Prospect and strategies on food losses and waste generation by dietary patterns change
- Author Ju, Munsol; Jo, Jihye
- Researchers Lim, Hyesook; Lee, Jinheuck
-
Date
2020-12-31
Ⅰ. Introduction
o Background of research
ㅇ In 2011, the Food and Agriculture Organization(FAO) published a report in which one-third of the world's edible foods are discarded rather than being eaten by humans.
ㅇ Since then, the indicators for food losses and waste reduction are included in the UN Sustainable Development Goals(SDGs), and the Food Wastage Footprint is developed to evaluate the environmental, social and economic impact of food waste.
ㅇ On the other hand, dietary patterns are increasingly externalized from home meals to convenient meals and eating out, and these changes in dietary patterns have changed the quality of food and the amount of food waste generation.
o Objective of research
ㅇIn consideration of the dietary patterns, this study develops a systematical flow analysis of food and food loss (disposal of the edible parts of foodstuffs) based on household consumption, assesses food consumption efficiency according to dietary pattern and supply stage, and finally suggests strategies for managing waste according to changes in dietary patterns.
Ⅱ. Trends on Food Losses and Waste Reduction Policies
o International trends
ㅇ The issue of food loss and waste was proposed as the UN SDGs 12.3 target, and discussions on how to calculate food waste indicators are in progress.
ㅇ The Milan Urban Food Policy Pact deals with food waste as one of six categories, and emphasizes the need to reduce food waste and establish a circulation system within the city’s policies.
ㅇ In France, certain regulations that aim to reduce food loss in the retail sector have been enforce
o Background of research
ㅇ In 2011, the Food and Agriculture Organization(FAO) published a report in which one-third of the world's edible foods are discarded rather than being eaten by humans.
ㅇ Since then, the indicators for food losses and waste reduction are included in the UN Sustainable Development Goals(SDGs), and the Food Wastage Footprint is developed to evaluate the environmental, social and economic impact of food waste.
ㅇ On the other hand, dietary patterns are increasingly externalized from home meals to convenient meals and eating out, and these changes in dietary patterns have changed the quality of food and the amount of food waste generation.
o Objective of research
ㅇIn consideration of the dietary patterns, this study develops a systematical flow analysis of food and food loss (disposal of the edible parts of foodstuffs) based on household consumption, assesses food consumption efficiency according to dietary pattern and supply stage, and finally suggests strategies for managing waste according to changes in dietary patterns.
Ⅱ. Trends on Food Losses and Waste Reduction Policies
o International trends
ㅇ The issue of food loss and waste was proposed as the UN SDGs 12.3 target, and discussions on how to calculate food waste indicators are in progress.
ㅇ The Milan Urban Food Policy Pact deals with food waste as one of six categories, and emphasizes the need to reduce food waste and establish a circulation system within the city’s policies.
ㅇ In France, certain regulations that aim to reduce food loss in the retail sector have been enforce