Exploring the potential of circular economy in the food sector
Author:
Funder
Khalifa University
Publisher
Springer Science and Business Media LLC
Subject
Microbiology,Applied Microbiology and Biotechnology,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s43393-023-00218-8.pdf
Reference54 articles.
1. Girotto F, Alibardi L, Cossu R. Food waste generation and industrial uses: A review. Int J Environ Waste Manag. 2015. https://doi.org/10.1016/j.wasman.2015.06.008.
2. Hanh Nguyen. Sustainable food systems concept and framework. FAO. 2018. http://www.fao.org/3/ca2079en/ca2079en.pdf. Accessed 14 Apr 2023.
3. Geissdoerfer M, Savaget P, Bocken NMP, Hultink EJ. The Circular Economy - A new sustainability paradigm? J Clean Prod. 2017. https://doi.org/10.1016/j.jclepro.2016.12.048.
4. Yim SM, Song JE, Kim HR. Production and characterization of bacterial cellulose fabrics by nitrogen sources of tea and carbon sources of sugar. Process Biochem. 2017. https://doi.org/10.1016/j.procbio.2016.07.001.
5. Jurgilevich A, Birge T, Kentala-Lehtonen J, Korhonen-Kurki K, Pietikäinen J, Saikku L, et al. Transition towards Circular Economy in the Food System. Sustainability. 2016. https://doi.org/10.3390/su8010069.
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