Reducing Food Losses: A (Dis)-Opportunity Cost Model

Author/s Mariantonietta Fiore, Francesco Contò, Giustina Pellegrini
Publishing Year 2015 Issue 2015/1 Language English
Pages 16 P. 151-166 File size 242 KB
DOI 10.3280/RISS2015-001010
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A huge amount of resources used in food production is lost or wasted globally and the same for the greenhouse gas emissions caused by the production of food. A plethora of methodologies to assess economic, environmental and social impacts stands out. The aim of this paper is to analyze the social impacts of food losses along the food chain: the methodology is based on the elaboration of a disopportunity cost taking into account food waste and losses Kcals and Kcals/required per day (to cope with the energy expenditure), U.A.A. (Utilized Agricultural Area) cost. Findings are aimed at highlighting how the food looses reduction is crucial for an intra-generational equity.

Keywords: Food loss, food waste, economic-social impact, (dis)-opportunity cost, sustainability, intra-generational equity.

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Mariantonietta Fiore, Francesco Contò, Giustina Pellegrini, Reducing Food Losses: A (Dis)-Opportunity Cost Model in "RIVISTA DI STUDI SULLA SOSTENIBILITA'" 1/2015, pp 151-166, DOI: 10.3280/RISS2015-001010