Food Waste Reduction through Engineering Innovations: Strategies and Technologies

Abstract

Throughout the food supply chain, food waste causes economic losses, depletion of resources, and environmental deterioration. Although there is a growing awareness of the importance of reducing food waste, conventional approaches frequently fail to tackle the multifaceted problems linked to food production, processing, and consumption. Technological advancements in the field of engineering have the potential to revolutionize the food supply chain by making it more efficient, making food more durable, and making better use of resources. a range of engineering approaches and tools developed with the goal of decreasing food waste; these include novel approaches to food processing, improved packaging, and waste-to-value technologies. In order to decrease spoilage, maintain quality, and increase shelf life, important methods like cold chain management, smart packaging, thermal treatment optimization, and high-pressure processing (HPP) are investigated. We also talk about the importance of circular economy principles like reusing and recycling food leftovers and upcycling them into lucrative by-products. Economic, logistical, and regulatory hurdles are among the difficulties in implementing these technologies. Significant progress may be achieved toward reducing food waste, improving sustainability, and promoting a more efficient and resilient food system by integrating engineering solutions into food production and distribution networks, according to this research