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AuthorAl-Obadi, Muna
AuthorAyad, Hiba
AuthorPokharel, Shaligram
AuthorAyari, Mohamed Arselene
Available date2022-11-25T16:52:36Z
Publication Date2022
Publication NameSustainable Production and Consumption
ResourceScopus
Resource2-s2.0-85125442820
URIhttp://dx.doi.org/10.1016/j.spc.2022.02.012
URIhttp://hdl.handle.net/10576/36687
AbstractFood waste is one of the challenging issues humans are facing. A third of the food produced in the world is wasted at various points along the food supply chain. Food waste can be reduced by developing technology that can be utilized in different parts of the food value chain and through education programs that focus on consumers' behavior on healthy lifestyles and sustainable consumption. This article examines the problem of food waste and provides insights into the approaches to food waste management. Different techniques, such as education-based or structure-based, are used to encourage food waste prevention and management. Therefore, highlighting the current development in food waste management becomes important. The paper uses a systematic review that supports screening of the literature to answer the research questions and find the research gaps. According to the findings, food is either thrown out during the supply chain or even at the last stages of preparation and consumption. The review shows that the current food waste management treatment methods may be effective, but they do not provide an environmentally sustainable solution for food waste management. Therefore, the proposed article deeply investigated food waste prevention and social innovations to reduce food waste. This review complements the previous reviews by adding social and economic innovation focus on food waste management. The article recommends a course of action for future food waste management research. 2022
SponsorThe initial draft of this paper was submitted as partial fulfilment of the graduate course Innovation and Technology Management offered at the College of Engineering, Qatar University, Doha, Qatar
Languageen
PublisherElsevier
SubjectCircular economy
Food waste
Innovation
Waste management
Waste management technology
Waste reduction
TitlePerspectives on food waste management: Prevention and social innovations
TypeArticle Review
Pagination190-208
Volume Number31
dc.accessType Abstract Only


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