Processing of Food Wastes

UCD School of Chemical Bioprocess Engineering, College of Engineering, Mathematical Physical Sciences, University College Dublin, Belfield, Dublin 4, Ireland 1 Corresponding author Maria R. Kosseva, e-mail maria kosseva yahoo.com 

Advances in Food and Nutrition Research, Volume 58 ISSN 1043-4526, DOI 10.1016/S1043-4526(09)58003-5 

Abstract Every year almost 45 billion kg of fresh vegetables, fruits, milk, and 

Official surveys indicate that every year more than 160 billion kg of edible food is available for human consumption in the United States. Of that total, nearly 30% (45 billion kg)—including fresh vegetables, fruits, milk, and grain products—is lost to waste by retailers, restaurants, and 

In the western world, food is produced, processed, transported, sold, driven home and then, 33% of the time, thrown into the bin for landfill. Then in landfill, methane gas is given off, which is far more destructive than C02. Fresh fruits, vegetables, and salads make up the largest category of waste, according to the The UK s Waste Resources Action Program (WRAP) report, clocking in at 1.4 million ton per year (Moore, 2008). 

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