Evaluating End-use Potential for Process Food-wastes – Transitioning from a linear to a circular bioeconomy – challenges and opportunities – 2023 Water for Food Global Conference.pptx
•
0 gostou•12 visualizações
“Evaluating End-use Potential for Process Food-wastes” by Abigail Engelberth at the 2023 Water for Food Global Conference. A recording of the presentation can be found on the conference playlist: https://youtube.com/playlist?list=PLSBeKOIXsg3JNyPowwJj6NDSpx4vlnCYj.
Recomendados
Recomendados
Mais conteúdo relacionado
Semelhante a Evaluating End-use Potential for Process Food-wastes – Transitioning from a linear to a circular bioeconomy – challenges and opportunities – 2023 Water for Food Global Conference.pptx
Semelhante a Evaluating End-use Potential for Process Food-wastes – Transitioning from a linear to a circular bioeconomy – challenges and opportunities – 2023 Water for Food Global Conference.pptx (20)
Mais de Daugherty Water for Food Global Institute
Mais de Daugherty Water for Food Global Institute (20)
Último
Último (20)
Evaluating End-use Potential for Process Food-wastes – Transitioning from a linear to a circular bioeconomy – challenges and opportunities – 2023 Water for Food Global Conference.pptx
- 1. Evaluating End-use Potential for Process Food-wastes Abigail Engelberth Associate Professor Purdue University aengelbe@purdue.edu
- 2. Defining the Resource FOOD WASTE: Low-quality material that would cost more to transport and treat than to simply discard 38.4 million tons of food waste produced in 2014 in the U US EPA, 2016
- 3. Terminology • Plate waste, spoiled food, or peels and rinds considered inedible Food waste • Unused product from the agricultural sector, such as unharvested crops. Food loss https://onethird.io/food-loss-food-waste-difference/ 3
- 4. Consumer 35% Processing 4% Post Harvest 21% Distribution 11% Field (Crop) losses 29% Food Loss 4 Protiens 19% Carbohydrates 33% Lipids 48% Small, but point sourced and more homogeneous Global Food Losses throughout Supply Chain Kummu et al., 2012; RedCorn & Engelberth, 2016 Industrial/Process Food Waste
- 5. Potential Impact: Current Disposal Strategies • In 2014, 29 million tons of food waste were sent to landfill • Difficult to handle the organic matter resulting from decomposition • Contributes to global warming • Regarded as a relatively inexpensive way to dispose of food waste when it is combined with heat recovery • Negative environmental impact from the gases released 5 US EPA, 2016
- 6. Greenhouse Gas Emissions In 2017, 14.1 % of methane emissions from landfills were from food waste If disposed food were diverted from landfills, the net reduction in greenhouse gas impact would be equivalent to taking one out of every five vehicles off the road. https://doi.org/10.1007/s10098-017-1364-7
- 7. Conserved Resources • Wasted food wastes • Water • Gasoline • Energy • Labor • Pesticides • Land • Fertilizers When we throw food in the trash, we’re throwing away much more than food.
- 9. Why target industrial food waste? Easier to collect Residential and restaurant waste is widely distributed Consistent in composition and volume Potential for conversion to a higher value product Create a demand for inedible, spoiled or unattractive foods 9
- 10. How can lost food be upgraded? SPECIALTY PRODUCTS HEAT AND POWER 10
- 11. Lactic Acid Production • Market • Bioplastics grew at 17.7% per year from 2007 – 2017 • PLA Polymers; $1.87 – 2.20 kg-1 11
- 12. Lactic acid from potato peels Waste • 1.2 million tonnes of potatoes processed in U.S. • Peel waste is 63% starch (dry weight) Utilization • Mixed microbial fermentation to lactate • Inoculated with wastewater Sludge • High production rate: 0.13 g lactic acid/gsolids day Challenges & Opportunities • Low lactate concentrations (11 g/L) • Other FW experiments show potential with higher loading (>60 (>60 g/L). • Optical purity could be enhanced with pure cultures 12 Wastewater Sludge 100% L(+)-lactic acid 54% L(+)-lactic acid ICIS Chem Bus (Baker, 2013; De Guzman, 2011) http://dx.doi.org/10.1016/j.wasman.2014.07.009
- 13. Optimize Lactic Acid concentration Sakai et. al., 2000 •45 g L-1 Lactic acid •37°C, pH 7 •5 days Zhang et. al., 2008 •Optimized for L(+) Lactic acid •49 g L-1 L(+)-lactic acid •pH 8, 35°C •5 days •Chen et. al., 2013 •higher lactic acid when food waste was co-digested with sludge •11.7 g COD L-1 (not optimized) •pH 8.2 •Engelberth and RedCorn 2018 Proof of Concept Optimization Food Waste Only Food Waste Co-digested w/ Sludge
- 14. Optimize Lactic Acid Concentration 14 Maximum Lactic Acid pH 5.5 Temperature 41˚C Yield 150 g VS/L 59% L(+) lactic acid Concentration 250 g VS/L 54 % L(+) lactic acid R. RedCorn, and A.S. Engelberth, “Identifying conditions to optimize lactic acid production from food waste co-digested with primary sludge“ Biochemical Engineering Journal, 2016. 105 part A: 205-213 RedCorn, R., Engelberth, A.S. “Opportunities to Improve the Conversion of Food Waste to Lactate: Fine Tuning Secondary Factors”. Waste Management & Research. 2017. 35(11): 1112-1120.
- 15. How can lost food be upgraded? SPECIALTY PRODUCTS HEAT AND POWER 15
- 17. AD prevalence • U.S. has over 2,200 sites producing biogas • 250 on farms • 1,269 at water resource recovery facilities (WRRF) • 66 stand-alone systems for food waste • 652 landfill gas projects https://wasatchresourcerecovery.com/anaerobic-digestion https://americanbiogascouncil.org/ 17
- 18. AD Facilities accepting or focused on food waste Digester Type Number of Facilities Reported Capacity in 2019 (tons per year) Reported Amount Processed in 2018 (tons) Stand-alone digesters 68 20,699,807 8,210,705 On-farm co- digesters 59 162,716 119,300 Co-digestion systems at WRRF 82 2,485,058 1,484,866 US EPA Survey Report, Anaerobic Digestion Facilities Processing Food Waste in the United States (2017 & 2018) 18
- 19. Biogas Conversion 19 Biogas production reached 236 m3/d 60%-70% was methane organics plastics bones and shells fabrics and papers miscellaneous waste Key outcome: system is stable, despite fluctuations in organics loading Lee et al., 1999 Anaerobic Digestion 3 months 80% food waste 3.2 tonnes/day
- 21. How can lost food be upgraded? SPECIALTY PRODUCTS HEAT AND POWER 21 +
- 22. Co-location as a strategy https://doi.org/10.1016/j.cogsc.2020.100385 FACILITY CAPACITY OR SIZE SELLING PRICE PORTFOLIO OF PRODUCTS
- 24. What are the next steps? Complex solutions are needed •Collection and transportation •Determine the best option for upgrading •Education Buy-in from producers, communities, and consumers What, when, and where to dispose 24
- 26. Take-a-way • Food waste is inevitable, but does not need to be as voluminous as current generation rates • Industrial food waste is generally a more homogeneous resource • More readily converted into higher-value products • Valorization would diversify food processing revenue streams while diverting environmentally harmful waste • Facility size and product portfolio are important factors for economic viability 26
- 27. Evaluating End-use Potential for Process Food-wastes Abigail Engelberth Associate Professor Purdue University aengelbe@purdue.edu Posters from USDA, early 20th Century
Notas do Editor
- Plate waste (i.e., food that has been served but not eaten) Some amount of food waste is inevitable Sometimes terms are used interchangeably
- The drivers of food waste can occur at any level between production, harvest, distribution, processing, and the consumer. While the drivers vary globally, the industrialized regions of North America, Europe, and Asia share similar situations; in each of these regions the largest loss of food waste occurs with the consumer, at approximately 51% of total waste generated
- food waste typically exhibits the highest methane potential among MSW constituents (Chickering et al., 2018), making it responsible for a significant amount of fugitive greenhouse gas (GHG) emissions from landfills (Lee et al., 2017). Wasted food represents a significant cost, with landfill tipping fees in the U.S. averaging around $50/t for waste disposal
- 20 citations (17 within 2019) Potential products include: lactic acid, phenolics, antioxidants, ethanol, pectin, limonene, bioactive peptides.
- Homogeneous Food waste from industrial sources is Easier to collect Easier to convert and handle
- Well, it all depends on the resource and the needs.
- Acetic acid present in hydrolyzate from 2 to 15 g/L
- Ancillary factors include Freeze-thaw Inoculation hold-over pH control (discontinuous vs. continuous control)
- Well, it all depends on the resource and the needs.
- AD is quite versatile and can use a variety of inputs to create outputs Not only is electricity and heat able to be produced but there is both a solid and a liquid digestate that is created
- Combined in all 50 states At WWRF ~860 currently use the biogas they produce Compare with Europe that has over 10,000 operating sites
- Well, it all depends on the resource and the needs.
- Plant capacity and product portfolio are two major factors Economics analyses have few common metrics Focus moving forward Use a consolidated facility aimed at producing an assortment of products Consortia of organic matter from a variety of sources should be focus
- And not just dispose, but also where to send to the next step in the process