About this Research Topic
The exponential growth rate of the global population poses a threat to finite resources and also increases the amount of waste generated. Additionally, inefficient management and handling of organic waste generated by the food service sector contributes to this big global challenge. These facts call for increased demand for food, spurring us to change our dietary habits to prevent millions of people from suffering from lack of food and malnutrition. However, food losses and waste consume an important number of natural resources and are recognized as a global issue due to their alarming environmental, economic and social impacts. In fact, it is estimated that about 1.3 billion tons of foods are lost or wasted globally, representing approximately one-third of the food produced for human consumption. Around 14 % of food produced is lost between harvest and retail, while an estimated 17 % of total global food production is wasted (11 % in households, 5 % in the food service and 2 % in retail). Similarly, in developing economies, such as Latin America and the Caribbean, food loss represents 15% of global food wastage which also directly correlates with an increase in poverty and extreme poverty. When food is lost or wasted, all the resources that were used to produce this food goes to waste. In addition, the disposal of food loss and waste in landfills, leads to greenhouse gas emissions, contributing to climate change. In addition, it can also negatively impact food security and food availability.
Although some developed and developing economies have begun to show progress concerning waste management and adherence to circular economy principals (particularly concerning progressive circular food economy (CfE)). CfE requires the prevention of all waste, insisting all surplus food is additionally used in its full capacity (via human food redistributions or used as by-products in other essential processes), opposed to dumping food waste in landfills. Overall, it is thought only 8.6 % of the world is adhering to such circular measures, therefore, reinforcing the urgency of accelerating the transition towards a nonlinear production system, keeping all materials and resources at their highest value usage for as long as possible.
To be resilient, it is necessary that our food systems are sustainable. A sustainable food system is a system that delivers food security and nutrition for all without compromising the economic, social, and environmental bases to ensure enough food, water, and prosperity for future generations. For that, it is necessary to switch from a linear to a circular economy approach. The EU has implemented an action plan for implementing circular economy in order to reduce the food losses along production and supply chains by 2030. Circular economy is redefining the framework conditions for the waste management of food loss and waste, creating new business opportunities. Actions are required globally and locally to maximize the use of the food we produce. The introduction of technologies, innovative solutions (including e-commerce platforms for marketing, retractable mobile food processing systems), new ways of working and good practices to manage food quality and reduce food loss and waste are key to implementing this transformative change.
The goal of this research is to present recent, promising and future trends in food waste management and circular economy strategies, focusing on the shift from linear food systems to circular food systems, especially in developing economies and the health and catering sector. It includes technical, social, economic and environmental point of views, and the outcomes of circular waste measures applied in several food systems. The assessment will give response to the geographical differences and similarities, the problems, advantages and disadvantages in minimization of food waste generation in the whole supply chain under a holistic approach.
This Research Topic will collect contributions that assess food loss and waste prevention actions, extension of food product lifetime, by-products valorization, circular economy application and zero waste strategies in the food sector. It is known that the variables impeding progress of Food Waste Management and circular economies includes a lack of awareness and guidance concerning management and organization. We welcome fundamental, applied research and methodological papers of sustainability on circular strategies of food products, especially considering food services in large, populated cities in developing economies. Topics of interest for publication include, but are not limited to the following:
• Environmental, economic, social and nutritional impacts of food loss and waste prevention.
• Circular economy models in agri-food systems
• Modeling, simulation, optimization and experimental research of food loss and waste circular strategies.
• Planning and education of circular waste management practices
• Case studies of effective application of circular economy to food waste management.
• Food waste prevention training in the Hospitality and Food Industry (HaFS) businesses in developing economies.
• Food waste planning, awareness and implementation action amongst both HaFS staff and customers. Stakeholder engagement, participation, partnership and collaboration.
• Developing strategies and policies for food waste management at local and national level in developing economies.
• Food waste management approaches as direct contributors to SDG Indicator 12.3 ‘Global Food Loss and Waste’. More specifically, the topic will contribute to Sub-Indicator 12.3.1.b - Food Waste Index by developing an approach to identifying, measuring and reducing food waste in the consumption arena.
• How can better waste management models and practices in HaFS in developing economies can have a positive impact on food loss and waste along their production and food supply chains.
Scientific studies, case studies and review are welcomed to this Research Topic.
Although some developed and developing economies have begun to show progress concerning waste management and adherence to circular economy principals (particularly concerning progressive circular food economy (CfE)). CfE requires the prevention of all waste, insisting all surplus food is additionally used in its full capacity (via human food redistributions or used as by-products in other essential processes), opposed to dumping food waste in landfills. Overall, it is thought only 8.6 % of the world is adhering to such circular measures, therefore, reinforcing the urgency of accelerating the transition towards a nonlinear production system, keeping all materials and resources at their highest value usage for as long as possible.
To be resilient, it is necessary that our food systems are sustainable. A sustainable food system is a system that delivers food security and nutrition for all without compromising the economic, social, and environmental bases to ensure enough food, water, and prosperity for future generations. For that, it is necessary to switch from a linear to a circular economy approach. The EU has implemented an action plan for implementing circular economy in order to reduce the food losses along production and supply chains by 2030. Circular economy is redefining the framework conditions for the waste management of food loss and waste, creating new business opportunities. Actions are required globally and locally to maximize the use of the food we produce. The introduction of technologies, innovative solutions (including e-commerce platforms for marketing, retractable mobile food processing systems), new ways of working and good practices to manage food quality and reduce food loss and waste are key to implementing this transformative change.
The goal of this research is to present recent, promising and future trends in food waste management and circular economy strategies, focusing on the shift from linear food systems to circular food systems, especially in developing economies and the health and catering sector. It includes technical, social, economic and environmental point of views, and the outcomes of circular waste measures applied in several food systems. The assessment will give response to the geographical differences and similarities, the problems, advantages and disadvantages in minimization of food waste generation in the whole supply chain under a holistic approach.
This Research Topic will collect contributions that assess food loss and waste prevention actions, extension of food product lifetime, by-products valorization, circular economy application and zero waste strategies in the food sector. It is known that the variables impeding progress of Food Waste Management and circular economies includes a lack of awareness and guidance concerning management and organization. We welcome fundamental, applied research and methodological papers of sustainability on circular strategies of food products, especially considering food services in large, populated cities in developing economies. Topics of interest for publication include, but are not limited to the following:
• Environmental, economic, social and nutritional impacts of food loss and waste prevention.
• Circular economy models in agri-food systems
• Modeling, simulation, optimization and experimental research of food loss and waste circular strategies.
• Planning and education of circular waste management practices
• Case studies of effective application of circular economy to food waste management.
• Food waste prevention training in the Hospitality and Food Industry (HaFS) businesses in developing economies.
• Food waste planning, awareness and implementation action amongst both HaFS staff and customers. Stakeholder engagement, participation, partnership and collaboration.
• Developing strategies and policies for food waste management at local and national level in developing economies.
• Food waste management approaches as direct contributors to SDG Indicator 12.3 ‘Global Food Loss and Waste’. More specifically, the topic will contribute to Sub-Indicator 12.3.1.b - Food Waste Index by developing an approach to identifying, measuring and reducing food waste in the consumption arena.
• How can better waste management models and practices in HaFS in developing economies can have a positive impact on food loss and waste along their production and food supply chains.
Scientific studies, case studies and review are welcomed to this Research Topic.
Keywords: Circular economy, Food loss, Food waste, By-products, Sustainability, High-value products, Environmental impacts, Hospitality and food industry, Responsible consumption, Developing economies
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
