Search Results (164)

There is still a need to develop scenarios and models aimed at substituting fuelwood and reducing the use of fossil fuels such as liquefied petroleum gas (LPG), on which low-income rural households in the Global South often depend. The use of these fuels for cooking and heating in domestic and productive activities poses significant health and environmental risks. This study validated, in three different phases, the sustainability of a model for the production and use of biogas from the treatment of swine-rearing wastewater (WWs) on a community farm: (i) A Multi-Criteria Analysis (MCA), incorporating environmental, social/health, technical, and economic criteria, identified the main weighted criterion to C8 (use of small-scale technologies and low-cost access), with a score of 0.44 points, as well as the Tubular biodigester (Tb) as the most suitable option for the study area, scoring 8.1 points. (ii) Monitoring of the Tb over 90 days showed an average biogas production of 2.6 m³ d⁻¹, with average correlation 0.21 m³ Biogas kg Biomass⁻¹. Using the experimental biogas production rate (k = 0.0512 d⁻¹), the process was simulated with the BgMod model, achieving an average deviation of only 10.4% during the final production phase. (iii) The quantification of benefits demonstrated significant reductions in firewood use: in Scenario S1 (kitchen energy needs), biogas replaced 83.1% of firewood, while in Scenario S2 (citronella essential oil production), the substitution rate was 24.1%. In both cases, the avoided emissions amounted to 0.52 tons of CO_2eq per month. Finally, this study proposes a synthesised, community-based rural biogas framework designed for replication in regions with similar socio-environmental, technical, and economic conditions. Full article

The urbanization-driven surge in kitchen waste necessitates optimized dry anaerobic digestion (DAD; total solids > 15%). Despite its valorization potential, this technology requires efficiency improvements due to mass transfer constraints. This study evaluated TS effects (15%, 20%, or 25%) on methane production. The TS = 20% system achieved peak cumulative methane yield (405.73 ± 11.71 mL/gVS), exceeding TS = 15% (348.09 ± 12.19 mL/gVS) and TS = 25% (293.08 ± 3.55 mL/gVS). This optimization was attributable to synergistic maintenance of metabolic equilibrium through autonomous pH recovery, rapid VFAs degradation, and enhanced TAN tolerance. Conversely, TS = 25% exhibited impaired mass transfer efficiency under high solids, causing VFAs accumulation, ammonia toxicity, and progressive pH decline to 7.5, indicating system destabilization. Organic degradation analysis confirmed superior conversion efficiency in TS = 20% through dynamic SPS–SPN equilibrium. Microbial analysis revealed enhanced metabolic efficiency via synergistic interactions between acetoclastic and hydrogenotrophic methanogens in TS = 20%. This research provides technical parameters for optimizing methane production in kitchen waste DAD systems. Full article

This research explores how artificial intelligence (AI) can be leveraged to optimize packaging design, reduce operational costs, and enhance sustainability in e-commerce. As packaging waste and shipping inefficiencies grow alongside global online retail demand, traditional methods for determining box size, material use, and logistics planning have become economically and environmentally inadequate. Using a three-phase framework, this study integrates data-driven diagnostics, AI modeling, and real-world validation. In the first phase, a systematic analysis of current packaging inefficiencies was conducted through secondary data, benchmarking, and cost modeling. Findings revealed significant waste caused by over-packaging, suboptimal box-sizing, and poor alignment between product characteristics and logistics strategy. In the second phase, a random forest (RF) machine learning model was developed to predict optimal packaging configurations using key product features: weight, volume, and fragility. This model was supported by AI simulation tools that enabled virtual testing of material performance, space efficiency, and damage risk. Results demonstrated measurable improvements in packaging optimization, cost reduction, and emission mitigation. The third phase validated the AI framework using practical case studies—ranging from a college textbook to a fragile kitchen dish set and a high-volume children’s bicycle. The model successfully recommended right-sized packaging for each product, resulting in reduced material usage, improved shipping density, and enhanced protection. Simulated cost-saving scenarios further confirmed that smart packaging and AI-generated configurations can drive efficiency. The research concludes that AI-based packaging systems offer substantial strategic value, including cost savings, environmental benefits, and alignment with regulatory and consumer expectations—providing scalable, data-driven solutions for e-commerce enterprises such as Amazon and others. Full article

The Fourth Industrial Revolution and artificial intelligence (AI) technology are driving the transformation of the meat industry from mechanization and automation to intelligence and digitization. This paper provides a systematic review of key technological innovations in this field, including physical technologies (such as smart cutting precision improved to the millimeter level, pulse electric field sterilization efficiency exceeding 90%, ultrasonic-assisted marinating time reduced by 12 h, and ultra-high-pressure processing extending shelf life) and digital technologies (IoT real-time monitoring, blockchain-enhanced traceability transparency, and AI-optimized production decision-making). Additionally, it explores the potential of alternative meat production technologies (cell-cultured meat and 3D bioprinting) to disrupt traditional models. In application scenarios such as central kitchen efficiency improvements (e.g., food companies leveraging the “S2B2C” model to apply AI agents, supply chain management, and intelligent control systems, resulting in a 26.98% increase in overall profits), end-to-end temperature control in cold chain logistics (e.g., using multi-array sensors for real-time monitoring of meat spoilage), intelligent freshness recognition of products (based on deep learning or sensors), and personalized customization (e.g., 3D-printed customized nutritional meat products), these technologies have significantly improved production efficiency, product quality, and safety. However, large-scale application still faces key challenges, including high costs (such as the high investment in cell-cultured meat bioreactors), lack of standardization (such as the absence of unified standards for non-thermal technology parameters), and consumer acceptance (surveys indicate that approximately 41% of consumers are concerned about contracting illnesses from consuming cultured meat, and only 25% are willing to try it). These challenges constrain the economic viability and market promotion of the aforementioned technologies. Future efforts should focus on collaborative innovation to establish a truly intelligent and sustainable meat production system. Full article

Background: Food waste is a significant global issue with environmental, social, and economic consequences. In 2022, approximately 1.05 billion tons of food were wasted worldwide, with 220 million tons lost during the production and processing stages. Strategies to reduce food waste include full food utilization and the reuse of clean leftovers, which promote food security, efficient resource use, and the valorization of nutrients found in food. Objective: The aim of this study was to map existing scientific literature on nutritional intervention programs that incorporate full food utilization and the reuse of clean leftovers as tools for promoting sustainability and reducing food waste. The review seeks to consolidate existing knowledge, support public policy development, and encourage the adoption of sustainable food practices. Methods: A scoping review was conducted based on the Joanna Briggs Institute (JBI) manual and following the PRISMA-ScR checklist. The search was conducted in four scientific databases (PubMed, Embase, Cochrane Library, and Virtual Health Library) and included articles published between 2014 and 2025. Intervention studies promoting full utilization of plant-based foods and the reuse of clean leftovers were included. Results: After analyzing 2268 studies, 14 relevant studies were selected, with interventions including culinary workshops and educational programs on using parts of food typically discarded, such as peels and seeds. These programs were successful in reducing waste and promoting more sustainable and nutritious diets. Conclusions: Nutritional intervention programs that promote full food utilization and clean leftover reuse are effective in reducing waste and fostering sustainable diets. To maximize their impact, these practices should be integrated into public policies and scaled in institutional settings such as schools, hospitals, and community kitchens. Full article

Tropical acidic soils exhibit inherently low fertility and reduced microbial activity, driven by low pH and accelerated organic matter mineralization, phosphorus (P) fixation, and aluminum (Al³⁺) and iron (Fe³⁺) toxicity. These constraints limit agricultural productivity, necessitating sustainable and low-cost soil amendments essential for improving the soil fertility in such regions. This study investigated the effects of biochar, kitchen stove ash (KSA), and their combined application on the soil chemical properties, nutrient dynamics, and microbial functions in a tropical acidic soil. The treatment included the unamended control and two doses of 0.25% w/w (B₁₀) and 0.5% w/w (B₂₀) corncob biochar, 0.03% w/w kitchen stove ash (A_sh), and 0.027% w/w commercial-grade calcium carbonate (L_ime). Each biochar dose was added alone or in combination with either ash (A_sh + B₁₀ and A_sh + B₂₀) or calcium carbonate (L_ime + B₁₀ and L_ime + B₂₀). After eight weeks of laboratory incubation at 20 °C, the soil pH, N and P bioavailability, microbial biomass, and extracellular enzyme activities were measured. The combined application of 0.5% w/w biochar with 0.03% w/w KSA (A_sh + B₂₀) resulted in the most significant improvements in all of the examined soil fertility indicators than the individual amendments. Specifically, the soil pH was increased by 40% (+1.9 pH units) compared with the unamended control. Available phosphorus, mineral nitrogen, and total potassium were increased by 49%, 22%, and 36%, respectively, compared with the unamended control. Regarding the microbial parameters, the A_sh + B₂₀-treated soil showed the highest microbial respiration (+56%), microbial biomass (+45%), and extracellular C- and N-cycling enzyme activities compared with the unamended soil. The ash supplied minerals (P, K, and Mg) provided a more beneficial effect on the soil’s nutrient content and microbial functions than the calcium carbonate. The study demonstrated that underutilized kitchen ash may supplement biochar’s liming and nutrient supply potentials, even at a lower application rate, to improve the fertility of weathered acidic soil. Full article

Due to the widespread utilization of biodegradable plastics (such as polylactic acid (PLA) and polybutylene adipate terephthalate (PBAT)) as alternatives to traditional plastics such as PE and PP, the disposal of the end-of-use biodegradable plastic products mixed with other waste has increasingly become an issue. This study investigated the co-pyrolysis characteristics, kinetic features, product formation, and synergistic effects of common biodegradable plastics (PLA and PBAT) and kitchen waste (KW) at different mass ratios, using TGA-FTIR-GC/MS. The findings revealed that the addition of KW significantly lowered the pyrolysis temperature. For the PLA and KW with a 2:1 mass ratio, the activation energy decreased by approximately 35 kJ/mol compared to PLA pyrolysis alone. The production of lactide increases significantly, while the formation of aldehydes and CO decreases. Moreover, the co-pyrolysis of KW and PBAT reduces the formation of harmful substances such as tetrahydrofuran and cyclopentanone. This study provides valuable insights into the pyrolysis process of mixed biodegradable plastic waste, offering a better approach for the disposal of similar forms of waste and resource recovery scenarios. Full article

This study explores the challenges faced by traditional dwellings amid modernization and urbanization, with a particular focus on Huizhou dwellings, which struggle with issues such as inefficient space use and suboptimal spatial quality. This study employs UWB (ultra-wideband) indoor positioning technology to examine differences in residents’ production/living behaviors and their spatial usage preferences between two Huizhou traditional dwellings with distinct preservation statuses during both the summer and winter seasons. The study reveals the following findings: (1) The hall, courtyard, and kitchen spaces are the most frequently used living areas, followed by wing rooms and patio spaces. Differences in spatial organization patterns significantly influence residents’ preferences for alternating between various functional spaces. Residents tend to favor functional spaces centered around or adjacent to key circulation areas; (2) In summer, the patio space provides shade and ventilation, creating a cool and comfortable environment that supports a variety of living activities, resulting in high utilization rates. In winter, however, the patio space hinders heat retention for the inner facade, leading to lower temperatures and reduced usage; (3) The utilization rate of wing room spaces has significantly improved after simple renovations, whereas unrenovated wing rooms and side rooms exhibit relatively low utilization rates; (4) During fine weather in winter, the courtyard space maintains a relatively comfortable temperature, making it highly utilized. In contrast, the courtyard becomes excessively hot in summer, leading to significantly lower utilization rates compared with winter. By analyzing residents’ behavioral trajectories, the study explores the differences in living behaviors and their correlation with residential spaces across the different seasons and preservation states of traditional dwellings. These results offer important perspectives for the sustainable development of residential conservation and renewal efforts. Full article

This study aims to implement the concept of education for sustainable development by 2030, which can be applied in the context of hospitality education in the Asia–Pacific region. Specifically, this study focuses on achieving Sustainable Development Goal 12, which pertains to responsible consumption and production, particularly in relation to food. A case study was conducted using a learner-centered approach, wherein students, as active agents, can solve problems using professional skills such as cooking, baking, and beverage preparation. Through participant observations, students learn about sustainability, starting from natural farming and extending to banquet planning and entrepreneurship simulation in a green restaurant. The program was designed as a farm-to-table process for sustainability learning. A conceptual framework of a hospitality–health supply chain was constructed to understand how the program supports the goal of education for sustainable development for 2030—societal transformation. The study has several important implications. Students are trained to be responsible producers in a green dining setting, starting from practical classroom experiences in the kitchen of a green restaurant, which will enhance their becoming the critical human resources in the hospitality industry. This program offers a successful vocational education opportunity, teaching students how to responsibly run an enterprise with low-carbon products and services. Full article

The complexity of tracing foodborne pathogens in the food chain has increased significantly due to the long and complicated chain, the involvement of numerous links, and the presence of various types of pathogens at different stages and environments. Traditional typing techniques are not sufficient to meet the requirements of tracing pathogens in the food chain. Whole-Genome Sequencing (WGS) has gradually become an important technological tool for characterizing and tracing pathogens in the food chain due to comprehensive information, speed, and superior discriminatory power. This paper provides an overview of the advantages of WGS and its application in foodborne pathogen traceability. This paper focused on foodborne pathogen contamination pathways during the processing of animal foods in commercial restaurant kitchens and the potential contamination of milk, milk powder, and other dairy products by pathogens during processing in the dairy industry chain and environments. Improper handling practices during meat processing (i.e., using cloths, washing hands without soap, and cleaning boards with knives) were a critical point of foodborne pathogen cross-contamination in commercial kitchen premises. However, in dairy products, contamination of pathogens in raw milk was the main cause of foodborne disease outbreaks. Therefore, preventing the contamination of pathogens in food should not only be focused on hygiene measures during processing and in environments but also on the quality and hygiene of raw materials to prevent the spread of foodborne pathogens throughout the entire production chain. Further, Whole-Metagenome Sequencing and DNA sequence markers are considered to be the future direction of WGS. The purpose of this work is to promote the wider application of WGS during the processing of meat and dairy products and provide theoretical support for the rapid investigation and accurate traceability of foodborne pathogen outbreaks in food. Full article

The Separately Collected Organic Fraction of Municipal Solid Waste (SC-OFMSW) is the biodegradable kitchen and canteen waste fraction that is separately collected at source and classified by the European Waste Catalogue under code 20 01 08. The utilization of SC-OFMSW Compost has emerged as a sustainable approach to enhancing agricultural soil quality and supporting soil biodiversity and productivity, while also serving as a viable option for disposing of treated urban waste. This study investigates the dose effect of SC-OFMSWC through phytotoxicity and growth assays in Arabidopsis thaliana and Lactuca sativa seeds and seedlings, as well as the impact of the same compost on the chemical and microbiological properties of soil under open field conditions. During the field trial in an agricultural orchard, soil pH, nutrient content, organic matter, and microbial activity following SC-OFMSWC and chemical fertilizer application were evaluated. In the greenhouse trial, a significant increase in germination rate and biomass production was found for L. sativa at a compost concentration of 2.5%, while neutral to negative effects were observed for A. thaliana. In the open field, results indicated significantly increased levels of organic carbon and enhanced microbial biomass and activity, accompanied by a general increase in nutrients, promoting soil health and resilience, with only limited increases in EC values and heavy metal content. These findings underscore the potential of SC-OFMSWC as an effective agricultural soil improver and a promising component in sustainable nursery management practices. Full article

To investigate the effects of intermittent pH regulation on volatile fatty acid (VFA) production during kitchen waste fermentation and its impact on nitrogen removal efficiency in the anaerobic/anoxic/oxic (A²O) process, five experimental groups were set up (pH = 3, 5, 7, 9, and control). The study examined the promotion of soluble chemical oxygen demand (SCOD) and VFA release under different pH conditions and their contribution to total nitrogen (TN) release. Additionally, methanol was used as a control carbon source to explore the enhancement of denitrification efficiency when kitchen waste fermentation broth was used as a carbon source in the A²O process. The results indicated that neutral and alkaline conditions could enhance the release of SCOD and the conversion of VFAs, with a more pronounced effect under alkaline conditions. The maximum concentrations of SCOD and VFAs reached 36,412 and 5947 mg/L, respectively. Furthermore, TN release was most significant under alkaline conditions, being 2.39 times that of the control group. When kitchen waste fermentation broth was used as a carbon source, Proteobacteria and Bacteroidota were significantly enriched. Additionally, the relative abundance of key functional genes (napA, norB, and nosZ) involved in nitrogen cycling and key enzymes ([EC: 1.7.1.15], [EC: 1.7.2.1], and [EC: 1.7.2.5]) were enhanced, which strengthened the denitrification performance. Full article

This publication presents an analysis of the possibilities for home biogas production using an original method. The assumptions for a biogas-generating system and key principles for the methane fermentation process are outlined. Research on the methane fermentation of both kitchen waste and green waste was conducted using a methanogenic consortium. The studies allowed for the characterization of the microorganisms comprising the consortium, and tests confirmed the feasibility of conducting methane fermentation of both types of waste at both laboratory and technical scales, as well as estimating the biogas productivity of the substrates. Based on the research conducted at both scales, the range of conditions under which the biogas production process is possible was determined, with particular reference to temperature conditions and the pH of the leachate. The tests, primarily conducted at a technical scale, allowed for the definition and implementation of optimization measures that resulted in increased process efficiency at the technical scale. Among the main optimization measures were the use of sand as a phase to maintain an anaerobic zone at the start of the process, the use of wood ash to stabilize pH, and the use of substrates and water at room temperature. Full article

This study developed a system (MEC-AD) by integrating a single-chamber microbial electrolysis cell (MEC) with anaerobic digestion (AD), aiming to enhance the conversion efficiency of kitchen waste (KW) into biomethane and optimize metabolic pathways. The performance and microbial metabolic mechanisms of MEC-AD were investigated and compared with those of conventional AD, through inoculation with original inoculum (UAD) and electrically domesticated inoculum (EAD), respectively. The results show that the MEC-AD system achieved a CH₄ yield of 223.12 mL/g VS, which was 31.27% and 25.24% higher than that of conventional UAD and EAD, respectively. The system also obtained total solid (TS) and volatile solid (VS) conversion rates of 82.32% and 83.39%, respectively. Furthermore, the MEC-AD system enhanced the degradation of soluble chemical oxygen demand (SCOD) and mitigated biogas production stagnation by reducing the accumulation of volatile fatty acids (VFAs) as intermediate products. Microbial metagenomics analysis revealed that the MEC-AD system enhanced microbial diversity and enriched functional genera abundance, facilitating substrate degradation and syntrophic relationships. At the molecular level, the system upregulated the expression of key enzyme-encoding genes, thereby simultaneously strengthening both direct interspecies electron transfer (DIET) and mediated interspecies electron transfer (MIET) pathways for methanogenesis. These findings demonstrate that MEC-AD significantly improves methane production through multi-pathway synergies, representing an innovative solution for efficient KW-to-biomethane conversion. Full article

This article considers issues related to air pollution in residential apartments equipped with gas stoves. The combustion products from gas stoves are released directly into the indoor air, where people can spend a significant part of their time. Even relatively low concentrations of harmful substances contained in combustion products can pose serious health risks and potentially threaten lives. The detrimental effects of nitrogen oxides (NO_x) on human health and the environment are briefly analyzed. A comparison and analysis of legal regulations and standards regarding the maximum permissible concentration of NO_x in the air across various countries are conducted. Theoretical calculations estimating the potential NO_x levels in gas-equipped kitchens are presented. Additionally, the results of experimental studies measuring the NO_x concentrations in the air of apartments with different gas stove designs, burner types, and ventilation methods are presented. The authors’ data are compared with existing data from other similar studies. Full article