Characterization of food waste in an educational institute and energy recovery possibilities
By: Barman, Dipradidhiti Roy
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Contributor(s): Bhattacharjee, Subhadeep.
Publisher: USA Springer 2023Edition: Vol.104(6), Dec.Description: 1257-1271p.Subject(s): Humanities and Applied SciencesOnline resources: Click here
In:
Journal of the institution of engineers (India): Series BSummary: A huge amount of waste is generated through the food supply chain starting from the production stage to the household consumption phase. Wastage of food is a matter of concern because it is harmful to the environment and at the same time it poses a threat to sustainability goals. Food waste (FW) generation needs to be mitigated through waste-to-energy technologies to ensure food security, reduce economic loss, reduce resource depletion, and conserve energy. This study presents the quantification of FW on the campus of an educational institute in northeastern India. Eight kitchens are surveyed to assess the pattern and type of FW generation over a year. The quantification, segregation of waste into various subgroups, and characterization are performed to give a fair idea of each kitchen’s contribution to the net food waste generation on an educational institute’s campus. Also, the probable parameters such as the number of people eating, the taste of food, refrigeration, and miscalculated estimation by the kitchen runners that affect FW generation are identified. This study also estimates the CO2 emissions in each of the kitchens while preparing food. Besides, the recoverable energy potential of the food waste is also explored in the study, indicating the possible amount of energy that could be extracted from the food waste based on its characteristics. It is evident from the study that the nature of food items prepared plays a significant role in GHG emissions.
| Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
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Articles Abstract Database
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School of Engineering & Technology Archieval Section | Not for loan | 2024-0299 |
A huge amount of waste is generated through the food supply chain starting from the production stage to the household consumption phase. Wastage of food is a matter of concern because it is harmful to the environment and at the same time it poses a threat to sustainability goals. Food waste (FW) generation needs to be mitigated through waste-to-energy technologies to ensure food security, reduce economic loss, reduce resource depletion, and conserve energy. This study presents the quantification of FW on the campus of an educational institute in northeastern India. Eight kitchens are surveyed to assess the pattern and type of FW generation over a year. The quantification, segregation of waste into various subgroups, and characterization are performed to give a fair idea of each kitchen’s contribution to the net food waste generation on an educational institute’s campus. Also, the probable parameters such as the number of people eating, the taste of food, refrigeration, and miscalculated estimation by the kitchen runners that affect FW generation are identified. This study also estimates the CO2 emissions in each of the kitchens while preparing food. Besides, the recoverable energy potential of the food waste is also explored in the study, indicating the possible amount of energy that could be extracted from the food waste based on its characteristics. It is evident from the study that the nature of food items prepared plays a significant role in GHG emissions.
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