batch-wise anaerobic co-digestion of food waste and waste-activated sludge

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 (Fe₃O<sub>4...

Barriers to the adoption of waste-reducing eco-innovations in the packaged food sector: A study in the UK and the Netherlands

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...

Beyond (eco)design: Current approaches to sustainable packaging design

Packaging has always received a lot of attention within the field of design for sustainability. The classical approach has been to mainly focus on reducing the impact of the packaging. This approach stems from the ill-informed position that packaging is superfluous, or at best there only for marketing reasons. This is a rather guild-based...

The Methanizer: A Small Scale Biogas Reactor for a Restaurant

The purpose of this study is to determine the technical and economic feasibility of a smallscale bioreactor called the Methanizer for a restaurant. The bioreactor converts organic waste produced by the restaurant into methane. This methane can be used to power the restaurant’s cooking stoves. The system proposed is a double-tank, batch-fed...

The methanizer: A small scale biogas reactor for a restaurant

The purpose of this study is to determine the technical and economic feasibility of a smallscale bioreactor called the Methanizer for a restaurant. The bioreactor converts organic waste produced by the restaurant into methane. This methane can be used to power the restaurant’s cooking stoves. The system proposed is a double-tank, batch-fed...