Food science innovations and sustainable development: Trends in reducing greenhouse gas emissions under agenda 2030-2050

Abstract

This study evaluates the trends in food science and innovation, with the absolute need to achieve zero greenhouse gas emissions generated from food wastes at the supermarkets, homes, market, and industry and food losses mitigation plan. Regardless of the region of the world, food waste and postharvest losses has become mainstream, while some populations remain at food poverty, on the other side of the world, food prosperity has blossomed with food security problems sorted, leaving such environment with surplus food options and reality of health issues, environmental issues, and waste. For food surplus nations, challenges has unfolded with greater opportunities of network of supply chain from farm to fork, with food stuffs having been duly processed, packed and distributed. Premixes, packed, processed foods, and fresh produces have use by date, and expiry dates as per regulations. This foodstuff when past the use by date, becomes food waste and unfit for consumption. Wasted food has amounted to tonnes of heap for garbage incineration. Annually, pre packed and processed foods are wasted in developed nations, while in slow developing countries more food waste have been accounted for at the harvesting and processing stage. Good sustainable measures are been put in place to curb postharvest losses and food wastage at home.