No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Global food losses and food waste: extent, causes and prevention. Food and Agriculture Organization of the United Nations
... We adjust the production data by food used for feed, food that is lost throughout the food-value chain, utilization for non-food purposes and allocation for seeding, all provided by the FAO FBS. In addition, we use data provided by Gustavsson et al. 18 to consider the fraction of nonedible and wasted food. We divide the estimated national food supply by the population size in 2020 to obtain per capita daily food supply in grams. ...
... To calculate national food supply, we adjust the production data by food used for feed, food that is lost throughout the food-value chain, utilization for non-food purposes, and allocation for seeding, all provided by the FAO FBS. In addition, we use data provided by Gustavsson et al. 18 to consider the fraction of nonedible and wasted food. We divide the estimated national food supply by the population size in 2020 to per capita daily food supply in grams. ...
... Production data are adjusted by food used for feed, food that is lost throughout the food-value chain, utilization for non-food purposes and allocation for seeding from the respective year. Food wasted at the household level and non-edible parts are taken from Gustavsson et al. 18 . For comparison of 2010 with other points in time, we restrict the sample to countries with available data in 2010. ...
In light of nationalist trends, disruptions to global food supply chains and efforts to concurrently promote sustainable diets, we assess national capacities to achieve dietary guidelines based on domestic production alone. Over a third of all countries cannot meet self-sufficiency for more than two of the seven essential food groups. Low self-sufficiency and overdependence on a few countries for imports threaten their capability to respond to global shocks, particularly for small states.
... Food waste is emerging as an issue of growing interest and discussion, given the economic, environmental, social, and nutritional implications. It is a global problem, manifested by the considerable loss of food throughout the supply chain (Gustavsson et al., 2011). This phenomenon, which is particularly evident at the retail and final consumption stages (Correia et al., 2022), is the result of the behavior adopted by retailers and consumers, leading to a substantial reduction in edible food mass (Storup, 2016). ...
... This phenomenon, which is particularly evident at the retail and final consumption stages (Correia et al., 2022), is the result of the behavior adopted by retailers and consumers, leading to a substantial reduction in edible food mass (Storup, 2016). The magnitude of this challenge is alarming, considering that approximately one-third of food intended for human consumption, equivalent to around 1.3 billion tons per year, is lost or wasted on a global scale (Gustavsson et al., 2011). The significance of addressing this matter is unquestionable, underscoring the importance of target 12.3 of the Sustainable Development Goals (SDGs). ...
... It is largely influenced by the behavior of retailers and consumers. Approximately one-third of the food produced for human consumption, which equates to around 1.3 billion tons per year, is lost or wasted worldwide (Gustavsson et al., 2011). The importance of reducing food waste is clear and defined as a target in the SDGs in goal 12, target 12.3: "By 2030, halve per capita food waste globally, at both retailer and consumer levels and reduce food waste along production and supply chains, including post-harvest" (Kateřina and Adriana, 2023). ...
Food waste in today's society has been the subject of growing interest and discussion, given its economic, environmental, social, and nutritional implications. Although food waste is present throughout the food supply chain, in developed countries it tends to be higher in the final stages of consumption (e.g., households and food services). This study focuses on institutional canteens, where food waste includes prepared meals that have not been sold (i.e., leftovers), as well as food served that is left on plates after the meal has been consumed (i.e., scraps). It presents a first step towards developing a prototype/solution based on computer vision techniques to identify and quantify food waste in an institutional canteen. It begins by introducing the related concepts. It then surveys the state-of-the-art and categorizes existing solutions, presenting their main characteristics, strengths, and limitations. Inception-V3 and ResNet-50 are identified as the most promising computer vision techniques, and their performance has been evaluated. Information is also provided on open questions and research directions in this area.
... Table 1. The definition, measurement unit and determining approach of food losses and food waste (Liu, 2014) It is studied that between around one quarter and one third of agricultural products never reach the consumer (Gustavsson, 2011). The lack of interconnectivity between harvest, transportation, processing, marketing, preparation, and the consumer activities is the dominated reason of food waste. ...
... Global food waste and loss by food categories (Gustavsson, 2011) Detail of the figure 3: over 2 million people will die while over 2 million children will die from malnutrition. In industrialized countries, 286 million tones of cereal products are thrown away. ...
... This number in meat products and oilseeds and pulses are over 20% and 22% of the globally production (around 263 million tones). In North America and Oceania, a 5814 thousands tone of roots and tubers is lost at the consumption level only (Gustavsson, 2011) ...
... In the framework of thinking about food waste problems, based on the position in the supply chain stage, food waste exists from the distribution stage of marketing to the end-user or consumer (Gustavsson et al. 2011). However, if viewed more deeply based on the cause of the occurrence, then at each stage there is still the possibility of food loss due to managerial and technical matters such as storage, transportation, cooling facilities, infrastructure, packaging, and marketing systems (FAO 2015). ...
... Thus, food loss and food waste cannot be separated completely but this study still focuses on the area or scope of the problem of food waste namely the distribution phase (at suppliers) and the preparation and consumption phase both initial consumption (at restaurants) and reuse leftover (at food banks). In this study, the mechanism of the occurrence of food waste at each stage can be explained as follows: The model in Figure 2 was obtained from the general model of the food supply chain based on (Gustavsson et al. 2011) after the processing and manufacturing stage. Modifications have been made by separating the stages of preparation and consumption and explain in more detail the processes in the preparation and consumption stages. ...
... When viewed from the perspective of reducing food waste, food banks appear to be socially desirable solutions to better utilize food waste. Food banks need to be considered as one of the scenarios because food banks can provide benefits to the private sector, namely reducing the cost of waste management (if any), then can benefit the charitable organizations involved and provide social benefits, namely ensuring access to food for the poor in the population (Gustavsson et al. 2011). This scenario is done by transferring serving losses to the food bank. ...
... These outcomes underline the urgency of developing integrative policy responses that address FW from both macro-and microeconomic perspectives. In this regard, scholars have consistently emphasized the need for strategies that promote behavioral shifts through educational campaigns, financial incentives, and improved access to sustainable consumption alternatives [42]. ...
... Hypothesis H1 was validated through the MLP model, demonstrating that the Harmonized HICP and SDGi significantly impact reducing FW. These results align with previous research, highlighting that higher food prices can stimulate more responsible consumer behavior, thereby reducing waste [42,43]. SDGi, as a measure of progress in sustainability, was identified as the strongest predictor of FW reduction, confirming the importance of sustainability policies and inefficient food resource management [44]. ...
Food waste poses a significant global challenge with profound economic, environmental, and social implications. Within the European Union, socioeconomic conditions, food affordability, and sustainability initiatives create a complex framework for understanding and mitigating food waste. This study examines how economic and sustainability factors shape food waste patterns across EU member states, employing advanced statistical techniques to uncover underlying dynamics. The analysis focuses on five key variables: the Harmonized Index of Consumer Prices for food, food waste, food retail sales, the Sustainable Development Goals Index, and GDP per capita. Factorial analysis and a general linear model were used to investigate linear relationships, and multilayer Perceptron (MLP) neural networks were employed to model the non-linear relationships driving food waste. At the same time, hierarchical cluster analysis identified four distinct country groups, each characterized by unique combinations of these variables. The results reveal that higher GDP per capita and stronger sustainability performance are associated with lower food waste, whereas higher food prices and increased retail activity present more nuanced influences. The findings underscore the importance of customized policies that address the EU’s diverse socioeconomic and sustainability contexts, offering a pathway toward more sustainable food systems and reduced waste.
... Producing enough food, effectively distributing it and reducing its loss are some of the issues that the food sector is experiencing due to the expanding population (Despoudi, 2019). According to the Food and Agriculture Organization of the United Nations (Gustavsson et al., 2011), food insecurity was described as 'a scenario that arises when people do not have regular and everyday physical, social and economic access to sufficient, safe and nutritious food depending on their dietary preferences and needs'. As a result, a sustainable food system is crucial in social and economic development as well as environmental protection. ...
... Food loss and food waste have consistently remained at a high rate over the last few decades. About 25% to 50% was lost or wasted in production and distribution (Gustavsson et al., 2011;Despoudi, 2019). Compared to developed countries, the cost of food waste in a developing country like Vietnam is doubled which is approximately $3.9 million per year. ...
The study was conducted to investigate determinants influencing attitude, intention, and engagement toward circular economy adoption in the context of the food industry in Vietnam. Structural equation modelling (SEM) was employed to test the hypotheses with the survey data of 513 respondents in the two biggest cities of Hanoi, and Ho Chi Minh City. The results reveal that environmental awareness, motivation, and benefits of adopting circular economy, regulations, laws, and individual reputation in the community, trust and belief have significant positive impacts on attitude and intention. In addition, attitude has a significant positive effect on engagement intention toward circular economy. Intention also has a significant positive effect on engagement behavior toward circular economy. The study’s empirical analysis carries implications for managers when implementing the circular economy model. Policy makers and managers can use the research outcomes in their decision making toward social programs, in which more guidance is provided to the public audience and the details of each process are introduced with tools and equipment that are accessible to individuals.
... The current global food production and consumption generate an enormous amount of food waste with over onethird of edible food being lost or wasted [1]. Food loss, predominately during post-harvest handling and storage, processing and packaging, and distribution stages, accounts for 14% of food production globally, ranging from 5% in high-income countries to 20% in low-or middle-income countries [2]. ...
... Food loss, predominately during post-harvest handling and storage, processing and packaging, and distribution stages, accounts for 14% of food production globally, ranging from 5% in high-income countries to 20% in low-or middle-income countries [2]. At the retail and consumer levels, an estimated 1.05 billion tons (or 19%) of food available for consumption were wasted in 2022, with higher percentages observed in high-income than lower-income countries [1,3]. Food loss and waste can be categorized by commodities into roots and tubers, fruits and vegetables, cereal, dairy, meat and poultry, and seafood. ...
Purpose of Review
Global food production leads to substantial amounts of agricultural and food waste that contribute to climate change and hinder international efforts to end food insecurity and poverty. Food waste is a rich source of vitamins, minerals, fibers, phenolic compounds, lipids, and bioactive peptides. These compounds can be used to create food products that help reduce heart disease risk and promote sustainability. This review examines the potential cardiovascular benefits of nutrients found in different food waste categories (such as fruits and vegetables, cereal, dairy, meat and poultry, and seafood), focusing on animal and clinical evidence, and giving examples of functional food products in each category.
Recent Findings
Current evidence suggests that consuming fruit and vegetable pomace, cereal bran, and whey protein may lower the risk of cardiovascular disease, particularly in individuals who are at risk. This is due to improved lipid profile, reduced blood pressure and increased flow-mediated dilation, enhanced glucose and insulin regulation, decreased inflammation, as well as reduced platelet aggregation and improved endothelial function. However, the intervention studies are limited, including a low number of participants and of short duration.
Summary
Food waste has great potential to be utilized as cardioprotective products. Longer-term intervention studies are necessary to substantiate the health claims of food by-products. Technological advances are needed to improve the stability and bioavailability of bioactive compounds. Implementing safety assessments and regulatory frameworks for functional food derived from food waste is crucial. This is essential for maximizing the potential of food waste, reducing carbon footprint, and improving human health.
... Food waste is a global problem that is manifested by the significant food loss throughout the supply chain [1]. This phenomenon, especially visible in the retail and final consumption phases [2], is a consequence of the behavior adopted by retailers and consumers, which results in a substantial reduction in the amount of food consumed [3]. ...
... This phenomenon, especially visible in the retail and final consumption phases [2], is a consequence of the behavior adopted by retailers and consumers, which results in a substantial reduction in the amount of food consumed [3]. The magnitude of this problem is staggering, as around a third of food intended for human consumption, equivalent to approximately 1.3 billion tons per year, is lost or wasted worldwide [1]. The need to address this issue is clear, especially considering target 12.3 of the Sustainable Development Goals (SDGs), which aims to halve per capita food waste by 2030, both at the level of retailers and consumers and along production and supply chains [4]. ...
Food waste has gained increasing attention and debate, given its economic, environmental, social, and nutritional implications. One-third of food intended for human consumption is wasted. Although it is present at all stages of the food supply chain, it is in the final stages of consumption, such as households and food services, that the problem becomes most evident. This work builds on a previous study by the same authors, which identified computer vision as a suitable technology for identifying and quantifying food waste in institutional canteens. Based on this result, this paper describes the proposal and implementation process of a prototype demonstration. It is based on a Raspberry Pi 4 platform, a ResNet-50 model adapted with the Faster Region-Convolutional Neural Network (Faster R-CNN) model, and an algorithm for feature extracting. A specially built dataset was used to meet the challenge of detecting soup bowls and classifying waste in their consumption. A web application was developed to visualize the data collected, supporting decision making for more efficient food waste management. The prototype was subjected to validation and functional tests, and proved to be a viable, low-cost solution.
... These figures are deeply concerning, and food waste remains a significant problem that Indonesia must address to ensure food security and environmental sustainability, as food waste also contributes to emissions. On the other hand, the issue of food waste is crucial concerning efforts to combat hunger, boost income, and enhance food security [3]. ...
... Food loss and food waste represent distinct concepts within food supply chains. Food loss refers to the deterioration in food quality along the supply chain, rendering it unsuitable for human consumption [3]. This can occur during the distribution and production stages. ...
This research aims to comprehensively map the stages at which food materials are discarded as food loss and food waste, drawing insights from existing literature. This study employs a systematic literature review methodology-the works of literature collected from reputable international journal databases. The findings of this investigation reveal a diverse array of research endeavors within the realm of food waste management. Researchers have undertaken endeavors to categorize different types of food waste, while others have delved into examining food resilience and waste generation in agricultural phases or amongst farmers. Distinct studies have concentrated on food resilience and waste issues encompassing traditional market traders. The academic community has also directed attention towards food waste in harvest, retail sales, followed by the hospitality industry, restaurant management, and household settings. The outcomes of this systematic literature review offer a foundational framework for delineating food waste patterns across agricultural, traditional market, retail, restaurant, hotel, and household contexts. Subsequent empirical research is poised to focus on categorizing food waste by type, identifying root causes, exploring mitigation efforts, and elucidating waste management strategies enacted by farmers, traditional market traders, retail stores, restaurants, hotels, and households.
... Food waste is very high in middle and high-income countries at the stage of consumption. In low-income countries, food losses occur at the beginning and middle of the food chain rather than at the consumption stage [3]. ...
... Afterward, funding and funding source is the level of practice by 3.49 which means moderate practice. Eventually, the other issues namely natural disasters, cultivation and maintenance, cleanliness and standards of the collecting and packing place, production plan, farmers' knowledge and skills, workers, diseases and pests, tools and harvesting method, cleaning and trimming of produce before packing, harvest time, sprouts or seeds, transportation of products from the farm to the collecting and packing place both of them are in a lot of practice level by 3 During the focus group discussions, farmers mentioned that when the temperature is higher than normal, they must increase water irrigation to maintain a balanced temperature in the field. However, if the temperature becomes uncontrollable, the excessive heat adversely affects the growth of the banana pepper, leading to stunted growth. ...
This study aimed to assess both quantitative and qualitative food loss in banana pepper production at the agricultural level. Its objectives included employing the Supply Chain Operations Reference Model (SCOR Model) for analysis, identifying root causes of losses and evaluating quantity and quality. Food loss here refers to diminished quantity and quality due to supply chain decisions and actions. Data collection and analysis included an extensive literature review, compilation of secondary data, primary data gathering via questionnaires and measurements of lost banana pepper yield during harvesting. Qualitative insights were acquired through in-depth interviews and focus group discussions. The study identified weather variability as the primary driver of food loss, with many farmers lacking access to climatic measuring tools. Additional losses, assessed visually, comprised damage from diseases, pests, stunted growth, mechanical issues and other factors, accounting for 13.68, 10.13, 6.95, 4.03 and 7.01 % of the total loss, respectively. Remarkably, only 57.93 % of the produce met quality and sale readiness criteria. The loss of banana peppers was estimated at 55.21 %, equivalent to 1,189.62 kg/rai, resulting in an economic loss of 35,688.58 Baht/rai. The study also noted significant nutrient losses, including energy, carbohydrates, fiber, protein, potassium, phosphorus, vitamin B1 and vitamin C, amounting to 321,197 kcal/rai and 57,102, 38,068, 17,844 g/rai and 3,045,427, 559,121, 487,744, 166,547 mg/rai, respectively. Farmers, while aware of food loss issues, often struggle to quantify them accurately. This study’s findings can raise farmers’ awareness and aid in designing training programs to mitigate such losses. However, addressing the inherent variability and unpredictability of on-farm food loss remains a challenge. Future research should prioritize a comprehensive analysis of banana pepper losses on farms. HIGHLIGHTS Weather variability was identified as the primary driver of food loss, exacerbated by limited access to climatic measuring tools Various factors contribute to food loss, including damage from diseases, pests, stunted growth and mechanical issues, accounting for 68 to 7.01 % of total loss Significant economic and nutrient losses, with a 21 % loss of banana peppers, resulting in an economic loss of 35,688.58 Baht/rai and substantial nutrient losses in various categories GRAPHICAL ABSTRACT
... Losses of fruit occur all along the supply chain (Gustavsson et al., 2011). To reduce these losses is important, not only from an environmental, but also an economic point of view, as a lot of resources have been used to produce the fruit (Tahir, 2019). ...
... Losses occur both before harvest and after, and main causes are often unfavorable growing conditions and improper postharvest handling, leading to rotten and moldy fruit. Waste occurs later in the supply chain, i.e. at the retail and consumption level, and is caused by aesthetic defects and improper storage conditions (Gustavsson et al., 2011). To ensure that losses are as low as possible during storage, it is important to harvest at the pre-climacteric stage when ethylene production and respiration rate are at the lowest level and fruit shows the highest storage potential (Giovanelli et al., 2014). ...
... However, the postharvest losses during storage and transport are estimated to be 13-38 % of the total fresh produce. Approximately 20 % of the losses in transporting fresh produce are attributed to the lack of suitable infrastructures, such as cooling systems (Gustavsson et al., 2011;Refrigeration, 2009). Additionally, the food industry requires approximately 8 % of all electrical energy for cooling facilities, resulting in indirect wastage of energy to prevent the quality loss of fresh products (Gustavsson et al., 2011;Sims, 2011;Zilio, 2014). ...
... Approximately 20 % of the losses in transporting fresh produce are attributed to the lack of suitable infrastructures, such as cooling systems (Gustavsson et al., 2011;Refrigeration, 2009). Additionally, the food industry requires approximately 8 % of all electrical energy for cooling facilities, resulting in indirect wastage of energy to prevent the quality loss of fresh products (Gustavsson et al., 2011;Sims, 2011;Zilio, 2014). Two environmental parameters, namely, low temperature and high relative humidity (RH) are the critical factors that maintain the quality of harvested produce as they decline the rate of metabolism and respiration (Robertson, 2005;Thompson, 2004). ...
The ambient (warm) loading of perishable products is widely practiced during their storage and transport. The vent hole design in a corrugated fiberboard box is crucial for providing effective airflow to maintain the freshness of products during ambient loading. In this study, four different corrugated fiberboard boxes with vent hole areas of 0, 2, 3, and 4 % were prepared. The cooling behavior of the Chinese cabbage in the corrugated fiberboard boxes with different air vent holes was verified using a computational fluid dynamics (CFD) simulation model. The results indicated that the cooling rate of the Chinese cabbage in the top and bottom layers of the seven-layer box stacks decreased substantially faster than those in the middle layers of the boxes, regardless of the air vent hole areas. The experimental analysis indicated significant differences in the cooling rates of the Chinese cabbages among the seven-layer box stacks with 0, 2, 3, and 4 % air vent holes; however, the CFD simulation exhibited no significant differences in the cooling rates of the Chinese cabbages among those stacks. The compression strength of the corrugated fiberboard box designed with a 4 % air vent hole area exhibited the lowest value, which was nearly 20 % lower than that of the box with 0 % air vent hole area. Moreover, highly humid conditions were observed in the headspace of boxes, which was a critical factor causing a further decrease in its mechanical property in addition to the inevitable reduction caused by the vent hole design. Thus, the study findings can form the scientific basis for improving the edge-vent corrugated fiberboard box design used for transporting Chinese cabbage by ambient loading.
... Carcass weight was converted to retail weight using standard conversion factors (pig meat = 0.78, cattle meat = 0.70, sheep and poultry meat = 0.88) from the Swedish Board of Agriculture (2025a). Finally, loss factors from Gustavsson et al. (2011) were applied to estimate the amount of raw red meat consumed. This method differs slightly from the one used by the Swedish Board of Agriculture (2025a) to calculate "raw meat ready for cooking," meaning the figures are not directly comparable, but both equate to the same total consumption in terms of carcass weight. ...
... Beberapa hasil penelitian menunjukkan bahwa pemborosan pangan, khususnya pada tahap konsumsi di kelompok negara maju, relatif sangat besar. Pemborosan pangan pada komoditas tertentu bahkan sudah mencapai lebih dari sepertiga (30%) dari jumlah produksi (Gustavsson et al., 2011). Pemborosan pangan di negara maju pada tahap konsumsi rata-rata mencapai 95-115 kg per kapita per tahun, sementara di negara berkembang, termasuk Indonesia, baru sekitar 6-11 kg per kapita per tahun. ...
Upaya meningkatkan ketersediaan pangan dalam membangun ketahanan pangan berkelanjutan semakin sulit dilakukan. Hal ini terkait dengan adanya masalah konversi lahan pertanian dan perubahan iklim, sehingga memperburuk kinerja produksi pertanian serta volatilitas harga pangan. Kecenderungan yang kurang kondusif ini tidak memberikan insentif bagi petani untuk berinvestasi pada pengembangan teknologi pertanian. Terkait dengan kendala tersebut, maka upaya mengurangi pemborosan pangan menjadi sangat relevan, sebagai langkah alternatif dalam meningkatkan ketersediaan pangan, sehingga pada akhirnya memperkuat ketahanan pangan. Pengurangan pemborosan pangan sebesar 25 persen, ketersediaan pangan beras di Indonesia meningkat 4,1 kg per kapita dan 2,5 kg per kapita bagi penduduk dunia. Jumlah ini tentunya akan semakin meningkat sejalan dengan menurunnya pemborosan pangan. Pemborosan pangan terjadi karena adanya persoalan pola pikir, budaya, dan kurangnya kesadaran masyarakat terhadap kehilangan nilai ekonomi pangan. Oleh karena itu, upaya pengurangan pemborosan pangan dapat dilakukan melalui sosialiasi dan kampanye informasi dan pengetahuan dengan memanfaatkan ajaran agama dan kearifan lokal dalam menumbuhkan kesadaran masyarakat akan pentingnya arti kehilangan nilai ekonomi pangan dalam membangun ketahanan pangan berkelanjutan.
... The global food industry faces significant challenges in preserving product quality and safety, with approximately one-third of all food produced lost to spoilage and waste (Gustavsson et al.,2011). While effective in providing physical protection, traditional packaging methods often fall short in addressing dynamic factors such as microbial growth, oxidation, and moisture accumulation. ...
Innovative techniques are used into smart packaging to promote food preservation, guaranteeing longer freshness, increased safety, and less waste. This strategy optimizes food quality and streamlines supply chain operations by combining intelligent, active, and connected packaging technologies. Time-temperature indicators (TTIs), oxygen scavengers, biosensors, radio-frequency identification (RFID) devices, and internet-connected digital platforms for real-time monitoring are important technologies. For extremely perishable goods like seafood, which degrade quickly because of their high protein and moisture content, these improvements are especially important. Smart packaging reduces food waste, improves traceability, and guarantees adherence to strict food safety rules by facilitating real-time tracking and quality assessment. An important step toward effective and sustainable food supply chain management is this technical development.
... Awareness campaigns such as China's "Clean Plate Campaign" and the Anti-Food Waste Law learning on food conservation can help consumers understand their role in enhancing food security. It is important to encourage food conservation practices at all levels, from production to consumer behavior, as a way to make more effective use of existing resources for reducing food waste at all stages of consumption [88][89][90]. ...
This paper provides a comprehensive review and an in-depth analysis of the multifaceted issues surrounding food security in China, exploring historical trends, current challenges, and future strategies. Drawing upon a wide range of sources including government reports, the academic literature, and expert analyses, it examines the complex interplay of factors influencing food production, distribution, and consumption in China. The paper highlights the importance of addressing environmental sustainability, technological innovation, and social equity in shaping China’s food security agenda. By synthesizing key findings and proposing actionable recommendations, this paper contributes to the ongoing discourse on food security in China and offers insights for policymakers, researchers, and practitioners alike. These findings underscore the need for integrated policies that promote sustainable agricultural practices, technological innovation, and infrastructure development while supporting smallholder farmers, ensuring that China’s food security remains resilient in the face of climate change and evolving global food dynamics.
... There is a significant amount of food waste produced all around the world. The data shows that about one-third of the world's food is thrown away as waste (mostly in landfills) [1], which consecutively leads to the generation of harmful greenhouse gases. Various waste management techniques have been examined for food waste management; however, thermochemical methods like steam gasification have proven to be the most effective and viable technique for practical application. ...
In this study, a novel catalyst was developed by loading 5-10wt% Ni on food waste ash. The food waste ash worked as a support and promoter for the Ni catalyst. Thereafter, the catalyst was tested for enhanced tar reduction and higher H2 production during steam gasification of food waste. The performance of this catalyst was evaluated using four different steam gasification processes; (i) conventional overlapping process (COP), (ii) COP in the presence of a catalyst (COP + catalyst), (iii) integrated two-stage process (ITP) and (iv) ITP in the presence of a catalyst (ITP + catalyst). All the experiments were performed at the constant temperature of 850 °C with a steam flow rate of 2.92 mL/min in a downdraft gasifier. Results showed that 33.3% catalyst content in the feed to the conventional gasification process of (COP + catalyst) enhanced the tar reduction by almost 90% and increased the syngas yield. The process of COP + catalyst yielded the highest syngas production at 91.90%. However, the use of the same catalyst did not enhance the tar reduction and syngas yield from the integrated process (ITP + catalyst) Additionally, the syngas composition showed that the hydrogen fraction in syngas from the processes with catalysts (COP + catalyst and ITP + catalyst) was higher (71.74% and 65.76%, respectively) than that from COP (66.27%) and ITP (59.75%) respectively. Therefore, the hydrogen yield was found to be highest (1.3 m³/kg) for COP + catalyst, as syngas and hydrogen fraction in syngas were highest for COP + catalyst. The tar composition indicated that tar from COP and ITP contained the highest fraction of anhydrous sugars (~ 23% & ~ 27%, respectively), whereas tar from COP + catalyst contained the highest fraction of oxygenated cyclic compounds (~ 17%) and tar from ITP + catalyst contained the highest fraction of aliphatic hydrocarbons (~ 18%). Moreover, cyclic hydrocarbons, aromatic hydrocarbons, esters, and aliphatic alcohols were present in a lesser fraction in tar from COP + catalyst and ITP + catalyst than from COP and ITP.
... 6. Важную роль для формирования в перспективе устойчивых агропродовольственных систем будет играть дальнейшее сокращение пищевых отходов и потерь продовольствия. Наличие этих отходов и потерь в глобальных цепочках создания стоимости является общепризнанным, в том числе на уровне ФАО, которая отмечает, что около трети продовольствия, произведенного для потребления в мире, выбрасывается или теряется [10]. Этот факт уменьшает доступность продовольствия и создает дополнительную нагрузку на окружающую среду, что важно с точки зрения достижения глобальной продовольственной безопасности. ...
The key changes observed in modern international trade in agricultural products have been analyzed from the position of assessing the challenges faced by agricultural markets in recent years. The features of the agro-industrial products international trade evolution have been considered, the main trends and changes in global production and consumption have been assessed, and medium-term development prospects have been defined. The world land fund transformation due to international trade development, which has become significantly diversified, has been shown, and the preservation of differentiation among net exporters and net importers of agricultural products has been noted. The changes in the world production and consumption of agricultural commodities formulated in the course of the study have become the key trigger for modernization of the global architecture of international trade. It has been shown that it will remain a key factor in the further development of agricultural production, but the process achieved in exports and imports liberalization is significant in terms of ensuring food security of the least developed importing countries. It has also been found that world agricultural commodity prices will stabilize in the medium term, which is an important factor in the food security of developing countries.
... Also, due to the rapid increase in population, stored products are contaminated with larval shells and feces, and its quality is greatly reduced (Kumar, 2023). It is estimated that about 10-30% post-harvest damage is caused by insects, microorganisms and other factors on stored products every year (Gustavsson, Cederberg, Sonesson, Van Otterdijk, & Meybeck, 2011). ...
Chemical control of stored pests causes environmental pollution, contamination of stored products and endangering human health. Botanical compounds are one of the suitable alternatives for this aim. In this study effects of eucalyptus, rosemary and mentha extracts alone and in mixed of them on T. castaneum and E. kuehniella were evaluated. Due to our research, the most effect of rosemary extract on the T. castaneum adult, and eucalyptus on the 3rd and 4th instars larvae of E. kuehniella observed. The most significant synergetic on the T. castaneum adult was the combination of ME, MR and ER. Also, the most synergetic effect of extracts on the 3rd and 4th instar larvae of E. kuehniella were related to ME, and MR and ME respectively. The lowest amount of T. castaneum adult Feeding deterrence percentage indices (FDI) and Approximately Digestibility (AD) were observed in rosemary extract and the lowest amount of Efficiency of conversion of ingested food (ECI), Relative consumption rate (RCR) and The Relative growth rate (RGR) was related to eucalyptus extract. The lowest amount of E. kuehniella larvae FDI was observed in rosemary extract and the lowest amount of ECI, RGR and AD was related to eucalyptus extract. Therefore, these botanical extracts can be used to control these two important stored pests.
... Food waste is defined as the use of food that can be consumed by humans to feed animals for non-consumptive purposes or the disposal of consumable food [1]. While the reduction in food mass in the first three stages of the food production chain (agricultural production, post-harvest handling and storage, processing and packaging) is referred to as food losses [2], the reduction in food mass at the end of the food supply chain is referred to as food waste. The terms food waste and food loss are often used synonymously in the literature [3]. ...
The aim of this review is to discuss the causes of food waste in food service and potential solutions to reduce waste and losses. The authors used different search engines such as Web of Science, PubMed, Science Direct, Google Scholar and Scopus to find relevant publications and prepared this mini review. Food waste from food service has become a major environmental, economic and social problem. Proper purchasing, a well-planned menu, trained and adequate number of staff, standardization of meals and production according to a workflow chart, appropriate portion sizes, experience of service staff and good communication skills with customers are important points in reducing food waste in food service. This mini review will encourage researchers to find solutions to reduce food waste in food service and contribute to raising the awareness of staff working in food service.
... Therefore, the importance of food shelf life for consumers and operators is self-evident [1]. According to the Food and Agriculture Organization of the United Nations, globally, about one-third of all food produced for human consumption is lost or wasted, approximately 1.3 billion tons [2,3]. The main reason for food waste is the deterioration and spoilage of food itself during storage or processing. ...
Fruits and vegetables are valued for their flavor and high nutritional content, but their perishability and seasonality present challenges for storage and marketing. To address these, it is essential to accurately monitor their quality and predict shelf life. Unlike traditional methods, machine learning efficiently handles large datasets, identifies complex patterns, and builds predictive models to estimate food shelf life. These models can be continuously refined with new data, improving accuracy and robustness over time. This article discusses key machine learning methods for predicting shelf life and quality control of fruits and vegetables, with a focus on storage conditions, physicochemical properties, and non-destructive testing. It emphasizes advances such as dataset expansion, model optimization, multi-model fusion, and integration of deep learning and non-destructive testing. These developments aim to reduce resource waste, provide theoretical basis and technical guidance for the formation of modern intelligent agricultural supply chains, promote sustainable green development of the food industry, and foster interdisciplinary integration in the field of artificial intelligence.
... The academic discourse has traditionally segmented food losses and wastes (FLW) into two distinct methodologies: one based on the stage of the food supply chain (FSC) where losses occur (Parfitt et al. 2010;Gustavsson et al. 2011;Kummu et al. 2012;FAO 2013FAO , 2019Arivazhagan et al. 2016;Vilariño et al. 2017) and another based on the causality-whether these losses are intentional or result from negligence (Lipinski et al. 2013;Buzby et al. 2014;Priefer et al. 2016;FAO 2020). However, these classifications present limitations in comprehensively addressing the multifaceted nature of FLW. ...
The global imperative to combat food losses and wastes (FLW) is an essential component of achieving sustainable food systems, as emphasized by the Sustainable Development Goals (SDG 12). This study presents a novel methodological approach for quantifying and analyzing FLW within Morocco’s wheat processing industry, addressing a critical gap in both national and international research. By developing an integrative definitional framework, we identify and analyze seven primary drivers of FLW using the innovative 7M Model. Our findings reveal that management inefficiencies are the predominant cause of FLW, accounting for an 81% correlation with waste generation. Specifically, Pastry and Bakery Industries (PBI) experience a substantial FLW rate of 23.37% due to management and methodological factors, in stark contrast to the 10.64% observed in Milling Industries (MI), where material and measurement factors are more influential. This research not only challenges previous conceptions that food waste is predominantly a post-processing issue but also emphasizes the significant role of managerial practices in waste reduction. The outcomes of this study underscore the necessity of tailored, industry-specific interventions to reduce FLW and contribute to the broader objectives of sustainable production and consumption.
... Post-harvest loss in the food chain is a significant problem globally (Hodges et al., 2011). Approximately one-third of food produced is wasted globally before it reaches the final consumer and this loss is estimated to be 1.3 billion tons 2 per year (Gustavsson et al., 2011). Thus reducing PHL offers an important option to increasing food available for human consumption and hence enhance food security. ...
Post harvest losses in the milk value chain in Kenya occur mainly at collection centres and cooperatives. spoilages, spillages, adulteration and physical dirt are the main causes of milk losses. A sustainable reduction of milk losses should entail policy shift on milk payment based on quality rather than quantity
... A 2017 report by the UK House of Commons estimates that 5-25% of apples, 9-20% of onions, and 3-13% of potatoes are rejected by retailers on cosmetic grounds (House of Commons, 2017). Reducing food loss is part of the United Nation (UN) Sustainable Development Goals (SDG)-where food loss index (FLI), measuring the upstream loss of agri-food supply chains, is incorporated as part of SDG 12.3 (Gustavsson et al., 2011). Consumers are more and more keen to purchase the ugly veg-a recent online survey indicates that 77% of UK shoppers are likely to buy wonky fruit and veg 1 , with the leading motives being lower cost (72%) and reducing food waste (63%). ...
... A 2017 report by the UK House of Commons estimates that 5-25% of apples, 9-20% of onions, and 3-13% of potatoes are rejected by retailers on cosmetic grounds (House of Commons, 2017). Reducing food loss is part of the United Nation (UN) Sustainable Development Goals (SDG)-where food loss index (FLI), measuring the upstream loss of agri-food supply chains, is incorporated as part of SDG 12.3 (Gustavsson et al., 2011). Consumers are more and more keen to purchase the ugly veg-a recent online survey indicates that 77% of UK shoppers are likely to buy wonky fruit and veg 1 , with the leading motives being lower cost (72%) and reducing food waste (63%). ...
Cultivation of fruit and vegetable yields produce that does not conform to the aesthetic requirements of the retail sector. The so-called "ugly veg" is a major contributor to global food loss. We examine the capability of agri-food supply chains, in particular by adopting "whole-crop" contracts, to incorporate ugly veg, reducing food loss and empowering growers who are often the weaker players. We model agri-food supply chains with dual produce types under spot and whole-crop contracts, and obtain the subgame perfect equilibria, and the associated food loss volumes. With spot contracts, the retailer or the grower may prefer not offering the ugly veg to avoid cannibalization of the "normal produce". However, whole-crop contracts always bring the ugly veg to the market and enable the grower to profit under lower wholesale prices, thereby giving more leverage to the grower. Nevertheless, supply chain members might still find spot contracts more profitable. Whole-crop contracts could reduce food loss by largely incorporating the ugly veg in fruit and veg supply chains. Our work helps the agri-food supply chain managers make better, and less wasteful, decisions and potentially take advantage of whole-crop contracts. The adoption of whole-crop contracts by agri-food supply chains, however, might require supportive policies to diminish incentive misalignment.
... Bio-waste is defined as all biodegradable materials either from agriculture, post-harvest loss in farm or plantation, industrial, domestic activities, including kitchens, cafeterias, and restaurants (Chen et al., 2017;Lim et al., 2016;Abd Ghafar, 2017). According to Gustavsson et al. (2011) approximately 1.3 billion tonnes of food waste are produced globally. In Malaysia, it was reported that 15,000 tonnes of food were wasted daily, of which 3,000 tonnes were still suitable for consumption (Zin, 2018). ...
... Significant biological residues are generated due to the food industry's production processes. Despite 1.3 billion tons of edible food, it is wasted annually (Gustavsson et al., 2011). Edible biodegradable coatings and films create a natural layer to control food aroma, solute movement, and moisture loss, thereby preventing product spoilage (Embuscado & Huber, 2009). ...
Water-soluble films provide convenience, notably in scenarios requiring single-dose or on-the-go packaging, such as dissolvable sachets for individual servings of beverages, effectively minimising excess packaging waste. The main aim of this study was to create edible films that are water-soluble and heat-sealable by utilising a blend of guar gum and orange peel powder. The study investigated the impact of varying orange peel powder content on guar gum edible films’ properties. Physical (thickness, moisture content, swelling index, density, solubility), optical (colour, opacity, light transmittance), and barrier (water vapour transmission rate, water vapour permeability) properties of the films with different concentrations of orange peel powder were evaluated. Moreover, within the scope of utilising these films for packaging dry instant beverages, they were heat-sealed to form pouches and then filled with dry orange peel powder to evaluate their ability to dissolve instantly. As the orange peel powder content in the films increased, thickness, density, and colour parameters such as redness, yellowness, ΔE, chroma, hue angle, and browning index also increased, resulting in more thick, vivid colours and significant colour changes. Conversely, moisture content, swelling index, and light transmittance decreased with higher orange peel levels, impacting the films' textural properties and rendering them more opaque for better protection against light, oxygen, and heat, essential for extending food product shelf life. Moreover, solubility increased as the orange peel content increased, indicating greater water interaction facilitated by the extract's potential plasticising effect.
... The Food and Agriculture Organization of the United Nations (FAO) estimates that each year, one third of the total food produced worldwide for human consumption is wasted [1]. In 2019, more than 931 million tonnes of food waste was generated only at the distribution and consumption level of the food chain [2]. ...
Food waste, particularly animal-derived waste, presents a significant challenge globally, prompting the need for sustainable management strategies. In 2022, the amount of food waste per capita reached 131 kg/capita in the EU (European Union), which is why the search for environmentally friendly ways to manage food waste through thermochemical conversion processes has gained momentum in recent years. Animal-derived waste is a good source of organic matter (proteins, lipids, and polysaccharides) and mineral compounds (calcium phosphate, mostly hydroxyapatite). This composition makes animal-derived waste valuable for the extraction of chemical compounds, such as hydroxyapatite (HAp), which constitutes up to 70 wt% of animal bones; keratin; collagen; and hyaluronic acid (HA), to produce pharmaceutical, medical, or industrial by-products. The thermochemical conversion of chicken bones through pyrolysis and gasification creates a new opportunity to valorize this type of waste by reintroducing valuable by-products into the economy and thus achieving sustainable waste management objectives. The results of this study showcase the multiple applications of the pyrolysis of chicken bone waste products (as adsorbents in aqueous mediums, catalysts, fertilizers, and biomedical applications) and the necessity of a better exploration of the gasification process of chicken bone waste. Therefore, this study explores the properties of animal-derived waste and discusses the pyrolysis and gasification of chicken bone waste, the influence of process conditions on product yields, and the catalytic enhancement of these thermochemical processes.
... According to research findings, the world wastes approximately 931 million tons of food each year, which is almost 17-18% of the world's annual food production (United Nations Environment Program, 2021). Countries in Europe and the Americas waste about 95-115 kg of food annually, whereas Asian and African countries waste approximately 6-11 kg of food yearly (Gustavsson et al., 2011). There is an old saying in China that food is of great importance for the people, and it has been a tradition that Chinese people like food. ...
Climate change is a global environmental issue, and climate change beliefs have a substantial influence on adolescent pro-environmental behavior. Ensuring sustainable consumption and production models (Goal 12) and taking urgent action to address climate change and its influence (Goal 13) are explicitly stated in the United Nations Sustainable Development Goals. In this research, we make a large-sample survey in middle schools, Beijing. As a result of convenience sampling, 2016 valid questionnaires were collected (male students = 993, aged between 12 and 14 years). Multiple linear regressions and mediation models were used to test the effect of climate change beliefs (climate change occurrence, climate change attribution, and climate change risk perception) on adolescent food saving behavior and the intermediation of environmental concerns. The research finding that (1) climate change beliefs significantly and positively predicted adolescent food saving behavior in these areas: climate change occurrence, climate change attribution, and climate change risk perception, and (2) environmental concerns mediated the effect of climate change beliefs on the food saving behavior of secondary school students. The findings have enlightenment for policymaking and the education sector. The education sector should enhance adolescents' correct understanding of climate change by adopting certain activities and educational strategies, thereby reducing food waste behavior, cultivating a sense of conservation, and further enhancing adolescents' sense of social responsibility to contribute to environmental protection and sustainable development.
... A significant issue in the agri-food sector is the loss and waste of food, which undermines food security and severely impacts local and national economies in terms of the consumption of natural resources and the flow of waste into the environment (Save Food, 2014). A third (about 1.3 billion tons) of food produced and marketed for human consumption is wasted annually, leaving millions suffering from hunger (Gustavsson et al., 2011). This fact raises several questions and requires an extraordinary approach from both an environmental and social point of view for the relationship between the quality and quantity of food (Secondi et al., 2015). ...
The consumption of natural resources and waste production raises questions and concerns for the global
scientific community and government decision-makers. This review article provides several literature
references related to the concept of the circular economy and how the transition from a linear to a more
circular system would prove to be a particularly sustainable practice in resource and waste management,
ensuring the sustainable use and minimized consumption of resources, but also the reduced production,
the reuse and the controlled disposal of waste as nutrients of a subsequent system. Also, bibliographic
references give information about the actions and the Action Plan of the European Union in a sustainable
policy, as well as the expected goals from this activity. This article review provides adequate literature
references regarding the principles of the circular economy in the agri-food sector as well as the necessity
of its implementation to address the existing challenges that the specific sector must face and the benefits
that can arise from such a transition.
... Then, the protein mass was converted to N mass (on average protein consists of 16% N). The food N wastes upon distribution and consumption were calculated using FAO reports (Gustavsson et al 2011, Themen 2013. Then those N wastes were subtracted from N supply to quantify an actual N consumed. ...
Unintended reactive nitrogen (N) losses from agriculture, energy and transportation pose significant environmental hazards, including eutrophication, acidification, water and air pollution, biodiversity loss, human health risks and climate change. The concept of a Nitrogen Footprint (NF) emerges as a pivotal metric, reflecting potential N losses in the entire production-consumption chain of goods and services used by an individual within a defined timeframe.
In a pioneering assessment of per capita NF in Ukraine, key factors, such as the food production chain, consumption patterns, wastewater treatment (WWT) facilities and connection to sewage system, were identified as critical components. Addressing specific challenges, such as data availability, soil N depletion and manure waste, was found to be particularly complex. The individual Ukraine NF (22.1 kg N cap-1 yr-1 as of 2017) was much lower than that of the US and Australia being comparable to Western European countries. Even so, significant opportunities for reduction remain through a wide range of options towards healthier and more sustainable dietary choices. Potential reductions, ranging from 22% to 69%, were shown for omnivore, reduced red meat, no red meat, half meat products, vegetarian and vegan diets.
The war's impact is assumed to result in a slight increase or no changes in individual food consumption NFs and an increase in food production NFs for local products, while reductions in individual transport and energy NFs were likely across Ukraine. Nonetheless, refugees massively displaced to less affected regions overload a largely outdated civilian infrastructure, leading to higher N losses.
Looking ahead, sustained support, capital investments, legislative enhancements and regulatory frameworks, especially upon post-war renovation of Ukraine, are imperative for reducing the individual NF. This involves enhancing nitrogen use efficiency in agriculture, establishing efficient manure management, upgrading WWT facilities, promoting renewable energy adoption, bolstering requisite infrastructure and raising public awareness on environmental sustainability.
Food wastage represents a substantial environmental, economic, and social challenge, contributing to resource reduction. In response to these issues, this study investigates the potential of AI-driven dynamic pricing and promotions to decrease food waste within the supply chain of food retail. By leveraging machine learning models, namely, Gradient Boosting, SVR, Decision Tree, KNN, Random Forest, and Neural Networks, the research seeks to optimize pricing strategies for perishable goods based on factors such as shelf life, inventory levels, and demand fluctuations. The model’s performance was evaluated using MAE, R² scores and RMSE. Gradient Boosting emerged as the most effective model, achieving the lowest error rates (MAE: 0.113, RMSE: 0.536) and highest R² (0.828), indicating strong predictive power and accuracy in price adjustment. The results demonstrate that AI-driven dynamic pricing can accurately adjust prices in real-time, encouraging the sale of near-expiration items and thereby reducing food wastage. Future research may explore reinforcement learning approaches and expanded datasets to further refine pricing accuracy and expand the model’s applicability across different retail contexts.
Climate Smart Agriculture (CSA) is an environment friendly agricultural approach for all global living communities and the crop production systems should be designed with some main principle of crop production and soil management with distinct objectives like mitigating the greenhouse gas emissions, lesser the soil disturbance, adapting to altering and changing climatic and environmental conditions, lower the water and soil pollution and securing and pledging the food production sustainably. This comprehensive review delves into the realm of climate-smart agriculture, emphasizing its pivotal role in fostering environmentally friendly practices for crop production and soil management. Illustration from a means of research, this paper meticulously examines the adoption and impact of these strategies, shedding light on their effectiveness in mitigating climate change consequences. By synthesizing diverse findings, it provides a nuanced understanding of the intricate relationship between climate-smart agricultural techniques and sustainable practices. The review also explores into the implications for resilience and productivity enhancement , offering insights into how these approaches can contribute to the overarching goal of fostering a resilient and environmentally conscious agricultural landscape.
The packed-bed bioreactor is among the most promising reactor configurations for solid-state fermentation. However, the bed thickness poses several limitations involving mass and energy transfer, heat generation, and the homogeneity of the material, hampering its development at the industrial scale. Fungi are among the most promising microorganisms used in this configuration; however, only polypropylene bags and trays are used at the industrial scale. In this work, Beauveria bassiana is used to demonstrate the potential of solid-state fermentation for conidia production. A scale-up from 0.5 L to 22 L is presented, starting with substrate selection, optimization via design of experiments and 22 L batches. The optimized parameters were 70% moisture, 6.5 × 106 conidia mL−1 inoculum concentration, 20 mL min−1 airflow, 25 °C; temperature, and 40 C/N ratio. After optimization, beer draff was chosen as the preferred substrate for scale-up. Air-filled porosity was found to be the key parameter in fungal solid-state fermentation scale-up, establishing values of around 80% as necessary for fungal conidia production when working in a 22 L packed-bed bioreactor. When compared with the tray bioreactor, the packed bed obtained higher conidia production due to its better use of the total reactor volume. Our study harnesses the potential of the packed-bed bioreactor and serves as a base for further scale-up to industrial scale.
Food loss and waste are consistent threats to food security which, if left unrelieved, may have serious social, economic, and environmental aftermaths. Food waste from consumers is a critical issue which influences the economy and the environment. The resolution of this study is to understand how food waste is influenced by psychological and household routine-related factors and what further research is needed. This study developed a questionnaire and collected data from the consumers in Faisalabad. We conducted data analyses in two stages. At first, the convergent validity and reliability of the measurement scales are tested by executing a preliminary confirmatory factor analysis. Secondly, two proposed models are tested by applying the Structural Equation Model. The outcomes of this study revealed that the pooled model including both psychological and routinized factors proved to be more explanatory as compared to the restricted model. The significant contribution of this study is considering the behavior of consumers which may help to ensure the implementation of food waste reduction campaigns.
Ruokahävikki on monimuotoinen ekologinen, sosiaalinen ja eettinen kysymys. Se ei ole kuitenkaan juuri noussut esiin diakonian tutkimuksen kentällä. Erityisen vähän on kiinnitetty huomiota kotitalouksien näkökulmaan, vaikka ruokahävikkiä syntyy kaikkein eniten kotitalouksissa ja vaikka perheet ovat keskeinen diakonisen työn konteksti. Tässä tutkimuksessa tarkastelemme kotitalouksien ruokahävikkiä osana sukupolvien välistä kanssakäymistä. Tutkimuksen aineisto koostuu yksilö- ja ryhmähaastatteluista yhteensä 42 ihmisen kanssa Suomessa ja Kanadassa. Tulosten perusteella ruokahävikkiin liittyvistä kysymyksistä neuvotellaan osana ruokakasvatusta tavalla, johon liittyy kaksi keskenään jännitteistä ihannetta. Näistä ensimmäinen, ruoan poisheittämisen välttäminen, kiteytyy erityisesti kehotukseen syödä lautanen tyhjäksi. Toinen ihanne puolestaan liittyy tasapainoisen ruoankulutuksen tavoitteluun ja edellyttää välttämään vaatimusta syödä lautanen tyhjäksi. Jännitteet näiden kahden ihanteen välillä heijastavat muutosta ruokaan liittyvissä kasvatusihanteissa sukupolvien välillä. Ihanteiden lisäksi ruokahävikkiin liittyy tulosten perusteella myös käytäntöjä, jotka synnyttävät sukupolvien välistä kitkaa. Ihmiset eivät useinkaan haasta hävikkiin liittyviä ihanteita ja käytäntöjä avoimesti, vaan vaivihkaisesti. Ruokahävikkiin liittyvä navigointi ja neuvottelu eivät pura vallitsevia ihanteita, mutta osoittavat sekä niiden vahvuuden, että ristiriitaisuuden. Ruokahävikin tuottaminen on paitsi ongelma, myös vastarinnan ja luovan toiminnan muoto ja jopa lempeän kasvatuksen ehto. Tämän monimutkaisuuden ymmärtäminen on välttämätöntä kotitalouksien tukemiseksi kohti entistä kestävämpää ja luomakunnan rajat huomioivaa ruoankulutusta. Abstract Food waste is a complex ecological, social, and ethical issue. However, it has not been much discussed in the field of diaconal research. Particularly little attention has been paid to the household perspective, despite the fact that households are the most affected by food waste and that families are a key context for diaconal work. In this study, we look at household food waste in the context of intergenerational interactions. The data for this study consists of individual and group interviews with a total of 42 people in Finland and Canada. The results suggest that food waste issues are negotiated as part of food education in a way that involves two conflicting ideals. The first of these, avoiding throwing food waste, is crystallized in particular in the invitation to finish one's plate. The second ideal is linked to the pursuit of balanced food consumption and involves avoiding the requirement to finish one's plate. The tensions between these two ideals reflect changing educational ideals about food between generations. In addition to ideals, the results also suggest that food waste is associated with practices that create intergenerational friction. People often do not challenge food waste ideals and practices openly, but rather subtly. Navigating and negotiating food waste does not dismantle prevailing ideals but shows both their strength and their contradictions. The production of food waste is not only a problem, but also a form of resistance and creative action, and even a condition of gentle education. Understanding this complexity is essential to supporting households towards more sustainable food consumption.
This book series invites all the Specialists, Professors, Doctors, Scientists, Academicians, Healthcare professionals, Nurses, Students, Researchers, Business Delegates, and Industrialists across the globe to publish their insights and convey recent developments in the field of Nursing, Pharmaceutical Research and Innovations in Pharma Industry. Book series on Pharmacy and Nursing covers research work in a set of clinical sciences and medicine
In this study, different muffin samples were produced by substituting 0, 5, and 10% (w:w) hazelnut shell powder (HSP) into wheat flour and their color, bioactive, textural and sensory properties were determined. The results showed that both total phenolic content and DPPH radical scavenging activity did not change with the addition of HSP to the muffin formulation. Upon enrichment of muffins with HSP, L* and b* color values of muffins decreased in both crumb and crust, while a* values increased in crumb and decreased in crust. The more HSP used in the muffins, the more visible pore formation was determined. Textural analysis revealed that hardness, gumminess, chewiness values decreased while the springiness, cohesiveness and resilience values increased as the amount of HSP increased in the muffin formulation. The partial substitution of wheat flour with 5% (w:w) HSP received the highest crust, crumb, chewiness, taste/aroma and overall acceptability scores by the panelists. Overall, HSPs, which are a waste and by-product of hazelnut processing, can be successfully used in fiber-rich muffin production, both expanding their potential areas of use and contributing to their economic value.
Lactiplantibacillus plantarum is a Gram-positive non-motile bacterium capable of producing biofilms that contribute to the colonization of surfaces in a range of different environments. In this study, we compared two strains, WCFS1 and CIP104448, in their ability to produce biofilms in static and dynamic (flow) environments using an in-house designed flow setup. This flow setup enables us to impose a non-uniform flow velocity profile across the well. Biofilm formation occurred at the bottom of the well for both strains, under static and flow conditions, where in the latter condition, CIP104448 also showed increased biofilm formation at the walls of the well in line with the higher hydrophobicity of the cells and the increased initial attachment efficacy compared to WCFS1. Fluorescence and scanning electron microscopy showed open 3D structured biofilms formed under flow conditions, containing live cells and ∼30 % damaged/dead cells for CIP104448, whereas the WCFS1 biofilm showed live cells closely packed together. Comparative proteome analysis revealed minimal changes between planktonic and static biofilm cells of the respective strains suggesting that biofilm formation within 24 h is merely a passive process. Notably, observed proteome changes in WCFS1 and CIP104448 flow biofilm cells indicated similar and unique responses including changes in metabolic activity, redox/electron transfer and cell division proteins for both strains, and myo-inositol production for WCFS1 and oxidative stress response and DNA damage repair for CIP104448 uniquely. Exposure to DNase and protease treatments as well as lethal concentrations of peracetic acid showed highest resistance of flow biofilms. For the latter, CIP104448 flow biofilm even maintained its high disinfectant resistance after dispersal from the bottom and from the walls of the well. Combining all results highlights that L. plantarum biofilm structure and matrix, and physiological state and stress resistance of cells is strain dependent and strongly affected under flow conditions. It is concluded that consideration of effects of flow on biofilm formation is essential to better understand biofilm formation in different settings, including food processing environments.
Food loss and waste (FLW) is a major concern globally due to its economic, environmental, and behavioral impacts. This chapter aims to analyze the FLW situation in Saudi Arabia for various food products and identify their main causes. It also highlights FLW hotspots along the food supply chain, economic and environmental impacts, and interventions to reduce FLW globally. The results indicate that about one-third of the food available for consumption in Saudi Arabia is wasted through FLW. The percentage of FLW varies between different products and stages of the food supply chain, including production, post-harvest, packing distribution, and consumption. In Saudi Arabia, FLW is particularly high for watermelon, tomato, unclassified fruits, vegetables, and meat, cucumber, zucchini, and potato. Additionally, FLW represents around one-third of flour and bread, rice, carrot, camel, and poultry products. The top five products lost in terms of volume are flour and bread, unclassified fruits, rice, poultry, and unclassified vegetables. The top five products lost in terms of value are unclassified meat, unclassified fruits, rice, unclassified vegetables, and flour-bread. The FLW percentage is highest for unclassified vegetables, watermelon, poultry, mango, and rice along the FSC stages of production, post-harvest, packing, distribution, and consumption, respectively. The chapter also highlights the causes of FLW in different food products and global interventions in the upstream, midstream, and downstream stages. In conclusion, there is an urgent need to raise awareness and implement legislation related to economic, legal, and behavioral dimensions to reduce FLW at all levels.
Postharvest decays limit storage life and cause significant losses on fruit and vegetables. For a long time, synthetic fungicides have been used successfully for controlling the postharvest pathogens. In recent years, due to their risks, studies on alternatives to the chemical fungicides on postharvest rots control have garnered high attention. In this concern, the uses of biological and physical methods have gained great importance. Yeasts are single-celled eukaryotic microorganisms that belong to Kingdom Fungi. As the epiphytic yeasts always exist on fruit and vegetable surfaces and compete with other microorganisms, they take attention on biological control. The management of postharvest pathogens with antagonistic yeasts, including pre- and postharvest uses, has gained great importance in the last 30 years. As a result of these studies some successful antagonist yeasts were found, and their formulations were carried out and commercialized. The use of antagonistic yeasts may differ with target pathogens and host; hence they can be applied at pre- or postharvest stages. After the 1990s, molecular methods have pioneered in providing very important developments in the biological control of fungi, as well as in all areas of plant pathology. To find a good antagonistic microorganism and deliver to conventional use is not easy and short process. These processes include isolation, identification, biology, ecology, physiology, biological efficacy-testing, commercial product development, and registration of yeasts for agricultural applications. Including all the steps, from the initial discovery to registration and product development, needs the work of specialist scientists from different disciplines together, including new technologies. In researches, genome sequencing is now commonly used for both identification and classification of pathogen and biocontrol agents for the control of the plant diseases. The interactions of the antagonist microorganisms with the pathogen and the host have been highly detectable and understandable by using omics technologies. This review supplies a summary of the usage of the molecular instruments for screening and identification of the antagonistic yeasts and comprehension of their mechanisms of action on postharvest biological control of fruit and vegetables.
ResearchGate has not been able to resolve any references for this publication.