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dc.contributor.authorBeretta, Claudio-
dc.contributor.authorStoessel, Franziska-
dc.contributor.authorBaier, Urs-
dc.contributor.authorHellweg, Stefanie-
dc.date.accessioned2018-10-30T15:48:18Z-
dc.date.available2018-10-30T15:48:18Z-
dc.date.issued2013-
dc.identifier.issn0956-053Xde_CH
dc.identifier.issn1879-2456de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/12372-
dc.description.abstractA key element in making our food systems more efficient is the reduction of food losses across the entire food value chain. Nevertheless, food losses are often neglected. This paper quantifies food losses in Switzerland at the various stages of the food value chain (agricultural production, postharvest handling and trade, processing, food service industry, retail, and households), identifies hotspots and analyses the reasons for losses. Twenty-two food categories are modelled separately in a mass and energy flow analysis, based on data from 31 companies within the food value chain, and from public institutions, associations, and from the literature. The energy balance shows that 48% of the total calories produced (edible crop yields at harvest time and animal products, including slaughter waste) is lost across the whole food value chain. Half of these losses would be avoidable given appropriate mitigation measures. Most avoidable food losses occur at the household, processing, and agricultural production stage of the food value chain. Households are responsible for almost half of the total avoidable losses (in terms of calorific content).de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofWaste Managementde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectAgriculturede_CH
dc.subjectFamily Characteristicsde_CH
dc.subjectFood Handlingde_CH
dc.subjectFood Servicesde_CH
dc.subjectFood Supplyde_CH
dc.subjectFood-Processing Industryde_CH
dc.subjectSwitzerlandde_CH
dc.subjectFoodde_CH
dc.subject.ddc363: Umwelt- und Sicherheitsproblemede_CH
dc.titleQuantifying food losses and the potential for reduction in Switzerlandde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1016/j.wasman.2012.11.007de_CH
dc.identifier.pmid23270687de_CH
zhaw.funding.euNode_CH
zhaw.issue3de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end773de_CH
zhaw.pages.start764de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume33de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedUmweltbiotechnologie und Bioenergiede_CH
zhaw.funding.zhawOrganische Abfälle aus der Schweizer Lebensmittelindustriede_CH
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Beretta, C., Stoessel, F., Baier, U., & Hellweg, S. (2013). Quantifying food losses and the potential for reduction in Switzerland. Waste Management, 33(3), 764–773. https://doi.org/10.1016/j.wasman.2012.11.007
Beretta, C. et al. (2013) ‘Quantifying food losses and the potential for reduction in Switzerland’, Waste Management, 33(3), pp. 764–773. Available at: https://doi.org/10.1016/j.wasman.2012.11.007.
C. Beretta, F. Stoessel, U. Baier, and S. Hellweg, “Quantifying food losses and the potential for reduction in Switzerland,” Waste Management, vol. 33, no. 3, pp. 764–773, 2013, doi: 10.1016/j.wasman.2012.11.007.
BERETTA, Claudio, Franziska STOESSEL, Urs BAIER und Stefanie HELLWEG, 2013. Quantifying food losses and the potential for reduction in Switzerland. Waste Management. 2013. Bd. 33, Nr. 3, S. 764–773. DOI 10.1016/j.wasman.2012.11.007
Beretta, Claudio, Franziska Stoessel, Urs Baier, and Stefanie Hellweg. 2013. “Quantifying Food Losses and the Potential for Reduction in Switzerland.” Waste Management 33 (3): 764–73. https://doi.org/10.1016/j.wasman.2012.11.007.
Beretta, Claudio, et al. “Quantifying Food Losses and the Potential for Reduction in Switzerland.” Waste Management, vol. 33, no. 3, 2013, pp. 764–73, https://doi.org/10.1016/j.wasman.2012.11.007.


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