Closing the loop: sustainable approaches for managing and recovering food industry residues
DOI:
https://doi.org/10.18265/2447-9187a2024id8436Palavras-chave:
challenges and limitations, circular economy, food waste, sustainability, waste in food industryResumo
Food waste management is a growing global concern, driven by the imperative to address environmental sustainability, resource conservation, and global hunger. This article aims to provide a theoretical analysis of the historical evolution of food waste management, delving into the definition of the term and its international relevance. Additionally, it critically examines the need for sustainable approaches. The methodology comprises a comprehensive literature review from 2013 to 2023, utilizing keywords related to food waste, sustainability, and the circular economy. The databases used include Science Direct and MDPI. Findings reveal a shift from individual to institutional food waste sources, underscoring the necessity for alternative approaches. Environmental analysis highlights the adverse impacts of conventional practices, while strategies such as food rescue, fermentation, and anaerobic digestion emerge as promising solutions. Understanding consumer behavior is crucial, and smart labels are introduced as potential tools to reduce food waste. The article identifies the challenges and limitations of current food waste management practices, emphasizing the need for sustainable treatments. Sustainable approaches in managing food industry residues, including food rescue, fermentation, and anaerobic digestion, are discussed as alternatives to conventional methods. The article concludes by proposing future research directions, emphasizing the importance of understanding consumer behavior, exploring the potential of smart labels, and addressing gaps in current knowledge to achieve a more sustainable and responsible approach to food consumption and waste management.
Downloads
Referências
ACERBI, F.; SASSANELLI, C.; TERZI, S.; TAISCH, M. A systematic literature review on data and information required for circular manufacturing strategies adoption. Sustainability, v. 13, n. 4, 2047, 2021. DOI: https://dx.doi.org/10.3390/su13042047.
ADHIKARI, B. B.; CHAE, M.; BRESSLER, D. C. Utilization of slaughterhouse waste in value-added applications: recent advances in the development of wood adhesives. Polymers, v. 10, n. 2, 176, 2018. DOI: https://dx.doi.org/10.3390/polym10020176.
ALOYSIUS, N.; ANANDA, J.; MITSIS, A.; PEARSON, D. Why people are bad at leftover food management? A systematic literature review and a framework to analyze household leftover food waste generation behavior. Appetite, v. 186, 106577, 2023. DOI: https://dx.doi.org/10.1016/j.appet.2023.106577.
ANANDA, J.; KARUNASENA, G. G.; PEARSON, D. Identifying interventions to reduce household food waste based on food categories. Food Policy, v. 111, 102324, 2022. DOI: https://doi.org/10.1016/j.foodpol.2022.102324.
ARANCON, R. A. D.; LIN, C. S. K.; CHAN, K. M.; KWAN, T. H.; LUQUE, R. Advances on waste valorization: New horizons for a more sustainable society. Energy Science and Engineering, v. 1, n. 2, p. 53-71, 2013. DOI: https://dx.doi.org/10.1002/ese3.9.
ARYA, P. S.; YAGNIK, S. M.; RAJPUT, K. N.; PANCHAL, R. R.; RAVAL, V. H. Valorization of agro-food wastes: ease of concomitant-enzymes production with application in food and biofuel industries. Bioresource Technology, v. 361, 127738, 2022. DOI: https://dx.doi.org/10.1016/j.biortech.2022.127738.
ASEFI, B.; MAENROUF, M. S.; NKINAHAMIRA, F.; XIAN, C. Y.; HAN, S. J.; WANG, P. Sustainable campus dining: evaluating food waste practices and awareness at Hainan Tropical Ocean University. Sustainable Chemistry and Pharmacy, v. 39, 101571, 2024. DOI: https://doi.org/10.1016/j.scp.2024.101571.
BERETTA, C.; STOESSEL, F.; BAIER, U.; HELLWEG, S. Quantifying food losses and the potential for reduction in Switzerland. Waste Management, v. 33, n. 3, p. 764-773, 2013. DOI: https://dx.doi.org/10.1016/j.wasman.2012.11.007.
BOITEAU, J. M.; PINGALI, P. Can we agree on a food loss and waste definition? An assessment of definitional elements for a globally applicable framework. Global Food Security, v. 37, 100677, 2023. DOI: https://dx.doi.org/10.1016/j.gfs.2023.100677.
BORRELLO, M.; CARACCIOLO, F.; LOMBARDI, A.; PASCUCCI, S.; CEMBALO, L. Consumers perspective on circular economy strategy for reducing food waste. Sustainability, v. 9, n. 1, 141, 2017. DOI: https://doi.org/10.3390/su9010141.
BOVAY, J.; ZHANG, W. A century of profligacy? The measurement and evolution of food waste. Agricultural and Resource Economics Review, v. 49, n. 3, p. 375-409, 2020. DOI: https://doi.org/10.1017/age.2019.16.
BRETTER, C.; UNSWORTH, K. L.; KAPTAN, G.; RUSSELL, S. V. It is just wrong: moral foundations and food waste. Journal of Environmental Psychology, v. 88, 102021, 2023. DOI: https://doi.org/10.1016/j.jenvp.2023.102021.
CASTIGLIONE, A.; CIMMINO, L.; DI NARDO, M.; MURINO, T. A framework for achieving a circular economy using the blockchain technology in a sustainable waste management system. Computers and Industrial Engineering, v. 180, 109263, 2023. DOI: https://doi.org/10.1016/j.cie.2023.109263.
CERÓN-MARTÍNEZ, L. J.; HURTADO-BENAVIDES, A. M.; AYALA-APONTE, A.; SERNA-COCK, L.; TIRADO, D. F. Bioactive fractions isolated from by-products of the guava (Psidium guajava) and mango (Mangifera indica L.) agri-food industry. Fluids, v. 8, n. 9, p. 1-12, 2023. DOI: https://doi.org/10.3390/fluids8090256.
CHAMORRO, F.; CARPENA, M.; FRAGA-CORRAL, M.; ECHAVE, J.; RAJOKA, M. S. R.; BARBA, F. J.; CAO, H.; XIAO, J.; PRIETO, M. A.; SIMAL-GANDARA J. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model. Food Chemistry, v. 370, 131315, 2022. DOI: https://dx.doi.org/10.1016/j.foodchem.2021.131315.
CHAMPIONS 12.3. Call to global action on food loss and waste, 2020. Available at: https://champions123.org/publication/call-global-action-food-loss-and-waste. Accessed on: 04 feb. 2024.
CHEN, C.; CHAUDHARY, A.; MATHYS, A. Nutritional and environmental losses embedded in global food waste. Resources, Conservation & Recycling, v. 160, 104912, 2020. DOI: https://dx.doi.org/10.1016/j.resconrec.2020.104912.
CHOWDHURY, W.; NABI, N.; AREFIN, A.; RASHID, F.; ISLAM, M. T.; GUDIMETLA, P.; MUYEEN, S. M. Recycling slaughterhouse wastes into potential energy and hydrogen sources: an approach for the future sustainable energy. Bioresource Technology Reports, v. 19, 101133, 2022. DOI: https://doi.org/10.1016/j.biteb.2022.101133.
DE VISSER-AMUNDSON, A.; PELOZA, J.; KLEIJNEN, M. How association with physical waste attenuates consumer preferences for rescue-based food. Journal of Marketing Research, v. 58, n. 5, p. 870-887, 2021. DOI: https://doi.org/10.1177/00222437211031243.
EPA – ENVIRONMENTAL PROTECTION AGENCY. 2018 wasted food report. Estimates of generation and management of wasted food in the United States in 2018, 2020. Available at: https://www.epa.gov/sites/default/files/2020-11/documents/2018_wasted_food_report-11-9-20_final_.pdf. Accessed on: 12 feb. 2024.
FAO – FOOD AND AGRICULTURE ORGANIZATION. Food wastage footprint. Impacts on natural resources. Summary Report, 2013. Available at: https://www.fao.org/4/i3347e/i3347e.pdf. Accessed on: 4 may 2024.
FAO – FOOD AND AGRICULTURE ORGANIZATION. The state of food and agriculture. Moving forward on food loss and waste reduction. Rome: FAO, 2019. Available at: https://www.fao.org/3/ca6030en/ca6030en.pdf. Accessed on: 4 feb. 2024.
FSIS – FOOD SAFETY AND INSPECTION SERVICE. USDA revises guidance on date labeling to reduce food waste. United States Department of Agriculture, 2016. Available at: https://www.fsis.usda.gov/news-events/news-press-releases/usda-revises-guidance-date-labeling-reduce-food-waste. Accessed on: 14 may 2024.
GAHARWAR, S. S.; KUMAR, A.; RATHOD, K. S.; SHINDE, S. V. Valorization of Malus domestica L. (Apple) peels: a case study of circular bioeconomy. Sustainable Chemistry and Pharmacy, v. 36, 101301, 2023. DOI: https://doi.org/10.1016/j.scp.2023.101301.
HASSOUN, A.; PRIETO, M. A.; CARPENA, M.; BOUZEMBRAK, Y.; MARVIN, H. J. P.; PALLARÉS, N.; BARBA, F. J.; BANGAR, S. P.; CHAUDHARY, V.; IBRAHIM, S.; BONO, G. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors. Food Research International, v. 162, Part B. 112068, 2022 . DOI: https://doi.org/10.1016/j.foodres.2022.112068.
HLPE – HIGH LEVEL PANEL OF EXPERTS. Food losses and waste in the context of sustainable food systems. A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security. Rome: HLPE, 2014. Available at: https://www.fao.org/3/i3901e/i3901e.pdf. Accessed on: 12 feb. 2024.
ISHANGULYYEV, R.; KIM, S.; LEE, S. H. Understanding food loss and waste: why are we losing and wasting food? Foods, v. 8, n. 8, 297, 2019. DOI: https://dx.doi.org/10.3390/foods8080297.
KAMBLE, S. S.; GUNASEKARAN, A.; GAWANKAR, S. A. Achieving sustainable performance in a data-driven agriculture supply chain: a review for research and applications. International Journal of Production Economics, v. 219, p. 179-194, 2020. DOI: https://doi.org/10.1016/j.ijpe.2019.05.022.
KISS, K.; RUSZKAI, C.; TAKÁCS-GYÖRGY, K. Examination of short supply chains based on circular economy and sustainability aspects. Resources, v. 8, n. 4, 161, 2019. DOI: https://doi.org/10.3390/resources8040161.
LAPPA, I. K.; PAPADAKI, A.; KACHRIMANIDOU, V.; TERPOU, A.; KOULOUGLIOTIS, D.; ERIOTOU, E.; KOPSAHELIS, N. Cheese whey processing: integrated biorefinery concepts and emerging food applications. Foods, v. 8, n. 8, 347, 2019. DOI: https://doi.org/10.3390/foods8080347.
LÉVESQUE, J.; PERREAULT, V.; MIKHAYLIN, S. Food waste environmental impact assessment as leverage to better guide restaurants toward improving their sustainability. International Journal of Gastronomy and Food Science, v. 33, 100742, 2023. DOI: https://doi.org/10.1016/j.ijgfs.2023.100742.
LÓPEZ-CABARCOS, M. A.; PIÑEIRO-CHOUSA, J.; QUIÑOÁ-PIÑEIRO, L.; LÓPEZ-PÉREZ, M. L. Water and waste management strategies as drivers of the financial performance of food companies. Technological Forecasting and Social Change, v. 200, 123138, 2024. DOI: https://doi.org/10.1016/j.techfore.2023.123138.
MARTIN-RIOS, C.; DEMEN-MEIER, C.; GÖSSLING, S.; CORNUZ, C. Food waste management innovations in the foodservice industry. Waste Management, v. 79, p. 196-206, 2018. DOI: https://doi.org/10.1016/j.wasman.2018.07.033.
MEHMOOD, A.; AHMED, S.; VIZA, E.; BOGUSH, A.; AYYUB, R. M. Drivers and barriers towards circular economy in agri-food supply chain: a review. Business Strategy and Development, v. 4, n. 4, p. 465-481, 2021. DOI: https://doi.org/10.1002/bsd2.171.
MOOKERJEE, S.; CORNIL, Y.; HOEGG, J. From waste to taste: how “ugly” labels can increase purchase of unattractive produce. Journal of Marketing, v. 85, n. 3, p. 62-77, 2021. DOI: https://doi.org/10.1177/0022242920988656.
NATH, P. C.; SHARMA, R.; DEBNATH, S.; SHARMA, M.; INBARAJ, B. S.; DIKKALA, P. K.; NAYAK, P. K; SRIDHAR, K. Recent trends in polysaccharide-based biodegradable polymers for smart food packaging industry. International Journal of Biological Macromolecules, v. 253, Part 8, 127524, 2023. DOI: https://doi.org/10.1016/j.ijbiomac.2023.127524.
NERI, A.; BERNARDI, B.; ZIMBALATTI, G.; BENALIA, S. An overview of anaerobic digestion of agricultural by-products and food waste for biomethane production. Energies, v. 16, n. 19, 6851, 2023. DOI: https://doi.org/10.3390/en16196851.
PALANSOORIYA, K. N.; DISSANAYAKE, P. D.; IGALAVITHANA, A. D.; TANG, R.; CAI, Y.; CHANG, S. X. Converting food waste into soil amendments for improving soil sustainability and crop productivity: a review. Science of The Total Environment, v. 881, 163311, 2023. DOI: https://doi.org/10.1016/j.scitotenv.2023.163311.
QI, D.; ROE, B. E. Household food waste: multivariate regression and principal components analyses of awareness and attitudes among U.S. consumers. PLoS ONE, v. 11, n. 7, e0159250, 2016. DOI: https://doi.org/10.1371/journal.pone.0159250.
QUESTED, T. E.; MARSH, E.; STUNELL, D.; PARRY, A. D. Spaghetti soup: the complex world of food waste behaviours. Resources, Conservation and Recycling, v. 79, p. 43-51, 2013. DOI: https://doi.org/10.1016/j.resconrec.2013.04.011.
RAY, A.; DUBEY, K. K.; MARATHE, S. J.; SINGHAL, R. Supercritical fluid extraction of bioactives from fruit waste and its therapeutic potential. Food Bioscience, v. 52, 102418, 2023. DOI: https://doi.org/10.1016/j.fbio.2023.102418.
REINA-USUGA, L., DE-HARO, T., PARRA-LOPEZ, C. Territorial short food supply chains: conceptualization and characterization for the case of Córdoba, Spain. ITEA – Informacion Técnica Económica Agraria, v. 114, n. 2, p. 183-202. 2018. DOI: https://doi.org/10.12706/itea.2018.012.
SAN MARTIN, D.; RAMOS, S.; ZUFÍA, J. Valorisation of food waste to produce new raw materials for animal feed. Food Chemistry, v. 198, p. 68-74, 2016. DOI: https://doi.org/10.1016/j.foodchem.2015.11.035.
SERPA-FAJARDO, J. G.; HERNÁNDEZ-RAMOZ, E. J.; FERNÁNDEZ-LAMBERT, G.; SANDOVAL-HERAZO, L. C.; ANDRADE-PIZZARRO, R. D. Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: a scoping review – Part I. F1000 Research, v. 11, p. 562, 2022. DOI: https://doi.org/10.12688/f1000research.110429.1.
SEWALD, C. A.; KUO, E. S.; DANSKY, H. Boulder food rescue: an innovative approach to reducing food waste and increasing food security. American Journal of Preventive Medicine, v. 54, n. 5, supplement 2, p. S130-S132, 2018. DOI: https://doi.org/10.1016/j.amepre.2017.12.006.
SHARMA, P.; GAUR, V. K.; KIM, S.-H.; PANDEY, A. Microbial strategies for bio-transforming food waste into resources. Bioresource Technology, v. 299, 122580, 122580, 2020. DOI: https://doi.org/10.1016/j.biortech.2019.122580.
SIROHI, R.; GAUR, V. K.; PANDEY, A. K; SIM, S. J.; KUMAR, S. Harnessing fruit waste for poly-3- hydroxybutyrate production: a review. Bioresource Technology, v. 326, 124734, 2021. DOI: https://doi.org/10.1016/j.biortech.2021.124734.
SKINNER, G. A. Smart labelling of foods and beverages. In: BERRYMAN, P. (ed.). Advances in food and beverage labelling: information and regulations, Elsevier. p. 191-205, 2015. DOI: https://doi.org/10.1533/9781782420934.3.191.
TANAMOOL, V.; CHANTARANGSEE, M.; SOEMPHOL, W. Simultaneous vinegar fermentation from a pineapple by-product using the co-inoculation of yeast and thermotolerant acetic acid bacteria and their physiochemical properties. 3 Biotech, v. 10, n. 3, 115, 2020. DOI: https://doi.org/10.1007/s13205-020-2119-4.
TENA, M.; PEREZ, M.; SOLERA, R. Benefits in the valorization of sewage sludge and wine vinasse via a two-stage acidogenic-thermophilic and methanogenic-mesophilic system based on the circular economy concept. Fuel, v. 296, 120654, 2021a. DOI: https://doi.org/10.1016/j.fuel.2021.120654.
TENA, M.; PEREZ, M.; SOLERA, R. Effect of hydraulic retention time on the methanogenic step of a two-stage anaerobic digestion system from sewage sludge and wine vinasse: microbial and kinetic evaluation. Fuel, v. 296, 120674, 2021b. DOI: https://doi.org/10.1016/j.fuel.2021.120674.
THUPPAHIGE, V. T. W.; MOGHADDAM, L.; WELSH, Z. G.; WANG, T.; KARIM, A. Investigation of critical properties of Cassava (Manihot esculenta) peel and bagasse as starch-rich fibrous agro-industrial wastes for biodegradable food packaging. Food Chemistry, v. 422, 136200, 2023. DOI: https://doi.org/10.1016/j.foodchem.2023.136200.
UNAY-GAILHARD, ?.; BOJNEC, Š. Gender and the environmental concerns of young farmers: Do young women farmers make a difference on family farms? Journal of Rural Studies, v. 88, p. 71-82, 2021. DOI: https://doi.org/10.1016/j.jrurstud.2021.09.027.
UNEP – UNITED NATION ENVIRONMENT PROGRAMME. Food loss and waste must be reduced for greater food security and environmental sustainability. United Nation Environment Programme, 2020. Available at: https://www.unep.org/news-and-stories/press-release/food-loss-and-waste-must-be-reduced-greater-food-security-and. Accessed on: 4 feb. 2024.
UNEP – UNITED NATION ENVIRONMENT PROGRAMME. UNEP Food Waste Index Report 2021. Nairobi: United Nation Environment Programme, 2021. Available at: https://www.unep.org/resources/report/unep-food-waste-index-report-2021. Accessed on: 4 feb. 2024.
USMANI, Z.; SHARMA, M.; GAFFEY, J. SHARMA, M.; DEWHURST, R. J.; MOREAU, B.; NEWBOLD, J.; CLARK, W.; THAKUR, V. K.; GUPTA, V. K. Valorization of dairy waste and by-products through microbial bioprocesses. Bioresource Technology, v. 346, 126444, 2022. DOI: https://doi.org/10.1016/j.biortech.2021.126444.
VITTUARI, M.; HERRERO, L. G.; MASOTTI, M.; IORI, E.; CALDEIRA, C.; QIAN, Z.; BRUNS, H.; VAN HERPEN, E.; OBERSTEINER, G.; KAPTAN, G.; LIU, G., MIKKELSEN, B. E.; SWANNELL, R.; KASZA, G.; NOHLEN, H.; SALA, S. How to reduce consumer food waste at household level: a literature review on drivers and levers for behavioural change. Sustainable Production and Consumption, v. 38, p. 104-114, 2023. DOI: https://doi.org/10.1016/j.spc.2023.03.023.
WANG, L.; YANG, Y.; WANG, G. The clean your plate campaign: resisting table food waste in an unstable world. Sustainability, v. 14, n. 8, 4699, 2022. DOI: https://doi.org/10.3390/su14084699.
WEBER, C. T.; TRIERWEILER, L. F.; TRIERWEILER, J. O. Food waste biorefinery advocating circular economy: bioethanol and distilled beverage from sweet potato. Journal of Cleaner Production, v. 268, 121788, 2020. DOI: https://doi.org/10.1016/j.jclepro.2020.121788.
WILSON, N. L. W.; RICKARD, B. J.; SAPUTO, R.; HO, S.-T. Food waste: the role of date labels, package size, and product category. Food Quality and Preference, v. 55, p. 35-44, 2017. DOI: https://doi.org/10.1016/j.foodqual.2016.08.004.
WHO – WORLD HEALTH ORGANIZATION. World hunger is still not going down after three years and obesity is still growing – UN report. Rome: WHO, 2019. Available at: https://www.wfp.org/news/world-hunger-still-not-going-down-after-three-years-and-obesity-still-growing-un-report. Accessed on: 12 feb. 2024.
XIONG, X.; YU, I. K. M.; TSANG, D. C. W.; BOLAN, N. S.; OK, Y. S.; IGALAVITHANA, A. D.; KIRKHAM, M. B.; KIM, K.-H.; VIKRANT, K. Value-added chemicals from food supply chain wastes: state-of-the-art review and future prospects. Chemical Engineering Journal, v. 375, 121983, 2019. DOI: https://doi.org/10.1016/j.cej.2019.121983.
YAAKOB, M. A.; MOHAMED, R. M. S. R.; AL-GHEETHI, A.; TIEY, A.; KASSIM, A. H. M. Optimising of Scenedesmus sp. biomass production in chicken slaughterhouse wastewater using response surface methodology and potential utilisation as fish feeds. Environmental Science and Pollution Research, v. 26, p. 12089-12108, 2019. DOI: https://doi.org/10.1007/s11356-019-04633-0.
ZHAO, Z.; SUN, L.; SHA, Z.; CHU, C.; WANG, Q.; ZHOU, D.; WU, S. Valorisation of fresh waste grape through fermentation with different exogenous probiotic inoculants. Heliyon, v. 9, n. 6, e16650, 2023. DOI: https://doi.org/10.1016/j.heliyon.2023.e16650.
Downloads
Edição
Seção
Licença
• O(s) autor(es) autoriza(m) a publicação do artigo na revista;
• O(s) autor(es) garante(m) que a contribuição é original e inédita e que não está em processo de avaliação em outra(s) revista(s), nem esteja publicado em anais de congressos e/ou portais institucionais;
• A revista não se responsabiliza pelas opiniões, ideias e conceitos emitidos nos textos, por serem de inteira responsabilidade de seu(s) autor(es). Opiniões e perspectivas expressas no texto, assim como a precisão e a procedência das citações, são de responsabilidade exclusiva do(s) autor(es), e contribuem para a promoção dos:
- Princípios FAIR (Findable, Accessible, Interoperable, and Reusable – localizável, acessível, interoperável e reutilizável);
- Princípios DEIA (diversidade, equidade, inclusão e acessibilidade).
• É reservado aos editores o direito de proceder ajustes textuais e de adequação do artigos às normas da publicação.
Responsabilidades dos autores e transferência de direitos autorais
Os autores devem declarar a originalidade do estudo, bem como o fato de que este não foi publicado anteriormente ou está sendo considerado para publicação em outro meio, como periódicos, anais de eventos ou livros. Ao autorizarem a publicação do artigo na Revista Principia, os autores devem também responsabilizar-se pelo conteúdo do manuscrito, cujos direitos autorais, em caso de aprovação, passarão a ser propriedade exclusiva da revista. A Declaração de Responsabilidades dos Autores e Transferência de Direitos Autorais deverá ser assinada por todos os autores e anexada ao sistema como documento suplementar durante o processo de submissão. Clique no link abaixo para fazer o download do modelo.
Esta revista, seguindo as recomendações do movimento de Acesso Aberto, proporciona seu conteúdo em Full Open Access. Assim os autores conservam todos seus direitos permitindo que a Revista Principia possa publicar seus artigos e disponibilizar pra toda a comunidade.
A Revista Principia adota a licença Creative Commons 4.0 do tipo atribuição (CC-BY). Esta licença permite que outros distribuam, remixem, adaptem e criem a partir do seu trabalho, inclusive para fins comerciais, desde que lhe atribuam o devido crédito pela criação original.
Os autores estão autorizados a enviar a versão do artigo publicado nesta revista em repositório institucionais, com reconhecimento de autoria e publicação inicial na Revista Principia.
