Food waste is made up of materials

Food waste is made up of materials intended for human consumption that are subsequently discharged,
lost, degraded or contaminated. The problem of food waste is currently on an increase, involving all sectors
of waste management from collection to disposal; the identifying of sustainable solutions extends to
all contributors to the food supply chains, agricultural and industrial sectors, as well as retailers and final
consumers. A series of solutions may be implemented in the appropriate management of food waste, and
prioritised in a similar way to waste management hierarchy. The most sought-after solutions are represented
by avoidance and donation of edible fractions to social services. Food waste is also employed in
industrial processes for the production of biofuels or biopolymers. Further steps foresee the recovery
of nutrients and fixation of carbon by composting. Final and less desirable options are incineration and
landfilling. A considerable amount of research has been carried out on food waste with a view to the
recovery of energy or related products. The present review aims to provide an overview of current debate
on food waste definitions, generation and reduction strategies, and conversion technologies emerging
from the biorefinery concept.