publication . Other literature type . Article . 2016

The potential of food preservation to reduce food waste

Open Access
  • Published: 14 Jun 2016
  • Publisher: Cambridge University Press (CUP)
  • Country: United Kingdom
While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather t...
Persistent Identifiers
Medical Subject Headings: digestive, oral, and skin physiology
free text keywords: D640 Food and Beverages for the Consumer, D630 Food and Beverage Production, Nutrition and Dietetics, Medicine (miscellaneous), Food systems, Waste management, European union, media_common.cataloged_instance, media_common, Natural resource economics, Sustainability, Supply chain, Food waste, Engineering, business.industry, business, Food packaging, Food industry, Food safety
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