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The major sustainability concern is food waste, which might be minimized by more effective redistribution of surplus food, supply chain waste management, and sustainable food management. Due to technological and infrastructure issues that require technology application at a wide scale with minimal environmental impact, food waste and food loss occur at all levels of the supply chain. Strategies for food redistribution, recovery, and reuse provide the economy with extra by-products and financial advantages. Because of the complicated relationships between distributors and suppliers, contractual obligations, inaccurate food demand forecasts, and food standards, changing consumption and production patterns at the industry and market levels is difficult. Based on this the objective of the review was to discuss the strategies for reducing food waste and achieving sustainable development goals and the role of different actors in reducing food wastage and in implementing SDGs. Several Sustainable Development Goals (SDGs), including those related to finishing world hunger (SDG 2), ensuring sustainable agriculture (SDG 2), promoting sustainable economic growth (SDG 8), and combating climate change (SDG 13), among others, have been found to depend on reducing the amount of food that is wasted and have destroyed.

Ozone oxidation leads to the substitution of hydroxyl groups in the starch molecules with carboxyl or carbonyl groups, thereby increasing the degree of substitution. A thorough examination of how ozone treatment impacts the composition of various cereal crops, including wheat, rice, and maize, is provided. This review explores the repercussions of ozone on starch rheology, germination ability, and storage stability.The present review also explores the textural qualities of food products such as bread, noodles, and cakes prepared with ozonized grains. Ozone treatment is found to significantly reduce swelling capacity and solubility of natural starch, and differential scanning calorimetry reveals that the gelatinization and retrogradation temperature profiles of oxidized starches remain comparable to those of native starch. The evidence that ozone treatment holds substantial promise for enhancing the functionality of starch in various applications while simultaneously upholding the essential standards of food safety has also been explained in detail. The findings synthesized in this review shed light on the intricate interplay between ozone and starch, providing valuable insights for both the scientific community and the food industry.

The carbon footprint is a measurement of the environmental effect in terms of the quantity of greenhouse gases created. Identifying its relevance and scope, describing the functional unit and system, evaluating the inventory, calculating the life cycle impact, and clarifying the life cycle to include sensitivity analysis are all processes in the carbon footprint research. It is vital to examine sustainability criteria such as climate change, energy consumption, user waste production, and the advancement of manufacturing and recycling operations while conducting sustainability research using sustainability indicators such as the carbon footprint. Effective food supply chain management is intended to lead to a decreased carbon footprint, positive environmental outcomes, and enhanced food safety. To reduce the value of the carbon footprint index, present agriculture techniques are being improved, new food production methods are being developed, and an increasing number of customers are favouring environmentally friendly products. The objective of this review is to analyse the carbon footprint of food processing operations such as food preservation (refrigeration, freezing), processing, and packaging. This study discusses the utilisation of sustainable energy sources and investments in energy efficient equipment, optimising the supply chain and logistics, minimising water consumption, and correctly managing wastes.