Abstract
A significant environmental and social problem has resulted due to food waste generation across the world. In developing Asian countries, gradual economic and population growth is responsible for continuous rise in food-waste generation. Food waste is disposed of in landfills, but this practice is causing human health issues along with air pollution and soil leaching. Generally food waste is complex in nature and is composed of different kinds of palatable substances. Food waste is mainly from restaurants, food markets, hotels, cafeterias, and bakeries. To eradicate the social and environmental issues due to food waste disposal, different strategies have been initiated for reutilization and valorization of these wastes. Traditional valorization techniques include landfilling; food waste utilization as animal feed, fertilizer supply, composting, and incineration; and anaerobic digestion. Proper food waste management can reduce greenhouse gas emission and dependence on fossil fuels as well as use of nonfood crops. This chapter discusses food waste management strategies for socioeconomic benefit.
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