scholarly journals Ekonomski, okolišni i etički utjecaj rasipanja hrane u uslužnim djelatnostima i drugim globalnim industrijama

JAHR ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 25-42 ◽  
Author(s):  
Aleksandar Racz ◽  
Vanja Vasiljev Marchesi
Keyword(s):  
Food Waste ◽  
Food Production ◽  
Hospitality Industry ◽  
Water Footprint ◽  
Progressive Politics ◽  
Distribution Of Wealth ◽  
Total Food ◽  
Global Food ◽  
Food Wastage ◽  
Better Than

There is something horrible about throwing food in the bin. Based on existing literature, 30-50 percent (i.e. 1.2-2 billion tons) of the produced food never reaches anyone’s plate. Global food production can be split into production losses, consumers’ waste and consumption. In a world where 850 million people are undernourished, global food supply per person approximates to 570 kg: roughly, 380 kg is consumed, 140 kg is lost in the production and 50 kg is wasted by consumers. Households generate 53% of the total food waste in Europe, the processing industry 19%, food services 12%, the primary production sector 11%, and the retail/wholesale sector 5%. The European hospitality industry is a small food waster that generates only 12% of the total food waste in Europe. Wasted food is accountable for 3.3 GtCO2e. The average carbon footprint of food wastage is about 500 kg of CO2 equivalents per person per year. The blue water footprint of food wastage is about 250 km3. 1.4 billion Ha of land – 28% of the world’s agricultural area – is used annually to produce food that is either lost or wasted. The food which is not eaten contributes to the loss of biodiversity through habitat change, overexploitation, pollution and climate changes. Prompted in part by global food production inefficiency, 9.7 million hectares are deforested annually to grow food – 74% of the total annual deforestation. The scale of global food wastage is shocking, and this wasted food results in a number of ethically questionable implications. Pope Francis rightfully points out that from the moral standpoint prodigal expenditure and wasting of food is no better than stealing from the hungry and poor. From the ecological standpoint, it is no better than stealing from our own children. But moralizing, identifying problems, knowledge and information distribution, and suggesting solutions surely will not convince people to implement offered solutions. The world needs progressive politics for a fairer world to achieve more equitable distribution of wealth. Tourism and the whole hospitality industry can and must play an important role in raising awareness of the value of food. The entire touristic sector can promote changes in food management and consumption with very positive environmental and economic results.

scholarly journals The Role of the Food Banks in Saving Freshwater Resources through Reducing Food Waste: The Case of the Food Bank of Navarra, Spain

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 163
Author(s):  
Josemi G. Penalver ◽  
Maite M. Aldaya
Keyword(s):  
Comparative Analysis ◽  
Food Waste ◽  
Water Footprint ◽  
Waste Reduction ◽  
Food Banks ◽  
Food Bank ◽  
Food Loss ◽  
Total Food ◽  
Food Wastage

In the year 2011, the FAO estimated that food loss and waste reached one third of the total food produced worldwide. Since then, numerous studies have been published characterizing this problem and reflecting on its repercussions, not only social, but also environmental. Food wastage triggers unnecessary greenhouse gas emissions, deforestation or loss of biodiversity. This study aims to quantify the water-related benefits associated with food loss and waste reduction by studying the Food Bank of Navarra (FBN). For this purpose, the water footprint assessment manual has been followed. First, the water footprint of the activities of the FBN has been analysed for the year 2018 (scenario with the FBN). A comparative analysis has been carried out between the scenario with the FBN and a theoretical scenario without the action of the FBN. This has allowed us to highlight the benefits associated with the activity of this entity. The FBN not only avoided the waste of 2.7 thousand tons of food suitable for consumption in 2018, but also avoided the unnecessary use of more than 3.2 million m3 of freshwater. As a result of the present investigation, it can be stated that promoting food banks, which avoid food waste, would be an effective way to contribute to the protection and conservation of water resources.

scholarly journals The Water Footprint of Global Food Production

Water ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2696
Author(s):  
Mesfin M. Mekonnen ◽  
Winnie Gerbens-Leenes
Keyword(s):  
Agricultural Production ◽  
Food Production ◽  
Crop Production ◽  
Water Footprint ◽  
Water Productivity ◽  
Blue Water ◽  
Dietary Shifts ◽  
Global Food ◽  
Main Consumer ◽  
Future Population

Agricultural production is the main consumer of water. Future population growth, income growth, and dietary shifts are expected to increase demand for water. The paper presents a brief review of the water footprint of crop production and the sustainability of the blue water footprint. The estimated global consumptive (green plus blue) water footprint ranges from 5938 to 8508 km3/year. The water footprint is projected to increase by as much as 22% due to climate change and land use change by 2090. Approximately 57% of the global blue water footprint is shown to violate the environmental flow requirements. This calls for action to improve the sustainability of water and protect ecosystems that depend on it. Some of the measures include increasing water productivity, setting benchmarks, setting caps on the water footprint per river basin, shifting the diets to food items with low water requirements, and reducing food waste.

scholarly journals Environmental aspects of food wastage in trade – a case study

2020 ◽  
Vol 31 (2) ◽  
pp. 24-34
Author(s):  
Beata Bilska ◽  
Marzena Tomaszewska ◽  
Danuta Kołożyn-Krajewska ◽  
Krystian Szczepański ◽  
Robert Łaba ◽  
...  
Keyword(s):  
Food Production ◽  
Water Footprint ◽  
Animal Origin ◽  
Retail Sale ◽  
Environmental Aspects ◽  
Negative Effect ◽  
Food Wastage ◽  
Annual Turnover ◽  
Emission Of Greenhouse Gases

Abstract Food production is connected with a negative effect on the environment as it is linked with the utilisation of natural resources such as fresh water and with the emission of greenhouse gases (GHGs). It is, therefore, very important to prevent the wastage of food at all food chain stages. Special attention should be paid to the phenomena which burden the environment in an unjustified way. One such example may be the waste of final products at the stage of retail sale objects. The purpose of the present paper was to estimate the effect of wasted food in the selected network of the retail sale on the environment with the application of water footprint indicator and CO2 emission. On the grounds of the collected data, the participation of food withdrawn from the trade, the reasons for the mentioned phenomenon and the size of the wasted food products and those donated to charities were established. Based upon such data, the level of CO2 emission and the water print of the products which have not been utilised according to their destination were estimated. In spite of the fact that the animal origin products were characterised by a small participation in the weight of the unsold food (ca. 13.34% annually), they constituted the main source of CO2 emission and water footprint estimated from the food waste. It was calculated that the annual turnover and waste of the products only in one trade network was connected with the unjustified emission of ca. 12 thousand tonnes of CO2 and 13 million m3 of water footprint.

Responsible Consumption for Curbing Food Wastage: An Exploratory Enquiry

2019 ◽  
Vol 11 (2) ◽  
Author(s):  
Saurabh Kumar Srivastava ◽  
Ankita Anshul ◽  
Pramod Pathak ◽  
Jayshri Bansal
Keyword(s):  
Food Production ◽  
World Population ◽  
Global Food Security ◽  
Production And Consumption ◽  
Responsible Consumption ◽  
The World ◽  
Consumption System ◽  
Global Food ◽  
Food Wastage ◽  
Indian Scenario

The world population crossed seven billion during year 2011 and is expected to touch the mark of 9.3 billion by the year 2050. This increase in number of people all over the world will invariably lead to an increase in demand of food at a humongous scale. In a report prepared for the Global Food Security Programme, Bond et al. (2013) pointed that against the whopping 50-70% inflation projected in food demand, around 868 million people are struggling with under nourishment all over the globe whereas approx. one third of global food production ends up as waste. As a developing nation still battling the devils of poverty, corruption and skewed income distribution, India has not been able to solve or manage the conundrum of food wastage over the years and each year witnesses tons of food going to garbage at various stages of production, supply and consumption. However, it is crucial to investigate and assess the causes and impact of food wastage in order to take steps towards reducing losses and wastage in the entire food production and consumption system. This paper endeavors to uncover the causes and cases of food wastage in Indian households and commercial enterprises. It also underlines the various stages of food production and delivery that contribute to wastage of food in various ways. The paper concludes with taking an account of various causes leading to food wastage in Indian scenario and suggestions on strategies to reduce the scale of food wastage India.

scholarly journals Sorting Analysis of Household Food Waste—Development of a Methodology Compatible with the Aims of SDG12.3

2021 ◽  
Vol 13 (15) ◽  
pp. 8576
Author(s):  
Tomoko Okayama ◽  
Kohei Watanabe ◽  
Hajime Yamakawa
Keyword(s):  
Food Waste ◽  
Policy Making ◽  
Sustainable Development Goals ◽  
Household Food ◽  
Waste Index ◽  
Level 3 ◽  
Development Goals ◽  
Per Capita ◽  
Global Food ◽  
Food Wastage

Target 12.3 of the United Nations Sustainable Development Goals (SDGs) calls for halving per capita global food waste at the retail and consumer levels, by 2030. The Food Waste Index is suggested as a methodology for grasping the situation. This paper focuses on the consumer level (household food waste). We argue that in order for generating useful information for devising and implementing effective measures for reducing food waste, it should be measured at Level 3 of the Food Waste Index, based on sorting analysis of generated waste, and making a distinction between avoidable and non-avoidable food waste. Furthermore, a breakdown by subcategories that reflect the flow of food in the household could help identify target behaviours. We have developed a categorisation scheme that is internationally agreeable and adoptable, and (1) generates useful information for policy-making and for tackling with reduction of food waste, (2) makes clear the concept of avoidable food waste, and (3) is practical and does not overcomplicate the work of grasping the situation of food wastage. Results of workshops regarding this scheme suggest that the scheme satisfies the criteria. This scheme has been applied to a few sorting analyses of household food waste in Japan, and their results are compared.

Accounting and change trend analysis of food production water footprint in China

Water Policy ◽  
2018 ◽  
Vol 20 (4) ◽  
pp. 758-776 ◽  
Author(s):  
Guangyao Deng ◽  
Yan Xu ◽  
Zhuoyuan Yu
Keyword(s):  
Agricultural Production ◽  
Food Production ◽  
Water Footprint ◽  
Virtual Water ◽  
Agricultural Products ◽  
Logarithmic Mean ◽  
Food Trade ◽  
Production Water ◽  
Total Food ◽  
Change Trend

Abstract China is a country of agriculture, and agricultural production consumes a great deal of water. In this paper, we quantify the provincial food production water footprint (WF) in China during 1997–2011, and then analyze its change trend by the method LMDI (Logarithmic Mean Divisia Index). The results indicate the following. (1) China's food production WF increased during 1997–2011 as a whole. The food production WFs at the provincial level are obviously different. (2) The main reason for the change of WF of food production in China related to the virtual water content and total food production. As for the changes of food production WFs for each province, they were not always in accordance with the total food production. For example, in Guizhou, Qinghai, Sichuan, and other provinces, the food production WFs grew while total food production declined, thus indicating strong negative decoupling. Thus, it is necessary to take the measure of agricultural products' transportation ‘green channel’ to promote the development of domestic food trade and virtual water trade.

Phosphorus: Past History and Contributions to the Global Food Supply

2019 ◽  
Vol 103 (1) ◽  
pp. 6-8 ◽  
Author(s):  
Terry Roberts
Keyword(s):  
Food Security ◽  
Food Supply ◽  
Food Production ◽  
Production Systems ◽  
Past History ◽  
Phosphate Fertilizer ◽  
Global Food ◽  
Global Food Supply

Since its early rudimentary forms, phosphate fertilizer has developed in step with our understanding of successful food production systems. Recognized as essential to life, the responsible use P in agriculture remains key to food security.

scholarly journals Drivers and Determinants of Food Waste Generation in Restaurants Serving Mediterranean Mezze-Type Cuisine

2021 ◽  
Vol 13 (11) ◽  
pp. 6358
Author(s):  
Ali Chalak ◽  
Hussein F. Hassan ◽  
Pamela Aoun ◽  
Mohamad G. Abiad
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Food Service ◽  
High Price ◽  
Waste Generation ◽  
Water Pipe ◽  
Convenience Sample ◽  
Factors Affecting ◽  
Middle Range ◽  
Price Range

Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants waste above the grand mean compared to middle-range ones. Waste generation decreased significantly as the number of diners per table increased. However, ordering water-pipe, alcohol, or more dishes contributed significantly to food waste generation. As food waste is not the outcome of a single behavior, our study puts food waste generation drivers and determinants while dining out in perspective.

scholarly journals Will We Soon Run Out of Water?

2021 ◽  
pp. 1-7
Author(s):  
Ghislain de Marsily
Keyword(s):  
Food Habits ◽  
Food Production ◽  
Meat Consumption ◽  
Good Health ◽  
World Population ◽  
Total Food ◽  
Food Deficit ◽  
The World ◽  
Average Water ◽  
Per Capita

In 2000, the World population was 6.2 billion; it reached 7 billion in 2012 and should reach 9.5 billion (±0.4) in 2050 and 11 billion (±1.5) in 2100, according to UN projections. The trend after 2100 is still one of global demographic growth, but after 2060, Africa would be the only continent where the population would still increase. The amount of water consumed annually to produce the food necessary to meet the needs varies greatly between countries, from about 600 to 2,500 m<sup>3</sup>/year per capita, depending on their wealth, their food habits (particularly meat consumption), and the percentage of food waste they generate. In 2000, the total food production was on the order of 3,300 million tons (in cereal equivalents). In 2019, about 0.8 billion inhabitants of the planet still suffer from hunger and do not get the nutrition they need to be in good health or, in the case of children, to grow properly (both physically and intellectually). Assuming a World average water consumption for food of 1,300 m<sup>3</sup>/year per capita in 2000, 1,400 m<sup>3</sup>/year in 2050, and 1,500 m<sup>3</sup>/year in 2100, a volume of water of around 8,200 km<sup>3</sup>/year was needed in 2000, 13,000 km<sup>3</sup>/year will be needed in 2050, and 16,500 km<sup>3</sup>/year in 2100. Will that much water be available on earth? Can there be conflicts related to a food deficit? Some preliminary answers and scenarios for food production will be given from a hydrologist viewpoint.

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