Search Results (254)

The aim of this article is to determine the significance of short supply chains for local and regional development in Poland. The supply chain in Poland is defined as a coordinated set of people, financial and material resources, and activities involved in the process of delivering goods and services from the producer to the end consumer. Short Supply Chains (SSCs) are the foundation of the green economy, aiming to minimize the number of intermediaries and build direct relationships based on trust. Although short supply chains have been widely discussed in the context of sustainable agriculture and rural development, there is still limited research examining how digitalization and local organizational models jointly influence the development of SSCs and their contribution to local and regional development in Poland. This study addresses this gap by analysing selected Polish case studies and examining the combined role of digitalization, institutional support, and local initiatives in strengthening short supply chains. The article presents the situation of short supply chains in Poland using the example of selected organizations and initiatives, such as Poznań Green Market, Sady Grójeckie, Warmiński Koszyk, and Wiejska e-skrzynka. These cases demonstrate the impact of advancing digitalization on the development of local food markets, particularly in terms of shortening distribution channels, increasing access to local products, and strengthening producer–consumer relationships. The economic basis of SSCs is based on farmers taking over market margins and diversifying their income through agricultural retail trade (RHD), marginal, local, and limited (MOL) activities, and agritourism. This development is stimulated by EU funds, including the Rural Development Program (RDP) and Local Action Group (LAG) initiatives, as well as ongoing digitization and growing demand for local food. Furthermore, the development of local markets and short supply chains in the food sector is in line with the European “Farm to Fork” Strategy, which aims to ensure better food quality, reduce waste, and decrease the environmental impact of food systems. The analysis presented in the article will highlight the potential of short supply chains in political processes and make a significant contribution to the debate on strategies for supporting local and regional food markets. Full article

The use of biochar derived from agricultural wood waste represents a promising long-term carbon storage strategy, contributing to mitigation of climate change effects while offering agronomic benefits. This residue is considered as an appropriate material since it does not compete directly with the food chain. Life Cycle Assessment (LCA) is a widely recognized methodology to evaluate the potential environmental impacts associated with all the stages of the life cycle of a product, process or service. In this study, the potential environmental impact of biochar production and its application on soil have been assessed employing a cradle-to-grave approach. The biochar was produced through the pyrogasification of residual lignocellulosic biomass in a pilot-scale plant. The LCA model has been generated employing the GaBi software (LCA for experts 10.7), in accordance with ISO LCA standards and ILCD Handbook, using the experimental results collected during the test carried out in the pilot plant. Two scenarios have been discussed: a basic scenario, involving the biochar production and application on the soil, and an improved scenario, in which by-products from biochar production are used to replace energy in thermal processes. The Global Warming Potential (GWP) of biochar production resulted in −5.52 kg CO₂ eq./kg of biochar including the sequestered carbon during plant growth and 1.81 kg CO₂ eq./kg of biochar stored in soil and the heat recovery resulted in approximately 20 MJ/kg of biochar of avoided consumption of fossil-based fuels. These findings provide additional support to evaluate biochar potential as an environmentally beneficial solution. Full article

This study explores the behavioral intersection of nutritional health and environmental literacy among pre-service teachers within the national higher education context. Utilizing the Sustainable Healthy Diet Index (SHED Index) for the first time in Croatia, this research systematically examines the dietary habits, lifestyle choices, and socio-cultural patterns of future educators (N = 164) at the University of Split. The survey instrument evaluated the core SHED domains, Healthy Eating (HE) and Sustainable Eating (SE), alongside supplementary indicators monitoring food logistics, hydration, and waste management. Descriptive analysis revealed moderately high standardized overall SHED scores (M = 62.86), aligning with the original normative distribution. Notably, students achieved significantly higher descriptive sub-scores in the HE domain (M = 24.68) than in the SE domain (M = 18.06). Although domestic food consumption and circular recycling practices were well integrated, critical biospheric behaviors—such as reducing animal protein, consuming legumes, purchasing organic food, and composting—remain limited by cultural resistance and municipal infrastructure deficits. Furthermore, an independent t-test indicated no significant differentiation across study levels, highlighting a potential institutional stagnation throughout the five-year teacher education program. Regression analysis demonstrated that sustainable dietary choices appear to be strongly anchored in personal health concerns rather than biospheric altruism, with healthy eating emerging as the single strongest explanatory factor for of sustainable behavior. These findings indicate that to cultivate authentic ecological literacy in the future teaching workforce, higher education curricula require a systemic redesign that explicitly links sustainability to personal well-being through localized, experiential learning. Full article

Fresh-food retail demand is only partially observed when products stock out: point-of-sale records report sales, whereas the unmet part of demand is censored. This study develops a probabilistic decision-support framework, termed CADRE, that treats stockout-flagged observations as lower bounds, separates recurring diurnal structure from censoring effects, and shapes the replenishment decision with an asymmetric shortage–spoilage loss. The evaluation uses FreshRetailNet-50K, an hourly Chinese fresh-retail benchmark with observed stockout labels, and a complementary daily robustness experiment on the Ecuadorian Favorita panel with a constructed high-demand censoring mask. On FreshRetailNet-50K, CADRE reduces weighted absolute percentage error (WAPE) from 39.42% for the TimeXer backbone to 36.71% and reduces re-censored demand bias from $-8.1\%$ to $-1.3\%$. In a controlled replenishment simulation on known re-censored demand, modelled waste decreases from 9.8% under a censored-sales policy to 6.4% under CADRE while service level increases from 92.9% to 94.7%. These results indicate potential improvements in replenishment decision support under the evaluated assumptions, rather than measured operational food-waste or emissions reductions. Operational food-waste and emission effects remain to be validated through field deployment. Full article

People in the late adolescent and young adult age range contribute disproportionately to household food waste. However, research on this age group often focuses on university students or treats young adults as a homogeneous group: students in vocational education receive less research attention. Using an exploratory approach this study aims to understand the lived experiences, everyday practices and perspectives of vocational students regarding food waste. It examines how these students experience, explain, and manage food waste in their everyday lives, and how these practices are shaped by capability, opportunity, and motivation. Using the COM-B framework as an analytical lens, we analyzed interviews with 26 students and a survey amongst 188 students. We find that students frequently waste small portions of food across multiple everyday contexts. Their food practices are strongly shaped both by their dependence on the parental household and to a lesser extent by exposure to professional food-service environments through vocational education and part-time work. Hence, rather than resulting primarily from intentional disregard for sustainability, food waste often emerges from routine practices, changing schedules, convenience, and uncertainty surrounding food safety and storage. Full article

Although the Mediterranean diet (MD) is widely recognized as a healthy dietary pattern, its potential role as a framework for sustainable urban gastronomy has received limited attention. This narrative review synthesizes evidence from nutrition, environmental studies, gastronomy, tourism, and urban food systems. The review explores MD’s sustainability dimensions, food waste and urban food systems, cultural heritage, and trends in urban gastronomy. The findings suggest that the MD is a strong model for sustainable urban food futures, combining nutritional adequacy, relatively low environmental impact, and socio-cultural legitimacy. Evidence indicates that Mediterranean-style dietary patterns are associated with lower greenhouse gas emissions, land use, energy use, and water consumption than Western diets, while also remaining comparatively affordable when based on staple plant foods. However, important challenges remain, including affordability, especially across vulnerable social groups; dependence on local supply systems; authenticity under tourism pressure; and the need for effective governance. Overall, the evidence suggests that the MD provides a useful framework for integrating health, sustainability, and cultural heritage objectives within urban food systems. Future research should focus on city-level implementation strategies, food service and restaurant sector practices, and hotel meal planning within urban MD frameworks. Full article

Peri-urban regions around Southeast Asian megacities connect agriculture, markets, food-service facilities, households, and municipal waste systems, yet comparable data for individual waste streams are often unavailable. This study presents a screening framework for selecting the first organic waste streams and node types to measure in Tangerang Raya, Indonesia, before treatment performance data are available. The framework complements, rather than replaces, city scale circularity monitoring, life cycle assessment, and technology selection tools. Public and institutional data were screened by evidence class and temporal and spatial compatibility. The core Peri-Urban Organic Waste Circularity Readiness Index (PU-OCRI) evaluates five intrinsic criteria: feedstock concentration, source separation readiness, treatment pre-screening compatibility, institutional readiness, and the safety/quality gate. Scores represent collective author judgments linked to a criterion level evidence trail; they have not been independently rated by local stakeholders or empirically calibrated. Korea linked support is assessed separately and cannot affect the index. Available evidence included 3248.1 t of large chili production in Kabupaten Tangerang in 2024, 798,406 t yr⁻¹ of reported potential municipal-waste generation in Kota Tangerang in 2024, and a planning-based estimate that 52.89% of non-residential waste in Kota Tangerang Selatan was biogenic organic material. Under equal weights, market-linked organics scored 76/100 and garden and landscape organics 72; production-side residues and household food waste each scored 56, and mixed residual waste scored 32. In 100,000 weight only simulations, market linked organics ranked first in 65.9% of runs and garden and landscape organics in 31.2%. When each score was allowed to vary by one point and sampled together with the weights, the corresponding first-rank frequencies were 50.7% and 40.7%. These results define a provisional paired audit hypothesis, not evidence of superior circular-economy performance. A required 8–12-week comparison of market/food-service and garden/landscape nodes will apply predefined criteria for mass stability, contamination, safety, treatment feasibility, cost, and operator and stakeholder participation before scores are updated or any treatment or scale-up decision is made. Korea-linked cooperation is limited to digital logging, training, QA/QC, and pilot-operation protocols. Data provenance is explicit: the 798,406 t yr⁻¹ value is the issuing agency’s population × per-capita estimate, whereas 52.89% is an author calculated category sum (kitchen + garden + wood) used only as a screening proxy, not as a direct stream level measurement or the plan’s official aggregate organic fraction. Full article

Healthy and sustainable food consumption implies not only making conscious food choices but also limiting food waste. Interventions targeting choices are effective only if the healthier food selected is not wasted on the plate. The aims of the study were: to quantify plate and service waste in hospital canteens, characterize plate waste (PW), and compare PW before and after an intervention aimed at promoting healthy and sustainable food choices. A descriptive study was conducted in three Italian hospital canteens. Trays of users who gave consent were photographed (N = 1624). PW was quantified visually. Energy, nutrients, and environmental indicators were estimated using portion sizes, recipes provided by the canteens, food composition, and environmental databases. Both plate and service waste varied substantially across canteens. Post-intervention PW was 4.7% (C1: 6.1%, C2: 2.0%, C3: 2.6%) of the served food, corresponding on average to 33.1 g/tray, 43.6 kcal/tray, 69.6 g CO₂ eq./tray and 61.8 LH₂O/tray. Side dishes contributed most to the total PW. The canteen where PW decreased significantly compared to pre-intervention (C2: −48.9 g/tray in median among wasters) was the one with the least improvement in food choices. These findings highlight the importance of considering waste when implementing food choice interventions. Full article

Food waste is one of the most pressing obstacles to sustainable development. Reducing food waste in schools and kindergartens constitutes an important component of sustainable waste management. To achieve this reduction, various interventions targeting food waste can deliver multiple benefits across environmental, social, and economic dimensions. Among these, behavioral “nudges” aim to steer consumer choices without restricting options. This study evaluated a novel nudging intervention in the canteens of two primary schools and one kindergarten, with the goal of reducing plate waste. The nudging intervention consisted of a simple, interactive installation designed to encourage children to reflect on their food consumption and portion choices. The installation was integrated into routine lunch service and it combined ball-based voting with visual prompts: the emptier the returned plate, the greater the voting weight for the pupil. Across all institutions the food waste level (soup and second dish combined) was significantly decreased during the nudging intervention: by 31% for primary school no. 84, 18% for school no. 1, and 33% for kindergarten no. 56, although part of this reduction was attributable to lower food production volumes. Plate waste for the second dish decreased in all the considered schools: by 10 g/meal (11%), 19 g/meal (22%), and 52 g/meal (51%), respectively. After the intervention a larger share of the second dish served was consumed than was left on the plates compared to the situation during the baseline monitoring. A shift from plate waste to unserved food, which was one of the goals of the study, could not be unambiguously confirmed. Overall, the new nudging installation appears effective. Substantial changes in food production complicate the possibility of determining the effects of the nudging intervention. Future research should maintain constant production levels across the baseline and intervention periods. In addition, pupils should be given maximum freedom to determine their portion sizes during the nudging intervention. The long-term effects of the nudging approach should also be evaluated. Full article

Recently, the problem of food waste management has attracted the attention of producers, processors, retailers, and consumers due to economic, environmental, food safety, and sustainability consequences, affecting the entire food supply chain. This article reviews data on food waste of animal origin at different stages along the production and transformation systems, from an environmental, economic, or social perspective. Results show differences between developed and developing countries. While in developed countries, most waste occurs at the end of the food chain, in developing countries, most waste occurs in primary production and transportation. Food waste is very expressive in production and retail, but also in final consumption in households and food services. Mitigating measures include upcycling, i.e., recovering valuable food components for industrial use with economic and environmental benefits, and alternatives for food waste reutilization. The role of the consumer is unquestionable, particularly when shopping for food for the household or when consuming food in restaurants or canteens. Hence, it is crucial to understand the behaviours leading to food waste as a way to reduce it and implement strategies to effectively reduce food waste at various levels. The role of education, regulation, and policies is pivotal in achieving minimal food waste. Full article

This study addresses the critical challenge of food waste in the hospitality sector, directly contributing to Sustainable Development Goal (SDG) 12.3. We conducted an intervention at a community-based culinary innovation center involving 18 participants. The research integrated the Collaborative System Model (CSM)—a framework that facilitates multi-stakeholder co-creation through knowledge interaction and feedback loops—into a Participatory Design (PD) process. Results demonstrated that the intervention reduced fruit waste mass by 72% per session and increased byproduct reuse rates from 15% to 68%. Sensory evaluations confirmed that these waste-reduction practices did not compromise product quality (p > 0.05). This approach provides a behavior-anchored unit process for pre-consumer waste reporting. Full article

Food waste remains a persistent sustainability challenge within independent restaurants, where operational pressures, cultural norms, and resource constraints limit systematic waste management. This study examines how an industry–academia partnership enabled the co-creation of food-waste reduction practices between hospitality students and sixteen independent restaurant operators in Wellington, New Zealand. Adopting the Participatory Action Research (PAR) approach, data were gathered through semi-structured interviews with operators and focus group discussions with hospitality students. Findings reveal that food wastage in the study units is shaped by time pressure, customer service expectations, tacit kitchen routines, and uncertainty in forecasting the demand. The study identifies three mechanisms—emotional disruption, shared reflection and experimentation—through which sustainability competencies become a part in professional identity. It offers theoretical grounded and practically actionable insights for industry–academia collaboration in resource-constrained hospitality environments. Full article

Community-based tourism (CBT) destinations are increasingly expected to align visitor experiences with climate responsibility, yet local managers often lack product-level carbon evidence that can guide practical route redesign and service decisions. This study addresses this aggregation-to-action gap by developing a route-level carbon footprint baseline for a CBT itinerary in Ban Boonjaem, Phrae Province, Thailand. Using an exploratory and applied case study design, the study treats one completed six-hour, non-overnight itinerary as the functional unit and applies a life-cycle-informed operational boundary covering transportation, food and beverage consumption, and solid waste generated during the route test. Primary activity data were collected from one organized route test involving 20 Thai domestic volunteer tourists and were matched with relevant emission factors to estimate total and per-tourist emissions. The tested itinerary generated 0.2234 tCO2e, equivalent to 223.4 kgCO2e in total and approximately 11.2 kgCO2e per tourist per trip. Transportation was the largest emission domain, accounting for 55.89% of total route emissions, followed by food and beverage consumption at 38.55%, while waste contributed 5.56%. Together, transportation and food and beverage represented 94.44% of measured emissions, indicating that the route’s carbon profile was shaped mainly by mobility arrangements and service provisioning rather than waste generation alone. The study contributes a transparent, route-specific operational baseline for low-carbon CBT management. The findings should be interpreted as case-specific decision-support evidence rather than as a destination-wide carbon inventory or statistically generalizable estimate. Full article

Chang Moi Subdistrict is in Chiang Mai Province, Thailand. It is a subdistrict characterized by cultural heritage and everyday community life. The study pursued three objectives: (1) to explore the tourism context of Chang Moi together with tourist attitudes and behaviors; (2) to develop creative tourism routes and evaluate their carbon implications; and (3) to propose appropriate routes and activities for low-carbon creative tourism development. A mixed-method design was employed, comprising qualitative interviews with key stakeholders, a quantitative tourist survey (n = 408), route development, an LCA-informed greenhouse gas assessment, route testing, and synthesis of findings. Three representative route programs were developed: a one-day walking route for international tourists, a one-day private-car route for Thai tourists, and a two-day mixed route. The carbon-footprint results showed that the one-day routes generated substantially lower greenhouse gas emissions (Program 1 = 10.58 kg CO₂ eq; Program 2 = 10.82 kg CO₂ eq) than the two-day overnight route (Program 3 = 31.52 kg CO₂ eq). Waste management was the largest contributor in the one-day routes, whereas Program 3 showed a more distributed emission profile across waste management, creative activities, food and beverage services, and accommodation. Among the assessed activities, flower arranging generated the highest carbon footprint. Overall, the findings indicate that low-carbon creative tourism development in Chang Moi should emphasize compact and walkable route structures, lower-impact creative activities, sustainability-oriented interpretation, and community-based implementation. The study provides an evidence-based basis for tourism planning in Chang Moi and offers implications for other compact creative districts pursuing low-carbon tourism transition. Full article

Single-use polypropylene (PP) food containers represent a rapidly growing waste stream characterized by compositional heterogeneity and microstructural defects. Conventional reactive compatibilization using isotactic maleic anhydride-grafted PP (iPP-g-MA) provides rigid crystalline anchoring but lacks the interfacial flexibility to accommodate complex micro-defects. Herein, we propose a defect-tolerant compatibilization strategy by developing a binary iPP-g-MA/aPP-g-MA masterbatch for real post-consumer rPP derived from food-service containers. The amorphous aPP-g-MA component is proposed to provide a compliant interfacial environment that accommodates stress concentrations associated with microscale defects, whereas the iPP-g-MA component contributes crystalline anchoring with the recycled PP matrix. This soft/hard interfacial architecture is supported by grafting-degree analysis, GPC, XRD, DSC crystallization behavior, and SEM fracture morphology. The 1:1 mass-ratio binary formulation shows a marked improvement in elongation at break to 200%, representing a 203% increase relative to the single-component iMA system. The notched Charpy impact strength is enhanced to 8.98 kJ m⁻², while tensile strength is retained at 20.9 MPa within the typical strength–ductility trade-off of polymer toughening. TGA shows no premature degradation within the melt-processing window, indicating adequate thermal stability for melt reprocessing. This study provides a compositionally tunable, data-supported route for high-value upcycling of heterogeneous post-consumer polyolefins. From an application viewpoint, the improved ductility-impact balance makes the material relevant to injection-moulded semi-structural products such as storage crates, appliance housings, and automotive interior panels. Full article