Eco-inefficiency formula : a method to verify the cost of the economic, environmental, and social impact of waste in food services
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | spa |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/225186 |
Resumo: | This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cleaning material, food production waste, the amount of rest-intake, and the amount of distribution leftover were evaluated on the environmental impact. The economic dimension variables were energy consumption to produce the wasted food, cost of raw material used in wasted food, and food handlers’ wages for the economic impact measurement. The social impact variables were: energy density (ED), rest-intake (kcal/g), distribution of leftover ED (kcal/g), use of organic food, and food surpluses’ donation. With an EIy application in each item, we have the item’s score in each dimension. The higher value of an item, the higher is its influence on the dimension, allowing us to identify those with the most significant impact in the restaurant. The Environmental dimension presented the most significant problems in the assessed scenario. The eco-inefficiency formula identifies food waste’s main critical points, allowing us to trace strategies to reduce food waste. |
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Lins, MaísaZandonadi, Renata PuppinStrasburg, Virgílio JoséNakano, Eduardo YoshioBotelho, Raquel Braz AssunçãoRaposo, AntónioGinani, Verônica Cortez2021-08-05T04:30:33Z20212304-8158http://hdl.handle.net/10183/225186001128414This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cleaning material, food production waste, the amount of rest-intake, and the amount of distribution leftover were evaluated on the environmental impact. The economic dimension variables were energy consumption to produce the wasted food, cost of raw material used in wasted food, and food handlers’ wages for the economic impact measurement. The social impact variables were: energy density (ED), rest-intake (kcal/g), distribution of leftover ED (kcal/g), use of organic food, and food surpluses’ donation. With an EIy application in each item, we have the item’s score in each dimension. The higher value of an item, the higher is its influence on the dimension, allowing us to identify those with the most significant impact in the restaurant. The Environmental dimension presented the most significant problems in the assessed scenario. The eco-inefficiency formula identifies food waste’s main critical points, allowing us to trace strategies to reduce food waste.application/pdfspaFoods. Basel. Vol. 10 (2021), 1369, 19 p.Avaliação de custo-efetividadeCustos e análise de custoMeio ambienteResíduos de alimentosServiços de alimentaçãoProdução de alimentosDesperdício de alimentosMeal productionEfficiencyFood wasteSustainability metricsWaste preventionFood surplusSustainability dimensionsEco-inefficiency formula : a method to verify the cost of the economic, environmental, and social impact of waste in food servicesEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001128414.pdf.txt001128414.pdf.txtExtracted Texttext/plain72331http://www.lume.ufrgs.br/bitstream/10183/225186/2/001128414.pdf.txt5efe35a893c00e486bd913ec04ba8eeaMD52ORIGINAL001128414.pdfTexto completo (inglês)application/pdf761391http://www.lume.ufrgs.br/bitstream/10183/225186/1/001128414.pdf581b984665a9793dcc5b21b2cea9adcbMD5110183/2251862021-08-18 04:42:47.481665oai:www.lume.ufrgs.br:10183/225186Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2021-08-18T07:42:47Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Eco-inefficiency formula : a method to verify the cost of the economic, environmental, and social impact of waste in food services |
title |
Eco-inefficiency formula : a method to verify the cost of the economic, environmental, and social impact of waste in food services |
spellingShingle |
Eco-inefficiency formula : a method to verify the cost of the economic, environmental, and social impact of waste in food services Lins, Maísa Avaliação de custo-efetividade Custos e análise de custo Meio ambiente Resíduos de alimentos Serviços de alimentação Produção de alimentos Desperdício de alimentos Meal production Efficiency Food waste Sustainability metrics Waste prevention Food surplus Sustainability dimensions |
title_short |
Eco-inefficiency formula : a method to verify the cost of the economic, environmental, and social impact of waste in food services |
title_full |
Eco-inefficiency formula : a method to verify the cost of the economic, environmental, and social impact of waste in food services |
title_fullStr |
Eco-inefficiency formula : a method to verify the cost of the economic, environmental, and social impact of waste in food services |
title_full_unstemmed |
Eco-inefficiency formula : a method to verify the cost of the economic, environmental, and social impact of waste in food services |
title_sort |
Eco-inefficiency formula : a method to verify the cost of the economic, environmental, and social impact of waste in food services |
author |
Lins, Maísa |
author_facet |
Lins, Maísa Zandonadi, Renata Puppin Strasburg, Virgílio José Nakano, Eduardo Yoshio Botelho, Raquel Braz Assunção Raposo, António Ginani, Verônica Cortez |
author_role |
author |
author2 |
Zandonadi, Renata Puppin Strasburg, Virgílio José Nakano, Eduardo Yoshio Botelho, Raquel Braz Assunção Raposo, António Ginani, Verônica Cortez |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Lins, Maísa Zandonadi, Renata Puppin Strasburg, Virgílio José Nakano, Eduardo Yoshio Botelho, Raquel Braz Assunção Raposo, António Ginani, Verônica Cortez |
dc.subject.por.fl_str_mv |
Avaliação de custo-efetividade Custos e análise de custo Meio ambiente Resíduos de alimentos Serviços de alimentação Produção de alimentos Desperdício de alimentos |
topic |
Avaliação de custo-efetividade Custos e análise de custo Meio ambiente Resíduos de alimentos Serviços de alimentação Produção de alimentos Desperdício de alimentos Meal production Efficiency Food waste Sustainability metrics Waste prevention Food surplus Sustainability dimensions |
dc.subject.eng.fl_str_mv |
Meal production Efficiency Food waste Sustainability metrics Waste prevention Food surplus Sustainability dimensions |
description |
This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cleaning material, food production waste, the amount of rest-intake, and the amount of distribution leftover were evaluated on the environmental impact. The economic dimension variables were energy consumption to produce the wasted food, cost of raw material used in wasted food, and food handlers’ wages for the economic impact measurement. The social impact variables were: energy density (ED), rest-intake (kcal/g), distribution of leftover ED (kcal/g), use of organic food, and food surpluses’ donation. With an EIy application in each item, we have the item’s score in each dimension. The higher value of an item, the higher is its influence on the dimension, allowing us to identify those with the most significant impact in the restaurant. The Environmental dimension presented the most significant problems in the assessed scenario. The eco-inefficiency formula identifies food waste’s main critical points, allowing us to trace strategies to reduce food waste. |
publishDate |
2021 |
dc.date.accessioned.fl_str_mv |
2021-08-05T04:30:33Z |
dc.date.issued.fl_str_mv |
2021 |
dc.type.driver.fl_str_mv |
Estrangeiro info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
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publishedVersion |
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http://hdl.handle.net/10183/225186 |
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2304-8158 |
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001128414 |
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http://hdl.handle.net/10183/225186 |
dc.language.iso.fl_str_mv |
spa |
language |
spa |
dc.relation.ispartof.pt_BR.fl_str_mv |
Foods. Basel. Vol. 10 (2021), 1369, 19 p. |
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openAccess |
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