The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.

This book presents contributions of intelligent management theories and models for a more effective management of sustainable business practices in competitive, profitable and socially responsible organizations. It communicates the latest developments and thinking on the sustainability and intelligent management subjects worldwide, increasing the knowledge and effectiveness of all those involved in these areas whether in the profit or non-profit sectors or in the public or private sectors.

One billion tonnes of food wasted is generated around the world every year. This book seeks to address and mitigate this urgent problem by focusing on food valorisation through conversion to various value-added products. Contributions from a wide range of international experts draw attention to valuable, realistic, and exciting opportunities for science, business, and society to provide essential and substantial environmental benefits. This timely volume comprises 18 chapters dealing with different aspects of food waste treatment and management in different parts of the world. These chapters explore the fundamentals, trends, and future opportunities for food waste composting and anaerobic digestion, as well as how food waste can be converted to single-cell protein, animal feeds, and fertiliser. This book also addresses various value-added products that can be generated. These include products such as chemicals, synthetic alternatives, nanocellulose, construction materials, and biodegradable fibres.

Plant-Based Food Consumption: Product, Consumers and Strategies explores the phenomenon of plant-based food consumption, specifically that which follows flexitarian, reducetarian, vegetarian and vegan diets. The book provides an overview of plant-based food products and their associated health and nutrition benefits, drawbacks, potential consumers, and strategies for approaching this emerging market. Moving from the analysis of consumers' motivations and needs, the book describes how companies manage new product development or product rejuvenation. In addition, the book provides consumer science and marketing strategies through short case studies designed to help the reader understand how to put theory to practice. Food scientists, food developers, food marketers, academics and students studying related areas will benefit from this important reference. - Provides a link between theoretical information and business practices - Presents a comprehensive overview of the phenomenon of plant-based food consumption - Contains valuable information upon which to formulate strategic business plans or to work on plant-based food consumption research plans and projects

"Value Addition of Fruit Wastes: Extraction, Properties, and Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in 3 sections, the book explores emerging technologies for extraction of functional components, thoroughly discusses value-added components and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring many more opportunities for extraction of functional components in a sustainable manner for food applications. Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications. - Covers valorization approaches of fruit waste for starch, protein, fibers, and phenolics - Includes novel green techniques for the extraction of the functional compounds - Brings industrial applications of value-added functional compounds