Waste management is one of the key issues of sustainable development. In Hong Kong, there is food waste management measures but it seems that they have a fair share of limitations. The amount of food waste disposed rose from 3,154 tons in 2005 to 3,237 tons in 2010, which has not shown a significant reduction in volume in recent years. Businesses are becoming more aware of their corporate social responsibility and they definitely have a role to play in sustainable food waste management. Food waste management requires a large amount of resource input and infrastructural support, therefore a collaborative network between the government, businesses and social organizations will surely allows for better performance. The Food Waste Recycling Partnership Scheme (FWRPS) is chosen to be the subject of this case study. It is a partnership program aiming to tackle the food waste problem in Hong Kong’s private sector. A total of 18 companies are chosen as case subjects for the study and are divided into three groups: 1) the participants of the FWRPS; 2) the non-participants of the FWRPS but with self-initiatives for food waste management and 3) the companies without much food waste management initiatives. The three groups are then compared and contrasted upon the drivers, barriers to food waste management and the role of the FWRPS towards effective food waste management. Major factors are drawn from the study such as corporate leadership and resource availability. It is found that those driving and hindering factors varies as companies adopt different food waste management options. In creating these differences, the FWRPS also plays an important role. The scheme succeeded in facilitating food waste management in the private sector as it allows resource pooling and knowledge input. It also has limitations such as the small scale and the lack of promotion. Such partnership would be effective only if each partner is committed to work towards the same objectives. Also, the partners should have their own roles and shoulder their responsibilities. For example, the government should provide the required infrastructure while non-governmental organizations focus on environmental education. In the long run however, the private sector should tailor its own system of food waste management along with legislative support from the government. / published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

Food wastage is becoming a serious problem in Hong Kong. At present, Hong Kong relies simply on landfills to dispose of its waste. Nevertheless, such reliance is not sustainable. It may also lead to different social and environmental problems. With the primary aim to lessen environmental damage and achieve environmental sustainability, food waste recycling can save energy, conserve resources and prolong lifespan of landfills. Therefore, it is important to educate youngsters in order to develop their responsibility and habits in protecting the environment. It has been reported that recycling awareness should be instilled into people’s mind from their childhood. Through food waste recycling programmes held in schools, students can increase their awareness and knowledge in that aspect and develop skills for the solutions of environmental problems. On the other hand, such programmes would help reduce food waste at source and draw public attention to the food waste problem. The aims of this study focus on the introduction of a food waste management programme in a Hong Kong secondary school campus and exploring the feasibility and viability of extending it to other secondary schools in Hong Kong in order to minimize waste disposed to landfills. The study shows that the students may gain knowledge about food waste recycling through practical field experience by joining both of the Food Waste Recycling Programme and the Organic Farming Programme under the food waste management policies developed in the school. They allow students to engage more in recycling behavior and increase their awareness of food waste avoidance, reduction and recycling in their daily life. With the tripartite cooperation the Government, the participating schools and the secondary school students, the food waste management held in the school campus is feasible and viable to extend to other secondary schools in Hong Kong in order to lessen the pressure of local landfills. / published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

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Thesis (MBA (Business Management))--University of Stellenbosch, 2010. / INTRODUCTION: This research report investigates the feasibility of an innovative food outlet in Cape Town called HOME CHEF. The food and groceries industry is continuously changing to suit the needs of individuals and to respond to current economic and health trends. Charles Darwin observed, “It‟s not the strongest nor the most intelligent creature that survives. It's the one that is most responsive to change” (Goodreads). HOME CHEF is a new business concept with a unique approach to assist people with the acquisition of their groceries and the preparation of their home-cooked meals, whilst providing a variety of different meal options for a typical family. With Darwin‟s theory in mind, HOME CHEF will respond to the changing environment by taking advantage of evolving food and retail trends. HOME CHEF will target a large market that includes the typical fast food, online retail and grocery segment. Because of the demographic variety of the customer base and due to the innovative nature behind the HOME CHEF concept, little information regarding, market trends, operations and existing strategies was available. Innovative approaches had to be used to acquire the information required for a suitable business plan.

Spores of foodborne pathogens such as Clostridium botulinum, Clostridium perfringens and Bacillus cereus are widely distributed in nature. Presence of those spores in food products, particularly C. botulinum spores in vacuum packed, ready-to-eat low-acid products, is a great safety concern. The research here described is a first effort towards understanding the role of the spore coat proteins in the inactivation of bacterial spore using high pressure processing. This study proposes a coat protein solubilization methodology using non-ionic detergents minimizing protein damage and compatible with spectroscopy methods. The methodology developed here was compared with approaches proposed in the literature with respect to protein yield, protein fractions identified, amino acid composition and suitability with spectroscopy techniques for the further analysis of coat proteins. Bacillus subtilis ATCC 6633 spore coat proteins were solubilized (n=3) using octyl-β-D-glucopyranoside (OGP) at room temperature and urea/sodium dodecyl sulphate (UDS) at 37C and 70C. Analysis of variance (ANOVA) showed no significant (95% confidence) differences between the three repetitions of the three spore coat protein solubilization methods. Protein yield was significantly larger (95% confidence) when using UDS at 70C as compared to UDS at 37C. OGP gave the lowest protein yield but allowed circular dichroism (CD) analysis of the spore coat protein solution with minimum blank signal. SDS-PAGE revealed that the UDS-70C coat protein solutions consisted of five major and six minor proteins ranging 6 to 65 kD while the OGP solution appear to consist of four major and nine minor bands in the same mw range. Amino acid analysis of the protein extracted by the OGP method was conducted using reverse phase HPLC (RP-HPLC) and compared with published information. The OGP spore coat protein solution showed a higher proportion of aspartate, glutamate, alanine and tyrosine. Pressure, heat and time effects were studied on spore coat proteins obtained from untreated and pressure-treated B. subtilis ATCC 6633 spores. Pressure treatments of spores, and of extracted spore coat protein solutions, at 50 kpsi (345 mPa) and 85 kpsi (586 mPa) for 10 and 30 min at constant 85C along with appropriate heat- and pressure-only controls and untreated sample, were used to study the effect of pressure, heat and time on spore coat proteins. Both spore coat protein solubilization procedures showed a significant reduction in protein yield for pressure-only, heat-only and pressure/heat treated spores when compared with untreated spores. When OGP-solubilized proteins from untreated spores were pressure treated, SDS-PAGE profile showed an increasing overall band intensity with increasing pressure and time. In the case of protein solution obtained from pressure-treated spores the electrophoretic pattern showed the loss of higher molecular weight proteins. The significance of this study is that for the first time we have observed extensive changes on spore coat proteins caused by pressure, as well as heat treatments. Future studies will examine what is the probable physiological role of the proteins damaged by these physical treatments. An advantage of the protein solubilization here developed will allow the application of spectroscopy techniques to characterize changes in spore coat proteins. / Graduation date: 2003

This study explores the question of whether repurchasing of service establishments is an inherent characteristic of service franchising. The answer to this question holds substantial consequences for the economy and for public policy toward franchising.

Orientador: Manoel Henrique Salgado / Banca: Gladys Dorotea Cacsire Barriga / Banca: Pedro Carlos Oprime / Resumo: No moderno mundo dos negócios a qualidade dos produtos e serviços tem sido um fator fundamental na sobrevivência das empresas, visto que os clientes estão se tornando cada vez mais exigentes nas características de qualidade dos bens que lhes são de interesse. Em função desses aspectos as empresas têm intensificado a utilização de ferramentas que proporcionem componentes ou procedimentos com padrão de qualidade que tornem seus produtos e/ou serviços competitivos. Desta forma, este trabalho teve como objetivo discutir a utilização do conjunto de procedimentos relativos ao CEP (Controle Estatístico de Processo) em 110 artigos científicos que mostram situações reais em algumas empresas brasileiras (100) e internacionais (10). Para tanto se utilizou a técnica da bibliometria acessando bases científicas de dados. Discutiram-se também, por meio de um estudo de caso, dificuldades encontradas para implantação do CEP em uma indústria do setor alimentício onde a variável Peso (g) foi monitorada. A pesquisa indicou os seguintes resultados: Quanto à análise dos artigos, revelaram-se os autores mais citados, as palavras-chave mais frequentes e outras características sobre CEP. Destaque, principalmente nos artigos nacionais, a desconexão entre Método e Resultados, no sentido de que muitas vezes o autor não relata no método o que apresenta nos resultados. No estudo de caso observou-se um processo com grande variabilidade nos pesos, indicando perdas em função do valor médio do processo estar muito acima do valor especificado. Perceberam-se no final da linha de produção, diferenças nos pesos em relação às posições de saída dos ítens produzidos, indicando algum problema em um equipamento da linha, no caso um cilindro. A implementação do CEP na empresa, dentro dos conceitos emitidos pela literatura, depende inicialmente de correções neste equipamento. A literatura indica que interferênciaem função de alarmes... / Abstract: In the modern world of businesses the quality of the products and services have been a key factor in the survival of the businesses, as the clients are becoming increasingly demanding in the characteristics of quality of the goods that are interesting for them. Given this aspects businesses have been intensifying the usage of tools that provide components or procedures with standard quality that makes their products and/or services competitive. In such way, this work had as goal to discuss the utilization of the set of procedures relative to the SPC (Statistical process control) in 110 scientific articles that show real situations of some Brazilian companies (100) and international (10). Therefore a bibliometric technique was used accessing the scientific databases. Also, it had been discussed, via a study of the case, difficulties found for the implantation of the SPC in an industry of the food sector where the variable Weight (g) was monitored. The research indicated the following resutls: Regarding the analyses of the articles, it has been revelaled that more quoted author, the more frequent keywords and other characteristics about the SPC. Emphasis, mainly in the national articles, the disconnection between the Method and Results, in order that many times the author do not report in the method what is presented in the Results. In the study of the case it had been observed that a process with big variable o the weights, indicating loses in function of the medium price of the process being higher than the specified price. It was noticed that at the end of the production line a significant different in relation to the leaving positions of the produced items, indicating some problem in the equipment of the line, in the case, a cylinder. The implementation of the SPC in the industry, within the concepts presented in the literature, initially depends on corrections this equipment. The literature indicates that interference due to false... / Mestre

Thesis (Master of Engineering in Chemical Engineering)--Cape Peninsula University of Technology, 2018. / Approximately 9 million tonnes of food waste is generated annually in South Africa. Its treatment, including treatment of confectionery waste, is costly because of the high chemical oxygen demand (COD) loads; as a result much of this waste is sent to landfill. South Africa’s confectionery industry contributes to a significant proportion of the country’s economy. Among the confectionery waste entering landfills are defective material, expired sweets and returns. This high COD waste can create breeding grounds for pathogenic microorganisms and anaerobic methanogens, causing negative environmental impacts. Part of the Department of Science and Technology (DST) Waste Research, Development and Innovation (RD&I) roadmap initiative is to minimise waste entering landfills by identifying waste sources from which to produce value that will contribute to social and economic growth. Confectionery waste has a high sugar content which can be used for feedstock to bioprocesses. By placing this bioproduction into a waste biorefinery framework, bio-based raw materials can be used to produce competitively priced products with low environmental impact, thereby optimising remediation and value generation simultaneously. Ongoing research at the Centre for Bioprocess Engineering Research (CeBER) at the University of Cape Town has shown that a wastewater biorefinery approach can use wastewater as feedstock for the generation of products of value. Previous studies have investigated potential products of value based on nutrient loads found in wastewater as well as the nature of the product. Among the organisms selected was the Bacillus species, producing the potential product poly-γ-glutamic acid (PGA), an extracellular poly-amino acid when there is an excess of nutrients. Similarly, this product could potentially be produced from sugar-rich waste candy. The aim of this study was to explore the use of hard candy waste as a feedstock for PGA, and Bacillus licheniformis JCM 2505 was selected as it was characterised in terms of the nutrients needed. The most attractive attribute of this strain was that it did not need L-glutamic acid to synthesise PGA but could do so from sugar. L-glutamic acid is costly. Using a cheaper nitrogen alternative would make the process more cost effective. To investigate this potential, the confectionery waste was characterised to identify the nutrients, namely, sugars, organic nitrogen and key trace elements needed for cell function and PGA production. Results showed that the nitrogen content and trace element concentrations were insignificant, as it was determined that the waste consisted mostly of sucrose. This therefore had to be supplemented with a basal medium containing the supplementation needed for cell function and PGA production. The growth of B. licheniformis was profiled in Erlenmeyer shake flasks using candy waste supplemented with the basal medium, with sucrose supplemented with basal medium as a control. The results showed similar trends on candy waste and sucrose.

Typescript (photocopy). / Digitized by Kansas Correctional Industries / Department: Agricultural Economics.

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