Showing results for: Standards/certification
The following two reports deal with food waste costs and mitigation. The first report focuses on costs and introduces a methodology that allows for full-cost accounting (FCA) of the food waste footprint, including costs associated with the environmental impacts of food waste. The FCA framework incorporates market based evaluations of the direct financial costs, non-market valuation of lost ecosystem goods and services and well-being valuation to assess the social costs associated with natural resource degradation.
The Sustainable Seafood Coalition (SSC) has launched a new 'labelling code', intended to ensure that consumers are sure about what environmental claims on fish and seafood mean. A new 'sourcing code' accompanies the labelling and ensures that the coalition members source their fish and seafood products responsibly.
This paper looks at the environmental costs of food production and consumption. It offers an updated account of the GHG emissions associated with production of U.S. food losses at the retail/institution and consumer level and also considers the effects of a shift in diets away from current US consumption patterns towards those recommended by USDA dietary guidelines.
The Centre for Alternative Technology (CAT) has launched a new report on sustainable diets - People, Plate and Planet, describing dietary choices that can reduce greenhouse gas emissions and pressures on land. The report considers nutrition, GHG emissions and land use and states that the most significant impact on these areas comes from what we eat, not where it is from or how much packaging there is around it.
This study looks at the double challenge of increasing food security while addressing environmental problems caused by agriculture. It identifies a set of key actions in three broad areas that hold the greatest potential for achieving these efficiency and sustainability goals.
This report from the Institution for Mechanical Engineers discusses the role that cold chain technologies can play in improving food security in developing countries. It argues that we need to address the question of how we can achieve sustainable food security and not just increased production.
In this feature on Food Choices & Health, the United States Department of Agriculture and Economic Research Service (ERS) discusses food loss and food waste and points out the distinction in meaning between the two. They describe food loss as includes moisture loss and cooking shrinkage; loss from mould, pests, or inadequate climate control; and food waste.
The International Trade Center’s (ITC) Trade and Environment Unit has recently released a training manual aimed at addressing climate change in the tea sector. With climate change already having an impact on both the quality and quantity of tea the manual sets out to help tea farmers and factories lower their emissions and reduce energy costs. One of the reasons for the focus on factories is that exporters are increasingly subject to requirements set by buyers and retailers to measure and reduce carbon emissions.
This research argues that we need to implement a food waste hierarchy approach to preventing and managing food surplus and waste. It argues that a distinction between food surplus and waste is crucial as is the distinction between avoidable and unavoidable waste. Its main message is that food waste can be prevented by adopting a sustainable production and consumption approach and by tackling food surplus and waste throughout the global food supply chain.
Science's special issue on rethinking the global supply chain examines how traceability, measurement, and standardization might tame the unwieldy web that is our global supply chains.