Food waste management, valorization, and sustainability in the food industry

The food industry, as one of the largest industries around the world, is of primary importance to all national economies. The increase in the world population is leading to a sharp increase in the food production demand in the upcoming years. Under these circumstances, high volumes of food industry wastes attract increasing socioeconomic, political, and scientific attention. According to the Food and Agriculture Organization, approximately one-third of food produced for human consumption is lost or wasted globally. Most recent research from FAO in 2019 indicates that 13.8% of food produced in 2016 was lost from farm to fork, excluding the retail and household stages of the global food supply chain. Improved waste management systems are among the challenges identified by the 2030 Agenda, taking into account the increasing number of malnourished people as well as the depletion of natural resources. National legislation and international regulatory frameworks indicate that waste prevention and minimization along with by- and coproducts valorization (while keeping food and feed safety and quality standards) are vital strategies for an effective management system that enhances the sustainability of the food industry. This chapter includes an extensive introduction to the concept of food-derived waste recovery by providing a literature review on definitions, points of origin, distribution, and food waste amounts. Strategies, policies, treatment methods, and recovery impacts for food waste are discussed as well. © 2021 Elsevier Inc. All rights reserved.