Food Waste and Catering Waste; Focus on Valorisation of Used Cooking Oil and Recovered Triglycerides - The Economic Utilisation of Food Co-Products - page 84

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CHAPTER 6
Food Waste and Catering
Waste; Focus on Valorisation
of Used Cooking Oil and
Recovered Triglycerides

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LORENZO HERRERO DA ´ VILA

Brocklesby Ltd, UK
Email: [e-mail]

6.1 Valorisation of Reclaimed Oils, Fats and
Triglyceride-Rich Food Coproducts

6.1.1 Context and Definitions
The issue of food waste/food supply chain waste (FW or FWSC) valorisation is
becoming increasingly relevant all around the globe. The need to feed an
ever-increasing human population worldwide, the unsustainability of wasting
valuable natural resources in food production plus the potential for food waste
as a raw material for the manufacture of renewable fuels, chemicals and
materials are key drivers in political agendas worldwide. 1a,1b
Within the industry an important source of coproducts is the world's supply
chain of oils and fats. The quantification of the volumes for these coproducts is
dicult to make. Taking into account global oilseed and oil yields plus oil seed
meals and oil/fat production worldwide, an estimation can be made.