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Food waste --- Social aspects. --- Plate waste --- Wasted food --- Food --- Organic wastes

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Biotechnology. --- Bioengineering. --- Food waste. --- Plate waste --- Wasted food --- Food --- Organic wastes --- Biological engineering --- Life science engineering --- Biology --- Engineering --- Synthetic biology --- Chemical engineering --- Genetic engineering

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Fruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing. Beginning with the introduction of waste management, this book is divided into three sections. Section one addresses the valorization of fruit and vegetable waste for high-value products. Section two focuses on the techno-economic and environmental impact assessment of fruit and vegetable waste biorefinery through real-life examples of the life cycle assessment. Section three presents integrated biorefineries, policies, and case studies. This book is a valuable resource for food scientists, nutrition researchers, food industry professionals, academicians, and students in related fields. Lists extensive definitions, case studies, and applications Includes information on the integration of processes and technologies for biorefinery conceptualization Addresses both agricultural and industrial fruit and vegetable waste.

Food supply --- Food waste --- Fruit --- Vegetables --- Food crops --- Horticultural crops --- Horticultural products --- Fruits --- Pomology --- Food --- Plants --- Plate waste --- Wasted food --- Organic wastes --- Environmental aspects. --- Recycling. --- Processing --- Waste disposal.

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Biologicals. --- Biological products. --- Food waste. --- Food --- Biotechnology. --- Food biotechnology --- Biotechnology --- Genetically modified foods --- Plate waste --- Wasted food --- Organic wastes --- Bioproducts --- Products, Biological --- Natural products --- Metabolites --- Biologics --- Biological products --- Medical supplies

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The Nordic Food Redistribution Project investigates food waste reduction through the redistribution of surplus food. The project goal is to increase and improve redistribution activities from donors to food banks and charity organisations in order to enhance both environmental and social sustainability in the Nordic region. The phase II report proposes best practice models concerning legislation, organisation, quality assurance and registration of food. Report recommendations are addressed at redistribution and food-serving actors, donors and authorities and focus on how to improve the quality of redistributed food, how to enhance collaboration between the various actors as well as how to prioritize and secure funding for redistribution activities. The report is part of the Nordic Prime Ministers’ green growth initiative: “The Nordic Region – leading in green growth".

Food waste --- Food conservation --- Prevention. --- Conservation of food --- Food --- Plate waste --- Wasted food --- Conservation --- Food supply. --- Waste (Economics) --- Food industry and trade --- Food preparation industry --- Food processing industry --- Food trade --- Agricultural processing industries --- Processed foods --- Economics --- Food control --- Produce trade --- Agriculture --- Food security --- Single cell proteins --- Food supply --- Organic wastes --- Waste disposal. --- Food processing --- Food technology --- Processing --- Prevention --- Waste disposal --- E-books