ABSTRACT
The food sector is an ever-evolving field. Since consumer demands continue to expand over time, the market expansion of the food industry is a significant factor in meeting those needs. However, the environmental impact of the food industry has become a concern these days. It is well known that the food industry, specifically food processing involves several resource and energy-intensive operations, with consequent environmental impact. The industry should meet the requirements of low energy and water consumption, valorization of byproducts, zero waste generation, and reduction in a significant impact on the environment. This has led to the use of greener, non-thermal technologies replacing conventional treatments, where fossil fuel burning leads to high energy consumption and CO2 emissions in the atmosphere. Reducing processing costs, energy use, and wastage and maximizing the use of resources and non-thermal technologies enable sustainable food production. In addition, compared to conventional treatments, the biorefinery process of wastes and maximum utilization of byproducts using less energy consumption all considered economic and environmental importance. Non-thermal technologies have inevitable constraints, such as initial equipment installation and high operating costs, limiting their upscale in the industry. To meet the demands of future generations, environmental sustainability is a key component of sustainable goals.
