Saving Food

Production, Supply Chain, Food Waste and Food Consumption

Häftad, Engelska, 2019

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Beskrivning

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.

Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste.

Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization
Guides all segments of the industry on how to employ zero waste strategies
Analyzes key issues to create a pathway to solutions

Produktinformation

Utgivningsdatum:2019-06-04
Mått:152 x 229 x 33 mm
Vikt:630 g
Format:Häftad
Språk:Engelska
Antal sidor:426
Förlag:Elsevier Science
ISBN:9780128153574

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Mer om författaren

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Innehållsförteckning

1. Introduction in global food losses and food waste2. Food security and sustainable land management to save food3. Optimizing agricultural practices4. Food preservation technologies5. Non-thermal food processing/preservation technologies6. Innovative packaging that saves food7. Optimized cold chain to save food8. Optimized food supply chains to reduce food losses9. Reducing food losses in supply chain through value stream mapping: a case study in the dairy sector10. Food waste valorisation 11. Food consumption and wasted food12. Suboptimal food? Food waste at the consumer-retailer interface13. The concept of zero waste