Inferring shortfall costs and integrating environmental costs into optimal production levels for an all-you-care-to-eat food service operation

Bırıscı, Esma; McGarvey, Ronald G.

doi:10.1016/j.ijpe.2016.08.034

Cited by 4 publications

(3 citation statements)

References 20 publications

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“…Livestock farming causes further environmental problems including greenhouse gas emissions and global warming ( Veysset et al, 2010 ). A chicken product contributes less to GHG emissions and generates less CO 2 equivalent per kg of food in comparison to cattle or pig ( Birisci and McGarvey, 2016 ; Michaelowa and Dransfeld, 2008 ). The livestock sector accounts for 18%, 80%, and 70% of GHG emissions, the use of agricultural land, and grazing lands, respectively ( Stehfest et al, 2013 ).…”

Section: Resultsmentioning

confidence: 99%

“…A chicken product contributes less to GHG emissions and generates less CO2 291 equivalent per kilogram of food in comparison to cattle or pig (Michaelowa and 292 Dransfeld, 2008;Birisci and McGarvey, 2016). The livestock sector accounts for 18, 80, and 70% of GHG emissions, the use of agricultural land, and grazing lands, 294 respectively (Stehfest et al, 2013).…”

Section: Please Insertmentioning

confidence: 99%

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Meat Value Chain Losses in Iran

Ranaei¹,

Pilevar²,

Esfandiari³

et al. 2021

Food Sci Anim Resour

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To stop hunger reducing food losses is a potential movement towards saving food. A 25 large portion of these losses could be avoided and reduced through the improved food 26 chain in many countries. Raising awareness on how and where food losses occur will 27 help recovering foods such as meat by identifying solutions and convincing people to 28 implement those solutions. This, in turn, will lead to private and public efforts to 29 recover meat that might be otherwise wasted. After highlighting the importance of 30 food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention 32 according to the estimates of meat losses in Iran meat supply. The current article 33 answers the questions of where do we have the meat loss in Iran and what approaches 34 are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300 000 metric tonnes (about 15 %). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25 % through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33 %) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.

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Section: Resultsmentioning

confidence: 99%

Section: Please Insertmentioning

confidence: 99%

Meat Value Chain Losses in Iran

Ranaei¹,

Pilevar²,

Esfandiari³

et al. 2021

Food Sci Anim Resour

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“…By using data from LCA, such as embodied GHG emissions in different food items, environmental costs associated with each wasted food item can be estimated. When environmental costs of overproduction are added to the disposal costs, optimal production levels decrease significantly for food items with high environmental impacts, while decrease by a relatively small amount for food items with less embodied CO 2 [67]. Accordingly, the overproduction of high-environmental-cost items should be avoided.…”

Section: Waste Managementmentioning

confidence: 99%

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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