Waste of electrical and electronic equipment management from the perspective of a circular economy: A Review.

In addition to the difficulties involved in the management of conventional solid waste, the management of waste of electrical and electronic equipment (WEEE) is significantly more complex due to its unusual chemical composition and fast generation. Both developed and developing countries have been looking for solutions to deal with the problems caused by the growing flow of WEEE, especially regarding sustainable solutions based on reducing resource exploitation by the recovery of materials from this type of waste. In this context, this work presents a quali-quantitative and comprehensive literature review of the publications on the management of WEEE, from the perspective of a circular economy. The results showed that the first publications on the topic appear in 2006, with a significant increase from 2015, the year when the Circular Economy Action Plan was instituted in the European Community. The most prominent authors have been giving emphasis to researches on recycling, reuse and technologies for the recovery of materials/energy from WEEE. Nevertheless, few studies have been found focusing on the prevention/reduction in WEEE generation, priority actions of the WEEE management hierarchy. The works analysed show that the current management of WEEE, despite considering the circularity of materials, prioritizes the development of technological solutions of the end-of-pipe type, greatly represented by the recovery of materials, instead of preventing the generation, which may be detrimental to long-term sustainability. The work ends with the presentation of a SWOT-TOWS (strengths, weaknesses, opportunities and threats) analysis conducted to define the main strategies for the improvement of WEEE management from a circular economy perspective.

Exploring the influence of contextual and sociodemographic factors on waste prevention behaviour - the case of Campinas, Brazil.

Despite being widely recognised as a sustainable way to reduce waste generation, the implementation of prevention policies has been far from successful. Unlike recycling, waste prevention depends on the interplay of different behaviours, motivations, and structural conditions. Increasing people's engagement in waste prevention depends on identifying the direct and indirect impacts on behavioural costs and promoting long-term behavioural change. This study analyses the individuals' behaviour in Campinas to compare, through an integrated method, their engagement level on pro-environmental and waste prevention actions, considering sociodemographic factors and the local context. A questionnaire survey was conducted for 14 months with a final sample of 888 respondents. Among the 20 most difficult actions, 25% were waste-related, and 20% were linked to consumption behaviours. Results also show a significant interference of age and contextual factors in facilitating or hindering pro-environmental and waste prevention actions. House type, for example, can be considered a pre-condition to implement home composting, but it is not decisive. Waste prevention behaviour is composed of mostly private actions hidden from monitoring processes. These findings show that expensive structural improvements can be outperformed by implementing specific educational programs that address social aspects.

Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services.

This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cleaning material, food production waste, the amount of rest-intake, and the amount of distribution leftover were evaluated on the environmental impact. The economic dimension variables were energy consumption to produce the wasted food, cost of raw material used in wasted food, and food handlers' wages for the economic impact measurement. The social impact variables were: energy density (ED), rest-intake (kcal/g), distribution of leftover ED (kcal/g), use of organic food, and food surpluses' donation. With an EIy application in each item, we have the item's score in each dimension. The higher value of an item, the higher is its influence on the dimension, allowing us to identify those with the most significant impact in the restaurant. The Environmental dimension presented the most significant problems in the assessed scenario. The eco-inefficiency formula identifies food waste's main critical points, allowing us to trace strategies to reduce food waste.

Consumer's food waste in different restaurants configuration: A comparison between different levels of incentive and interaction.

Reducing food waste is necessary for achieving healthy diets and sustainable food systems due to its negative impacts on resource conservation, food security, and environmental, social and economic costs. This paper aim is to quantify the amount and types of food that is wasted by the consumers in different restaurant configurations. The second aim is to understand the reasons which lead them to waste food and the greenhouse gas emissions associated with the waste. To fulfil the aims, a mixed methodology was used, including primary data collection in restaurants for the quantification of food waste, interviewing consumers and staff, along with calculating the environmental impact from the waste using life cycle assessment. The results show that different incentives and levels of interaction in consumer's choice of food types exert influence on plate food waste. When incentive and interaction are low, the amount of food waste is larger. It is the case of a la carte restaurants. The best performance in the restaurant categories was when both incentive and level of interaction were higher. Buffet where the consumers pay by weight, therefore, is the configuration that generates less food waste on the consumer's plate. The main wasted products are rice and beans, followed by beef, and then other carbohydrates. The life cycle assessment indicated a carbon footprint varying from 128 to 324 g CO2 eq./plate from the wasted food. The result of the interviews showed that the food waste on the plate is not visible to consumers, since in the majority of cases, they believe that their food waste on the plate in the day of the observation was an exception. There is a large potential to reduce food waste by giving consumers the possibility to influence the serving to get the right portion size. Also, to further emphasize this behaviour by creating incentives for consumers only to serve as much food as they actually eat.

Structured evaluation of food loss and waste prevention and avoidable impacts: A simplified method.

Interest in life-cycle assessment (LCA) for foodstuffs has increased over recent years. In the same period, there could also be noticed an increased focus on food losses and waste (FLW); hence the need for guidance or a method that assesses the environmental impacts of FLW when analyzing agrifood systems with the use of LCA. This study introduces a method of assessing FLW in the context of supply chain LCA through: i) calculating the impacts of the food supply chain with the associated FLW, in order to account for the overall environmental impacts; and ii) assessing the benefits of FLW prevention strategies. After the method is presented, a practical application follows. The results of this study show that this method is able to aid LCA practitioners to include FLW on their LCA for food studies so as not to underestimate the impacts. Furthermore, the method is able to aid decision makers to assess the benefits of implementing a FLW prevention action in comparison to a baseline scenario. This method has some limitations: the attributional approach, lack of guidelines on how to estimate prevention potentials, as well as lack of guidelines to estimate additional impacts due to prevention actions.

Inside the small-scale composting of kitchen and garden wastes: Thermal performance and stratification effect in vertical compost bins.

Decentralized composting has been proposed as a best available practice, with a highly positive impact on municipal solid wastes management plans. However, in cold climates, decentralized small-scale composting performance to reach thermophilic temperatures (required for the product sanitization) could be poor, due to a lack of critical mass to retain heat. In addition, in these systems the composting process is usually disturbed when new portions of fresh organic waste are combined with previous batches. This causes modifications in the well-known composting evolution pattern. The objective of this work was to improve the understanding of these technical aspects through a real-scale decentralized composting experience carried out under cold climate conditions, in order to assess sanitization performance and to study the effects of fresh feedstock additions in the process evolution. Kitchen and garden organic wastes were composted in 500 L-static compost bins (without turning) for 244 days under cold climate conditions (Bariloche, NW Patagonia, Argentina), using pine wood shavings in a ratio of 1.5:1 v: v (waste: bulking agent). Temperature profile, stability indicators (microbial activity, carbon and nitrogen contents and ratio) and other variables (pH and electrical conductivity), were monitored throughout the experience. Our results indicate that small-scale composting (average generation rate of 7 kg d-1) is viable under cold weather conditions, since thermophilic sanitization temperatures (> 55 °C) were maintained for 3 consecutive days in most of the composting mass, according to available USEPA regulations commonly used as a reference for pathogens control in sewage sludge. On the other hand, stability indicators showed a differentiated organic matter degradation process along the compost bins height. Particularly, in the bottommost composting mix layer the process took a longer period to achieve compost stability than the upper layers, suggesting that differential organic matter transformation appears not to be necessarily associated to the order of the waste batches incorporation in a time line, as it could be expected. These findings suggest the need to discuss new ways of studying the composting process in small-scale compost bins as well as their commercial design.

Fast determination of codeine, orphenadrine, promethazine, scopolamine, tramadol, and paracetamol in pharmaceutical formulations by capillary electrophoresis.

Paracetamol is an active ingredient commonly found in pharmaceutical formulations in combination with one of the following compounds: codeine, orphenadrine, promethazine, scopolamine, and tramadol. In this work, we propose a unique analytical method for determination of these active ingredients in pharmaceutical samples. The method is based on capillary electrophoresis with capacitively coupled contactless conductivity detection. The separation was achieved on a fused silica capillary (50 cm total length, 40 cm effective length, and 50 µm id) using an optimized background electrolyte composed of 20 mmol/L ß-alanine/4 mmol/L sodium chloride/4 µmol/L sodium hydroxide (pH 9.6). Each sample can be analyzed in a single run (≤2 min) and the limits of detection were 2.5, 0.62, 0.63, 2.5, 15, and 1.6 µmol/L for scopolamine, tramadol, orphenadrine, promethazine, codeine, and paracetamol, respectively. Recovery values for spiked samples were between 94 and 104%.

Extending the life-cycle of reverse osmosis membranes: A review.

The reverse osmosis (RO) technology for desalination and demineralization serves the global water crisis context, both technically and economically, and its market is growing. However, RO membranes have a limited life-cycle and are often disposed of in landfills. The impacts caused by the disposal of thousands of tonnes per annum of RO membranes have grown dramatically around the world. Waste prevention should have a high priority and take effect before the end-of-life phase of a product is reached. In this review, a summary is presented of the main advances in the performance of the RO technology and the membrane lifespan. Afterwards, this paper reviews the most important relevant literature and summarizes the key findings of the research on reusing and recycling the discarded modules for the purpose of extending the life-cycle of the RO membranes. In addtion, there are some recent researches that indicated recycling RO membranes for use by the microfiltration or ultrafiltration separation processes is a promising solution to the disposal problem. However, there are many gaps and differences in procedures and results. This article also discusses and brings to light key parameters involved and controversies about oxidative treatment of discarded RO membranes.