Use of fruit/vegetable waste for human consumption

Food waste has a major impact on society and the environment. Losses are observed throughout the production chain, which establishes the need to make full use of food and to maintain the possibility of using this waste for new food products. From this perspective, the Food Bank of the Brazilian State Supply Centres, with the challenge of promoting food security, distributes food that has no commercial value but is suitable for consumption to registered families and charitable organisations. Thus, the aim of this study was to develop jam and savoury pies using fruit and vegetables donated to the food bank. Given the reality of waste, work based on product development, using all donated fruit and vegetables, is of great importance. This technological alternative helps to reduce losses in the volume of food collected for the Food Bank, as well as expanding the possibilities for use and consumption, promoting healthier and more appropriate food for end consumers.

Autorentext

Lebensmittelingenieurin, Master und Doktorin der Lebensmittelwissenschaft mit Spezialisierung auf Kontrolle und Qualität von Lebensmitteln tierischen und pflanzlichen Ursprungs. Tätig in den Bereichen Lebensmitteltechnologie, Nachernte von Obst und Gemüse, Verwertung von Nebenprodukten und agroindustriellen Abfällen sowie Früchten aus dem brasilianischen Cerrado. Professorin an der UFG - Brasilien.