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Reducing Food Losses: A (Dis)-Opportunity Cost Model
Autori/Curatori: Mariantonietta Fiore, Francesco Contò, Giustina Pellegrini 
Anno di pubblicazione:  2015 Fascicolo: 1  Lingua: Inglese 
Numero pagine:  16 P. 151-166 Dimensione file:  242 KB
DOI:  10.3280/RISS2015-001010
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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.

Una grande quantità di risorse utilizzate nella produzione alimentare è sprecata inutilmente e persa a livello globale: le stesse considerazioni possono essere fatte per le emissioni di gas serra derivanti dalla produzione di alimenti. Esistono una pletora di metodologie per valutare gli impatti economici, ambientali e sociali di tali perdite. L’obiettivo di questo lavoro è analizzare l’impatto economico-sociale delle perdite alimentari lungo la catena alimentare: la metodologia si basa sull’elaborazione di un modello di costo (dis)-opportunità, tenendo conto delle Kcal dei rifiuti, delle Kcal pro die (necessarie per affrontare il dispendio energetico) e del costo S.A.U. I risultati evidenziano come la riduzione delle perdite alimentari sia cruciale per una equità intragenerazionale.
Keywords: Perdita alimentare, rifiuto alimentare, impatto economico-sociale, costo (dis)-opportunità, sostenibilità, equità intragenerazionale

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Mariantonietta Fiore, Francesco Contò, Giustina Pellegrini, Ridurre le perdite alimentari:un modello di costo (dis)-opportunità in "RIVISTA DI STUDI SULLA SOSTENIBILITA'" 1/2015, pp. 151-166, DOI:10.3280/RISS2015-001010


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