According to the UN's Food and Agriculture Organization, one-third of all food produced in the world is lost or wasted, while other research says that 8.4 million people in the UK cannot afford to eat. Food waste also has a considerable environmental impact, accounting for 8% of worldwide greenhouse gas emissions and contributing to habitat and biodiversity loss.
Food waste is a significant source of greenhouse gas emissions, and metro cities are the major players worldwide to mitigate climate change's effects. Every year, 1.6 billion tonnes of food is thrown away. It's a massive issue that impacts the economy, the environment, and society worldwide. It's something that the United Nations has officially acknowledged as part of their sustainable development objectives, which aim to "create a better and more sustainable future for all.”
Lockdown effect on food waste
The Covid-19 lockdown appears to have had the unexpected benefit of demonstrating just how food waste may be rectified where it is voluntary.
According to the Wrap study , during the lockdown, preparation, careful storage, and batch cooking lowered people's reported levels of food waste by 22% compared to 2019.
However, nearly a third in the UK has grown household food waste as coronavirus lockdown regulations have been relaxed, according to new research. Wrap, the government's waste advice authority, recorded a 30% increase in self-reported food waste, undoing the progress made at the outset of the pandemic when people threw away less food because they were confined to their houses.
What does the world biogas association have to say?
The World Biogas Association (WBA) has released a groundbreaking analysis on urban food waste, its environmental impact, and the benefits of collecting, treating, and recycling it through anaerobic digestion in collaboration with the C40 Cities Climate Leadership Group Food, Water, and Waste Programme. A how-to section is also included in the report to help towns improve their food waste management.
The role of digestors in the food waste management
For decades, waste-to-energy, also known as bioenergy, has been utilised to eliminate garbage that would otherwise be disposed of in landfills throughout Europe, East Asia, and the United States. The waste is used as a feedstock and is burned at high temperatures to produce fuel, gas, or steam, which powers a turbine and generates energy.
Methane is produced when food waste is buried in landfills. This potent greenhouse gas harms our environment. The use of a landfill is no longer an option. We need to start repurposing the food we throw away. We must appropriately handle this resource.
We can all make smart consumer decisions that will reduce food waste while saving money, from being creative with our "leftovers" to buying only as much food as we truly need.
On-site, compact, aerobic digesters to the rescue for Industrial food waste
The hospitality business consumes a massive amount of food and drinks through in-house restaurants, catering, buffets, and guestroom services. Hotel visitors have contributed roughly two pounds of food waste per night per person, accounting for approximately 40% of the total garbage generated by the hotel.
Food waste aerobic digestion systems are the most cost-effective, efficient, and environmentally friendly alternative for any firm producing substantial amounts of food waste. Digesters reduce food waste at the source, removing the environmental and economic barriers that standard waste management services offer.
Safe bacteria are used in aerobic digesters to speed up the natural decomposition of food while maintaining appropriate aeration, moisture, and temperature levels. Microorganisms may safely digest food waste at a rate much faster than in natural circumstances, such as composting, under these controlled conditions.
Food waste is eventually transformed into nutrient-neutral water that may be adequately conveyed through conventional sewer pipes. Food waste processing on-site avoids some logistical costs and storage concerns, but selecting a solution that correctly monitors what is wasted removes the ambiguity of the waste bill and puts the generator in control.
Why aerobic digestion in food waste management?
Commercial aerobic digesters are now widely available in the hotel business, thanks to advances in aerobic technology. Hotels, restaurants, sports stadiums, bed and breakfasts, and bars can now handle their food waste on-site, which offers several advantages:
- The majority of digesters can be monitored digitally. Businesses can keep track of what goods go to waste and spot overspending in real-time.
- Food waste can be contained completely. Your personnel and visitors will benefit from improved hygiene and the absence of odours.
- Transportation of food waste produces fewer carbon emissions.
- Food waste is not disposed of in landfills and does not emit damaging methane in the atmosphere.
- Staff resources can be used more efficiently. The amount of food waste that is prepared can be minimised thanks to digital monitoring, and the amount of time it takes to handle it can be drastically reduced.