Green food processing: food quality and safety, sustainability and food waste management

Purpose Green food processing is crucial for sustainability, public health and economic viability within the food industry. It emphasizes eco-friendly practices throughout the food chain, from production to consumption, minimizing environmental impact and enhancing product quality and safety. This includes using eco-friendly technologies, optimizing packaging and implementing robust waste management strategies. This study aims to evaluate the roles of green food processing in food quality and safety, sustainability and food waste management. Design/methodology/approach A comprehensive search was conducted on green and sustainable food processing technologies keywords across major bibliometric information sources, including Web of Science, Scopus, PubMed and Google Scholar. This yielded a database of 163 papers and inclusion and exclusion criteria were applied and 28 publications met the review’s requirements. These 28 studies form the core evidence base for this review, while additional literature and references were used to support the findings. Findings Green technologies such as high-pressure processing (HPP), ultrasonic treatment and pulsed electric fields (PEF) can be used to preserve food while minimizing the use of chemical additives. These methods help maintain the nutritional value and sensory properties of food while ensuring microbial safety. Green food processing aims to reduce the environmental footprint of food production and processing. This includes minimizing energy consumption, reducing greenhouse gas emissions and adopting sustainable packaging materials. Novel technologies such as ohmic heating, non-thermal plasma and supercritical fluid extraction are being explored for their potential to enhance food processing while reducing environmental impact. Minimizing the use of chemicals and promoting sustainable farming practices can lower consumers’ exposure to potential toxins and contaminants. Green practices can lead to long-term cost reductions through efficient resource management and reduced waste. Optimizing processing methods and supply chains can improve overall efficiency and productivity. Consumers are increasingly seeking sustainable and healthy food options, creating a market for green food products and potentially increasing their value. Green processing enables the recovery and utilization of valuable compounds from food waste, creating new revenue streams and reducing disposal costs. Originality/value This study uniquely indicates that green food processing uses innovative, environmentally friendly technologies to minimize the negative impacts of traditional methods. These technologies, such as HPP, PEF and ultrasound, offer alternatives to heat-based or chemical-intensive processes, preserving food quality and nutritional value while reducing energy consumption and waste.