Title:
Analysis of Nitrogen Flow in Food Waste: a Case Study of the University Restaurant - UnB
Author(s):
Frasson Ramos, A.A., De Brites, E.C.F., Soares, R.M., Silveira, E.A., Contreras, F.
Document(s):
Paper
Poster
Abstract:
With the projected global population reaching 9.7 billion by 2050, the production and consumption of food continue to escalate. Nitrogen is pivotal in this landscape due to its significance in living organisms and the environmental repercussions associated with nutrient-rich waste. Inappropriate disposal of such residues contributes to nitrogen release into the environment, impacting aquatic ecosystems and precipitating the generation of greenhouse gases. This study tackles the global challenge of effectively managing nitrogen in food waste by utilizing Material Flow Analysis (MFA) as a tool to comprehend this cycle. The analysis uncovered that vegetables, legumes, and fruits constitute the primary sources of waste generation, while meats, despite their lower mass, account for a substantial proportion of total nitrogen depletion. In the surveyed month of October 2023, 174,834 meals were served, resulting in an average food consumption N-footprint of 0.003 kg of nitrogen discarded per individual meal within the restaurant’s organic waste. These findings indicate that 65% of nitrogen is consumed in meal form, while 35% is discarded as organic solid waste. However, 53% of the nitrogen in the residues originates from food preparation processes, with food preparation responsible for over half of this figure. A deeper process analysis reveals that vegetables have low nitrogen concentrations, although they significantly contribute to waste at all stages. In contrast, meats and eggs, with higher nitrogen concentrations, emerge as noteworthy contributors to the overall nitrogen content in waste. Vegetables and meats contribute about 50% and 45% of the total nitrogen, respectively. These outcomes substantially enhance our comprehension of waste generation dynamics and nutrient utilization at the university restaurant, assisting with waste management, design of sustainable menus, reduction of food waste, and optimized resource utilization, contributing to sustainability and responsible resource management at the University Restaurant. Despite limitations, this study delineates pathways for improving our understanding, enhancing waste management and operational efficiency at the restaurant, fostering sustainability, and responsible resource utilization.
Keywords:
nitrogen footprint, food waste management, material flow analysis
Topic:
Sustainable Resources for Decarbonising the Economy
Subtopic:
Municipal and industrial wastes
Event:
32nd European Biomass Conference and Exhibition
Session:
1DV.1.23
Pages:
135 - 142
ISBN:
978-88-89407-24-0
Paper DOI:
10.5071/32ndEUBCE2024-1DV.1.23
Price:
FREE
