Sustainable food. Production and consumption perspectives
Sustainable food. Production and consumption perspectives
Contributor(s): Katarzyna Pawlak-Lemańska (Editor), Barbara Borusiak (Editor), Ewa Sikorska (Editor)
Subject(s): Politics / Political Sciences, Social Sciences, Economy, Business Economy / Management, Micro-Economics, Agriculture, Energy and Environmental Studies, Economic policy, Environmental and Energy policy, Economic development, EU-Accession / EU-DEvelopment, Marketing / Advertising, Business Ethics, Socio-Economic Research
Published by: Wydawnictwo Uniwersytetu Ekonomicznego w Poznaniu
Keywords: corporate social responsibility;sustainable agriculture;packaging; sustainable consumption;sustainable production;life-cycle;food waste;healthy diets;meat alternatives;food labelling;food redistribution;
Summary/Abstract: Sustainable food security is a pressing global challenge, requiring research and advocacy for both production and consumption practices. On one hand, the focus of research lies in the development of technologies and processes that enable the production of food with minimal losses and a reduced negative environmental impact. On the other hand, e orts are directed towards strengthening positive attitudes among food consumers, promoting environmentally friendly diets, and reducing food losses. This book aims to address this challenge by exploring sustainable food systems from production to consumption. Through literature reviews, original research, and perspectives, the book seeks to disseminate the concept of food sustainability to scientists, researchers, and practitioners. We hope this monograph will contribute, albeit modestly, to making food processes more sustainable.
- E-ISBN-13: 978-83-8211-209-2
- Print-ISBN-13: 978-83-8211-208-5
- Page Count: 198
- Publication Year: 2024
- Language: English
Sustainable food production and processing—sustainable agriculture and biotechnological approaches in food chain
Sustainable food production and processing—sustainable agriculture and biotechnological approaches in food chain
(Sustainable food production and processing—sustainable agriculture and biotechnological approaches in food chain)
- Author(s):Daniela Gwiazdowska, Katarzyna Marchwińska, Krzysztof Juś
- Language:English
- Subject(s):Economy, Business Economy / Management, Agriculture, Energy and Environmental Studies, Economic development, Business Ethics
- Page Range:13-28
- No. of Pages:16
- Keywords:sustainable agriculture;food production;food chain;bioeconomy;integrated farm management;
- Summary/Abstract:The current trend of the increasing human population as well as the evolution of consumption patterns, increasing food demand and growing amounts of food waste influence changes along the entire food chain, from agricultural systems and natural resources to processing. It is worth underlining that the agri-food industry is considered one of the most important sectors of economic development in the world. However, the increased demand for food is depleting natural resources, causing soil erosion, landscape biodiversity loss and environmental pollution worldwide, creating new challenges for food security and sustainable food production. Therefore, sustainable agriculture and new technologies and approaches play an increasingly significant rolein reducing negative environmental impacts while ensuring food safety. It stays in line with the model of food production development promoted by the Food and Agriculture Organization of the United Nations, according to which sustainable agriculture means the production of healthy, high-quality food in an environmentally friendly way, caring for animal welfare and protecting biodiversity, as well as ensuring income for farmers. This approach is also consistent with many concepts focused on the issue of sustainable, eco-friendly food production, such as development of sustainable agriculture, the One Health concept, Climate-Smart Agriculture, the European Green Deal and the Farm to Fork Strategy, strongly emphasising efforts to create a healthier and more sustainable food system.
Farming sustainability—interactions of economic, environmental and social dimensions
Farming sustainability—interactions of economic, environmental and social dimensions
(Farming sustainability—interactions of economic, environmental and social dimensions)
- Author(s):Aleksander Grzelak, Michał Borychowski, Jakub Staniszewski, Anna Matuszczak
- Language:English
- Subject(s):Economy, Business Economy / Management, Agriculture, Energy and Environmental Studies, Economic policy, Environmental and Energy policy, EU-Accession / EU-DEvelopment, Business Ethics, Socio-Economic Research
- Page Range:29-40
- No. of Pages:12
- Keywords:sustainable farming;European Union;environment;low carbon;Wielkopolska;
- Summary/Abstract:The conviction that farm development depends not only on the economic dimension but also on the environment as well as the social dimension, is increasingly widespread. The purpose of this study was to assess the interaction between the economic, social and environmental fields of agricultural activity and to identify cause-and-effect relationships between the aforementioned dimensions on the basis of family farms in Wielkopolska. The study was based on a literature review and the results of surveys conducted among 120 farms in the Wielkopolska region of Poland. Having applied structural equation modelling analysis, the authors discovered that there are significant mutual positive relations between the economic, social and environmental spheres in the analysed farms. Thus, those relationships can be complementary to each other. The presented research indicates the need to always consider agriculture as a broad and complex economic, social and environmental system, as the European Union already does, and to adjust policies according to the region’s peculiarities and its unique features. Simultaneously, one should aim to achieve multiple and diversified goals in agriculture.
Digitalisation in agri-food sector
Digitalisation in agri-food sector
(Digitalisation in agri-food sector)
- Author(s):Krzysztof Wójcicki, Justyna Górna, Ewa Sikorska
- Language:English
- Subject(s):Business Economy / Management, Agriculture, Energy and Environmental Studies, Economic policy, Environmental and Energy policy, ICT Information and Communications Technologies, Business Ethics
- Page Range:41-53
- No. of Pages:13
- Keywords:Industry 4.0;Quality 4.0;Agri-food 4.0;digitalisation;quality management;
- Summary/Abstract:The progress of the Fourth Industrial Revolution (called Industry 4.0) is driven by the development of cutting-edge digital technologies. Digital transformation is changing not only the manner of production, but also the definition of quality and the manner of quality management. The idea of Quality 4.0 refers both to the development of new technologies for quality assurance and control, as well as to changes in the culture of quality management. Industry 4.0 technologies are increasingly used in food production, leading to the development of Agri-food 4.0. They serve, for example, to control and implement production using automatic machines and robots. Invasive or remote sensors are used to monitor the environment, crops, farming conditions, processing operations and products throughout the entire supply chain. The use of the Internet of Things, artificial intelligence, big data and cloud computing enables advanced planning, control and optimisation of production. The use of digital technologies in the agri-food industry positively affects the quality and safety of food and has a positive impact on the efficiency of enterprises. At the same time, digital transformation is an opportunity to develop sustainable practices throughout the food supply chain. In this chapter, we present the idea of Industry 4.0 and Quality 4.0 as well as examples of the use of digital technologies in the agri-food sector.
Packaging supporting food sustainability
Packaging supporting food sustainability
(Packaging supporting food sustainability)
- Author(s):Mariusz Tichoniuk, Karolina Wiszumirska
- Language:English
- Subject(s):Economy, Business Economy / Management, Micro-Economics, Energy and Environmental Studies, Marketing / Advertising, Business Ethics
- Page Range:54-70
- No. of Pages:17
- Keywords:sustainable food;sustainable packaging design;active packaging;intelligent packaging;design for recycling;
- Summary/Abstract:The chapter generally presents a new approach to the design of packaging and packaging materials that supports food sustainability. Concern for environmentally friendly packaging and packaging materials drives the development of their design for recycling and increasing popularity of reusable packaging. Food sustainability is also one of the main prerequisites in the packaging optimum approach and ensuring product accessibility via its packaging applied in the supply chain. Active packaging systems allow for extending the shelf life of food, and intelligent packaging supports the reduction of food waste and losses. Modern solutions for automatic data collection, such as RFID tags and geolocation systems, can also support the management of data on food products in logistics. The chapter presents successively new approaches to packag ingdesign, design for recycling, reusable packaging, and smart packaging solutions supporting food sustainability.
The circular economy implementation in the food system—the life cycle perspective
The circular economy implementation in the food system—the life cycle perspective
(The circular economy implementation in the food system—the life cycle perspective)
- Author(s):Joanna Witczak
- Language:English
- Subject(s):Economy, Business Economy / Management, Micro-Economics, Energy and Environmental Studies, Economic policy, Environmental and Energy policy, Business Ethics, Socio-Economic Research
- Page Range:71-83
- No. of Pages:13
- Keywords:circular economy;life cycle assessment;sustainable product;food system;
- Summary/Abstract:The circular economy concept aims to create value for society and the economy while reducing environmental impacts. The circular economy is based on three principles driven by design—eliminate waste and pollution, circulate products and materials (at their highest value), and regenerate nature. These principles can be applied to the food system, across all aspects of food design, from product concept, through ingredient selection and sourcing, to packaging. In order to assess the environmental load of any process or product in the food system, life cycle based-tools should be applied, since it can be beneficial and has potential for providing a holistic approach. This paper summarises the life cycle-based tools that have potential for complimenting the circular economy implementation in the food system. Based on that, the study identifies the current challenges as well as benefits and life cycle-based tools potential for providing a holistic approach that could strengthen available circular economy solutions.
Sustainable management of fruit waste production
Sustainable management of fruit waste production
(Sustainable management of fruit waste production)
- Author(s):Alfred Błaszczyk, Sylwia Sady, Bogdan Pachołek
- Language:English
- Subject(s):Economy, Business Economy / Management, Micro-Economics, Agriculture, Energy and Environmental Studies, Economic policy, Environmental and Energy policy, EU-Accession / EU-DEvelopment, Business Ethics
- Page Range:84-100
- No. of Pages:17
- Keywords:fruit by-products;sustainable food production;management of by-products;circular economy;
- Summary/Abstract:The main goal of this paper is to review sustainable strategies presented in the literature for managing fruit processing by-products according to the circular economy, which could be useful for companies. In the food processing of fruits, the waste can be utilised directly or indirectly. The direct utilisation of fruit waste does not ensure full valorisation and does not fully minimise the environmental impact. The most sustainable management for the full valorisation of fruit waste according to the circular economy is the indirect utilisation, which requires an energyintensive drying process before the biorefinery approach. Sustainable Development Goal (SDG) 12.3 promotes the reduction of food waste and food loss throughout the supply chain to achieve sustainable development by 2030, especially at retail and consumption levels. The fruit processing industry produces large amounts of by-products, mainly removed by landfilling or incineration. However, these methods cause emissions of carbon dioxide, methane and ammonia, and release dioxin into the environment. In addition, it causes a loss of valuable biomass and nutrients and an economic loss. The sustainable management of fruit processing by-products is important to reduce the amount of food waste deposited in landfills and to develop strategies through the irreuse for full valorisation and added economic value. The currently proposed biorefinery only focuses on partial valorisation of fruit waste, which is not completely compatible with the closedloop economy framework and economically feasible due to the low-efficiency bioprocesses. Therefore, there is a need for sustainable conception in the biorefinery approach, which can provide full valorisation of fruit waste according to the circular economy.
Sustainable healthy diets
Sustainable healthy diets
(Sustainable healthy diets)
- Author(s):Inga Klimczak, Anna Gliszczyńska-Świgło
- Language:English
- Subject(s):Economy, Business Economy / Management, Micro-Economics, Agriculture, Energy and Environmental Studies, Environmental and Energy policy, Health and medicine and law, Economic development, Business Ethics
- Page Range:103-117
- No. of Pages:15
- Keywords:sustainable nutrition;dietary guideline;diet quality;environmental impact;
- Summary/Abstract:The main challenge of our time is, on the one hand, malnutrition or the increasing number of overweight and obese people, and on the other hand, degradation of the environment and natural resources as a result of production. There is an urgent need to promote well-balanced and safe diets that have a low negative impact on the environment, while being culturally acceptable and economically accessible to all. This chapter discusses the concept of a “sustainable healthy diet” in the context of international and national dietary guidelines as well as the environmental impact of production and consumption of selected food groups and types of dietary patterns.
Meat alternatives—market and cunsumption
Meat alternatives—market and cunsumption
(Meat alternatives—market and cunsumption)
- Author(s):Iga Rybicka, Karolina Bohdan, Przemysław Łukasz Kowalczewski
- Language:English
- Subject(s):Economy, Business Economy / Management, Micro-Economics, Agriculture, Energy and Environmental Studies, Health and medicine and law, Demography and human biology, Economic development, Marketing / Advertising, Business Ethics, Socio-Economic Research
- Page Range:118-131
- No. of Pages:14
- Keywords:diet quality;environmental impact;meat alternative;meat-free;sociocultural acceptability;sustainable nutrition;vegan;vegetarian;
- Summary/Abstract:Elimination of animal-based products, often related to a vegetarian or vegan diet, is one of the most popular nutritional trends observed around the world. This chapter provides an overview of the assortment, market and consumption of various meat alternatives. Products replacing meat are made of various types of (mostly) plant-based raw materials including pulses/legumes, cereal proteins (mainly gluten), oilseeds, fungi (edible mushrooms) and algae; however, cultured meat and edible insects are also described. The market of meat alternatives was estimated at USD 10,11 billion in 2022 and is expected to grow at a compound annual growth rate (CAGR) of minimum 15% by 2030. Europe has the largest share (52%) of the global market followed by North America (27%), Asia Pacific (12%), Latin America (6%) and Middle East and Africa (4%). The top producers are Beyond Meat, Boulder Brands, Hain Celestia, Nestlé, Garden Protein International, Vivera, Lightlife Foods, Woolworths, Naturli’ Foods and Sainsbury’s. Despite the fact that vegetarians and vegans constitute 6.4% and 6% of global consumers, respectively, more and more people are willing to either reduce the consumption of meat (62%) or animal-origin (42%) products. This is due to the fact that the consumption of meat-free products plays a role in sustainable development considering multiple health, economic and environmental issues.
Food labelling system—consumers’ perspective
Food labelling system—consumers’ perspective
(Food labelling system—consumers’ perspective)
- Author(s):Katarzyna Włodarska, Katarzyna Pawlak-Lemańska, Maria Sielicka-Różyńska, Urszula Samotyja
- Language:English
- Subject(s):Economy, Business Economy / Management, Micro-Economics, Energy and Environmental Studies, Marketing / Advertising, Business Ethics, Socio-Economic Research
- Page Range:132-148
- No. of Pages:17
- Keywords:consumer awareness;sustainable food choices;nutrition labelling;front-of-pack label;date labelling;food waste prevention;
- Summary/Abstract:The information placed on labels is intended to serve consumers by providing them with information about composition, nutritional quality and shelf life of food products as well asto promote waste-prevention behaviour and support sustainable food systems. Even though consumers declare interest in the information on labels, their knowledge of the composition and nutritional value of the products and understanding of this information (e.g., nutritional factstable, minimum durability date: “best before”, and “use by” date) is often insufficient. European and international health institutions and societies are now placing great emphasis on developing clear and comprehensive information to consumers about the properties of food products and their impact on health, using legislative instruments and recommendations. The aim of this chapter is to discuss the latest research showing how food labelling can support consumers in their healthy and sustainable purchasing decisions.
Shaping sustainable food consumption attitudes: Bibliometric literature review
Shaping sustainable food consumption attitudes: Bibliometric literature review
(Shaping sustainable food consumption attitudes: Bibliometric literature review)
- Author(s):Natalia Gluza, Doris Antczak, Marcin Gurtatowski
- Language:English
- Subject(s):Economy, Business Economy / Management, Micro-Economics, Energy and Environmental Studies, Economic policy, Environmental and Energy policy, Economic development, EU-Accession / EU-DEvelopment, Marketing / Advertising, Business Ethics, Socio-Economic Research
- Page Range:149-166
- No. of Pages:18
- Keywords:sustainable food consumption;consumer attitudes;bibliometric literature review;sustainability;
- Summary/Abstract:Sustainable food consumption is a crucial aspect of achieving a sustainable future. However, changing people’s attitudes towards food can be a difficult task. In this article, we will conduct a bibliometric literature review to explore the current state of research on shaping sustainable food consumption attitudes. The study uses a sample of 922 papers in various bibliometric analyses. The authors use citation and collaboration analysis to determine the most significant authors and journals, and examine the relationships between the main authors and institutions. Next, they conduct content analysis, using bibliographic coupling, to determine the main areasof research within sustainable food consumption attitudes. The chapter attempts to identify the most important authors, journals and trends in each field.
Household food waste—the origin, level, structure and methods of prevention
Household food waste—the origin, level, structure and methods of prevention
(Household food waste—the origin, level, structure and methods of prevention)
- Author(s):Bartłomiej Pierański, Luboš Smutka
- Language:English
- Subject(s):Economy, Customs / Folklore, Business Economy / Management, Micro-Economics, Energy and Environmental Studies, Economic policy, Environmental and Energy policy, EU-Accession / EU-DEvelopment, Marketing / Advertising, Business Ethics, Socio-Economic Research
- Page Range:167-183
- No. of Pages:17
- Keywords:food waste;household;food waste data;
- Summary/Abstract:Food waste is one of the major problems that humanity needs to solve. The gargantuan amount of food wasted each year, estimated at around 1 billion tonnes, creates a range of environmental, economic and ethical problems. Unfortunately, food is wasted to the greatest extent by households. To a lesser extent, food is wasted by producers or intermediaries. Therefore, the aim of this article is first and foremost to identify the causes of food waste by households. To do this,a conceptual framework has been adopted. It assumes that household food waste originates in three predictable stages—when shopping, storing and serving. In other words, households waste food because they do not prepare the food they purchase, they do not serve the food they prepare, and they do not consume the food they serve. The considerations in the paper are based on the available literature and secondary data.
Surplus food redistribution systems as a food waste prevention tool
Surplus food redistribution systems as a food waste prevention tool
(Surplus food redistribution systems as a food waste prevention tool)
- Author(s):Barbara Borusiak, Blaženka Knežević
- Language:English
- Subject(s):Economy, Business Economy / Management, Micro-Economics, Energy and Environmental Studies, Economic policy, Environmental and Energy policy, Economic development, EU-Accession / EU-DEvelopment, Marketing / Advertising, Business Ethics, Socio-Economic Research
- Page Range:184-197
- No. of Pages:14
- Keywords:food redistribution system;food bank;social supermarkets;food sharing initiatives;food sharing platforms;
- Summary/Abstract:The main objective of this chapter is to present solutions designed in order to redistribute surplusfood as a food waste prevention tool. Food surpluses are generated both in supply chains andin households. This chapter presents the surplus food redistribution system structure in terms of entities included into it. Three main types of SFRS institutions will be presented: food banks operating both as front-line and warehouse entities, social supermarkets and food sharing systems, which work as initiatives based on some premises (physical places) where food may beleft and taken from, as well as initiatives operating thanks to Internet platforms. Three categories of these platforms are characterised in this chapter: the “sharing for money” model, which is primarily a B2C for-profit model to reduce waste and, at the same time, generate revenue, the “sharing for charity” model in which food is collected and given to non-profit organisations, and the “sharing for the community” model which is a B2C or C2C model where food is shared amongst consumers.