Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Gabriela BERECHET, Carmen NICOLAE, Soane STROOTSNIJDER
The food service industry faces a growing challenge of managing food wastage while transitioning toward sustainable practices. This research explores emerging trends in food residue valorisation, focusing on innovative techniques for transforming food waste into valuable by-products such as bioenergy, animal feed, and bio-based packaging materials. Key advancements in bioprocessing technologies, including anaerobic digestion, composting, and enzymatic treatments, are evaluated for their efficiency and scalability. Additionally, this study examines the role of digital tools, such as AI-driven waste tracking and optimization systems, in minimizing waste generation. The integration of circular economy principles within the food service sector is highlighted as a pivotal strategy to address environmental, economic, and social sustainability. By identifying and analysing these new trends, the research provides actionable insights for stakeholders aiming to reduce waste and valorise residues effectively as well in agrifood industry and in food service industry, particularly in Romania’s case.
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