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نتیجه جستجو - ضایعات غذا

تعداد مقالات یافته شده: 4
ردیف عنوان نوع
1 Food loss and waste in food supply chains: A systematic literature review and framework development approach
اتلاف غذا و اتلاف مواد غذایی در زنجیره های تأمین غذا یک روش بررسی ادبیات سیستماتیک و رویکرد توسعه چارچوب-2021
This study examines the state of the art of the literature in the domain of food loss and waste (FLW) in food supply chains (FSC). The authors used a systematic literature review (SLR) approach to examine and synthesise the findings of the existing literature to identify the key research themes, research gaps and avenues of future research on FLW in FSC. To this end, this SLR considered 152 articles relevant for the review. The authors uncovered the extant literature in the domain by presenting the research profile of the selected studies, along with thematic analysis. The authors identified eight key themes from the extant literature. The themes range from factors responsible for FLW generation to new, emerging areas of research such as digitalisation and food surplus redistribution. The study’s findings will help clarify existing practices in FSC for waste mitigation and act as a foundation for strategic and policy initiatives in this area. The findings indicate that the major factors responsible for FLW include the poor management of perishable food items, stakeholder attitudes, buyer—supplier agreements and supply chain interruptions. Some of the important implications of the study include formal guidelines and policy-level interventions for assisting the accurate quantification of FLW along with an impetus on digitalization to reduce FLW. The study concludes with the development of a research framework to assist future research in this domain.© 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license(http://creativecommons.org/licenses/by/4.0/).
Keywords: Food supply chain (FSC) | Food loss and waste (FLW) | Food waste | Food loss and systematic literature review
مقاله انگلیسی
2 The prospects of waste management in the hospitality sector post COVID-19
چشم انداز مدیریت پسماند در بخش مهمان نوازی پس از COVID-19-2020
COVID-19 has imposed significant detrimental effects on the global hospitality sector. These effects have pri- marily been considered from the socio-economic perspective, ignoring the implications of the pandemic for the environmental performance of hospitality services. By drawing upon emerging evidence from various academicand non-academic sources, this conceptual paper critically evaluates the implications of the preventative and protective measures adopted against COVID-19 for the generation of the hospitality sector’s food and plastic waste. The implications are divided into direct and indirect and considered through the prism of temporality oftheir anticipated occurrence (immediate, short-term and medium-term perspective). The paper proposes po- tential strategies to aid in the management of these wastes in the hospitality sector in a post-pandemic world. To address the issue of food waste, the hospitality sector should be integrated into alternative food networks (AFNs) and short food supply chains (SFSCs). Business coopetition between hospitality enterprises and other actors of the food supply chain is necessary for the success of such integration. To address the issue of plastic waste, thehospitality sector should invest in ‘green’ innovation. This investment needs to be encouraged and supported bytargeted policy interventions. The paper argues that these strategies are critical not only in the context of the COVID-19 pandemic, but will also remain valid for the sustained development of the hospitality sector in light of future disastrous events, especially climate change. The paper discusses the institutional and organisational prerequisites for the effective implementation of these strategies and highlights the related research opportunities.
Keywords: Solid waste | Food waste | Plastic waste | Business coopetition | ‘Green’ innovation | COVID-19 pandemic
مقاله انگلیسی
3 Anaerobic digestion based waste-to-energy technologies can halve the climate impact of China’s fast-growing food waste by 2040
هضم بی هوازی مبتنی بر فناوری های هدر دادن به انرژی می تواند تأثیر آب و هوای زباله های مواد غذایی سریع رشد چین را تا سال 2040 کاهش دهد-2020
Food waste (FW) has become a global sustainability challenge due partly to its significant environmental impacts (e.g., greenhouse gas (GHG) emissions) from traditional treatment methodologies such as landfill and incineration. This is particularly the case for developing countries, for example over 90% of FW in China is currently blended with municipal solid waste and disposed of by landfilling and incin- eration. The anaerobic digestion (AD) technologies for energy recovery, however, has often been iden- tified as an effective approach for mitigating FW treatment related GHG emissions. In order to benchmark and quantify such reduction potentials, a dynamic model has been built to characterize the generation and flow of FW and treatment associated GHG emissions in China from 2001 to 2040. Our results show that the total FW generation from household and catering sectors reached 170 ± 30 Mt in 2018 and will steadily increase to approximately 220 ± 42 Mt by 2040. Accordingly, the FW treatment related GHG emissions reached 137 ± 26 Mt CO2e in 2018 and would rise to approximately 180 Mt±33 CO2e by 2040 if waste management continues with the current pattern in a Business As Usual (BAU) scenario. Compared to the BAU scenario, the scenarios subject to AD technology implementation (from conservative to optimistic) could significantly reduce GHG emissions and ensure a proportional contri- bution of this sector to China’s national emission reduction goal (55% by 2025 and 65% by 2030 compared to 2005). Specifically, a cumulative amount of approximately 1.9 Bt CO2e could be mitigated between 2019 and 2040 under the optimistic scenario (with 60%, 80%, and 80%, respectively, of household food waste, catering food waste, and waste cooking oil treated by AD). These findings could not only inform evidence-based policy making to facilitate the waste-to-energy development for FW treatment in China, but also shed light on the sustainable FW management and AD technology implementation in other developing countries.© 2020 Elsevier Ltd. All rights reserved.
Keywords: Food waste | Waste management | Greenhouse emissions | Climate change mitigation | Anaerobic digestion
مقاله انگلیسی
4 تعیین ارزش ضایعات غذایی در تولید مواد اولیه برای تهیه خوراک حیوانات
سال انتشار: 2016 - تعداد صفحات فایل pdf انگلیسی: 7 - تعداد صفحات فایل doc فارسی: 24
این مطالعه مناسب بودن ضایعات گیاهی تولید شده درصنایع غذایی را برای استفاده به عنوان مواد اولیه در تولید خوراک دام را ارزیابی می کند. که شامل سلامت، زیست پذیری تغذیه ایی،امکان پذیری فنی وارزیابی زیست محیطی است. مشخص شد که فراورده های گیاهی مواد مغذی و بهداشتی مناسبی برای خوراک دام هستند. فناوری های آزمایش شده ی خشک کردن برای مناسب کردن ضایعات گیاهی برای استفاده در بازار خوراک دام خشک کردن پالسی احتراقی،آون و مایکروویو است. نمونه های اولیه ی خوراک بدست آمده کاملا مطابق با الزامات بازار خوراک دام است.یک طرح اقدام به سبب اینکه همه ی مراحل فرایند ارزش گذاری بعدا در توافق با ذینفعان محلی تعریف می شود ،طول می کشد. این طرح در یک آزمایش اثبات مقیاس-آزمایش تایید شد. در آخر امکان سنجی فنی مورد مطالعه قرار گرفته وبهبودی محیط زیست صورت گرفت. بودجه ی این پروژه توسط برنامه اروپایی تامین شد. کلمات کلیدی: ضایعات سبزیجات | تعیین ارزش | خوراک دام | مواد غذایی | ارزیابی چرخه زندگی | خشك كردن
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