ABSTRACT
To increase the quantity of food, waste that is biologically treated (by either aerobic composting or anaerobic digestion) represents a good alternative to reduce the ux of waste to the landlls. While programs and facilities to manage yard waste are well established, the management of food waste in composting facilities is less developed. ere is nonetheless considerable interest in food waste composting and the desire to increase food waste diversion is likely to grow. When discussing the environmental impact of food production, it is important to use a holistic approach, which can integrate the environmental aspects into the product development and food production. As the food supply chain is complex, environmental impacts can occur in both dierent places and times for a single food product. Life cycle assessment (LCA) provides a way of addressing this situation. LCA gives businesses the opportunity to anticipate environmental issues, thereby integrating the environmental dimension into products and processes. Crucial issues directly related to food processing result in energy and waste management. Food production in general uses signicant amounts of energy and produces relatively large amounts of waste, mainly packaging waste. e waste management hierarchy (Figure 5.1) represents one of the guiding principles of the zero waste practice. Similarly, the development of green production processes can be achieved following the short-, medium-, and long-term goals. Short-term goals involve waste minimization by the reduction and recycling of valuable substances, by-products, and residues and reducting emissions and risk. Mediumterm goals include the development of ecient production processes, thereby adding value to the by-products. e outcome for the companies is their higher environmental responsibility accompanied by
competitive advantages. Long-term goals consist of systematic implementation of environmentally friendly manufacturing, thus developing innovative products. e ultimate outcome is the design of innovative food products such as functional foods, which can open new markets and meet green productivity objectives. Fruit and vegetable waste (FVW), produced in large quantities in markets, constitutes a source of disturbance in municipal landlls because of its high biodegradability. In Barcelona for instance, in the central distribution market for food (meat, sh, fruit, and vegetables), the total amount of waste that comes from the fruit and vegetables is around 90 tons per day during 250 days per year. e FVW’s whole production collected from the market of Tunisia has been measured and estimated to be 180 tons per month. In India, FVWs constitute about 5.6 million tons annually and currently disposed by dumping on the outskirts of cities. e waste from fruit and vegetable processing industries generally contains large amounts of suspended solids (SSs) and high values of biological (BOD) and chemical oxygen demand (COD). Table 5.1 summarizes some indicative parameters, such as BOD, COD, SS, and pH for the processing of some fruit and vegetables. On average, the total initial solid concentration of FVW is between 8% and 18%, with a total volatile solid (VS) content of about 87%. e organic fraction includes about 75% sugars and hemicellulose, 9% cellulose, and 5% lignin. In general, this waste consists of hydrocarbons and relatively small amounts of proteins and fat with an acidic pH and a moisture content of 80%–90%. It must be highlighted that related wastewater contains dissolved compounds such as pesticides, herbicides, and cleaning chemicals.
