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Representatives of retail chains emphasize in their statements how much importance they attach to conducting business according to the idea of CSR, especially in terms of limiting the amount of food wasted. On the other hand, when presenting product specifications to food producers, they require them to provide products that comply with specific standards. The aim of this article is to present the potential financial loss for the surveyed producers resulting from aesthetic/cosmetic losses at the stage of primary carrot production. The source material was subject literature, accounting documentation for the years 2019–2022, and information obtained during expert interviews with carrot producers. The size of the losses was presented based on the mass balance index. It was found that only 43.86% of the collected raw material is sold as a full-value product (accepted by retail chains).

At each stage of the food chain, the cost of food losses differs significantly. Also, they are significantly differentiated depending on the type of products and the region, which requires different approaches to solving this problem. The purpose of our research is to assess the degree of impact of food losses and waste at each of the stages of the food chain in their total volume for a specific type of product. The empirical research was conducted using primary sources and secondary data. Primary sources were used to calculate food losses and waste according to the FAO methodology. Secondary data were used for correlation and regression analysis. According to the results of the correlation and regression analysis, the assumption of relationship absence is not confirmed, all factors are significant. It was established that the greatest impact on the volume of food losses and waste per person occurs at the stages of production and consumption, except potatoes and vegetables – the greatest impact on the amount of food losses in these groups is caused by losses at the stage of delivery and sale, at the same time food losses at the stage of handling and storage have the least impact on the performance indicator – physical restriction of access to food. The results of this empirical study are a necessary condition for making appropriate management decisions regarding the implementation of measures to achieve SDG 2, 12 in Ukraine.

Alternative means of control are becoming increasingly relevant to the improvement of safety and the reduction of postharvest losses and waste of fruit and vegetables, especially in view of the application of the EU Greed Deal. A previous study from our research group that focused on the electrolysis process of water and was conducted using NaCl and NaHCO3 as electrolytes proved to efficiently reduce pathogen inoculum in packinghouse washing water. In the present study, we examined the effect of the electrolyzed salt solutions (eNaCl and eNaHCO3) produced in the same experimental conditions previously reported to be used as postharvest treatments during handling and commercialization, and/or at the consumer's site. We tested the electrolyzed solutions, obtained in the presence or absence of the salts, against five relevant fungal pathogens in terms of conidia viability, and on various hosts in terms of rot incidence/severity. Chemical parameters of electrolyzed and non-electrolyzed solutions were also assessed. Although a different susceptibility to treatments was observed among pathogens, electrolyzed sodium chloride (eNaCl) was the most efficient treatment for preventing spore germination, as well as for minimizing fruit rot. However, a consistent control of fungal viability and consequent rot was also achieved using electrolyzed tap water (eW). The eNaHCO3, although less efficient on fungal viability, provided a significant effect against fruit rot. The investigated electrolyzed solutions seem promising for reducing the waste of fresh fruit and vegetables. [ABSTRACT FROM AUTHOR]

Food waste (FW) has become a global concern, with an estimated 1.3 billion tonnes lost annually, costing about $1 trillion. Environmental and social consequences of FW are significant, contributing to 6% of European Unions' greenhouse gasemissions and affecting global food security. FW occurs is a complex issue occurring at various stages of the food supply chain (FSC) and is influenced by multiple factors such as infrastructure, available knowledge and socio-economic conditions. Developed countries FW is more prevalent at the consumption stage, whereas in the developing countries losses occur in agricultural production, post-harvest and distribution stage. Accurate quantification of FW across the supply chain is crucial and monitoring key performance indicators helps identify areas for improvement. The European Union mandates FW measurement, aligning with sustainable development goals, emphasizing the need for effective waste prevention measures. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses approach was utilized to conduct a systematic literature review on FW key performance indicators (KPIs) and monitoring tools. The research identified 22 KPIs, categorized into three levels of the FSC: primary, secondary and tertiary. The most common KPIs included FW per capita, FW per portion and FW percentage. The study further discusses FW prevention measures and essential monitoring tools for addressing FW throughout the supply chain. [ABSTRACT FROM AUTHOR]

The goal of this study is to create a theoretical model for the assessment of the least resource-intensive storage methods for the buffer stocks. The subject of the study was the available literature on food waste and food preservation methods. Food waste is often mentioned in the context of food security. Meanwhile, research on food waste mainly focuses on ex-post management of food waste rather than reducing food waste in the future. Thus, research on food waste tends towards energy security rather than food security. The bibliometric analysis shows that most of the research conducted focuses on the proper functioning of the supply chain and secondarily on economic food security. Therefore, the paper chooses to link the relevant elements of the analysis of food stock research to possible ways of processing food for long-term storage, based on the literature review. This is a preliminary analysis carried out using the expert method. This may allow some food to be processed into long-term food reserves, whose role is to stabilize food prices and make efficient use of resources in the value chain. To make proper use of such food, its processing and storage must be economically viable. According to this preliminary study, vacuum sealing may be the most efficient of the studied long-term storage methods, although it is not as durable as other methods.

Representatives of retail chains emphasize in their statements how much importance they attach to conducting business according to the idea of CSR, especially in terms of limiting the amount of food wasted. On the other hand, when presenting product specifications to food producers, they require them to provide products that comply with specific standards. The aim of this article is to present the potential financial loss for the surveyed producers resulting from aesthetic/cosmetic losses at the stage of primary carrot production. The source material was subject literature, accounting documentation for the years 2019-2022, and information obtained during expert interviews with carrot producers. The size of the losses was presented based on the mass balance index. It was found that only 43.86% of the collected raw material is sold as a full-value product (accepted by retail chains). [ABSTRACT FROM AUTHOR]

Copyright of Annals of the Polish Association of Agricultural & Agribusiness Economists is the property of Polish Association of Agricultural & Agribusiness Economists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Food losses in international supply chains (ISCs) have garnered attention in global policy discussions due to their profound implications for global food security, livelihoods, and sustainable development. This study utilizes insights from knowledge informant interviews related to India’s two most exported food products to China and Vietnam. It comprehensively overviews the entire journey of these exportable and imported food products, from the export packing stage to final tradable point(s) of delivery while examining the nature, causes, and stages of food losses in ISCs. The study findings highlight that reducing food losses in marine and meat products requires various strategies, such as incentivizing reefer container manufacturing, facilitating capacity building and targeted training programs, and fostering public–private partnerships for trade infrastructure development, establishment of cold supply chains, and harmonization of rules, regulations, and standards through mutual recognition arrangements. Additionally, greater collaboration and synergy among stakeholders in ISCs are deemed crucial. [ABSTRACT FROM AUTHOR]

Abstract Background Fruits are the main important agricultural commodity, but very susceptible in terms of postharvest losses (PHL) due to diseases by microbial pathogens. Recently, there has been increased interest in countermeasure efforts to reduce PHL. As an alternative to chemical pesticides, fungal volatile organic compounds (FVOCs) are potential countermeasures because they are considered more environmentally friendly with less toxicity to human health. Main body FVOCs include wide diverse of organic chemical functional groups, but with low molecular weight (

Alternative means of control are becoming increasingly relevant to the improvement of safety and the reduction of postharvest losses and waste of fruit and vegetables, especially in view of the application of the EU Greed Deal. A previous study from our research group that focused on the electrolysis process of water and was conducted using NaCl and NaHCO3 as electrolytes proved to efficiently reduce pathogen inoculum in packinghouse washing water. In the present study, we examined the effect of the electrolyzed salt solutions (eNaCl and eNaHCO3) produced in the same experimental conditions previously reported to be used as postharvest treatments during handling and commercialization, and/or at the consumer’s site. We tested the electrolyzed solutions, obtained in the presence or absence of the salts, against five relevant fungal pathogens in terms of conidia viability, and on various hosts in terms of rot incidence/severity. Chemical parameters of electrolyzed and non-electrolyzed solutions were also assessed. Although a different susceptibility to treatments was observed among pathogens, electrolyzed sodium chloride (eNaCl) was the most efficient treatment for preventing spore germination, as well as for minimizing fruit rot. However, a consistent control of fungal viability and consequent rot was also achieved using electrolyzed tap water (eW). The eNaHCO3, although less efficient on fungal viability, provided a significant effect against fruit rot. The investigated electrolyzed solutions seem promising for reducing the waste of fresh fruit and vegetables.

The aim of the article is to present the magnitude of losses at the stage of primary edible carrot production and to indicate directions for redistributing production waste. The study included producers of edible carrots located in the Kuyavian-Pomeranian Voivodeship, whose average yield size in the years 2019-2021 corresponded to 15% of the total yield collected in the voivodeship and approximately 2.4% in the country. Based on expert interviews and commercial documentation analysis, it was found that, due to high customer demands regarding the appearance of carrots ("cosmetic standards"), on average, only about 44% of the weight of calibrated carrots intended for sale constituted the mass of the harvested raw material. Approximately 7% was allocated to processing plants, and around 26% of the raw material mass was used for animal feed. The remaining portion of the harvest represented production losses (19%) and fuel for biogas plants (4%). In order to reduce production losses, primarily resulting from the depreciation of items solely based on their appearance, recipients (e.g., retail chains) should enable producers to deliver less visually appealing raw materials with corresponding price discounts. It is also crucial to raise awareness among customers through educational and promotional efforts, emphasizing the equal nutritional value of raw materials regardless of their appearance (straight, curved, thicker, thinner). This will increase both the product’s availability to the public and production efficiency for the producer.

Background: Fruits are the main important agricultural commodity, but very susceptible in terms of postharvest losses (PHL) due to diseases by microbial pathogens. Recently, there has been increased interest in countermeasure efforts to reduce PHL. As an alternative to chemical pesticides, fungal volatile organic compounds (FVOCs) are potential countermeasures because they are considered more environmentally friendly with less toxicity to human health. Main body FVOCs include wide diverse of organic chemical functional groups, but with low molecular weight (< C20) which possesses sufficient chemical, physical, and biological properties that can be clearly perceived by other organisms through intra- or inter-kingdom interactions, either mutualistic or antagonistic. Based on the antagonistic function, some beneficial FVOCs can be utilized as a biological control agent and biofumigant to combat microbial pathogens in postharvest fruit. Proposed mechanisms of the antagonistic effect of FVOCs toward their cell counterpart include alteration of the morphology of cell wall and cell membrane, influencing intracellular redox balance, elevating reactive oxygen species (ROS) level, and also possibly damaging DNA target. All these conditions potentially disrupt cell contents and then lead to cell death. In order to achieve this purpose, the suitable formulation of FVOC-loaded biofumigant is very crucial. Conclusion: FVOCs have potential application as biofumigant to control microbial pathogens in postharvest fruits. However, for the development of a product, the formulation of FVOC-loaded biofumigant should consider the compatibility of the formula with fruits, toxicity effect to humans, and cost production to ensure the effectiveness of the formula. [ABSTRACT FROM AUTHOR]

The fruit agro-industry is one of the sectors that stand out both in production and in the volume of losses along the supply chains, which has generated a strong concern from the nutritional, economic, social, and environmental points of view. This study is aimed at understanding the updated scenario of the conversion of fruit residues into value-added co-products, its main challenges, applications, and perspectives. For this, a literature review was conducted through Scielo, PubMed, Google Scholar, and ScienceDirect databases. The advanced search covered the period from 2018 to 2022. The evaluation of the articles showed that the drying process is an important step to obtain flours from fruit co-products with characteristics that can provide longer shelf life, practicality, and versatility of use, demonstrating great potential for inclusion in various food preparations; although difficulties persist around the technological characteristics of this raw material, they can confer a nutritional increase, in addition to the possibility of additional health benefits due to the presence of bioactive compounds and fibers inherent in these products. Indeed, although there is a long way to go in studies with co-products derived from residual fractions of fruits, strategies such as these contribute to the better management of losses along the agri-food chains while providing greater food and nutrition security for the global population on the path to sustainability. [ABSTRACT FROM AUTHOR]

Copyright of Annals of the Polish Association of Agricultural & Agribusiness Economists is the property of Polish Association of Agricultural & Agribusiness Economists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Business Administration Quarterly / Kwartalnik Nauk o Przedsiebiorstwie is the property of SGH Warsaw School of Economics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food losses, defined as a reduction in the quantity and quality of food during production and storage, impact food safety and security. Losses caused by plant pathogens are among the most significant. Chemical pesticides have been extensively used to prevent microbial diseases. Their toxicity and reduced efficacy, however, have encouraged investigators to develop alternatives. Alternatives based on microbial biopesticides tend to be safer and more environmentally benign than conventional pesticides. In recent years, formulations based on biopesticides have progressively increased in number and diversity and have attracted commercial interest. Understanding the mechanisms by which biopesticides control the disease is fundamental to achieving optimal disease control. Biocontrol mechanisms can be divided into two main categories: those related to the ability to inhibit pathogens or their virulence factors, and those that enhance host plant fitness and induce disease resistance. Here, the first type of strategy is reviewed, which is directly mediated by physical contact between biocontrol agents and pathogens or indirectly by exposure of a pathogen to antimicrobial or microbial-inhibiting compounds produced by the microbial antagonist. Mechanisms involving physical contact include mycophagy, destruction of pathogenic bacteria by bacteriophages or predation, and disease inhibition by topical applications of specific dsRNA. Indirect mechanisms that do not involve direct contact with a pathogen include the production of antimicrobial compounds, competition, and virulence factor suppression by quorum quenching. These topics are reviewed and discussed. [ABSTRACT FROM AUTHOR]

A substantial amount of rice grains is lost along the value chain, contributing to food insecurity among farming households in Benin. While food losses are inevitable along the value chain, it is imperative to determine the minimum acceptable loss for rice. This study aims to quantify the food losses of rice and determine its effect on food security using the Food Consumption Score (FCS) and Linear model. The results show a positive effect of a low loss rate on the FCS. In addition, a low loss rate increases the probability of FCS by 82.4 for the overall rice farmers and 83.7 for the efficient rice producers. Thus, reducing the loss rate throughout the food chain to a maximum of 10% would increase the amount of local rice on the market and allow producers to achieve food security. The study recommends sensitizing stakeholders along the rice value chain on strategies or technologies to reduce losses.

The objective was to identify the sociocultural factors that influence food consumption and the generation of food waste, Metropolitan Lima - 2022, surveys were applied to a sample of 283 students from a public and private university. In recent years food insecurity has increased. Among the influencing factors, in the long term, the effect of climate change and population growth on availability stands out; In the medium- and short-term affecting accessibility are income that has remained constant, and the price of food has a growing and sustained trend and socio-cultural factors such as the change in valuation, excess purchase; habits and traditions in the consumption of food, giving rise to waste. It is bought excessively for convenience and the change in the valuation of time. The habits that were acquired from childhood guide the consumption of food in 41%, some traditions or family customs in 23%, religion influences in 2%. It is estimated that the number of people who will not have access to a healthy diet could increase in the coming years. Develop research programs to design preventive strategies and ensure the affordability of sources of resources for the production, supply and sustainable consumption of nutritious foods and encourage the preference of less expensive and more affordable healthy diets for all people. [ABSTRACT FROM AUTHOR]

A substantial amount of rice grains is lost along the value chain, contributing to food insecurity among farming households in Benin. While food losses are inevitable along the value chain, it is imperative to determine the minimum acceptable loss for rice. This study aims to quantify the food losses of rice and determine its effect on food security using the Food Consumption Score (FCS) and Linear model. The results show a positive effect of a low loss rate on the FCS. In addition, a low loss rate increases the probability of FCS by 82.4 for the overall rice farmers and 83.7 for the efficient rice producers. Thus, reducing the loss rate throughout the food chain to a maximum of 10% would increase the amount of local rice on the market and allow producers to achieve food security. The study recommends sensitizing stakeholders along the rice value chain on strategies or technologies to reduce losses. [ABSTRACT FROM AUTHOR]

To address global food security, new strategies are required in view of the challenges represented by Climate Change, depletion of natural resources and the need to not further compromise the ecosystems' quality and biodiversity. Food losses and waste (FLW) affect food security and nutrition, as well as the sustainability of food systems. Quantification of the adverse effects of FLW is a complex and multidimensional challenge requiring a wide-ranging approach, regarding the quantification of FLW as well as the related economic, environmental and social aspects. The evaluation of suitable corrective actions for managing FLW along the food supply chain requires a system of sound and shared benchmarks that seem still undefined. This review aims to provide an overview of the environmental, economic and social issues of FLW, which may support policy measures for prevention, reduction and valorization of food wastes within the food supply chain. In fact, detection of the hotspots and critical points allows to develop tailored policy measures that may improve the efficiency of the food supply chain and its sustainability, with an integrated approach involving all the main actors and considering the several production contexts. [ABSTRACT FROM AUTHOR]

Postharvest losses, which occur between harvest and consumption of agricultural commodities, are major causes of food waste. Minimizing food loss helps provide nutritious food for animals and humans, and alleviate adverse environmental effects on food production. These losses are often related to the presence of postharvest pathogens, including fungi and bacteria, which typically start by infecting crops in the field as well as during postharvest chain. Control of these pathogens relies on development of tools that ensure their early and accurate detection. Among these is loop-mediated isothermal amplification (LAMP), a molecular method for pathogen detection. LAMP characteristics of rapidity, specificity and simplicity have encouraged development of a number of LAMP assays for detection of postharvest pathogens. Each LAMP assay allows to detect a specific genetic region of the target microorganism, which can be directly related to mycotoxin production, fungicide resistance and phytotoxicity. The LAMP amplicons are rapidly visualized, either at a specific timepoint, or in real-time by taking measurements throughout reaction, thereby necessitating less sophisticated facilities than those needed for PCR assays. In addition, many studies have developed simple protocols for the direct detection of pathogens on fresh produce. This paper explains the LAMP reaction, and its importance for postharvest detection of fungi and bacteria. Previous studies that have developed LAMP assays are also discussed. [ABSTRACT FROM AUTHOR]

The aim of the present paper is to show the results of the studies of food losses, as conducted in Poland in 2019, and to estimate the amount of food waste at a level of primary (agricultural) production in Poland during the years 2017-2018. Also, the differences between the food losses and food waste, based upon current definitions and legal regulations obligatory in Poland and the European Union, were indicated. The studies of food losses in primary production were carried out in the whole of Poland on a representative sample of 1,378 respondents from six sectors of the economy, with the utilization of a survey-questionnaire, using the PAPI (Paper& Pen Personal Interview) method. The mass of food waste was estimated on the grounds of the results of food losses and wastage, considering methods of management, excluding the destination for consumption purposes or animal feeds. From the conducted studies, it follows that the directions of management of food losses in primary (agricultural) production are different and are greatly dependent on the sector, i.e., the type of managed raw material, the causes of the resulting losses and the stage of production where the mentioned losses are generated. Food losses in agricultural production constitute 15% of total food losses in Poland, i.e., 749.48 thousand tonnes annually, whereas food waste is estimated at a level of 507.94 thousand tonnes per year. The appropriate management of losses in accordance with the hierarchy of proceeding with waste reduces the quantity of waste, decreasing, in effect, its negative impact on the environment.

Currently, food waste and food loss have become issues of great interest worldwide. Approximately 1300 million tons of food are lost or wasted each year worldwide (FAO, 2020). To contribute to the mitigation of food loss, the gastronomy programs of the Universidad Autónoma de Manizales and the Institución Universitaria Colegio Mayor de Antioquia, along with the Food Engineering Program of the Universidad de Caldas, proposed a project. The project aimed to characterize the vegetable waste (VW) obtained in the cooking workshops of one of the institutions during a regular academic period of 18 weeks. Through this project, they identified 351 kg of VW generated. Based on this information, 16 recipes were designed, formulated, and prepared. Among them, eight recipes were selected based on their gastronomic potential. These selected recipes were then rated on a scale of one to eight by gastronomic experts. Following this evaluation, the first four recipes from the list were chosen. The results of the quality analysis indicated that the products made from vegetable discards are microbiologically viable, meaning they are suitable for consumption. Both acceptance tests and sensory analysis yielded favorable results. However, significant differences (P < 0.05) were observed among certain samples in terms of preference and attributes such as color, odor, and flavor. In conclusion, vegetables composed of by-products such as hulls and seeds, as well as non-compliant food items, are deemed suitable for gastronomic processing and human consumption. [ABSTRACT FROM AUTHOR]

Postharvest losses, which occur between harvest and consumption of agricultural commodities, are major causes of food waste. Minimizing food loss helps provide nutritious food for animals and humans, and alleviate adverse environmental effects on food production. These losses are often related to the presence of postharvest pathogens, including fungi and bacteria, which typically start by infecting crops in the field as well as during postharvest chain. Control of these pathogens relies on development of tools that ensure their early and accurate detection. Among these is loop-mediated isothermal amplification (LAMP), a molecular method for pathogen detection. LAMP characteristics of rapidity, specificity and simplicity have encouraged development of a number of LAMP assays for detection of postharvest pathogens. Each LAMP assay allows to detect a specific genetic region of the target microorganism, which can be directly related to mycotoxin production, fungicide resistance and phytotoxicity. The LAMP amplicons are rapidly visualized, either at a specific timepoint, or in real-time by taking measurements throughout reaction, thereby necessitating less sophisticated facilities than those needed for PCR assays. In addition, many studies have developed simple protocols for the direct detection of pathogens on fresh produce. This paper explains the LAMP reaction, and its importance for postharvest detection of fungi and bacteria. Previous studies that have developed LAMP assays are also discussed.

During the last decade, food loss and waste (FLW) has been gaining more attention due to its negative effect on food security. However, the lack of information about FLW quantification and characterization remains a problem, especially from the perspectives of local citizens and farmers. There is limited literature examining food losses (FL) in primary production of the food supply chain (FSC) and specific policies are needed to improve the FLW measurement. The aim of this research is to analyze how much FL is generated at the farm level using a micro-approach methodology from harvest to primary commercialization stages among farmers located in Central Chile. Additionally, we explore factors affecting FL using a fractional regression model with special emphasis on the harvest stage. Data were collected using phone interviews, conducted in 2019, with 177 small-scale producers of vegetables and berries. FL generated by the sample from harvest to primary commercialization was 14.5% on average. Farmers identified a considerable volume of FL during primary production, mostly during the harvest. The factors that increased FL among small-scale farmers were the production system and its harvest period, commercialization channels, labor shortage, and cosmetic standards. As a case study, the information collected here can be useful for encouraging further research emphasizing the harvest stage and the role of the production systems in generating FLW.

Reduction of production losses and increasing resource efficiency is needed to improve sustainability of the food supply chain. One approach to reach more resource-efficient, circular food systems is blending and processing side streams, especially when blending increases their value through compositional, nutritional or functional synergies. In this perspective we present a case study for valorizing sunflower oil press cake and whey. As the need for specialty products grows, small and medium-sized seed oil producers will be challenged with by-products. Similarly, small and geographically scattered dairy companies are faced with inadequate supply chains not allowing handling and downstream processing of whey. By combining two side streams, and applying simple processing steps and novel fermentation approaches, it would be possible not only to improve circularity of the value chain, but also to develop innovative ingredient platforms. A series of solutions appealing to various end users, from beverage producers to bakeries and snack applications, can be developed from fermented side stream blends when specific demands to ensure food safety and appropriate sensory quality are met.

The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop 'clean label' foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve 'clean label' foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain. [ABSTRACT FROM AUTHOR]

The availability of water, energy and food plays a key role in meeting the basic needs of the world population and allowing them to achieve prosperity and supports the UN's sustainable development goals (SDGs). These three fundamental resources are closely interrelated, with their deep interdependencies reflected in various concepts of the 'water–energy–food nexus' (W–E–F). One-third of the total food produced globally results in food loss and waste (FL and FW), which also means the waste of resources used for their production, mainly energy and water. We thus propose a fusion of the W–E–F nexus and the FS–FW–FL nexus to achieve a better correlation between food production and food consumption in order to avoid additional negative effects. We explore the research problem of how the availability of water, energy and food resources can be improved by reducing FW and FL. The objective of this paper is to present an overview of opportunities to reduce the negative effects of FWL. The review paper is based on a comprehensive analysis of the literature, exploration of various (basic and extended) W–E–F models and their linkages with SDG and the entirety of the food supply chain from field to table. In addition to a literature analysis, we applied comparative methods, modeling, visualization and basic indicators of descriptive statistics. Although the amount of literature on this topic is growing, we found that systematic knowledge is still scarce, with each new study putting forth yet more new solutions. Although the data in various studies show somewhat different results, we conclude that reducing FW and FL has a positive, harmonizing effect on the W–E–F nexus. [ABSTRACT FROM AUTHOR]

The circular economy has been a strategy applied in typical manufacturing, including electronics and automotive sectors, to make their supply chains more sustainable. However, the Agri-Food Supply Chain (ASFC) remains under preliminary research because of its unique characteristics. This study was conducted to provide a conceptual basis for the "Circular Food Economy" by exploring its meaning and discussing challenges and opportunities related to adoption of circular techniques into food supply chains. Finally, a framework of a proposal to model the circularity in the AFSC from a game theory perspective is presented in the context of Food Loss and Waste. [ABSTRACT FROM AUTHOR]

This study uses survey data from 651 farmers in China to study the impacts of moral hazard on rice harvest losses and we further study the differences of the impacts across farm scales. The results show that large-scale farms have lower harvest losses and the service providers have more serious attitude when harvesting. After addressing the endogeneity of moral hazard using instrumental variable approach, moral hazard increases harvest losses. However, this impact diminishes as farm size increases. These findings demonstrate the need to reduce moral hazard by increasing farm size, introducing intermediaries, and written contracts, etc. [ABSTRACT FROM AUTHOR]

Copyright of Przeglad Prawa Rolnego is the property of Adam Mickiewicz University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The ecological impact of food production can be mitigated by reducing the amount of food losses. Whilst some novel products target this problem area, little is known about consumer perception of such products. Research has shown that sustainability labels can impact consumer taste and health perception. This study investigates the impact of product information on consumer perception in a snack tasting. A novel snack consisting of food production by-products was offered to participants under two different conditions: without any information and with information about the sustainability of the snack due to its potential to reduce food losses. While there were no significant differences in the perception of the snack when comparing means between the two study conditions, a three-way MANOVA showed significant effects of study condition, gender, or environmental consciousness on perceived saltiness, odor, willingness to pay, and health perception. The results of the study are ambiguous. This could be due to the sample size, study design, or the snack. Further research with different products and more standardised study conditions is needed to better understand consumer perceptions of products that use by-products to reduce food losses. Results of the recent study are beneficial to estimate effect sizes for future studies.

Food losses, defined as a reduction in the quantity and quality of food during production and storage, impact food safety and security. Losses caused by plant pathogens are among the most significant. Chemical pesticides have been extensively used to prevent microbial diseases. Their toxicity and reduced efficacy, however, have encouraged investigators to develop alternatives. Alternatives based on microbial biopesticides tend to be safer and more environmentally benign than conventional pesticides. In recent years, formulations based on biopesticides have progressively increased in number and diversity and have attracted commercial interest. Understanding the mechanisms by which biopesticides control the disease is fundamental to achieving optimal disease control. Biocontrol mechanisms can be divided into two main categories: those related to the ability to inhibit pathogens or their virulence factors, and those that enhance host plant fitness and induce disease resistance. Here, the first type of strategy is reviewed, which is directly mediated by physical contact between biocontrol agents and pathogens or indirectly by exposure of a pathogen to antimicrobial or microbial-inhibiting compounds produced by the microbial antagonist. Mechanisms involving physical contact include mycophagy, destruction of pathogenic bacteria by bacteriophages or predation, and disease inhibition by topical applications of specific dsRNA. Indirect mechanisms that do not involve direct contact with a pathogen include the production of antimicrobial compounds, competition, and virulence factor suppression by quorum quenching. These topics are reviewed and discussed.

Losses, at every point in the food system, impact how much the nutritional demands of an increasing world’s population can be sustainably met. The food losses in the primary production (farm-level) play a significant role. The farmers believe that the food losses are not a problem and represent an intrinsic part of farming. Primary production losses are not trivial, and knowledge is needed about the factors that influence the food losses. Many factors can cause food losses that occur in the primary production, including but not limited to: insects, pests, diseases; unfavourable environmental conditions; improper harvesting techniques and distribution and storage infrastructure; price volatility, overproduction; high retail standards, limits on primary processing. This paper aims to provide an overview of the factors influencing food losses in the primary production phase.

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Green food in China refers to a wide array of primary and processed agricultural products that are safe, nutritious and of high quality for human consumption. Green food has been certified and produced following the principle of sustainability since the 1990s, making historic achievements in providing quality food, protecting the environment, increasing farmer income, and nurturing agricultural brands over the past 30 years in China. Today, the green food industry enters a steady-growth stage in terms of cultivation area, product number and sales. This article summarizes the history of the development of green food in China and current achievements, analyze major challenges that may hamper further development of the industry, and propose strategies to address these challenges, i.e., optimization of the food supply chain, deep food processing, and utilization of food wastes.

The focus on reducing food waste in the hospitality industry is driven, firstly, by concerns about food insecurity and hunger, and secondly, by the impact of food waste on natural resources and the environment. Determination of ways to reduce food losses and food waste at the present stage is extremely important. The aim of the study is to determine the nature of food waste in the hospitality industry, assess the scale of their formation, accumulation and loss. The authors agree with the opinion that food waste is generated at different stages of the food chain, including the stage of consumption. Waste from the consumption stage is generated at the household or hospitality industry level. It has been established that enterprises in the hospitality industry are powerful producers. The authors of this study have summarized the motives behind the emergence of food waste in this sector. It has been established that the main causes of waste generation in hotels are: the nature of the menu, the order of production and use of food products, the size of tableware, since establishments use larger dishes and spend more food. Other factors included: employee skill level, product planning and purchasing, portion sizes, service culture, inventory management, and environmental sensitivity. It has been analyzed which food products create the most food waste. The conclusions showed that salads and side dishes are “hot spots” in restaurants and cafes; their size is influenced by geographic and cultural characteristics, the concept of the establishment, and the type of cuisine. Food waste generated at different stages differs in composition and disposal technology. The classification of levels of food waste generation has been supplemented, namely: kitchen waste and residues on the plate, it has been established that food waste arising at the production stage is of two types: those which are avoidable and unavoidable. The authors came to the conclusion that in order to solve the problem of food waste, it is necessary to completely revise the approach to the production and consumption of food, it is necessary to regulate the issue of the existence of food banks at the legislative level. [ABSTRACT FROM AUTHOR]

This paper was done within the framework of the Monitoring of the SDGs in Africa (SODDA) project which supported the analysis of the food balance sheets drawn up through the letter of agreement between FAO/GS 1 and AFRISTAT. Analysis of the self-sufficiency rate over the 2010–2015 period shows that Mali has higher food self-sufficiency than Benin and Guinea. In Guinea, overall, 43.2% of domestic product supplies are on average imports. Plant products are the most dependent on imports with an average annual IDR of 48.2% compared to 12.5% for animal products. In the three countries, plant products are the most dependent on imports. The use of FAO methodologies for calculating the prevalence of undernourishment under SDG 2 and the food loss index under SDG 12 made it possible to estimate these two indicators using BAs and other related indicators. The results in 2015 show that Benin and Guinea with respectively 14.2% and 15.6% of the population with a prevalence of undernourishment are ahead of Mali with 5%. In terms of individuals, estimates give 1.5 million Beninese, 1.2 million Guineans and 0.9 million Malians who were undernourished in 2015. [ABSTRACT FROM AUTHOR]

To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods. Locally produced foods represent a significant part of Food Systems as they contribute to tackling hunger and malnutrition. However, few studies have investigated the processing of traditional fermented foods at household level as a means to improve nutrition and triggering inclusive entrepreneurship, two crucial dimensions Food Systems build on. Fermentation is an ancient processing technique that relies on transformation of raw materials by microbial activity and is mainly undertaken by women. This paper posits that upscaling small scale fermented food processing activities while enhancing functional food properties and fostering women entrepreneurship contributes to prevention of food losses, promotion of nutrition and health, and entrepreneurial opportunities for current processors. This is key for effective policy interventions to foster food security in challenging contexts.⨪. [ABSTRACT FROM AUTHOR]

The Coronavirus disease (COVID-19) pandemic has wrecked great havoc in many spheres of life, including the educational, health, economic, and agricultural sectors. To break the transmission chain of SARS-CoV-2, public health safety measures such as social distancing, regular hand hygiene, border closure, restrictions on internal movement, and lockdown were implemented. Some of these measures have however contributed to reduced economic power, shortage of labor for agricultural production, and huge losses in the agricultural sector. To avert the effects of the COVID-19 pandemic on food losses in the agricultural value chain in Nigeria, much precedence should be placed on adequate stakeholder engagement. Amid the COVID-19 pandemic, logistics for unhindered agricultural trade should be put in place. In addition, policy makers should implement the institutionalization and implementation of social protection system in Nigeria. To address the financial difficulties during the COVID-19 pandemic, provision of loans and grants should be commenced in an organized fashion.