Food Loss and Waste Reduction: Technical Solutions for Cleaner Production

Description

Focusing on the crucial sustainability challenge of reducing food loss at the level of consumer society, this volume provides an in-depth, research-based overview of this multifaceted problem. It considers the myriad environmental, economic, social, and ethical factors associated with the enormous amount of food waste, which also end up wasting water, air, electricity, and fuel, which are necessary for food processing. This book uniquely examines the social and cultural views of food waste management, shedding new light on the topic by emphasizing the consumer/household perspective throughout. Drawing on a wide variety of disciplines, the book presents philosophical reflections, practical examples and case studies, and potential solutions to the problem of increasing food waste. Cover Half Title Title Page Copyright Page Table of Contents Contributors Abbreviations Preface 1. Application of Hydrogels in Food Packaging to Protect Food Loss 2. Encapsulation: A Customized Practice for Minimization of Food Waste 3. The Effectiveness of Long-Term Systematic Application of Fertilizers in Crop Rotation on Sod-Podzolic Loamy Soil Low Degree of Culturality 4. The Effectiveness of Long-Term Systematic Application of Fertilizers in Crop Rotation on Sod-Podzolic Loamy Soil Medium and High Degree of Culturality 5. Synthesis of Carbon Dots from Citrus limon Peel by Microwave-Assisted Process and Its Application for Detection of Ferric Ion (Fe3+) and Development of pH Paper 6. Influence of Drying and Extraction Technology on the Chemical Profile and Antioxidant Property of Mexican Mango Byproduct 7. Food Loss and Waste in the Circular Bioeconomy 8. Assesment and Analysis of the Fruit and Vegetable Losses Due to Its Transportation in Mexico City Wholesale Market 9. Cereal By-products as Source of Dietary Fiber 10. By-products Derived from Wine Industry: Biological Importance and its Use 11. Electroanalytical Techniques Applied to Food Analysis Using Nanostructured Sensors 12. Use of Various Forms of Energy in Food Science and Technology 13. Cold Plasma: Application in Food Packages 14. Current Processes of Recovery, Separation, and Purification of Biocompounds with Potential Application in the Food Industry Index