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Proceedings of the multi-actor and multi-disciplinary trainings and consultations on food waste prevention and reduction in Sri Lanka
Sustainable Development Goal (SDG) 12.3 of the UN 2030 Agenda calls for halving per capita global food waste (FW) from retail to households. Food waste (FW) prevention and reduction play a major role in ensuring the sustainability of food systems as well as effective Solid Waste Management (SWM). A coherent, coordinated, and complementary approach to quantification causes identification, and scaling up feasible solutions is necessary. Awareness-raising and capacity development for food supply chain actors, the public sector, and civil society organizations is required for successful interventions. The Project Innovative approaches to reduce, recycle and reuse FW in urban Sri Lanka was implem...
Integrating Food into Urban Planning
The integration of food into urban planning is a crucial and emerging topic. Urban planners, alongside the local and regional authorities that have traditionally been less engaged in food-related issues, are now asked to take a central and active part in understanding how food is produced, processed, packaged, transported, marketed, consumed, disposed of and recycled in our cities. While there is a growing body of literature on the topic, the issue of planning cities in such a way they will increase food security and nutrition, not only for the affluent sections of society but primarily for the poor, is much less discussed, and much less informed by practices. This volume, a collaboration be...
Sustainable Food Systems (Volume II)
Sustainable Food System has cutting-edge green & circular Technologies, food Safety & diversity that aims to provide quality and safe foods in an environmentally conscious and sustainable way. The book addresses both the theoretical and applied aspects of sustainable food diverse food systems. This concept of Sustainable Food System under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Sustainable Food System Volume I & II. A Sustainable Food System (SFS) is a comprehensive food system and Volume...
Innovations in the Global Biogas industry
Innovations in the Global Biogas Industry: Applications of Green Principles critically reviews the whole biogas supply chain from substrates to upgraded biogas. The book evaluates the application of green principles at each stage of biogas production and combines this with case studies and a review of the latest technological advances to produce a comprehensive assessment of the current state of the biogas industry. The first three sections of the book guide the reader through the whole supply chain of biogas production, from feedstock and waste management, to process design, plant design, operation, optimization, and end products. The sustainability of biogas industry operations is then add...
Preventing food losses and waste to achieve food security and sustainability
The first comprehensive review of the causes and prevention of food losses and waste (FLW), bringing together leading experts from around the world. Multi-dimensional approach in addressing the problem of FLW from a range of perspectives: key stages in the supply chain, different types of commodity and different regions in the world. Valuable case studies from different regions on practical measures to tackle FLW.
The State of Food and Agriculture 2019
The need to reduce food loss and waste is firmly embedded in the 2030 Agenda for Sustainable Development. Food loss and waste reduction is considered important for improving food security and nutrition, promoting environmental sustainability and lowering production costs. However, efforts to reduce food loss and waste will only be effective if informed by a solid understanding of the problem. This report provides new estimates of the percentage of the world’s food lost from production up to the retail level. The report also finds a vast diversity in existing estimates of losses, even for the same commodities and for the same stages in the supply chain. Clearly identifying and understanding critical loss points in specific supply chains – where considerable potential exists for reducing food losses – is crucial to deciding on appropriate measures. The report provides some guiding principles for interventions based on the objectives being pursued through food loss and waste reductions, be they in improved economic efficiency, food security and nutrition, or environmental sustainability.
Utilization of AI Technology in Supply Chain Management
The surge in digital transformation and the integration of innovative technologies into manufacturing processes have given rise to a pressing issue in supply chain management. Businesses are in dire need of solutions to navigate this complexity and harness the true potential of intelligent supply chains. Utilization of AI Technology in Supply Chain Management is a comprehensive guide tailored for academic scholars seeking to unravel the mysteries of artificial intelligence (AI) and machine learning (ML) in the context of supply chain management. Amid the hype surrounding AI and ML, there exists a critical need to bridge the gap between human expertise and technological advancements. Utilization of AI Technology in Supply Chain Management addresses this necessity by delving into real-world instances where teams have successfully employed these innovative technologies to enhance supply chain performance, reduce inventory, and optimize routes. The adoption of AI and ML is not just a trend; it is the cornerstone of digital acceleration initiatives, making it imperative for scholars to understand and leverage these technologies effectively.
Case studies on food waste quantification, characterization, and identification of prevention and reduction options in Colombo, Sri Lanka
Food waste (FW) is a key challenge on the sustainable development agenda of countries worldwide. The lack of FW data and insights from its analysis about quantities, causes, and characteristics is a significant obstacle in implementing adequate reduction and prevention interventions for different sectors. The primary purpose of the case studies was to review FW prevention, reduction, and management initiatives. Lessons and best practices that enable and facilitate solutions were identified. Nine case studies were conducted targeting five sectors: food services (one restaurant and one hotel), wholesale markets (one fruits and vegetables wholesale market), retailers (one retail market, one ret...
Data Science
This book constitutes the refereed proceedings of the 6th International Conference on Data Science, ICDS 2019, held in Ningbo, China, during May 2019. The 64 revised full papers presented were carefully reviewed and selected from 210 submissions. The research papers cover the areas of Advancement of Data Science and Smart City Applications, Theory of Data Science, Data Science of People and Health, Web of Data, Data Science of Trust and Internet of Things.
Handbook of Fruit Wastes and By-Products
Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Che...
