Mitigation of food loss and waste in primary production of a transition economy via stakeholder collaboration: A perspective of independent farmers in Russia

Filimonau, Viachaslau; Ermolaev, Vladimir A.

doi:10.1016/j.spc.2021.06.002

Cited by 23 publications

(9 citation statements)

References 82 publications

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“…(2018) found that US fruit and vegetable supply chain stakeholders did not consider greater produce utilization (less FLW) as a metric for success, even with upwards of 25% loss occurring. Conversely, Filimonau and Ermolaev (2021) found greater concern by 22 Russian farmers (pastoral, arable and horticultural) of FLW occurring. Bonadonna et al .…”

Section: Driversmentioning

confidence: 98%

“…Assuming that low/middle-income nations generate greater waste on-farm has skewed the focus of research in these nations to earlier stages of the food supply chain (on-farm, processor) and technological solutions. Whereas in high-income nations the focus has been on the later stages (retailer, consumer) (Bhattacharya and Fayezi, 2021; Filimonau and Ermolaev, 2021; Ortiz-Gonzalo et al ., 2021).…”

Section: Driversmentioning

confidence: 99%

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A critical review of on-farm food loss and waste: future research and policy recommendations

O'Connor,

Skeaff,

Bremer

et al. 2023

Renew. Agric. Food Syst.

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On-farm food loss and waste is estimated to be 16% of the total agricultural-related greenhouse gas emissions globally, and reductions in these emissions have the potential to make a significant impact on climate change. There is a plethora of research being undertaken in this area across countries, food supply chains and stakeholders. However, differences in definitions, quantification methods, understanding of drivers and proposed solutions can be difficult to navigate. This narrative review provides a critical overview of the current research landscape of on-farm food loss and waste. The review has two objectives. Firstly, it provides a stock-take of on-farm food loss and waste definitions, quantification methods, causes and management options. Secondly, it provides researchers, policy makers and industry stakeholders with recommendations on opportunities to be pursued.

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Section: Driversmentioning

confidence: 98%

Section: Driversmentioning

confidence: 99%

A critical review of on-farm food loss and waste: future research and policy recommendations

O'Connor,

Skeaff,

Bremer

et al. 2023

Renew. Agric. Food Syst.

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“…Fermentation can preserve and extend shelf life of food products that are only available during specific seasons. Fermentation can thus better valorize fresh produce and reduce food loss and waste during harvesting [ 52 ]. Further advancements in fermentation technology will strengthen local and regional food security and increase employment opportunities at the stages of growing food (agriculture) and making food (food manufacturing).…”

Section: Commercial Potential and Limitationsmentioning

confidence: 99%

Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

Muhialdin

Filimonau

Qasem³

et al. 2022

J. Ethn. Food

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The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversity of agricultural production in ancient Iraq (Mesopotamia). Although the recipes for some fermented foods and beverages were lost throughout history, those remaining foods and beverages occupy a noticeable position in modern Iraqi cuisine. In this review, knowledge and techniques for preparation of 5 traditional fermented foods, i.e. Basturma, Smoked Liban,Aushari cheese, Turshi, and Sour Khobz, and 3 fermented beverages, i.e. Shanina, Sharbet Zbeeb, and Erk Sous in Iraq, are documented. Traditional fermented foods and beverages have multiple health benefits because of high content of probiotics and bioactive compounds. Traditional fermented foods and beverages are made using the back-slopping technique which ensures safety of production and maintains organoleptic properties. The review highlights the potential of fermented foods and beverages for their large-scale commercialization.

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“…The degree of the cascade effect is affected by the price elasticity of supply and demand and how price effects are transmitted vertically (i.e., within the value chain) and horizontally (i.e., across countries) (Cattaneo et al, 2021). For this reason, the weighting of the private and public costs and the benefit of potential intervention from food loss reduction is fundamental to facilitating collaborative work within the actors involved in the value chain (Filimonau and Ermolaev, 2021). Regarding the economic impact, the assessment of the magnitude of the profit loss has been calculated for one specific value chain (WRAP, 2017) or at the agricultural level (Kotykova and Babych, 2019) to target the investments and incentives where they are most needed and where the potential for improvements is the greatest.…”

Section: Introductionmentioning

confidence: 99%

Economic benefit and social impact derived by a food loss prevention strategy in the vegetable sector: A spatial and temporal analysis at the regional level

Tonini

Odina

Orsini

et al. 2022

Front. Sustain. Food Syst.

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IntroductionReduction of food loss in the horticultural sector is critical to simultaneously support the transition toward a diet with higher consumption of vegetables and the achievement of policy goals aimed at halving the quantity of wastage by 2030. However, the lack of precise information and the presence of múltiple interconnected factors makes it difficult to assess the potential socioeconòmic benefits and therefore the decision-making process of food loss reduction strategies.MethodsA case study approach has been used to assess the econòmic loss and nutrional impact of food loss in the horticulture primary production. The selection of the main vegetable products was based on an historical series while econòmic and nutritional impact were estimated starting from national and European indicator.ResultsThe food loss correspond to 26% of the total production and 14% of the total agricultural production econòmic value. The social analysis confirm the possibility of redistributing food loss among the population even in the most critical months and areas.DiscussionThe combination of social and econòmic indicator resulted essential to provide key information at the decision-making level to pave the way for the elaboration of short- and long-term food loss reduction strategies. Indeed, no single-bullet strategy can be applied to overcome the problem of food loss as many actor with different needs are involved.

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Mitigation of food loss and waste in primary production of a transition economy via stakeholder collaboration: A perspective of independent farmers in Russia

Cited by 23 publications

References 82 publications

A critical review of on-farm food loss and waste: future research and policy recommendations

A critical review of on-farm food loss and waste: future research and policy recommendations

Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

Economic benefit and social impact derived by a food loss prevention strategy in the vegetable sector: A spatial and temporal analysis at the regional level

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