Abstract
Waste generation is inherent to food production. There are several strategies that can be implemented to decrease the amount of waste generated, but good management and intelligent use of such waste are essential. Additionally, surplus vegetable production in relation to consumption/processing also becomes waste at the end of the food chain and thus attention must be given to reducing these losses. The transformation of residues and vegetables – that would otherwise be lost – into new products with maximum added value is aligned with the precepts of the circular economy and the proposals of the UN. Scenarios like the one experienced during the COVID-19 pandemic alert us to the fact that changes towards a more ecologically healthy environment are imperative and that the world can – and should – be cleaner and greener. There are several studies on the use of agro-industrial residues, but it is important to increase the scope of such studies, interrelating many other aspects that have a direct impact on the amount, type, and management of the residues generated. Thus, a holistic approach to sustainable food waste management and residue utilization is proposed and discussed in this chapter.
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The authors are grateful to UNIRIO, UERJ, FAPERJ (Research Support Foundation of the State of Rio de Janeiro, Project number: E-26/010/002738/2019), CAPES (Coordination for the Improvement of Higher Education Personnel Program), and CNPq (National Council for Scientific and Technological Development) for their financial support.
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Matheus, J.R.V., de Souza, T.S.P., Barone, A.S., Fai, A.E.C. (2023). A Holistic Approach to Sustainable Food Waste Management and Residue Utilization. In: Hebbar, H.U., Sharma, R., Chaurasiya, R.S., Ranjan, S., Raghavarao, K. (eds) Engineering Aspects of Food Quality and Safety. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-031-30683-9_10
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