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Food Waste Valorization and Anaerobic Digestion

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Waste and Recycling".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 3740

Special Issue Editor


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Guest Editor
School of Agricultural Science, Hellenic Mediterranean University, Educational and Research Committee, 71401 Heraklion, Crete, Greece
Interests: anaerobic digestion; utilization of agro-industrial waste; the use of solid and liquid biomass to generate electricity and heat; management of agro-industrial and municipal solid waste using solar drying; the environmental assessment of the above processes

Special Issue Information

Dear Colleagues,

Anaerobic digestion (AD) from organic waste has gained worldwide attention because it offers significant environmental and economic benefits. Through recycling, it is possible to reduce local waste, conserve resources, reduce greenhouse gas emissions, and improve economic resilience in the face of a future where waste management and energy production are uncertain. Turning waste into a renewable energy source will assist the decarbonization of the economy by reducing harmful emissions and pollutants. Because not all types of processes and reactors are successful for processing organic waste, choosing an appropriate AD method and reactor is important.

This Special Issue, entitled “Food Waste Valorization and Anaerobic Digestion”, aims at contributing to the domain with novel approaches, advancements, and practices in food waste valorization with anaerobic digestion systems toward the implementation of circular economy principles. Additionally, this Special Issue is of great importance for ongoing work on renewable energy generation from food waste and provides important knowledge of innovative waste processing.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

  • Energy utilization from food waste.
  • Reactor technologies for food waste.
  • Biogas upgrade and digestate utilization.
  • Dark fermentation of food waste.
  • Hydrogen production.
  • Driving the energy and agroecological transition.
  • Investing in the biomethane value chain.

I look forward to receiving your contributions.

Dr. Angeliki Maragkaki
Guest Editor

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • waste management
  • food waste
  • co-digestion
  • biogas
  • hydrogen
  • energy
  • anaerobic digestion
  • dark fermentation
  • optimization
  • process parameters
  • pre-treatment methods
  • systematic review

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Published Papers (1 paper)

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Research

19 pages, 869 KiB  
Article
Food Waste Valorization: Leveraging Singapore’s Zero Waste Master Plan and 30-by-30 Goal
by Kiangsoon Heng, Kyeteng Tan, Adeline Chan and Charles C. C. Lee
Sustainability 2024, 16(17), 7321; https://doi.org/10.3390/su16177321 - 26 Aug 2024
Cited by 1 | Viewed by 3106
Abstract
Singapore, being a land-scarce country, imports more than 90% of the food supply, which poses a challenge in ensuring food security. In the last five years, Singapore, with a population of 5.9 million, generated approximately 759 tonnes of food waste on average, thus [...] Read more.
Singapore, being a land-scarce country, imports more than 90% of the food supply, which poses a challenge in ensuring food security. In the last five years, Singapore, with a population of 5.9 million, generated approximately 759 tonnes of food waste on average, thus further deepening food security challenges and imposing enormous pressure on the country’s food and land resources. The Zero Waste Plan and the 30-by-30 food security goal initiated by the Singapore government focus on reducing waste and improving resource efficiency and encourage the collective efforts from the local agri-food businesses to sustainably provide 30% of Singapore’s nutritional requirements by 2030. In recent years, valorizing food waste streams into higher-value products has been an increasing trend in tackling food wastage and offering a new source of food ingredients. Food wastes such as okara, spent barley grains, and fruit and vegetable wastes have been successfully valorized into a variety of prototypes by local research and development capabilities for food and agricultural applications. However, food waste valorization faces various challenges, i.e., infrastructure development, economy viability, consumer awareness, collaborative partnership, regulatory support, and data management. This review serves as a reference for other countries in ensuring food security and achieving sustainable development goals. Full article
(This article belongs to the Special Issue Food Waste Valorization and Anaerobic Digestion)
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