From Waste to Plate: Exploring the Impact of Food Waste Valorisation on Achieving Zero Hunger

Tchonkouang, Rose Daphnee; Onyeaka, Helen; Miri, Taghi

doi:10.3390/su151310571

Cited by 7 publications

(3 citation statements)

References 151 publications

(187 reference statements)

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“…One of the single most important challenges, and also one of the easiest to mitigate as part of promoting more sustainable food production and consumption, is the minimization of food waste. As a specific topic, food waste has been discussed in a wide range contexts, including the elimination of hunger [56]. Furthermore, food waste is a topic that students can relate directly to and also have almost complete control over in their daily lives.…”

Section: Food Wastementioning

confidence: 99%

Active Learning, Living Laboratories, Student Empowerment, and Urban Sustainability

Nansen

2024

Sustainability

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In schools and universities, we instructors carry the responsibility of informing and inspiring students. Traditional and more theoretical educational programs (here referred to as passive learning) may be tied to projects and activities (active learning), in which students gain hands-on practical experience with planning, development, implementation, maintenance, and presentation of different solution-focused activities. Complementary to passive learning, the needs for active learning activities and living laboratories have become more pertinent as global trends, such as climate change, weigh heavily on the shoulders of young people. Unless properly guided and given tangible sources of inspiration, the sense of being overwhelmed and incapable of effectively contributing to a more sustainable future may cast a dark shadow over students, their ability to engage in active learning, and their long-term career aspirations. Schools and universities are being evaluated for their “greenness”. Accordingly, operational improvements (carbon, water, waste, and nutrient footprints) to meet sustainability targets are being implemented. Structural sustainability improvements represent unique opportunities for students and instructors to engage in active learning. As a broader message to school and university administrators, it is argued that efforts to plan and implement sustainability initiatives should also involve transformations of educational curricula. It is argued that educational institutions could and should be more than sums of buildings and infra-structure and represent living laboratories. Descriptions of topics taught, learning outcomes, and links to examples of student assignments of a specific course, Urban Food and Society, are included and discussed in the broader contexts of urban food sustainability and active learning. The main purpose of this article is to promote the notion that active learning activities and the need for improved sustainability of schools and universities can go hand in hand and provide compelling educational opportunities.

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Section: Food Wastementioning

confidence: 99%

Active Learning, Living Laboratories, Student Empowerment, and Urban Sustainability

Nansen

2024

Sustainability

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“…Implementing food waste valorization techniques often requires specialized infrastructure and resources. These may include composting facilities, anaerobic digesters, or technologies for producing value-added products [16]. Salatiga City needs more resources regarding funding, skilled human resources, and technical expertise for establishing and maintaining such infrastructure (Informant 1.b; 3; 4).…”

Section: Challenges In Valorizing Food Waste In Salatiga Citymentioning

confidence: 99%

Efficient Solutions for Food Waste in Salatiga City

Nirmalasari Zebua,

Meitiniarti,

Simamora

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This research aims to investigate and analyze the ideal food waste management strategies for Salatiga City. Qualitative research methods, both in-depth and semi-structured interviews, were employed to collect data from 21 people from various stakeholders. The collected data were analyzed thematically and contextually to identify patterns, themes, and principal issues related to food waste management. The findings reveal challenges in food waste management due to inadequate waste reduction and sorting practices. Limited knowledge and factors like culture, personality, and economic conditions contribute to these challenges. The research suggests the potential of transforming food waste into valuable products like compost and maggot feed, thus offering economic and environmental benefits. Collaboration among government, institutions, and communities is essential for effective food waste management. This research highlights the importance of proper waste sorting, reducing waste generation, and community engagement. The results provide a foundation for decision-making in formulating effective policies, practices, and strategies for ideal food waste management in Salatiga City, contributing to developing sustainable and environmentally friendly urban areas.

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“…As the global population is predicted to reach 9.7 billion by 2050, global food demand will continue to increase rapidly, presenting significant climate change challenges [4]. Therefore, growing interest has emerged in transitioning away from meat-intensive diets, minimising the environmental impacts of food systems whilst improving human health [5][6][7]. However, meat consumption is projected to rise, with forecasts of global supply reaching 374 Mt by 2030 [8].…”

Section: Introduction and Literature Review 1backgroundmentioning

confidence: 99%

Life Cycle Assessment of Plant-Based vs. Beef Burgers: A Case Study in the UK

Tang,

Miri,

Soltani

et al. 2024

Sustainability

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As the world attempts to decarbonise the food industry and limit greenhouse gas (GHG) emissions, plant-based meat analogues (PBMAs) have emerged as a sustainable alternative to traditional meat. The objective of this study is to assess the environmental impacts of PBMAs compared to traditional beef burgers, aiming to address the research gap in the life cycle assessments (LCAs) of publicly available PBMA recipes. Utilising a cradle-to-fork system boundary, this research conducted a rigorous LCA on a 100 g plant-based burger patty and its beef burger (BB) counterpart, each produced in the UK but sourced from different global locations. The results demonstrated that the plant-based burger had significantly lower environmental impacts across several categories, including a 65% reduction in global warming potential and a 45% reduction in water consumption. A simple extrapolation illustrated that if the UK population switched from beef to meat analogue patties, 3 million tonnes of CO2e could be saved annually, corresponding to 0.74% of the country’s yearly territorial GHG emissions. Scenario analyses displayed how the environmental impact of the MA patty remained stable regardless of changes in exportation, ingredient origin or soy protein sourcing. Moreover, a sensitivity analysis conducted with an alternative characterisation method corroborated the initial findings, whilst uncertainty analysis ensured that nearly all of the conclusions generated from the original comparison were robust. Future studies should conduct LCAs on PBMA patties with commercial recipes using varied plant-based sources, as well as fully understanding any potential health implications of long-term PBMA consumption.

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From Waste to Plate: Exploring the Impact of Food Waste Valorisation on Achieving Zero Hunger

Cited by 7 publications

References 151 publications

Active Learning, Living Laboratories, Student Empowerment, and Urban Sustainability

Active Learning, Living Laboratories, Student Empowerment, and Urban Sustainability

Efficient Solutions for Food Waste in Salatiga City

Life Cycle Assessment of Plant-Based vs. Beef Burgers: A Case Study in the UK

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