<p>This thesis explores possible future forms of a sustainable food supply system from an energy aspect. Particular attention is devoted to local food supply as a means to reduce energy use for transport. The thesis consists of a covering essay and three studies: one futures study of the entire food supply system and two case studies of local farming.</p><p> </p><p>The results from the three studies had somewhat different characters, but provided suggestions on how the food system could be more energy-efficient. The futures study, which was on a more comprehensive level than the two case studies, included a full account of energy use for the food supply system in Sweden for the year 2000 and an exploration of future sustainable energy use in the shape of an image of the future. The two case studies provided indications on the potential for reduction in energy use for transport through local food supply in the future.</p><p> </p><p>The <em>futures study</em> explored the possibilities of reducing the energy use for food to a level that would be sustainable with regard to energy use. This meant generating an image of the future where energy use for eating was 60% lower in 2050 than in 2000. Sweden was used as the case and all data regarding energy use were for Swedish conditions. The existing possibilities to reduce energy used in the food supply system for producing, transporting, storing, cooking and eating food<em> </em>were explored and described in terms of a number of distinct, consecutively numbered ‘Changes’. These changes were presented in both a quantitative and qualitative way but should not be regarded as forecasts. Instead, they provide an illustration of the kinds of changes needed in order to achieve sustainable energy use in the food system.</p><p> </p><p>The outcome from the two <em>case studies</em> was that energy use for local food distribution was not obviously lower than that for conventional food transport. This may be surprising to many, since it is generally argued in the public debate that local food supply is a powerful means to reduce energy use in the food system. From an energy point of view, it could be more relevant to use a parameter based on the energy use per quantity of food instead of transport distance. An appropriate approach would therefore be energy-efficient food supply instead of local food supply. This would allow concerned consumers to make appropriate choices when purchasing food.</p>

This thesis explores possible future forms of a sustainable food supply system from an energy aspect. Particular attention is devoted to local food supply as a means to reduce energy use for transport. The thesis consists of a covering essay and three studies: one futures study of the entire food supply system and two case studies of local farming. The results from the three studies had somewhat different characters, but provided suggestions on how the food system could be more energy-efficient. The futures study, which was on a more comprehensive level than the two case studies, included a full account of energy use for the food supply system in Sweden for the year 2000 and an exploration of future sustainable energy use in the shape of an image of the future. The two case studies provided indications on the potential for reduction in energy use for transport through local food supply in the future. The futures study explored the possibilities of reducing the energy use for food to a level that would be sustainable with regard to energy use. This meant generating an image of the future where energy use for eating was 60% lower in 2050 than in 2000. Sweden was used as the case and all data regarding energy use were for Swedish conditions. The existing possibilities to reduce energy used in the food supply system for producing, transporting, storing, cooking and eating food were explored and described in terms of a number of distinct, consecutively numbered ‘Changes’. These changes were presented in both a quantitative and qualitative way but should not be regarded as forecasts. Instead, they provide an illustration of the kinds of changes needed in order to achieve sustainable energy use in the food system. The outcome from the two case studies was that energy use for local food distribution was not obviously lower than that for conventional food transport. This may be surprising to many, since it is generally argued in the public debate that local food supply is a powerful means to reduce energy use in the food system. From an energy point of view, it could be more relevant to use a parameter based on the energy use per quantity of food instead of transport distance. An appropriate approach would therefore be energy-efficient food supply instead of local food supply. This would allow concerned consumers to make appropriate choices when purchasing food. / QC 20101125

This project involves a collaboration with the company Greeny Grow AB, which works with hydroponic cultivation of salad and microgreens. Today there are major problems with the trade of fruits and vegetables, where the problems involve large amounts of unnecessary flows of transformed resources such as soil and unnecessary space for cultivation. This problem can be easily avoided with Greeny Grow's hydroponic cultivation. Hydroponic cultivation is a concept where cultivation occurs with only nutrient enriched water and without soil. Greeny Grow is currently facing a challenge regarding the packaging of hydroponically cultivated salad and microgreens. The company currently has a packaging for the hydroponically cultivated vegetables that is relatively cumbersome, not suitable and costs much. In this project, the focus is on Greeny Grow's salad and the project group has developed a well suitable, easy to use, and sustainable packaging for the company's hydroponically cultivated salat. The road to the result has involved a lot of analysis and research regarding what consumers and retailers think about the hydroponic cultivation concept and packaging for salat. The project group has also been in contact with companies that work with paper- and plastic packaging to get a clearer picture of different packaging and their properties. The result that has been developed is a sustainable and easy to use packaging that is adapted for Greeny Grow's hydroponically cultivated salad. The packaging is developed in such a way that when the salad is finished producing, it is placed in a plug tray and then transported to the customer. Given that the roots are still left on the salad, a small plastic bag is placed around the roots to maintain moisture and avoid dripping. When the salad reaches the store, the plug tray is placed on the shelf, and the consumer chooses their own salad to place in a paper bag for safe transport home. This type of packaging creates a greater feeling of hydroponic cultivation, given that the roots are still present and the consumer gets a clearer picture of how the salad has a longer sustainability.

Increased amounts of food waste have become a major problem in developed countries. This project is about which IT technology can be useful for reducing food waste.  There are several different ways food waste can occur. It can be found in households, grocery stores and restaurants. Food waste can be classified within different kinds of waste, unavoidable waste and possibly avoidable waste. There has been previous research about reducing food waste using IT technology and they all take different kinds of approaches. Some are using mobile cameras to track the fridge inventory, others use a QR reader to find out when the item goes out, and much more. This project focuses on investigating different applications with research background and the pros and cons of those. Our data collection consists of respondents who answered questionnaires to give us a better picture of what the respondent thinks about food waste and various food waste applications. / Matavfall kan klassificeras inom olika typer av avfall, det finns oundvikligt avfall och avfall som kan undvikas vilket kallas för matsvinn. Ökade mängder matsvinn har blivit ett stort problem i utvecklade länder. Detta projekt handlar om vilken IT-teknik som kan vara användbar för att minska på matsvinn. Det finns flera olika sätt för matsvinn att uppstå. Det finns i hushåll, livsmedelsbutiker och restauranger. Det har förekommit forskning om att minska matsvinnet med hjälp av IT-teknik och de har alla olika metoder. Vissa använder mobilkameror för att spåra kylutrymmet, andra använder en QR läsare för att ta reda på varans bäst-före datum och mycket mer. Detta projekt fokuserar på att undersöka olika applikationer med forskningsbakgrund men också fördelar och nackdelar med de här applikationer. Vår datainsamling består av respondenter som svarat på enkätundersökning för att ge oss en bättre bild av vad respondenten tycker om matsvinn och olika matsvinns applikationer.

Bakgrund: Insekter är en del av miljontals människors kost men har inte implementerats i västvärlden av flera olika skäl. Bland annat finns det ingen lång tradition av insekter som föda och  entomofagi (insektsätande) anses ofta som något äckligt och primitivt. Insekter har intressanta näringskvaliteter och är ett fullvärdigt alternativ till andra animaliska produkter. En betydande roll för acceptans av insekter i västvärlden är framtagande av ett sensoriskt språk. Det finns idag relativt lite forskning kring insekters karaktär och smak. Studier som finns tillgängliga visar att flera insektsarter har en smak av umami. Syfte: Syftet med studien är att jämföra buljonger baserade på syrsa respektive mjölmask med fokus på intensiteten av umami. Ytterligare syften är studera syra och sältas inverkan på buljongerna kopplat till den upplevda intensiteten av umami och att ta fram smakprofiler för respektive buljong. Metod: Med hjälp av en försöksdesign togs 18 buljongprover fram där salt och syra tillsattes i olika koncentrationer och kombinationer. Provernas intensitet av umami bedömdes sensoriskt genom att en panel bedömde proverna mot referenslösningar med umami. En smakprofil för respektive prov togs fram genom konsensusanalys.   Resultat: Resultaten visar att det finns skillnader i smak, doft och utseende bland buljongproverna. Flera prover skiljer sig signifikant åt med avseende på umami där salt och syra ger en ökad intensitet. Slutsats: Salt och syra har en positiv inverkan på intensiteten av umami i buljonger baserade på mjölmask respektive syrsa. Proverna som baserats på syrsa påvisar en högre intensitet av umami än buljong baserad på mjölmask.

This case study investigates how the biomass changes depending on changes made to the time interval for the lights and the distance between the crops and light. The study is split in three different cases and each case consists of three batches. The different baches have three different heights between the light and the crops and the heights being used is 55, 110 and 165cm. The light interval in the first case was 12 hours, 6 hours for case 2 and 3 hours for the last case.  Case 1 had an average biomass weight of 28,5 g, for batches 1-3 and the light interval was twelve hours. In case 1 and 2 the pea plants looked healthy and green but in case 2 the plants were taller, and the leaves had widened more. Case 2 had an average biomass weight of     55,5 g, for batches 4-6 when the interval of the lights was 6 hours. The last case generated the most biomass of all the cases with an average of 102,5 g for batches 7-9, and the plants was completely yellow. Case 2 compared to case 1 gave double biomass yield for the same amount of energy used. One-way Anova determined that it was not any statistically significant difference between the batches but, however, it was for the different cases.

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Stölder och snatteri är ett stort problem för fysiska butiker, dessutom marknadsutvecklingen för e-handel är avgörande för fysiska butikernas framgång och lönsamhet. Allt mer pengar investeras i säkerhetslösningar, väktare och personal Målet med den här kandidat-uppsatsen har varit att utveckla en produkt för ett modern och innovativt smart kundvagn. Den framtagna Smart kundvagnen är ett hjälpmedel som är bättre anpassad efter konsumenternas behov för att skapa trevligare upplevelse hos fysiska butiker och underlättar köpprocessen, vilket i längden kan leda till trygga och återkommande kunder. Genom att använda och utnyttja ny teknik tillsammans internetuppkoppling och nya funktioner till ett konkurrenskraftigt pris finns stora möjligheter att sälja denna produkt. Kundvagnen använder sig av bildanalys och lastcell som möjliggör att kunden inte längre behöver manuellt skanna en vara. istället identifieras varan och registreras när den placeras i kundvagnen. Prototypen har jämförts och slutsats har dragit att produkten är ett bättre alternativ än existerande produkter för ändamålet. / Thefts and shoplifting is a big problem for local stores, additionally the development of e-commerce is a deciding factor for the success of physical stores and their profitability. An increasing amount of money is being invested in security solutions, guards and other related personnel.  The goal of this Bachelors thesis has been to develop a product for a modern and innovative smart shopping cart. The resulting cart is a tool that is more suitable for the benefit of consumers and their need for a more comfortable shopping experience, it has the benefit of streamlining the shopping process which in turn could attract repeat customers.  Through the use of new technology as well as the Internet and new functions at a competitive price point there is a great opportunity to market this product. The shopping cart uses image analysis and a load cell which alleviates the need for customers to manually scan each article for purchase, instead it is identified and registered as it is placed in the shopping cart.  The prototype has been compared to other solutions and conclusions have been drawn as to the optimality of the product fulfill the purpose.

This work focused a pH readjustment strategy has been applied for the enhancement ofbiohydrogen production form food waste hydrolysate in a semi-pilot scale bioreactor seededwith selectively enriched mixed microbial culture. Different initial pH (pH 6, pH 7, and pH8) was selected for biohydrogen production from FW. When hydrogen production was terminated due to the accumulation of volatile fatty acids in the bioreactor, then the pHof the bioreactor was again readjusted to its initial pH. Highest hydrogen production rate of1.13 L/h (CHP: 58.48 L) was achieved with pH 8 operation which was almost double thanpH 6 and pH 7 operation. Volatile fatty acids (VFA) production was also influenced by thisstrategy. Higher acetic and butyric acids (2471.4mg/L and 947.37mg/L) were observed. Highest buffering capacity (0.1ßmol) significantly contributed towards higher biohydrogenproduction via this pH adjustment strategy. This strategy not only enhanced H 2 productionbut it also increased the waste conversion efficiency towards other biobased productsproduction during acidogenesis of FW.

Introduction ‘Conference’ pear is a climactic autumn pear with unpredictable storage capacity. By studying the storage capacity of the pears, insights can be obtained which can reduce food waste. Aim The aim of this thesis is to study the storability of conference pears in refrigerated temperature against room temperature after longterm storage in modified atmosphere. The study compares conventionally and organically grown pears. Material and methods Organic and conventional Conference pears were studied in refrigerated and room temperature during a three week period. Every other day 5 pears were taken from each test group (organic in cool and room temperature, conventional in cool and room temperature). The pears went through a series of tests which measured weight, color, firmness, brix and pH. As a sensory study, a consensus test was made where pears were assessed by a panel according to predetermined attributes in seven-grade scales. Results The result shows that Conference pears stored at room temperature lost more weight than Conference pears stored in cool during the test period. The pH value dropped for all pear groups while Brix levels decreased for pears stored in cool, but increased for pears stored in room temperature. All pears developed a darker color throughout the test period, both internally and externally. Conventionally grown pears retained it’s green color best in cool storage compared to organically grown peras, but developed a yellow tone instead. All organic pears were perceived to develop a grainier texture and a more brownish color than conventional pears. Conclusion The shelf-life of Conference pears became shorter in room temperature compared to the refrigerated temperature after long-term storage in modified atmosphere. With the exception of the pears starting values, the ripening behavior of organic and conventional pears are similar except that the conventional pears developed a more yellow color over time and the organic pears developed a more brown color instead.