Food waste valorization is a hot topic due to the cornucopia of waste generated and the ensuing detrimental environmental effects. Food is lost or wasted in a variety of means on its way from field to mouth. Once deemed inedible, it is considered a waste, but it still contains first-rate organic material that can be processed and used to create a host of new products, chemicals, or energy. Upgrading food wastes can be performed in a variety of processes.
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Elsevier, Current Opinion in Green and Sustainable Chemistry, Volume 23, June 2020
To be socially accepted widely, the emerging circular bioeconomy needs to rely increasingly on residual bio-based feedstock and waste, hence reducing its dependency on crops which are in competition with agriculture/food markets. Food waste represents a valuable option as it allows for the production of a wide range of bio-based products ranging from biofuels to bioplastics. First successful experiences have shown that the involvement of stakeholders with different behaviours, values and backgrounds is a key enabler of the process.
Elsevier, Saving Food, Production, Supply Chain, Food Waste, and Food Consumption, 2019, pages 1-31
Food losses and food waste (FLW) have attracted much attention in the world recently and become a priority in the global and national political agenda. Better understanding of the availability and quality of global FLW data is important for benchmarking reduction goals, environmental impacts analysis, and informing mitigation measures. In this chapter, the FLW data for 84 countries and 52 individual years during 1933 and 2014 in 202 publications were examined, contributing to SDG 12.
Elsevier, Current Opinion in Green and Sustainable Chemistry, Volume 25, October 2020
Food production entails a series of steps and operations that convert raw biomass into final products suitable for human consumption. Along the production chain, an enormous amount of side stream is generated. On one side, these represent a burden for the producers due to related disposal issues. On the other hand, many side streams are recognised as a valuable mass containing broad variety of health beneficial and functional ingredients.
Elsevier, Microorganisms for Sustainable Environment and Health, 2020, pages 383-400
Food safety concerns every food handling facility and is intricately woven with food nutrition. There are many factors that can make food incongruous for the consumption of humans.
Contributing to SDGs 2 and 3, this chapter highlights the different scenarios related to food in respect of microorganism growth, different types of food poisoning caused by different sources, like microbial contamination, pesticides residues, improper handling of food, personal unhygienic practices, and their safety measures.
Elsevier, One Earth, Volume 3, 21 August 2020
The Common Agricultural Policy (CAP) is the guiding policy for agriculture and the largest single budget item in the European Union (EU). Agriculture is essential to meet the Sustainable Development Goals (SDGs), but the CAP's contribution to do so is uncertain. We analyzed the distribution of €59.4 billion of 2015 CAP payments and show that current CAP spending exacerbates income inequality within agriculture, while little funding supports climate-friendly and biodiverse farming regions.
Elsevier, One Earth, Volume 3, 21 August 2020
Global climate change and land degradation are two grand changes facing humanity. In this perspective, we examine how degraded and abandoned farmland can be harnessed to fight climate change. Building upon and extending natural climate solutions, we suggest that the carbon capture and storage of abandoned farmland can be accelerated and maximized through restoring the diversity of plant species, applying biochar to soil, and co-developing renewable energy such as solar power. The benefits of these approaches extend far beyond climate-change mitigation and land restoration.