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The purpose of this paper is to investigate how to estimate the ecological costs form metal waste based on life cycle assessment (LCA) environmental impacts generated from the management of the construction waste.

LCA methodology and eco-indicators 95 were used to calculate the impact from metal waste based on three waste management strategies.

The results of this study establish that the ecological impact from metal waste management is mainly due to the burning of diesel from machinery during the dismantling processes and the use of vehicles for transportation. The results proposed equations and curves for estimating the ecological cost from metal waste based on waste management strategies.

The research could affect members of the engineering and construction industry, since it provides methods for costing the ecological impact from construction waste. The eco-costs will assist in implementing sustainable strategies that help to reduce the amount of waste generated by the construction industry.

This paper presents an exploratory study to conceptualise eco-costing issues in relation to waste from construction activities in the UK construction industry.

How were health-based perceptions influenced by dominant public health theories in the historical past to present times and what impact did it have on waste management behaviours? Taking public health as the single most important driver of waste management responses from historic to the contemporary times, the purpose of this paper is to evaluate the waste management practices through the lens of the leading public health constructs and their impacts on the adaptive practices of waste management. The research paper seeks to analyze the historical journey of waste management responses using the theoretical constructs of the Health Belief Model (HBM).

The purpose of the research is achieved by conducting an extensive review into the available secondary source-based historic literature on waste. The paper uses qualitative method of research and applies content and text analysis to present the review of literature and establish patterns and co-relations between public health theories, health perceptions and waste behaviours. The HBM is applied in a modified format to evaluate the patterns of waste-based health perceptions and their impacts on adaptive waste management responses.

Based upon a comprehensive review of literature pertaining to the historical aspect of waste management and public health constructs, the paper presents the link between the dominant public health theories, their impacts on waste-based health perceptions and waste management responses through the course of history. The analysis also reveals that while new approaches have been developed and adapted based upon the dominant public health theories, the age old practices and behaviours have not entirely faded away and rather continue to operate till date.

The research being under the preview of historical investigation, depends purely upon secondary review of literature to gather such information that shall lead to making an evaluation of health perceptions. As such the limitation of data itself for a thorough analysis is acknowledged. Also since the research setting uses the global context, the literature search found more information from the historic context of the western societies and less from other parts of the world and generalizations are therefore based on this literature.

The paper presents a linkage between public health theories, perceptions and waste behaviours with application of the HBM and in doing so it makes a contribution towards understanding the historical journey of waste management responses. In the author's best knowledge the HBM has not been applied in environmental history research of this nature. The application of the HBM, while it has been done in the historical context herein, but it can be visualized that this model holds strength to make an application in contemporary settings to arrive at appropriate waste management policies and strategies.

The purpose of this paper is to examine the environmental and health impacts of abattoir wastes due to unhygienic disposal methods and inadequate slaughtering facilities as it affects some physicochemical and bacteriological parameters of Woji Creek and its environs.

The study involved the choice of five sampling stations for two different seasons: wet and dry. Standard methods were adopted for field and laboratory studies.

Water samples from station 2 (discharge point station) showed higher concentrations of turbidity, phosphate, biochemical oxygen demand, faecal coliform count for both dry and wet seasons, while dissolved oxygen values were lower at this station than in the other study stations. Water samples were slightly acidic (6.49‐6.70) for the five stations sampled during the study period. At the upstream station, the water had lower levels of turbidity, temperature, phosphate, nitrate, biochemical oxygen demand, faecal coliform count, but the values increased downstream after the discharge point station showing the impact of the abattoir effluents. The results further revealed seasonal influence on the parameters with higher values recorded during the dry season for conductivity, salinity, turbidity, phosphate, dissolved oxygen, biochemical oxygen demand, faecal coliform counts, temperature, total dissolved solids. This is because during the wet season the increased volume of water apparently diluted the concentration of abattoir wastes.

The work was carried out in order to establish the existing levels of the measured parameters and assess the pollution profile of the Creek as a result of abattoir operations.

This is the first time a holistic research has been conducted on Woji Creek. The paper has provided data and knowledge on which further research can be carried out to monitor changes in water quality caused by the activities of the abattoir operators.

E-waste management can reduce relevant impact of the business activity without affecting reliability, quality or performance. Statistical process monitoring is an effective way for managing reliability and quality to devices in manufacturing processes. This paper proposes an approach for monitoring the proportion of e-waste devices based on Beta regression model and particle swarm optimization. A statistical process monitoring scheme integrating residual useful life techniques for efficient monitoring of e-waste components or equipment was developed.

An approach integrating regression method and particle swarm optimization algorithm was developed for increasing the accuracy of regression model estimates. The control chart tools were used for monitoring the proportion of e-waste devices from fault detection of electronic devices in manufacturing process.

The results showed that the proposed statistical process monitoring was an excellent reliability and quality scheme for monitoring the proportion of e-waste devices in toner manufacturing process. The optimized regression model estimates showed a significant influence of the process variables for both individually injection rate and toner treads and the interactions between injection rate, toner treads, viscosity and density.

This research is different from others by providing an approach for modeling and monitoring the proportion of e-waste devices. Statistical process monitoring can be used to monitor waste product in manufacturing. Besides, the key contribution in this study is to develop different models for fault detection and identify any change point in the manufacturing process. The optimized model used can be replicated to other Electronic Industry and allows support of a satisfactory e-waste management.

This paper aims to identify Australian consumer segments based on sustainable lifestyles and attitudes towards food waste and model the factors (socio-demographic, attitudinal and lifestyle) contributing to different levels of food waste.

This study uses a face-to-face survey of 334 respondents. Principal component analysis (PCA) is used to identify consumer segments, and econometric analysis is used to model the factors contributing to different levels of food waste.

A total of six lifestyle segments are identified: the freshness lovers, the vegetarian and organic food lovers, the recycle/reuse advocates, the waste-conscious consumers, the label-conscious/sensory consumer and the food waste defenders. This research distinguishes between low and medium levels of food waste based on marginal effects analysis. At low levels of food waste, consumers who worry about the food waste cost, making efforts to reduce food waste are less likely to waste food. Affluent consumers, who claim to be waste conscious, have young children and frequently eat outside, are more likely to waste food than others, lying in the medium waste group.

Australia, like many other countries, has high levels of food waste and despite policy efforts, curbing household food waste remains a challenge. In addition, there are limited food waste studies that focus on consumers who practice sustainable lifestyles. The current paper contributes to the market segmentation literature and has several implications for food policy and practice.

Confusion over the interpretation of date labels is one of the main causes of food waste at the retail and consumer level. The purpose of this study was to determine consumer understanding of food date labels and to assess consumer perception of food waste based on these labels.

It is a cross-sectional study carried out in India. Google forms were used to administer an online structured questionnaire. A total of 389 individuals participated in the study. The data were analyzed using Chi-square statistics and ordinal logistic regression.

The results affirmed that most of the consumers frequently looked at date labels while purchasing food products, but many of them did not have adequate knowledge of commonly used date label terms. In particular, respondents tended to misunderstand the “best before” date label as the last date for safe consumption, that is, a safety indicator that is not correct. The study indicated that lack of appropriate knowledge, misunderstanding of date labels and lack of complete information contributed toward unnecessary and excess discard of foods that may otherwise perfectly be safe and edible.

Raising public awareness, educating consumers about food date labels and pushing for standardizing the information on date labels by providing adequate guidelines to companies would enable consumers to better interpret the labels, and it would lead to lowering the unnecessary food wastage.

This study fulfills an important knowledge gap in respect of examining the food date label knowledge and its relationship with food waste practices in India.

This paper aims to provide information on the present status of waste‐based building materials technologies in India.

Numerous approaches are used, including the collection of authentic information on the demand for building materials in India; the availability of key building materials; the utilization of waste from mining, industrial and ore beneficiation industries and R&D status in their role as secondary resource materials; abstract information on proven technologies and future prospects; and aspects of technology transfer.

Proven technologies in waste utilization are being standardized and a certification scheme has been introduced through the Building Material & Technology Promotion Council (BMTPC) and government incentives for all waste.

The paper emphasizes the role of the BMTPC in the dissemination of information and the demonstration of new technologies, and also on emphasizes the favorable impact on environmental aspects.

The paper's findings may encourage the establishment of a wide database on the new technologies of building materials utilizing various wastes.

The purpose of this paper is to identify the key determinants of back-of-house-based food waste in food service outlets. This case study focuses on Delish restaurants, a well-known restaurant chain in Canada, and aims to provide a clear understanding of food service procurement, kitchen practices, cost management, risk mitigation, menu design and technical literacy needs in hospitality. Some recommendations for future studies are also provided.

The authors chose an exploratory case study design to guide our investigation on restaurants and food waste, based on Yin’s (1994) argument that case studies are the preferred strategy when the “why” questions is being posed and when the focus is on a modern occurrence within a real-life context. Such a design is particularly appropriate for understanding the details and complexity of a phenomenon and its design (Stake, 1995). In this study, research data were collected through multiple points. A semi-structured questionnaire was designed and adopted to collect primary data. The objective of the empirical segment is not to test the applicability of the existing approaches, but rather to study conceptual nuances related to the presented model. A survey study was focused on formal interviews onsite, in two different food service facilities (Restaurant A and B).

When considering food procurement, supplier relationships were found to not be significant for food waste prevention. Company-wide agreements with specific suppliers prevented individual chefs from creating alterations in their ordering to prevent waste. Order shorting was a somewhat common occurrence. However, most employees did not identify portion size as a large driver of waste. This conclusion conflicts somewhat with studies in this area (Kantor et al., 1997). If there was waste on a plate, it is much more likely to be the starches, which are low-cost items as opposed to high-cost proteins.

This research has its limitations, which present opportunities for future research. First, this case study is based on two case studies which have their weaknesses, especially in the reliability of data collection. In future, even though both restaurants had access to an earlier version of this case, a more structured analysis with performance indicators related to food waste would contribute to the internal validity of the study. The external validity of the proposed back-of-house-based determinant framework would benefit from being empirically tested with a larger sample, as the author cannot imply that this study’s findings are transferable to other food service operations.

From a managerial perspective, this study has merit. Arguably, the restaurant industry has a cumulative impact on the environment, economy and society as a whole. As more consumers in the Western world eat away from home, proper food management practices are desirable. Currently, few governments regulate or mandate measures to monitor restaurants’ sustainability claims and waste management. As consumer expectations change, the onus falls on food operations to validate and inform patrons on practices behind the scenes. Culinary kitchens are often not visible or accessible for some customers, or even obscure for others.

Strategies undertaken by management and chefs are reactive as opposed to proactive strategies. The reactive strategies are only able to identify waste a week after it has occurred through inventory checks. From this point, it may be impossible to identify the cause of the waste to prevent it from happening in the future. In addition, attribution to the cause may be laid on the incorrect individual, which will further exacerbate the social learning of the staff as a whole. Proactive strategies undertaken before waste occurs are more effective.

It must be noted that most of the literature on food waste management in casual-dining restaurants does not cover the key challenges found in the food industry. Most noticeable in the review is that there are very few studies in the literature that include food waste management practices linked to distribution management. This area of interest within the hospitality industry has not been well-developed in recent years and requires more attention.

The purpose of this paper is to introduce lean concept to the field of healthcare management, expands the conceptualization of lean management beyond the manufacturing companies to consider key waste reduction opportunities which are posited to be requisites to lean practices and implements the proposed framework in the three public hospitals in Abu Dhabi.

This research is designed by decomposing complex and unstructured issue into a set of components organized in a multi-level hierarchical form. To deal with this complexity of multi criteria decision-making process, analytical hierarchical process (AHP) method is used in this research.

AHP framework for this study resulted in a ranking of 21 healthcare wastes based on the evaluations of local situations by experienced healthcare professionals. It has been found that management in healthcare systems of Abu Dhabi is putting more emphasis on the inventory waste.

The future directions of the research would be to apply a lean set of tools for the value stream optimization of the prioritized key improvement areas.

This is a contribution to the continuing research into lean management, giving practitioners and designers a practical way for measuring and implementing lean practices across health organizations.

The contribution of this research, through successive stages of data collection, measurement analysis and refinement, is a set of reliable and valid framework that can be subsequently used in conceptualization, prioritization of the waste reduction strategies in healthcare management.

The purpose of this systematic literature review (SLR) is to analyse which consumer behaviours are more evident in relation to food waste, in addition to seeking to identify which types of food are most wasted in homes and the methods which have been used by studies for such particularities. In this paper, it was possible to identify the universe of consumer characteristics covering the main contributions to the development of this theme with different points of view.

To achieve this goal, the authors performed a SLR according to well-established guidelines set. The authors used tools to partially support the process, which relies on a four-member research team.

The authors report on 49 primary studies that deal the lack of planning, excessive purchases and the non-reuse of food leftovers by the consumer as the characteristics most evidenced as a consequence of food waste. Furthermore, fruits, vegetables and bread are the most wasted food. Regarding the most used research methods, some studies in this SLR use the qualitative method, but mostly food waste is analysed using the quantitative method.

This SLR is different because it seeks to group different aspects of food waste, mapping not only the consumer’s behavioural characteristics but also seeking to identify the most wasted food. The research contributed to finding theoretical gaps on the subject in favour of reducing waste, based on the findings that demonstrate causing food waste.