Conversion of food and kitchen waste to value-added products

Raveendran Sindhu; Edgard Gnansounou; Sharrel Rebello; Parameswaran Binod; Sunita Varjani; Indu Shekhar Thakur; Ramkumar B. Nair; Ashok Pandey

doi:10.1016/j.jenvman.2019.02.053

Conversion of food and kitchen waste to value-added products

Raveendran Sindhu^*
, Edgard Gnansounou
, Sharrel Rebello
, Parameswaran Binod
, Sunita Varjani
, Indu Shekhar Thakur
, Ramkumar B. Nair
, Ashok Pandey

^*Corresponding author for this work

Research output: Journal Publications and Reviews › RGC 21 - Publication in refereed journal › peer-review

297 Citations (Scopus)

Abstract

Food and kitchen waste - omnipresent in every corner of the world serve as an excellent source of value added products owing to high organic content. Regardless of existence of various traditional methods of land filling or biogas production used to harness food waste energy, effective conversion of food to valuable resources is often challenged by its heterogenous nature and high moisture content. The current paper tries to lay down the prospects and consequences associated with food waste management. The various social, economical and environmental concerns associated with food waste management especially in terms of green house gas emission and extended rate of leachate generation also has been discussed. The difficulties in proper collection, storage and bioconversion of food waste to valuable by-products are pointed as a big hurdle in proper waste management. Finally, the wide array of value added products developed from food waste after pretreatment are also enlisted to emphasis the prospects of food waste management.

© 2019 Elsevier Ltd.

Original language	English
Pages (from-to)	619-630
Number of pages	12
Journal	Journal of Environmental Management
Volume	241
Online published	15 Mar 2019
DOIs	https://doi.org/10.1016/j.jenvman.2019.02.053
Publication status	Published - 1 Jul 2019
Externally published	Yes

Funding

Raveendran Sindhu acknowledges DST for sanctioning a project under DST-WOS-B scheme. Raveendran Sindhu, Parameswaran Binod, Sunita Varjani and Indu Shekhar Thakur acknowledge EPFL, Lausanne for visiting fellowship.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 7 Affordable and Clean Energy
SDG 12 Responsible Consumption and Production
SDG 13 Climate Action

Research Keywords

Bioconversion
Biorefinery
Food waste
Utilisation
Value-added products

Policy Impact

Cited in Policy Documents

Access Output

10.1016/j.jenvman.2019.02.053

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Cite this

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title = "Conversion of food and kitchen waste to value-added products",

abstract = "Food and kitchen waste - omnipresent in every corner of the world serve as an excellent source of value added products owing to high organic content. Regardless of existence of various traditional methods of land filling or biogas production used to harness food waste energy, effective conversion of food to valuable resources is often challenged by its heterogenous nature and high moisture content. The current paper tries to lay down the prospects and consequences associated with food waste management. The various social, economical and environmental concerns associated with food waste management especially in terms of green house gas emission and extended rate of leachate generation also has been discussed. The difficulties in proper collection, storage and bioconversion of food waste to valuable by-products are pointed as a big hurdle in proper waste management. Finally, the wide array of value added products developed from food waste after pretreatment are also enlisted to emphasis the prospects of food waste management. {\textcopyright} 2019 Elsevier Ltd. ",

keywords = "Bioconversion, Biorefinery, Food waste, Utilisation, Value-added products",

author = "Raveendran Sindhu and Edgard Gnansounou and Sharrel Rebello and Parameswaran Binod and Sunita Varjani and Thakur, \{Indu Shekhar\} and Nair, \{Ramkumar B.\} and Ashok Pandey",

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AU - Sindhu, Raveendran

AU - Gnansounou, Edgard

AU - Rebello, Sharrel

AU - Binod, Parameswaran

AU - Varjani, Sunita

AU - Thakur, Indu Shekhar

AU - Nair, Ramkumar B.

AU - Pandey, Ashok

PY - 2019/7/1

Y1 - 2019/7/1

N2 - Food and kitchen waste - omnipresent in every corner of the world serve as an excellent source of value added products owing to high organic content. Regardless of existence of various traditional methods of land filling or biogas production used to harness food waste energy, effective conversion of food to valuable resources is often challenged by its heterogenous nature and high moisture content. The current paper tries to lay down the prospects and consequences associated with food waste management. The various social, economical and environmental concerns associated with food waste management especially in terms of green house gas emission and extended rate of leachate generation also has been discussed. The difficulties in proper collection, storage and bioconversion of food waste to valuable by-products are pointed as a big hurdle in proper waste management. Finally, the wide array of value added products developed from food waste after pretreatment are also enlisted to emphasis the prospects of food waste management. © 2019 Elsevier Ltd.

AB - Food and kitchen waste - omnipresent in every corner of the world serve as an excellent source of value added products owing to high organic content. Regardless of existence of various traditional methods of land filling or biogas production used to harness food waste energy, effective conversion of food to valuable resources is often challenged by its heterogenous nature and high moisture content. The current paper tries to lay down the prospects and consequences associated with food waste management. The various social, economical and environmental concerns associated with food waste management especially in terms of green house gas emission and extended rate of leachate generation also has been discussed. The difficulties in proper collection, storage and bioconversion of food waste to valuable by-products are pointed as a big hurdle in proper waste management. Finally, the wide array of value added products developed from food waste after pretreatment are also enlisted to emphasis the prospects of food waste management. © 2019 Elsevier Ltd.

KW - Bioconversion

KW - Biorefinery

KW - Food waste

KW - Utilisation

KW - Value-added products

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UR - https://www.scopus.com/pages/publications/85065765706#tab=impact

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U2 - 10.1016/j.jenvman.2019.02.053

DO - 10.1016/j.jenvman.2019.02.053

M3 - RGC 21 - Publication in refereed journal

C2 - 30885564

SN - 0301-4797

VL - 241

SP - 619

EP - 630

JO - Journal of Environmental Management

JF - Journal of Environmental Management

ER -

Conversion of food and kitchen waste to value-added products

Abstract

Funding

UN SDGs

Research Keywords

Policy Impact

Access Output

Other Access Options

Permanent Link

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Cite this