Food waste management in different countries

 

The transition to more sustainable food systems requires, among others, a successful management of food waste and food loss. Despite the advanced technologies at our disposal today, still one-third of food produced for human consumption is lost or wasted. These wastes cause huge environmental problems in addition to economic loss and food insecurity issues. Fortunately, growing interest has been focused in recent years in reduction of food waste and recovery of valuable compounds (e.g., proteins, lipids, antioxidants and other bioactive compounds) from food processing by-products and other food waste.
Technological innovations and advancement (e.g., enzymatic hydrolysis, nanotechnology, green extraction technologies, etc.) are promising tools in the fight to reduce food waste and hunger, to enhance circular economy, and to create the future of sustainable food. Recent literature shows that for example fruit processing waste (generated from apple, banana peel, citrus, grapes, jack fruit, mango, pomegranate, pineapple, and tamarind) can be used to make edible biodegradable packaging. Another example is olive by-products that have shown to be rich in phenols, polysaccharides, minerals, and fatty acids. Crustacean processing and other seafood processing by-products are reported to be valuable sources of omega-3 long-chain polyunsaturated fatty acids, amino acids, peptides, enzymes, gelatin, collagen, chitin, vitamins, polyphenolic constituents, carotenoids, among others.
The main objective of this project is to share available knowledge about the emerging solutions to produce less and less food waste, while using all waste as raw material for other food industries. A critical comparison among different food waste management models across various countries will be given. The outlook of this project will help to achieve several Sustainable Development Goals (SDGs), especially the goals 2, 12, and 13. 
Would you like to collaborate with us in taking this challenge by transforming food waste from being a problem to a resource? Then you join us, and we move forward, together!
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