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Spoločenská zodpovědnosť v oblasti verejného stravovania
Kahúnová, Alica
Kahúnová, A. Social responsibility in the field of public catering. Diploma thesis. Brno: Mendel University in Brno, 2023. The diploma thesis deals with the design of sustainable recommendations for school catering facilities with a focus on short supply chains. Thanks to the processing of quantitative research, data was obtained to evaluate the involvement of short supply chains in the operation of school canteens and also the benefit of shopping from local suppliers. Data were also obtained and evaluated in the field of education about food waste and the effects of participation in projects helping to improve the operation of school canteens in the Czech Republic. These data were supplemented with statements from school canteen managers, who had the opportunity to add their experience in the field and express their opinion on the current state of the school canteen system. Recommendations were properly described and economically calculated if possible.
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Kompostování jako způsob zpracování potravinových odpadů
Tóthová, Katarína
This master thesis focuses on waste and waste management, with an emphasis on biodegradable waste, specifically food waste. The thesis discusses the legislative regulations in the Czech Republic and the European Union. Among other things, composting is considered as a possible solution to the waste generated. The practical part of the thesis evaluates the final product of composters to which additives have been added to reduce odour. The additives were added to the waste collection bins. The added additives include citric acid, tea tree oil and lime. In addition, compost without additives was also evaluated as a control sample. The composting lasted for 12 weeks. The pH and electrical conductivity were evaluated throughout the composting process and then the final product, i.e. the mature compost, was evaluated using phytotoxicity tests. The results showed that although the compost met the required pH and electrical conductivity values, it was found to be highly toxic. Even at a compost concentration of 10%, inhibition of plant root growth was shown, making the compost inapplicable to soil. Furthermore, even compost without additives was found to be toxic, with the cause of toxicity apparently being the waste used and not the additives. In view of these results, further investigation of additives is still needed. This thesis contributes to a better understanding of composting as a way of treating food waste and shows the importance of systematic monitoring of the quality of the final product.
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Navržení vhodného bakteriálního inokula pro podporu procesu kompostování gastroodpadu
Malinová, Lucie
Composting of food waste is an increasingly studied branch of waste management. Many works deal with the microbial composition of food waste itself and methods that would speed up the whole process. We tried to design a bacterial inoculum that would support the composting process in this study. We focused on bacteria of genes Lacto-bacillus, primarily on Lactobacillus acidophilus (CCM 4833), Ligilactobacillus salivarius (CCM 7274), and Limosilactobacillus fermentum (CCM 91). The bacterial inoculum was added during the mesophilic phase of food waste composting, where it was confirmed that the pH decreased in the initial phases. In another experiment, the adaptation of bacteria to an acidic environment was investigated, so that acidic compost juices were added to the liquid nutrient medium with bacteria of the genus Lactobacillus. The results showed that getting used to an acidic environment helps the bacteria to survive such extreme conditions and Lactobacillus bacteria can be a suitable inoculum to promote composting.
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Potravinový odpad a motivy vedoucí generaci Z k uvědomělé spotřebě
Bártová, Tereza
Food waste can be reduced, but unfortunately, like other waste, it is unavoidable and simply occurs in households without us realising it. So what happens to the food that ends up in the bin? They rot in landfills, where they become greenhouse gases that cause negative climate change. That is why it is so important to inform households about this issue, to make them aware of the environmental impact of their behaviour and to motivate them to be more sustainable. The research problem is to identify what attitudes Generation Z young people have towards food waste segregation, whether they would like to learn more about this issue and what form of communication they would like to be addressed with to motivate them to think and, ideally, change their behaviour. Then, based on the identification, propose recommendations to reach this generation.
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Food Waste and the Shopping and Consumer Behaviour of Czech Households – June/July 2023
Čadová, Naděžda
In its regular survey the Public Opinion Research Centre at the Institute of Sociology, Czech Academy of Sciences, examined the Czech public’s attitudes and opinions on the issue of food waste. More than a half (52%) of the respondents consider food waste to be a big problem, more than two-fifths (42%) think food waste is not right, but there are more urgent problems that need to be solved and only twentieth (5%) of the Czech public does not consider food waste to be a big problem in society.\n\nThe most important reason for reducing food waste according to respondents is to save money for their household (75%), while the least important reason is to change society through their behavior (34%).\nThe majority (55%) of respondents go shopping several times a week, while a quarter (25%) go shopping once a week. 14% of respondents shop every day.
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Food Waste as a Disease of Our Times
Sochorová, Anna ; Géla, František (advisor) ; Lokšík, Martin (referee)
This bachelor thesis consists of two parts. The practical part is a document called Food Waste as a Disease of Our Times, which maps this problem mainly in the Czech but also in the international context. It presents this social issue in a broader context and offers different insights into food waste. The documentary features experts on the issue, i.e. university professors, the founder of a non-profit organisation, a sociologist and a head of a food bank. Part of the film also focuses on activists who cook for the homeless or do dumpster diving. The film also includes representatives of supermarkets and their approach to food waste. The theoretical part deals with the description and definition of the film documentary. It introduces the different steps in the making of a documentary, from preparation, to production, to post-production. It also describes the specificities of the television documentary. The next part of the theoretical part presents a research on the topic and illustrates the issue of food waste with statistics and expert studies. The last part is a description and reflection of the production itself.
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Co-cultivation of carotenogenic yeasts and cyanobacteria on selected food wastes
Kodajek, Matěj ; Márová, Ivana (referee) ; Szotkowski, Martin (advisor)
Cyanobacteria and yeast are microorganisms, that are cultivated in the biotechnological industry to produce biomass. Biomass contains several organic substances, that are used in the food, pharmaceutical or energy industries. This thesis deals with the joint cultivation (co-cultivation) of cyanobacteria and yeast on food waste. The cyanobacteria Synechococcus nidulans, Synechococcus bigranulatus, Anabaena torulosa and Spirulina were used for co-cultivation with yeast Rhodotorula kratochvilovae and Rhodotorula toruloides. Cultivation media included following food wastes: coffee oil, hemp oil, frying oil, molasses, molasses hydrolyzate, whey, whey hydrolyzate and waste glycerol. In the theoretical part is a comprehensive literature research focused on cyanobacteria, yeasts, and their specific genera, monitored metabolites, co-cultivation, food waste and analytical methods. The experimental part contains a list of used chemicals, devices, aids, strains, and descriptions of procedures for the cultivation of microorganisms, isolation, and analysis of biomass. The aim of the thesis was to do screening cultivations, to find suitable strains of microorganisms for symbiotic co-cultivation and to find a suitable food waste. Following co-cultivation in a semi-operational laboratory bioreactor. Analysis the obtained biomass using gas and liquid chromatography and evaluation the results.
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Food waste in households and retail store
NOVÁ, Vlasta
This thesis deals with the issue of food waste in households and retail stores. It focuses on the causes of food waste, possibilities for reduction and ways of dealing with this waste. The work includes research at the level of households and retail establishments. The used methods are based on a quantitative approach, questionnaire surveys are carried out. The obtained results are compared with the results of international research as part of the evaluation of the research questions. At the end of the thesis, there are recommendations that could lead to a reduction of food waste in households and retail.
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Food Waste and the Shopping and Consumer Behaviour of Czech Households – Food 2022
Hanzlová, Radka
In its special ‘Food 2022’ survey the Public Opinion Research Centre at the Institute of Sociology, Czech Academy of Sciences, examined the Czech public’s attitudes and opinions on the issue of food waste.\nAlmost half (47%) of the respondents consider food waste to be a big problem, more than two-fifths (44%) think food waste is not right, but there are more urgent problems that need to be solved and only less than one-tenth (9%) of the Czech public does not consider food waste to be a big problem in society.\nThe most important reason for reducing food waste according to respondents is to save money for their household (77%), while the least important reason is to change society through their behaviour (29%).\nThe majority (54%) of respondents go shopping several times a week, while about a quarter (26%) go shopping once a week. 13% of respondents shop every day.
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Disposal of Visually Imperfect Vegetables and Fruits as One of the Forms of Food Wasting – Food 2022
Hanzlová, Radka
In a special study called Food 2022, CVVM SOÚ AV ČR asked for the opinions and attitudes of the Czech public on the issue of food wasting. One part was focused on the purchase of imperfect fruits and vegetables. \nIf there were imperfect and perfectly shaped pieces of fruits and vegetables placed next to each other, 65% of the respondents would chose the perfect one, provided they had the same price.\nAccording to the Czech public, the European Union standards (34%) and the standards of supermarkets (28%) have a decisive influence on the desired appearance of fruit and vegetables that reach the shelves of supermarkets and chains.\nAs for the estimate of the amount of fruits and vegetables that do not reach consumers at all due to their appearance, the correct share (i.e. 20 to 30%) was estimated by more than two-fifths (41%) of the respondents.
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