Jul 1, 2017
I believe that knowledge about tonnes of food being wasted on a daily basis must have prompted your thought to develop this proposal. As you may be aware that food wastage has various dimensions such as environmental, economical, and social just as the title of your proposal points out. The impacts of food wastage is gaining awareness but there is still more to be done in this regard.
ClimateCoLab is about climate change adaptation and mitigation. Your proposed title can fit into either or both themes depending on your ideas. Therefore, I kindly encourage you to complete the remaining aspects of your project description. Doing so can make your proposal stands out better.
Here are some suggested readings:
1. How Colorado Is Turning Food Waste Into Electricity
2. Food Waste Can Turn Into Renewable Energy And Helps To Grow Veggies!
3. Future Fuel: Meet The Company Turning Food Waste Into Power
4. Converting food waste into solid fuels, biodiesel and other products
Ridwan D. Rusli
Aug 16, 2017
You wish to create an ecological-cycle that is economically feasible for all participants. Thus you need to examine the cost of collecting organic waste from the gastronomy sector, transporting them to your facilities, energy & cost efficiency of your pasteurization and fermentation process, and the composition/quality of the animal feed you produce that swine farmers must be willing to pay for. On the latter, don't forget that humans end-up consuming the farmed swines, thus health concerns must be taken into account into your waste and technology selection.
Sep 8, 2017
it is a wonderful idea. Unfortunately the application is not complete. Be so kind to complete it to have a better view on your proposal.
Nov 28, 2017
Fighting food waste may be the trend du jour, but with almost 1 billion people malnourished, another 1 billion going hungry every year, and a third of all food produced globally (1.3 billion tons of food) going unused, we are still facing a serious food waste crisis.
Furthermore, the impacts of systemic food waste management extend beyond the lost opportunity of feeding the hungry. In the U.S., 40 percent of all food produced is never eaten.