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RETASTE: Rethink Food Waste

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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Waste and Recycling".

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 30974

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Special Issue Editors

Prof. Dr. Thrassyvoulos Manios

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Guest Editor

Department of Agriculture, Hellenic Mediterranean University, 71410 Heraklion, Greece
Interests: sustainable management of waste and natural resources
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Katia Lasaridi

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Guest Editor

School of Environment, Geography and Applied Economics, Department of Geography Harokopio University, 176 71 Athens, Greece
Interests: sustainable management of waste and natural resources
Special Issues, Collections and Topics in MDPI journals

Dr. Ioannis N. Daliakopoulos

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Dr. Christina Chroni

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Guest Editor

School of Environment, Geography and Applied Economics, Department of Geography Harokopio University, 176 71 Athens, Greece
Interests: sustainable management of waste and natural resources

Special Issue Information

Dear Colleagues,

The global food chain system is the single largest source of greenhouse gasses in the world, and the largest cause of biodiversity loss, terrestrial ecosystem destruction, freshwater consumption, and waterway pollution due to the mismanagement of biocides and nutrients. On top of these deficiencies, approximately 40% of all produced food is wasted throughout the farm to fork processes, while more than 900 million people remain undernourished.

Thus, the margin for improvement of the global food chain system is huge and may unlock pathways towards the stability of the Earth system and the future of humanity. Against this background, the RETASTE Conference has initiated a dialogue on innovative solutions and optimization schemes that exploit significant opportunities for food waste reduction, reuse, and recycling at all stages of the food life cycle, as well as their scalability and commercial translatability. In parallel, RETASTE aims to address the social aspects of food waste issues, as well as to highlight ways to tackle social and perception barriers against reducing our environmental footprint, thus shifting the evolving future of social, market, and global megatrends.

Through the conservation of resources, the strengthening of the social fabric, and the development of new value chains, RETASTE supports the implementation of the Circular Economy concept. This Special Issue presents contributions from the RETASTE Conference.

Join us to Rethink Food Waste!

Prof. Dr. Thrassyvoulos Manios
Prof. Dr. Katia Lasaridi
Dr. Ioannis N. Daliakopoulos
Dr. Christina Chroni
Guest Editors

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Keywords

food waste
circular economy
prevention
valorization
utilization
reclamation

Published Papers (12 papers)

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Research

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13 pages, 1047 KiB

Open AccessArticle

Effects of Different Materials on Biogas Production during Anaerobic Digestion of Food Waste

by Iliana Dompara, Angeliki Maragkaki, Nikolaos Papastefanakis, Christina Floraki, Dimitra Vernardou and Thrassyvoulos Manios

Sustainability 2023, 15(7), 5698; https://doi.org/10.3390/su15075698 - 24 Mar 2023

Cited by 3 | Viewed by 2231

Abstract

One of the best methods for turning different types of biomass into clean energy is anaerobic digestion (AD). Organic and inorganic additives may be employed in the AD process to increase biogas output. It has been demonstrated that inorganic additives, such as micronutrients, can improve the efficiency of biogas producing reactors. These trace items can be introduced to the AD process as powders. The use of metal oxides in engineering and environmental research has become more popular. This study focuses on the role of TiO₂ and ZnO/Ag powders on anaerobic digestion. Food waste studies on biochemical methane potential were performed with and without TiO₂ and ZnO/Ag powders to examine their impact on AD. All powders are grown through the hydrothermal procedure, which has proved to be environmentally friendly and low in cost, presenting the capability to simply control the materials’ characteristics at mild temperatures. The addition of ZnO/Ag and TiO₂ improved the biogas cumulative yield by 12 and 44%, respectively, compared to the control reactor. In addition, volatile solids (VS) removal efficiency increased by 5.7% in the food wastes (FW) and TiO₂ reactor, while total chemical oxygen demand (TCOD) removal efficiency increased by 22% after the addition of ZnO/Ag. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

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13 pages, 1441 KiB

Open AccessArticle

Upcycled Animal Feed: Sustainable Solution to Orange Peels Waste

by Christina Andrianou, Konstantinos Passadis, Dimitris Malamis, Konstantinos Moustakas, Sofia Mai and Elli Maria Barampouti

Sustainability 2023, 15(3), 2033; https://doi.org/10.3390/su15032033 - 20 Jan 2023

Cited by 4 | Viewed by 2357

Abstract

Currently, in an effort to increase their sustainability and reduce their carbon footprint, industries look for ways to valorise their waste instead of simply treating it. At the same time, food insecurity is increasing with alarming rates and thus solutions are sought. To this end, the main objective of this paper was to optimise an innovative valorisation strategy to turn orange juice industry by-products into high-value secondary feedstuff for animals. In this context, a valorisation strategy was designed where a saccharification step of the orange peels and an aerobic fermentation step of the liquid residue were included. Both processes were optimised via factorial deign. The saccharification process was optimised in terms of pectinolytic and cellulolytic enzymes and solid loading, whereas the aerobic fermentation method was optimised in terms of nutrients addition, the yeast to glucose ratio, and pH control. According to the optimised conditions, the final animal feedstuff should be formulated by mixing the solid residue of orange peels after the saccharification process under the optimum conditions (50 °C, 24 h, 7.5% solids loading, Pectinex 25 μL/g TS, CellicCTec3 25 μL/g TS), with the harvested yeast cultivated aerobically on orange peels hydrolysate (30 °C, 24 h, orange peels hydrolysate as sugar source, nutrients addition, yeast to glucose ratio equal to 0.02). Finally, the formulated feedstock should be dried in order to stabilise the product in terms of shelf life and feed safety. The final feedstuff presented 23.11% higher in vitro organic matter digestibility and threefold protein content. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

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17 pages, 2941 KiB

Open AccessArticle

Treatment of Agricultural Waste Using a Combination of Anaerobic, Aerobic, and Adsorption Processes

by Kyriaki Trouli, Spyros Dokianakis, Evangelia Vasilaki and Nikos Katsarakis

Sustainability 2023, 15(3), 1892; https://doi.org/10.3390/su15031892 - 18 Jan 2023

Viewed by 1385

Abstract

The generation of waste in agricultural and livestock industries, followed by inadequate treatment and uncontrolled disposal to natural recipients, results in significant environmental pollution. Thus, the efficient and integrated management of high-organic-load waste produced in such activities is a key factor for sustainability and the protection of aqueous matrices. In this work, we investigate an integrated management approach for the treatment of agricultural, high-organic-load waste via a combination of processes, with an ultimate goal to improve the characteristics of the final waste and enhance the valorization of the nutrients contained in it. Towards this direction, a waste mixture comprising pig waste, cheese dairy, and food residues was sequentially treated in a laboratory scale by anaerobic digestion, followed by activated sludge (aerobic–anoxic treatment), and last by adsorption using natural zeolite. The efficiency of two different adsorption routes was examined (magnetically agitated zeolite or packed zeolite column), while the effect of the granule sizes of zeolite (0–1 mm or 1.5–3 mm) was also evaluated with regards to the remediation of the final effluent. Excellent adsorption capacities were observed in all cases, with the larger-sized zeolite exhibiting a superior performance, while the granule size of zeolite significantly affected the lifetime of the packed columns, as the smaller-sized zeolite columns reached their saturation point faster than the larger-sized zeolite analogue. The average ammonium nitrogen removal in the column experiment was ~92%, while total phosphorus was ~68%, respectively. Overall, an almost complete remediation of the final effluent was observed when compared with the physicochemical parameters of the initial waste, with a ~96% chemical oxygen demand, ~79% total nitrogen, ~96% total phosphorus, and ~82% phenols concentration decrease, signifying the high performance of the sequential treatment strategy proposed herein. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

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15 pages, 2656 KiB

Open AccessArticle

Glycerol-Based Deep Eutectic Solvents for Simultaneous Organosolv Treatment/Extraction: High-Performance Recovery of Antioxidant Polyphenols from Onion Solid Wastes

by Eleni Bozinou, Dimitrios Palaiogiannis, Vassilis Athanasiadis, Arhontoula Chatzilazarou, Stavros I. Lalas and Dimitris P. Makris

Sustainability 2022, 14(23), 15715; https://doi.org/10.3390/su142315715 - 25 Nov 2022

Cited by 8 | Viewed by 1317

Abstract

Onion solid wastes (OSW) are a food side-stream with high polyphenolic load and distinguished polyphenolic profile. This study was conducted in order to explore a novel methodology of production of polyphenol-enriched extracts with antioxidant properties from OSW, using glycerol and green deep eutectic solvents (DES), composed of glycerol/citric acid and glycerol/sodium acetate. The organosolv process developed was appraised by establishing models based on severity, but also response surface methodology. Using a linear model, it was, for the first time, proposed that there is a direct correlation between the yield of the process in total polyphenols and the combined severity factor. Furthermore, response surface optimization enabled the establishment of linear models to predict the effects of time and temperature on the total polyphenol extraction yield. Out of the solvents tested, the DES composed of citric acid and glycerol was found to provide the highest yield in total polyphenols (87.90 ± 3.08 mg gallic acid equivalents per g dry mass) at significantly higher combined severity. However, the extraction efficiency of this solvent was virtually equal to that of the two other solvents tested. On the other hand, the polyphenolic composition of the extract obtained with the glycerol/citric acid DES was characterized by exceptionally high quercetin concentration. This extract also displayed the highest antioxidant activity. Based on the evidence emerged, it was proposed that OSW polyphenol extraction with the DES glycerol/citric acid could be used for production of extracts enriched in the bioactive flavonoid quercetin, with enhanced antioxidant activity. Moreover, using this green methodology, 27.59 ± 0.09 g of pure quercetin could be recovered out of 1 kg OSW. Thus, this methodology could be employed as a sustainable means of producing quercetin, through valorization of food wastes in a biorefinery context. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

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12 pages, 1983 KiB

Open AccessEditor’s ChoiceArticle

Autonomous Home Composting Units for Urban Areas in Greece: The Case Study of the Municipality of Rhodes

by Angeliki Maragkaki, Christos Gamvroudis, Christina Lountou, Pothitos Stamatiadis, Ioannis Sampathianakis, Akrivi Papadaki and Thrassyvoulos Manios

Sustainability 2022, 14(19), 12362; https://doi.org/10.3390/su141912362 - 28 Sep 2022

Cited by 3 | Viewed by 2047

Abstract

A significant issue is reducing the amount of biological waste that is disposed of in landfills, particularly in high-density residential areas. The Wastes Framework Directive (98/2008), in particular, sets forward the legal requirements for source separation in the European Union’s (EU) environmental legislation. The directive sets a target for separate collection of 10% of the organic waste produced in each municipality by 2030, especially with regard to organic waste. The pilot experience of an integrated biowaste management system that supports source separation and urban composting in an Autonomous Composting Unit (ACU) was presented in this study. The Municipality of Rhodes installed five ACUs in various locations. Used food and green waste are the two types of waste that are deposited in the ACUs. The development of a system for the collection of produced biowaste and its treatment at the source, without producing a nuisance, within an urban area, is the goal of this innovation. Since landfilling of mixed municipal solid waste has long been a common practice on the island of Rhodes, as well as in many other locations of insular and mainland Greece, this technique was introduced as a novel implementation and innovation for the region. The results showed that biowaste source separation was successfully carried out by citizens, resulting in high-purity feed. All ACUs produce compost that is of a standard quality. In accordance with the principles of the circular economy, this study showed that ACUs are a sustainable solution for taking a closed unit approach to the biowaste management problem in urban areas. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

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13 pages, 302 KiB

Open AccessEditor’s ChoiceArticle

Μeat Quality Traits as Affected by the Dietary Inclusion of Food Waste in Finishing Pigs

by Elisavet Giamouri, George Papadomichelakis, Athanasios C. Pappas, Panagiotis E. Simitzis, Fenia Galliou, Nadine Paßlack, Juergen Zentek, Katia Lasaridi, Kostas Fegeros, Thrassyvoulos Manios, Eleni Tsiplakou and George Zervas

Sustainability 2022, 14(11), 6593; https://doi.org/10.3390/su14116593 - 27 May 2022

Cited by 5 | Viewed by 1563

Abstract

An increasing world population along with increasing human needs have raised demand for animal origin products. Moreover, high prices of conventional animal feeds have led to a demand for alternative feedstuff. Food waste can be an alternative feed ingredient. The aim of the present study was to investigate the effect of dietary inclusion of dried hotel residues (DHR) on the growth performance, blood biochemical parameters and meat quality traits in finishing pigs. In each of the 2 trials conducted, 20 castrated male pigs were allotted into 2 treatments. In both trials, control treatment pigs were fed a corn-soybean meal-based diet without hotel residues. In the first trial, a DHR1 treatment contained 100 g DHR1/kg with meat residues (approximately 5%). In the second trial, a DHR2 treatment, contained 80 g DHR2/kg with no meat residues. Average daily feed intake tended to be lower and average daily weight gain was lower in DHR1 compared to control pigs in the first trial, while in the second no differences were detected. However, final body weight, FCR and dressing percentage were not affected in any of the two trials. Minor differences in several meat physical traits, hematological parameters were observed among treatments and trials. In conclusion, the results indicate that the dietary addition of DHR did not affect the feed utilization and the quality of the produced meat; hence, the use of DHR in pig feeding can be supported. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

23 pages, 7521 KiB

Open AccessEditor’s ChoiceArticle

Investigating the Impacts of Behavioural-Change Interventions and COVID-19 on the Food-Waste-Generation Behaviours of Catered Students in the UK and India

by Nicholas Davison, William Young, Andrew Ross, Timothy Cockerill and Shailendrasingh Rajput

Sustainability 2022, 14(9), 5486; https://doi.org/10.3390/su14095486 - 3 May 2022

Cited by 7 | Viewed by 2806

Abstract

A food-waste initiative was conducted at two university canteens in the UK and India to examine food-waste attitudes and opportunities for food-waste reduction. Interventions were carried out to reduce food waste in both canteens. In the Indian canteen, postintervention data also included COVID-19-related changes, such as a change from self-service to table service, as well as reduced menu choices and an improved estimation of the number of students requiring meals. Surveys and focus groups were conducted with students to better understand their food-waste-related attitudes, while interviews were carried out with university staff to better understand food-waste management. The study in the UK university canteen found that introducing table cards, posters, and signs led to food-waste reductions of 13%. Meanwhile, the study in the Indian university canteen found that the interventions and COVID-19 impacts led to food-waste reductions of 50%. Concerning food-waste-related differences between the UK and India, culture and food preferences were key reasons for food waste in India, with 40.5% more participants in India stating that they wasted food because the ‘food didn’t taste good’. Students in India were more concerned about social issues and food poverty related to food waste, with around 9% more participants stating that the ‘food could be used by others’. Meanwhile, students in the UK were more bothered by the economic and environmental impacts of food waste, with around 31% more participants stating food waste is ‘a waste of money’, and is ‘bad for the environment’ when compared to India. Key opportunities for both countries included adopting food-sharing initiatives, informed menu choices, and meal planning, as well as student-led engagement projects. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

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14 pages, 270 KiB

Open AccessEditor’s ChoiceArticle

The Food for Feed Concept: Redefining the Use of Hotel Food Residues in Broiler Diets

by Elisavet Giamouri, Athanasios C. Pappas, George Papadomichelakis, Panagiotis E. Simitzis, Thrassyvoulos Manios, Juergen Zentek, Katia Lasaridi, Eleni Tsiplakou and George Zervas

Sustainability 2022, 14(6), 3659; https://doi.org/10.3390/su14063659 - 21 Mar 2022

Cited by 5 | Viewed by 2375

Abstract

The large quantities of food waste that are generated every year have raised management concerns. Animal diets might be a feasible strategy for utilizing food waste and partially replacing commercially available feedstuffs. The present study examined the potential use of food waste originating from hotels for broiler chickens’ diets. Two hundred and forty (240) one-day-old broilers were allocated into four treatment groups, namely, control (C), non-meat treatment (NM), non-sterilized treatment (NS) and sterilized treatment (S), each with 5 replicate pens of 12 broilers. The experimental period lasted 42 days. Several parameters were recorded throughout the experiment, such as the initial and final body weight, the feed conversion ratio (FCR), the traits, some biochemical and hematological parameters, the weight of internal organs and selected breast meat quality indices. The results showed no major differences in health parameters and the carcass quality traits. There was also no difference in growth rate between the three groups (C, NS, S), but broilers fed the NM diet (without meat remnants) had a significantly lower growth rate by 11.4% compared to the control. Food waste residues can be an alternative feedstuff for broiler chickens and can maintain performance at acceptable levels. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

24 pages, 11832 KiB

Open AccessArticle

The “A2UFood Training Kit”: Participatory Workshops to Minimize Food Loss and Waste

by Thanos Ioannou, Katerina Bazigou, Afroditi Katsigianni, Michalis Fotiadis, Christina Chroni, Thrassyvoulos Manios, Ioannis Daliakopoulos, Christos Tsompanidis, Eleni Michalodimitraki and Katia Lasaridi

Sustainability 2022, 14(4), 2446; https://doi.org/10.3390/su14042446 - 21 Feb 2022

Cited by 10 | Viewed by 2633

Abstract

The A2UFood project aspires to design and implement a holistic scheme for the management of food loss and waste, covering all aspects of the ‘reduce–reuse–recycle’ philosophy. An integral part of an efficient strategy to combat food wastage is raising awareness and informing the public. For this reason, among the designed direct, in person, communication activities of the A2UFood project, the ‘A2Food training kit’ has a key role. The kit includes a short theoretical background and nine sets of participatory activities, and it is the first of its kind implemented in Greece. After their evaluation through workshops, all proposed activities were included in an e-book for further use. Activities are based on the Education for Sustainable Development framework and the Sustainable Development Goals. The dissemination model employed draws on adult education theory, in the form of participatory workshops and also follows the ‘train the trainers’ principle. All the workshops are based on the principles of active learning, related to real life experience and cooperative learning. Following these principles, the activities designed for the workshops aimed to bring participants’ pre-existing experience, values, and beliefs into confrontation with a new context. Responding to COVID-19 pandemic limitations, necessary adjustments to distant training requirements were also implemented. Through the training kit, we have trained 270 trainers and, by the end of June 2021, 19 of them had implemented selected workshops for about 600 students, all over Greece. In conclusion, the multiplicative power of the kit is considered satisfactory under the given pandemic-induced social-distancing conditions, and it will have a lasting footprint alongside the informative campaign, since it will be available for use in the future, either as a tool for the training of trainers, or as material to be used by the trainers. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

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18 pages, 1160 KiB

Open AccessArticle

Valorization of the Olive Oil Production Residue: Healthy Ingredient for Developing High Value-Added Spread

by Varvara Andreou, Sofia Chanioti, Panagiota Stergiou and George Katsaros

Sustainability 2021, 13(24), 13984; https://doi.org/10.3390/su132413984 - 17 Dec 2021

Cited by 2 | Viewed by 2661

Abstract

This study focused on the development of a new olive-based product enriched with proteins, antioxidant compounds and functional properties, aiming at valorization of the olive residue from the typical olive oil extraction process. Olive oil was extracted using a patented cold pressing machine, resulting in a valuable source of bioactive compounds in the form of olive residue (pulp ~70%, pit- and skin-free). Conventional (solid: water ratio 1:4, 25 °C, 2 h) and HP-assisted (200 MPa, solid:water ratio 1/4, 10 min) de-bittering processes were carried out in order to remove oleuropein content (up to 50%) from olive residue, thus decreasing its bitter taste. The olive spread was prepared with olive residue (50%) and honey (25%), enriched with proteins (24.5%) from nuts. Quality parameters, nutritional attributes, microbiological analysis, phenolic compounds and oxidative stability as well as sensory evaluation of the olive spread were conducted during storage. Its shelf-life was estimated (prediction through accelerated tests) as 9.5 months when stored at 4 °C. The organoleptic evaluation showed that the proposed olive spread had a texture similar to peanut butter and could potentially be consumed as a health-promoting spread due to its high content of proteins (~10 g/100 g), crude fibers (>6 g/100 g) and essential fatty acids. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

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12 pages, 3379 KiB

Open AccessArticle

Investigations on the Use of Dried Food Residues as a Potential Dietary Ingredient for Cats

by Nadine Paßlack, Fenia Galliou, Thrassyvoulos Manios, Akrivi Papadaki, Nikolaos Markakis, Ioannis Sambathianakis, Katia Lasaridi, Stathis Fortatos, Adamadini Kyriacou, Wilfried Vahjen and Jürgen Zentek

Sustainability 2021, 13(21), 11603; https://doi.org/10.3390/su132111603 - 20 Oct 2021

Cited by 2 | Viewed by 1694

Abstract

The potential use of food residues for pet food could significantly contribute to food waste reduction. In the present study, the effects of the inclusion of dried food residues (DFR) (0, 5, 10 and 15%) in a complete diet were evaluated in seven healthy adult cats. At the end of each three-week feeding period, feces were collected. The analysis of the fecal microbiota by 16S rDNA sequencing demonstrated a marked increase of the bacterial alpha-diversity with increasing dietary inclusion levels of DFR. In addition, an increase in the relative abundance of Coriobacteriales, Collinsella and Lachnoclostridum, as well as of propionate and n-valerate in the feces of the cats, was detected. The dietary inclusion of DFR decreased the apparent crude protein digestibility and tended to decrease the apparent crude fat digestibility. Overall, the DFR seemed to be highly fermentable in the intestine of cats, which markedly affected the diversity of the fecal microbiota. As this effect might be critical for a balanced gut microbiota, but also along with the observed depressing effects of DFR on the apparent crude protein and crude fat digestibility, lower inclusion levels are recommended if used as a potential ingredient for cat food in the future. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

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Review

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22 pages, 758 KiB

Open AccessReview

Sustainable Strategies for Greenhouse Gas Emission Reduction in Small Ruminants Farming

by Elisavet Giamouri, Foivos Zisis, Christina Mitsiopoulou, Christos Christodoulou, Athanasios C. Pappas, Panagiotis E. Simitzis, Charalampos Kamilaris, Fenia Galliou, Thrassyvoulos Manios, Alexandros Mavrommatis and Eleni Tsiplakou

Sustainability 2023, 15(5), 4118; https://doi.org/10.3390/su15054118 - 24 Feb 2023

Cited by 5 | Viewed by 4697

Abstract

During the previous decades, the growing demand for animal origin products has gained considerable attention. As a result, livestock breeding has faced a rapid intensification in order to fulfil market expectations. This increase in livestock production has led to a large scale of manure that is associated with many environmental impacts, such as climate change, to an increase of greenhouse gases (GHG) emissions. Livestock production is considered to generate significant amounts of GHG, mainly carbon dioxide (CO₂), methane (CH₄) and nitrous oxide (N₂O). Methane and nitrous oxide are the main emissions from livestock systems. Ruminants contribute highly to total livestock emissions. In the present study, the contribution of livestock and especially of the small ruminants in GHG emissions is reviewed. Additionally, useful sustainable strategies for farming and feeding of small ruminants are highlighted. Some of the practices discussed include but are not limited to efficient manure management, the replacement of mineral fertilizers by farm manure, the improvement of feed efficiency and provision of feed supplements. Moreover, the use of food waste or agro-industrial by-products is discussed as a sustainable strategy. Full article

(This article belongs to the Special Issue RETASTE: Rethink Food Waste)

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