Contents

List of contributors ix 3.2 Characterization and composition of food loss and

waste 39
Preface to second edition xi
3.3 Conclusion 60
List of abbreviations xiii References 61

I 4 Sources, characteristics, treatment,

Food industry wastes: and analyses of animal-based food wastes 67
challenges and prospects MARIA R. KOSSEVA

Glossary 67
4.1 Introduction 68
1 Definitions, measurement, and drivers of
4.2 Meat production waste and by-products 72
food loss and waste 3 4.3 Poultry waste and by-products 77
RAMONA TEUBER AND JØRGEN DEJGÅRD JENSEN
4.4 Dairy by-products 79
4.5 Analytical methods 79
Glossary 3
4.6 Conclusion 81
1.1 Introduction 3
References 82
1.2 Defining food loss and waste 4
1.3 Extent of food loss and waste 6
1.4 Drivers of food loss and waste 11
1.5 Potential prevention approaches and impact II
assessment 12 Treatment of solid food wastes
1.6 Conclusion 14
References 15
5 Nutraceutical potential and utilization aspects
2 Effectiveness and efficiency of food-waste of food industry by-products and wastes 89
prevention policies, circular economy, and food KRISHAN KUMAR

industry 19
Glossary 89
HENNING WILTS, JENNIFER SCHINKEL AND CARINA KOOP
5.1 Introduction 89
Glossary 19 5.2 By-products of food processing industries 90
2.1 Introduction 19 5.3 Food industry by-products as a source of bioactive
2.2 Food-waste prevention in a circular economy policy components 93
perspective 21 5.4 Techniques for extraction of bioactive components 95
2.3 (Economic) assessments of food-waste prevention 5.5 Comparative evaluation of different extraction
efforts 23 technologies for recovery of bioactive compounds 100
2.4 Conclusion 32 5.6 Nutraceutical potential and utilization of bioactive
References 34 components 103
5.7 Conclusion 104
Acknowledgments 105
3 Sources, characteristics and treatment of References 105
plant-based food waste 37
MARIA R. KOSSEVA
6 Valorization of citrus waste through sustainable
Glossary 37 extraction processes 113
3.1 Introduction: Sources of food loss and waste 38 MARÍA GONZÁLEZ-MIQUEL AND ISMAEL DÍAZ

v
vi CONTENTS

Glossary 113 9.3 Availability and composition of food industry side

6.1 Introduction 114 streams 188
6.2 Value-added products from citrus waste 115 9.4 Platform chemical production via fermentation
6.3 Sustainable extraction of value-added compounds using industrial side streams 192
from citrus by-products 120 9.5 Conclusion 197
6.4 Design of integrated biorefineries: citrus waste Acknowledgment 197
processing case study and computational tools 127 References 197
6.5 Conclusion 130
References 131
10 Valorization of rice straw for ethylene and
jet fuel production: a technoeconomic
7 Solid-state fermentation of food industry assessment 201
wastes 135 STAVROS MICHAILOS AND COLIN WEBB
J. PABLO LÓPEZ-GÓMEZ, MUSALBAKRI ABDUL MANAN AND
COLIN WEBB Glossary 201
10.1 Introduction 201
Glossary 135 10.2 Framework definition 203
7.1 Introduction. Food industry residues: from wastes 10.3 Process design and modeling 208
to product intermediates 135 10.4 Results and discussion 211
7.2 Solid-state fermentations for value addition of 10.5 Summary of results 218
food industry wastes 136 10.6 Conclusion 219
7.3 Bioreactor design in solid-state fermentation 141 References 219
7.4 Solid-state fermentation products from food
industry wastes
7.5 Conclusion
148
153
III
Acknowledgment 154
Enhanced bioprocessing of liquid food waste
References 155

11 Biopolymers produced from food wastes:

8 Microbial production of butanol from food a case study on biosynthesis of bacterial
industry waste 163 cellulose from fruit juices 225
PETRA PATAKOVA, BARBARA BRANSKA, ZHANGNAN LIN,
MARIA R. KOSSEVA, SIYI ZHONG, MENGMENG LI, JUYAN ZHANG AND
PENGFEI WU, HONGJUAN LIU, MAREK DRAHOKOUPIL, YUJIE ZHOU,
NATASIA A.S. TJUTJU
LEONA PAULOVA, JIANAN ZHANG AND KAREL MELZOCH

Glossary 225
Glossary 163
11.1 Introduction 225
8.1 Introduction 163
11.2 Biopolymers produced from food processing waste 226
8.2 Feedstocks used for fermentative production of
11.3 Characteristics of cellulose and its historical
butanol 166
development 227
8.3 Producing strains: promising commercial
11.4 Food wastes as alternative substrates for bacterial
producers 170
cellulose production 230
8.4 Fermentation technology for butanol production 170
11.5 Applications of bacterial cellulose matrices 231
8.5 Conclusion 175
11.6 Relationship between structure and properties of
Acknowledgment 176
bacterial cellulose pellicles 240
References 176
11.7 Effect of ultrasonication on the bacterial cellulose
structure and properties 241
9 Inventory of food processing side streams in 11.8 Case study on bacterial cellulose production from
European Union and prospects for biorefinery watermelon and mandarin juices 242
development 181 11.9 Conclusion 249
DIMITRIOS LADAKIS, HARRIS PAPAPOSTOLOU, ANESTIS VLYSIDIS References 250
AND APOSTOLIS KOUTINAS

12 Fermentation of fruit and vegetable wastes for

Glossary 181
biobased products 255
9.1 Introduction 181
KHAI LUN ONG, PATRICK FICKERS, KIN WAI PANG, PATRIA RAFFEL
9.2 Major food processing sectors in the European DHARMA, HUNG SUM LUK, KRISTIADI UISAN AND
Union 182 CAROL SZE KI LIN
 CONTENTS vii
Glossary 255 15 Application of life cycle assessment to food
12.1 Introduction 255 industry wastes 331
12.2 The problem of fruit and vegetable waste and MÓNICA HERRERO, AMANDA LACA, ADRIANA LACA AND
potential applications 256 MARIO DÍAZ
12.3 Markets, backgrounds, and applications of
succinic acid 256 Glossary 331
12.4 Succinic acid production 257 15.1 Introduction 331
12.5 Background information on Y. lipolytica 258 15.2 Methodology for life cycle assessment 333
12.6 Historical development of succinic acid 15.3 Life cycle thinking/life cycle assessment to
production by microorganism 260 promote lower-impact habits in consumers 335
12.7 Overview of succinic acid production from fruit 15.4 Valorization of food wastes via bioprocessing from
and vegetable wastes 265 a life cycle assessment perspective 337
12.8 Overview of insect feed production from fruit 15.5 Valorization of wastes via nonbiological processing
and vegetable waste 265 from a life cycle assessment perspective 341
12.9 Case study 267 15.6 Disposal of wastes in landfills from a life cycle
12.10 Conclusion 269 assessment perspective 345
Acknowledgment 270 15.7 Case study: effect of whey management on the
References 271 environmental impact of cheese making 345
15.8 Conclusion 349
References 350
13 Biotechnological approach for valorization
of whey for value-added products 275
RUPINDER KAUR, DIVYANI PANWAR AND PARMJIT S. PANESAR
16 Microbial electrochemical production of
energy and value-added chemicals from agri-food
Glossary 275 wastewater 355
13.1 Introduction 276 WEN-WEI LI AND HAN-QING YU
13.2 Types of whey and their composition 277
13.3 Whey management techniques 278 Glossary 355
13.4 Bioconversion of whey for the production of 16.1 Introduction 355
value-added products 279 16.2 Agri-food wastewater valorization with microbial
13.5 Bioactive peptides 294 electrochemical technologies: fundamentals and
13.6 Conclusion 296 advantages 356
References 297 16.3 Research advances of microbial fuel cells for
electricity generation from agri-food wastewater 359
16.4 Research advances of electro-fermentation
IV technologies for agri-food wastewater treatment 361
Environmental assessment and 16.5 Remaining barriers to practical implementation
rehabilitation of wastewater of microbial electrochemical technologies for
agri-food wastewater treatment 363
16.6 Future opportunities for performance
improvement and research efforts needed 364
14 Accounting for the environmental impact of 16.7 Conclusion 367
food waste on water resources and climate References 367
change 305
YU-TING TANG V
Stimulating innovations and
Glossary 305
14.1 Introduction 305 drivers for prevention of food
14.2 Environmental indicators and assessment wastes
methods 307
14.3 Food waste production and treatment 309
14.4 Waste treatment and environmental 17 The dry chain: reducing postharvest losses and
consequences 313 improving food safety in humid climates 375
14.5 Accounting for environmental impact 320
KENT J. BRADFORD, PEETAMBAR DAHAL, JOHAN VAN ASBROUCK,
14.6 Conclusion 324 KESHAVULU KUNUSOTH, PEDRO BELLO, JAMES THOMPSON AND
References 327 FELICIA WU
viii CONTENTS

Glossary 375 Glossary 431

17.1 The problem of postharvest food waste and 20.1 Introduction 431
toxicity 375 20.2 Existing knowledge in the area 432
17.2 High humidity is the enemy 377 20.3 Methodology 436
17.3 The dry chain is the solution 378 20.4 Business model food sharing platforms 438
17.4 Drying of food commodities 379 20.5 Critical factors in the innovation process 444
17.5 Requirements for the dry chain 381 20.6 Conclusion 446
17.6 Social and economic constraints on and benefits Appendix A: Interview protocol 447
of the dry chain 384 References 447
17.7 Conclusion 385
Acknowledgments 386
21 Management of hospitality food waste and
References 386
the role of consumer behavior 451
VIACHASLAU FILIMONAU AND EKATERINA TODOROVA
18 Market-based tools for reduction of food waste
in grocery retail 391 Glossary 451
VIACHASLAU FILIMONAU AND ADRIANO GHERBIN 21.1 Introduction 451
21.2 The challenge of food loss and waste in the
Glossary 391 hospitality sector 452
18.1 Introduction and problem statement 391 21.3 A case study of food waste in the hospitality
18.2 The challenge of food loss and waste in the sector sector of the United Kingdom 458
of grocery retail 393 21.4 Conclusion 463
18.3 Case study of food loss and waste management in References 463
the United Kingdom sector of grocery retail 397
18.4 Conclusion 403
22 Challenges with food waste management in
References 403
the food cold chains 467
NODALI NDRAHA, JELENA VLAJIC, CHING-CHENG CHANG AND
19 Mathematical modeling approach applied HSIN-I HSIAO
to food waste reduction at retailer and consumer
Glossary 467
levels in food supply chain 409
22.1 Introduction 467
PO-NGARM SOMKUN
22.2 Cold chain management for perishable foods 469
Glossary 409 22.3 Issues related to time-temperature management
19.1 Introduction 409 along the food cold chain 469
19.2 Mathematical modeling 413 22.4 Current solutions for temperature management
19.3 Model applications for case studies using a in the food cold chains 473
spreadsheet model and numerical experiments 420 22.5 Challenges concerning food waste management
19.4 Conclusion 427 in the food cold chain 475
Acknowledgment 428 22.6 Conceptual frameworks for reducing food loss and
References 428 waste in the food cold chains 477
22.7 Conclusion 479
References 479
20 Sharing platform and innovative business
models: enablers and barriers in the innovation Concluding remarks and
process 431 future prospects 485
ALESSIO DI LEO, LAURA MICHELINI AND LUDOVICA PRINCIPATO Index 493