| 1. |
- Kyprianidis, Konstantinos, et al.
(författare)
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On-line Powerplant Control using Near-InfraRed Spectroscopy : OPtiC-NIRS, REPORT 2021:746
- 2021
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- Near InfraRed Spectroscopy (NIRS) offers rapid on-line analysis of biomass feedstocks and can be utilized for process control of biomass- based combined heat and power plants. Within the OPtiC-NIRS project we have carried out a full-scale on-site testing of different NIRS for online powerplant control at the facilities of Mälarenergi and Eskilstuna Strängnäs Energi och Miljö. The project has been focused on developing and testing robust NIRS soft-sensors for fuel higher heating value and composition (incl. moisture, components such as recycle wood and glass, different type of plastics and ash) and combining them with dynamic models for on-line feed-forward process monitoring and control. Expected benefits include reduced risk of agglomeration and pollutant emissions formation as well as improved production control. A longer-term potential and ambition is to be able to identify the fossil content in municipal waste fuel, which can hopefully be addressed in a follow-up study.
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| 2. |
- Eriksson, Mattias, et al.
(författare)
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Mapping of food waste quantification methodologies in the food services of Swedish municipalities
- 2018
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Ingår i: Resources, Conservation and Recycling. - : ELSEVIER SCIENCE BV. - 0921-3449 .- 1879-0658. ; 137, s. 191-199
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Tidskriftsartikel (refereegranskat)abstract
- Since food waste valorisation measures, like energy recovery, have limited possibilities to fully recover the resources invested in food production, there is a need to prevent food waste. Prevention is most important at the end of the value chain, where most sub-processes have already taken place, like in catering facilities. In Sweden, the public catering sector serves a large number of meals through municipal organisations, including schools, preschools and elderly care homes. Many of these organisations quantify food waste, but since Sweden has 290 municipalities with a high degree of independence, the possible variation is significant. This study therefore investigated how food waste is quantified, in order to help formulate a national standard for food waste quantification. Mapping of food waste quantification practices was conducted using a questionnaire and follow-up telephone calls, achieving a response rate of 93%. Of the 290 Swedish municipalities, 55% replied that they quantify food waste on central level. The most common practice at present is to quantify plate- and serving waste from school lunches during two weeks per year, and to compile waste data in spreadsheets and compare the values against the number of plates used, giving a result in grams per portion served. There are many similarities between municipalities, so there is great potential to implement a common standard that many municipalities already fulfil. This is important in order to gain acceptance and fast implementation, thereby speeding up the process of establishing a benchmark for food waste in the Swedish public sector catering sector.
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| 3. |
- Eriksson, Mattias, et al.
(författare)
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The tree structure : A general framework for food waste quantification in food services
- 2018
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Ingår i: Resources, Conservation and Recycling. - : Elsevier BV. - 0921-3449 .- 1879-0658. ; 130, s. 140-151
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Tidskriftsartikel (refereegranskat)abstract
- Food waste in the food services industry has been identified as an important unsustainability hotspot, but standardised methods for food waste quantification are lacking. Existing studies on waste quantity assessments have several limitations, such as short and infrequent quantifications times, large methodological variations ranging from physical measurements to visual observations, and lack of comparability across catering unit types. Since lack of comparable waste figures can lead to error-prone analysis, a general framework is needed for waste quantification in food services. This paper presents one such framework that allows data comparisons when overlapping observations are included. The framework was tested in six case studies in professional (public and private) catering units in Sweden. Data were collected from different schools, elderly care homes and hotels and fitted into the framework. The results from these case studies indicate that the framework enables catering units to focus waste quantification on their individual problem areas. It also provides the possibility to extend waste quantification over time without any loss of generalisability. A graphical representation of the framework fits the traditional tree structure and was found to act as a suitable foundation for food waste quantification in food services by structuring collected data. In order to fully utilise the potential of the tree structure, it should be supplemented with precise definitions to create a catering food waste quantification standard.
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| 4. |
- Shahbazi, Sasha, et al.
(författare)
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Material efficiency in manufacturing: swedish evidence on potential, barriers and strategies
- 2016
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Ingår i: Journal of Cleaner Production. - : Elsevier BV. - 0959-6526 .- 1879-1786. ; 127, s. 438-450
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Tidskriftsartikel (refereegranskat)abstract
- Improved material efficiency is a key to improve the circular economy and capturing value in industry. Material efficiency reduces the generation of industrial waste, the extraction and consumption of resources, and energy demands and carbon emissions. However, material efficiency in the manufacturing sector, as a means of improving the recyclability, reusability, reduction and prevention of industrial waste, is little understood. This study aims to investigate, on a micro-level, further material efficiency improvement opportunities, barriers and strategies in selected manufacturing companies in Sweden, focusing on increasing waste segregation into high quality circulated raw material. Improvement opportunities at large global manufacturing companies are investigated; barriers hindering material efficiency improvement are identified and categorized at two levels; and strategies that have been deployed at manufacturing companies are reviewed. Empirical findings reveal (1) further potential for improving material efficiency through higher segregation of residual material from mixed and low quality fractions (on average, 26% of the content of combustible waste, in weight, was plastics; 8% and 6% were paper and cardboard, respectively); (2) the most influential barriers are within budgetary, information, management, employee, engineering, and communication clusters; (3) a lack of actual material efficiency strategy implementation in the manufacturing companies. According to our analysis, the majority of barriers are internal and originate within the manufacturing companies, therefore they can be managed (and eradicated if possible) with sufficient resources in terms of man hours, education and investment, better operational and environmental (waste) management, better internal communication and information sharing, and deployment of material efficiency strategies.
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| 5. |
- Shahbazi, Sasha, et al.
(författare)
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Comparison of Four Environmental Assessment Tools in Swedish Manufacturing: A Case Study
- 2019
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Ingår i: Sustainability. - : MDPI AG. - 2071-1050. ; 11:7
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Tidskriftsartikel (refereegranskat)abstract
- To achieve sustainable development goals, it is essential to include the industrial system. There are sufficient numbers of tools and methods for measuring, assessing and improving the quality, productivity and efficiency of production, but the number of tools and methods for environmental initiatives on the shop floor is rather low. Incorporating environmental considerations into production and performance management systems still generally involves a top-down approach aggregated for an entire manufacturing plant. Green lean studies have been attempting to fill this gap to some extent, but the lack of detailed methodologies and practical tools for environmental manufacturing improvement on the shop floor is still evident. This paper reports on the application of four environmental assessment tools commonly used among Swedish manufacturing companies—Green Performance Map (GPM), Environmental Value Stream Mapping (EVSM), Waste Flow Mapping (WFM), and Life Cycle Assessment (LCA)—to help practitioners and scholars to understand the different features of each tool, so in turn the right tool(s) can be selected according to particular questions and the industrial settings. Because there are some overlap and differences between the tools and a given tool may be more appropriate to a situation depending on the question posed, a combination of tools is suggested to embrace different types of data collection and analysis to include different environmental impacts for better prioritization and decision-making.
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| 6. |
- Chirumalla, Koteshwar, Associate Professor, et al.
(författare)
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Enabling battery circularity : Unlocking circular business model archetypes and collaboration forms in the electric vehicle battery ecosystem
- 2024
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Ingår i: Technological forecasting & social change. - : Elsevier Inc.. - 0040-1625 .- 1873-5509. ; 199
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Tidskriftsartikel (refereegranskat)abstract
- Achieving battery circularity is crucial for meeting the targets of net-zero emission vehicles by 2030 and enabling climate-neutral transportation by 2050. To facilitate this transition, firms operating in the electric vehicle (EV) battery ecosystem must reassess their value creation, capture, and delivery methods. Although EV battery second life presents a promising solution for circularity, many vehicle manufacturers and stakeholders in the battery ecosystem struggle to adapt their organizations internally and externally due to a lack of insights into suitable circular business models. The purpose of this study is to identify viable archetypes of circular business models for EV battery second life and examine their implications on company collaborations within the EV battery ecosystem. Three main archetypes of circular business models are identified (i.e., extending, sharing, and looping business models) and further divided into eight sub-archetypes. These models are elucidated in terms of key business model dimensions, including value proposition, value co-creation, value delivery, and value capture. The paper provides visual representations of the necessary interactions and collaborations among companies in the EV battery ecosystem to effectively implement the proposed business model archetypes. This research contributes to the theory of circular business models in general, with specific relevance to EV battery circularity.
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| 7. |
- Chirumalla, Koteshwar, Associate Professor, et al.
(författare)
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Second life use of Li-ion batteries in the heavy-duty vehicle industry : Feasibilities of remanufacturing, repurposing, and reusing approaches
- 2023
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Ingår i: Sustainable Production and Consumption. - : Elsevier B.V.. - 2352-5509. ; 42, s. 351-366
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Tidskriftsartikel (refereegranskat)abstract
- As the adoption of electric vehicles (EVs) accelerates, the efficient management of end-of-life lithium-ion (Li-ion) batteries becomes a pressing concern. This case study investigates sustainable second life approaches for Li-ion batteries within a leading manufacturing company in the heavy-duty vehicle industry. Employing an exploratory methodology, the study evaluates three distinct circularity approaches for second life applications: remanufacturing, repurposing, and reusing. Based on a financial model and sustainability metrics, remanufacturing emerged as the most economically viable and environmentally sustainable strategy for the company. The study also explores supplementary approaches, such as repurposing used batteries for smaller power applications and reusing them in large-scale Energy Storage Systems (ESS). Regulatory inconsistencies in battery second life are identified as a significant barrier to widespread implementation. The study concludes by advocating for a multi-stakeholder ecosystem approach and calls for the establishment of universal circularity regulations to streamline the second life of Li-ion batteries.
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| 8. |
- Dobers, Peter, et al.
(författare)
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Eco-efficiency and dematerialization : Scenarios for new industrial logics in recycling industries, automobile and household appliances
- 1999
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Ingår i: Business Strategy and the Environment. - 0964-4733. ; 8:1, s. 31-45
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Tidskriftsartikel (refereegranskat)abstract
- The environmental field has been continuously overloaded with new concepts in the area of environmental impact such as environmental space, ecological backpack, carrying capacity, ecological footprint, dematerialization and eco-efficiency. The latter two concepts have a particular relevance to corporate environmental management. This article discusses the concepts of dematerialization and eco-efficiency with respect to their implications for industry logics. It is based on a project that was initiated by the Swedish EPA. Within the project we used the scenario technique to explore the future industry logics of recycling industries related to the automobile industry and household appliances. One scenario, 'business as usual', indicates a focus on products with incremental improvements and a stepwise departure from today's practices. The other scenario, 'dematerialization', indicates a focus on functions and needs, and a significant departure from today's practices. Concluding from the empirical analysis of present industry logics, based on interviews and data analysis in specific industries, we realized that changes in industry logics and business systems are inevitable, if industry takes a responsibility for the whole life cycle seriously. Accordingly, we propose the transformation of business systems as a research agenda for the future. Such-an agenda follows ecologically motivated transformation andtranslation processes throughout the whole system of actor networks and action nets of society and creates an enhanced understanding of the emerging processes of corporate environmental management. It also considers different institutional arrangements between those actors that constitute the system as a whole.
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| 9. |
- Eriksson, Mattias, et al.
(författare)
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Quantification of food waste in public catering services : A case study from a Swedish municipality
- 2017
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Ingår i: Waste Management. - : Elsevier BV. - 0956-053X .- 1879-2456. ; 61, s. 415-422
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Tidskriftsartikel (refereegranskat)abstract
- Food waste is a major problem that must be reduced in order to achieve a sustainable food supply chain. Since food waste valorisation measures, like energy recovery, have limited possibilities to fully recover the resources invested in food production, there is a need to prevent food waste. Prevention is most important at the end of the value chain, where the largest number of sub-processes have already taken place and occur in vain if the food is not used for its intended purpose, i.e. consumption. Catering facilities and households are at the very end of the food supply chain, and in Sweden the public catering sector serves a large number of meals through municipal organisations, including schools, preschools and elderly care homes. Since the first step in waste reduction is to establish a baseline measurement in order to identify problems, this study sought to quantify food waste in schools, preschools and elderly care homes in one municipality in Sweden. The quantification was conducted during three months, spread out over three semesters, and was performed in all 30 public kitchen units in the municipality of Sala. The kitchen staff used kitchen scales to quantify the mass of wasted and served food divided into serving waste (with sub-categories), plate waste and other food waste. The food waste level was quantified as 75 g of food waste per portion served, or 23% of the mass of food served. However, there was great variation between kitchens, with the waste level ranging from 33 g waste per portion served (13%) to 131 g waste per portion served (34%). Wasted food consisted of 64% serving waste, 33% plate waste and 3% other food waste. Preschools had a lower waste level than schools, possibly due to preschool carers eating together with the children. Kitchens that received warm food prepared in another kitchen (satellite kitchens) had a 42% higher waste level than kitchens preparing all food themselves (production units), possibly due to the latter having higher flexibility in cooking the right amount of food and being able to chill and save surplus food. The large variation between kitchens indicates that they have different causes of food waste, but also different opportunities to reduce it. Detailed waste quantification for each kitchen can therefore be the first step in the process of waste reduction.
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| 10. |
- Eriksson, Mattias, et al.
(författare)
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Quantities and quantification methodologies of food waste in Swedish hospitals
- 2020
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Ingår i: Sustainability. - : MDPI AG. - 2071-1050. ; 12
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Tidskriftsartikel (refereegranskat)abstract
- To move towards a sustainable food system, we cannot continue to waste substantial amounts of the food produced. This is especially true for later stages in the food supply chain, where most sub-processes consume resources in vain when food is wasted. Hospitals are located at the end of the food supply chain and the sector has high levels of food waste. This study investigated food waste quantification practices in Swedish hospitals, examined whether a questionnaire is an appropriate methodology for such mapping, and compiled data for the sector in order to determine the amount of food waste and its composition. A questionnaire was sent to all 21 regional authorities, formerly known as county councils, responsible for hospitals in Sweden. The questionnaire responses were supplemented with food waste records from three regions that organize the catering in a total of 20 hospitals. The results showed that it is common practice in most hospitals to quantify food waste, with quantification focusing on lunch and dinner in relation to the number of guests served. It was also clear that waste quantification practices have been established for years, and in the majority of the hospitals studied. The data revealed that, in comparison with other sectors, food waste was still high, 111 g guest(-1) meal(-1), consisting of 42% plate waste, 36% serving waste, and 22% kitchen waste. However, there was great variation between hospitals, which, in combination with well-established, standardized waste quantification routines, meaning that this sector has strong potential to spread best practices and improve overall performance in reducing food waste generation.
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