Sustainable Solutions for Food Waste
From Recovery to Resource Efficiency
- 1st Edition - October 1, 2025
- Editors: Amit K. Jaiswal, Gulsun Akdemir Evrendilek
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 3 9 5 9 - 5
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 3 9 5 8 - 8
Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency explores the magnitude, causes, and environmental impacts of food waste. This book offers practical… Read more
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Request a sales quoteSustainable 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.
- Explores various industries, including produce, tea, coffee, wine, aromatic plants, and their waste production, along with sustainable utilization strategies
- Offers practical solutions for handing food waste at every stage of the supply chain and across different agricultural products and foods
- Analyzes sustainable business models for food waste reduction and resource efficiency
- Covers the latest innovative technologies and sustainable business models for food waste recovery and resource efficiency
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
Section 1: Introduction to Food Waste and Sustainability
1: The Problem of Food Waste: Magnitude, Causes, and Environmental Impacts
• Global magnitude of food waste and its impact on the environment
• Causes of food waste, including production, processing, distribution, and consumption
• Environmental impacts of food waste, including greenhouse gas emissions, land use, and water resources
• Case studies of food waste in different countries and regions
• Possible solutions and policy implications to reduce food waste
2: Sustainable Solutions for Food Waste: An Overview
• Introduction to sustainable solutions for food waste
• The concept of circular economy and its application in reducing food waste
• Technological innovations for food waste reduction, including biorefinery, composting, and anaerobic digestion
• Best practices in food waste reduction from different sectors, including agriculture, retail, and food service
• 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
• Overview of grape and winery industry waste generation and composition
• Technologies for grape and winery waste management, including composting, anaerobic digestion, and biorefinery
• Utilization of grape and winery waste for the production of value-added products, such as biofuels, animal feed, and food ingredients
• Case studies of successful grape and winery waste management and utilization in different countries and regions
4: Fruit Juice Industry Waste and Their Utilization
• Overview of fruit juice industry waste generation and composition
• Technologies for fruit juice waste management, including biorefinery, extraction, and fermentation
• Utilization of fruit juice waste for the production of value-added products, such as biofuels, antioxidants, and dietary fibers
• 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
• Overview of olive and olive oil industry waste generation and composition
• Technologies for olive and olive oil waste management, including composting, pyrolysis, and extraction
• Utilization of olive and olive oil waste for the production of value-added products, such as bioplastics, biofuels, and cosmetics
• 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
•Overview of tea and coffee industry waste generation and composition
•Technologies for tea and coffee waste management, including composting, extraction, and pyrolysis
•Utilization of tea and coffee waste for the production of value-added products, such as bioplastics, animal feed, and bioactive compounds
•Case studies of successful tea and coffee waste management and utilization in different countries and regions
7: Brewery Waste and Its Utilization
• Overview of brewery waste generation and composition
• Methods for characterization and quantification of brewery waste
• Sustainable solutions for brewery waste management, including anaerobic digestion, composting, and vermicomposting
• Utilization of brewery waste for the production of biofuels, biogas, and high-value products
• Case studies and best practices from different regions and breweries
8: Dairy Industry Waste and Its Utilization
• Overview of dairy industry waste generation and composition
• Methods for characterization and quantification of dairy industry waste
• Sustainable solutions for dairy industry waste management, including anaerobic digestion, composting, and separation technologies
• Utilization of dairy industry waste for the production of biogas, biofertilizers, and animal feed
• Case studies and best practices from different regions and dairy companies
9: Citrus Industry Waste and Their Utilization
• Overview of citrus industry waste generation and composition
• Methods for characterization and quantification of citrus industry waste
• Sustainable solutions for citrus industry waste management, including composting, anaerobic digestion, and biorefinery approaches
• Utilization of citrus industry waste for the production of biofuels, bioactive compounds, and high-value products
• Case studies and best practices from different regions and citrus companies
Section 3: Utilization of Plant-Based Waste
10: Waste Utilization of Tropical Fruits
• Introduction to tropical fruits and their waste generation
• Utilization of waste generated from mango, pineapple, banana, and papaya processing
• Value-added products from tropical fruit waste
• Technological innovations for tropical fruit waste management
11: Utilization of Vegetable Waste
• Introduction to vegetable waste generation and its environmental impact
• Innovative technologies for vegetable waste management
• Value-added products from vegetable waste
• Case studies of successful vegetable waste utilization
12: Soy-Based Wastes and Their Utilization
• Overview of soybean processing and waste generation
• Utilization of soy-based wastes for food and non-food applications
• Technological innovations for soy-based waste management
• Economic feasibility of soy-based waste utilization
13: Tuberous Plant (Potato, Onion, Turnip, etc.) Industry Waste and Their Utilization
• Introduction to tuberous plant waste generation and environmental impact
• Innovative technologies for tuberous plant waste management
• Utilization of tuberous plant waste for food and non-food applications
• Case studies of successful tuberous plant waste utilization
14: Utilization of Rice Industry Waste
• Overview of the rice industry and its waste generation
• Composition and characteristics of rice waste
• Current practices and challenges in rice waste management
• Potential applications of rice waste, including biogas production, animal feed, biofuels, and others
• Innovative technologies for rice waste utilization, such as bioconversion, pyrolysis, and fermentation
15: Hard-Shell Fruit (Walnut, Pistachio, Peanut, etc.) Waste and Their Utilization
• Overview of hard-shell fruit production and waste generation
• Composition and characteristics of hard-shell fruit waste
• Current practices and challenges in hard-shell fruit waste management
• Potential applications of hard-shell fruit waste, including biofuels, animal feed, and others
• 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.)
• Overview of bioactive compounds in food waste
• Techniques for extracting bioactive compounds from food waste
• Applications of bioactive compounds in food and non-food industries
• Potential health benefits of bioactive compounds
17: Aromatic and Medicinal Plant Utilization Industry, Their Waste, and Valorization
• Overview of aromatic and medicinal plants and their waste
• Techniques for extracting and isolating active compounds from aromatic and medicinal plant waste
• Applications of aromatic and medicinal plant waste in food, cosmetic, and pharmaceutical industries
• Sustainable practices for aromatic and medicinal plant cultivation and waste management
18: Innovative Technologies for Food Waste Recovery and Resource Efficiency
• Overview of innovative technologies for food waste recovery
• Anaerobic digestion and biogas production
• Pyrolysis and gasification
• Insect-based waste management
• Emerging technologies for food waste recovery
19: Sustainable Business Models for Food Waste Reduction and Resource Efficiency
• Overview of sustainable business models for food waste reduction
• Circular economy principles for food waste management
• Food waste reduction strategies in the hospitality industry
• Opportunities and challenges for food waste reduction in supply chains
• Government policies and incentives for promoting sustainable business models
1: The Problem of Food Waste: Magnitude, Causes, and Environmental Impacts
• Global magnitude of food waste and its impact on the environment
• Causes of food waste, including production, processing, distribution, and consumption
• Environmental impacts of food waste, including greenhouse gas emissions, land use, and water resources
• Case studies of food waste in different countries and regions
• Possible solutions and policy implications to reduce food waste
2: Sustainable Solutions for Food Waste: An Overview
• Introduction to sustainable solutions for food waste
• The concept of circular economy and its application in reducing food waste
• Technological innovations for food waste reduction, including biorefinery, composting, and anaerobic digestion
• Best practices in food waste reduction from different sectors, including agriculture, retail, and food service
• 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
• Overview of grape and winery industry waste generation and composition
• Technologies for grape and winery waste management, including composting, anaerobic digestion, and biorefinery
• Utilization of grape and winery waste for the production of value-added products, such as biofuels, animal feed, and food ingredients
• Case studies of successful grape and winery waste management and utilization in different countries and regions
4: Fruit Juice Industry Waste and Their Utilization
• Overview of fruit juice industry waste generation and composition
• Technologies for fruit juice waste management, including biorefinery, extraction, and fermentation
• Utilization of fruit juice waste for the production of value-added products, such as biofuels, antioxidants, and dietary fibers
• 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
• Overview of olive and olive oil industry waste generation and composition
• Technologies for olive and olive oil waste management, including composting, pyrolysis, and extraction
• Utilization of olive and olive oil waste for the production of value-added products, such as bioplastics, biofuels, and cosmetics
• 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
•Overview of tea and coffee industry waste generation and composition
•Technologies for tea and coffee waste management, including composting, extraction, and pyrolysis
•Utilization of tea and coffee waste for the production of value-added products, such as bioplastics, animal feed, and bioactive compounds
•Case studies of successful tea and coffee waste management and utilization in different countries and regions
7: Brewery Waste and Its Utilization
• Overview of brewery waste generation and composition
• Methods for characterization and quantification of brewery waste
• Sustainable solutions for brewery waste management, including anaerobic digestion, composting, and vermicomposting
• Utilization of brewery waste for the production of biofuels, biogas, and high-value products
• Case studies and best practices from different regions and breweries
8: Dairy Industry Waste and Its Utilization
• Overview of dairy industry waste generation and composition
• Methods for characterization and quantification of dairy industry waste
• Sustainable solutions for dairy industry waste management, including anaerobic digestion, composting, and separation technologies
• Utilization of dairy industry waste for the production of biogas, biofertilizers, and animal feed
• Case studies and best practices from different regions and dairy companies
9: Citrus Industry Waste and Their Utilization
• Overview of citrus industry waste generation and composition
• Methods for characterization and quantification of citrus industry waste
• Sustainable solutions for citrus industry waste management, including composting, anaerobic digestion, and biorefinery approaches
• Utilization of citrus industry waste for the production of biofuels, bioactive compounds, and high-value products
• Case studies and best practices from different regions and citrus companies
Section 3: Utilization of Plant-Based Waste
10: Waste Utilization of Tropical Fruits
• Introduction to tropical fruits and their waste generation
• Utilization of waste generated from mango, pineapple, banana, and papaya processing
• Value-added products from tropical fruit waste
• Technological innovations for tropical fruit waste management
11: Utilization of Vegetable Waste
• Introduction to vegetable waste generation and its environmental impact
• Innovative technologies for vegetable waste management
• Value-added products from vegetable waste
• Case studies of successful vegetable waste utilization
12: Soy-Based Wastes and Their Utilization
• Overview of soybean processing and waste generation
• Utilization of soy-based wastes for food and non-food applications
• Technological innovations for soy-based waste management
• Economic feasibility of soy-based waste utilization
13: Tuberous Plant (Potato, Onion, Turnip, etc.) Industry Waste and Their Utilization
• Introduction to tuberous plant waste generation and environmental impact
• Innovative technologies for tuberous plant waste management
• Utilization of tuberous plant waste for food and non-food applications
• Case studies of successful tuberous plant waste utilization
14: Utilization of Rice Industry Waste
• Overview of the rice industry and its waste generation
• Composition and characteristics of rice waste
• Current practices and challenges in rice waste management
• Potential applications of rice waste, including biogas production, animal feed, biofuels, and others
• Innovative technologies for rice waste utilization, such as bioconversion, pyrolysis, and fermentation
15: Hard-Shell Fruit (Walnut, Pistachio, Peanut, etc.) Waste and Their Utilization
• Overview of hard-shell fruit production and waste generation
• Composition and characteristics of hard-shell fruit waste
• Current practices and challenges in hard-shell fruit waste management
• Potential applications of hard-shell fruit waste, including biofuels, animal feed, and others
• 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.)
• Overview of bioactive compounds in food waste
• Techniques for extracting bioactive compounds from food waste
• Applications of bioactive compounds in food and non-food industries
• Potential health benefits of bioactive compounds
17: Aromatic and Medicinal Plant Utilization Industry, Their Waste, and Valorization
• Overview of aromatic and medicinal plants and their waste
• Techniques for extracting and isolating active compounds from aromatic and medicinal plant waste
• Applications of aromatic and medicinal plant waste in food, cosmetic, and pharmaceutical industries
• Sustainable practices for aromatic and medicinal plant cultivation and waste management
18: Innovative Technologies for Food Waste Recovery and Resource Efficiency
• Overview of innovative technologies for food waste recovery
• Anaerobic digestion and biogas production
• Pyrolysis and gasification
• Insect-based waste management
• Emerging technologies for food waste recovery
19: Sustainable Business Models for Food Waste Reduction and Resource Efficiency
• Overview of sustainable business models for food waste reduction
• Circular economy principles for food waste management
• Food waste reduction strategies in the hospitality industry
• Opportunities and challenges for food waste reduction in supply chains
• Government policies and incentives for promoting sustainable business models
- No. of pages: 415
- Language: English
- Edition: 1
- Published: October 1, 2025
- Imprint: Academic Press
- Paperback ISBN: 9780443239595
- eBook ISBN: 9780443239588
AJ
Amit K. Jaiswal
Dr. Amit K. Jaiswal is an esteemed academic and researcher currently serving as a Lecturer at the School of Food Science and Environmental Health, Technological University Dublin (TU Dublin)—City Campus, Ireland. Recognised globally for his scholarly contributions, Dr Jaiswal has been recognised among the top 1% of the world’s most cited academics in 2023 and 2024 by Clarivate Analytics, a distinction given to researchers who have demonstrated exceptional influence in their fields over the past decade. In addition, Stanford University has listed him among the top 2% of scientists worldwide for four consecutive years (2021–24). Dr Jaiswal’s research focuses on converting lignocellulosic biomass and algae (micro- and macroalgae) into biofuels, biomaterials, and biochemicals through innovative process development, techno-economic analysis, and life cycle assessment. He brings extensive expertise in bio-based materials, such as lignin and microcellulose/nanocellulose, and their applications in sustainable food packaging, water purification, and adhesives. His proficiency in green extraction techniques, including deep eutectic solvents (DES) and ultrasound-assisted processes, enables the valorisation of agri-food biomass into high-value products. With more than 125 peer-reviewed publications, 50 book chapters, and five edited books, Dr. Jaiswal’s contributions to scientific literature have significantly impacted food science and biotechnology. His work has received over 10,000 citations, with an h-index exceeding 50. He also serves on the editorial boards of key international journals, including Food Quality and Safety (Oxford University Press), Foods, Biomass (MDPI) and JSFA Reports (Wiley).
Affiliations and expertise
Centre for Sustainable Packaging and Bioproducts (CSPB), Technological University Dublin, IrelandGE
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
University of Maine, Orono, ME, United States