Environmental Engineering Reference
In-Depth Information
The nonedible part of plant foods generates biomass (i.e., crop residue) that is the vegeta-
tive material that remains after harvest and separation of the edible parts. During farm animal
production, manure (the combination of feces and urine) is the main solid waste generated,
which depends on the species, diet, and age of the animal.
Food processing produces organic and inorganic wastes. Organic waste refers to solid
waste that is biodegradable and can be composted in the presence of air or digested in anaero-
biosis. Inorganic waste includes materials that are not easily degraded in the short term, such
as plastics, metal, glass, stones, and soil.
Distribution and retailing create inorganic solid wastes consisting fundamentally of materi-
als related to transportation and handling, such as cardboard from secondary and tertiary pack-
aging, pallets, plastic bin and totes, and other types of containers.
Throughout the supply chain, the minimization of solid waste translates into a direct and
indirect reduction on energy consumption, water use, land use, natural resources, and emis-
sions. At processing, distribution, and retailing levels, the EPA recommends the application of
the Food Waste Recovery Hierarchy, which starts at the top with source reduction, followed by
feeding hungry people, feeding animals, use for industrial production of fuel and chemicals,
composting and production of biogas, and as a last resort, landfilling/incineration. Nonfood
wastes can be minimized by using reusable containers, crates, and pallets.
Consumption of food at home, restaurants, or institutions produces both organic and inor-
ganic wastes, where organics consist of food scraps, spoiled and expired food, brown grease,
and kitchen wastes such as peels, stems, seeds, and trimmings. To minimize food wastes at the
consumption level, several strategies can be followed, including extending the shelf life of
products; protecting fats; optimizing scheduling of production, distribution, and sales; using
the best packaging; and packing in small sizes. Nonfood wastes can be minimized by elimi-
nating unnecessary packaging, using returnable containers, making packages with recyclable
materials, and biodegradable polymers.
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