Food waste management during the COVID-19 outbreak: a holistic climate, economic and nutritional approach.

Improving the food supply chain efficiency has been identified as an essential means to enhance food security, while reducing pressure on natural resources. Adequate food loss and waste (FLW) management has been proposed as an approach to meet these objectives. The main hypothesis of this study is to consider that the "strong fluctuations and short-term changes" on eating habits may have major consequences on potential FLW generation and management, as well as on GHG emissions, all taking into account the nutritional and the economic cost. Due to the exceptional lockdown measures imposed by the Spanish government, as a consequence of the emerging coronavirus disease, COVID-19, food production and consumption systems have undergone significant changes, which must be properly studied in order to propose strategies from the lessons learned. Taking Spain as a case study, the methodological approach included a deep analysis of the inputs and outputs of the Spanish food basket, the supply chain by means of a Material Flow Analysis, as well as an economic and comprehensive nutritional assessment, all under a life cycle thinking approach. The results reveal that during the first weeks of the COVID-19 lockdown, there was no significant adjustment in overall FLW generation, but a partial reallocation from extra-domestic consumption to households occurred (12% increase in household FLW). Moreover, the economic impact (+11%), GHG emissions (+10%), and the nutritional content (-8%) complete the multivariable impact profile that the COVID-19 outbreak had on FLW generation and management. Accordingly, this study once again highlights that measures aimed at reducing FLW, particularly in the household sector, are critical to make better use of food surpluses and FLW prevention and control, allowing us to confront future unforeseen scenarios.

Environmental impact assessment of the implementation of a Deposit-Refund System for packaging waste in Spain: A solution or an additional problem?

Food and beverage packaging represent a relevant fraction of municipal solid waste, and its adequate management is critical. Selective waste collection by an authorized organization according to an Extended Producer Responsibility System (EPRS) is the current option implemented in Spain for packaging. Other European countries have selected an alternative or a complement: a Deposit-Refund System (DRS) for certain type of beverage packaging. The selection of an EPRS or a DRS is a complex task and this work developed a universal methodology for the evaluation of optimal waste packaging management systems, focused on food and beverage. Life Cycle Assessment (LCA) approach was applied to compare the current EPRS vs the implementation of a new system, with the coexistence of a DRS and a reduced EPRS. Although the environmental savings of the new system are superior to its impacts, even if the DRS would reach a value of 90% for the package return index, the current EPRS obtains significantly better environmental results. All impact categories are favorable to the current EPRS, except ADP, where the potentially higher DRS recycling rate is manifested. The impact associated to the flow of specific DRS packages in the new system is clearly higher than that linked to the flow of DRS excluded packages and it is even higher that the impact of the total joint flow in the current EPRS for all categories except ADP. The fundamental cause of this high impact is the backhauling stage to transport the recovered packages to the counting plants without compacting. A sensitivity analysis confirmed the robustness of the preference of the current EPRS over the combination of a DRS and a reduced EPRS. The developed approach supposes a methodological advance that can be extended to previously realized studies about the implementation of waste management systems in other contexts.

Environmental assessment of the food packaging waste management system in Spain: Understanding the present to improve the future.

One-way packaging can represent up to half the environmental impacts of the food value chain and thus optimising its management is essential. Collective selective waste collection managed by authorised organisations (Extended Producer Responsibility, EPR), with or without Deposit-Refund Systems (DRS) are alternatives implemented at European level to handle this problem. Since there is no single simple formula that can be applied to every waste management system, this case study is focused on the entire Spanish model of one-way food packaging waste management, from collection of each fraction in specific containers to final treatment, considering eight different materials. For the analysis, six different impact categories were considered: abiotic depletion potential, global warming potential, acidification potential, eutrophication potential, ozone depletion potential and photochemical ozone formation. Results reveal that the recycling stage is the main stage contributing to the environmental impacts, but the environmental savings related to the recovery of materials in this stage compensates these loads and the system must be considered advantageous for the environment. By contrast, sorting plants present the lowest contributions and is the least significant stage. Significant environmental improvements (close to 10%) would be achieved by addressing the total bulk collection flow to mechanical-biological treatment and increasing the selective collection of light and glass packaging waste. This study can serve to identify common drivers that contribute significantly to the development of an integrated approach to waste packaging management and as baseline for comparison studies with alternative waste recovery technologies and systems.

Airplane cabin waste characterization: Knowing the waste for sustainable management and future recommendations.

The aviation industry generates a significant amount of comingle waste. Nowadays, companies are making efforts to enhance waste management and reduce waste generation. In order to improve present practices and implement a proper waste management system, the quantities, materials, and typology of waste generated need to be studied. A total of 145 airplanes were analysed. We differentiated 5 strips of duration and identified 4 different generation sources within the cabin associated to the business and tourist passenger classes. We classified and characterized the waste into 20 different materials. Results provide a detailed, representative and adapted study of the catering waste generated in the aviation industry. The characterization, which allows distinguishing between manipulated and unmanipulated materials, aims at providing useful information to reduce the generation of waste. The analysis performed in the present study shows that the flying distance increases the waste generation, as more food is served. It also shows that organic matter, paper/cardboard and packaging are the dominant materials in the waste generated in flights. The results of the characterizations obtained allow making some recommendations. The use of bi-compartmentalized waste trolleys to separate on-board recyclable materials from the rest is desirable to obtain a clean recoverable waste stream. Supressing unpopular food from menus, identified analysing the leftovers, could also reduce the amount of waste generated. (This characterization study is part of the European project LIFE + Zero Cabin Waste.). Changes in the CE 1069/2009 regulation would allow more waste to be recycled instead of landfilled. Ultimately, the information obtained from this study will be used to design a more sustainable waste management system.