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Food Engineering Reviews

, Volume 8, Issue 4, pp 457–467 | Cite as

Technological and Consumer Strategies to Tackle Food Wasting

  • Lara Manzocco
  • Marilisa Alongi
  • Sandro Sillani
  • Maria Cristina Nicoli
Article

Abstract

Around one-third of the globally produced food is annually discarded worldwide. This amount would be able to satisfy ten times the need of undernourished people. If nothing is done, the mass of discarded food could further rise, compromising the right to food of future generations. Almost all food discards are nowadays disposed of or used for energy recovery. Strategies for recovery of value-added compounds have also been proposed. However, more sustainable options are available. In this context, food science skills are required to develop novel approaches that could allow both reducing disposal of discards and preventing their generation. Effective technological strategies are expected to directly reduce food loss within the production chain but also to drive consumer towards more sustainable choices and behaviours. This review paper summarizes recent developments in possible technological and consumer strategies to tackle food wasting. To this aim, after defining, classifying and quantifying food discards, reasons and responsibilities of discard generation are analysed in the light of the current regulatory efforts. Based on this survey, an overview of possible interventions is provided, underlying their synergistic effects on waste reduction/prevention at industrial and domestic levels.

Keywords

Food waste Food loss Reuse Recycle Shelf life Communication 

Notes

Acknowledgments

This research was supported by Ministero dell’Istruzione, dell’Università e della Ricerca (Prot. 957/ric 28/12/2012) “Long Life, High Sustainability”. Project 2012ZN3KJL.

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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  1. 1.Dipartimento di Scienze AgroAlimentari Ambientali e AnimaliUniversità degli Studi di UdineUdineItaly

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