Major
Environmental Science
Anticipated Graduation Year
2022
Access Type
Open Access
Abstract
Global food waste and loss accounts for about 8% of total anthropogenic greenhouse gas emissions. Targeting and eliminating these man-made emissions will play a critical role in fighting global climate change. At Loyola University Chicago (LUC), climate action and sustainability are key values held by students, faculty, staff, and administrators alike. The goal of this project is to provide a theoretical impact comparison of food waste management techniques proposed for LUC’s Lake Shore Campus. For this study, three processes – commercial composting, anaerobic digestion, and aerobic digestion – were compared based on their global warming potential which was standardized to carbon dioxide.
Faculty Mentors & Instructors
Zach Waickman, Senior Project Manager, School of Environmental Sustainability
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.
Life Cycle Assessment of Food Waste Management Techniques: Loyola University Chicago Lake Shore Campus
Global food waste and loss accounts for about 8% of total anthropogenic greenhouse gas emissions. Targeting and eliminating these man-made emissions will play a critical role in fighting global climate change. At Loyola University Chicago (LUC), climate action and sustainability are key values held by students, faculty, staff, and administrators alike. The goal of this project is to provide a theoretical impact comparison of food waste management techniques proposed for LUC’s Lake Shore Campus. For this study, three processes – commercial composting, anaerobic digestion, and aerobic digestion – were compared based on their global warming potential which was standardized to carbon dioxide.