Circular business models for whey valorization in the Kenyan dairy sector through product life extension and resource recovery
Abstract The transition toward circular bio-economy models in the dairy sector demands innovative strategies to valorize whey, a nutrient-rich byproduct often discarded as waste. This study analyzes four circular business models adopted by Kenyan dairy processors: (i) ricotta cheese production, (ii)...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-08-01
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| Series: | Discover Sustainability |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s43621-025-01759-9 |
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