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Food industry wastes assessment and recuperation of commodities /

Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in t...

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Other Authors: Kosseva, Maria R., Webb, Colin.
Language:English
Published: London : Academic Press, 2020.
Edition:2nd ed.
Subjects:
Food industry and trade > Waste disposal.
Electronic books.
Online Access:ScienceDirect
Table of Contents:
  • Front Cover
  • Food Industry Wastes
  • Copyright Page
  • Contents
  • List of contributors
  • Preface to second edition
  • List of abbreviations
  • I. Food Industry Wastes: Challenges and Prospects
  • 1 Definitions, measurement, and drivers of food loss and waste
  • Glossary
  • 1.1 Introduction
  • 1.2 Defining food loss and waste
  • 1.3 Extent of food loss and waste
  • 1.3.1 Methodological approaches for quantifying food loss and waste
  • 1.3.2 Existing estimates of food loss and waste in mass
  • 1.3.2.1 Overview
  • 1.3.2.2 Food loss and waste along the food supply chain in middle- and high-income countries
  • Case study: composition of avoidable food loss and waste along the food supply chain-empirical results for Scandinavian cou...
  • 1.3.2.3 Food loss and waste along the food supply chain in low-income countries
  • 1.3.3 Costs associated with food loss and waste
  • 1.3.3.1 Economic costs
  • 1.3.3.2 Environmental resource use related to food loss and waste
  • 1.4 Drivers of food loss and waste
  • 1.5 Potential prevention approaches and impact assessment
  • 1.5.1 Theoretical considerations
  • 1.5.2 Empirical evidence
  • 1.6 Conclusion
  • References
  • 2 Effectiveness and efficiency of food-waste prevention policies, circular economy, and food industry
  • Glossary
  • 2.1 Introduction
  • 2.2 Food-waste prevention in a circular economy policy perspective
  • 2.3 (Economic) assessments of food-waste prevention efforts
  • 2.3.1 United States of America: "Roadmap to Reduce U.S. Food Waste by 20%"
  • 2.3.1.1 Calculation of the cost reductions
  • 2.3.1.1.1 Solutions evaluation
  • 2.3.1.1.2 Baseline definition
  • 2.3.1.2 Calculation of economic values
  • 2.3.1.2.1 Data analysis
  • 2.3.1.3 Calculation of the noneconomic value
  • 2.3.1.3.1 Data validation
  • 2.3.2 Sweden: "Reduced food waste-environmental benefits and cost saving"
  • 2.3.2.1 Assumptions and terms
  • 2.3.2.2 Calculation of the cost reductions
  • 2.3.2.3 Calculation of the environmental benefits
  • 2.3.3 United Kingdom: "Household Food Waste in the UK, 2015"
  • 2.3.3.1 Calculation of the economic implications
  • 2.3.3.2 Calculation of the environmental benefits
  • 2.3.4 Overview on study methodologies and outcomes
  • 2.4 Conclusion
  • 2.4.1 Comparison of the food-waste prevention measures
  • 2.4.2 Food-waste prevention and rebound effects
  • 2.4.3 Further research
  • References
  • 3 Sources, characteristics and treatment of plant-based food waste
  • Glossary
  • Thermal conversion of solid waste
  • Biochemical conversion technologies
  • 3.1 Introduction: Sources of food loss and waste
  • 3.1.1 Sources of food loss and waste
  • 3.2 Characterization and composition of food loss and waste
  • 3.2.1 Fruit and vegetable wastes
  • 3.2.1.1 Seasonal variations
  • 3.2.1.2 Physical and chemical properties and organic content
  • 3.2.1.3 Rheological properties
  • 3.2.2 Fruit wastes

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