Biorefining within food loss and waste frameworks: A review

2022 ◽  
Vol 154 ◽  
pp. 111781
Author(s):  
R.E. Jones ◽  
R.E. Speight ◽  
J.L. Blinco ◽  
I.M. O'Hara
Keyword(s):  
Food Loss

scholarly journals Looking for Answers to Food Loss and Waste Management in Spain from a Holistic Nutritional and Economic Approach

2020 ◽  
Vol 13 (1) ◽  
pp. 125
Author(s):  
Jara Laso ◽  
Cristina Campos ◽  
Ana Fernández-Ríos ◽  
Daniel Hoehn ◽  
Andrea del Río ◽  
...  
Keyword(s):  
Agricultural Production ◽  
Decision Making Process ◽  
Economic Approach ◽  
Multi Objective Optimization ◽  
Food Supply Chain ◽  
Food Loss ◽  
Reduction Strategies ◽  
Definition Of ◽  
New Strategies ◽  
Specific Food

The generation of food loss and waste (FLW) is a global problem for worldwide politics. About one-third of the food produced ends up in the rubbish before it is consumed. For this reason, it is essential to design and implement new strategies along the food supply chain (FSC) with the aim of reducing this FLW at each stage. However, not only mass quantification should be considered, but also economic and nutritional performance. The novelty of this study is the definition of a methodology based on the “distance to target” approach by means of multi-objective optimization to evaluate the economic and nutritional cost produced by this FLW. This methodology was applied to the Spanish food basket in 2015. The results revealed that 80% of the total FLW generated in economic and nutritional terms is concentrated in the agricultural production (53.3%) and consumption (26.3%) stages. In the first stages of the FSC, fruits (Dn eq.= 0.7), cereals (Dn eq.= 0.61), and vegetables (Dn eq.= 0.57) were the furthest from the distance target due to the great amount of FLW generated. Moreover, according to the normalized weighted distances obtained from the minimization of economic and nutritional cost, pulses (Dn eq. = 0.05–0.03) and eggs (Dn eq. = 0.02) were the more efficient food categories. The methodology described in this study proposes a single index to quantify the economic and nutritional cost of different food categories to facilitate the decision-making process. This index makes possible the definition of reduction strategies focused on specific food categories and depending on the FSC stage.

Life cycle assessment of peach transportation considering trade-off between food loss and environmental impact

2021 ◽  
Author(s):  
Yuma Sasaki ◽  
Takahiro Orikasa ◽  
Nobutaka Nakamura ◽  
Kiyotada Hayashi ◽  
Yoshihito Yasaka ◽  
...  
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Environmental Impact ◽  
Trade Off ◽  
Food Loss

China’s food loss and waste embodies increasing environmental impacts

Nature Food ◽  
2021 ◽  
Author(s):  
Li Xue ◽  
Xiaojie Liu ◽  
Shijun Lu ◽  
Guangyan Cheng ◽  
Yuanchao Hu ◽  
...  
Keyword(s):  
Environmental Impacts ◽  
Food Loss

scholarly journals Introducing a Degrowth Approach to the Circular Economy Policies of Food Production, and Food Loss and Waste Management: Towards a Circular Bioeconomy

2021 ◽  
Vol 13 (6) ◽  
pp. 3379 ◽  
Author(s):  
Daniel Hoehn ◽  
Jara Laso ◽  
María Margallo ◽  
Israel Ruiz-Salmón ◽  
Francisco José Amo-Setién ◽  
...  
Keyword(s):  
Waste Management ◽  
Environmental Impacts ◽  
Environmental Sustainability ◽  
Circular Economy ◽  
Food Production ◽  
The Sustainable Development ◽  
Food Loss ◽  
Use Of Resources ◽  
Assessment Approach ◽  
New Policies

There is a growing debate surrounding the contradiction between an unremitting increase in the use of resources and the search for environmental sustainability. Therefore, the concept of sustainable degrowth is emerging aiming to introduce in our societies new social values and new policies, capable of satisfying human requirements whilst reducing environmental impacts and consumption of resources. In this framework, circular economy strategies for food production and food loss and waste management systems, following the Sustainable Development Goals agenda, are being developed based on a search for circularity, but without setting limits to the continual increase in environmental impacts and resource use. This work presents a methodology for determining the percentage of degrowth needed in any food supply chain, by analyzing four scenarios in a life cycle assessment approach over time between 2020 and 2040. Results for the Spanish case study suggested a degrowth need of 26.8% in 2015 and 58.9% in 2040 in order to achieve compliance with the Paris Agreement targets, highlighting the reduction of meat and fish and seafood consumption as the most useful path.

scholarly journals Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

2021 ◽  
Vol 13 (4) ◽  
pp. 1963
Author(s):  
Antonella Cammarelle ◽  
Mariarosaria Lombardi ◽  
Rosaria Viscecchia
Keyword(s):  
Technological Opportunity ◽  
Case Study Methodology ◽  
Food Loss ◽  
Latent Demand ◽  
2030 Agenda ◽  
Multiple Case ◽  
Study Methodology ◽  
Per Capita ◽  
Global Food

The target 12.3 of the 2030 Agenda by the United Nations (UN) calls for halving per capita global food loss and waste. In this regard, the Food & Drink industry (F&D) could play a crucial role in reducing food waste and improving food safety by adopting healthy and eco-innovation packaging. Thus, this paper aims to investigate the F&D manufacturers’ willingness to invest in packaging innovations, such as active, intelligent, and compostable ones to achieve the UN target. In order to reach the stated objective, a multiple case study methodology was developed and administered to a sample of Italian micro and small-medium entrepreneurs located in the Apulia region. Results show that many firms were aware of their need for packaging innovation and of the available technological opportunity. However, only the F&D manufacturers who showed a Real demand, according to a taxonomy approach which also considers the Potential and Latent demand for the innovation, were effectively prompt to invest. Finally, most of the interviewed manufacturers were willing to invest in at least one packaging innovation, choosing mainly between the active packaging and the compostable one.

Addressing food loss and waste prevention

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Burcu Kör ◽  
Adriana Krawczyk ◽  
Ingrid Wakkee
Keyword(s):  
The Netherlands ◽  
Food Waste ◽  
Household Consumption ◽  
Resource Scarcity ◽  
Advanced Technology ◽  
Waste Prevention ◽  
Structured Interviews ◽  
Content Type ◽  
Food Loss

PurposeFood waste is one of the most challenging issues humanity is currently facing. Therefore, there has been a growing interest in the prevention of food waste because of world hunger, environmental impacts, resource scarcity and economic costs. The purpose of the study is to investigate the factors that influence food waste and the role of technology in tackling food waste in India and the Netherlands.Design/methodology/approachIn order to explore differences in food loss and waste further this study will examine a number of practices on both the production and the consumer side, in a developing country and a developed country with different culture/economic backgrounds: India and the Netherlands. The factors that influence food waste were examined with a preliminary qualitative study, which consists of semi-structured interviews, and quantitative research that comprises a survey. Semi-structured interviews were conducted in both India and the Netherlands, which consists of five interviews. The survey data was collected from 78 individuals from India and 115 individuals from the Netherlands.FindingsOne of the main findings of the research is food waste is divided into waste within agricultural production (i.e. food loss) and final household consumption (i.e. food waste). Different factors influence food loss in different stages in the supply chain. Some of these factors include wastage during processing, storage, transportation and at the market-place. New technologies can utilize food loss for new purposes, so food loss is reduced to the minimum. Food waste is mainly influenced by food passing expiry date, food that is left too long in the fridge and consumers buying too much food. In final household consumption, technologies such as digital platforms enable individuals or organizations to share and donate their food, thereby creating awareness on food waste prevention and the environmental and ethical benefits.Originality/valueThe authors examine to what extent and in which ways supporting consumers to minimize food waste can be achieved via three stages: (1) understanding and evaluating food loss and waste, (2) identifying the factors that influence food loss and waste, (3) understanding consumer behaviors to encourage food waste reduction and (4) identifying the technological impact that would reduce food waste. As such, this paper contributes to ongoing debates about food waste by looking at the role of context and culture and by exploring differences between developed and developing countries. Also, the authors advance the debate by exploring both the role of advanced technology such as blockchain and drones in both preventing loss and waste as well as non-technological mechanisms.

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