Autorentext

Dr. Ipsita Chakravarty is a scientist at Merino Innovation Centre, Visvesvaraya National Institute of Technology, Nagpur. She completed her PhD in biochemical engineering from IIT (BHU), Varanasi, India in 2018. She has authored around 25 publications and has 1 patent in her name. Innovative technologies developed by her for agro-waste valorization and innovative foods have been adopted by industries and start-ups.

Dr. Amit K. Jaiswal is an esteemed academic and researcher currently serving as a Lecturer at the School of Food Science and Environmental Health, TU Dublin, Ireland. Recognized among the top 1% of the world's most cited researchers by Clarivate Analytics (2023-24) and listed in Stanford University's top 2% of scientists (202124), he is a leading expert in bio-based materials and sustainable food packaging. His research focuses on valorizing lignocellulosic biomass and algae into biofuels, biomaterials, and biochemicals using green extraction techniques, techno-economic analysis, and life cycle assessment, with applications in food, nutraceuticals, food packaging, coatings, adhesives, and construction. With over 200 publications, including research articles, reviews, and book chapters, his work has received over 11,000 citations and holds an h-index exceeding 50.

Dr. Sachin A. Mandavgane is a professor and head of the Chemical Engineering Department at Visvesvaraya National Institute of Technology, Nagpur. He obtained his PhD in chemical engineering and authored 125 publications having 3000 citations and has 10 patents in his name. He works on sustainability topics such as agro-waste utilization and life cycle assessment. He mentors six start-ups initiated by his scholars.

Klappentext
Sustainably Reducing Food Waste and Ensuring Food Security brings together academic professors, scientists, and policymakers from around the globe to address how to reduce food waste and increase access to nutritious food for all. By addressing the impact of waste-to-energy technologies, plant-based diets, alternative protein sources, and emerging technologies such as AI and blockchain, the authors will provide practical guidance for anyone interested in the sustainability of the global food system and the entire food supply chain, from production to consumption.

This book is divided into five sections. Section one introduces the concept of sustainable foods systems including the importance and benefits, Section two explores the economic, environmental and social impacts of understanding food waste, Section three provides solutions for food waste reduction, Section four explores sustainable agriculture and alternative food sources, and Section five covers the role of technology, data analytics, policy, and education and outreach in building a sustainable food system.

Inhalt

Section 1: Introduction to Sustainable Food Systems

1. Introduction to Sustainable Food Systems
2. Food Systems, Food Waste, and Climate Change

Section 2: Understanding Food Waste
3. The Economic Impact of Food Waste
4. The Social Impact of Food Waste
5. The Environmental Costs of Food Waste

Section 3: Reducing Food Waste
6. Composting and Anaerobic Digestion
7. Waste-to-Energy Technologies
8. Innovative Approaches to Reduce Food Waste and Ensure Sustainability

Section 4: Sustainable Agriculture and Alternative Food Sources
9. Sustainable Agriculture
10. Regenerative Agriculture
11. Plant-Based Diets
12. Millet and Sustainable Food Systems
13. Alternative Protein Sources

Section 5: Technology and Education for Sustainable Food Systems
14. Role of Technology and Data analytics in the Sustainable Food System
15. Policy and Governance for Sustainable Food Systems
16. Education and Outreach for Sustainable Food Systems
17. The Future of Sustainable Food Systems