biblioteca
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.
PIXOTO, M.; PINTO, H.DESPERDÍCIO DE ALIMENTOS: QUESTÕES SOCIOAMBIENTAIS, ECONÔMICAS E REGULATÓRIAS.strong> BRASÍLIA, SENADO FEDERAL, CONSULTORIA LEDISLATIVA. BOLETÍM DO LEGISLATIVO, N.41, 2016.
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.