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Alessandro Politano
Department of Agriculture and Food Science, University of Bologna, 40127 Bologna, Italy

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Journal article
Published: 10 October 2017 in Sustainability
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The increased relative poverty and migration crisis in Europe are determining a raise of food insecurity levels. Cities and regions are experiencing—and to some extent stimulating—a growth of food recovery initiatives. Food redistribution activities (FRAs) are acknowledged as a tool for addressing food insecurity and preventing food surplus wastage ensuring economic, environmental, and social benefits. This paper aimed to identify the characteristics of FRAs and their social impact in the context of the Emilia Romagna region (Italy). A literature review and two experts’ consultations were carried out to inventory and categorize relevant social impacts. A questionnaire was then drafted and submitted to a sample of FRAs operating in the region. Results provided a profile of the surveyed food redistribution activities in terms of type of food redistributed, service provided, and workforce. In addition, the qualitative investigation allowed the identification of hotspots in terms of social, economic, psychological, health, and political impacts as perceived by engaged stakeholders.

ACS Style

Matteo Vittuari; Fabio De Menna; Silvia Gaiani; Luca Falasconi; Alessandro Politano; Jana Dietershagen; Andrea Segrè. The Second Life of Food: An Assessment of the Social Impact of Food Redistribution Activities in Emilia Romagna, Italy. Sustainability 2017, 9, 1817 .

AMA Style

Matteo Vittuari, Fabio De Menna, Silvia Gaiani, Luca Falasconi, Alessandro Politano, Jana Dietershagen, Andrea Segrè. The Second Life of Food: An Assessment of the Social Impact of Food Redistribution Activities in Emilia Romagna, Italy. Sustainability. 2017; 9 (10):1817.

Chicago/Turabian Style

Matteo Vittuari; Fabio De Menna; Silvia Gaiani; Luca Falasconi; Alessandro Politano; Jana Dietershagen; Andrea Segrè. 2017. "The Second Life of Food: An Assessment of the Social Impact of Food Redistribution Activities in Emilia Romagna, Italy." Sustainability 9, no. 10: 1817.

Journal article
Published: 04 November 2015 in Sustainability
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Food losses and waste are currently at the heart of academic debates, civil society initiatives, and political agendas. This paper investigates food waste in school catering services focusing on six schools located in the municipality of Verona (Italy). It aims to quantify food waste, as a measure of food catering inefficiency, to identify the main causes, and to suggest a set of prevention and reduction interventions. For these purposes food waste is defined as all the products discarded from the food chain while still preserving their nutritional value and complying with safety standards. The work shows a significant level of inefficiency in the school catering services, measured by the amount of food processed and still perfectly edible, but not served during the meals. On average more than 15% of the overall processed food is wasted. Among the causes identified in this study, four of them were more relevant than others because of their implications and impact on prevention: the lack of attention to dietary habits, the rigid food procurement specifications, the menu composition, and the meal presentation.

ACS Style

Luca Falasconi; Matteo Vittuari; Alessandro Politano; Andrea Segrè. Food Waste in School Catering: An Italian Case Study. Sustainability 2015, 7, 14745 -14760.

AMA Style

Luca Falasconi, Matteo Vittuari, Alessandro Politano, Andrea Segrè. Food Waste in School Catering: An Italian Case Study. Sustainability. 2015; 7 (11):14745-14760.

Chicago/Turabian Style

Luca Falasconi; Matteo Vittuari; Alessandro Politano; Andrea Segrè. 2015. "Food Waste in School Catering: An Italian Case Study." Sustainability 7, no. 11: 14745-14760.