Institutional food waste and the circular economy: Is it time to revisit produce waste in global food supply chains?

Le résumé fourni par la source

Food waste generated by large systems including hospitals and postsecondary institutions can greatly influence the reduction, reuse, recycling, and recovery of produce and other perishable waste items that are essential to human health and nutrition. We position the issue of food waste as it pertains to the circular economy to support the provision of fruits and vegetables through networks of food donating charitable organizations such as food banks in Canada. Similar models can be replicated in other settings where either government or private citizens can work with institutional partners to divert food susceptible to loss or waste to promote rescue. Added benefits include climate change reduction and support for improved planetary health. Wide-scale thinking is needed about these issues given the pertinence of global warming and climate change, and the need to sustain improved nutrition for our growing populations impacted by chronic diseases across the lifespan. Further study is needed to estimate the true quality and quantity (volume) of waste and benefits associated with diversion to human consumption related purposes. • Institutional food waste remains an unexamined avenue to re-divert raw produce. • Systematic accounting of the volume and quality of waste generated can help re-diversion. • Food rescue may enable charitable aid utilizing communities to benefit from re-diversion. • Circular economy driven re-diversion can impact food security. • Climate bottom-line assessments for large institutional food service systems are warranted.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.