Search Results (72)

A novel framework is proposed to support the prediction of the plastic waste (PW) collection demand, route optimization, and overall management of PW from individual facilities. Based on electronic manifests from a local recycling company in Fukuoka, Japan, we developed a two-step artificial intelligence (AI)-based approach for predicting the demand for industrial PW (IPW) collection from a hospital. The daily hospital visitor numbers were introduced as a new independent variable in the IPW collection demand prediction. The stability (robustness) of each model was measured by its variance through experiments for two variable groups in four validation months. We found that introducing the visitor variables into IPW collection demand predictions was effective. A high monthly mean accuracy (85.06%) was achieved in predicting the daily IPW collection demand, which exceeded the accuracy of predictions using models without visitor records (84.44%). The stability of the Fine tree model with the highest prediction accuracy for March 2020 was 0.0466 $\mp$ 0.0174. Based on the findings of this study, we propose several strategies for waste management: enhancing prediction models, controlling visitor flows, and analyzing working patterns. This study successfully links AI techniques with a human mobility monitoring system (location data) for waste management using MATLAB. Full article

Chemical products, including cleaning agents, disinfectants, stain removers, and cosmetics, release harmful chemicals that pose a risk to human health and the environment, necessitating alternative sources. The objective of this research was to identify the most effective phytoextract from food production waste for use in sustainable aerosol hygiene technology as an electrostatic bio-disinfectant. The investigation was performed through wipe tests and airborne microbial collection techniques. The upgraded coffee silverskin phytoextract demonstrated superior disinfection potential for various surfaces and airborne microbes compared to the hot trub phytoextract, with an industrial disinfectant serving as the control. Log reduction analyses revealed a more significant killing efficacy (p ≤ 0.05, using the ANOVA test) against Gram-positive organisms (Bacillus subtilis and Listeria monocytogenes) than against Gram-negative organisms (Escherichia coli and Vibrio parahaemolyticus), with the log reductions ranging from 3.08 to 5.56 and 3.72 to 5.81, respectively. Chemical characterization by LC-ESI-QTOF-MS, ¹H NMR, and FTIR showed that CGAs and chalcones are the most bioactive compounds in CSS and HT, respectively. The innovation in this work involves an integrated approach that combines waste-derived phytoextracts, advanced chemical profiling, and scalable aerosol disinfection. Furthermore, this research offers a greener, cost-effective, and industrially relevant alternative to synthetic chemical disinfectants. The interdisciplinary approach contributes to the development of bio-based disinfectants for use in the food industry, hospitals, and public health settings. This investigation supports a paradigm shift toward sustainable disinfection practices, thereby improving food and environmental safety. Full article

Healthcare institutions are under increasing pressure to deliver high-quality, patient-centered care while reducing their environmental footprint. Integrating quality and environmental management systems (ISO 9001 and ISO 14001) into a unified integrated management system (IMS) offers a potential pathway to meet these dual imperatives. This study investigates the effects of IMS implementation in three European hospitals through a comparative qualitative analysis of institutional reports, audit documentation, and performance indicators. The methodology combines a literature-informed conceptual framework with a multi-case analysis guided by four domains: environmental impact, care quality, process efficiency, and stakeholder engagement. The data were collected from institutional documentation over a six-year period (three years before and after IMS implementation), covering key indicators such as energy and water consumption, medical waste recycling, audit compliance, and patient satisfaction. The findings show that IMS adoption was associated with a 20–28% improvement in resource efficiency, increased recycling rates, and consistent gains in compliance and satisfaction metrics. These results were supported by strategic leadership, cross-functional training, and digital monitoring tools. The study concludes that IMS enhances institutional performance and sustainability while aligning healthcare operations with broader governance and policy goals. Further research is recommended to explore the long-term impacts and generalize the findings across healthcare systems. Full article

As a major source of food and plastic waste and a large consumer of water and energy, the hospitality sector is key to combating climate change. Sustainable practices in the hospitality sector optimize food production and use, introduce innovative solutions and increase employee satisfaction in running environmentally friendly restaurants. This study examines the changes required for a restaurant to make a sustainable transition and the role of key stakeholders (i.e., chefs, head sommeliers, owners and main suppliers) in this process. It focuses on a prestigious Slovenian restaurant that has been awarded a Michelin Green Star and is 80% self-sufficient. The single case study uses semi-structured interviews, the critical incident method and participant observation to collect data. The results showed that in the case of the analyzed restaurant, the lifestyle of the owner/chef decisively shapes the culture of the restaurant, laying the foundation for its sustainable transformation. The success of the transformation itself, however, depends significantly on the employees’ ability to learn and innovate and their active involvement in the change process itself, which impacts both day-to-day business processes and relationships between stakeholders. The latter is reflected in the role the restaurant plays in the local environment as a driver for sustainable community and sustainable entrepreneurship development. Full article

Antibiotic resistance is a well-documented global health challenge that disproportionately impacts low- and middle-income countries. In 2019, the number of deaths attributed to and associated with antibiotic resistance in Western Sub-Saharan Africa was approximately 27 and 115 per 100,000, respectively, higher than in other regions worldwide. Extensive research has consistently confirmed the persistent presence and spread of antibiotic resistance in hospitals, among livestock, within food supply chains, and across various environmental contexts. This review documents the environmental risk factors contributing to the spread of antibiotic resistance in West Africa. We collected studies from multiple West African countries using the Web of Science and PubMed databases. We screened them for factors associated with antibiotic-resistant bacteria and resistance genes between 2018 and 2024. Our findings indicate that antibiotic resistance remains a significant concern in West Africa, with environmental pollution and waste management identified as major factors in the proliferation of antibiotic-resistant bacteria and resistance genes between 2018 and 2024. Additional contributing factors include poor hygiene, the use of antibiotics in agriculture, aquaculture, and animal farming, and the transmission of antibiotic resistance within hospital settings. Unfortunately, the lack of comprehensive genetic characterization of antibiotic-resistant bacteria and resistance genes hinders a thorough understanding of this critical issue in the region. Since antibiotic resistance transcends national borders and can spread within and between countries, it is essential to understand the environmental risk factors driving its dissemination in West African countries. Such understanding will be instrumental in developing and recommending effective strategies nationally and internationally to combat antibiotic resistance. Full article

This paper investigates a sustainable proposal for tourist hospitality. It presents a Life Cycle Assessment (LCA) analysis to evaluate the set-up phase of a new hostel by comparing two different scenarios of interior design: one with new furniture and another with reused furniture (collected thanks to the involvement of the local community). This LCA analysis is applied to the case of a public hostel located in a small village along the Italian VENTO cycleway. By focusing on the reuse of existing structures and objects, rather than constructing or producing new ones, the study aims to explore environmentally conscious hospitality, which can also include positive social impacts. The results of the analysis also demonstrate the relevance of applying sustainable practices during the setting-up phase of the hospitality building, enlarging the usual approach that is more dedicated to the “using” phase (concerning the energy savings in heating and cooling or the reduction in plastic waste, the laundering of towels and bedding, and the single-use of personal care products). Full article

Waste cooking oils (WCOs) are generated globally from households, the hospitality industry, and other sectors. Presently, WCOs are mainly employed as feedstock for biodiesel and energy production, strongly depending on the availability of WCOs, which are often imported from other countries. The objective of this review is to give an overall comprehensive panorama of the impacts, regulations, and restrictions affecting WCOs, and their possible uses for producing high-value products, such as bio lubricants, bio surfactants, polymer additives, road and construction additives, and bio solvents. Interestingly, many reviews are reported in the literature that address the use of WCOs, but a comprehensive review of the topic is missing. Published studies, industry reports, and regulatory documents were examined to identify trends, challenges, production statistics, environmental impacts, current regulations, and uses for high-value polymer production. The data collected show that WCOs hold immense potential as renewable resources for sustainable industrial applications that are in line with global carbon neutrality goals and circular economy principles. However, achieving this shift requires addressing regulatory gaps, enhancing collection systems, and optimizing conversion technologies. This comprehensive review underlines the need for collaborative efforts among policymakers, industry stakeholders, and researchers to maximize the potential of WCOs and contribute to sustainable development. Full article

This work shows a proposal for reducing emissions, fuel costs, and respiratory disease hospitalizations using environmental cost accounting principles for the production of biodiesel production from waste frying oil (WFO). PM₁₀, PM_2.5, and O₃ data from 2017 to 2022 were collected and correlated with the number of hospitalizations for respiratory diseases and their costs. WFO samples were collected locally from households and restaurants in the greater ABC region, Brazil, and biodiesel was produced using the samples. The results showed that throughout the studied period, one or more of the polluting gases showed a strong correlation with hospitalizations due to respiratory diseases, corroborating what has already been verified by other studies carried out by the WHO. WFO biodiesel was within the standard limits, and the total annual production was estimated to be 30,435 m³; moreover, the associated annual carbon credits would equal 67 tCO₂, as well as a decrease of 30% in total pollutant emissions. Environmental cost accounting revealed that the annual number of respiratory disease hospitalizations could decrease by 3093 and the associated healthcare cost would decrease by USD 838 thousand per year; moreover, the sale of biodiesel and byproducts can generate an annual profit of USD 19 million. The biodiesel plant project had an NPV of USD 172.5 million, a payback of 1 month, and a return on investment of more than 170 times the initial financing. In addition, the reputation and the quality of life of the greater ABC region’s residents could improve. Full article

This paper presents a proposed circular economy (CE) model for hospital bio-waste management, using Athens as a case study to demonstrate its applicability in urban environments. The model incorporates waste segregation at the source, resource recovery methods such as composting and anaerobic digestion, and data-driven tools to enhance the efficiency and sustainability of healthcare waste management. The study investigates the transition from linear to CE practices, focusing on structured collection strategies, collaborative efforts between hospitals and municipal authorities, and continuous tracking of waste flows. A comprehensive analysis of bio-waste volumes from participating hospitals over a three-year period is conducted, utilizing multi-criteria decision-making (MCDM) tools such as TOPSIS to evaluate the system’s effectiveness. The results indicate a significant increase in hospital participation, improved waste separation, and optimized resource recovery, offering a scalable framework for other municipalities seeking to implement CE-based waste management practices in healthcare settings. Full article

Tourism is the key economic sector of and contributor to employment in Zanzibar. However, tourism growth creates a demand for more hotels, contributing to more waste. Meanwhile, food waste in the hospitality sector remains a concern due to its impact on food sustainability and its economic and environmental footprint. This study examines food waste management in selected tourist hotels located along the east coast and north districts of the island and recommends strategies for improvement. Mixed methods, including surveys and key informants’ interviews and observations, were used for data collection to map the waste flow along the food value chain, analyze the selected hotels’ management practices, and consider stakeholders’ perspectives. The findings reveal that food wastage occurs at each stage of business operations, and the largest waste stream is located at hotels, with an average estimate of 1.8 kg per guest per day. Most waste is generated during food preparation and when serving customers, constituting both avoidable and unavoidable food fractions. Moreover, the implementation of sustainable practices is scarce due to challenges, such as a lack of food waste minimization and management plans and a low level of knowledge and coordination among staff and other stakeholders. However, hotel managers’ knowledge, experience, and willingness to change, as well as the ongoing Greener Zanzibar Campaign, are driving forces for enhancing circular and sustainable practices at tourist hotels. Based on the findings, strategies, such as involving local suppliers close to the hotels for perishable products, reusing leftover food for staff and donations to local communities, and staff training on handling food waste are recommended. The practical implications of this study will help hoteliers reduce food wastage and contribute to more sustainable tourism development in Zanzibar. Full article

Like other economic sectors, such as agriculture, the tourism and hospitality industry faces numerous sustainability challenges, including substantial environmental water and waste footprints. These challenges emerge out of various factors; amongst them is general environmental degradation due to growing global populations and the increasing impact of and pressure from climate change that forces shareholders and tourists to demand that the tourism industry adopt sustainable practices. However, water and waste management studies related to the tourism industry remain limited worldwide. This study examined water and waste management issues from Environmental, Social, Governance (ESG) and Sustainable Development Goal (SDG) perspectives, focusing on Cape Town hotels. The primary research question investigates how the tourism and hospitality industry has sought to address various targets under SDG 6 (water and sanitation) and SDG 12 (responsible consumption and production). Utilising mixed-method data collected through key informant interviews and field observations from 30 hotels in Cape Town’s central business district, this study found that after Day Zero in Cape Town, the hotel industry has intensified efforts to address water efficiency and security through the implementation of various technologies and techniques to ensure water sustainability. In addition to addressing water issues, the hotel industry is making increasing efforts to minimise and avoid hotel waste in response to consumer demand for accountability and sustainable tourism products. The study notes that while waste management is often challenging, it can provide businesses an opportunity to leverage progress in waste management and water to cut on expenditure and sustainability green marketing, which, in a manner, is financially rewarding. The study recommends financial and non-financial means to address waste and water management to foster better resource management in light of environmental and climate change challenges faced globally. Full article

Soil microorganisms play a crucial role in maintaining soil fertility sensu lato. Sustainable soil management aims to make the soil environment more hospitable increasing microorganism diversity and complexity by means of the minimal disturbance of soil and inputs of organic material. This results in the effective functioning of agricultural systems, better crop productivity, and a reduction in environmental impacts. A study was carried out to evaluate the effects of the long-term application (more than 15 years) of sustainable practices versus conventional ones on soil microbial biomass activity and its functional diversity within different Mediterranean commercial fruit orchards located in Southern Italy. A preliminary survey—performed using the electromagnetic induction technique (EMI)—guided the collection of representative soil samples by reducing the spatial heterogeneity of soil microorganisms. Soil management practices, based on no tillage and the recycling of organic materials of different origins and quality produced within the orchard, increased soil organic carbon, telluric microorganisms activity and their functional diversity compared to ‘non-conservative’ management methods such as continuous tillage. In addition, the rational use of the orchard-inside organic matter (natural/seeded grass cover and pruning material) allowed it to virtuously transform from useless waste into precious resources, eliminating the logistical and economic constraints for their disposal. The simultaneous use of different types of soil management strategies aimed at soil conservation reinforced the positive effects on the microbiological indicators of soil quality rather than the application of a single strategy. This study provides the opportunity to represent what could be the possible evolution of tilled orchards towards more balanced soil conditions when subjected to conservative practices, offering a reference model for fruit growers and technicians who want to improve the stability and the resiliency of their agrosystems. Full article

It is estimated that globally medical surgical specialties, including orthopedics, produce large amounts of hospital waste. However, the possibilities of recycling materials are not well highlighted. Orthopedic hospitals can collect larger volumes of recyclables that could be kept out of landfills. The general objective of this study is to identify the categories and related amounts of waste and recyclable materials produced by the main types of medical interventions in orthopedics. The specific objective is to evaluate the amounts of waste produced in the preoperative and intraoperative periods, but also their recycling potential. For one month, we analyzed eight types of orthopedic medical interventions, of which five were surgical and three were nonsurgical. These were performed at the County Emergency Clinical Hospital of Targu Mures in Romania. For surgical interventions, the waste was collected separately in the preoperative and intraoperative periods. Waste was divided into recyclable, nonrecyclable, and biological categories. The waste bags were weighed with a portable scale. The main results are the average amounts of recyclable waste produced per case in the eight types of medical interventions. The secondary results show the average amounts per case of nonrecyclable, biological, and total waste. To test for statistically significant differences between the types of medical interventions, we performed an analysis of variance. Seventy-four cases were included in the study. An amount of 466.2 kg of waste was collected, with an average mass of 6.3 kg per case. During the preoperative period, 130.3 kg of waste was produced, of which 78% was recyclable. During the intraoperative period, 303.8 kg of waste was produced and only 11% was recyclable. Trauma surgery produced the largest amount of waste, followed by arthroplasty. A quarter of orthopedic waste is recyclable, and the greatest potential for recycling is preoperative waste, which can be effectively recycled at three-quarters. Through effective recycling programs, the ecological footprint of orthopedic–traumatology interventions can be reduced. Full article

The hospital environment is increasingly becoming an important reservoir for multi-drug-resistant (MDR) Gram-negative bacteria, posing serious challenges to efforts to combat antimicrobial resistance (AMR). This study aimed to investigate the role of hospital waste as a potential source of MDR ESBL-producing bacteria. Samples were collected from multiple sources within a hospital and its vicinity, including surface swabs, houseflies, and sewage samples. The samples were subsequently processed in a microbiology laboratory to identify potential pathogenic bacteria and confirmed using MALDI-TOF MS. Bacteria were isolated from 87% of samples, with the predominant isolates being E. coli (30.5%), Klebsiella spp. (12.4%), Providencia spp. (12.4%), and Proteus spp. (11.9%). According to the double disc synergy test (DDST) analysis, nearly half (49.2%) of the bacteria were identified as ESBL producers. However, despite exhibiting complete resistance to beta-lactam antibiotics, 11.8% of them did not test positive for ESBL production. The characterization of E. coli revealed that 30.6% and 5.6% of them carried blaCTX-M group 1 type-15 and blaNDM genes, respectively. This finding emphasizes the importance of proper hospital sanitation and waste management practices to mitigate the spread of AMR within the healthcare setting and safeguard the health of both patients and the wider community. Full article

This research focuses on the significant role of Corporate Social Responsibility (CSR) in shaping employees’ behavior towards the reduction of food waste in the hospitality industry that has been under scrutiny for its environmental impact. The study aimed at understanding how CSR, coupled with employees’ moral attitudes, admiration for their organization, and climate change awareness influences sustainable practices by realizing the complex interplay between company initiatives and personal psychology. The participants were staff members who worked in several hotels in China where there were active CSR programs. Using established scales, we collected 422 valid responses over three waves to strengthen our data collection process. Empirically, it was found that CSR directly influenced food-waste-reduction behavior. Additionally, it was discovered that this relationship was mediated by moral attitudes and employee admiration as well as moderated by awareness of climate change. The findings have substantial theoretical implications regarding the interaction between emotional and cognitive factors within the CSR framework to influence behavior among employees. This paves the way for creating well-rounded strategies that appeal to staff and encourage sustainability in the hotel business. While focused on China’s hospitality industry, this research creates room for future studies in other places around the world using various methods. The conclusions drawn underline the critical role of CSR in promoting environmental sustainability in the hospitality industry, providing a pathway for organizations to engage employees in meaningful and impactful sustainability initiatives. Full article