A key element in making our food systems more efficient is the reduction of food losses across the entire food value chain. Nevertheless, food losses are often neglected. This paper quantifies food losses in Switzerland at the various stages of the food value chain (agricultural production, postharvest handling and trade, processing, food service industry, retail, and households), identifies hotspots and analyses the reasons for losses. Twenty-two food categories are modelled separately in a mass and energy flow analysis, based on data from 31 companies within the food value chain, and from public institutions, associations, and from the literature. The energy balance shows that 48% of the total calories produced (edible crop yields at harvest time and animal products, including slaughter waste) is lost across the whole food value chain. Half of these losses would be avoidable given appropriate mitigation measures. Most avoidable food losses occur at the household, processing, and agricultural production stage of the food value chain. Households are responsible for almost half of the total avoidable losses (in terms of calorific content).

On July 10, 1976, an explosion at a chemical plant near Seveso, Italy, released a mixture of chemicals, including 2,3,7,8‐tetrachlorodibenzo‐p‐dioxin and 2,4,5‐trichlorophenol. As a result, several thousand people in the Seveso area may have been exposed to those chemicals. At that time, human exposure assessment was based primarily on soil levels of 2,3,7,8‐tetrachlorodibenzo‐p‐dioxin. Medical examinations of this potentially exposed population and control subjects were begun in 1976 and in some cases continued until 1985. In 1988, we began assessing human exposure in this population by measuring 2,3,7,8‐tetrachlorodibenzo‐p‐dioxin in small volumes of serum specimens remaining from the medical examinations. As expected, we found that the median serum dioxin levels were highest among people who lived closest to the explosion and were progressively lower among groups living farther away. These measurements have allowed us to assess exposure more accurately among individuals in this population and to relate exposure to various health effects. We found that some individuals in the exposed population had among the highest serum dioxin levels ever reported, yet chloracne was the only unequivocal effect found; cancer risks are still being investigated. We also found that other individuals with as high or higher serum dioxin levels did not develop chloracne. We also found that the serum half‐life of dioxin in this population was 7–8 years, which agrees with other findings although we do report some differences in the serum half‐life of TCDD for women and children. We also observed an increase in the percentage of female newborns to parents who resided in Zone A at the time of the explosion, and we also report on the 1976 serum dioxin levels in people who later developed cancer. Teratogenesis Carcinog. Mutagen. 17:225–240, 1997/98. © 1998 Wiley‐Liss, Inc.

Summary. Infectious and thrombotic complications limit the long-term use of subcutaneous ports as venous accesses for children with haemophilia. This study has evaluated for the first time the safety and feasibility of internal arteriovenous fistulae (AVF) as alternative accesses. During the 3-year study period, 27 severe haemophiliacs, 14 with factor VIII inhibitors (52%), underwent the creation of 31 proximal AVF in the forearm. Mild forearm haematomas were observed after five procedures (16%) in five patients who had or developed inhibitors after surgery. Inadequate AVF maturation was observed after five of 31 procedures (16%) in four children. AVF were first accessed after a median of 42 d and regularly used at home by 26 patients (96%) for a median follow-up period of 29 months. Thrombosis of a venous branch occurred in one AVF (3%) after 9 months of uncomplicated use in a child with inhibitor who spontaneously recovered from the symptoms and still used AVF for nine additional months. Mild symptoms, referable to distal ischaemia, were transiently reported by two children (7%) who needed no remedial intervention. This study demonstrates that the use of AVF in haemophiliacs enabled long-term treatment at home in all patients but one.

Reducing food losses and waste is crucial to making our food system more efficient and sustainable. This is the first paper that quantifies the environmental impacts of food waste by distinguishing the various stages of the food value chain, 33 food categories that represent the whole food basket in Switzerland, and including food waste treatment. Environmental impacts are expressed in terms of climate change and biodiversity impacts due to water and land use. Climate change impacts of food waste are highest for fresh vegetables, due to the large amounts wasted, while the specific impact per kg is largest for beef. Biodiversity impacts are mainly caused by cocoa and coffee (16% of total) and by beef (12%). Food waste at the end of the food value chain (households and food services) causes almost 60% of the total climate impacts of food waste, because of the large quantities lost at this stage and the higher accumulated impacts per kg of product. The net environmental benefits from food waste treatment are only 5-10% of the impacts from production and supply of the wasted food. Thus, avoiding food waste should be a first-line priority, while optimizing the method of treatment is less relevant.