Food Waste—Introduction and Origin

LOBO, RENE EMANUEL; GUZMAN, BAUTISTA; CATALDO, PABLO GABRIEL; HEBERT, ELVIRA MARIA; TARANTO, MARÍA PÍA; SANTOS GARCIA, MERCEDES; RODRIGUEZ CABELLO, JOSE CARLOS ; TORINO, MARÍA INÉS

Sustainable Food Waste Management

Springer

Año: 2024; p. 69 - 86

Globally, 1.3 billion tons of food fit for human consumption have been estimated to be wasted or lost per year. Subsequently, a broad scope of negative consequences generates unnecessary emissions of greenhouse gases related to the destruction of land, water, and energy. However, there is an increasing citizen, scientific, and political consensus about reducing global waste generated by the current food system. Therefore, effective policies to prevent wastage should be multi-faceted to cover the consumer, society, and manufacturing food industry changes in both habits and motivations to reduce negative economic and environmental impacts. In this sense, economic stimulus to promote sustainable consumption, taxes and fees for consumer education, waste treatment, and alternative marketing channels support have drawn attention to governments. In addition, there are several offsets between the prevention of food waste and collective aims like food safety and environmental goals, which require consideration. Finally, agro-food valorization could be a source of “green” compounds for developing sustainable chemistry with multiple tecno-functional applications.