Main findings from mass balance approach
| References | Layer/Place | Main features | Results |
|---|---|---|---|
| Beretta et al. (2013) | Single nation/Switzerland | 22 food categories: fruits (apple, fresh fruits, berries, canned fruits), vegetables (potatoes, fresh, storable and processed vegetables), cereals (bread and durum wheat, rice, maize) sugar, oils and fats, dairy (milk, cheese, butter), eggs, meat (pork, poultry, beef), fish | Harvest Losses: 2,200 TJ Conversion losses from feed to animal products: 125,000 TJ Dairy, egg, meat production losses: 1,370 TJ Postharvest losses: 420 TJ Processing losses: 1,490 TJ Retail losses: 460 TJ Households waste: 6,570 TJ Food service industry: 925 TJ |
| Pirani and Arafat (2016) | Hospitality sector/United Arab Emirates | First, daily food waste data from the canteen at Masdar Institute of Science and Technology in Abu Dhabi, while the second method involved an MFA for the different events that authors monitored at various hotel restaurants | A la carte: preparation waste (10%), food waste from customers' plates (12%) Breakfast buffet: preparation waste (5%), food waste from customers' plates (4%), food waste from serving dishes (7%) Lunch buffet: preparation waste (15%), food waste from customers' plates (14%), food waste from serving dishes (44%) |
| Caldeira et al. (2019) | Continent/European Union | Investigation on meat, fish, dairy, eggs, cereals, fruits, vegetables, potatoes, sugar, oil crops | Primary production losses: 32.2 Mt Processing and manufacturing losses: 30.6 Mt Retail and distribution: 6.7 Mt Households: 49.6 Mt Food services: 10.3 Mt. Total: 129.2 Mt |
| Amicarelli et al. (2020) | Potato industry/Italy | Ready-to-eat (chips) and dried potatoes | Harvest losses: 22,000 t of fresh tubers (3,500–4,800 t of starch and 52,000–72,600 GJ) per year Processing losses: 23,000 t of skins and scraps per year |
| References | Layer/Place | Main features | Results |
|---|---|---|---|
| Single nation/Switzerland | 22 food categories: fruits (apple, fresh fruits, berries, canned fruits), vegetables (potatoes, fresh, storable and processed vegetables), cereals (bread and durum wheat, rice, maize) sugar, oils and fats, dairy (milk, cheese, butter), eggs, meat (pork, poultry, beef), fish | Harvest Losses: 2,200 TJ | |
| Hospitality sector/United Arab Emirates | First, daily food waste data from the canteen at Masdar Institute of Science and Technology in Abu Dhabi, while the second method involved an MFA for the different events that authors monitored at various hotel restaurants | A la carte: preparation waste (10%), food waste from customers' plates (12%) | |
| Continent/European Union | Investigation on meat, fish, dairy, eggs, cereals, fruits, vegetables, potatoes, sugar, oil crops | Primary production losses: 32.2 Mt | |
| Potato industry/Italy | Ready-to-eat (chips) and dried potatoes | Harvest losses: 22,000 t of fresh tubers (3,500–4,800 t of starch and 52,000–72,600 GJ) per year |
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