Fitting Definition to Purpose: The Search for a Satisfactory Definition of Waste

Cheyne, Ilona; Purdue, Michael

doi:10.1093/jel/7.2.149

Cited by 18 publications

(14 citation statements)

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“…The EU Waste Directive describes waste as 'any substance or object which the holder discards' (Directive 2008), thus interpreting waste as something invaluable to people. The merit of this definition has been questioned because it does not account for consumer perception of the value of waste which can be highly subjective (Cheyne and Purdue 1995). Indeed, despite being considered invaluable by one user, waste can become valuable to another user (Bontoux and Leone 1997) and the goods sold by charity shops exemplify the substantial inter-personal variations in the value assigned by consumers to waste.…”

Section: Defining (Food) Wastementioning

confidence: 99%

“…It is an ultimate goal of waste management which strives 'to regulate the movement of wastes from the point of generation to the point of ultimate disposal' (Wilson and Nair 1992 cited by Ball and Taleb 2011, p. 13) in order to make better use and/or recirculate resources, enable environmental conservation and enhance the levels of public health (Neff et al 2015). Management of hospitality food waste should thus focus on all stages of the food chain, starting with agriculture, through food manufacturing, transport, storage and distribution, to consumption (Cheyne and Purdue 1995).…”

Section: Hospitality Food Waste: Approaches To Mitigationmentioning

confidence: 99%

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Food waste management in hospitality operations: A critical review

2019

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Hospitality food waste represents a significant societal challenge. It is however underresearched with most studies approaching the issue from the perspective of sustainable agriculture and environmental, rather than hospitality, management. Given the specificity of hospitality operations, this is a major shortcoming which hampers understanding of the determinants of effective mitigation. This paper provides a critical, analytical account of the literature on hospitality food waste made from the viewpoint of hospitality managers. It reviews the challenges in classifying, quantifying and characterising hospitality food waste, discusses the opportunities and obstacles to its mitigation and, drawing on good business practice examples, derives a framework for managing food waste across the different areas of hospitality operations. The framework is underpinned by such determinants of effective mitigation as: core in-house competencies; training needs; initial investment costs; and potential monetary savings. The feasibility of its broader adoption by managers across the sector is discussed.

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Section: Defining (Food) Wastementioning

confidence: 99%

Section: Hospitality Food Waste: Approaches To Mitigationmentioning

confidence: 99%

Food waste management in hospitality operations: A critical review

2019

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“…This creates the problem of distinguishing between 'dispose of' and discard, as both principally mean getting rid of. Cheyne and Purdue (1995), however, suggest that disposal is a deliberate and thoughtful act to put something in a suitable place (either for sales, transfer of ownership, etc), while discard implies outright rejection, with or without interest in its final destination, since that thing is seen as useless or undesirable.…”

Section: The Notion Of Waste and The Value Chainmentioning

confidence: 99%

Rethinking waste as a resource: insights from a low-income community in Accra, Ghana

Oteng-Ababio

2014

City Territ Archit

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Conventional solid waste management protocols and thinking generally tend to assume that waste already exits and therefore needs to be managed. Consequently, most models of solid waste management, especially in the developing countries including Ghana, are simply reactions to the presence of something that needs to be disposed of or discarded. This paper sees this conventional solid waste management philosophy as a potential barrier to an efficient and sustainable management and argues that adopting an integrated systemic approach will both help to control the processes that generate waste (including waste handling and utilization) and enable city managers to minimize waste generation in the first place. This paper uses a project initiated by a community-based organization in Ga Mashie (Accra) to explore the potential of converting household waste into a resource. Adopting a multiple research methodology, the study analyzes the characteristic and composition of waste generated within communities in Accra. The results show that a greater part of the 'waste' is recyclable or potentially recyclable and that a well-coordinated recycling programme will not only ensure a huge reduction of waste volume, but can equally lengthen the life of existing dumpsites and possibly, create wealth and reduce poverty. The paper argues that scaling up the project offers the local authority an opportunity to tap into the innovative strengths embedded in the project, particularly its physical and economic synergies, which may bolster community sustainable development.

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“…The European Directive [9] prefers to adopt the expression "discard" to expand its reach, including the broadest possible acts of abandonment of things. According to the current European definition, the rejected material is considered more as a potential pollutant than as a possible raw substance [10]. Table 1.…”

Section: Waste Concept and Circular Economymentioning

confidence: 99%

The Reuse of Waste Heaps from Extraction Sites: An Architectural Methodology

2020

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Nowadays, the rehabilitation of quarries is a widespread practice. It stems from the most significant environmental concern in the management of non-renewable resources. However, reusing quarry waste in the process of regeneration represents the aspect less prevalent. This procedure results from the non-commercialized material, accumulated in huge piles of waste, that constitute invasive elements of the landscape. Because of the intense industrial activity, the wastes further contribute to the degradation of the sites. The result of the waste abandonment could be reversed if this discarded material is considered as a product in the landscape requalification process. Mixing theoretical concepts with practical examples, this article proposes an application methodology to reuse the waste material in the landscape and architectural domains. This new contribution highlights the importance of considering scrap accumulations as an integral part of the architectural project, filling the existing gap in both architectural and theoretical domains. There is not any similar schematization in the literature and the idea of dealing with the mounds of wastes has been only slightly approached until now. The reached outcomes are demonstrative of the possibility of working with the waste heaps in architecture, creating a solid basis for further investigations not documented yet.

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Fitting Definition to Purpose: The Search for a Satisfactory Definition of Waste

Cited by 18 publications

References 0 publications

Food waste management in hospitality operations: A critical review

Food waste management in hospitality operations: A critical review

Rethinking waste as a resource: insights from a low-income community in Accra, Ghana

The Reuse of Waste Heaps from Extraction Sites: An Architectural Methodology

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