Exploration of Underutilized Food Sources and By-products to Reduce Food Losses and Waste

Food and Agriculture Organization (FAO, 2011) estimates that more than 32% of all food produced in the world is lost or wasted each year, marking the importance of food losses and wastes (FLWs) in the context of food security. FLWs have a high economic impact because they translate into losses in agricultural investment, which reduce producer income and increase consumer prices. They also have an environmental impact because, on the one hand, the resources used in food production (water, land, energy) are lost and, on the other hand, wasted food, confined in landfills, represents a major emitter of greenhouse gases. They also have a social impact, as they directly affect consumers by reducing food availability and increasing its price. Food security is therefore threatened by food losses and wastage, as it limits access to safe and consistent food, leading to food insecurity.

Research themes to be published in this Research Topic should be focused on current and novel strategies to reduce food losses and waste. Of particular interest are studies that include:

1) Methodologies that are easy to establish at the different stages of the agri-food chain for the reduction of FLWs, including problems of food packaging and food rescue.
2) Utilization of underutilized, and waste food, along the whole food supply chain, as well as animal and plant by-products generated by the food industry, especially as a source of bioactive compounds, food additives, new functional foods, bioethanol, bio-fertilizers, bioinsecticides, or other derived products.
3) Sustainable and environmentally friendly technologies for the development of new nutritious and functional food products.

Original Research, Review, Methods, Mini-review, Perspective, Community case study, and Opinion article are welcome.