The Life-Cycle Environmental Impact of Recycling of Restaurant Food Waste in Lanzhou, China

Abstract

The recycling of restaurant food waste can bring environmental benefits and improve food safety for urban residents. We here assessed the entire life cycle of the anaerobic digestion−aerobic composting technique of restaurant food waste recycling using Lanzhou as a case study. We used the CML2001 method provided with the Gabi software and compared the results to those produced using the traditional treatment techniques (landfill and incineration). This work includes a sensitivity analysis of the results. It is here concluded that the anaerobic digestion−aerobic composting technique had the smallest environmental impact of the methods here examined. The life cycle of anaerobic digestion−aerobic composting primarily consumes water, clay, coal, crude oil, and natural gas. The pre-processing phase consumes the most resources, and anaerobic digestion showed the greatest environmental impact. Specific environmental impacts in order from the highest to lowest potential to exacerbate global warming were found to be photochemical ozone production, acidification, eutrophication, marine aquatic ecotoxicity, human toxicity, freshwater aquatic ecotoxicity, and terrestrial ecotoxicity. The main factors associated with different environmental impacts and the environmental impacts themselves were found to differ across different phases. Some environmental impacts were shown to be sensitive to electricity, and the eutrophication potential and photochemical ozone creation potential showed the least sensitivity to all variables. To reduce the environmental impact of the anaerobic digestion−aerobic composting treatment technique, the energy structure and consumption of electricity, water, and diesel need to be optimized.

Keywords

• life-cycle assessment
• restaurant food waste
• anaerobic digestion–aerobic composting
• incineration
• landfill