Food Loss and Waste Reduction

When food is loss or wasted, all the resources that were used to produce this food -, including water, land, energy, labor and capital – go to waste. Food loss and waste reduction should be seen as a means toward achieving other objectives, including improving food security and nutrition, reducing greenhouse gas emissions, lowering pressure on water and land resources and can increase productivity and economic growth. This book aims to provide an overview of FLW occurrence and prevention. Economic, political, cultural, and socio-demographic drivers of FLW are described, highlighting the global variation. An updated overview of global food loss and waste (FLW) is presented, as well as the related environmental, social and economic impacts.

Print ISBN: 9781682507667 | 155 $ | 2022 | Hardcover

Subject: Food Science and Nutrition

Editor: Shelly Shellef

About the editor: Shelly Shellef, PhD, is assistant professor in AgroFood Technology Department. Her research interest lies on food chemistry; safety; food safety; nutraceuticals; nanonutraceuticals; recovery from byproducts of the food industry; food contaminants, food supplements. She is working on dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography.