FOOD06014 2023 Repurposing Surplus Food

This module will provide the students with skills and knowledge to identify ways to repurpose surplus food along the food supply chain. It will provide them with examples and case studies of successful ways where surplus food has been reused, recovered and repurposed. The module will be delivered through a number of guest lectures by stakeholders from the industry, the community and academia.

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 the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery. This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors. Provides guidance on current regulations for food process waste and disposal practices Highlights novel developments needed in policy making for the reduction of food waste Raises awareness of the sustainable food waste management techniques and their appraisal through Life Cycle Assessment Explores options for reducing food loss and waste along the entire food supply chain.

This collection of essays brings together discussions arguing that the circular economy must be linked to society and culture in order to create a viable concept for remodelling the economy. Covering a diverse range of topics and regions, including cities and living, food and human waste, packaging and law, fashion, design and art, this book provides a multi-layered examination of circularity. Transitioning to a circular economy, reducing resource input and waste, and narrowing material and energy loops are becoming an increasingly important targets to combat decades of unsustainable models of consumption. However, they will require a significant shift in social and cultural thinking and these dimensions have not yet been factored into policy debates and frameworks. While recognising the key role of individual consumers and their behaviours, the book goes beyond this singular perspective to provide equal focus on institutional and political structures as necessary drivers for real change. Social and Cultural Aspects of the Circular Economy argues for a social and solidarity economy (SSE) to combine individual actions with a wider cultural shift. It will be an important read for scholars, researchers, students and policy-makers in the circular economy, waste studies, consumption and other environmentally focused social sciences.

Global population by 2050 is predicted to be over 9 billion and accordingly, the production systems will demolish about 140 billion tons per year of minerals, ores, fossil fuels and biomass, i.e., thrice of the current need, and the food production itself has to be doubled. Optimized resource usage, lifecycle management, and reduced carbon emission have become a priority for agri-food businesses today, and circular economy (CE) helps for a sustainable and flexible way to grow without exhausting primary materials, and it thinks beyond recycling and resource usage. The word CE best relates to the resource and efficiency management, 6Rs, closed-loop production systems, zero waste and lifecycle engineering, reduced overconsumption of resources and waste generation, enriched system redesign and business model innovation, thereby leading to sustainable development goals. In this light, the book calls for theoretical and empirically sound contributions that are focused on the different aspects of the circular economy, 6Rs, sustainable production and consumption, closed-loop systems, etc. in the agri-food sector.

This book covers sustainable approaches for industrial transformation pertaining to valorization of agro-industrial byproducts. Divided into four sections, it starts with information about the agro/food industry and its byproducts, including their characterization, followed by different green technologies (principle, process strategies and extraction of bioactive compounds) applied for the management of agro industry byproducts. It further explains biotechnological interventions involved in the value addition of these byproducts. Various regulatory and environmental concerns related to by-product management along with biorefinery concept and future strategies are provided as well. Features: Provides extensive coverage of agro-industrial by products and their environmental impact. Details production of value-added products from agro-industrial waste. Describes environmental legislations and future strategies. Presents multidisciplinary approaches from fundamental to applied and addresses the biorefinery and circular economy. Includes innovative approaches and future strategies for management of agro-industrial waste. This book is aimed at researchers, graduate students and professionals in food science/food engineering, bioprocessing/biofuels/bioproducts/biochemicals and agriculture, bioeconomy, food waste processing, post-harvest processing, and waste management.

https://sustainablefootprint.org/trash-or-treasure-repurposing-food-waste-to-feed-the-hungry/

www.fao.org

www.epa.ie

https://food.cloud/

MOOC on repurposing surplus food

MOOC on reducing food waste at home