Introduction: Sources and characterization of food waste and food industry wastes

S. Kavitha, R. Yukesh Kannah, Gopalakrishnan Kumar, M. Gunasekaran, J. Rajesh Banu

Research output: Chapter in Book/Report/Conference proceedingChapter

19 Citations (Scopus)

Abstract

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.

Original languageEnglish
Title of host publicationFood Waste to Valuable Resources
Subtitle of host publicationApplications and Management
PublisherElsevier
Pages1-13
Number of pages13
ISBN (Electronic)9780128183533
DOIs
Publication statusPublished - 2020 Jan 1

Bibliographical note

Publisher Copyright:
© 2020 Elsevier Inc.

All Science Journal Classification (ASJC) codes

  • General Social Sciences

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