ABSTRACT
Single-use plastic (SUP) products are designed to be used only once or for a short time before being discarded. This research focused on personal protective equipment (PPE) made of SUP-based products (face masks, gloves, etc.) and SUP packaging during the COVID-19 era. One of the most obvious effects of the pandemic has been the increase in the use of PPE not only by healthcare professionals but also by the general public. As part of the fight against the pandemic, quarantines were started in many countries;people had to work from home, and shops were closed. Online shopping became more common. The increase in e-commerce also increased the use of SUP packaging. Here, we present an estimation of the number of daily single-use face masks and the amount of medical waste, considering the current COVID-19 cases and population. As a result of our calculations, we show that while the daily amount of medical waste is greatest in the European region, the number of single-use face masks used each day is highest in Asia. These results are associated with the number of COVID-19 cases and population data in the regions. Medical waste and number of patients were directly proportional, as were population and face mask waste. We are faced with plastic pollution that is becoming more difficult to control each day. In the current circumstances, within the scope of combating the possible plastic pandemic, we should prevent the shift of beneficial plastic from a preservative to a pollutant by prioritizing individual, societal, and institutional reforms to minimize plastic pollution. © 2023 John Wiley & Sons Ltd.
ABSTRACT
PurposeThis paper aims to explore the relationship between the various variables present in the packaging plastic waste management system in the cosmetics industry.Design/methodology/approachIn this paper, the authors deal with plastic packaging waste in the cosmetic industry with the help of system dynamics. The model broadly divides the system into six sections – Cosmetic Packaging, Waste Generation, Waste Collected, Waste Sorted, Waste Treated and Waste Dumped. Businesses have been investing in each section depending on their progress and targets. The authors are looking at case studies of two leading cosmetic brands, L'Oréal and L'Occitane en Provence, to validate the industry practices against our model.FindingsFrom a business perspective, using the case study methodology for L'Oréal and L'Occitane, the authors inferred that out of the various investment vehicles available, companies are targeting technological advancement and third-party collaborations as they have the potential to offer the greatest visible change. However, most of these investments are going toward the treatment subsection. Still, there is a scope for improvement in the collection and sorting subsystems, increasing the efficiency of the whole chain.Originality/valueThere has been a lot of research on packaging plastic waste management in the past, but only a few of them focused on the cosmetic industry. This study aims to connect all the possible variables involved in the cosmetic industry's packaging plastic waste management system and provide a clear output variable for various businesses looking to manage their packaging waste because of their products efficiently.
ABSTRACT
In accordance with global economic prosperity, the frequencies of food delivery and takeout orders have been increasing. The pandemic life, specifically arising from COVID-19, rapidly expanded the food delivery service. Thus, the massive generation of disposable plastic food containers has become significant environmental problems. Establishing a sustainable disposal platform for plastic packaging waste (PPW) of food delivery containers has intrigued particular interest. To comprise this grand challenge, a reliable thermal disposable platform has been suggested in this study. From the pyrolysis process, a heterogeneous plastic mixture of PPW was converted into syngas and value-added hydrocarbons (HCs). PPW collected from five different restaurants consisted of polypropylene (36.9 wt%), polyethylene (10.5 wt%), polyethylene terephthalate (18.1 wt%), polystyrene (13.5 wt%), polyvinyl chloride (4.2 wt%), and other composites (16.8 wt%). Due to these compositional complexities, pyrolysis of PPW led to formations of a variety of benzene derivatives and aliphatic HCs. Adapting multi-stage pyrolysis, the different chemicals were converted into industrial chemicals (benzene, toluene, styrene, etc.). To selectively convert HCs into syngas (H2 and CO), catalytic pyrolysis was adapted using supported Ni catalyst (5 wt% Ni/SiO2). Over Ni catalyst, H2 was produced as a main product due to C[sbnd]H bond scission of HCs. When CO2 was used as a co-reactant, HCs were further transformed to H2 and CO through the chemical reactions of CO2 with gas phase HCs. CO2-assisted catalytic pyrolysis also retarded catalyst deactivation inhibiting coke deposition on Ni catalyst. © 2022 Elsevier B.V.
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High amount of polymeric food packaging wastes had been increasing during the Covid-19 epidemic, especially polystyrene (PS) and polypropylene (PP) packaging. This paper investigates the utilization of polymeric wastes as a liquid steel recarburizer in ladle refining process. PP was blended with PS into the ratios of up to 60 wt%, namely Blend#1 - Blend#6. The blends were pyrolyzed at 1550 °C for 15 min under argon atmosphere. The chars had high carbon content ranges between 86 and 91.47 wt%, and the crystallite size ranges between 0.27 and 2.45 nm. The chars were brought into contact with an electrolytic pure iron at 1550 °C under argon atmosphere for carbon dissolution experiment. It was found that overall carbon dissolution rates (K) for the chars were 1.46 × 10-3 - 8.4 × 10-3 s-1, which occurred within the first 4-10 min and then keep pace with the maximum carbon content of 4.08-4.97 wt%. Sulphur transfer into liquid steel was slow for all cases with the content was in between 0.01 and 0.025 wt%. The rate controlling mechanism for carbon dissolution from polymeric chars was the dissociation of carbon atom from its host lattice. CaH2O2 is a filler in the PS, was found to retard the carbon dissolution, however it can be decomposed at steelmaking temperature. The chars produced from PS and PP can be replaced a commercial recarburizer without negative effect on steel quality.
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Greenhouse gases emissions and packaging waste of online shopping pollution in the delivery process getting critical in recent years, especially during the COVID-19 pandemic. To reduce the pollution impact of online shopping on the environment from the perspective of the user, this research was meant to be conducted. Survey methodology is suggested for data gathering in this research follow by stratified sampling to identify the targeted users. In this research paper, the implementation of an eco-friendly online shopping process is justified for discovering the value of the proposed system. The proposed system is to provide an eco-friendlier delivery option to the online shopping consumer and convey the knowledge to support the decision they make. The proposed system was looking forward to being implemented in all e-commerce platforms such as Amazon and Lazada to maximize the value outcome of it to the environment. © 2022 IEEE.
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The agri-food systems have been facing many challenges and, besides the global effort to improve the level of food security, an emerging challenge specific to modern societies is the one related to food waste management. Among others, ensuring a more sustainable future means that production and consumption patterns need to be reshaped in the direction of a responsible, zero-waste, and circular model. In this context, food ordering and delivery platforms can serve as a solution that can minimise food waste if the purchased food quantity is appreciated rationally by consumers. However, these digital platforms can act as a double-edged sword, since users can also tend to purchase more than they can actually consume. This research aimed at bringing its contribution to this topic by exploring the linkage between food purchasing and consumption patterns, the generation of food waste and the eCommerce behaviour in the case of a specific community - the Association of Faculties of Economics in Romania (AFER). Multiple consumer profiles were designed by resorting to various econometric methods after carrying out an online survey among the members of the community. Findings suggest that consumers' willingness to adjust to sustainable food consumption behaviours varies significantly according to their educational background, economic status, and predisposition to order food online. The results can help decision makers adopt better policies with respect to shaping consumer behaviours toward sustainability by making rational use of food ordering and delivery platforms.
ABSTRACT
In accordance with global economic prosperity, the frequencies of food delivery and takeout orders have been increasing. The pandemic life, specifically arising from COVID-19, rapidly expanded the food delivery service. Thus, the massive generation of disposable plastic food containers has become significant environmental problems. Establishing a sustainable disposal platform for plastic packaging waste (PPW) of food delivery containers has intrigued particular interest. To comprise this grand challenge, a reliable thermal disposable platform has been suggested in this study. From the pyrolysis process, a heterogeneous plastic mixture of PPW was converted into syngas and value-added hydrocarbons (HCs). PPW collected from five different restaurants consisted of polypropylene (36.9 wt%), polyethylene (10.5 wt%), polyethylene terephthalate (18.1 wt%), polystyrene (13.5 wt%), polyvinyl chloride (4.2 wt%), and other composites (16.8 wt%). Due to these compositional complexities, pyrolysis of PPW led to formations of a variety of benzene derivatives and aliphatic HCs. Adapting multi-stage pyrolysis, the different chemicals were converted into industrial chemicals (benzene, toluene, styrene, etc.). To selectively convert HCs into syngas (H2 and CO), catalytic pyrolysis was adapted using supported Ni catalyst (5 wt% Ni/SiO2). Over Ni catalyst, H2 was produced as a main product due to CH bond scission of HCs. When CO2 was used as a co-reactant, HCs were further transformed to H2 and CO through the chemical reactions of CO2 with gas phase HCs. CO2-assisted catalytic pyrolysis also retarded catalyst deactivation inhibiting coke deposition on Ni catalyst.
ABSTRACT
Plastic in the linear consumption model is frequently manufactured and disposed of, leading to the creation of excessive plastic waste, which has significant consequences for the environment. Single-use food packaging waste is a large constituent of plastic waste that needs to be addressed urgently. The implementation of reusable packaging systems (RPSs) to close the loop of consumption appears to be promising, but the insights into consumers’ willingness to accept them are limited. This research investigates the aspect of consumers’ adoption of RPSs by identifying the particular user acceptance issues and eventually providing a set of design recommendations to address them. The data collection methods are remote interviews, engaging with 42 participants in three iterations, to evaluate three user experiences of RPSs in order to identify the user acceptance issues. After the user acceptance issues are identified in each iteration, the Theory of Attitude-Behaviour-Context is employed to advance the understanding of the acceptance issues. In order to continuously refine the user experiences, insights from design for sustainable behaviour are applied to address the user acceptance issues. The research results include three refined user experiences, four user acceptance issues—namely hygiene, usability, finance and motivation—and design recommendations to address those user acceptance issues. This research may be of interest to packaging professionals, and could be used to design and refine the RPSs to induce consumers’ adoption.
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Public schools in the U.S. generate about 14,500 tons of municipal solid waste daily, and approximately 42% of that is food packaging generated by school foodservice, contributing significantly to the global packaging waste crisis. This literature review summarizes methods used to evaluate food packaging waste in school foodservice. This review has two objectives: first, to understand which methodologies currently exist to evaluate food packaging waste generation and disposal in school foodservice;and second, to describe the creation of and share a practical standardized instrument to evaluate food packaging waste generation and disposal in school foodservice. A systematic review was conducted using the following search terms: solid waste, school, cafeteria and food packaging, waste, and school. The final review included 24 studies conducted in school environments (kindergarten through twelfth grade or college/university), 16 of which took place in the U.S. Food packaging waste evaluations included objective methods of waste audits, models, and secondary data as well as subjective methods of qualitative observations, questionnaires, interviews, and focus groups. Large variation exists in the settings, participants, designs, and methodologies for evaluating school foodservice packaging waste. Lack of standardization was observed even within each methodology (e.g., waste audit). A new instrument is proposed to support comprehensive and replicable data collection, to further the understanding of school foodservice food packaging waste in the U.S., and to reduce environmental harms.
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The rapid growth of the express delivery industry resulted in the explosion of packaging waste with a wide range of direct and indirect environmental consequences. Until recently, little attention was given to this topic, but e-commerce and the associated growth of packaging waste exploded with the COVID-19 pandemic. Even though the phenomenon is only little to moderately documented, the waste problems in express delivery are recognized and caused by excessive packaging, lack of recyclability of the packaging material, and the low motivation of consumers to recycle. Key research, policy, and educational actions to reduce the environmental impacts of the fast-growing express delivery industry are discussed in this short discussion article.
Subject(s)
Waste Management , COVID-19 , Commerce , Humans , Pandemics , Product Packaging , RecyclingABSTRACT
A year into the coronavirus disease 2019 pandemic, the role of washing hands with soap and hand disinfectants is unavoidable as a primary way to control the infection spread in communities and healthcare facilities. The extraordinary surge in demand for handwashing products has led to environmental concerns. Since soaps are complex mixtures of toxic and persistent active ingredients, the prudent option is to promote eco-friendly replacements for the current products. On the other hand, with the increase in soap packaging waste production, soap packaging waste management and recycling become essential to reduce environmental impact. This systematic review aimed to collect some recent methods for identifying biodegradable and sustainable raw materials to produce and package cleaning agents, especially soap.