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Food waste management during the COVID-19 outbreak: a holistic climate, economic and nutritional approach.
Sci Total Environ. 2020 Nov 10; 742:140524.ST

Abstract

Improving the food supply chain efficiency has been identified as an essential means to enhance food security, while reducing pressure on natural resources. Adequate food loss and waste (FLW) management has been proposed as an approach to meet these objectives. The main hypothesis of this study is to consider that the "strong fluctuations and short-term changes" on eating habits may have major consequences on potential FLW generation and management, as well as on GHG emissions, all taking into account the nutritional and the economic cost. Due to the exceptional lockdown measures imposed by the Spanish government, as a consequence of the emerging coronavirus disease, COVID-19, food production and consumption systems have undergone significant changes, which must be properly studied in order to propose strategies from the lessons learned. Taking Spain as a case study, the methodological approach included a deep analysis of the inputs and outputs of the Spanish food basket, the supply chain by means of a Material Flow Analysis, as well as an economic and comprehensive nutritional assessment, all under a life cycle thinking approach. The results reveal that during the first weeks of the COVID-19 lockdown, there was no significant adjustment in overall FLW generation, but a partial reallocation from extra-domestic consumption to households occurred (12% increase in household FLW). Moreover, the economic impact (+11%), GHG emissions (+10%), and the nutritional content (-8%) complete the multivariable impact profile that the COVID-19 outbreak had on FLW generation and management. Accordingly, this study once again highlights that measures aimed at reducing FLW, particularly in the household sector, are critical to make better use of food surpluses and FLW prevention and control, allowing us to confront future unforeseen scenarios.

Authors+Show Affiliations

University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain. Electronic address: aldacor@unican.es.University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain.University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain.University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain.University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain.University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain.Peruvian LCA Network (PELCAN), Department of Engineering, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel, Lima 15088, Peru.EnergyLab, Fonte das Abelleiras s/n, Campus Universidad de Vigo, 36310 Vigo, Galicia, Spain.UNESCO Chair in Life Cycle and Climate Change, Escola Superior de Comerç International (ESCI-UPF), Pg. Pujades 1, 08003 Barcelona, Spain.UNESCO Chair in Life Cycle and Climate Change, Escola Superior de Comerç International (ESCI-UPF), Pg. Pujades 1, 08003 Barcelona, Spain.UNESCO Chair in Life Cycle and Climate Change, Escola Superior de Comerç International (ESCI-UPF), Pg. Pujades 1, 08003 Barcelona, Spain.University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain.Peruvian LCA Network (PELCAN), Department of Engineering, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel, Lima 15088, Peru.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32619842

Citation

Aldaco, R, et al. "Food Waste Management During the COVID-19 Outbreak: a Holistic Climate, Economic and Nutritional Approach." The Science of the Total Environment, vol. 742, 2020, p. 140524.
Aldaco R, Hoehn D, Laso J, et al. Food waste management during the COVID-19 outbreak: a holistic climate, economic and nutritional approach. Sci Total Environ. 2020;742:140524.
Aldaco, R., Hoehn, D., Laso, J., Margallo, M., Ruiz-Salmón, J., Cristobal, J., Kahhat, R., Villanueva-Rey, P., Bala, A., Batlle-Bayer, L., Fullana-I-Palmer, P., Irabien, A., & Vazquez-Rowe, I. (2020). Food waste management during the COVID-19 outbreak: a holistic climate, economic and nutritional approach. The Science of the Total Environment, 742, 140524. https://doi.org/10.1016/j.scitotenv.2020.140524
Aldaco R, et al. Food Waste Management During the COVID-19 Outbreak: a Holistic Climate, Economic and Nutritional Approach. Sci Total Environ. 2020 Nov 10;742:140524. PubMed PMID: 32619842.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Food waste management during the COVID-19 outbreak: a holistic climate, economic and nutritional approach. AU - Aldaco,R, AU - Hoehn,D, AU - Laso,J, AU - Margallo,M, AU - Ruiz-Salmón,J, AU - Cristobal,J, AU - Kahhat,R, AU - Villanueva-Rey,P, AU - Bala,A, AU - Batlle-Bayer,L, AU - Fullana-I-Palmer,P, AU - Irabien,A, AU - Vazquez-Rowe,I, Y1 - 2020/06/26/ PY - 2020/05/25/received PY - 2020/06/23/revised PY - 2020/06/24/accepted PY - 2020/7/4/pubmed PY - 2020/7/4/medline PY - 2020/7/4/entrez KW - COVID-19 KW - Eating habits KW - Food loss waste (FLW) KW - GHG emissions KW - Life cycle assessment (LCA) KW - Nutritional impact SP - 140524 EP - 140524 JF - The Science of the total environment JO - Sci. Total Environ. VL - 742 N2 - Improving the food supply chain efficiency has been identified as an essential means to enhance food security, while reducing pressure on natural resources. Adequate food loss and waste (FLW) management has been proposed as an approach to meet these objectives. The main hypothesis of this study is to consider that the "strong fluctuations and short-term changes" on eating habits may have major consequences on potential FLW generation and management, as well as on GHG emissions, all taking into account the nutritional and the economic cost. Due to the exceptional lockdown measures imposed by the Spanish government, as a consequence of the emerging coronavirus disease, COVID-19, food production and consumption systems have undergone significant changes, which must be properly studied in order to propose strategies from the lessons learned. Taking Spain as a case study, the methodological approach included a deep analysis of the inputs and outputs of the Spanish food basket, the supply chain by means of a Material Flow Analysis, as well as an economic and comprehensive nutritional assessment, all under a life cycle thinking approach. The results reveal that during the first weeks of the COVID-19 lockdown, there was no significant adjustment in overall FLW generation, but a partial reallocation from extra-domestic consumption to households occurred (12% increase in household FLW). Moreover, the economic impact (+11%), GHG emissions (+10%), and the nutritional content (-8%) complete the multivariable impact profile that the COVID-19 outbreak had on FLW generation and management. Accordingly, this study once again highlights that measures aimed at reducing FLW, particularly in the household sector, are critical to make better use of food surpluses and FLW prevention and control, allowing us to confront future unforeseen scenarios. SN - 1879-1026 UR - https://www.unboundmedicine.com/medline/citation/32619842/Food_waste_management_during_the_COVID_19_outbreak:_a_holistic_climate_economic_and_nutritional_approach_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0048-9697(20)34046-8 DB - PRIME DP - Unbound Medicine ER -