Food loss and waste remains a big academic and policy concern all over the world. Reduction of flw is one of the ways to enhance the food quality and security as well as environmental sustainability and economic wellbeing. The aim of the article is to tackle the issue of the flw and investigate the results that derive from worldwide implemented projects and strategies. To do so, the paper brings together the findings of the main fieldworks related to the flw issue categorizing them along the several phases of the food supply chain: harvesting, processing, storage, transportation and consumption. Besides the analysis of academic literature on the topic, we have collected and described several good practical cases and initiatives related to flw problem carried out similarly to the results of the authors cited in the theoretical part of the paper. Findings show our point of view on the importance of optimal and sustainable use of resources, as well as the ways through which food related expenditures can be reduced. An aware, bottom-up and crosssectional approach appears to be crucial for facing this global issue and for making it more manageable over time.
Nowadays a growing interest in how agritourism could be able to promote alternative nutrition stands out. The increase in the number of elderly has determined a desire for quality of life improvement; consequently, more attention has been paid to the role of food and their contents. A diet comprising Functional Foods could help not only to improve life quality of an aging population, as these foods are potentially capable to improve health and well-being; but they could also reduce health risks or delay the onset of serious pathologies. Moreover, scientific evidence of the correlation between diet and health for the elderly population, having a sedentary lifestyle and even a constant increase in healthcare costs, have addressed the interest in healthier food products. The aim of this paper was to design new food-based paths for agritourism farms that could promote health, nutritional and cultural values. To define these paths, a two steps analysis was carried out: (1) opinion collection from elderly and agritourism operators and (2) definition of a logical framework.Results highlighted that differentiating what is offered could increase health levels of elderly and create new multi “functional” shapes for agritourism farms aimed at both offering local and Functional Foods for elderly and at spreading social-tradition values.
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