Journal of Food Science and Nutrition

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Perspective - Journal of Food Science and Nutrition (2021) Volume 4, Issue 10

Management of waste in food industry

Around the world, the food processing sector is working hard to reduce by-products, compost organic waste, recycle processing and packaging materials, and conserve energy and water. Reduce, Reuse, and Recycle - the three R's of trash management – can assist food makers in minimizing waste sent to landfill and reusing waste. Food is wasted in large quantities throughout the food supply chain, including during primary production, distribution and sale of food goods, and food preparation and serving in commercial and home settings. The Food Industry is a complex, global network of varied businesses that supplies the majority of the world's food. Only subsistence farmers, people who exist solely on what they raise, and hunter-gatherers can be considered beyond the modern food industry's purview. Another viable option for managing organic waste at a food processing facility is to biologically decompose it in an anaerobic digester, resulting in energy-rich biogas and digestate.

Author(s): Simple Grace

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