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FACTORS INFLUENCING FOOD-WASTE BEHAVIORS AT UNIVERSITY CANTEENS IN BEIJING, CHINA: AN INVESTIGATION BASEDON THE THEORY OF PLANNED BEHAVIOR

《农业科学与工程前沿（英文）》 doi: 10.15302/J-FASE-2022472

摘要：

● Investigate the actual situation of food waste at university canteens in Beijing, China.

关键词： university students food waste behavior theory of planned behavior university canteen

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Power-to-chemicals: sustainable liquefaction of food waste with plasma-electrolysis

《化学科学与工程前沿（英文）》 doi: 10.1007/s11705-022-2255-y

摘要： The increasing amount of food waste from various industrial, agricultural, and household sources is an environmental burden if managed inappropriately. Numerous waste management approaches have been developed for the disposal of food waste, but still suffer from either high cost, production of toxic by-products, or secondary environmental pollutions. Herein, we report a new and sustainable plasma electrolysis biorefinery route for the rapid and efficient liquefaction of food waste. During the plasma electrolysis process, only the solvent is added to liquefy the waste, and anions in the waste can contribute to catalyzing the biowaste conversion. While liquefying the waste, the highly reactive species produced in the plasma electrolysis process can efficiently reduce the content of O, N, and Cl in the liquefied products and oxidize most of the metals into solid residues. Especially, the removal rate of Na and K elements was greater than 81%, which is significantly higher than using the traditional oil bath liquefaction, resulting in a relatively high-quality biocrude oil with a high heating value of 25.86 MJ·kg^–1. Overall, this proposed strategy may provide a new sustainable and eco-friendly avenue for the power-to-chemicals valorization of food waste under benign conditions.

关键词： plasma electrolysis food waste liquefaction resource recovery

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Economics analysis of food waste treatment in China and its influencing factors

Ting Chen, Yingying Zhao, Xiaopeng Qiu, Xiaoyan Zhu, Xiaojie Liu, Jun Yin, Dongsheng Shen, Huajun Feng

《环境科学与工程前沿（英文）》 2021年第15卷第2期 doi: 10.1007/s11783-020-1325-y

摘要： Abstract • Economics of food waste treatment projects at 29 pilot cities in China was examined. • Roles of location, population size, processing technique, and income were studied. • Economic benefits were limited with a profit to cost ratio of 0.08±0.37. • Service population size affects construction economics significantly (P = 0.016). • Choice of food waste processing technique affects operating economics notably. This study examines the economic benefits of food waste treatment projects in China and factors affecting them. National-level pilot projects for food waste treatment located in 29 cities were selected as samples. The economics of food waste recycling from the investors’ perspective, in terms of investment during the construction phase and cost and benefit during the operation phase, was assessed. Results indicate that the average tonnage investment of food waste treatment projects was RMB 700.0±188.9 thousand yuan, with a profit to cost ratio of 0.08±0.37. This ratio increased to 0.95±0.57 following the application of government subsidies. It highlights the limited economic benefits of food waste treatment facilities, which rely on government subsidies to maintain their operations in China. Further analysis using a multi-factor analysis model revealed that regional location, service population size, processing techniques, and urban income exerted varying impacts on the economy of food waste treatment. Population size exerted the highest impact (P = 0.016) during the construction stage, and processing techniques notably influenced the project economy during the operation stage. The study highlights the need to prioritize service population size and processing techniques during economic decision-making and management of food waste recycling projects. The results of this study can serve as a valuable practical reference for guiding future policies regarding food waste treatment and related planning.

关键词： Recycling economics Cost-benefit Food waste treatment Subsidy Food waste economy Circular economy

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Co-fermentation of waste activated sludge with food waste for short-chain fatty acids production: effect

Leiyu FENG, Yuanyuan YAN, Yinguang CHEN

《环境科学与工程前沿（英文）》 2011年第5卷第4期页码 623-632 doi: 10.1007/s11783-011-0334-2

摘要： Effect of pH ranging from 4.0 to 11.0 on co-fermentation of waste activated sludge (WAS) with food waste for short-chain fatty acids (SCFAs) production at ambient temperature was investigated in this study. Experimental results showed that the addition of food waste significantly improved the performance of WAS fermentation system, which resulted in the increases of SCFAs production and substrate reduction. The SCFAs production at pH 6.0, 7.0, 8.0, and 9.0 and fermentation time of 4 d was respectively 5022.7, 6540.5, 8236.6, and 7911.7 mg COD·L , whereas in the blank tests (no pH adjustment, pH 8.0 (blank test 1), no food waste addition, pH 8.0 (blank test 2), and no WAS addition (blank test 3)) it was only 1006.9, 971.1, and 1468.5 mg COD·L , respectively. The composition of SCFAs at pH from 6.0 to 9.0 was also different from other conditions and propionic acid was the most prevalent SCFA, which was followed by acetic and n-butyric acids, while acetic acid was the top product under other conditions. At pH 8.0 a higher volatile suspended solids (VSS) reduction of 16.6% for the mixture of WAS and food waste than the sole WAS indicated a synergistic effect existing in fermentation system with WAS and food waste. The influence of pH on the variations of nutrient content was also studied during anaerobic fermentation of the mixture of WAS and food waste at different pH conditions. The release of increased with fermentation time at all pH values investigated except 4.0, 5.0 and in blank test one. The concentrations of soluble phosphorus at acidic pHs and in the blank test one were higher than those obtained at alkaline pHs. Ammonia and phosphorus need to be removed before the SCFAs-enriched fermentation liquid from WAS and food waste was used as the carbon source.

关键词： waste activated sludge (WAS) food waste co-fermentation short-chain fatty acids (SCFAs) pH synergistic effect

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community, and enzymatic activities related with the nutrient quality of product during the composting of foodwaste

《环境科学与工程前沿（英文）》 2023年第17卷第3期 doi: 10.1007/s11783-023-1635-y

摘要：

● The highest seed germination index was achieved at 0.3 g/g total solids of food waste.

关键词： Composting Food waste Amino acids Microbial community Enzymatic activity Nutrient quality

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工业食品废物资源最终利用潜力的比较 Review

Raymond RedCorn, Samira Fatemi, Abigail S. Engelberth

《工程（英文）》 2018年第4卷第3期页码 371-380 doi: 10.1016/j.eng.2018.05.010

摘要：

全球大约有四分之一的可食用的食品被浪费。粮食浪费的驱动因素可以发生在生产、收获、分销、加工和消费者之间的任何阶段。尽管全球各地的驱动因素不同，但在北美、欧洲和亚洲的工业化地区有着相类似的情况。在这些地区，食物浪费最严重的情况发生在消费者环节，他们产生了大约51%的食品废物。因此，处理垃圾的重点就落在了处理城市固体废物上。在美国，食物垃圾占固体废物流重量的15％，产生二氧化碳当量排放量多达3.4×107 t，其处置费用高达19亿美元。利用食物垃圾中含有的碳、营养物和水分含量使垃圾转化成为高附加值产品，这是一种吸引人的减少浪费的方法。提取食物垃圾中的营养物质和生物活性物质，或者把两者转化为各种挥发性酸碱——包括乳酸、乙酸和丙酸，便可以利用这些机会回收废物并将产品出售以获得利润。废物转化为挥发性酸的过程可以与生物能源(如氢气和沼气)生产相结合。本文将工业食品废物升级的潜能比作特殊产品或者甲烷。高价值利用食品垃圾可以减轻大约1.9×108 t二氧化碳当量排放。以马铃薯皮为例，通过发酵技术将其转化为乳酸可每年节省56亿美元，也可以通过厌氧消化转化为甲烷，每年曾收9亿美元。回收食品废物潜在价值巨大，而食品废物价值化将有助于在各种食品工业的循环中形成回路。

关键词：工业食品废弃物食品废物价值化废物回收价值增值

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Assessment of leaching behavior and human bioaccessibility of rare earth elements in typical hospitalwaste incineration ash in China

Chunfeng Wang, Guanfei Chen, Yanchen Zhu, Dan Yao, Wanfeng Wang, Lianjun Wang

《环境科学与工程前沿（英文）》 2017年第11卷第6期 doi: 10.1007/s11783-017-0946-2

摘要： Leaching behavior and gastrointestinal bioaccessibility of rare earth elements (REEs) from hospital waste incineration (HWI) fly and bottom ash samples collected from Beijing and Nanjing Cities were assessed. In the same ash sample, the leaching concentrations of individual REEs determined by the Toxicity Characteristic Leaching Procedure (TCLP) were higher than those detected by the European standard protocol (EN-type test), thereby suggesting that the low pH value of leaching solution was an important factor influencing the leachability of REE. The REE bioaccessibility results, which were evaluated using the physiologically based extraction test (PBET), indicated that REEs were highly absorbed during gastric phase by dissolution; and subsequently precipitated and/or re-adsorbed in small intestinal phase. The relative amounts of the total REEs extracted by the TCLP method, EN-type test and PBET test were compared. In addition to the pH value of extraction solutions, the chelating role of REEs with organic ligands used in the PBET method was also an important parameter affecting REE adsorption in human body. Additionally, this study showed that REEs were extracted by these methods as concomitants of heavy metals and anions (NO , F , SO , and Cl ) from HWI ash, which probably caused the remarkably complex toxicity on human body by the exposure pathway.

关键词： Assessment Rare earth elements Leaching behavior Bioaccessibility Hospital waste

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烘焙对厨余垃圾堆肥特性影响

杨秋,顾菁,王亚琢,袁浩然,何明阳,孙富安

《中国工程科学》 2018年第20卷第3期页码 109-116 doi: 10.15302/J-SSCAE-2018.03.016

摘要：

厨余垃圾数量的不断增加对环境造成了严重影响，目前厨余垃圾堆肥化产生的厨余垃圾堆肥品质较差，并且易对土壤造成污染。本文探讨厨余垃圾堆肥在五个不同烘焙温度（250 ℃、300 ℃、350 ℃、400 ℃和450 ℃）、停留时间30 min 条件下获得固体产物的燃料品质和燃烧特性。结果表明，烘焙对厨余垃圾堆肥样品燃料品质（元素分析、工业分析、热值、Cl含量、质量产率和能量产率）和燃烧特性有明显影响。随着烘焙温度的升高，烘焙固体产物的固定碳和C 含量、热值等提高；Cl 含量降低，可以有效抑制燃烧过程中二噁英前驱体的生成，减少二次污染。烘焙后的厨余垃圾堆肥的燃烧放热主要在固定碳燃烧阶段，总体燃烧放热量增加，燃烧特性改善。厨余垃圾堆肥的烘焙温度宜选择250~300 ℃。烘焙预处理对厨余垃圾堆肥燃料特性有明显的改善作用，可以实现厨余垃圾堆肥无害化、减量化和资源化利用。

关键词：烘焙厨余垃圾堆肥生物质燃料品质燃烧特性

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Characteristics of the stabilized/solidified municipal solid wastes incineration fly ash and the leaching behavior

Yan SHAO,Haobo HOU,Guangxing WANG,Sha WAN,Min ZHOU

《环境科学与工程前沿（英文）》 2016年第10卷第1期页码 192-200 doi: 10.1007/s11783-014-0719-0

摘要： Fly ash is a hazardous byproduct of municipal solid wastes incineration (MSWI). An alkali activated blast furnace slag-based cementitious material was used to stabilize/solidify the fly ash at experimental level. The characteristics of the stabilized/solidified fly ash, including metal leachability, mineralogical characteristics and the distributions of metals in matrices, were tested by toxic characteristic leaching procedure (TCLP), X-ray diffraction (XRD) and scanning electron microscopy-energy dispersive spectrometer (SEM-EDS) respectively. Continuous acid extraction was utilized to extract metal ions and characterize their leaching behavior. The stabilization/solidification procedure for MSWI fly ash demonstrates a strong fixing capacity for the metals by the formation of C-S-H phase, hydrated calcium aluminosilicate and ettringite. The stabilized/solidified fly ash shows a dense and homogeneous microstructure. Cr is mainly solidified in hydrated calcium aluminosilicate, C-S-H and ettringite phase through physical encapsulation, precipitation, adsorption or substitution mechanisms, and Pb is mainly solidified in C-S-H phase and absorbed in the Si-O structure.

关键词： municipal solid waste incineration (MSWI) fly ash blast furnace slag leaching behavior Cr Pb

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Process stability and microbial community composition in pig manure and food waste anaerobic co-digesters

Conor Dennehy, Peadar G. Lawlor, Gillian E. Gardiner, Yan Jiang, Paul Cormican, Matthew S. McCabe, Xinmin Zhan

《环境科学与工程前沿（英文）》 2017年第11卷第3期 doi: 10.1007/s11783-017-0923-9

摘要： This study assessed the effects of reducing hydraulic retention times (HRTs) from 21 days to 10.5 days when anaerobically co-digesting pig manure and food waste. Continuously stirred tank reactors of 3.75 L working volume were operated in triplicate at 42°C. Digester HRT was progressively decreased from 21 to 15 days to 10.5 days, with an associated increase in organic loading rate (OLR) from 3.1 kg volatile solids (VS)·m ·day to 5.1 kg VS·m ·day to 7.25 kg VS·m ·day . Reducing HRT from 21 days to 15 days caused a decrease in specific methane yields and VS removal rates. Operation at a HRT of 10.5 days initially resulted in the accumulation of isobutyric acid in each reactor. High throughput 16S rRNA gene sequencing revealed that this increase coincided with a shift in acidogenic bacterial populations, which most likely resulted in the increased isobutyric acid concentrations. This may in turn have caused the increase in relative abundance of bacteria, which syntrophically degrade non-acetate volatile fatty acids (VFAs) into H and CO . This, along with the increase in abundance of other syntrophic VFA oxidizers, such as suggests that VFA oxidation plays a role in digester operation at low HRTs. Reducing the HRT to below 21 days compromised the ability of the anaerobic digestion system to reduce enteric indicator organism counts below regulatory limits.

关键词： Biogas Sequencing Clocamonaceae Spiorchatetes Isobutyrate Biosafety

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Review on drivers, trends and emerging issues of the food wastage in China

Lin MA,Wei QIN,Tara GARNETT,Fusuo ZHANG

《农业科学与工程前沿（英文）》 2015年第2卷第2期页码 159-167 doi: 10.15302/J-FASE-2015066

摘要： China has successfully achieved food self-sufficiency over the past 50 years, however, with large inputs and losses. To meet the challenge of feeding a growing population with limited resources, many studies have explored options for improving productivity and efficiency of the food production. However, there have been few studies into the potential of reducing food loss along the whole food production-consumption chain. Here we review the literature on food waste in China. We briefly analyze (1) the drivers that influence levels of food waste in the food chain, (2) examine trends in the volumes and types of food wasted at different stages in the food chain, (3) assess the environmental and resource consequences of food waste in the food chain, and (4) evaluate the policy and stakeholder responses to the emerging challenges. It is concluded that reducing food loss and meeting food security in China requires a coherent institutional structure that promotes the synergistic outcomes of research, policy and education. Suggested key actions include (1) improving machinery and facility for sowing, harvesting, transportation and storage, which can reduce food loss by up to 50%, and (2) improving food waste recycling management, based on coupled food production and consumption systems.

关键词： food security food chain food wastes and losses environmental impacts

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Global challenges of food safety for China

Joseph J. JEN

《农业科学与工程前沿（英文）》 2018年第5卷第3期页码 291-293 doi: 10.15302/J-FASE-2017167

摘要：

Ever since the Melamine event, China has faced challenges of food safety both domestically and globally. With the economic development, the Chinese consumers are demanding high quality, nutritious, and safe foods from the food industry but are not willing to pay higher prices. The Chinese food chain system of mostly small and medium enterprises presents challenges to the government to monitor and implement food safety laws and regulations. The academia and media are learning to take on their responsibilities with some success. Discussions and potential solutions of the global challenges of the five pillars for the food safety in China are presented here.

关键词： food safety challenges food industry government academia media consumer

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中国食品安全科技发展方向讨论

魏益民,吴永宁,周乃元,潘家荣

《中国工程科学》 2005年第7卷第11期页码 1-4

摘要：

从发展国家食品安全战略，强化国家食品安全科技的角度，提出中国食品安全科技优先发展的四大方向，即风险分析是食品安全科技战略的首选领域；“从农田到餐桌”整体控制体系是食品安全全程控制技术和操作规范的理论基础，是实施食品安全管理的重要技术手段；检测监测技术是预警、预防、应急的技术依据，应集中力量开发一批内控和标准检验必须的快速检测技术和标准检测技术；以政府、生产者、消费者为责任人主体的管理理念是食品安全管理的基本原则，食品链上的所有责任人应在保障食品质量和安全的问题上主动承担责任。

关键词：食品安全科技战略发展方向

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China’s new problems of food security revealed by the Food Equivalent Unit

Huilong LIN,Ruichao LI,Cangyu JIN,Chong WANG,Maohong WEI,Jizhou REN

《农业科学与工程前沿（英文）》 2014年第1卷第1期页码 69-76 doi: 10.15302/J-FASE-2014023

摘要： China's food security has a great influence on the world, and has always been the top priority in China. In recent years, as the concept of food security is evolving into one of nutrition security and the importance of food diversity is increasing, research based on nutrition security and broad food systems are increasingly needed in today’s China. Thus, not only grain for human consumption, but also animal foods have been integrated into the Food Equivalent, which is used to analyze China’s current agriculture system and reveal the water resource distribution. The results indicated that the average animal food consumption has risen by 78.6%, and now China’s daily supply of animal food per capita has reached about 50% of that in the USA and 80% of that in the South Korea. So there exist an obvious disparity in animal food supply between China and these two countries. It is impossible for the China’s current agricultural system to achieve the level in the USA. Under China’s current agricultural system, the consumption proportion of feed grain had surpassed the consumption of food grain, increased sharply from 33% in 1992 to 67% in 2011. However, the growth potential of total grain output is approaching an upper limit, so the continued growth of feed grain demand exerts great pressure on the China’s food supply. The discordance of the spatial distribution of water resource and virtual water revealed that China’s current agriculture system had a low efficiency in being able to achieve food and nutrition security. China’s current “grain farming” cannot meet the demand of increasing nutrition and appropriate resource utilization. The implementation of grassland agriculture appears feasible and necessary for saving feed grain, providing a large number of high-quality animal foods and appropriate water resource utilization.

关键词： food security nutrition security food equivalent unit grassland agriculture China

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Development and challenges of green food in China

Mahmood ul HASSAN, Xin WEN, Jiuliang XU, Jiahui ZHONG, Xuexian LI

《农业科学与工程前沿（英文）》 2020年第7卷第1期页码 56-66 doi: 10.15302/J-FASE-2019296

摘要：

Green food in China refers to a wide array of primary and processed agricultural products that are safe, nutritious and of high quality for human consumption. Green food has been certified and produced following the principle of sustainability since the 1990s, making historic achievements in providing quality food, protecting the environment, increasing farmer income, and nurturing agricultural brands over the past 30 years in China. Today, the green food industry enters a steady-growth stage in terms of cultivation area, product number and sales. This article summarizes the history of the development of green food in China and current achievements, analyze major challenges that may hamper further development of the industry, and propose strategies to address these challenges, i.e., optimization of the food supply chain, deep food processing, and utilization of food wastes.

关键词： green food food losses storage processing transportation sustainability

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标题作者时间类型操作

FACTORS INFLUENCING FOOD-WASTE BEHAVIORS AT UNIVERSITY CANTEENS IN BEIJING, CHINA: AN INVESTIGATION BASEDON THE THEORY OF PLANNED BEHAVIOR

期刊论文

Power-to-chemicals: sustainable liquefaction of food waste with plasma-electrolysis

期刊论文

Economics analysis of food waste treatment in China and its influencing factors

Ting Chen, Yingying Zhao, Xiaopeng Qiu, Xiaoyan Zhu, Xiaojie Liu, Jun Yin, Dongsheng Shen, Huajun Feng

期刊论文

Co-fermentation of waste activated sludge with food waste for short-chain fatty acids production: effect

Leiyu FENG, Yuanyuan YAN, Yinguang CHEN

期刊论文

community, and enzymatic activities related with the nutrient quality of product during the composting of foodwaste

期刊论文

工业食品废物资源最终利用潜力的比较

Raymond RedCorn, Samira Fatemi, Abigail S. Engelberth

期刊论文

Assessment of leaching behavior and human bioaccessibility of rare earth elements in typical hospitalwaste incineration ash in China

Chunfeng Wang, Guanfei Chen, Yanchen Zhu, Dan Yao, Wanfeng Wang, Lianjun Wang

期刊论文

烘焙对厨余垃圾堆肥特性影响

杨秋,顾菁,王亚琢,袁浩然,何明阳,孙富安

期刊论文

Characteristics of the stabilized/solidified municipal solid wastes incineration fly ash and the leaching behavior

Yan SHAO,Haobo HOU,Guangxing WANG,Sha WAN,Min ZHOU

期刊论文

Process stability and microbial community composition in pig manure and food waste anaerobic co-digesters

Conor Dennehy, Peadar G. Lawlor, Gillian E. Gardiner, Yan Jiang, Paul Cormican, Matthew S. McCabe, Xinmin Zhan

期刊论文

Review on drivers, trends and emerging issues of the food wastage in China

Lin MA,Wei QIN,Tara GARNETT,Fusuo ZHANG

期刊论文

Global challenges of food safety for China

Joseph J. JEN

期刊论文

中国食品安全科技发展方向讨论

魏益民,吴永宁,周乃元,潘家荣

期刊论文

China’s new problems of food security revealed by the Food Equivalent Unit

Huilong LIN,Ruichao LI,Cangyu JIN,Chong WANG,Maohong WEI,Jizhou REN

期刊论文

Development and challenges of green food in China

Mahmood ul HASSAN, Xin WEN, Jiuliang XU, Jiahui ZHONG, Xuexian LI

期刊论文

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