Food Waste and Sustainable Food Waste Management in the Baltic Sea Region (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
222
Utgivningsdatum
2014-09-25
Upplaga
2015 ed.
Förlag
Springer International Publishing AG
Medarbetare
Kovaleva, Marina
Illustratör/Fotograf
Bibliographie 22 schwarz-weiße und 96 farbige Abbildungen
Illustrationer
95 Illustrations, color; XII, 222 p. 95 illus. in color.
Dimensioner
242 x 160 x 15 mm
Vikt
503 g
Antal komponenter
1
Komponenter
1 Hardback
ISBN
9783319109053

Food Waste and Sustainable Food Waste Management in the Baltic Sea Region

av Walter Leal Filho, Marina Kovaleva
Inbunden,  Engelska, 2014-09-25
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This work presents the findings of an extensive study on the state-of-the-art regarding the problem of food waste in Belarus, Estonia, Germany, Latvia, Lithuania, Poland and Sweden. The results show that the problem of food waste can be found at different levels in each country and that our knowledge of it is limited by the current lack of studies in the area. The problem is primarily due to food waste generated by the manufacturing sector, mostly in the form of unused or inefficiently used by-products, as well as on a share of food thrown away by households that is still suitable for human consumption. The main reduction/prevention method, applied across the countries, is food donation; the remaining methods are the same ones used for biodegradable waste in the respective countries. The findings gathered in this study show a number of potential measures/methods for sustainable food waste management, which may be considered in future works in order to reduce the amounts of food waste generated in each of the aforementioned countries.
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Walter Leal Filho, Marina Kovaleva

Innehållsförteckning

Introduction.- Literature Review.- Causes of food waste generation.- Methods of food waste reduction.- Research Methods.- Overview of the Baltic Region countries.- The state-of-the-art of the problem of food waste in the Baltic Region countries.- Discussion.- Conclusions and Recommendations.- Appendix A.- Appendix B.- Glossary.- References.

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