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Food waste and sustainable food waste management in the Baltic Sea Region

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food waste and sustainable food waste management in the Baltic Sea Region/ by Walter Leal Filho, Marina Kovaleva.
Author:	Leal Filho, Walter.
other author:	Kovaleva, Marina.
Published:	Cham :Springer International Publishing : : 2015.,
Description:	xii, 222 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Plate waste - Baltic States. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-10906-0
ISBN:	9783319109060 (electronic bk.)

Food waste and sustainable food waste management in the Baltic Sea Region
Leal Filho, Walter.

Food waste and sustainable food waste management in the Baltic Sea Region[electronic resource] /by Walter Leal Filho, Marina Kovaleva. - Cham :Springer International Publishing :2015. - xii, 222 p. :ill., digital ;24 cm. - Environmental science and engineering. Environmental science,1863-5520. - Environmental science and engineering.Environmental science..

Introduction -- Literature Review -- Causes of food waste generation -- Methods of food waste reduction -- Research Methods -- Overview of the Baltic Region countries -- The state-of-the-art of the problem of food waste in the Baltic Region countries -- Discussion -- Conclusions and Recommendations -- Appendix A -- Appendix B -- Glossary -- References.

This work presents the findings of an extensive study on the state-of-the-art regarding the problem of food waste in Belarus, Estonia, Germany, Latvia, Lithuania, Poland and Sweden. The results show that the problem of food waste can be found at different levels in each country and that our knowledge of it is limited by the current lack of studies in the area. The problem is primarily due to food waste generated by the manufacturing sector, mostly in the form of unused or inefficiently used by-products, as well as on a share of food thrown away by households that is still suitable for human consumption. The main reduction/prevention method, applied across the countries, is food donation; the remaining methods are the same ones used for biodegradable waste in the respective countries. The findings gathered in this study show a number of potential measures/methods for sustainable food waste management, which may be considered in future works in order to reduce the amounts of food waste generated in each of the aforementioned countries.

ISBN: 9783319109060 (electronic bk.)

Standard No.: 10.1007/978-3-319-10906-0doiSubjects--Topical Terms:

1062693
Plate waste
--Baltic States.

LC Class. No.: HD9016.B29

Dewey Class. No.: 338.195

Food waste and sustainable food waste management in the Baltic Sea Region
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245 1 0 $a Food waste and sustainable food waste management in the Baltic Sea Region $h [electronic resource] / $c by Walter Leal Filho, Marina Kovaleva.
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505 0 $a Introduction -- Literature Review -- Causes of food waste generation -- Methods of food waste reduction -- Research Methods -- Overview of the Baltic Region countries -- The state-of-the-art of the problem of food waste in the Baltic Region countries -- Discussion -- Conclusions and Recommendations -- Appendix A -- Appendix B -- Glossary -- References.
520 $a This work presents the findings of an extensive study on the state-of-the-art regarding the problem of food waste in Belarus, Estonia, Germany, Latvia, Lithuania, Poland and Sweden. The results show that the problem of food waste can be found at different levels in each country and that our knowledge of it is limited by the current lack of studies in the area. The problem is primarily due to food waste generated by the manufacturing sector, mostly in the form of unused or inefficiently used by-products, as well as on a share of food thrown away by households that is still suitable for human consumption. The main reduction/prevention method, applied across the countries, is food donation; the remaining methods are the same ones used for biodegradable waste in the respective countries. The findings gathered in this study show a number of potential measures/methods for sustainable food waste management, which may be considered in future works in order to reduce the amounts of food waste generated in each of the aforementioned countries.
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