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Food waste under debate

Awareness-raising events organised by various institutions will take place across Europe to reduce the hazardousness of waste generated and thereby avoid harmful effects on human health and the environment.

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From November 17 to 25, 2018, the European Week for Waste Reduction (EWWR) will encourage the implementation of awareness-raising actions about waste reduction, product reuse and material recycling strategies, and related European Union and Member States policies. In addition to promoting sustainable actions to reduce waste and change the Europeans’ behaviour regarding consumption and waste management patterns.

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LIFE Zero Cabin Waste lays the basis for reducing environmental impacts of flying

Researchers led by Pere Fullana i Palmer at the UNESCO Chair ESCI-UPF propose applying a life cycle perspective to plan an efficient and differentiated waste management. The study has been published in Detritus and is part of the LIFE Zero Cabin Waste Project aimed at creating a sustainable model to reduce, reuse and recycle the waste generated in aircraft cabins.

LIFE Zero Cabin Waste

The low cost of landfill disposal, particularly for non hazardous waste, and a lack of appropriate facilities and restrictive regulations, among others, have historically discouraged airlines and aviation industry actors to proactively look for cabin waste solutions back more than 20 years, according to researchers at the Chair. But, in recent years, airlines have increased their efforts to tackle the waste generated in aircraft cabins, however, these efforts usually lack of comprehensive approach.

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Chair's researchers receive double honours at LCA Food 2018 awards

The Agrifood Research Line at the UNESCO Chair in Life Cycle and Climate Change ESCI-UPF has been acknowledged the Best Student Oral Presentation Award and the Best Student Poster Award by the LCA Food 2018 conference at Bangkok, Thailand.

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Elodie Lemaire and Laura Batlle-Bayer, researchers of the Agrifood Research Line at the UNESCO Chair ESCI-UPF.

The 11th International Conference on Life Cycle Assessment (LCA) of Food 2018, organised by the Kasetsart University at Bangkok between 17 and 19 October, has acknowledged the Agrifood Research Line’s Ceres-ProCon Project*: “Food production and consumption strategies for climate change mitigation,” aimed at design strategies to improve the sustainability of food production and consumption.

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Boosting circular economy in the anchovy canning sector

A study co-led by researchers at the UNESCO Chair ESCI-UPF emphasizes the importance of an integrated Water-Energy-Food-Climate perspective towards circular economy. The results published in Waste Management help to facilitate decision-making for more sustainable products.

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Source: Jun Seita from Palo Alto, CA, U.S. (7 Portes) [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons.

The great concern regarding food loss has been studied previously in an isolated way, disregarding interdependencies with other areas. Now, a research project coordinated by Universidad de Cantabria and co-led by the Chair goes a step further by proposing a new procedure to assess different waste management alternatives based on the nexus approach by means of an integrated Water-Energy-Food-Climate Nexus Index (WEFCNI). Published in the journal Waste Management, the study shows that “the use of the nexus index as an environmental management tool is extendable to any food system with the aim of facilitating the decision-making process in the development of more sustainable products”. Thus, “the application of circular economy strategies needs a deeper analysis from the nexus approach,” according to researchers. This work is part of the GeSAC-Conserva Project at the Chair.

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Ready for disseminating research at LCA Food 2018

Today sees the start of the 11th International Conference on Life Cycle Assessment (LCA) of Food 2018 at Bangkok (Thailand), a top science event in which the UNESCO Chair ESCI-UPF is participating to present its research on agrifood, waste management, and new materials.

lca food 2018

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