Autori
Contò, Francesco
Fiore, Mariantonietta
Pellegrini, Giustina

Titolo
Reducing Food Losses: A (Dis)-Opportunity Cost Model
Periodico
Rivista di studi sulla sostenibilità
Anno: 2015 - Fascicolo: 1 - Pagina iniziale: 151 - Pagina finale: 166

A huge amount of resources used in food production is lost or wasted globally and the same for the greenhouse gas emissions caused by the production of food. A plethora of methodologies to assess economic, environmental and social impacts stands out. The aim of this paper is to analyze the social impacts of food losses along the food chain: the methodology is based on the elaboration of a disopportunity cost taking into account food waste and losses Kcals and Kcals/required per day (to cope with the energy expenditure), U.A.A. (Utilized Agricultural Area) cost. Findings are aimed at highlighting how the food looses reduction is crucial for an intra-generational equity.



SICI: 2239-1959(2015)1<151:RFLA(C>2.0.ZU;2-A
Testo completo: http://www.francoangeli.it/riviste/Scheda_Rivista.aspx?IDArticolo=54291&Tipo=Articolo PDF

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