Food Waste Reduction and Valorisation

Introduction.- Cutting through the challenge of improving the consumer experience of foods by enabling the preparation of sustainable meals and the reduction of food waste.- The Economic Case for the Circular Economy: From Food Waste to Resource.- Decreasing greenhouse gas emissions of meat products through food waste reduction. A framework for a sustainability assessment approach.- Fodder Legumes for Green Biorefineries: A Perspective for Sustainable Agricultural Production Systems.- Bio-waste lignin to soluble lignin-like polymers. An Italian municipal waste treatment plant as empirical case study for evaluating processes and applications for technological scale up and commercial exploitation.- Techno-economic study and environmental assessment of food waste based biorefinery.- Techno-economic evaluation of refining of food supply chain wastes for the production of chemicals and biopolymers.- Bio-based Economy: Policy Framework and Foresight Thinking.- Bringing a Sharing Economy Approach into the Food Sector: The Potential of Food Sharing for Reducing Food Waste.- Defining the Meaning of Food Waste as a Matter of Urgency.- Waste Reduction in Fresh Food Supply Chains: an Operations Research Approach.- Participatory Planning in Organic Solid Waste Management: A Backcasting Approach.- The role of social networks in the diffusion of bio-waste products: the case of mulching films derived from organic waste in Province of Foggia.- Grassroots innovations and the transition towards sustainability: Tackling the food waste challenge.