Adopting the circular economy approach on food loss and waste: The case of Italian pasta production

Principato, Ludovica; Ruini, Luca; Guidi, Matteo; Secondi, Luca

doi:10.1016/j.resconrec.2019.01.025

Cited by 153 publications

(92 citation statements)

References 24 publications

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“…Our results can be addressed to the strategy to be pursued at an international level in order to halve FW by 2030, as envisaged by the European Union in the circular economy package [31,32], which is also one of the United Nations Sustainable Development Goals (SDG 12.3). Indeed, in this study, by referring to the results of the multinomial regression model, we sought to identify profiles (groups) of those individuals with whom it is necessary to intervene in order to correct any wasteful behavior, and the individuals who misunderstand the real meaning of the best before label.…”

Section: Discussionmentioning

confidence: 99%

Expiry Dates, Consumer Behavior, and Food Waste: How Would Italian Consumers React If There Were No Longer “Best Before” Labels?

Secondi

2019

Sustainability

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Much research has been carried out on food losses and waste in the various stages of the food supply chain, consolidating the “fight” against food waste as one of the most important challenges in industrialized countries. Numerous different studies have focused on food waste at the household level, identifying both the multiple causes linked to this behavior and the factors that can drive towards the reduction of food waste. In this paper, a different approach was used, trying to analyze different individuals’ reactions to a concrete action consisting of removing “best before” labels from some food products, following the recent proposal by European Union to simplify date marking. How could any action in this area be implemented in every single country? Bearing in mind the general results of the cross-sectional official survey Flash Eurobarometer n. 425, the purpose of this study was to go deeper into the study of how consumers would behave if the expiry date were no longer available on a pack of spaghetti. The heterogeneity observed in the possible alternative reactions across European Union 28 countries, as well as by considering the importance played by the local context in which individuals reside led us to focus on a single country, and specifically on the Italian context, as an example of country in which citizens have a higher average level of knowledge about expiration dates than the global EU28 citizens, but where, at the same time, there is a more conservative behavior regarding using a product with no expiry date. The multinomial regression model—estimated using the generalized maximum entropy estimator—enabled us to identify different profiles and groups of individuals with which—as a suggestion to policy makers—it would be first necessary to intervene in order to standardize the level of knowledge on this specific topic. In this direction, territorial macro-areas proved to be strongly associated with the various reactions; the probability of consuming or throwing away was found to significantly differ across all the studied regional macro-areas, with a higher likelihood of throwing away the product with no best-before date in southern regions.

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Section: Discussionmentioning

confidence: 99%

Expiry Dates, Consumer Behavior, and Food Waste: How Would Italian Consumers React If There Were No Longer “Best Before” Labels?

Secondi

2019

Sustainability

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“…8 These numbers are approximated, using a similar recipe from Brämhult as a reference point (Brämhult 2019b). 9 Food item originates from Costa Rica. Transport to retail (Stockholm, Sweden) is added.…”

Section: Discussionmentioning

confidence: 99%

“…Saving natural resources by preventing and minimizing waste is critical in CE integration. This has been studied by, e.g., Principato et al [9], who examined food loss and waste throughout the pasta supply chain in Italy from a CE perspective. Furthermore, there are numerous units concerned with redistributing surplus food, which by operating, keeps resources within the system, and thereby prevents and minimizes the amount of waste that would otherwise be generated.…”

Section: Introductionmentioning

confidence: 99%

Sustainability Assessment of Food Redistribution Initiatives in Sweden

et al. 2020

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Food banks that redistribute surplus food from retailers and the food industry to people in need are not a new concept globally, but their connection to food waste prevention is new. As a result, new types of food redistribution units are emerging and diversifying to find new target groups and distribution methods. The aim of this study was to identify and study surplus food redistribution units in Sweden, and then to assess the impact on several sustainability indicators for selected redistribution units, in order to increase knowledge on the types of values these redistribution concepts generate. The methods used for analyzing the scenarios were Environmental Life Cycle Assessment, Life Cycle Costing and Social Life Cycle Assessment. The results showed that providing food bags to socially exposed people generated the largest reduction of greenhouse gas emissions per kg of redistributed food (−1.2 kg CO2 eq./FU). Reprocessing surplus food to a high-quality end-product was attributed a high social value, due to job creation effects in the high number of working hours required per kg of redistributed food. With regard to economic impacts, all but two scenarios studied had monthly financial losses, and therefore needed other sources of financial support.

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“…1.98 kg of loss and waste throughout its entire lifecycle is mentioned in a 2019 study of Ludovica Principato et al This waste is consisting in 1.65 kg by inedible parts, that it means about 83.4% of the total loss and waste. To determine re-usable waste and inevitable losses and to identify the corrective actions whenever required it is needed to analyse entire process of pasta production related to the composition of waste across the stages of food chain [23].…”

Section: Cereal Supply Chain Waste As a New Raw Materials Resourcementioning

confidence: 99%

“…The increasing demand for food as a consequence of a growing global population is direct connected with an increasing of quantity of food waste. UN Sustainable Development Goals include the reducing of food waste which is one of the most serious environmental, economic and social issues [23].…”

Section: Introductionmentioning

confidence: 99%

Cereal supply chain waste in the context of circular economy

et al. 2019

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Taking into consideration the circular economy context, from cereal production and processing result by-products and residues which can be transformed into the new raw materials. Straw, husks, brans, flours, bread waste, confectionary waste, so on, can be re-used using different processes such as: extraction, fermentation, microorganism cultivation, for obtaining added value products. These new products obtained can be: biofuels, enzymes, biodegradable material food contact, single cell protein, bio-adsorbent, nanoparticles, bio alcohol, bioactive compounds like fibres, phytochemicals, minerals, so on. This paper is a short review regarding sharing knowledge and good practices in implementing circular economy within food systems, specifically, cereal supply chain.

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Adopting the circular economy approach on food loss and waste: The case of Italian pasta production

Cited by 153 publications

References 24 publications

Expiry Dates, Consumer Behavior, and Food Waste: How Would Italian Consumers React If There Were No Longer “Best Before” Labels?

Expiry Dates, Consumer Behavior, and Food Waste: How Would Italian Consumers React If There Were No Longer “Best Before” Labels?

Sustainability Assessment of Food Redistribution Initiatives in Sweden

Cereal supply chain waste in the context of circular economy

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