Food waste management during the COVID-19 outbreak: a holistic climate, economic and nutritional approach

Aldaco, Rubén; Hoehn, Daniel; Laso, Jara; Margallo, María; Ruiz‐Salmón, Israel; Cristóbal, Jorge; Kahhat, Ramzy; Villanueva-Rey, Pedro; Bala, Alba; Batlle-Bayer, Laura; Fullana–i–Palmer, Pere; Irabien, Ángel; Vázquez‐Rowe, Ian

doi:10.1016/j.scitotenv.2020.140524

Cited by 241 publications

(247 citation statements)

References 56 publications

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“…First, changes in food loss and waste along the supply chain during the COVID lockdown were not considered. However, changes in household food waste generation can be expected ( Aldaco et al, 2020 ; Jribi et al, 2020 ). They can either increase due to overbuying or inappropriate food storage, or decrease if consumers are making better use of the stocked food and leftovers.…”

Section: Discussionmentioning

confidence: 99%

Environmental and nutritional impacts of dietary changes in Spain during the COVID-19 lockdown

Batlle-Bayer

Aldaco

Bala

et al. 2020

Science of The Total Environment

117

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The COVID lockdown has affected food purchases and eating habits. In this regard, this short communication assesses the nutritional and environmental impacts of these changes during the COVID lockdown in Spain, by applying Life Cycle Assessment and an energy- and nutrient-corrected functional unit. Three environmental impacts were studied (Global Warming Potential, Blue Water Footprint and Land Use) and a total of seven weekly diet scenarios were designed: two pre-COVID diets for March and April in 2019 (MAR19, APR19), one COVID diet (COVID) and two alternative diets, one based on the National Dietary Guidelines (NDG) and another one on the Planetary Health Diet (PHD). Results show that the COVID diet had larger energy intake and lower nutritional quality, as well as higher environmental impacts (between 30 and 36%) than the pre-COVID eating patterns. Further research is needed to account for food affordability within this assessment, as well as to analyze how eating patterns will evolve after the COVID lockdown. Finally, the definition of short guidelines for sustainable food behaviors for future possible lockdowns is suggested, as well as the introduction of sustainable indicators within NDGs.

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Section: Discussionmentioning

confidence: 99%

Environmental and nutritional impacts of dietary changes in Spain during the COVID-19 lockdown

Batlle-Bayer

Aldaco

Bala

et al. 2020

Science of The Total Environment

117

View full text Add to dashboard Cite

show abstract

“…COVID-19 has impacted all spheres of the global supply chain including distribution and packaging, as well as sourcing of raw materials [21,22]. Lockdowns disrupted the transportation of packaged foods, prepared foods, and non-alcoholic and alcoholic beverages [21], whilst some companies had to close for up to two weeks for cleaning purposes [15,23].…”

Section: Covid-19 Impact On Supply Chainmentioning

confidence: 99%

“…COVID-19 is forcing the development of resilient food systems [28]. Digital technologies can improve resiliency of food chains and assist in optimizing outputs [22,29]; 4IR technologies such as Big Data, Internet of Things (IoT), Cloud Computing, Robotics, and Automation facilitate remote and autonomous working whilst providing transparency in operations. Galanakis [30] reinforces various aspects of digital and 4IR, specific to benefits to the sector including supply chain optimization, and faster time to market.…”

Section: Covid-19 and Technologymentioning

confidence: 99%

Analysis of the Impact of COVID-19 on the Food and Beverages Manufacturing Sector

Telukdarie

Munsamy

Mohlala³

2020

Sustainability

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The globe has been subjected to an unprecedented health challenge in the form of COVID-19, indiscriminately impacting the global economy, global supply chains, and nations. The resolution of this unprecedented challenge does not seem to be in the short-term horizon but rather something the globe has to live with. Initial data provides for some insights on responses, precautions, and sustainability protocols and processes. The Food and Beverages Manufacturing sector in South Africa (SA) and globally is an expeditious respondent to the COVID-19 challenge. Food is essential for human existence, but the food value chain is subjected to significant COVID-19 risks. The Food and Beverage Sector Education and Training Authority is responsible for skills development in the Food and Beverages (FoodBev) Manufacturing Sector in South Africa and seeks to quantify Foodbev sustainability. This research paper reviews global literature, performs a high-level knowledge classification, with the aim of expedited awareness, knowledge sharing, and most importantly, quantification of an expedited response, within the FoodBev Manufacturing sector in SA. The research is contextualized via a SA sector-based instrument deployment and data analysis. The paper provides insights into COVID-19 impact, adaptations, and responses in the SA Food and Beverages Manufacturing sector.

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“…There is evidence that buying food items is a behavioral reaction to feelings of stress and uncertainty and leads consumers to restore control through product acquisition [25]. Household food waste generation can either increase due to overbuying or inappropriate food storage or decrease if consumers are making better use of stocked food and leftovers [26,27].…”

Section: Introductionmentioning

confidence: 99%

Influence of the COVID-19 Pandemic on Household Food Waste Behavior in Japan

2020

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The 2019 coronavirus disease (COVID-19) pandemic had various influences on people’s ordinary lives, including their thoughts and behaviors related to food consumption. Food waste has been cited as a serious issue with environmental, social, and economic consequences. In this study, we investigated how the COVID-19 pandemic altered the social consciousness and behavior related to food waste in Japan. We conducted a nationwide online-based survey and collected a cross-sectional dataset from 1959 adult respondents. The results showed that people in regions highly impacted by the pandemic reported a clearer understanding of the situation of their household food waste, more careful food preparation and purchasing, and were more strongly influenced to change their behaviors due to COVID-19. Further analyses revealed that thoughts and behaviors related to food waste significantly differed by sociodemographic characteristics, such as gender, household size, and employment status. This study also implied that the COVID-19 pandemic encouraged some improvements in peoples’ behaviors and thoughts with regard to food, such as paying attention to food waste, making efforts to reduce food waste, and attempting cooking by themselves at home.

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Food waste management during the COVID-19 outbreak: a holistic climate, economic and nutritional approach

Cited by 241 publications

References 56 publications

Environmental and nutritional impacts of dietary changes in Spain during the COVID-19 lockdown

Environmental and nutritional impacts of dietary changes in Spain during the COVID-19 lockdown

Analysis of the Impact of COVID-19 on the Food and Beverages Manufacturing Sector

Influence of the COVID-19 Pandemic on Household Food Waste Behavior in Japan

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