Food Life Cycle Research Articles

Integrating health, nutrition, and environmental impacts of foods: a life cycle impact assessment and modelling analysis of foods in Canada

BackgroundGiven the urgency of transitioning towards sustainable nutrition, dietary shifts that provide co-benefits to human health and the environment are imperative. There is currently no database of the environmental impacts of foods that reflects Canada's unique geographical and agri-climatic context and regional inputs and emissions. To determine sustainable diets, harmonising nutritional considerations with environmental impacts is also essential for an equitable comparison of foods. We aimed to develop a Canadian Food Life Cycle Inventory database and a multidimensional index to enable a joint assessment of the health and environmental impacts of foods in Canada. MethodsThe Canadian Food Life Cycle Inventory database uses life cycle assessment methodology to evaluate environmental impacts. The datasets mirror Canada's food consumption patterns, averaging the spectrum of agricultural practices weighted by domestic production and import shares. The database is structured according to the nomenclature and categorisation of the Canadian Nutrient File. Environmental sustainability is assessed using a cradle-to-grave approach, including indicators such as greenhouse gas emissions, eutrophication, particulate matter, freshwater usage, land use, non-renewable energy consumption, and food loss and waste. Environmental impacts are quantified through an environmental impact score (EIS) assigned to each impact category for a given food. The EIS-nutrition (EIS-N) integrates the evaluation of nutritional quality with environmental impacts using Nutri-Score, a validated food nutrient-profiling tool. The EIS-N is modelled as a ratio of the EIS to the Nutri-Score values. FindingsPreliminary results show the greatest environmental impacts for animal-based foods, particularly beef, in agreement with current literature. Foods with greater nutritional quality also generally show greater environmental sustainability, with some exceptions for particular impact categories. InterpretationThe database and index have potential to serve as powerful tools to support researchers, policy makers, and consumers, harnessing big data to drive efficient food and climate solutions for systems transformation. FundingProvince of Ontario and University of Toronto, CIHR SMART Healthy Cities Training Platform, and University of Toronto's Temerty Faculty of Medicine.

Building a score of climate change mitigation potential in national food-based dietary guidelines

Abstract Background The food sector contributes to a third of global Greenhouse gas emissions. Food-based dietary guidelines (FBDG) are policy tools that provide food advice compatible with health. There is a growing effort to include environmental sustainability in dietary guidelines, but less is known about the extent to which different countries include dietary recommendations with climate change mitigation potential. Methods Based on a systematic review and quantitative content analysis of food-based dietary guidelines (FBDG), a Dietary Climate Mitigation (DCM) score was developed to assess and rank the climate change mitigation potential of dietary guidelines at three levels: food life cycle, dietary patterns, and food groups. To avoid an overestimation of recommendations with relatively lower climate mitigation potential, the overall DMC score assigns higher weights to the dietary patterns and food groups sub-scores, compared to the food life cycle sub-score. Results Of the selected 92 countries, 38 mention environmental sustainability in their dietary guidelines. The Dietary Climate Mitigation (DCM) score ranged 4-84 (median 31.14 IQR 19.71-39.14, score range 0-100). Scores were significantly higher in high-income countries, dietary guidelines published after 2010, and those that explicitly address environmental sustainability. The highest scores are those from Belgium-Flemish, Australia, Zambia, Israel, Spain, Netherlands, Seychelles, Denmark, Sweden, and United Kingdom. Food advice with high climate mitigation potential are less frequent than advice with relatively lower mitigation potential. Conclusions Future dietary guidelines can be more aligned to health and climate goals if they factor in the differential environmental footprints of food choices. Explicit inclusion of environmental considerations in dietary advice has grown, yet most guidelines can still evolve from pro-environmental (intent-based), to environmentally significant (impact-based) food advice. Key messages • While there is a growth in dietary guidelines that mention environmental sustainability, most countries have still a low coverage of food recommendations with high climate mitigation potential. • To be compatible with planetary health, dietary guidelines can benefit from an impact-weighted approach to dietary advice.

Framework proposal for estimating tourist food waste and its carbon footprint in China: Sampling from four main tourist destinations

This study presents the first calculation of the total amount of tourist food waste (TFW) and its carbon footprint (CF) in China. Using first-hand data from the hotel/restaurant/café sector in four popular tourist cities, the TFW and its CF of the food life cycle for 31 regions in 2019 were quantified. The findings reveal that the average amount of TFW in China was 256.90±11.89 g/d/cap, totaling 9.95±0.50 million t of TFW generated in 2019, with grain accounting for 32.69% (3.25±0.24 million t). Furthermore, the annual CF of TFW attained 23.47±0.43 million t carbon dioxide (CO2) eq in 2019. Meat exhibited the largest CF (55.25%). Geographically, the CF of TFW was consistent with the geographical characteristics of the Hu Line, that is, larger toward the southeast. Notably, the CF of TFW during agricultural production (15.96±0.93 million t CO2 eq or 67.99%) accounted for most of the food life cycle.

Resources Available for Me Versus Us: Implications for Mitigating Consumer Food Waste

Although food waste is an urgent issue with widespread economic, societal, and environmental impacts, it remains understudied in the marketing discipline. This is surprising, since most food waste occurs at the retail and consumption stages of the food life cycle. This research fills this gap by examining how resource mindset and self-construal jointly shape consumer food waste. Specifically, inducing a scarcity mindset signals that there is no resource to waste, mitigating consumer food waste regardless of self-construal. In contrast, under an abundance mindset, where there is resource to waste, activating an interdependent (vs. independent) self-construal can effectively reduce consumer food waste. The authors identify sharing obligation, the tendency to share valuable resources with in-groups, as a key mechanism behind the effect. In support of this mechanism, enhancing sharing obligation (e.g., highlighting the sharing concept, highlighting others’ food needs) or diminishing it (e.g., highlighting family resource abundance) attenuates the effect of self-construal on consumer food waste under an abundance mindset. The results from one large-scale field study, four controlled experiments, and a country-level secondary data analysis provide convergent support for the proposed framework. This research not only contributes to the related literature but also provides actionable strategies for mitigating consumer food waste.

Holistic and integrated systemic policies and practices for decarbonization

AbstractA bold, visionary, transforming, systemic, holistic, integrated, caring, inclusive, equitable, sustainable, and resilient paradigm for fast transitions toward a clean energy and decarbonized future is imperative and urgently needed. Business as usual and silo approaches are not viable with the changes that are occurring. These changes are linked and interacting systems of physical, natural, health, social, economic, finance, governance, and institution.The effects and impacts are dire, existential, and pervasive.The 2021 IPCC Report Physical Science Basis: Summary for Policymakers, in clear language stated “it is unequivocal that human influence has warmed the atmosphere, oceans and land”.The scientific communities in the US, Europe, Asia and other regions all subscribe to this situation.Well documented global empirical evidence is also confirming the profound systems and systemic transformations that are occurring.Business, industry, and the general public, in particular youths, worldwide are all increasingly demanding actions – that transcend words of what needs to be done to deeds of how and now.In the US, the 2022 Inflation Reduction Act, would allocate US 370 billion for combating climate change and clean energy production. The IRA is the largest climate spending package ever.President Biden has called for 100% clean electricity by 2035 and pledged to cut carbon emissions by 50%–52% below 2005 levels by the end of this decade, doubling the previous target.A decarbonized future was endorsed by Leaders at the 2021 G‐7 Carbis, UK Summit. There is growing realization that the global climate change crisis requires strengthened and expanded global cooperation with new, innovative and non‐bureaucratic mechanisms for collaboration.The 2021 IPCC Report summarized that global surface temperature will continue to increase until at least the mid‐ century under all emissions' scenarios considered. “Global warming of 1.5 and 2°C will be exceeded during the 21st century unless deep reductions in CO2 and other greenhouse gas emissions occur in the coming decades.” The UNEP and IEA contends reducing anthropogenic methane emissions will help mitigate climate change and is a cost‐effective proposition.The release of methane and micro‐organisms from melting of permafrost needs to be better studied and understood., The confluence of increased heat, humidity, fine particulates air pollution, water contaminants and the COVID pandemic, will exacerbate health burdens. This will have serious consequences for human wellbeing, and cascading into national and global security. With climate change, therapeutics and vaccines will not work.The article provides a brief overview of the unprecedented climate related hurricanes, storms, floods and wildfires disasters occurring in all regions of the world. It highlights of some of the key effects, impacts and consequences with current policies and practices with regard to the energy‐climate conundrum. There is an imperative to change course toward a decarbonized future.A number of systemic expeditious interventions are delineated. These include actions by all on:The* fundamental need to change behavior; *afforestation, reforestation, rehabilitation of wetlands, mangroves, wastelands and coral reefs to restore ecosystem functions which would also create significant number of employment and livelihoods' opportunities; *retrofitting existing structures to be more energy efficient, incorporate increasing renewable energy, sustainability and resiliency criteria, – to “build back better” and provide jobs; *the life cycle of food and agriculture practices need to be systemically examined to reduce adverse impacts on climate, Energy, environment and health.There are difficulties and challenges. The commensurate opportunities and benefits of a decarbonized paradigm include clean and safe jobs; healthy quality of life; and a sustained and resilient future for current and future generations.

Assessing the diet quality, environmental impact, and monetary costs of the dietary transition in China (1997–2011): Impact of urbanization

BackgroundIncreased urbanization has been linked to transitions in dietary patterns. However, evidence on the impacts of urbanization on diet quality, and environmental impact, and diet cost is limited. The aim of this study was to investigate the time trends of these three dietary sustainability in China over the period 1997–2011 and to examine their associations with urbanization.MethodsFood consumption of 8,330 participants (18–64y) of the China Health and Nutrition Survey cohort (1997, 2000, 2004, 2006, 2009, and 2011) were examined and diet quality was assessed using the Chinese Healthy Eating Index 2016 (CHEI2016). Dietary related environmental impacts on Greenhouse Gas Emissions (GHGE), Total Water Use (TWU), and Land Use (LU) were estimated using the Chinese Food Life Cycle Assessment Database. Monetary cost of diet was calculated using the community market prices of food items. Multilevel mixed-effects models were used to estimate associations between the time trend of dietary sustainability indicators and degree of urbanization.ResultsFrom 1997 to 2011, the CHEI2016 score increased by 10.6%, GHGE by 23.8%, LU by 29.1%, and the inflation-corrected cost of diet by 80%. Urbanization was positively associated with these time trends, which remained after adjustment for sociodemographic and lifestyle factors (all P < 0·05).ConclusionThe rapid urbanization in China over the past two decades has been followed by an improvement in the overall dietary quality, but this has been accompanied by an increase in the environmental impacts and higher cost of the diet, especially in communities with lower urbanization index.

Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods.

Micro- and macro-nutrient deficiencies among women are considered a global issue that the food industry has not adequately considered until recently. The industry must provide and guarantee a diversity of food products worldwide that allow women to get a correct and balanced diet according their life stage. The food industry must focus on this challenge within a framework of sustainable production, minimizing the use of natural resources and avoiding the emission of waste and pollutants throughout the life cycle of food. Food coproducts are presented as potential bioactive functional compounds which can be useful for technological purposes, due to the fact that they can serve as non-chemical, natural and health-improving food ingredients. In this review, we focus on the potential use of food processing coproducts which must be part of a strategy to promote and improve women's health and well-being. This knowledge will make it possible to select potential ingredients from coproducts to be used in the fortification of foods intended for consumption by females and to introduce sustainability and gender perspectives into food innovation. The attainment of fortifications for foods for women has to be linked to the use of sustainable sources from food coproducts in order to be economically viable and competitive.

Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s

There is constant necessity of developing the accurate and fast methods for detection of foodborne pathogens. Microorganisms of Campylobacter genus are one of the main causes of foodborne diseases worldwide. Fast identification of Campylobacter at all stages of the food life cycle is an efficient strategy to control foodborne campylobacteriosis. This article the authors evaluated a commercial loop-mediated isothermal amplification (LAMP) system with bioluminescence, called as the 3M™ Molecular Detection Analysis (MDA), which was used to find Campylobacter in food products with the help of a certain standard method, which is referred to as the reference method. The results of this study showed that the commercial LAMP based method is as efficient as the reference method, and features high specificity and minimum determinability (sensitivity). The LAMP based method has been shown to be a fast and reliable method for detection of Campylobacter spp. scarce presence (10 CFU/25 g) in meat, meat products, as well as carcass swabs and production facilities’ environment. The LAMP analysis required about 24–27 hours to achieve a result. However the LAMP based method will facilitate the detection of Campylobacter, as it provides much easier and faster detection of Cam pylobacter spp., including Campylobacter jejuni/Campylobacter coli, than standard microbiological methods. The LAMP based method is an efficient tool to prevent the spreading of Campylobacter spp. contamination in food products.

Integrating Dietary Impacts in Food Life Cycle Assessment.

Food production and food consumption have been too long studied separately. This paper therefore reviews progresses in assessment methods and identifies how nutrition effects on human health and environmental impacts of the entire food production and consumption can and should be consistently and systematically assessed, on a life cycle-based and a health-based perspective. Main observations include: (a) The strong activity in the Life Cycle Assessment (LCA) of a large range of agriculture production, covering beyond carbon footprint the biodiversity and health impacts of land, water, fertilizers, and pesticide use. (b) The multi-functionality of all foods and the need to compare a wide range of possible alternative including comparing serving size, meal alternatives and diets. (c) The availability of epidemiological dietary risk factors expressed in DALYs, enabling the creation of an additional LCA nutritional impact category and providing much broader flexibility in the choice of the functional unit and the kind of valid comparison LCA can address. (d) The need to use Big Data and machine learning method to better understand interactions and propose healthy and sustainable food baskets. As illustrated by the fruit yogurt example, dietary impacts on human health often dominate the life cycle impacts on human health and it is strongly recommended to consider them in the life cycle inventory and impact assessment of all commodities and foods that will eventually be consumed.

INVESTIGATION OF THE INFLUENCE OF ULTRASOUND ON RAW MATERIALS

The object of the study is the effect of ultrasound on raw meat. One of the promising areas of improvement and intensification of technological processes of food production is the use of ultrasound. Current research shows that ultrasound can play an important role at all stages of the food life cycle. Ultrasound depending on the mode of ultrasonic treatment, the degree of supersaturation of the solution, the temperature factor, etc. can significantly accelerate the process of denaturation of organic compounds. The range of application of ultrasound in the production of meat products by industrial means today is quite wide and includes: acceleration of maturation of raw meat, tendering of meat, its ambassador, heat treatment. The essence of the process of tendering meat with ultrasound is the use of ultrasonic vibrations to destroy the connective tissues of meat, thereby increasing its tenderness regardless of the process of maturation of meat, its appearance or processing conditions. Partial destruction and softening of tissue structures makes it possible to improve the consistency, juiciness, increase the permeability of pickles and accelerate enzymatic processes. The main goal of the research is to determine the impact of ultrasonic treatment on the quality and safety of meat products in the process of technological processing. The innovation of the work is the modernization of the stage of raw meat preparation due to the introduction of a flowing ultrasonic processor in the cooking apparatus. Ultrasonic radiation is applied during heat treatment, which improves the quality of the shot product and reduces cooking time. Acceleration of cooking is due to the rupture of the fibers at the cellular level. In the course of the work, an experimental study of the effect of ultrasound on raw meat was conducted. According to the results of the experiment, a microscopic analysis of the protein structure was performed after exposure to ultrasound. An experimental result was obtained, which confirms the positive effect of ultrasound on raw meat. The technique used in the study can be used to study the effect of ultrasound on other materials.

General limitations of the current approach in developing sustainable food system frameworks

Current studies on sustainability transitions of the food system (FS) are limited. The tools for assessing FS sustainability and enhancing FS performance are still lacking, highlighting the critical role of developing an assessment indicator framework for assisting sustainable FS transitions. This study seeks opportunities for optimizing existing FS frameworks that address the triple burden of malnutrition and FS sustainability. It examines FS frameworks and other food system-related frameworks such as those linked to food security, food sovereignty, and so on, unveiling the general limitations of current approaches and methodologies in FS frameworks and other related frameworks. To our knowledge, it is the first study to discuss the gaps of FS frameworks regarding their coverage on the food lifecycle and their representation of FS's multidimensionality. The results indicate that most FS frameworks and related frameworks are conceptual. The most frequent limitations are no targeting audience, no coverage of the food disposal stage, and no institutional/political dimension/indicators. Some frameworks have no multi-stakeholder inputs, no coverage of food input and/or food storage stages, no economic or nutritional dimension/indicators, while only a few frameworks involve statistical/empirical methods or quantitative indicators. Other limitations regarding language, data, and time are also identified. Finally, this study suggests developing a comprehensive multi-dimensional urban food system framework considering the full life cycle of food and combining FS-related perspectives with the five dimensions of environmental, economic, institutional, socio-cultural, and nutritional sustainability to mitigate the lifecycle and sustainability dimension issues and gaps.

An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability.

Aimed at improving the quality of school meals, the Sustainable School Program (SSP) implemented low-carbon meals, twice a week, in 155 schools of 4 municipalities, reaching more than 32,000 students. This study evaluated the environmental impact and nutritional viability of this intervention for this population. The 15 most repeated meals from the conventional and sustainable menus were selected, and we considered the school age group and number of meals served per student/day. Nutritional information was calculated using validated food composition tables, nutritional adequacy was assessed using National School Feeding Program (PNAE) requirements, the level of processing was considered using NOVA classification, and greenhouse gas emissions (GHGE) were estimated using food life cycle assessment (LCA) validated data. We found both conventional and sustainable food menus are equivalent, in terms of nutrients, except for calcium, iron, and magnesium. Sustainable food menus were cholesterol-free. However, there was a reduction of up to 17% in GHGE, depending on the school age group analysed. Considering the greater energy efficiency and lower environmental impact of these food menus, the SSP, therefore, demonstrates that a substantial reduction in climate impact is feasible, successful, and can be an inspiration to other regions globally.

Microbiological and Toxicological Evaluation of Fermented Forages

Several feed preservation methods can ensure lower mycotoxin contamination levels enter the food life cycle, and a relatively common wet preservation method of forage plant materials is fermentation. This study aimed to characterize the microbiological state and mycotoxin contamination of fermented silages and haylages (corn, alfalfa, rye, and triticale), their main microbiota, and isolation of bacteria with mycotoxin resistance. Bacteria that remain viable throughout the fermentation process and possess high mycotoxin resistance can have a biotechnological benefit. Lactic acid bacteria, primarily found in corn silage, were Lactiplantibacillus plantarum isolates. Meanwhile, a high percentage of alfalfa silage and haylage was characterized by Lactiplantibacillus pentosus. In rye silage and haylage samples, Pediococci were the typical bacteria. Bacterial isolates were characterized by deoxynivalenol and zearalenon resistance. Some of them were sensitive to aflatoxin B1, while ochratoxin A caused 33–86% growth inhibition of the cultures. The mycotoxin resistant organisms are under further research, aiming for mycotoxin elimination in feed.

Ultra-processed food intake and diet carbon and water footprints: a national study in Brazil.

ABSTRACTOBJECTIVE To study the association between ultra-processed food consumption and carbon and water footprints of the Brazilian diet.METHODS Cross-sectional analysis on data collected in 2008–2009 on a probabilistic sample of the Brazilian population aged ≥ 10 years (n = 32,886). Individual food intake was assessed using two 24-hour food records, on non-consecutive days. The environmental impact of individual diets was calculated by multiplying the amount of each food by coefficients that quantify the atmospheric emissions of greenhouse gases in grams of carbon dioxide equivalent (carbon footprint) and freshwater use in liters (water footprint), both per gram or milliliter of food. The two coefficients consider the food life cycle ‘from farm to fork.’ Crude and adjusted linear regression models and tests for linear trends assessed the association between the ultra-processed food contribution to total energy intake (quintiles) and the diet carbon and water footprints. Potential confounders included age, sex, education, income, and region. Total energy intake was assessed as a potential mediation variable.RESULTS In the crude models, the dietary contribution of ultra-processed foods was linearly associated with the carbon and water footprints of the Brazilian diet. After adjustment for potential confounders, the association remained significant only regarding the diet water footprint, which increased by 10.1% between the lowest and highest quintile of the contribution of ultra-processed foods. Additional adjustment for total energy intake eliminated this association indicating that the dietary contribution of ultra-processed foods increases the diet water footprint by increasing energy intake.CONCLUSIONS The negative impact of ultra-processed foods on the diet water footprint, shown for the first time in this study, adds to the negative impacts of these foods, already demonstrated regarding dietary nutrient profiles and the risk for several chronic non-communicable diseases. This reinforces the recommendation to avoid ultra-processed foods made in the official Brazilian Dietary Guidelines and increasingly in dietary guidelines of other countries.

Methods matter: Improved practices for environmental evaluation of dietary patterns

Making food systems more sustainable is one of humanity’s largest challenges. Over two decades of life cycle assessment research on the environmental performance of food systems has helped to inform efforts to address this challenge. In recent years, there has been much interest in aggregating the results of these studies at scales of national production, dietary patterns, and future food scenarios. The process of comparing impacts of diverse products based on extant literature presents numerous challenges which have been inadequately addressed. Drawing upon examples of greenhouse gas emissions and seafood systems, we suggest best practices to support more complete, consistent, and comparable aggregation practices. Ultimately this would lead to more robust industry and consumer decisions and public policy. We suggest to: 1) define product groups reflecting impact drivers and in accordance with study goals, 2) select studies in a transparent way whose methods are consistent, and 3) assess results in the context of actual production or consumption patterns. Applying these practices would strengthen food life cycle assessment aggregation studies as a tool guiding towards sustainable food systems.

Barriers and enablers impacting the innovation life cycle of food and beverage start-ups: Evaluation within a system dynamics framework

Start-ups and technological innovations in the food and beverage industry are two important complementary factors needed for the sustainability of the industry. However, start-ups in the industry face a lot of barriers that eventually impact the dynamic sustainability of the industry. The barrier and enabler factors that impact start-ups’ innovation life cycle are identified as themes from relevant extant literature. The paper focuses on using the identified barriers and enablers to innovation life cycle to develop a System Dynamic (SD) framework that would provide the required direction towards the sustainability of start-ups in the industry. A system dynamic methodology is used to develop the causal loop and stock and flow diagrams for the four phases: (opportunity, refine, establish, decide) of the innovation life cycle in which the drivers that impact the life cycle are the identified barriers and enablers. The resulting system dynamic framework developed for the paper assists in putting into context the developed feedback loops for the drivers that influence the innovation life cycle of start-ups in the food and beverage industry. The developed innovation life cycle framework creates a research gap that should allow for further research into the development of a system dynamic model that can be executed within a simulation environment.

Aligning Diet, Health and Planet in the Older Population

Abstract Background The global food system faces incessant and complex challenges of providing food for a growing population while remaining within planetary boundaries. Agriculture and food production depletes finite resources such as land, water and fossil fuels, and contributes to climate change. GHG emissions occur at every stage in the life cycle of a food from primary production through to processing, packaging, distribution, consumption, and waste. This results in approximately 34% of anthropogenic GHGEs globally. Thus, the aim of this study is to determine the levels of and contributors to dietary carbon footprint among older Irish adults. Methods Diet quality metrics explore associations between dietary patterns and health outcomes. A Food Frequency Questionnaire was used to assess dietary intake of participants in the Mitchelstown Cohort Study. To determine carbon footprint, foods were linked to CO2eq emission factors from life cycle assessment studies. The DASH and Mediterranean diet scores were used to determine if higher adherence to these recommended diets was associated with improved health outcomes and lower dietary GHGEs. Results Preliminary results suggest that the daily CO2eq is similar to a previous Irish study, which found that the daily dietary intake was 6.5 kg of CO2eq per person. As expected, consumption of red meat was the highest contributor to dietary carbon footprint. Fruit and vegetable consumption was low despite these foods having a lower carbon footprint. Conclusions The environmental impacts of current dietary patterns are substantial, threatening ecological integrity. Greater adherence to well-characterized diets has been associated with lower diet-related GHGE. Transforming our diets is required to build a resilient and sustainable food system, while safeguarding planetary health. However, nutrition and long-term health must remain a key component of any dietary change particularly in vulnerable and nutritionally compromised populations. Key messages Food systems and diets thereof are inextricably linked with nutrition, health and environmental issues. Dietary transitions are needed to reduce global burden of disease and environmental degradation. Consideration on the feasibility of adopting sustainable diets among older populations to ensure healthy ageing is required. Trade-offs arise between protein requirements and environmental impacts.

A Multi-Stage Green Barrier Strategy for the Control of Global SARS-CoV-2 Transmission via Cold Chain Goods.

Recently, Object to Human transmission route of SARS-CoV-2 with cold chain food as the medium has been confirmed by the frequent occurrence of Covid-19 infected patients who are practitioners of global cold chain logistics. The effective disinfection for cold chain food is the key to cut off this transmission route. However, there are great challenges to achieve the goal, due to the extremely massive commodities involved in global cold chain logistics of food, and the need to conduct disinfection at the temperature below freezing point. To solve this problem, in this study, a system of multi-stage barriers for virus transmission is established by making targeted disinfection strategies for five key steps throughout the whole life cycle of cold chain food (i.e. cold chain processing, refrigerated warehouse storage, refrigerated transportation and distribution, refrigerated retail, post-consumption). Moreover, the comparison of various disinfection methods which can be applied in the system is made to clarify the green disinfection. Conclusively, the cumulative disinfection for cold chain food provided by this system will play an important role on the normalized epidemic prevention and control.

Food Losses and Wastage along the Wheat Value Chain in Egypt and Their Implications on Food and Energy Security, Natural Resources, and the Environment

Pushing yield frontiers of cereals and legumes is becoming increasingly difficult, especially in drylands. This paper argues and provides empirical evidence that food loss and wastage constitute a sizeable proportion of the total wheat supply in Egypt. By following the life cycle of food and using standard measurement protocols, we estimated the levels of food loss and wastage along the wheat value chain in Egypt and their socioeconomic, biophysical, and environmental implications. About 4.4 million tons (20.62% of total wheat supply from domestic production and imports in 2017/2018) is estimated to be lost or wasted in Egypt which is also associated with the wastage of about 4.79 billion m3 of water, and 74.72 million GJ of energy. This implies that if Egypt manages to eliminate, or considerably reduce, wheat-related losses and wastage, it will save enough food to feed 21 million more people from domestic production and hence reduce wheat imports by 37%, save 1.1 billion USD of much-needed foreign exchange, and reduce emissions of at least 260.84 million kg carbon dioxide-equivalent and 8.5 million kg of methane. Therefore, investment in reducing food loss and wastage can be an effective strategy to complement ongoing efforts to enhance food security through productivity enhancement in Egypt.

Quantifying environmental implications of surplus food redistribution to reduce food waste

Ensuring access to food for the most vulnerable is one of the objectives of the UN 2030 Agenda for Sustainable Development. Rethinking food production and distribution systems in light of this need makes it imperative to limit the environmental burden of food supply chains to meet the increasing demand of a rapidly growing world population. One of the most important problems of food supply chains is food waste, which leads to a huge waste of resources for the production of foodstuffs that end up not fulfilling the function for which they were produced. A powerful strategy to address this problem is the recovery and redistribution of food that is still edible to socially and economically disadvantaged people. In this article Life Cycle Assessment (LCA) is applied to the study of environmental burdens and benefits of food redistribution following attributional and consequential LCA approaches. Data on surplus food recovered is collected from local charities and the impact of their activities is compared with that of the treatment of food waste by incineration, anaerobic digestion and composting. All midpoint impact categories of ReCiPe (hierarchist) are considered in life cycle impact assessment of 1 kg of food wasted or donated. The study highlights the great variability of recovered food locally, with respect to quantity and type. The life cycle of surplus animal-based food has the greatest impact (e.g. up to 70% kg CO2 eq/kg in waste treatment scenario). Food donation reduces the average impact of the studied systems (e.g. 1.9 kg CO2 eq/kg net environmental benefit). However, efficient mechanisms of recovery and redistribution are required, in terms of sizing, consumptions and logistics, to ensure a significant environmental improvement over food waste treatment.