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Saving Food : Production, Supply Chain, Food Waste and Food Consumption / edited by Charis M. Galanakis.

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Electronic resources

Subject: Food waste > Prevention.
Food conservation.
Food industry and trade > Environmental aspects.
Genre: Electronic books.

Record details

  • ISBN: 9780128157091
  • ISBN: 0128157097
  • Physical Description: 1 online resource.
  • Publisher: London, United Kingdom : Academic Press, an imprint of Elsevier, [2019]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Front Cover; Saving Food; Copyright Page; Contents; List of contributors; Preface; 1 Introduction to global food losses and food waste; 1.1 Introduction; 1.2 System definition; 1.2.1 Food losses and food waste; 1.2.2 Food supply chain; 1.2.3 Food commodity groups; 1.2.4 Geographical and temporal boundary; 1.3 Food losses and food waste quantification; 1.3.1 Bibliometric analysis of literature; 1.3.1.1 Type of publications; 1.3.1.2 Temporal trend for year of publications and estimation; 1.3.1.3 Distribution of countries; 1.3.1.4 Food supply chain coverage
1.3.2 Different methods used for food losses and food waste quantification1.3.2.1 Overview of methods; 1.3.2.2 Advantages and disadvantages of methods; 1.3.3 Food losses and food waste in general; 1.3.3.1 Farm losses and waste; 1.3.3.2 Postharvest losses and waste; 1.3.3.3 Consumer food waste; 1.3.3.4 Comparison of food losses and food waste for different development levels of countries; 1.4 Implications for future; 1.5 Conclusions; References; 2 Soil and crop management to save food and enhance food security; 2.1 Introduction: enhancing food security by reducing yield loss
2.2 Yield loss and food security2.3 Preserving soil health: an imperative if we want to feed the future; 2.3.1 Land availability and soil quality: undertaking a precautionary approach; 2.3.2 The role of soil organic matter in preventing soil degradation and maintaining yields; 2.4 Unsustainable agricultural practices and their effect on yield loss; 2.4.1 "Soil fatigue" and yield decline; 2.4.2 The effect of synthetic fertilizers on pests and soil health; 2.5 Agricultural practices for a more sustainable agriculture; 2.5.1 Conservation agriculture
2.5.1.1 Principles of conservation agriculture2.5.1.2 The adoption of conservation agriculture; 2.5.1.3 No-till farming: assessing the drawbacks; 2.5.1.4 No-till and organic agriculture; 2.5.2 The agroecological approach; 2.5.2.1 Agroecological practices; 2.5.2.2 Crop management; 2.5.2.3 The importance of adopting agroecological management at the landscape level; 2.6 Cropping biodiversity to reduce losses and increase yields; 2.6.1 The potential benefits of varietal mixture to cope with pest and increase yields; 2.6.2 Cropping perennial crops; 2.7 Technological approaches
2.7.1 Precision agriculture2.7.2 Genetically modified crops; 2.8 Conclusion; Acknowledgments; References; 3 Optimizing agricultural practices; 3.1 Introduction; 3.2 Preharvest systems; 3.2.1 Cultivar and environment; 3.2.2 Integrated pest and disease management; 3.2.3 Diversifying the crop production; 3.2.4 Improved agronomic and cultural practices; 3.3 Harvest systems; 3.3.1 Harvest and handling techniques; 3.3.2 Harvesting maturity; 3.4 On-farm postharvest systems; 3.4.1 On-farm handling and storage; 3.5 Farmer organization, value addition, training, and access to market
Summary: Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste.
Source of Description Note: Online resource; title from PDF title page (EBSCO, viewed June 11, 2019).

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