Food Waste Management

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Food Waste Management

Elina Närvänen,Nina Mesiranta,Malla Mattila,Anna Heikkinen
Food Waste Management Book PDF

Author : Elina Närvänen,Nina Mesiranta,Malla Mattila,Anna Heikkinen
Publisher : Springer Nature
Page : 455 pages
File Size : 49,5 Mb
Release : 2019-09-03
Category : Business & Economics
ISBN : 9783030205614

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Food Waste Management by Elina Närvänen,Nina Mesiranta,Malla Mattila,Anna Heikkinen Pdf

This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account. Chapters 1, 2, 12 and 16 of this book are available open access under a CC BY 4.0 license at link.springer.com

Food Waste to Valuable Resources

Rajesh Banu,Gopalakrishnan Kumar,Gunasekaran M.,Kavitha S.
Food Waste to Valuable Resources Book PDF

Author : Rajesh Banu,Gopalakrishnan Kumar,Gunasekaran M.,Kavitha S.
Publisher : Academic Press
Page : 464 pages
File Size : 45,9 Mb
Release : 2020-04-28
Category : Political Science
ISBN : 9780128183540

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Food Waste to Valuable Resources by Rajesh Banu,Gopalakrishnan Kumar,Gunasekaran M.,Kavitha S. Pdf

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

Food Industry Wastes

Maria Kosseva,Colin Webb
Food Industry Wastes Book PDF

Author : Maria Kosseva,Colin Webb
Publisher : Academic Press
Page : 338 pages
File Size : 43,8 Mb
Release : 2013-01-31
Category : Technology & Engineering
ISBN : 9780123919281

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Food Industry Wastes by Maria Kosseva,Colin Webb Pdf

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

Sustainable Food Waste-to-Energy Systems

Thomas Trabold,Callie W. Babbitt
Sustainable Food Waste to Energy Systems Book PDF

Author : Thomas Trabold,Callie W. Babbitt
Publisher : Academic Press
Page : 292 pages
File Size : 46,5 Mb
Release : 2018-09-05
Category : Technology & Engineering
ISBN : 9780128111581

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Sustainable Food Waste-to-Energy Systems by Thomas Trabold,Callie W. Babbitt Pdf

Sustainable Food Waste-to-Energy Systems assesses the utilization of food waste in sustainable energy conversion systems. It explores all sources of waste generated in the food supply chain (downstream from agriculture), with coverage of industrial, commercial, institutional and residential sources. It provides a detailed analysis of the conventional pathways for food waste disposal and utilization, including composting, incineration, landfilling and wastewater treatment. Next, users will find valuable sections on the chemical, biochemical and thermochemical waste-to-energy conversion processes applicable for food waste and an assessment of commercially available sustainable food waste-to-energy conversion technologies. Sustainability aspects, including consideration of environmental, economic and social impacts are also explored. The book concludes with an analysis of how deploying waste-to-energy systems is dependent on cross-cutting research methods, including geographical information systems and big data. It is a useful resource for professionals working in waste-to-energy technologies, as well as those in the food industry and food waste management sector planning and implementing these systems, but is also ideal for researchers, graduate students, energy policymakers and energy analysts interested in the most recent advances in the field. Provides guidance on how specific food waste characteristics drive possible waste-to-energy conversion processes Presents methodologies for selecting among different waste-to-energy options, based on waste volumes, distribution and properties, local energy demand (electrical/thermal/steam), opportunities for industrial symbiosis, regulations and incentives and social acceptance, etc. Contains tools to assess potential environmental and economic performance of deployed systems Links to publicly available resources on food waste data for energy conversion

Sustainable Food Waste Management

Monika Thakur,V. K. Modi,Renu Khedkar,Karuna Singh
Sustainable Food Waste Management Book PDF

Author : Monika Thakur,V. K. Modi,Renu Khedkar,Karuna Singh
Publisher : Springer Nature
Page : 428 pages
File Size : 45,6 Mb
Release : 2021-01-04
Category : Science
ISBN : 9789811589676

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Sustainable Food Waste Management by Monika Thakur,V. K. Modi,Renu Khedkar,Karuna Singh Pdf

This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc. This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.

Handbook of Waste Management and Co-Product Recovery in Food Processing

Keith W. Waldron
Handbook of Waste Management and Co Product Recovery in Food Processing Book PDF

Author : Keith W. Waldron
Publisher : Elsevier
Page : 680 pages
File Size : 46,5 Mb
Release : 2007-03-31
Category : Technology & Engineering
ISBN : 9781845692520

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Handbook of Waste Management and Co-Product Recovery in Food Processing by Keith W. Waldron Pdf

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste. The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment. Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use Explores methods to valorise waste by co-product recovery Considers best practice in different sectors of the food industry

Waste Management for the Food Industries

Ioannis S. Arvanitoyannis
Waste Management for the Food Industries Book PDF

Author : Ioannis S. Arvanitoyannis
Publisher : Academic Press
Page : 1096 pages
File Size : 50,8 Mb
Release : 2010-07-28
Category : Technology & Engineering
ISBN : 0080554938

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Waste Management for the Food Industries by Ioannis S. Arvanitoyannis Pdf

The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in Waste Management for the Food Industries in an effort to help combat this already acute problem. The current state of environmental management systems is described, offering comparisons of global legislation rarely found in other resources. An extensive review of commercial equipment, including advantages and disadvantages per employed waste management technique, offers a unique perspective for any academic, student, professional, and/or consultant in the food, agriculture and environmental industries. Thoroughly examines the most prevalent and most polluting industries such as Meat, Fish, Dairy, Olive Oil, Juice and Wine industries Includes synoptical tables [methods employed, physicochemical or microbiological parameters altered after treatment etc] and comparative figures of the effectiveness of various waste management methods Contains nearly 2500 of the most up-to-date references available

Food Waste Reduction and Valorisation

Piergiuseppe Morone,Franka Papendiek,Valentina Elena Tartiu
Food Waste Reduction and Valorisation Book PDF

Author : Piergiuseppe Morone,Franka Papendiek,Valentina Elena Tartiu
Publisher : Springer
Page : 327 pages
File Size : 52,6 Mb
Release : 2017-04-26
Category : Business & Economics
ISBN : 9783319500881

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Food Waste Reduction and Valorisation by Piergiuseppe Morone,Franka Papendiek,Valentina Elena Tartiu Pdf

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.

Food Waste and Sustainable Food Waste Management in the Baltic Sea Region

Walter Leal Filho,Marina Kovaleva
Food Waste and Sustainable Food Waste Management in the Baltic Sea Region Book PDF

Author : Walter Leal Filho,Marina Kovaleva
Publisher : Springer
Page : 222 pages
File Size : 43,9 Mb
Release : 2014-09-12
Category : Science
ISBN : 9783319109060

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Food Waste and Sustainable Food Waste Management in the Baltic Sea Region by Walter Leal Filho,Marina Kovaleva Pdf

This work presents the findings of an extensive study on the state-of-the-art regarding the problem of food waste in Belarus, Estonia, Germany, Latvia, Lithuania, Poland and Sweden. The results show that the problem of food waste can be found at different levels in each country and that our knowledge of it is limited by the current lack of studies in the area. The problem is primarily due to food waste generated by the manufacturing sector, mostly in the form of unused or inefficiently used by-products, as well as on a share of food thrown away by households that is still suitable for human consumption. The main reduction/prevention method, applied across the countries, is food donation; the remaining methods are the same ones used for biodegradable waste in the respective countries. The findings gathered in this study show a number of potential measures/methods for sustainable food waste management, which may be considered in future works in order to reduce the amounts of food waste generated in each of the aforementioned countries.

Routledge Handbook of Food Waste

Christian Reynolds,Tammara Soma,Charlotte Spring,Jordon Lazell
Routledge Handbook of Food Waste Book PDF

Author : Christian Reynolds,Tammara Soma,Charlotte Spring,Jordon Lazell
Publisher : Routledge
Page : 557 pages
File Size : 54,7 Mb
Release : 2020-01-13
Category : Technology & Engineering
ISBN : 9780429870705

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Routledge Handbook of Food Waste by Christian Reynolds,Tammara Soma,Charlotte Spring,Jordon Lazell Pdf

This comprehensive handbook represents a definitive state of the current art and science of food waste from multiple perspectives. The issue of food waste has emerged in recent years as a major global problem. Recent research has enabled greater understanding and measurement of loss and waste throughout food supply chains, shedding light on contributing factors and practical solutions. This book includes perspectives and disciplines ranging from agriculture, food science, industrial ecology, history, economics, consumer behaviour, geography, theology, planning, sociology, and environmental policy among others. The Routledge Handbook of Food Waste addresses new and ongoing debates around systemic causes and solutions, including behaviour change, social innovation, new technologies, spirituality, redistribution, animal feed, and activism. The chapters describe and evaluate country case studies, waste management, treatment, prevention, and reduction approaches, and compares research methodologies for better understanding food wastage. This book is essential reading for the growing number of food waste scholars, practitioners, and policy makers interested in researching, theorising, debating, and solving the multifaceted phenomenon of food waste.

Saving Food

Charis M. Galanakis
Saving Food Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 426 pages
File Size : 49,9 Mb
Release : 2019-06-01
Category : Political Science
ISBN : 9780128157091

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Saving Food by Charis M. Galanakis Pdf

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

Advanced Organic Waste Management

Chaudhery Mustansar Hussain,Subrata Hait
Advanced Organic Waste Management Book PDF

Author : Chaudhery Mustansar Hussain,Subrata Hait
Publisher : Elsevier
Page : 522 pages
File Size : 49,9 Mb
Release : 2022-01-06
Category : Technology & Engineering
ISBN : 9780323909310

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Advanced Organic Waste Management by Chaudhery Mustansar Hussain,Subrata Hait Pdf

Advanced Organic Waste Management: Sustainable Practices and Approaches provides an integrated holistic approach to the challenges associated with organic waste management, particularly related to sustainability, lifecycle assessment, emerging regulations, and novel approaches for resource and energy recovery. In addition to traditional techniques, such as anaerobic digestion, composting, innovative and emerging techniques of waste recycling like hydrothermal carbonization and vermicomposting are included. The book combines the fundamentals and practices of sustainable organic waste management with successful case studies from developed and developing countries, highlighting practical applications and challenges. Sections cover global organic waste generation, encompassing sources and types, composition and characteristics, focus on technical aspects related to various resource recovery techniques like composting and vermicomposting, cover various waste-to-energy technologies, illustrate various environmental management tools for organic waste, present innovative organic waste management practices and strategies complemented by detailed case studies, introduce the circular bioeconomy approach, and more. Presents the fundamentals and practices of sustainable, organic waste management, with emerging regulations and up-to-date analysis on environmental management tools such as lifecycle assessment in a comprehensive manner Offers the latest information on novel concepts and strategies for organic waste management, particularly zero waste and the circular bioeconomy Includes the latest research findings and future perspectives of innovative and emerging techniques of waste recycling, such as hydrothermal carbonization and vermicomposting

A National Strategy to Reduce Food Waste at the Consumer Level

National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Division of Behavioral and Social Sciences and Education,Food and Nutrition Board,Board on Environmental Change and Society,Committee on a Systems Approach to Reducing Consumer Food Waste
A National Strategy to Reduce Food Waste at the Consumer Level Book PDF

Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Division of Behavioral and Social Sciences and Education,Food and Nutrition Board,Board on Environmental Change and Society,Committee on a Systems Approach to Reducing Consumer Food Waste
Publisher : National Academies Press
Page : 323 pages
File Size : 41,6 Mb
Release : 2020-10-14
Category : Social Science
ISBN : 9780309680769

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A National Strategy to Reduce Food Waste at the Consumer Level by National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Division of Behavioral and Social Sciences and Education,Food and Nutrition Board,Board on Environmental Change and Society,Committee on a Systems Approach to Reducing Consumer Food Waste Pdf

Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.

Global Initiatives for Waste Reduction and Cutting Food Loss

Gunjal, Aparna B.,Waghmode, Meghmala S.,Patil, Neha N.,Bhatt, Pankaj
Global Initiatives for Waste Reduction and Cutting Food Loss Book PDF

Author : Gunjal, Aparna B.,Waghmode, Meghmala S.,Patil, Neha N.,Bhatt, Pankaj
Publisher : IGI Global
Page : 328 pages
File Size : 44,7 Mb
Release : 2019-03-01
Category : Technology & Engineering
ISBN : 9781522577072

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Global Initiatives for Waste Reduction and Cutting Food Loss by Gunjal, Aparna B.,Waghmode, Meghmala S.,Patil, Neha N.,Bhatt, Pankaj Pdf

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. There is a need for effective food waste management as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. Global Initiatives for Waste Reduction and Cutting Food Loss explores methods for reducing waste and cutting food loss in order to help the environment and support local communities, as well as solve issues including that of land space. Covering topics that include food degradation, enzymes, and microorganisms, this publication is designed for policymakers, environmentalists, engineers, government officials, researchers, scientists, academicians, and students.

Food Industry Wastes

Maria Kosseva,Colin Webb
Food Industry Wastes Book PDF

Author : Maria Kosseva,Colin Webb
Publisher : Academic Press
Page : 516 pages
File Size : 46,9 Mb
Release : 2020-08-02
Category : Technology & Engineering
ISBN : 9780128173770

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Food Industry Wastes by Maria Kosseva,Colin Webb Pdf

Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery. This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors. Provides guidance on current regulations for food process waste and disposal practices Highlights novel developments needed in policy making for the reduction of food waste Raises awareness of the sustainable food waste management techniques and their appraisal through Life Cycle Assessment Explores options for reducing food loss and waste along the entire food supply chain.