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Full Description
Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency explores the magnitude, causes, and environmental impacts of food waste. This book offers practical strategies and innovative technologies for reducing food waste and transforming it into valuable resources. With contributions from leading experts in the field, the book offers a unique perspective on the utilization of food waste in various industries, including grape and winery, fruit juice, olive oil, tea and coffee, dairy, and tropical fruits.
Organized into four sections, it comprehensively covers the issue of food waste and sustainability. Section 1 provides an overview of the problem of food waste and the importance of reducing it sustainably, Section 2 focuses on the utilization of waste generated by specific industries, including grape and winery, fruit juice, olive and olive oil, tea and coffee, brewery, dairy, and citrus, Section 3 explores the utilization of waste generated by plant-based industries, including tropical fruit, vegetable, soy, tuberous plant, rice, and hard-shell fruit, and section 4 discusses advanced applications of food waste and resource efficiency.
Contents
Section 1: Introduction to Food Waste and Sustainability
1. The Problem of Food Waste: Magnitude, Causes, and Environmental Impacts
2. Sustainable Solutions for Food Waste: An Overview
Section 2: Utilization of Industry-Specific Waste
3. Grape and Winery Industry Waste and Their Utilization
4. Fruit Juice Industry Waste and Their Utilization
5. Olive and Olive Oil Industry Waste and Their Utilization
6. Tea and Coffee Industry Waste and Their Utilization
7. Brewery Waste and Its Utilization
8. Dairy Industry Waste and Its Utilization
9. Citrus Industry Waste and Their Utilization
Section 3: Utilization of Plant-Based Waste
10. Waste Utilization of Tropical Fruits
11. Utilization of Vegetable Waste
12. Soy-Based Wastes and Their Utilization
13. Tuberous Plant (Potato, Onion, Turnip, etc.) Industry Waste and Their Utilization
14. Utilization of Rice Industry Waste
15. Hard-Shell Fruit (Walnut, Pistachio, Peanut, etc.) Waste and Their Utilization
Section 4: Advanced Applications of Food Waste and Resource Efficiency
16. Utilization of Bioactive Compounds (Phenolics, Dietary Fiber, Oligosaccharides, Prebiotics, etc.)
17. Aromatic and Medicinal Plant Utilization Industry, Their Waste, and Valorization
18. Innovative Technologies for Food Waste Recovery and Resource Efficiency
19. Sustainable Business Models for Food Waste Reduction and Resource Efficiency
