{"id":8327,"date":"2017-08-01T07:01:56","date_gmt":"2017-08-01T05:01:56","guid":{"rendered":"https:\/\/carnisostenibili.cvdemo.online\/en\/?p=8327"},"modified":"2017-07-25T17:04:18","modified_gmt":"2017-07-25T15:04:18","slug":"food-waste-the-dumbest-socio-environmental-problem","status":"publish","type":"post","link":"https:\/\/www.carnisostenibili.it\/en\/food-waste-the-dumbest-socio-environmental-problem\/","title":{"rendered":"Food waste, the dumbest socio-environmental problem"},"content":{"rendered":"
\n

The total amount of food<\/strong> produced worldwide<\/strong> each year amounted to about 4 billion tonnes, of which an estimated 30% is lost before consumption<\/strong>. When the weight of the food waste<\/strong> is converted into calories, global food loss reaches 24% of the total production<\/strong>.<\/p>\n

The causes of waste<\/strong> can be found in a combination of effects, which belong both to the world of production<\/strong>, and to that of consumption<\/strong>: from the analysis of the causes<\/strong>, several initiatives aimed at reducing waste<\/strong> were born, with particular attention to people\u2019s education<\/strong>.<\/p>\n

Without loosing sight on the ultimate goal of reducing waste<\/strong>, an in-depth analysis of the available information makes it clear that we should avoid trivial errors, such as that of including in the waste both the actually wasted food<\/strong> and the inevitable non edible waste<\/strong>.<\/p>\n

A correct interpretation<\/strong> of the concept of waste and its data should take into account the social value of food<\/strong>, separating what is recovered for purposes of human consumption from what instead is recovered as a resource<\/strong>. In order to try to shed light on these aspects, the data available in the publication \u201cFeed the hungry<\/strong>\u201d of the Polytechnic of Milan and the Foundation for Subsidiarity in Italy was analysed, being considered among the most up to date from a scientific point of view.<\/p>\n

The agri-food chain<\/strong> is divided into several stages which include agricultural and\/or industrial operations characterised by different degrees of efficiency<\/strong> and types of losses and waste<\/strong>. Starting with the losses of the primary sector<\/strong> and the food processing industry, it continues with waste that occurs during distribution<\/strong>, both in collective and commercial catering, up to those of domestic consumption<\/strong>.<\/p>\n

The elaboration of the available data shows how the meat sector<\/strong> is amongst those less subject to the phenomenon of waste<\/strong>, both from the production side and from that of consumption. Despite the inherently degradable nature of the marketed product, in fact, meat is the sector with the least social waste<\/strong>.<\/p>\n

The reasons for this virtuosity are due to the structure and organisation<\/strong> of the supply chain, which allows the processing of by-products in secondary processes<\/strong>, but also the economic, cultural and social value<\/strong> attributed by consumers to these foods.<\/p>\n

 <\/p>\n

The Sustainable Meat Project<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

[…]<\/p>\n","protected":false},"author":2,"featured_media":8328,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[677,621,686],"tags":[1751,1540,1752],"class_list":["post-8327","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-environment-sustainability-en","category-italian-zootechnics","category-world-news","tag-food-losses","tag-food-waste","tag-social-value-of-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t