Vegetable wastes occur throughout the supply chain. Globally, around 30% loss occurs at consumer levels, of which post-harvest and food processing level wastages account for 80% share. 20% wastage occurs during consumer usage of vegetables in household, canteen, restaurant kitchens.
Wastes pose environmental threats and call for the development of a model to recycle this unutilized waste in potential avenues.
Natural dyeing uses natural plant, animal and mineral resources to colour textiles. Natural dyes are biodegradable, eco-friendly, non-toxic, renewable and sustainable. Many studies conducted aim at standardizing the use of natural dyes. Some researches successfully use vegetable waste as skins peels seeds, pulp, stem and leaves discarded otherwise as inedible waste.
A concrete system at commercial levels is crucial to bring in sustainable alternative solutions to the vegetable waste generated in kitchens. The methodology involved interaction with consumers from different kitchen step-ups, vegetable vendors and food industry to realize the need for a concrete framework in managing the kitchen waste towards using it for textile dyeing.
With greater emphasis on sustainability and circularity in systems and methods the study is undertaken by Ms. Riddhi Bhanushali under the guidance of Dr. Vishaka Karnad from the College of Home Science Nirmala Niketan Affiliated to the University of Mumbai. It was presented at the Avishakar Research Convention UOM Final Round.
The study devised a model framework of strategies for using vegetable kitchen waste as sources of textile colorants.
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