Sustainability Assessment of Food Waste Biorefineries as the Base of the Entrepreneurship in Rural Zones of Colombia

Author:

Cardona Carlos Ariel1ORCID,Ortiz-Sanchez Mariana1ORCID,Salgado Natalia1,Solarte-Toro Juan Camilo1ORCID,Orrego Carlos Eduardo2ORCID,Perez Alexander3,Acosta Carlos Daniel4,Ledezma Eva5,Salas Haminton5,Gonzaga Javier6,Delgado Steven7

Affiliation:

1. Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería Química, Universidad Nacional de Colombia Sede Manizales, Manizales 170001, Colombia

2. Departamento de Física y Química, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Colombia Sede Manizales, Manizales 170001, Colombia

3. Departamento de Agricultura y Zootecnia, Facultad de Ciencias Agronómicas, Universidad de Sucre, Sincelejo 700001, Colombia

4. Departamento de Matemáticas y Estadística, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Colombia Sede Manizales, Manizales 170001, Colombia

5. Facultad de Ciencias Naturales, Universidad Tecnológica del Choco, Quibdó 270001, Colombia

6. Facultad de Derecho, Universidad de Caldas, Manizales 170001, Colombia

7. Consultorio Administrativo, Facultad de Administración, Universidad Nacional de Colombia, Bogotá 110111, Colombia

Abstract

The sustainability of food value chains is affected by the large amounts of waste produced with a high environmental impact. Food waste valorization applying the biorefinery concept has emerged as an alternative to reduce the generation of greenhouse gases and to promote the socio-economic development of value chains at local, regional, and national levels. This paper analyzes the sustainability of food waste biorefineries designed for boosting rural economic development in Colombia. These biorefineries were designed following a strategy based on a portfolio of bioprocesses involving fractions based on the composition of the raw materials. The valorization of six food residues produced in three representative rural areas of Colombia (i.e., Chocó, Caldas, and Sucre) was analyzed. Acai, annatto, sugarcane bagasse, rejected plantain and avocado, and organic kitchen food waste (OKFW) were selected as food wastes for upgrading. The biorefinery design strategy comprised five steps for filtering the most promising bioprocesses to be implemented. The OKFW was analyzed in detail, applying the design strategy to provide a step-by-step guide involving a portfolio of bioproducts, the technological maturity index, and the socio-economic context. This strategy implementation for OKFW valorization resulted in a scenario where biorefineries with levulinic acid production were the most feasible and sustainable, with high techno-economic performances and low environmental impacts. For the valorization of the other food residues, the processes with the greatest feasibility of being implemented in rural areas were bioactive compounds, oil, flour, and biogas production.

Funder

Colombia Científica

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

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