The research in this paper aims to producing a home version machine thatcan dry and make biological waste into compact pellets. This product ismade primarily for those who want to improve the environment and reducethe energy consuming process of separating the biological leftovers fromother waste in the large processing plants and save money due to reducedpickups of waste. Since there is no commercially available product thatdoes what we want to achieve we had to start from the beginning with boththe design and the mechanical aspects. The result is a machine, that fits inour homes, and in an easy and inexpensive way reduces the amount ofbiological waste that needs to be collected by the public wastetransportation system. This is done without reducing any of the energy inthe waste and it can still be used to compost or by large-scale plants that usethe waste to make electricity.

Global warming is a huge issue that humans have contributed to through over-exploitation of natural resources and extensive usage of fossil fuels. Now more than ever, we need to embrace a recycle thinking and reuse our waste, for example through producing biogas from our Food waste. The purpose of this report was therefore to identify the energy usage and emissions resulting from the biogas chain which spans from Solna Stad to Uppsala Vatten. Furthermore, potential efficiency improvements were to be identified and proposed. This report focused mainly on the first part of the biogas chain that includes the collection of the Food waste and the reloading process.

As a small and land scarce country, effective waste management is ofoutmost importance in Singapore. In this study the production of biogasthrough anaerobic digestion from the organic fraction of municipal solidwaste (OFMSW) was compared to incineration of the waste. At the momentalmost all of the OFMSW in Singapore is incinerated. Three differentscenarios were compared to the reference scenario (incineration): one with alarge scale biogas plant that can treat half of all OFMSW in Singapore, onewith a medium scale biogas plant about 15 times smaller than the large oneand one with a small scale biogas plant that can treat waste from e.g. ashopping center or a food center.By using life cycle assessment (LCA) the different scenarios were comparedin terms of global warming potential (GWP), acidification, eutrophication,energy use and land use.

The purpose of this study was to examine how food managers of Östergötland County disucss around their possibilities of reaching the government´s orientation towards 25 per cent of the food - procured, prepared and cooked in the school meal - coming from certified organic production. The study was a cross-sectional study in wich a qualitative approach was used. The sample consisted six food managers in Östergötland. Data processing was done through a semantic content analysis.  The result showed that involvment and intrest were significant factors for the introduction of organic food in the school meal. The three municipalities with the highest percentage of organic food used the SMART - concept.

The collection of hazardous waste from the household around Swedish municipalities varies. 1% of the households waste is hazardous waste. It has hazardous features that can give bad consequences for the nature and human health if we don?t collect it and treat it. Therefore the law controls it, the municipalities have responsibility for the household waste.

In the coming years, organic Food waste will be collected in the region of Gästrikland, Sweden. The collection is planned to cover the entire region by the end of year 2007. To start with, smaller amounts are being collected and transported to a central composting plant in Sala. However, a central composting plant in the region of Gästrikland is projected.The objective of this thesis is to evaluate a number of possible methods for composting of organic Food wastes regarding their environmental impacts and localization.There are four scenarios for future composting of organic waste that have been evaluated. There are two that consist of membrane composting, either in Sala or in the region of Gästrikland.

This report is the result of a thesis work carried out on the Risifrutti production at the company Procordia Food AB. The thesis is at a master level and is the final work for the author to receive a Master of Science in Innovative production at Mälardalen University. The thesis comprises 30 credits and has lasted for 18 weeks. The thesis is mainly a research on whether it is possible to perform an Environmental Value Stream Map (E-VSM) in a food processing industry and an evaluation if the tools E-VSM and Green Performance Map (GPM) are useful in this type of industry. An extra part to this research is to use the results from the E-VSM and give Procordia Food AB information on improvement potentials in the Risifrutti production. The author has found it difficult to collect some of the quantitative data to the E-VSM, mainly regarding energy, but by using the Value Stream Mapping (VSM) tool and other Lean tools the author was able to identify and quantify several wastes in the Risifrutti production. Recommendations for improvements based on these wastes have been given to the company. In the research part of this report the utility of the Value Stream Map, Environmental Value Stream Map and Green Performance Map in a food processing industry have been analyzed. The author has found that the Value Stream Map has been a useful tool since waste and unevenness in the tact of the production has been identified. The Environmental Value Stream Map and the Green Performance Map are also great tools when a company wants to analyze their environmental impact and then invest in environmental improvements. However, no profound energy analyzes has been done in the Risifrutti production because of the lack of energy meters for steam, electricity and compressed air in the production lines..

Construction waste from the housing industry includes all unnecessary consumption of building materials. The definition of construction waste is construction materials that has not been built in and becomes waste. Constructions waste can be divided into two types of contributions: operational and work site contribution. Some of the common construction materials in housing industry have such low usage level as 75 % and the rest becomes construction waste. Low usage of construction materials creates unnecessary costs and has a major environmental impact.

Every year, thousands tons of edible food are discarded by the grocery stores. This is food that could have gone to people that?s in need of it. In many countries, so called food banks are established in order to supply welfare organizations with this kind of food. Today there is no equivalent system existing in Sweden.

All products will eventually end up as waste, which in a sustainable society has to be handled in an efficient and environment friendly way. This report focuses on waste fractions meant for combustion, often difficult to characterize. However, more homogeneous fractions that are treated biologically are also discussed.The study concerns the region of Borås, Sweden, where the waste plant Sobacken has provided a good starting point. On this site, fuel to the Energy-from-Waste plant of Borås Energi is prepared and the biological waste is treated through anaerobic digestion.One important part of the study has been to collect experience-based knowledge from the technical staff at Sobacken and Borås Energi. This information was compiled into an overview of wanted and unwanted fractions to the preparation plant and the boilers respectively.

Problem: What attitudes do young adults have towards Functional food?Is there any relation between these attitudes and young adults behaviour towards Functional Food?Purpose: The purpose of our thesis is to understand young adults attitudes towards Functional Food and also examine the relation between these attitudes and their behaviour towards Functional Food. Method: The authors of this thesis have used a qualitative method for data collection, focus group interviews.  There were two focus groups interviews performed on high-school students at Alléskolan in Hallsberg. The interview questions and the analysis of the primary data have been based on the frame of reference. Conclusion: Our investigation shows similar results as previous studies about consumers attitudes towards Functional Food. Our respondents had mixed attitudes towards Functional Food.

Every year, thousands tons of edible food are discarded by the grocery stores. This is food that could have gone to people that?s in need of it. In many countries, so called food banks are established in order to supply welfare organizations with this kind of food. Today there is no equivalent system existing in Sweden.

As a result of an increased consumption, waste volumes has grown steadily throughout the 1900s, and this puts great demands on an efficient and ecological sustainable waste management on both local and national level. In order to evaluate collection and disposal of household waste, a large number of Sweden´s municipalities are using waste analyses. The overall aim of this study has been to summarize and assess results from waste analyses executed in Härjedalen´s municipality during the years 2007-2011.The evaluation has given information about the household waste´s composition, quantity and change in time. The report´s objective has been to create a basis which the municipality can use in planning of future information efforts and other measures, and give some proposals on how these can be designed and targeted. Therefore, the report also highlights research on motivations factors that affects environmentally conscious behavior such as recycling, and how different instruments like information can be used to promote this.

This thesis concerns waste management on construction sites and was conducted on behalf of ICA Fastigheter.Areas of concern:How can an environmentally-efficient waste management system on construction sites be defined? What potential exists for exploiting the waste resources that are generated?How can the waste management be optimised by reducing the quantity of waste and by optimal sorting?How can the client of a project influence the waste management?The purpose of the work was to investigate sustainable waste management in the building and construction sector and to highlight waste as a resource from an environmental and economic perspective.The aim of the work was to define an environmentally-efficient waste management system, to analyse the potential that exists in waste management and to draw up guidelines for optimal waste management.The method consisted of a literature study, two visits to construction sites and four interviews.An environmentally-efficient waste management system means that the waste is managed in the following order of priority:Prevention     Reuse  Recycling     Energy recoveryLandfill     The prevention of waste is an important area that has not been adequately explored by the building and construction industry. The quantities of waste could decrease with the implementation of measures such as ordering materials in the dimensions required, prefabricated components, logistics centres with Just-In-Time deliveries, less and improved packaging and less wrapping. The reuse of waste materials and temporary apparatus as well as the use of a return pallet system are examples of reuse that reduces the quantities of waste.In most cases the source sorting work is a matter of course and the proportion going to landfill is down at a low level. The source sorting can be optimised by sorting all materials that can be reused and recycled to use them as a resource.

The aim of this essay is to analyze the discursive production of Food, within the Slow food movement, by its members. Through a discourse analysis inspired, theoretically and methodically, by Michel Foucault, this essay examines how the idea of food ? that is ?what should be eaten? ? in opposite to what can be eaten, is constructed within by Slow Food members in the Gothenburg area. The essay analysis how Slow Food?s food discourse is structured and what results this formation has on food within this discourse.