Document Type

Book Chapter



Publication Details

Sachin A. Mandavgane, Ipsita Chakravarty, Amit K. Jaiswal, Preface, Editor(s): Sachin A. Mandavgane, Ipsita Chakravarty, Amit K. Jaiswal, Fruit and Vegetable Waste Utilization and Sustainability, Academic Press, 2023, Pages xv-xvi.


Fruits and vegetables are an important source of nutrition and a key element of a healthy balanced diet. Several organizations such as the World Health Organization (WHO), Food and Agriculture Organization of United Nations (FAO), and Food Health England suggest consuming more than 400 g of fruits and vegetables per day (roughly five portions per day) to improve overall health and reduce the risk of certain cardiovascular diseases and cancer; subsequently, consumption and production of fruits and vegetables are on the rise. The increased consumption/production of fruits and vegetables has resulted in huge quantities of waste (approximately 42% of the total food waste) such as pomace, seeds, stones, rind, skins, pods, and peels. This results in a huge environmental burden in relation to increased carbon footprint, greenhouse gas emissions, and global warming. Therefore, in the current situation valorization of agri-food industries wastes is important to address many economic, environmental, and social challenges associated with waste disposal. It would also help in promoting the circular economy aligned with the Sustainable Development Goals (SDGs), particularly with SDG 2 “End hunger” and SDG 12 “Sustainable Production and Consumption”.



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Creative Commons Attribution-Share Alike 4.0 International License
This work is licensed under a Creative Commons Attribution-Share Alike 4.0 International License.