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Elizabeth Bomberg - One of the best experts on this subject based on the ideXlab platform.
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a half century of production phase greenhouse gas emissions from Food Loss waste in the global Food supply chain
Science of The Total Environment, 2016Co-Authors: Stephen D Porter, Donald S. Reay, Peter Higgins, Elizabeth BombergAbstract:Abstract Research on Loss & waste of Food meant for human consumption (FLW) and its environmental impact typically focuses on a single or small number of commodities in a specific location and point in time. However, it is unclear how trends in global FLW and potential for climate impact have evolved. Here, by utilising the Food and Agriculture Organization's Food balance sheet data, we expand upon existing literature. Firstly, we provide a differentiated (by commodity, country and supply chain stage) bottom-up approach; secondly, we conduct a 50-year longitudinal analysis of global FLW and its production-phase greenhouse gas (GHG) emissions; and thirdly, we trace Food wastage and its associated emissions through the entire Food supply chain. Between 1961 and 2011 the annual amount of FLW by mass grew a factor of three – from 540 Mt to 1.6 Gt; associated production-phase (GHG) emissions more than tripled (from 680 Mt to 2.2 Gt CO 2 e). A 44% increase in global average per capita FLW emissions was also identified – from 225 kg CO 2 e in 1961 to 323 kg CO 2 e in 2011. The regional weighting within this global average changing markedly over time; in 1961 developed countries accounted for 48% of FLW and less than a quarter (24%) in 2011. The largest increases in FLW-associated GHG emissions were from developing economies, specifically China and Latin America – primarily from increasing Losses in fruit and vegetables. Over the period examined, cumulatively such emissions added almost 68 Gt CO 2 e to the atmospheric GHG stock; an amount the rough equivalent of two years of emissions from all anthropogenic sources at present rates. Building up from the most granular data available, this study highlights the growth in the climate burden of FLW emissions, and thus the need to improve efficiency in Food supply chains to mitigate future emissions.
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A half-century of production-phase greenhouse gas emissions from Food Loss & waste in the global Food supply chain.
Science of The Total Environment, 2016Co-Authors: Stephen D Porter, Donald S. Reay, Peter Higgins, Elizabeth BombergAbstract:Abstract Research on Loss & waste of Food meant for human consumption (FLW) and its environmental impact typically focuses on a single or small number of commodities in a specific location and point in time. However, it is unclear how trends in global FLW and potential for climate impact have evolved. Here, by utilising the Food and Agriculture Organization's Food balance sheet data, we expand upon existing literature. Firstly, we provide a differentiated (by commodity, country and supply chain stage) bottom-up approach; secondly, we conduct a 50-year longitudinal analysis of global FLW and its production-phase greenhouse gas (GHG) emissions; and thirdly, we trace Food wastage and its associated emissions through the entire Food supply chain. Between 1961 and 2011 the annual amount of FLW by mass grew a factor of three – from 540 Mt to 1.6 Gt; associated production-phase (GHG) emissions more than tripled (from 680 Mt to 2.2 Gt CO 2 e). A 44% increase in global average per capita FLW emissions was also identified – from 225 kg CO 2 e in 1961 to 323 kg CO 2 e in 2011. The regional weighting within this global average changing markedly over time; in 1961 developed countries accounted for 48% of FLW and less than a quarter (24%) in 2011. The largest increases in FLW-associated GHG emissions were from developing economies, specifically China and Latin America – primarily from increasing Losses in fruit and vegetables. Over the period examined, cumulatively such emissions added almost 68 Gt CO 2 e to the atmospheric GHG stock; an amount the rough equivalent of two years of emissions from all anthropogenic sources at present rates. Building up from the most granular data available, this study highlights the growth in the climate burden of FLW emissions, and thus the need to improve efficiency in Food supply chains to mitigate future emissions.
María Jesús Durá - One of the best experts on this subject based on the ideXlab platform.
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Food Loss and waste metrics: a proposed nutritional cost footprint linking linear programming and life cycle assessment
The International Journal of Life Cycle Assessment, 2019Co-Authors: Ian Vázquez-rowe, Daniel Hoehn, Isabel Garcia-herrero, Francisco Amo-setién, Rebeca Abajas, Carmen Sarabia, Maria Margallo, Jara Laso, Alba Bala, María Jesús DuráAbstract:PurposeThe main purpose of this article is to assess the nutritional and economic efficiency of Food Loss and waste (FLW) along the supply of 13 Food categories included in the Spanish Food basket by means of the definition of a new method which combines two indexes.MethodsThe nutrient-rich Foods index and the economic Food Loss and waste (EFLW) index were combined by means of linear programming to obtain the nutritional cost footprint (NCF) indicator under a life cycle perspective. The functional unit used was the daily supply of Food for a Spanish citizen in year 2015.Results and discussionResults showed that vegetables and cereals were the Food categories most affected by the inefficiencies in the Food supply chain under a nutritional perspective, being agricultural production and household consumption the main stages in which the nutritional content of Food is lost or wasted. Moreover, according to the NCF index, vegetables represented 27% of total nutritional-economic wastage throughout the entire Spanish agri-Food chain. They are followed by fruits, which add up to 19%. Hence, specific Food waste management strategies should be established for these specific products and supply stages. Finally, the sensitivity analysis performed highlighted that results were mostly independent from the importance attributed to either nutritional or economic variables.ConclusionsThe methodology described in this study proposes an indicator quantifying the nutritional-economic cost of different Food categories in the Spanish Food basket. This NCF indicator makes it possible to define reduction strategies to promote the use of Food waste fractions for waste-to-energy valorization approaches or the extraction of different types of pharmacological, chemical, or cosmetic compounds.
Stephen D Porter - One of the best experts on this subject based on the ideXlab platform.
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a half century of production phase greenhouse gas emissions from Food Loss waste in the global Food supply chain
Science of The Total Environment, 2016Co-Authors: Stephen D Porter, Donald S. Reay, Peter Higgins, Elizabeth BombergAbstract:Abstract Research on Loss & waste of Food meant for human consumption (FLW) and its environmental impact typically focuses on a single or small number of commodities in a specific location and point in time. However, it is unclear how trends in global FLW and potential for climate impact have evolved. Here, by utilising the Food and Agriculture Organization's Food balance sheet data, we expand upon existing literature. Firstly, we provide a differentiated (by commodity, country and supply chain stage) bottom-up approach; secondly, we conduct a 50-year longitudinal analysis of global FLW and its production-phase greenhouse gas (GHG) emissions; and thirdly, we trace Food wastage and its associated emissions through the entire Food supply chain. Between 1961 and 2011 the annual amount of FLW by mass grew a factor of three – from 540 Mt to 1.6 Gt; associated production-phase (GHG) emissions more than tripled (from 680 Mt to 2.2 Gt CO 2 e). A 44% increase in global average per capita FLW emissions was also identified – from 225 kg CO 2 e in 1961 to 323 kg CO 2 e in 2011. The regional weighting within this global average changing markedly over time; in 1961 developed countries accounted for 48% of FLW and less than a quarter (24%) in 2011. The largest increases in FLW-associated GHG emissions were from developing economies, specifically China and Latin America – primarily from increasing Losses in fruit and vegetables. Over the period examined, cumulatively such emissions added almost 68 Gt CO 2 e to the atmospheric GHG stock; an amount the rough equivalent of two years of emissions from all anthropogenic sources at present rates. Building up from the most granular data available, this study highlights the growth in the climate burden of FLW emissions, and thus the need to improve efficiency in Food supply chains to mitigate future emissions.
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A half-century of production-phase greenhouse gas emissions from Food Loss & waste in the global Food supply chain.
Science of The Total Environment, 2016Co-Authors: Stephen D Porter, Donald S. Reay, Peter Higgins, Elizabeth BombergAbstract:Abstract Research on Loss & waste of Food meant for human consumption (FLW) and its environmental impact typically focuses on a single or small number of commodities in a specific location and point in time. However, it is unclear how trends in global FLW and potential for climate impact have evolved. Here, by utilising the Food and Agriculture Organization's Food balance sheet data, we expand upon existing literature. Firstly, we provide a differentiated (by commodity, country and supply chain stage) bottom-up approach; secondly, we conduct a 50-year longitudinal analysis of global FLW and its production-phase greenhouse gas (GHG) emissions; and thirdly, we trace Food wastage and its associated emissions through the entire Food supply chain. Between 1961 and 2011 the annual amount of FLW by mass grew a factor of three – from 540 Mt to 1.6 Gt; associated production-phase (GHG) emissions more than tripled (from 680 Mt to 2.2 Gt CO 2 e). A 44% increase in global average per capita FLW emissions was also identified – from 225 kg CO 2 e in 1961 to 323 kg CO 2 e in 2011. The regional weighting within this global average changing markedly over time; in 1961 developed countries accounted for 48% of FLW and less than a quarter (24%) in 2011. The largest increases in FLW-associated GHG emissions were from developing economies, specifically China and Latin America – primarily from increasing Losses in fruit and vegetables. Over the period examined, cumulatively such emissions added almost 68 Gt CO 2 e to the atmospheric GHG stock; an amount the rough equivalent of two years of emissions from all anthropogenic sources at present rates. Building up from the most granular data available, this study highlights the growth in the climate burden of FLW emissions, and thus the need to improve efficiency in Food supply chains to mitigate future emissions.
Ian Vázquez-rowe - One of the best experts on this subject based on the ideXlab platform.
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When plastic packaging should be preferred: Life cycle analysis of packages for fruit and vegetable distribution in the Spanish peninsular market
Resources Conservation and Recycling, 2020Co-Authors: R. Abejón, Alba Bala, Ian Vázquez-rowe, Rubén Aldaco, Pere Fullana-i-palmerAbstract:Abstract Food packaging is an important industrial sector that has great influence on Food Loss and waste. The search of optimal conditions to minimize the negative impacts of Food packaging on the environment must promote the selection of the best available packages. This work has evaluated the environmental impact of the distribution of fruit and vegetables in the Spanish peninsular context using reusable plastic crates and single-use cardboard boxes. Discussion and decision at each phase and step of the methodology were provided, being an example to follow for similar studies in the future. For the analysis, five different impact categories were considered: global warming potential, acidification potential, eutrophication potential, ozone depletion potential and photochemical oxidant creation potential. In addition, energy and water consumption were taken into account. According to the results of the analysis, the use of reusable plastic crates should be selected, since the values of all impact categories and energy consumption indicators were higher in the case of single-use cardboard boxes. The sensitivity analysis revealed a robust preference for plastic crates in comparison with cardboard boxes even in alternative scenarios, and only the hypothetic reduction of the quality of the cardboard resulted in significant lower impacts for cardboard boxes in comparison to plastic crates in photochemical oxidant creation potential, acidification potential, and energy consumption. This work demonstrates that plastic packaging should not be totally excluded or banned, since it can be the most environmentally friendly option in certain applications.
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Food Loss and waste metrics: a proposed nutritional cost footprint linking linear programming and life cycle assessment
The International Journal of Life Cycle Assessment, 2019Co-Authors: Ian Vázquez-rowe, Daniel Hoehn, Isabel Garcia-herrero, Francisco Amo-setién, Rebeca Abajas, Carmen Sarabia, Maria Margallo, Jara Laso, Alba Bala, María Jesús DuráAbstract:PurposeThe main purpose of this article is to assess the nutritional and economic efficiency of Food Loss and waste (FLW) along the supply of 13 Food categories included in the Spanish Food basket by means of the definition of a new method which combines two indexes.MethodsThe nutrient-rich Foods index and the economic Food Loss and waste (EFLW) index were combined by means of linear programming to obtain the nutritional cost footprint (NCF) indicator under a life cycle perspective. The functional unit used was the daily supply of Food for a Spanish citizen in year 2015.Results and discussionResults showed that vegetables and cereals were the Food categories most affected by the inefficiencies in the Food supply chain under a nutritional perspective, being agricultural production and household consumption the main stages in which the nutritional content of Food is lost or wasted. Moreover, according to the NCF index, vegetables represented 27% of total nutritional-economic wastage throughout the entire Spanish agri-Food chain. They are followed by fruits, which add up to 19%. Hence, specific Food waste management strategies should be established for these specific products and supply stages. Finally, the sensitivity analysis performed highlighted that results were mostly independent from the importance attributed to either nutritional or economic variables.ConclusionsThe methodology described in this study proposes an indicator quantifying the nutritional-economic cost of different Food categories in the Spanish Food basket. This NCF indicator makes it possible to define reduction strategies to promote the use of Food waste fractions for waste-to-energy valorization approaches or the extraction of different types of pharmacological, chemical, or cosmetic compounds.
Shin-ichi Sakai - One of the best experts on this subject based on the ideXlab platform.
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Waste prevention for sustainable resource and waste management
Journal of Material Cycles and Waste Management, 2017Co-Authors: Shin-ichi Sakai, Junya Yano, Yasuhiro Hirai, Misuzu Asari, Ritsuki Yanagawa, Takeshi Matsuda, Tetsuji Yamada, Natsuko Kajiwara, Hideto Yoshida, Go SuzukiAbstract:Although the 2Rs (reduce and reuse) are considered high-priority approaches, there has not been enough quantitative research on effective 2R management. The purpose of this paper is to provide information obtained through the International Workshop in Kyoto, Japan, on 11–13 November 2015, which included invited experts and researchers in several countries who were in charge of 3R policies, and an additional review of 245 previous studies. It was found that, regarding policy development, the decoupling between environmental pressures and economy growth was recognized as an essential step towards a sustainable society. 3R and resource management policies, including waste prevention, will play a crucial role. Approaches using material/substance flow analyses have become sophisticated enough to describe the fate of resources and/or hazardous substances based on human activity and the environment, including the final sink. Life-cycle assessment has also been developed to evaluate waste prevention activities. Regarding target products for waste prevention, Food Loss is one of the waste fractions with the highest priority because its countermeasures have significant upstream and downstream effects. Persistent organic pollutants and hazardous compounds should also be taken into account in the situation where recycling activities are globally widespread for the promotion of a material-cycling society.
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life cycle greenhouse gas inventory analysis of household waste management and Food waste reduction activities in kyoto japan
International Journal of Life Cycle Assessment, 2012Co-Authors: Takeshi Matsuda, Yasuhiro Hirai, Junya Yano, Shin-ichi SakaiAbstract:Purpose Source-separated collection of Food waste has been reported to reduce the amount of household waste in several cities including Kyoto, Japan. Food waste can be reduced by various activities including preventing edible Food Loss, draining moisture, and home composting. These activities have different potentials for greenhouse gas (GHG) reduction. Therefore, we conducted a life-cycle inventory analysis of household waste management scenarios for Kyoto with a special emphasis on Food waste reduction activities.