University of Cordoba researchers determine best valorization paths for restaurant food waste

In Spain, research into the field of the bioeconomy and the search for waste valorization strategies, such as agricultural by-products, is the field of research for the BIOSAHE (a Spanish acronym of biofuels and energy-saving systems) research group at the University of Cordoba. They are now taking a step further: they aim to establish the best valorization paths for restaurant food waste. Among the possible lives for restaurant scraps, they are looking to find which one is most effective and which provides the most value and developed a methodology that assesses food waste and selects the best valorization path.

After analyzing food waste from a variety of different kinds of restaurants with varying degrees of caliber, the main chemical components were characterized, those being starches, proteins, lipids and fibers. The aim of this process was to find out what amounts of what compounds are held in food waste in order to link it to the best option for its transformation.

Once the chemical compounds of the scraps were identified, a statistical study was performed to analyze the variability (how compounds vary and the amounts of some waste compared to other waste).

Identifying compound typology and variability makes it possible to predict the most optimal valorization process depending on the waste, thus helping industries within the circular economy and the resource valorization sector to make decisions.

In this way, the lives of restaurant scraps can be turned into biodiesel, electricity or bioplastic.