From surplus-to-waste: A study of systemic overproduction, surplus and food waste in horticultural supply chains

Messner, Rudolf; Johnson, Hope; Richards, Carol

doi:10.1016/j.jclepro.2020.123952

Cited by 70 publications

(47 citation statements)

References 64 publications

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“…This framework gives rise to the need to recover as many nutritional components as possible from agro-industrial by-products and from residual product from primary agronomic productions [ 8 ]. The latter refers to the massive quantity of fruit and vegetable products that remain on the crop field in a pre-waste condition, i.e., abandoned and not harvested due to overproduction, over-ripening, or for aesthetic reasons that do not comply with quality standards (deformed products, non-commercial sizes, etc.).…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2

et al. 2022

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In this study, the trend of Volatile Organic Compounds (VOCs) in dietary fiber samples from the winter melon (Cucumis Melo var. Inodorus, Yellow Canary type) were investigated. This foodstuff, obtained as a by-product of agri-food production, has gained increasing attention and is characterized by many bioactive components and a high dietary-fiber content. As regards fiber, it is poorly colored, but it may be whitened by applying a bleaching treatment with H2O2. The result is a fibrous material for specific applications in food manufacturing, for example, as a corrector for some functional and technological properties. This treatment is healthy and safe for consumers and widely applied in industrial food processes. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was applied for the characterization of the aromatic profile of the dried raw materials. Furthermore, VOC variation was investigated as function of the bleaching treatment with H2O2. The bleached samples were also analyzed after a long storage period (24 months), to assess their stability over time. As a result, the VOC fraction of the fresh raw fiber showed nine classes of analytes; these were restricted to seven for the bleached fiber at t0 time, and further reduced to four classes at the age of 24 months. Alcohols were the main group detected in the fresh raw sample (33.8 % of the total chromatogram area), with 2,3-butanediol isomers as the main compounds. These analytes decreased with time. An opposite trend was observed for the acids (9.7% at t0), which increased with time and became the most important class in the 24-month aged and bleached sample (57.3%).

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Section: Introductionmentioning

confidence: 99%

Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2

et al. 2022

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“…However, less clarity on practical knowledge and approaches to managing the complexity of sustainability may undermine business efforts (van der Byl et al, 2020). This ambiguity may result in unintended consequences of well‐intended actions for sustainable development (Carter et al, 2020; Lynde, 2020; Messner et al, 2021). Thus, businesses need to understand the interconnected elements of (un)sustainable business practices within the broader system in which they may or may not contribute to sustainability.…”

Section: Resultsmentioning

confidence: 99%

Integrating decision support tools into businesses for sustainable development: A paradoxical approach to address the food waste challenge

Somlai

2022

Bus Strat Env

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The food industry is increasingly using decision support tools to address the food loss and waste challenge. Extant food loss and waste tools predominantly focus on environmental metrics and do not sufficiently integrate important social and financial considerations. They have therefore been deemed to lack business readiness. This critical review aims to assess how tools can be integrated within organisations supporting the progress towards sustainability and what tensions are inherent in preventing and reducing food loss and waste (FLW). This review extends paradox theory by adding the dimensions of FLW and tools to previous research on paradoxes and sustainable development. The significance of the review is creating an opportunity for scholars and practitioners to rethink current business practices as necessary for addressing sustainability challenges. The review contributes to previous research in FLW‐reducing tools within the context of business responses to sustainability issues. The findings show the role of leadership in promoting participation and collaboration for positive environmental outcomes. These findings offer three practical recommendations for businesses: (1) simple yet comprehensive tools tailored to business needs can enhance decisions, (2) a paradoxical approach for considering food supply chain demands and (3) leaders should encourage individuals and teams to learn and collaborate for business success.

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“…Producing value-added products from food waste that lower the environmental burden could justify a higher production and investment cost, especially as it also enables the transition towards more circular bioeconomy and efficient use of resources [46]. Ultimately, an efficient utilisation of agro-industrial residues and horticultural side streams could reduce both the economic and environmental impact of the food supply chain [47,48], provided that sustainable solutions are adapted and supported by policy makers, industry and consumers.…”

Section: Discussionmentioning

confidence: 99%

Environmental Assessment of Upgrading Horticultural Side Streams—The Case of Unharvested Broccoli Leaves

Eriksson

Bartek

Löfkvist³

et al. 2021

Sustainability

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To facilitate transition to a sustainable food system, it is necessary to address food losses. A large proportion of waste occurs during primary production, with large quantities of edible crop parts left in the field at harvest. One such product is broccoli, where normally only around one-third of the edible parts of the plant are harvested in Sweden. Much of the broccoli plant consists of edible leaves and this side stream represents an unused resource with great potential. This study assessed the potential environmental savings that can be achieved by utilising broccoli side streams as a powder in soups and bread. Consequential and attributional life cycle assessments were conducted, based on scenarios relevant for growers in southern Sweden. The results showed that the scenario with the largest saving potential was to process the broccoli side streams into a powder for use in broccoli soup. The main saving was due to substitution of imported broccoli powder, which was assumed to be produced from broccoli florets using a more fossil-based energy mix. The second best scenario was to use the side-stream broccoli powder as a wheat substitute in bread but, since wheat flour is less resource-demanding than imported broccoli powder, the emission savings were lower in this case. However, replacing wheat flour with a vegetable-based product could provide additional health benefits that are important in achieving a healthy, locally available, and environmentally friendly diet suitable for a sustainable food system.

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From surplus-to-waste: A study of systemic overproduction, surplus and food waste in horticultural supply chains

Cited by 70 publications

References 64 publications

Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2

Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2

Integrating decision support tools into businesses for sustainable development: A paradoxical approach to address the food waste challenge

Environmental Assessment of Upgrading Horticultural Side Streams—The Case of Unharvested Broccoli Leaves

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