Energy and environmental life cycle assessment of an institutional catering service: An Italian case study

Mistretta, Marina; Caputo, Paola; Cellura, Maurizio; Cusenza, Maria Anna

doi:10.1016/j.scitotenv.2018.12.131

Cited by 34 publications

(24 citation statements)

References 31 publications

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“…University cafeterias and school canteens are considered places where food waste can be noted significantly, and these are mostly run by public bodies [13,14]. Managing the school meal waste issue could resolve several environmental problems [14][15][16]. Garcia-herrero, L Menna, and Vittuari [17] suggested that an improvement in food consumption and waste at school should be studied as it could resolve food waste-related problems.…”

Section: Literature Review-waste Of Food In Households and Educationamentioning

confidence: 99%

Are Students Really Cautious about Food Waste? Korean Students’ Perception and Understanding of Food Waste

Islam

2020

Foods

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The amount of food wasted by Korean households is significant and to some extent could be preventable. It is not well illustrated how Korean students perceive food waste and how much they know about the consequences of food waste. This study aimed to examine Korean students’ perception of food waste. Overall, results show that students’ perception of food waste varies in different clusters. Considerate food wasters (cluster 1) are knowledgeable and have much information regarding food waste. This paper suggests that additional information about how to preserve food and about issues related to food wastes, which cause a bigger environmental problem over the long term, could influence the behavior of this cluster, reducing perhaps further food waste. On the other hand, unwitting and ruthless food wasters, who are in clusters 2 and 3, need extra attention. Marketers should initiate educational campaigns to raise awareness of food waste for students and youth. Students who fall under these two clusters may need to pay extra attention to their shopping behavior. They should be more connected to their food, and to their purchase behavior, which may reduce food waste.

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Section: Literature Review-waste Of Food In Households and Educationamentioning

confidence: 99%

Are Students Really Cautious about Food Waste? Korean Students’ Perception and Understanding of Food Waste

Islam

2020

Foods

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“…On the other hand, food storage, food preparation and cooking did not contribute significantly to the impact categories. Mistretta et al [17] also found that the food production phase contributed more than 65% to almost all the environmental impacts examined (global warming, acidification, eutrophication and global energy requirement), with the exception of photochemical oxidation, where the largest impact was linked to the transportation phase.…”

Section: Approaches and Interventionsmentioning

confidence: 97%

“…All four studies [17,[26][27][28] used LCA to calculate the full organisational environmental footprint of their chosen food service business. Baldwin et al [26] and Mistretta et al [17] focused on the environmental sustainability of the catering operations and thus examined a wide range of impact categories, while the rest of the studies [27,28] mainly focused on global warming potential. One common conclusion was that interventions addressing the food production phase have the greatest potential to reduce the overall environmental impact of catering operations.…”

Section: Approaches and Interventionsmentioning

confidence: 99%

“…When only examining the climate impact, Mistretta et al [17] found that the production phase had the greatest impact (69%), while transport, storage, cooking and tableware production were responsible for about 6%, 10%, 7% and 8%, respectively. The contribution of waste treatment was negligible (lower than 0.4%) in all the impact categories examined.…”

Section: Approaches and Interventionsmentioning

confidence: 99%

“…While the catering sector is in a unique position to drive sustainability in both the production and consumption side of the food system, research to date is still relatively scarce on how this sector can manage resources efficiently and replace carbon intensive operations to mitigate climate change and other negative environmental and social impacts of the food system [16,17]. There are numerous strategies and interventions available to food service businesses to improve the sustainability of their operations (see Figure 2).…”

Section: Introductionmentioning

confidence: 99%

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The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review

Takacs

Borrion

2020

Sustainability

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With the prevalence of eating out increasing, the food service sector has an increasing role in accelerating the transition towards more sustainable and healthy food systems. While life cycle-based approaches are recommended to be used as reference methods for assessing the environmental sustainability of food systems and supply chains, their application in the food service sector is still relatively scarce. In this study, a systematic review was conducted to examine the use and effectiveness of life-cycle based interventions in improving the sustainability of food services. This review found that life-cycle based approaches are not only useful for identifying hotspots for impact reduction, but also for comparing the performance of different sustainability interventions. In particular, interventions targeting the production phase, such as promoting dietary change through menu planning in which high-impact ingredients (e.g., animal products) are replaced with low-impact ingredients (e.g., plant foods), had the highest improvement potential. Interventions targeting other phases of the catering supply chain (e.g., food storage, meal preparation, waste management) had considerably lower improvement potentials. This review article provides valuable insights on how the sustainability of the food service sector can be improved without the burden shifting of impacts, which interventions to prioritise, and where knowledge gaps in research exist. A key recommendation for future research is to focus on combined life cycle thinking approaches that are capable of addressing sustainability holistically in the food service sector by integrating and assessing the environmental, social and economic dimensions of interventions.

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Urban Renovation: An Opportunity for Economic Development, Environmental Improvement, and Social Redemption

Caputo

Ferrari

Zagarella

2019

Research for Development

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This study finds its origin within the framework of the EU-cofunded UIA-OpenAgri project, fostering the creation of small and medium enterprises in the agrifood sector, through the lens of circular economy, while also promoting the urban regeneration of a degraded peri-urban area and social inclusion of disadvantaged people. The project is led by the Comune di Milano and involves 16 partners. The ABC Department participates mainly by contributing to energy and environmental evaluations and also by supporting with tools and indicators. The first part concerned the preliminary analysis of the energy uses and potential renewable supply in the area. Within this framework, a preliminary design was included of the building energy retrofit of Cascina Nosedo, an ancient farmhouse. Other parts focus on the assessments of the food chains involved in the agricultural lands which are involved in the project.

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Energy and environmental life cycle assessment of an institutional catering service: An Italian case study

Cited by 34 publications

References 31 publications

Are Students Really Cautious about Food Waste? Korean Students’ Perception and Understanding of Food Waste

Are Students Really Cautious about Food Waste? Korean Students’ Perception and Understanding of Food Waste

The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review

Urban Renovation: An Opportunity for Economic Development, Environmental Improvement, and Social Redemption

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