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Energy Embedded in Food Loss Management and in the Production of Uneaten Food: Seeking a Sustainable Pathway

机译:粮食损失管理和未食用食品生产中所蕴含的能量:寻求可持续的途径

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Recently, important efforts have been made to define food loss management strategies. Most strategies have mainly been focused on mass and energy recovery through mixed food loss in centralised recovery models. This work aims to highlight the need to address a decentralised food loss management, in order to manage the different fractions and on each of the different stages of the food supply chain. For this purpose, an energy flow analysis is made, through the calculation of the primary energy demand of four stages and 11 food categories of the Spanish food supply chain in 2015. The energy efficiency assessment is conducted under a resource use perspective, using the energy return on investment (EROI) ratio, and a circular economy perspective, developing an Energy return on investment – Circular economy index (EROIce), based on a food waste-to-energy-to-food approach. Results suggest that the embodied energy loss consist of 17% of the total primary energy demand, and related to the food categories, the vegetarian diet appears to be the most efficient, followed by the pescetarian diet. Comparing food energy loss values with the estimated energy provided for one consumer, it is highlighted the fact that the food energy loss generated by two to three persons amounts to one person's total daily intake. Moreover, cereals is the category responsible for the highest percentage on the total food energy loss (44%); following by meat, fish and seafood and vegetables. When the results of food energy loss and embodied energy loss are related, it is observed that categories such as meat and fish and seafood have a very high primary energy demand to produce less food, besides that the parts of the food supply chain with more energy recovery potential are the beginning and the end. Finally, the EROIce analysis shows that in the categories of meat, fish and seafood and cereals, anaerobic digestion and composting is the best option for energy recovery. From the results, it is discussed the possibility to developed local digesters at the beginning and end of the food supply chain, as well as to developed double digesters installations for hydrogen recovery from cereals loss, and methane recovery from mixed food loss.
机译:近来,已经做出了重要的努力来定义食物损失管理策略。大多数策略主要集中在通过集中式恢复模型中的混合食物损失实现的质量和能量恢复上。这项工作旨在强调需要解决分散式粮食损失管理问题,以便在粮食供应链的每个不同阶段以及每个不同阶段进行管理。为此,通过计算2015年西班牙食品供应链的四个阶段和11个食品类别的一次能源需求,进行了能量流分析。能源效率评估是从资源使用的角度出发,利用能源从投资回报率(EROI)比率和循环经济的角度出发,基于食物垃圾从能源到食物的方法,开发能源投资回报率-循环经济指数(EROIce)。结果表明,所体现的能量损失占一次能源总需求的17%,并且与食物类别有关,素食饮食似乎是最有效的,其次是观望饮食。将食物能量损失值与为一个消费者提供的估计能量进行比较,需要强调的事实是,两到三人产生的食物能量损失等于一个人的每日总摄入量。此外,谷物是造成粮食总能量损失最高的类别(44%);其次是肉,鱼,海鲜和蔬菜。当将食物能量损失的结果与实际能量损失的结果联系起来时,可以发现肉,鱼和海鲜等类别对产生更少的食物具有很高的一次能源需求,除了食物供应链中具有更多能量的部分恢复潜力是开始和结束。最后,EROIce分析表明,在肉类,鱼类,海鲜和谷物类中,厌氧消化和堆肥是能量回收的最佳选择。从结果中,讨论了在食物供应链的开始和末尾开发本地沼气池的可能性,以及开发用于从谷物损失中回收氢和从混合食物中损失甲烷的沼气池的双重沼气池装置的可能性。

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