Raveendran Sindhu: Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Trivandrum 695 019, India. Electronic address: sindhurgcb@gmail.com.
Edgard Gnansounou: Ecole Polytechnique Federale de Lausanne, ENAC GR-GN, GC A3, Station 18, CH, 1015, Lausanne, Switzerland.
Sharrel Rebello: Communicable Disease Research Laboratory, St. Joseph's College, Irinjalakuda, India.
Parameswaran Binod: Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Trivandrum 695 019, India.
Sunita Varjani: Gujarat Pollution Control Board, Gandhinagar 382 010, India.
Indu Shekhar Thakur: School of Environmental Sciences, Jawaharlal Nehru University, New Delhi 110067, India.
Ramkumar B Nair: Mycorena AB, Stena Center 1A, 412 92 Gothenburg, Sweden.
Ashok Pandey: CSIR-Indian Institute of Toxicology Research (CSIR-IITR), 31 MG Marg, Lucknow 226 001, India.
Food and kitchen waste - omnipresent in every corner of the world serve as an excellent source of value added products owing to high organic content. Regardless of existence of various traditional methods of land filling or biogas production used to harness food waste energy, effective conversion of food to valuable resources is often challenged by its heterogenous nature and high moisture content. The current paper tries to lay down the prospects and consequences associated with food waste management. The various social, economical and environmental concerns associated with food waste management especially in terms of green house gas emission and extended rate of leachate generation also has been discussed. The difficulties in proper collection, storage and bioconversion of food waste to valuable by-products are pointed as a big hurdle in proper waste management. Finally, the wide array of value added products developed from food waste after pretreatment are also enlisted to emphasis the prospects of food waste management.
