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Decreasing Greenhouse Gas Emissions of Meat Products Through Food Waste Reduction. A Framework for a Sustainability Assessment Approach

  • Thomas Winkler
  • Ralf Aschemann
Chapter

Abstract

The global food production industry is responsible for producing high levels of greenhouse gas (GHG) emissions. Along the entire food supply chain (FSC), potential for mitigation exists because approximately one-third of all food globally produced is wasted, equivalent to 1.3 billion tons per year. On a global scale, emissions from livestock production are about 4600–7100 Mt CO2-eq/year when considered over the whole life cycle. These numbers represent roughly 9.4–14.5% of the total global GHG emissions. In Austria, the livestock sector was responsible for producing about 11.6% of the total GHG emissions in 2012 as a result of the production of about 909,000 t of meat. A high potential for mitigation of GHG emissions from livestock production exists, especially during the farming and production phases. A reduction in meat waste would, in the long-term, directly reduce GHG emissions stemming from livestock production. Two scenarios were considered to assess the GHG mitigation potential of waste from meat production: a business-as-usual (BAU) scenario and a reduction (RED) scenario (assuming a one-third reduction in waste from meat production in Austria). Because food waste is influenced by several phenomena along the FSC, taking an approach such as the life cycle assessment (LCA) offers only a partial solution. By using a Sustainability Impact Assessment (SIA) approach, researchers can consider social, economic and ecological impacts. It is possible to analyze and compare food waste reduction potentials through the use of such a tool, which can support GHG mitigation efforts in terms of their social, environmental and economic contribution to the livestock and meat processing sector. This approach allowed the identification of indicators that contribute to all sustainability dimensions and support the conclusion that preventing waste from meat processing would save at least 4.8 Mt CO2-eq emissions per year in Austria, which represented 6% of Austria’s total CO2-eq emissions in 2012.

Keywords

Food supply chain Food waste Sustainability impact assessment Greenhouse gas emissions Austria 

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Copyright information

© Springer International Publishing AG 2017

Authors and Affiliations

  1. 1.Institute of Systems Sciences, Innovation and Sustainability ResearchUniversity of GrazGrazAustria

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