Publications by authors named "Thomas L Oldfield"
Wastewater from food processing facilities can have high nutrient valorisation potential. Valorising sugar-rich agro-industrial wastewater may have significant impacts on sustainability of wastewater treatment plant (WWTP). The objective of this study is to evaluate the environmental, economic and social impacts of a novel wastewater valorisation technology.
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- - Many food systems today are unsustainable, causing significant resource depletion and environmental harm, making current food consumption akin to using fossil resources.
- - Transitioning to sustainable food systems requires leveraging internet technology, or an 'Internet of Food,' to improve resource efficiency, stimulate rural economies, promote resilience, and enhance governance through better data management and communication.
- - A successful 'Internet of Food' will need standardized vocabularies and frameworks to effectively process extensive data throughout the food supply chain, which will ultimately transform our understanding of food systems and facilitate the shift towards sustainability.
Article Synopsis
- The study evaluated the environmental impacts of using pyrolysis (biochar) and composting in agriculture, particularly focusing on a biochar-compost blend compared to traditional mineral fertilizer.
- Life cycle assessments were performed using data from experiments conducted in Spain, Italy, and Belgium, analyzing global warming, acidification, and eutrophication effects.
- Results indicated that the biochar-compost blend had lower environmental impacts than mineral fertilizers and provided similar crop yields, which could enhance its adoption by farmers, though attention to feedstock selection is necessary.
An environmental analysis of options for utilising wasted food and food residue.
J Environ Manage
December 2016
The potential environmental impact of wasted food minimisation versus its utilisation in a circular bioeconomy is investigated based on a case study of Ireland. The amount of wasted food and food residue (WFFR) produced in 2010 was used for business-as-usual, (a) and four management options were assessed, (b) minimisation, (c) composting, (d) anaerobic digestion and (e) incineration. The environmental impacts Global Warming Potential (GWP), Acidification Potential (AP) and Eutrophication Potential (EP) were considered.
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