Saving Food

Production, Supply Chain, Food Waste and Food Consumption
Erscheinungsjahr 2019
ISBN: 978-0-12-815357-4
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 426 Seiten, Format (B × H): 228 mm x 153 mm, Gewicht: 698 g

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery.

Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste.

Zielgruppe

<p>All members of the food industry trying to adapt zero waste strategies including retailers, supply chain specialists, food scientists, food technologists, engineers, professionals, agriculturalists, policy makers and producers. The book could also be used in post-graduate courses addressing food loss, food waste and supply chain management, food waste valorization, sustainable food production, sustainable agriculture.</p>

Autoren/Hrsg.

Galanakis, Charis M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung

Inhaltsverzeichnis

1. Introduction in global food losses and food waste 2. Food security and sustainable land management to save food 3. Optimizing agricultural practices 4. Food preservation technologies 5. Non-thermal food processing/preservation technologies 6. Innovative packaging that saves food 7. Optimized cold chain to save food 8. Optimized food supply chains to reduce food losses 9. Reducing food losses in supply chain through value stream mapping: a case study in the dairy sector 10. Food waste valorisation 11. Food consumption and wasted food 12. Suboptimal food? Food waste at the consumer-retailer interface 13. The concept of zero waste

Über Autor(innen)

Galanakis, Charis M.
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.