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Aqui você encontrará artigos, livros e escritos de grande importância para auxiliar o entendimento sobre a temática da alimentação contemporânea e o viés do nosso projeto. A nossa biblioteca funciona correlacionando as temáticas e tem o propósito de facilitar as pesquisas.
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FAO, 2011.SAVE FOOD: DEFINITIONAL FRAMEWORK OF FOOD LOSS. WORKING PAPER. ROME.
FAO offers this Definition as a global reference for any stakeholder dealing with FLW, and to use it within the context of their operations. It is not cast in stone, and after one year of feedback we will evaluate the functionality of the definition and adjust it if necessary.
FAO, 2013.FOOD WASTAGE FOOTPRINT IMPACTS ON NATURAL RESOURCES. SUMMARY REPORT. ROME.
This Summary Report presents the preliminary results of the FWF modeling, as related to the impacts of food loss and waste on climate, land,water and biodiversity. The full technical report of the FWF model is available upon request from FAO.
FAO, FIDA, UNICEF, PMA Y OMS. 2018.EL ESTADO DE LA SEGURIDAD ALIMENTARIA Y LA NUTRICIÓN EN EL MUNDO. FOMENTANDO LA RESILIENCIA CLIMÁTICA EN ARAS DE LA SEGURIDAD ALIMENTARIA Y LA NUTRICIÓN. ROME.
Se hace un seguimiento de los progresos hacia el logro de las metas de poner fin tanto al hambre (meta 2.1 de los ODS) como a todas las formas de malnutrición (meta 2.2 de los ODS) y se ofrece un análisis de las causas subyacentes y los factores de las tendencias observadas. Si bien la prevalencia de la subalimentación es uno de los principales componentes del seguimiento del hambre, el año pasado se incluyó la prevalencia de la inseguridad alimentaria grave, según la escala de experiencia de inseguridad alimentaria (FIES, por sus siglas en inglés), para ofrecer una estimación de la proporción de la población cuya capacidad para obtener alimentos saludables, nutritivos y suficientes está sujeta a limitaciones graves.
FAP, 2016.FOOD LOSSES AND WASTE IN LATIN AMERICA AND THE CARIBBEAN. NEWSLETTER. ROME.
Latin America and the Caribbean have adopted a coordinated approach to food loss and waste prevention. It is a good way to continue achieving the outcomes of the Millennium Development Goals through the fulfilment of the Sustainable Development Goals. In keeping with the 2025 CELAC Plan for Food and Nutrition Security and the Eradication of Hunger, and with the global goal approved in the 2030 Agenda for Sustainable Development, the Region has made the commitment to halve per capita food losses and waste by 2025. In order to achieve this, a Regional Alliance has been set up, coordinated through National Committees. These National Committees for the Prevention and Reduction of Food Losses and Waste have taken the first steps in the coordination and interchange of experiences among the countries of the LAC region.
FAO, IFAD, UNICEF, WFP AND WHO. 2021. THE STATE OF FOOD SECURITY AND NUTRITION IN THE WORLD 2020. TRANSFORMING FOOD SYSTEMS FOR AFFORDABLE HEALTHY DIETS. ROME.
Updates for many countries have made it possible to estimate hunger in the world with greater accuracy this year. In particular, newly accessible data enabled the revision of the entire series of undernourishment estimates for China back to 2000, resulting in a substantial downward shift of the series of the number of undernourishment in the world. Nevertheless, the revision confirms the trend reported in past editions: the number of people affected by hunger globally has been slowly on the rise since 2014. The report also shows that the burden of malnutrition in all its forms continues to be a challenge. The has been some progress for child stunting, low birthweight and exclusive breastfeeding, but at a pace that is still too slow. Childhood overweight is not improving and adult…
FAO, IFAD, UNICEF, WFP AND WHO. 2021. THE STATE OF FOOD SECURITY AND NUTRITION IN THE WORLD 2021. TRANSFORMING FOOD SYSTEMS FOR FOOD SECURITY, IMPROVED NUTRITION AND AFFORDABLE HEALTHY DIETS FOR ALL. ROME.
In recent years, several major drivers have put the world off track to ending world hunger and malnutrition in all its forms by 2030. The challenges have grown with the COVID-19 pandemic and related containment measures. This report presents the first global assessment of food insecurity and malnutrition for 2020 and offers some indication of what hunger might look like by 2030 in a scenario further complicated by the enduring effects of the COVID-19 pandemic. It also includes new estimates of the cost and affordability of healthy diets, which provide…
FAO. 2015. GLOBAL INITIATIVE ON FOOD LOSS AND WASTE REDUCTION. ROME.
The causes of food waste in medium- and high-income countries relate mainly to consumer behaviour and the policies and regulations put in place to address other sectorial priorities. For example, agricultural subsidies may contribute to the production of surplus quantities of farm crops, of which at least a proportion is lost or wasted. Food safety and quality standards can be applied in ways that remove food that is still safe for human consumption from the food supply chain. At the consumer level, inadequate planning of purchases and failure to use food before its expiry date also lead to avoidable food waste.
FAO. 2020. the sTATE OF FOOD AND AGRICULTURE 2020. OVERCOMING WATER CHALLENGES IN AGRICULTURE. ROME.
Intensifying water constraints threaten food security and nutrition. Thus, urgent action is needed to make water use in agriculture more sustainable and equitable. Irrigated agriculture remains by far the largest user of freshwater, but scarcity of freshwater is a growing problem owing to increasing demand and competition for freshwater resources. At the same time, rainfed agriculture is facing increasing precipitation variability driven by climate change. These trends will exacerbate disputes among water users and inequality in access to water, especially for small-scale farmers, the rural poor and other vulnerable populations.
IPCC, 2019: SUMMARY FOR POLICYMAKERS. IN: CLIMATE CHANGE AND LAND: AN IPCC SPECIAL REPORT ON CLIMATE CHANGE, DESERTIFICATION, LAND DEGRADATION, SUSTAINABLE LAND MANAGEMENT, FOOD SECURITY, AND GREENHOUSE GAS FLUXES IN TERRESTRIAL ECOSYSTEMS.
[P.R. SHUKLA, J. SKEA, E. CALVO BUENDIA, V. MASSON-DELMOTTE, H.- O. PÖRTNER, D. C. ROBERTS, P. ZHAI, R. SLADE, S. CONNORS, R. VAN DIEMEN, M. FERRAT, E. HAUGHEY, S. LUZ, S. NEOGI, M. PATHAK, J. PETZOLD, J. PORTUGAL PEREIRA, P. VYAS, E. HUNTLEY, K. KISSICK, M. BELKACEMI, J. MALLEY, (EDS.)]. IN PRESS.
The Special Report on Climate Change and Land broke new ground for IPCC. It was the first IPCC report to be produced by all three Working Groups in collaboration with the Task Force on National Greenhouse Gas Inventories (TFI), and it was the first IPCC report with more authors from developing countries than authors from developed countries. It was marked by an inspiring degree of collaboration and interdisciplinarity, reflecting the wide scope of the mandate given to authors by the Panel.
IPCC, 2019: REFINEMENT TO THE 2006 IPCC GUIDELINES FOR NATIONAL GREENHOUSE GAS INVENTORIES.
The 2006 IPCC Guidelines for National Greenhouse Gas Inventories (2006 IPCC Guidelines) which were published in 2006 provide methodologies for estimating national inventories of anthropogenic emissions by sources and removals by sinks of greenhouse gases. This IPCC Methodology Report titled the 2019 Refinement to the 2006 IPCC Guidelines for National Greenhouse Gas Inventories (2019 Refinement) was published in 2019 to refine the 2006 IPCC Guidelines with the aim to provide an updated and sound scientific basis for supporting the preparation and continuous improvement of national greenhouse gas inventories. The 2019 Refinement does not revise the 2006 IPCC Guidelines, but updates, supplements and/or elaborates the 2006 IPCC Guidelines where gaps or out-of-date science have been identified. It does not replace the 2006 IPCC Guidelines, but should be used in conjunction with the 2006 IPCC Guidelines and, where indicated, with the 2013 Supplement to the 2006 IPCC Guidelines for National Greenhouse Gas Inventories: Wetlands (Wetlands Supplement)
IPCC, 2021: CLIMATE CHANGE 2021: THE PHYSICAL SCIENCE BASIS. CONTRIBUTION OF WORKING GROUP I TO THE SIXTH ASSESSMENT REPORT OF THE INTERGOVERNMENTAL PANEL ON CLIMATE CHANGE.
[MASSON-DELMOTTE, V., P. ZHAI, A. PIRANI, S.L. CONNORS, C. PÉAN, S. BERGER, N. CAUD, Y. CHEN, L. GOLDFARB, M.I. GOMIS, M. HUANG, K. LEITZELL, E. LONNOY, J.B.R. MATTHEWS, T.K. MAYCOCK, T. WATERFIELD, O. YELEKÇI, R. YU, AND B. ZHOU (EDS.)]. CAMBRIDGE UNIVERSITY PRESS. IN PRESS.
This Summary for Policymakers (SPM) presents key findings of the Working Group I (WGI) contribution to the IPCC’s Sixth Assessment Report (AR6) on the physical science basis of climate change. The report builds upon the 2013 Working Group I contribution to the IPCC’s Fifth Assessment Report (AR5) and the 2018–2019 IPCC Special Reports of the AR6 cycle and incorporates subsequent new evidence from climate science. This SPM provides a high-level summary of the understanding of the current state of the climate, including how it is changing and the role of human influence, the state of knowledge about possible climate futures, climate information relevant to regions and sectors, and limiting human-induced climate change.
RELATÓRIO LEGISLATIVO. PERDAS E DESPERDÍCIO DE ALIMENTOS: ESTRATÉGIAS PARA REDUÇÃO. RELATOR EVAIR VIEIRA DE MELO; CONSULTORES LEGISLATIVOS: RODRIGO DOLABELLA (COORDENADOR), MARCUS PEIXOTO, ALBERTO PINHEIRO. – BRASÍLIA: C MARA DOS DEPUTADOS, EDIÇÕES C MARA, 2018. – (SÉRIE CADERNOS DE TRABALHOS E DEBATES; N. 3 E-BOOK)
A série Cadernos de Trabalhos e Debates compõe, com a série Estudos Estratégicos, o braço editorial do Centro de Estudos e Debates Estratégicos, da Câmara dos Deputados, que em 2018 comemorou 15 anos de serviços prestados ao Legislativo brasileiro. Nesta nova publicação, o Cedes entrega a seus leitores uma análise abrangente das questões relacionadas a perdas e desperdício de alimentos, tema que, apesar de sua urgência, não vem recebendo da sociedade brasileira a atenção que merece. Não parece aceitável, portanto, que um dos maiores produtores de alimentos do mundo conviva com a insegurança alimentar que atinge parcela ainda significativa de sua população.
EMBRAPA.INTERCâMBIO BRASIL-UNIÃO EUROPEIA SOBRE DESPERDÍCIO DE ALIMENTOS: RELATÓRIO FINAL. 2018.
The exchanges of experiences between the European Union and Brazil on coping with food waste contribute to mutual learning and help in designing public policies that are also aligned with the need to strengthen food security. This research on consumption habits and food waste is a project activity of the European Union – Brazil Sector Dialogues, led by Embrapa, and has the support of the Getulio Vargas Foundation. The interest of the European Union in the theme arose from the awareness-raising initiative “Sem Desperdício” (www.semdesperdicio.org and facebook.com/SemDesperdicioBrasil), a partnership between the Brazilian Agriculture Research Corporation (Embrapa), WWF Brazil and the United Nations Food and Agriculture Organization (FAO).
IBGE. SÍNTESE DE INDICADORES SOCIAIS: UMA ANÁLISE DAS CONDIÇÕES DE VIDA DA POPULAÇÃO BRASILEIRA. 2019.
Os indicadores apresentados neste volume da publicação Síntese de Indicadores Sociais: uma análise das condições de vida da população brasileira sistematizam um conjunto de informações sobre a realidade social do País, a partir de temas estruturais de grande relevância para a construção de um quadro abrangente sobre as condições de vida da população brasileira. Nesta edição da publicação, realizou-se um esforço de organização temática com vistas a aprofundar a análise das condições de vida da população brasileira a partir de três recortes relevantes – estrutura econômica e mercado de trabalho; padrão de vida e distribuição de renda; e educação.
Emissão de GEE's no Sistema Alimentar
BELTRAN-PEÑA ET AL.GLOBAL FOOD SELF-SUFFICIENCY IN THE 21ST CENTURY UNDER SUSTAINABLE INTENSIFICATION OF AGRICULTURE. 2020 ENVIRON. RES. LETT. 15 095004.
Meeting the increasing global demand for agricultural products without depleting the limited resources of the planet is a major challenge that humanity is facing. Most studies on global food security do not make projections past the year 2050, just as climate change and increasing demand for food are expected to intensify. Moreover, past studies do not account for the water sustainability limits of irrigation expansion to presently rainfed areas. Here we perform an integrated assessment that considers a range of factors affecting future food production and demand throughout the 21st century. We evaluate the self-sufficiency of 165 countries under sustainability, middle-of-the-road, and business-as-usual scenarios considering changes in diet, population, agricultural intensification, and climate.
BETT, B ET AL.EFFECTS OF CLIMATE CHANGE ON THE OCCURRENCE AND DISTRIBUTION OF LIVESTOCK DISEASES. PREVENTIVE VETERINARY MEDICINE, VOL. 137, PART B, FEBRUARY 2017, P. 119-129.
The planet’s mean air and ocean temperatures have been rising over the last century because of increasing greenhouse gas (GHG) emissions. These changes have substantial effects on the epidemiology of infectious diseases. We describe direct and indirect processes linking climate change and infectious diseases in livestock with reference to specific case studies. Some of the studies are used to show a positive association between temperature and expansion of the geographical ranges of arthropod vectors (e.g. Culicoides imicola, which transmits bluetongue virus) while others are used to illustrate an opposite trend (e.g. tsetse flies that transmit a range of trypanosome parasites in sub-Saharan Africa).
FAO, 2011. SAVE FOOD: DEFINITIONAL FRAMEWORK OF FOOD LOSS. WORKING PAPER. ENERGY POLICY, VOL. 43, APRIL 2012, P. 184-190.
The greenhouse gas (GHG) emissions embodied in 61 different categories of food are used, with information on the diet of different groups of the population (omnivorous, vegetarian and vegan), to calculate the embodied GHG emissions in different dietary scenarios. We calculate that the embodied GHG content of the current UK food supply is 7.4 kg CO2e person−1 day−1, or 2.7 t CO2e person−1 y−1. This gives total food-related GHG emissions of 167 Mt CO2e (1 Mt=106 metric tonnes; CO2e being the mass of CO2 that would have the same global warming potential, when measured over 100 years, as a given mixture of greenhouse gases) for the entire UK population in 2009. This is 27% of total direct GHG emissions in the UK, or 19% of total GHG emissions from the UK, including those embodied in goods produced abroad. We calculate that potential GHG savings of 22% and 26% can be made by changing from the current UK-average diet to a vegetarian or vegan diet, respectively.
BOER, IJM ET AL. GREENHOUSE GAS MITIGATION IN ANIMAL PRODUCTION: TOWARDS NA INTEGRATED LIFE CYCLE SUSTAINABILITY ASSESSMENT. CURRENT OPNION IN ENVIRONMENTAL SUSTAINABILITY, VOL. 3, ISSUE 5, OCTOBER 2011, P. 423-431.
The animal food chain contributes significantly to emission of greenhouse gases (GHGs). We explored studies that addressed options to mitigate GHG emissions in the animal production chain and concluded that most studies focused on production systems in developed countries and on a single GHG. They did not account for the complex interrelated effects on other GHGs or their relation with other aspects of sustainability, such as eutrophication, animal welfare, land use or food security. Current decisions on GHG mitigation in animal production, therefore, are hindered by the complexity and uncertainty of the combined effect of GHG mitigation options on climate change and their relation with other aspects of sustainability.
CRIPPA, M ET AL. FOOD SYSTEMS ARE RESPONSIBLE FOR A THIRD OF GLOBAL ANTHROPOGENIC GHG EMISSIONS. NATURE FOOD 2, 2021, P. 198-209.
We have developed a new global food emissions database (EDGAR-FOOD) estimating greenhouse gas (GHG; CO2, CH4, N2O, fluorinated gases) emissions for the years 1990–2015, building on the Emissions Database of Global Atmospheric Research (EDGAR), complemented with land use/land-use change emissions from the FAOSTAT emissions database. EDGAR-FOOD provides a complete and consistent database in time and space of GHG emissions from the global food system, from production to consumption, including processing, transport and packaging. It responds to the lack of detailed data for many countries by providing sectoral contributions to food-system emissions that are essential for the design of effective mitigation actions. In 2015, food-system emissions amounted to 18 Gt CO2 equivalent per year globally, representing 34% of total GHG emissions.
GARNETT, T.WHERE ARE THE BEST OPPORTUNITIES FOR REDUCING GREENHOUSE GAZ EMISSIONS IN THE FOOD SYSTEM (INCLUDING THE FOOD CHAIN)? FOOD POLICY, VOL. 36, SUPPLEMENT 1, JANUARY 2011, P.523-532.
This paper reviews estimates of food related greenhouse gas (GHG) emissions at the global, regional and national levels, highlighting both GHG-intensive stages in the food chain, and GHG-intensive food types. It examines approaches that have been proposed for mitigating emissions at each stage in the chain and looks at how these sit within wider discussions of sustainability. It finds that efficiency-focused technological measures, while important, may not only be insufficient in reducing GHGs to the level required but may also give rise to other environmental and ethical concerns. It gives evidence showing that in addition to technological mitigation it will also be necessary to shift patterns of consumption, and in particular away from diets rich in GHG-intensive meat and dairy foods.
HOOLOHAN, C ET AL. MITIGATING THE GREENHOUSE GAS EMISSIONS EMBODIED IN FOOD THROUGH REALISTIC CONSUMER CHOICES. ENERGY POLICY, VOL. 63, DECEMBER 2013, P.1065-1074.
The greenhouse gas (GHG) emissions embodied in 66 different food categories together with self-reported dietary information are used to show how consumer choices surrounding food might lead to reductions in food-related GHG emissions. The current UK-average diet is found to embody 8.8 kg CO2e person−1 day−1. This figure includes both food eaten and food wasted (post-purchase). By far the largest potential reduction in GHG emissions is achieved by eliminating meat from the diet (35% reduction), followed by changing from carbon-intensive lamb and beef to less carbon-intensive pork and chicken (18% reduction). Cutting out all avoidable waste delivers an emissions saving of 12%. Not eating foods grown in hot-houses or air-freighted to the UK offers a 5% reduction in emissions. We show how combinations of consumer actions can easily lead to reductions of 25% in food related GHG emissions.
OITA.; NAGANO, N.; MATSUDA, H. An IMPROVED METHODOLOGY FOR CALCULATING THE NITROGEN FOOTPRINT OF SEAFOOD. ECOLOGICAL INDICATORS, VOL. 60, JANUARY 2016, P. 1091-1103.
Human activities create more reactive nitrogen than is created through natural processes every year. The excess reactive nitrogen in the environment causes various negative effects including eutrophication, climate change, acidification, and human health problems. The sources of the excess nitrogen are mainly fertilizers and animal and human waste generated by food production and consumption. Therefore, our food choices have major effects on the nitrogen load to the environment. To quantify the load, a consumption-based accounting tool, called the nitrogen footprint, has been recently developed. In current nitrogen footprint models, seafood is calculated as a single category using the same simple assumptions as livestock. However, there is a variety of types and methods of production of seafood. In addition, world per capita consumption of seafood is projected to continue expanding.
ROSENZWEIG, C ET AL. CLIMATE CHANGE RESPONSES BENEFIT FROM A GLOBAL FOOD SYSTEM APPROACH. NATURE FOOD 1, 2020, P. 94-97.
A food system framework breaks down entrenched sectoral categories and existing adaptation and mitigation silos, presenting novel ways of assessing and enabling integrated climate change solutions from production to consumption.
ROSENZWEIG, C ET AL. FINDING AND FIXING FOOD SYSTEM EMISSIONS: THE DOUBLE HELIX OF SCIENCE AND POLICY. ENVIRONMENTAL RESEARCH LETTERS, 16, 2021.
Improving estimates of greenhouse gas (GHG) emissions from food production, supply, consumption, and disposal is fundamental to identifying effective policy solutions. Through broader awareness of the food-climate nexus, climate mitigation as well as resilience can be enhanced.
SCHOTT, A.; WENZEL, H.; JANSEN, J.IDENTIFICATION OF DECISIVE FACTORS FOR GREENHOUSE GAS EMISSIONS IN COMPARATIVE LIFE CYCLE ASSESSMENTS OF FOOD WASTE MANAGEMENT – NA ANALYTICAL REVIEW. JOURNAL OF CLEANER PRODUCTION, VOL. 119, APRIL 2016, P. 13-24.
A review of existing life cycle assessments on food waste management was made with two main aims. Firstly, to make an overview of the assessments of the global warming potential from the treatment alternatives incineration, landfill, anaerobic digestion and compost in studies reported in literature. Secondly, to identify decisive factors in general and related to system boundary settings in particular, in reviewed studies. A number of criteria were constructed for identification of relevant comparative life cycle assessments, resulting in selection of nineteen studies, containing 103 different scenarios. The systematic investigation of the studies show examples of several methodological differences as well as choices in systems boundary setting causing misleading comparisons between different treatment options, but also large variations in used input data for modeling of similar processes.
TUBIELLO, F ET AL.GREENHOUSE GAS EMISSIONS FROM FOOD SYSTEMS: BUILDING THE EVIDENCE BASE. ENVIRONMENTAL RESEARCH LETTER, 16, 2021.
New estimates of greenhouse gas (GHG) emissions from the food system were developed at the country level, for the period 1990–2018, integrating data from crop and livestock production, on-farm energy use, land use and land use change, domestic food transport and food waste disposal. With these new country-level components in place, and by adding global and regional estimates of energy use in food supply chains, we estimate that total GHG emissions from the food system were about 16 CO2eq yr−1 in 2018, or one-third of the global anthropogenic total. Three quarters of these emissions, 13 Gt CO2eq yr−1, were generated either within the farm gate or in pre- and post-production activities, such as manufacturing, transport, processing, and waste disposal. The remainder was generated through land use change at the conversion boundaries of natural ecosystems to agricultural land.
VOCCIANTE, M ET AL. CO2 FOOTPRINT ANALYSIS OF CONSOLIDATED AND INNOVATIVE TECHNOLOGIES IN REMEDIATION ACTIVITIES. JOURNAL OF CLEANER PRODUCTION, VOL. 297, MAY 2021.
Effective remediation of contaminated soil requires selecting appropriate technology and adequate strategies. However, activities aimed at the remediation of contaminated sites or the treatment of effluents also have an environmental impact, since they make significant use of chemical products or processes.
In the present work, the potential application of different remediation approaches to a real problem of heavy metal contamination was studied by examining the consequences of their environmental impact through a Life Cycle Assessment (CO2 footprint analysis) procedure, with the aim of identifying the least impacting option from an environmental point of view.VIEUX, F ET AL. GREENHOUSE GAS EMISSIONS OF SELF-SELECTED INDIVIDUAL DIETS IN FRANCE: CHANGING THE DIET STRUCTURE OR CONSUMING LESS? ECOLOGICAL ECONOMICS, VOL. 75, MARCH 2012, P. 91-101.
The aim was to estimate the greenhouse gas emissions (GHGE) associated with self-selected diets and to evaluate the impact of modifying dietary structures on diet-associated GHGE. Food consumption data from 1918 adults participating in the French national dietary survey and GHGE of 73 highly consumed foods (in g CO2e/100 g of edible food) were used to estimate the GHGE of each individual diet. The mean diet-associated GHGE was 4170 g CO2e/day and a high inter-individual variability was observed. When the total caloric intakes were reduced to meet the individual energy needs, the diet-associated GHGE decreased by either 10.7% or 2.4%, depending on the assumption made on the average physical activity level of the population.
WANG, E ET AL. GREENHOUSE GAS MITIGATION IN CHINESE AGRICULTURA: DISTINGUISHING TECHNOCAL AND ECONOMIC POTENTIALS. GLOBAL ENVIRONMENTAL CHANGE, VOL. 26, MAY 2014, P. 53-62.
China is now the world’s biggest annual emitter of greenhouse gases with 7467 million tons (Mt) carbon dioxide equivalent (CO2e) in 2005, with agriculture accounting for 11% of this total. As elsewhere, agricultural emissions mitigation policy in China faces a range of challenges due to the biophysical complexity and heterogeneity of farming systems, as well as other socioeconomic barriers. Existing research has contributed to improving our understanding of the technical potential of mitigation measures in this sector (i.e. what works). But for policy purposes it is important to convert these measures into a feasible economic potential, which provides a perspective on whether agricultural emissions reduction (measures) are low cost relative to mitigation measures and overall potential offered by other sectors of the economy. We develop a bottom-up marginal abatement cost curve (MACC) representing the cost of mitigation measures applicable in addition to business-as-usual agricultural practices.
Mídias Sociais e Educação Ambiental
AMICARELLI, VERA ET AL.HAS THE COVID-19 PANDEMIC CHANGED FOOD WASTE PERCEPTION AND BEHAVIOR? EVIDENCE FROM ITALIAN CONSUMERS. SOCIO-ECONOMIC PLANNING SCIENCES, JUNE 2021.
Food waste represents a multi-sectoral issue and influences the economy, society and environment. Considering that over 50% of food waste is generated from household consumption, the issue has been included among the 17 Sustainable Development Goals, with the aim of halving its quantity by 2030. However, the COVID-19 pandemic imposed several variations in the agri-food industry in terms of food manufacturing, storage and distribution, changing at the same time food access, food consumption and food waste behavior. The present paper, through an online-based questionnaire among 831 respondents from Italy and the application of the cumulative logit model, investigates consumer behavior after the lockdown with reference to unpredictable lifestyles, improvements in smart food delivery and never-experienced time management.
SOCIAL MEDIA USAGE BY HIGHER EDUCATION ACADEMICS: A SCOPING REVIEW OF THE LITERATURE.SOCIAL MEDIA USAGE BY HIGHER EDUCATION ACADEMICS: A SCOPING REVIEW OF THE LITERATURE. EDUCATION AND INFORMATION TECHNOLOGIES, VOL. 26, 2021, P. 983-999.
Despite extensive proliferation of social media in different domains, higher education academics’ use of social media remains unclear. This paper addresses this gap in the literature by providing a scoping review, covering the last five years of extant literature. It compiles and analyses previous empirical studies concerning academics’ usage of social media, the benefits of social media for academics, and the challenges and barriers that academics face when using or considering using social media. The review of twenty-four published articles shows that not all academics currently use social media and those who do, tend to use it for research dissemination and personal reasons, mostly career and network development. Many academics do not use social media for teaching, mostly due to a lack of awareness, skill and confidence in using this emerging technology.
CLARK, M.; FINE, M.; SCHEUER, C-L.RELATIONSHIP QUALITY IN HIGHER EDUCATION MARKETING: THE ROLE OF SOCIAL MEDIA ENGAGEMENT. JOURNAL OS MARKITING FOR HIGHER EDUCATION, VOL. 27, 2017 – ISSUE 1.
The landscape in consumer marketing is changing due to the rise in popularity of social media. This shift has also affected how higher education institutions build relationships with their stakeholders. This study explores how social media engagement impacts relationship quality between the university and one of its key stakeholder groups, students. Data were collected via an online survey and analyzed using the Mann–Whitney U test, regression and the Kruskal–Wallis test. Results indicated a positive association between students following a university via social media and the perception of having a high-quality relationship with their university, and that following a university on multiple social media sites leads to an even higher perception of relationship quality. The results provide important and timely implications for both universities and higher education marketers.
GONZÁLEZ, MARÍA ET AL.SOCIAL KNOWLEDGE NETWORKS FOR PROMOTING ENCIRONMENTAL EDUCATION IN COASTAL COMMUNITIES FROM CENTRAL-SOUTHERN REGION OF CUBA. REGIONAL STUDIES IN MARINE SCIENCE, COL. 35, MARCH 2020.
Community-based Environmental Education is recognized as a powerful tool for contributing the solution of socio-environmental problems in the coastal zones. Participatory processes in coastal communities such as exchange of knowledge and networks are very relevant to resolve conflicts and harmonize the relationship between society and nature. The purpose of this study was to use the social networks for the development of community-based environmental education processes in a small coastal community from the central-southern region of Cuba. Surveys and interviews techniques, as well as, environmental diagnoses were implemented in the community. In addition, an environmental education program was established with children of the elementary school.
HAWKINS, L.; FARROW, C.; THOMAS, J.DO PERCEIVED NORMS OF SOCIAL MEDIA USERS’ EATING HABITS AND PREFERENCES PREDICT OUR OWN FOOD CONSUMPTION AND BMI? APPETITE, VOL. 149, JUNE 2020.
In laboratory studies, exposure to social norm messages conveying the typical eating behaviour of others has influenced participants’ own consumption of food. Given the widespread use of social media, it is plausible that we are implicitly exposed to norms in our wider social circles, and that these influence our eating behaviour, and potentially, Body Mass Index (BMI). This study examined whether four perceived norms (perceived descriptive, injunctive, liking and frequency norms) about Facebook users’ eating habits and preferences predicted participants’ own food consumption and BMI.
NÄRVÄNEN, ELINA ET AL.CREATIVITY, AESTHETICS AND ETHICS OF FOOD WASTE IN SOCIAL MEDIA CAMPAINGS. JOURNAL OF CLEANER PRODUCTION, VOL. 195, SEPTEMBER 2018, P. 102-110.
A majority of food waste in developed countries is caused by households. Previous studies have focussed on explicating reasons and contexts for food waste, whereas consumer-oriented solutions still need further study. This study investigated how sociocultural meanings of household food waste reduction were negotiated in social media campaigns. It adopted an interpretive approach through a qualitative case study and utilised interviews and online materials as data. The study identified three sociocultural themes, creativity, aesthetics and ethics of food waste, interlinked through connections with food, waste and social media.
VERDUGO, G.; VILLARROEL, A. MEASURING THE ASSOCIATION BETWEEN STUDENTS’ EXPOSURE TO SOCIAL MEDIA AND THEIR VALUATION OF SUSTAINABILITY IN ENTREPRENEURSHIP. RESEARCH ARTICLE, VOL. 7, ISSUE 6, JUNE 2021.
Currently, university students can read content from various social media sites; however, little is known about the relationship between students’ social media exposure and their valuation of sustainability in entrepreneurship and of environmental and social care as drivers of new venture creation. This research seeks to reduce this knowledge gap, evaluating discrepancies among undergraduates according to the intensity of their social media use. An online survey was applied to compare students’ perceptions based on their reading of Twitter, Facebook, Instagram, LinkedIn, and YouTube. A total of 143 valid responses of students in business and engineering careers in Chile were analysed using the Mann-Whitney test, showing a difference in the perceptions of undergraduates who read social media content once a day or more.
ORS, FERLAL. ENVIROMENTAL EDUCATION AND THE ROLE OF MEDIA IN ENVIRONMENTAL EDUCATION IN TUERKEY. PROCEDIA – SOCIAL AND BEHAVIORAL SCIENCES, VOL. 46, 2012, P. 1339-1342.
Environmental education starts within the family with the birth of the individual and continues throughout his primary and higher education. However, environmental education cannot be limited to formal educational institutions since an individual also acquires awareness through his social life and his social relationships. In this context, the media is an important tool in environmental education. It may even be thought of as a kind of school. In Turkey, discussions of the concepts of environment and environmental awareness are a very recent development. Therefore, Turkey’s experience in environmental education is fairly new. While primary school provides a semi-planned environmental education, it is obvious that in institutions of higher education environmental education is not adequate at all. Even though there are a great number of organizations engaged in environmental issues, their environmental education activities are inadequate.
OTTO, S.; PENSINI, P. NATURE-BASED ENVIRONMENTAL EDUCATION OF CHILDREN: ENVIRONMENTAL KNOWLEDGE AND CONNECTEDNESS TO NATURE, TOGETHER, ARE RELATED TO ECOLOGICAL BEHAVIOUR. GLOBAL ENVIRONMENTAL CHANGE, VOL. 47, NOVEMBER 2017, P. 88-94.
The promotion of environmental knowledge is viewed as a fundamental component of environmental education and a necessary prerequisite to ecological behaviour; however, it has little effect on actual behaviour. Nature-based environmental education, which combines the acquisition of environmental knowledge with the promotion of an intrinsic driver, namely connectedness to nature, is proposed as a holistic approach to increase ecological behaviour. This paper evaluates the effect of participation in nature-based environmental education in 4th to 6th graders (N = 255).
SIMEONE, M.; SCARPATO, D.SUSTAINABLE CONSUMPTION: HOW DOES SOCIAL MEDIA AFFECT FOOD CHOICES? JOURNAL OS CLEANER PRODUCTION, VOL. 277, DECEMBER 2020.
Social networks both negatively and positively affect a consumer’s behaviour and awareness of sustainable consumption. This research aims to interpret the multifaceted relationship between social media information and sustainable consumption in terms of food choices, environmental awareness, and consumer information, which is the novel contribution of this study. A survey of 162 individuals in Benevento, Italy, revealed how information from social media is linked to non-sustainable food behaviour. That is, variables that positively affect the probability that information is obtained through social networks are linked to behaviours that could be unsustainable from an environmental perspective.
TANG, C.; ABOSEDRA, S.; NAGHAVI, N.DOES THE QUALITY OF INSTITUTIONS AND EDUCATION STRENGTHEN THE QUALITY OF THE ENVIRONMENT? EVIDENC FROM A GLOBAL PERSPECTIVE. ENERGY, VOL. 218, MARCH 2021.
This paper explores the determinants of global environmental degradation by utilising a newly formulated conceptual framework to examine whether the quality of institutions in a country plays a moderating role on environmental degradation. This issue has become a widespread concern in academia but few studies have accounted for these moderating roles. This is the scientific novelty of this study in comparison to previously published works. The study utilises unbalanced panel data from 114 countries. The dynamic panel GMM estimator is deployed to estimate a newly constructed global environmental degradation model. Generally, our findings support the Environmental Kuznets Curve (EKC) hypothesis where we find the EKC has an inverted-U shape.
YOUNG, WILLIAM ET AL.CAN SOCIAL MEDIA BE A TOOL FOR REDUCING CONSUMERS’ FOOD WASTE? A BEHAVIOUR CHANGE EXPERIMENT BY A UK RETAILER. RESOURCES, CONSERVARION AND RECYCLING, VOL. 117, PART B, FEBRUARY 2017, P. 195-203.
This paper reports on a landmark study to field-test the influence of a large retailer to change the behaviour of its millions of customers. Previous studies have suggested that social media interaction can influence behaviour. This study implemented three interventions with messages to encourage reductions in food waste. The first was a social influence intervention that used the retailer’s Facebook pages to encourage its customers to interact. Two additional information interventions were used as a comparison through the retailer’s print/digital magazine and e-newsletter. Three national surveys tracked customers’ self-reported food waste one month before as well as two weeks after and five months after the interventions.
ZACHOS, GEORGIOS ET AL., SOCIAL MEDIA USE IN HIGHER EDUCATION: A REVIEW. MDPI – JOURNAL OF EDUCATION SCIENCES, VOL. 8, ISSUE 4, 2018.
Nowadays, social networks incessantly influence the lives of young people. Apart from entertainment and informational purposes, social networks have penetrated many fields of educational practices and processes. This review tries to highlight the use of social networks in higher education, as well as points out some factors involved. Moreover, through a literature review of related articles, we aim at providing insights into social network influences with regard to (a) the learning processes (support, educational processes, communication and collaboration enhancement, academic performance) from the side of students and educators; (b) the users’ personality profile and learning style; (c) the social networks as online learning platforms (LMS—learning management system); and (d) their use in higher education. The conclusions reveal positive impacts in all of the above dimensions, thus indicating that the wider future use of online social networks (OSNs) in higher education is quite promising. However, teachers and higher education institutions have not yet been highly activated towards faster online social networks’ (OSN) exploitation in their activities.
Perda e Desperdício de Alimentos
AKA, S.; BUYUKDAG, N.HOW TO PREVENT FOOD WASTE BEHAVIOUR? A DEEP EMPIRICAL RESEARCH. JOUrNAL OF RETAILING AND CONSUMER SERVICES, VOL. 61, JULY 2021, 102560.
Food waste has recently emerged as a threat that has negative economic, social, and environmental consequences. Therefore, this study aims to reveal the effect of the intention to avoid food waste (IAFW) on food waste behavior (FWB) and the mediating role of the variables of awareness, knowledge, and habits in terms of these relations. The results of the structural equation model analysis show that the intention to avoid food waste and habits have an essential role in preventing waste behaviour. It is seen that if awareness can be supported by IAFW, then FWB can be reduced.
BELLEMARE, M ET AL. ON THE MEASUREMENT OF FOOD WASTE. AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS, JUNE 2017.
According to the Food and Agriculture Organization of the United Nations, one-quarter to one-third of all the food produced worldwide is wasted. We develop a simple framework to systematically think about food waste based on the life cycle of a typical food item. Based on our framework, we identify problems with extant measures of food waste and propose a more consistent and practical approach. In so doing, we first show that the widely cited, extant measures of the quantity and value of food waste are inconsistent with one another and overstate the problem of food waste.
BHATTACHARYA, A.; NAND A.; PRAJOGO, D.TAXONOMY OF ANTECEDENTS OF FOOD WASTE – A LITERATURE REVIEW. JOURNAL OF CLEANER PRODUCT, VOL. 291, APRIL 2021, 125910.
Food loss and waste have become a serious global issue for business and society. To reduce food loss and waste, it is important to understand in depth their antecedents behind and consequences. This paper analyses the major antecedents and consequences of food loss and waste across the supply chain from the agriculture sector (upstream) to the household sector (downstream). It reviews 300 relevant articles from peer-reviewed journals.
BLOCK, LAUREN ET AL. THE SQUANDER SEQUENCE: UNDERSTANDING FOOD WASTE AT EACH STAGE OF THE CONSUMER DECISION-MAKING PROCESS. JOURNAL OF PUBLIC POLICY & MARKETING, VOL. 35, ISSUE 2, SEPTEMBER 2016, P. 292-304.
Food waste presents a complex global problem that involves multiple actors and institutions within the aggregate food marketing system. Food waste occurs across food production and distribution, as well as at the hands of the consumer. In this research, the authors focus on waste that occurs across what is termed the “squander sequence,” which describes waste that occurs from consumer behaviors at the pre acquisition, acquisition, consumption, and disposition stages.
BORGNE, G ET AL.ADOPTING WASTE-PREVENTION ROUTINES: THE ROLE OF CONSUMER CONCERN FOR FOOD WASTE. APPETITE, VOL. 163, AUGUST 2021, 105188.
Food waste is a burning issue, one that is both local and global. Although most consumers hate wasting and do not intend to waste, they still end up wasting food. By focusing on routines that prevent waste rather than on waste behaviours, and by defining and measuring consumer concern for food waste (CFW), this study seeks to address this apparent contradiction. A follow-up to three preliminary studies, this quantitative study proposes a valid and reliable measure of CFW, and examines the links between CFW, the antecedents of this concern, and seven waste-prevention routines. Empirical data reveals two dimensions of CFW that have a very distinct influence on food-related and waste-prevention routines. The first, “individual/interpersonal concern”, has a strong relationship with these routines, whereas the second, “global concern”, has no significant relationship with them.
BUENO, PAULO HENRIQUE TOLEDO. PANORAMA GERAL DAS PERDAS E DESPERDÍCIO DE ALIMENTOS E SOLUÇÕES PARA O ACESSO À ALIMENTAÇÃO. 2019. 51 F. TRABALHO DE CONCLUSÃO DE CURSO (GRADUAÇÃO EM ENGENHARIA DE ALIMENTOS) – UNIVERSIDADE FEDERAL DE UBERL NDIA, PATOS DE MINAS, 2019.
As perdas e desperdícios de alimentos ocorrem em todas as etapas da cadeia produtiva, sendo que em escala mundial, os resíduos provenientes de frutas e hortaliças podem alcançar 45%. Do total de alimentos produzidos em todo o mundo, 33% se torna resíduo alimentar, quantidade suficiente para alimentar aproximadamente às 821 milhões de pessoas que se encontram subalimentadas. O Brasil é um dos maiores produtores e exportadores de alimentos, dos quais 26 milhões são perdidos e descartados, apesar de estarem aptos para consumo, na maioria das vezes, e serem ricos em nutrientes, podendo suprir as necessidades diárias de ingestão.
CARVALHO, J.; LIMA, J.; ROCHA, A.DESPERDÍCIO ALIMENTAR E SATISFAÇÃO DO CONSUMIDOR COM O SERVIÇO DE ALIMENTAÇÃO DA ESCOLA DE HOTEL E TURISMO DE COIMBRA, PORTUGAL. DEMETRA, ALIMENTAÇÃO, NUTRIÇÃO E SAÚDE, VOL. 10, N. 2, 2015.
O desperdício alimentar é matéria de interesse para os serviços de alimentação escolares. Uma das causas apontadas para sua ocorrência é a falta de consciência, por parte dos consumidores, para este problema. Objetivo: Avaliar o desperdício de alimentos nas refeições servidas no refeitório, a perceção dos consumidores em relação ao mesmo e sua satisfação com o serviço de alimentação. Metodologia: Foram avaliadas dois almoços, em dias consecutivos. As sobras e os restos resultantes da refeição foram pesados por componentes da mesma. Consideram-se aceitáveis valores de desperdício superiores a 10%. As variáveis restantes foram avaliadas através da aplicação de um questionário aos utentes. Resultados e Discussão: A maioria dos indivíduos referiu estar satisfeita com o serviço de alimentação. Observaram-se 22,7% de sobras e 12,7% de restos, em média, nas refeições avaliadas. O componente do prato com maior quantidade de restos foi o peixe (25,37%), muito superior à carne (14,15%).
ERIKSSON, N.; STRID, I.; HANSSON, P-A.WASTE OF ORGANIC AND CONVENTIONAL MEAT AND DAIRY PRODUCTS – A CASE STUDY FROM SWEDISH RETAIL. RESOURCES, CONSERVATION AND RECYCLING, VOL. 83, FEBRUARY 2014, P. 44-52.
Many retailers take initiatives to reduce food waste, which can lead to enhanced sustainability, including reduced environmental impacts and cost savings. Another common environmental strategy in retail management is to increase the range of organic products. This study examined if organic food products have a higher level of waste, which thereby risk to counteract the environmental ambitions behind offering these products. The study also examined to what degree differences in waste level could be explained by turnover, shelf-life and wholesale pack size. In the study, six Swedish supermarkets provided data on all articles sold or wasted in the deli, meat, dairy and cheese departments during 2010 and 2011. 24 organic products were compared to their conventional counterparts; 22 of these had higher waste levels (from 1.5 to 29 times higher). Differences in wastage were also compared across departments; in all four departments, organic products as a group had higher waste percentage at all four departments.
HENZA, G.; PORPINO, G.PERDAS E DESPERDÍCIO DE ALIMENTOS: COMO O BRASIL TEM ENFRENTADO ESTE DESAFIO GLOBAL? HORTIC. BRAS, VOL. 35(4), OCT-DEC 2017.
Em 2017, o Brasil parece ter despertado para o problema de perdas e desperdício de alimentos (PDA). Neste artigo, retomamos o tema iniciado no artigo “Postharvest losses of perishables in Brazil: what do we know so far?”, publicado no início deste ano, agora com ênfase em desperdício de alimentos. Dividimos este artigo em quatro partes: (a) buscas pelos termos em Português “desperdício de alimentos” e “perdas pós-colheita” no Google Acadêmico, SciELO e Portal de Periódicos da CAPES; (b) classes sociais e consumo de alimentos no Brasil e desperdício de alimentos domiciliar; (c) situação do marco regulatório nacional sobre PDA; e (d) políticas de segurança alimentar e ações da sociedade civil em PDA. No Google Acadêmico, foram encontrados 34.800 registros para “desperdício de alimentos” e 14.100 para “perdas pós-colheita”; mas apenas 37 e 19 registros, respectivamente, quando a busca foi restrita ao título dos documentos.
KEATING, B ET AL.FOOD WEDGES: FRAMING THE GLOBAL FOOD DEMAND AND ASUPPLY CHALLENGE TOWARDS 2050. GLOBAL FOOD SECURITY, VOL. 3, ISSUES 3-4, NOVEMBER 2014, P; 125-132.
A projection of global food demand to 2050, with assumptions on population growth, dietary shifts and biofuel expansion, provides an estimate of the amount of additional food needed over the next 40 years to satisfy human needs. This additional food demand, expressed in kilocalories, represents a “mega-wedge” akin to the carbon stabilisation wedges of Pacala and Socolow (2004). This food demand challenge consists of three component “food wedges” classed according to their target pathways: i.e. pathways that target reducing food demand; pathways that target increasing food production; and pathways that target sustaining the productive capacity of food systems. In this paper we examine these wedges in terms of prospective pathways through which food supply and demand can stay in balance over the next 40 years. Within these wedge classes, we nominate 14 pathways that are likely to make up the food security ‘solution space’.
LEMAIRE, A.; LIMBOURG, S. HOW CAN FOOD LOSS AND WASTE MANAGEMENT ACHIEVE SUSTAINABLE DEVELOPMENT GOALS? JOURNAL OS CLEANER PRODUCTION, VOL. 234, OCTOBER 2019, P. 1221-1234.
The main purpose of this literature review is to establish a state of the art of food loss and waste management system that addresses the United Nations’ Sustainable Development Goal number 12: sustainable consumption and production. The paper constitutes a detailed summary of recent literature on the concepts, product categories, causes, solutions, and research challenges surrounding food loss and waste management. The contribution of this article is a new classification of the causes, solutions and research challenges, based on diverse existing classifications. Solutions for reducing food loss and waste include awareness raising, business process redesign, integrated supply chain models, redistribution, recovery, and disposal.
PARFITT, J.; BARTHEL, M.; MACNAUGTHON, S. FOOD WASTE WITHIN FOOD SUPPLY CHAINS: QUANTIFICATION AND POTENTIAL FOR CHANGE TO 2050. THE ROYAL SOCIETY. SEPTEMBER 2010.
Food waste in the global food supply chain is reviewed in relation to the prospects for feeding a population of nine billion by 2050. Different definitions of food waste with respect to the complexities of food supply chains (FSCs)are discussed. An international literature review found a dearth of data on food waste and estimates varied widely; those for post-harvest losses of grain in developing countries might be overestimated. As much of the post-harvest loss data for developing countries was collected over 30 years ago, current global losses cannot be quantified. A significant gap exists in the understanding of the food waste implications of the rapid development of ‘BRIC’ economies.
SAER, A ET AL. LIFE CYCLE ASSESSMENT OF A FOOD WASTE COMPOSTING SYSTEM: ENVIRONMENTAL IMPACT HOTSPOTS. JOURNAL OS CLEANER PRODUCTION, VOL. 52, AUGUST 2013, P. 234-244.
A life cycle assessment (LCA) approach was used to identify the processes and stages in organic waste composting that have the largest environmental impacts. The LCA included impacts associated with the collection of feedstock, production and distribution of compost, and its use as a replacement for peat for soil conditioning. The use phase of the compost product has not been included in previous LCA studies in the United States. Nine LCA impact categories were analyzed (global warming potential, ozone depletion, smog, acidification, eutrophication, carcinogens, non-carcinogens, respiratory effects, and ecotoxicity) using TRACI 2 methodology.
SHAFIEE-JOOD, M.; CAI, X. REDUCING FOOD LOSS AND WASTE TO ENHANCE FOOD SECURITY AND ENVIRONMENTAL SUSTAINABILITY. ENVIRONMENTAL SCIENCE & TECHNOLOGY, VOL. 50, 2016, P. 8432-8443.
While food shortage remains a big concern in many regions around the world, almost one-third of the total food production is discarded as food loss and waste (FLW). This is associated with about one-quarter of land, water, and fertilizer used for crop production, even though resources and environmental constraints are expected to limit food production around the world. FLW reduction represents a potential opportunity to enhance both food security and environmental sustainability and therefore has received considerable attention recently.
SKAFF, L ET AL. UNFOLDING HIDDEN ENVIRONMENTAL IMPACTS OF FOOD WASTE: AN ASSESSMENT FOR FIFTEEN COUNTRIES OF THE WORLD. JOURNAL OS CLEANER PRODUCTION, VOL. 310, AUGUST 2021, 127523.
Food waste is becoming a global issue since about one third of all the food produced worldwide for human consumption is wasted every year along the food supply chain while a large number of people (822 million) still do not have enough food for an active and a healthy life. In addition to the ethical aspects connected to wasting this huge amount of food in a still food insecure global context, this scenario also implies hidden environmental costs and impacts negatively impacting the biosphere. Indeed, a large consumption of renewable and non-renewable resources and the release of emissions are sustained to produce food becoming waste. All this prevents from reaching the achievement of several United Nation Sustainable Development Goals. This study aims at unfolding hidden environmental impacts of food waste in fifteen different countries at both individual and national scale by means of selected LCA-based indicators.
STROTMANN, C ET AL.A PARTICIPATORY APPROACH TO MINIMIZING FOOD WASTE IN THE FOOD INDUSTRY – A MANUAL FOR MANAGERS. SUSTAINABILITY IN FOOD SUPPLY CHAIN AND FOOD INDUSTRY, VOL. 991), 2017.
Based on their experiences gained in 15 companies in the catering sector and the bakery industry, the authors present a participatory concept to reduce food waste in the food industry. This five-phase concept, adapted to the PDCA (Plan–Do–Check–Act) cycle applied in the Total Quality Management, involves a participatory approach where employees are integrated into the process of developing and implementing measures to counteract food waste. The authors describe how the participatory approach can be used to raise awareness of the topic of food waste to improve employee commitment and responsibility. As a result, the authors further offer a Manual for Managers wishing to reduce food waste in their respective organizations. This manual includes information on the methodologies applied in each step of the improvement cycle. It also describes why the steps are necessary, and how results can be documented.
ZANINI, MARCO ANTONIO. REDUÇÃO DO DESPERDÍCIO DE ALIMENTOS: ESTUDO EM UM RESTAURANTE UNIVERSITÁRIO. 2013. 160 F. DISSERTAÇÃO (MESTRADO EM ADMINISTRAÇÃO) – UNIVERSIDADE FEDERAL DE SANTA MARIA, SANTA MARIA, 2013.
A produção mundial de alimentos é mais que suficiente para suprir as necessidades de toda a população da terra, porém as perdas nas diferentes fases produtivas bem como na preparação e consumo fazem com que essa quantidade produzida se torne insuficiente. Em um mundo faminto no qual se vive, qualquer desperdício de alimentos pode significar o fim de mais uma vida humana. Ainda que as técnicas de colheita e logística sejam aperfeiçoadas constantemente, bem como a quantidade e qualidade dos alimentos preparados em residências e restaurantes, o desperdício ainda é grande. Os restaurantes devem preparar somente o necessário e os clientes não devem servir em excesso.
ZANINI, MARCO ANTONIO. REDUÇÃO DO DESPERDÍCIO DE ALIMENTOS: ESTUDO EM UM RESTAURANTE UNIVERSITÁRIO. 2013. 160 F. DISSERTAÇÃO (MESTRADO EM ADMINISTRAÇÃO) – UNIVERSIDADE FEDERAL DE SANTA MARIA, SANTA MARIA, 2013.
De acordo com relatório Os rastros do desperdício de alimentos: impactos sobre os recursos naturais, elaborado pela Organização das Nações Unidas para a Alimentação e Agricultura (FAO, sigla em inglês) em 2013, o mundo desperdiça, anualmente, cerca de 1,3 bilhão de toneladas de alimentos. Os efeitos desse desperdício proporcionam prejuízos significativos à sociedade, constatados em perdas econômicas, em contexto de redução da oferta e consequente aumento dos preços do produto. Estima-se que as consequências econômicas diretas do desperdício de alimentos alcancem, aproximadamente, US$ 750 bilhões todos os anos.
fellet, joão. Os superalimentos desprezados que poderiam ajudar a reduzir a fome no brasil. bbc news brasil, 2022.
A cada ano, entre 60 e 70 milhões de toneladas do fruto mais rico em carotenoides do mundo amadurecem no Brasil, mas só uma ínfima parcela é aproveitada por humanos. A estimativa trata do buriti, fruto de uma palmeira abundante na Amazônia e no Cerrado, mas desprezado pela indústria alimentícia. As propriedades antioxidantes do buriti ajudam a prevenir câncer e outras doenças. Versátil, ele pode ser consumido in natura ou transformado em farinha, doces e pães. Ainda assim, o fruto é uma das várias espécies alimentícias nativas do Brasil que têm perdido espaço em lares, restaurantes e mercados ao mesmo tempo em que a fome cresce e a comida encarece no país.
coste, madeleine et al. Guidance on food waste at the local level: guidance for municipalities to reduce food waste within local food systems. slow food, 2022.
In the European Union, it is estimated that 20% of food produced is wasted or lost.1 Not only is this contributing to the climate crisis - if food waste were a country, it would be the 3rd greenhouse gas (GHG) emitter - but it also causes unnecessary stress on the environment, the food chain and the waste management system. On top of this, it is an inherent ethical issue exacerbating food insecurity. Therefore, there is a strong and urgent need to tackle food waste to make it an issue of the past through the transition to a sustainable food system. Tackling food waste requires action all across the supply chain as it currently is a systemic consequence of our food system.
Mudança de dieta, consumo de carne e sustentabilidade
ALEKSANDROWIZA, LUKAZS ET AL. THE IMPACTS OF DIETARY CHANGE ON GREENHOUSE GAS EMISSIONS, LAND USE, WATER USE, AND HEALTH: A SYSTEMATIC REVIEW. PLOS, VOL. 11(11), E0165797, NOVEMBER 2016.
Food production is a major driver of greenhouse gas (GHG) emissions, water and land use, and dietary risk factors are contributors to non-communicable diseases. Shifts in dietary patterns can therefore potentially provide benefits for both the environment and health. However, there is uncertainty about the magnitude of these impacts, and the dietary changes necessary to achieve them. We systematically review the evidence on changes in GHG emissions, land use, and water use, from shifting current dietary intakes to environmentally sustainable dietary patterns. We find 14 common sustainable dietary patterns across reviewed studies, with reductions as high as 70–80% of GHG emissions and land use, and 50% of water use (with medians of about 20–30% for these indicators across all studies) possible by adopting sustainable dietary patterns.
BEKKER, GERBEN ET AL. EXPLICIT AND IMPLICIT ATTITUDE TOWARD NA EMERGING FOOD TECHNOLOGY: THE CASE OF CULTURES MEAT. APPETITE, VOL. 108, JANUARY 2017, P. 245-254.
Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit and implicit attitude toward cultured meat. Three experiments were conducted using a Solomon four-group design to rule out pretest sensitization effects. The first experiment (N = 190) showed that positive or negative information about cultured meat changed the explicit attitude in the direction of the information. This effect was smaller for participants who were more familiar with cultured meat. In the second experiment (N = 194) positive information was provided about solar panels, an attitude object belonging to the same sustainable product category as sustainable food products such as cultured meat.
CARDOSO, GABRIELLE APARECIDA. CONSUMO ALIMENTAR E ESTILO DE VIDA: UM ESTUDO LONGITUDINAL COM ESTUDANTES UNIVERSITÁRIOS. 2016. TESE (DOUTORADO EM CIÊNCIA E TECNOLOGIA DE ALIMENTOS) – ESCOLA SUPERIOR DE AGRICULTURA LUIZ DE QUEIROZ, UNIVERSIDADE DE SÃO PAULO, PIRACICABA, 2016.
A universidade é um local de aprendizagem no qual conhecimento acadêmico, social e cultural permeia a relação entre os estudantes, onde estes terão a oportunidade de vivenciar diferentes situações durante o curso. A maior preocupação é como esta experiência influenciará o estado nutricional com a possível mudança dos hábitos cotidianos, como abuso de bebidas alcoólicas, uso irrestrito de suplementos vitamínicos e alimentares e a alimentação inadequada.
CASSOL, A.; SCHNEIDER, S. PRODUÇÃO E CONSUMO DE ALIMENTOS: NOVAS REDES E ATORES. LUA NOVA, VOL. 95, MAY-AUG 2015.
Este artigo analisa o processo de constituição das novas formas de produção e consumo de alimentos e suas relações. Seu objetivo central consiste em verificar qual é o papel desempenhado pelos consumidores nesse processo. O campo de observação empírica para realização do estudo foram grupos coletivos de aquisição de alimentos da Itália e as feiras de venda direta no Rio Grande do Sul, Brasil, constituindo-se em dois casos específicos. Foram verificadas entre eles diferenças significativas nas rotinas de consumo por parte dos consumidores, cujas motivações, valores e atribuições relacionadas aos alimentos e ao seu consumo mostram características particularizadas.
CODERONI, S.; PERITO, M. SUSTAINABLE CONSUMPTION IN THE CIRCULAR ECONOMY. AN ANALYSIS OF CONSUMERS’ PURCHASE INTENTIONS FOR WASTE-TO-VALUE FOOD. JOURNAL OS CLEANER PRODUCTION, VOL. 252, APRIL 2020, 119870.
This study is aimed at evaluating the relative influence of socio-demographic and psychological features that rule the extent to which consumers engage in the circular economy, purchasing waste-to-value (WTV) food enriched with ingredients otherwise wasted in the supply chain.
477 Italian consumers replied to a web-based questionnaire administered through different social media networks. Two different consumers’ purchase intentions were analysed: consumers were asked both if they would be willing to buy WTV food and if they would buy WTV food if this would help to reduce the environmental impact of agricultural production.DIJKSTRA, J.; OENEMA, O.; BANNINK, A. DIETARY STRATEGIES TO REDUCING N EXCRETION FROM CATTLE: IMPLICATIONS FOR METHANE EMISSIONS. CURRENT OPINION IN ENVIRONMENTAL SUSTAINABILITY, VOL. 3, ISSUES 5, OCTOBER 2011, P. 414-422.
Ruminants turn human inedible products into human edible products, but at a cost of excretion of various pollutants. Implications of dietary measures for cattle to reduce faecal and urinary nitrogen losses on methane emissions are reviewed. Reducing the dietary protein content decreases nitrogen excretion in faeces and urine, but the effect on methane production is less clear. Methane production may decline if starch or digestible nutrients escaping rumen fermentation replace protein, but will rise if dietary fibre levels increase. Hence, mitigation options aimed at reducing urinary nitrogen excretion may result in elevated methane emission levels, depending on fibre level.
GARNETT, TARA. FOOD SUSTAINABILITY: PROBLEMS, PERSPECTIVES AND SOLUTIONS. CAMBRIDGE UNIVERSITY PRESS, JOURNAL PROCEEDINGS OF THE NUTRITION SOCIETY, VOL. 72, ISSUE 1, JANUARY 2013.
The global food system makes a significant contribution to climate changing greenhouse gas emissions with all stages in the supply chain, from agricultural production through processing, distribution, retailing, home food preparation and waste, playing a part. It also gives rise to other major environmental impacts, including biodiversity loss and water extraction and pollution. Policy makers are increasingly aware of the need to address these concerns, but at the same time they are faced with a growing burden of food security and nutrition-related problems, and tasked with ensuring that there is enough food to meet the needs of a growing global population. In short, more people need to be fed better, with less environmental impact. How might this be achieved? Broadly, three main ‘takes’ or perspectives, on the issues and their interactions, appear to be emerging.
GEPHART, JESSICA ET AL. THE ENVIRONMENTAL COST OF SUBSISTENCE: OPTIMIZING DIETS TO MINIMIZE FOOTPRINTS. SCI TOTAL ENVIRONMENTAL, MAY 2016, P. 130-127.
The question of how to minimize monetary cost while meeting basic nutrient requirements (a subsistence diet) was posed by George Stigler in 1945. The problem, known as Stigler’s diet problem, was famously solved using the simplex algorithm. Today, we are not only concerned with the monetary cost of food, but also the environmental cost. Efforts to quantify environmental impacts led to the development of footprint (FP) indicators. The environmental footprints of food production span multiple dimensions, including greenhouse gas emissions (carbon footprint), nitrogen release (nitrogen footprint), water use (blue and green water footprint) and land use (land footprint), and a diet minimizing one of these impacts could result in higher impacts in another dimension. In this study based on nutritional and population data for the United States, we identify diets that minimize each of these four footprints subject to nutrient constraints.
HALLSTRÖM, E.; DAVIS, J.; SONESSON, U. USING DIETARY QUALITY SCORES TO ASSESS SUSTAINABILITY OF FOOD PRODUCTS AND HUMAN DIETS: A SYSTEMATIC REVIEW. ECOLOGICAL INDICATORS, VOL. 93, OCTOBER 2018, P. 2019-230.
The increased recognition of inter-relationships between the environmental and health effects of food has resulted in a new fast-growing research area. Development of methods for integrated analysis of environmental and nutritional impacts is essential to facilitate policy decisions and actions for sustainable food systems. Dietary quality scores is one of the methods suggested to combine environmental and nutritional assessments of foods, meals and diets. This systematic review provides an overview of how dietary quality scores are used in environmental sustainability studies of food products and diets. The review includes 24 articles applying 20 different types of dietary quality scores.
IRZ, XAVIER ET AL. WELFARE AND SUSTAINABILITY EFFECTS OF DIETARY RECOMMENDATIONS. ECOLOGICAL ECONOMICS, VOL. 130, OCTOBER 2016, P. 139-155.
The paper develops a framework combining a model of rational behaviour under dietary constraints, an epidemiological model of diet-related mortality, and a life-cycle-analysis model of environmental impact, which permits the ex-ante assessment of dietary recommendations in multiple sustainability dimensions (i.e., taste cost, welfare effect, deaths avoided, reductions in greenhouse gas emissions and acidification). It is applied to compare in a French context the relative effects and efficiency of six popular sustainable diet recommendations. The results confirm the synergies between the health and environmental dimensions: healthy-eating recommendations usually have a positive effect on the environment, although some exceptions exist.
MARTINELLI, S.; CAVALLI, S. ALIMENTAÇÃO SAUDÁVEL E SUSTENTÁVEL: UMA REVISÃO NARRATIVA SOBRE DESAFIOS E PERSPECTIVAS. CIÊNCIA, SAÚDE COLETIVA, VOL. 24(11) NOVEMBRO 2019.
Parte-se do princípio que um sistema alimentar insustentável não é capaz de produzir alimentos saudáveis para o consumo. A alimentação só pode ser considerada saudável se for também sustentável, devendo ultrapassar a perspectiva nutricional. Assim, realizou-se uma revisão narrativa de literatura acerca de sistemas alimentares saudáveis e sustentáveis, englobando aspectos de produção, processamento, comercialização e consumo, visando levantar seus desafios e perspectivas de consolidação.
MOBERG, EMMA ET AL. TAXING FOOD CONSUMPTION TO REDUCE ENVIRONMENTAL IMPACTS – IDENTIFICATION OF SYNERGIES AND GOAL CONFLICTS. FOOD POLICY, VOL. 101, MAY 2021, 102090.
This study analysed the environmental impacts of taxation on Swedish food consumption and sought to identify potential synergies and goal conflicts between environmental aspects. This was done by analysing various taxation scenarios to reduce environmental impacts of food, including taxation based on: climate impact; a score based on weighting of several environmental impacts; and adjusted rates of value-added tax (VAT).
NASTASIJEVIC, I.; LAKICEVIC, B.; TEODOROVIC, V. MEAT SAFETY IN THE CLIMATE CHANGE CONTEXT. PROCEDIA FOOD SCIENCE, VOL. 5, 2015, P. 203-206.
Climate change is a global phenomenon in the 21st century which may have impact on the occurrence of meatborne hazards at multiple points in the meat chain continuum, from the primary production through to consumption. The assurance of meat safety is a complex task, which requires strong inter-sectoral cooperation between relevant stakeholders such as Competent Authority, Academia, Food Industry and Consumers. The emerging food safety risks due to climate change may pose a serious challenge to the meat safety control system. Therefore, a better understanding of anticipated changes would be of the utmost importance for governments to ensure preparedness.
PETROVIC, ZORAN ET AL. MEAT PRODUCTION AND CONSUMPTION ENVIRONMENTAL CONSEQUENCES. PROCEDIA FOOD SCIENCE, VOL. 5, 2015, 235-238.
Meat production is projected to double by 2020 due to increased, per capita global consumption of meat and population growth. The livestock sector is one of the most significant contributors to urgent environmental problems. In Europe, food consumption is responsible for approximately 30% of total greenhouse gas (GHG) emissions. Meat generally has a considerably higher carbon footprint than plant-based food. This is especially true for beef, due to the emissions of methane (CH4) from enteric fermentation in ruminants.
POORE, J.; NEMECEK, T. REDUCING FOOD’S ENVIRONMENTAL IMPACTS THROUGH PRODUCERS AND CONSUMERS. SCIENCE, VOL. 360, ISSUE 6392, JUN 2018, P. 987-992.
Food’s environmental impacts are created by millions of diverse producers. To identify solutions that are effective under this heterogeneity, we consolidated data covering five environmental indicators; 38,700 farms; and 1600 processors, packaging types, and retailers. Impact can vary 50-fold among producers of the same product, creating substantial mitigation opportunities. However, mitigation is complicated by trade-offs, multiple ways for producers to achieve low impacts, and interactions throughout the supply chain. Producers have limits on how far they can reduce impacts. Most strikingly, impacts of the lowest-impact animal products typically exceed those of vegetable substitutes, providing new evidence for the importance of dietary change.
RIBEIRO, H.; JAIME, P.; VENTURA, D. ALIMENTAÇÃO E SUSTENTABILIDADE. ESTUDOS AVANÇADOS, VOL. 31, 89, JAN-APR 2017.
Em todo amplo, diverso e complexo trajeto do alimento, do solo ao prato, há inúmeras interfaces com a in/sustentabilidade. O tema da alimentação e sua relação com a sustentabilidade planetária é antigo e, ao mesmo tempo, muito atual, portanto de fronteira, no sentido temporal, de vanguarda. Ao exigir olhares, investigações e soluções multidisciplinares é, também, um tema de fronteira de conhecimentos, por conta de suas múltiplas interfaces. Este ensaio, de autoria interdisciplinar, tem como objetivo pincelar um panorama e apresentar uma reflexão sobre as complexas e intrincadas questões que envolvem a alimentação, sob uma perspectiva da sustentabilidade global. Aborda, inicialmente, a produção de alimentos no campo, com crescente quimificação e ampliação de áreas para produção agropecuária.
ROHM, HARALD ET AL. CONSUMERS IN A SUSTAINABLE FOOD SUPPLY CHAIN (COSUS): UNDERSTANDING CONSUMER BEHAVIOR TO ENCOURAGE FOOD WASTE REDUCTION. FOODS, VOL. 6(12), 2017, P. 104.
Consumers are directly and indirectly responsible for a significant fraction of food waste which, for a large part, could be avoided if they were willing to accept food that is suboptimal, i.e., food that deviates in sensory characteristics (odd shape, discoloration), or that has a best-before date which is approaching or has passed, but that is still perfectly fine to eat. The choice to accept or discard suboptimal food is taken either before or after purchase (hence, in the retail store or in the household). The aim of the European research project COSUS (Consumers in a sustainable food supply chain) was to increase consumer acceptance of suboptimal food, before and after purchase, by implementing targeted strategies that are based on consumer insights, and that are feasible for and acceptable by the food sector. To reach this aim, different methodological approaches were applied to analyze this issue, to experiment with different aspects, and to test the resulting interventions.
RÖÖS, ELIN ET AL. EVALUATING THE SUSTAINABILITY OF DIETS – COMBING ENVIRONMENTAL AND NUTRITIONAL ASPECTS. ENVIRONMENTAL SCIENCE & POLICY, VOL. 47, MARCH 2015, P. 157-166.
This study examined two methods for jointly considering the environmental impact and nutritional quality of diets, which is necessary when designing policy instruments promoting sustainable food systems. Both methods included energy content and 18 macro- and micronutrients in the diet, the climate impact, land use and biodiversity damage potential. In Method 1, the content of different nutrients in the diet was normalised based on recommended intake or upper levels for average daily intake and presented together with the environmental impacts, which were normalised according to estimated sustainable levels. In Method 2, the nutritional quality of different diets was considered by calculating their nutrient density score, and the environmental impact was then expressed per nutrient density score. Three diets were assessed; a diet corresponding to Nordic recommendations, the current average Swedish diet and a lifestyle Low Carbohydrate-High Fat (LCHF) diet.
TUCKER, CORRINA. THE SIGNIFICANCE OF SENSORY APPEAL FOR REDUCED MEAT CONSUMPTION. APPETITE, VOL. 81, OCTOBER 2014, P. 168-179.
Reducing meat (over-)consumption as a way to help address environmental deterioration will require a range of strategies, and any such strategies will benefit from understanding how individuals might respond to various meat consumption practices. To investigate how New Zealanders perceive such a range of practices, in this instance in vitro meat, eating nose-to-tail, entomophagy and reducing meat consumption, focus groups involving a total of 69 participants were held around the country.
TUKKER, ARNOLD ET AL. ENVIRONMENTAL IMPACTS OF CHANGES TO HEALTHIER DIETS IN EUROPE. ECOLOGICAL ECONOMICS, VOL. 70, ISSUE 10, AUGUST 2011, P. 1776-1788.
Food consumption causes, together with mobility, shelter and the use of electrical products, most life cycle impacts of consumption. Meat and dairy are among the highest contributors to environmental impacts from food consumption. A healthier diet might have less environmental impacts. Using the E3IOT environmentally extended input output database developed in an EU study on Environmental Impacts of Products (EIPRO), this paper estimates the difference in impacts between the European status quo and three simulated diet baskets, i.e. a pattern according to universal dietary recommendations, the same pattern with reduced meat consumption, and a ‘Mediterranean’ pattern with reduced meat consumption.
VANHAM, D.; MEKONNEN, M.; HOEKSTRA, A. THE WATER FOOTPRINT OF THE EU FOR DIFFERENT DIETS. ECOLOGICAL INDICATORS, VOL. 32, SETEMBER 2013, P. 1-8.
In this paper, the EU28 (EU27 and Croatia) water footprint of consumption (WFcons) for different diets is analysed: the current diet (REF, period 1996–2005), a healthy diet (DGE), a vegetarian (VEG) and combined (COM) diet. By far the largest fraction of the total WFcons (4815 lcd) relates to the consumption of edible agricultural goods (84%). The average EU28 diet is characterised by a too high energy intake and a too high ratio of animal to vegetal protein intake. For a healthy diet, the intake of some product groups should be reduced (sugar, crop oils, meat and animal fats) and of other product groups increased (vegetables and fruit). Especially the consumption of animal products accounts for high WF amounts.
VERBEKE, W.; SANS, P.; LOO, E. CHALLENGES AND PROSPECTS FOR CONSUMER ACCEPTANCE OF CULTURED MEAT. JOURNAL OF INTEGRATIVE AGRICULTURE, VOL. 14, ISSUE 2, FEBRUARY 2015, P. 285-294.
Consumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technology-related perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders (Belgium) (n=180). meat resulted in 43% of the participants indicating to be willing to try this novel food, while another 51% indicated to be ‘maybe’ willing to do so.
VINNARIA, M.; TAPIO, P. SUSTAINABILITY OF DIETS: FROM CONCEPTS TO GOVERNANCE. 2020 ENVIRON. RES. LETT. 15 095004.
The production of food for consumption produces environmental stress and raises ethical issues. As humans are able to choose different foodstuffs in their diets, food consumption guidance may have large benefits for the environment. Meat consumption is often identified as the most environmentally harmful foodstuff to produce and animal welfare and rights issues are receiving ever more attention. By combining both issues, this article proposes a conceptual framework for combining alternative dietary habits and agricultural production styles in general environmental policy strategies.
WESTHOEK, HENK ET AL. FOOD CHOICES, HEALTH AND ENVIRONMENT: EFFECTS OF CURRING EUROPE”S MEAT AND DAIRY INTAKE. GLOBAL ENVIRONMENTAL CHANGE, VOL. 26, MAY 2014, P. 195-205.
Western diets are characterised by a high intake of meat, dairy products and eggs, causing an intake of saturated fat and red meat in quantities that exceed dietary recommendations. The associated livestock production requires large areas of land and lead to high nitrogen and greenhouse gas emission levels. Although several studies have examined the potential impact of dietary changes on greenhouse gas emissions and land use, those on health, the agricultural system and other environmental aspects (such as nitrogen emissions) have only been studied to a limited extent.
WILLETT, WALTER ET AL. FOOD IN THE ANTHROPOCENE: THE EAT-LANCET COMMISSION ON HEALTHY DIETS FROM SUSTAINABLE FOOD SYSTEMS. THE LANCET COMMISSIONS, VOL. 393, ISSUE 10170, FEBRUARY 2019, P. 447-492.
Food systems have the potential to nurture human health and support environmental sustainability; however, they are currently threatening both. Providing a growing global population with healthy diets from sustainable food systems is an immediate challenge.
INSTITUTO INTERAMERICANO DE COOPERAÇÃO PARA A AGRICULTURA. ECOGASTRONOMIA NA VISÃO DO SLOWFOOD.
Divulgar a Ecogastronomia enquanto ferramenta de promoção da educação alimentar e do gosto, de aproximação entre agricultoras(es) e cozinheiras(os) e de valorização das atividades não agrícolas no meio rural. Ao final deste curso, esperamos que possas: compreender e aplicar os conhecimentos sobre a abordagem e os princípios em relação à Ecogastronomia, desde a produção até a transformação e consumo dos alimentos.
MINISTÉRIO DO DESENVOLVIMENTO SOCIAL E COMBATE À FOME. MARCO DE REFERÊNCIA DE EDUCAÇÃO ALIMENTAR E NUTRICIONAL PARA AS POLÍTICAS PÚBLICAS. BRASÍLIA, DF: MDS; SECRETARIA NACIONAL DE SEGURANÇA ALIMENTAR E NUTRICIONAL, 2012.
A Educação Alimentar e Nutricional (EAN) alcançou um ponto importante de seu processo de construção. Após ter percorrido um longo caminho, permeado por “altos e baixos” e depois de ter superado obstáculos no sentido de alcançar mudanças conceituais e práticas significativas, atualmente a EAN se insere no âmbito das políticas públicas no contexto da promoção da saúde e da Segurança Alimentar e Nutricional (SAN).
MINISTÉRIO DA SAÚDE. GUIA ALIMENTAR PARA A POPULAÇÃO BRASILEIRA. 2. ED. BRASILÍA, MINISTÉRIO DA SAÚDE, 2014.
Nas últimas décadas, o Brasil passou por diversas mudanças políticas, econômicas, sociais e culturais que evidenciaram transformações no modo de vida da população. A ampliação de políticas sociais na área de saúde, educação, trabalho e emprego e assistência social contribuiu para a redução das desigualdades sociais e permitiu que o País crescesse de forma inclusiva. Também se observou rápida transição demográfica, epidemiológica e nutricional, apresentando como consequência maior expectativa de vida e redução do número de filhos por mulher, além de mudanças importantes no padrão de saúde e consumo alimentar da população brasileira.
arca do gosto. slow food brasil.
A Arca do Gosto é um catálogo mundial que identifica, localiza, descreve e divulga alimentos especiais ameaçados de extinção. Sabores quase esquecidos, mas ainda vivos, pelas mãos e sabedoria de poucos mestres artesãos, agricultores, produtores e cozinheiros. Muitos deles, alimentos com potenciais produtivos e comerciais reais.