Towards transparent valorization of food surplus, waste and loss: Clarifying definitions, food waste hierarchy, and role in the circular economy

Teigiserova, Dominika Alexa; Hamelin, Lorie; Thomsen, Marianne

doi:10.1016/j.scitotenv.2019.136033

Cited by 275 publications

(212 citation statements)

References 51 publications

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“…On the other hand, when food is wasted in restaurants, people do not seem to care and only 17.5% (13.3 + 4.2%) admit prefer going to restaurants that have a food surplus recovery police (Q9). Food remains and losses waste an important amount of natural resources: 25% of all water used annually in agriculture and 23% of global cropland; while generating about 8% of annual global GHG emissions [38][39][40]. Additionally, many of the discarded food products are in fact still edible and in a good state for consumption, and therefore their utilization for social purposes is of the utmost importance [41][42][43].…”

Section: Influence Of Sociodemographic Variables On Sustainable Food Choicesmentioning

confidence: 99%

Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework

et al. 2021

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This work intended to explore some motivations that influence people’s eating habits towards sustainability. This was an observational, cross-sectional study, carried out by questionnaire survey on a non-probabilistic sample of 10,067 participants from 13 countries (Argentina, Brazil, Croatia, Greece, Hungary, Latvia, Lithuania, Poland, Portugal, Serbia, Slovenia, Romania and United States). Results indicated that people prefer fresh local foods from the season, being important because it allows transportation and storage to be reduced, which in many cases implies refrigeration systems and consequent energy expenditure. Although people avoid food waste at home, the awareness for the waste at restaurants still needs to be improved. Consumers seem to prefer foods that have been produced and packed in sustainable ways but still give importance to the package—understandable for food products. The results also indicated significant differences in the food choice motivations between groups for all sociodemographic variables tested (age, sex, marital status, education, professional area, living environment and country), but the association was high only for variable country. Additionally, a tree classification analysis allowed to identify the relative importance of the influential variables on the sustainable food choices, with country being the most important, followed by age and sex. Additionally, discriminant function analysis allowed establishing a model for the relation between country and six variables accounting for preservation of biodiversity, respect for life, save natural resources, save energy, reduce industrial pollution and minimal packaging. Although with some limitations, this study brings valuable insight into some aspects linked with sustainable food choices on a number of countries and how people shape their food choices according to some sustainability issues.

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Section: Influence Of Sociodemographic Variables On Sustainable Food Choicesmentioning

confidence: 99%

Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework

et al. 2021

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“…In the transition to a circular economy, the European Parliament initiated the regulation of the product's life cycle in its entirety, from primary production to waste in conjunction with the management and market of secondary raw materials (food by-products) [47,48]. Countries such as Germany, France, and Italy, in the face of established regulations, have promoted government initiatives for the use of food waste that are not suitable for human consumption in the production of feed and composting [49].…”

Section: Circular Economymentioning

confidence: 99%

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

2021

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The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world’s population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.

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“…Teigiserova et al, 2020, proposed a new revision to earlier FW pyramids after the amendment of WD 2008 by the new Directive (EU) 2018/851 [41]. The reason for this revision was that the FLW and SF framework have continued to miss the adoption of a specific separated waste hierarchy, which is necessary for increasing the efficiency of prevention and reuse in a circular economy framework.…”

Section: Literature Reviewmentioning

confidence: 99%

A Hierarchical Pyramid for Food Waste Based on a Social Innovation Perspective

Lombardi

Costantino²

2021

Sustainability

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Food waste (FW) represents one of the greatest concerns facing mankind today; thus, the UN Agenda 2030 for Sustainable Development establishes that it must be halved by 2030. European Union legislators have taken part in this debate by publishing Directive 2018/851 to monitor the FW reduction goals, according to the waste hierarchical pyramid approach. At present, there are several proposed FW hierarchical pyramids, but these do not regard the associations between the level of waste-tackling strategies and social innovation (SI) models. Thus, the paper aims to build a hierarchical pyramid that considers, for each step of the food-supply chain and each level of the pyramid, all the FW social innovation models. A qualitative analysis of academic studies, institutional documents, and specific projects has been conducted. The results confirm the gap in the scientific literature and the lack of a systematic classification of SI activities to reduce FW. Furthermore, current SI practices are actually more focused on the human reuse of FW than on prevention, whereas SI models based on prevention might return the FWL issue to its systematic dimension. This information will help policymakers to reconsider the structural causes of FW inside the agro-food system, and not only its final consequences.

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Towards transparent valorization of food surplus, waste and loss: Clarifying definitions, food waste hierarchy, and role in the circular economy

Cited by 275 publications

References 51 publications

Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework

Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

A Hierarchical Pyramid for Food Waste Based on a Social Innovation Perspective

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