LCA and Eco-design

Chapter 4 explores the integration of Life Cycle Assessment (LCA) and eco-design in promoting sustainable practices within the food industry, particularly focusing on the catering sector. LCA evaluates the environmental impact of products throughout their life cycle, aiding companies in setting and achieving environmental goals. Eco-design incorporates environmental considerations into product design to mitigate adverse impacts. The food industry's logistics and supply chains are crucial in ensuring quality, safety, and sustainability. Key case studies highlight the ability to reduce raw material use and waste by showcasing the use of reused navy containers for street food, a 95% reduction in environmental effects when compared to traditional structures. Boxes made of expanded polypropylene (EPP) provide a 37% impact reduction. The reCIRCLE project emphasizes how reusable packaging helps reduce waste and advance circular economy principles. Using LCA analysis, the chapter also contrasts the nutritional and environmental effects of vegetarian and meat-based burger patties. In conclusion, innovative materials and sustainable practices in food logistics and packaging, supported by LCA and eco-design, can significantly reduce the environmental footprint of the food industry. This holistic approach fosters a sustainable future by aligning food production and consumption with environmental stewardship. Chapter 9 addresses Food waste is a significant global problem with extensive social, economic, and environmental impacts. According to the United Nations Environment Programme, food waste includes both edible and inedible parts removed from the human food supply chain. Despite substantial global food production, billion people face hunger, while food waste incurs considerable environmental, economic, and societal costs. Reducing food loss and waste is crucial for sustainability. Circular economy principles offer a promising approach to address this issue, as highlighted by the EU's circular economy action plan, which aims to double circular material use and halve residual waste. The European Commission prioritizes prevention in its hierarchy of food surplus strategies, followed by recycling, recovery, and disposal. Adhering to this hierarchy helps stakeholders minimize waste and enhance resource efficiency. Implementing a circular economy framework and prevention strategies can significantly reduce food surplus while promoting sustainability. However, achieving these goals requires collaborative action, innovative solutions, and systemic changes in consumption and production patterns. This chapter reviews scientific literature to examine the impacts of logistics in the agri-food supply chain and identifies best practices and strategies for sustainable development. Addressing food waste is not only a moral and environmental necessity but also an opportunity to develop circular economy solutions that mitigate negative impacts and foster a sustainable future.