Category Archives: Food waste

Assessing circular food systems: Fish oil substitute produced from food waste

Imagine that you buy three bags of food at the grocery store and throw away one of them before you get home. Seems crazy right? But the truth is that about one-third of the food produced today is wasted, meaning that a considerable amount of food is produced in vain. Overproduction, cosmetic standards, inefficient logistics and overconsumption are some examples that cause wastage of still edible food along the food supply chain. This waste leads to considerable environmental impact, economic losses and critical social consequences.

Recovering valuable resources and circulating them back to the food supply chain instead of wasting them could lead to important benefits compared to the current system. In fact, using already available resources and reduce waste is considered essential to maintain future food security, enable the transition towards a circular economy and support sustainable development. So, how should we use these resources then? One solution could be to produce a fish oil substitute via microalgae using food waste as feedstock.

Food from waste

Today, aquaculture is one of the fastest growing food-producing sectors globally, and each year we produce about 1-million-ton fish oil rich in the essential fatty acid DHA (found in Omega-3). Since Omega-3 must be obtained through diet, it is often added to food and feed production (often in the form of fish oil) to enhance nutrition levels in dairy, meat and fish consumed by humans. In the beginning, aquaculture was considered a solution to decreased biodiversity and diminished ecosystems, as a result of overfishing. However, the fish oil industry required to support traditional aquaculture is highly dependent on fossil energy and marine raw materials, which leads to depletion of natural resources and ecosystems as the global demand for fish increases. Instead of solving the problem of overfishing, aquaculture has created new ones. At the same time, about 1.3 billion tons of food is wasted globally every year.

In aquatic ecosystems, the essential fatty acid DHA is produced by microalgae and accumulated in fish via the food web. Therefore, one promising solution is to gain DHA directly from microalgae. Research shows that heterotrophic microalgae can be cultivated in bioreactors using volatile fatty acids (VFA) derived from food waste as primary carbon feedstock.

Feeding algae VFA to produce an algae oil rich in DHA could provide multiple benefits in comparison to traditional fish oil, especially since biogas can still be produced alongside. This means that we can produce multiple valuable products from food waste, which would further reduce pressure on natural resources. Producing a fish oil substitute using already available recourses could also support circular food systems and improve global food security. However, assessing and evaluating the environmental implications of new technologies is crucial to ensure that the suggested solutions also support future sustainability.

Environmental impact and loss of biodiversity

This study aimed to evaluate the future potential of DHA produced from algae with a primary carbon feedstock from food waste, by assessing and comparing its environmental impact to that of DHA from Peruvian anchovy oil. The studied systems were modelled as two parallel scenarios to assess large-scale production of DHA: a conceptual Algae scenario and a conventional Fish scenario.

Simplified scenario illustration, created using biorender.com

A life cycle assessment (LCA) approach was used to obtain a holistic quantification of the impact caused by the Algae scenario and the Fish scenario, from the extraction of raw materials via production to finished product. Using LCA indicators at both midpoint and endpoint along the cause-effect chain can provide a vital dimension of total impact to policymakers, the research community and industry. Moreover, including endpoint impact such as damage to ecosystem quality is especially important in systems dependent on biotic resources, such as fish oil production. By definition, biodiversity refers to the variability among all living organisms and maintaining biodiversity is essential for life on Earth. As natural systems and species are dependent on each other, damaged ecosystem quality or loss of even a small number of species could lead to irreversible consequences. Therefore, the endpoint indicator Ecosystem damage was included in this study as a complement to the midpoint indicators global warming, acidification, eutrophication, and land use.

Algae oil VS Fish oil

The main findings were that DHA produced from the Algae scenario inferred lower impact with respect to global warming, acidification and land use compared to the Fish scenario. Moreover, algae oil also resulted in lower climate impact when compared to rapeseed oil and linseed oil, two common plant-based Omega-3 sources. And even though established LCA methods cannot fully account for the total impact on biodiversity, the result showed that DHA from algae inferred lower Ecosystem damage compared to fish oil even when future energy development, improved efficiency, increased energy demand and impact on biotic resources were simulated.

This study showed that DHA produced by microalgae using VFA from food waste can reduce dependency on marine raw materials while also enabling increased resource efficiency by recovering nutrients in food waste for value addition. By using agricultural and food industry by-products to produce DHA, overfishing could be counteracted which in turn would benefit maintained ecosystem quality. Algae oil holds a promising potential for increased sustainability within aquaculture, provided that continued development and optimization of this emerging technology are enabled through active decision-making and purposeful investments. So, recovering valuable fatty acids from food waste and reusing them to produce a fish oil substitute could indeed be a way to increase circularity and sustainability both within aquaculture and the future food system.

Read more

Want to learn more about this project? Then we invite you to read the full article:

L. Bartek, I. Strid, K. Henryson, S. Junne, S. Rasi, M. Eriksson (2021). Life cycle assessment of fish oil substitute produced by microalgae using food waste. Sustainable Production and Consumption, vol 27, pp 2002-2021. doi: https://doi.org/10.1016/j.spc.2021.04.033

Spikning av licenciatavhandling

I fredags (19 februari) så spikades avhandlingen “Food waste in the food service sector – Quantities, risk factors and reduction strategies“. Avhandlingen kommer att läggas fram och försvaras den 12 mars.

Avhandlingen undersöker hur stort matsvinnet är i storköks- och restaurangsektorn, vilka risk faktorer som existerar och vad som kan göras för att minska svinnet. Resultaten pekar på att runt 20% av det som serveras slängs, dock med stor variation. En del riskfaktorer som driver på matsvinnet utgörs av vilken typ av infrastruktur som finns tillgänglig, men även ålder på gäster spelar in, vilka är faktorer som kök kan ha svårt att göra något åt. Den största riskfaktorn är dock att kök lagar för mycket mat i förhållande till hur många som dyker upp, något som skulle kunna lösas av närvaroprognoser vilket också avhandlingen berör.

Malefors, Christopher (2021). Food waste in the food service sector - Quantities, risk factors and reduction strategies. Sveriges lantbruksuniv.               
ISBN 978-91-576-9827-8   
eISBN 978-91-576-9828-5     

Överskottsmat – till vilken nytta?

Att ta hand om överskottsmat från butiker och livsmedelsindustrin och donera överskottet till behövande är inte något nytt fenomen globalt, men att göra detta för att minska matsvinnet är tämligen nytt. Som ett resultat av detta så har det på senare tid kommit en rad aktörer som på olika sätt försöker hitta vägar för att ta hand om överskottsmaten till olika kundgrupper via olika distributionssätt. Frågan som kan ställas är vilken nytta som den levererade överskottsmaten ger och för vem? I den nya artikeln “Sustainability Assessment of Food Redistribution Initiatives in Sweden” undersöker vi en rad olika distributionssätt för överskottsmat och vilka sociala, miljömässiga och ekonomiska nyttor dessa skapar. Resultaten visar att använda sig av matkassar till socialt utsatta grupper genererar den största vinsten i termer av att minimera växthusgasutsläpp. Att använda sig av överskottsmat för att producera nya produkter visade sig skapa högst social nytta då det undersökta konceptet skapade flest arbetstillfällen (arbetade timmar per kg distribuerad mat). Problemet som samtliga iniativ har är att få ekonomin att gå ihop, då endast två av de undersökta fallen gick med vinst och inte var direkt beroende av extern finansiering.

Photograph by UNT

Food banks that redistribute surplus food from retailers and the food industry to people in need are not a new concept globally, but their connection to food waste prevention is new. As a result, new types of food redistribution units are emerging and diversifying to find new target groups and distribution methods. The aim of a new study “Sustainability Assessment of Food Redistribution Initiatives in Sweden” was to identify and study surplus food redistribution units in Sweden, and then to assess the impact on several sustainability indicators for selected redistribution units, in order to increase knowledge on the types of values these redistribution concepts generate. The methods used for analyzing the scenarios were Environmental Life Cycle Assessment, Life Cycle Costing and Social Life Cycle Assessment. The results showed that providing food bags to socially exposed people generated the largest reduction of greenhouse gas emissions per kg of redistributed food. Reprocessing surplus food to a high-quality end-product was attributed to a high social value, due to job creation effects in the high number of working hours required per kg of redistributed food. With regard to economic impacts, all but two scenarios studied had monthly financial losses and therefore needed other sources of financial support.

The article has been published open access in MDPI resources:
Bergström, P.; Malefors, C.; Strid, I.; Hanssen, O.J.; Eriksson, M. Sustainability Assessment of Food Redistribution Initiatives in Sweden. Resources 2020, 9, 27. doi.org/10.3390/resources9030027

100 000 ton per year instead of 30 000 – updated data about food waste from Swedish retail stores

The elefant in the room in this new report http://www.naturvardsverket.se/Om-Naturvardsverket/Publikationer/ISBN/8800/978-91-620-8857-6/, was the new data on retail waste – 100000 tons instead of 30000 tons -, which now is based on figures reported directly by the retail chains via the voluntary agreement instead of statistics based on a few stores combined with the number of employees. Expressen, a Swedish tabloid newpaper, made an interview with me and choosed to put focus on how the stores try to hide the food waste data, by not including rejected fruit and vegetables and returned unsold bread and dairy products. From my perspective, this actual behaviour is true, but the incentive is probably not to hide data from the public, but to shuffle the waste to other actors for economical reasons. I also think the newpaper “scope” about this could have been that the Swedish environmental protection agency previously used a method that only catched a third of the actual waste, besides that the now published “actual” waste does not include everything arising at retail level. /Ingrid Strid, food waste researcher at SLU

https://www.expressen.se/nyheter/klimat/sa-doljs-matsvinnet-genom-livsmedelsjattarnas-kryphal/

Oranges in nets are often wasted when one fruit gets bad.

New Food waste course

If you are interested in food waste-related issues, there is an opportunity to learn more this autumn in the new course “Food waste – current situation and future opportunities.” held at SLU in Uppsala. The course starts in August and will revolve around topics covered in the new Routledge Handbook of Food waste that will also act as the course literature. Study visits and project work are also an integral part of the course to disseminate where waste occurs and what strategies need to be in place to tackle this present issue both now and tomorrow.