Wastewater
Wastewater

Author: Pay Drechsel

Publisher: Springer

Published: 2015-03-11

Total Pages: 287

ISBN-13: 9401795452

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The books provides a timely analysis in support of a paradigm shift in the field of wastewater management, from ‘treatment for disposal’ to ‘treatment for reuse’ by offering a variety of value propositions for water, nutrient and energy recovery which can support cost savings, cost recovery, and profits, in a sector that traditionally relies on public funding. The book provides new insights into the economics of wastewater use, applicable to developed and developing countries striving to transform wastewater from an unpleasant liability to a valuable asset and recasting urbanization from a daunting challenge into a resource recovery opportunity. “It requires business thinking to transform septage and sewage into valuable products. A must read for water scholars, policy makers, practitioners, and entrepreneurs". Guy Hutton, Senior Economist, Water and Sanitation Program, Water Global Practice, World Bank “This book provides compelling evidence and real solutions for the new ‘resource from waste’ approach that is transforming sanitation, boosting livelihoods, and strengthening urban resilience”. Christopher Scott, Professor and Distinguished Scholar, University of Arizona “This book shows how innovative business thinking and partnerships around resource recovery and reuse fit well within an inclusive green economy and climate change adaptation and mitigation strategies”. Akiça Bahri, Coordinator of the African Water Facility, Tunisia, and award-winning researcher

A National Strategy to Reduce Food Waste at the Consumer Level
A National Strategy to Reduce Food Waste at the Consumer Level

Author: National Academies of Sciences, Engineering, and Medicine

Publisher: National Academies Press

Published: 2020-10-14

Total Pages: 323

ISBN-13: 030968076X

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Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.