Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency explores the magnitude, causes, and environmental impacts of food waste. This book offers practical strategies and innovative technologies for reducing food waste and transforming it into valuable resources. With contributions from leading experts in the field, the book offers a unique perspective on the utilization of food waste in various industries, including grape and winery, fruit juice, olive oil, tea and coffee, dairy, and tropical fruits.
Organized into four sections, it comprehensively covers the issue of food waste and sustainability. Section 1 provides an overview of the problem of food waste and the importance of reducing it sustainably, Section 2 focuses on the utilization of waste generated by specific industries, including grape and winery, fruit juice, olive and olive oil, tea and coffee, brewery, dairy, and citrus, Section 3 explores the utilization of waste generated by plant-based industries, including tropical fruit, vegetable, soy, tuberous plant, rice, and hard-shell fruit, and section 4 discusses advanced applications of food waste and resource efficiency.
Section 1: Introduction to Food Waste and Sustainability
1. The Problem of Food Waste: Magnitude, Causes, and Environmental Impacts
2. Sustainable Solutions for Food Waste: An Overview
Section 2: Utilization of Industry-Specific Waste
3. Grape and Winery Industry Waste and Their Utilization
4. Fruit Juice Industry Waste and Their Utilization
5. Olive and Olive Oil Industry Waste and Their Utilization
6. Tea and Coffee Industry Waste and Their Utilization
7. Brewery Waste and Its Utilization
8. Dairy Industry Waste and Its Utilization
9. Citrus Industry Waste and Their Utilization
Section 3: Utilization of Plant-Based Waste
10. Waste Utilization of Tropical Fruits
11. Utilization of Vegetable Waste
12. Soy-Based Wastes and Their Utilization
13. Tuberous Plant (Potato, Onion, Turnip, etc.) Industry Waste and Their Utilization
14. Utilization of Rice Industry Waste
15. Hard-Shell Fruit (Walnut, Pistachio, Peanut, etc.) Waste and Their Utilization
Section 4: Advanced Applications of Food Waste and Resource Efficiency
16. Utilization of Bioactive Compounds (Phenolics, Dietary Fiber, Oligosaccharides, Prebiotics, etc.)
17. Aromatic and Medicinal Plant Utilization Industry, Their Waste, and Valorization
18. Innovative Technologies for Food Waste Recovery and Resource Efficiency
19. Sustainable Business Models for Food Waste Reduction and Resource Efficiency
Dr. Amit K. Jaiswal is an esteemed academic and researcher currently serving as a Lecturer at the School of Food Science and Environmental Health, Technological University Dublin (TU Dublin)City Campus, Ireland. Recognised globally for his scholarly contributions, Dr Jaiswal has been recognised among the top 1% of the worlds most cited academics in 2023 and 2024 by Clarivate Analytics, a distinction given to researchers who have demonstrated exceptional influence in their fields over the past decade. In addition, Stanford University has listed him among the top 2% of scientists worldwide for four consecutive years (202124). Dr Jaiswals research focuses on converting lignocellulosic biomass and algae (micro- and macroalgae) into biofuels, biomaterials, and biochemicals through innovative process development, techno-economic analysis, and life cycle assessment. He brings extensive expertise in bio-based materials, such as lignin and microcellulose/nanocellulose, and their applications in sustainable food packaging, water purification, and adhesives. His proficiency in green extraction techniques, including deep eutectic solvents (DES) and ultrasound-assisted processes, enables the valorisation of agri-food biomass into high-value products. With more than 125 peer-reviewed publications, 50 book chapters, and five edited books, Dr. Jaiswals contributions to scientific literature have significantly impacted food science and biotechnology. His work has received over 10,000 citations, with an h-index exceeding 50. He also serves on the editorial boards of key international journals, including Food Quality and Safety (Oxford University Press), Foods, Biomass (MDPI) and JSFA Reports (Wiley).
Dr. Akdemir Evrendilek is affiliated with Bolu Abant Izzet Baysal University Faculty of Engineering Department of Food Engineering as a full-time professor. She received her BSc degree from Ankara University (Turkey) and MSc and PhD degrees from The Ohio State University (Columbus, Ohio, USA).
Her area of expertise includes novel food processing technologies including pulsed electric fields (PEF), high hydrostatic pressure processing (HHP), UV processing, ultrasonication, ozone application and hurdle approaches. Her recent studies include process development, process design and effect of novel processing technologies and food quality, food safety, bio-accessibility and bioavailability of food components and food industry waste valorisation via novel processing technologies. She teaches food processing technologies, novel food processing technologies, food microbiology, instrumental food analyses at undergraduate and graduate levels.
She has co-authored more than 60 peer-reviewed scientific papers, book chapters and presentations at national and international conferences and holds several national patents and one EU patent. She is also an editorial member of several scientific journals including Food Engineering Reviews and Journal of Nutrition and Food Sciences.
