Current practice, challenges and potential methodological improvements in environmental evaluations of food waste prevention - A discussion paper

Resources, Conservation and Recycling

Volumn 101, Issue , 2015, Pages 132-142

  Bernstad Saraiva Schott, A ^a,b   Canovas A ^b  

^a LUND UNIVERSITY   (Sweden)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Environmental evaluations; Food loss; Food waste; Life cycle assessment; Life cycle thinking; Waste minimization; Waste prevention; Waste reduction

Indexed keywords

CONSERVATION; ENVIRONMENTAL IMPACT; FOOD SUPPLY; GREENHOUSE GASES; LIFE CYCLE; SENSITIVITY ANALYSIS; SUPPLY CHAINS; THERMAL PROCESSING (FOODS); WASTE MANAGEMENT;

ENVIRONMENTAL EVALUATION; FOOD LOSS; FOOD WASTE; LIFE CYCLE ASSESSMENT (LCA); LIFE CYCLE THINKING; WASTE MINIMIZATION; WASTE PREVENTION; WASTE REDUCTION;

MEATS;

CARBON DIOXIDE;

ASSESSMENT METHOD; ENVIRONMENTAL IMPACT ASSESSMENT; FOOD PRODUCTION; LIFE CYCLE ANALYSIS; SENSITIVITY ANALYSIS; WASTE MANAGEMENT;

AIR POLLUTION CONTROL; CARBON FOOTPRINT; CATERING SERVICE; CHEESE; COOKING; DAIRY PRODUCT; ENERGY CONSUMPTION; ENVIRONMENTAL IMPACT ASSESSMENT; FISH; FOOD HANDLING; FOOD INDUSTRY; FOOD PACKAGING; FOOD WASTE; FRUIT; GREENHOUSE EFFECT; HOUSEHOLD; LIFE CYCLE ASSESSMENT; MEAT; REVIEW; SENSITIVITY ANALYSIS; SOLID WASTE MANAGEMENT; VEGETABLE; WASTE MANAGEMENT; WASTE MINIMIZATION;

EID: 84933504742     PISSN: 09213449     EISSN: 18790658     Source Type: Journal    
DOI: 10.1016/j.resconrec.2015.05.004     Document Type: Review

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