Wyniki wyszukiwania - Biblioteka Nauki

1

Quality Assurance of Food versus Limiting Food Loss and Waste

100%

Maria Ś. , Filip K.

Zarządzanie i Finanse

|

2015

|

tom 2

93-103

EN

The aim of this article is to present the subject of food quality in the context of its waste. Food quality is most often understood as its health value, sensory appeal and availability in a wide range of consumer and social significance. However, the approach to quality changes. In one of the latest definitions it says that quality is the degree of the ability of the product to meet the needs identified and expected. In times of economic crisis, the approach to quality continues to evolve and is moving towards quality increasingly linked to the price of the product. Quality has become a tool in the hands of producers and part of the game market. Possession of the appropriate certificate confirming the implementation of an appropriate quality system becomes a bargaining chip in trade. An increasing number of quality systems, which wholesalers and other participants of the logistics chain of goods and services are forced to meet, increases, because otherwise they would not be able to successfully participate in the global trade. It is surprising that with such high standards in food production, repeatedly confirmed with certificates and quality marks, consumers question the quality of products which in turn leads to waste. Insiders believe that the solution to the problem can be sustainable production and sustainable consumption.

2

Public attitude to food waste: the case of Lithuania

80%

Žičkienė S. , Kovierienė A. , Griščiūtė V.

Economic and Environmental Studies

|

2020

|

tom 20

|

nr 1 (53)

24-47

EN

The purpose of the research is to investigate consumers’ perception concerning food wastage and their awareness of economic, social and environmental costs concerning the issue. The research focused on the concept of food waste in context of consumers’ attitude regarding this problem. Comparative analysis, synthesis and evaluation of scientific literature and legal documents, statistical data collection and analysis was performed together with the results of on-line survey of 500 households representing 1494 inhabitants from all Lithuanian counties. Data was analysed using statistical package for the social sciences (SPSS): descriptive statistics, frequencies, crosstabs. Lithuanians discard relatively small amounts of wholesome edible food in comparison with averages for EU 27, but most of them have the limited knowledge of the meaning of “best-before” dates, consumers are strongly influenced by retail promotions, and wasting food for them is primarily associated with a waste of money. State waste management policy is focused on waste sorting, while this research provides the evidence that households are insufficiently informed about economic, social and environmental costs concerning food waste. This underlines the necessity to review the current state policy with emphasis on public education as an important factor in minimizing household food waste. Lithuanians recognize that the consumers are mostly responsible for food waste, but food wasting is treated mainly as financial lost. The added value of this article is the proposal to create information campaigns that will cause a sense of guilt for food squandering.

3

Concept of in-Oil Project Based on Bioconversion of by-Products From Food Processing Industry

80%

Czekała W.

Journal of Ecological Engineering

|

2017

|

tom Vol. 18, nr 5

180--185

EN

More than 30% of the world’s food production is wasted. Organic waste and residues are produced in a variety of sectors, including agriculture, food industry and forestry. Residues and waste are generated throughout the entire food production and use cycle: surplus food production, processing and distribution, and consumption. Some food that has not been consumed should be managed. Bioconversion using insects provides the opportunity to produce feed and energy using by-products of the agro-food industry. The aim of the work was to present the concept of “IN OIL: an innovative method for the bioconversion of by-products from food processing industry” under the project LIDER VII (co-financed by the National Centre for Research and Development). Project IN OIL is being implemented at the Poznań University of Life Sciences. IN-OIL’s main assumption is combining two ideas – waste into energy and waste into feed. The developed method will reduce the adverse impact of unused food on the environment by using ReFood products in insect feeding (Hermetia illucens). H. illucens (Black Soldier Fly) is a Diptera characterized by a very high index of growth, and rich source of fats and proteins. The main assumption of the project is based on the introduction of by-products from the food processing industry to feeding with larvae of H. illucens. Biomass of insect larvae will then be processed into products that will be used for feed and energy purposes.

4

Application of pyrolysis process in processing of mixed food wastes

80%

Grycová B. , Koutník I. , Pryszcz A. , Kaloč M.

Polish Journal of Chemical Technology

|

2016

|

tom Vol. 18, nr 1

19--23

EN

The food industry produces large amounts of solid and also liquid wastes. Different waste materials and their mixtures were pyrolysed in the laboratory pyrolysis unit to a final temperature of 800°C with a 10 minute delay at the final temperature. After the pyrolysis process of the selected wastes a mass balance of the resulting products, off-line analysis of the pyrolysis gas and evaluation of solid and liquid products were carried out. The highest concentration of methane, hydrogen and carbon monoxide were analyzed during the 4th gas sampling at a temperature of approx. 720–780°C. The concentration of hydrogen was measured in the range from 22 to 40 vol.%. The resulting iodine numbers of samples CHFO, DS, DSFW reach values that indicate the possibility of using them to produce the so-called “disposable sorbents” in wastewater treatment. The WC condensate can be directed to further processing and upgrading for energy use.

5

The Impact of Food Waste Mitigation with Black Soldier Fly Assistance on Climate Change in Indonesia – A Systematic Review

80%

Octaviani Y. N. , Budihardjo M. A. , Sumiyati S.

Ecological Engineering & Environmental Technology

|

2024

|

tom Vol. 25, iss. 1

60--72

EN

Climate changes in the world and Indonesia cannot be separated from human activities. Food waste is an act of throwing away food which can result in climate change due to the high potential for global warming due to this activity. Therefore, there is a need for mitigation in the form of food waste processing, one of which is the black soldier fly (BSF) method. This study aimed to determine the development trend of the impact of food waste in Indonesia on climate change and determine the effect of mitigating food waste processing using the BSF method. The analysis used in this study was bibliometric, and a systematic literature review was applied to 298 published articles. It was found that the publication trend of articles regarding the impact of food waste on climate change in Indonesia is still tiny, namely seven publications. In the impact analysis of mitigating food waste processing using the BSF method was proven to reduce global warming potential by 1,201.58 kg CO2eq and 1,143.4 kg CO2eq. This value compares food waste processing using the BSF and landfilling methods. Results were also obtained from the processing of food waste using only the BSF method for global warming potential values of 0.38 kg CO2eq, 6,687 kg CO2eq, and 3.2 kg CO2eq.

6

Food quality and safety assurance in terms of loss and waste limitation

70%

Maria Ś. , Filip K.

Journal of Agribusiness and Rural Development

|

2016

|

nr 2(40)

443-450

EN

One of the greatest challenges of 21st century is satisfying the food needs of the fast growing population of the world. Food must fulfill quality and safety standards. The access to safe and appropriate food is not the same everywhere. Food excess and, in consequence, food waste is present in many regions of the world. This study is meant to explain the causes of food waste on the basis of the author’s own research and study results of other scientists. The lack of authenticity and falsification belong to the new factors endangering food safety and food waste related thereto. This analysis proves that the authenticity of food improves its safety through the implementation of quality management systems, the appropriate system of food labelling and food identification by means of applicable law regulations, supervision and control systems. Main aim of this study is to address why, even though there are so many quality standards and systems, a significant problem with food loss and waste constantly occurs. Waste-causing factors have been determined on the example of bread and the handling of unconsumed bread has been attempted in this study. Waste limiting actions are necessary as food production is significantly overburdening the natural environment and generating increasing amount of waste, hazardous to the clean air.

PL

Jednym z największych wyzwań XXI w. staje się zaspokojenie potrzeb żywnościowych dla szybko rosnącej liczby ludności na świecie. Żywność musi odpowiadać wymaganiom standardów jakości i bezpieczeństwa. Dostęp do żywności bezpiecznej i odpowiedniej jakości nie jest jednakowy. W wielu rejonach świata mamy do czynienia z nadmiarem żywności prowadzącym do jej marnotrawienia. W artykule podjęto próbę wyjaśnienia przyczyn marnotrawstwa żywności w oparciu o badania własne i wyniki badań innych autorów. Wśród nowych czynników zagrażających bezpieczeństwu żywności i sprzyjających jej marnotrawstwu jest brak autentyczności i zafałszowania. Z analizy wynika, że autentyczność żywności wzmacnia bezpieczeństwo żywności przez wdrażanie systemów zarządzania jakością, wprowadzenie właściwego systemu znakowania żywności, wdrożenie systemów identyfikowalności za sprawą stanowionego prawa i systemów nadzoru i kontroli. Na przykładzie pieczywa określono czynniki sprzyjające jego marnotrawstwu, jak również podjęto próbę właściwego zagospodarowania nieskonsumowanego pieczywa. Przeciwdziałanie marnotrawstwu jest koniecznością, gdyż produkcja żywności w znaczącym stopniu obciąża środowisko naturalne zwiększając wielkość odpadów i zagrażając czystości powietrza.

7

Consumer understanding of the ‘best before’ and ‘use by’ dates

70%

Samotyja U.

Scientific Journal of Gdynia Maritime University

|

2022

|

tom nr 122

82--92

EN

The aim of the study was to evaluate the consumers’ knowledge of the concept of ‘best before’ and ‘use by’ dates, and to assess how it translates into safe and sustainable food-handling behavior in relation to a specific food and a given date type. The face-to-face interview method (N = 1145) was applied with the use of the interview questionnaire. The results showed that groups of 61.1% and 79.0% of Polish consumers who selected the correct meaning of the date had problems with food handling when they were asked about a specific food product. Consumer behavior in this regard depended on the type of product, not on the date type.

8

Consumer opinions on the causes of food waste – demographic and economic conditions

70%

Ankiel M. , Samotyja U.

Marketing Instytucji Naukowych i Badawczych

|

2021

|

tom 42

|

nr 4

75-96

EN

Reducing the quantities of food lost or wasted will be an emerging challenge in coming years. The sector contributing the most to food waste is households. The aim of this study is to evaluate consumer behavior on the food market in the context of wastage identification and assessment of consumer opinions in Poland regarding the causes of the problem of food waste in households. A quantitative study was carried out using individual direct questionnaire interviews (N = 1,145). Results showed that Polish consumer opinions regarding reasons for wasting food vary according to demographic and economic conditions. The least educated consumers and families with several children were found to be guided by economic premises in their purchases more often than other groups and plan their purchases more rationally. The causes of food wastage related to irrational behavior were more often named by consumers with higher standards of living and by the younger generation.

9

Food Waste Management Using the Hermetia Illucens Insect

70%

Czekała W. , Janczak D. , Cieślik M. , Mazurkiewicz J. , Pulka J.

Journal of Ecological Engineering

|

2020

|

tom Vol. 21, nr 4

212--216

EN

In modern agricultural biogas plants, the biowastes are being increasingly used for the biogas production. The food waste is also widely used in larvae breeding. This is an important because, based on biowaste, its proper management and green energy production is possible. This study aims to determine the biogas and methane efficiency of the Hermetia illucens larvae that were fed using the food waste. In the research on the biogas and methane efficiency, the Hermetia illucens larvae were used. The total solids (TS) of the substrate equals 30.35%, and the volatile solids (VS) content was 92.31% of TS. The larvae were fed only with the food waste of plant origin. The obtained substrates were homogeneous. The experiment was carried out under mesophilic anaerobic digestion conditions – 39°C in the 21-chamber biofermentor set in the Institute of Biosystems Engineering in Poznań University of Life Sciences. The anaerobic digestion process in the batch reactor ran correctly. Fermentation inhibition was not detected. The biogas efficiency for larvae amounted to 198.75 m3∙Mg-1 fresh mass (FM). On the other hand,the methane efficiency, amounted to 127.73 m3∙Mg-1, at the methane concentration of 64.27%. On the basis of the research, it was found that the larvae feeding on food waste can be used directly as anaerobic digestion in the bioconversion process.

10

The Impact of Alkali Pretreatment and Organic Solvent Pretreatment on Biogas Production from Anaerobic Digestion of Food Waste

70%

Shitophyta L. M. , Padya S. A. , Zufar A. F. , Rahmawati N.

Journal of Ecological Engineering

|

2022

|

tom Vol. 23, nr 12

179--188

EN

Anaerobic digestion of food waste is an encouraging technology for biogas production. Pretreatment of the substrate is needed to increase biodegradation. This study aimed to investigate the effect of alkali pretreatment and organic solvent pretreatment on biogas production. Physical pretreatment was also applied in this study. NaOH (0%, 2%, 4% and 6%) was used as alkali pretreatment. Ethanol (0, 2, 4 and 6%) was used as organic solvent pretreatment. The experiment was conducted in a 1 L batch digester under room temperature. Results showed that 0% NaOH generated the highest cumulative biogas yield of 46.1 mL/gVS. The best biodegradability of 37.5% was achieved in NaOH of 0%. The lower concentration of ethanol generated a higher biogas yield. The greatest cumulative yield of 41.5 mL/gVS was obtained at an ethanol concentration of 0% with a biodegradability of 33.84%. Statistical analysis proved that alkali pretreatment and organic solvent pretreatment had no significant effect on biogas production (p>0.05). Physical pretreatment had a significant effect (p<0.05) with the highest cumulative yield of 58.2 mL/gVS. The kinetic model proved that the modified Gompertz was a suitable model for predicting and simulating the kinetics of anaerobic digestion from food waste (R2 > 0.9).

11

Assessment of the potential for use post-production residues of cruciferous vegetables within Zero Waste idea

70%

Bieńczak A. , Woźniak P. , Markowska J.

Journal of Research and Applications in Agricultural Engineering

|

2023

|

tom Vol. 68, nr 1

25--32

EN

The aim of the study was to compare the overall total phenolic compounds content and antioxidant properties of spices (oregano, thyme and rosemary) from ecological and conventional cultivation. The antioxidant activity of the obtained spice extracts was estimated with the use of radical tests (DPPH and ABTS), binding and reduction of metal ions, accelerated Rancimat test and based on the spectrophotometric method. The obtained results indicate that spice extracts from ecological cultivation are characterized by a higher, overall total phenolic compound content compared to spice extracts grown in a conventional system. Ecological spice extracts showed better antioxidant properties than conventional spices in most tests. The results of the statistical analysis show a positive correlation between the total content of polyphenols and the antiradical activity of the extracts. The negative correlation was found between the content of polyphenols and the Rancimat test and the chelating activity. It seems that the usage of organic spice extracts in food production could be considered as natural antioxidants, reducing fat oxidation processes to a greater extent than with conventional cultivations.

12

The issue of food losses and waste and its determinants

60%

Kowalska A.

LogForum

|

2017

|

tom Vol. 13, no. 1

7--18

EN

Background: The study was initiated because managing the problem of food losses and waste seems to be essential in terms of reducing pressure on natural environment, growing world population, millions of undernourished people, and economic wellbeing of food operators. The aim of the paper is to analyze and evaluate the problem of food losses and waste, and its consequences. The author has made an attempt to indicate the main determinants of this phenomenon and identify areas of improvement to prevent and combat food losses and waste more effectively. Materials and results: The paper is based on recent literature review, professional research and publications, data collected by FAO and EUROSTAT, EC technical report and regulations. Analysis based on the literature review, secondary data sources and Internet sources helped to indicate the main determinants of FLW and to identify some areas of improvement in preventing and combating FLW. The paper by Kołożyn-Krajewska et al. was the main inspiration for the author to make an extended list of determinants of FLW. Conclusions: Food losses and waste are highly unethical while millions of people are undernourished worldwide. FLW means that resources used in food production have been used in vain. FLW places an unnecessary burden on the environment. The author underlines that the extent, causes and prevention of food losses and waste are different in low, medium and high income countries. The author divides the determinants of food losses and waste into two groups: determinants occurring along a food chain and external conditions effecting FLW. Coherence of food losses and food waste definitions and data collecting are indispensable for proper estimation and effective prevention of the problem.

PL

Wstęp: Rozwiązanie problemu strat i marnotrawstwa żywności wydaje się być niezwykle istotne w odniesieniu do redukowania negatywnego wpływu wszelkiej działalności na środowisko naturalne, rosnącej światowej populacji ludności, milionów niedożywionych ludzi na świecie, i dobrobytu ekonomicznego operatorów branży rolnospożywczej. Celem artykułu jest analiza i ocena problemu strat i marnotrawstwa żywności oraz jego skutków. Autorka podjęła się próby wskazania głównych wyznaczników tego zjawiska oraz zidentyfikowania obszarów doskonalenia działań podejmowanych w celu efektywniejszej prewencji i walki ze stratami i marnotrawieniem żywności. Materiały i rezultaty: Praca powstała w oparciu o przegląd najnowszej literatury, badania, raporty i publikacje ekspertów, dane zebrane przez FAO i EUROSTAT, techniczne sprawozdanie Komisji Europejskiej i akty prawne. Analiza danych pochodzących ze źródeł wtórnych oraz zasobów internetowych pomogła wskazać główne determinanty strat i marnotrawstwa żywności (FLW) oraz pozwoliła wyznaczyć obszary doskonalenia działań służących prewencji i walce z FLW. Artykuł autorstwa Kołożyn-Krajewska i inni z 2014 r. był główną inspiracją dla autora podczas diagnozowania czynników sprzyjających stratom żywnościowym. Wnioski: Straty i marnotrawstwo żywności (FLW) jest wysoce nieetyczne w sytuacji, gdy miliony ludzi jest niedożywionych na świecie. FLW oznacza, że zasoby potrzebne do produkcji żywności były wykorzystane na próżno. FLW niepotrzebnie obciąża środowisko naturalne. Autorka podkreśla, że rozmiary, przyczyny i metody zapobiegania stratom i marnotrawstwu żywności są odmienne w krajach o niskich, średnich i wysokich dochodach. Autorka dzieli determinanty strat i marnotrawstwa żywności na wyznaczniki pojawiające się wzdłuż łańcucha żywnościowego oraz uwarunkowania zewnętrzne determinujące zjawisko FLW. Spójność definicji i metod zbierania danych jest nieodzowna dla właściwej oceny i efektywnej prewencji zjawiska.

13

Potencjał odpadów żywnościowych w produkcji energii

60%

Czekała W.

Energia i Recykling : gospodarka obiegu zamkniętego

|

2018

|

tom nr 1

8--9

PL

Biogazownie rolnicze są instalacjami produkującymi energię w sposób stabilny i przyjazny środowisku. Ze względu na nieustabilizowane regulacje prawne ich rozwój w ostatnich latach nie był dynamiczny. Mimo tego warunki do budowy i eksploatacji w Polsce są dobre, co wynika w głównej mierze z rozwiniętego rolnictwa oraz coraz silniej rosnącego sektora przetwórstwa żywności, który wytwarza bardzo duże ilości odpadów biodegradowalnych. Aktualnie – poza właściwym wyborem technologii – coraz większą uwagę poświęca się doborowi substratów do produkcji energii.

14

Ograniczenie strat i marnotrawstwa żywności. Korzyści dla społeczeństwa i producentów

60%

Lipińska M. , Wrzosek M. , Bilska B. , Kołożyn-Krajewska D. , Krajewski K.

Przemysł Spożywczy

|

2016

|

tom T. 70, nr 11

8--10

PL

Temat strat i marnotrawstwa żywności pojawia się w wielu opracowaniach naukowych, m.in. jako problem społeczny, gospodarczy, środowiskowy oraz etyczny. Dane FAO wskazują, że nawet 1/3 ogółu wyprodukowanej i znajdującej się w obrocie żywności nie zostaje spożytkowana zgodnie z jej pierwotnym przeznaczeniem. Jest to bardzo niepokojące i dotyczy całego łańcucha żywnościowego „od pola do stołu”, tj. od produkcji pierwotnej do ostatecznej konsumpcji w gospodarstwach domowych. Jeden z trzech produktów zakupionych przez konsumenta na ogół ulega zmarnowaniu. Podejmowane są więc liczne działania, których celem jest ograniczenie strat. Jednym z rozwiązań jest model MOST, łączący możliwość ograniczenia marnotrawstwa żywności w Polsce ze wsparciem osób najbardziej potrzebujących.

EN

Food waste and losses because of their quantity are the main issue in many studies, where they are shown as social, economic and ethical problems. Data presented by FAO indicate that even 1/3 of all of food produced and being in turnover are not used according to their destiny. This phenomenon is very troubling because it applies to all stages of food chain „from field to the table” – from production to our households. One of three products, bought by the consumer, is wasted without opening it. Accordingly, the number of activities are undertaken in order to mitigate the losses. One of the solutions is MOST model, which meets the economic and social aspect ability to reduce food waste in Poland and support of people being most in need.

15

Anaerobic Co-Digestion of Sewage Sludge and Waste in High Solid State

60%

Aboulfotoh A. M. , Marie A. I. , El-Hefny R.

Journal of Ecological Engineering

|

2022

|

tom Vol. 23, nr 6

1--13

EN

In this study, the effect of thermal pre-treatment (TP) on the physical characteristics and co-digestion of a mixture of food waste and sludge was investigated. The food waste (FW) to sewage sludge (SS) ratio used in this research is 1:2 (VS-based) to form a final concentration of 11.20%. The inoculum to substrate ratio was set at 1:1 (volumebased). Undoubtedly, the results show that TP has changed the physical characteristics of the food waste to sewage sludge mixture. The results show that the pretreatment increased the biogas production from 4385 ml for the untreated reactor to 5685 for the reactor R2(140) at 140 °C and the improvement in biogas production reaches 29.65% in the reactor R2(140) and the removal of volatile solids was 58.90%. Therefore, after the biomethane potential test, the temperature of 140 °C was found to be optimal in the production of biogas. The optimal condition is to use a mixture of pre-treated SS at the temperature of 140 °C and untreated FW, so TP is recommended to be used in anaerobic digestion of the mixture of food waste and sewage sludge.

16

Consumer attitude and behaviour towards food waste

60%

Monika R. , Dominika J. , Katarzyna S.

Journal of Agribusiness and Rural Development

|

2016

|

nr 1(39)

175-181

EN

This paper presents the attitudes and behaviour of young consumers towards food waste based on a pilot qualitative research and data published in the literature. Qualitative research was conducted with the use of focus grou p method, with approximately 8–10 selected students per group. Four focus group sessions were held, with open discussion led by a moderator and the scenario containing problematic issues. The study included a total of thirty-seven students, aged 22– 25 years. Studies have shown that negative attitude of household towards food waste is not frequently refl ected in consumers’ behaviour, despite their fundamental knowledge on how to reduce food waste. Respondents emphasized the need for educational campaigns. Properly selected and presented information will stimulate both consumer’s attitude and behaviour.

PL

W pracy omówiono postawy i zachowania młodych konsumentów względem zjawiska marnowania żywności na podstawie pilotażowych badań jakościowych własnych oraz danych opublikowanych w literaturze przedmiotu. Badania własne przeprowadzono z wykorzystaniem metody zogniskowanych wywiadów grupowych, w grupach 8–10 osób. Przeprowadzono cztery sesje fokusowe, które polegały na swobodnej dyskusji kierowanej przez moderatora, według scenariusza zawierającego kwestie problemowe. W badaniu uczestniczyło ogółem trzydziestu siedmiu studentów, w wieku 22–25 lat. Badania wykazały, że prezentowane w gospodarstwach domowych negatywne postawy względem zjawiska marnowania żywności często nie mają odzwierciedlenia w zachowaniach, pomimo posiadanej przez badanych elementarnej wiedzy dotyczącej sposobów ograniczenia marnowania żywności. Respondenci wskazywali na konieczność prowadzenia kampanii edukacyjnych, gdzie odpowiednio dobrany i prezentowany przekaz informacyjny stymulować będzie zarówno postawy, jak i zachowania konsumentów.

17

Performance of green wall treatment of brewery wastewater

60%

Wolcott S. , Martin P. , Goldowitz J. , Sadeghi S.

Environment Protection Engineering

|

2016

|

tom Vol. 42, nr 4

137--149

EN

Green walls or living walls are architectural installations comprised of plants growing in soil filled, modular panels that are attached to interior or exterior walls. The objective of this study is to evaluate the effectiveness of using green walls to pretreat wastewater generated by small to medium sized food and beverage manufacturers. A 1.2 m high green wall was constructed using two, 610 mm×610 mm panels filled with recycled glass media and planted with Epipremnum aureum. Brewery wastewater was recirculated through the system under four experimental scenarios: media, only; media with bio-film; media with plants; and media with plants and biofilm. Reduction of BOD was at least 65% after 24 hours in all four scenarios. Removal of turbidity, BOD, and total nitrogen was similar in scenarios involving biofilm with or without plants. Green walls appear to offer a space and cost efficient method for pretreating wastewater generated by beverage and food industries.

18

Physicochemical Characterization of a Feed Based on Food Waste for Broilers and Organic Chickens

60%

Mechkirrou L. , Arabi M. , Ouhssine M. , Afilal M. E. A.

Ecological Engineering & Environmental Technology

|

2021

|

tom Vol. 22, iss. 5

110--118

EN

The city of Oujda has a very significant production of solid waste that annually exceeds 340000 tons, of which the organic fraction represents at least 70%. In order to promote the recovery of solid organic waste, a study was carried out on an alternative food made from food waste (FW) in the city of Oujda (Morocco). Before being applied on different flocks of chickens (industrial broilers and farmer broilers), this Lab-Prepared Feed was analysed to determine its organo-mineral composition in comparison to other composed poultry feeds that are marketed in Morocco. The results of organo-mineral characterization showed a composition of 13% in total nitrogen, 7% in mineral matter and 4% in fat, while for the composed poultry feeds, these components were 15%, 6% and 5%, respectively. The composition of nutriment found for the studied materials may promote the food waste recovery to be used as a raw material of the Lab-Prepared Feed (LPF). Thus, it may enable to replace, under sustainable view, the composed poultry feeds, which have presently become very expensive due to various economic factors.

19

Znaczenie technologii powlekania w przeciwdziałaniu marnotrawieniu żywności

60%

Galus S.

Przemysł Spożywczy

|

2023

|

tom T. 77, nr 6

20--23

PL

Wraz ze wzrostem liczby ludności na świecie wzrasta również zapotrzebowanie na żywność, która jest podstawowym składnikiem bytu człowieka. Sytuacja ta nie tylko staje się wyzwaniem dla nowoczesnych systemów łańcucha żywnościowego, ale także wpływa na dostępność produktów spożywczych na całym świecie. Oczekuje się, że marnotrawienie żywności stanowić będzie jeden z głównych problemów przemysłu żywnościowego, a zastosowanie procesu powlekania, jako łagodnej metody obróbki, może odgrywać znaczącą rolę w przeciwdziałaniu marnotrastwu. Zastosowanie powłok ochronnych może wpłynąć na zmniejszenie skali strat żywności, jak również zapewnić bardziej zrównoważoną jej produkcję. W.artykule przedstawiono technologię powlekania jako obiecującą metodę, która może wpływać na zmniejszenie marnotrawienia żywności.

EN

With the growth of the world’s population, the demand for food as a basic component of human existence also increases. This situation not only becomes a challenge for modern food chain systems, but also affects the availability of food products around the world. Food waste is expected to be one of the main concerns of the food industry and the application of the coating process as a mild treatment method can significantly counteract this phenomenon. Protective coatings can reduce food waste as well as make production more sustainable. The article presents coating technology as a promising method that reduces food waste.

20

Próba oszacowania strat i marnotrawstwa żywności w Polsce

60%

Łaba S. , Łaba R. , Szczepański K. , Bilska B. , Tomaszewska M. , Tul-Krzyszczuk A. , Kosicka-Gębska M. , Kołożyn-Krajewska D.

Przemysł Spożywczy

|

2020

|

tom T. 74, nr 11

10--18

PL

Do strat i marnotrawstwa żywności dochodzi na każdym etapie produkcji żywności, począwszy od produkcji podstawowej surowców przez przetwórstwo, transport, magazynowanie, handel oraz gastronomię, a skończywszy na konsumpcji. Wszystkie ogniwa odpowiadają za straty i marnotrawstwo żywności, jednak ich skala jest różna. Artykuł prezentuje próbę oszacowania skali strat i marnotrawstwa żywności w Polsce na podstawie wyników badań przeprowadzonych w ramach projektu PROM. Analiza dotyczy poszczególnych ogniw łańcucha żywnościowego oraz wybranych sektorów. Przeanalizowano także uzyskane wyniki w kontekście dotychczas dostępnych danych zarówno dla Polski, jak i innych krajów UE. Oszacowana wielkość strat dla wszystkich ogniw łańcucha żywnościowego to 4 840 946 t rocznie. Uzyskane szacunki mogą być obarczone błędem ze względu na trudności w pozyskaniu danych, szczególnie z niektórych sektorów, i zbyt małą próbę badawczą. Wskazują jednak na największy – 60% udział gospodarstw domowych w marnowaniu żywności, natomiast produkcja i przetwórstwo żywności odpowiadają łącznie za 30%. Szacunki te wskazują kierunki działań, które powinny być podejmowane w Polsce, aby w sposób efektywny przeciwdziałać marnowaniu i stratom żywności.

EN

Food losses and food wastage occur at every stage of food production, beginning from basic manufacture of raw materials via processing, transport, storage, trade and gastronomy, and finally, at consumption stage. All mentioned links are responsible for food losses and waste however, their scale is different. The present paper provides an attempt of estimating the scale of food losses and waste in Poland based upon the results of the studies, conducted within the frames of PROM project. The analysis concerns the particular links of food chain and the selected sectors. The obtained results were also analyzed in the context of the so far available data for Poland as well as for other EU countries were also analyzed. The estimated amount of food losses in the food chain is 4 840 946 tons per year. The obtained estimates may be biased due to difficulties in obtaining data, especially from certain sectors, and too small a research sample. However, they indicate the largest – 60% share of households in wasting food, while the production and processing of food is 30% in total. These estimates indicate the directions of actions that should be taken in Poland in order to effectively counteract food waste and losses.