scholarly journals Food Supply Chain During Pandemic: Changes in Food Production, Food Loss and Waste

2021 ◽  
Vol 4 (2) ◽  
pp. 101-112
Author(s):  
Shahla M. Wunderlich
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Production ◽  
Food Supply Chain ◽  
Food Loss

scholarly journals AI-Enabled Efficient and Safe Food Supply Chain

Electronics ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1223
Author(s):  
Ilianna Kollia ◽  
Jack Stevenson ◽  
Stefanos Kollias
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Latent Variable ◽  
Food Production ◽  
Domain Adaptation ◽  
Experimental Studies ◽  
Food Supply Chain ◽  
Food Retail ◽  
Expiry Date ◽  
Safe Food

This paper provides a review of an emerging field in the food processing sector, referring to efficient and safe food supply chains, ’from farm to fork’, as enabled by Artificial Intelligence (AI). The field is of great significance from economic, food safety and public health points of views. The paper focuses on effective food production, food maintenance energy management and food retail packaging labeling control, using recent advances in machine learning. Appropriate deep neural architectures are adopted and used for this purpose, including Fully Convolutional Networks, Long Short-Term Memories and Recurrent Neural Networks, Auto-Encoders and Attention mechanisms, Latent Variable extraction and clustering, as well as Domain Adaptation. Three experimental studies are presented, illustrating the ability of these AI methodologies to produce state-of-the-art performance in the whole food supply chain. In particular, these concern: (i) predicting plant growth and tomato yield in greenhouses, thus matching food production to market needs and reducing food waste or food unavailability; (ii) optimizing energy consumption across large networks of food retail refrigeration systems, through optimal selection of systems that can be shut-down and through prediction of the respective food de-freezing times, during peaks of power demand load; (iii) optical recognition and verification of food consumption expiry date in automatic inspection of retail packaged food, thus ensuring safety of food and people’s health.

scholarly journals Energy Embedded in Food Loss Management and in the Production of Uneaten Food: Seeking a Sustainable Pathway

Energies ◽  
2019 ◽  
Vol 12 (4) ◽  
pp. 767 ◽  
Author(s):  
Daniel Hoehn ◽  
María Margallo ◽  
Jara Laso ◽  
Isabel García-Herrero ◽  
Alba Bala ◽  
...  
Keyword(s):  
Supply Chain ◽  
Energy Loss ◽  
Food Supply ◽  
Energy Demand ◽  
Energy Recovery ◽  
Primary Energy ◽  
Food Supply Chain ◽  
Food Loss ◽  
Food Energy ◽  
Primary Energy Demand

Recently, important efforts have been made to define food loss management strategies. Most strategies have mainly been focused on mass and energy recovery through mixed food loss in centralised recovery models. This work aims to highlight the need to address a decentralised food loss management, in order to manage the different fractions and on each of the different stages of the food supply chain. For this purpose, an energy flow analysis is made, through the calculation of the primary energy demand of four stages and 11 food categories of the Spanish food supply chain in 2015. The energy efficiency assessment is conducted under a resource use perspective, using the energy return on investment (EROI) ratio, and a circular economy perspective, developing an Energy return on investment – Circular economy index (EROIce), based on a food waste-to-energy-to-food approach. Results suggest that the embodied energy loss consist of 17% of the total primary energy demand, and related to the food categories, the vegetarian diet appears to be the most efficient, followed by the pescetarian diet. Comparing food energy loss values with the estimated energy provided for one consumer, it is highlighted the fact that the food energy loss generated by two to three persons amounts to one person's total daily intake. Moreover, cereals is the category responsible for the highest percentage on the total food energy loss (44%); following by meat, fish and seafood and vegetables. When the results of food energy loss and embodied energy loss are related, it is observed that categories such as meat and fish and seafood have a very high primary energy demand to produce less food, besides that the parts of the food supply chain with more energy recovery potential are the beginning and the end. Finally, the EROIce analysis shows that in the categories of meat, fish and seafood and cereals, anaerobic digestion and composting is the best option for energy recovery. From the results, it is discussed the possibility to developed local digesters at the beginning and end of the food supply chain, as well as to developed double digesters installations for hydrogen recovery from cereals loss, and methane recovery from mixed food loss.

Food loss and waste: the new buzzwords. Exploring an evocative holistic 4Es model for firms and consumers

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Mariantonietta Fiore
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Control Point ◽  
Management Approach ◽  
Time Behavior ◽  
Food Supply Chain ◽  
Content Type ◽  
Food Loss ◽  
Critical Control Point

PurposeEtymologically, the word “loss” means to be deprived, temporarily or permanently, of use of faculty or an advantage. Therefore, when businesses and entrepreneurs suffer large amount of losses, they can be attributed to a non-effective and non-efficient way of handling assets. Consequently, high levels of bad management can be the cause for food losses (FL) across the agri-food supply chain, food waste (FW) depends on consumers' behavior in organizing food basket. Food loss and food waste (FWL) negatively affect environment and global economy. The purpose of this paper is to propose a holistic 4Es (Ethical_Equity_Ecological_Economic) approach aimed at better managing and treating FLW along the agri-food chain from upstream to downstream stages by addressing entrepreneurs and consumers' approach.Design/methodology/approachThe work focuses on the definition and designing of three possible tools: (1) the implementation of a FL_break-even point model; (2) the Hazard Analysis Critical Control Point (HACCP) procedures including a scheme for FL critical points and (3) a consumer's tax FW declaration model. Beginning with these tools, the work tries to define a holistic model by involving all the actors performing in a strictly inter- linked system.FindingsApproaching the FLW issue in a holistic way can ensure the involvement of engaged and productive people at work, lead to strategies and policies aimed at enriching consumers' awareness and entrepreneurs' management approach, and can address the handling of FLW toward Ethical, Equity, Ecological_and Economic (that means effective and efficient) paths.Social implicationsMonitoring and decreasing FLW by implementing the proposed tools from upstream to downstream of the food supply chain can certainly improve the reliability of firm production and investment decisions, and at the same time, behavior of people who feel to be part of an interrelated system. This can help to lighten FLW negative impacts on consumers' income and on pollution as well as indirectly on poverty.Originality/valueThis paper wants to make an innovative attempt to approach the FLW issue in a global and holistic way, while focusing on behavior and awareness of firms/entrepreneurs and consumers/citizens. In addition, the tools and approach defined pave the way for subsequent empirical works to follow.

scholarly journals Coronavirus (covid-19) pandemic: the aftermath on livestock products processing and distribution chain- A review

2021 ◽  
Vol 48 (4) ◽  
pp. 24-31
Author(s):  
E. S. Apata ◽  
O. E. Fashina ◽  
G. A. Adeleke ◽  
B. G. Otaki ◽  
K. O. Adeyemi ◽  
...  
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Production ◽  
Economic Consequences ◽  
Food Supply Chain ◽  
Livestock Sector ◽  
Sont Encore ◽  
Negative Impacts ◽  
To Come ◽  
Livestock Products

Coronavirus had been in existence for many years, but its effects has not been so evident as the whole world experienced recently. It represents an unprecedented emergency and grave societal threat. The better way to cure the emergence disease is by protecting public health. However, governments, policy makers and the international community must quickly need to act, recognize and attempt to mitigate the negative impacts (current and potential) of the pandemic and related response efforts on key sectors that contribute to food security, nutrition and livelihoods. The livestock sector is a key contributor to these areas, especially for the world's most vulnerable populations. In the light of recent challenges in food supply chain, there is now considerable concern about the food production, processing, distribution, and demand. COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, restricted food trade policies and financial pressures in food supply chain. The effects of COVID-19 on the livestock sector are still largely unquantified and yet to be fully felt. Formal assessments have not yet been possible, but current observations reveal disruptions to livestock value chains. Lessons from past epidemics indicate these disruptions are likely to grow, along with their dire, socio- economic consequences. Moreover, considering the doubt on how these factors will play out in various areas affected especially meat processing and distribution in the years to come from the bulk of discussion in this review.     Le coronavirus existait depuis de nombreuses années, mais ses effets n'ont pas été aussi évidents que le monde entier l'a récemment expérimenté. Cela représente une urgence sans précédent et une grave menace pour la société. La meilleure façon de guérir la maladie émergente est de protéger la santé publique. Cependant, les gouvernements, les décideurs et la communauté internationale doivent rapidement agir, reconnaître et tenter d'atténuer les impacts négatifs (actuels et potentiels) de la pandémie et des efforts de riposte connexes sur les secteurs clés qui contribuent à la sécurité alimentaire, à la nutrition et aux moyens de subsistance. Le secteur de l'élevage est un contributeur clé dans ces domaines, en particulier pour les populations les plus vulnérables du monde. À la lumière des défis récents de la chaîne d'approvisionnement alimentaire, la production, la transformation, la distribution et la demande des aliments suscitent désormais des i nquiétudes considérables. Le COVID-19 a entraîné des restrictions de mouvement des travailleurs, des changements dans la demande des consommateurs, la fermeture des installations de production alimentaire, des politiques commerciales restreintes et des pressions financières dans la chaîne d'approvisionnement alimentaire. Les effets du COVID-19 sur le secteur du bétail sont encore largement non quantifiés et ne sont pas encore pleinement ressentis. Les évaluations formelles n'ont pas encore été possibles, mais les observations actuelles révèlent des perturbations dans les chaînes de valeur de l'élevage. Les leçons des épidémies passées indiquent que ces perturbations sont susceptibles de se développer, ainsi que leurs conséquences socio- économiques désastreuses. De plus, la prise en compte du doute sur la manière dont ces facteurs joueront dans divers domaines touchés, en particulier la transformation et la distribution de la viande dans les années à venir, constitue l'essentiel de la discussion dans cette revue.

scholarly journals Habits of Food Consumers in the Post COVID Era

2021 ◽  
Vol 13 (3) ◽  
pp. 42
Author(s):  
María Aránzazu Sulé Alonso ◽  
Tea Rushit ◽  
Elvira Delgado-Márquez
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Production ◽  
Dietary Habits ◽  
Instant Messaging ◽  
Statistical Significance ◽  
Adult Population ◽  
Food Supply Chain ◽  
Health Crisis ◽  
The Impact

Humankind has faced various pandemics in history. The food supply chain is one of the foremost vital sectors of the economy, and COVID-19 has had a clear bearing on it from the field to the consumer. In the light of recent challenges in the food supply chain, there is currently considerable concern regarding food production, processing, distribution, and demand. COVID-19 resulted in the movement restrictions of staff, changes in the demands of consumers, closure of food production facilities, restrictive food trade policies, and monetary pressures in the food supply chain.  This study describes the impact of the COVID-19 health crisis on people’s interests, opinions, and behaviour towards food. Additionally, an online questionnaire (Spanish population, n = 232) studied the changes in food shopping habits during the pandemic. To try to cover the whole Léon territory and reach the greatest number of persons through mobile phones, tablets, and computers, the questionnaire was created using the Google Forms tool and distributed using instant messaging apps such as WhatsApp, social media such as Facebook and Twitter, social networking sites such as LinkedIn and ResearchGate, and email through snowball sampling. The statistical analysis was carried out under the SPSS programme. The results are presented in the form of means and distributions. The differences between subgroups have been evaluated using student’s t-test. The level of statistical significance used in all cases was p < 0.05. This study is focused on evaluating changes in food consumption habits of the Spanish adult population throughout the COVID-19 lockdown. The study is supported by a web-based survey targeting the adult general population. From this study, we are able to conclude that the studied Spanish adult population is extremely close to from having good healthy dietary habits, considering the Mediterranean Diet as a reference of healthy uptake. An improvement of dietary behaviours throughout the COVID-19 confinement has been discovered. Health-related food selections involved increased intake of fruits, vegetables, and legumes and decreased intake of red meat, alcohol, fried foods, or pastries compared to their pre-pandemic habits.

scholarly journals Analyzing the economics of food loss and waste reductions in a food supply chain

Food Policy ◽  
2020 ◽  
pp. 101953
Author(s):  
Harry de Gorter ◽  
Dušan Drabik ◽  
David R. Just ◽  
Christian Reynolds ◽  
Geeta Sethi
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Supply Chain ◽  
Food Loss

Life cycle assessment of food loss and waste in the food supply chain

2021 ◽  
Vol 164 ◽  
pp. 105119 ◽  
Author(s):  
Yetunde Omolayo ◽  
Beth J. Feingold ◽  
Roni A. Neff ◽  
Xiaobo Xue Romeiko
Keyword(s):  
Life Cycle Assessment ◽  
Supply Chain ◽  
Life Cycle ◽  
Food Supply ◽  
Food Supply Chain ◽  
Food Loss

scholarly journals Impact of COVID-19 on the food supply chain

2020 ◽  
Vol 4 (4) ◽  
pp. 167-180 ◽  
Author(s):  
Serpil Aday ◽  
Mehmet Seckin Aday
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Global Economy ◽  
Food Production ◽  
Health And Safety ◽  
Food Prices ◽  
Negative Effects ◽  
Food Supply Chain ◽  
Whole Process ◽  
The Impact

Abstract A pandemic is not a new event encountered in the history of humanity because mankind has faced various pandemics in history. The common point of pandemics is their serious negative effects on the global economy. Considering the food supply chain, one of the most important sectors of the economy, it has been seen that COVID-19 has an impact on the whole process from the field to the consumer. In the light of recent challenges in food supply chain, there is now considerable concern about food production, processing, distribution, and demand. COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, restricted food trade policies, and financial pressures in food supply chain. Therefore, governments should facilitate the movement of workers and agri-food products. In addition, small farmers or vulnerable people should be supported financially. Facilities should change the working conditions and maintain the health and safety of employees by altering safety measures. Food protectionist policies should be avoided to prevent an increase in food prices. In conclusion, each country must realize the severity of the situation and sometimes should tighten or loosen the measures according to the spread of the pandemic. The supply chain also should be flexible enough to respond to the challenges in the food supply chain. The purpose of this review is to evaluate the impact of COVID-19 on the agriculture and food sector and to summarize the recommendations required to reduce and control the effect of the pandemic.

scholarly journals Food Loss and Waste Prevention Strategies from Farm to Fork

2021 ◽  
Vol 13 (10) ◽  
pp. 5443
Author(s):  
Rosalinda Nicastro ◽  
Petronia Carillo
Keyword(s):  
Supply Chain ◽  
Food Security ◽  
Food Chain ◽  
Low Income ◽  
Food Supply ◽  
Developed Countries ◽  
Economic Benefits ◽  
Human Consumption ◽  
Food Supply Chain ◽  
Food Loss

About one-third of the food produced globally for human consumption is lost or wasted each year. This represents a loss of natural resources consumed along the food supply chain that can also have negative impacts on food security. While food loss occurs between production and distribution and is prevalent in low-income countries, food waste occurs mainly at the consumer level, in the retail and food service sectors, and especially in developed countries. Preventing food losses and waste is therefore a potential strategy for better balance food supply and demand and is essential to improve food security while reducing environmental impact and providing economic benefits to the different actors in the food supply chain. In this context, we specifically provide an overview of case studies and examples of legislation from different countries and actions carried out by the various actors in the food chain and by non-profit organisations to effectively prevent and or reduce food loss and waste. We also outline current limitations and possible research avenues. We conclude that the comparison and the integration of knowledge, and the awareness of where along the food chain, for which foods and in which countries the greatest losses are produced, is essential to decide where and how to target efforts in the most effective way.

Sign in / Sign up

Export Citation Format

Share Document