Saving Food : Production, Supply Chain, Food Waste, and Food Consumption

412 Pages·2019·13.155 MB·English

by  Galanakis, Charis M

Saving Food
Saving Food
Production, Supply Chain, Food Waste,
and Food Consumption
Edited by
Charis M. Galanakis
Galanakis Laboratories, Chania, Greece
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List of contributors
Elisabete M.C. Alexandre QOPNA & LAQV-REQUIMTE, Department of
Chemistry, University of Aveiro, Aveiro, Portugal; Center for Biotechnology and
Fine Chemistry (cid:1) Associated Laboratory, School of Biotechnology, Catholic
UniversityofPortugal,Porto,Portugal
Vale´rie L. Almli Sensory and Consumer Science Department, Nofima, A˚s,
Norway
Graciela Alvarez Refrigeration Process Engineering Research Unit, IRSTEA,
Antony,France
Jessica Aschemann-Witzel MAPP Centre, Department of Management, Aarhus
SchoolofBusinessandSocialSciences,AarhusUniversity,Aarhus,Denmark
CarlaCaldeira EuropeanCommission,JointResearchCentre(JRC),Ispra,Italy
SaraCorrado EuropeanCommission,JointResearchCentre(JRC),Ispra,Italy
Christine Costello Assistant Professor, Industrial & Manufacturing Systems
Engineering,UniversityofMissouri,Columbia,MO,UnitedStates
Ilona E. de Hooge Marketing and Consumer Behaviour group, Wageningen
University,Wageningen,TheNetherlands
Hans De Steur Department of Agricultural Economics, Faculty of Biosciences
Engineering,GhentUniversity,Ghent,Belgium
Manoj K. Dora College of Business, Arts & Social Sciences, Brunel Business
School,BrunelUniversity,London,UnitedKingdom
Gabriel da Silva Filipini Federal University of Rio Grande, School of Chemistry
andFood,RioGrande,Brazil
Xavier Gellynck Department of Agricultural Economics, Faculty of Biosciences
Engineering,GhentUniversity,Ghent,Belgium
SelaleGlaue EfesVocationalSchool,DokuzEylulUniversity,˙Izmir,Turkey
xii Listofcontributors
NihanGogus EfesVocationalSchool,DokuzEylulUniversity,˙Izmir,Turkey
TizianoGomiero Independentscholar,Treviso,Italy
Gang Liu SDU Life Cycle Engineering, Department of Chemical Engineering,
Biotechnology, and Environmental Technology, University of Southern Denmark,
Odense,Denmark
Lara Manzocco Department of Agricultural, Food, Environmental and Animal
Sciences,UniversityofUdine,Udine,Italy
Paola Chaves Martins Federal University of Rio Grande, School of Chemistry
andFood,RioGrande,Brazil
Vila´sia Guimara˜es Martins Federal University of Rio Grande, School of
ChemistryandFood,RioGrande,Brazil
Ultan McCarthy School of Science & Computing, Department of Science,
WaterfordInstituteofTechnology,Waterford,Ireland
Samuel Mercier Department of Electrical Engineering, University of South
Florida, Tampa, FL, United States; Department of Chemical and Biotechnological
Engineering,Universite´ deSherbrooke,Sherbrooke,QC,Canada
Martin Mondor Saint-Hyacinthe Research and Development Centre, Agriculture
andAgri-FoodCanada,Saint-Hyacinthe,QC,Canada
S´ılvia A. Moreira QOPNA & LAQV-REQUIMTE, Department of Chemistry,
University of Aveiro, Aveiro, Portugal; Center for Biotechnology and Fine
Chemistry (cid:1) Associated Laboratory, School of Biotechnology, Catholic University
ofPortugal,Porto,Portugal
SemihOtles FoodEngineeringDepartment,EgeUniversity,˙Izmir,Turkey
Aditya Parmar Natural Resources Institute, University of Greenwich, London,
UnitedKingdom
Darian Pearce Department of Agricultural Economics, Faculty of Biosciences
Engineering,GhentUniversity,Ghent,Belgium
Manuela Pintado Center for Biotechnology and Fine Chemistry (cid:1) Associated
Laboratory, School of Biotechnology, Catholic University of Portugal, Porto,
Portugal
Listofcontributors xiii
Carlos A. Pinto QOPNA & LAQV-REQUIMTE, Department of Chemistry,
UniversityofAveiro,Aveiro,Portugal
Stella Plazzotta Department of Agricultural, Food, Environmental and Animal
Sciences,UniversityofUdine,Udine,Italy
Viviane Patr´ıcia Romani Federal University of Rio Grande, School of Chemistry
andFood,RioGrande,Brazil
SerenellaSala EuropeanCommission,JointResearchCentre(JRC),Ispra,Italy
Jorge A. Saraiva QOPNA & LAQV-REQUIMTE, Department of Chemistry,
UniversityofAveiro,Aveiro,Portugal
TaijaSinkko EuropeanCommission,JointResearchCentre(JRC),Ispra,Italy
Despoudi Stella Aston Business School, Aston University, Birmingham, United
Kingdom
SebnemTavman FoodEngineeringDepartment,EgeUniversity,˙Izmir,Turkey
Ismail Uysal Department of Electrical Engineering, University of South Florida,
Tampa,FL,UnitedStates
Sebastien Villeneuve Saint-Hyacinthe Research and Development Centre,
AgricultureandAgri-FoodCanada,Saint-Hyacinthe,QC,Canada
Joshua Wesana Department of Agricultural Economics, Faculty of Biosciences
Engineering, Ghent University, Ghent, Belgium; School of Agricultural and
EnvironmentalSciences,MountainsoftheMoonUniversity,FortPortal,Uganda
Li Xue Institute of Geographic Sciences and Natural Resources Research, Chinese
Academy of Sciences, Beijing, P.R. China; SDU Life Cycle Engineering,
Department of Chemical Engineering, Biotechnology, and Environmental
Technology, University of Southern Denmark, Odense, Denmark; University of
ChineseAcademyofSciences,Beijing,P.R.China
Preface
Aboutone-thirdof the food produced inthe world for human consumption gets lost
orwastedeveryyear.Thisquantityisshockingconsideringthatitaccountsapproxi-
mately for 1.3 billion tons of food. As it can be easily understood, the problem of
food loss and waste is directly connected to hunger and global sustainability in the
21st century. However, the problem is even bigger than it seems, as food loss also
accompanies a major squandering of resources such as water, land, energy, labor,
and capital. In addition, it is connected to increased and unwanted greenhouse gas
emissions that contribute to global warming and climate change. The problem of
food loss and food waste is so big that it cannot be solved with mere activities or
simple suggestions. It can be eliminated only by facing challenges and providing
continuous solutions, at all levels of food production and consumption for all the
involved actors andstakeholders.Correcting thepolicy framework,optimizing agri-
cultural practices, shaping food production, changing consumers’ and companies’
attitudes, motivating retailers, promoting packaging and process technologies, valo-
rizingwastestreams,andotheractionsshouldalsobetakenintoaccount.
Subsequently, a guide covering the latest developments in this particular direc-
tion is required. This book fills these gaps by covering all the aspects of food-loss
reduction at all relevant stages and in all possible ways. It provides details about
introducing sustainable food production, adapting more sustainable methods for
efficient crop cultivation and harvesting, optimizing utilization of resources, elimi-
nating losses in the supply chain, adapting sustainable packaging solutions, appeal-
ing enterprises to change consumer behavior, developing food waste valorization
strategies, and raising people’s awareness of wasted food. The ultimate goal is to
supportthe scientific community, policy makers, professionals, and enterprises, that
aspire toset upactions andstrategies, toreduce wastageoffood.Thereby,the book
targets all involved actors and aims to drive innovations, promote interdisciplinary
dialogues, and spark debates to generate solutions across the entire value chain
fromfieldtofork.
It consists of 13 chapters. Chapter 1 provides an introduction to global food loss
and food waste using data for 84 countries and 52 individual years. Chapter 2
reviews soil and crop management practices that may reduce yield loss, or
increase yields, while reducing the use of inputs and the environmental impact of
agricultural activities. A number of food loss reduction measures (technical and
behavioral) are available along the entire value chain, but the motivation to imple-
ment them is the one that needs due consideration and action. Further optimization
ofagriculturalpractices tosavefoodisdescribedinChapter3.
xvi Preface
Duringfoodproduction,transport,storage,andfinalconsumption,thefoodprop-
erties may get affected in several ways. To ensure safety and stability of foods and
avoid their discharge, effective and economic food preservation methods should be
selected. Chapter 4 deals with the conventional and emerging preservation
techniques, such as pasteurization, sterilization, cooling, freezing, ohmic heating,
microwave, and radio frequency, which are thermal preservation technologies. On
the other hand, Chapter 5 deals with the application of nonthermal and eco-friendly
emergent processing methodologies such as high pressure processing, pulsed elec-
tric fields, and ultrasounds. These modern technologies assure products’ safety as
well as maintain their original quality, thus contributing to food loss reduction dur-
ingproduction.
An efficient way to preserve food is using industrial processes, but it is also
possible to use active packaging to extend the shelf life of food products. To this
end, Chapter 6 discusses existing and innovative packaging solutions to minimize
foodwaste.Chapter 7reviews themainstagesandtechnologiesused forthepreser-
vation of perishable food products along the supply chain, and the amount of food
lostorwastedalongthesestagesforthemainfamiliesofproducts.Italsohighlights
theneedforbetterrefrigerationoffoodalongthelaststagesofthecoldchain(retail
and consumer handling) and for better management along the commercial portion
of the cold chain in developed countries. Chapter 8 aims to provide an overview on
losses in the food industry. At first, food losses in the upstream and downstream
supply chain are discussed prior to denoting the different ways to reduce food
losses by optimizing supply chains. Solutions at the supply chain entity(cid:1)level as
well as supply chain network(cid:1)level are provided. Chapter 9 presents mitigating
approaches that could be initiated along food supply chains. This is conducted by
discussing a case study of measuring food losses in the supply chain through value
streammappinginthedairysectorinUganda.
Food waste valorization includes different food waste management strategies,
whose goal is to turn food waste into value-added derivatives to be used in food or
other industrial sectors. These strategies present the advantage of exploiting an
always-available and cheap source, such as food waste, for producing derivatives
presenting ahigh potential market value. Chapter 10, discusses the basic definitions
and principles at the basis of food waste valorization and presents relevant strate-
gies, with particular emphasis on those in which the great potential of food waste is
maximallyexploited.
In Chapter 11, the environmental impacts of food production and consumption
of an average European citizen are assessed taking the food waste generated along
the food supply chain into account. In addition, the impact of food waste reduction
and adoption of different diets are estimated. Chapter 12 discusses food waste at
the consumer(cid:1)retailer interface, the so-called “suboptimal food” (reduction of food
losses and wastes is one of the agricultural research areas, that has received only
limited resources and attention from the public and private sectors incomparison to
increased yields per hectare). Finally, Chapter 13 provides an introduction to the
concepts of Zero Waste and life-cycle assessment; an overview of the challenges
presented by the United States agricultural system as it is today; and a discussion
Preface xvii
on the food waste management options included in the Environmental Protection
Agency’sFoodRecoveryHierarchy.
Conclusively, the book is a guide for food retailers, supply chain specialists,
food scientists, food technologists, food engineers, professionals, agriculturalists,
andfoodproducerstryingtominimizethefoodlossandadaptzerowastestrategies.
It provides critical information in this direction, so that the general public can be
aware, the governmentcan set relevantguidelines, and finally the food industrycan
optimize production lines. It provides an overview and description of the problem
from different angles (e.g., environmental impacts, some social and many techno-
logical issues) and covering different actors (consumers, producers, processors,
industry, policy makers, etc.). This way it can help identify current research gaps
and spur more in-depth investigations of certain topics described in the different
chapters. It could be of particular interest to food industry stakeholders as it
highlights strategies and technologies that could help mitigate food waste.
Knowledge of best practices and advanced procedures for the balanced production
of agricultural resources and foods, and their redistribution, transportation, and
consumptionwouldmakeitpossibletoachievesustainablefoodsystems.
At this point, I would like to express my gratitude to all the authors of the book
for their acceptance of my invitation and their participation in this collaborative
book that brings together, for the first time, different scientific, technological, and
managerial issues of saving food in one comprehensive text. They accepted and
followed the editorial guidelines, the book’s concept,andthe timelinewith ultimate
attention. All these actions conclude in a great honor for me and are highly appre-
ciated. I consider myself fortunate to have had the opportunity to bring together so
many experts from Belgium, Brazil, Canada, China, Denmark, France, Italy,
Ireland, Norway, Portugal, The Netherlands, Turkey, Uganda, the United Kingdom,
andUnitedStates.IwouldliketothanktheacquisitioneditorMeganBall,thebook
manager Katerina Zaliva, and all Elsevier’s production staff for their help during
theeditingandpublishingprocess.
I would also like to thank the Food Waste Recovery Group (www.foodwastere-
covery.group) of ISEKI Food Association and its pool of experts that provided us
withvaluableinformationaboutdifferentwaysofsavingfood.
Last but not the least, a message for all the readers: Such collaborative projects
of hundreds of thousands of words may contain a few errors and gaps. Any instruc-
tivecommentsorevencriticismsareandalwayswillbewelcome.Thus,neverhesi-
tatetocontactmetodiscussanyissueswiththebook.
CharisM.Galanakis1,2
1FoodWasteRecoveryGroup,ISEKIFoodAssociation,Vienna,
Austria,2Research&InnovationDepartment,GalanakisLaboratories,
Chania,Greece