RETASTE: RETHINK FOOD WASTE Second International Conference, Heraklion, Greece, October 20-21, 2022

RETASTE 2022 Program

Download the FINAL Program

Poster session

All presentations (oral & poster)

Ordered by session and submission ID.

PLW: Food Loss and Waste Prevention

PLW-232: Food Waste Measuring Approaches
Georgia Chatziparaskeva, Iliana Papamichael, Antonis Zorpas

PLW-251: Biobased poly(hexamethylene furanoate-co-camphorate)s from 2,5-furandicarboxylic acid and camphoric acid: improvements in mechanical properties for sustainable food packaging
Enrico Bianchi, Michelina Soccio, Valentina Siracusa, Massimo Gazzano, Nadia Lotti

PLW-275: Choice meals and quantification of food waste in a university canteen
González-Santana R.A., Gómez-Urios C., Blesa J., Frígola A., Estevez MJ.

PLW-299: Reducing food waste and adhering to sustainable diets: the case of the Mediterranean basin
Sigala E., Yannakoulia M., Abeliotis K., Lasaridi K.

VAL: Valorization of Food Processing By-Products

VAL-231: Development of ready-made soup mixes using dehydrated and concentrated sauerkraut juice
Liene Jansone, Zanda Kruma, Solvita Kampuse, Evita Straumite

VAL-236: Mango peels disinfection: its impact on microbiological safety, phytochemical composition and antioxidant activity
Sara Marçal, Débora A. Campos, Manuela Pintado

VAL-238: A Sustainable Integrated Project to Recover Bioactive Molecules from Fig Production Residue
Carlos Shirashi, Custódio Lobo Roriz, Marcio Carocho, Sara Domingos, Marta B. Evangelista, João Nunes, Maria Jorge Campos, Sandrina Heleno, Lillian Barros

VAL-241: Obtaining Multifunctional Natural Ingredients for the Beverage Industry
Sandrina A. Heleno, João Gonçalves, Tiago Brandão, Francisco Pereira, Alexandre Gonçalves, Lillian Barros

VAL-244: Pulping: Development of Pumpkin Pulp Formulation Using a Sustainable Integrated Strategy
Lillian Barros, Alexandre Gonçalves, Miguel Azevedo, Spyridon A. Petropoulos, Riadh Ksouri, Neji Tarchoun, Oliver Schuter, Khaldoun Bachari, Mustafa Mohamed

UTL: Food Waste Utilization

UTL-256: The oxidation of limonene with oxygen over the TS-1 catalyst
Jadwiga Grzeszczak, Agnieszka Wróblewska

UTL-276: Fruits and Vegetables Peels as the Sole Source of Nutrients for the Production of Amylases by Haloalkaliphilic Actinobacteria
Ankita Dobariya

UTL-295: Environmental assessment of home composting for food waste valorization: the case study of the A2UFood project
K. SYNANI, K. Abeliotis, T. Manios, K. Lasaridi

TFM: Technology in Food Waste Management

TFM-216: Polyesters based on 2,5-thiophenedicarboxylic acid as new materials for Sustainable Packaging
Valentina Siracusa, Giulia Guidotti, Michelina Soccio, Massimo Gazzano, Nadia Lotti

TFM-260: Development of a Blockchain-based Technology Solution for Tackling Food Waste and Supporting Food Insecure People
Stavros T. Ponis, Eleni Aretoulaki, George Plakas, Dimitra Tzanetou

TFM-307: Development of an Arduino-based electronic monitoring system for the operation of Solid State Anaerobic Bioreactors
E. Viskadouraki, A. Maragaki, N. Papastefanakis, C. Tsompanidis, G. Stavrakakis, T. Manios

AWP: Awareness and Prevention

AWP-220: Bio-based random copolyesters of poly(butylene trans-1,4-cyclohexanedicarboxylate) by copolymerization with camphor for sustainable food packaging
Giulia Guidotti, Gianfranco Burzotta, Michelina Soccio, Massimo Gazzano, Valentina Siracusa, Nadia Lotti, Andrea Munari

AWP-267: Food waste in a Greek Higher Education institution: Students’ attitudes and compositional analysis
Charis Gkikas, Christina Marouli, Harry De Brown

F4F: Food for Feed

F4F-262: Hermetia illucens: a new sustainable biotechnology for food waste valorization and animal feed – a study of cellular responses to Hi-diets
Kristian Riolo, Carlos F. C. Lanes, Fabio A. Pedron, Sabrina Oliva, Domenico Savastano, Alessia Giannetto

POL: Policy Perspective

W2E: Waste to Energy

W2E-269: Unraveling the challenges of biodiesel production from waste cooking oil
Nayara Araujo, Fabio de Almeida Oroski, Flavia Alves

W2E-271: Waste lignocellulosic biomass utilized in two-phase anaerobic digestion process for biohydrogen and biomethane production
Lyudmila Kabaivanova, Venelin Hubenov, Penka Petrova

W2E-306: Evaluation of biogas digestate as solid fuel
N. Papastefanakis, A. E. Maragkaki, I.N. Daliakopoulos,, C. Tsompanidis, N. Zotos, P. Amarantos, T. Manios

FWS: Food Waste as Soil Amendment

FWS-268: Modified Indore method for decentralized food waste composting in southern Brazil
Paul Richard Momsen Miller, Caio de Teves Inacio

FWS-270: Utilization of treated spent coffee grounds and wheat bran as biofertilizer
Zuzana Juglova, Kamila Smrckova, Pavel Divis

Ordered by session and submission ID.

PLW: Food Loss and Waste Prevention

Oral presentation

PLW-207: Consumer behaviour and food product determinants related to household food waste: A focus on chicken meat products
Margot Cooreman-Algoed, Fien Minnens, Lieselot Boone, Kyara Botterman, Sue Ellen Taelman, Wim Verbeke, Brecht Devleesschauwer, Yung Hung, Jo Dewulf

PLW-215: Food Waste in Tourism Sector: The case study of Protaras Area in Cyprus
Pantelitsa Loizia, Antonis A. Zorpas

PLW-223: Food loss and waste in a European upstream supply chain through retailer product specifications and practices – results of a survey and potential for action
Anika Trebbin, Ronja Herzberg

PLW-227: The role of packaging in reducing food waste: Trade-offs and synergies in a globalized food sector
Ana Fernández-Ríos, Jara Laso, Israel Ruiz-Salmón, Daniel Hoehn, Cristina Campos, María Margallo, Rubén Aldaco

PLW-245: A longitudinal randomized controlled trial to evaluate the long-term effectiveness of a household food waste reduction intervention during the COVID-19 pandemic
Haley Everitt, Paul van der Werf, Jamie Seabrook, Jason Gilliland

PLW-250: Biobased poly(ester amide)s from 2,5-furandicarboxylic acid and amido diols: sustainable food packaging applications and structure-properties correlations
Enrico Bianchi, Michelina Soccio, Valentina Siracusa, Massimo Gazzano, Lazaros Papadopoulos, Tobias Robert, Nadia Lotti

PLW-282: Comparison of forecasting methods for the efficient food waste reduction in bakeries and hotels
Dominik Leverenz, Cinthy Lara, Gerold Hafner

PLW-294: Assessing food waste generation in the food service sector; mission impossible?
Ioannis Vardopoulos, Christina Chroni, Konstantinos Abeliotis, Katia Lasaridi

PLW-296: Estimate of food waste generation in the retail sector in Greece
Sigala E., Abeliotis K., Chroni C., Dionysopoulos D., Macheras A., Sapounaki A., Lasaridi K.

PLW-298: Food waste generation in Greek households – An update
Chroni C., Sigala E., Abeliotis K., Boikou K., Lasaridi K.

Poster presentation

PLW-232: Food Waste Measuring Approaches
Georgia Chatziparaskeva, Iliana Papamichael, Antonis Zorpas

PLW-251: Biobased poly(hexamethylene furanoate-co-camphorate)s from 2,5-furandicarboxylic acid and camphoric acid: improvements in mechanical properties for sustainable food packaging
Enrico Bianchi, Michelina Soccio, Valentina Siracusa, Massimo Gazzano, Nadia Lotti

PLW-275: Choice meals and quantification of food waste in a university canteen
González-Santana R.A., Gómez-Urios C., Blesa J., Frígola A., Estevez MJ.

PLW-299: Reducing food waste and adhering to sustainable diets: the case of the Mediterranean basin
Sigala E., Yannakoulia M., Abeliotis K., Lasaridi K.

VAL: Valorization of Food Processing By-Products

Oral presentation

VAL-212: Extractable Phenolic Content and Antioxidant Capacity of Lemon Peel from Different Cultivars
Nihal Durmu?, Meral K?l?ç Aky?lmaz

VAL-219: Waste Onion Leaves Utilization for Various Food Applications
Myra G. Borines, Rona Joyce B. Landoy, Rex B. Demafelis, Wilson T. Tan, Jewel A. Capunitan, Lisa Stephanie H. Dizon, Raymund C. Rodriguez

VAL-237: Fig Tree Leaves as Natural Food Preservatives
Carlos Shirashi, Yosra Zbiss, Custódio Lobo Roriz, Marcio Carocho, Sara Domingos, Marta B. Evangelista, Sandrina Heleno, Lillian Barros

VAL-240: Chestnut Components as Real Alternatives to Artificial Preservatives for the Beverage Industry
Sandrina A. Heleno, João Gonçalves, Tiago Brandão, Francisco Pereira, Márcio Carocho, Eliana Pereira, Ricardo C. Calhelha, Maria Inês Dias, Alexandre Gonçalves, Lillian Barros

VAL-243: Recycling Agri-Food Biowaste for Sustainable Industrial Application
Lillian Barros, Isabel C.F.R. Ferreira

VAL-247: Valorization of Agri-Food Industry Waste: the case of Greek Olive Oil Mills
Aristea Kounani, Alexandra Pavloudi, Stamatis Aggelopoulos

VAL-261: The order matters: a green process for rice straw valorization
Laura Andrea Cabrera-Villamizar, María José Fabra-Rovira, Antonio Martínez-Abad, Amparo López-Rubio

VAL-272: Integrated technology for a sustainable valorization of bioactive compounds from cereal by-products
Silvia Amalia Nemes, Anca Corina F?rca?, Sonia Ancu?a Socaci, Dan Cristian Vodnar

VAL-286: It takes a village to valorise waste: Insights into the experiences of professionals engaged in food waste valorisation
Madhura Rao, Aalt Bast, Alie de Boer

Poster presentation

VAL-231: Development of ready-made soup mixes using dehydrated and concentrated sauerkraut juice
Liene Jansone, Zanda Kruma, Solvita Kampuse, Evita Straumite

VAL-236: Mango peels disinfection: its impact on microbiological safety, phytochemical composition and antioxidant activity
Sara Marçal, Débora A. Campos, Manuela Pintado

VAL-238: A Sustainable Integrated Project to Recover Bioactive Molecules from Fig Production Residue
Carlos Shirashi, Custódio Lobo Roriz, Marcio Carocho, Sara Domingos, Marta B. Evangelista, João Nunes, Maria Jorge Campos, Sandrina Heleno, Lillian Barros

VAL-241: Obtaining Multifunctional Natural Ingredients for the Beverage Industry
Sandrina A. Heleno, João Gonçalves, Tiago Brandão, Francisco Pereira, Alexandre Gonçalves, Lillian Barros

VAL-244: Pulping: Development of Pumpkin Pulp Formulation Using a Sustainable Integrated Strategy
Lillian Barros, Alexandre Gonçalves, Miguel Azevedo, Spyridon A. Petropoulos, Riadh Ksouri, Neji Tarchoun, Oliver Schuter, Khaldoun Bachari, Mustafa Mohamed

UTL: Food Waste Utilization

Oral presentation

UTL-263: Enhancing urban resilience through food during the pandemic: the case of Turin
Andrea Taffuri, Antonio Vita

UTL-293: Rethinking Food Waste Hierarchy in Urban Circular Economies through the Dynamics of Food, Energy, Water, and Carbon Nexus: Case of Bristol
Ali Parsa, Marco Van De Wiel, Ulrich Schmutz, Jana Fried

UTL-303: Recent developments in the pilot scale process of PLLA production from food waste
N. G. Malliaros, A. E. Maragkaki, T. Lazou, C. Tsompanidis, K. Velonia, T. Manios

Poster presentation

UTL-256: The oxidation of limonene with oxygen over the TS-1 catalyst
Jadwiga Grzeszczak, Agnieszka Wróblewska

UTL-276: Fruits and Vegetables Peels as the Sole Source of Nutrients for the Production of Amylases by Haloalkaliphilic Actinobacteria
Ankita Dobariya

UTL-295: Environmental assessment of home composting for food waste valorization: the case study of the A2UFood project
K. SYNANI, K. Abeliotis, T. Manios, K. Lasaridi

TFM: Technology in Food Waste Management

Oral presentation

TFM-214: Novel Biobased Polylactic Acid/Poly(pentamethylene 2,5-furanoate) Blends as Sustainable Food packaging: Synthesis and characterization
Valentina Siracusa, Daniele Rigotti, Michelina Soccio, Andrea Dorigato, Massimo Gazzano, Giulia Fredi, Nadia Lotti

TFM-218: Digitalization for food waste: Keeping up with technology for a sustainable future
Papamichael Iliana, Chatziparaskeva Georgia, Zorpas A. Antonis, Irene Voukkali, Pantelitsa Loizia

TFM-235: Increasing the acceptance of digital tools in the bakery sector as a measure to tackle food waste
Christina Strotmann, Vanessa Baur, Tobias Engelmann, Paula Gerwin

TFM-283: Monitoring and Reduction of Food Waste by using the RMFood-App – Project A2UFood (Heraklion)
Gerold Hafner, Stefan Hadlaczky, Dominik Leverenz

TFM-284: The potential of consumer mobile applications for food waste reduction – A systematic literature review
Elina Närvänen, Nina Mesiranta, Christina Chroni, Kostantinos Abeliotis, Katia Lasaridi

Poster presentation

TFM-216: Polyesters based on 2,5-thiophenedicarboxylic acid as new materials for Sustainable Packaging
Valentina Siracusa, Giulia Guidotti, Michelina Soccio, Massimo Gazzano, Nadia Lotti

TFM-260: Development of a Blockchain-based Technology Solution for Tackling Food Waste and Supporting Food Insecure People
Stavros T. Ponis, Eleni Aretoulaki, George Plakas, Dimitra Tzanetou

TFM-307: Development of an Arduino-based electronic monitoring system for the operation of Solid State Anaerobic Bioreactors
E. Viskadouraki, A. Maragaki, N. Papastefanakis, C. Tsompanidis, G. Stavrakakis, T. Manios

AWP: Awareness and Prevention

Oral presentation

AWP-204: How Does Technology Revolutionize Recycling? The Active Contribution of Smart Label in The Ecological Process and Human Resources
Maria Poli

AWP-209: Promoting food waste prevention competencies among employees in the food craft and industry – a contribution of vocational training to sustainable transformation
Christina Strotmann, Julia Kastrup, Marc Casper, Werner Kuhlmeier, Marie Nölle-Krug, Anna-Franziska Kähler

AWP-211: A Bioeconomy maturity assessment for the agrifood value chain – A step towards a bio-circular food system
Bruno Magalhães, Rui Dias, Marco Estrela, Juan Henriques, Alexandre Carvalho

AWP-221: New copolymers and blend of poly(octylene 2,5-furanoate) and poly(triethylene 2,5-furanoate): the importance of the materials’ design for sustainable food packaging
Giulia Guidotti, Michelina Soccio, Valentina Siracusa, Massimo Gazzano, Nadia Lotti

AWP-234: Household food waste in Italy: the consumer’s point of view
Alessandro Bonadonna, Luigi Bollani, Francesca Loreto

AWP-254: The role of emotions in tackling food waste: An extended theory of planned behaviour
Mario Amato, Fabio Verneau, Roberta Riverso, Francesco La Barbera

AWP-264: Pilot training in Cretan diet and food reuse
Irene Christoforidi, Amalia Filippaki, Areti Alexopoulou, Ioannis N. Daliakopoulos, Antonia Psaroudaki

AWP-265: Saving Resources through Nutrition in the context of Education for Sustainability – The example of the Cretan Diet model
Amalia Filippaki, Irene Christoforidi, Areti Alexopoulou, Antonia Psaroudaki

AWP-279: Intelligent Cities Challenge (ICC): Efforts on waste management of MSW for the Municipality of Central Corfu and Diapontia Islands
Victor Dimoulis

AWP-285: Measuring household food waste with a waste audit in Austria, Finland and Greece: Lessons learnt
Nina Mesiranta, Ulla-Maija Sutinen, Silvia Scherhaufer, Sandra Luck, Christina Chroni, Konstantinos Abeliotis, Katia Lasaridi

Poster presentation

AWP-220: Bio-based random copolyesters of poly(butylene trans-1,4-cyclohexanedicarboxylate) by copolymerization with camphor for sustainable food packaging
Giulia Guidotti, Gianfranco Burzotta, Michelina Soccio, Massimo Gazzano, Valentina Siracusa, Nadia Lotti, Andrea Munari

AWP-267: Food waste in a Greek Higher Education institution: Students’ attitudes and compositional analysis
Charis Gkikas, Christina Marouli, Harry De Brown

F4F: Food for Feed

Oral presentation

F4F-308: Life F4F: A Techno-economic Evaluation Based on the Projects Results
T. Manios, F. Galliou, G. Daskalakis, I. Grammatikakis, I. Rombogiannakis, I. Vlachakis

Poster presentation

F4F-262: Hermetia illucens: a new sustainable biotechnology for food waste valorization and animal feed – a study of cellular responses to Hi-diets
Kristian Riolo, Carlos F. C. Lanes, Fabio A. Pedron, Sabrina Oliva, Domenico Savastano, Alessia Giannetto

POL: Policy Perspective

Oral presentation

POL-222: What can politics do about fruit and vegetable losses from the field to the retailers’ warehouse? Supply chain actors’ perspectives on food loss policy options.
Ronja Herzberg, Felicitas Schneider

POL-239: Assessing two modes of food waste reduction governance in Europe
Julia Szulecka

W2E: Waste to Energy

Oral presentation

W2E-302: Solid state anaerobic digestion of agro-industrial by-products
A. E. Maragkaki, N. Papastefanakis, G. Daskalakis, N. Markakis, E. Michalodimitraki, E. Stafilarakis, C. Tsompanidis, T. Manios

W2E-304: Biochemical Methane potential study of residues and polylactic acid produced from food waste
A. E. Maragkaki, I. Sampathianakis, N. Malliaros, C. Tsompanidis, K. Velonia, T. Manios

Poster presentation

W2E-269: Unraveling the challenges of biodiesel production from waste cooking oil
Nayara Araujo, Fabio de Almeida Oroski, Flavia Alves

W2E-271: Waste lignocellulosic biomass utilized in two-phase anaerobic digestion process for biohydrogen and biomethane production
Lyudmila Kabaivanova, Venelin Hubenov, Penka Petrova

W2E-306: Evaluation of biogas digestate as solid fuel
N. Papastefanakis, A. E. Maragkaki, I.N. Daliakopoulos,, C. Tsompanidis, N. Zotos, P. Amarantos, T. Manios

FWS: Food Waste as Soil Amendment

Oral presentation

FWS-225: Valorization of waste produced by the universities by composting food waste with mice waste and other solid organic waste
Khalid Fares

FWS-300: Treatment of agricultural waste with a combination of anaerobic, aerobic and adsorption processes
Kyriaki Trouli, Spyros Dokianakis, Evangelia Vasilaki, Nikos Katsarakis

FWS-301: Assessing the Importance of Awareness-raising Campaigns in Increasing the Effectiveness of Urban Food Waste Composting Actions
Ioannis Daliakopoulos, Nikolaos Markakis, Giannis Louloudakis, Ioannis Sampathianakis, Angeliki Maragkaki, Georgios Daskalakis, Ioannis Christoforakis, Emmanouil Skarvelakis, Thrassyvoulos Manios

Poster presentation

FWS-268: Modified Indore method for decentralized food waste composting in southern Brazil
Paul Richard Momsen Miller, Caio de Teves Inacio

FWS-270: Utilization of treated spent coffee grounds and wheat bran as biofertilizer
Zuzana Juglova, Kamila Smrckova, Pavel Divis