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Zrównoważony rozwój sektora żywnościowego a ograniczenie strat i marnotrawstwa żywności

Author

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  • Bilska, Beata
  • Wrzosek, Małgorzata
  • Krajewski, Karol
  • Kołożyn-Krajewska, Danuta

Abstract

Globally is wasted about one third of total food produced per year. The losses are borne along the entire food chain from “farm to fork”. The phenomenon requires an analysis and monitoring of the impact due to continuous development of food sector. Food losses and its waste have an impact on the sustainability of food systems in all three dimensions: economic, social and environmental. Irrational use of food beyond the amount of losses, is a threat to our environment because of excessive consumption of natural resources and is a causes of unmet nutritional needs of societies. The aim of the study was to determine the causes of losses and wastage in the food chain and categorization as well as taking into account recovery capabilities. As follows from the analysis presented in the work some of the reasons for food losses and waste are well known, possible limitations. Therefore, we should seek ways of recovering of food products and using them as intended. One way may be the transfer of food for social purposes, which also affects the sustainability of development in this sector due to social aspects.

Suggested Citation

  • Bilska, Beata & Wrzosek, Małgorzata & Krajewski, Karol & Kołożyn-Krajewska, Danuta, 2015. "Zrównoważony rozwój sektora żywnościowego a ograniczenie strat i marnotrawstwa żywności," Journal of Agribusiness and Rural Development, University of Life Sciences, Poznan, Poland, vol. 36(2).
    • Handle: RePEc:ags:pojard:253296
    DOI: 10.22004/ag.econ.253296
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    Cited by:

    1. Julia Wojciechowska-Solis & Magdalena Smiglak - Krajewska, 2020. "Consumer Education and Food Waste: An Example of the Bakery Market - the Case of Young Consumer," European Research Studies Journal, European Research Studies Journal, vol. 0(Special 1), pages 89-96.

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