A classification of food products to enhance circular economy and reduce waste: A systematic literature review

IF 5.4 Q1 ENVIRONMENTAL SCIENCES
Stella Viscardi, Claudia Colicchia
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引用次数: 0

Abstract

Along food supply chains, one-third of global food production is wasted annually: circular economy can be applied to prevent and recover food waste. The literature has explored food waste from many perspectives; however, no attention has been devoted to understanding how the intrinsic characteristics of food products influence food waste generation and valorization. This study proposes a classification of food products based on circular economy principles derived from a systematic literature review. The classification sheds light on how the intrinsic variability of food products influences food waste generation and recovery along the supply chain. The characteristics that drive differences in terms of food waste are identified by defining two product groups for each step of the chain (primary production: plant origin and animal origin; manufacturing: minimally processed and processed; distribution: ambient temperature and controlled temperature; retail: short shelf life and long shelf life). This stresses the intertwining of food waste with supply chain operations. Moreover, within the same supply chain stage, food waste causes and circular economy actions vary greatly depending on the product characteristics. The review also reveals how the most relevant causes within each product category correspond to a high relevance of practices addressing these causes. The adopted perspective represents a novel contribution to knowledge, providing a clear discussion of the variability of food waste along the supply chain and unveiling aspects requiring further research. From a practical standpoint, the classification can empower food industry actors to develop circular economy actions through an appropriate understanding of product characteristics.

Abstract Image

食品分类,促进循环经济,减少浪费:系统性文献综述
在食品供应链中,每年有三分之一的全球食品被浪费:循环经济可用于防止和回收食品浪费。文献从多个角度探讨了食物浪费问题,但还没有人关注食品的内在特性如何影响食物浪费的产生和价值。本研究根据系统性文献综述得出的循环经济原则,提出了一种食品分类方法。该分类揭示了食品的内在差异性如何影响供应链上食物垃圾的产生和回收。通过为供应链的每个环节定义两个产品组(初级生产:植物源和动物源;制造:微加工和加工;分销:常温和控温;零售:短保质期和长保质期),确定了造成食物浪费差异的特征。这就强调了食物浪费与供应链运作的相互交织。此外,在同一供应链阶段,食物浪费的原因和循环经济行动也因产品特性的不同而大相径庭。审查还揭示了每个产品类别中最相关的原因如何与解决这些原因的实践高度相关。所采用的视角是对知识的新贡献,清晰地讨论了食物浪费在供应链中的可变性,并揭示了需要进一步研究的方面。从实用的角度来看,这种分类方法可以使食品行业的参与者通过对产品特性的适当了解来制定循环经济行动。
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来源期刊
Resources, conservation & recycling advances
Resources, conservation & recycling advances Environmental Science (General)
CiteScore
11.70
自引率
0.00%
发文量
0
审稿时长
76 days
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