| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Quantifying food losses and the potential for reduction in Switzerland |
| Autor/-in: | Beretta, Claudio Stoessel, Franziska Baier, Urs Hellweg, Stefanie |
| DOI: | 10.1016/j.wasman.2012.11.007 |
| Erschienen in: | Waste Management |
| Band(Heft): | 33 |
| Heft: | 3 |
| Seite(n): | 764 |
| Seiten bis: | 773 |
| Erscheinungsdatum: | 2013 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 0956-053X 1879-2456 |
| Sprache: | Englisch |
| Schlagwörter: | Agriculture; Family Characteristics; Food Handling; Food Services; Food Supply; Food-Processing Industry; Switzerland; Food |
| Fachgebiet (DDC): | 363: Umwelt- und Sicherheitsprobleme |
| Zusammenfassung: | A key element in making our food systems more efficient is the reduction of food losses across the entire food value chain. Nevertheless, food losses are often neglected. This paper quantifies food losses in Switzerland at the various stages of the food value chain (agricultural production, postharvest handling and trade, processing, food service industry, retail, and households), identifies hotspots and analyses the reasons for losses. Twenty-two food categories are modelled separately in a mass and energy flow analysis, based on data from 31 companies within the food value chain, and from public institutions, associations, and from the literature. The energy balance shows that 48% of the total calories produced (edible crop yields at harvest time and animal products, including slaughter waste) is lost across the whole food value chain. Half of these losses would be avoidable given appropriate mitigation measures. Most avoidable food losses occur at the household, processing, and agricultural production stage of the food value chain. Households are responsible for almost half of the total avoidable losses (in terms of calorific content). |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/12372 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Publiziert im Rahmen des ZHAW-Projekts: | Organische Abfälle aus der Schweizer Lebensmittelindustrie |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Beretta, C., Stoessel, F., Baier, U., & Hellweg, S. (2013). Quantifying food losses and the potential for reduction in Switzerland. Waste Management, 33(3), 764–773. https://doi.org/10.1016/j.wasman.2012.11.007
Beretta, C. et al. (2013) ‘Quantifying food losses and the potential for reduction in Switzerland’, Waste Management, 33(3), pp. 764–773. Available at: https://doi.org/10.1016/j.wasman.2012.11.007.
C. Beretta, F. Stoessel, U. Baier, and S. Hellweg, “Quantifying food losses and the potential for reduction in Switzerland,” Waste Management, vol. 33, no. 3, pp. 764–773, 2013, doi: 10.1016/j.wasman.2012.11.007.
BERETTA, Claudio, Franziska STOESSEL, Urs BAIER und Stefanie HELLWEG, 2013. Quantifying food losses and the potential for reduction in Switzerland. Waste Management. 2013. Bd. 33, Nr. 3, S. 764–773. DOI 10.1016/j.wasman.2012.11.007
Beretta, Claudio, Franziska Stoessel, Urs Baier, and Stefanie Hellweg. 2013. “Quantifying Food Losses and the Potential for Reduction in Switzerland.” Waste Management 33 (3): 764–73. https://doi.org/10.1016/j.wasman.2012.11.007.
Beretta, Claudio, et al. “Quantifying Food Losses and the Potential for Reduction in Switzerland.” Waste Management, vol. 33, no. 3, 2013, pp. 764–73, https://doi.org/10.1016/j.wasman.2012.11.007.
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