Food waste valorization : emerging trends, techno-economic and environmental considerations /

This book, edited by Olalere Olusegun Abayomi, Puranjan Mishra, and Chee-Yuen Gan, provides a comprehensive examination of food waste valorization and its environmental implications. It discusses emerging trends in converting food waste into value-added products, addressing food security, sustainabl...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Abayomi, Olalere Olusegun (Editor), Mishra, Puranjan (Editor), Gan, Chee-Yuen (Editor)
Format:	eBook
Language:	English
Published:	London ; San Diego, CA : Academic Press, [2024]
Subjects:	Food waste. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Food Waste Valorization
Copyright Page
Contents
List of contributors
About the editors
I Food sustainability, wastage, and management systems
1. Introduction to food waste valorization
1.1 The prospect of food waste valorization
References
2. Food security and environmental sustainability
2.1 Introduction
2.2 Poverty and hunger
2.3 Structural causes of malnutrition
2.4 Food insecurity
2.5 Conceptual framework of food security
2.6 Food security in developing countries
2.7 Food security in the developed countries
2.8 Food utilization
2.9 Food availability
2.10 Food security and climate change
2.11 Toward food security
2.12 Environmental sustainability
2.13 Conclusions
AI disclosure
References
3. Food waste and sustainable development goals
3.1 Introduction
3.2 Status of worldwide food supply
3.2.1 Food wastage status
3.2.2 Sustainable development goals
3.3 Food waste generation worldwide
3.3.1 Food wastage versus COVID-19
3.4 Sustainable food waste management
3.4.1 Reduce
3.4.2 Redistribution
3.4.3 Animal feeding
3.4.4 Anaerobic digestion
3.4.4.1 Enzymatic hydrolysis
3.4.4.2 Acidogenesis phase
3.4.4.3 Acetogenesis phase
3.4.4.4 Methanogenesis phase
3.4.5 Composting
3.4.5.1 Windrow composting inventory
3.4.5.2 Anaerobic digestion with composting
3.5 Management objectives for sustainability
3.6 Conclusion
References
4. Food waste generation and holistic management in COVID and post-COVID era
4.1 Introduction
4.1.1 Definition of food waste
4.1.2 Significance of the problem of food waste
4.1.3 The impact of COVID-19 on food waste
4.1.4 Purpose and scope of the chapter
4.2 Understanding food waste
4.2.1 Types of food waste
4.2.1.1 Preconsumer food waste.
4.2.1.2 Postconsumer food waste
4.2.2 Factors contributing to food waste
4.2.2.1 Retail and consumer behavior
4.2.2.2 Supply chain disruption during COVID-19
4.2.3 Environmental, economic, and social consequences of food waste
4.2.3.1 Environment
4.2.3.2 Economic
4.2.3.3 Social
4.3 The impact of COVID-19 on food waste
4.3.1 Disruption of the supply chain
4.3.1.1 Pasture-to-plate challenges
4.3.1.2 Restaurant and food service industry
4.3.2 Change in consumer behavior
4.3.2.1 Panic buying and hoarding
4.3.2.2 Increased home cooking
4.3.3 Shift in food donation and food rescue efforts
4.4 Holistic food waste management
4.4.1 Prevention and reduction
4.4.1.1 Food waste prevention strategies
4.4.1.2 Food labeling and expiration dates
Understanding the terms as regards food expiration found on packaging materials
4.4.2 Recovery and redistribution
4.4.2.1 Food rescue programs
4.4.2.2 Food banks and community initiatives
4.4.3 Recycling and resource recovery
4.4.3.1 Composting
4.4.3.2 Anaerobic digestion
4.4.4 Regulatory and policy frameworks
4.4.4.1 Government initiatives and regulations
4.4.4.2 Industry partnerships
4.5 Case studies
4.5.1 Successful food waste management programs during COVID-19
4.5.2 Innovative approaches in the post-COVID era
4.6 Future trends and challenges
4.6.1 The role of technology in food waste reduction
4.7 Circular economy and sustainable food systems
4.7.1 The importance of circular economy includes
4.7.2 Sustainable food systems
4.8 Challenges of reducing food waste in post-COVID times
4.8.1 Policy and research
4.8.2 Consumer behavior and economic and social insecurities
4.9 Conclusion
4.9.1 Recap of the key points
4.9.2 The importance of holistic food waste management in a post-COVID-19 world.
4.9.3 Call to action for individuals, businesses, and policymakers to address food waste
References
5. Socioeconomic concern, environmental impact assessment and feasibility study of up-cycled food waste
5.1 Introduction
5.2 Sustainability assessments of food waste valorization and management pathways
5.3 Use of agricultural food wastes/byproducts and their extracts as additives in food products
5.4 Economic estimation of upcycled food waste
5.4.1 Linear economy of upcycled food waste/food waste valorization
5.4.2 Circular economy of upcycled food waste
5.4.3 Bioeconomy of upcycled food waste
5.5 Economics of innovation
5.5.1 Economic factors affecting the adoption of upcycled food waste-related innovations
5.5.2 Technological innovation about upcycled food waste
5.6 Food waste, environmental degradation, and climate change
5.7 Environmental impact of the default methods of waste management
5.7.1 Carbon dioxide (CO2)
5.7.2 Methane (CH4)
5.7.3 Nitrous oxide (N2O)
5.7.4 Financial and ecological effect of nonvalorization food waste techniques
5.7.4.1 Landfill
5.7.4.2 Incineration
5.8 Economic, social, and environmental impact of food waste valorization techniques
5.8.1 Food waste recycling by anaerobic digestion
5.8.1.1 Socioeconomic concern of anaerobic digestion
5.8.1.2 Public health and environmental benefits of anaerobic digestion
5.8.1.3 Renewable materials for chemical industries
5.8.2 Upcycling of food waste by composting
5.8.3 Livestock feed from upcycling of food waste
5.8.4 Evaluating the environmental aspect of food waste valorization and nonvalorization practices
5.9 Recent limitations, challenges, and future outlook of upcycled food waste
References
II Food wastes valorization into value-added products.
6. Food waste to energy: techniques for energy recovery from food waste
6.1 Introduction
6.2 Composition of food waste
6.3 Type of food waste
6.4 Food waste pretreatment methods
6.4.1 Chemical pretreatment method
6.4.2 Biological pretreatment method
6.4.3 Physical pretreatment method
6.5 Type of energy systems
6.5.1 Biohydrogen production system
6.5.2 Bioethanol production system
6.5.3 Butanol production system
6.5.4 Biomethane production system
6.5.5 Biodiesel production system
6.6 Extraction process of energy from food wastes
6.6.1 Conventional extraction
6.6.1.1 Recent advancement and applications
6.6.1.2 Industrial scale process and economic considerations
6.6.2 Microwave-assisted extraction
6.6.2.1 Recent advancement and applications
6.6.2.1.1 Microwave stream distillation
6.6.2.1.2 Microwave stream diffusion
6.6.2.1.3 Microwave hydro distillation
6.6.2.1.4 Microwave air-hydro distillation
6.6.3 Supercritical fluid extraction
6.6.3.1 Recent advancement and applications
6.6.3.2 Industrial scale process and economic considerations
6.6.4 Enzyme-assisted extraction
6.6.5 Pulsed electric field extraction
6.6.6 Pressurized fluid extraction
6.6.7 Ultrasounds assisted extraction
6.6.8 Ohmic heating-assisted extraction
6.7 Conclusion
References
7. Food waste utilization for wastewater treatment
7.1 Introduction
7.1.1 Food waste as a resource
7.2 Overview of traditional wastewater treatment processes
7.2.1 Preliminary treatment
7.2.2 Primary treatment method
7.2.3 Secondary treatment method
7.2.4 Advanced/tertiary treatment method
7.2.4.1 Membrane separation technique
7.2.4.2 Ion exchange
7.2.4.3 Electrochemical techniques
7.2.4.4 Advanced oxidation techniques
7.3 Utilizing food waste for wastewater treatment.
7.3.1 Role of food waste in nutrient removal and microbial growth
7.3.2 Recent advances demonstrating successful utilization of food waste
7.3.3 Challenges and considerations of food waste utilization in wastewater treatment
7.3.3.1 Potential drawbacks and limitations of food waste in wastewater treatment
7.3.3.2 Future directions to overcome the food waste challenges and optimize the wastewater treatment process
7.4 Future directions and innovations in the utilization of food waste in wastewater treatment
7.5 Conclusion
References
8. Valorization of food waste and industry-relevant approaches to minimize the food waste
8.1 Introduction
8.2 Sources, composition, and classification of food waste
8.2.1 Street market food waste
8.2.2 Household food waste
8.2.3 Industrial waste
8.2.3.1 Fruit and vegetable industry waste
8.2.3.2 Dairy industry waste
8.2.3.3 Meat and fish industry waste
8.2.3.4 Malting and brewing industry waste
8.2.3.5 Sugarcane industry waste
8.2.3.6 Grain milling industry waste
8.2.3.7 Oil processing industry waste
8.3 Impact of food waste on environment
8.4 Different by-products and utilization from food waste
8.4.1 Byproducts
8.4.2 Utilization
8.4.2.1 Biofertilizers
8.4.2.2 Cosmetic industry
8.4.2.3 Pharmaceutical industries
8.4.2.4 Edible packaging materials
8.4.2.4.1 Bioplastics
8.4.2.4.2 Active packaging
8.4.2.4.3 Biocomposites
8.4.2.5 Organic acids
8.4.2.6 Single-cell protein
8.4.2.7 Enzymes
8.5 Industry-relevant approaches to reduce food waste
8.5.1 Valorization as animal feed
8.5.2 Landfilling
8.5.3 Biofuel conversion methods
8.5.4 Composting and vermicomposting
8.5.5 Recovery and valorization
8.6 Future prospectus and remarks
8.7 Conclusion
References.