Valoremos los alimentos, evitemos pérdidas y desperdicios

01/06/2016

El siguiente artículo versa sobre la problemática de las pérdidas y desperdicios de alimentos y su relación con la seguridad alimentaria, el cuidado del ambiente y los recursos. Se describe un estado del arte mundial, regional y nacional, a la vez que se enuncian las principales definiciones acor...

Food waste recovery pathways: Challenges and opportunities for an emerging bio-based circular economy. A systematic review and an assessment

01/03/2021

The transition towards a Circular Economy in the agri-food supply chain will require appropriate support mechanisms. Globally, 1/3 of food is wasted, generating by-products which could be treated and processed. In a bioeconomy perspective, qualitatively and quantitatively asse...

The next step in sustainable dining: the restaurant food waste map for the management of food waste

18/07/2021

In recent years, out-of-home food waste is growing exponentially and therefore represents an important focus of attention, albeit little research has been done on this instance. A few researchers have developed frameworks to better explain wasteful behaviors away from home, however a comprehensiv...

Sustainable Production and Consumption of Food. Mise-en-Place Circular Economy Policies and Waste Management Practices in Tourism Cities

06/09/2021

This paper sheds light on case studies from hotels, restaurants, and cafes that are located in urban tourist destinations. This research suggests that catering businesses can implement a number of responsible initiatives by introducing preventative measures and recycling practices to curb food lo...

The food waste hierarchy as a framework for the management of food surplus and food waste

01/08/2014

Drawing on interviews with food waste specialists, this study construes the boundaries between food surplus and food waste, avoidable and unavoidable food waste, and between waste prevention and