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Sustainable Management of Food Loss and Waste: Current Status and...
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Sustainable Management of Food Loss and Waste: Current Status and Prospects

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (25 April 2024) | Viewed by 5608

Special Issue Editors

Dr. Qing Jin

E-Mail Website
Guest Editor
School of Food and Agriculture, University of Maine, Orono, ME 04469, USA
Interests: food- and bio-processing design; agricultural and food wastes; bio-based products; techno-economic analysis
Dr. Yiming Feng

E-Mail Website
Guest Editor
Virginia Tech, Virginia Seafood Agricultural Research and Extension Center, Department of Biological Systems Engineering, Hampton, VA, USA
Interests: innovative food processing; process design for food waste valorization; smart sensing and imaging techniques
Dr. Jikai Zhao

E-Mail Website
Guest Editor
School of Earth, Environmental, and Marine Sciences, The University of Texas Rio Grande Valley, Edinburg, TX 78539, USA
Interests: renewable energy; sugar isomerization; waste valorization; plastic precursor production; catalysis; biomanufacturing; life-cycle assessment

Special Issue Information

Dear Colleagues,

About one-third of the edible food produced is wasted globally, causing enormous economic loss and environmental impacts on already scarce natural resources. Given the challenges posed by the climate change crisis, the water and energy scarcity, and the need to feed a growing population, reducing food loss and waste has become one of the top priorities on the global and national political agenda.

Food loss and waste can occur at every stage of the food supply chain, from farm to retail and consumption. Various stakeholders, including policy-makers, researchers, food industries, and non-government organizations, are collaborating to find ways to reduce, reuse, and recycle food waste. For instance, the US Food Loss and Waste 2030 Champions program, which involves collaboration among industries, the USDA, FDA, and EPA, aims to cut food waste by 50% by 2030.

To contribute to these efforts, our Special Issue welcomes original research papers, review articles, perspectives, and commentaries on the theme of sustainable food waste management. The scope of topics includes, but is not limited to, active and intelligent packaging design for food preservation; value-addition processing to obtain food ingredients, green chemicals, biomaterials, biofuels, animal feed, and biofertilizers from food waste; case studies of sustainable food waste management practices; and food traceability through artificial intelligence, big data, blockchain, and the internet of things.

Dr. Qing Jin
Dr. Yiming Feng
Dr. Jikai Zhao
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food loss and waste
  • circular economy
  • sustainable food system
  • food security
  • food waste prevention technology
  • food waste valorization
  • value-added processing
  • bio-based product
  • food traceability
  • life-cycle assessment

Published Papers (3 papers)

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Research

13 pages, 1936 KiB  
Article
Food Waste and Lunar Phases: Evidence from a Randomized Controlled Trial
by Peng Shan, Lei Zhang and Shiyan Jiang
Foods 2024, 13(5), 705; https://doi.org/10.3390/foods13050705 - 26 Feb 2024
Viewed by 2414
Abstract
To examine a potential correlation between food waste and lunar phases, we have devised a randomized controlled trial. The experiment spanned from 31 March to 10 July 2022, during which we employed the direct weighing method to collect 1903 valid data points on [...] Read more.
To examine a potential correlation between food waste and lunar phases, we have devised a randomized controlled trial. The experiment spanned from 31 March to 10 July 2022, during which we employed the direct weighing method to collect 1903 valid data points on food waste. Utilizing propensity score matching, we meticulously controlled for various factors, including dining dates, the number of diners, dining times, spending levels, and store activities. The study revealed a close relationship between lunar phases and food waste. During the new moon phase, there was an increase in both orders and waste generated by consumers. Specifically, individuals, on average, squandered an additional 6.27% of animal protein (0.79 g), 24.5% of plant protein (1.26 g), 60.95% of starchy foods (3.86 g), and 61.09% of vegetables (5.12 g), resulting in an aggregate food waste of 32.14% (10.79 g). Conversely, during the full moon phase, consumers decreased their orders and subsequently decreased food waste. On average, individuals wasted 44.65% less animal protein (5.76 g), 43.36% less plant protein (2.5 g), 85.39% less seafood (0.73 g), and 8.43% less vegetables (0.93 g), resulting in a 20.52% (7.81 g) reduction in food waste. Furthermore, we validated our conclusions through various validation methods, including model replacement, to ensure robustness and reliability. Full article
(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)
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15 pages, 2230 KiB  
Article
Food Safety Awareness, Changes in Food Purchasing Behaviour and Attitudes towards Food Waste during COVID-19 in Türkiye
by Irfan Erol, Begüm Mutuş, Naim Deniz Ayaz, Julian D. Stowell and Belgin Sırıken
Foods 2023, 12(24), 4396; https://doi.org/10.3390/foods12244396 - 06 Dec 2023
Cited by 1 | Viewed by 1157
Abstract
(1) Background: The COVID-19 pandemic brought the key issues of food security, food safety, and food waste into sharp focus. Türkiye is in the enviable position of being among the top ten agricultural economies worldwide, with a wide diversity of food production. This [...] Read more.
(1) Background: The COVID-19 pandemic brought the key issues of food security, food safety, and food waste into sharp focus. Türkiye is in the enviable position of being among the top ten agricultural economies worldwide, with a wide diversity of food production. This survey was undertaken in order to gain insights into consumer behaviour and attitudes in Türkiye with respect to these issues. The objective was to highlight strengths and weaknesses, identify areas for improvement, and present strategies for the future. (2) Methods: This survey was carried out between April and May 2022 in 12 provinces throughout Türkiye. Face-to-face interviews were performed with 2400 participants representing a cross-section of ages, educational attainment, and socio-economic categories. The findings were evaluated statistically. (3) Results: The results provide an insight into attitudes and behaviours, both pre-COVID-19 and during the pandemic. In several ways, the pandemic enhanced knowledge and improved behaviour, leading to improvements in diet and reductions in food waste. However, worrying concerns about food safety persist. Specific attention has been given to understanding patterns of bread consumption, particularly in consideration of waste. (4) Conclusions: It is hoped that the results of this survey will increase dialogue between the components of the food sector, encourage education initiatives, and contribute to improving food safety and security and reducing food waste in Türkiye and beyond. Full article
(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)
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23 pages, 1021 KiB  
Article
Sustainable Development Solutions: Growing and Processing Raspberries on Lithuanian Farms
by Audrone Ispiryan, Algirdas Giedraitis, Kristina Sermuksnyte-Alesiuniene, Marian Butu, Vilma Atkociuniene, Alina Butu, Jonas Viskelis and Astrida Miceikiene
Foods 2023, 12(21), 3930; https://doi.org/10.3390/foods12213930 - 26 Oct 2023
Viewed by 1322
Abstract
The EU’s goals by 2050 are to ensure food security, prevent bio-diversity loss, and strengthen the EU food system’s resilience. Recent scientific research and the situation in the global market show that the cultivation and processing of raspberries is currently completely unsustainable. This [...] Read more.
The EU’s goals by 2050 are to ensure food security, prevent bio-diversity loss, and strengthen the EU food system’s resilience. Recent scientific research and the situation in the global market show that the cultivation and processing of raspberries is currently completely unsustainable. This sector is experiencing a huge decline in Lithuania. Therefore, we chose the sustainability of raspberry growing (from farm) and processing (to fork) as an object. The aim of this article was (i) to analyze the raw material of the raspberry plant for product sustainable processing, (ii) to create a digital sustainability measurement model, and (iii) to present sustainable development solutions for effective raspberry growing and processing on Lithuanian farms using content and descriptive methods. This paper discusses how to help small raspberry growers and processors achieve sustainable economic, environmental, and social performance from field raw material to processed products. Analysis of the scientific literature has revealed qualitative and quantitative sustainability indicators for improving raspberry production. The assessment of the sustainability according to our created model revealed the (un)sustainable factors and the current situation in raspberry farms on a Likert scale from very unsustainable to very sustainable. Based on the evaluation we have determined sustainable development solutions. Raspberry growing and processing in Lithuania can contribute to environmental conservation, economic growth, and social well-being, fostering a more sustainable and resilient agricultural sector by investing in R&D, improving productivity, creating employment opportunities and supporting rural communities, establishing a robust waste management system, and embracing renewable energy sources. Raspberry growers and processors can use the digital model we created for the sustainability, efficiency, and development directions of their farm. Full article
(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)
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