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Laura Batlle-Bayer
UNESCO Chair in Life Cycle and Climate Change, ESCI-UPF, 08003 Barcelona, Spain

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Review
Published: 13 August 2021 in Sustainability
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This paper gives an overview of main food supply chain stakeholders and their role in achieving the UN Sustainable Development Goals (SDGs). As this supply chain is global, playing a significant role in feeding the world, a deeper analysis of 17 SDGs, their targets and indicators reveals numerous direct and indirect connections with various SDGs. To perform such an overview, the authors investigated the link between the main stakeholders of the chain (farmers, food processors, food traders and consumers) with UN SDGs. In parallel, the authors explored the roles of policymakers, inspection services, certification bodies and academia in supporting these SDGs. In spite of numerous papers, calculations and estimations, discussion and media coverage, the authors believe that only the tip of the iceberg has been revealed. Based on this overview, the authors emphasize SDG 2—Zero Hunger and SDG 12—Responsible Consumption and Production as the most dominant for the food supply chain. In parallel, the achievement of SDG 17—Partnerships for the Goals will enable deeper intertwining of the goals and all stakeholders in the food supply chain continuum. Additional efforts are needed to pave the way for fulfilling the targets of the UN SDGs and exceeding expectations of all stakeholders.

ACS Style

Ilija Djekic; Laura Batlle-Bayer; Alba Bala; Pere Fullana-I-Palmer; Anet Režek Jambrak. Role of the Food Supply Chain Stakeholders in Achieving UN SDGs. Sustainability 2021, 13, 9095 .

AMA Style

Ilija Djekic, Laura Batlle-Bayer, Alba Bala, Pere Fullana-I-Palmer, Anet Režek Jambrak. Role of the Food Supply Chain Stakeholders in Achieving UN SDGs. Sustainability. 2021; 13 (16):9095.

Chicago/Turabian Style

Ilija Djekic; Laura Batlle-Bayer; Alba Bala; Pere Fullana-I-Palmer; Anet Režek Jambrak. 2021. "Role of the Food Supply Chain Stakeholders in Achieving UN SDGs." Sustainability 13, no. 16: 9095.

Journal article
Published: 18 March 2021 in Sustainability
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There is a growing debate surrounding the contradiction between an unremitting increase in the use of resources and the search for environmental sustainability. Therefore, the concept of sustainable degrowth is emerging aiming to introduce in our societies new social values and new policies, capable of satisfying human requirements whilst reducing environmental impacts and consumption of resources. In this framework, circular economy strategies for food production and food loss and waste management systems, following the Sustainable Development Goals agenda, are being developed based on a search for circularity, but without setting limits to the continual increase in environmental impacts and resource use. This work presents a methodology for determining the percentage of degrowth needed in any food supply chain, by analyzing four scenarios in a life cycle assessment approach over time between 2020 and 2040. Results for the Spanish case study suggested a degrowth need of 26.8% in 2015 and 58.9% in 2040 in order to achieve compliance with the Paris Agreement targets, highlighting the reduction of meat and fish and seafood consumption as the most useful path.

ACS Style

Daniel Hoehn; Jara Laso; María Margallo; Israel Ruiz-Salmón; Francisco Amo-Setién; Rebeca Abajas-Bustillo; Carmen Sarabia; Ainoa Quiñones; Ian Vázquez-Rowe; Alba Bala; Laura Batlle-Bayer; Pere Fullana-I-Palmer; Rubén Aldaco. Introducing a Degrowth Approach to the Circular Economy Policies of Food Production, and Food Loss and Waste Management: Towards a Circular Bioeconomy. Sustainability 2021, 13, 3379 .

AMA Style

Daniel Hoehn, Jara Laso, María Margallo, Israel Ruiz-Salmón, Francisco Amo-Setién, Rebeca Abajas-Bustillo, Carmen Sarabia, Ainoa Quiñones, Ian Vázquez-Rowe, Alba Bala, Laura Batlle-Bayer, Pere Fullana-I-Palmer, Rubén Aldaco. Introducing a Degrowth Approach to the Circular Economy Policies of Food Production, and Food Loss and Waste Management: Towards a Circular Bioeconomy. Sustainability. 2021; 13 (6):3379.

Chicago/Turabian Style

Daniel Hoehn; Jara Laso; María Margallo; Israel Ruiz-Salmón; Francisco Amo-Setién; Rebeca Abajas-Bustillo; Carmen Sarabia; Ainoa Quiñones; Ian Vázquez-Rowe; Alba Bala; Laura Batlle-Bayer; Pere Fullana-I-Palmer; Rubén Aldaco. 2021. "Introducing a Degrowth Approach to the Circular Economy Policies of Food Production, and Food Loss and Waste Management: Towards a Circular Bioeconomy." Sustainability 13, no. 6: 3379.

Journal article
Published: 05 March 2021 in Sustainability
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The United Nations has adopted 17 sustainable development goals for 2030 with environmental sustainability being one of the main pillars. A key point to address this pillar is the proper management of waste generation. Within the broad spectrum of waste types, food loss and waste is produced worldwide in large quantities. In this framework, the development of composite indexes is recommended to measure the level of compliance of any context with Sustainable Development Goals. This work presents a novel composite index for food loss and waste generation and management systems, the so-called sustainable development goals-food (SDG-Food) index, aiming to determine the level of compliance of any concrete national, regional, or local context regarding five different sustainable development goals with a water-climate-food nexus thinking. The pilot case study of Spain is presented by analyzing the environmental performance between 2015 and 2040 in a context of (i) compliance and (ii) non-compliance with the Paris Agreement targets. Additionally, four different diets are assessed. Results suggested a numerical index score of 13.79, highlighting the categories of eggs, cereals, meat, and vegetables, and the stages of agricultural production and consumption, as the furthers ones for compliance with the five SDG assessed. Moreover, the scenario of compliance with the Paris agreement targets presented better values for all stages, and a vegan diet was highlighted as the one with the best index score.

ACS Style

Daniel Hoehn; María Margallo; Jara Laso; Israel Ruiz-Salmón; Laura Batlle-Bayer; Alba Bala; Pere Fullana-I-Palmer; Rubén Aldaco. A Novel Composite Index for the Development of Decentralized Food Production, Food Loss, and Waste Management Policies: A Water-Climate-Food Nexus Approach. Sustainability 2021, 13, 2839 .

AMA Style

Daniel Hoehn, María Margallo, Jara Laso, Israel Ruiz-Salmón, Laura Batlle-Bayer, Alba Bala, Pere Fullana-I-Palmer, Rubén Aldaco. A Novel Composite Index for the Development of Decentralized Food Production, Food Loss, and Waste Management Policies: A Water-Climate-Food Nexus Approach. Sustainability. 2021; 13 (5):2839.

Chicago/Turabian Style

Daniel Hoehn; María Margallo; Jara Laso; Israel Ruiz-Salmón; Laura Batlle-Bayer; Alba Bala; Pere Fullana-I-Palmer; Rubén Aldaco. 2021. "A Novel Composite Index for the Development of Decentralized Food Production, Food Loss, and Waste Management Policies: A Water-Climate-Food Nexus Approach." Sustainability 13, no. 5: 2839.

Journal article
Published: 03 December 2020 in Science of The Total Environment
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Shifting to plant-based and low-carbon diets is a key measure for climate change mitigation. In this regard, national and local governments are setting goals and actions to tackle this issue. The municipality of Barcelona has set an intervention for the academic year 2020–21: introducing low-carbon meals in public schools. This study assesses the environmental and nutritional benefits of this intervention by applying the Life Cycle Assessment (LCA) methodology, with an energy and nutritional functional unit; and combined it with the Water-Energy-Food (WEF) nexus approach, by considering three WEF resources-based impacts (Blue Water Footprint (BWF), Primary Energy Demand (PED) and Land Use (LU)) and the Global Warming Potential (GWP). The transition to a low-carbon meal would reduce between 46 and 60% the environmental impacts. These benefits could even be higher when extra interventions within the school boundaries are applied. More research in behavioural change is needed in order to evaluate both: the acceptance of the new menus by scholars and the adaptation of the school kitchen staff to the new menu. Finally, it is suggested to monitor the environmental and nutritional changes of the introduction of low-carbon meals within the school menus in an integrated way.

ACS Style

Laura Batlle-Bayer; Alba Bala; Rubén Aldaco; Berta Vidal-Monés; Rosa Colomé; Pere Fullana-I-Palmer. An explorative assessment of environmental and nutritional benefits of introducing low-carbon meals to Barcelona schools. Science of The Total Environment 2020, 756, 143879 .

AMA Style

Laura Batlle-Bayer, Alba Bala, Rubén Aldaco, Berta Vidal-Monés, Rosa Colomé, Pere Fullana-I-Palmer. An explorative assessment of environmental and nutritional benefits of introducing low-carbon meals to Barcelona schools. Science of The Total Environment. 2020; 756 ():143879.

Chicago/Turabian Style

Laura Batlle-Bayer; Alba Bala; Rubén Aldaco; Berta Vidal-Monés; Rosa Colomé; Pere Fullana-I-Palmer. 2020. "An explorative assessment of environmental and nutritional benefits of introducing low-carbon meals to Barcelona schools." Science of The Total Environment 756, no. : 143879.

Journal article
Published: 16 November 2020 in Foods
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Current food consumption patterns must be revised in order to improve their sustainability. The nutritional, environmental, and economic consequences of these dietary patterns must be taken into consideration when diet guidelines are proposed. This study applied a systematic optimization methodology to define sustainable dietary patterns complying with nutritional, environmental, and economic issues. The methodology was based on a multi-objective optimization model that considered a distance-to-target approach. Although the three simultaneous objectives (maximal nutritional contribution, minimal greenhouse gas emissions, and minimal costs) could be divergent, the proposed model identified the optimal intake of each food product to achieve the maximal level of nutritional, environmental, and economic diets. This model was applied to six different eating patterns within the Spanish context: one based on current food consumption and five alternative diets. The results revealed that dietary patterns with improved nutritional profiles and reduced environmental impacts could be defined without additional costs just by increasing the consumption of vegetables, fruits, and legumes, while reducing the intake of meat and fish.

ACS Style

Ricardo Abejón; Laura Batlle-Bayer; Jara Laso; Alba Bala; Ian Vazquez-Rowe; Gustavo Larrea-Gallegos; María Margallo; Israel Ruiz-Salmón; Jorge Cristobal; Rita Puig; Pere Fullana-I-Palmer; Rubén Aldaco. Multi-Objective Optimization of Nutritional, Environmental and Economic Aspects of Diets Applied to the Spanish Context. Foods 2020, 9, 1677 .

AMA Style

Ricardo Abejón, Laura Batlle-Bayer, Jara Laso, Alba Bala, Ian Vazquez-Rowe, Gustavo Larrea-Gallegos, María Margallo, Israel Ruiz-Salmón, Jorge Cristobal, Rita Puig, Pere Fullana-I-Palmer, Rubén Aldaco. Multi-Objective Optimization of Nutritional, Environmental and Economic Aspects of Diets Applied to the Spanish Context. Foods. 2020; 9 (11):1677.

Chicago/Turabian Style

Ricardo Abejón; Laura Batlle-Bayer; Jara Laso; Alba Bala; Ian Vazquez-Rowe; Gustavo Larrea-Gallegos; María Margallo; Israel Ruiz-Salmón; Jorge Cristobal; Rita Puig; Pere Fullana-I-Palmer; Rubén Aldaco. 2020. "Multi-Objective Optimization of Nutritional, Environmental and Economic Aspects of Diets Applied to the Spanish Context." Foods 9, no. 11: 1677.

Journal article
Published: 27 June 2020 in Journal of Cleaner Production
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While strong focus has been recently given to the environmental burdens of diets, more research is needed at the daily eating patterns, specifically, at the meal level. In this regard, this study attempts to enlarge this knowledge by evaluating the environmental performance of meals eaten away from home. In particular, this paper focuses on the case of shared dishes, known as tapas, eaten in a Spanish restaurant. To do so, the life cycle assessments (LCA) of 15 tapas meals are performed, and a functional unit based on the caloric energy intake and the nutritional quality of the meals is applied. This novelty, at the meal level, allows the integration of both environmental and the nutritional aspects, and, therefore, the comparison between meals differing in energy and nutrient content. Additionally, to better assess and compare the performance of the meals, this study estimates the benchmarks for the three evaluated environmental impacts - Global Warming Potential (GWP), Blue Water Footprint (BWF) and Land Use (LU) – based on the Planetary Health Diet. The results suggest that shifting towards a planetary health tapas meal, a more plant-based one, can significantly reduce GWP, BWF and LU. The restaurant stage, followed by the primary production, largely contributes to GWP, and food losses and waste (FLW) plays an important role, contributing significantly to all three impacts. Strategies towards energy efficiency at the restaurant, innovation in the menus, and reducing FLW are required, as well as further engagement between the HORECA sector and the academia to work in line towards sustainable eating patterns.

ACS Style

Laura Batlle-Bayer; Alba Bala; Mercè Roca; Elodie Lemaire; Rubén Aldaco; Pere Fullana-I-Palmer. Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas. Journal of Cleaner Production 2020, 271, 122561 .

AMA Style

Laura Batlle-Bayer, Alba Bala, Mercè Roca, Elodie Lemaire, Rubén Aldaco, Pere Fullana-I-Palmer. Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas. Journal of Cleaner Production. 2020; 271 ():122561.

Chicago/Turabian Style

Laura Batlle-Bayer; Alba Bala; Mercè Roca; Elodie Lemaire; Rubén Aldaco; Pere Fullana-I-Palmer. 2020. "Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas." Journal of Cleaner Production 271, no. : 122561.

Journal article
Published: 20 May 2020 in Resources, Conservation and Recycling
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This study assesses the environmental impacts associated with current regional-average diets in Spain, and it evaluates the environmental benefits of adopting a diet based on the National Dietary Guidelines (NDG). To establish a fair method for diets’ comparison among the different regions, a novel functional unit (FU), that considers both the nutritional and the socio-economic dimensions, was developed. Diets in north–western regions have larger impacts due to the high caloric energy and ruminant meat intake, as well as for being less affordable. The adoption of the NDG-based diet can potentially reduce the environmental impacts (GHG emissions, blue water footprint and land use) between 15 and 60% of current regional eating patterns. This study highlights the importance of properly selecting the FU, and integrating the concept of food affordability within the FU in diet LCAs.

ACS Style

Laura Batlle-Bayer; Alba Bala; Jaume Albertí; Ramon Xifré; Rubén Aldaco; Pere Fullana-I-Palmer. Food affordability and nutritional values within the functional unit of a food LCA. An application on regional diets in Spain. Resources, Conservation and Recycling 2020, 160, 104856 .

AMA Style

Laura Batlle-Bayer, Alba Bala, Jaume Albertí, Ramon Xifré, Rubén Aldaco, Pere Fullana-I-Palmer. Food affordability and nutritional values within the functional unit of a food LCA. An application on regional diets in Spain. Resources, Conservation and Recycling. 2020; 160 ():104856.

Chicago/Turabian Style

Laura Batlle-Bayer; Alba Bala; Jaume Albertí; Ramon Xifré; Rubén Aldaco; Pere Fullana-I-Palmer. 2020. "Food affordability and nutritional values within the functional unit of a food LCA. An application on regional diets in Spain." Resources, Conservation and Recycling 160, no. : 104856.

Short communication
Published: 23 March 2019 in Science of The Total Environment
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Dietary choices, a main driver of food production, play a significant role within the climate change arena. Consequently, there is a growing trend on publishing research assessing the environmental impacts of diets and dietary shifts, mainly following the life cycle assessment (LCA) methodology. However, several methodological issues still bring a challenge, especially in the definition of the function and the quantification of the functional unit (FU). The FU is the reference unit of an LCA study, and it is the basis for allowing comparison among different systems. This short communication defines the function of diets as the supply of the daily required amount of calories and nutrients, and it proposes a novel FU that accounts for the energy intake and the nutritional quality of the diet. In order to compare the performance of the proposed FU to the most commonly ones used for diet LCAs (mass-based and isocaloric), dietary scenarios within the Spanish context are assessed. On the one hand, using a mass-based FU, greenhouse gas (GHG) emissions are underestimated, since the nutrition properties of food are not considered, and, on the other hand, the isocaloric substitution does not allow comparison among diets with different levels of energy intake. In contrast, the proposed caloric- and nutrient-corrected FU allows to compare diets that differ in energy and nutritional quality in a fairer way. Finally, it is recommended to use this FU for future diet LCAs.

ACS Style

Laura Batlle-Bayer; Alba Bala; Elodie Lemaire; Jaume Albertí; Isabel García-Herrero; Rubén Aldaco; Pere Fullana-I-Palmer. An energy- and nutrient-corrected functional unit to compare LCAs of diets. Science of The Total Environment 2019, 671, 175 -179.

AMA Style

Laura Batlle-Bayer, Alba Bala, Elodie Lemaire, Jaume Albertí, Isabel García-Herrero, Rubén Aldaco, Pere Fullana-I-Palmer. An energy- and nutrient-corrected functional unit to compare LCAs of diets. Science of The Total Environment. 2019; 671 ():175-179.

Chicago/Turabian Style

Laura Batlle-Bayer; Alba Bala; Elodie Lemaire; Jaume Albertí; Isabel García-Herrero; Rubén Aldaco; Pere Fullana-I-Palmer. 2019. "An energy- and nutrient-corrected functional unit to compare LCAs of diets." Science of The Total Environment 671, no. : 175-179.

Journal article
Published: 21 December 2018 in Journal of Cleaner Production
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This study assesses the Greenhouse Gas (GHG) emissions and the nutritional quality of the current food consumption and losses of an average Spanish adult citizen, and compares them with two alternative diets: one following the Spanish dietary guidelines (The NAOS Strategy; NAOS), and another one based on the Mediterranean (MED) diet. The diet-related GHG emissions of current eating patterns would be reduced by 17% and 11%, when shifting to the NAOS and MED diets, respectively, and even more (42% and 35%) when diets' nutritional qualities are considered within the functional unit. In addition, food losses contribute 20% to diet's emissions. Our results suggest that national dietary guidelines (NDGs) can be a good policy tool, not only to lead to a healthier condition, but also to promote a shift towards a lower-carbon diets. Finally, it is recommended that life cycle-based indicators are added within the NDGs, to better communicate the environmental impacts of dietary choices, and ultimately enhance knowledge and awareness of consumers.

ACS Style

Laura Batlle-Bayer; Alba Bala; Isabel García-Herrero; Elodie Lemaire; Guobao Song; Rubén Aldaco; Pere Fullana-I-Palmer. The Spanish Dietary Guidelines: A potential tool to reduce greenhouse gas emissions of current dietary patterns. Journal of Cleaner Production 2018, 213, 588 -598.

AMA Style

Laura Batlle-Bayer, Alba Bala, Isabel García-Herrero, Elodie Lemaire, Guobao Song, Rubén Aldaco, Pere Fullana-I-Palmer. The Spanish Dietary Guidelines: A potential tool to reduce greenhouse gas emissions of current dietary patterns. Journal of Cleaner Production. 2018; 213 ():588-598.

Chicago/Turabian Style

Laura Batlle-Bayer; Alba Bala; Isabel García-Herrero; Elodie Lemaire; Guobao Song; Rubén Aldaco; Pere Fullana-I-Palmer. 2018. "The Spanish Dietary Guidelines: A potential tool to reduce greenhouse gas emissions of current dietary patterns." Journal of Cleaner Production 213, no. : 588-598.

Journal article
Published: 04 December 2018 in Energies
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Feeding the world’s population sustainably is a major challenge of our society, and was stated as one of the key priorities for development cooperation by the European Union (EU) policy framework on food security. However, with the current trend of natural resource exploitation, food systems consume around 30% of final energy use, generating up to 30% of greenhouse gas (GHG) emissions. Given the expected increase of global population (nine billion people by 2050) and the amount of food losses and waste generated (one-third of global food production), improving the efficiency of food systems along the supply chain is essential to ensure food security. This study combines life-cycle assessment (LCA) and data envelopment analysis (DEA) to assess the efficiency of Spanish agri-food system and to propose improvement actions in order to reduce energy usage and GHG emissions. An average energy saving of approximately 70% is estimated for the Spanish agri-food system in order to be efficient. This study highlights the importance of the DEA method as a tool for energy optimization, identifying efficient and inefficient food systems. This approach could be adopted by administrations, policy-makers, and producers as a helpful instrument to support decision-making and improve the sustainability of agri-food systems.

ACS Style

Jara Laso; Daniel Hoehn; María Margallo; Isabel García-Herrero; Laura Batlle-Bayer; Alba Bala; Pere Fullana-I-Palmer; Ian Vázquez-Rowe; Angel Irabien; Rubén Aldaco. Assessing Energy and Environmental Efficiency of the Spanish Agri-Food System Using the LCA/DEA Methodology. Energies 2018, 11, 3395 .

AMA Style

Jara Laso, Daniel Hoehn, María Margallo, Isabel García-Herrero, Laura Batlle-Bayer, Alba Bala, Pere Fullana-I-Palmer, Ian Vázquez-Rowe, Angel Irabien, Rubén Aldaco. Assessing Energy and Environmental Efficiency of the Spanish Agri-Food System Using the LCA/DEA Methodology. Energies. 2018; 11 (12):3395.

Chicago/Turabian Style

Jara Laso; Daniel Hoehn; María Margallo; Isabel García-Herrero; Laura Batlle-Bayer; Alba Bala; Pere Fullana-I-Palmer; Ian Vázquez-Rowe; Angel Irabien; Rubén Aldaco. 2018. "Assessing Energy and Environmental Efficiency of the Spanish Agri-Food System Using the LCA/DEA Methodology." Energies 11, no. 12: 3395.