Life cycle assessment to tackle the take-make-waste paradigm in the textiles production

Under the environmental perspective, textiles represent the fourth highest pressure commodity worldwide. In Europe, it is estimated that over 95 Mt of textile waste are generated along the entire supply chain, with still high percentages of textiles addressed to landfill or incineration. The present research, through a systematic literature review on textiles production and consumption, investigates their environmental concerns assessed through the application of the life cycle assessment. Considering the importance of identifying the products' life cycle hotspots on which actions are needed to reduce the overall impact, the manuscript focuses on the environmental performance related to the cradle-to-grave phases of textile products differentiated by type, composition, and intended use. It results that the production and use phases are those responsible for the greatest share of negative impacts, while the end-of-life generally has a small contribution. Distribution and consumption phases are less investigated, and considering the emerging consumption patterns (e.g., sharing and renting platforms), it seems essential to collect data. Circular practices can bring benefits under the environmental perspective, but in-depth studies are still required to estimate the shift of impacts from one phase of the life cycle to another. Overall, there is a paucity of studies comparing the use of different fibers, ownership models, manufacturing and disposal processes for the same functional unit, or data that would be necessary for low-impact design. The topic is still under-researched among academics and practitioners of the textile industry.

Has the COVID-19 pandemic changed food waste perception and behavior? Evidence from Italian consumers

Food waste represents a multi-sectoral issue and influences the economy, society and environment. Considering that over 50% of food waste is generated from household consumption, the issue has been included among the 17 Sustainable Development Goals, with the aim of halving its quantity by 2030. However, the COVID-19 pandemic imposed several variations in the agri-food industry in terms of food manufacturing, storage and distribution, changing at the same time food access, food consumption and food waste behavior. The present paper, through an online-based questionnaire among 831 respondents from Italy and the application of the cumulative logit model, investigates consumer behavior after the lockdown with reference to unpredictable lifestyles, improvements in smart food delivery and never-experienced time management. Results illustrate that always-at-home consumers (forced to stay at home 24 h a day) are more likely to perceive food waste and reduce its amount, whereas discontinuous smart working makes food purchase, preparation and consumption activities even more stressful and complex. Furthermore, smart food delivery tends to increase consumers' awareness of meals, improving buying decisions and indirectly reducing food waste generation. The unjustifiable prevalence of household food waste represents a major barrier to the achievement of food security, health insurance and hunger reduction, but also the most promising entry point to stress in the achievement of private and public benefits. Thus, the active role of education among young generations must be enhanced.

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

The material flow cost accounting (MFCA) is one of the most broadly standardized tools accepted in environmental, social and economic research, which traces and quantifies material flows and stock in physical and economic units. Although its application has been recently developed in the field of resource and waste management, few academic articles have investigated its value towards food waste management, which represents a topical concern on a global scale. The present research applies the MFCA to investigate the material, energetic and economic costs associated with the Italian beef, pork and poultry production, exploring related challenges and opportunities towards the enhancement of the environmental entrepreneurship in the meat sector. The present countryside analysis is based on literature and empirical data collected during the Covid-19 pandemic. It highlights the need to improve knowledge on food waste issue under the economic perspective and its dual impact: when it is generated, in terms of income losses due to by-products and finished products sales failure, and when it is disposed, in terms of disposal costs sustained by farms, processing plants and distribution and sales centers. It is estimated that more than 0.45-0.50 Mt of fresh meat is wasted along the entire Italian agri-food chain, equal to more than 242-268 million euros, to which additional energy and water losses should be added (435-481 million euros). MFCA results are useful for business decisions, highlighting quantities, qualities and costs otherwise not considered in common financial reports.

Separate collection and bio-waste valorization in the Italian poultry sector by material flow analysis

Poultry meat production and consumption face several challenges under economic, social and environmental perspectives, and increasing concerns are associated with food loss and waste minimization. One of the main issues is related to the absence of a homogeneous and standardized separate collection of bio-waste at country level, which makes chicken bones, skin and food waste valorization a challenging goal. The present research, implementing the material flow analysis to the Italian poultry sector, aims at measuring poultry-related co-products and by-products, exploring food waste, chicken bones and skin and the current trends in the Italian bio-waste separate collection. Then, it discusses alternative separate collection strategies and sustainable consumption habits. Data have been collected according to a research triangulation approach, whereas system boundaries consider slaughterhouse, distribution and final consumption stage. It emerges that more than 1.50 Mt of live animals have been processed to obtain 0.46 Mt of fresh meat and 0.76 Mt of co-products and by-products, of which more than 0.32 Mt are represented by chicken bones and skin. In addition, more than 0.15 Mt of food waste have been recorded. The research adds an extra step towards the identification of awareness campaigns and separate collection strategies at national level.

[Food service workers and cooks: occupational risk assessment]

The aim of the study is to evaluate the occupational risks among food service workers and cooks. During the occupational risks assessment the following risk factors must be evaluated: musculoskeletal disorders, chemical risk (cleaning kitchen work surface, dishes, utensils ecc.) biological risk (contact with foods or biological agents) cancerogenic risk (by baking smoke inhalation), and psycho-social stress. In this study the preventive measures and protective equipment to prevent health hazards for these workers have been evaluated (i.e. aspiration hood, adapted ventilation, chosen of less harmful methods of baking, ecc.). In particular the performance of rigid behavioural norms and hygienic procedures is very important for cooks and food service workers to reduce the risk of occupational infections.