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Food waste reduction and valorisation : sustainability assessment and policy analysis

Author: Piergiuseppe Morone; Franka Papendiek; Valentina Elena Tartiu
Publisher: Cham, Switzerland : Springer, 2017.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
This book adds a new dimension to the sustainability assessment of food waste reduction and valorisation: policy analysis. Featuring a transdisciplinary analysis by key experts in the field, it identifies the drivers of change in food-waste reduction and valorisation technologies by looking, for example, at the regulatory framework and at policy actions undertaken by local and global actors. The book explores the  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Food waste reduction and valorisation.
Cham, Switzerland : Springer, 2017
(OCoLC)962005715
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Piergiuseppe Morone; Franka Papendiek; Valentina Elena Tartiu
ISBN: 9783319500881 3319500880
OCLC Number: 984992707
Description: 1 online resource
Contents: Preface; Sec1; Contents; Sustainability Assessment; 1 Introduction; Abstract; 2 Cutting Through the Challenge of Improving the Consumer Experience of Foods by Enabling the Preparation of Sustainable Meals and the Reduction of Food Waste; Abstract; 2.1 Introduction; 2.2 The Need for a New Approach in Creating Resource Efficient Food Supply Chains; 2.3 The Six Function Model Approach to Assessing Food Use; 2.4 Testing the Six Function Model; 2.5 Benchmarking Meals with the Six Function Model; 2.6 The FMCG Supply Chain Challenge; References. 3 The Economic Case for the Circular Economy: From Food Waste to ResourceAbstract; 3.1 Introduction; 3.2 Methodology; 3.3 Results; 3.3.1 The Reference Scenario; 3.3.2 First Circular Economy Scenario (CES 1); 3.3.3 Second Circular Economy Scenario (CES 2); 3.3.4 Third Circular Economy Scenario (CES 3); 3.3.5 Fourth Circular Economy Scenario (CES 4); 3.4 Conclusion; References; 4 Decreasing Greenhouse Gas Emissions of Meat Products Through Food Waste Reduction. A Framework for a Sustainability Assessment Approach; Abstract; 4.1 Introduction; 4.2 Scope and Statistical Overview of Food Waste. 4.2.1 Definitions4.2.2 Meat Production and Meat Waste; 4.2.3 Food Waste in Austria; 4.3 Sustainability Impact Assessment (SIA) Procedure; 4.3.1 Scenarios; 4.3.2 System Boundaries; 4.3.3 Indicators; 4.3.3.1 Reduction of Slaughtering (Ind01); 4.3.3.2 Reduction in Feed Importation (Ind02); 4.3.3.3 Reductions of CH4- and N2O-Emissions (Ind03); 4.3.3.4 Reductions of Water Consumption in Meat Production (Ind04); 4.3.3.5 Reduction of Waste Water from Slaughterhouses (Ind05); 4.3.3.6 Reduction of Energy Input Along the FSC (Ind06); 4.4 Assessment of Indicators; 4.5 Discussion; 4.6 Conclusion. Annex: Overview of SIA Indicators and Their Values for Austria for BAU and RED ScenariosReferences; 5 Fodder Legumes for Green Biorefineries: A Perspective for Sustainable Agricultural Production Systems; Abstract; 5.1 Introduction; 5.2 Circular Economy in 3rd Generation Biorefineries; 5.3 Methods; 5.3.1 Biomass Potential from Grasslands in the Federal State of Brandenburg (Germany); 5.3.2 Fodder Legumes as Feedstock for the Green Biorefinery; 5.3.3 The Economic Viability of Fodder Legume Cultivation for Green Biorefineries; 5.4 Sustainability of Feedstock in the Value Chain. 5.4.1 Sustainable Biomass Supply from Grasslands5.4.2 Sustainability of Fodder Legumes; 5.5 Sustainability of Products in the Value Chain; 5.6 Fodder Legumes as Feedstock for Green Biorefineries; 5.6.1 The Feasibility Aspect; 5.6.2 The Economic Viability; 5.7 Conclusions; References; 6 Municipal Waste Treatment, Technological Scale up and Commercial Exploitation: The Case of Bio-waste Lignin to Soluble Lignin-like Polymers; Abstract; 6.1 Introduction; 6.2 State of the Art of Bio-waste Management Technology: Environmental and Economic Aspects; 6.2.1 Environmental Problems.
Responsibility: Piergiuseppe Morone, Franka Papendiek, Valentina Elena Tartiu, editors.

Abstract:

This book adds a new dimension to the sustainability assessment of food waste reduction and valorisation: policy analysis. Featuring a transdisciplinary analysis by key experts in the field, it identifies the drivers of change in food-waste reduction and valorisation technologies by looking, for example, at the regulatory framework and at policy actions undertaken by local and global actors. The book explores the development of regulations and policies for food-waste prevention, management, and valorisation at a global as well as European Union level. It also discusses the notion of food waste in legal terms and investigates the effects of the lack of a standard, universal definition of food waste on the efficient use of by-products, promising processes and products for technological and commercial exploitation. Utilising mathematical mapping methods to assess food consumption impacts and providing supply chain models that allow the testing of consumption scenarios, the book goes on to discuss a series of emerging technologies (tested at lab scale and/ or pilot scale) and opportunities for the valorisation of food waste.

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