Generation and collection of restaurant waste: Characterization and evaluation at a case study in Italy.

Because restaurants (as a division of the hospitality sector) contribute to the generation of commercial and institutional waste, thus representing both a challenge and an opportunity, the objective of the present study was to deepen the knowledge of restaurant waste in terms of the qualitative and quantitative characteristics of waste generation and the performance achievable by the implementation of a separate collection scheme. In this study, the generated waste was characterized and the implemented separate collection was evaluated at a relevant case study restaurant in a coastal tourist area of Central Italy (Marche Region, Adriatic Sea side). The qualitative (compositional) characterization of the generated total restaurant waste showed considerable incidences of, in decreasing order, food (28.

Anaerobic digestion of selected Italian agricultural and industrial residues (grape seeds and leather dust): combined methane production and digestate characterization.

A combined experimental evaluation of methane production (obtained by anaerobic digestion) and detailed digestate characterization (with physical-chemical, thermo-gravimetric and mineralogical approaches) was conducted on two organic substrates, which are specific to Italy (at regional and national levels). One of the substrates was grape seeds, which have an agricultural origin, whereas the other substrate was vegetable-tanned leather dust, which has an industrial origin. Under the assumed experimental conditions of the performed lab-scale test series, the grape seed substrate exhibited a resulting net methane production of 175.

Effects of a temporary HDPE cover on landfill gas emissions: multiyear evaluation with the static chamber approach at an Italian landfill.

According to the European Landfill Directive 1999/31/EC and the related Italian Legislation ("D. Lgs. No.