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Nowadays, the electrical and electronic products are a crucial commodity for different purposes of daily life and they are multiplying five times faster than human like mobile phones, which has reached zero to 7.2 billion in only three decades. A 5-10% yearly increase in the amount of used electrical and electronic equipment that are disposed of prudently can cause environmental hazards that have an aversive effect on human health, marine life, contamination of groundwater, and reduces soil's fertility. Management of this enormous influx of electrical and electronic waste is a challenge for developing countries like Bangladesh with barebones solid waste management infrastructure. Inadequacy of public awareness, policies and poor budget in the field of waste management are few of the key factors behind this delineating scenario. In this study, the picture electrical and electronic waste productions in Bangladesh along with the recent E-waste management systems have been presented comprehensively. Based on the study, it was concluded that most of the adapted E-waste management methods are conversational and detached from current technological capability. A set of sustainable E-waste management system has been suggested along with the challenges, which might appear during the implementation of these strategies. Successful implementation of these suggested systems would advance the quality of E-waste management in Bangladesh increasing the current 35% overall E-waste recycling rate and offer enormous energy from the waste.

The application of the drying technique for food preservation dates back thousands of years. The simple operation and easy installation of conventional drying technologies are responsible for its ubiquitous practice in various developing countries. The people of these countries prefer inexpensive conventional dryers over advanced dryers due to their financial constraints and lack of knowledge. However, recent developments in sustainable renewable energy drying technologies have made many advanced dryers accessible to developing countries as the associated energy cost is reduced. In order to adequately integrate the sustainable drying techniques with the existing drying systems in developing countries, a proper understanding of conventional drying practice is essential. In this chapter, the five most commonly used drying techniques including, sun drying, solar drying, biomass drying, STR drying, and reversible air drying, have been discussed extensively. In each section, the basic principle of these dryers, their advantages, and disadvantages are discussed.

A universal solution for food waste may not be practical as it is related to a complex mixture of economic inequality, policy failure, and lack of awareness. On the other hand, energy costs are steadily rising. Therefore, only through sustainable renewable drying technologies the crisis of food waste can be ameliorated. The high energy requirement of drying is one of the most predominant challenges towards achieving food security and economic sustainability. Therefore, this chapter proposes some improved drying techniques that can operate on renewable energy. Extensive discussion is done on their working principle, efficiency, effectiveness, and the quality of the dried product. The chapter starts by classifying the drying technologies to put the entire drying practice into perspective. Then the chapter introduces ten sustainable drying technologies for developing countries. Feasibility analysis was performed on the drying techniques which are currently in development stage. Each developing country has its unique energy economy and geographical features. Therefore, an in-depth analytical comparison among all the proposed dryers were made at the end of the chapter.

The modern practice of drying focuses on retaining the structural and bioactive functionality of foods. In order to produce high quality dried food, it is essential to understand the properties of food that appeal to general consumers. An ideal drying process should be able to maintain quality attributes such as texture, taste, aroma, nutrients, and color. However, these drying systems are expensive, and their operating and maintenance costs are also high. Therefore, a balance between the quality of dried food and the cost of the drying systems is desirable. Developing countries with limited resources cannot afford sumptuous drying technology. As such, selected sustainable drying techniques should not only be economical but also be able to preserve the expected quality. The main purpose of this chapter is to give an overview of the quality aspects of drying, along with the required energy and time to retain these features. Additionally, a method of selecting drying techniques for developing countries, taking the cost and safety factor into consideration, has been discussed extensively at the end of this chapter.

The world has limited stock of conventional energy sources, and therefore this finite energy reserve must be utilized wisely for their socio-economic advancement. Drying techniques are fundamentally energy extensive. Hence, in order to recommend sustainable drying techniques for different developing countries, it is essential to evaluate their current energy scenario. In this chapter, the renewable and non-renewable energy resources of low income, lower-middle income, middle income, and high-income developing countries have been analyzed and presented. The chapter also provides a general discussion on the energy requirement for drying. The potential for integrating renewable energy with drying systems is also highlighted in this chapter. Since renewable energy usage in developing countries is still in the early stages, its integration with the drying industry will be met with various barriers and challenges. A comprehensive discussion on the barriers to renewable energy integration is provided at the end of this chapter.

Many of the traditional food preservation techniques offer an effective solution to food waste. However, there are many challenges that can be solved easily with the incorporation of modern technology. With the advancement of technology and better understanding, food preservation techniques are being changed day by day. Incorporation of feasible innovative technique can solve the challenges and enhance the overall performance of food preservation technology in developing countries. Although modern techniques offer enormous advantages, prior viability analysis must be conducted prior to incorporation in developing countries instead of traditional ones. Different constraints such as financial, technological, and environmental need to consider preceding of changing and modifying traditional food preservation technique. Therefore, the optimization of advanced technology must be analyzed before implementing modern technology in food preservation in developing countries. In this chapter, the feasibility of some potential advanced technologies in connection with food preservation has been discussed in this chapter.

Food is one of the primary necessities of human. Consumption of any kind of food is not sufficient unless it ensures required nutrition. Safe food is indispensable for humans. The quantity of this highly valuable bounty is not uniformly distributed across the globe. Similar to having low per capita income and low urbanization growth, developing countries produce a relatively lower amount of food than developed countries do. People in developing countries encounter acute hunger on a daily basis. On the other hand, significant loss of food takes place throughout the world. However, the prime causes of food waste vary through countries. A significant amount of food is being wasted at the consumer level in developed countries. On the other hand, postharvest loss accounts for the maximum wastage of food in developing countries. In this chapter, the socioeconomic status of both developed and developing countries has been discussed extensively. Especially, the availability of food in developing countries has been focused in this chapter.

Many mistakes are made, and challenges are encountered in food preservation in developing countries. The mistakes affect the effectiveness of food preservation techniques negatively. Food preservation mistakes more frequently take place in developing countries than in developed countries. Most of the mistakes are associated with lack of attention, guideline, as well as knowledge relating to food preservation system. Although numerous mistakes take place during preservation techniques, avoiding the key mistakes would lead to eliminating many other mistakes. Apart from avoidable mistakes, many challenges are encountered on a regular basis in developing countries. Diverse factors contribute to the overall challenges in food preservation systems. Lack of facilities, incorporation of technology, technical support, and necessary knowledge are the key factors that severely reduce the performance system. In this chapter, an extensive review of common mistakes and challenges associated with food preservation in developing countries has been discussed in great detail.

Proper food preservation must be executed in order to overcome the food waste problem of developing countries. There is a wide range of food preservation techniques prevailing across the globe nowadays. Individual techniques put importance on one or more key factors of food waste including microbial proliferation, enzymatic reaction, chemical reaction, as well as physical damage. Consequently, the required process conditions vary significantly through the preservation techniques. Several types of preservation techniques are performed on the basis of some common physical phenomena including heat transfer, moisture removal, and prevention of enzymatic and chemical reaction. A wide range of common food preservation techniques has been discussed in this chapter.