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Workshop within the Brussels Institute for Advanced Studies (BrIAS) program on February 8th 2022. See Microsoft Teams link in PDF to join. Organisers: Antonella Pasqualone & Frits Heinrich
Frontiers in Nutrition
Upcycled foods: A nudge toward nutritionOne of the aims of the United Nations Sustainable Development Goals (SDG) is to end hunger and ensure access by all people to safe, nutritious, and sufficient food all year round. An obvious synergy exists between the second SDG “Zero Hunger” and SDG target 12.3 which focuses on halving food waste and reducing food losses. In addition to helping improve global food security, reducing food waste provides financial and environmental benefits. Upcycling food is a technical solution for food waste reduction that retains the nutritional and financial value of food by-products. However, many of the upcycled foods produced are discretionary foods such as biscuits, crackers, and other snack food that are not part of a healthy dietary pattern, and should only be eaten sometimes in small amounts. Given the importance of ensuring a sustainable healthy diet, this paper discusses opportunities for upcycled food manufacturers to produce more nutritious products.
Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges, such as definition development, inclusion in the food waste management hierarchy and public acceptability. This review provides an overview of these three challenges. The upcycled food definitions have been developed for research, food manufacturers, and multi-stakeholders use. Thus, there is a need for a consumer-friendly definition for the general public. A simplified definition is proposed to introduce these foods as environmentally friendly foods containing safe ingredients that otherwise would not have gone to human consumption such as damaged food produce, by-products and scraps from food preparation. Moreover, an updated version of the food waste management hierarchy has been proposed by including the production of upcycled f...
2021 •
Food wastage represents a massive issue in today's society. It impacts the environment (e.g., climate change, resources depletion, biodiversity loss), society (e.g. food security), and the global economy. All the stakeholders could change systemically to transition towards the circular economy. Corporates must involve leadership, employees, suppliers, and consumers to build a more efficient and resilient system where waste and by-products generation is limited. The unavoidable waste could be valorized to new raw materials to reduce the environmental impact of their disposal. This thesis focuses on Barilla (the Italian food company since 1877) and its willingness to valorize by-products (e.g. bread crust), maximizing all aspects of sustainability: economy, ecology, and social equity. First, the author formed an Upcycling Team, an inter-functional group of voluntaries, to define Barilla's criteria for by-products valorization. Afterwards, the Team screened the possible bread c...
2021 •
Food waste is a problem that manifests throughout the food supply chain. A promising solution that can mitigate the food waste problem across various stages of the food supply chain is upcycling food ingredients that would otherwise be wasted by converting them into new upcycled food products. This research explores perception of upcycled foods from a panel of 1001 frequent shoppers at a large grocery retailer in New Zealand. Findings from this research uncover several hitherto unexamined aspects of consumers’ evaluations of upcycled foods. These include consumers’ indications about shelf placements of upcycled foods, willingness to buy upcycled foods for people or pets other than themselves, and consumers’ preferences about information pertaining to these foods. This research advances our understanding of how consumers perceive upcycled foods and provides actionable insights to practitioners in the food industry.
2020 •
Food waste is an increasingly central issue in our daily lives. It is estimated that, every year, a third of food produced for human consumption is wasted. Considering this, the paper illustrates the experience of the "Uovo di Colombo Lab", a project offering training activities that address the issue of food waste along the entire food chain, with a particular focus on the phases of recovery, redistribution, processing, and consumption. A workshop organised into mobile kits and providing an assortment of low-tech professional equipment allows young students and members of the public to experience the food transformation processes. This is achieved by applying the circular economy principles in design, creative processes, and co-design methodologies.
Proceedings of the Participatory Design Conference 2022 - Volume 2
Feasting on Participatory Methodologies for Regenerative Food Transitions2017 •
One of the most prominent challenges commonly acknowledged by modern manufacturing industries is “how to produce more with fewer resources?” Nowhere is this more true than in the food sector due to the recent concerns regarding the long-term availability and security of food products. The unique attributes of food products such as the need for fresh perishable ingredients, health risks associated with inappropriate production environment, stringent storage and distributions requirements together with relatively short post-production shelf-life makes their preparation, production and supply considerably different to other manufactured goods. Furthermore, the impacts of climate change on our ability to produce food, the rapidly increasing global population, as well as changes in demand and dietary behaviours both within developed and developing countries urgently demands a need to change the way we grow, manufacture and consume our food products. This paper discusses a number of key r...
Food Engineering Reviews
Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition2020 •
Current food system evolved in a great degree because of the development of processing and food engineering technologies: people learned to bake bread long before the advent of agriculture; salting and smoking supported nomad lifestyles; canning allowed for longer military marches; etc. Food processing technologies went through evolution and significant optimization and currently rely on minor fraction of energy comparing with initial prototypes. Emerging processing technologies (high-pressure, pulsed electric fields, ohmic heating, ultrasound) and novel food systems (cultured biomass, 3-D bioprinting, cyber-physical chains) try to challenge the existing chains by developing potentially more nutritious and sustainable food solutions. However, new food systems rely on low technology readiness levels and estimation of their potential future benefits or drawbacks is a complex task mostly due to the lack of integrated data. The research is aimed for the development of conceptual guideli...
This report aims to provide an overview of food technologies that could support the wider adoption and application of Re-Distributed Manufacturing (RDM) in the food sector, and has been developed as part of a series of feasibility studies under the umbrella of the ‘Food, Energy and Water Local Nexus Network’ (LNN) for RDM. The technologies include both traditional food processing technologies that could be reconfigured to be used in smaller scale and also a number of new emerging food technologies that currently may have limited commercial applications, but could provide significant potential in the context of RDM. These technologies are assessed against fourteen specifically defined criteria in order to identify their benefits and drawbacks for future applications of RDM. One of the main findings of this study has been that RDM, as an innovative production structure, necessitates further research, innovation and development (RID) in order to enable successful applications by food businesses. These RID activities could be categorised under three areas of process level, product level and system level innovations. In this context, a number of key research questions regarding future development of food technologies for small scale production systems are presented. Based on these, the report also presents a number of specific research challenges that need to be addressed in order to develop a viable and sustainable approach to the production of food products on smaller scales (redistributed) and closer to the source of consumption (localised), whilst preserving the safety and maintaining the quality of manufactured food. Finally, one of the main conclusions of this study is that increasing productivity, improving resilience and reducing waste are important considerations upon which the future of the UK food sector must be founded, and distributed manufacturing of our food products will play a vital role in the achievement of these goals.
24hr Food & Sustainability Hackathon Vol. IV: Tasteful Transformation
Final Report 24hr Food and Sustainability Hackathon Vol. IV2022 •
The 24hr Food & Sustainability Hackathon Vol. IV: Tasteful Transformation is organized and presented by the IU International University of Applied Sciences (DE) and the Hotel Management School Maastricht (NL) with additional participation from students at the Julius Maximilian University of Würzburg (DE) and the University of Hohenheim (DE). The idea behind a hackathon is the gathering, in this case virtually, of students and experts who care about the same issues (i.e. eating better, more responsibly in a post-COVID-19 world) and who can quickly collaborate, form bonds, share knowledge and solve problems. Leading Question: With a lens on the gastronomy and hospitality sectors, how can we activate and support a sustainable food system, that ensures the access and security of food and in which nutrition is organized in a manner that does not compromise the ability to generate the same (or better) standards for future generations?
isara solutions
Guns and Roses: The Indian Armed Forces and the EnvironmentNew Blackfriars
Facing a Liturgy-Starved Church: Do We Need to Think Afresh About the Basics of Ministry2019 •
Nailos (anejos)
Arqueología de las aldeas habitadas en Asturias: Los casos de Vigaña Arcéu y Villanueva de Santu AdrianuCIDADES MIL: INDICADORES, MÉTRICAS E CASOS Media and Information Literacy (MIL) Cities: Indicators, metrics and cases
Uso de la Inteligencia Artificial en la alfabetización informacional y en medios2023 •
2024 •
The New England Journal of Medicine
Retinal Detachment in Malignant Hypertension2009 •
Journal of Diabetes & Metabolic Disorders
Birjand longitudinal aging study (BLAS): the objectives, study protocol and design (wave I: baseline data gathering)2020 •
2017 •
2008 •
International Journal of Earth Sciences
Correction to: Against the tide: southeast to northwest shelf-edge progradation in the southeastern margin of Lake Pannon, Banat (Serbia and Romania)Computational statistics
A simulation model to analyze the behavior of a faculty retirement plan: a case study in Mexico2024 •
Advances in Finance and Investment
Presenting an Interpretive Structural Model for Hedging Risk of Common Investment Methods Using Cryptocurrencies2010 •
International Journal of Natural Resource Ecology and Management
Assessing the Impact of Secondary City Development on Sanitation Services: The Case of Muhanga District 2013-20172020 •