Food Industry Wastes: Assessment and Recuperation of Commodities

Cover
Food Industry Wastes: Assessment and Recuperation of
Commodities
Copyright
Contents
List of contributors
Preface to second edition
List of abbreviations
Part I: Food industry wastes: Challenges and prospects
1 Definitions, measurement, and drivers of food loss and waste
	Glossary
	1.1 Introduction
	1.2 Defining food loss and waste
	1.3 Extent of food loss and waste
		1.3.1 Methodological approaches for quantifying food loss and waste
		1.3.2 Existing estimates of food loss and waste in mass
			1.3.2.1 Overview
			1.3.2.2 Food loss and waste along the food supply chain in middle- and high-income countries
				Case study: composition of avoidable food loss and waste along the food supply chain—empirical results for Scandinavian cou...
			1.3.2.3 Food loss and waste along the food supply chain in low-income countries
		1.3.3 Costs associated with food loss and waste
			1.3.3.1 Economic costs
			1.3.3.2 Environmental resource use related to food loss and waste
	1.4 Drivers of food loss and waste
	1.5 Potential prevention approaches and impact assessment
		1.5.1 Theoretical considerations
		1.5.2 Empirical evidence
	1.6 Conclusion
	References
2 Effectiveness and efficiency of food-waste prevention policies, circular economy, and food industry
	Glossary
	2.1 Introduction
	2.2 Food-waste prevention in a circular economy policy perspective
	2.3 (Economic) assessments of food-waste prevention efforts
		2.3.1 United States of America: “Roadmap to Reduce U.S. Food Waste by 20%”
			2.3.1.1 Calculation of the cost reductions
				2.3.1.1.1 Solutions evaluation
				2.3.1.1.2 Baseline definition
			2.3.1.2 Calculation of economic values
				2.3.1.2.1 Data analysis
			2.3.1.3 Calculation of the noneconomic value
				2.3.1.3.1 Data validation
		2.3.2 Sweden: “Reduced food waste—environmental benefits and cost saving”
			2.3.2.1 Assumptions and terms
			2.3.2.2 Calculation of the cost reductions
			2.3.2.3 Calculation of the environmental benefits
		2.3.3 United Kingdom: “Household Food Waste in the UK, 2015”
			2.3.3.1 Calculation of the economic implications
			2.3.3.2 Calculation of the environmental benefits
		2.3.4 Overview on study methodologies and outcomes
	2.4 Conclusion
		2.4.1 Comparison of the food-waste prevention measures
		2.4.2 Food-waste prevention and rebound effects
		2.4.3 Further research
	References
3 Sources, characteristics and treatment of plant-based food waste
	Glossary
		Thermal conversion of solid waste
		Biochemical conversion technologies
	3.1 Introduction: Sources of food loss and waste
		3.1.1 Sources of food loss and waste
	3.2 Characterization and composition of food loss and waste
		3.2.1 Fruit and vegetable wastes
			3.2.1.1 Seasonal variations
			3.2.1.2 Physical and chemical properties and organic content
			3.2.1.3 Rheological properties
		3.2.2 Fruit wastes
			3.2.2.1 Banana waste
				3.2.2.1.1 Adsorbents from banana waste
					Adsorbents for heavy metals
					Adsorbents for dyes
					Adsorbents for pesticides
					Adsorbent for polycyclic aromatic hydrocarbons and aromatic compounds
					Adsorbent for radioactive compounds
				3.2.2.1.2 Biomethane production from banana waste
				3.2.2.1.3 Production of cellulose nanofibers
			3.2.2.2 Apple pomace
			3.2.2.3 Grape pomace and winemaking by-products
				3.2.2.3.1 Wine lees
				3.2.2.3.2 Treatment of Winery Wastewater
			3.2.2.4 Citrus peels and pulp
		3.2.3 Vegetable wastes
			3.2.3.1 Tomato waste
			3.2.3.2 Onion waste
			3.2.3.3 Lettuce and fresh-cut salad processing by-products
			3.2.3.4 The 3R opportunities and limitations of fruit and vegetable waste
		3.2.4 Cereal-based by-products
			3.2.4.1 Wheat by-products
			3.2.4.2 Corn by-products
			3.2.4.3 Rice by-products
			3.2.4.4 Oat by-products
			3.2.4.5 Barley by-products
			3.2.4.6 Brewer’s spent grain
		3.2.5 Oil-bearing crops and their waste or by-products
			3.2.5.1 By-products of the Olive oil industry
				3.2.5.1.1 Thermochemical treatment of Olive mill waste
				3.2.5.1.2 Biorefinery approach
		3.2.6 Roots and tubers
			3.2.6.1 Potato waste streams
	3.3 Conclusion
	References
4 Sources, characteristics, treatment, and analyses of animal-based food wastes
	Glossary
	4.1 Introduction
		4.1.1 Fishery by-products and fish waste
			4.1.1.1 Composition of fish waste
			4.1.1.2 Basic principles of anaerobic digestion of solid food waste
			4.1.1.3 Anaerobic digestion of low-value fish waste
			4.1.1.4 By-products processed into fishmeal and fish oil
		4.1.2 Crustacean wastes
	4.2 Meat production waste and by-products
		4.2.1 Utilization of animal blood
		4.2.2 Gelatin production from fresh raw skin and hides or bones
		4.2.3 Utilization of bones
			4.2.3.1 Production of protein hydrolysate
			4.2.3.2 Rendering meat and poultry by-products
			4.2.3.3 Meat-processing wastewater
			4.2.3.4 Thermal conversion of meat waste
				4.2.3.4.1 Biorefinery approach applied to meat waste treatment
	4.3 Poultry waste and by-products
	4.4 Dairy by-products
	4.5 Analytical methods
		4.5.1 Chemical oxygen demand
		4.5.2 Total organic carbon and other compounds
		4.5.3 Biochemical oxygen demand
		4.5.4 Biosensors
	4.6 Conclusion
	References
Part II: Treatment of solid food wastes
5 Nutraceutical potential and utilization aspects of food industry by-products and wastes
	Glossary
	5.1 Introduction
	5.2 By-products of food processing industries
		5.2.1 Fruit and vegetable processing by-products
		5.2.2 Cereal processing by-products
		5.2.3 Dairy industry by-products
		5.2.4 Seafood processing by-products
		5.2.5 Meat processing by-products
	5.3 Food industry by-products as a source of bioactive components
	5.4 Techniques for extraction of bioactive components
		5.4.1 Supercritical fluid extraction
		5.4.2 Enzyme-assisted extraction
		5.4.3 Solvent-based extraction technique
		5.4.4 Microwave-assisted extraction
		5.4.5 Subcritical water extraction
		5.4.6 Extraction using ultrasound
	5.5 Comparative evaluation of different extraction technologies for recovery of bioactive compounds
	5.6 Nutraceutical potential and utilization of bioactive components
	5.7 Conclusion
	Acknowledgments
	References
6 Valorization of citrus waste through sustainable extraction processes
	Glossary
	6.1 Introduction
	6.2 Value-added products from citrus waste
		6.2.1 Bioactive composition of citrus waste and conventional extraction methods
			6.2.1.1 Essential oils
			6.2.1.2 Natural antioxidants
			6.2.1.3 Pectin
		6.2.2 Overview of sustainable extraction techniques for separation of bioactive compounds
	6.3 Sustainable extraction of value-added compounds from citrus by-products
		6.3.1 Essential oils
			6.3.1.1 Limonene extraction
			6.3.1.2 Deterpenation of essential oils
		6.3.2 Natural antioxidants
		6.3.3 Pectin
	6.4 Design of integrated biorefineries: citrus waste processing case study and computational tools
		6.4.1 Case study: Biorefineries from citrus waste
		6.4.2 Computer-aided tools applied to the design of citrus waste biorefineries
	6.5 Conclusion
	References
7 Solid-state fermentation of food industry wastes
	Glossary
	7.1 Introduction. Food industry residues: from wastes to product intermediates
	7.2 Solid-state fermentations for value addition of food industry wastes
		7.2.1 Features of solid-state fermentations
		7.2.2 Parameters that influence microbial growth in solid-state fermentation
			7.2.2.1 Biological factors
				7.2.2.1.1 Microorganism and inoculum
				7.2.2.1.2 Substrates
			7.2.2.2 Physicochemical factors
				7.2.2.2.1 Moisture content and water activity
				7.2.2.2.2 pH
				7.2.2.2.3 Temperature
				7.2.2.2.4 Aeration and oxygen requirements
				7.2.2.2.5 Particle size
			7.2.2.3 Mechanical factors
				7.2.2.3.1 Agitation/mixing
	7.3 Bioreactor design in solid-state fermentation
		7.3.1 Heat and mass transfer phenomena in solid-state fermentation bioreactors
		7.3.2 Macroscale phenomena
			7.3.2.1 Microscale phenomena
		7.3.3 Classification of bioreactors for solid-state fermentation
			7.3.3.1 Tray bioreactors
			7.3.3.2 Packed-bed bioreactors
			7.3.3.3 Rotating drum bioreactors
			7.3.3.4 Fluidized-bed bioreactors
			7.3.3.5 Spouted-bed bioreactors
		7.3.4 Solid-state fermentation bioreactor selection
	7.4 Solid-state fermentation products from food industry wastes
		7.4.1 Organic acids
			7.4.1.1 Lactic acid
			7.4.1.2 Citric acid
		7.4.2 Aroma compounds
		7.4.3 Antibiotics
		7.4.4 Ethanol
		7.4.5 Enzymes
	7.5 Conclusion
	Acknowledgment
	References
8 Microbial production of butanol from food industry waste
	Glossary
	8.1 Introduction
	8.2 Feedstocks used for fermentative production of butanol
		8.2.1 Problems of using food wastes as substrates
			8.2.1.1 Cellulose and hemicellulose derived inhibitors
			8.2.1.2 Lignin-derived inhibitors
			8.2.1.3 Inhibitory effect of salts
	8.3 Producing strains: promising commercial producers
	8.4 Fermentation technology for butanol production
		8.4.1 Batch fermentation
		8.4.2 Continuous acetone-butanol-ethanol fermentation
		8.4.3 Fermentation integrated with recovery process
		8.4.4 Butanol production by co-culture
	8.5 Conclusion
	Acknowledgment
	References
9 Inventory of food processing side streams in European Union and prospects for biorefinery development
	Glossary
	9.1 Introduction
	9.2 Major food processing sectors in the European Union
		9.2.1 Wine production process
			9.2.1.1 Grape crushing and pressing
			9.2.1.2 Clarification
			9.2.1.3 Fermentation and aging/racking
			9.2.1.4 Cold stabilization, fining, filtration, and bottling
		9.2.2 Beer production process
			9.2.2.1 Milling
			9.2.2.2 Mashing
			9.2.2.3 Wort separation, boiling, clarification, and cooling
			9.2.2.4 Fermentation
			9.2.2.5 Filtration, stabilization, gas control, and packaging
		9.2.3 Cheese production process
			9.2.3.1 Pretreatment and inoculation
			9.2.3.2 Curdling, molding, and pressing
			9.2.3.3 Salting, pressing, ripening, cleaning, and packaging
		9.2.4 Fruit and vegetables processing
			9.2.4.1 Sorting/washing
			9.2.4.2 Extraction/pressing
			9.2.4.3 Clarification/filtration, deaeration, and pasteurization
			9.2.4.4 Concentration and packaging
		9.2.5 Sugar production from sugar beet
			9.2.5.1 Washing and beet slicing
			9.2.5.2 Sugar separation
			9.2.5.3 Purification and concentration of the juice
			9.2.5.4 Sugar crystallization, centrifugation, drying, and packaging
		9.2.6 Wheat flour milling
			9.2.6.1 Storage, cleaning, and conditioning
			9.2.6.2 Milling, blending, and storage
	9.3 Availability and composition of food industry side streams
		9.3.1 Side streams from wine production
		9.3.2 Side streams from beer production
		9.3.3 Side streams from cheese production
		9.3.4 Side streams from fruits processing
		9.3.5 Side streams from sugar production
		9.3.6 Side streams from wheat milling
	9.4 Platform chemical production via fermentation using industrial side streams
		9.4.1 Succinic acid production from food industry side streams
		9.4.2 2,3-Butanediol production from food industry side streams
		9.4.3 Lactic acid production from food industry side streams
		9.4.4 Potential of platform chemicals production from food industry side streams
	9.5 Conclusion
	Acknowledgment
	References
	Web references
10 Valorization of rice straw for ethylene and jet fuel production: a technoeconomic assessment
	Glossary
	10.1 Introduction
	10.2 Framework definition
		10.2.1 Goal definition
		10.2.2 Basis for process design
		10.2.3 Basis for economic analysis
	10.3 Process design and modeling
		10.3.1 Mechanical biomass pretreatment
		10.3.2 Biomass gasification
		10.3.3 Ethanol synthesis
		10.3.4 Ethanol upgrade
		10.3.5 CHP unit
	10.4 Results and discussion
		10.4.1 Technical indicators
		10.4.2 Economic indicators
		10.4.3 Economies of scale
		10.4.4 Sensitivity analysis
		10.4.5 Uncertainty analysis
	10.5 Summary of results
	10.6 Conclusion
	References
Part III: Enhanced bioprocessing of liquid food waste
11 Biopolymers produced from food wastes: a case study on biosynthesis of bacterial cellulose from fruit juices
	Glossary
	11.1 Introduction
	11.2 Biopolymers produced from food processing waste
	11.3 Characteristics of cellulose and its historical development
	11.4 Food wastes as alternative substrates for bacterial cellulose production
	11.5 Applications of bacterial cellulose matrices
		11.5.1 In the food industry
		11.5.2 In medicine
			11.5.2.1 Design of cellulose-based biomaterials for biomedical engineering
		11.5.3 In pharmacology
			11.5.3.1 Transdermal drug delivery system
			11.5.3.2 Administration as a tablet excipient
			11.5.3.3 Bacterial cellulose in hydrogels and aerogels
			11.5.3.4 Tissue engineering scaffold in drug delivery
			11.5.3.5 Drug delivery in dentistry
		11.5.4 Carrier material for enzyme immobilization
		11.5.5 Bacterial cellulose in paper production
		11.5.6 Use of bacterial cellulose in microbial fuel cells and in energy storage systems
			11.5.6.1 Microbial fuel cells
			11.5.6.2 Energy storage systems
	11.6 Relationship between structure and properties of bacterial cellulose pellicles
		11.6.1 Porosity
		11.6.2 Impact of cellulose crystallinity on layer formation in statically cultivated bacterial cellulose
	11.7 Effect of ultrasonication on the bacterial cellulose structure and properties
		11.7.1 Effect of ultrasound on sizes of bacterial cellulose fibrils and crystallinity
		11.7.2 Thermal stability and ultrasonic treatment
	11.8 Case study on bacterial cellulose production from watermelon and mandarin juices
		11.8.1 Methodology
		11.8.2 Compositions of media for bacterial cellulose production
		11.8.3 Product separation
		11.8.4 Chemical analytical methods
		11.8.5 Microscopic observations
		11.8.6 Thermal gravimetric analysis
		11.8.7 X-ray diffractometry
		11.8.8 Material characterization via Brunauer, Emmett, and Teller analyzer
		11.8.9 Results and discussion
			11.8.9.1 Mode of cultivation
			11.8.9.2 Crystallinity index
			11.8.9.3 Thermal stability
			11.8.9.4 Variation of porosity
			11.8.9.4 Effects of ultrasound assistance during the BC biosynthesis
	11.9 Conclusion
	References
12 Fermentation of fruit and vegetable wastes for biobased products
	Glossary
	12.1 Introduction
	12.2 The problem of fruit and vegetable waste and potential applications
	12.3 Markets, backgrounds, and applications of succinic acid
	12.4 Succinic acid production
	12.5 Background information on Y. lipolytica
		12.5.1 Advantages of Y. lipolytica
	12.6 Historical development of succinic acid production by microorganism
		12.6.1 Y. lipolytica strain PGC01003
		12.6.2 Y. lipolytica strain PSA02004
		12.6.3 Y. lipolytica strain PGC202
	12.7 Overview of succinic acid production from fruit and vegetable wastes
		12.7.1 Hydrolysis treatment
		12.7.2 Bioconversion of simple saccharides into succinic acid
	12.8 Overview of insect feed production from fruit and vegetable waste
		12.8.1 The market for insect feed
		12.8.2 The utilization of fruit and vegetable waste as insect feed
		12.8.3 Multiple applications of insect feed
	12.9 Case study
		12.9.1 The European-China Food, Agriculture, and Biotechnology flagship initiative (Horizon 2020)
		12.9.2 AgroCycle: sustainable techno-economic solutions for agricultural value chain
		12.9.3 REFRESH: Resource efficient food and drink for the entire supply chain
		12.9.4 NoAW: No agricultural-waste innovative approaches to turn agricultural waste into ecological and economic assets
	12.10 Conclusion
	Acknowledgment
	References
13 Biotechnological approach for valorization of whey for value-added products
	Glossary
	13.1 Introduction
	13.2 Types of whey and their composition
	13.3 Whey management techniques
		13.3.1 Bioremediation and bioaugmentation strategies
	13.4 Bioconversion of whey for the production of value-added products
		13.4.1 Single cell protein
		13.4.2 Biofuels
			13.4.2.1 Bioethanol
			13.4.2.2 Biobutanol
			13.4.2.3 Biodiesel
			13.4.2.4 Biogas
		13.4.3 Lactic acid
		13.4.4 Immobilized cells and enzymes for utilization of whey lactose
			Case study: Production of L(+)-lactic acid from whey with pectate-entrapped Latobacillus casei cells
		13.4.5 Enzymes
		13.4.6 Prebiotics
		13.4.7 Biopigments
		13.4.8 Polysaccharides
		13.4.9 Bacteriocins
	13.5 Bioactive peptides
	13.6 Conclusion
	References
Part IV: Environmental assessment and rehabilitation of wastewater
14 Accounting for the environmental impact of food waste on water resources and climate change
	Glossary
	14.1 Introduction
	14.2 Environmental indicators and assessment methods
		14.2.1 Water footprint defined
		14.2.2 Carbon footprint defined
		14.2.3 Selecting environmental assessment methods
	14.3 Food waste production and treatment
		14.3.1 The impacts derived from the variation of food waste composition
		14.3.2 Emissions from treating food waste
		14.3.3 Modern waste treatment methods in relation to food waste
	14.4 Waste treatment and environmental consequences
		14.4.1 Waste treatment and climate change
			14.4.1.1 Climate change and greenhouse gas emission
			14.4.1.2 Current practice of municipal waste treatment and preferred food treatment methods
			14.4.1.3 The contribution of greenhouse gases in relation to the food waste treatment
		14.4.2 Waste treatment and water quality
			14.4.2.1 Water quality and leachate and emission
			14.4.2.2 Leachate and emission from a variety of waste treatment methods
			14.4.2.3 Contribution of food waste treatment leachate and emission to water footprints
	14.5 Accounting for environmental impact
		14.5.1 Variability of food waste production and its implication in food security and environmental impact
		14.5.2 Estimation of leachate and emissions
			14.5.2.1 Carbon and water footprints of food waste generated during production
			14.5.2.2 Carbon footprints and water footprints of food waste during waste treatment
	14.6 Conclusion
		14.6.1 Significance of food waste to environmental problems
		14.6.2 Sustainable technologies in agricultural practice and waste treatment technology accounting for regional variation
		14.6.3 Future development
	References
15 Application of life cycle assessment to food industry wastes
	Glossary
	15.1 Introduction
	15.2 Methodology for life cycle assessment
	15.3 Life cycle thinking/life cycle assessment to promote lower-impact habits in consumers
	15.4 Valorization of food wastes via bioprocessing from a life cycle assessment perspective
		15.4.1 Bioethanol
		15.4.2 Biogas
		15.4.3 Compost
		15.4.4 Other scenarios
	15.5 Valorization of wastes via nonbiological processing from a life cycle assessment perspective
		15.5.1 Biodiesel
		15.5.2 Recycling of packaging materials (plastic, metal, glass, paper)
		15.5.3 Recovery of energy by incineration
		15.5.4 Additional recovery or segregation scenarios
	15.6 Disposal of wastes in landfills from a life cycle assessment perspective
	15.7 Case study: effect of whey management on the environmental impact of cheese making
	15.8 Conclusion
	References
16 Microbial electrochemical production of energy and value-added chemicals from agri-food wastewater
	Glossary
	16.1 Introduction
	16.2 Agri-food wastewater valorization with microbial electrochemical technologies: fundamentals and advantages
		16.2.1 Characteristics of agri-food wastewaters and challenges for anaerobic treatment
			16.2.1.1 Composition and concentration of agri-food wastewater
			16.2.1.2 Challenges for anaerobic treatment of agri-food wastewater
		16.2.2 Microbial electrochemical treatment of agri-food wastewater
			16.2.2.1 Agri-food wastewater-fueled microbial electricity generation
			16.2.2.2 Electro-stimulated microbial production of chemicals
	16.3 Research advances of microbial fuel cells for electricity generation from agri-food wastewater
		16.3.1 Anodic microbial consortia
		16.3.2 Major influential factors
			16.3.2.1 Wastewater composition
			16.3.2.2 Environmental conditions
			16.3.2.3 Electrode potential
	16.4 Research advances of electro-fermentation technologies for agri-food wastewater treatment
		16.4.1 Production of alcohols
		16.4.2 Production of organic acids
		16.4.3 Production of methane
	16.5 Remaining barriers to practical implementation of microbial electrochemical technologies for agri-food wastewater trea...
		16.5.1 Challenges of microbial fuel cells
		16.5.2 Challenges of electro-fermentation processes
	16.6 Future opportunities for performance improvement and research efforts needed
		16.6.1 Fundamental understanding and regulation of extracellular electron transfer
		16.6.2 Systems biology approaches for engineering of intracellular electron transfer and metabolism
		16.6.3 Microbial community control
		16.6.4 Avenues to commercialized application in agri-food wastewater treatments
	16.7 Conclusion
	References
Part V: Stimulating innovations and drivers for prevention of food wastes
17 The dry chain: reducing postharvest losses and improving food safety in humid climates
	Glossary
	17.1 The problem of postharvest food waste and toxicity
	17.2 High humidity is the enemy
	17.3 The dry chain is the solution
	17.4 Drying of food commodities
		17.4.1 Air drying
		17.4.2 Heated-air drying
		17.4.3 Desiccant-based drying
	17.5 Requirements for the dry chain
		17.5.1 Awareness of the problem
		17.5.2 Measuring and monitoring moisture content and humidity
		17.5.3 Strategies for initial drying
		17.5.4 Packaging and storage to preserve dryness
	17.6 Social and economic constraints on and benefits of the dry chain
	17.7 Conclusion
	Acknowledgments
	References
18 Market-based tools for reduction of food waste in grocery retail
	Glossary
	18.1 Introduction and problem statement
	18.2 The challenge of food loss and waste in the sector of grocery retail
		18.2.1 Setting the scene: subject-specific terminology
		18.2.2 Drivers, quantification, and characterization
		18.2.3 Approaches to management
	18.3 Case study of food loss and waste management in the United Kingdom sector of grocery retail
		18.3.1 Research design and methodology
		18.3.2 Managerial knowledge and attitudes to food loss and waste
		18.3.3 Approaches to food loss and waste management
		18.3.4 The determinants of effective food loss and waste management
		18.3.5 Summary of results
	18.4 Conclusion
	References
19 Mathematical modeling approach applied to food waste reduction at retailer and consumer levels in food supply chain
	Glossary
	19.1 Introduction
		19.1.1 Food waste at retailer and consumer levels
		19.1.2 Application of mathematical modeling approach to the FW problems
	19.2 Mathematical modeling
		19.2.1 Declaration of variables
		19.2.2 Mathematical model for the consumer level
		19.2.3 Mathematical model for the retailer level
	19.3 Model applications for case studies using a spreadsheet model and numerical experiments
		19.3.1 Case study overview
		19.3.2 Data collection, scores transformation, and statistical analysis for model inputs
		19.3.3 Spreadsheet model construction and verification
		19.3.4 Results and analysis
	19.4 Conclusion
	Acknowledgment
	References
20 Sharing platform and innovative business models: enablers and barriers in the innovation process
	Glossary
	20.1 Introduction
	20.2 Existing knowledge in the area
		20.2.1 Food waste at retail level and the role of food banks
		20.2.2 Business model and innovation
		20.2.3 Sharing economy and the food industry: rise of food sharing platforms
	20.3 Methodology
		20.3.1 Case selection
		20.3.2 Data collection
		20.3.3 Data analysis
	20.4 Business model food sharing platforms
		20.4.1 BringTheFood case study
		20.4.2 Regusto case study
		20.4.3 MyFoody case study
	20.5 Critical factors in the innovation process
		20.5.1 Technology enablement for innovation
		20.5.2 Community engagement
		20.5.3 Resource optimization
		20.5.4 Low risk aversion
		20.5.5 Organizational barriers
	20.6 Conclusion
	Appendix A: Interview protocol
		Section 1. Company history and business model
		Section 2. Innovation and business models
	References
21 Management of hospitality food waste and the role of consumer behavior
	Glossary
	21.1 Introduction
	21.2 The challenge of food loss and waste in the hospitality sector
		21.2.1 Setting the scene: the food system and the hospitality sector within
		21.2.2 Hospitality food waste: magnitude, drivers and approaches to mitigation
			21.2.2.1 Magnitude
			21.2.2.2 Drivers
			21.2.2.3 Approaches to mitigation
				21.2.2.3.1 Demand forecasting
				21.2.2.3.2 Surplus food redistribution and surplus ingredient repurposing
				21.2.2.3.3 Management of customer plate leftovers
				21.2.2.3.4 Onsite separation and recycling
				21.2.2.3.5 Disposal
		21.2.3 Summary of knowledge gap
	21.3 A case study of food waste in the hospitality sector of the United Kingdom
		21.3.1 Hospitality food waste in the United Kingdom
		21.3.2 Research design and methodology
		21.3.3 Results and discussion
			21.3.3.1 The magnitude of hospitality food waste
			21.3.3.2 Approaches to food waste management
			21.3.3.3 The determinants of effective food waste management
	21.4 Conclusion
	References
22 Challenges with food waste management in the food cold chains
	Glossary
	22.1 Introduction
	22.2 Cold chain management for perishable foods
	22.3 Issues related to time-temperature management along the food cold chain
		22.3.1 Overview of the food cold chain
			22.3.1.1 Land transportation
			22.3.1.2 Air transportation
			22.3.1.3 Sea transportation
			22.3.1.4 Retailer storage and retailer display
			22.3.1.5 Storage at the distribution center
	22.4 Current solutions for temperature management in the food cold chains
		22.4.1 Temperature monitoring and control devices and practices
		22.4.2 The use of temperature data for food shelf life modeling
		22.4.3 Food cold chain management system based on the time-temperature measurement
			22.4.3.1 Cold chain management system based on smart logistic unit
			22.4.3.2 Internet of things-based route planning system
			22.4.3.3 FRISBEE system
			22.4.3.4 Other cold chain management systems
	22.5 Challenges concerning food waste management in the food cold chain
		22.5.1 Challenges related to temperature management
		22.5.2 Challenges concerning food waste management
		22.5.3 Factors behind the mismanagement in the food cold chain
	22.6 Conceptual frameworks for reducing food loss and waste in the food cold chains
	22.7 Conclusion
	References
Concluding remarks and future prospects
	1 Literature overview and the knowledge gap in food waste data
	2 European measures to reduce food industry wastes
	3 Food waste and circular economy
	4 Valorization of food industry wastes
		4.1 Food waste as a source of protein
		4.2 Integrated biorefinery from food wastes
		5 Emerging technologies for food processing
		6 Conclusion
	References
Index
Back Cover