Energy Valorization of Food Waste: Rapid Conversion of Typical Polysaccharide Components to Formate

Solar reforming as an emerging technology for circular chemical industries

The adverse environmental impacts of greenhouse gas emissions and persistent waste accumulation are driving the demand for sustainable approaches to clean-energy production and waste recycling. By coupling the thermodynamically favourable oxidation of waste-derived organic carbon streams with fuel-forming reduction reactions suitable for producing clean hydrogen or converting CO2 to fuels, solar reforming simultaneously valorizes waste and generates useful chemical products. With appropriate light harvesting, catalyst design, device configurations and waste pre-treatment strategies, a range of sustainable fuels and value-added chemicals can already be selectively produced from diverse waste feedstocks, including biomass and plastics, demonstrating the potential of solar-powered upcycling plants. This Review highlights solar reforming as an emerging technology that is currently transitioning from fundamental research towards practical application. We investigate the chemistry and compatibility of waste pre-treatment, introduce process classifications, explore the mechanisms of different solar reforming technologies, and suggest appropriate concepts, metrics and pathways for various deployment scenarios in a net-zero-carbon future.

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

Valorization of food waste (FW) is instrumental for reducing the environmental and economic burden of FW and transitioning to a circular economy. The FW valorization process has widely been studied to produce various end-use products and summarize them; however, their economic, environmental, and social aspects are limited. This study synthesizes some of the valorization methods used for FW management and produces value-added products for various applications, and also discusses the technological advances and their environmental, economic, and social aspects. Globally, 1.3 billion tonnes of edible food is lost or wasted each year, during which about 3.3 billion tonnes of greenhouse gas is emitted. The environmental (-347 to 2969 kg CO₂ equiv/tonne FW) and economic (-100 to $138/tonne FW) impacts of FW depend on the multiple parameters of food chains and waste management systems. Although enormous efforts are underway to reduce FW as well as valorize unavoidable FW to reduce environmental and economic loss, it seems the transdisciplinary approach/initiative would be essential to minimize FW as well as abate the environmental impacts of FW. A joint effort from stakeholders is the key to reducing FW and the efficient and effective valorization of FW to improve its sustainability. However, any initiative in reducing food waste should consider a broader sustainability check to avoid risks to investment and the environment.

Myco-biorefinery approaches for food waste valorization: Present status and future prospects

Increases in population and urbanization leads to generation of a large amount of food waste (FW) and its effective waste management is a major concern. But putrescible nature and high moisture content is a major limiting factor for cost effective FW valorization. Bioconversion of FW for the production of value added products is an eco-friendly and economically viable strategy for addressing these issues. Targeting on production of multiple products will solve these issues to greater extent. This article provides an overview of bioconversion of FW to different value added products.

Role of the substrate on Ni inhibition in biological sulfate reduction

In treating mine-impacted waters using sulfate-reducing bacteria (SRB), metal inhibition and substrate selection are important factors affecting the efficiency of the bioprocess. This work investigated the role of the substrate (i.e. lactate, formate, glycerol and glucose) on Ni inhibition to SRB with sulfate-reducing activity tests at initial pH 5, 7 and 9 and 100 mg/L of Ni. Results indicated that the type of substrate was a significant factor affecting Ni inhibition in SRB, which was the most negligible in the lactate system, followed by glycerol, glucose, and formate. Although less significant, Ni inhibition also varied with the pH, leading for instance, to a reduction of 77% in the sulfate reducing activity for the formate system, but only of 28% for lactate at pH 5. The added substrate also influenced the precipitation kinetics and the characteristics of the precipitates, reaching Ni precipitation extents above 95%, except for glucose (83.2%).