liu.seSearch for publications in DiVA
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • oxford
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Sustainable food waste management model for Bangladesh
Linköping University, Department of Management and Engineering, Product Realisation. Linköping University, Faculty of Science & Engineering.
RMIT Univ, Australia; Rajshahi Univ Engn & Technol, Bangladesh.
Rajshahi Univ Engn & Technol, Bangladesh.
RMIT Univ, Australia.
Show others and affiliations
2021 (English)In: Sustainable Production and Consumption, ISSN 2352-5509, Vol. 27, p. 35-51Article, review/survey (Refereed) Published
Abstract [en]

Excessive food waste (nearly 1.3 billion tons per annum) has exacerbated the world hunger crisis. This comprehensive review focuses on the food waste scenario, adverse effects, food waste management, existing waste management policies, and regulations in Bangladesh. Municipalities and urban centers generate 3.78 million tons of waste each year (15.96% of total food waste). This study utilized the national database to analyze food waste generation and projected growth by the year 2050. Yearly an estimated 17215.2 thousand acres of land and a significant amount of natural resources (water, energy) are being used to produce 23691.15 thousand tons of wasted food (45% of total food production). This study critically analyzed the waste management policy gap of Bangladesh and clearly identified each stage of the food loss production supply chain. The study assessed that yearly 481.6 MW energy could be generated from food waste. Focusing on effective policy and sustainability, a national food waste management model has been proposed for Bangladesh in compliance with sustainable development goals 12.3.1 global food loss. Food accumulates 16.7% to 20% of the world economy; therefore, any measures taken to reduce the food waste will be economically beneficial and environmentally sustainable. (C) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

Place, publisher, year, edition, pages
ELSEVIER , 2021. Vol. 27, p. 35-51
Keywords [en]
Food waste; Food waste management; Waste to energy conversion; Policy; Challenges; Bangladesh
National Category
Environmental Management
Identifiers
URN: urn:nbn:se:liu:diva-178530DOI: 10.1016/j.spc.2020.10.022ISI: 000674237500004OAI: oai:DiVA.org:liu-178530DiVA, id: diva2:1587753
Available from: 2021-08-25 Created: 2021-08-25 Last updated: 2023-09-12

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full text

Search in DiVA

By author/editor
Ananno, Anan Ashrabi
By organisation
Product RealisationFaculty of Science & Engineering
In the same journal
Sustainable Production and Consumption
Environmental Management

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 211 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • oxford
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf