Agriculture | |
Challenges of Reducing Fresh Produce Waste in Europe—From Farm to Fork | |
Michael Blanke1  | |
[1] INRES- Horticultural Science, University of Bonn, Auf dem Hügel 6, D-53121 Bonn, Germany; E-Mail | |
关键词: apple; ethylene scrubber; food bank; food sharing; greenhouse gas emissions (GHG); resource conservation; Russian trade embargo; strawberry; sustainability; waste; whole crop purchase; | |
DOI : 10.3390/agriculture5030389 | |
来源: mdpi | |
【 摘 要 】
This concept paper summarizes key “hotspots” for waste generation along the food supply chain and identifies a range of existing solutions/measures that can help producers, retailers and consumers reduce the amount of food that is wasted. The majority of food waste of 71–92 kg/head/year in Western Europe was found to originate from private households (61%), followed by restaurants and canteens (17%) and then supermarkets (5%); 59%–65% (of this food waste (71–92 kg) can be avoided and 54% thereof are fruit and vegetables. Since ethylene accelerates fruit ripening and its accumulation can lead to fruit decay and waste and new portable instruments now enable continuous
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190009991ZK.pdf | 428KB | download |