Lost food, wasted resources: global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use

Reducing food waste in the HORECA sector using AI-based waste-tracking devices

This study assesses the effectiveness of an intervention employing an AI-based, fully automatic waste-tracking system for food waste reduction in HORECA establishments. Waste-tracking devices were installed in a restaurant within a holiday resort and a business caterer in Germany, a hotel in Switzerland, and two hotels in Greece. The devices utilize computer vision and advanced deep learning algorithms to automatically weigh and optically segregate food waste in real time. At baseline, total food waste was 76.2-121.0 g/meal for the hotels, 99.4 g/meal for the business caterer, and 151.9 g/meal for the restaurant. Avoidable food waste constituted 45 % to73% of the total, attributable to overproduction (20-92 %) and consumers' leftovers (8-80 %). The remaining waste was unavoidable, stemming from preparation procedures (47-99 %) and consumers' leftovers (1-53 %). Vegetables and prepared foods contributed the most to total amounts. This data-driven intervention raised staff awareness towards food waste, facilitating the implementation of corrective actions. Therefore, except for the Swiss hotel that exhibited an increase of 13 %, the intervention was effective in achieving a 23-51 % reduction in food waste, especially in food preparation and overproduction, demonstrating the intervention's transferability across different settings. Additional evidence supported its long-term sustainability. The cost of wasted food per meal was reduced by up to 39 % compared to the baseline. Future studies should explore combining waste-tracking devices with consumer-level interventions to enhance food waste reduction.

Rethinking food loss and waste to promote sustainable resource use and climate change mitigation in agri-food systems: A review

The sustainable agri-food system is an important sector recognized for promoting the United Nations' Sustainable Development Goals on food security, resource conservation and climate change mitigation. However, the increasing food loss and waste (FLW) along the supply chains has continued to hinder these goals. This study evaluates the trend of FLW research from 1975 to 2022 and how it promotes the achievement of resource and environmental sustainability in agri-food systems. The salient research themes and hotspots that are of interest to researchers were identified. Bibliometric and network analyses were carried out on scholarly research articles from the Scopus database using bibliometrix and VOSviewer. Furthermore, the content analysis was conducted on the selected highly influential articles containing relevant data to understand the role of FLW in promoting sustainable agri-food systems. The results showed disaggregate and unbalanced research distribution on the impacts of FLW among the countries, with China and the United States having the highest contributions. The identified major research themes relating to sustainable agri-food systems are food waste and sustainable systems, food waste management and food waste impact assessment. Moreover, the circular economy was found to be a relatively new approach being explored in agri-food systems to promote FLW reduction and ensure sustainability of resource use. This study highlights the critical role of the impact of FLW in addressing the grand challenge of food security, resource use efficiency and environmental sustainability.

Exploring the household food-wasting behaviour: A bibliometric review

Despite plenty of research recently conducted, household food waste still has not been comprehensively investigated. In view of this, we systematically reviewed the literature on this topic (using VOSviewer), made content analyses and identified several issues in these studies. This study aims to provide an in-depth review on household food waste research by highlighting the research gaps. Our findings indicate that the recent studies on household food waste can be broadly categorised into three interconnected segments: definition of food waste, cause analysis of household food waste and strategies for reducing household food waste. It was found that targeted strategies could reduce food waste by up to 27.85% in some regions. In addition, intervention strategies reduced total household food waste and avoidable food waste by 31% and 30%, respectively, showing excellent performance. This review highlights the importance of targeted research on consumer behaviour and regional conditions in reducing household food waste, as well as the necessity of working out solutions to household food waste within a common interest community.

Food waste generation and its industrial utilization: An overview

Food waste is produced for intended human consumption and is normally lost, discharged, contaminated, or finally degraded. The rising problem of food waste is increasing rapidly, so every sector is involved in minimizing food waste generation as well as waste management from collection to disposal, and scientists are developing the best eco-friendly and sustainable solutions for all sectors in the food supply chain, from the agricultural sector to the industrial sector and even up to the retailer to human consumption. Sustainable management is needed for the food wastes in the agricultural and industrial sectors, which are a major burning headache for environmentalists, health departments, and the government all over the earth. Various strategies can be employed to effectively control food waste, and these strategies can be ranked in a manner similar to the waste management hierarchy. The most desirable options involve the act of avoiding and donating edible portions to social agencies. Food waste is utilized in industrial operations to produce biofuels or biopolymers. The next stages involve the retrieval of nutrients and the sequestration of carbon through composting. The government implements appropriate management practices, laws, and orders to minimize food waste generation. Different contemporary methods are utilized to produce biofuel utilizing various types of food waste. In order for composting techniques to recover nutrients and fix carbon, food waste must be processed. Both the management of food waste and the creation of outgrowths utilizing biomaterials require additional study. This review aims to present a comprehensive analysis of the ongoing discourse surrounding the definitions of food waste, the production and implementation of methods to reduce it, the emergence of conversion technologies, and the most recent trends.

Review of monitoring systems for stored grains in a modified atmosphere

Losses during grain storage have become unacceptable owing to the growing needs of the world's population and climate problems. Monitoring systems in combination with measured data analytics can help to prevent insect or mold damage to stored grains, whatever the storage technique used. Indeed, it is necessary to identify and understand the risks associated with storage and the quantities available to ensure optimal storage when assessing the relevance of solutions. First, we discuss and compare existing monitoring solutions. Next, we examine smart agriculture approaches under development for post-harvest monitoring of warehouses or silos, which is currently well covered by solutions proposed by companies or research laboratories. However, the comprehensive review indicates that there is currently a lack of solutions for monitoring grains stored in hermetic bags in modified atmospheres, particularly those enriched with carbon dioxide. This solution seems interesting because it does not use any phytosanitary products and has proven its effectiveness. Different works on the development of these monitoring solutions are presented. Finally, the various challenges raised are discussed.

Deepening water scarcity in breadbasket nations

Water is crucial for meeting sustainability targets, but its unsustainable use threatens human wellbeing and the environment. Past assessments of water scarcity (i.e., water demand in exceedance of availability) have often been spatially coarse and temporally limited, reducing their utility for targeting interventions. Here we perform a detailed monthly sub-basin assessment of the evolution of blue (i.e., surface and ground) water scarcity (years 1980-2015) for the world's three most populous countries - China, India, and the USA. Disaggregating by specific crops and sectors, we find that blue water demand rose by 60% (China), 71% (India), and 27% (USA), dominated by irrigation for a few key crops (alfalfa, maize, rice, wheat). We also find that unsustainable demand during peak months of use has increased by 101% (China), 82% (India), and 49% (USA) and that 32% (China), 61% (India), and 27% (US) of sub-basins experience at least 4 months of scarcity. These findings demonstrate that rising water demands are disproportionately being met by water resources in already stressed regions and provide a basis for targeting potential solutions that better balance the water needs of humanity and nature.

Exploring the potential of AI-driven food waste management strategies used in the hospitality industry for application in household settings

This study explores the potential for adapting AI-driven food waste management strategies from the hospitality industry for application in household settings. The hospitality industry, particularly hotels and restaurants, has implemented AI technologies through companies like Leanpath, Winnow, and Kitro, which use real-time data and predictive analytics to monitor, categorize, and reduce food waste. These AI-driven systems have demonstrated significant reductions in food waste, offering economic savings and environmental benefits. This study employs an instrumental case study approach, utilizing semi-structured interviews with representatives from these companies to gain insights into the technologies and strategies that have proven effective in hospitality. The findings suggest that with modifications for scale, cost, and user engagement, AI-driven solutions could enhance household food management by providing insights into consumption patterns, offering expiration reminders, and supporting sustainable practices. Highlighted are key considerations for household adaptation, including policy support, educational strategies, economic incentives, and integration with smart home systems. Ultimately, this study identifies a promising avenue for reducing household food waste through AI, underscoring the need for continued research and policy initiatives to facilitate the transition of these technologies from commercial kitchens to everyday homes.

Functional Plant-Based Beverage Fortified with Hazelnut Cuticle Polyphenols: Antioxidant and Phenolic Content Characterization

In recent decades, there has been growing interest in the fortification of food products with antioxidants and phenolics derived from plant by-products. The present study focused on the production of a plant-based beverage enriched with hazelnut cuticle extract to characterize its antioxidant content, phenolic profile, and organoleptic characteristics. Liquid chromatography-mass spectrometry (LC-MS) enabled the identification of key polyphenols in hazelnut cuticles, including catechin, epicatechin, and quercetin derivatives, guiding the selection of a biocompatible Natural Deep Eutectic Solvent (NADES) composed of choline chloride and lactic acid for efficient extraction. The obtained phytochemical profile of the extract revealed a high concentration of bioactive compounds, with a Total Phenolic Content of 160.88 ± 14.27 mg GAE/g and Antioxidant Power measured by DPPH of 5848.2 ± 11.3 μmol TE/g. The bioaccessibility of phenolics in the fortified hazelnut-based beverage was determined after in vitro digestion, reaching a value of 89.7%, indicating excellent release and stability during digestion. Organoleptic evaluation revealed high sensory acceptability, with aftertaste scoring 3.61 ± 0.4 respect the 3.94 ± 1.3 result of reference milk, on a 5-point scale. In conclusion, this study demonstrates the potential for sustainable valorization of hazelnut cuticles, through their incorporation as NADES extracts in plant-based milk, providing an innovative solution to reduce food waste while catering to consumer demand for nutritionally enriched and eco-friendly products.

Reducing Plate Waste in Latvian Schools: Evaluating Interventions to Promote Sustainable Food Consumption Practices

Food waste (FW) threatens food security, environmental sustainability, and economic efficiency, with about one-third of global food production lost or wasted. Schools play a crucial role in addressing FW, representing lost resources and missed educational opportunities. The present research assessed three interventions to reduce plate waste (PW) in Rezekne City schools, namely (S1) a plate waste tracker, (S2) an awareness and educational campaign, and (S3) organizational changes, including larger plates, extended lunch breaks, and teacher supervision. Implemented in three schools with a fourth as a control, PW was measured at three intervals, at pre-intervention, short-term, and long-term post-intervention. The PW data analysis utilized two models (day view and class view) and a Wilcoxon signed-rank test. While the plate waste tracker initially reduced PW, sustained impact required continuous reinforcement. The awareness and educational campaign alone proved insufficient, highlighting the need for complex strategies. The organizational changes unexpectedly increased PW, underscoring FW's complexity. The research has concluded that reducing FW requires tailored and multi-faceted approaches. According to the MOA framework, the school catering model in Rezekne City lacks essential "Opportunities" for effective FW reduction, as students have limited flexibility in portion sizes and food choices, which hinders the interventions' effectiveness. Future research should explore adaptable FW-reducing interventions suited to specific school contexts.

Horticultural postharvest loss' and its socio-economic and environmental impacts

Food losses and waste (FLW) have multidimensional environmental, social, and economic impacts, and avoidance efforts may yield better environmental gains than recovery. Horticulture has the highest FLW (≈50% of production loss), representing 38% of total global FLW. The primary data were collected from 343 grape farmers and middlemen in Egypt, and the life cycle assessment (LCA) methodology and the Category Method (C-Method) have been employed to estimate the percentage of Postharvest Losses (PHL) and its socio-economic and environmental effects across the supply chain (SC). Empirical findings show average PHL percentages of 10.06%, 5.82%, 6.53%, and 7.06% for growers, rural traders, wholesalers, and retailers. The total arable land, water, and energy consumed to grow this lost food are estimated at around 23 thousand hectares, 158 million m³, and 3.16 billion MJ of fossil energy (96.9 million liters of petrol), besides other agricultural inputs. This costs the economy of Egypt about $203.5 million yearly and emits 145 million tons of CO2eq. These findings highlight the significant role of cooperative marketing, shorter supply chains, and access to cold shipping, handling, and storage services to sustain product quality. Furthermore, agricultural education and extension are necessary to disseminate the best postharvest practices to increase stakeholders' knowledge and sustainably enhance SC actors' skills for using limited resources. These interventions require intensive public-private investment to incentivize small stakeholders to mitigate PHLs, accelerate food system transformation, and achieve sustainable production and consumption patterns.

Assessing the Monetary Value and Environmental Impact of Household Food Waste in Italy

Household food waste accounts for a significant share of total food waste. In 2022, around 1.05 billion tons of food waste were generated—60% of which came from households. In the EU, households generate 54% of the total food waste. In Italy, according to a former diary study, avoidable household food waste accounts for 529.9 g per capita per week. Building on this data, this study assesses the monetary value of food waste at the household level in 6 provinces across the country, considering the prices of food items recorded by the Italian Observatory of market prices. Moreover, the environmental impacts of household food waste (greenhouse gas emissions, water consumed, and land used) were investigated based on existing data from well-grounded scientific literature. The results show that the monetary value of food waste ranges from EUR 357.43 to EUR 404.62 per household per year, corresponding to 5–7% of the average household expenditure for food. The environmental impacts per household per year account for 149 kgCO2eq, which contributes to climate change. In addition, household food waste is responsible for 303,498 L of water consumed and 1426 m2 of land used. The results of this study can be integrated into National Energy and Climate Plans (NECPs), to integrate food waste reduction into energy savings and greenhouse gas mitigation strategies.

How to influence food waste behaviour of urban residents? The combined effect of network embeddedness and incentive measures

Residents' food waste is a key part of environmental sustainability and food security. This study investigates influencing factors in reducing food waste by constructing a conceptual model examining the relationship between network embeddedness (NE) and food waste behaviour (FWB), using questionnaire data from 853 urban residents in eastern China, as well as the moderating role of incentive measures (IMs). We find that NE consists of three dimensions: structural embeddedness, relational embeddedness and functional embeddedness. There is an inverted-U-shaped relationship between structural embeddedness and food waste reduction behaviour, whereas relational embeddedness and functional embeddedness positively correlate with food waste reduction behaviour. Furthermore, IMs significantly strengthen the inverted-U-shaped relationship between NE and food waste reduction behaviour. This article reveals the significance of NE and IMs in influencing FWB, expands the application fields of NE and provides valuable guidance for policymakers to better utilize policy interventions.

Exploring riverine aquatic animal diversity and establishing aquatic ecological monitoring approaches tailored to the Qinling region via eDNA technology

This study thoroughly examines biodiversity and aquatic ecosystems across 14 sampled sites within the Shitou River basin by utilizing environmental DNA technology. Through integrated analysis and high-throughput sequencing, the study elucidates a diverse array of biodiversity, encompassing 27 fish species and 341 freshwater benthic macroinvertebrates (FBM) species. Using various biodiversity indices, we found significant differences in diversity and stability across different environments. Regions with more complex habitats had higher species richness and evenness. Further analyses showed complex relationships between diversity metrics for FBM and fish, indicating potential interactions between these groups. The standardized mean score (SMS) was developed to aid in the assessment of water quality. Specifically, SMS scoring revealed that sites STH3, STH4, and STH14 excelled across multiple dimensions, earning an "Excellent" rating, while site STH12 was rated as "Poor" due to subpar performance across several metrics. This project not only enhances current understanding regarding aquatic ecological dynamics but also establishes a strong foundation for detailed environmental evaluation and monitoring, aligned with the priorities of contemporary ecological management and caution.

Global school plate waste estimates highlight the need for building a sustainable food education system

Food waste reduction is essential for supporting the sustainability of food systems. Wasteful behaviours are difficult to change after they have been formed, highlighting the importance of early interventions. Here we present an assessment of school plate food waste from 29 countries, and examine the environmental implications, causes, and interventions. School plate waste ranged from 4% to 46% per capita per meal and was positively correlated with country income levels. On a global scale, this waste embodies ∼150 Mha of cropland and ∼770 MtCO2e of greenhouse gas emissions; hence, reducing school plate food waste offers potentially large environmental gains. We propose a comprehensive, multistakeholder framework centred around sustainable food education that cultivates food systems knowledge and skills, and an appreciation for nature and food labour to reduce the psychological distance between youth and their food waste. To effectively implement the framework requires the support and engagement of families, communities and the broader society beyond the confines of schools.

The Perception of Consumer Behaviors in Subscription Platforms for Surplus Food Restaurants-An Analytical View of the Technology Acceptance Model

Subscription services have become popular in recent years, breaking the traditional business model of one-time payment and prompting operators to build long-term loyal relationships with their customers. As smartphones are popular in Taiwan and the Taiwanese have a high acceptance of new technologies, is it possible for domestic restaurants to reach a win-win situation for both consumers and restaurant operators and to reduce food waste through subscription services? The Technology Acceptance Model was used in this study to explore consumers' perceived usefulness, perceived ease of use, and attitudes toward restaurant subscription platforms, with two variables, new environmental paradigm and environmental behavior, added to probe the relations with intention to use. This study was conducted by convenience and snowball sampling, and the subjects were consumers eating out. A total of 400 questionnaires were collected and 369 valid ones were returned, with a response rate of 92.25%. The results show that perceived usefulness, perceived ease of use, new environmental paradigm, environmental behaviors, and attitude toward using have significant positive effects, and attitude toward using has the same effect on intention to use. In addition, attitude toward using has a mediating effect on perceived usefulness, new environmental paradigm, environmental behavior, and intention to use. Finally, it is expected that the results of this study can be used as a reference for restaurant operators to adopt subscription services in order to build long-term and stable relationships with consumers. Furthermore, new entrepreneurs can also evaluate the feasibility of building a subscription platform like this one, which can provide a convenient and economical option for consumers dining out, as well as reduce food waste.

Sustainability in Global Agri-Food Supply Chains: Insights from a Comprehensive Literature Review and the ABCDE Framework

The sustainability of global agricultural produce supply chains is crucial for ensuring global food security, fostering environmental protection, and advancing socio-economic development. This study integrates bibliometric analysis, knowledge mapping, and the ABCDE framework to conduct a comprehensive qualitative and quantitative analysis of 742 relevant articles from the Web of Science core database spanning January 2009 to July 2023. Initially, bibliometric analysis and knowledge mapping reveal the annual progression of research on the sustainability of global agricultural produce supply chains, the collaborative networks among research institutions and authors, and the geographic distribution of research activities worldwide, successfully pinpointing the current research focal points. Subsequently, the ABCDE framework, constructed from the quantitative findings, helps us identify and comprehend the antecedents, barriers and challenges, impacts, and driving forces affecting the sustainability of these supply chains. The study identifies globalization and technological advancement as the primary forces shaping the sustainability of agricultural produce supply chains, despite them also posing challenges such as resource constraints and environmental pressures. Moreover, the application of innovative technologies, the optimization of organizational models, and active stakeholder engagement are key to propelling supply chains toward more sustainable development, exerting a profound impact on society, the environment, and the economy. In conclusion, this study suggests future research directions. The integrated methodology presented offers new perspectives and deep insights into the complexities of sustainable global agricultural produce supply chains, demonstrating its potential to foster knowledge innovation and practical applications, providing valuable insights for academic research and policy formulation in this domain.

Eco-friendly solvent-based liquid-liquid extraction of phenolic acids from winery wastewater streams

This study proposes liquid-liquid extraction (LLE) for the recovery of phenolic acids from winery wastewater replacing common volatile organic compounds (VOCs) with environmentally friendly solvents. On one hand, terpenes (α-pinene and p-cymene) and terpenoids (eucalyptol and linalool) were selected as green solvents and compared to common VOCs (ethyl acetate or 1-butanol). On the other hand, gallic acid (GA), vanillic acid (VA), syringic acid (SA) and caffeic acid (CA) were selected as phenolic acids to be recovered. The extraction performance was evaluated under different operation conditions: solvent-to-feed ratio, initial concentration of phenolic acids and temperature. This work also evaluated the back-extraction whole process global recovery and solvent regeneration, by means of aqueous NaOH solution. Eucalyptol has shown the highest overall global extraction performance (21.07 % for GA, 93.21 % for VA, 78.79 % for SA, and 80.57 % for CA) and lower water solubility compared to the best performing VOC solvent (1-butanol). Therefore, eucalyptol can be a potential eco-friendly solvent to replace VOCs for sustainable phenolic acid recovery from winery wastewater. Finally, to ensure a clean water stream after the LLE, the traces of solvent were completely removed by electrooxidation with boron-doped diamond anode at a current density of 422.54 A/m2.

Unperceived, the impact of information gap design plateware on food waste

Curiosity is a powerful motivator of behaviour. Although there have been some studies pertaining to the application of curiosity in the realm of food, research examining the potential to influence consumer food waste behaviour through the induction of curiosity is lacking. This study conducted two onsite dining experiments to explore the role and mechanism of curiosity in reducing food waste in a real dining environment by utilising an information gap design in tableware to induce participants' curiosity. Experiment 1 investigated the differences in food waste between participants using bowls with an information gap design and those using bowls with no information gap (blank bowls). Experiment 2 further controlled for other variables that could potentially influence the outcomes between bowls with and without information gaps; the latter displayed complete text externally. The results of both experiments consistently demonstrated a significant reduction in participants' food waste when utilising utensils with an information gap design. Moreover, we conducted an exploratory analysis combining these two experiments to examine the mediating mechanisms involved. Furthermore, the exploratory analysis suggested the mediating mechanism of curiosity elicited by the information gap design, ultimately leading to a decrease in food waste. This study presents a potential avenue for a simple and innovative approach for mitigating food waste.

The impact of dietary preference on household food waste: evidence from China

Food waste jeopardizes food security and causes economic and resource losses. Household food waste is the most significant source of global food waste and urgently needs to be reduced. Based on the China Health and Nutrition Survey (CHNS), our study estimates the daily food waste data of 6,418 sample observations across China and the dietary preference scores of their household heads. Using a count regression model, our study explores the relationship between dietary preference and household food waste in Chinese households, and further explores the moderating function of household refrigerator use. The study has found that: (1) improving dietary preference score can significantly reduce household food waste ratio, and robustness tests support this finding. (2) There is a positive moderating effect of refrigerator use in the process of how dietary preference influence food waste. (3) Heterogeneity analysis shows that the impact of dietary preference on household food waste varies by gender and age of the household head, household size, economic level, urban-rural type, and north-south region. Our study provides evidence that improving dietary preference can reduce household food waste in China, which has certain implications for waste reduction in other developing countries.

A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond

Consumers are responsible for a large proportion of food waste, and food that has reached its use-by or best-before date is often discarded, even if edible. In this study on fresh chicken, the suitability of use-by dates currently used in the EU was evaluated by using microbial and sensory analyses. This was carried out by analyzing bacterial populations of chicken breast fillets (M. pectoralis major) at three different time points (use-by date, 2 days past use-by date, 4 days past use-by date) and two different storage temperatures (4 °C, 8 °C). A discrimination triangle test was performed to check for sensory differences between chicken breast fillets cooked at the three selected time points for both storage temperatures. A consumer preference test was also performed for chicken breast fillets that had been stored at the highest recommended temperature (4 °C) and after being cooked at the three time points. Changes in populations of total aerobic count (TAC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were recorded over time. Despite large differences in bacterial counts at the selected time points, with TAC populations of approximately 6.5 and 8.0 log CFU/g at use-by date and four days after use-by date, respectively, storage for two or four extra days had no significant effect on the sensory parameters of cooked chicken compared with chicken consumed at its use-by date. Since the TAC populations were close to or above levels that are associated with spoilage, more work is needed to explore if shelf life can be extended.

The Evolution in Non-Alcoholic Fatty Liver Disease Patients' Profile and the Associated Sustainable Challenges: A Multidisciplinary Perspective

The prevalence and incidence of NAFLD is rising due to the obesity pandemic, caused by the widespread availability of ultra-processed foods and the decrease of physical activity. Factors such as socioeconomic status (SES), ethnicity and geographical location are associated with NAFLD, with lower SES correlating with higher incidence, particularly in regions like America or Europe. Beside the quality of food, the quantity also plays a crucial role. The World Health Organization (WHO) recommends a Mediterranean diet with a balanced energy intake. Since no hard medical treatment is available for NAFLD, lifestyle adjustments are key. Patient empowerment by providing relevant information and co-ownership of the therapy will increase the implementation rate and enhance the quality of medical follow-up and medication adherence, as studies report a good adherence to medication among patients who are well-aware of the severity of their disease. Regarding sustainability, patients with NAFLD have a high load of ambulatory follow-up, which, since the COVID-19 pandemic, can be partially provided by teleconsulting. Both patients' lifestyle modifications and healthcare practitioners' therapeutical strategy can decrease the carbon footprint.

Wasted Food, Wasted Resources? A Critical Review of Environmental Impact Analysis of Food Loss and Waste Generation and Treatment

Food loss and waste (FLW) comes with significant environmental impacts and thus prevents a sustainable food system transition. Here we conducted a systematic review of 174 screened studies that assessed the environmental impacts of FLW generation and treatment. We found that the embodied impacts of FLW along the supply chain and impacts from FLW treatment received equal attention, but few studies have included both. The reviewed studies show narrow geographical (mostly conducted in industrialized countries) and food supply chain (mostly focused on the consumption stage) coverage. Life cycle analysis (LCA), material flow analysis (MFA), or their combination are the most commonly used to quantify FLW related environmental impacts. More method standardization, integration, and innovation and better FLW data with regional and stage resolution from a first-hand source are badly needed. Among the various proposed mitigation strategies covering technology, economy, behavior, and policy aspects, process optimization and waste management options are the most discussed. Our review calls for a more holistic environmental impact assessment of FLW generation and treatment and analysis of the trade-offs among different environmental impact categories and between supply chain stages, which would better inform relevant policy on effective environmental impact mitigation strategies toward sustainable food systems.

Lost Food and Associated Phosphorus Footprint: Evidence from China

The environmental impacts of excessive phosphorus emissions (PE) have been widely discussed in recent years. This study aims to calculate and evaluate the phosphorus footprint (PF) of food thrown away in Chinese universities. Based on a nationwide survey involving 9192 university students from 29 provinces and 29 universities in China, the result reveals that the PF generated by food waste in Chinese university canteens was 3.209 Kt in 2018. Furthermore, it is found that meal satisfaction, gender, regional economic level, dietary culture, and years of education all have significant impacts on lost food PF. Our findings emphasize the importance of reducing food waste in university canteens, which plays a crucial role in ensuring food security and environmental protection.

Development and Physicochemical Characterization of Edible Chitosan-Casein Hydrogel Membranes for Potential Use in Food Packaging

The increasing global concern over plastic waste and its environmental impact has led to a growing interest in the development of sustainable packaging alternatives. This study focuses on the innovative use of expired dairy products as a potential resource for producing edible packaging materials. Expired milk and yogurt were selected as the primary raw materials due to their protein and carbohydrate content. The extracted casein was combined with various concentrations of chitosan, glycerol, and squid ink, leading to the studied samples. Chitosan was chosen due to its appealing characteristics, including biodegradability, and film-forming properties, and casein was utilized for its superior barrier and film-forming properties, as well as its biodegradability and non-toxic nature. Glycerol was used to further improve the flexibility of the materials. The prepared hydrogels were characterized using various instrumental methods, and the findings reveal that the expired dairy-based edible packaging materials exhibited promising mechanical properties comparable to conventional plastic packaging and improved barrier properties with zero-oxygen permeability of the hydrogel membranes, indicating that these materials have the potential to effectively protect food products from external factors that could compromise quality and shelf life.

Food waste-based bio-fertilizers production by bio-based fermenters and their potential impact on the environment

Increasing food waste is creating a global waste (and management) crisis. Globally, ∼1.6 billion tons of food is wasted annually, worth ∼$1.2 trillion. By reducing this waste or by turning it into valuable products, numerous economic advantages can be realized, including improved food security, lower production costs, biodegradable products, environmental sustainability, and cleaner solutions to the growing world's waste and garbage management. The appropriate handling of these detrimental materials can significantly reduce the risks to human health. Food waste is available in biodegradable forms and, with the potential to speed up microbial metabolism effectively, has immense potential in improving bio-based fertilizer generation. Synthetic inorganic fertilizers severely affect human health, the environment, and soil fertility, thus requiring immediate consideration. To address these problems, agricultural farming is moving towards manufacturing bio-based fertilizers via utilizing natural bioresources. Food waste-based bio-fertilizers could help increase yields, nutrients, and organic matter and mitigate synthetic fertilizers' adverse effects. These are presented and discussed in the review.

The management and prevention of food losses and waste in low- and middle-income countries: A mini-review in the Africa region

This mini-review analyses food losses and waste (FLW) management in low- and middle-income countries (LMICs) and identifies potential strategies to improve FLW management efficiency on the African continent. To achieve this aim, a search of grey and published scientific literature-case studies, feasibility studies, theses, peer-reviewed journals, governments and technical reports was performed. Food waste (FW) per capita in sub-Saharan Africa (SSA) was determined to be between 6 and 11 kg capita-1 year-1. Factors militating against FLW management include a lack of infrastructure, waste reduction and mandatory waste management plans, financial support for food redistribution programmes, awareness and a lack of knowledge of FW management and effective approaches. Poor recovery systems, a lack of incentives in FW recycling programmes, a lack of a regulatory and policy framework and institutional weaknesses as well as a lack of sufficient and appropriate education programmes to improve FW source separation and collection rates are all significant challenges in the African region, with negative consequences for the environment and public health. Except for fuel conversion and food scraps for digestion to recover energy, there is a huge potential for composting and using FW as a digestate, which could eventually lead to a reduction in the amount of FW being landfilled or incinerated. The study explores potential interventions to reduce amount of FLW and form a basis for future research in this field and improving FW management efficiency in LMCs, especially on the continent of Africa. It also provides information that could assist researchers, policymakers and decision-makers reduce amount of FLW, aid in the utilization of FW for energy production, and reduce greenhouse gas emissions in the continent, as well as support the achievement of other sustainable development goals, such as 12.3, which is particularly important in the context of the African continent, which is dependent on food imports.

Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread flour with a monoculture of Lactobacillus rhamnosus or a co-culture consisting of lactic acid bacteria and Bifidobacterium. Two additional factors, namely, the addition of amylolytic enzymes and matrix desalting, were studied alongside the type of culture. The organic acid content and microbial growth were monitored during fermentation and storage (15 and 21 days). Proximal composition, gamma-aminobutyric acid, and volatile compounds were measured in the final product. Sensory analysis was only conducted on the enzymatically treated samples. The estimated shelf life of the bread beverage was 15 days. The variables studied significantly influenced the amountof organic acids and specific volatile compounds responsible for the aroma of fermented beverages. The beverage produced via co-culturing was preferred by consumers in the sensory test.

Food waste in polish households - Characteristics and sociodemographic determinants on the phenomenon. Nationwide research

In Poland, to our best knowledge, none of the scientific publications produced to date have addressed the scale of wasted food in households and the impact of sociodemographic and economic factors on this. This study fills this research gap. The study was carried out in 2019 on a nationwide random-quota sample of 500 households, which are representative of all households. The survey was carried out in the respondents' homes for seven consecutive days. It consisted of an interview conducted by an interviewer (Computer-Assisted Personal Interviews method) and a paper diary completed by the respondents themselves. The aim of the study was to present the volume of wasted food, taking five groups into account,and to examine the impact of the sociodemographic and economic characteristics of the households and the person responsible for preparing meals on food waste. The results show that one person, on average, wasted 62.6 kg of edible food per year (98.2 kg of edible and inedible parts combined). According to the results, the most discarded food products include fruit and vegetables, bread, dairy products, drinks and juices, and cold cuts. Statistical analysis showed that the level of food waste in Polish households is conditioned by characteristics such as household size (persons), the presence and number of children, monthly income, as well as the characteristics of the person responsible for preparing meals, such as age and employment status.

New insights in food security and environmental sustainability through waste food management

Food waste has been identified as one of the major factors that constitute numerous anthropogenic activities, especially in developing countries. There is a growing problem with food waste that affects every part of the waste management system, from collection to disposal; finding long-term solutions necessitates involving all participants in the food supply chain, from farmers and manufacturers to distributors and consumers. In addition to food waste management, maintaining food sustainability and security globally is crucial so that every individual, household, and nation can always get food. "End hunger, achieve food security and enhanced nutrition, and promote sustainable agriculture" are among the main challenges of global sustainable development (SDG) goal 2. Therefore, sustainable food waste management technology is needed. Recent attention has been focused on global food loss and waste. One-third of food produced for human use is wasted every year. Source reduction (i.e., limiting food losses and waste) and contemporary treatment technologies appear to be the most promising strategy for converting food waste into safe, nutritious, value-added feed products and achieving sustainability. Food waste is also employed in industrial processes for the production of biofuels or biopolymers. Biofuels mitigate the detrimental effects of fossil fuels. Identifying crop-producing zones, bioenergy cultivars, and management practices will enhance the natural environment and sustainable biochemical process. Traditional food waste reduction strategies are ineffective in lowering GHG emissions and food waste treatment. The main contribution of this study is an inventory of the theoretical and practical methods of prevention and minimization of food waste and losses. It identifies the trade-offs for food safety, sustainability, and security. Moreover, it investigates the impact of COVID-19 on food waste behavior.

Global food loss and waste estimates show increasing nutritional and environmental pressures

Accurate global food losses and waste (FLW) quantification remains challenging owing to limited harmonized global estimates, a lack of comprehensive quantification approaches and an absence of frameworks for addressing FLW challenges. Here we compile a country-level database that assesses FLW across global value chains and quantifies the nutritional and environmental impact of FLW for 121 countries and 20 composite regions. Between 2004 and 2014, FLW increased by a quarter, especially in sub-Saharan Africa and Southeast Asia, where increasing nutritional losses of ~550 cal per capita per day impact food security. Growing food imports in high-income countries and fast-growing economies worsened FLW and related environmental footprints in exporting low-income regions. Reducing overconsumption and FLW in high-income countries may have positive effects in middle- and low-income countries, where food exports largely drive farm-level losses. Policies should focus on promoting the profitable reuse of unavoidable FLW while enhancing agricultural production efficiency to improve water use and nutritional security.

Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project

Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked meal services during working meetings contribute significantly to food waste. The MagNuS (Magnitude, Nutritional value, and Sustainability) project aims to assess and address food waste during conference events at the Valencia Conference Center in Spain. This study quantifies waste, categorizes it by food groups, estimates the potential number of individuals that could be fed with discarded food, and assesses energy and nutritional values. Across three events, 104.4 kg of food waste was documented, with cereals having the highest wastage, followed by legumes, fish, and others. Acknowledging potential underestimation due to reliance on cooked values, this study suggests using residues for vermicomposting or composting as sustainable waste management alternatives. These findings have implications for future initiatives, advocating diverse strategies to minimize food waste during congress events, aligning with the Sustainable Development Goals. The MagNuS project contributes valuable insights to sustainable practices in MICE tourism, informing policies and operational decisions to reduce the environmental impact of food waste.

Exploring the environmental and economic impact of fruits and vegetable loss quantification in the food industry

Population growth has stimulated rising demand for agro-food products and economic activity for many years, negatively impacting the ecosystem and non-renewable resource consumption. Algeria confronts the monumental challenge of effectively choosing how to nourish everyone on a more congested globe. However, food loss is a significant issue that worsens as Algerians' population expands and food consumption increases. In Algeria, food production and processing of food items, which include fruits, vegetables, and cereals, generate a considerable amount of by-products, with no commercial exploitation and a negative environmental impact, generating enormous socioeconomic problems. These by-products are essential sources of products with high levels of added value that can be applied in different sectors. They have no studies to measure the scope of food loss in the Algerian food industry. In this background, our research aims to quantify the loss in the Algerian food industry generated by the transformation of various agricultural products, directly affecting the economy and food availability for the population. The research utilizes a mixed methods approach, including coefficients, production statistics transformed, and data analysis; the findings reveal that a significant portion of fruits and vegetables are lost in the Algerian food industry, suggesting that minimizing food loss can help companies minimize costs and mitigate the adverse environmental effects of food production. Finally, the study proposes practical options to minimize food loss to create a long-term food system in Algeria.

Preserving global land and water resources through the replacement of livestock feed crops with agricultural by-products

While animal-source foods contribute to 16% of the global food supply and are an important protein source in human diets, their production uses a disproportionately large fraction of agricultural land and water resources. Therefore, a global comprehensive understanding of the extent to which livestock production competes directly or indirectly with food crops is needed. Here we use an agro-hydrological model combined with crop-specific yield data to investigate to what extent the replacement of some substitutable feed crops with available agricultural by-products would spare agricultural land and water resources that could be reallocated to other uses, including food crop production. We show that replacing 11-16% of energy-rich feed crops (that is, cereals and cassava) with agricultural by-products would allow for the saving of approximately 15.4-27.8 Mha of land, and 3-19.6 km3 and 74.2-137.8 km3 of blue and green water, respectively, for the growth of other food crops, thus providing a suitable strategy to reduce unsustainable use of natural resources both locally or through virtual land and water trade.

Global food nutrients analysis reveals alarming gaps and daunting challenges

Eliminating both overt and hidden hunger is at the core of the global food and nutrition security agenda. Yet, the collective state of nutrition security at the population level is not known. Here we quantify food-based availability of 11 essential nutrients for 156 countries using a food production-consumption-nutrition model, followed by assessment of the nutrient availability status as a ratio of recommended intake. For the baseline year 2017, global per capita availability was adequate for calorie and protein but in severe deficit for vitamin A and calcium (intake ratios, <0.60, where 1.0 is adequate) and moderate deficit for vitamin B12 (intake ratio, 0.76). At the country level, more than half of the 156 countries were in various degrees of deficit for all nine micronutrients. Disparities across regions or countries were enormous. We explore intervention strategies from an agriculture-food system perspective and discuss the daunting challenges of addressing nutrition security broadly.

What a waste? An experience in a secondary school in Malaysia of a food waste management system (FWMS)

Food waste (FW) is not just a problem and challenge in Malaysia but world wide. According to a United Nation Environment Program report, approximately 931 million tonnes of food waste was produced globally in 2019. This included 61% from households, 26% from food services and the remaining 13%, from retail. The sheer magnitude of this wastage is very troubling; especially in the fact that there is no firm hope that the scale of the wastage will decrease in the near future. Most studies into food wastage have investigated the broader field of food industries such as food manufacturers, restaurants, food courts and others. This study, however, aimed to investigate FW among end-users who are students in a school, with data being collected from the school canteen. It investigated the amount of food waste before and after awareness of food waste in Malaysia was raised, and how the waste can be converted into cash. The study had four phases: 1) an awareness program for school students, 2) installation of the FW machine, 3) collection of food waste, and finally 4) data analysis. The food waste was collected, transformed into bio-fertilisers and sold to the parents. A total of 339.5 kg of food waste was collected in 38 days and this waste was transformed into 131.5 kg of bio-fertilisers for sale to parents in the same school. This simple FW conversion to bio-fertilisers undertaken in the school as a pilot project shed some light on the potential of the project to be carried out on a larger scale and with commercial interests for all schools in Malaysia. The school generated RM 1315 from the sale of the bio-fertilisers. The potential profits achievable from this conversion of FW to bio-fertilisers will be significant if the pilot study is expanded throughout Malaysia.

Global food loss and waste embodies unrecognized harms to air quality and biodiversity hotspots

Global food loss and waste (FLW) undermines the resilience and sustainability of food systems and is closely tied to the United Nation's Sustainable Development Goals on climate, resource use and food security. Here we reveal strong yet under-discussed interconnections between FLW and two other Sustainable Development Goals of Human Health and Life on Land via the nitrogen cycle. We find that eliminating global FLW in 2015 would have reduced anthropogenic NH3 emissions associated with food production by 11.4 Tg (16%), decreased local PM2.5 concentrations by up to 5 μg m-3 and PM2.5-related years of life lost by 1.5 million years, and mitigated nitrogen critical load exceedances in global biodiversity hotspots by up to 19%. Halving FLW in 2030 will reduce years of life lost by 0.5-0.8 million years and nitrogen deposition by 4.7-6.0 Tg N per year (4%) (range for socioeconomic pathways). Complementary to near-term NH3 mitigation potential via technological measures, our study emphasizes incentivizing FLW reduction efforts from air quality and ecosystem health perspectives.

Multi-model assessment identifies livestock grazing as a major contributor to variation in European Union land and water footprints

Food systems are the largest users of land and water resources worldwide. Using a multi-model approach to track food through the global trade network, we calculated the land footprint (LF) and water footprint (WF) of food consumption in the European Union (EU). We estimated the EU LF as 140-222 Mha yr^-1 and WF as 569-918 km³ yr^-1. These amounts are 5-7% of the global LF and 6-10% of the global WF of agriculture, with the EU representing 6% of the global population. We also calculated the global LF of livestock grazing, accounting only for grass eaten, to be 1,411-1,657 Mha yr^-1, and the global LF of agriculture to be 2,809-3,014 Mha yr^-1, which is about two-thirds of what the Food and Agriculture Organization Statistics (FAOSTAT) database reports. We discuss here the different methods for calculating the LF for livestock grazing, underscoring the need for a consistent methodology when monitoring the food LF and WF reduction goals set by the EU's Farm To Fork Strategy.

Land footprint and GHG emissions from global food loss

BACKGROUND

Efficient land use represents a global challenge in the context of high levels of food loss (FL) and waste (FLW) and increasing greenhouse gas (GHG) emissions from global agricultural activities. This study aimed to estimate the land footprint (LF) associated with FL worldwide. It also estimated the GHG emissions from crop residues and their burning, and their relationship with food loss for the main crops worldwide. The study analyzed data from the Food and Agriculture Organization of the United Nations (FAO) regarding land use, FL, and global GHG emissions from crop residues.

RESULTS

The findings suggest that the average LF associated with FL worldwide is about 69 million ha per year, and the main food items responsible for most of the LF associated with FL are maize, wheat, and rice. The annual average emissions derived from burning crop residues of FL are 48.8 kilotons year^-1 of CH₄ and 1.26 kilotons year^-1 of N₂ O, and the emission of N₂ O derived from crop residues of FL is about 24.1 kilotons year^-1 , considering the three crops.

CONCLUSION

Food loss implies high levels of LF and GHG emissions, reinforcing the need for proper public and private initiatives worldwide to reduce FL and waste (FLW). Organizations such as the FAO and the Organisation for Economic Co-operation and Development (OECD) should incorporate indicators regarding FLW reduction to evaluate and monitor countries' performance. An international agreement also needs to be addressed to engage the world's nations in the reduction of FLW levels. © 2023 Society of Chemical Industry.

Characterization of household food waste in Italy: Three year comparative assessment and evaluation of seasonality effects

In the present paper, the results of the first comparative assessment of household food waste in Italy are reported with a timeframe of three years coupled with an evaluation of seasonality effects. To pursue the aim of Sustainable Development Goal 12.3 to halve consumer food waste by 2030, the Italian Observatory on Food Surplus, Recovery and Waste carried out two surveys in 2021 (July and November) to characterize household food waste and to evaluate the seasonality effects. Data were collected with a validated questionnaire. For monitoring purposes, data collected in July 2021 were compared with those collected in July 2018. In three years, waste increased from 187.2 to 203.8 g per capita per week (p = 0.00). Fresh foods such as fruits and vegetables, bread, milk, yogurt, and non-alcoholic beverages, were the most wasted. In July the level of waste was higher for fruit (p = 0.00) while in November was higher for potato products (p = 0.04), pasta (p = 0.00), rice (p = 0.04), legumes (p = 0.01), and soups (p = 0.04). Data collected in July 2021 showed that retired people (p = 0.04), families with children (p = 0.01), particularly young children (9-13 years old) (p = 0.02), wasted less while who live in large town areas (p = 0.00), people with self-perceived limited monetary resources (p = 0.01) and mono-component families (p = 0.00) wasted more. The findings of the present work showed that there are specific population groups that wasted more with a gap between the intentions and the actions. The present data have a particular value posing the roots for the establishment of a food waste surveillance system in Italy.

Bioelectrochemical systems (BESs) for agro-food waste and wastewater treatment, and sustainable bioenergy-A review

Producing food by farming and subsequent food manufacturing are central to the world's food supply, accounting for more than half of all production. Production is, however, closely related to the creation of large amounts of organic wastes or byproducts (agro-food waste or wastewater) that negatively impact the environment and the climate. Global climate change mitigation is an urgent need that necessitates sustainable development. For that purpose, proper agro-food waste and wastewater management are essential, not only for waste reduction but also for resource optimization. To achieve sustainability in food production, biotechnology is considered as key factor since its continuous development and broad implementation will potentially benefit ecosystems by turning polluting waste into biodegradable materials; this will become more feasible and common as environmentally friendly industrial processes improve. Bioelectrochemical systems are a revitalized, promising biotechnology integrating microorganisms (or enzymes) with multifaceted applications. The technology can efficiently reduce waste and wastewater while recovering energy and chemicals, taking advantage of their biological elements' specific redox processes. In this review, a consolidated description of agro-food waste and wastewater and its remediation possibilities, using different bioelectrochemical-based systems is presented and discussed together with a critical view of the current and future potential applications.

Development of a surface plasmon resonance (SPR) assay for rapid detection of Aeromonas hydrophila

Aquaculture plays an increasingly important if not critical role in the current and future world food supply. Aeromonas hydrophila, a heterotrophic, Gram-negative, bacterium found in fresh or brackish water in warm climates poses a serious threat to the aquaculture industry in many areas, causing significant economic losses. Rapid, portable detection methods of A. hydrophila are needed for its effective control and mitigation. We have developed a surface plasmon resonance (SPR) technique to detect PCR (polymerase chain reaction) products that can replace agarose gel electrophoresis, or otherwise provide an alternative to costlier and more complicated real-time, fluorescence-based detection. The SPR method provides sensitivity comparable to gel electrophoresis, while reducing labor, cross-contamination, and test time, and employs simpler instrumentation with lower cost than real-time PCR.

The status of the global food waste mitigation policies: experience and inspiration for China

Food waste has become a significant challenge faced by the community with a shared future for mankind, and it has also caused a considerable impact on China's food security. Scholars across disciplines, international organizations, and especially policymakers are increasingly interested in food waste. Policies are seen as a powerful factor in reducing food waste, but current research on related policies is more scattered. This paper summarizes and analyzes the experiences of food waste policy development and implementation by systematically reviewing the studies on food waste reduction policies. The results of this paper's analysis show that current global food waste policies are focused at the national strategic level, with approaches such as legislation, food donation, waste recycling, awareness and education, and data collection. At the same time, we find that the current experience of developed countries in policy formulation and implementation is beneficial for policy formulation in developing countries. And taking China as an example, we believe that developing countries can improve food waste policies in the future by improving legislation, guiding the development of food banks, promoting social governance, and strengthening scientific research projects. These policies will all contribute strongly to global environmental friendliness. In addition, we discuss some of the factors that influence the development of food waste policies and argue that in the future, more consideration needs to be given to the effects of policy implementation and that case studies should focus more on developing countries. This will contribute to the global sustainable development process.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10668-023-03132-0.

When increasing vegetable production may worsen food availability gaps: A simulation model in India

Translating agricultural productivity into food availability depends on food supply chains. Agricultural policy and research efforts promote increased horticultural crop production and yields, but the ability of low-resource food supply chains to handle increased volumes of perishable crops is not well understood. This study developed and used a discrete event simulation model to assess the impact of increased production of potato, onion, tomato, brinjal (eggplant), and cabbage on vegetable supply chains in Odisha, India. Odisha serves as an exemplar of vegetable supply chain challenges in many low-resource settings. Model results demonstrated that in response to increasing vegetable production 1.25-5x baseline amounts, demand fulfillment at the retail level fluctuated by + 3% to -4% from baseline; in other words, any improvements in vegetable availability for consumers were disproportionately low compared to the magnitude of increased production, and in some cases increased production worsened demand fulfillment. Increasing vegetable production led to disproportionately high rates of postharvest loss: for brinjal, for example, doubling agricultural production led to a 3% increase in demand fulfillment and a 19% increase in supply chain losses. The majority of postharvest losses occurred as vegetables accumulated and expired during wholesale-to-wholesale trade. In order to avoid inadvertently exacerbating postharvest losses, efforts to address food security through agriculture need to ensure that low-resource supply chains can handle increased productivity. Supply chain improvements should consider the constraints of different types of perishable vegetables, and they may need to go beyond structural improvements to include networks of communication and trade.

Preparation and Characterization of New Bioplastics Based on Polybutylene Succinate (PBS)

Sea and environmental pollution due to microplastics are global problems that in recent years have attracted particular interest in the scientific community. The increase in the world population and the consequent consumerism of non-reusable materials are amplifying these problems. In this manuscript, we present novel bioplastics, which are completely biodegradable, for their potential use in food packaging, to replace fossil-fuel-derived plastic films and slow food degradation due to oxidative processes or microbial contamination. In this study, thin films based on polybutylene succinate (PBS) were prepared to reduce pollution, and different percentages by weight (1, 2 and 3 wt%) of extra virgin olive oil (EVO) and coconut oil (CO) were included to improve the chemico-physical properties of the polymer and possibly improve the functionality of the films in terms of prolonged food preservation. Attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy was used to evaluate the interactions between the polymer and the oil. Furthermore, the mechanical properties and thermal behavior of the films were evaluated as a function of the oil content. A scanning electron microscopy (SEM) micrograph showed the surface morphology and the thickness of the materials. Finally, apple and kiwi were selected for a food-contact test, and the wrapped sliced fruit was monitored and evaluated for 12 days to macroscopically evaluate the oxidative process and/or eventually occurring contamination. The films were shown to reduce the browning of sliced fruit due to oxidation, and no molds were evidenced up to 10/12 days of observation with the addition of PBS, with 3 wt% of EVO achieving the best outcomes.

Who Buys Surplus Meals? An Exploratory Survey in Danish Canteens

Food waste has received increasing attention over the last decade, owing to its economic, environmental, and social impacts. Much of the existing research has investigated consumers' buying behaviour towards sub-optimal and upcycle food, but surplus meal buying behaviours are poorly understood. Thus, this study performed consumer segmentation through a modular food-related lifestyle (MFRL) instrument and determined consumers' buying behaviour towards surplus meals in canteens employing the theory of reasoned action (TRA). A survey was conducted using a validated questionnaire from a convenient sample of 460 Danish canteen users. Four food-related lifestyle consumer segments were identified by employing k-means segmentation: Conservative (28%), Adventurous (15%), Uninvolved (12%), and Eco-moderate (45%). The Partial Least Square Structural Equation Modelling (PLS-SEM) analysis indicated that attitudes and subjective norms were significantly influencing surplus meal buying intention to further influence buying behaviour. Environmental objective knowledge was significantly influencing environmental concerns to further influence attitudes and behavioural intention. However, environmental objective knowledge had no significant influence on attitude towards surplus meals. Male consumers with higher education, those having higher food responsibility and lower food involvement, and convenience scores had higher surplus food buying behaviour. The results can be used to inform policymakers, marketers, business professionals, and practitioners to promote surplus meals in canteens or similar settings.

Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueous extracts of plant byproducts (Citrus aurantium peel, Citrus limon peel and Rosa canina seed) and herbs (Sideritis spp., Hypericum perforatum, Origanum dictamnus, Mentha pulegium L., Melissa oficinallis, Mentha spicata L. and Lavandula angustifolia) to characterize their antioxidant content, phenolic profile, and organoleptic characteristics. Antioxidant and phenolic content were determined by Folin-Ciocalteu and ferric reducing antioxidant power (FRAP) assays and presented values up to 46.61 ± 7.22 mmol Fe²⁺/L and 82.97 ± 4.29 mg gallic acid (GAE)/g, respectively for the aqueous extracts, as well as up to 0.68 ± 0.06 mmol Fe²⁺/L and 2.82 ± 0.36 mg GAE/g for the fortified dairy products. The bioavailability of antioxidants and phenolics in fortified foods was determined after in vitro digestion and ranged between 4 and 68%. The phytochemical profile of the aqueous extracts was determined by mass spectrometry, and 162 phytochemicals were determined, from which 128 belong to the polyphenol family including flavonoids and phenolic acids. Furthermore, most of the identified compounds have been recorded to possess enhanced antioxidant capacity in correlation to the in vitro findings. Finally, organoleptic evaluation showed an overall acceptability around 3.0 ± 1.0 on a 5-point scale. In conclusion, the studied plants and herbal extracts can be used for the fortification of a variety of dairy products with potential positive effects on human health.

Environmental assessment of casual dining restaurants in urban and suburban areas of peninsular Malaysia during the COVID-19 pandemic

Food waste has been considered a global problem due to its adverse impacts on food security, the environment, and the economy; hence needs urgent attention and action. Its generation is expected to increase as the world population grows rapidly, leading to more global waste. This study sought the impacts of the COVID-19 outbreak on the 1-week operation of selected casual dining restaurants in urban (Ampang, Kuala Lumpur) and suburban areas (Kota Bharu, Kelantan and Jasin, Melaka) of Peninsular Malaysia, as the local community adjusted to life with COVID-19. The food waste in this study was classified into three categories: preparation loss, serving loss, and customer's plate waste. Our material flow analysis revealed that the highest food loss at these locations came from preparation loss (51.37%), followed by serving loss (30.95%), and preparation loss (17.8%). Meanwhile, the total average electricity consumption and its carbon footprint for Ampang were 127 kWh and 13.87 kgCO₂e, Kota Bharu 269.8 kWh and 29.47 kgCO₂e, and Jasin 142.2 kWh and 15.54 kgCO₂e, respectively. As for water, Ampang exhibited 22.93 m³ total average consumption and 7.91 kgCO₂e greenhouse emissions from this source, Jasin consuming 17.11 m³ of water and releasing 5.88 kgCO₂e of carbon footprint, while Kota Bharu emitted 20.21 kgCO₂e of greenhouse gases from its 58.71 m³ water consumption. Our findings indicate a major 'food leak' at the preparation stage, from which the waste could be utilised as livestock feed, and that electricity consumption is a greater carbon emitter than water consumption, suggesting a need for improvement to the kitchen practices and equipment.

Determinants of Food Waste in Cluj-Napoca (Romania): A Community-Based System Dynamics Approach

This study identifies the most relevant causes of food waste according to the perceptions of key stakeholders in Cluj-Napoca, Romania. Community-Based System Dynamics (CBSD), a qualitative approach, was used to reveal the determinants of food waste. CBSD was intended to encourage the system thinking of participants in the field of food waste. Consequently, CBSD helped us map and visualize the role of each identified cause in the system and the nature of their interactions. For the present study, four categories of stakeholders were involved: consumers, public administration, food waste business, and the NGO sector involved in food waste reduction. The result of each modeling session was a loop diagram of the main food waste determinants. A common perception reflected within each stakeholder group was that food waste could be minimized through upstream actions. The participants highlighted pro-environmental knowledge, awareness, and values as the prerequisites for fighting food waste. It was found that the lack of education and awareness of food waste directly impacted food waste generation. In addition, the role of education was underlined by participants as a contributor to changing individual and household practices, such as overbuying. The lack of connection between consumers and the food production process, coupled with consumerist practices and the rejection of 'ugly food', contributed to the decrease in the overall value people attributed to food. Governmental intervention, through legislation, was indicated by the CBSD participants as being key to increasing societal awareness and shaping the behavior of food chain actors. We concluded that food waste is a 'wicked problem' and the interlocking of the economic, social, political, and environmental spheres and the multitude of stakeholders' interests, values, and perceptions should be considered in designing sustainable solutions to combat food waste. Finally, this research testifies to the importance of engaging with diverse panels of stakeholders who, through the multitude of opinions and perspectives on the causes of food waste, can further create knowledge about the most appropriate ways to combat the food waste phenomenon.