Sustainable Food Systems from Agriculture to Industry Improving Production and Processing by Charis Michel Galanakis

Until the endofthe20thcentury,foodlossanddisposaloffood waste were not evaluated as matters of concern. The prevalent policy mainly aimed at increasing food production, without improving the efficiency of the food systems. This fact increased the generation of food lost or wasted along food supply chains. In the 21st century, escalating demands for processed foods have required identification of concrete opportunities to prevent depletion ofnaturalresources, restrict energy demands,minimize economic costs, as well as reduce food losses and food wastes. Besides, recent changes in the legislative frameworks and environmental concerns have stimulated the industry to reconsider their management policy and in some cases to face the concept of “recovery” as an opportunity.