Whole systems understanding of unavoidable food supply chain wastes for re-nutrition

对不可避免的食品供应链废物的全系统了解以实现再营养

• 批准号: EP/P008771/1
• 负责人: Avtar Matharu
• 金额: $ 104.82万
• 依托单位: University of York
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2017
• 资助国家: 英国
• 起止时间: 2017 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=EP%2FP008771%2F1
• 关键词: Whole; systems; understanding; unavoidable; food

Planet Earth is under severe stress due to imbalances in production, consumption, abuse and misuse of natural and man-made resources and, poor climate control. Our resources will be further stretched as global population increases from 7 billion today to over 9 billion by 2050. Industrialised nations are resource intensive societies heavily reliant of crude oil (petroleum) and gas for their energy, chemical and material needs based on traditional manufacturing processes. However, crude oil is a finite resource and its continued use represents a major environmental burden. Thus, development of new manufacturing processes and technologies based on alternative feedstocks, i.e., biobased and ideally produced as a waste or currently under-utilised, within the confines of a sustainable circular economy is of paramount importance nationally and globally.Food and drink is the largest manufacturing sector in the UK, employing approximately 400,000 people with a turnover of £76 billion. Food manufacturing is a complex process that is in the main linear- rather than circular-thinking. A staggering 9.9 million tonnes of food waste and food by-products are generated per year in the food industry alone, of which 56% is considered unavoidable. Unavoidable food supply chain wastes (UFSCW) lost after harvest and along the distribution and consumption chain have a dual negative environmental impact: undue pressure on natural resources and ecosystem services and pollution through food discards. However, current strategies for dealing with UFSCW are rudimentary and of low value: these include waste to energy (including incineration and anaerobic digestion), where possible; animal feed and bedding; compositing; ploughing back in to soil; and, least preferable, landfill. UFSCW is unique as a bioresource: this readily available biomass contains a treasure trove of unexploited, bio-based materials and chemicals, with a range of potential commercial applications.Our aim is to develop a whole 'systems' understanding of upgrading and re-utilisation of unavoidable food supply chain wastes, [namely: brewers' spent grain; pea vine waste; out of specification citrus fruits; and out of specification potatoes], as a source of functional food ingredients. These four feedstocks are representative examples such that our methodologies and findings will be applicable to a wider range of feedstocks. Furthermore, key performance indicators such as amount of waste, pattern of generation, possible contamination with other food waste, seasonality, etc. will be used to develop an appropriate whole system thinking around food waste collection, reprocessing, and production of new food products.The ultimate objective of our proposed research is to achieve a whole systems thinking "closed-loop" manufacturing of food products, with all input materials fully utilised. The ramifications and any unintended consequences associated with the proposed alternatives will be assessed, at an industry level, working with previously identified partners, and within a broader scope, determining the consequences of these changes in the entire UK food manufacturing sector, linking into the work of the highly networked EPSRC Centre for Innovative Manufacturing in Food.

由于生产，消费，滥用和滥用自然和人造资源以及气候控制不佳的生产，消费，滥用和滥用，地球遭受了严重的压力。随着到2050年的全球人口从今天的70亿增加到90亿美元，我们的资源将进一步扩展。工业化国家是资源密集型社会，基于传统制造过程，基于传统制造过程，对原油，化学和材料需求的原油，化学和材料需求都非常依赖。但是，原油是一种有限的资源，其持续使用代表了主要的环境伯恩。这是，在可持续的循环经济范围内，基于替代原料的新制造过程和技术的开发是浪费或目前不足的理想生产的，在全国范围内和全球范围内至关重要。食品和饮料在英国是最大的制造业，雇用了大约4000万人的转折点76亿英镑。食品制造是一个复杂的过程，是主线性的，而不是循环思维。仅食品行业，每年就会产生惊人的990万吨食品浪费和食品副产品，其中56％被认为是不可避免的。不可避免的食物供应链废物（UFSCW）在收获后以及分销和消费链浪费了双重的负面影响：对自然资源和生态系统服务的压力以及通过丢弃食物的污染。但是，当前处理UFSCW的策略是基本的，价值较低：如有可能，这些策略包括浪费到能源（包括基础设施和厌氧消化）；动物饲料和床上用品；合成；耕种回土壤；而且，至少是垃圾填埋场。 UFSCW作为生物库是独一无二的：这种容易获得的生物质包含一系列未开发的生物基材料和化学品的宝库，并具有一系列潜在的商业应用。我们的目的是对升级和重新利用不可避免的食品供应链的升级和重新利用，以建立整体的“系统”理解。豌豆藤浪费；柑橘类水果的规格；并在规格的土豆中]，作为功能性食品成分的来源。这四个原料是代表性的例子，使我们的方法和发现将适用于广泛的原料。此外，将使用关键的性能指标，例如废物量，产生模式，可能与其他食物浪费，季节性等污染，以开发围绕食物浪费收集，再处理和生产新食品的合适整体思考。我们提出的研究的最终目标是实现整个系统思考的“封闭式”食品的封闭式食品的制造。将在行业层面评估与拟议替代方案相关的后果和任何意外后果，并与先前确定的合作伙伴一起工作，并在更广泛的范围内评估这些变化在整个英国食品制造业中的后果，与高度网络的EPSRC EPSRC Innovation Center在Food in Food in Food in Food in Food in Food in Food in Food in Food in Food in the Un。

项目成果

Optimising Industrial Food Waste Management

• DOI: 10.1016/j.promfg.2017.02.055
• 发表时间: 2017
• 期刊: Procedia Manufacturing
• 作者: G. Garcia-Garcia-G.-Garcia-Garcia-2037431078;E. Woolley;S. Rahimifard

Routledge Handbook of Food Waste

劳特利奇食物浪费手册

• DOI: 10.4324/9780429462795-31
• 发表时间: 2020
• 作者: Gedi M

Life-cycle environmental impacts of barley straw valorisation

• DOI: 10.1016/j.resconrec.2019.05.026
• 发表时间: 2019-10-01
• 期刊: RESOURCES CONSERVATION AND RECYCLING
• 影响因子: 13.2
• 作者: Garcia-Garcia, Guillermo;Rahimifard, Shahin
• 通讯作者: Rahimifard, Shahin

Defibrillated Celluloses via Dual Twin-Screw Extrusion and Microwave Hydrothermal Treatment of Spent Pea Biomass

• DOI: 10.1021/acssuschemeng.9b02440
• 发表时间: 2019-07-01
• 期刊: ACS SUSTAINABLE CHEMISTRY & ENGINEERING
• 影响因子: 8.4
• 作者: Gao, Yang;Xia, Hao;Matharu, Avtar S.
• 通讯作者: Matharu, Avtar S.

Utilization of Internet of Things to Improve Resource Efficiency of Food Supply Chains

利用物联网提高食品供应链的资源效率

• 发表时间: 2017
• 作者: Jagtap S