The increase in food production requires the intensive use of non-sustainable environmental resources with several adverse effects such as a loss of biodiversity, high water consumption, and a reduction in soil fertility. Food waste is a relevant issue in view of a greater food demand related to population growth and an environmental limit that compromises the sustainability of future generations. The circular economy concept in the industrial ecology context and waste-to-resource approaches have been implemented in the design of products and processes, allowing for closing the material and energy cycle, maximizing the use of waste, and reducing raw materials. Consistent with the 2030 Agenda for Sustainable Development targets, new challenges and opportunities have been planned to reduce Food Loss and Waste (FLW), providing greater efficiency when using natural resources.
Food losses arise in all stages of the supply chain due to different problems: food defects, human errors, packaging technology, variability in customer demand, and experimental losses. Although there are no problems in terms of quality or taste, the standardization in terms of the size and quality of food products is an essential aspect causing a significant amount of waste in the industrial phase. The new sustainable vision implemented in the food sector needs to challenge the research to identify different opportunities to reduce and reuse food loss and waste (FLW). The improvement of the technical and environmental performance of the food supply chain generates a significant contribution to the reduction and reuse of FLW. This Research Topic focuses on the opportunities to reduce and reuse FLW through stimulating contributions from academic and industrial researchers that address the enhancement of FLW generated in the food supply chain.
Recent technologies and innovations, particularly in the production of material and energy from food residues, make it possible to implement a waste-to-resource supply chain and increase the sustainability of the involved processes. This Research Topic welcomes innovative research, theoretical and practical insights on environmental impacts, and a sustainable food approach to reduce or reuse Food Loss and Waste as new resources, by-products, or for other purposes in the food supply chain. Moreover, the adoption of the Industry 4.0 technologies and ICT innovations in the food sector for preventing, monitoring and reducing FLW, and consumer behavior to evaluate the acceptance of discarded and upcycled food, will be considered. Scientific contributions ranging from basic research to applied research with pilot industrial applications and demos are also welcome.
The increase in food production requires the intensive use of non-sustainable environmental resources with several adverse effects such as a loss of biodiversity, high water consumption, and a reduction in soil fertility. Food waste is a relevant issue in view of a greater food demand related to population growth and an environmental limit that compromises the sustainability of future generations. The circular economy concept in the industrial ecology context and waste-to-resource approaches have been implemented in the design of products and processes, allowing for closing the material and energy cycle, maximizing the use of waste, and reducing raw materials. Consistent with the 2030 Agenda for Sustainable Development targets, new challenges and opportunities have been planned to reduce Food Loss and Waste (FLW), providing greater efficiency when using natural resources.
Food losses arise in all stages of the supply chain due to different problems: food defects, human errors, packaging technology, variability in customer demand, and experimental losses. Although there are no problems in terms of quality or taste, the standardization in terms of the size and quality of food products is an essential aspect causing a significant amount of waste in the industrial phase. The new sustainable vision implemented in the food sector needs to challenge the research to identify different opportunities to reduce and reuse food loss and waste (FLW). The improvement of the technical and environmental performance of the food supply chain generates a significant contribution to the reduction and reuse of FLW. This Research Topic focuses on the opportunities to reduce and reuse FLW through stimulating contributions from academic and industrial researchers that address the enhancement of FLW generated in the food supply chain.
Recent technologies and innovations, particularly in the production of material and energy from food residues, make it possible to implement a waste-to-resource supply chain and increase the sustainability of the involved processes. This Research Topic welcomes innovative research, theoretical and practical insights on environmental impacts, and a sustainable food approach to reduce or reuse Food Loss and Waste as new resources, by-products, or for other purposes in the food supply chain. Moreover, the adoption of the Industry 4.0 technologies and ICT innovations in the food sector for preventing, monitoring and reducing FLW, and consumer behavior to evaluate the acceptance of discarded and upcycled food, will be considered. Scientific contributions ranging from basic research to applied research with pilot industrial applications and demos are also welcome.
