Wealth Out Of Food Processing Waste

"Wealth out of Food Processing Waste identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. The effective utilization of waste can generate income for the entrepreneur, lead to more employment for society, enhance fertility of soil, reduce environmental pollution, conserve resources, and help to augment national economy to the greater extent"--

High amounts of waste are generated daily in various food processing industries inclusing seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others. Several tons of generated waste can be effectively used to manufacture or recover such value-added by-products as fibers, antioxidants, proteins, vitamins and minerals, biofilms, fertilizers, and animal feed. While food processing- generated waste may lead to health and environmental hazards, it is critical to identify proper protocols to recover valuable ingredients from waste, thereby creating wealth in the society. Wealth out of Food Processing Waste identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. The effective utilization of waste can generate income for the entrepreneur, lead to more employment for society, enhance fertility of soil, reduce environmental pollution, conserve resources, and help augment national economies to a greater extent. Key Features: Provides in-depth knowledge about conversion of waste derived from various food processing industries into various value-added products Highlights the extraction of antioxidants and functional food ingredients from industrial food waste Presents current and emerging trends using biotechnological approaches for conversion of waste into various value-added products This book provides food industry personnel, scientists, food engineers, biotechnologists, research scholars, and students with strategies for effective utilization of waste from various food processing industries.

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

*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.

• New York Times bestseller • The 100 most substantive solutions to reverse global warming, based on meticulous research by leading scientists and policymakers around the world “At this point in time, the Drawdown book is exactly what is needed; a credible, conservative solution-by-solution narrative that we can do it. Reading it is an effective inoculation against the widespread perception of doom that humanity cannot and will not solve the climate crisis. Reported by-effects include increased determination and a sense of grounded hope.” —Per Espen Stoknes, Author, What We Think About When We Try Not To Think About Global Warming “There’s been no real way for ordinary people to get an understanding of what they can do and what impact it can have. There remains no single, comprehensive, reliable compendium of carbon-reduction solutions across sectors. At least until now. . . . The public is hungry for this kind of practical wisdom.” —David Roberts, Vox “This is the ideal environmental sciences textbook—only it is too interesting and inspiring to be called a textbook.” —Peter Kareiva, Director of the Institute of the Environment and Sustainability, UCLA In the face of widespread fear and apathy, an international coalition of researchers, professionals, and scientists have come together to offer a set of realistic and bold solutions to climate change. One hundred techniques and practices are described here—some are well known; some you may have never heard of. They range from clean energy to educating girls in lower-income countries to land use practices that pull carbon out of the air. The solutions exist, are economically viable, and communities throughout the world are currently enacting them with skill and determination. If deployed collectively on a global scale over the next thirty years, they represent a credible path forward, not just to slow the earth’s warming but to reach drawdown, that point in time when greenhouse gases in the atmosphere peak and begin to decline. These measures promise cascading benefits to human health, security, prosperity, and well-being—giving us every reason to see this planetary crisis as an opportunity to create a just and livable world.

Current Developments in Biotechnology and Bioengineering: Resource Recovery from Wastes includes the latest and innovative research and technological developments in the biotechnology and bioengineering pertaining to various resource(s) recovery from wastes. The contents are organized into two broader sections covering resource recovery from industrial wastewater and resource recovery from solid wastes. Sections cover energy, bioproducts, nutrients, municipal food wastes, electronic wastes, agricultural waste and others. The state-of-the-art situation, potential advantages and limitations are also provided, along with strategies to overcome limitations. This book is a useful guide into research demands in solid and liquid waste treatment and management for environmental/economic sustainability. Provides state-of-art information and applications on microbiological and biotechnological interventions for resource recovery Covers municipal food wastes, electronic wastes and agricultural wastes Reviews current information relating to bioremediation Contains recent information, clearly illustrated with tables, figures and pictures Outlines different technological and biological aspects of resource recovery from industrial waste and effluents

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