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Abstract: This study examines the considerable volume of food waste generated annually in Slovenia, which amounted to over 143,000 tons in 2020. The analysis shows that 40% of food waste consists of edible parts, highlighting the potential for reduction through increased consumer awareness and attitudes towards food consumption. The study shows that the consumption phase contributes the most to waste food (46%), followed by primary production (25%) and processing/manufacture (24%). The study addresses various thermodynamic processes, in particular, thermal conversion methods, such as torrefaction pyrolysis and hydrothermal carbonization, which optimize energy potential by reducing the atomic ratio (H/C) and (O/C), thereby increasing calorific value and facilitating the production of solid fuels. The main results show the effectiveness of torrefaction, pyrolysis and hydrothermal carbonization (HTC) in increasing the energy potential of food waste.
Keywords: energy, thermodynamic conversions, pyrolysis, torrefaction, hydrothermal carbonization, food waste, energy potential, chemical composition
Published in DKUM: 28.08.2024; Views: 53; Downloads: 6
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Abstract: Health, environmental, and animal advocacy organisations emphasise reducing or eliminating high meat consumption due to its adverse effects on health, sustainability, climate change, and animal welfare. Increasingly, people are deciding to reduce their meat consumption frequency. Our study aimed to examine predictors of meat reduction among Slovenian consumers, focusing on gender, age, partner and children status, size of residential settlement, socioeconomic status, and political orientation. We conducted a survey using non-probability sampling. We examined demographic, socioeconomic, and political predictors of individuals’ self-assessed intent to reduce meat consumption in the month following the survey. Additionally, we analysed respondents’ meat reduction during the three years prior. A correlation analysis revealed that higher age and education levels were significantly positively correlated with meat reduction patterns. An ordinal logistic regression analysis indicated that age was the only significant predictor of meat reduction intentions and past behaviour. Our findings suggest that middle-aged and elderly individuals are more likely than younger adults to report meat reduction behaviours. Future public health interventions should tailor approaches to different age groups, and, in particular, target younger individuals. Educational campaigns should highlight the health and environmental benefits of reducing meat and animal product consumption, particularly in primary and secondary schools.
Keywords: meat consumption, meat reduction, food, health, diet
Published in DKUM: 20.08.2024; Views: 106; Downloads: 5
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Abstract: The Maribor food market which has been operating in the city center since the 13th century, is one of the city’s most important food providers. On market days, local people, farmers, urban and suburban gardeners, as well as food importers bringing in food from far away, have gathered at the market over many centuries. Here, the residents of the city discovered new, previously unknown foods. The paper will deal wtih the operation of the Maribor food market from 1910 to 2020, a period of time during which major changes in the supply of food to the urban Maribor population occurred. This approach enables us to gain a better understanding of the everyday menu of Maribor’s inhabitants at that time, as well as the changes that were occurring in food shopping tendencies and selling practices. The recent failed architectural renovation of the food market in Maribor has not only affected the contemporary vendors, but also the buyers, the visitors to the city, and the local chefs.
Keywords: markets, food habits, city and town life, history, Maribor (Slovenia)
Published in DKUM: 17.05.2024; Views: 185; Downloads: 11
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Abstract: The food supplement market is growing as many consumers wish to complement their nutrient intake. Despite all the regulations in place to ensure food supplements safety, there are still many cases of irregularities reported especially connected to internet sales. Twenty resveratrol food supplement products sold on the Slovenian market were evaluated on their compliance of declared vs. determined resveratrol content, as well as the compliance of labels with the European Union (EU) and Slovenian regulatory requirements. Both the ingredient contents and food information are important parts of food safety. Analyses of 20 food supplements performed using high-performance thin-layer chromatography (HPTLC) coupled with densitometry showed that 95% of products had contents different from what was declared and 55% of products contained higher contents than declared. In 25% of the products the determined content per unit exceeded the maximum level (150 mg/day) specified in EU novel food conditions for food supplement with trans-resveratrol. Evaluation of the 20 food supplement labels included mandatory and voluntary food information, food supplement information, novel food information, health claims and nutrition claims. Most labels contained the necessary information, but multiple errors were observed ranging from typos to misleading practices. From a food safety perspective there is still a lot of improvement needed in the field of food supplements.
Keywords: trans-resveratrol, dietary supplements, food safety, regulation, labels, health claims, nutrition claims, novel foods, high-performance thin-layer chromatography, HPTLC
Published in DKUM: 15.04.2024; Views: 199; Downloads: 13
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Keywords: food packaging, active agents, bulk preparation techniques, antibacterial and antioxidant properties
Published in DKUM: 11.04.2024; Views: 251; Downloads: 8
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