Article
Green & Sustainable Science & Technology
Dhirendra Prajapati, Fuli Zhou, Ashish Dwivedi, Tripti Singh, Lakshay Lakshay, Saurabh Pratap
Summary: This study aims to develop a sustainable food supply chain network by minimizing costs to achieve sustainability goals. Computational experiments are conducted to test the effectiveness of the model, emphasizing the importance of innovative packaging materials in reducing food waste.
Article
Green & Sustainable Science & Technology
Caroline Sundgren
Summary: The issue of food waste has received increasing attention due to its unethical and negative environmental implications. This study explores the formation of relationships for food redistribution and highlights that redistribution is supply-driven and requires a responsive demand side.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Green & Sustainable Science & Technology
Shristi Kharola, Mangey Ram, Sachin Kumar Mangla, Nupur Goyal, O. P. Nautiyal, Durgesh Pant, Yigit Kazancoglu
Summary: This study aims to address food waste issues in the Indian food supply chain and proposes prioritizing waste prevention at the earlier stages, with skills and training identified as the highest priority criteria.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Engineering, Chemical
Carlos M. Fernandez, Joel Alves, Pedro Dinis Gaspar, Tania M. Lima
Summary: This study focuses on innovative and environmentally sustainable technological solutions for the post-harvest food supply chain and the food industry, aiming to increase awareness among global agro-industrial micro, small, and medium size enterprises through Industry 4.0 and circular economy to promote future food sustainability.
Article
Green & Sustainable Science & Technology
Tomy Perdana, Kusnandar Kusnandar, Hanifa Hasna Perdana, Fernianda Rahayu Hermiatin
Summary: This study aims to understand how supply chain governance supports the implementation of the circular economy to minimize food loss and maximize agricultural waste utilization. The results show that the vegetable supply chain that prioritizes traditional markets has a food loss rate of 35%, while the one that prioritizes modern markets has a food loss rate of only 15%. For dairy supply chains facilitated by cooperatives, the food loss rate is 7%. Supply chain governance, including coordinated production plans, selling systems, price mechanisms, packaging systems, and the management of low-quality products, all contribute to reducing food loss under the circular economy principles. Coordinating supply and demand for agricultural waste and enhancing knowledge among farmers are essential for addressing agricultural waste problems.
SUSTAINABLE PRODUCTION AND CONSUMPTION
(2023)
Review
Food Science & Technology
Yassine Jaouhari, F. Travaglia, L. Giovannelli, A. Picco, E. Oz, F. Oz, M. Bordiga
Summary: According to the United Nations, approximately one-third of the food produced for human consumption is wasted. The linear Take-Make-Dispose model is outdated and uneconomical, while circular thinking in production systems provides new opportunities. Recovering unavoidable food waste as by-products is a promising pathway, and utilizing last year's by-products rich in nutrients and bioactive compounds can drive innovation in the nutraceutical and cosmetic industry.
Article
Green & Sustainable Science & Technology
Mukesh Kumar, Mahak Sharma, Rakesh D. Raut, Sachin Kumar Mangla, Vikas Kumar Choubey
Summary: Food organizations are under pressure to adopt sustainable practices. This study proposes a sustainable performance assessment framework using triple bottom line and circular economy practice. Sixteen key performance indicators have been determined, with food quality, revenue growth, and resource utilization ranking as the top three.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Green & Sustainable Science & Technology
Yanping Liu, Lincoln C. Wood, V. G. Venkatesh, Abraham Zhang, Muhammad Farooque
Summary: China has identified weak enforcement of environmental regulations and lack of environmental education and accountability as key barriers to sustainable food consumption and production. Policy changes including enhanced regulatory attention and new educational initiatives will be required, along with a focus on waste separation and gaining economies of scale to promote sustainable consumption and production in the agri-food supply chain system.
SUSTAINABLE PRODUCTION AND CONSUMPTION
(2021)
Review
Nutrition & Dietetics
Lucia Cassani, Andrea Gomez-Zavaglia
Summary: Fruits and vegetables wastes contribute to a significant portion of total food waste and global greenhouse gas emissions. Utilizing these wastes to produce innovative bio-ingredients can create market opportunities. This review provides an overview of the situation and value of fruits and vegetables wastes as sources of valuable ingredients, and discusses sustainable technologies for efficient extraction of bioactive compounds.
FRONTIERS IN NUTRITION
(2022)
Article
Green & Sustainable Science & Technology
Shahjadi Hisan Farjana, Mahmud Ashraf
Summary: Wood is a renewable and carbon-capturing material, but a large amount of wood waste is generated annually with very little being recovered and circulated. This research aims to develop a conceptual framework and system dynamics model to transition to a circular economy in wood waste handling and management supply chain. The study identifies the most widely accepted wood waste classification and 12 key performance indicators in waste handling and management.
ENVIRONMENT DEVELOPMENT AND SUSTAINABILITY
(2023)
Review
Green & Sustainable Science & Technology
Monrudee Theeraworawit, Suparak Suriyankietkaew, Philip Hallinger
Summary: The circular economy has become a key lever for corporations to achieve environmental sustainability. This new approach to sustainable supply chain management reorients the focus towards redesign, reuse, and product transformation, leveraging the concept of circular economy to enhance corporate contributions to sustainable production and consumption.
Article
Food Science & Technology
Antonio J. Melendez-Martinez, Paula Mapelli-Brahm
Summary: The colorless carotenoids, phytoene (PT) and phytofluene (PTF), which were previously ignored, are now gaining attention for their potential health-promoting properties. This review highlights sustainable approaches to innovate in the production of colorless carotenoid-rich products, aligning with new challenges posed by international frameworks advocating for sustainability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Green & Sustainable Science & Technology
Amato Alessia, Becci Alessandro, Villen-Guzman Maria, Vereda-Alonso Carlos, Beolchini Francesca
Summary: This article provides a comprehensive evaluation of the lithium supply situation, discussing the environmental impacts of integrating primary production with urban mining strategies and proposing possible alternatives to improve the sustainability of the lithium recycling value chain.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Green & Sustainable Science & Technology
Thanh Tiep Le, Xuan Hung Kieu, Abhishek Behl, Vijay Pereira
Summary: This study examines the mechanism for businesses in the food value chain to overcome post-pandemic challenges and promote sustainability. By analyzing the relationships between driving factors and sustainable supply chain management, the study identifies the mechanisms for enhancing the sustainability of the food value chain. By exploring how socially, environmentally, and economically responsible practices affect supply chain management, this study contributes to the knowledge of supply chain management and broadens the concept of corporate social responsibility.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Green & Sustainable Science & Technology
Jean-Claude Boldrini, Nicolas Antheaume
Summary: The research presents a process and tools to facilitate the development of circular business models and contribute to building circular ecosystems by visualizing and connecting stakeholders. The claims have been tested in various contexts with 400 students and practitioners involved in 9 business cases.
JOURNAL OF CLEANER PRODUCTION
(2021)
Review
Food Science & Technology
Manal Hamam, Daniela Spina, Maria Raimondo, Giuseppe Di Vita, Raffaele Zanchini, Gaetano Chinnici, Jozsef Toth, Mario D'Amico
Summary: Industrial symbiosis is a concept based on circular economy and industrial ecology, aiming to provide competitive advantages in economic, environmental, and social aspects. This study evaluates the interest in industrial symbiosis in the agri-food sector and highlights the analytical techniques used. The results show that the researched areas are unrelated and neglect the communicative and collaborative elements among stakeholders. It suggests the necessity of communication and cooperation platforms for the development of circular production systems.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Environmental Sciences
Gioacchino Pappalardo, Ettore Trimarchi, Roberta Selvaggi
Summary: This paper assesses the economic viability of producing microfiltered digestate as a fertilizer for permanent crops. A Break-Even Analysis was performed to determine the minimum quantity of products needed to cover production costs at a certain selling price. The results show positive economic viability, providing anaerobic digestion managers with a new income source and aligning with the principles of circular economy and sustainable agriculture.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2023)
Article
Environmental Sciences
Francesca Valenti, Monica C. M. Parlato, Biagio Pecorino, Roberta Selvaggi
Summary: With the aim of increasing renewable energy utilization, biomethane production through anaerobic digestion has significantly grown in recent years. Recognizing the opportunity to enhance the efficiency of agro-industrial chains and reduce economic and environmental impact, strategic planning for a sustainable biomethane chain aligned with the circular economy is necessary. This study highlights the importance of strategic planning for the development of a sustainable biomethane sector, particularly in the logistics and supply phase of bioenergy projects. The Geographic Information Systems (GIS) methodology developed in this study provides valuable insights for the literature, offering an operational GIS tool to define sustainable strategies and emphasizing the significance of an integrated approach along the entire supply chain for resource management.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Development Studies
Daniela Spina, Francesco Caracciolo, Gaetano Chinnici, Giuseppe Di Vita, Roberta Selvaggi, Gioacchino Pappalardo, Biagio Pecorino, Mario D'Amico
Summary: This study examines Sicilian farmers' willingness to adopt organic pest management practices for protecting tomatoes and zucchini from two key insect pests. The results show that farmers' attitudes, social norms, and perceived behavioral control are important factors influencing their readiness to adopt sustainable pest control practices. Education has a positive influence, while age has a negative influence on willingness to adopt.
JOURNAL OF ENVIRONMENTAL PLANNING AND MANAGEMENT
(2023)
Article
Agricultural Economics & Policy
Giuseppe Di Vita, Daniela Spina, Rachele De Cianni, Roberto Carbone, Mario D'Amico, Raffaele Zanchini
Summary: The aim of this study was to understand the stakeholders' perspective on the activities that could create the most value for the Italian aromatic sector's competitiveness. The study investigated the main challenges faced by stakeholders and possible future strategies. The results showed that there is a need to enhance the value chain, with processors and retailers being the most important stakeholders.
AGRICULTURAL AND FOOD ECONOMICS
(2023)
Correction
Food Science & Technology
Manal Hamam, Daniela Spina, Maria Raimondo, Giuseppe Di Vita, Raffaele Zanchini, Gaetano Chinnici, Jozsef Toth, Mario D'Amico
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Food Science & Technology
Giuseppe Timpanaro, Biagio Pecorino, Gaetano Chinnici, Claudio Bellia, Mariarita Cammarata, Giulio Cascone, Alessandro Scuderi
Summary: This study aims to understand the influence of psychological factors on the decision-making process of farmers in adopting innovation in Mediterranean crops. The results reveal that attitude, subjective norm, and perceived innovation characteristics positively influence farmers' intention to adopt sustainable irrigation innovations, with perceived innovation characteristics mediating the relationships between perceived behavioral control, benefits, transferability, and intention.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Agronomy
Daniela Spina, Cinzia Barbieri, Roberto Carbone, Manal Hamam, Mario D'Amico, Giuseppe Di Vita
Summary: This study utilized the Delphi method to identify key factors and possible strategies for the future of the medicinal and aromatic plant sector in Italy. Despite competition from lower-cost imported products, experts predicted growth in the market for aromatic herbs and derivative products like dietary supplements and essential oils. They emphasized the need for increased digital innovation, collaboration among supply chain actors, and investment in training.
Article
Agronomy
Angelina De Pascale, Maurizio Lanfranchi, Raffaele Zanchini, Carlo Giannetto, Mario D'Amico, Giuseppe Di Vita
Summary: This study analyzes the key determinants influencing craft beer consumption among Digitarians, and sheds light on how their preferences are influenced by factors such as self-perceived knowledge, alcohol content, gender, food pairings, environment, and companionship. It provides novel insights into the consumption patterns of Digitarians in craft beer choices.
INTERNATIONAL JOURNAL OF WINE BUSINESS RESEARCH
(2023)
Article
Green & Sustainable Science & Technology
Daniela Vanella, Simona Consoli, Alberto Continella, Gaetano Chinnici, Mirco Milani, Giuseppe Luigi Cirelli, Mario D'Amico, Giulia Maesano, Alessandra Gentile, Paolo La Spada, Francesco Scollo, Giulia Modica, Laura Siracusa, Giuseppe Longo-Minnolo, Salvatore Barbagallo
Summary: This study explores the effects of using reclaimed water as irrigation source and applying deficit irrigation strategies in an olive orchard. The results show that the use of reclaimed water can lead to significant economic and environmental benefits.