This book addresses one of the most pressing issues in contemporary food science: the valorization of food waste to achieve the Sustainable Development Goal of Zero Hunger (SDG 2), as well as of Responsible Consumption and Production (SDG 12). From leading experts in food science, waste management, and sustainable development, From Waste to Plate considers food waste management in the context of global food systems and includes case studies and examples from diverse geographical regions, showcasing different approaches and outcomes.

The primary purpose of this work is to provide a comprehensive overview of the innovative methods and strategies employed in converting food waste into valuable resources. By exploring the economic, environmental, and social impacts of food waste valorization, this book seeks to inspire further research and practical applications in the field. It not only elucidates the mechanisms various valorization methods, but also discusses relevant policy frameworks, practical implementations, economic benefits and approaches to changing consumer attitudes. Readers from diverse backgrounds will find a well-rounded perspective on this complex and important subject.

Takes interdisciplinary approach to present a holistic view of food waste valorization methods and impacts Places a unique focus on how food waste valorization can contribute to SDG goals 2 and 12 Includes case studies and examples from diverse geographical regions, showcasing different approaches and outcomes

Autorentext

Helen Onyeaka is an Associate Professor in Food Microbiology and Chemical Engineering at the University of Birmingham, UK. Her work focuses on food safety, sustainable food systems, circular bioeconomy approaches, and climate resilience, with a strong emphasis on translating research into policy- and practice-relevant impact.

She is the Deputy Director of the Birmingham Institute for Sustainability and Climate Action (BISCA), where she provides strategic leadership on interdisciplinary research addressing climate change, food systems, health, and environmental justice. Through BISCA, she works closely with policymakers, industry, researchers, and communities to co-design solutions aligned with the Sustainable Development Goals.

Dr Onyeaka has led and contributed to international research projects on food waste reduction, agri-food by-product valorisation, microbial innovations, and food system resilience. She has extensive editorial experience across journals and edited volumes in food science and sustainability. As editor of From Waste to Plate, she brings a systems-based perspective integrating science, policy, and practice to advance sustainable pathways from food waste to value.

Taghi Miri is an Assistant Professor in the School of Chemical Engineering at the University of Birmingham, UK. He is a chemical engineer with over 25 years of experience in sustainable food processing, food waste valorisation, and low-energy manufacturing systems.

 Dr Miri’s research focuses on the development and application of thermal and non-thermal processing technologies, including ohmic heating, to improve resource efficiency, product quality, and sustainability in food systems. His work is strongly grounded in circular bioeconomy principles, with particular emphasis on the recovery of value from agri-food by-products, bioactive compounds, and alternative protein sources.

 He has led and contributed to international collaborations addressing food waste reuse, sustainable processing technologies, and environmentally responsible food manufacturing. Dr Miri is a Fellow of the Institute of Food Science and Technology (IFST) and is actively engaged in interdisciplinary education and policy-linked research aimed at advancing sustainable and resilient food systems.

Dr Olumide A. Odeyemi is a multi-award-winning multidisciplinary research scientist and research support specialist with extensive experience in the research ecosystem and working knowledge of national and international funding, legislations, and regulations governing the conduct of research. His expertise spans food science, public health, researcher development, research impact and engagement, industry collaboration, grant development, project costing and pricing, research integrity, and identifying funding opportunities. As a multidisciplinary researcher, he has published over 70 scientific publications (cited over 3760 times, h-index 29), and three book chapters. Nineteen of his publications have been cited by 16 policy documents while 6 of the policy documents have been cited 48 times in 43 other policy documents. He is also an Editorial Board member of multiple journals. In recognition of his outstanding contributions to scientific knowledge, he has been listed among the World's Top 2% Scientists in Microbiology and Food Science for 5 consecutive years (2021-2025). As a research support specialist, he has provided invaluable assistance to over 450 grant applications with a combined value of more than $300 million submitted to over 200 funding bodies. He is a consultant grant reviewer for Australian and Indonesia Governments Grant schemes in 2024 and 2025.

Inhalt

Introduction to Food Waste Valorization and SDG.- Understanding Food Waste Sources and Types.- Technological Innovations in Food Waste Valorization.- Economic and Environmental Impacts of Food Waste Valorization.- Policy and Regulatory Frameworks for Food Waste Management.- Bioconversion Techniques: From Waste to Resource.- Innovative Food Processing Technologies.- Case Studies Food Waste Valorization in Action.- Integrating Circular Economy Principles.- Consumer Behavior and Awareness.- Challenges and Barriers to Food Waste Valorization.- Sustainable Food Systems and Zero Hunger.- Ensuring Responsible Consumption and Production.- Educational and Training Programs.- Future Directions and Emerging Trends.- Conclusions and Recommendations.