Improving waste management strategies in the food sector: case studies from Spain, Tunisia and Hong Kong

Appropriate waste generation and management is becoming increasingly important in making food systems more sustainable. It is, therefore, imperative to both reduce waste generation and sustainably manage the waste that cannot be reduced. However, this is challenging due to the heterogeneity of waste materials, the high economic costs of optimizing food systems and the low awareness of the issue in some societies. This article analyzes three case studies that explore improvements in waste management in the food sector in Europe, Africa and Asia. The case studies focus on a horticultural cooperative in Spain, a seafood company in Tunisia and municipal waste management in Hong Kong, highlighting different challenges and approaches. Key factors for horticultural waste management include a consistent regulatory framework, appropriate management systems and waste traceability. The article also highlights the potential for valorisation of waste products, such as blue crab by-products, which can be used to obtain polysaccharides, proteins, lipids, antioxidants, flavonoids, vitamins and minerals. A shift from landfill to anaerobic digestion is also recommended for a more sustainable waste management. By identifying and quantifying waste streams and problematic waste types, alternative solutions can be developed to improve the sustainability of the global food supply chain.