[article]
| Titre : |
Assessing the environmental impacts of halving food loss and waste along the food supply chain |
| Type de document : |
objet à 3 dimensions, artefacts, ... |
| Auteurs : |
Q.D. Read, Auteur ; K.A. Weitz ; E. Meyer ; L.T. Marston ; J.A. Gephart ; S.M. Finn ; A.D. Cuéllar ; M.K. Muth ; S. Brown, Auteur |
| Année de publication : |
2020 |
| Article en page(s) : |
p. 1-11 |
| Langues : |
Anglais (eng) Langues originales : Anglais (eng) |
| Catégories : |
C ECONOMIE - ECONOMIE SOCIALE ET SOLIDAIRE:Développement économique et social:Développement économique et social:Politique de développement:Stratégie de développement:Développement durable Environmentally sound development, which meets the needs of the present without compromising the ability of future generations to meet their own needs. ; F POPULATIONS - ETUDES DE CAS:Environmental impact ; F POPULATIONS - ETUDES DE CAS:Models ; S SCIENCES ET TECHNIQUES:Ressources naturelles:Ressources naturelles:Ressources alimentaires:Consommation alimentaire
|
| Mots-clés : |
08 - ALIMENTATION 8.1 - Consommation Alimentaire. Comportement GASPILLAGE ALIMENTAIRE AGROFOOD SYSTEM SYSTEME AGROALIMENTAIRE IMPACT SUR L'ENVIRONNEMENT SUPPLY CHAIN CHAINE D'APPROVISIONNEMENT SUSTAINABLE DEVELOPMENT WASTE REDUCTION REDUCTION DES DECHETS FOOD CONSUMPTION FOOD SERVICE INDUSTRY INDUSTRIE DE LA RESTAURATION MODELE |
| Résumé : |
Reducing food loss and waste (FLW) is widely recognized as an important lever for lowering the environmental impacts of food systems. The United Nations Sustainable Development Agenda includes a goal to reduce FLW by 50% by 2030. Given differences in resource inputs along the food supply chain (FSC), the environmental benefits of FLW reduction will vary by stage of the FSC. Here, we identify the points along the supply chain where a 50% FLW reduction could yield the largest potential environmental benefits, assuming that decreases in consumption propagate back up the supply chain to reduce production. We use an environmentally extended input-output (EEIO) model combined with data on rates of FLW to calculate the scale of the total environmental impacts of the U.S. food system resulting from lost or wasted food. We evaluate the maximum potential environmental benefit resulting from 50% FLW reduction at all possible combinations of six supply chain stages (agricultural production, food processing, distribution/retail, restaurant foodservice, institutional foodservice, and households).We find that FLW reduction efforts should target the foodservice (restaurant) sector, food processing sector, and household consumption. Halving FLW in the foodservice sector has the highest potential to reduce greenhouse gas output and energy use. Halving FLW in the food processing sector could reduce the most land use and eutrophication potential, and reducing household consumption waste could avert the most water consumption. In contrast, FLW reduction at the retail, institutional foodservice, and farm level averts less environmental impact. Our findings may help determine optimal investment in FLW reduction strategies. |
| En ligne : |
https://doi.org/10.1016/j.scitotenv.2019.136255 |
| Permalink : |
https://cs.iut.univ-tours.fr/index.php?lvl=notice_display&id=248114 |
in Science of the Total Environment > vol. 712 (10 April 2020) . - p. 1-11
[article] Assessing the environmental impacts of halving food loss and waste along the food supply chain [objet à 3 dimensions, artefacts, ...] / Q.D. Read, Auteur ; K.A. Weitz ; E. Meyer ; L.T. Marston ; J.A. Gephart ; S.M. Finn ; A.D. Cuéllar ; M.K. Muth ; S. Brown, Auteur . - 2020 . - p. 1-11. Langues : Anglais ( eng) Langues originales : Anglais ( eng) in Science of the Total Environment > vol. 712 (10 April 2020) . - p. 1-11
| Catégories : |
C ECONOMIE - ECONOMIE SOCIALE ET SOLIDAIRE:Développement économique et social:Développement économique et social:Politique de développement:Stratégie de développement:Développement durable Environmentally sound development, which meets the needs of the present without compromising the ability of future generations to meet their own needs. ; F POPULATIONS - ETUDES DE CAS:Environmental impact ; F POPULATIONS - ETUDES DE CAS:Models ; S SCIENCES ET TECHNIQUES:Ressources naturelles:Ressources naturelles:Ressources alimentaires:Consommation alimentaire
|
| Mots-clés : |
08 - ALIMENTATION 8.1 - Consommation Alimentaire. Comportement GASPILLAGE ALIMENTAIRE AGROFOOD SYSTEM SYSTEME AGROALIMENTAIRE IMPACT SUR L'ENVIRONNEMENT SUPPLY CHAIN CHAINE D'APPROVISIONNEMENT SUSTAINABLE DEVELOPMENT WASTE REDUCTION REDUCTION DES DECHETS FOOD CONSUMPTION FOOD SERVICE INDUSTRY INDUSTRIE DE LA RESTAURATION MODELE |
| Résumé : |
Reducing food loss and waste (FLW) is widely recognized as an important lever for lowering the environmental impacts of food systems. The United Nations Sustainable Development Agenda includes a goal to reduce FLW by 50% by 2030. Given differences in resource inputs along the food supply chain (FSC), the environmental benefits of FLW reduction will vary by stage of the FSC. Here, we identify the points along the supply chain where a 50% FLW reduction could yield the largest potential environmental benefits, assuming that decreases in consumption propagate back up the supply chain to reduce production. We use an environmentally extended input-output (EEIO) model combined with data on rates of FLW to calculate the scale of the total environmental impacts of the U.S. food system resulting from lost or wasted food. We evaluate the maximum potential environmental benefit resulting from 50% FLW reduction at all possible combinations of six supply chain stages (agricultural production, food processing, distribution/retail, restaurant foodservice, institutional foodservice, and households).We find that FLW reduction efforts should target the foodservice (restaurant) sector, food processing sector, and household consumption. Halving FLW in the foodservice sector has the highest potential to reduce greenhouse gas output and energy use. Halving FLW in the food processing sector could reduce the most land use and eutrophication potential, and reducing household consumption waste could avert the most water consumption. In contrast, FLW reduction at the retail, institutional foodservice, and farm level averts less environmental impact. Our findings may help determine optimal investment in FLW reduction strategies. |
| En ligne : |
https://doi.org/10.1016/j.scitotenv.2019.136255 |
| Permalink : |
https://cs.iut.univ-tours.fr/index.php?lvl=notice_display&id=248114 |
|
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