Sustainable Solutions for Food Waste

Dr. Amit K. Jaiswal is an esteemed academic and researcher currently serving as a Lecturer at the School of Food Science and Environmental Health, Technological University Dublin (TU Dublin)—City Campus, Ireland. Recognised globally for his scholarly contributions, Dr Jaiswal has been recognised among the top 1% of the world’s most cited academics in 2023 and 2024 by Clarivate Analytics, a distinction given to researchers who have demonstrated exceptional influence in their fields over the past decade. In addition, Stanford University has listed him among the top 2% of scientists worldwide for four consecutive years (2021–24). Dr Jaiswal’s research focuses on converting lignocellulosic biomass and algae (micro- and macroalgae) into biofuels, biomaterials, and biochemicals through innovative process development, techno-economic analysis, and life cycle assessment. He brings extensive expertise in bio-based materials, such as lignin and microcellulose/nanocellulose, and their applications in sustainable food packaging, water purification, and adhesives. His proficiency in green extraction techniques, including deep eutectic solvents (DES) and ultrasound-assisted processes, enables the valorisation of agri-food biomass into high-value products. With more than 125 peer-reviewed publications, 50 book chapters, and five edited books, Dr. Jaiswal’s contributions to scientific literature have significantly impacted food science and biotechnology. His work has received over 10,000 citations, with an h-index exceeding 50. He also serves on the editorial boards of key international journals, including Food Quality and Safety (Oxford University Press), Foods, Biomass (MDPI) and JSFA Reports (Wiley).Dr. Akdemir Evrendilek is affiliated with Bolu Abant Izzet Baysal University Faculty of Engineering Department of Food Engineering as a full-time professor. She received her BSc degree from Ankara University (Turkey) and MSc and PhD degrees from The Ohio State University (Columbus, Ohio, USA). Her area of expertise includes novel food processing technologies including pulsed electric fields (PEF), high hydrostatic pressure processing (HHP), UV processing, ultrasonication, ozone application and hurdle approaches. Her recent studies include process development, process design and effect of novel processing technologies and food quality, food safety, bio-accessibility and bioavailability of food components and food industry waste valorisation via novel processing technologies. She teaches food processing technologies, novel food processing technologies, food microbiology, instrumental food analyses at undergraduate and graduate levels. She has co-authored more than 60 peer-reviewed scientific papers, book chapters and presentations at national and international conferences and holds several national patents and one EU patent. She is also an editorial member of several scientific journals including Food Engineering Reviews and Journal of Nutrition and Food Sciences.

• Section 1: Introduction to Food Waste and Sustainability1. The Problem of Food Waste: Magnitude, Causes, and Environmental Impacts2. Sustainable Solutions for Food Waste: An OverviewSection 2: Utilization of Industry-Specific Waste3. Grape and Winery Industry Waste and Their Utilization4. Fruit Juice Industry Waste and Their Utilization5. Olive and Olive Oil Industry Waste and Their Utilization6. Tea and Coffee Industry Waste and Their Utilization7. Brewery Waste and Its Utilization8. Dairy Industry Waste and Its Utilization9. Citrus Industry Waste and Their UtilizationSection 3: Utilization of Plant-Based Waste10. Waste Utilization of Tropical Fruits11. Utilization of Vegetable Waste12. Soy-Based Wastes and Their Utilization13. Tuberous Plant (Potato, Onion, Turnip, etc.) Industry Waste and Their Utilization14. Utilization of Rice Industry Waste15. Hard-Shell Fruit (Walnut, Pistachio, Peanut, etc.) Waste and Their UtilizationSection 4: Advanced Applications of Food Waste and Resource Efficiency16. Utilization of Bioactive Compounds (Phenolics, Dietary Fiber, Oligosaccharides, Prebiotics, etc.)17. Aromatic and Medicinal Plant Utilization Industry, Their Waste, and Valorization18. Innovative Technologies for Food Waste Recovery and Resource Efficiency19. Sustainable Business Models for Food Waste Reduction and Resource Efficiency