Assessment of FOOD Waste Generation: Supporting Circular Carbon Economy Development through Anaerobic Digestion of Food Waste

Food waste is one largest components of the municipal solid waste (MSW). In the US, approximately 66 billion tons/year of food and organic waste is disposed of in landfills. In 2015, New Jersey’s (NJ) bio-based feedstock resources were assessed and the analysis determined that the amount of food waste generated in New Jersey is approximately 704,612 tons per year. The research found that if all food waste generated in the state was to be converted into low-carbon energy via Anaerobic Digestion (AD), NJ could potentially generate an additional 310,000 MWh of low-carbon electricity and avoid 370,000 tCO₂ /y without by-product credits of fertilizer production. However, achieving this potential may be difficult under current practices. Currently, the majority of food waste is mixed with other constituents of MSW and is decomposed in landfills, creating landfill gas (LFG) which is approximately 55% CH₄, 45 % CO₂. The efficiency of LFG collection is highly debated and research suggests that modeled collection efficiencies are consistently higher than actual field measurements (by 20% on average). Converting food waste, and other organic waste, in an AD system can efficiently reduce CH₄ leakages and help mitigate climate change by displacing fossil fuel generated counterparts. In order to achieve closed loop, efficient organic waste to energy and fertilizer production systems, we have to assess our current food waste generating sources by sector. Reliable data on food waste generation from various sectors will help efficient conversion of food waste. This research is focused in assessing pre- and post-consumer food waste generation from the following sectors:

• Institutional
  • Health /Wellness - Hospitals, nursing homes, gyms
  • Education - Schools and universities
  • Correctional Facilities
• Commercial
  • Retail - Whole sail facilities, supermarkets, bodegas
  • Agriculture
  • Hospitality – Restaurants, hotels, sports complexes
  • Transportation - Airports, train stations, bus terminals
• Industrial
  • Food Processing, storage, distribution industries
• Residential