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Reducing Food Losses: A (Dis)-Opportunity Cost Model
Author/s: Mariantonietta Fiore, Francesco Contò, Giustina Pellegrini 
Year:  2015 Issue: Language: English 
Pages:  16 Pg. 151-166 FullText PDF:  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.
Keywords: Food loss, food waste, economic-social impact, (dis)-opportunity cost, sustainability, intra-generational equity.

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Mariantonietta Fiore, Francesco Contò, Giustina Pellegrini, in "RIVISTA DI STUDI SULLA SOSTENIBILITA'" 1/2015, pp. 151-166, DOI:10.3280/RISS2015-001010


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