Globally, it is estimated that approximately 1.3 billion tonnes per year of the edible parts of food produced for human consumption is wasted (Gustavsson et al., 2011). Therefore, food waste has significant potential as a valuable resource to be managed more efficiently. The primary aim must be to reduce the quantity of waste produced in the first instance; however, effective resource management when food becomes waste can also be useful for extracting the highest value from the material.