Characterization of Food Waste in An Educational Institute and Energy Recovery Possibilities

• Published in: Journal of the Institution of Engineers (India). Series B, Electrical Engineering, Electronics and telecommunication engineering, Computer engineering Vol. 104; no. 6; pp. 1257 - 1271
• Main Authors: Roy Barman, Dipradidhiti, Bhattacharjee, Subhadeep
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.12.2023; Springer Nature B.V
• Subjects: Communications Engineering; Economic impact; Education; Energy recovery; Energy technology; Engineering; Food supply; Food waste; Kitchens; Networks; Original Contribution; Subgroups; Supply chains; Waste to energy; Recoverable energy potential; GHG emission; Waste-to-energy; Food waste resources; Quantification methodology; Renewable resources
• ISSN: 2250-2106; 2250-2114
• DOI: 10.1007/s40031-023-00941-9

A huge amount of waste is generated through the food supply chain starting from the production stage to the household consumption phase. Wastage of food is a matter of concern because it is harmful to the environment and at the same time it poses a threat to sustainability goals. Food waste (FW) generation needs to be mitigated through waste-to-energy technologies to ensure food security, reduce economic loss, reduce resource depletion, and conserve energy. This study presents the quantification of FW on the campus of an educational institute in northeastern India. Eight kitchens are surveyed to assess the pattern and type of FW generation over a year. The quantification, segregation of waste into various subgroups, and characterization are performed to give a fair idea of each kitchen’s contribution to the net food waste generation on an educational institute’s campus. Also, the probable parameters such as the number of people eating, the taste of food, refrigeration, and miscalculated estimation by the kitchen runners that affect FW generation are identified. This study also estimates the CO 2 emissions in each of the kitchens while preparing food. Besides, the recoverable energy potential of the food waste is also explored in the study, indicating the possible amount of energy that could be extracted from the food waste based on its characteristics. It is evident from the study that the nature of food items prepared plays a significant role in GHG emissions.