Food waste (FW) consists of organic-rich resources for consumption which are then discarded, wasted, decomposed, or spoiled. The issue of FW is presently progressing, linking all divisions of waste management practices from assortment to clearance; the recognition of viable resolutions spreads to all players in the food supply chains, farming and business sectors, and sellers and the ultimate patrons. A sequence of resolutions can be executed in suitable FW handling, and highlighted in an analogous mode to the waste managing framework. The utmost desirable keys are signified by prevention and contribution of eatable portions of FW to food banks. FW can also be utilized in industries as substrates for biofuels and value-added products recovery. Additional steps enable nutrient retrieval by composting. Incineration and landfill are considered as less preferred practices. Significant researches have been performed on FW with the outlook of recovering bioenergy or value-added products. This introductory chapter summarizes an overview of FW, food loss, sources, origin, generation, management, and valorization strategies.
|Title of host publication||Food Waste to Valuable Resources|
|Subtitle of host publication||Applications and Management|
|Number of pages||13|
|Publication status||Published - 2020 Jan 1|
Bibliographical notePublisher Copyright:
© 2020 Elsevier Inc.
All Science Journal Classification (ASJC) codes
- Social Sciences(all)