Reducing food losses: A (dis)-opportunity cost model

Maria Antonietta Fiore, Francesco Contò, Giustina Pellegrini

Research output: Contribution to journalArticleAcademicpeer-review

20 Citations (Scopus)

Abstract

A huge amount of resources used in food production is lost or wasted globally and the same for the greenhouse gas emissions caused by the production of food. A plethora of methodologies to assess economic, environmental and social impacts stands out. The aim of this paper is to analyze the social impacts of food losses along the food chain: the methodology is based on the elaboration of a disopportunity cost taking into account food waste and losses Kcals and Kcals/required per day (to cope with the energy expenditure), U.A.A. (Utilized Agricultural Area) cost. Findings are aimed at highlighting how the food looses reduction is crucial for an intra-generational equity.

Original languageEnglish
Pages (from-to)151-166
Number of pages16
JournalRivista di Studi sulla Sostenibilita
Issue number1
Publication statusPublished - 2015
Externally publishedYes

Keywords

  • (Dis)-opportunity cost
  • Economic-social impact
  • Food loss
  • Food waste
  • Intra-generational equity
  • Sustainability

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