Giustina Pellegrini

Reducing Food Losses: A (Dis)-Opportunity Cost Model

A huge amount of resources used in food production is lost or wasted globally and the same for the greenhouse gas emissions caused by the production of food. A plethora of methodologies to assess economic, environmental and social impacts stands out. The aim of this paper is to analyze the social impacts of food losses along the food chain: the methodology is based on the elaboration of a disopportunity cost taking into account food waste and losses Kcals and Kcals/required per day (to cope with the energy expenditure), U.A.A. (Utilized Agricultural Area) cost. Findings are aimed at highlighting how the food looses reduction is crucial for an intra-generational equity.

Economia circolare e scarti nelle filiere agroalimentari: prima indagine esplorativa sullo stato dell'arte

The management and exploitation of waste and waste from production processes is one of the most important challenges for the modern agri-food chains. The chain competitiveness factors will be measured also by the way that it will succeed in enhancing these elements and transforming them from management costs to income opportunities. This work aims to provide a first analysis of the possible re-use of waste and waste in a circular and re-use optics aimed at increasing the profitability of supply chains and reducing their environmental impact.