Estimate of restaurant food waste and its biogas production potential in China

Food waste management in Shanghai full-service restaurants: A senior managers’ perspective

“…As for more recent studies, De Clercq et al (2017) posit that the foodservice sector in China wasted 73 million tonnes of food in 2013 which, at the time, was circa 43% of the nation's total. The latest figure can be found in Yang et al (2019) who suggest that the foodservice sector in China generated 44 million tonnes of food waste in 2016. The discrepancy in estimates is attributed to the fact that the study by Yang et al (2019) only assessed food wastage in 12 (out of 26)…”

“…The latest figure can be found in Yang et al (2019) who suggest that the foodservice sector in China generated 44 million tonnes of food waste in 2016. The discrepancy in estimates is attributed to the fact that the study by Yang et al (2019) only assessed food wastage in 12 (out of 26)…”

Towards nexus-based governance: defining interactions between economic activities and Sustainable Development Goals (SDGs)

“…Accommodation and food service activities can, via hotels and camping grounds, contribute to sustainable tourism [8.9] (Sandaruwani and Gnanapala 2016;Sakaguchi et al 2018;Yang et al 2019), and municipal waste [11.6 and 12.5] (Singh et al 2014).…”

Dry batch anaerobic digestion of food waste in a box-type reactor system: Inoculum preparation and reactor performance

“…The socio-economic changes that have occurred in the last decades due to urban population increase, the development of the food industry and the rise of consumption trends, have resulted in an increase of the generation of food waste, particularly in areas of high population density. Food waste includes organic waste discharged from various sources such as food processing plants, domestic and commercial kitchens, cafeterias and restaurants (Yang et al, 2019). Food waste is also the largest fraction of municipal solid waste (Algapani et al, 2016).…”