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

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

Deadline for manuscript submissions: closed (10 November 2024) | Viewed by 18639

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Special Issue Editors

Dr. Qing Jin

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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

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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

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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

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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.

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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

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Published Papers (9 papers)

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Research

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21 pages, 3653 KiB

Open AccessArticle

Development of a Whey Protein Recovery Process Using Sugar Kelp (Saccharina latissima) Extracts

by Alex Pierce, Denise Skonberg, Beth Calder, Rob Dumas and Qing Jin

Foods 2024, 13(22), 3663; https://doi.org/10.3390/foods13223663 - 17 Nov 2024

Viewed by 464

Abstract

Whey is the largest waste product of the cheese-making industry and the current methods of extracting the nutrients from it are costly and inefficient. This study assessed the feasibility of using crude polysaccharides to flocculate proteins from liquid whey waste. The flocculants used were a sugar kelp (Saccharina latissima) extract, as well as commercial seaweed polysaccharides, alginate and k-carrageenan, to recover proteins from the liquid whey waste. Physicochemical and functional parameters including protein content, protein recovery efficiency, mineral content, total phenolic content (TPC), antioxidant capacity, color, water- and oil-holding capacity, gelling capacity, foaming activity and stability, and emulsifying activity and stability were tested on the resulting flocculates. The yield of the dried flocculates by use of alginate, the sugar kelp polysaccharide extract (SKPE), and carrageenan were 1.66, 0.98, and 1.22 g/100 g of liquid whey with protein contents of 27.4%, 45.5%, and 37.5%, respectively. The protein recovery efficiency from the whey was 57.5%, 56.2%, and 57.9% using alginate, SKPE, and carrageenan, respectively. The alginate flocculate had the highest oil-holding capacity and foaming abilities while the carrageenan flocculate had the best gelling ability and the highest emulsifying activity and stability. TPC and antioxidant activity were highest in the SKPE flocculate. All three flocculates presented slightly different compositional and functional qualities, which could be used for a variety of products. This study showed that seaweed polysaccharides present a simple and effective way to extract protein from liquid whey waste while creating a functional and high-protein ingredient. Full article

(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)

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19 pages, 2379 KiB

Open AccessArticle

The Effect of Recycled Spent Coffee Grounds Fertilizer, Vermicompost, and Chemical Fertilizers on the Growth and Soil Quality of Red Radish (Raphanus sativus) in the United Arab Emirates: A Sustainability Perspective

by Athari K. Mesmar, Shaikha T. Albedwawi, Aysha K. Alsalami, Alreem R. Alshemeili, Abdelghafar M. Abu-Elsaoud, Khaled A. El-Tarabily and Seham M. Al Raish

Foods 2024, 13(13), 1997; https://doi.org/10.3390/foods13131997 - 25 Jun 2024

Cited by 1 | Viewed by 2723

Abstract

The overuse of chemical fertilizers degrades the soil ecosystem and restricts the natural development of plants. Various byproducts are produced throughout the production and consumption of coffee within the coffee industry, and they are significant in terms of environmental waste. Spent coffee grounds (SCGs) contains various bioactive compounds that have demonstrated potential applications in various fields. These compounds can enhance soil quality by improving its physicochemical properties and biological fertility, ultimately leading to improved plant growth and reducing food waste and contamination at the same time. This current study examined the impact of chemical fertilizer, vermicompost, SCGs with percentage fertilizer (SCGPF), and SCGs on the top dressing fertilizer (SCGTDF) on red radish (Raphanus sativus) growth and soil quality. This greenhouse experiment tested various concentrations of SCGPF (5%, 10%, 25%, and 50%) and different doses of SCGTDF (0.5 g, 1 g, and 2.5 g). The results showed that the 0.5 g SCGTDF treatment yielded the highest mean plant length (18.47 cm) and fresh weight (27.54 g), while the vermicompost at a 50% concentration produced the highest mean leaf surface area (58.32 cm²). These findings suggest the potential of SCGs as a sustainable fertilizer alternative, contributing to improved plant growth and soil quality, thus supporting sustainable agricultural practices and a circular economy. Full article

(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)

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21 pages, 6233 KiB

Open AccessArticle

The Impact of Food Waste Compost, Vermicompost, and Chemical Fertilizers on the Growth Measurement of Red Radish (Raphanus sativus): A Sustainability Perspective in the United Arab Emirates

by Sara B. Almaramah, Abdelghafar M. Abu-Elsaoud, Wejdan A. Alteneiji, Shaikha T. Albedwawi, Khaled A. El-Tarabily and Seham M. Al Raish

Foods 2024, 13(11), 1608; https://doi.org/10.3390/foods13111608 - 22 May 2024

Cited by 2 | Viewed by 1967

Abstract

The pressing need for sustainable agricultural practices, especially with the increasing population, has directed attention towards alternative fertilizers that enhance crop yield while preserving soil integrity and reducing food loss. The current study investigated the comparative efficacy of food waste compost (FOWC), vermicompost, and chemical fertilizers on the growth of red radish. The present work used a systematic experimental design to evaluate plant growth parameters, including radish weight and height. The soil quality was determined by measuring the pH and electrical conductivity for all soil samples. The results indicated a significant variation in red radish fresh weight among different treatments. For example, the 25% vegetable and fruit waste compost (VFWC) treatment demonstrated a relatively high mean fresh weight, while the 50% mixed compost (MC) treatment yielded a much lower mean fresh weight. These numbers underscore the potential efficacy of specific food waste treatments in enhancing plant growth, with vermicompost at 50% and VFWC at 25% showing considerable promise in increasing crop yield. The current study concluded that FOWC and vermicompost significantly improved plant growth, advocating for their use as sustainable and environmentally friendly alternatives to chemical fertilizers. The current findings emphasized the importance of selecting appropriate fertilizer types and concentrations to optimize agricultural productivity and environmental sustainability, supporting the incorporation of food waste into agricultural systems as a beneficial resource. Full article

(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)

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13 pages, 1936 KiB

Open AccessArticle

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 2982

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 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

Open AccessArticle

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 - 6 Dec 2023

Cited by 1 | Viewed by 1838

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 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

Open AccessArticle

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

Cited by 2 | Viewed by 2147

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 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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24 pages, 1660 KiB

Open AccessReview

Safe Circular Food Systems: A Transdisciplinary Approach to Identify Emergent Risks in Food Waste Nutrient Cycling

by Brieanne Berry, Travis Blackmer, Michael Haedicke, Susanne Lee, Jean D. MacRae, T. Reed Miller, Balunkeswar Nayak, Louis Rivet-Préfontaine, Deborah Saber, Linda Silka, Astha Thakali, Jared Wildwistle, Chyanne Yoder and Cindy Isenhour

Foods 2024, 13(15), 2374; https://doi.org/10.3390/foods13152374 - 27 Jul 2024

Viewed by 969

Abstract

With growing awareness of the environmental, economic, and social costs associated with food waste, there is a concerted effort on multiple scales to recover the nutrient value of discarded food. These developments are positive, but the rapid movement toward alternatives and the complexity of solving problems located at the intersection of economic, social, and environmental systems also have the potential to produce unanticipated risks. This paper draws upon long-term stakeholder-engaged research throughout New England, with a focus on Maine, to develop a transdisciplinary, systems-based model of the potential social, economic, and environmental risks of food waste nutrient cycling. Our effort is intended to help inform the creation of safe, functional, and environmentally benign circular food systems. Full article

(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)

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29 pages, 1050 KiB

Open AccessEditor’s ChoiceReview

Valorization of Seafood Waste for Food Packaging Development

by Zhijing Zhan, Yiming Feng, Jikai Zhao, Mingyu Qiao and Qing Jin

Foods 2024, 13(13), 2122; https://doi.org/10.3390/foods13132122 - 3 Jul 2024

Viewed by 2777

Abstract

Packaging plays a crucial role in protecting food by providing excellent mechanical properties as well as effectively blocking water vapor, oxygen, oil, and other contaminants. The low degradation of widely used petroleum-based plastics leads to environmental pollution and poses health risks. This has drawn interest in renewable biopolymers as sustainable alternatives. The seafood industry generates significant waste that is rich in bioactive substances like chitin, chitosan, gelatins, and alginate, which can replace synthetic polymers in food packaging. Although biopolymers offer biodegradability, biocompatibility, and non-toxicity, their films often lack mechanical and barrier properties compared with synthetic polymer films. This comprehensive review discusses the chemical structure, characteristics, and extraction methods of biopolymers derived from seafood waste and their usage in the packaging area as reinforcement or base materials to guide researchers toward successful plastics replacement and commercialization. Our review highlights recent advancements in improving the thermal durability, mechanical strength, and barrier properties of seafood waste-derived packaging, explores the mechanisms behind these improvements, and briefly mentions the antimicrobial activities and mechanisms gained from these biopolymers. In addition, the remaining challenges and future directions for using seafood waste-derived biopolymers for packaging are discussed. This review aims to guide ongoing efforts to develop seafood waste-derived biopolymer films that can ultimately replace traditional plastic packaging. Full article

(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)

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24 pages, 3684 KiB

Open AccessReview

Exploring the Interplay of Food Security, Safety, and Psychological Wellness in the COVID-19 Era: Managing Strategies for Resilience and Adaptation

by Fanrui Zhou, Zhengxin Ma, Ahmed K. Rashwan, Muhammad Bilawal Khaskheli, Wessam A. Abdelrady, Nesma S. Abdelaty, Syed Muhammad Hassan Askri, Ping Zhao, Wei Chen and Imran Haider Shamsi

Foods 2024, 13(11), 1610; https://doi.org/10.3390/foods13111610 - 22 May 2024

Cited by 4 | Viewed by 1514

Abstract

The global population surge presents a dual challenge and opportunity in the realms of food consumption, safety, and mental well-being. This necessitates a projected 70% increase in food production to meet growing demands. Amid this backdrop, the ongoing COVID-19 pandemic exacerbates these issues, underscoring the need for a deeper understanding of the intricate interplay between food consumption patterns and mental health dynamics during this crisis. Mitigating the spread of COVID-19 hinges upon rigorous adherence to personal hygiene practices and heightened disease awareness. Furthermore, maintaining stringent food quality and safety standards across both public and private sectors is imperative for safeguarding public health and containing viral transmission. Drawing upon existing research, this study delves into the pandemic’s impact on mental health, food consumption habits, and food safety protocols. Through a comprehensive analysis, it aims to elucidate the nuanced relationship among food, food safety, and mental well-being amid the COVID-19 pandemic, highlighting synergistic effects and dynamics that underpin holistic human welfare. Our study offers a novel approach by integrating psychological wellness with food security and safety. In conceiving this review, we aimed to comprehensively explore the intricate interplay among food security, safety, and psychological wellness amid the backdrop of the COVID-19 pandemic. Our review is structured to encompass a thorough examination of existing research, synthesizing insights into the multifaceted relationships among food consumption patterns, mental health dynamics, and food safety protocols during the crisis. Our findings provide valuable insights and practical recommendations for enhancing food security and psychological well-being, thus supporting both academic research and real-world applications in crisis management and policy development. Full article

(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)

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