Each year, about one trillion USD worth of food sales is lost or wasted. In addition to its economic impacts, food wastage has significant societal costs that are born indirectly by taxpayers. Should damage costs associated with food wastage be accounted for, this global wastage appears much higher. In fact, the monetization of environmental costs such as the impact of greenhouse gases, land erosion, water use and pollinators loss amounts to another trillion USD. Furthermore, a valuation of social costs, such as health effects of pesticides, loss of livelihoods and conflicts over natural resources adds another trillion USD. Noteworthy is the fact that not all food wastage reduction strategies are equal in terms of environmental efficiency and reducing food wastage must be a priority over energy recovery from food wastage. As a case study, the Italian National Plan for Food Waste Prevention (PINPAS) aims at reducing food wastage upstream the food chain, will be considered. PINPAS also seeks to improve recovery measures of unsold food. As indicated in the Guidelines on the preparation of food waste prevention programmes by the European Commission, PINPAS engages all stakeholders of the agri-food chain, from policy makers to civil groups and producers. The first action will be the reintroduction of food education at school.

Segrè, A. (2014). La prevenzione dello spreco alimentare per ridare valore al cibo: Riflessioni di un agroeconomista. GIORNALE ITALIANO DI MEDICINA DEL LAVORO ED ERGONOMIA, 36(4), 203-206.

La prevenzione dello spreco alimentare per ridare valore al cibo: Riflessioni di un agroeconomista

Segrè, Andrea
Writing – Original Draft Preparation
2014

Abstract

Each year, about one trillion USD worth of food sales is lost or wasted. In addition to its economic impacts, food wastage has significant societal costs that are born indirectly by taxpayers. Should damage costs associated with food wastage be accounted for, this global wastage appears much higher. In fact, the monetization of environmental costs such as the impact of greenhouse gases, land erosion, water use and pollinators loss amounts to another trillion USD. Furthermore, a valuation of social costs, such as health effects of pesticides, loss of livelihoods and conflicts over natural resources adds another trillion USD. Noteworthy is the fact that not all food wastage reduction strategies are equal in terms of environmental efficiency and reducing food wastage must be a priority over energy recovery from food wastage. As a case study, the Italian National Plan for Food Waste Prevention (PINPAS) aims at reducing food wastage upstream the food chain, will be considered. PINPAS also seeks to improve recovery measures of unsold food. As indicated in the Guidelines on the preparation of food waste prevention programmes by the European Commission, PINPAS engages all stakeholders of the agri-food chain, from policy makers to civil groups and producers. The first action will be the reintroduction of food education at school.
2014
Segrè, A. (2014). La prevenzione dello spreco alimentare per ridare valore al cibo: Riflessioni di un agroeconomista. GIORNALE ITALIANO DI MEDICINA DEL LAVORO ED ERGONOMIA, 36(4), 203-206.
Segrè, Andrea*
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/644679
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