Food Waste Valorization

Food Waste to Valuable Resources: Applications and Management compiles current information pertaining to food waste, placing particular emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis. Following its introduction, this book explores new valuable resource technologies, the bioeconomy, the technoeconomical evaluation of food-waste-based biorefineries, and the policies and regulations related to a food-waste-based economy. It is an ideal reference for researchers and industry professionals working in the areas of food waste valorization, food science and technology, food producers, policymakers and NGOs, environmental technologists, environmental engineers, and students studying environmental engineering, food science, and more. Presents recent advances, trends and challenges related to food waste valorization Contains invaluable knowledge on of food waste management, biorefineries, valuable specialty products and technoeconomic analysis Highlights modern advances and applications of food waste bioresources in various products' recovery

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

This book adds a new dimension to the sustainability assessment of food waste reduction and valorisation: policy analysis. Featuring a transdisciplinary analysis by key experts in the field, it identifies the drivers of change in food-waste reduction and valorisation technologies by looking, for example, at the regulatory framework and at policy actions undertaken by local and global actors. The book explores the development of regulations and policies for food-waste prevention, management, and valorisation at a global as well as European Union level. It also discusses the notion of food waste in legal terms and investigates the effects of the lack of a standard, universal definition of food waste on the efficient use of by-products, promising processes and products for technological and commercial exploitation. Utilising mathematical mapping methods to assess food consumption impacts and providing supply chain models that allow the testing of consumption scenarios, the book goes on to discuss a series of emerging technologies (tested at lab scale and/ or pilot scale) and opportunities for the valorisation of food waste.

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization Guides all segments of the industry on how to employ zero waste strategies Analyzes key issues to create a pathway to solutions

This book discusses the biorefinery of biomass feedstocks. In-depth chapters highlight the scientific and technical aspects and present a techno-economic analysis of such systems. By using a TEA approach, the authors present feasible pathways for conversion of biomass (both residual biomass, energy crops and algae biomass), showing the different possibilities for the production of biochemical materials, biofuels, and fertilizers. The concepts presented in this book will link companies, investors, and governments by providing a framework that will help reduce pollutants and create a biomass related economy that incorporates the newest developments and technologies in the area.

Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development. This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development.

Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development.This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development.

Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. Food waste is an area of focus for a wide range of related industries from food science to energy and engineering Outlines the development of green product strategies International authoring team represents the leading edge in research and development Highlights leading trends of current research as well as future opportunities for reusing food waste