Sustainably Reducing Food Waste and Ensuring Food Security

Erscheinungsjahr 2026
ISBN: 978-0-443-28816-6
Verlag: Elsevier Science

Buch, Englisch, 400 Seiten, Format (B × H): 152 mm x 229 mm

Sustainably Reducing Food Waste and Ensuring Food Security brings together academic professors, scientists, and policymakers from around the globe to address how to reduce food waste and increase access to nutritious food for all. By addressing the impact of waste-to-energy technologies, plant-based diets, alternative protein sources, and emerging technologies such as AI and blockchain, the authors will provide practical guidance for anyone interested in the sustainability of the global food system and the entire food supply chain, from production to consumption. This book is divided into five sections. Section one introduces the concept of sustainable foods systems including the importance and benefits, Section two explores the economic, environmental and social impacts of understanding food waste, Section three provides solutions for food waste reduction, Section four explores sustainable agriculture and alternative food sources, and Section five covers the role of technology, data analytics, policy, and education and outreach in building a sustainable food system.

Autoren/Hrsg.

Chakravarty, Ipsita

Jaiswal, Amit K

Mandavgane, Sachin A

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor
• Rechtswissenschaften Öffentliches Recht Umweltrecht Landwirtschaftsrecht, Forst-, Jagd- und Fischereirecht
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Sozialwissenschaften Politikwissenschaft Militärwesen
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizin, Gesundheit: Sachbuch, Ratgeber

Inhaltsverzeichnis

Section 1: Introduction to Sustainable Food Systems 1. Introduction to Sustainable Food Systems 2. Food Systems, Food Waste, and Climate Change Section 2: Understanding Food Waste 3. The Economic Impact of Food Waste 4. The Social Impact of Food Waste 5. The Environmental Costs of Food Waste Section 3: Reducing Food Waste 6. Composting and Anaerobic Digestion 7. Waste-to-Energy Technologies 8. Innovative Approaches to Reduce Food Waste and Ensure Sustainability Section 4: Sustainable Agriculture and Alternative Food Sources 9. Sustainable Agriculture 10. Regenerative Agriculture 11. Plant-Based Diets 12. Millet and Sustainable Food Systems 13. Alternative Protein Sources Section 5: Technology and Education for Sustainable Food Systems 14. Role of Technology and Data analytics in the Sustainable Food System 15. Policy and Governance for Sustainable Food Systems 16. Education and Outreach for Sustainable Food Systems 17. The Future of Sustainable Food Systems

Über Autor(innen)

Mandavgane, Sachin A
Dr. Sachin A. Mandavgane is a professor and head of the Chemical Engineering Department at Visvesvaraya National Institute of Technology, Nagpur. He obtained his PhD in chemical engineering and authored 125 publications having 3000 citations and has 10 patents in his name. He works on sustainability topics such as agro-waste utilization and life cycle assessment. He mentors six start-ups initiated by his scholars.

Chakravarty, Ipsita
Dr. Ipsita Chakravarty is a scientist at Merino Innovation Centre, Visvesvaraya National Institute of Technology, Nagpur. She completed her PhD in biochemical engineering from IIT (BHU), Varanasi, India in 2018. She has authored around 25 publications and has 1 patent in her name. Innovative technologies developed by her for agro-waste valorization and innovative foods have been adopted by industries and start-ups.

Jaiswal, Amit K
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 world's 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 (2021-24). Dr Jaiswal's 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. Jaiswal's 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).