Sustainably Reducing Food Waste and Ensuring Food Security

Auteur

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.

Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin (TU Dublin)City Campus, Ireland, where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal earned an MSc degree from Jiwaji University in India in 2005, a PhD in Food Technology from TU Dublin in Ireland in 2012, and an MBA in 2015.

His research focuses on valorisation of lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging.

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.

Texte du rabat
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.

Contenu

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