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We provide new cross-country evidence on alcohol price and income elasticities based on microdata on individual behaviour. Our approach is original as previous research mainly estimates determinants of consumption with macroeconomic data. We use the latest available wave of the European Social Survey, 2014, merged with the Annual Database of National Beverage Consumption. We estimate a generalised Heckman model on the individual and national determinants of alcohol consumption with standard errors bootstrapped at the country level. We were able to identify direct and indirect effects of price and income, including their specific impacts on drinkers and abstainers.
Samira Rousselière; Gaëlle Petit; Thomas Coisnon; Anne Musson; Damien Rousselière. A few drinks behind—Alcohol price and income elasticities in Europe: A microeconometric note. Journal of Agricultural Economics 2021, 1 .
AMA StyleSamira Rousselière, Gaëlle Petit, Thomas Coisnon, Anne Musson, Damien Rousselière. A few drinks behind—Alcohol price and income elasticities in Europe: A microeconometric note. Journal of Agricultural Economics. 2021; ():1.
Chicago/Turabian StyleSamira Rousselière; Gaëlle Petit; Thomas Coisnon; Anne Musson; Damien Rousselière. 2021. "A few drinks behind—Alcohol price and income elasticities in Europe: A microeconometric note." Journal of Agricultural Economics , no. : 1.
The transition of existing food value chains towards greater sustainability is a societal imperative and a potential competitive factor. To succeed, some actors in the chains define new practices to establish common sustainability goals. To date, there is little evidence that the visions and values of the various actors in the chains have been leading to common solutions. This work explores the impact of collaboration on the value chain actors’ ability to jointly decide strategies for redesigning their activities. It reports on an empirical approach, which elicits the values and priorities of different stakeholders. The case takes place in the context of a value chain of the production/processing/sale of pork products. This value chain involves two French production-processing and redistribution cooperatives. Stakeholders were questioned about their prioritization of sustainability issues and these weights were applied to evaluate 12 animal feed solutions that vary in terms of the composition and geographical origin of rations, and the means and locations of their production. The results show that despite several years of cooperation, the objectives of the upstream and downstream actors remain different. The objectives of the upstream actors are driven by the economic difficulties of production and those of the downstream actors by the multiplicity of consumer demands and cost control objectives. In a reversal of the current practice marked by the economic difficulties of the actors upstream of the chain, an integrated culture could be led by bottom-up approaches to create a shared vision. Public policy would be then essential in regulating the sharing of value among actors; and in promoting chain models that help the required investments.
Gaëlle Petit; Gwenola Yannou-Le Bris; Claudia Eckert; Yan Liu. Facilitating Aligned Co-Decisions for More Sustainable Food Value Chains. Sustainability 2021, 13, 6551 .
AMA StyleGaëlle Petit, Gwenola Yannou-Le Bris, Claudia Eckert, Yan Liu. Facilitating Aligned Co-Decisions for More Sustainable Food Value Chains. Sustainability. 2021; 13 (12):6551.
Chicago/Turabian StyleGaëlle Petit; Gwenola Yannou-Le Bris; Claudia Eckert; Yan Liu. 2021. "Facilitating Aligned Co-Decisions for More Sustainable Food Value Chains." Sustainability 13, no. 12: 6551.
Global sustainability indicators, particularly in human health, are necessary to describe agrifood products footprint. Nitrosamines are toxic molecules that are often encountered in cured and processed meats. As they are frequently consumed, meat-based products need to be assessed to evaluate their potential impact on human health. This article provides a methodological framework based on life cycle assessment for comparing meat product processing scenarios. The respective contributions of each step of the product life cycle are extended with a new human health indicator, nitrosamine toxicity, which has not been previously included in life cycle assessment (LCA) studies and tools (software and databases). This inclusion allows for the comparison of conventional versus innovative processes. Nitrosamines toxicity was estimated to be 2.20x10−6 disability-adjusted life years (DALY) for 1 kg of consumed conventional cooked ham while 4.54x10−7 DALY for 1 kg of consumed innovative cooked ham. The potential carcinogenic and noncarcinogenic effects of nitrosamines from meat products on human health are taken into account. Human health indicators are an important step forward in the comprehensive application of LCA methodology to improve the global sustainability of food systems.
Gaëlle Petit; Gina Villamonte; Marie De Lamballerie; Vanessa Jury. Comparing Innovative Versus Conventional Ham Processes via Environmental Life Cycle Assessment Supplemented with the Assessment of Nitrite Impacts on Human Health. Applied Sciences 2021, 11, 451 .
AMA StyleGaëlle Petit, Gina Villamonte, Marie De Lamballerie, Vanessa Jury. Comparing Innovative Versus Conventional Ham Processes via Environmental Life Cycle Assessment Supplemented with the Assessment of Nitrite Impacts on Human Health. Applied Sciences. 2021; 11 (1):451.
Chicago/Turabian StyleGaëlle Petit; Gina Villamonte; Marie De Lamballerie; Vanessa Jury. 2021. "Comparing Innovative Versus Conventional Ham Processes via Environmental Life Cycle Assessment Supplemented with the Assessment of Nitrite Impacts on Human Health." Applied Sciences 11, no. 1: 451.
To tackle the issue of preserving natural resources and reducing pollution, the circular economy has been identified as a lever to ensure food security for 9 billion people by 2050. In the brewing sector, the annual production of wet spent grain represents 8 million tons in Europe and 40 million tons worldwide. This deposit represents a major opportunity in the current context of sustainable food transition, as it is an important source of protein, fiber, and other nutrients for human nutrition. Several initiatives regarding the valorization of brewer’s spent grain are emerging in human food, but studies to assess the environmental impact of different scenarios are still missing. Indeed, numerous separate or combined treatments could be involved in spent grain stabilization. The evaluation of the separate pathways identified could help to clarify the choices made by future economic actors willing to start a new activity or any researcher or manager willing to participate in a project to exploit the spent grain in food. The objective of this article is to conduct a comparative study of the environmental performance of different brewing grain stabilization engineering strategies among dehydration, separation, lactofermentation, freeze-drying, refrigeration, freezing, methanation, composting, and use for animal feed. These processes or their combinations for spent grain upcycling in human consumption will be examined by life cycle assessment, an ISO-standardized accounting methodology for quantifying the environmental impacts of a product. To our knowledge, this study is the first to include an environmental impact assessment of the spent grain stabilization pathways. The influence of the introduction of a new step in the life cycle of the upcycled spent grain on the environmental load of the product is highly significant. The results highlight the importance of strategic choices of stabilization processes and process coupling, a major step for spent grain reuse in human nutrition. This study provides trends and recommendations on parameters to be compared for technical and organizational strategies for byproduct valorization in food in the context of the circular economy.
Gaëlle Petit; Emilie Korbel; Vanessa Jury; Mohammed Aider; Samira Rousselière; Luc K. Audebrand; Sylvie L. Turgeon; Sergey Mikhaylin. Environmental Evaluation of New Brewer’s Spent Grain Preservation Pathways for Further Valorization in Human Nutrition. ACS Sustainable Chemistry & Engineering 2020, 8, 17335 -17344.
AMA StyleGaëlle Petit, Emilie Korbel, Vanessa Jury, Mohammed Aider, Samira Rousselière, Luc K. Audebrand, Sylvie L. Turgeon, Sergey Mikhaylin. Environmental Evaluation of New Brewer’s Spent Grain Preservation Pathways for Further Valorization in Human Nutrition. ACS Sustainable Chemistry & Engineering. 2020; 8 (47):17335-17344.
Chicago/Turabian StyleGaëlle Petit; Emilie Korbel; Vanessa Jury; Mohammed Aider; Samira Rousselière; Luc K. Audebrand; Sylvie L. Turgeon; Sergey Mikhaylin. 2020. "Environmental Evaluation of New Brewer’s Spent Grain Preservation Pathways for Further Valorization in Human Nutrition." ACS Sustainable Chemistry & Engineering 8, no. 47: 17335-17344.
Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive‐free food, such as the clean‐label movement, has renewed consumer willingness for naturalness in food products.
Gaëlle Petit; Vanessa Jury; Marie De Lamballerie; Frédérique Duranton; Laurence Pottier; Jean‐Luc Martin. Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices. Comprehensive Reviews in Food Science and Food Safety 2019, 18, 1453 -1473.
AMA StyleGaëlle Petit, Vanessa Jury, Marie De Lamballerie, Frédérique Duranton, Laurence Pottier, Jean‐Luc Martin. Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices. Comprehensive Reviews in Food Science and Food Safety. 2019; 18 (5):1453-1473.
Chicago/Turabian StyleGaëlle Petit; Vanessa Jury; Marie De Lamballerie; Frédérique Duranton; Laurence Pottier; Jean‐Luc Martin. 2019. "Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices." Comprehensive Reviews in Food Science and Food Safety 18, no. 5: 1453-1473.