Food waste reduction and valorisation: sustainability assessment and policy analysis

Preface -- Sec1 -- Contents -- Sustainability Assessment -- 1 Introduction -- Abstract -- 2 Cutting Through the Challenge of Improving the Consumer Experience of Foods by Enabling the Preparation of Sustainable Meals and the Reduction of Food Waste -- Abstract -- 2.1 Introduction -- 2.2 The Need for a New Approach in Creating Resource Efficient Food Supply Chains -- 2.3 The Six Function Model Approach to Assessing Food Use -- 2.4 Testing the Six Function Model -- 2.5 Benchmarking Meals with the Six Function Model -- 2.6 The FMCG Supply Chain Challenge -- References -- 3 The Economic Case for the Circular Economy: From Food Waste to Resource -- Abstract -- 3.1 Introduction -- 3.2 Methodology -- 3.3 Results -- 3.3.1 The Reference Scenario -- 3.3.2 First Circular Economy Scenario (CES 1) -- 3.3.3 Second Circular Economy Scenario (CES 2) -- 3.3.4 Third Circular Economy Scenario (CES 3) -- 3.3.5 Fourth Circular Economy Scenario (CES 4) -- 3.4 Conclusion -- References -- 4 Decreasing Greenhouse Gas Emissions of Meat Products Through Food Waste Reduction. A Framework for a Sustainability Assessment Approach -- Abstract -- 4.1 Introduction -- 4.2 Scope and Statistical Overview of Food Waste -- 4.2.1 Definitions -- 4.2.2 Meat Production and Meat Waste -- 4.2.3 Food Waste in Austria -- 4.3 Sustainability Impact Assessment (SIA) Procedure -- 4.3.1 Scenarios -- 4.3.2 System Boundaries -- 4.3.3 Indicators -- 4.3.3.1 Reduction of Slaughtering (Ind01) -- 4.3.3.2 Reduction in Feed Importation (Ind02) -- 4.3.3.3 Reductions of CH4- and N2O-Emissions (Ind03) -- 4.3.3.4 Reductions of Water Consumption in Meat Production (Ind04) -- 4.3.3.5 Reduction of Waste Water from Slaughterhouses (Ind05) -- 4.3.3.6 Reduction of Energy Input Along the FSC (Ind06) -- 4.4 Assessment of Indicators -- 4.5 Discussion -- 4.6 Conclusion