Inventory analysis and environmental life cycle impact assessment of hotel food waste management for bio-circular economy development in Zimbabwe

Abstract

This study is an inventory analysis and environmental life cycle assessment of hotel food waste management that seeks to inform efforts towards the development of bio circular economy in Zimbabwe. An audit of food waste generation and an inventory analysis of the prevailing food waste management practices at three selected hotels was undertaken. The greenhouse gas emissions from the prevailing disposal of food waste at dumpsites and the proposed biological treatment of food waste were evaluated using the Tier 1 FOD method and Tier 1 method of biological treatment using the 2019 refined 2006 Intergovernmental Panel on Climate Change guidelines. Environmental life cycle assessment was also conducted for the open dumping, composting, and anaerobic digestion. The average food waste generation within the Zimbabwean hospitality industry was estimated at 1.63 kg/guest/day, with a minimum and maximum of 1.01 and 2.25 kg/guest/day, respectively. Source-separated food waste is currently being collected indiscriminately by municipal waste collection trucks for final disposal at the official landfills or dumpsites. This calls for the need for an offtake system of the source-separated food waste in the form of composting or anaerobic digestion. Study results showed that the disposal of food waste at solid waste disposal sites contributes to the highest greenhouse gas emissions, followed by composting with a 75% reduction in greenhouse emissions. Anaerobic digestion brings about a maximum reduction in greenhouse emissions of 97%. Environmental life cycle assessment results also show that anaerobic digestion is the best method leading to net negative environmental impacts.