Ensuring Sustainability Through The Recovery Of Waste Resulting From The Obtaining Of Fruit Juice

Most people buy more food than they need either because it's on sale or cheaper in larger quantities. Recovering and otherwise reusing surplus food that would otherwise be wasted helps with food security, biodiversity, the bioeconomy, waste management and renewable energy. After processing the fruits to obtain the juice, we have waste that can be used in order to obtain a good profit. Food waste occurs due to crops left in the field during productive years due to the higher price for harvesting and processing compared to the selling price, this due to the lack of appropriate machinery. Losses during transportation, storage, processing, food wasted due to buying too large quantities, a faulty use of stocks, too much unsold food approaching the expiration date (a production controlled according to market demand). We will look for methods how to reduce losses and how to make the most of the waste produced during fruit juice extraction. We will discuss safe packaging without additional waste generation, re-use of processing waste (borhot – jams/sweets/pet food/alcoholic drinks, rotten fruit – compost) and efficient supply of food along the chain food and to the consumer.