日常在消費與飲食之前，檢視有效日期成為一種習慣性的社會行為，習以為常但並非理所當然，乃至於矛盾。基於此，本研究好奇有效日期這項制度於社會的現況為何？如何被實踐？試以眾人熟悉且店家數分布最密集的連鎖加盟便利商店—「7-Eleven統一超商」為代表性研究場域，其門市職員為面訪對象來源。研究發現到有效日期的實施與「食物浪費」之間的強烈關聯性，換言之，以「食物安全」為目的的有效日期，與「食物浪費」產生的對立、衝突，成為不可被忽略的事實。現代社會中，一方面面對著不時被討論、關懷的糧食危機議題，食物浪費的嚴重化成為最大的諷刺；另一方面食品危機層出不窮、屢見不鮮，對於食物安全的重視度成了最沉重的難題。 本研究試圖釐清「在有效日期制度存在之下，對於食物究竟可食與否，產生的兩難困境」：若不依據有效日期而食，「食物安全」令人堪憂疑慮；反之，「食物浪費」成了不得不的後果。本研究依序從制度、理性、價值面向來對此困境進行歸納與分析，最終歸結為下列五點：一、近年來，頻繁的食安風暴造成食物安全的要求加重，而易將仍可食用的食物拋棄；二、有效日期的氾濫使用致使消費者僅在意食物「過期與否」而非「可食與否」；三、越謹守有效日期所帶來的新鮮品質與安全保障，越能為業者製造更多正面名聲與商業價值；四、個人原本對於食物應負起的責任，因有效日期而轉移到整體社會來承擔，使得人們對於「食物浪費」顯得無感與忽視；五、買賣雙方對有效日期的意義認知有一定差異，前者視為「預期性安全」，後者作為「必然性浪費」。 時至今日，有效日期這項制度在社會建構下的結果，改變了社會與食物之間的關係，冀望此研究作為現代社會的反思基礎，並共同致力於未來出路。 / Checking for the expiry date before buying or eating anything, has to be one of the habitual behaviors in our daily life. This act seems usual, but actually is not necessary at all and is even a contradiction. Based on this reasoning, this research is about how the system of expiration date is being used nowadays and how it is being implemented. Through participant observation and in-depth interviews, collecting view points and experience from staff members in 7-ELEVEN President Chain Store, which is known for the most branches of convenience retailer in Taiwan. The research found that there is a robust relation between the implementation of expiration date and serious “food waste”. It means that the system of expiration date, which is for the purpose of ensuring “food safety”, will also come about vast amounts of “food waste”. Comparing with the global food crisis, “food waste” is not only a great irony but also conflicts with the maintenance of “food safety”. In view of this, the objective of this research lies in clarifying that food is edible or not will be a dilemmatic situation under the system of expiration date. If people don’t follow the expiration date it compromises “food safety”, otherwise “food waste” will be the consequence without choice. Whereas this dilemma, the research is going to integrate and analyze it sequentially via three dimensions, including system, rationality, and value. There are five following conclusions: (1) Recently, the frequent food safety issues raise the demand of safety, so it’s easier to abandon edible food. (2) Overusing the expiration date makes the consumer only focus on if food is “overdue or not” but not “edible or not”. (3) For businessmen, adhering to the expiration date more results in having more positive prestige and benefits. (4) Because of the expiration date, the responsibility of food for the individual shifts onto the whole society. (5) The understanding of expiration date between buyer and seller are different. The former views it as “Precautionary safety”, while the latter is to regard it as “Inevitable Waste”. Hopefully this research will provide reference for reflecting on the relation between society and food, and aid in finding a solution in the future.

Behovet av bättre avfallshantering ökar ständigt då befolkningen ökar och jordbruket intensifieras. Avfallshanteringen idag är dåligt konstruerad för organiskt avfall i många länder då det hamnar på deponier som släpper ut växthusgaser till atmosfären vilket påverkar klimatet negativt. En möjlig lösning att implementera en metod som genererar en värdefull produkt så som fluglarvskompostering. Det är en organisk avfallsbehandlingsmetod som använder larver av den amerikanska vapenflugan som kan reducera mängden avfall. Avfallet omvandlas till larvernas biomassa som är proteinrik och kan användas som djurfoder. Behandlingsresterna kan användas som gödningsmedel eller producera biogas. Väldigt lite är känt gällande växthusgasutsläppen från fluglarvskompostering. Under nuvarande EU lagstiftning i produktionssammanhang så är flugan ett produktionsdjur, som inte tillåts att födas upp på matavfall innehållande animaliska biprodukter. Därför har vegetabiliskt matavfall undersökts i denna studie för att i produktionssammanhang kunna använda sig av fluglarvskompostering. De vegetabiliska avfallet som använts var apelsinskal och blomkål blandat med broccoli (i denna studie kallad blomkålsblandning). Vegetabiliskt avfall innehåller svåråtkomlig näring för larverna och för att de ska kunna tillgodose sig så mycket som möjligt gjordes förbehandlingar. Förbehandlingarna som utfördes var med svamp och med ammoniumlösning då dessa har visat sig spjälka upp svåråtkomlig näring. Matavfall är känt för att fungera bra i fluglarvskompostering och användes som referens. Utsläpp av växthusgaserna CO2, NH3, N2O och CH4 undersöktes genom användande av kammarteknik. Vid behandlingar av blomkålsblandningen förbättrade förbehandlingarna materialreduktionen endast lite, vilket var i genomsnitt 82 %, men den totala minskningen i detta substrat var större än för matavfall vars reduktion var 60 %. Reduktionen varierade mellan 38-86 % i behandlingarna av apelsinskal. Larvbehandlingen av matavfall resulterade i den högsta omvandlingskvoten. Båda vegetabiliska substraten förbehandlat med NH4+ hade höga utsläpp av NH3. Behandlingarna av blomkålsblandningen hade högre utsläpp av N2O men mindre än i konventionella avfallsbehandlingar som kompostering. De substrat som inte förbehandlats hade låga utsläpp av CH4, inklusive matavfallet jämfört med de förbehandlade substraten som var mindre än i aerobisk kompostering. När en behandlingsstrategi väljs för kompostering med fluglarver, för små gasutsläpp så bör svampförbehandlat substrat användas, medan substrat förbehandlat med NH4+ resulterar i högre materialreduktion. / The need for better waste management is increasing as the population increases and agriculture is intensified. Organic waste management today is poorly designed in many countries leading to waste ending up in landfills which results in more greenhouse gases being emitted to the atmosphere, contributing to the global climate change. A possible solution is to implement a method that generates a valuable product such as fly larvae composting, which is an organic waste treatment method that uses larvae of the black soldier fly that can reduce the amount of waste. The waste is converted to the larval biomass which is rich in protein and possible to use as animal feed. Treatment residues can be used as fertilizers or to produce biogas. Very little is known about greenhouse gas emissions from fly larvae composting. Under current EU legislation in production contexts, the fly is considered a production animal that is not allowed to be raised on food waste containing animal by-products. Therefore, in this study, vegetable waste was investigated in order to be able to use fly larvae composting in production contexts. The vegetable waste used was orange peels and cauliflower mixed with broccoli (in this study referred to as cauliflower mix). Vegetable waste contains nutrients which are hard to digest for larvae and in order to improve digestibility, pretreatments were performed. The pretreatments carried out were with fungus and ammonia solution, as these have been shown to make hardly bound nutrients available. Food waste is known to work well in fly larvae composting and was used as a reference. Emissions of greenhouse gases CO2, NH3, N2O and CH4 were measured using chamber technique. In the treatment of cauliflower mix, the pretreatment improved the material reduction only slightly, which was on average 82 % but the overall total reduction was greater than that for food waste which had a reduction at 60 %. The reduction ranged between 38-86 % among all of the treatments of orange peels. Larvae treatment on food waste resulted in the largest biomass conversion ratio. Both vegetable substrates pretreated with NH4+ had high emissions of NH3. The treatments of cauliflower mix had higher emissions of N2O but they were lower than what is generally expected in conventional waste treatments such as composting. The non-pretreated substrates had low emissions of CH4, including the food waste compared to the pretreated ones which nevertheless were lower than in aerobic composting. When selecting a treatment strategy for fly larvae composting, to achieve low gas emissions, fungus pretreated substrates should be used while substrates pretreated with NH4+ result in higher material reduction.

Submitted by Gustavo Araujo (soupotiguar@gmail.com) on 2016-01-05T09:24:31Z No. of bitstreams: 1 Porpino, Gustavo (2015) - Thesis - Household food waste.pdf: 2895370 bytes, checksum: 93f116081415629411bb3566fe066046 (MD5) / Approved for entry into archive by Pamela Beltran Tonsa (pamela.tonsa@fgv.br) on 2016-01-05T09:33:07Z (GMT) No. of bitstreams: 1 Porpino, Gustavo (2015) - Thesis - Household food waste.pdf: 2895370 bytes, checksum: 93f116081415629411bb3566fe066046 (MD5) / Made available in DSpace on 2016-01-05T10:34:42Z (GMT). No. of bitstreams: 1 Porpino, Gustavo (2015) - Thesis - Household food waste.pdf: 2895370 bytes, checksum: 93f116081415629411bb3566fe066046 (MD5) Previous issue date: 2015-12-15 / This dissertation, based on empirical data collected with 50 nutritional gatekeepers distributed in Brazil (n=30) and the US (n=20), aims to provide an improved understanding of household food waste in the lower-middle income context. The thesis is comprised in three essays, which combined, fulfill the objectives of identifying the core antecedents of food waste and delineating a typology of food wasters. Additionally, it presents a contextualization of food waste worldwide and a concluding chapter proposes an agenda for future research studies on consumer food waste. Food waste, as a research theme, provides the opportunity for scholarly work in marketing to meet the criteria of managerial, public policy, and societal relevance. In the first article, I describe the drivers of the so-called “food waste paradox”, the identification and analysis of food waste in families with income constraints while presenting the food consumption itinerary and the core antecedents of wasted food. This first essay, based on data collected in Brazilian families, illustrates also how cultural norms, such as over-preparing food to show hospitality or as a form not to be perceived as poor, can generate more food waste. In the second essay, a grounded theory oriented research highlights the role of affection and abundance on consumer food waste. This second study presents a framework with six dimensions of food waste - 1. Affection; 2. Abundance; 3. Multiplicity of choices; 4. Convenience; 5. Procrastination; 6. Unplanned routine - to enrich the theoretical contributions. Based on empirical data collected in American families, it provides novel explanations, such as on how stockpiling comfort foods in abundance – a form of both boosting positive self-emotions and showing affection for kids – can promote more food waste. In sum, the second essay identifies a negative outcome of affection and food abundance in the family context, while providing a theoretically relevant general framework for the food waste phenomenon. Finally, the third essay, drawing from the entire dataset and a new data gathering from ten families, proposes a behavioral typology of household food waste, an original contribution to consumer behavior studies. The identification of five distinct food wasters’ types - (1) Caring mothers; (2) Heavy cooks; (3) Leftovers killers; (4) Procrastinators; (5) Resourceful mothers - contributes to theory, whilst a number of potential implications for nutritional educators and government officials are explored in light of the findings. A comparison of the Brazilian and American samples explains the characteristics of each type identified, showing many similarities in their respective food waste behaviors. Waste levels perceived per country are also compared. Overall, findings from the three studies, such as the itinerary presented and the identification of the major drivers of household food waste, can contribute to maximizing the results of campaigns aimed at mitigating food waste, and they provide insights for retailers interested in sustainability initiatives. Broadly-based, results presented can also be applied to improve hunger relief programs and nutritional education projects undertaken by the public sector or NGOs. / Esta dissertação doutoral, com base em dados empíricos coletados com 50 mães distribuídas no Brasil (n = 30) e nos EUA (n = 20), tem como objetivo fornecer uma melhor compreensão do desperdício de alimento no contexto da baixa renda. A tese é composta por três artigos, que combinados, cumprem os objetivos de identificar os antecedentes do desperdício de alimento e delinear uma tipologia dos desperdiçadores de alimento. Adicionalmente, contextualiza o desperdício global e um capítulo propõe uma agenda futura para estudos sobre desperdício de alimento no âmbito do consumidor. O desperdício de alimento nas famílias, enquanto tema de pesquisa, oferece a oportunidade para o trabalho acadêmico em marketing cumprir os critérios de relevância social, gerencial e para políticas públicas. No primeiro estudo, descrevem-se os fatores do chamado 'paradoxo do desperdício de alimento', a identificação e análise do desperdício de alimento em famílias com restrições orçamentárias, enquanto apresentam-se o itinerário do consumo de alimentos e os antecedentes do desperdício. Este primeiro artigo, elaborado com dados coletados em famílias brasileiras, ilustra também o papel das normas culturais, tais como o preparo abundante de alimento para mostrar hospitalidade ou como forma de não ser percebido como pobre, no aumento do desperdício. No segundo artigo, uma grounded-theory (teoria fundamentada nos dados) destaca o papel do afeto e da abundância no desperdício de alimento familiar. Para enriquecer as contribuições teóricas, este segundo estudo apresenta um framework com seis dimensões do desperdício de alimento (1. Afeto; 2. Abundância; 3. Multiplicidade de escolhas; 4. Conveniência; 5. Procrastinação; 6. Rotina sem planejamento). Baseado em dados empíricos coletados em famílias americanas, este estudo proporciona novas explicações, a exemplo de como o estoque abundante de comfort foods - uma forma de impulsionar tanto emoções positivas para si quanto mostrar afeto para crianças – pode gerar mais desperdício de alimentos. Em síntese, o segundo artigo identifica uma consequência negativa do afeto e da abundância de alimentos no contexto familiar, e apresenta um framework teoricamente relevante. Finalmente, o terceiro artigo, a partir do conjunto de dados dos estudos anteriores e de nova coleta com dez famílias, propõe uma tipologia comportamental do desperdício de alimento, uma contribuição original aos estudos de comportamento do consumidor. A identificação de cinco tipos de desperdiçadores de alimentos - (1) Mães carinhosas; (2) Cozinheiras abundantes; (3) Desperdiçadoras de sobras; (4) Procrastinadoras; (5) Mães versáteis - contribui para a teoria, enquanto implicações potenciais para educadores nutricionais e agentes públicos são exploradas a partir dos resultados. Como uma forma de explicar as características de cada um dos cinco tipos identificados, compara-se aspectos das amostras brasileira e norte-americana, que apresentam similaridades no comportamento de desperdício de alimento. Os níveis de desperdício percebidos por país também são comparados. Em suma, os achados dos três artigos podem contribuir para maximizar os resultados de campanhas de conscientização voltadas à mitigação do desperdício de alimento, e apresentam ideias para varejistas interessados em iniciativas de sustentabilidade. Mais abrangentemente, os resultados apresentados também podem ser aplicados para incrementar programas de combate à fome e projetos de educação nutricional realizados pelo setor público ou ONGs.

Att blanda matrester med vanligt hushållsavfall har negativ inverkan på miljön. Men trots detta visar den senaste statistiken att enbart 25,5 % av matavfallet från svenska hushåll sorteras ut. Det verkar bland annat bero på en negativ inställning, och kan indikera ett behov av information som övertygar om vikten att sortera ut. Därför efterfrågade Eskilstuna Strängnäs Energi & Miljö ett material som motiverar boende till en ändrad attityd. Studiens syfte var att komma fram till hur information om att sortera ut matavfall kan utformas för att positivt påverka mottagarnas inställning. Arbetet utgick från teori inom retorik, budskapsstrategier och användarcentrerad design, vilket tillsammans med empirisk data blev grunden för ett gestaltningsförslag. Empirisk data samlades in genom fyra metoder: en intervju med en ämnesexpert för att rama in problemet, en retorisk textanalys för att resonera kring om befintlig information bidragit till att problemet kvarstår, en enkätundersökning för att definiera målgruppens informationsbehov, attityd och mediepreferens samt två utvärderande tester för att undersöka om gestaltningsförslaget fick avsedd inverkan. Genom detta kunde flera slutsatser dras. Bland annat att en blandad budskapsstrategi, metaforer, bilder och att tilltala läsaren som ”du” kan ha positiv inverkan på mottagarens inställning, utifrån vilka en slutgestaltning skapades. / The environment is impacted in a negative way when food waste is commingled with other waste from the household. Still, the latest statistics show that only 25,5 % of the food waste from Swedish households is sorted out. This seems to be caused by a negative attitude among other things, and can indicate a need for convincing information about the importance of sorting out. Therefor, Eskilstuna Strängnäs Energi & Miljö requested a material meant to motivate residents to change their attitude. The study’s purpose was to find out how information about sorting out food waste can be formed to make a positive impact on the receiver’s attitude. The study emanated from theories within rhetoric, message strategies and human centered design, which along with empirical data became the foundation for a design proposal. Empirical data was collected through four methods: an interview with a expert within the subject to frame the problem, a rhetorical text analysis to discuss if existing information have contributed to that the problem still remain, a questionnaire survey to define the target group’s information need, attitude and preferred medium, and two evaluative tests to examine if the design proposal had the intended impact. Through this, multiple conclusions could be drawn. For instance that a combined message strategy, metaphors, images and addressing the reader as “you” can have a positive impact on the receiver’s attitude, by which a final design was created.

Les deux principaux objectifs de cette thèse sont de développer les aspects théoriques et expérimentaux sur la co-méthanisation des déchets fermiers et alimentaires. Les objectifs de nos études portent sur l'élimination du maximum de déchets mis en ISDND, la réduction des pollutions des milieux naturels (eau, sol, air) par les effluents d'élevage, les boues de STEP et sur la mise en disposition d'une source énergétique renouvelable via le biogaz obtenu. Premièrement, nous avons effectué des expérimentations sur la co-méthanisation des effluents liquides, lisier de porc, boues de STEP, et de la vinasse et le mélange de ces effluents d'élevage avec les déjections solides des animaux (fumier, fientes) et des biodéchets (restes de repas). Ces expérimentations avaient pour but de suivre l'évolution du milieu réactionnel en fonction du composant du mélange ainsi co-digéré. Deuxièmement des tests des potentiels méthane et biogaz issus de mélange associant plusieurs types de déchets organiques sous différents états physiques (liquide, semi liquide, pâteux, solide) ont été effectués. La problématique qui se posait étant de savoir parmi les déchets à mélanger, quelle proportion de chaque mono-substrat donnera le meilleur potentiel méthanogène et s'il était possible de mettre en avant des effets synergétiques entre déchets. Nous avons fait appel à un outil statistique, le plan de mélange pour définir les mélanges à tester. Pour un mélange à 3 composants (fumier de vache, lisier de porc, restes de repas), le nombre d'expériences optimum à réaliser a été de 13. La réalisation du plan de mélange, c'est à dire la campagne expérimentale sur les co-méthanisations des 13 mélanges proposés nous a permis d'observer que le potentiel méthane d'un mélange dépend tout premièrement de sa texture (état physique) à l'entrée du processus. Un mélange contenant un maximum en proportion en co-produits liquides (lisier de porc) associé avec le maximum de déchets riches en substrats solubles (restes de repas) nous a donné les meilleurs potentiels méthane et biogaz. Cette observation a été confirmée par le taux de conversion de la matière sèche (MS) en matière volatile (MV) du mélange. Compte tenu du taux de MS, MV et le ratio MV/MS d'un mélange, ainsi que les interactions entre les composants du mélange, une loi permettant de prédire le potentiel biogaz d'un mélange doit considérer ces facteurs. Cette loi doit tenir compte de l'effet positif (synergisme) et l'effet négatif (antagonisme) entre les composants du mélange. Cette loi a été définie dans le but de prédire le potentiel méthane des mélanges constitués de fumier de vache, lisier de porc et restes de repas et se situant à l'intérieur du domaine expérimental défini par les limites sur les proportions minimale et maximale de chaque composant du mélange. Toutefois, cette loi définie n'est applicable qu'aux mélanges d'association de fumier de vache, de lisier de porc et des restes de repas. Cette loi a été définie pour estimer le BMP des mélanges, et ne permet pas de suivre le procédé de la méthanisation. Aussi, pour prédire le volume de biogaz (méthane) journalier ou cumulé de la cométhanisation. / The two main objectives of this thesis are to develop theoretical and experimental aspects of the anaerobic co-digestion of farm wastes associated with food. Our general studies have for objectives the elimination as much as possible the maximum of organic waste into non-hazardous landfills, reduce pollution of natural environments (water, soil, air) by the effluent livestock, sewage sludge, and dispose of energy via the produced biogas.Firstly, we carried out experiments on the anaerobic co-digestion of the liquid effluents association (pig slurry, sewage sludge, vinasse effluents) and the mixture of animal slurries, manures, and food waste. The aim of these experiments was to follow the evolution of the reactor behavior according to the component of the co-digested mixture.Secondly, BMP tests of mixture of association several types of organic waste under different physical condition (liquid, semi liquid, pasty, solid) were carried out. We have been tried to know, which proportion of each mono-substrate will give the best BMP among waste to mix? We used a statistical tool, the mixture design to define the mixtures to be tested. For a mixture with 3 components (cow dung, pig slurry, food waste), the optimum number of experiments to realize was 13.The realization of the mixture design, i.e. the experiment series on the anaerobic co-digestion of the 13 proposed mixtures enabled us to observe that the BMP of a mixture firstly depends on its texture (physical state) at the entry of the process. A mixture containing a maximum in proportion in liquid substrate (pig slurry) associated with food waste gave us the best biogas and methane potential. This observation was confirmed by the conversion rate of dry matter to volatile solid (VS) of the mixture. These results were proven by the activity (synergism, antagonism) of mixtures components influencing to BMP tests.The empiric law defined to predict the BMP of a mixture must to account the rate of VS/DM of a mixture, and the interactions between components of the mixture. This law must also include the positive effect (synergism) and negative (antagonism) between components of the mixture. This law has been defined in order to predict the potential methane mixtures of cow dung, pig slurry and food wastes and being within the experimental domain defined by the limits on minimum and maximum proportions of each component of the mixture. However, this definite law is applicable only to the mixtures of cow dung, pig slurry and food waste. The definite law is limited for prediction of mixtures BMP. However, this empiric law can not be used to follow reactor process. Model with three stages (hydrolysis of soluble substrate, acidogenic production stage and methanogenic stage) was used to predict daily and cumulative of biogas and methane production of anaerobic digestion of farm waste associated with vegetable waste. This model must be adapted with substrate type used and experimentations conditions (batch and mesophilic conditions). An adjustment of the model equations describing hydrolysis polymers stage was necessary in order to take into account of the concentration of polymers in particulate forms contained in complex substrates such as manure, slurry, and vegetable food waste. This adapted model was called model of Coupling. Indeed, a calibration of the most influential parameters of the model of Coupling, on the output must be carried out in order to validate the model.Daily and cumulative predictions of biogas and methane production of anaerobic digestion of farm waste associated with food waste were obtained by using adapted dynamical model. Model parameters values depend on the substrate type using in experimentation processes. Moreover, parameters values must be verified, needing further work.

Le traitement des déchets alimentaires (FW) par digestion anaérobie peut conduire à une production d'énergie couplée à une réduction des émissions de volume et de gaz à effet de serre à partir de ce type de déchets. Néanmoins, l'obtention de la récupération du méthane la plus élevée possible dans un temps plus court avec un fonctionnement stable est difficile. Pour surmonter les obstacles de la MA de divers procédés de pré-traitement FW, la supplémentation en oligo-éléments, bioaugmentation utilisant la bouse des animaux de zoo et la comparaison des configurations de réacteurs, y compris une étape ou en deux réacteurs à cuve agités en continu (CSTR) et un réacteur à membrane anaérobie (AnMBR ) ont été étudiées dans le cadre de la présente recherche. Sur la base des résultats des expériences de traitement par lots, de pré-traitement thermique à 80 ° C pendant 1,5 heure cédés> 50% augmentation de la production de biométhane, et il a été trouvé à être plus économe en énergie que l'ozonation ou prétraitements de choc thermophiles. Parmi les différentes concentrations testées et les oligo-éléments, Fe (II) et Se (VI) des concentrations de 25 à 50 ug / L ont donné lieu à 39 et 35% d'augmentation de la production de biométhane, respectivement. Une meilleure solubilisation des protéines (6,96 ± 2,76% de plus) et de glucides récalcitrants (344,85 ± 54,31 mg / L par rapport à zéro) pourrait être obtenue avec bioaugmentation de girafe fumier (30% en volume), qui a donné un 11,24 ± 4,51% de plus production de biométhane. Un CSTR à deux étages avec digestat re-circulation de meilleurs résultats que d'un stade en raison de sa (i) une meilleure capacité d'auto-ajustement du pH; (ii) une plus grande résistance aux chocs de charge organique; (iii) de près de 100% de matières solides volatiles a été destryoed par rapport à 71% en CSTR une étape; (iv) 50 à 60% de teneur en méthane a été obtenu, alors qu'il était de 40 à 50% en une seule étape CSTR; (c) une petite quantité d'hydrogène a également été détectée à partir de la première étape du réacteur à deux étages qui en fait un système attrayant pour la production de biohythane. Bien que la séparation physique des méthanogènes rendus plus sensibles à des facteurs inhibiteurs, tels que l'ammonium et l'acide propionique. En outre, le temps de rétention hydraulique (HRT) est encore une chute de ces systèmes, d'où une AnMBR équipé d'une membrane de fluorure de vinylidène courant latéral a été proposé et exploité avec succès pour 100 d. Merci de membranes HRT a pu être réduite de 20 d à 1d, tout en conservant un rendement global d'élimination de> 97% de la demande en oxygène influent chimique (COD) et a abouti à une production de biogaz supérieure à 70% de teneur en méthane / Treatment of food waste by anaerobic digestion can lead to an energy production coupled to a reduction of the volume and greenhouse gas emissions from this waste type. Nevertheless, obtaining the highest possible methane recovery in a shorter time with a stable operation is challenging. To overcome the hurdles of AD of FW various pretreatment methods, supplementation of trace elements, bioaugmentation using zoo animals' dung and comparison of reactor configurations including one-stage and two-stage continuously stirred tank reactors (CSTR) as well as anaerobic membrane reactor (AnMBR) were studied in the scope of this research. Based on the results of the batch experiments, thermal pretreatment at 80°C for 1.5 hours yielded 46 – 52% higher biomethane production, and it is more energy efficient than ozonation or thermophilic shock pretreatments. Among the various tested concentrations and trace elements Fe (II) and Se (VI) concentrations of 25-50 ug/L resulted in 39 and 35% increase of biomethane production, respectively. A better solubilization of proteins (6.96 ± 2.76% more) and recalcitrant carbohydrates (344.85 ± 54.31 mg/L as compared to zero) could be obtained with bioaugmentation of giraffe dung (30% by volume), which yielded a 11.24 ± 4.51% higher biomethane production. A two-stage CSTR with digestate re-circulation performed better than one-stage with (i) a better pH self-adjusting capacity; (ii) a higher resistance to organic loading shocks; (iii) almost 100% volatile solids was destroyed as compared to 71% in one-stage CSTR; (iv) 50-60% methane content was obtained, while it was 40-50% in one-stage CSTR; (v) a small amount of hydrogen was also detected from the first stage of the two-stage reactor making it an attractive biohythane production system. Although physically separating the methanogens made them more sensitive to inhibitory factors, such as ammonium and propionic acid. Moreover, the long hydraulic retention time (HRT) is still the problem with these systems, hence an AnMBR equipped with a side-stream polyvinylidene fluoride membrane was proposed and a successful operation was achieved. Thanks to the membranes the HRT was able to be reduced from 20 d to 1d, while maintaining an overall removal efficiency of >97% of the influent chemical oxygen demand (COD) and yielded a higher biogas production with 70% methane content

Las manifestaciones patológicas de mayor importancia en los bloques de concreto de la albañilería armada son las eflorescencias y las fisuras; las primeras son estéticas y las segundas son estructurales. Estas patologías se originan por la porosidad del bloque; la cual facilita el ingreso de las sales procedentes de la brisa marina y niebla salina presentes en la atmósfera marina. Estas sales, por efecto del viento son arrastradas y depositadas en las viviendas construidas fuera del mar. Una solución a este problema es utilizar un material que minimice el avance de las fisuras y grietas, como son las nanoplaquetas de beterraga azucarera (NPB); las cuales son residuos vegetales procedentes de la industria alimentaria. En la presente investigación se aborda el estudio de los bloques de concreto fisurados, estudiándose para ello algunas propiedades mecánicas, físicas y químicas; los resultados muestran que con la adición de NPB la resistencia a la compresión y flexión aumentan, y la absorción y carbonatación disminuyen cuando se comparan con el concreto sin nanoaditivo. / The most important pathological manifestations in the concrete blocks of the armed masonry are the efflorescence and the fissures; the former are aesthetic and the latter are structural. These pathologies are caused by the porosity of the block; which facilitates the entry of salts from the sea breeze and salt mist present in the marine atmosphere. These salts, as a result of the wind are dragged and deposited in homes built outside the sea. A solution to this problem is to use a material that minimizes the progress of fissures and cracks, such as sugar beet nanoplatelets (BNP); which are plant residues from the food industry. In the present investigation the study of cracked concrete blocks is approached, studying some mechanical, physical and chemical properties; the results show that with the addition of BNP the compressive strength increases, and the absorption and carbonation decrease when compared to concrete without nanoadditive. / Tesis

In this project I will explore food waste and how we can study and partake in nature’s ecosystem, in our daily lives, using a playful approach. One-third of all food produced in the world is wasted. Our systems encourage consumeristic behaviours and wastefulness, they encourage exponential growth in preference to circularity. Human disconnection to nature’s ecosystems is resulting in depleting, eroding and polluted soils. Soil is the foundation of life, humans would not exist without it. Our food exists because of soil and we obtain energy from the food we eat - unfortunately, the nutrients in our food are declining due to intensive industrial farming. Compost enhances the soil, nourishes the life within it. We can think of nutrients as our source of energy. This flow of energy in nature goes from soils to plants, to animals, fungi, microorganisms, bacteria and back to its origin - the soil. Organic matter is fundamental to create viable habitat and preserve water in the soil. Why are not all of us composting? How can composting be involved in our everyday life? My ambition is to make a playful and low tech, human-powered composting machine. Where children can collaborate with older generations, together, learning how to turn their food waste to compost, while playing. With low tech machines run by human energy, I implement movements and play to evoke curiosity. While having fun I want to change our thoughts of waste to valuable resources.

Klimat och miljö är idag ett omdiskuterat ämne inom politik och samhälle. Trots det lever och konsumerar svenskarna i dag som om det fanns resurser från fyra jordklot i stället för ett. Detta leder i sin tur till onödigt avfall som med hjälp av rätt metoder skulle kunna förebyggas. I samarbete med Motala kommun genomfördes därför detta projekt, med syfte att använda nudging som en metod för att förebygga matavfallsmängder från barnfamiljer med fokus på minskat matsvinn. Nudgesen implementerades i två olika bostadsområden tillhörande Motala kommun, där det ena området mottog pro-self-nudges och det andra området mottog pro-social-nudges och där dessa nudges sedan jämfördes med varandra. Resultatet från undersökningen visade inte någon signifikant påverkan på matavfallsmängderna, varken från pro-social-nudgesen eller pro-self-nudgesen. Slutsatsen som drogs av resultatet var därmed att denna typ av nudging inte är tillräcklig för att kunna förändra människors konsumtions- och slängbeteenden, utan det krävs att fler aktörer, såsom livsmedelsbutiker, hjälps åt för att få människor att fatta rätt beslut redan i affären, innan matsvinnet uppstår.

Problematiken med matsvinn utgör ett globalt hållbarhetsproblem och konsumenternasbeteende har identifierats som den främsta bidragande faktorn till problematiken. En minskning av matsvinn måste ske för att en övergång till och utveckling av cirkulär ekonomi ska kunna realiseras, vilket ses som en direkt nödvändighet för att uppnå en hållbar utveckling. En förändring av de val konsumenter gör vid inköp av livsmedel ses som avgörande för att uppnå en minskning av det matsvinn som uppstår inom dagligvaruhandeln. Produkter med annorlunda utseende, kort utgångsdatum och skadad förpackning benämns som klass II-produkter, varpå en stor andel av dagligvaruhandelns matsvinn uppstår av just klass II-produkter. E-handel av mat har ökat drastiskt och utgör en viktig handelsplattform där det behövs åtgärder som syftar till att uppnå en förändring av konsumenternas beteende och val av livsmedel. Nudging utgör ett verktyg som används för att influera beteenden i en bestämd riktning och har identifieratssom en potentiell åtgärd att implementera inom dagligvaruhandelns e-handel, för att influera konsumenter att ta val av produkter som i en förlängning kan leda till minskat matsvinn. Syftet med denna studie är att utveckla förståelsen om vilka möjligheter och utmaningar det finns vid användandet av nudgingverktyg inom dagligvaruhandelns e-handel, för att influera konsumenters val av klass II-produkter. Val som i förlängningen kan leda till minskat matsvinn och utveckling av cirkulär ekonomi. För att utveckla denna förståelse, har vi utformat ett experiment som simulerar en fiktiv e-handel av dagligvaror, där olika nudgingverktyg implementerats i relation till klass II-produkter. Detta experiment har genomförts av studiens elva deltagare och därefter har dessa intervjuats. Den teoretiska bakgrunden om matsvinn, beslutstagande och nudging har ställts i relation till det material som samlats in genom intervjuerna, för att därefter användas för att besvara studiens problemformulering: Hur upplever konsumenter nudging i relation till klass II-produkter inom dagligvaruhandelnse-handel? Studiens resultat visar att konsumenternas upplevelse av nudging i relation till klass II-produkter inom dagligvaruhandelns e-handel, beror på konsumenternas preferenser, erfarenheter, förväntningar, konsumtionsmönster och ett antal demografiska faktorer. De största utmaningar och möjligheter för dagligvaruhandelns e-handel ses ligga i konsumenternas erfarenheter och preferenser, samt förverkligandet av transparens och tillit.