Submitted to: Current Opinion in Biotechnology
Publication Type: Review Article
Publication Acceptance Date: 12/1/2024
Publication Date: 12/1/2024
Citation: Teplitski, M., Fonseca, J.M. 2024. Biotechnologies and bioinspired approaches for reducing loss and waste of foods of plant origin. Current Opinion in Biotechnology. 85. Article e103028. https://doi.org/10.1016/j.copbio.2023.103028.
DOI: https://doi.org/10.1016/j.copbio.2023.103028

Interpretive Summary: Reducing food loss and waste is both an opportunity to improve nutritional security of the global populations and to minimize greenhouse gas emissions along the entire food supply chain. The need for solutions for reducing food loss and waste are especially critical for fresh produce and some other foods of plant origin given their high perishability which often results in losing/wasting nearly half of what is produced in the field. Advances in plant genetics and omics technologies have made it possible to precisely target genes and entire pathways involved in plant architecture, various quality attributes, ripening, pre- and post-harvest stress resistance. Biotechnology, bio-based and bio-inspired technologies can play a critical role in achieving reduction in loss and waste of foods of plant origin through the development of more resilient crop varieties, approaches for controlling ripening and post-harvest injuries, development of next generation of packaging, and manipulating plant-associated microbiota to extend shelf life and promote food safety outcomes. In this special issue we introduce a collection of reviews and case studies that bring to life applications of bio-based technologies for reducing loss and waste of fruits, vegetables and other plant-based foods through a variety of complementary approaches.

Technical Abstract: Combatting food loss and waste has emerged as a critical priority both as an opportunity to shore up nutritional security of the global populations and to reduce greenhouse gas emissions along the entire food supply chain. The need for solutions for reducing food loss and waste are especially critical for fresh produce and some other foods of plant origin. Advances in plant genetics and omics technologies have made it possible to precisely target genes and entire pathways involved in plant architecture, various quality attributes, ripening, pre- and post-harvest stress resistance. Biotechnology, bio-based and bio-inspired technologies can play a critical role in achieving reduction in loss and waste of foods of plant origin through the development of more resilient crop varieties, approaches for controlling ripening and post-harvest injuries, development of next generation of packaging and manipulating plant-associated microbiota to extend shelf life and promote food safety outcomes. Reduction of food waste can also be achieved through the development of traits (taste, flavor, nutritional properties) that are more desirable by consumers. It is critical, however, to prioritize biotechnological interventions for maximum impact within the food supply chain of horticultural commodities. This special issue is a collection of reviews and case studies that bring to life applications of bio-based technologies for reducing loss and waste of fruits, vegetables and other plant-based foods through a variety of complementary approaches.