Material flow cost accounting (MFCA) to enhance environmental entrepreneurship in the meat sector: Challenges and opportunities

The complexities of decision-making in food waste valorization: A critical review

The efficient utilization of food waste (FW) resources through Food Waste Valorization (FWV) has received increasing attention in recent years. Various decision-making studies have been undertaken to facilitate FWV implementation, such as the studies on decision-making framework and FWV technology assessment. Food waste hierarchy is a widely discussed framework in FW management, but it was found too simplified and does not always contribute positively to environmental sustainability. Moreover, decision-making studies in FWV often focus on specific aspects of the food system and employ distinctive decision-making approaches, making it difficult to compare the results from different studies. Therefore, our literature review is conducted to provide a comprehensive understanding of FWV decision-making. This study identifies what decisions are needed, and three levels of decisions are revealed: system-level, FW stream-level, and FWV option-level. The assessment approaches and criteria used to support decision-making in FWV are also collected and analyzed. Building upon these findings, an hourglass model is synthesized to provide a holistic illustration of decision-making in FWV. This study untangles the complexities of FWV decision-making and sheds light on the limitations of current studies. We anticipate this study will make more people realize that FWV is a multidisciplinary issue and requires the collective participation of researchers, practitioners, policymakers, and consumers. Such collective engagement is essential to effectively address practical challenges and propel the transition of the current food system toward a more resource-efficient paradigm.

Restaurant customers' food leftover reduction intention derived from nature connection and biospheric values: A comparison between men and women

As the COVID-19 pandemic extends over a long period of time, the World Food Programme (WFP) estimated that food insecurity would take place in the near future. Previous studies focused on various kinds of interventions for food waste prevention. Surprisingly, however, research tackling consumer attitudes and behaviors as a way to reduce food waste is still rare. To fill this gap in the literature, this study examined the antecedent roles of restaurant customers' nature connection and biospheric values in fostering their food leftover reduction intention through environmental self-identity and sense of obligation to reduce food leftover. In addition, the moderating effects of gender were tested on all the relationships in our conceptual model. A quantitative approach with an online survey for restaurant customers was adopted. Structural equation modeling was adopted to analyze the data. Through confirmatory factor analyses, the adequate reliability and validity of the measures were established. All the relationships between the constructs were found to be significant, supporting the hypotheses. In other words, the restaurant customers' nature connection and biospheric values were found to eventually induce the customers' food leftover reduction intention. In addition, in terms of the moderating effect, the male customers' nature connection more strongly increased their biospheric values than the female customers' case. The findings of this study revealed how restaurant customers' food leftover reduction intention is formed through their feeling of oneness with nature and biospheric values. Given that consumer behavior has been recognized as a major driver of restaurant food waste, the findings of this study provide useful insights to restauranteurs and policymakers for the health of society and people in it. It was especially true for men in that their feeling of oneness with nature significantly influences their biospheric values more than women's.

Energy, economic, and environmental assessment of coriander seed production using material flow cost accounting and life cycle assessment

The agricultural sector in the world is facing social expectations to improve energy efficiency and reduce environmental impacts, and at the same producing enough food and fiber for the growing world population. The purpose of the present research is to determine the economic, energy consumption, and environmental impacts in coriander seed production using material flow cost accounting approach along with life cycle assessment. The positive output and negative energy were 25,485 and 6742 MJ ha^-1, respectively. Energy efficiency, net energy gain, specific energy, and energy productivity indicators were calculated as 0.6, - 11,944 MJ ha^-1, 17.4 MJ kg^-1, and 0.06 kg MJ^-1, respectively. The average production cost was calculated as 588 $ ha^-1 whereas gross income was 1267 $ ha^-1. The value of negative products in coriander production was estimated as 239 $ ha^-1. Seed shedding at harvest and water loss due to inefficient irrigation system were found to be the major negative products (economic and energy) in the system that can enhance the system productivity upon improvement. The values of benefit costs ratio and economic productivity were 1.74 and 3 kg $^-1, respectively. The acidification potential (102.5 kg SO₂ eq ha^-1), global warming potential (897.3 kg CO₂ eq ha^-1), photochemical oxidation potential (0.13 kg C₂H₄ eq ha^-1), and eutrophication potential (40.3 kg PO₄^-3 eq ha^-1) indicators were evaluated. The hotspots in point of economic (labor and seed shedding), energy use (nitrogen fertilizer and machinery) and energy loss (seed shedding), and environment (diesel fuel consumption) were determined which can be used to optimize coriander production through decreasing the material and energy consumption in the field. The results showed that MFCA combined with LCA is a powerful tool in identifying hotspots in crop production systems and can be used in developing more sustainable systems as well as in developing sustainability models.