Food Supply Chain Waste: Emerging Opportunities

Privett, Katie; Clark, James H.; Arshadi, Mehrdad; Koutinas, Apostolis; Gathergood, Nicholas; Morone, Piergiuseppe; Luque, Rafael

doi:10.1002/9783527698202.ch26

Cited by 2 publications

(1 citation statement)

References 51 publications

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“…A recent pan-European food waste programme has identified consumer food waste as a major challenge (COST Action TD1203, EUBIS). The COST Network, EU network on food waste valorisation has given attention to solving the amount of consumer food waste produced through technological and policy interventions ( Morone et al , 2017 ; Privett et al , 2016 ). Reducing all food losses will result in a more secure global food system and it is important for us to show how consumers can reduce food waste in households.…”

Section: Introductionmentioning

confidence: 99%

The impact of food preservation on food waste

Martindale

Schiebel

2017

BFJ

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PurposeThe purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey.Design/methodology/approachThe consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods.FindingsThe results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods.Research limitations/implicationsThis study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers.Practical implicationsThis research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced.Social implicationsThe research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers.Originality/valueThis paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

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Section: Introductionmentioning

confidence: 99%

The impact of food preservation on food waste

Martindale

Schiebel

2017

BFJ

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Protein quality evaluationin vivo of cricket flour (Gryllus assimilis) reared in Brazil

Araújo

Fagundes

Viana

et al. 2022

JIFF

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This study aimed to evaluate the chemical and biological quality of Gryllus assimilis flour, through the analysis of nutritional and biochemical parameters of tests on young rats (Rattus norvegicus – Fischer). The most deficient essential amino acid was methionine, with a chemical score of 56.40%. For the net protein ratio (NPR) and net protein utilisation (NPU) ratio, the diet containing unsupplemented cricket flour was not enough to reach the NPR and NPU levels of the control group and was insufficient to promote weight gain in the rats. The addition of methionine and wheat bran increased the digestibility of the cricket flour, which resulted in a significant improvement in the levels of cricket protein utilisation, increasing the rates mentioned above and promoting weight gain in the rats. Based on our results, we can state that considering the age of the study animals, cricket meal was a sufficient source of protein for maintenance of body weight, but not for weight gain. Based on biochemical parameters (total protein, albumin, alanine transaminase, aspartate transaminase, creatinine, urea), the cricket meal did not compromise the general health of the study animals. We therefore conclude that the addition of other sources of methionine to cricket flour can be a fundamental strategy for better use of cricket proteins in the diet.

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Food Supply Chain Waste: Emerging Opportunities

Cited by 2 publications

References 51 publications

The impact of food preservation on food waste

The impact of food preservation on food waste

Protein quality evaluationin vivo of cricket flour (Gryllus assimilis) reared in Brazil

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