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Cite as
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Full Title
RIVISTA DI STUDI SULLA SOSTENIBILITA'
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Publisher
FrancoAngeli
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ISSN
2239-1959 (Printed Journal)
2239-7221 (Online Journal)
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Journal Issue Number
1
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Journal Issue Designation
1
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Journal Issue Date (YYYY/MM)
2015/06
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Full Title
Reducing Food Losses: A (Dis)-Opportunity Cost Model
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By (author)
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First Page
151
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Last Page
166
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Language of text
English
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Publication Date
2015/06
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Copyright
2015 FrancoAngeli srl
Introduction or preface
A huge amount of resources used in food production is lost or wasted globally and the same for the greenhouse gas emissions caused by the production of food. A plethora of methodologies to assess economic, environmental and social impacts stands out. The aim of this paper is to analyze the social impacts of food losses along the food chain: the methodology is based on the elaboration of a disopportunity cost taking into account food waste and losses Kcals and Kcals/required per day (to cope with the energy expenditure), U.A.A. (Utilized Agricultural Area) cost. Findings are aimed at highlighting how the food looses reduction is crucial for an intra-generational equity.
Reference list of
10.3280/RISS2015-001010
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