Search results for "Food energy consumption"

showing 2 items of 2 documents

Energy and environmental life cycle assessment of an institutional catering service: An Italian case study

2019

Food production is recognised as one of the major drivers for global environmental pressure. In the last years, changes in consumption models result in an increasing population consuming food out of home that pose the catering service sector at the centre of the European Union policies aimed at improving the environmental sustainability of the food sector. In this framework, better technical knowledge on the environmental impacts of catering service is essential in order to identify potential actions towards a more sustainable food sector. This article presents an environmental assessment of a school catering service operating in Italy and delivering approximately 2,518,128 meals per year. …

Food energy consumption; Food supply chain; Institutional catering; Life cycle assessment; Cooking; Environment; Food Storage; Global Warming; Italy; Schools; Food Supply; Transportation; Waste Management; Environmental Engineering; Environmental Chemistry; Waste Management and Disposal; PollutionEnvironmental Engineering010504 meteorology & atmospheric sciencesInstitutional catering Food energy consumption Food supply chain Life cycle assessmentPopulationTransportationEnvironment010501 environmental sciencesGlobal Warming01 natural sciencesFood SupplyLife cycle assessmentWaste ManagementInstitutional cateringSustainable agricultureEnvironmental Chemistrymedia_common.cataloged_instanceFood energy consumptionEnvironmental impact assessmentCookingEuropean unioneducationWaste Management and DisposalLife-cycle assessmentTertiary sector of the economy0105 earth and related environmental sciencesmedia_commoneducation.field_of_studySettore ING-IND/11 - Fisica Tecnica AmbientaleSchoolsbusiness.industrydigestive oral and skin physiologyEnvironmental economicsPollutionFood StorageItalyFood supply chainSustainabilityFood processingBusinessScience of The Total Environment
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Energy and environmental assessment of the institutional catering in Lombardy (Italy)

2018

Climate change calls for decisive actions to match sustainable development goals, among which key factors are the reduction of energy consumption and carbon footprint. Agri-food sector is one of the main priority areas contained in the European Sustainable Production and Consumption policies, aiming to create more sustainable consumption and production patterns and pushing for environmental international agreements for climate change mitigation and national laws for the efficient use of resources. Public restoration plays a central role in the food consumption sector, at least in developed countries. In particular, institutional catering is playing a relevant role in outdoor meals provided …

Institutional catering Food energy consumption Food supply chain Life cycle assessment
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