PROYECTO NUCIF Webinar on Circular Economy Food Chain Optimization - - PowerPoint PPT Presentation
PROYECTO NUCIF Webinar on Circular Economy Food Chain Optimization for food waste reduction and waste management Dr. Giustina Pellegrini Food waste statistics 54% 53% EU 21% Italy 15% 13% 12% 11% 11% 8% 2% Agricultural Processing
11% 11% 13% 12% 53% 8% 2% 15% 21% 54% Agricultural Processing Distribution Food Service Household EU Italy
Figure 2- Costs of edible food in 2012 across EU-28
Source: our processing data from Stenmarck et al. (2016)
4% 13% 24% 28% 31%
Figure 3- Foods contributing increase of CO2 emissions
Source: WRAP data (2015)
Figure 4-Per capita food wastage footprint on climate in different countries
Source: Stenmarck et al., (2016)
Figure 5- Sustainable waste management
Source: Garcia-Garcia et al., 2016
Figure 6- Waste management and treatment hierarchy
Source: Garcia-Garcia et al., 2016
To produce functional food To improve technological quality or to extend product shelf life To improve food packaging
1) Fruit and Vegetable Industry 2) Grain Processing Industry 3) Brewery and Winery Industry 4) Marine Industry 5) Meat Industry 6) Dairy Industry
Figure 7-Linear economy vs circular economy
Source: our processing on data
Figure 8- Food waste valorisation
Source: our processing on data
PROCESSED PRODUCT FINAL AMOUNT WASTE GENERATED Peeled tomatoes 44% - Pulps; purees 48% - Concentrates 8% -
TYPE OF WASTE B B P P R O C E S S / EXTRACTION APPLICATION BENEFITS/CONSIDERATIONS Tomato skin Bioplastic films Food/agricultural industry High molecular weight, temperature resistance, elasticity, viscosity Lycopene extracted Pharmaceutics and cosmetic Antioxidant, antimicrobic, antitumoral, anti-fungal, anti-neurodegenerative, etc.; lycopene higher in the recovered tomato peels rather than processed pulp; cardiovascular and cancer diseases prevention; Fibres from lycopene Pharmaceutics Improving digestion; reduction of glucose and cholesterol levels in blood; Bio-lacquer Metal cans industry (food) Reduced emission of production compared to other lacquers; lower hazardous substances released from the tin; Pectin extracted in two steps with ammonium oxalate/oxalic acid, under reflux Corrosion inhibitors and food industry additives Tomato peel good source of pectin Silage Animal feed Need combination of other organic material to reach good quality of dry matters Mixed with other organic matters such as egg shells Tyres Reduced env. impact (usual reinforcing material is carbon); strengthening qualities; Toasting Biofuels Higher calorific power, higher preservation and homogeneity of the biofuels than more common ligneous material Tomato seeds Oil extracted combined with lycopene Pharmaceutics, cosmetics Preventing arteriogenesis; preventing cardiovascular diseases; T o m a t o w a s t e c o m b i n a t i o n s ; tomato waste & other
Anaerobic Digestion Energy production Methane levels higher than using manure only; Composting Fertilizers Excellent fertilizing qualities, extirpation of diseases and organisms harmful to the plants
Access to new markets Income generation Increased networking Environmental sustainability
Business models Tomato Processers Waste isolation Volumes (can be reached with associations) Waste Collectors Proximity with processors Shipping and delivery means Transforming facilities Know-how of processing/ extraction New industries Know-how on new products integration Access to target market
contact: giustina.pellegrini@unifg.it