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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorBeretta, Claudio-
dc.contributor.authorStucki, Matthias-
dc.contributor.authorHellweg, Stefanie-
dc.date.accessioned2018-10-12T08:26:10Z-
dc.date.available2018-10-12T08:26:10Z-
dc.date.issued2017-09-01-
dc.identifier.issn0013-936Xde_CH
dc.identifier.issn1520-5851de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/11745-
dc.description.abstractReducing food losses and waste is crucial to making our food system more efficient and sustainable. This is the first paper that quantifies the environmental impacts of food waste by distinguishing the various stages of the food value chain, 33 food categories that represent the whole food basket in Switzerland, and including food waste treatment. Environmental impacts are expressed in terms of climate change and biodiversity impacts due to water and land use. Climate change impacts of food waste are highest for fresh vegetables, due to the large amounts wasted, while the specific impact per kg is largest for beef. Biodiversity impacts are mainly caused by cocoa and coffee (16% of total) and by beef (12%). Food waste at the end of the food value chain (households and food services) causes almost 60% of the total climate impacts of food waste, because of the large quantities lost at this stage and the higher accumulated impacts per kg of product. The net environmental benefits from food waste treatment are only 5-10% of the impacts from production and supply of the wasted food. Thus, avoiding food waste should be a first-line priority, while optimizing the method of treatment is less relevant.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofEnvironmental Science & Technologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectLife Cycle Assessmentde_CH
dc.subjectÖkobilanzde_CH
dc.subjectFood Wastede_CH
dc.subject.ddc333: Bodenwirtschaft und Ressourcende_CH
dc.subject.ddc338: Produktionde_CH
dc.titleEnvironmental impacts and hotspots of food losses : value chain analysis of Swiss food consumptionde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Umwelt und Natürliche Ressourcen (IUNR)de_CH
dc.identifier.doi10.1021/acs.est.6b06179de_CH
zhaw.funding.euNode_CH
zhaw.issue19de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end11173de_CH
zhaw.pages.start11165de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume51de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedÖkobilanzierungde_CH
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Beretta, C., Stucki, M., & Hellweg, S. (2017). Environmental impacts and hotspots of food losses : value chain analysis of Swiss food consumption. Environmental Science & Technology, 51(19), 11165–11173. https://doi.org/10.1021/acs.est.6b06179
Beretta, C., Stucki, M. and Hellweg, S. (2017) ‘Environmental impacts and hotspots of food losses : value chain analysis of Swiss food consumption’, Environmental Science & Technology, 51(19), pp. 11165–11173. Available at: https://doi.org/10.1021/acs.est.6b06179.
C. Beretta, M. Stucki, and S. Hellweg, “Environmental impacts and hotspots of food losses : value chain analysis of Swiss food consumption,” Environmental Science & Technology, vol. 51, no. 19, pp. 11165–11173, Sep. 2017, doi: 10.1021/acs.est.6b06179.
BERETTA, Claudio, Matthias STUCKI und Stefanie HELLWEG, 2017. Environmental impacts and hotspots of food losses : value chain analysis of Swiss food consumption. Environmental Science & Technology. 1 September 2017. Bd. 51, Nr. 19, S. 11165–11173. DOI 10.1021/acs.est.6b06179
Beretta, Claudio, Matthias Stucki, and Stefanie Hellweg. 2017. “Environmental Impacts and Hotspots of Food Losses : Value Chain Analysis of Swiss Food Consumption.” Environmental Science & Technology 51 (19): 11165–73. https://doi.org/10.1021/acs.est.6b06179.
Beretta, Claudio, et al. “Environmental Impacts and Hotspots of Food Losses : Value Chain Analysis of Swiss Food Consumption.” Environmental Science & Technology, vol. 51, no. 19, Sept. 2017, pp. 11165–73, https://doi.org/10.1021/acs.est.6b06179.


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