Food Waste Management

Food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous, and occur at the stages of production, processing, retailing and consumption. Out of total Food waste generated only 14 per cent of the food waste is recycled, the rest of it is disposed of at the waste-to-energy (WTE) plants for incineration. As alternatives to landfill, food waste can be composted to produce soil and fertilizer, fed to animals, or used to produce energy or fuel. There is a need to manage food waste holistically. Reducing food wastage, redistributing unsold/excess food and recycling food waste are important components of our national waste management strategies to work towards waste management strategies, with the most preferred approach at the top of the hierarchy. The most reasonable strategic approaches include, Prevent and Reduce Food Wastage at Source, Redistribute Unsold/Excess Food, Recycle/Treat Food Waste, and Recover Energy.

  • Track 1-1 Food as bio-waste
  • Track 2-2 Food waste generation
  • Track 3-3 Recycling treatments
  • Track 4-4 Integrative FWM system designs
  • Track 5-5 Food as fuel

Related Conference of Food