The nutrient load from food waste generated onboard ships in the Baltic Sea

Wilewska-Bien, Magda; Granhag, Lena; Andersson, Karin

doi:10.1016/j.marpolbul.2016.03.002

Cited by 28 publications

(20 citation statements)

References 17 publications

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“…Hence, waste management has become a key aspect of manufacturing and service industries including pulp and paper production, leather and textiles, food processing and retail, manufacturing, or construction and demolition industries. Waste management has also received growing attention in the service industry for example in hotels and resorts (Dief and Font, 2010;Radwan et al, 2010), event management (Lawton and Weaver, 2010;Hottle et al, 2015), air transport, with waste created through aircraft maintenance, onboard services and airport operations (Cowper-Smith and de Grosbois, 2011); as well as cruises (Wilewska-Bien et al 2016).…”

Section: 1waste Management: Incremental and Radical Innovationmentioning

confidence: 99%

“…This raises the question as to whether food wastage could be reduced. While the complexity of these interrelationships is beyond the scope of this paper (see, Curtis et al 2016;Martinez-Sanchez et al 2016;Wilewska-Bien et al, 2016), tourism, as a global industry, is implicated in food consumption and waste generation throughout the world (Betz et al, 2015). Focus is thus on the significant share of global food that is provided through food services in restaurants, fast food chains, cafés, cafeterias, canteens and dining halls, as well as event catering (Gössling et al, 2011;Hall and Gössling, 2013).…”

Section: Introductionmentioning

confidence: 98%

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Food waste management innovations in the foodservice industry

et al. 2018

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There is growing evidence that a significant share of global food is thrown away, with concomitant detrimental repercussions for sustainability. To reduce food waste is a key sustainability challenge for the foodservices industry. Despite the significance of this issue to the global tourism industry, the link between innovation practices and food waste management has received limited attention in the academic literature. This paper uses innovation management and social constructionism to investigate interrelationships of foodservice provisions and innovations in waste management. It is based on the evaluation of best practices that combine strategic dimensions of waste management with practice-driven initiatives, including incremental (processes and technologies) and radical innovations. The paper concludes a range of waste management initiatives exist and their implementation in the foodservice sector varies along management's beliefs, knowledge, goals and actions. The concepts discussed here could help practitioners to become more aware of the factors that drive their food waste innovation adoption. Academics could advance the paper's discussion of food waste innovation such that waste management can be better aligned with the principles of sustainable development.

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Section: 1waste Management: Incremental and Radical Innovationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Food waste management innovations in the foodservice industry

et al. 2018

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“…Backer [11] reviewed the previous studies on the environment of the Baltic Sea and discussed the role of Helsinki Commission (HELCOM). Wilewska-Bien et al [12] studied on the comparison of the nitrogen and phosporus concentration of food wastes and sewage of the cruise ships operating in the Baltic Sea. It was concluded that the annual load of nitrogen contained in the food waste corresponds to 52% of the load of nitrogen from the sewage.…”

Section: Introductionmentioning

confidence: 99%

Determination of Wastewater Behavior of Large Passenger Ships Based on Their Main Parameters in the Pre-Design Stage

Şahin

Vardar

2020

JMSE

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Wastewater formed on ships is divided into blackwater and graywater. While blackwater refers to wastewater from toilets, graywater defines wastewater from sinks, laundry and restaurants. Even though some treatments are applied onboard before discharge, wastewater contains significant amounts of fecal bacteria, heavy metals, etc., in excess of water quality standards. Dilution is a secondary natural treatment in the ship-wake region, which occurs after wastewater discharging. According to the Environmental Protection Agency (EPA), the natural treatment process is quantified by dilution factor, which is strongly dependent on vessel width, draft, speed and wastewater discharge rate. In this study, an Artificial Neural Network (ANN) model linked with the main ship parameters was developed to estimate the dilution factors while the ship is in the preliminary design stage. Gross ton, deadweight ton, passenger number, freeboard, engine power, propeller number and block coefficient values of 1041 large cruise ships were used to estimate the likely dilution factors. The best ANN estimation model was determined by Root Mean Square Error (RMSE) and Mean Absolute Error (MAE) methods. A decision tree was created for the results and the most important parameters affecting the dilution factors were determined. The main ship dimensions are needed for the dilution factor formulation of EPA whereas in the model created in this study only the gross ton or engine power of the ship is sufficient to estimate the dilution. Moreover, this new model is also usable for the estimation of dilution factors even if the main dimensions of the ship are not known.

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“…There are about 842 million people in poor countries embracing hunger continuously (FAO, 2013). This is a clear consequence of imbalance which brings up burning issues about if wasting of food can be reduced throughout the food supply chain (Curtis et al 2016;Martinez-Sanchez et al 2016;Muriana, 2017;Wilewska-Bien et al, 2016). The foodservice business presently utilizes a bigger number of individuals than any single other retail business (Euromonitor International, 2016) and serves billions of dishes consistently (Gössling et al, 2011).…”

Section: Literature Reviewmentioning

confidence: 99%