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Various Approaches for Food Waste Processing and Its Management
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Author(s): Anupam Pandey (Kumaun University Nainital, India), Priyanka Harishchandra Tripathi (National Institute of Pathology (ICMR), India), Ashutosh Paliwal (Kumaun University Nainital, India), Ankita Harishchandra Tripathi (Kumaun University Nainital, India), Satish Chandra Pandey (Kumaun University Nainital, India), Tushar Joshi (Kumaun University Nainital, India)and Veena Pande (Kumaun University Nainital, India)
Copyright: 2019
Pages: 21
Source title:
Global Initiatives for Waste Reduction and Cutting Food Loss
Source Author(s)/Editor(s): Aparna B. Gunjal (Dr. D.Y. Patil Arts, Commerce, and Science College, Pune, India), Meghmala S. Waghmode (Annasaheb Magar Mahavidyalaya, India), Neha N. Patil (Annasaheb Magar Mahavidyalaya, India)and Pankaj Bhatt (Dolphin (P.G) College of Biomedical and Natural Sciences Dehradun, India)
DOI: 10.4018/978-1-5225-7706-5.ch010
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Abstract
Food wastage is a huge crisis arising in today's world. An extensive amount of waste generation has become a serious concern of our society in the past years that affects developing and developed countries equally, and according to the Food and Agriculture Organization (FAO), as much as one-third of the food intentionally grown for human consumption is never consumed and is therefore wasted, with significant environmental, social, and economic ramifications. By wasting food, we also waste the time and energy that we have used to produce the food and as well our natural resources and the limited available agricultural land will be used up which could be handled in a much better and sustainable way. Additionally, waste has a strong financial impact and affects the environment including the overall greenhouse gas emission. In an increasingly resource-constrained world, it is imperative to reduce the high environmental, social, and economic impacts associated with this type of waste.
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