Infodoc : Sciences, Techniques et Culture

1. Introduction in global food losses and food waste - Gang Liu and Li Xue
1.1. Introduction
1.2. System definition
1.2.1. Food losses and food waste
1.2.2. Food supply chain
1.2.3. Food commodity groups
1.2.4. Geographical and temporal boundary
1.3. Food losses and food waste quantification
1.3.1. Bibliometric analysis of literature
1.3.2. Different methods used for food losses and food waste quantification
1.3.3. Food l[...]

1. Introduction in global food losses and food waste - Gang Liu and Li Xue
1.1. Introduction
1.2. System definition
1.2.1. Food losses and food waste
1.2.2. Food supply chain
1.2.3. Food commodity groups
1.2.4. Geographical and temporal boundary
1.3. Food losses and food waste quantification
1.3.1. Bibliometric analysis of literature
1.3.2. Different methods used for food losses and food waste quantification
1.3.3. Food losses and food waste in general
1.4. Implications for future
1.5. Conclusions
2. Soil and crop management to save food and enhance food security - Tiziano Gomiero
2.1. Introduction: enhancing food security by reducing yield loss
2.2. Yield loss and food security
2.3. Preserving soil health: an imperative if we want to feed the future
2.3.1. Land availability and soil quality: undertaking a precautionary approach
2.3.2. The role of soil organic matter in preventing soil degradation and maintaining yields
2.4. Unsustainable agricultural practices and their effect on yield loss
2.4.1. “Soil fatigue” and yield decline
2.4.2. The effect of synthetic fertilizers on pests and soil health
2.5. Agricultural practices for a more sustainable agriculture
2.5.1. Conservation agriculture
2.5.1.1. Principles of conservation agriculture
2.5.1.2. The adoption of conservation agriculture
2.5.1.3. No-till farming: assessing the drawbacks
2.5.1.4. No-till and organic agriculture
2.5.2. The agroecological approach
2.5.2.1. Agroecological practices
2.5.2.2. Crop management
2.5.2.3. The importance of adopting agroecological management at the landscape level
2.6. Cropping biodiversity to reduce losses and increase yields
2.6.1. The potential benefits of varietal mixture to cope with pest and increase yields
2.6.2. Cropping perennial crops
2.7. Technological approaches
2.7.1. Precision agriculture
2.7.2. Genetically modified crops
2.8. Conclusion
3. Optimizing agricultural practices - Aditya Parmar
3.1. Introduction
3.2. Preharvest systems
3.2.1. Cultivar and environment
3.2.2. Integrated pest and disease management
3.2.3. Diversifying the crop production
3.2.4. Improved agronomic and cultural practices
3.3. Harvest systems
3.3.1. Harvest and handling techniques
3.3.2. Harvesting maturity
3.4. On-farm postharvest systems
3.4.1. On-farm handling and storage
3.5. Farmer organization, value addition, training, and access to market
3.6. Climate changes and potential impacts on crop postharvest
4. Food preservation technologies - Sennem Tavman, Semih Otles Selale Glaue and Nihan Gogus
4.1. Introduction
4.2. Thermal food preservation
4.2.1. Pasteurization
4.2.2. Sterilization
4.3. Developments in cooling and freezing technology
4.3.1. Cooling/chilling
4.3.2. Freezing
4.3.2.1. New freezing technologies
4.4. Ohmic heating
4.5. Microwaves
4.6. Radio frequency
4.7. Inhibition of oxidation in foods
4.7.1. Types of antioxidants
4.7.2. Use of antioxidants in food
4.7.2.1. Protection of fats and oils
4.7.2.2. Protection of nuts and oil seeds
4.7.2.3. Protection of cereal products
4.7.2.4. Protection of fruits and vegetables
4.7.2.5. Protection of meat products
4.7.2.6. Protection of packaged foods
4.8. Hurdle concept
4.9. Conclusion
5. Non-thermal food processing/preservation technologies - Elisabete Alexandre, Jorge Manuel Alexandre Saraiva, Carlos Pinto, Sílvia A. Moreira and Manuela Pintado
5.1. Introduction
5.2. Quality indicators for processed food
5.3. Food contamination sources
5.4. Nonthermal emerging processing technologies
5.4.1. High pressure processing technology
5.4.1.1. Technological fundamentals
5.4.1.2. Effect on food composition, microorganisms, and applications
5.4.1.3. Advantages and limitations
5.4.1.4. High pressure processing as extraction method
5.4.2. Ultrasounds
5.4.2.1. Technical fundamentals
5.4.2.2. Effect on food composition, microorganisms, and applications
5.4.2.3. Advantages and limitations
5.4.2.4. Ultrasounds as extraction technique
5.4.3. Pulse electric fields
5.4.3.1. Technological fundamentals
5.4.3.2. Effect on food composition, microorganisms, and applications
5.4.3.3. Advantages and limitations
5.4.3.4. Pulse electric fields as extraction method
5.5. Final remarks
6. Innovative packaging that saves food - Vilasia Guimarães Martins, Viviane Patricia Romani, Paola Chaves Martins and Gabriel da Silva Filipini
6.1. Introduction
6.2. Innovations in food packaging
6.2.1. Sustainable packaging
6.2.2. Intelligent packaging
6.2.3. Active packaging
6.3. Application of active packaging in foods
6.3.1. Essential oils
6.3.2. Natural extracts
6.3.3. Modified atmosphere
6.4. Food packaging properties
6.4.1. Mechanical properties
6.4.2. Barrier properties
6.4.3. Optical properties
6.4.4. Solubility in water
6.4.5. Thermal properties
6.4.6. Microstructural properties
6.4.7. Biodegradability
6.5. Strategies to improve the properties of films
6.5.1. Chemical methods
6.5.2. Enzymatic methods
6.5.3. Physical methods
6.5.4. Blending with other materials
7. Optimized cold chain to save food - Samuel Mercier, Martin Mondor, Ultan McCarthy, Sebastien Villeneuve, Graciela Alvarez and Ismail Ulysal
7.1. Introduction
7.2. Overview of the cold chain
7.2.1. Precooling
7.2.2. Commercial transportation
7.2.2.1. Sea transportation
7.2.2.2. Rail transportation
7.2.2.3. Intermodal transportation
7.2.3. Storage at the distribution center
7.2.4. Display at retail
7.2.5. Transportation and storage by consumers
7.3. The cold chain around the world
7.3.1. Refrigeration capacities
7.3.2. Food loss and waste in different countries
7.4. The cold chain in northern communities
7.5. Conclusion
8. Optimized food supply chains to reduce food losses - Stella Despoudi
8.1. Introduction
8.2. Definition of food loss
8.3. Overview of food losses in the food industry
8.3.1. Food losses in the upstream supply chain
8.3.1.1. Food losses in primary production
8.3.1.2. Food losses in postharvest handling, storage, processing, and distribution
8.3.2. Food losses in the downstream supply chain
8.3.2.1. Food losses of retailers
8.3.2.2. Consumer and postconsumer food losses
8.4. Ways to reduce food losses
8.4.1. Primary production solutions
8.4.1.1. Focus on collaboration and collective action at producers’ stage
8.4.1.2. Training of the producers
8.4.1.3. Focus on value-added and high-quality products
8.4.1.4. Agroecology
8.4.2. Solutions at handling, storage, processing, and distribution stage
8.4.2.1. Postharvest storage and handling solutions
8.4.2.2. Postharvest processing and transport solutions
8.4.3. Solutions at retailers stage
8.4.3.1. Modification of product labeling
8.4.3.2. Change of consumers’ food waste behavior
8.4.3.3. Donations, recycling, and compost
8.4.3.4. Technological investments
8.4.4. Supply chain solutions
8.4.4.1. Awareness of the changing food standards and regulations
8.4.4.2. Collaboration across the supply chain
8.4.4.3. Formation of communities of practice and learning alliances
8.4.4.4. Technological and infrastructural solutions
8.4.4.5. Total quality management and lean
8.4.4.6. Implement sustainability across the supply chain
8.4.4.7. Developing a resilience supply chain
8.5. Conclusion
9. Measuring food losses in supply chain through value stream mapping: a case study in the dairy sector - Joshua Wesana, Xavier Gellynck, Manoj Dora, Darian Pearce, Hans De Steur
9.1. Introduction
9.1.1. Background
9.1.2. Stakeholder adoption of lean manufacturing practices for food loss and waste assessment and mitigation
9.1.3. Value stream mapping as a hot spot identification approach for food loss and waste assessments
9.2. Methodology
9.3. Results
9.3.1. Characteristics of the dairy supply chain examined in the case study
9.3.2. Current state map for production of yogurt and ultra-high temperature milk
9.3.2.1. Farmer level
9.3.2.2. Processor level
9.3.2.3. Distribution
9.3.3. Identification of food loss and waste and their destinations along the dairy value chain, with a link to lean manufacturing
9.3.3.1. Farmer level
9.3.3.2. Processor level
9.3.3.3. Distribution
9.4. Discussion
9.5. Conclusion
10. Food waste valorisation - Lara Manzocco and Stella Plazzotta
10.1. Introduction and main definitions
10.2. Sources and targets of food waste valorization
10.3. Defining priorities in food waste valorization
10.4. Valorization and sustainability
10.5. Valorization of animal waste
10.5.1. Definition and quantification
10.5.1.1. Meat and poultry
10.5.1.2. Seafood
10.5.1.3. Dairy
10.5.2. Valorization strategies
10.5.2.1. Meat and poultry
10.5.2.2. Seafood
10.5.2.3. Dairy
10.6. Valorization of plant-origin waste
10.6.1. Definition and quantification
10.6.1.1. Cereals
10.6.1.2. Roots and tubers
10.6.1.3. Oil crops and pulses
10.6.1.4. Fruit and vegetables
10.6.2. Valorization strategies
10.6.2.1. Cereals
10.6.2.2. Roots and tubers
10.6.2.3. Oil crops and pulses
10.6.2.4. Fruit and vegetables
10.7. Development and implementation of food waste valorization strategies
10.7.1. Waste characterization
10.7.2. Output definition
10.7.3. Process design
10.7.4. Feasibility study
10.8. Conclusions
11. Food consumption and wasted food - Taija Sinkko, Carla Caldeira, Sara Corrado and Serenella Sala
11.1. Introduction
11.2. Materials and methods
11.2.1. Basket of representative food products
11.2.2. Calculation of environmental impact of food consumption
11.2.2.1. Agricultural stage
11.2.2.2. Packaging, logistics, and retail
11.2.2.3. Use phase and end of life
11.2.3. Food waste quantification
11.2.4. Food waste reduction and dietary shift scenarios
11.3. Results
11.3.1. Baseline results
11.3.2. Scenario results: food waste reduction
11.3.3. Scenario results: diet shift
11.4. Discussion
11.5. Conclusions
12. Suboptimal food? Food waste at the consumer-retailer interface - Jessica Aschemann-Witzel, Ilona E. de Hooge, Valérie L. Almli
12.1. Why a lot of food waste is due to suboptimal food
12.2. Definition of suboptimal food and the consumer–retailer interface
12.3. Types of suboptimal food and respective decisions on optimality
12.4. Types of interactions at the consumer–retailer interface
12.5. Consumer perception of suboptimal food
12.6. Retailer actions against food waste
12.7. Consumer response to retailer actions
12.8. Conclusions
13. The concept of zero waste - Christine Costello
13.1. Introduction and background
13.2. A brief overview of the US agricultural system
13.3. Definitions of food waste
13.4. The hierarchy of options for managing food losses and wastes
13.4.1. Source reduction
13.4.1.1. Food waste reduction in households
13.4.1.2. Food waste reduction in hospitality and institutions
13.4.2. Feed hungry people
13.4.3. Feed animals
13.4.4. Industrial uses
13.4.5. Aerobic composting
13.5. Life cycle assessment and systems analysis of food waste management options
13.6. Concluding thoughts