An energy supply crisis is impacting all the branches, including the agriculture and food industry. The wise and responsible utilization of plant raw materials already cultivated is becoming a must in the country\'s economy. Not only the waste of the resources included but also the environmental challenge are concerns behind the not exploited food production by-streams and leftovers\' valorization. Fruits and vegetables\' out of the market quality \"beauty\" standards are still valuable sources of nutritious compounds. The conversion of raw materials into edible products can be provided by many techniques, with three-dimensional printing being the most individualized one. The main objective of this review was to summarize the existing efforts for the valorization of fruits and vegetable residuals into edible 3D inks and then 3D printed products. The clustering analysis was used for the separation of certain research approaches in fruit and vegetable wastes exploitation for 3D printing inks\' formulation. As the multilayer deposit technique is strongly dependent on the printing conditions and 3D ink formulation, therefore the tabularized description was included presenting the nozzle diameter, printing speed and other conditions specified.

The collective meals market generates significant revenue for the world economy. Food services are responsible for consuming large amounts of water and energy, as well as generating a substantial volume of waste, which is often improperly disposed of. Given the unchecked expansion of food services, the lack of proper management of environmental resources can undermine sustainability principles, posing a threat to future generations. This scoping review aimed to synthesize the existing scientific literature on carbon and water footprints in food services, describing the main methods and tools used and what strategies have been proposed to mitigate the high values of these footprints. The search for articles was performed on 6 June 2024 in seven electronic databases, using MeSH Terms and adaptations for each database from database inception. The search for local studies was complemented by a manual search in the list of references of the studies selected to compose this review. It included quantitative studies assessing footprints (water or carbon) in food services and excluded reviews, studies that reported footprints for diets, and protocols. A total of 2642 studies were identified, and among these, 29 were selected for this review. According to the findings, it was observed that meats, especially beef, contribute more to water and carbon footprint compared to other proteins. Mitigation strategies for the water footprint include promoting plant-based diets, menu changes, and awareness.

Food loss and waste (FLW) contains an abundance of nutrient components that can be extracted and converted into valuable bioproducts through biorefining (e.g., pharmaceuticals, cosmetics, nutrients). Australia has identified bioproducts from a FLW feedstock as one avenue through which it can meet its commitment to UN Sustainable Development Goal Target 12.3, aiming to halve food waste by 2030. An industry for bioproducts in Australia is, however, nascent and will require targeted and sustained policy intervention to advance in line with the production targets it has set to meet Target 12.3. The aim of this critical review is threefold. Firstly, it draws on the research literature to identify barriers to advancing a bioproduct industry from FLW. Secondly, it constructs a taxonomy of policies available to overcome these barriers and support industry development. Finally, it applies the taxonomy to established policy settings in Australia (examining both national settings and Queensland state settings) and the European Union (EU), where the industry and associated policy is more mature. Australia has few national policies directly targeting a bioproduct industry. A comparative assessment of policy settings allows this review to identify lessons Australia can draw from the EU experience as it advances its own industry. Findings demonstrate a complex and fragmented policy landscape. Key recommendations from the literature emphasise the need to establish coordinated strategic instruments; target research and development opportunities for optimised, sustainable processes; and implement appropriate incentives to establish a \'level playing field\', as technology readiness increases. The critical requirement for policy stability and coherence, flags the need to lay groundwork policy in this area as a priority.

Food waste is considered to be a social, environmental, administrative, and economic problem. Given the large-scale production and distribution of food, food waste in food services has been widely discussed by experts, professors, and scientists in the field. This systematic review aimed to understand which food service has the highest percentage of plate food waste. A systematic review and meta-analysis were conducted until January 2024 in ten electronic databases: MEDLINE, Embase, IBECS, BINACIS, BDENF, CUMED, BDNPAR, ARGMSAL, Cochrane Library, Sustainable Development Goals, and the gray literature. The protocol was previously registered with PROSPERO under the code CRD42024501971. Studies that have assessed plate food waste in food services were included. There were no restrictions on language, publication location, or date. The risk of bias analysis was carried out using the JBI instrument. A proportion meta-analysis was carried out using R software (version 4.2.1). This systematic review with meta-analysis showed that the type of distribution and the food service are the factors that have the greatest impact on the percentage and per capita of plate food waste. In the face of increased waste, interventions should be targeted by type and distribution system, diners, and meals in order to lessen the impact of these factors.

BACKGROUND: Food waste is a pivotal contributor to environmental degradation in the modern world. Vast amounts of food are wasted and many individual efforts and collective initiatives being underway to deal with this challenge. Hospitals are institutions that produce and provide food, but at the same time contribute greatly to food waste. The objective of this scoping review is to present available data regarding quantity of food waste generated in public hospitals and summarizes studies that assess and quantify the greenhouse gas emissions (carbon footprint) associated to food service management in hospitals.
METHODS: A systematic literature research was conducted by two qualified researchers in PubMed, Scopus, ISI Web of Science and Science Direct. The publication date was set to the last ten years, i.e., 2013-2023. All the abstracts retrieved were screened, and the eligible articles were selected after a two-step process. Abstracts from the retrieved full papers\' references were also screened for eligibility. The selected papers were included in the final scoping review.
RESULTS: Overall, 2870 studies were identified and 69 were included in the review. Most of the studies (n = 33) assessed the causes and quantified the amount of food waste generated in hospitals. A small number of studies (5) estimated carbon dioxide equivalent (CO2-eq) produced by food waste. Although several studies suggested strategies and measures to reduce the environmental impact of foodservice operations, none of them implemented a comprehensive foodservice management system.
CONCLUSIONS: This scoping review suggests that hospital diets contribute to food waste and may have a negative environmental impact. There are several internal and external factors and practices that influence positively or negatively the sustainability of hospital food service systems. Systematic efforts are needed to identify and enhance parameters that could improve the environmental footprint of hospitals in terms of more effective management of food waste.

The efficient utilization of food waste (FW) resources through Food Waste Valorization (FWV) has received increasing attention in recent years. Various decision-making studies have been undertaken to facilitate FWV implementation, such as the studies on decision-making framework and FWV technology assessment. Food waste hierarchy is a widely discussed framework in FW management, but it was found too simplified and does not always contribute positively to environmental sustainability. Moreover, decision-making studies in FWV often focus on specific aspects of the food system and employ distinctive decision-making approaches, making it difficult to compare the results from different studies. Therefore, our literature review is conducted to provide a comprehensive understanding of FWV decision-making. This study identifies what decisions are needed, and three levels of decisions are revealed: system-level, FW stream-level, and FWV option-level. The assessment approaches and criteria used to support decision-making in FWV are also collected and analyzed. Building upon these findings, an hourglass model is synthesized to provide a holistic illustration of decision-making in FWV. This study untangles the complexities of FWV decision-making and sheds light on the limitations of current studies. We anticipate this study will make more people realize that FWV is a multidisciplinary issue and requires the collective participation of researchers, practitioners, policymakers, and consumers. Such collective engagement is essential to effectively address practical challenges and propel the transition of the current food system toward a more resource-efficient paradigm.

Due to the special property of food waste (FW), anaerobic digestion of food waste is facing many challenges like foaming, acidification, ammonia nitrogen and (NH4+-N) inhibition which resulted in a low biogas yield. A better understanding on the problems exiting in the FW anaerobic digestion would enhance the bio-energy recovery and increase the stable operation. Meanwhile, to overcome the bottle necks, pretreatment, co-digestion and additives is proposed as well as the solutions to improve biogas yield in FW digestion system. At last, future research directions regarding FW anaerobic digestion were proposed.

Response Surface Methodology (RSM) is a widely used mathematical tool for process optimization, setting their main factorial variables. The current research analyzes and summarizes the current knowledge about the RSM in the extraction of carotenoids from fruit and vegetable by-products, following a systematic review protocol (Prisma 2020 Statement). After an identification of manuscripts in Web of Science (September 2023) using inclusion search terms (\"carotenoids\", \"extraction\", \"response-surface methodology\", \"ultrasound\", \"microwave\" and \"enzyme\"), they were screened by titles and abstracts. Finally, 29 manuscripts were selected according to the PRISMA methodology (an evidence-based minimum set of items for reporting in systematic reviews), then, 16 questions related to the quality criteria developed by authors were applied. All studies were classified as having an acceptable level of quality criteria (≤50% \"yes answers\"), with four of them reaching a moderate level (>50 to ≤70% \"yes answers\"). No studies were cataloged as complete (>70% \"yes answers\"). Most studies are mainly focused on ultrasound-assisted extraction, which has been widely developed compared to microwave or enzymatic-assisted extractions. Most evidence shows that it is important to provide information when RSM is applied, such as the rationale for selecting a particular design, the specification of input variables and their potential levels, a discussion on the statistical model\'s validity, and an explanation of the optimization procedure. In addition, the principles of open science, specifically data availability, should be included in future scientific manuscripts related to RSM and revalorization.

Urban agriculture (UA) activities are increasing in popularity and importance due to greater food demands and reductions in agricultural land, also advocating for greater local food supply and security as well as the social and community cohesion perspective. This activity also has the potential to enhance the circularity of urban flows, repurposing nutrients from waste sources, increasing their self-sufficiency, reducing nutrient loss into the environment, and avoiding environmental cost of nutrient extraction and synthetization. The present work is aimed at defining recovery technologies outlined in the literature to obtain relevant nutrients such as N and P from waste sources in urban areas. Through literature research tools, the waste sources were defined, differentiating two main groups: (1) food, organic, biowaste and (2) wastewater. Up to 7 recovery strategies were identified for food, organic, and biowaste sources, while 11 strategies were defined for wastewater, mainly focusing on the recovery of N and P, which are applicable in UA in different forms. The potential of the recovered nutrients to cover existing and prospective UA sites was further assessed for the metropolitan area of Barcelona. Nutrient recovery from current composting and anaerobic digestion of urban sourced organic matter obtained each year in the area as well as the composting of wastewater sludge, struvite precipitation and ion exchange in wastewater effluent generated yearly in existing WWTPs were assessed. The results show that the requirements for the current and prospective UA in the area can be met 2.7 to 380.2 times for P and 1.7 to 117.5 times for N depending on the recovery strategy. While the present results are promising, current perceptions, legislation and the implementation and production costs compared to existing markets do not facilitate the application of nutrient recovery strategies, although a change is expected in the near future.

According to the United Nations, approximately one-third of the food produced for human consumption is wasted. The actual linear \"Take-Make-Dispose\" model is nowadays obsolete and uneconomical for societies and the environment, while circular thinking in production systems and its effective adoption offers new opportunities and benefits. Following the \"Waste Framework Directive\" (2008/98/CE), the European Green Deal, and the actual Circular Economy Action Plan, when prevention is not possible, recovering an unavoidable food waste as a by-product represents a most promising pathway. Using last year\'s by-products, which are rich in nutrients and bioactive compounds, such as dietary fiber, polyphenols, and peptides, offer a wake-up call to the nutraceutical and cosmetic industry to invest and develop value-added products generated from food waste ingredients.