Le politiche per la sicurezza alimentare e la sostenibilità nel contesto europeo e degli accordi commerciali internazionali

Enablers to achieve zero hunger through IoT and blockchain technology and transform the green food supply chain systems

PROTOCOL: Impact of the food environment on diet-related health outcomes in school-age children and adolescents in low- and middle-income countries: a systematic review.

Background & Objectives Global food chains have become longer and more complex owing to the decoupling of geographical locations where food is produced and consumed. Increases in global food prices, lower levels of production in grain-producing nations and rising costs of oil, fertilizers and transportation have raised concerns about food security in many countries, including Qatar. The population of Qatar has dramatically increased from 660,238 in 2003 to 2,077,357 in 2014. As a food-import-dependent nation, Qatar heavily relies on food coming from other countries. However, reports on food security and observations of the project team suggest that food supply chains have not been re-designed to accommodate this rapid increase in population and to account for the increased complexity due to globalised distribution. Distribution of food is challenging because it has to ensure that the product maintains its quality and safety while it is transported downstream on the chain and until it reaches the consumer. Inappropriate conditions and poor handling result in food being wasted. An awardee of the National Priorities Research Program 2014, this research project aims to provide strategic input for management of food supply chains considering characteristics of distribution and consumption of food in Qatar. Methods This research will incorporate food quality and food safety considerations into distribution optimisation models because transportation of food between various supply chain members affects food quality and food safety as well as food waste originating from deteriorating quality and emerging safety risks. It will focus on operational problems occurring during transportation and storage of food and provide an estimate of the waste occurring in distribution. Moreover, it will build a simulation model to establish the link between distribution frequencies and the food quality and food safety, exploring key interrelationships among quality and safety in food supply chains. Results In the distribution of food, management challenges faced by organisations delivering food to Qatar are related to limited shelf lives of food products, temperature and humidity requirements, possible interaction effects between products, and delivery time windows of products. Food wasted at the end of the food supply chain incurs the highest costs and uses the highest level of energy because the food has already been grown, processed, transported, stored, and sold before ending up in the trash. This research project will investigate consumers' contribution to the generation of food waste in an attempt to reduce the waste originating from variations in demand. Conclusions Waste in the food supply chain results in inefficient use of natural resources such as water, energy and land through supply chain operations such as production, processing, distribution, consumption and disposal. The problem of food waste is emotive because it raises ethical issues about the accessibility of food while millions of people around the world live in hunger. The waste, cost and environmental impact due to production, distribution and consumption of food occur globally. The significance of this project lies in its focus on food waste as complementary to the ongoing efforts in Qatar for achieving food security and environmental sustainability.

In a food supply chain, food quality and safety are of paramount importance as there is a drastic change in consumers’ food habits, behaviour and markets. Consumer expectations for food quality and safety during the current pandemic situation are the main driving forces behind this change. Food safety has become essential, and in order to have a safe food and to get a sustainable system of food in a food supply chain, emerging green technologies are of immense importance. In a food supply chain, having good-quality food is necessary, which is safe for consumption and free of contamination. Considering these objectives, acquiring the food safety and quality is of immense prominence and responsibility of all the stakeholders in food supply chain. Alongside this journey of food products from the field to fork, there are several risks linked to food contamination which may occur in the whole supply chain. With an aim of achieving the safety and quality in the food supply chain, stakeholders, besides following the legislations and standards have also to include the effective green technological approaches in the supply chain. Evidently, several green technological approaches have emerged which can be adapted with an intention of confirming the food quality and safety in the overall food supply chain. The aim of this chapter is to provide a concise description of the green technologies and to discuss them from the view point of food quality and safety.KeywordsFood supply chainFood qualityFood safetyGreen technological approaches

Who Eats, Where, What, and How? COVID-19, Food Security, and Canadian Foodscapes

Food security and preserving food quality has become preemptive when food trade and transport are addressed. High level of quality standards are followed for food being sold in the market and ensure that it is safe for consumption and free from infections. Due to increasing customer demand and food trade, safety, quality and standards are becoming a matter of utmost importance for producers, sellers, distributors and government. From the production to the consumer, it moves through various stages of supply chain, which arises the need of regular monitoring and maintaining food quality standards in the entire supply chain. The purpose of this study is to review the food supply chain with major focus on food safety and regulatory framework, which could be useful for industry, academicians, researcher, and policymakers. This study also highlighted the criticality of safety and quality in the food supply chain, especially from logistics and distribution perspective.

Feeding the City, Pandemic and Beyond

Foods are complex products consisting of many ingredients of diverse origins. Along the food supply chains, food products are prone to spoilage and safety issues, which could give rise to different health-related concerns and outcomes. Furthermore, the existing highly centralised food systems generate substantial greenhouse gas emissions and food waste. In order to strengthen the sustainable decentralised "farm-to-fork" food chains, a mindset shift supported by relevant education and policy initiatives is highly required. The ERASMUS+ KA220 project SafeFood4EU was conceived with a crucial mission - to develop an interdisciplinary and innovative toolbox of higher education and lifelong learning courses that reflect various aspects of sustainable agri-food systems. The thematic areas discussed within the SafeFood4EU project have covered food safety and supply chain management, sustainable food systems and design, food production and quality of raw materials, food authenticity and analysis, and digital and soft skills. The main objectives have been to develop a distinctive content package and make it available to the students via an e-learning management system. The project's results, aimed at creating a pool of young and capable experts, can significantly impact future food security, thereby increasing awareness about the future challenges regarding food systems transition, dietary shift and the next generation's food security.

The global food system faces challenges in food security, environmental sustainability, and supply chain inefficiencies, with traditional methods struggling to meet demands while minimizing resource depletion and ecological impact. New approaches that integrate AI and new technologies must be developed to address the growing concerns of global food security and sustainability. This article reviews the potential progressive roles of automation, artificial intelligence, and renewable energy for maintaining sustainable practices, optimizing food production, and enhancing decision-making. Blockchain technology improves transparency and traceability in food supply chains. IoT-powered smart systems enable real-time monitoring of crops, livestock, and food storage conditions, optimizing resource usage. AI-driven developing algorithms enhance decision-making, automate agricultural processes, and improve food quality and safety. While renewable energy sources like solar-powered aquaponics and hybrid energy systems promote ecologically sustainable food production, robotics and 3D printing are developing agricultural processes. However, widespread adoption faces challenges such as high costs, infrastructure limitations, and regulatory barriers alongside these benefits. Future research should focus on enhancing AI-driven solutions, addressing scalability issues, and ensuring equitable access to these technologies across AI ethics, infrastructure, and regulatory framework.

Artificial intelligence is emerging as a transformative force in addressing the multifaceted challenges of food safety, food quality, and food security. This review synthesizes advancements in AI-driven technologies, such as machine learning, deep learning, natural language processing, and computer vision, and their applications across the food supply chain, based on a comprehensive analysis of literature published from 1990 to 2024. AI enhances food safety through real-time contamination detection, predictive risk modeling, and compliance monitoring, reducing public health risks. It improves food quality by automating defect detection, optimizing shelf-life predictions, and ensuring consistency in taste, texture, and appearance. Furthermore, AI addresses food security by enabling resource-efficient agriculture, yield forecasting, and supply chain optimization to ensure the availability and accessibility of nutritious food resources. This review also highlights the integration of AI with advanced food processing techniques such as high-pressure processing, ultraviolet treatment, pulsed electric fields, cold plasma, and irradiation, which ensure microbial safety, extend shelf life, and enhance product quality. Additionally, the integration of AI with emerging technologies such as the Internet of Things, blockchain, and AI-powered sensors enables proactive risk management, predictive analytics, and automated quality control. By examining these innovations' potential to enhance transparency, efficiency, and decision-making within food systems, this review identifies current research gaps and proposes strategies to address barriers such as data limitations, model generalizability, and ethical concerns. These insights underscore the critical role of AI in advancing safer, higher-quality, and more secure food systems, guiding future research and fostering sustainable food systems that benefit public health and consumer trust.

The COVID-19 pandemic made the world encounter significant disruptions that heightened the previously faced issues associated with food security. The aspects of food safety, quality, and accessibility are impacted in such a manner, necessitating green food supply chain management (GFSCM) supported by technologies like blockchain and IoT. Nine GFSCM enablers identified and critically discussed in the context of better food security through the attainment of SDG 2. Based on the ISM technique, this study analyses the relationships and influential factors among these facilitators. The findings have emphasized that blockchain and IoT are an essential mechanism for promoting transparency and traceability and reducing food waste in the supply chain of food. Adding to the present literature, this paper develops a conceptual framework that helps managers implement digitization enablers and thus support sustainable food security. These pave the way toward the success of the United Nations in achieving sustainability through food quality and safety.

Blockchain: a framework for membership and access

Food and nutrition security has been neglected in the planning field for reasons of a lack of connection between food and planning and the perception that agricultural activities have no place in the modernizing world. However, considering increasing climate change impacts and implications on industrialized agriculture, there is a clear need to establish shorter, more sustainable agricultural production practices and food supply chains. Urban agriculture is proposed as a potential method of intervention for planners to support sustainable food production and supply chains. The paper utilized a multiple-case study design to analyze four best practice examples of urban agriculture in the Global South to uncover its potential to address food security associated risks and contribute to sustainable development objectives. The results delivered evidence of the potential to harness the multifunctionality of urban agriculture to not only improve the food security of the most at-risk populations, but to also address other urban risks such as unemployment, community decline and food deserts. The recommendations for this paper relate to establishing a food security department, mapping and encouraging more sustainable food supply chains, creating land uses and zonings specific to urban agriculture and to utilize its multifunctionality to address other urban risks.

Food, water and energy are three fundamental areas of strategic importance that are closely interrelated for the survival of all living organisms and preserving a healthy ecosystem. Meeting the sustainable food needs and fighting hunger to ensure adequate, balanced and healthy nutrition for the increasing world population are among the top priorities of countries and international organizations. Food loss and waste are important problems globally. Food loss is defined as the decrease in the quantity and the quality of food as a result of the decisions and actions of food suppliers in the stages of the food production chain from primary production to distribution,whereas food waste refers to the decrease in the quantity and quality of food as a result of the decisions and actions of retailers, food service providers and consumers. Food loss and waste throughout the food supply chain begin at the field and farm stage in primary production and goes through a complex and multi-factorial process that includes storage, transportation, processing, packaging, retail and consumption stages. Food loss and waste vary greatly from country to country and even within the same country, depending on product type, geographical region and socio-economic factors. In high- and middle-income countries, food loss and waste occur mainly at the distribution and consumption stage, and in lowincome countries at the production and post-harvest stages. The global dimensions of food loss and waste are significant and cause environmental, social and economic risks and threats. Some 1,3 billion tons of food, approximately 1/3 of the total food produced worldwide, is lost and wasted annually. The economic loss caused by food loss and waste is approximately 1 trillion US dollars every year. Food loss and waste cause unnecessary use of 20-23% of the agricultural production area,24% of water consumption and 20-23% of chemical fertilizers and pesticides. Food loss and waste cause 8% of global greenhouse gas emissions. About 38% of the total energy expenditure in the food supply chain is wasted through food loss and waste. Türkiye is one of the leading countries globally that waste the most food at the level of end consumer. According to the 2021 report of the United Nations Environment Program report, the United Nations Environment Program, 93 kilograms per person, a total of 7,7 million tons of food, is wasted every year at home, food service places and food vendors in Türkiye. Studies and policy targets reveal that approximately half of global food loss and waste can be prevented, and even if one quarter of it is prevented, the global hunger problem may be solved. In this context, reducing food loss and waste will make significant contributions to ensuring price stability by reducing production costs and fighting hunger, food security and healthy nutrition, sustainable environment and agriculture and food systems through mitigating climate change impacts, biodiversity protection, efficient use of agricultural lands and water resources. This chapter provides information on the global dimensions of food loss and waste and its social, economic and environmental impacts.

Slicing the fruit five ways: An economic, social, and environmental assessment of five mango food supply chains in Burkina Faso