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About one third of all food produced for human consumption is wasted. Along with a lively debate on food loss and waste definition and quantification, growing attention is dedicated to the faceted dimensions of consumers&rsquo, food waste. Drivers, effects, and mitigating factors have been mainly studied in isolation, with limited attention paid to their interrelationships. This study aims to contribute to a better understanding of the underlying relationship between the causes of food waste and consumers&rsquo, perception of their role and of their concern on food waste effects and mitigating factors. The article draws on a survey submitted to 938 respondents while shopping at a supermarket in Italy in 2015. Data were processed by principal components to identify latent dimensions of consumer behavior, and a cluster analysis was performed to identify homogenous groups of consumers. Results emphasize the complexity of the relationship between consumers and food resources. They suggest that while consumers are aware about food waste as a global issue, they often fail to identify the individual contribution they might provide for its prevention and reduction. The article also detects three groups of consumers with different approaches to food waste management and a specific perception of the food waste phenomenon.

The development of biogas production exacerbated the competition for land availability between crops dedicated to human consumption and those intended for energy production. Residual biomasses have been often proposed for their positive outcomes in terms of reduced pressure on land use. However, literature did not assess optimization options for existing biogas plants feeding. This paper developed a bio-economic model for the optimization of agricultural biogas supply chains using artichoke byproducts in existing plants. A multiple goal linear programming approach was adopted, using two objective functions, calculating respectively net present value and land use from energy crops, associated to a regional biogas network. Three scenarios were defined using primary and secondary data on the residues of a specific artichoke variety - globe - and an Italian region - Sardinia. In the Business As Usual scenario, net present value is about 7 million € with a land use of about 2720 ha. When using artichoke residues, the economic impact increases by 28% and land use is reduced by 83% if net present value is optimized. When land use is optimized, the economic impact still grows by 25% and land use is reduced by 100%. Results from this study confirm that, under certain conditions, locally available residual biomasses can replace energy crops in existing biogas networks, coupling viability and sustainability.

The increased relative poverty and migration crisis in Europe are determining a raise of food insecurity levels. Cities and regions are experiencing—and to some extent stimulating—a growth of food recovery initiatives. Food redistribution activities (FRAs) are acknowledged as a tool for addressing food insecurity and preventing food surplus wastage ensuring economic, environmental, and social benefits. This paper aimed to identify the characteristics of FRAs and their social impact in the context of the Emilia Romagna region (Italy). A literature review and two experts’ consultations were carried out to inventory and categorize relevant social impacts. A questionnaire was then drafted and submitted to a sample of FRAs operating in the region. Results provided a profile of the surveyed food redistribution activities in terms of type of food redistributed, service provided, and workforce. In addition, the qualitative investigation allowed the identification of hotspots in terms of social, economic, psychological, health, and political impacts as perceived by engaged stakeholders.

Scientific literature suggests that in developed countries food is predominantly wasted at the consumption stage of the food supply chain. This study aims to profile consumers' attitude to waste food in Italy investigating households' behaviours leading to food waste generation by addressing what is being wasted and why it is wasted. The work is based on a survey performed in Italy on a heterogeneous sample of 3,087 respondents. A cluster analysis was performed to detect consumers' profiles. Results, based on self-reporting, allow to sketch different 'waster' types, providing a picture of food waste related to eating, shopping, and storage behaviours and suggesting a number of differences existing in terms of perceived quantities and causes of generated food waste. Out of seven profiles identified, four are the most representative ones in terms of size: the conscious-fussy type, who wastes because food doesn't smell or look good; the conscious-forgetful type, who forgets what is in the fridge or on the shelves; the frugal consumer who tends not to consume fruits and vegetables and declares to waste nothing (or almost nothing); and the exaggerated cook, who overbuys and overcooks. Profiling specific waste types can help to better understand if groups with common characteristics exist, what their specific features are and what levers can be employed to stimulate a change in their behaviour.