Understanding Global Food Surplus and Food Waste to Tackle Economic and Environmental Sustainability

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.

Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach

Food waste has become a significant issue in the foodservice industry. However, food waste management in buffet restaurants has rarely been investigated. Considering the popularity of buffet restaurants in Taiwan, this study serves as the first attempt to identify a corporate management approach to food waste reduction in Taiwanese buffet restaurants. The study case comprises two buffet restaurants of a large chain restaurant company in Taiwan. This study uses both individual in-depth interviews and a focus group, comprising 15 managers, chefs, and front-line employees. The results identify various strategies to mitigate food waste in buffet restaurants at different stages of operation: establishing a central kitchen, cooperating with qualified suppliers, accurate forecasting of food demand, aesthetic buffet table design, redesigning the service method, continually monitoring food waste, and proactive communication to customers. The 3R (Reduce-Reuse-Recycle) food waste hierarchy is also developed to encourage buffet restaurant practitioners to design appropriate food waste mitigation programs.

Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review

Drastic growth in the amount of global food waste produced is observed every year, not only due to incessant population growth but also economic growth, lifestyle, and diet changes. As a result of their increasing health awareness, people are focusing more on healthy diets rich in fruits and vegetables. Thus, following worldwide fruit and vegetable consumption and their processing in various industries (juice, jams, wines, preserves), significant quantities of agro-industrial waste are produced (pomace, peels, seeds) that still contain high concentrations of bioactive compounds. Among bioactive compounds, anthocyanins have an important place, with their multiple beneficial effects on health; therefore, their extraction and recovery from food waste have become a topic of interest in recent years. Accordingly, this review aims to summarize the primary sources of anthocyanins from food waste and the novel eco-friendly extraction methods, such as pulsed electric field extraction, enzyme-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction. The advantages and disadvantages of these techniques will also be covered to encourage future studies and opportunities focusing on improving these extraction techniques.

Food insecurity and the covid pandemic: uneven impacts for food bank systems in Europe

Over the past few decades, large food banks that collect, warehouse, and redistribute food have become institutionalized across Europe. Although food banks gained increased visibility as important food relief mechanisms during the covid pandemic in 2020 and 2021, the crisis also highlighted their structural weaknesses and the fragility of the charity-based emergency food system. In particular, many European food banks faced higher costs, lower food stocks, uneven food donations, and lower numbers of volunteers and personnel as demand for food relief increased sharply. Also, many food banks lacked personal health and safety equipment for front-line staff and volunteers, many of whom were vulnerable or aged, thus forcing the closure of some charities due to health concerns. Yet, the impact of the pandemic was uneven across the continent as the covid pandemic strengthened some food banks while others were weakened. To explore these dynamics in detail, this paper utilizes in-depth interviews and surveys of key food bank operators in the Netherlands, Norway, and Greece to analyze how and why European food bank systems fared so differently from the pandemic. In short, the findings in this paper reveal how the Norwegian food bank system leveraged its position to increase fundraising and visibility, while the Netherlands food bank system suffered from long-term structural weaknesses, and the Greek food bank system was further embroiled in government tensions that threatened its existence. The preexisting structure of food bank systems, broader political economy, and historical context significantly impacted how food relief networks fared during the pandemic.

A Comparison of Simple Closed-Form Solutions for the EOQ Problem for Exponentially Deteriorating Items

Some inventory items deteriorate and lose their useful life while in storage due to evaporation, spoilage, pilferage, and chemical or mechanical breakdown. Some examples of this phenomenon are the inventories of fresh food, batteries, electronic items, and petroleum products (such as gasoline and turpentine). Economic and environmental sustainability requires minimizing deterioration losses in inventories throughout the supply chain while optimizing the ordering decisions. This is especially important for food items because, globally, about one third of the food that is produced for human consumption is wasted, causing economic, environmental, political, and societal problems. Food production consumes large amounts of resources such as land, freshwater, fossil fuels, and labor. The same is true for items such as petroleum and chemical products. Exponential deterioration is a commonly used approach to model this phenomenon, which results in an exponentially decreasing inventory level function. An important extension of the basic economic order quantity (EOQ) model is its application to exponentially deteriorating items. In the exponentially deteriorating items model, the rate of deterioration per unit time for the stocked items is proportional to the amount of available physical inventory at any given time. This results in an exponentially declining inventory level over time. This problem normally does not lend itself to a closed-form optimal solution due to the coexistence of polynomial and exponential terms; hence, approximations are used, but the existing approximations yield closed-form solutions that are far from intuitive. In this research, we develop new approximate closed-form solutions for the basic problem and its backordering extensions that are intuitive and very easy to interpret, as well as more accurate; therefore, they are very attractive to practitioners. We provide extensive experimental results to demonstrate superiority of our approximate closed-form solutions.

Green in-store operations and sustainability performance: the moderating role of organization size

Purpose

Businesses are increasingly striving to become sustainable in terms of economic, environmental and social aspects. However, in the fresh food retail supply chains (SCs), achieving environmental objectives can be challenging because of the unique characteristics of products such as perishability, bulkiness, short product lifecycle and the requirement for cold chain infrastructure. The retail industry is the face of a SC. Therefore, its role in achieving sustainable objectives is pivotal. This study examines the effect of green in-store operations on sustainability performance indicators of fresh food retail and examines the moderating role of organization size in this context.

Design/methodology/approach

Data are collected through surveys using self-administered questionnaires from 70 retail stores with 188 completed responses. Data are analyzed using structural equation modeling.

Findings

Results show a positive relationship between green in-store operation with environmental social and economic performance. Furthermore, these relationships are moderated by the organization size such that the positive green in-store operation and performance relationships are stronger in the case of environmental and social performance only and for larger retail stores. No moderation is seen for economic performance.

Originality/value

The study broadens the understanding of green SC management’s effect on sustainability performance in the retail industry. It shows how the positive implications of a green SC are contingent on organization size and have prominence for environmental and social performance.

Material flow cost accounting (MFCA) to enhance environmental entrepreneurship in the meat sector: Challenges and opportunities

The material flow cost accounting (MFCA) is one of the most broadly standardized tools accepted in environmental, social and economic research, which traces and quantifies material flows and stock in physical and economic units. Although its application has been recently developed in the field of resource and waste management, few academic articles have investigated its value towards food waste management, which represents a topical concern on a global scale. The present research applies the MFCA to investigate the material, energetic and economic costs associated with the Italian beef, pork and poultry production, exploring related challenges and opportunities towards the enhancement of the environmental entrepreneurship in the meat sector. The present countryside analysis is based on literature and empirical data collected during the Covid-19 pandemic. It highlights the need to improve knowledge on food waste issue under the economic perspective and its dual impact: when it is generated, in terms of income losses due to by-products and finished products sales failure, and when it is disposed, in terms of disposal costs sustained by farms, processing plants and distribution and sales centers. It is estimated that more than 0.45-0.50 Mt of fresh meat is wasted along the entire Italian agri-food chain, equal to more than 242-268 million euros, to which additional energy and water losses should be added (435-481 million euros). MFCA results are useful for business decisions, highlighting quantities, qualities and costs otherwise not considered in common financial reports.

Integrated Sustainability Planning and Local Food Systems: Examining Areas of and Gaps in Food Systems Integration in Community Sustainability Plans for Municipalities across British Columbia

No “one size fits all” approach exists for local sustainability and food systems planning. Such planning must balance needs for being both comprehensive and place-based. The current study explores this tension by examining Integrated Community Sustainability Plans (ICSP) developed by municipalities in British Columbia (BC), Canada. The research examines items and actions related to food systems (focusing on agriculture and food production) in the ICSPs of municipalities in different regions across BC to (1) identify how municipalities “integrate” food systems with other sustainability objectives, (2) elucidate how place and geography influence integrated planning, and (3) reveal gaps in integrated approaches to developing local food systems. The study employs document analysis and thematic coding methodology. The results indicate that common areas of food systems integration in ICSPs include local economy and education. Many plans outline goals for bolstering local food economies and building local food capacity through community participation and engagement. Findings also show how foci and approaches for developing sustainable food systems vary by region. The study elucidates how food systems are integrated within place-based sustainability plans as well as reveals gaps that local governments can address when adopting and implementing integrated sustainability plans for improving food systems.

Integrated Approach to Achieve a Sustainable Organic Waste Management System in Saudi Arabia

Organic waste management (OWM) has always been a fundamental aspect of human populations. Approaches to OWM must be matched to the characteristics of a certain population. In this consideration, the Kingdom of Saudi Arabia (KSA) is no exception. Organizations are being aligned to focus on sustainability matters sharing significant features with universal trends, especially the integration of 3Rs (reducing waste, reusing, and recycling resources). However, the degree and nature of advancement in the direction of sustainability vary depending on the economic level of a state. High-income economies can afford to pay a higher price to integrate 3Rs technologies. Most recent endeavors have focused on achieving ‘Zero Waste’, which is costly for low-income developing countries. The expectations of OWM systems in KSA must be estimated. In this work, the situations in KSA and other countries are analyzed, and pertinent aspects are explored. Matters relating to the sustainability of OWM are conceptually assessed. This study proposes an integrated method for an organic waste management system to achieve sustainable OWM in the context of state policy and appropriate frameworks, suitable technology, institutional order, operational and monetary administration, and people consciousness and involvement. A genetic-based waste collection transportation algorithm that enhances the efficiency of waste collection truck management is presented in line with this technology. The selected routes based on the R_fs and IPv are the most efficient among those available for the examined smart bin destinations. The minimum R_fs of selected routes is less than the maximum R_fs of available routes by 2.63%. Also, the minimum IPv of selected routes is less than the maximum IPv of available routes by 27.08%. The proposed integrated approach, including the waste collection transportation algorithm, would be beneficial across a variety of country-specific layouts.

Food Waste Reduction from Customers’ Plates: Applying the Norm Activation Model in South Korean Context

Researchers have pointed out the urgent need to tackle food waste from customers’ plates, considering its environmental and socioeconomic impacts. Nonetheless, little is known about reducing food waste from customers’ plates in the restaurant context. The present research successfully addressed how customers can reduce food waste by using the Norm Activation Model (NAM). A customer survey was employed to collect quantitative data to verify the hypotheses of this study. The NAM of this study involved awareness of environmental impact (of the restaurant industry), ascribed responsibility for food waste, and moral norm for food waste reduction as predictors for food waste reduction intention. In addition, this study adopted self-efficacy to food waste reduction as a moderator on the path from the moral norm for food waste reduction to food waste reduction intention. Our empirical results supported all the hypotheses suggested in the research model. Consequently, the findings of this study adequately explained how restaurant customers form their intention to reduce food waste and thus provided important clues about how it can be encouraged. For example, based on the findings, a nudging message may be displayed on the restaurant wall to raise customers’ self-efficacy, saying, “Saving the earth is as easy as finishing your food or taking it home”.

Carotenoids obtained from an ionic liquid-mediated process display anti-inflammatory response in the adipose tissue-liver axis

Ionic liquids (ILs) have been proposed as more efficient and sustainable solvents to replace volatile organic solvents (VOSs). However, the drawbacks associated with their use are still limiting the regular application of bioactive compounds obtained from the processes they mediate as food ingredients. It is true that the number of ILs approved by the Food and Drug Administration for food applications is still low and mainly focused on the ones from the quaternary ammonium family. However, this trend is changing, judging from the evidence that industries are surpassing overgeneralization about ILs (on price and toxicity) and starting to consider the potential and performance of ILs as solvents. Despite the examples of industries applying ILs in their processes, the use of bioactive compounds obtained from IL-based processes as ingredients in food formulations is still a big challenge. The positive influence of carotenoids on diseases associated or originating from the inflammatory scenario including, among others, obesity, is not new. Moreover, it is also well known that the poorest population worldwide does not have the recommended intake of carotenoids, especially those pro-vitaminic A. In an attempt to help answer this issue, dietary supplements containing adequate doses of natural carotenoids are expected to be the solution, or at least, part of the solution for a healthier life, but also, to reduce hunger. Thus, complete studies evaluating the toxicological potential and the real viability of adding these bioactive compounds in food formulations proving (or not!) their safety to consumers and handlers are highly demanded. This work proposes to investigate the potential of carotenoids extracted from Bactris gasipaes feedstocks mediated by an ethanolic solution of an imidazolium-based IL. Thus, male Wistar rats were randomized in six different groups, supplemented or not by carotenoids extracted by IL or VOS, and fed by control- and/or high-fat-diets (HFD). The adipose tissue-liver axis was studied as a model to investigate the influence of the carotenoids on the levels of inflammation and oxidative stress markers. The main results showed that animals supplemented with carotenoids extracted with IL displayed improvements in serum parameters, besides lower metabolic efficiency, and antioxidant response on the liver, even when fed with HFD. However, animals supplemented with carotenoids extracted by VOS showed higher levels of pro-inflammatory markers and huge oxidative stress on the liver.

A Hierarchical Pyramid for Food Waste Based on a Social Innovation Perspective

Food waste (FW) represents one of the greatest concerns facing mankind today; thus, the UN Agenda 2030 for Sustainable Development establishes that it must be halved by 2030. European Union legislators have taken part in this debate by publishing Directive 2018/851 to monitor the FW reduction goals, according to the waste hierarchical pyramid approach. At present, there are several proposed FW hierarchical pyramids, but these do not regard the associations between the level of waste-tackling strategies and social innovation (SI) models. Thus, the paper aims to build a hierarchical pyramid that considers, for each step of the food-supply chain and each level of the pyramid, all the FW social innovation models. A qualitative analysis of academic studies, institutional documents, and specific projects has been conducted. The results confirm the gap in the scientific literature and the lack of a systematic classification of SI activities to reduce FW. Furthermore, current SI practices are actually more focused on the human reuse of FW than on prevention, whereas SI models based on prevention might return the FWL issue to its systematic dimension. This information will help policymakers to reconsider the structural causes of FW inside the agro-food system, and not only its final consequences.

A Social Innovation Model for Reducing Food Waste: The Case Study of an Italian Non-Profit Organization

Food waste (FW) is always considered as one of the main challenges for the planet Earth in terms of ethical and social impacts as well as economic and environmental ones. In September 2015, the UN launched the Agenda for 2030 for sustainable development, establishing the 50% reduction in FW at the retail and consumer levels by 2030, as well as food loss along food supply chains. However, there are some concerns about the possibility of concretely reaching this target. One is surely due to the fact that more targeted strategies are more oriented towards logistic/marketing functions than social ones, losing the importance deriving from the reconfiguration of social networks in food redistribution. In this context, the aim of this paper is to improve understanding about how social innovation models can enhance FW reduction, building new relations inside the stakeholders network, and involving new actors usually not actively participating. To do this, the authors present a case study of an Italian non-profit project, named Avanzi Popolo 2.0, adopting this type of approach. The results highlight the importance of building the sense of community and of creating social capital in local food redistribution networks for tackling the issue of FW reduction.

Sharing Economy in Russia: Current Status, Barriers, Prospects and Role of Universities

Nowadays, information technology and the Internet are becoming a driver for a shared consumption economy (sharing economy). The paper aims to analyse the current level of use and prospects for the development of models of the sharing economy in Russia. We identify the effects of sharing consumption for the circular economy and study factors that stimulate the use of peer-to-peer models. One of the study’s tasks was to investigate the involvement of the young generation in the sharing economy, as the most promising part of the population. The study is based on the analysis of open Internet sources on the operation of sharing platforms in Russia and a survey among students at two Russian universities (RUDN University in Moscow and Kuban State University in Krasnodar) to identify the awareness of young people regarding sharing platforms. Analysis of the current state of sharing in Russia showed that the use of most types of sharing is at an initial stage. At the same time, the prospects for economic growth and population development are quite high. The article identifies several effects of digital platforms for sustainable development, the main of which are informed consumption and production. For the further growth of users of the sharing economy, the authors highlight the level of penetration of the Internet and the need for high-quality services on digital platforms. Educational organisations can also become a platform for the development of models of the sharing economy by involving students in sharing processes, as demonstrated by the survey.