From waste to resource: microbial pathways for sustainable food production

Despite the increasing global production of food, a significant proportion is wasted, leading to severe environmental harm, economic losses, and exacerbated social inequalities.

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Publication Details

Journal
Sustainable Food Technology
Published
2025-09-29
DOI
https://doi.org/10.1039/d5fb00287g
Citations
1
Primary Topic
Geochemistry and Geologic Mapping
Type
article
Field-Weighted Citation Impact
2.48
Controls
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article

From waste to resource: microbial pathways for sustainable food production

1 citations
Sustainable Food Technology
Geochemistry and Geologic Mapping
2.48
article

From waste to resource: microbial pathways for sustainable food production

article en
1 citations

Abstract

Despite the increasing global production of food, a significant proportion is wasted, leading to severe environmental harm, economic losses, and exacerbated social inequalities.

Sustainable Food TechnologyVol. 4(1)
Ministry of Higher Education (MY), Duy Tan University (VN), Dawood University of Engineering and Technology (PK)
Zero hunger
Openalex Percentile: Top 7%
Geochemistry and Geologic Mapping
2.48
DOIOpen Access PDFOpenAlex
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From waste to resource: microbial pathways for sustainable food production · Sustainable Food Technology (2025) | TGRS Research Map | TGRS