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This study estimates the land footprint, nutrients and monetary value of persimmon loss in Brazil, and also consolidated the methodological approach for assessing resources related to food loss.

It uses data on the harvested area, production, production loss and production value of persimmon in Brazil from 2014 to 2019. The persimmon loss in Brazil was converted into macro- and micronutrients, land use and monetary value.

The average annual production loss, loss production value and land footprint of persimmon are 35,100 tons, US$12m  and 1,673 hectares, respectively. Persimmon loss represents the average loss per year of 6.6bn grams of carbohydrates, 1.6bn grams of food fibers, 7.2bn milligrams of vitamin C, 41.8bn micrograms of vitamin A, 4.5bn milligrams of calcium and 54.8bn milligrams of potassium. These nutrients have the potential to meet the nutritional daily needs of approximately 135,000, 176,000 people, 270,000, 164,000, 12,000 and 32m, respectively.

Through (1) research and innovation; (2) infrastructure development; (3) training and education; (4) collaboration and networking; and (5) market diversification and value addition, people can increase persimmon shelf life, reduce postharvest losses and create a resilient environment for small persimmon farmers. This approach promotes sustainability in the agri-food system and empowers stakeholders.

This investigation helps to understand the value of food loss, considering the use of natural resources, as well as the loss of nutrients and monetary value.

The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food.

Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented.

HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes.

This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

Clinical signs of malnutrition are very rarely seen in the UK, and they are also uncommon in developing countries. There can be widespread malnutrition, yet only two or three percent of the population may show symptoms of nutrition deficiency. Biochemical estimation of the level of nutrients in the tissues is the only reliable way to determine whether or not an individual has an adequate intake of the nutrients being investigated.

The controversial cook‐chill catering system, scheduled to be introduced into some Welsh hospitals this year, has been severely criticised by leading food experts.

The purpose of this paper is to signpost the genesis of food security and associated factors such that organisations, enterprises, policy makers and interested stakeholders can seek to explore and understand this important societal issue. The challenges that food security poses are eclectic in nature and cut through country, society, organisation and individual boundaries. Only through identifying these factors – hence identifying underlying factors of food waste and usage of information within food supply chains to untangle them – can we adopt enterprise interventions in order to initiate and mitigate food security risk.

As a viewpoint piece, there is no empirical work to report in this paper. An exploratory review of the literature has allowed for the extraction of food security concerns that need the attention of stakeholders across the enterprise to ensure robust food supply chains can be are created, maintained and sustained through a better understanding and usage of information, knowledge and data.

This paper articulates six constructs that underpin the challenges of establishing food security. It is suggested that information relating to factors may support decision-makers within communities, organisations and enterprises to better understand these factors that then contribute towards enhanced food security. Relevant strategies or policies can then emerge and be developed such that strategic as well as operational interventions can be prioritised across national, regional or industry level. Underpinning the above, the waste within and across the food supply chain contributes to the six factors, also highlighting where additional focus may need to be applied to sustain food supply chains.

This paper is a position paper that does not offer factual insight but rather highlights a direction of thought that others can consider exploring as part of wider research agendas in the topical area where enterprise, organisational, and information-based contributions may support the development of strategy-led food security policy.

This paper provides reassuring insights that will help decision and policy makers assemble their thoughts when it comes to prioritising their communications and interventions amongst organisational/enterprise-level stakeholder groups involved in food security and food supply chain contexts.

This paper has highlighted the need for more research around the human and organisational factors that are identified as both underpinning the need for food security and, as drivers of waste throughout the food supply chain. Indeed, there is further work needed to highlight the inter-relationships that exist and, which then feed into resulting interventions.

To raise the importance of food security amongst differing stakeholder community groups at the organisational and enterprise level.

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.

In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.

Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.

Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

An attempt has been made to appraise the nutritional uniqueness of breast milk for infants. Colostrum, being rich in nutritional attributes, must be offered to infants after birth. Advantages proclaimed by breast milk are better digestibility, absorption, intestinal and brain development and protection of children from getting over‐weight. Feeding of fresh breast milk rather than stored or boiled milk is suggested to avoid nutritional losses. Human milk does not completely satisfy the nutritional requirement of infants over three months old and is required to be supplemented with solid foods. Technological innovations made in commercial infant milk powder have not been able to meet the critical nutritional requirements of infants. Since no formulae can duplicate breast milk completely, governmental regulations therefore should stress the importance of breast feeding.

According to a study by European Commission, 88m tons of food waste are generated per year, of which 46.5m tons are wasted by households. Households still remain the main source of food waste (53 percent). The purpose of this paper is to estimate households’ food waste and wastage-related losses of energy and nutrients among middle school students as well as assess educational intervention regarding food waste prevention.

The study included 555 students from 11 schools in Poland. The study was conducted using the survey questionnaire and the three-day record of food waste. The interventional group filled a questionnaire before and after of education as well as after three months of intervention.

Students waste 23 g of food per day. The most wasted products are: potatoes, bread, fruits and vegetable as well as meet and ham. Energy losses from leftovers are less than 1–10 percent. Losses of nutritional value along with wastages were the highest for vitamin C, but also for dietary fiber, potassium and folate. Food waste education was nearly twice as strong in study group with films intervention, than those who received only a leaflet for parents.

Middle school students are responsible for households’ food waste and contribute to energy and nutrition losses. Educational intervention is more effective, while using multimedia methods and need to be continued.

The paper is a scientific study and addressed to the scientific audience. However, due to the problem of households’ food waste, general public could be also interested.

Food waste is an element of waste management. Studying the scale of food waste and waste related behavior can help to better understand causes of food waste. The search for ways to limit food waste, through education address to young people, can be an effective method of prevention of waste. The UN has established 17 new development goals for the years 2015–2030 (United Nations, 2015). One of them (Goal 12) is focused on ensuring sustainable consumption and production. It means halving food waste at the retail and consumer levels and food losses at the production and post-harvest stages by 2030.

There are few publications available about food waste including energy and nutrients waste. This study shows the scale of household waste, the quantity and type of wasted products and causes of disposal. Also, the way of handling with food waste at homes was examined. It is also important to draw attention to the responsibility of young people in wasting food, which was examined in the paper.

Modern food processing methods and the widespread ownership of both domestic and catering microwave ovens have permitted rapid growth in the production of a wide range of frozen and cook‐chill foods for retail and catering use.

This research aims to investigate the sources of food waste generation at two long-term care (LTC) homes located in Canada. Given the distinctive regulatory and operational context LTC's work within there is an opportunity that unique causes of food waste exist.

An initial audit using the Food Delivery System Framework determined the most appropriate method to measure food waste for this study was a quantitative approach supported by field observations.

Results of the study show a significant food waste of over 55% at both facilities. Investigation into the generation of this waste isolated the major cause being government policy ensuring patients at these facilities are offered choices throughout the meal selection process. Plate waste was generated because of additional policies guaranteeing pre-determined nutritional and caloric intakes for each patient.

These findings put into question the operating practices involved with adhering to policies on the choice of food. Ethical questions are raised pitting a patient's “quality of life” versus the environmental impact of the waste generated because of policies. Field observations note a “throw away culture” and an absence of established foodservice management practices that create a lack of awareness and attention to the issue of food waste.

Most studies of food waste in healthcare facilities have looked at caloric and nutritional loss from a patient's point of view. To the best of the authors’ knowledge, this study is one of the first to look at the causes of food waste generation in these operations.