Supply chains have inherent risk given the number of actors that interface. While there are some chains that have low frequencies of unfavorable events, many continuously face uncertainty. Food production has many uncertainties along the global supply chain. The global nature of the large logistical networks increases its complexity. Two main sources of uncertainty arise: External and internal to the SC. External factors mainly come from nature (such as "El Niño" phenomenon) and from human activities (such as food and nutrition policy and standards). Internal factors mainly come from operations such as a cold chain disruption. Thus, one needs to minimize risk and improve resilience in order to achieve food security and sustainability. It is then imperative that risk management practices be integrated into the supply chain design and management process. This chapter presents an overview of the main risks involved in global food supply chains, as well as some techniques for risk management.
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Food production and consumption have a range of sustainability implications, including their contribution to global emissions of greenhouse gases (GHGs). As some foodstuffs entail higher GHG emissions than others, managing their use in tourism-related contexts could make a significant contribution to climate change mitigation. This article reviews the carbon intensity of selected foods and discusses how foodservice providers could adapt their practices. It shows that even though food management could substantially reduce the GHG emissions of foodservice providers, its application is currently hampered by the complexity of food production chains and a lack of dependable data on the GHG intensity of foodstuffs. Nevertheless, it is possible to make a number of recommendations in respect of how foodservice providers can better purchase, prepare and present foods. Further research is now needed to refine and extend our understanding of the contribution that food management can make to reducing tourism's carbon 'foodprint'.
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The EU-28’s food service sector generates excessive amounts of food waste. This notwithstanding, no comparative, cross-national research has ever been undertaken to understand how food waste is managed in restaurants across the EU-28. This study contributes to knowledge by presenting a first attempt to conduct a comparative analysis of restaurant food waste management practices in the UK and the Netherlands. It finds that although restaurateurs in both countries use demand forecasting as a prime approach to prevent food waste, forecasting does not always work. When this happens, food waste management programmes such as repurposing excess foodstuffs, redistribution of surplus food and consumer choice architecture are mostly considered commercially unviable. To improve the effectiveness of food waste management in the food service sectors of the UK and the Netherlands it is necessary to ensure that food waste mitigation becomes a corporate target for restaurateurs and the progress towards its achievement is regularly monitored by top management. This corporate commitment should be facilitated by national policy-makers, but also by EU regulators, by raising consumer awareness of food waste, incentivising surplus food redistribution and enabling food waste recycling.
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Sea Lettuce, Ulva spp. is a versatile and edible green seaweed. Ulva spp is high in protein, carbohydrates and lipids (respectively 7%-33%; 33%-62% and 1%-3% on dry weight base [1, 2]) but variation in these components is high. Ulva has the potential to produce up to 45 tons DM/ha/year but 15 tons DM/ha/year is more realistic.[3, 4] This makes Ulva a possible valuable resource for food and other applications. Sea Lettuce is either harvested wild or cultivated in onshore land based aquaculture systems. Ulva onshore aquaculture is at present implemented only on a few locations in Europe on commercial scale because of limited knowledge about Ulva biology and its optimal cultivation systems but also because of its unfamiliarity to businesses and consumers. The objective of this project is to improve Ulva onshore aquaculture by selecting Ulva seed material, optimizing growth and biomass production by applying ecophysiological strategies for nutrient, temperature, microbiome and light management, by optimizing pond systems eg. attached versus free floating production and eventually protoype product development for feed, food and cosmetics.
Het kabinet heeft 25 missies geformuleerd om maatschappelijke uitdagingen aan te pakken. Deze missies richten zich op gezondere levensjaren, voldoende schoon water en veilig voedsel, minder uitstoot van broeikasgassen, betaalbare duurzame energie en een veilig Nederland om in te wonen en te werken. Ambitieuze doelen moeten ondernemers en onderzoekers uitdagen tot baanbrekende oplossingen en bijdragen aan de concurrentiekracht van Nederland. Voor een klimaatbestendig, waterrobuust, duurzaam, gezond en veilig Nederland zijn zowel grote als kleine oplossingen nodig. De missies openen deuren voor nieuwe startups, mkb’ers, consortia van maatschappelijke organisaties en samenwerkingsverbanden met burgers. Het realiseren van deze missies vraagt ook om samenwerking over grenzen van topsectoren en landen heen. De Hogescholen voor Groen Onderwijs: Aeres, HAS, Inholland en Hogeschool Van Hall Larenstein werken samen in het Center of Expertise Groen om met voldoende focus en massa bijdragen te leveren aan maatschappelijke opgaven waarvoor de groene sectoren staan. Deze opgaven zijn vertaald naar meerjarige missies in de Kennis en Innovatie Agenda (KIA) voor het groene domein. Binnen de Missie Landbouw, Water en Voedsel wordt gewerkt aan noodzakelijke transities, die tevens een grote verwevenheid kennen met andere maatschappelijke sectoren. Samen met partners uit het groene domein alsook uit de publieke- en private sectoren, realiseert het CoE Groen een krachtige onderzoeksgroep die op maatschappelijk relevante thema’s nieuwe kennis ontwikkelt die daadwerkelijk van betekenis is. De onderzoeksgroep richt zich de eerstkomende jaren op 7 thema’s: (1) Veerkracht (resilience) van natuurlijke bronnen (2) Herontwerp (redesign) agrifood productiesystemen (3) Vitaliteit in stad en leefomgeving (4) Gezond voedsel met meerwaarde (5) Digitalisering en High tech (6) Nieuwe businessmodellen (7) Governance. Voor de SPRONG naar een krachtige onderzoeksgroep wordt ingezet op het vergroten van zichtbaarheid, het opleiden en verbinden van onderzoekslijnen, (regionale) netwerkontwikkeling, het verbeteren van kwaliteit van onderzoek en het realiseren van maatschappelijke impact.
PBL is the initiator of the Work Programme Monitoring and Management Circular Economy 2019-2023, a collaboration between CBS, CML, CPB, RIVM, TNO, UU. Holidays and mobility are part of the consumption domains that PBL researches, and this project aims to calculate the environmental gains per person per year of the various circular behavioural options for both holiday behaviour and daily mobility. For both behaviours, a range of typical (default) trips are defined and for each several circular option explored for CO2 emissions, Global warming potential and land use. The holiday part is supplied by the Centre for Sustainability, Tourism and Transport (CSTT) of the BUas Academy of Tourism (AfT). The mobility part is carried out by the Urban Intelligence professorship of the Academy for Built Environment and Logistics (ABEL).The research question is “what is the environmental impact of various circular (behavioural) options around 1) holidays and 2) passenger mobility?” The consumer perspective is demarcated as follows:For holidays, transportation and accommodation are included, but not food, attractions visited and holiday activitiesFor mobility, it concerns only the circular options of passenger transport and private means of transport (i.e. freight transport, business travel and commuting are excluded). Not only some typical trips will be evaluated, but also the possession of a car and its alternatives.For the calculations, we make use of public databases, our own models and the EAP (Environmental Analysis Program) model developed by the University of Groningen. BUAs projectmembers: Centre for Sustainability, Tourism and Transport (AT), Urban Intelligence (ABEL).
Lectoraat, onderdeel van NHL Stenden Hogeschool
