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Rethinking Food Waste: Insights from the 2021 and 2022 RETASTE Conferences

Author

Listed:
  • Thrassyvoulos Manios

    (Department of Agriculture, Hellenic Mediterranean University, 71410 Heraklion, Greece)

  • Katia Lasaridi

    (Department of Geography, School of Environment, Geography and Applied Economics, Harokopio University, 17671 Athens, Greece)

  • Ioannis N. Daliakopoulos

    (Department of Agriculture, Hellenic Mediterranean University, 71410 Heraklion, Greece)

  • Konstadinos Abeliotis

    (Department of Economics and Sustainable Development, School of Environment, Geography and Applied Economics, Harokopio University, 17671 Athens, Greece)

  • Christina Chroni

    (Department of Economics and Sustainable Development, School of Environment, Geography and Applied Economics, Harokopio University, 17671 Athens, Greece)

Abstract

The RETASTE Conference has established itself as a critical platform for advancing science and innovation on food waste management within the framework of circular economy practices. This editorial summarises the key themes and research presented at the first two RETASTE meetings, which focused on strategies such as the valorisation of food processing by-products, utilization of food waste for bioplastics, and development of waste-to-energy technologies. These studies demonstrate the potential to transform food waste from an environmental burden into valuable resources, thereby supporting both local and global sustainability objectives. The conference also highlighted the importance of integrating technology with policy and social aspects to drive transformation across the entire food system, while acknowledging the challenges that remain, including cultural, political, and administrative barriers that must be addressed for these innovations to be successfully scaled. The rebranding of the conference to “RETASTE: Rethink Food Resources, Losses, and Waste” signals a broader focus on the interconnectedness of food systems, emphasizing the need for continuous innovation and collaboration across all sectors. This editorial concludes that a holistic approach—combining technological advancements, social practices, and robust policy frameworks—is essential for effectively managing food waste and promoting sustainable food systems globally.

Suggested Citation

  • Thrassyvoulos Manios & Katia Lasaridi & Ioannis N. Daliakopoulos & Konstadinos Abeliotis & Christina Chroni, 2024. "Rethinking Food Waste: Insights from the 2021 and 2022 RETASTE Conferences," Sustainability, MDPI, vol. 16(24), pages 1-13, December.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:24:p:11254-:d:1549865
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    References listed on IDEAS

    as
    1. Christina Andrianou & Konstantinos Passadis & Dimitris Malamis & Konstantinos Moustakas & Sofia Mai & Elli Maria Barampouti, 2023. "Upcycled Animal Feed: Sustainable Solution to Orange Peels Waste," Sustainability, MDPI, vol. 15(3), pages 1-13, January.
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    4. Katerina Synani & Konstadinos Abeliotis & Kelly Velonia & Angeliki Maragkaki & Thrassyvoulos Manios & Katia Lasaridi, 2024. "Environmental Impact and Sustainability of Bioplastic Production from Food Waste," Sustainability, MDPI, vol. 16(13), pages 1-20, June.
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    6. Iliana Dompara & Angeliki Maragkaki & Nikolaos Papastefanakis & Christina Floraki & Dimitra Vernardou & Thrassyvoulos Manios, 2023. "Effects of Different Materials on Biogas Production during Anaerobic Digestion of Food Waste," Sustainability, MDPI, vol. 15(7), pages 1-13, March.
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