Sustainable food preservation techniques for reducing postharvest losses and food waste

Abstract

Postharvest losses and food waste remain major challenges for global food security, economic stability, and environmental sustainability. Every year, a significant proportion of perishable foods such as fruits, vegetables, dairy, and meat are lost due to spoilage, inadequate storage, and inefficient handling, contributing to resource wastage and greenhouse gas emissions. Sustainable food preservation techniques offer effective solutions to mitigate these losses by extending shelf life, maintaining nutritional and sensory quality, and minimizing environmental impact. This review explores current and emerging preservation strategies, including novel thermal and non-thermal processing technologies, bioprocessing and fermentation approaches, and innovative packaging systems such as modified atmosphere, active, intelligent, and nanotechnology-based packaging. Emphasis is placed on the integration of these methods to achieve synergistic effects, reduce chemical additive usage, and promote sustainable postharvest management. Furthermore, challenges related to scalability, energy efficiency, regulatory compliance, and consumer acceptance are discussed, alongside future perspectives for the development of smart and sustainable food preservation systems. By combining technological innovation with sustainable practices, it is possible to reduce food waste, enhance food safety, and contribute to resilient and environmentally responsible food systems.