A Pilot Study into the Use of Qualitative Methods to Improve the Awareness of Barriers to Sustainable Medical Waste Segregation within the United Kingdom’s National Health Service

Data Availability Statement: The data presented in this study are available on request from the corresponding author.Within the United Kingdom, most medical waste is incorrectly classified as hazardous and disposed of via incineration or alternative treatment. Currently, no research has been conducted on why such a large quantity of medical waste is erroneously segregated. This pilot study explores the barriers to correct segregation with the aim to decrease the volume of incinerated waste by investigating why medical waste is wrongly identified as hazardous. No previous data are available to compare results, and so this study demonstrates the significance of using qualitative methods (questionnaires and focus groups) to bring awareness to issues faced within medical facilities when segregating waste. The low availability of different bins as well as lack of space and the healthcare workers’ busy schedules were identified as main reasons for poor segregation. Bins were sparsely placed, and staff lacked time to find the appropriate one leading to incorrect segregation of non-hazardous waste. Lack of information around whether a material was recyclable or not led to less recycled waste. When ways to engage with this issue were discussed, most medical staff favoured quick forms of information provision, such as posters, whereas a participant proclaimed longer hands-on style sessions as more effective. The findings of this study provide evidence that governmental strategies focused on sustainable medical waste management should direct their attention to the placement and availability of bins, whilst including ‘on-the-ground’ personnel in their decision making. This pilot study showed the value in using qualitative methods when current data are lacking and can be repeated by other healthcare facilities to collectively grow a greater awareness of the sustainability issues faced by the UK healthcare waste management system.This research was undertaken whilst receiving a studentship by a UK medical device manufacturer

Circular waste management of electric vehicle batteries: legal and technical perspectives from the EU and the UK post Brexit

Copyright © 2021 The Authors. In light of the climate change, interdisciplinary solutions are needed to deal with end-of-life lithium-ion batteries (LIBs) that are used in Electric vehicles (EVs) in order to avoid a waste problem in the future. Building on both legal and technical perspectives, this paper criticises the current EU and UK frameworks and policies on batteries waste management which fail to address technological innovation, especially, in terms of the creation of a market for ‘second life’ of EV batteries which are subject to the electrochemical performance and durability and safety parameters, as well as LIB recycling in support of a circular economy. Most importantly, it also addresses recent developments in the EU in terms of a proposal for the EU new Batteries Regulation and the impact of Brexit in the UK for its future policy shape

Environmental impacts of different waste to food approaches

All waste treatment options have environmental impacts. As waste to food is one of the many possible ways to valorise (or treat) food waste, environmental impacts of different waste to food processes need to be compared alongside other waste treatment methods. In addition, the environmental impact of the prevention of waste needs to also be compared to waste to food impacts. This chapter introduces the method of life cycle assessment (LCA) to evaluate the environmental impacts of various production and treatment options. We highlight multiple methods to conduct environmental impact assessment, including a bottom up LCA, or a hybrid IO-LCA approach. We cover the drawbacks and limits of these different LCA methods. We highlight best practice waste to food environmental assessment case studies, including the REFRESH FORKLIFT toolkit. We intend for this chapter to be a broad introduction to these topics, empowering a decision maker or researcher to understand the processes, and limits of waste to food environmental impact assessments

Organic waste to energy: Resource potential and barriers to uptake in Chile

Achieving net-zero greenhouse gas emissions by 2050 requires a step-change in resource management, and the utilisation of organic waste is currently an untapped opportunity in Latin America. This study carries out a quantitative and qualitative assessment of organic waste-to-energy potentials for the Chilean context. First, it produces a comprehensive quantification of organic waste, including annual crop residues, horticulture residues, livestock manure and OFMSW by region; then it estimates the energy potential of these bioresources; and finally, it conducts a series of stakeholder interviews determining barriers to greater waste-to-energy utilisation. The results show that the total bioenergy potential from waste is estimated at 78 PJ/yr (3.3% of annual energy demand), being livestock manure (41%) and annual crop residues (28%) the main sources, arising mostly from three regions. The stakeholder elicitation concluded that financial, technical, and institutional barriers prevent waste utilisation, highlighting the needs to address elevated investment costs and high reliance on landfilling practices, which together with public policies could enable the full exploitation of these resources to ensure energy security and resource efficiency.This research was supported by the Sustainable Gas Institute at Imperial College London and by Universidad de Santiago de Chile through the DICYT (Dirección de Investigación Científica y Tecnológica) grant 021812GL. X. Schmidt Rivera is supported by the Institutional QR Global Challenges Research Fund. F. Jalil-Vega acknowledges the support of ANID through Complex Engineering Systems Institute PIA/BASAL AFB180003, and through ANID/FONDAP/15110019 SERC-Chile

Cooking as part of a global sustainable food system - a 6 country pilot survey

The cooking of food is a nexus point for multiple issues. Cooking is intertwined with dietary choices, affects the nutrient content and environmental impacts of food, and is linked to time use and gender roles in the home. Due to its intersectionality, changing cooking practices can potentially impact upon multiple Sustainable Development Goals. However, cookery is seldom considered in the wider perspective of a sustainable food system - with only ethnographic studies examining how cooking is performed being the norm. Overall there is a limited evidence base at the population level of how different nations/populations currently cook, and how changing this would result in changes to the environment, consumer health, and economy. The current research aims to create a wider evidence base to demonstrate and quantify why cooking and food practices are important, and how they differ by geography. In this research we piloted a ~40 minute survey using the Qualtrics online survey panel in 6 countries (Nigeria, Ghana, India, Kenya, Brazil, and the UK). Participants were asked a series of questions about their: dietary preferences (e.g. vegetarian, omnivore, etc.), cooking habits (e.g frequency of cooking at home), food preparation (e.g. time taken), cooking methods used (e.g. boil, fry, roast), and perceptions of food waste, food safety, calorie and carbon footprints, as well as food security and demographic questions. 10-15 culturally appropriate/popular foods were accessed through a food frequency questionnaire, containing images of food portion size estimates, from food manuals developed by a research group from the Federal University of Paraná (http://gupea.ufpr.br/?page_id=19; Additional images of bread were sourced from the Food4Me project (DOI: 10.2196/jmir.3105). Figure 1 presents this list of foods. Recruitment used Qualtrics global recruitment services as well the Prolific panel (for the UK). Participants were potentially given financial compensation for taking part by Qualtrics, but this was outside the control of the research team. The surveys were deployed from the 25th of March, 2020. There were slight recruitment issues for some countries due to parts of the survey being carried out in Ramadan and during the COVID-19 lockdown, and so the recruitment window had to be extended until the 1st of June 2020. Participant rates, gender splits (Figure 2) and dietary patterns (figure 3) varied by country. Figure 4 to 10 compare Chicken food habits and perceptions across the 6 countries

Are we ready for sustainable cookery? Comparing current (and future) cooking and time use practices in UK, US and Australia

Cooking practices play a pivotal role in a healthy diet and lifestyle. Cooking is intertwined with dietary choices. To achieve a sustainable food system, we need to change how we cook and prepare food, along with the time we use to prepare and cook food. Cooking practices involve a variety of parameters such as cooking times, method of cooking (e.g. boiling, baking, steaming) and type of appliances (e.g. electric hobs, gas ovens, microwaves), which all influence the nutrition content and energy density of food and result in varying amounts of emitted greenhouse gases. Behavioural cooking choices are driven by factors such as convenience, taste, health and lifestyle and shape certain eating habits, but are also influenced by tradition and transfer of knowledge. This article presents the findings of three pilot surveys deployed in the United Kingdom, United States and Australia in 2019 (n = 385+ for each survey). These surveys asked about cooking and preparation time, methods and equipment for 30 common foods. Though based around similar food cultures, we find differences in cooking practices among the different countries’ populations. We then examine how food choices and cooking practices need to change differently in each country to be in line with current guidance on healthy, sustainable eating such as the guidelines provided by the EAT-Lancet report

How home cooking methods and appliances affect the GHG emissions of food

Food is widely acknowledged as a significant contributor to climate change. Yet, estimates of food-related greenhouse gas emissions frequently consider supply chain stages only up to farm gate or regional distribution centres. Here, we estimate greenhouse gas emissions associated with different cooking methods and appliances in the UK. Data on current cooking practices were collected through a survey with more than 700 respondents. Results reveal that home cooking accounts for as much as 61% of total emissions associated with specific foods, and that this can be substantially reduced through alternative, readily available cooking practices

The environmental impact of beef and ultra-processed food consumption in Brazil

Copyright © The Author(s), 2024. Objective: This study evaluated the independent and combined environmental impacts of the consumption of beef and ultra-processed foods in Brazil. Design: Cross-sectional study. Setting: Brazil. Participants: We used food purchases data from a national household budget survey conducted between July 2017 and July 2018, representing all Brazilian households. Food purchases were converted into energy, carbon footprints and water footprints. Multiple linear regression models were used to assess the association between quintiles of beef and ultra-processed foods in total energy purchases and the environmental footprints, controlling for sociodemographic variables. Results: Both beef and ultra-processed foods had a significant linear association with carbon and water footprints (P < 0·01) in crude and adjusted models. In the crude upper quintile of beef purchases, carbon and water footprints were 47·7 % and 30·8 % higher, respectively, compared to the lower quintile. The upper quintile of ultra-processed food purchases showed carbon and water footprints 14·4 % and 22·8 % higher, respectively, than the lower quintile. The greatest reduction in environmental footprints would occur when both beef and ultra-processed food purchases are decreased, resulting in a 21·1 % reduction in carbon footprint and a 20·0 % reduction in water footprint. Conclusions: Although the environmental footprints associated with beef consumption are higher, dietary patterns with lower consumption of beef and ultra-processed foods combined showed the greatest reduction in carbon and water footprints in Brazil. The high consumption of beef and ultra-processed foods is harmful to human health, as well as to the environment; thus, their reduction is beneficial to both.Science and Technology Facilities Council Global Challenges Research Fund; the Fundação de Amparo à Pesquisa do Estado de São Paulo – FAPESP (G.L.C., grant number (2022/11009-8)), and F.R. is a beneficiary of a research fellowship of the World Cancer Research Fund

The environmental impact of beef and ultra-processed food consumption in Brazil

Objective: This study evaluated the independent and combined environmental impacts of the consumption of beef and ultra-processed foods in Brazil. Design: Cross-sectional study. Setting: Brazil. Participants: We used food purchases data from a national household budget survey conducted between July 2017 and July 2018, representing all Brazilian households. Food purchases were converted into energy, carbon footprints, and water footprints. Multiple linear regression models were used to assess the association between quintiles of beef and ultra-processed foods in total energy purchases and the environmental footprints, controlling for sociodemographic variables. Results: Both beef and ultra-processed foods had a significant linear association with carbon and water footprints (p < 0.01) in crude and adjusted models. In the crude upper quintile of beef purchases, carbon and water footprints were 47.7% and 30.8% higher, respectively, compared to the lower quintile. The upper quintile of ultra-processed food purchases showed carbon and water footprints 14.4% and 22.8% higher, respectively, than the lower quintile. The greatest reduction in environmental footprints would occur when both beef and ultra-processed food purchases are decreased, resulting in a 21.1% reduction in carbon footprint and a 20.0% reduction in water footprint. Conclusions: Although the environmental footprints associated with beef consumption are higher, dietary patterns with lower consumption of beef and ultra-processed foods combined showed the greatest reduction in carbon and water footprints in Brazil. The high consumption of beef and ultra-processed foods is harmful to human health, as well as to the environment, thus their reduction is beneficial to both