Search Results (4)

Household bread and bakery product waste constitutes a growing issue in Algeria, with significant economic, environmental, and socio-cultural implications. This research is situated within the framework of sustainable food systems and responds to recent transformations in domestic food practices, driven by increased female labor force participation, time constraints, and the widespread availability of industrial bread, which have reshaped household food management and traditional home bread-making practices. The study aims to (1) review traditional Algerian breads, emphasizing their culinary, nutritional, and cultural significance; (2) examine household behaviors during the month of Ramadan in the city of Constantine, focusing on patterns of consumption, purchasing, waste generation, and strategies for reusing leftovers; and (3) assess the economic implications of these practices using the FUSIONS methodology and explore their contribution to household-level food sustainability. Methodologically, a cross-sectional exploratory survey was conducted among 100 married women, the majority of whom were middle-aged (62%; range: 27–71 years; mean age: 52.0 ± 10.21), well-educated (59% with a university degree), economically active (68%), and living in medium-sized households (63%). The findings reveal pronounced contrasts across bread categories. Industrial breads, particularly baguettes, are characterized by high daily purchase frequencies (4.16 ± 1.31 units/day) and the highest waste rates (12.67%), largely attributable to over-purchasing (92%) and low perceived value associated with subsidized prices, with convenience (100%) remaining the primary factor explaining their dominance. In contrast, traditional breads exhibit minimal waste levels (1.63%) despite frequent purchase (3.85 ± 0.70 loaves/day), reflecting more conscious food management shaped by strong cultural attachment, higher perceived value, and dietary preferences (100%). Modern bakery products, along with confections and pastries, the latter representing of 58% of total household food purchases, comprise a substantial share of food expenditure during Ramadan (2.16 ± 0.46 loaves/day and 12.07 and 7.28 ± 2.50 units/day, respectively), while generating relatively low levels of food waste (5.69%, 4.19%, and 0%, respectively). This suggests that higher prices and symbolic value encourage more careful purchasing behaviors and conscious consumption. Freezing leftovers (63%) emerges as the most commonly adopted waste-reduction strategy. Overall, this work provides original quantitative evidence at the household level on bread and bakery product waste in Algeria. It highlights the key socio-economic, cultural, and behavioral drivers underlying waste generation and proposes actionable recommendations to promote more sustainable food practices, in line with the United Nations Sustainable Development Goal 12 on responsible consumption and production. Full article

Brewer’s spent grain (BSG), the most abundant by-product from breweries, is mainly discarded or used as animal feed. However, to increase the brewing sustainability, biotechnological utilization of BSG is a much preferred solution. This study examined the fermentation of BSG, composed of old wheat bread and barley malt, by metabolic activity of Saccharomyces cerevisiae on both hydrolyzed and non-hydrolyzed media. Enzymatic hydrolysis with Viscozyme^® W FG for 6 h was selected as the most effective and was used in the further research step to prepare the hydrolyzed BSG-based medium. Both media supported almost uniform yeast growth (numbers of S. cerevisiae cells was about 8 log₁₀ CFU/g) in an acidic environment (pH value was about 5), but fermentation of hydrolyzed BSG resulted in 20% higher sugar consumption and 10% higher total titratable acidity. These findings underscore the potential of enzymatic pretreatment to improve fermentation performance. The adaptability of S. cerevisiae and the fermentability of both substrates suggest promising potential for scalable BSG valorization strategies in circular food systems. Full article

Food is essential for sustaining human life. While people love delicious food, they often neglect the care for it. One of the most commonly wasted foods is bread. There has not been much research on bread waste. Carbon emissions from bread are not less than those from meat products. Therefore, it is necessary to integrate sustainable concepts with mixed learning approaches into a mixed reality (MR) interactive system, focusing on bakeries. We conducted field research and observations of leftover bread from eight local bakeries, categorizing and photographing them. We combined knowledge and teaching about carbon emissions with interactive games to help users understand the relationship between bread and carbon emissions. Users can learn about relevant knowledge and content by playing the MR game. The interactive game provides a reference for sustainability research in the future. Full article

The use of bakery leftovers as a substitute for malt in brewing represents a sustainable approach that reduces costs and waste. In this paper, the fermentation of brewer’s spent grain, a byproduct of beer production, is integrated with the use of non-conventional yeasts to unlock the potential of yeasts beyond the common Saccharomyces species. This creates a circular system where byproducts are efficiently utilized, fostering sustainability and innovation in food production. This study assesses the fermentative capabilities of the non-conventional yeast Yarrowia lipolytica and the lactic acid bacterium Lactobacillus acidophilus DSM 20079 on brewer’s spent grain, a byproduct from brewing beer with old wheat bread and barley malt. Both hydrolyzed with a cell-wall-degrading enzyme complex and non-hydrolyzed brewer’s spent grain were evaluated for key fermentation indicators such as the number of microbial cells, total titratable acidity, pH, reduced sugar content, and fatty acid composition. The findings reveal that Yarrowia lipolytica effectively fermented brewer’s spent grain without prior hydrolysis, maintaining a balanced fatty acid profile. The combined action of both microorganisms provided optimal fermentation outcomes, offering a promising approach for valorizing brewer’s spent grain, reducing waste, and promoting a circular economy in the brewing and food industries. Full article