Saving Food
Production, Supply Chain, Food Waste and Food Consumption

Presents the latest developments relating to food loss and waste and the actions the industry can take to save food

Charis M. Galanakis (Edited by)

9780128153574

Paperback, published 4 June 2019

426 pages
22.9 x 15.1 x 2.7 cm, 0.63 kg

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery.

1. Introduction in global food losses and food waste 2. Food security and sustainable land management to save food 3. Optimizing agricultural practices 4. Food preservation technologies 5. Non-thermal food processing/preservation technologies 6. Innovative packaging that saves food 7. Optimized cold chain to save food 8. Optimized food supply chains to reduce food losses 9. Reducing food losses in supply chain through value stream mapping: a case study in the dairy sector 10. Food waste valorisation 11. Food consumption and wasted food 12. Suboptimal food? Food waste at the consumer-retailer interface 13. The concept of zero waste

Subject Areas: Food & beverage technology [TDCT], Food security & supply [RNFF]