Life-cycle greenhouse gas inventory analysis of household waste management and food waste reduction activities in Kyoto, Japan

Matsuda, Takeshi; Yano, Junya; Hirai, Yasuhiro; Sakai, Shin-ichi

doi:10.1007/s11367-012-0400-4

Cited by 54 publications

(29 citation statements)

References 15 publications

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“…Bernstad et al [114] estimated the food waste prevention effect considering food waste composition. Matsuda et al [115] conducted a life-cycle inventory analysis of household waste management scenarios for Kyoto with a special emphasis on three food waste reduction activities: preventing edible food loss, draining moisture, and home composting. Their study indicated that not only the prevented amount, but also the means of prevention was important.…”

Section: Food Wastementioning

confidence: 99%

Waste prevention indicators and their implications from a life cycle perspective: a review

Yano

Sakai

2015

J Mater Cycles Waste Manag

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The 3Rs (reduce, reuse, and recycle) approach to waste management has been established internationally as one of the fundamental concepts for a sustainable society. In particular, the ''reduce'' aspect, which is the highest priority and also refers to waste prevention, implies similar concepts and definitions among regions. To outline useful recent research findings related to waste prevention, this paper reviewed and discussed the current situation, including (1) definitions, (2) indicators, (3) policy and behavior, and (4) prevention effects from the life cycle perspective. It was found that although various waste prevention indicators have been proposed in the EU, Japan, and by international authorities, the indicators actually adopted in their policies are limited by some issues, for example, a lack of data availability. Food waste, C&D waste, and WEEE (e-waste) were identified as higher priorities for waste prevention. Some current challenges for promoting waste prevention are to (1) make the definition of waste types clearer; (2) develop a standardized, consistent monitoring method; (3) clarify the causal linkage between prevention effects and stakeholders' behavior, and (4) quantify the environmental effects of waste prevention. Each of these aspects is essential and will be useful when considering waste prevention indicators and targets.

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Section: Food Wastementioning

confidence: 99%

Waste prevention indicators and their implications from a life cycle perspective: a review

Yano

Sakai

2015

J Mater Cycles Waste Manag

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“…Other researchers also identified the leftovers and untouched food which goes to waste (e.g. [31]). Considering these options will be useful for a more comprehensive categorization, but there is still a lack of sections that further classify the waste in a way that a selection of the most appropriate waste management practice is facilitated.…”

Section: Review On Methods To Classify Food Wastementioning

confidence: 99%

A Methodology for Sustainable Management of Food Waste

García-García

Woolley

Rahimifard

et al. 2016

Waste Biomass Valor

151

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As much as one-third of the food intentionally grown for human consumption is never consumed and is therefore wasted, with significant environmental, social and economic ramifications. An increasing number of publications in this area currently consider different aspects of this critical issue, and generally focus on proactive approaches to reduce food waste, or reactive solutions for more efficient waste management. In this context, this paper takes a holistic approach with the aim of achieving a better understanding of the different types of food waste, and using this knowledge to support informed decisions for more sustainable management of food waste. With this aim, existing food waste categorizations are reviewed and their usefulness are analysed. A systematic methodology to identify types of food waste through a nine-stage categorization is used in conjunction with a version of the waste hierarchy applied to food products. For each type of food waste characterized, a set of waste management alternatives are suggested in order to minimize environmental impacts and maximize social and economic benefits. This decision-support process is demonstrated for two case studies from the UK food manufacturing sector. As a result, types of food waste which could be managed in a more sustainable manner are identified and recommendations are given. The applicability of the categorisation process for industrial food waste management is discussed.

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“…Therefore, the composition of the food lost should be identified through waste composition surveys to quantify the effects generated from the reduction of food loss. This is also a good idea because the effects from the reduction of food loss differ according to the type of food loss reduced, as do the best ways to reduce it [81].…”

Section: Food Lossmentioning

confidence: 99%

“…By way of a scenario analysis in Kyoto, Matsuda et al [81] estimated the reduction effects of life-cycle GHG emissions by three household food waste prevention activities: preventing edible food loss, draining moisture, and home composting. Their study computed the volume of waste that was prevented, but also noted that the method of prevention significantly affected the results.…”

Section: Food Lossmentioning

confidence: 99%