A comprehensive review of current approaches on food waste reduction strategies

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-02 DOI:10.1111/1541-4337.70011
Markos Makiso Urugo, Tilahun A. Teka, Habtamu Fikadu Gemede, Siwan Mersha, Ararsa Tessema, Henock Woldemichael Woldemariam, Habtamu Admassu
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Abstract

Food waste is a serious worldwide issue that has an impact on the environment, society, and economy. This comprehensive review provides a detailed description of methods and approaches for reducing food waste, emphasizing the necessity of comprehensive strategies to tackle its intricate relationship with environmental sustainability, social equity, and economic prosperity. By scrutinizing the extent and impact of food waste, from initial production stages to final disposal, this comprehensive review underlines the urgent need for integrated solutions that include technological advancements, behavioral interventions, regulatory frameworks, and collaborative endeavors. Environmental assessments highlight the significant contribution of food waste to greenhouse gas emissions, land degradation, water scarcity, and energy inefficiency, thereby emphasizing the importance of curtailing its environmental impact. Concurrently, the social and economic consequences of food waste, such as food insecurity, economic losses, and disparities in food access, underscore the imperative for coordinated action across multiple sectors. Food waste can also be effectively reduced by various innovative approaches, such as technological waste reduction solutions, supply chain optimization strategies, consumer behavior-focused initiatives, and waste recovery and recycling techniques. Furthermore, in order to foster an environment that encourages the reduction of food waste and facilitates the transition to a circular economy, legislative changes and regulatory actions are essential. By embracing these multifaceted strategies and approaches, stakeholders can unite to confront the global food waste crisis, thereby fostering resilience, sustainability, and social equity within our food systems.

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全面回顾当前减少食物浪费战略的方法。
食物浪费是一个严重的世界性问题,对环境、社会和经济都有影响。本综述详细介绍了减少食物浪费的方法和途径,强调必须制定综合战略,解决食物浪费与环境可持续性、社会公平和经济繁荣之间错综复杂的关系。通过仔细研究食物浪费从最初生产阶段到最终处置的程度和影响,本综述强调迫切需要包括技术进步、行为干预、监管框架和合作努力在内的综合解决方案。环境评估强调了食物垃圾对温室气体排放、土地退化、水资源短缺和能源效率低下的重大影响,从而强调了减少食物垃圾对环境影响的重要性。与此同时,粮食浪费造成的社会和经济后果,如粮食不安全、经济损失和粮食获取方面的差距,也凸显了多部门协调行动的必要性。各种创新方法也可以有效减少食物浪费,如减少浪费的技术解决方案、供应链优化战略、注重消费者行为的举措以及废物回收和循环利用技术。此外,为了营造一个鼓励减少食物浪费和促进向循环经济过渡的环境,立法变革和监管行动也是必不可少的。通过采用这些多方面的战略和方法,利益相关者可以团结起来,共同应对全球食物浪费危机,从而在我们的食物系统中促进复原力、可持续性和社会公平。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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