Reducing Food Loss and Waste : Challenges, Trends, and Solutions / edited by Pedro Aguilar-Zárate, A. K. Haghi, Ricardo Gómez-García.

Format:

Book

Author/Creator:

Aguilar-Zárate, Pedro.

Contributor:

Haghi, A. K.

Gómez-García, Ricardo.

Series:

Biomedical and Life Sciences Series

Language:

English

Subjects (All):

Food science.

Refuse and refuse disposal.

Agriculture.

Food Science.

Waste Management/Waste Technology.

Local Subjects:

Food Science.

Waste Management/Waste Technology.

Agriculture.

Physical Description:

1 online resource (758 pages)

Edition:

1st ed. 2025.

Place of Publication:

Cham : Springer Nature Switzerland : Imprint: Springer, 2025.

Summary:

This book presents cutting-edge technical solutions for better management of food loss and waste to transform the way we produce, manage, and utilize food resources. It will address the consequences of food loss and waste on the environment, economy, and society, the role of technological innovation in mitigating food loss and waste such as advanced packaging solutions and smart transportation methods. It will also emphasize the implementation of precision agriculture and data-driven approaches to optimize crop yields, minimize losses, and enhance resource efficiency as well as sustainable practices in food processing, preservation, and distribution. Some chapters will cover collaborative efforts and policy frameworks for systemic change and real-life case studies making this book a vital resource for policymakers, academics, food industry professionals, and anyone concerned about the sustainability of our global food system.

Contents:

Innovative Technologies: Transforming the Battle Against Food Waste

Social behavior toward food waste

New Regulations Abroad to Minimize Food Loss and Waste

Utilizing the potential of technologies from the fourth industrial revolution to decrease waste and increase the value of byproducts in the dairy industry

Minimizing the Impact of Food Waste through the Integration of Green Nanotechnology and Data-Driven Approaches

Microbial-based Technologies for the Reuse of Food By-products

Agricultural Practices to Minimize Losses and Food Waste Generation

Utilization of Agricultural Waste through Silage Wrap for Dairy Cow Feed to Ensure Milk Availability in Indonesia

Trends in potential health benefits from unexplored tropical fruits to avoid food waste

Food By-products: The Recovery of Bioactive Molecules

Effect of Non-Thermal Food Technologies on Reducing Food Loss and Waste

Food Waste Upcycling and Applications: Circular Economy in Modern Food Industries

Upcycling lemon By-products for the Development of Natural Food Ingredients and Additives for Food Applications

Production of Bioplastic from Food Wastage can be a Stepping Stone to Achieve Global Sustainable Development: A Review

Biopolymeric matrix for sustainable materials development from alginate based of macro-algae and lignin: Integration of second and third generation biorefineries

Nanocellulose from Agro-industrial Waste: Green Extraction and Application in the Food Industry

Natural Food Colorants, Their Emergence and Future Applications

Valorisation of Legume Cooking Water, Aquafaba: An Agri-Food Waste for Alternative Plant-Based Ingredient Formulation

Determination of the Isoelectric Point of Proteins in enzymatic extract of Canola waste fermented with Yarrowia lipolytica

Multistep Extraction of Plant By-products Phytochemicals Using Enzyme-Assistance and Microbial Fermentation Technologies.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

3-031-91693-X

OCLC:

1532840779