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Dr. Fabio De Menna
University of Bologna Alma Mater Studiorum

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0 Agricultural Economics
0 Life Cycle Cost Analysis
0 social life cycle assessment
0 food waste
0 Life Cycle Assessment LCA

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Perspective article
Published: 09 March 2021 in Frontiers in Sustainable Food Systems
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The COVID-19 pandemic unveiled the fragility of food sovereignty in cities and confirmed the close connection urban dwellers have with food. Although the pandemic was not responsible for a systemic failure, it suggested how citizens would accept and indeed support a transition toward more localized food production systems. As this attitudinal shift is aligned with the sustainability literature, this work aims to explore the tools and actions needed for a policy framework transformation that recognizes the multiple benefits of food systems, while considering local needs and circumstances. This perspective paper reviews the trends in production and consumption, and systematizes several impacts emerged across European food systems in response to the first wave of pandemic emergency, with the final aim of identifying challenges and future strategies for research and innovation toward the creation of resilient and sustainable city/region food systems. The proposal does not support a return to traditional small-scale economies that might not cope with the growing global population. It instead stands to reconstruct and upscale such connections using a “think globally act locally” mind-set, engaging local communities, and making existing and future citizen-led food system initiatives more sustainable. The work outlines a set of recommended actions for policy-makers: support innovative and localized food production, training and use of information and communication technology for food production and distribution; promote cross-pollination among city/region food systems; empower schools as agents of change in food provision and education about food systems; and support the development of assessment methodologies and the application of policy tools to ensure that the different sustainability dimensions of the food chain are considered.

ACS Style

Matteo Vittuari; Giovanni Bazzocchi; Sonia Blasioli; Francesco Cirone; Albino Maggio; Francesco Orsini; Jerneja Penca; Mara Petruzzelli; Kathrin Specht; Samir Amghar; Aleksandar-Mihail Atanasov; Teresa Bastia; Inti Bertocchi; Antoine Coudard; Andrea Crepaldi; Adam Curtis; Runrid Fox-Kämper; Anca Elena Gheorghica; Agnès Lelièvre; Pere Muñoz; Erwin Nolde; Josè Pascual-Fernández; Giuseppina Pennisi; Bernd Pölling; Lèlia Reynaud-Desmet; Isabella Righini; Youssef Rouphael; Vèronique Saint-Ges; Antonella Samoggia; Shima Shaystej; Macu da Silva; Susana Toboso Chavero; Pietro Tonini; Gorazd Trušnovec; Benjamin L. Vidmar; Gara Villalba; Fabio De Menna. Envisioning the Future of European Food Systems: Approaches and Research Priorities After COVID-19. Frontiers in Sustainable Food Systems 2021, 5, 1 .

AMA Style

Matteo Vittuari, Giovanni Bazzocchi, Sonia Blasioli, Francesco Cirone, Albino Maggio, Francesco Orsini, Jerneja Penca, Mara Petruzzelli, Kathrin Specht, Samir Amghar, Aleksandar-Mihail Atanasov, Teresa Bastia, Inti Bertocchi, Antoine Coudard, Andrea Crepaldi, Adam Curtis, Runrid Fox-Kämper, Anca Elena Gheorghica, Agnès Lelièvre, Pere Muñoz, Erwin Nolde, Josè Pascual-Fernández, Giuseppina Pennisi, Bernd Pölling, Lèlia Reynaud-Desmet, Isabella Righini, Youssef Rouphael, Vèronique Saint-Ges, Antonella Samoggia, Shima Shaystej, Macu da Silva, Susana Toboso Chavero, Pietro Tonini, Gorazd Trušnovec, Benjamin L. Vidmar, Gara Villalba, Fabio De Menna. Envisioning the Future of European Food Systems: Approaches and Research Priorities After COVID-19. Frontiers in Sustainable Food Systems. 2021; 5 ():1.

Chicago/Turabian Style

Matteo Vittuari; Giovanni Bazzocchi; Sonia Blasioli; Francesco Cirone; Albino Maggio; Francesco Orsini; Jerneja Penca; Mara Petruzzelli; Kathrin Specht; Samir Amghar; Aleksandar-Mihail Atanasov; Teresa Bastia; Inti Bertocchi; Antoine Coudard; Andrea Crepaldi; Adam Curtis; Runrid Fox-Kämper; Anca Elena Gheorghica; Agnès Lelièvre; Pere Muñoz; Erwin Nolde; Josè Pascual-Fernández; Giuseppina Pennisi; Bernd Pölling; Lèlia Reynaud-Desmet; Isabella Righini; Youssef Rouphael; Vèronique Saint-Ges; Antonella Samoggia; Shima Shaystej; Macu da Silva; Susana Toboso Chavero; Pietro Tonini; Gorazd Trušnovec; Benjamin L. Vidmar; Gara Villalba; Fabio De Menna. 2021. "Envisioning the Future of European Food Systems: Approaches and Research Priorities After COVID-19." Frontiers in Sustainable Food Systems 5, no. : 1.

Journal article
Published: 12 August 2020 in Journal of Cleaner Production
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In order to achieve a sustainable diet, perfect understanding and coordination of the production and consumption aspects of the food system need to be achieved, including inefficiencies as food waste. Food waste rates in developed countries are increasingly perceived as a failure in the system. Within school canteens high levels of food waste are generated, in a location where habits about sustainable consumption should be transmitted to the next generation. This gap between education on best practices and student behavior should be addressed by contextualizing and characterizing meal services within sustainable diets. This research assessed the impacts of food consumption and wastage, including the nutritional characteristics through a case study in a school canteen located in Columbia, Missouri, US. It combines life cycle assessment, environmental life cycle costing, nutritional evaluation, and a food waste audit using weighing, visual assessment, and sorting techniques to estimate the food waste of different canteen users (students and faculty members). The novelty of this research relies on the integration of recognized life cycle thinking methods, including the role of embedded impacts within environmental, cost, and nutritional attributes. Food wasted at the canteen represented between 28-53% (by weight) across canteen users of the food served as meals, accounting for 10-35% of nutrients. The highest environmental contribution occurred at the food procurement stage (85%), while the lowest occurred at food preparation (2%). The largest costs are associated with food preparation activities and food purchases (39% meal cost). The embedded food waste impact accounts for 40-57% of the total global warming potential and about 27% of the total cost. Interventions are proposed and evaluated to improve the diet performance, which could be extended to further canteen scenarios.

ACS Style

Laura García-Herrero; Christine Costello; Fabio De Menna; Lydia Schreiber; Matteo Vittuari. Eating away at sustainability. Food consumption and waste patterns in a US school canteen. Journal of Cleaner Production 2020, 279, 123571 .

AMA Style

Laura García-Herrero, Christine Costello, Fabio De Menna, Lydia Schreiber, Matteo Vittuari. Eating away at sustainability. Food consumption and waste patterns in a US school canteen. Journal of Cleaner Production. 2020; 279 ():123571.

Chicago/Turabian Style

Laura García-Herrero; Christine Costello; Fabio De Menna; Lydia Schreiber; Matteo Vittuari. 2020. "Eating away at sustainability. Food consumption and waste patterns in a US school canteen." Journal of Cleaner Production 279, no. : 123571.

Journal article
Published: 04 June 2020 in Resources, Conservation and Recycling
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Residues from the food manufacturing industry require management options with the best overall environmental outcome. The identification of sustainable solutions depends however, on many influencing factors such as energy input, transport distance, and substituted product. This study shows the influence of the choice of substituted products on the overall greenhouse gas (GHG) emissions for three specific food side-flows and their treatment in the European Union: animal blood, apple pomace and brewers’ spent grain (BSG). In a direct comparison of possible treatment options, it is notable that the conversion to food ingredients (valorisation) does not always result in reduced environmental net impacts (GHG savings), which means that other options at lower levels of the waste hierarchy might be more beneficial to the environment. The further use of apple pomace or BSG for the production of food ingredients is only advantageous if the processing emissions are smaller than the emissions from the substituted products. The use of food side-flows as animal feed shows environmental advantages in all scenarios, as the use of conventional feed, such as soybean meal or hay, is reduced and so are the GHG emissions. The anaerobic digestion of food side-flows is associated with significant GHG emissions, but alternative energy also display a high GHG factor when based on fossil resources. The measuring of circularity in the food sector is a challenge in itself due to the complexity of renewable materials. This study shall help to understand the interwoven influences of certain parameters to the results.

ACS Style

S. Scherhaufer; J. Davis; P. Metcalfe; S. Gollnow; F. Colin; F. De Menna; M. Vittuari; K. Östergren. Environmental assessment of the valorisation and recycling of selected food production side flows. Resources, Conservation and Recycling 2020, 161, 104921 .

AMA Style

S. Scherhaufer, J. Davis, P. Metcalfe, S. Gollnow, F. Colin, F. De Menna, M. Vittuari, K. Östergren. Environmental assessment of the valorisation and recycling of selected food production side flows. Resources, Conservation and Recycling. 2020; 161 ():104921.

Chicago/Turabian Style

S. Scherhaufer; J. Davis; P. Metcalfe; S. Gollnow; F. Colin; F. De Menna; M. Vittuari; K. Östergren. 2020. "Environmental assessment of the valorisation and recycling of selected food production side flows." Resources, Conservation and Recycling 161, no. : 104921.

Journal article
Published: 06 May 2020 in Energies
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Economies have begun to shift from linear to circular, adopting, among others, waste-to-energy approaches. Waste management is known to be a paramount challenge, and food waste (FW) in particular, has gained the interest of several actors due to its potential impacts and energy recovery opportunities. However, the selection of alternative valorization scenarios can pose several queries in certain contexts. This paper evaluates four FW valorization scenarios based on anaerobic digestion and composting, in comparison to landfilling, by applying a consistent decision-making framework through a combination of linear programming, Life Cycle Thinking (LCT), and Analytic Hierarchy Process (AHP). The evaluation was built upon a case study of five universities in Costa Rica and portrayed the trade-offs between environmental impacts and cost categories from the scenarios and their side flows. Results indicate that the landfill scenario entails higher Global Warming Potential and Fresh Water Eutrophication impacts than the valorization scenarios; however, other impact categories and costs are affected. Centralized recovery facilities can increase the Global Warming Potential and the Land Use compared to semi-centralized ones. Experts provided insights, regarding the ease of adoption of composting, in contrast to the potential of energy sources substitution and economic savings from anaerobic digestion.

ACS Style

Laura Brenes-Peralta; María F. Jiménez-Morales; Rooel Campos-Rodríguez; Fabio De Menna; Matteo Vittuari. Decision-Making Process in the Circular Economy: A Case Study on University Food Waste-to-Energy Actions in Latin America. Energies 2020, 13, 2291 .

AMA Style

Laura Brenes-Peralta, María F. Jiménez-Morales, Rooel Campos-Rodríguez, Fabio De Menna, Matteo Vittuari. Decision-Making Process in the Circular Economy: A Case Study on University Food Waste-to-Energy Actions in Latin America. Energies. 2020; 13 (9):2291.

Chicago/Turabian Style

Laura Brenes-Peralta; María F. Jiménez-Morales; Rooel Campos-Rodríguez; Fabio De Menna; Matteo Vittuari. 2020. "Decision-Making Process in the Circular Economy: A Case Study on University Food Waste-to-Energy Actions in Latin America." Energies 13, no. 9: 2291.

Journal article
Published: 07 January 2020 in Agricultural and Food Economics
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About one third of global edible food is lost or wasted along the supply chain, causing the wastage of embedded natural and economic resources. Life cycle methodologies can be applied to identify sustainable and viable prevention and valorization routes needed to prevent such inefficiencies. However, no systemic approach has been developed so far to guide practitioners and stakeholders. Specifically, the goal and scoping phase (e.g. problem assessed or system function) can be characterized by a large flexibility, and the comparability between food waste scenarios could be not ensured. Within the Horizon2020 project Resource Efficient Food and dRink for the Entire Supply cHain, this study aimed to provide practitioners with guidance on how to combine life cycle assessment and environmental life cycle costing in the context of food waste. Recent literature was reviewed to identify relevant methodological aspects, possible commonly adopted approaches, main differences among studies and standards and protocols, main challenges, and knowledge gaps. Basing on this review, an analytical framework with a set of recommendations was developed encompassing different assessment situations. The framework intends to provide a step by step guidance for food waste practitioners, and it is composed of a preliminary section on study purpose definition, three decision trees—respectively on assessment situation(s), costing approach, and type of study (footprint vs. intervention)—and two sets of recommendations. Recommendations can be applied to all levels of the food waste hierarchy, stating a generic order of preference for handling food chain side flows. This consistent and integrated life cycle approach should ensure a better understanding of the impact of specific interventions, thus supporting informed private and public decision making and promoting the design of sustainable and cost-efficient interventions and a more efficient food supply chains.

ACS Style

Fabio De Menna; Jennifer Davis; Karin Östergren; Nicole Unger; Marion Loubiere; Matteo Vittuari. A combined framework for the life cycle assessment and costing of food waste prevention and valorization: an application to school canteens. Agricultural and Food Economics 2020, 8, 1 -11.

AMA Style

Fabio De Menna, Jennifer Davis, Karin Östergren, Nicole Unger, Marion Loubiere, Matteo Vittuari. A combined framework for the life cycle assessment and costing of food waste prevention and valorization: an application to school canteens. Agricultural and Food Economics. 2020; 8 (1):1-11.

Chicago/Turabian Style

Fabio De Menna; Jennifer Davis; Karin Östergren; Nicole Unger; Marion Loubiere; Matteo Vittuari. 2020. "A combined framework for the life cycle assessment and costing of food waste prevention and valorization: an application to school canteens." Agricultural and Food Economics 8, no. 1: 1-11.

Journal article
Published: 26 December 2019 in Journal of Cleaner Production
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An efficient energy use in the food supply chain (FSC) is a major policy priority, considering the dual challenge of decreasing non-renewable resource availability and increasing world population. This article is one of two that analyzes the concept of the “dual energy waste” caused by food losses and waste (FLW): (i) nutritional energy and (ii) embodied energy used to produce food. Part A focused on the upstream segments (production, transport, and processing) of the United States FSC. In Part B the downstream segments (distribution, transport, home and out-of-home consumption) are analyzed. All direct and indirect energy inputs involved in food produced for domestic use in the USA were considered. From 2001 to 2015 the average energy use in the downstream part of FSC was 6,000 ± 550 PJ (about 5.8% of total energy use), while FLW were estimated at 57.8 Mt. This caused 370 PJ of nutritional energy waste, 2,250 PJ of embodied energy waste, and a wasted energy cost of almost $28 billion. Animal products represented only 34% of the FLW mass but generated 60% of the embodied energy waste. Appropriate food waste reduction strategies such as improved demand forecasts, more efficient product handling, discounted price on nearly expired foods, clearer product-life labeling, and more careful planning by consumers, could achieve energy saving and reduce the United States fossil fuel dependence and greenhouse gas emissions.

ACS Style

Matteo Vittuari; Marco Pagani; Thomas G. Johnson; Fabio De Menna. Impacts and costs of embodied and nutritional energy of food waste in the US food system: Distribution and consumption (Part B). Journal of Cleaner Production 2019, 252, 119857 .

AMA Style

Matteo Vittuari, Marco Pagani, Thomas G. Johnson, Fabio De Menna. Impacts and costs of embodied and nutritional energy of food waste in the US food system: Distribution and consumption (Part B). Journal of Cleaner Production. 2019; 252 ():119857.

Chicago/Turabian Style

Matteo Vittuari; Marco Pagani; Thomas G. Johnson; Fabio De Menna. 2019. "Impacts and costs of embodied and nutritional energy of food waste in the US food system: Distribution and consumption (Part B)." Journal of Cleaner Production 252, no. : 119857.

Journal article
Published: 07 October 2019 in Journal of Cleaner Production
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Energy consumption in the food supply chain (FSC) of modern societies represents a major problem given decreasing supplies of fossil fuel resources, climate change concerns, and growing population. This two-part article explores the “twofold energy waste” generated by food losses and waste (FLW): nutritional energy and “embodied energy” used to produce the food. The paper demonstrates how twofold energy waste has a significant impact on USA’s national energy balances. In Part A the upstream segments (production, transport, and processing) of the United States FSC is analyzed, while the downstream segments (distribution, transport, home consumption, and out of home consumption) is discussed in Part B. In combination, the two parts consider all direct and indirect energy consumed in food produced for domestic use. From 2001 to 2015 the average energy use in the upstream FSC was 5800 ± 150 PJ (about 5.6% of total energy use), while FLW were estimated as 19.5 Mt, generating a waste of 144 PJ of nutritional energy and 145 PJ of embodied energy. The cost of this wasted energy reached almost 1.7 billion constant 2015 $. Animal products represent only 24% of the FLW mass but generate 57% of the embodied energy waste. Appropriate food waste reduction policies are briefly discussed. These policies could achieve a twofold energy saving that could contribute to reduce the United States fossil fuel dependence and greenhouse gases emissions.

ACS Style

Marco Pagani; Fabio De Menna; Thomas G. Johnson; Matteo Vittuari. Impacts and costs of embodied and nutritional energy of food losses in the US food system: farming and processing (Part A). Journal of Cleaner Production 2019, 244, 118730 .

AMA Style

Marco Pagani, Fabio De Menna, Thomas G. Johnson, Matteo Vittuari. Impacts and costs of embodied and nutritional energy of food losses in the US food system: farming and processing (Part A). Journal of Cleaner Production. 2019; 244 ():118730.

Chicago/Turabian Style

Marco Pagani; Fabio De Menna; Thomas G. Johnson; Matteo Vittuari. 2019. "Impacts and costs of embodied and nutritional energy of food losses in the US food system: farming and processing (Part A)." Journal of Cleaner Production 244, no. : 118730.

Journal article
Published: 25 September 2019 in Waste Management
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The challenge of increasing food demand due to population growth urges all stakeholders to act against food losses and waste, especially in light of their environmental, cost, and social impacts. In developed countries, awareness raising, and prevention are particularly important at the consumption level, where food waste mainly occurs. In this sense, public school canteens represent a unique setting, because of their capacity of conveying food habits, while sustainably managing available resources. This research assessed the environmental and cost impact of food consumption and wastage in public school canteens through a case study in Italy. It combined life cycle assessment, environmental life cycle costing, and quarter-waste visual methods. The functional unit was defined as the average meal provided by the catering service to 3–10 years old students. Primary data on type and amounts of purchased food, transport, and utilities consumption were provided by the catering service, while food waste assessment was performed in selected representative school canteens. Secondary data on background processes were mainly sourced from databases and literature. Food waste at schools represented 20–29% of the prepared meal, depending on students’ age and seasonal menu. The global warming potential (GWP) of the average meal was 1.11–1.50 kg CO2-eq, mostly due to the food production impact. The meal preparation had the largest impact on costs. When considering embedded impacts, food waste was responsible for 14–18% of GWP and 6–11% of the costs. The sensitivity analysis showed promising environmental and cost reductions by introducing changes in the meal composition and preparation.

ACS Style

Laura García-Herrero; Fabio De Menna; Matteo Vittuari. Food waste at school. The environmental and cost impact of a canteen meal. Waste Management 2019, 100, 249 -258.

AMA Style

Laura García-Herrero, Fabio De Menna, Matteo Vittuari. Food waste at school. The environmental and cost impact of a canteen meal. Waste Management. 2019; 100 ():249-258.

Chicago/Turabian Style

Laura García-Herrero; Fabio De Menna; Matteo Vittuari. 2019. "Food waste at school. The environmental and cost impact of a canteen meal." Waste Management 100, no. : 249-258.

Journal article
Published: 14 June 2019 in Sustainable Production and Consumption
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A trade-off is faced by products and services’ providers: reaching economic profitability while respecting the environment and benefiting the society. A sustainability balance is fundamental to satisfy human needs in a resource-scarce global context. Consumers’ behaviour plays a key role on sustainability due to its purchase power, but sometimes the absence of information or fully label understanding results into uninformed decisions. A highly processed product widely consumed in developed countries is chocolate, despite the environmental, economic, and social impacts of its production. The aim of this research is to identify the perception of consumers regarding the sustainability of the chocolate life cycle and compare it with experts’ opinion, and evidences from current studies. Special attention on food loss and waste has been made due to its relevance in the sustainability sphere. A combination of literature review and consultation to consumers and chocolate value-chain experts evidenced the gap between what is expected by consumers and what is recognized by experts and literature. Lack of fully understanding of labels, missing information about cocoa crops and its connection with deforestation or, the absence of studies dealing with the social, economic and environmental impacts of chocolate life cycle have been identified as some of the gaps. These could be fulfilled by improving the lack of a common assessment method applied to measure sustainability in a comparative way, the dearth of buyers’ trust to certifications by enhancing its meaning, and the poverty of communication received and understood about sustainable products by targeting specific consumers’ needs.

ACS Style

Laura García-Herrero; Fabio De Menna; Matteo Vittuari. Sustainability concerns and practices in the chocolate life cycle: Integrating consumers’ perceptions and experts’ knowledge. Sustainable Production and Consumption 2019, 20, 117 -127.

AMA Style

Laura García-Herrero, Fabio De Menna, Matteo Vittuari. Sustainability concerns and practices in the chocolate life cycle: Integrating consumers’ perceptions and experts’ knowledge. Sustainable Production and Consumption. 2019; 20 ():117-127.

Chicago/Turabian Style

Laura García-Herrero; Fabio De Menna; Matteo Vittuari. 2019. "Sustainability concerns and practices in the chocolate life cycle: Integrating consumers’ perceptions and experts’ knowledge." Sustainable Production and Consumption 20, no. : 117-127.

Book chapter
Published: 01 January 2019 in Sustainable Food Supply Chains
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ACS Style

Matteo Vittuari; Fabio De Menna; Laura García-Herrero; Marco Pagani; Laura Brenes-Peralta; Andrea Segrè. Food systems sustainability: The complex challenge of food loss and waste. Sustainable Food Supply Chains 2019, 249 -260.

AMA Style

Matteo Vittuari, Fabio De Menna, Laura García-Herrero, Marco Pagani, Laura Brenes-Peralta, Andrea Segrè. Food systems sustainability: The complex challenge of food loss and waste. Sustainable Food Supply Chains. 2019; ():249-260.

Chicago/Turabian Style

Matteo Vittuari; Fabio De Menna; Laura García-Herrero; Marco Pagani; Laura Brenes-Peralta; Andrea Segrè. 2019. "Food systems sustainability: The complex challenge of food loss and waste." Sustainable Food Supply Chains , no. : 249-260.

Report
Published: 01 January 2019 in LCA & LCC of food waste case studies : assessment of food side flow prevention and valorisation routes in selected supply chains
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ACS Style

Fabio De Menna; Wias; Jennifer Davis; Martin Bowman; Laura Brenes Peralta; Kate Bygrave; Laura Garcia Herrero; Karen Luyckx; William McManus; Matteo Vittuari; Hannah Van Zanten; Karen Ostergren; Animal Production Systems. LCA & LCC of food waste case studies : assessment of food side flow prevention and valorisation routes in selected supply chains. LCA & LCC of food waste case studies : assessment of food side flow prevention and valorisation routes in selected supply chains 2019, 1 .

AMA Style

Fabio De Menna, Wias, Jennifer Davis, Martin Bowman, Laura Brenes Peralta, Kate Bygrave, Laura Garcia Herrero, Karen Luyckx, William McManus, Matteo Vittuari, Hannah Van Zanten, Karen Ostergren, Animal Production Systems. LCA & LCC of food waste case studies : assessment of food side flow prevention and valorisation routes in selected supply chains. LCA & LCC of food waste case studies : assessment of food side flow prevention and valorisation routes in selected supply chains. 2019; ():1.

Chicago/Turabian Style

Fabio De Menna; Wias; Jennifer Davis; Martin Bowman; Laura Brenes Peralta; Kate Bygrave; Laura Garcia Herrero; Karen Luyckx; William McManus; Matteo Vittuari; Hannah Van Zanten; Karen Ostergren; Animal Production Systems. 2019. "LCA & LCC of food waste case studies : assessment of food side flow prevention and valorisation routes in selected supply chains." LCA & LCC of food waste case studies : assessment of food side flow prevention and valorisation routes in selected supply chains , no. : 1.

Report
Published: 01 January 2019 in Integration of LCC and LCA results to higher system levels : the German meat and EU tomato cases
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ACS Style

Gang Liu; FBR Food Technology; Li Xue; Zhi Cao; Neele Prass; Sebastian Gollnow; Jennifer Davis; Silvia Scherhaufer; Karin Ostergren; Fabio De Menna; Laura Garcia Herrero; Matteo Vittuari; J. Broeze. Integration of LCC and LCA results to higher system levels : The German meat and EU tomato cases. Integration of LCC and LCA results to higher system levels : the German meat and EU tomato cases 2019, 1 .

AMA Style

Gang Liu, FBR Food Technology, Li Xue, Zhi Cao, Neele Prass, Sebastian Gollnow, Jennifer Davis, Silvia Scherhaufer, Karin Ostergren, Fabio De Menna, Laura Garcia Herrero, Matteo Vittuari, J. Broeze. Integration of LCC and LCA results to higher system levels : The German meat and EU tomato cases. Integration of LCC and LCA results to higher system levels : the German meat and EU tomato cases. 2019; ():1.

Chicago/Turabian Style

Gang Liu; FBR Food Technology; Li Xue; Zhi Cao; Neele Prass; Sebastian Gollnow; Jennifer Davis; Silvia Scherhaufer; Karin Ostergren; Fabio De Menna; Laura Garcia Herrero; Matteo Vittuari; J. Broeze. 2019. "Integration of LCC and LCA results to higher system levels : The German meat and EU tomato cases." Integration of LCC and LCA results to higher system levels : the German meat and EU tomato cases , no. : 1.

Journal article
Published: 01 September 2018 in Agricultural Systems
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The development of biogas production exacerbated the competition for land availability between crops dedicated to human consumption and those intended for energy production. Residual biomasses have been often proposed for their positive outcomes in terms of reduced pressure on land use. However, literature did not assess optimization options for existing biogas plants feeding. This paper developed a bio-economic model for the optimization of agricultural biogas supply chains using artichoke byproducts in existing plants. A multiple goal linear programming approach was adopted, using two objective functions, calculating respectively net present value and land use from energy crops, associated to a regional biogas network. Three scenarios were defined using primary and secondary data on the residues of a specific artichoke variety - globe - and an Italian region - Sardinia. In the Business As Usual scenario, net present value is about 7 million € with a land use of about 2720 ha. When using artichoke residues, the economic impact increases by 28% and land use is reduced by 83% if net present value is optimized. When land use is optimized, the economic impact still grows by 25% and land use is reduced by 100%. Results from this study confirm that, under certain conditions, locally available residual biomasses can replace energy crops in existing biogas networks, coupling viability and sustainability.

ACS Style

Fabio De Menna; Remo Alessio Malagnino; Matteo Vittuari; Andrea Segré; Giovanni Molari; Paola A. Deligios; Stefania Solinas; Luigi Ledda. Optimization of agricultural biogas supply chains using artichoke byproducts in existing plants. Agricultural Systems 2018, 165, 137 -146.

AMA Style

Fabio De Menna, Remo Alessio Malagnino, Matteo Vittuari, Andrea Segré, Giovanni Molari, Paola A. Deligios, Stefania Solinas, Luigi Ledda. Optimization of agricultural biogas supply chains using artichoke byproducts in existing plants. Agricultural Systems. 2018; 165 ():137-146.

Chicago/Turabian Style

Fabio De Menna; Remo Alessio Malagnino; Matteo Vittuari; Andrea Segré; Giovanni Molari; Paola A. Deligios; Stefania Solinas; Luigi Ledda. 2018. "Optimization of agricultural biogas supply chains using artichoke byproducts in existing plants." Agricultural Systems 165, no. : 137-146.

Review
Published: 01 March 2018 in Waste Management
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Food waste (FW) is a global problem that is receiving increasing attention due to its environmental and economic impacts. Appropriate FW prevention, valorization, and management routes could mitigate or avoid these effects. Life cycle thinking and approaches, such as life cycle costing (LCC), may represent suitable tools to assess the sustainability of these routes. This study analyzes different LCC methodological aspects and approaches to evaluate FW management and valorization routes. A systematic literature review was carried out with a focus on different LCC approaches, their application to food, FW, and waste systems, as well as on specific methodological aspects. The review consisted of three phases: a collection phase, an iterative phase with experts’ consultation, and a final literature classification. Journal papers and reports were retrieved from selected databases and search engines. The standardization of LCC methodologies is still in its infancy due to a lack of consensus over definitions and approaches. Research on the life cycle cost of FW is limited and generally focused on FW management, rather than prevention or valorization of specific flows. FW prevention, valorization, and management require a consistent integration of LCC and Life Cycle Assessment (LCA) to avoid tradeoffs between environmental and economic impacts. This entails a proper investigation of methodological differences between attributional and consequential modelling in LCC, especially with regard to functional unit, system boundaries, multi-functionality, included cost, and assessed impacts. Further efforts could also aim at finding the most effective and transparent categorization of costs, in particular when dealing with multiple stakeholders sustaining costs of FW. Interpretation of results from LCC of FW should take into account the effect on larger economic systems. Additional key performance indicators and analytical tools could be included in consequential approaches.

ACS Style

Fabio De Menna; Jana Dietershagen; Marion Loubiere; Matteo Vittuari. Life cycle costing of food waste: A review of methodological approaches. Waste Management 2018, 73, 1 -13.

AMA Style

Fabio De Menna, Jana Dietershagen, Marion Loubiere, Matteo Vittuari. Life cycle costing of food waste: A review of methodological approaches. Waste Management. 2018; 73 ():1-13.

Chicago/Turabian Style

Fabio De Menna; Jana Dietershagen; Marion Loubiere; Matteo Vittuari. 2018. "Life cycle costing of food waste: A review of methodological approaches." Waste Management 73, no. : 1-13.

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: 19 August 2016 in Energies
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The energy intensity of modern food systems represents a major issue in a scenario of decreasing oil resources and increasing population. Beside the use of renewable energy, an increased efficiency in food systems could contribute to reduce fossil fuels dependence. In this sense, food losses and waste (FLW) have crucial consequences on the energy balance. Based on the concept of “embodied energy”, food wastage can be framed as a double waste of energy, both in terms of non-consumed food energy and the inputs used for production. Secondary data regarding direct and indirect energy inputs and FLW have been collected for the Italian food chain to estimate the embodied energy of food waste. Since in 2011 the production and distribution of food implied the use of 822 PJ and 18 Mt of food was discarded, 67 PJ of food energy and 100 PJ of embodied energy were wasted. These figures are equivalent to 12.2% of the total nutritional energy output and to 1.3% of the final energy use in Italy, respectively. The concept of double energy waste sheds new light on the intertwined relationship between energy and food security, suggesting that appropriate food waste reduction policies could result in a higher food production level and relevant energy savings.

ACS Style

Matteo Vittuari; Fabio De Menna; Marco Pagani. The Hidden Burden of Food Waste: The Double Energy Waste in Italy. Energies 2016, 9, 660 .

AMA Style

Matteo Vittuari, Fabio De Menna, Marco Pagani. The Hidden Burden of Food Waste: The Double Energy Waste in Italy. Energies. 2016; 9 (8):660.

Chicago/Turabian Style

Matteo Vittuari; Fabio De Menna; Marco Pagani. 2016. "The Hidden Burden of Food Waste: The Double Energy Waste in Italy." Energies 9, no. 8: 660.

Journal article
Published: 01 June 2016 in Agricultural Systems
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Highlights•A potential reduction in the overall energy input could be achieved by shifting to organic farming.•Savings could also be obtained by switching to forage based farming.•A reduction of grain in daily rations and a higher usage of alfalfa would reduce energy consumption.•The reduction of milk waste along the food chain would lead to positive energy gains. AbstractThe strong dependence of the livestock sector on fossil fuel could be challenged in a matter of decades or sooner, either by rising fossil fuels prices of by the commitments foreseen under carbon emission reduction protocols. In this context, it is relevant to assess the energy footprint of animal products and to identify potential strategies for the transition towards a greater reliance on renewable energy.The present research was based on a comparative analysis of milk production systems in Missouri, USA and in Emilia-Romagna (EU NUT 2), Italy. A total of fifteen dairy farms, either grain based, forage based or organic, were investigated, using data on direct (fuel and electricity) and indirect (structures, machinery, feed, fertilizers, pesticides, seeds) energy inputs. All inputs were reported in the functional unit of 1 kg of Energy Corrected Milk (ECM). The impacts of feeding practices, fertilizer use intensity and organic methods on energy consumption levels were evaluated and discussed.Emilian farms showed a lower energy input than Missouri farms, mainly due to their greater reliance on alfalfa as feed, and less use of fertilizers and fuel. Forage based farming was more energy efficient in Missouri, while organic farming was more efficient in Italy.This research suggests that policy interventions could lead to lower energy input dairy systems by promoting reduced use of fertilizers, and by minimizing waste along the milk supply chain, and thereby encouraging a more sustainable industry.

ACS Style

Marco Pagani; Matteo Vittuari; Thomas G. Johnson; Fabio De Menna. An assessment of the energy footprint of dairy farms in Missouri and Emilia-Romagna. Agricultural Systems 2016, 145, 116 -126.

AMA Style

Marco Pagani, Matteo Vittuari, Thomas G. Johnson, Fabio De Menna. An assessment of the energy footprint of dairy farms in Missouri and Emilia-Romagna. Agricultural Systems. 2016; 145 ():116-126.

Chicago/Turabian Style

Marco Pagani; Matteo Vittuari; Thomas G. Johnson; Fabio De Menna. 2016. "An assessment of the energy footprint of dairy farms in Missouri and Emilia-Romagna." Agricultural Systems 145, no. : 116-126.

Journal article
Published: 02 February 2016 in Energies
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The paper aims at evaluating the potential biogas production, both in terms of CH4 and theoretical energy potential, from globe artichoke agricultural byproducts in Sardinia. Field data about the productivity of byproducts were collected on five artichoke varieties cultivated in Sardinia, to assess the biomethane production of their aboveground non-food parts (excluding the head). Moreover, secondary data from previous studies and surveys at regional scale were collected to evaluate the potential biogas production of the different districts. Fresh globe artichoke residues yielded, on average, 292.2 Nm3·tDOM−1, with dissimilarities among cultivars. Fresh samples were analyzed in two series: (a) wet basis; and (b) wet basis with catalytic enzymes application. Enzymes proved to have some beneficial effects in terms of anticipated biomethane availability. At the regional level, ab. 20 × 106 Nm3 CH4 could be produced, corresponding to the 60% of current installed capacity. However, districts potentials show some differences, depending on the specific biomass partitioning and on the productivity of cultivated varieties. Regional assessments should encompass the sensitiveness of results to agro-economic variables and the economic impacts of globe artichoke residue use in the current regional biogas sector.

ACS Style

Fabio De Menna; Remo Alessio Malagnino; Matteo Vittuari; Giovanni Molari; Giovanna Seddaiu; Paola A. Deligios; Stefania Solinas; Luigi Ledda. Potential Biogas Production from Artichoke Byproducts in Sardinia, Italy. Energies 2016, 9, 92 .

AMA Style

Fabio De Menna, Remo Alessio Malagnino, Matteo Vittuari, Giovanni Molari, Giovanna Seddaiu, Paola A. Deligios, Stefania Solinas, Luigi Ledda. Potential Biogas Production from Artichoke Byproducts in Sardinia, Italy. Energies. 2016; 9 (2):92.

Chicago/Turabian Style

Fabio De Menna; Remo Alessio Malagnino; Matteo Vittuari; Giovanni Molari; Giovanna Seddaiu; Paola A. Deligios; Stefania Solinas; Luigi Ledda. 2016. "Potential Biogas Production from Artichoke Byproducts in Sardinia, Italy." Energies 9, no. 2: 92.

Journal article
Published: 01 February 2015 in Biomass and Bioenergy
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ACS Style

Fabio De Menna; Matteo Vittuari; Giovanni Molari. Impact evaluation of integrated food-bioenergy systems: A comparative LCA of peach nectar. Biomass and Bioenergy 2015, 73, 48 -61.

AMA Style

Fabio De Menna, Matteo Vittuari, Giovanni Molari. Impact evaluation of integrated food-bioenergy systems: A comparative LCA of peach nectar. Biomass and Bioenergy. 2015; 73 ():48-61.

Chicago/Turabian Style

Fabio De Menna; Matteo Vittuari; Giovanni Molari. 2015. "Impact evaluation of integrated food-bioenergy systems: A comparative LCA of peach nectar." Biomass and Bioenergy 73, no. : 48-61.