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

•Emissions of GHG from food waste prevention vary largely.•Differences are explained mainly by modeling of the FSC, primarily food production.•End-consumer transports and food preparation can give substantial contributions to GWP.•Modeling of the WMS of non-prevented food waste is of inferior releva...

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Veröffentlicht in:	Resources, conservation and recycling Jg. 101; S. 132 - 142
Hauptverfasser:	Bernstad Saraiva Schott, A., Cánovas, A.
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Elsevier B.V 01.08.2015
Schlagworte:	beef breads cheeses Civil Engineering cooking ecosystem services energy Engineering and Technology Environmental evaluations environmental impact fish food availability Food loss food production Food waste greenhouse gas emissions guidelines Life-cycle assessment Life-cycle thinking Samhällsbyggnadsteknik system boundary Teknik Vattenteknik vegetables Waste minimization Waste prevention Waste reduction Water Engineering Waste reduction GWP PEU Food loss Life-cycle thinking GHG Waste prevention LCA Life-cycle assessment FU Environmental evaluations Food waste LCI WFD Waste minimization FSC LCT WMS
ISSN:	0921-3449, 1879-0658, 1879-0658
Online-Zugang:	Volltext
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