It is of utmost importance to collect organic waste from households as a separate waste stream. If collected separately, it could be used optimally to produce compost and biogas, it would not pollute fractions of materials that can be recovered from residual waste streams and it would not deteriorate the quality of some materials in residual waste (e.g. paper). In rural areas with separate organic waste collection systems, large quantities of organic waste are recovered. However, in the larger cities, only a small fraction of organic waste is recovered. In general, citizens dot not have space to store organic waste without nuisances of smell and/or flies. As this has been the cause of low organic waste collection rates, collection schemes have been cut, which created a further negative impact. Hence, additional efforts are required. There are some options to improve the organic waste recovery within the current system. Collection schemes might be improved, waste containers might be adapted to better suit the needs, and additional underground organic waste containers might be installed in residential neighbourhoods. There are persistent stories that separate organic waste collection makes no sense as the collectors just mix all municipal solid waste after collection, and incinerate it. Such stories might be fuelled by the practice that batches of contaminated organic waste are indeed incinerated. Trust in the system is important. Food waste is often regarded as unrein. Users might hate to store food waste in their kitchen that could attract insects, or the household pets. Hence, there is a challenge for socio-psychological research. This might also be supported by technology, e.g. organic waste storage devices and measures to improve waste separation in apartment buildings, such as separate chutes for waste fractions. Several cities have experimented with systems that collect organic wastes by the sewage system. By using a grinder, kitchen waste can be flushed into the sewage system, which in general produces biogas by the fermentation of sewage sludge. This is only a good option if the sewage is separated from the city drainage system, otherwise it might create water pollution. Another option might be to use grinders, that store the organic waste in a tank. This tank could be emptied regularly by a collection truck. Clearly, the preferred option depends on local conditions and culture. Besides, the density of the area, the type of sewage system and its biogas production, and the facilities that are already in place for organic waste collection are important parameters. In the paper, we will discuss the costs and benefits of future organic waste options and by discussing The Hague as an example.
This chapter proposes sustainable supply chains in agrifoods, achieved through logistical strategies to minimize food waste and losses. Proposals will recover organic and inorganic waste and reincorporate it into the supply chain or add it to new chains through new products generated from food waste. A literature review is presented regarding the causes of food losses and waste within the supply chain and the strategic opportunities in the logistical process to reduce such losses. The creation of models that include the three dimensions of sustainability in food logistics is required in order to achieve a reduction in waste and food losses in transport, as well as to minimize costs and environmental impacts. If a correct sustainable logistics is carried out, it would favor the reincorporation of waste into new supply chains.
Making food packaging more sustainable is a complex process. Research has shown that specific knowledge is needed to support packaging developers to holistically improve the sustainability of packaging. Within this study we aim to provide insights in the various tradeoffs designers face with the aim to provide insights for future sustainable food packaging (re)design endeavors. The study consists of analyzing and coding 19 reports in which bachelor students worked on assignments ranging from (1) analyzing the supply chain of a food product-packaging combination to (2) redesigning a specific food packaging. We identified 6 tradeoffs: (1) Perceived Sustainability vs. Achieved Sustainability, (2) Food Waste vs. Sustainability, (3) Branding vs. Sustainability, (4) Product Visibility vs. Sustainability, (5) Costs vs. Sustainability, and (6) Use Convenience vs Sustainability. We compared the six tradeoffs with literature. Two tradeoffs can be seen as additional to topics mentioned within literature, namely product visibility and use convenience. In addition, while preventing food waste is mentioned as an important functionality of food packaging, this functionality seems to be underexposed within practice.
The valorization of biowaste, by exploiting side stream compounds as feedstock for the sustainable production of bio-based materials, is a key step towards a more circular economy. In this regard, chitin is as an abundant resource which is accessible as a waste compound of the seafood industry. From a commercial perspective, chitin is chemically converted into chitosan, which has multiple industrial applications. Although the potential of chitin has long been established, the majority of seafood waste containing chitin is still left unused. In addition, current processes which convert chitin into chitosan are sub-optimal and have a significant impact on the environment. As a result, there is a need for the development of innovative methods producing bio-based products from chitin. This project wants to contribute to these challenges by performing a feasibility study which demonstrates the microbial bioconversion of chitin to polyhydroxyalkanoates (PHAs). Specifically, the consortium will attempt to cultivate and engineer a recently discovered bacterium Chi5, so that it becomes able to directly produce PHAs from chitin present in solid shrimp shell waste. If successful, this project will provide a proof-of-concept for a versatile microbial production platform which can contribute to: i) the valorization of biowaste from the seafood industry, ii) the efficient utilization of chitin as feedstock, iii) the sustainable and (potentially low-cost) production of PHAs. The project consortium is composed of: i) Van Belzen B.V., a Dutch shrimp trading company which are highly interested in the valorization of their waste streams, hereby making their business model more profitable and sustainable. ii) AMIBM, which have recently isolated and characterized the Chi5 marine-based chitinolytic bacterium and iii) Zuyd, which will link aforementioned partners with students in creating a novel collaboration which will stimulate the development of students and the translation of academic knowledge to a feasible application technology for SME’s.
De horeca-sector en het toerisme worden zwaar getroffen door de huidige crisis. Omzetschade is historisch groot; tegelijkertijd zijn er vanuit de praktijk veel vragen over hoe nieuwe werkwijzen moeten worden ontwikkeld en toegepast. Voor onze sector voorziet onderzoek in het kader van de Impuls-regeling daarom onmiskenbaar in een grote maatschappelijke behoefte. Hotelschool The Hague (HTH) zet strategisch in op het behoud en de versterking van praktijkgericht onderzoek en op het onderzoekend vermogen van haar studenten. Onderzoekend vermogen is, voor toekomstige afstudeerders in een snel veranderende arbeidsmarkt, door de HTH gedefinieerd als cruciale kernvaardigheid. In dit kader zijn recent de onderwijs- en onderzoeksprogramma’s van de HTH hervormd rond de principes van Design Oriented Research. Door de COVID-19 crisis is de continuïteit van het praktijkgericht onderzoek van de HTH, misschien nog wel meer dan bij brede hogescholen onder druk komen te staan. Met het hier voorgestelde Impuls 2020 bestedingsplan wil HTH de onderzoeksfunctie van haar praktische outlets — haar schoolrestaurants en -hotels— verder versterken zodat deze kunnen worden ingericht en gebruikt als ‘test-beds’ of HTH Labs. De schoolrestaurants en -hotels worden hiermee een faciliteit voor experimenteel, praktijkgericht onderzoek waar in commerciële bedrijven vaak geen mogelijkheid voor is. Dit Impuls 2020 voorstel behelst de visievorming voor de HTH Labs en de netwerkvorming met andere kennisinstellingen en met bedrijven als beoogde afnemers van de kennis die in de Labs ontwikkeld zal worden. Het voorstel voorziet tevens in de uitvoering van 3 pilotstudies die de mogelijkheden van de HTH Labs inzichtelijk maken voor het bedrijfsleven. De Impuls financiering zal uiteindelijk resulteren in een operationele onderzoeksfaciliteit in de schoolrestaurants en -hotels van de HTH, en in drie onderzoeksrapporten met bijbehorende disseminatie-activiteiten.
The expanding world’s population challenges the way we produce and supply food. The ever-increasing production of food and its subsequent generated biomass forms immense risks to the environment and, eventually, public health. Aside from developing innovative food production methods (hydroponics, non-toxic pesticides, resistant species), the generation of waste biomass remains a challenge. Large volumes of food waste are processed in animal food, biofuel or used as a composting source, while these by-products are valuable sources of bioactive compounds (BACs). The processing of fruits and vegetables generates a variety of biomass such as peels, seeds and pulp that contain high-value compounds such as polyphenols. These BACs are implemented in pharmaceutical products or food supplements for their beneficial influence on human health, such as antioxidant or anti-inflammatory properties. The valorization and extraction of these compounds originating from agricultural waste streams is a key strategy for recycling and reusing food waste and, subsequently, reducing the environmental impact caused by waste streams. Additionally, the ability to further process food waste into valuable compounds can provide an extra source of income for the agricultural sector, supporting local economies. Local pharmaceutical companies are interested in developing methods to extract BACs from local sources since the current market is strongly dependent on the Asian market. Phytopharma finds the production of local food supplements crucial for the local circular economy and their sustainable business. During this project, the consortium partners will investigate sustainable extraction methods of BACs from local waste streams (duurzame chemie: bronnen en grondstoffen). More specifically Zuyd, CHILL and Phytopharma will pursue the “green” extraction of quercetin (BACs) from locally sourced onion waste. The partners will explore various extraction and purification methods needed to evaluate a potentially sustainable business model. Furthermore, the bioavailability of quercetin will be enhanced by encapsulation.
