College of Graduate Studies, School of Interdisciplinary Research and Graduate Studies (SIRGS), University of South Africa Pretoria Campus, Pretoria, South Africa.
College of Science, Engineering and Technology, School of Engineering, Department of Industrial Engineering, University of South Africa Florida Campus, Johannesburg, South Africa.
Environ Monit Assess. 2024 Nov 14;196(12):1196. doi: 10.1007/s10661-024-13314-6.
This study is an inventory analysis and environmental life cycle assessment of hotel food waste management that seeks to inform efforts towards the development of bio circular economy in Zimbabwe. An audit of food waste generation and an inventory analysis of the prevailing food waste management practices at three selected hotels was undertaken. The greenhouse gas emissions from the prevailing disposal of food waste at dumpsites and the proposed biological treatment of food waste were evaluated using the Tier 1 FOD method and Tier 1 method of biological treatment using the 2019 refined 2006 Intergovernmental Panel on Climate Change guidelines. Environmental life cycle assessment was also conducted for the open dumping, composting, and anaerobic digestion. The average food waste generation within the Zimbabwean hospitality industry was estimated at 1.63 kg/guest/day, with a minimum and maximum of 1.01 and 2.25 kg/guest/day, respectively. Source-separated food waste is currently being collected indiscriminately by municipal waste collection trucks for final disposal at the official landfills or dumpsites. This calls for the need for an offtake system of the source-separated food waste in the form of composting or anaerobic digestion. Study results showed that the disposal of food waste at solid waste disposal sites contributes to the highest greenhouse gas emissions, followed by composting with a 75% reduction in greenhouse emissions. Anaerobic digestion brings about a maximum reduction in greenhouse emissions of 97%. Environmental life cycle assessment results also show that anaerobic digestion is the best method leading to net negative environmental impacts.
本研究是对酒店食物垃圾管理的清单分析和环境生命周期评估，旨在为津巴布韦生物循环经济的发展提供信息。对三家选定酒店的食物垃圾产生情况进行了审计，并对现行食物垃圾管理做法进行了清单分析。使用 Tier 1 FOD 方法和使用 2019 年精炼的 2006 年政府间气候变化专门委员会指南的 Tier 1 生物处理方法评估了现行垃圾填埋场处理食物垃圾和拟议的生物处理食物垃圾的温室气体排放。还对露天垃圾填埋、堆肥和厌氧消化进行了环境生命周期评估。津巴布韦酒店业的平均食物垃圾产生量估计为 1.63 公斤/位/天，最低和最高值分别为 1.01 公斤/位/天和 2.25 公斤/位/天。目前，市政垃圾收集车正在不分青红皂白地收集分类食物垃圾，用于在官方垃圾填埋场或垃圾场进行最终处理。这需要建立一个分类食物垃圾的消纳系统，形式为堆肥或厌氧消化。研究结果表明，在固体废物处理场处理食物垃圾会导致最高的温室气体排放，其次是堆肥，温室气体排放减少 75%。厌氧消化可将温室气体排放最大减少 97%。环境生命周期评估结果还表明，厌氧消化是导致净环境负面影响的最佳方法。
