Figures
1.1 Value circles and valorisation of waste and residues
8
2.1 Number of papers per year (n = 453 papers)
22
2.2 Share of Web of Science categories, based on weighted
counts (n = 453)
26
3.1 The waste pyramid. Innovation in waste systems implies
turning the pyramid on its head so that less or no waste is
disposed of (hence it is no longer waste), illustrated by a
smaller area in the right- hand pyramid, and more waste (or
resources) is prevented or reused, illustrated by a larger area
in the right- hand pyramid
54
3.2 (a) (top): The cascade- in-time chain (adapted from Sirkin
& Houten, 1994); (b) (bottom): The cascade- in-value
concept (adapted from Olsson et al., 2016)
55
4.1 Location of the three cases: Skogn in Trøndelag, Treklyngen
in Buskerud and Borregaard in south- eastern Norway
80
5.1 The waste pyramid
95
5.2 The parallel systems of waste management in Oslo (adapted
from Bugge, Fevolden & Klitkou, 2018)
98
6.1 Technical processes and products based on spent grain
114
6.2 Overview of current management of spent grain
116
7.1 The meat processing and ABP value chain. Upper boxes
are nodes (firms) in the value chain; lower boxes illustrate
the flow of ABPs
130
7.2 Rich and multiple opportunities to upgrade current use of
meat by- products (adapted from Toldrá et al., 2016)
131
7.3 Value creation dynamics in the meat processing and ABP
industry
137
8.1 The organic waste streams along the production chain for
salmon farming (by- products)
148
9.1 Simplified flowchart depicting the processing, application
and end uses of sweet and acid whey
165
10.1 Types of organisations by region: gross breakdown
(n = 498): projects active in the period 2010–2016
198
1.1 Value circles and valorisation of waste and residues
8
2.1 Number of papers per year (n = 453 papers)
22
2.2 Share of Web of Science categories, based on weighted
counts (n = 453)
26
3.1 The waste pyramid. Innovation in waste systems implies
turning the pyramid on its head so that less or no waste is
disposed of (hence it is no longer waste), illustrated by a
smaller area in the right- hand pyramid, and more waste (or
resources) is prevented or reused, illustrated by a larger area
in the right- hand pyramid
54
3.2 (a) (top): The cascade- in-time chain (adapted from Sirkin
& Houten, 1994); (b) (bottom): The cascade- in-value
concept (adapted from Olsson et al., 2016)
55
4.1 Location of the three cases: Skogn in Trøndelag, Treklyngen
in Buskerud and Borregaard in south- eastern Norway
80
5.1 The waste pyramid
95
5.2 The parallel systems of waste management in Oslo (adapted
from Bugge, Fevolden & Klitkou, 2018)
98
6.1 Technical processes and products based on spent grain
114
6.2 Overview of current management of spent grain
116
7.1 The meat processing and ABP value chain. Upper boxes
are nodes (firms) in the value chain; lower boxes illustrate
the flow of ABPs
130
7.2 Rich and multiple opportunities to upgrade current use of
meat by- products (adapted from Toldrá et al., 2016)
131
7.3 Value creation dynamics in the meat processing and ABP
industry
137
8.1 The organic waste streams along the production chain for
salmon farming (by- products)
148
9.1 Simplified flowchart depicting the processing, application
and end uses of sweet and acid whey
165
10.1 Types of organisations by region: gross breakdown
(n = 498): projects active in the period 2010–2016
198