by Brianna Crandall — September 5, 2016 — The concept of food waste management (FMW) has gained traction with the declaration of food waste reduction as a target in the UN Sustainable Development Goals in 2015, according to new analysis from global growth partnership company Frost & Sullivan with particular relevance to FMs in facilities with large cafeterias or dining facilities, or those dealing with restaurants, grocery stores or food processing plants.
Countries across the globe are showing greater interest in reducing as well as managing food wastage. The present gap between the amount of food waste generated globally and the number of storage and recycling facilities in operation translates to significant opportunities for the development of effective FWM technologies.
The new analysis finds that policies favoring food waste reduction in Europe and North America and the setting of global targets greatly aid the development of FWM technologies. The most popular methods for food waste management at present are composting and anaerobic digestion. However, they do not help salvage unspoiled food from the food waste. These processes can also be energy intensive, substantially reducing the overall environmental benefits of FWM.
TechVision research analyst Lekshmy Ravi pointed out:
Currently, there is a demand for technologies that can convert food unfit for human consumption to animal feed. Technology developers are simultaneously working on repackaging or repurposing food waste to food for human consumption using less energy-intensive solutions and employing novel management models.
According to the report, there are considerable research and industry initiatives for the conversion of food waste to products such as plastics, fruit juices and food ingredients. Additionally, innovative FWM companies are trying to convert food waste to valuable products such as liquid fuels.
While technology developers are looking to eliminate inefficiencies in food waste management, it is also necessary to form strategic partnerships along the various links of the food supply chain, notes the report. These synergies can help improve the efficiency of FWM and facilitate the exchange of technologies and techniques.
Ravi noted further:
Eventually, companies are likely to adopt models that enable the efficient and cost-effective extraction of valuable products from food waste. Overall, key emerging opportunities are expected to be in the extraction of edible ingredients from food waste, conversion of misshapen fruits to saleable products, and conversion of byproducts from food production.
Emerging Trends and Opportunities in Food Waste Management, part of Frost & Sullivan’s TechVision subscription, offers a detailed account of FWM global trends. It discusses various solutions for food waste management and studies the various pathways that could be adopted, as well as innovative technology and management solutions. The firm’s expert analysts have identified emerging business models for FWM and employed Porter’s Five Forces to analyze the various FWM pathways.
Frost & Sullivan’s global TechVision practice is focused on innovation, disruption and convergence, and provides a variety of technology based alerts, newsletters and research services as well as growth consulting services. Its premier offering, the TechVision program, identifies and evaluates the most valuable emerging and disruptive technologies enabling products with near-term potential. A unique feature of the TechVision program is an annual selection of 50 technologies that can generate convergence scenarios, possibly disrupt the innovation landscape, and drive transformational growth.
