Quantification of food loss and waste and its percentage estimation along the food supply chain in Korea

Kim, H.W.; Park, Jin-Won

doi:10.1177/0734242x231178476

Cited by 3 publications

(2 citation statements)

References 19 publications

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“…The new approaches are crucial for addressing the global food crisis through the application of proper nano-and/or bio-technologies along with integrated farming practices such as irrigation, fertilization, soil tillage, pre-and postharvest, and pest management. The global food crisis has several dimensions, including economic [77], water security [78], global pandemics [79][80][81], and food loss and waste issues [82].…”

Section: Nano-food Farming: An Overviewmentioning

confidence: 99%

Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers

Prokisch,

Törős,

Nguyen

et al. 2024

Agronomy

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The relationship between agriculture and food is very close. It is impossible to produce adequate crops for global food security without proper farm management. Farming practices represent direct and indirect controlling factors in terms of global food security. Farming management practices influence agro-food production from seed germination through to the post-harvest treatments. Nano-farming utilizes nanotechnologies for agricultural food production. This review covers four key components of nano-farming: nano-mushroom production, protein-based nanoparticles, nano-nutrients, and nanofibers. This provides a comprehensive overview of the potential applications of nanotechnology in agriculture. The role of these components will be discussed in relation to the challenges faced and solutions required to achieve sustainable agricultural production. Edible mushrooms are important to food security because they are a nutritious food source and can produce nanoparticles that can be used in the production of other food sources. Protein-based nanoparticles have considerable potential in the delivery of bioactives as carriers and other applications. Nano-nutrients (mainly nano-selenium, nano-tellurium and carbon nanodots) have crucial impacts on the nutrient status of plant-based foods. Carbon nanodots and other carbon-based nanomaterials have the potential to influence agricultural crops positively. There are promising applications of nanofibers in food packaging, safety and processing. However, further research is needed to understand the impacts and potential risks of nanomaterials in the food production system.

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Section: Nano-food Farming: An Overviewmentioning

confidence: 99%

Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers

Prokisch,

Törős,

Nguyen

et al. 2024

Agronomy

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“…It is crucial for sustainable development to reduce food waste throughout the supply chain (Stangherlin & Barcellos, 2018). Kim and Park (2023) discovered that 34.1% of fruits, vegetables, meat, and cereals in Korea were lost or wasted. This highlights the necessity for collaborative efforts towards sustainable development.…”

Section: Defining Sustainable Food Loss and Wastementioning

confidence: 99%

Managing Restaurant’s Food Loss and Waste at The Aburi Sushi Bali: A Sustainable Culinary Tourism Enterprise Model in Bali

Subadra

2024

JKB

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Food loss and waste (FLW) is a global issue that affects the environment, economy, and society. It also poses a challenge for the sustainability of Japanese culinary tourism which is a growing sector in Bali. This study aims to explore how a sushi restaurant in Bali especially at The Aburi Sushi Bali manages its FLW and contributes to sustainable culinary tourism. The study adopts a qualitative case study approach, using semi-structured interviews, observation, and document analysis as data collection methods. The findings reveal that The Aburi Sushi implements various strategies to prevent, reduce, and recover FLW, such as inventory management, portion control, menu design, staff training, customer education, and food donation. The study also identifies the benefits and challenges of FLW management for the restaurant and its stakeholders. The study concludes that FLW management enhances the environmental, economic, and social sustainability of culinary tourism enterprises in Bali. It also provides implications and recommendations for practitioners and policymakers to improve FLW management practices in the culinary tourism sector

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Analysis of the regulations concerning circular economy and its relationship to the reduction of food loss and waste on an international level: A review

Morales-Pablo,

Aguilar-Gutiérrez,

Galaviz-Villa

et al. 2024

Waste Manag Res

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The term food loss and waste (FLW) refers to discarded food during the different stages of the food chain. Food loss occurs during the initial stages of the food chain, and food waste occurs during the final stages. The relation between FLW and circular economy (CE) is particularly important for countries which are beginning to implement actions or regulations on this topic. These proposals may have an impact in strategic sectors of their economy. The objective of this review document was to analyse the regulations of FLW and CE in some countries located throughout the European Union, Asia, Africa and Latin America. To fulfil this objective, FLW and CE regulations were identified and analysed in 12 countries located in the aforementioned regions. The analysis showed that France, Spain, Japan and Uruguay included objectives related to FLW in their CE legislations focusing on food waste reduction, whereas China, Chile, Argentina and Mexico did not include FLW in their CE legislations. African countries did not have CE legislations in place yet. France and Japan have had more success in the reduction of FLW. In conclusion, CE regulation should include FLW regulation to achieve more efficiency at reducing and reusing these residues.

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Quantification of food loss and waste and its percentage estimation along the food supply chain in Korea

Cited by 3 publications

References 19 publications

Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers

Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers

Managing Restaurant’s Food Loss and Waste at The Aburi Sushi Bali: A Sustainable Culinary Tourism Enterprise Model in Bali

Analysis of the regulations concerning circular economy and its relationship to the reduction of food loss and waste on an international level: A review

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