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Food Waste Reduction and Valorisation

Overview of attention for book
Cover of 'Food Waste Reduction and Valorisation'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction
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    Chapter 2 Cutting Through the Challenge of Improving the Consumer Experience of Foods by Enabling the Preparation of Sustainable Meals and the Reduction of Food Waste
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    Chapter 3 The Economic Case for the Circular Economy: From Food Waste to Resource
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    Chapter 4 Decreasing Greenhouse Gas Emissions of Meat Products Through Food Waste Reduction. A Framework for a Sustainability Assessment Approach
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    Chapter 5 Fodder Legumes for Green Biorefineries: A Perspective for Sustainable Agricultural Production Systems
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    Chapter 6 Municipal Waste Treatment, Technological Scale up and Commercial Exploitation: The Case of Bio-waste Lignin to Soluble Lignin-like Polymers
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    Chapter 7 Techno-Economic Study and Environmental Assessment of Food Waste Based Biorefinery
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    Chapter 8 Techno-Economic Evaluation of Refining of Food Supply Chain Wastes for the Production of Chemicals and Biopolymers
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    Chapter 9 Bio-Based Economy: Policy Framework and Foresight Thinking
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    Chapter 10 Bringing a Sharing Economy Approach into the Food Sector: The Potential of Food Sharing for Reducing Food Waste
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    Chapter 11 Defining the Meaning of Food Waste as a Matter of Urgency
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    Chapter 12 Waste Reduction in Fresh Food Supply Chains: An Operations Research Approach
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    Chapter 13 Participatory Planning in Organic Solid Waste Management: A Backcasting Approach
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    Chapter 14 The Role of Social Networks in the Diffusion of Bio-Waste Products: The Case of Mulching Films Derived from Organic Waste in Province of Foggia
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    Chapter 15 Grassroots Innovations and the Transition Towards Sustainability: Tackling the Food Waste Challenge
Attention for Chapter 15: Grassroots Innovations and the Transition Towards Sustainability: Tackling the Food Waste Challenge
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Citations

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39 Mendeley
Summary Dimensions citations
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Chapter title
Grassroots Innovations and the Transition Towards Sustainability: Tackling the Food Waste Challenge
Chapter number 15
Book title
Food Waste Reduction and Valorisation
Published by
Springer International Publishing, April 2017
DOI 10.1007/978-3-319-50088-1_15
Book ISBNs
978-3-31-950087-4, 978-3-31-950088-1
Authors

Valentina Elena Tartiu, Piergiuseppe Morone

Editors

Piergiuseppe Morone, Franka Papendiek, Valentina Elena Tartiu

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 39 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 39 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 8 21%
Researcher 5 13%
Lecturer 4 10%
Student > Master 4 10%
Student > Bachelor 3 8%
Other 4 10%
Unknown 11 28%
Readers by discipline Count As %
Social Sciences 4 10%
Environmental Science 3 8%
Economics, Econometrics and Finance 3 8%
Engineering 3 8%
Agricultural and Biological Sciences 3 8%
Other 8 21%
Unknown 15 38%

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