scholarly journals Risk Management of Dairy Product Losses as a Tool to Improve the Environment and Food Rescue

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 481 ◽  
Author(s):  
Bilska ◽  
Kołożyn-Krajewska
Keyword(s):  
Risk Management ◽  
Dairy Product ◽  
Management Model ◽  
Human Consumption ◽  
Food Loss ◽  
Global Food Security ◽  
Average Annual Production ◽  
Food Losses ◽  
Global Food ◽  
Missed Opportunity

“Food loss”, defined as food produced for human consumption, which for various reasons leaves the supply chain, can be assigned to a group of new risks. Irrational use of food constitutes a risk to the environment. Moreover, food losses represent a missed opportunity to improve global food security. The aim of this study was to develop a risk management model for dairy product losses using the example of ripening cheese. The necessary data to develop the model were derived from a survey that was conducted in five dairies located in Poland. Total losses for nine products amounted to 1.1% of the average annual production, which accounted for more than 5635 t per annum. The studies that were conducted allowed the identification of three management methods of food loss in dairies: reprocessing, hand over for feed, and disposal. The level of risk was defined as “high” with two suggested courses of action: prevention and tolerance. Risks must be prevented by eliminating any errors that may result in a product of inadequate quality. Another solution is to redistribute or sell products at a reduced price, which despite their reduced quality, are nevertheless suitable for consumption. To some extent, this risk must be tolerated.

scholarly journals FOOD PRICE, LOSSES AND LOGISTICS AFFECTING DIET DIVERSIFICATION AND FOOD SECURITY

2020 ◽  
Vol 14 (3) ◽  
pp. 57-74
Author(s):  
Eduardo Botti Abbade
Keyword(s):  
Food Security ◽  
Food Prices ◽  
Food Price ◽  
Global Perspective ◽  
Food Loss ◽  
Global Food Security ◽  
Food Deficit ◽  
The Impact ◽  
Global Food ◽  
Domestic Food

This study aimed to investigate the impact of logistics performance, domestic food price, and food loss on diet diversification and depth of food deficit, as well as the impact of diet diversification and depth of food deficit on the prevalence of undernourishment worldwide. This investigation adopts a quantitative approach based on available data obtained from the Food and Agriculture Organization (FAO), the Global Food Security Index, and the World Bank Group. This study uses correlation analysis and multiple linear regression analysis as the analytical procedures. In a global perspective, evidence suggests that weak logistics performance tends to increase food loss, and domestic food price has a significant impact on diet diversification, as well as the domestic food price implies a significant increase in depth of food deficit in the world’s populations. Food price is the factor that most impacts the prevalence of undernourishment, severely affecting diet diversification and depth of food deficit worldwide. Reducing food prices has the potential to promote greater diet diversification for populations worldwide, contributing to promote global food security. This study highlights the necessity to develop an improved and efficient global food system, capable of reducing food prices, promote a cleaner food production and deliver improved nutrition and health for world populations. This investigation sustains that food price severely impacts the prevalence of undernourishment, affecting diet diversification and depth of food deficit worldwide.

Food losses and food waste: The Industry 4.0 opportunity for the sustainability challenge

2020 ◽  
pp. 159-177
Author(s):  
Roberto Ruggieri ◽  
Giuliana Vinci ◽  
Marco Ruggeri ◽  
Henry Sardaryan
Keyword(s):  
United Nations ◽  
Environmental Impacts ◽  
Food Waste ◽  
Industry 4.0 ◽  
Eating Habits ◽  
Negative Effects ◽  
Food Loss ◽  
Food And Agriculture ◽  
Food Losses ◽  
Global Food

United Nations in 2011 estimated every year worldwide around 1.3 billion tons of food is lost or wasted. According to a 2018 analysis by the Boston Consulting Group, this figure will reach 2.1 billion tons in 2050. FAO is trying to quantify food waste again, and according to his report "The state of Food and Agriculture 2019", 14% of production global food is lost or wasted even before it is sold. Food loss and waste are therefore unsustainable and no longer acceptable issues and reduc-ing them is becoming a priority. The negative effects of these problems are con-nected to the scarce availability and consumption of food, but also to sustainabil-ity and environmental impacts. In this regard, it will be necessary to change our eating habits. Industry 4.0 innovations can provide opportunities to reduce food waste and loss, as well as to adopt a healthier and more sustainable lifestyle.

scholarly journals Food Waste Loss Trend Index (FWLTI), A New Tool to Enable Management Decisions

2021 ◽  
Vol 5 (3) ◽  
Author(s):  
János Zachár
Keyword(s):  
Food Waste ◽  
Food Industry ◽  
Individual Case ◽  
Member States ◽  
Global Food Security ◽  
Eu Member States ◽  
Innovative Tool ◽  
Food Losses ◽  
The Difference ◽  
Global Food

The main purpose of this research is to work out a new, innovative tool to describe trends of food waste and loss (FWL) in the food industry. The result can help evaluate efforts for lowering wastes. FWL prevention recently gained much attention and priority among governments and international organizations as a major means to achieve global food security and sustainability; this led to the very ambitious UN goal SDG 12.3, which aims to halve global food losses by 2030. It is an ethical obligation to achieve SDGs by 2030. It is not declared in law and is not required for profitability in the food industry. A new tool is proposed to evaluate efforts to halve food losses in this article, which one may be used in leadership easily and effectively. At first, FWL definitions were analyzed to get a clear picture of the content of FWL data sourced from FAOSTAT and EUROSTAT. These definitions were compared with others from different sources. It is concluded that we have so many different definitions for FWL because of the difference in the purpose of data collecting. The most justified definition – often newly created – is used in each case. FWL data received from FAOSTAT and EUROSTAT in the period of 2010 − 2018 were compared to find the correlation. It is inverse and very weak, so they are not comparable; they must be evaluated separately. The trend of the FWL data is increasing and is not significant on level 95% in EUROSTAT, and decreasing and important on level 95% in FAOSTAT, from 2010 to 2018. FWL data from EUROSTAT are in moderate correlation with GDP and HDI. A new index, Food Waste Loss Trend Index (FWLTI), was created to evaluate FWL in EU member states and analyzed them with cluster analyses and scatterplots. There was no connection among the EU28 member states with FWLTI, so every member state is an individual case; there are no standard rules for FLW generation.

scholarly journals Measurement of Food Losses in a Hungarian Dairy Processing Plant

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 229
Author(s):  
Katalin Tóth ◽  
Csaba Borbély ◽  
Bernadett Nagy ◽  
Gábor Szabó-Szentgróti ◽  
Eszter Szabó-Szentgróti
Keyword(s):  
Storage Capacity ◽  
Dairy Product ◽  
Raw Milk ◽  
Raw Material ◽  
Processing Plant ◽  
Daily Production ◽  
Food Loss ◽  
Developed Economies ◽  
Food Losses ◽  
Sour Cream

The phenomenon of food waste and food loss at any stage of the supply chain is significant in developed economies. The purpose of this article is to highlight the areas of milk processing where milk loss occurs, and, after quantifying the data obtained, reveal the extent of the losses. To achieve the goals, we conducted on-site visits to one of Hungary’s milk processors. The methodology is based on the Food Loss and Waste (FLW) standard, accordingly we determined the extent of milk loss at the company level, supplemented with loss values by each dairy product. During the analyzed processing stages (receiving of raw milk, skimming, pasteurization, Extended Shelf-Life (ESL) milk, cheese milk, sour cream, yoghurt, and kefir) 1203.4–1406.8 L of raw material per day can be accounted as losses, which makes up 0.9–1% of daily production. A Milk Production-Milk Losses (MPML) model was created where six factors (technology and automation, design of the plant aspects, quantity of orders, expertise of employees, number of product variants, optimal storage capacity) were methodized that significantly influence the rate of milk losses over different time periods. Our paper highlights how areas of the production stage can be developed to decrease milk loss.

GLOBAL FOOD SECURITY AMID THE GLOBAL CRISIS

2020 ◽  
Vol 1 (10) ◽  
pp. 134-141
Author(s):  
P. M. TARANOV ◽  
◽  
A. S. PANASYUK ◽  
Keyword(s):  
Food Security ◽  
Short Term ◽  
Global Food Security ◽  
Food Problem ◽  
Supply Problem ◽  
Coronavirus Infection ◽  
Food Security Indicators ◽  
Security Indicators ◽  
Global Food

The authors assess the prospects for solving the global food problem based on an analysis of the dynamics of food security indicators at the global and regional levels. The global food problem at work refers to the growing population of a planet affected by hunger and other forms of malnutrition. The food security situation has worsened for five years - in 2015–2019, and the COVID-19 pandemic has further exacerbated the food supply problem. The prevalence of moderate to severe food insecurity has affected more than 25% of the world's population. In lowincome countries, malnutrition affects more than 58% of the population. Food security is threatened by the consequences of the spread of coronavirus infection in the short term. In the medium and long term, climate change and the crisis in the governance of the world economy are the greatest threats. Modern international economic institutions are unable to withstand the prospect of declining global food security.

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