This study investigated the effects of applying anaerobically digested food waste and dairy manure-derived biofertilizers to processing tomatoes. The biofertilizers were produced from a pilot scale system consisting of coarse solid separation and ultrafiltration (5,000 Da) with a capacity of approximately 3.8 m³·d⁻¹. The coarse solids had particle size >53 μm and were not used for drip fertigation. The liquid concentrate and permeate from the system were both delivered to tomato plants through a subsurface drip fertigation system in a farm-scale cultivation experiment. The results showed that liquid digestate biofertilizers could be effectively delivered to the tomato plants given that steps to ensure suitable particle sizes were maintained prior to delivery. The ultrafiltered dairy manure digestate biofertilizer (DMP) had the highest yield of red tomatoes (7.13 ton·ha⁻¹) followed by the concentrated food waste digestate biofertilizer (FWC) and mineral N fertilizer treatments with 6.26 and 5.98 ton·ha⁻¹, respectively. The FWC biofertilizer produced tomatoes with significantly higher total and soluble solids contents compared to the synthetically fertilized tomatoes. Few significant differences between the treatments were observed among the pH, color, or size of the red tomatoes. These results indicate promise for the prospect of applying digestate biofertilizer products to tomatoes using the industry standard subsurface drip fertigation method. Additionally, digestate-derived biofertilizers may have potential to increase crop yields as well as certain quality characteristics of the harvested tomato fruit. No changes in soil quality were found among treatments but more study is required to understand long-term effects of biofertilizer applications with regards to soil quality and environmental risks.

California is the leading dairy state in the United States. The total sale of milk and its products represents about $6.3 billion annually out of the $50 billion generated from all agricultural production in the state. However, methane emissions from dairy manure and enteric fermentation represented nearly half of all annual methane emissions in California, with dairy manure accounting for 25%, and enteric fermentation for 20%. Methane emissions originating from manure are produced primarily from anaerobic settling basins and lagoons, which are the most common manure storage systems in the state. To achieve sustainability on dairy farms and to comply with state regulations for air and climate pollutants, dairy farms have implemented technologies such as anaerobic digestion and alternative manure management technologies. In addition, governmental incentive programs have been deployed to partially fund these technologies for eligible dairies in the state. The present article reviews the design and operations, effectiveness, and economics of the most common technologies employed in Californian dairies in reducing methane emissions. The technologies studied include anaerobic digesters, mechanical separators, compost-bedded pack barns, manure vacuuming followed by drying, and weeping walls. The current status and estimated effectiveness of government incentive programs are reviewed and recommendations for improvements presented. Finally, future trends and research needs for mitigating the emissions in Californian dairies are identified.

Filamentous fungi are well-known for their efficiency in producing valuable molecules of industrial significance, but applications of fungal biomass remain relatively less explored despite its abundant and diverse opportunities in biotechnology. One promising application of mycelial biomass is as a platform to immobilize different cell types such as animal, plant, and microbial cells. Filamentous fungal biomass with little to no treatment is a sustainable biomaterial which can also be food safe compared to other immobilization supports which may otherwise be synthetic or heavily processed. Because of these features, the fungal-cell combination can be tailored towards the targeted application and be applied in a variety of fields from bioremediation to biomedicine. Optimization efforts to improve cell loading on the mycelium has led to advancements both in the applied and basic sciences to understand the inter- and intra-kingdom interactions. This comprehensive review compiles for the first time the current state of the art of the immobilization of animal, yeast, microalgae, bacteria, and plant cells in filamentous fungal supports and presents outlook of applications in intensified fermentations, food and biofuel production, and wastewater treatment. Opportunities for further research and development were identified to include elucidation of the physical, chemical, and biological bases of the immobilization mechanisms and co-culture dynamics; expansion of the cell-fungus combinations investigated; exploration of previously unconsidered applications; and demonstration of scaled-up operations. It is concluded that the potential exists to leverage the unique qualities of filamentous fungus as a cellular support in the creation of novel materials and products in support of the circular bioeconomy.

Cells cultivated in bioreactors offer many possibilities for the production of novel and nutritious food products. Scientific and technological advances in cellular agriculture and processing technologies have allowed for the development of new techniques to utilize in vitro animal cells, plant cells, and microorganisms to mimic the organoleptic and nutritional properties of traditional foods as well as to potentially develop entirely new product classes. This review compiles and discusses the state‐of‐the‐art cellular production and processing systems including 3D printing of customizable cell‐cultivated food products. In addition to the technological state‐of‐the art, this article reviews the nutritional characteristics of cell‐cultivated foods, introduces examples of new food products, and compiles economic characteristics and environmental impacts of each production system as assessed through technoeconomic analyses and lifecycle assessments. The factors influencing consumer acceptance of cell‐cultivated foods are articulated and the potential implications of these new technologies on traditional agricultural industries and food chains are discussed. Lastly, future research and development trajectories are introduced with suggestions for continued development.