Abstract
Food waste is complex which consists of both liquid and solid waste. Solid waste from food processing units includes both organic waste and packaging waste. The food processing sector includes milk and milk products, fruits, vegetables and juices, grain and flour processing, poultry and meat, alcoholic beverages, fisheries, and many consumer-predicated products like chocolates, coffee, tea, confectionaries, soya-based products, mineral water, soft-drink, etc. Food waste from each type of food industry has specific characteristic and hence need treatments, e.g., aerobic and anaerobic lagoons, vermicomposting accordingly. Along with this the use of food waste could significantly reduce food waste levels and create new opportunities and benefits for all those involved in the food production system. Reducing food waste through the recovery of its valuable components is therefore an important way to increase sustainability. The need for a sustainable approach can no longer be overlooked by food production companies and other stackholders of food production system. Sustainable food waste management system is the only way to reduce the developed waste.
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Kaushik, M., Sharma, D. (2020). Characterization and Treatment of Waste from Food Processing Industries. In: Thakur, M., Modi, V.K., Khedkar, R., Singh, K. (eds) Sustainable Food Waste Management. Springer, Singapore. https://doi.org/10.1007/978-981-15-8967-6_3
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