Abstract
Food waste nowadays has reached one-third of the entire food production. Considering this fact, if food waste was a country, its impact could have been third on global warming, after China and the USA. Several catalysts result in food waste, such as household-generated waste, overproduction, lack of facilities to store and preserve for a longer duration, lack of cold chain facilities, food processing industry and food trade losses, post-harvest losses due to mechanical infrastructure, and automation in handling and packaging. Waste minimization is a primary step for waste management in the food industries and has the potential to save millions of economic resources. Waste minimization practices such as increased machinery performance, the better quality of the fresh produce, reuse of trimmed products, specialized packaging for particular produce, appropriate product disposal, and well-analysed market demand could significantly reduce waste. Moreover, waste management includes several basic steps such as reducing waste, reusing the discarded resources while ensuring customer safety, recovery of the health-promoting bioactive and food additives from produced waste, and desirable measures for disposal of the waste to minimize waste any hazards towards life and the environment. Hence, the primary implementation of waste minimization and management operations could reduce waste production in food industries and protect the resources from unwanted disposal and economic loss. Additionally, it will also protect the environment and life on our planet.
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Kumar, R., Sharma, V., Oruna-Concha, M.J. (2022). Waste Minimization and Management in Food Industry. In: Sehgal, S., Singh, B., Sharma, V. (eds) Smart and Sustainable Food Technologies. Springer, Singapore. https://doi.org/10.1007/978-981-19-1746-2_11
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