Innovation In and Optimization of Strategies for the Ethical Food Industry: Production, Packaging, and By-Product Valorization

Dear Colleagues,

Global food production must increase up to 70% by 2050 to meet the demands of the growing world population (FAO. Global agriculture towards 2050, Rome) yet, currently, over one-third of food produced globally is lost or wasted (FAO. Global Food Losses and Food Waste: Extent, Causes and Prevention, Rome). Food loss determines the decrease in edible food mass along the food chain, including the production, post-harvest, and processing levels. Reducing food wastage represents a neglected opportunity, particularly in developing countries, to improve food security and availability. Tackling the issue of food loss and waste can generate a triple win: (1) reductions can save money for farmers and companies, improving the workers’ profit and household economy; (2) wasting less food means feeding more people, and, finally, (3) waste reductions can alleviate pressure on the climate, as well as on water and land use, contributing to resilience to climate change.

In this Special Issue, we invite submissions of original research, review articles, and opinions on new strategies fostering an ethical food industry through the development of optimized production processes, innovative packaging solutions, extension of shelf life, and the valorisation of food by-products.

Dr. Corrado Rizzi
Guest Editor

Dr. Federico Bianchi
Guest Editor Assistant

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