Celale Kirkin

Sep 10, 2024 | ifst.onlinelibrary.wiley.com | Culinary Arts |IFST Member Log-in |Berna Senguler |Celale Kirkin

Introduction The generation of food waste and subsequently the carbon footprint of the food industry has been increasing (Scherhaufer et al., 2018; Tonini et al., 2018). Food waste and loss has been defined as the reduction in the amount of food and quality (FAO, 2019). Food waste is produced during retail and consumption, while food waste occurs before retail (FAO, 2019). It is estimated that annually 1.3 billion tons of food is lost or wasted (FAO, 2019).