Work

Sustainability and Circular Economy of Food Wastes: Waste Reduction Strategies, Higher Recycling Methods, and Improved Valorization

Year: 2021

Type: article

Abstract: In this review, the issue of food recycling was comprehensively studied from the perspective of recent research. Firstly, the concept of circular economy and its application in reducing waste production and the strategies for waste reduction (waste prevention) were discussed. The concept suggests that we can produce less waste from the beginning to reduce costs for recycling, instead of generating much waste for recycling through specific approaches. Secondly, the results of several investigations on the recycling of various food wastes, which have been less considered important parts of waste management, such as university waste, agricultural waste, food industry waste, and spent coffee ground (SCG) waste, were discussed in detail. Finally, various methods for recycling and sustaining food wastes (improving the rates of recycling) and their application in aforementioned sections were comprehensively presented.

Source: Materials Circular Economy

DOI: 10.1007/s42824-021-00017-3

Authors: Mohammad Bigdeloo, Targol Teymourian, Elaheh Kowsari, Seeram Ramakrishna, Ali Ehsani

Institutions: Amirkabir University of Technology, National University of Singapore, University of Qom

Language: English

Topic: Food Waste Reduction and Sustainability

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: hybrid

Estimated APC paid: $2,780