Sustainable Solutions for Food Waste
From Recovery to Resource Efficiency
- 1st Edition - May 1, 2027
- Latest edition
- Editor: Gulsun Akdemir Evrendilek
- Language: English
SSustainable Solutions for Food Waste: From Recovery to Resource Efficiency examines the magnitude, causes, and environmental impacts of food waste and presents sustainab… Read more
Description
Description
SSustainable Solutions for Food Waste: From Recovery to Resource Efficiency examines the magnitude, causes, and environmental impacts of food waste and presents sustainable strategies for its reduction, recovery, and valorization. The book highlights innovative technologies and practical approaches for transforming food and agricultural waste streams into valuable products and resources.
Featuring contributions from experts in the field, it provides comprehensive perspectives on waste generation, management, utilization, and valorization across diverse food and agricultural industries, including grape and winery, fruit juice, olive and olive oil, tea and coffee, brewery and distillery, dairy, citrus, meat, seafood, seaweed, tropical fruits, vegetables, tuberous plants, rice, and medicinal and aromatic plants.
Organized into four sections, the book addresses food waste, sustainability, valorization, and resource efficiency. Section 1 introduces the magnitude, causes, environmental impacts, and sustainable management of food waste. Section 2 focuses on waste from major food-processing industries. Section 3 explores waste utilization and valorization from plant-based and agricultural sources. Section 4 examines innovative technologies, circular economy approaches, resource recovery, sustainable food-waste management, and business models for resource efficiency.
Key features
Key features
- Explores waste generation and sustainable utilization across diverse food and agricultural industries, including fruit and vegetable processing, grape and winery, tea and coffee, brewery and distillery, dairy, citrus, meat, seafood, seaweed, and medicinal and aromatic plants
- Provides practical approaches for reducing, managing, recovering, and valorizing food waste across food and agricultural supply chains
- Examines innovative technologies for food waste recovery, resource efficiency, and circular economy development
- Addresses sustainable business models for transforming food waste into valuable resources and supporting resource-efficient food systems
Readership
Readership
Researchers in food waste and food utilization, academic professionals and professionals the fields of food science and technology, waste management, sustainability, environmental science, and agriculture, Industry professionals working in the food sector, restauranteurs
Table of contents
Table of contents
Section 1: Introduction to Food Waste and Sustainability
1. The Problem of Food Waste: Magnitude, Causes, and Environmental Impacts
1.1. Global magnitude of food waste and its impact on the environment
1.2. Causes of food waste, including production, processing, distribution, and consumption
1.3. Environmental impacts of food waste, including greenhouse gas emissions, land use, and water resources
1.4. Case studies of food waste in different countries and regions
1.5. Possible solutions and policy implications to reduce food waste
2. Sustainable Solutions for Food Waste: An Overview
2.1. Introduction to sustainable solutions for food waste
2.2. The concept of circular economy and its application in reducing food waste
2.3. Technological innovations for food waste reduction, including biorefinery, composting, and anaerobic digestion
2.4. Best practices in food waste reduction from different sectors, including agriculture, retail, and food service
2.5. Economic and social benefits of food waste reduction and resource efficiency
Section 2: Utilization of Industry-Specific Waste
3. Grape and Winery Industry Waste and Their Utilization
3.1. Overview of grape and winery industry waste generation and composition
3.2. Technologies for grape and winery waste management, including composting, anaerobic digestion, and biorefinery
3.3. Utilization of grape and winery waste for the production of value-added products, such as biofuels, animal feed, and food ingredients
3.4. Case studies of successful grape and winery waste management and utilization in different countries and regions
4. Fruit Juice Industry Waste and Their Utilization
4.1. Overview of fruit juice industry waste generation and composition
4.2. Technologies for fruit juice waste management, including biorefinery, extraction, and fermentation
4.3. Utilization of fruit juice waste for the production of value-added products, such as biofuels, antioxidants, and dietary fibers
4.4. Case studies of successful fruit juice waste management and utilization in different countries and regions
5. Olive and Olive Oil Industry Waste and Their Utilization
5.1. Overview of olive and olive oil industry waste generation and composition
5.2. Technologies for olive and olive oil waste management, including composting, pyrolysis, and extraction
5.3. Utilization of olive and olive oil waste for the production of value-added products, such as bioplastics, biofuels, and cosmetics
5.4. Case studies of successful olive and olive oil waste management and utilization in different countries and regions
6. Tea and Coffee Industry Waste and Their Utilization
6.1. Overview of tea and coffee industry waste generation and composition
6.2. Technologies for tea and coffee waste management, including composting, extraction, and pyrolysis
6.3. Utilization of tea and coffee waste for the production of value-added products, such as bioplastics, animal feed, and bioactive compounds
6.4. Case studies of successful tea and coffee waste management and utilization in different countries and regions
7. Brewery Waste and Its Utilization
7.1. Overview of brewery waste generation and composition
7.2. Methods for characterization and quantification of brewery waste
7.3. Sustainable solutions for brewery waste management, including anaerobic digestion, composting, and vermicomposting
7.4. Utilization of brewery waste for the production of biofuels, biogas, and high-value products
7.5. Case studies and best practices from different regions and breweries
8. Dairy Industry Waste and Its Utilization
8.1. Overview of dairy industry waste generation and composition
8.2. Methods for characterization and quantification of dairy industry waste
8.3. Sustainable solutions for dairy industry waste management, including anaerobic digestion, composting, and separation technologies
8.4. Utilization of dairy industry waste for the production of biogas, biofertilizers, and animal feed
8.5. Case studies and best practices from different regions and dairy companies
9. Citrus Industry Waste and Their Utilization
9.1. Overview of citrus industry waste generation and composition
9.2. Methods for characterization and quantification of citrus industry waste
9.3. Sustainable solutions for citrus industry waste management, including composting, anaerobic digestion, and biorefinery approaches
9.4. Utilization of citrus industry waste for the production of biofuels, bioactive compounds, and high-value products
9.5. Case studies and best practices from different regions and citrus companies
Section 3: Utilization of Plant-Based Waste
10. Waste Utilization of Tropical Fruits
10.1. Introduction to tropical fruits and their waste generation
10.2. Utilization of waste generated from mango, pineapple, banana, and papaya processing
10.3. Value-added products from tropical fruit waste
10.4. Technological innovations for tropical fruit waste management
11. Utilization of Vegetable Waste
11.1. Introduction to vegetable waste generation and its environmental impact
11.2. Innovative technologies for vegetable waste management
11.3. Value-added products from vegetable waste
11.4. Case studies of successful vegetable waste utilization
12. Soy-Based Wastes and Their Utilization
12.1. Overview of soybean processing and waste generation
12.2. Utilization of soy-based wastes for food and non-food applications
12.3. Technological innovations for soy-based waste management
12.4. Economic feasibility of soy-based waste utilization
13. Tuberous Plant (Potato, Onion, Turnip, etc.) Industry Waste and Their Utilization
13.1. Introduction to tuberous plant waste generation and environmental impact
13.2. Innovative technologies for tuberous plant waste management
13.3. Utilization of tuberous plant waste for food and non-food applications
13.4. Case studies of successful tuberous plant waste utilization
14. Utilization of Rice Industry Waste
14.1. Overview of the rice industry and its waste generation
14.2. Composition and characteristics of rice waste
14.3. Current practices and challenges in rice waste management
14.4. Potential applications of rice waste, including biogas production, animal feed, biofuels, and others
14.5. Innovative technologies for rice waste utilization, such as bioconversion, pyrolysis, and fermentation
15. Hard-Shell Fruit (Walnut, Pistachio, Peanut, etc.) Waste and Their Utilization
15.1. Overview of hard-shell fruit production and waste generation
15.2. Composition and characteristics of hard-shell fruit waste
15.3. Current practices and challenges in hard-shell fruit waste management
15.4. Potential applications of hard-shell fruit waste, including biofuels, animal feed, and others
15.5. Innovative technologies for hard-shell fruit waste utilization, such as pyrolysis, gasification, and hydrothermal carbonization
Section 4: Advanced Applications of Food Waste and Resource Efficiency
16. Utilization of Bioactive Compounds (Phenolics, Dietary Fiber, Oligosaccharides, Prebiotics, etc.)
16.1. Overview of bioactive compounds in food waste
16.2. Techniques for extracting bioactive compounds from food waste
16.3. Applications of bioactive compounds in food and non-food industries
16.4. Potential health benefits of bioactive compounds
17. Aromatic and Medicinal Plant Utilization Industry, Their Waste, and Valorization
17.1. Overview of aromatic and medicinal plants and their waste
17.2. Techniques for extracting and isolating active compounds from aromatic and medicinal plant waste
17.3. Applications of aromatic and medicinal plant waste in food, cosmetic, and pharmaceutical industries
17.4. Sustainable practices for aromatic and medicinal plant cultivation and waste management
18. Innovative Technologies for Food Waste Recovery and Resource Efficiency
18.1. Overview of innovative technologies for food waste recovery
18.2. Anaerobic digestion and biogas production
18.3. Pyrolysis and gasification
18.4. Insect-based waste management
18.5. Emerging technologies for food waste recovery
19. Sustainable Business Models for Food Waste Reduction and Resource Efficiency
19.1. Overview of sustainable business models for food waste reduction
19.2. Circular economy principles for food waste management
19.3. Food waste reduction strategies in the hospitality industry
19.4. Opportunities and challenges for food waste reduction in supply chains
19.5. Government policies and incentives for promoting sustainable business models
1. The Problem of Food Waste: Magnitude, Causes, and Environmental Impacts
1.1. Global magnitude of food waste and its impact on the environment
1.2. Causes of food waste, including production, processing, distribution, and consumption
1.3. Environmental impacts of food waste, including greenhouse gas emissions, land use, and water resources
1.4. Case studies of food waste in different countries and regions
1.5. Possible solutions and policy implications to reduce food waste
2. Sustainable Solutions for Food Waste: An Overview
2.1. Introduction to sustainable solutions for food waste
2.2. The concept of circular economy and its application in reducing food waste
2.3. Technological innovations for food waste reduction, including biorefinery, composting, and anaerobic digestion
2.4. Best practices in food waste reduction from different sectors, including agriculture, retail, and food service
2.5. Economic and social benefits of food waste reduction and resource efficiency
Section 2: Utilization of Industry-Specific Waste
3. Grape and Winery Industry Waste and Their Utilization
3.1. Overview of grape and winery industry waste generation and composition
3.2. Technologies for grape and winery waste management, including composting, anaerobic digestion, and biorefinery
3.3. Utilization of grape and winery waste for the production of value-added products, such as biofuels, animal feed, and food ingredients
3.4. Case studies of successful grape and winery waste management and utilization in different countries and regions
4. Fruit Juice Industry Waste and Their Utilization
4.1. Overview of fruit juice industry waste generation and composition
4.2. Technologies for fruit juice waste management, including biorefinery, extraction, and fermentation
4.3. Utilization of fruit juice waste for the production of value-added products, such as biofuels, antioxidants, and dietary fibers
4.4. Case studies of successful fruit juice waste management and utilization in different countries and regions
5. Olive and Olive Oil Industry Waste and Their Utilization
5.1. Overview of olive and olive oil industry waste generation and composition
5.2. Technologies for olive and olive oil waste management, including composting, pyrolysis, and extraction
5.3. Utilization of olive and olive oil waste for the production of value-added products, such as bioplastics, biofuels, and cosmetics
5.4. Case studies of successful olive and olive oil waste management and utilization in different countries and regions
6. Tea and Coffee Industry Waste and Their Utilization
6.1. Overview of tea and coffee industry waste generation and composition
6.2. Technologies for tea and coffee waste management, including composting, extraction, and pyrolysis
6.3. Utilization of tea and coffee waste for the production of value-added products, such as bioplastics, animal feed, and bioactive compounds
6.4. Case studies of successful tea and coffee waste management and utilization in different countries and regions
7. Brewery Waste and Its Utilization
7.1. Overview of brewery waste generation and composition
7.2. Methods for characterization and quantification of brewery waste
7.3. Sustainable solutions for brewery waste management, including anaerobic digestion, composting, and vermicomposting
7.4. Utilization of brewery waste for the production of biofuels, biogas, and high-value products
7.5. Case studies and best practices from different regions and breweries
8. Dairy Industry Waste and Its Utilization
8.1. Overview of dairy industry waste generation and composition
8.2. Methods for characterization and quantification of dairy industry waste
8.3. Sustainable solutions for dairy industry waste management, including anaerobic digestion, composting, and separation technologies
8.4. Utilization of dairy industry waste for the production of biogas, biofertilizers, and animal feed
8.5. Case studies and best practices from different regions and dairy companies
9. Citrus Industry Waste and Their Utilization
9.1. Overview of citrus industry waste generation and composition
9.2. Methods for characterization and quantification of citrus industry waste
9.3. Sustainable solutions for citrus industry waste management, including composting, anaerobic digestion, and biorefinery approaches
9.4. Utilization of citrus industry waste for the production of biofuels, bioactive compounds, and high-value products
9.5. Case studies and best practices from different regions and citrus companies
Section 3: Utilization of Plant-Based Waste
10. Waste Utilization of Tropical Fruits
10.1. Introduction to tropical fruits and their waste generation
10.2. Utilization of waste generated from mango, pineapple, banana, and papaya processing
10.3. Value-added products from tropical fruit waste
10.4. Technological innovations for tropical fruit waste management
11. Utilization of Vegetable Waste
11.1. Introduction to vegetable waste generation and its environmental impact
11.2. Innovative technologies for vegetable waste management
11.3. Value-added products from vegetable waste
11.4. Case studies of successful vegetable waste utilization
12. Soy-Based Wastes and Their Utilization
12.1. Overview of soybean processing and waste generation
12.2. Utilization of soy-based wastes for food and non-food applications
12.3. Technological innovations for soy-based waste management
12.4. Economic feasibility of soy-based waste utilization
13. Tuberous Plant (Potato, Onion, Turnip, etc.) Industry Waste and Their Utilization
13.1. Introduction to tuberous plant waste generation and environmental impact
13.2. Innovative technologies for tuberous plant waste management
13.3. Utilization of tuberous plant waste for food and non-food applications
13.4. Case studies of successful tuberous plant waste utilization
14. Utilization of Rice Industry Waste
14.1. Overview of the rice industry and its waste generation
14.2. Composition and characteristics of rice waste
14.3. Current practices and challenges in rice waste management
14.4. Potential applications of rice waste, including biogas production, animal feed, biofuels, and others
14.5. Innovative technologies for rice waste utilization, such as bioconversion, pyrolysis, and fermentation
15. Hard-Shell Fruit (Walnut, Pistachio, Peanut, etc.) Waste and Their Utilization
15.1. Overview of hard-shell fruit production and waste generation
15.2. Composition and characteristics of hard-shell fruit waste
15.3. Current practices and challenges in hard-shell fruit waste management
15.4. Potential applications of hard-shell fruit waste, including biofuels, animal feed, and others
15.5. Innovative technologies for hard-shell fruit waste utilization, such as pyrolysis, gasification, and hydrothermal carbonization
Section 4: Advanced Applications of Food Waste and Resource Efficiency
16. Utilization of Bioactive Compounds (Phenolics, Dietary Fiber, Oligosaccharides, Prebiotics, etc.)
16.1. Overview of bioactive compounds in food waste
16.2. Techniques for extracting bioactive compounds from food waste
16.3. Applications of bioactive compounds in food and non-food industries
16.4. Potential health benefits of bioactive compounds
17. Aromatic and Medicinal Plant Utilization Industry, Their Waste, and Valorization
17.1. Overview of aromatic and medicinal plants and their waste
17.2. Techniques for extracting and isolating active compounds from aromatic and medicinal plant waste
17.3. Applications of aromatic and medicinal plant waste in food, cosmetic, and pharmaceutical industries
17.4. Sustainable practices for aromatic and medicinal plant cultivation and waste management
18. Innovative Technologies for Food Waste Recovery and Resource Efficiency
18.1. Overview of innovative technologies for food waste recovery
18.2. Anaerobic digestion and biogas production
18.3. Pyrolysis and gasification
18.4. Insect-based waste management
18.5. Emerging technologies for food waste recovery
19. Sustainable Business Models for Food Waste Reduction and Resource Efficiency
19.1. Overview of sustainable business models for food waste reduction
19.2. Circular economy principles for food waste management
19.3. Food waste reduction strategies in the hospitality industry
19.4. Opportunities and challenges for food waste reduction in supply chains
19.5. Government policies and incentives for promoting sustainable business models
Product details
Product details
- Edition: 1
- Latest edition
- Published: May 1, 2027
- Language: English
About the editor
About the editor
GE
Gulsun Akdemir Evrendilek
Dr. Akdemir Evrendilek is affiliated with Bolu Abant Izzet Baysal University Faculty of Engineering Department of Food Engineering as a full-time professor. She received her BSc degree from Ankara University (Turkey) and MSc and PhD degrees from The Ohio State University (Columbus, Ohio, USA).
Her area of expertise includes novel food processing technologies including pulsed electric fields (PEF), high hydrostatic pressure processing (HHP), UV processing, ultrasonication, ozone application and hurdle approaches. Her recent studies include process development, process design and effect of novel processing technologies and food quality, food safety, bio-accessibility and bioavailability of food components and food industry waste valorisation via novel processing technologies. She teaches food processing technologies, novel food processing technologies, food microbiology, instrumental food analyses at undergraduate and graduate levels.
She has co-authored more than 60 peer-reviewed scientific papers, book chapters and presentations at national and international conferences and holds several national patents and one EU patent. She is also an editorial member of several scientific journals including Food Engineering Reviews and Journal of Nutrition and Food Sciences.
Affiliations and expertise
Associate Professor, Cooperative Extension, The University of Maine, Orono ME, USA