Sustainability

Research

22 pages, 6333 KiB

Open AccessArticle

From Farm to Fork: Irrigation Management and Cold Storage Strategies for the Shelf Life of Seedless Sugrathirtyfive Table Grape Variety

by Vittorio Alba, Alessandra Russi, Giovanna Forte, Rosa Anna Milella, Sabino Roccotelli, Pasquale Campi, Anna Francesca Modugno, Vito Pipoli, Giovanni Gentilesco, Luigi Tarricone and Angelo Raffaele Caputo

Sustainability 2024, 16(9), 3543; https://doi.org/10.3390/su16093543 - 24 Apr 2024

Viewed by 315

Abstract

Background: Sustainable water management for table grape has the primary goal of optimizing irrigation through Smart Irrigation (SI) approaches, particularly in Mediterranean regions. In addition, extending the shelf life of table grapes through effective cold storage practices is crucial to meet consumer demands [...] Read more.

Background: Sustainable water management for table grape has the primary goal of optimizing irrigation through Smart Irrigation (SI) approaches, particularly in Mediterranean regions. In addition, extending the shelf life of table grapes through effective cold storage practices is crucial to meet consumer demands year-round. This research examined the journey “from farm to fork” of Sugrathirtyfive variety (Autumn Crisp^® brand), exploring the combined effects of Irrigation Volumes (IV), SO₂-Generating Pads (SGPs) and Cold Storage Duration (CSD) on the quality of grapes. Methods: Normal Irrigation (NI—based on the farmer’s experience) and SI (100% vine evapotranspiration restored) were supplied in 2023 to Sugrathirtyfive variety white table grape, trained to an overhead tendone system. Yield and quality parameters, berry texture, CIELAB colour coordinates, phenolic content, flavonoids, antioxidant activity and sensory attributes were evaluated on grapes subjected to different times and methods of cold storage. Results: SI grapes showed higher Total Soluble Solids (TSSs) and nutraceutical content, as well as improved CIELAB coordinates with interesting improved berry texture parameters. No differences emerged between single- or dual-release SGPs after 15 days (T1) and 40 days (T2) of CSD. Conclusions: Under our cold storage conditions (3 °C, 85% U.R.), 40 days represent the maximum temporal limit for the cold storage of Sugrathirtyfive variety, regardless of IV, provided they are refrigerated with the aid of SGPs. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Graphical abstract

16 pages, 593 KiB

Open AccessArticle

Consumers’ Attitudes towards Differentiated Agricultural Products: The Case of Reduced-Salt Green Table Olives

by Aikaterini Paltaki, Fani Th Mantzouridou, Efstratios Loizou, Fotios Chatzitheodoridis, Panagiota Alvanoudi, Stelios Choutas and Anastasios Michailidis

Sustainability 2024, 16(6), 2392; https://doi.org/10.3390/su16062392 - 13 Mar 2024

Viewed by 508

Abstract

Contemporary healthy food issues and food safety concerns induce consumers to become more interested in a healthier diet such as foods reduced in salt. This study explores consumers’ behaviour, attitude, and expectations for the development of a new reduced-salt table olive product from [...] Read more.

Contemporary healthy food issues and food safety concerns induce consumers to become more interested in a healthier diet such as foods reduced in salt. This study explores consumers’ behaviour, attitude, and expectations for the development of a new reduced-salt table olive product from Chalkidiki, an area of Greek. In this context, the main aim of this paper is to investigate the knowledge and attitudes of consumers about health and nutrition, reduced salt consumption, and consumption of Chalkidiki reduced-salt green table olives. Summary statistics and multivariate analysis were performed to examine consumers’ perceptions. The results of the research highlight a remarkable consumer interest in products with reduced salt content. Furthermore, the majority are willing to purchase such foods which is a possible action that can be taken to reduce salt intake. These outcomes emphasise that producing a new reduced-salt table olive product is promising, as the interest of consumers, industries, and the research community has turned to innovative actions that add nutritional value and meet the consumers’ expectations. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Figure 1

18 pages, 867 KiB

Open AccessArticle

How Do Existing Organizational Theories Help in Understanding the Responses of Food Companies for Reducing Food Waste?

by Ramakrishnan Ramanathan, Usha Ramanathan, Katarzyna Pelc and Imke Hermens

Sustainability 2024, 16(4), 1534; https://doi.org/10.3390/su16041534 - 11 Feb 2024

Viewed by 902

Abstract

Food waste is a serious global problem. Efforts to reduce food waste are closely linked to the concepts of circular economy and sustainability. Though food organizations across the world are making efforts to reduce waste in their supply chains, there is currently no [...] Read more.

Food waste is a serious global problem. Efforts to reduce food waste are closely linked to the concepts of circular economy and sustainability. Though food organizations across the world are making efforts to reduce waste in their supply chains, there is currently no theoretical explanation that would underpin the responses of food companies in reducing food waste. Based on interactions with food companies over a nearly 5-year period, we explore the applicability of some well-known and not so well-known organizational theories in the operations management literature to underpin the observed responses of companies in reducing food waste. This paper is one of the first attempts to study food waste from an operations and supply chains point of view, especially from the lens of existing theories in the operations management literature and newer sustainability theories borrowed from other disciplines. Our research findings not only show that existing organizational theories and societal theories can help explain the motivations of firms engaging in food waste reduction, but also call for more research that could help explain some interesting observations that are not apparent when existing theories are used. This paper contributes to the UN’s Sustainable Development Goals 1, 2 and 12. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Figure 1

12 pages, 520 KiB

Open AccessArticle

Sustainable Strategies for the Recovery and Valorization of Brewery By-Products—A Multidisciplinary Approach

by Alina Soceanu, Simona Dobrinas, Viorica Popescu, Alina Buzatu and Anca Sirbu

Sustainability 2024, 16(1), 220; https://doi.org/10.3390/su16010220 - 26 Dec 2023

Viewed by 908

Abstract

The prevention of environmental pollution is a current concern of the population, which is looking for ways to reduce the production of industrial waste. The brewing industry generates huge amounts of waste, with difficult management from an economic point of view. The waste [...] Read more.

The prevention of environmental pollution is a current concern of the population, which is looking for ways to reduce the production of industrial waste. The brewing industry generates huge amounts of waste, with difficult management from an economic point of view. The waste obtained from the technological process of beer production is used in various branches, such as the food industry, mainly as feed, additives, or food ingredients; as animal feed; in biofuel production; and in building or packaging materials. The valuable by-products obtained from brewery waste can serve as raw materials for further processing or become functional ingredients for the production of new functional products. Reusing and recycling are essential strategies for transforming waste into new valuable resources, and such strategies enable circular solutions to maintain the value of products and resources for as long as possible. The chemical composition of the waste obtained from beer manufacturing can vary slightly depending on the type and quality of the ingredients used and the prevailing conditions during each stage of the manufacturing process. This paper focuses on sustainable strategies for the recovery and valorization of brewery by-products. Experimentally, the aim was to determine the chemical characteristics of different types of brewery waste, such as moisture content, ash, pH, total content of phenolic compounds, and total protein content. The experimental values obtained have shown that brewery waste is a valuable by-product. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Figure 1

12 pages, 259 KiB

Open AccessArticle

Consumers’ Motives on Wine Tourism in Greece in the Post-COVID-19 Era

by Athanasios Santorinaios, Ioanna S. Kosma and Dimitris Skalkos

Sustainability 2023, 15(23), 16225; https://doi.org/10.3390/su152316225 - 23 Nov 2023

Viewed by 995

Abstract

Wine tourism is emerging as one of the most important forms of alternative, sustainable tourism in wine countries, such as Greece, in the post-COVID-19 era. In this paper, consumers’ motives for wine tourism in Greece today are investigated regarding (i) their consumption habits [...] Read more.

Wine tourism is emerging as one of the most important forms of alternative, sustainable tourism in wine countries, such as Greece, in the post-COVID-19 era. In this paper, consumers’ motives for wine tourism in Greece today are investigated regarding (i) their consumption habits related to wine, (ii) their experience with wine tourism, (iii) the parameters that would encourage their visit to a wine region, such as wine, the winery, and general regional characteristics, and (iv) the source of information consulted for a wine tourism experience. The questionnaire was conducted from April to May 2023, with 595 participants, via the Google Forms platform. The statistical analysis was performed with basic tools, as well as cross and chi-square tests, to analyze the data. The highlights of the results indicate that consumers (the participants of the survey) consume more wine today than before the pandemic (57%) and have previous experience in wine tourism (59.8%), with the majority of them having visited a winery more than once (67.4%). The most popular activity at the winery was found to be wine tasting (46.6%), followed by open discussion about wine (35.2%), and, at the regional level, visiting the sights (46%) and doing activities in nature (30.6%). Future participants are looking for innovation in wine tourism, with trained staff (77.5%) and organized tours (74.3%), the organization of wine festivals and other events (71.9%), opportunities to explore the local community, such as the outdoors (83.5%) and its culture and history (70.9%), during their visit, and available information on wine tourism opportunities online (73%). They also are encouraging the transition of the Greek wine tourism industry to the digital world. Based on the overall results, three types of support are proposed for the successful, sustainable development of wine tourism in wine-producing countries. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

16 pages, 655 KiB

Open AccessArticle

Utilization of Spent Coffee Grounds as a Feed Additive for Enhancing the Nutritional Value of Tenebrio molitor Larvae

by Konstantina Kotsou, Theodoros Chatzimitakos, Vassilis Athanasiadis, Eleni Bozinou, Christos G. Athanassiou and Stavros I. Lalas

Sustainability 2023, 15(23), 16224; https://doi.org/10.3390/su152316224 - 23 Nov 2023

Cited by 1 | Viewed by 1066

Abstract

Increasing demand for sustainable protein sources has spurred interest in the exploration of alternative protein sources with a reduced environmental impact. This study investigates the use of spent coffee grounds (SCG), a widely available by-product, as a feed additive for Tenebrio molitor larvae, [...] Read more.

Increasing demand for sustainable protein sources has spurred interest in the exploration of alternative protein sources with a reduced environmental impact. This study investigates the use of spent coffee grounds (SCG), a widely available by-product, as a feed additive for Tenebrio molitor larvae, aiming to contribute to the circular economy and enhance the nutritional quality of the insects. The larvae were fed with a mixture of bran (the conventional feed) and SCGs (10 and 25% w/w). Larval viability, growth, and nutritional composition, including protein, fat, carbohydrates, ash, carotenoids, vitamins A and C, and polyphenols, were evaluated. Increasing the proportion of SCGs in the larvae’s feed led to an enhanced nutritional value of the larvae. In particular, crude protein increased by 45.26%, vitamin C showed an increase of 81.28%, and vitamin A showed an increase of 822.79%, while polyphenol content increased by 29.01%. In addition, the oil extracted from these larvae showed enhanced nutritional value and greater resistance to oxidation. The results highlight the promising use of SCGs as a feed additive for T. molitor larvae, offering a sustainable approach to enhance their nutritional value. Delving deeper into the results, the addition of 10% SCGs resulted in a 45.26% increase in crude protein compared to the SCG0 sample. Concurrently, increasing SCGs in the dietary substrate led to an increase in vitamin content; in sample SCG25, vitamin C content increased by 81.28% while vitamin A content increased by 822.79% compared to the control sample. Moreover, there was a large increase in polyphenol content with the SCG25 sample showing the highest value, which was a 29.01% increase over the control sample. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Figure 1

19 pages, 1412 KiB

Open AccessArticle

A Pilot Study on Industry Stakeholders’ Views towards Revalorization of Surplus Material from the Fruit and Vegetable Sector as a Way to Reduce Food Waste

by Shelley Fox, Owen Kenny, Francesco Noci and Maria Dermiki

Sustainability 2023, 15(23), 16147; https://doi.org/10.3390/su152316147 - 21 Nov 2023

Viewed by 988

Abstract

Food waste is a global issue, with the fruit and vegetable sector accounting for higher losses compared with other sectors. The aim of this study was to gain an understanding into how industry stakeholders in Ireland manage surplus fruit and vegetable material remaining [...] Read more.

Food waste is a global issue, with the fruit and vegetable sector accounting for higher losses compared with other sectors. The aim of this study was to gain an understanding into how industry stakeholders in Ireland manage surplus fruit and vegetable material remaining after their main processing. An explanatory sequential mixed methods approach was employed to collect data in the form of online surveys (n = 55) and one-to-one interviews (n = 7). The findings outlined several barriers to revalorization. Most respondents were measuring food waste and actively trying to minimize it, although this was for economic rather than environmental sustainability reasons. Environmental sustainability measures were an important factor for larger companies, although all respondents agreed it was important to manage this material from an environmental perspective. This material was mostly classified as “food waste” and usually composted or used for animal feed. Many stakeholders had identified opportunities for revalorization; however, for smaller businesses, this cannot become a reality without considerable investment. Joined-up thinking is required among all stakeholders, including consumers and policy makers, to create positive sustainable changes. Education and greater awareness about the extent of the food waste crisis may assist in achieving reduction targets and encourage revalorization in the industry. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Figure 1

18 pages, 3922 KiB

Open AccessArticle

How to Improve a Successful Product? The Case of “Asproudi” of the Monemvasia Winery Vineyard

by Georgios Merkouropoulos, Dimitrios-Evangelos Miliordos, Georgios Tsimbidis, Polydefkis Hatzopoulos and Yorgos Kotseridis

Sustainability 2023, 15(21), 15597; https://doi.org/10.3390/su152115597 - 03 Nov 2023

Cited by 1 | Viewed by 559

Abstract

An interesting way to maintain genetic diversity in the vineyard could be based on selecting the desirable characters of each clone or variety in order to produce a high-quality poly-clonal or poly-varietal wine, according to the consumer’s desire. The current study describes a [...] Read more.

An interesting way to maintain genetic diversity in the vineyard could be based on selecting the desirable characters of each clone or variety in order to produce a high-quality poly-clonal or poly-varietal wine, according to the consumer’s desire. The current study describes a holistic approach in viticulture towards wine production, applying a multidisciplinary methodology. Firstly, “Asproudi”, a rare Greek variety, was analyzed molecularly. The initial hypothesis that “Asproudi” is a distinct variety was questioned; microsatellite analysis showed that “Asproudi” is a population of different genotypes, at least in the Monemvasia Winery vineyard. A targeted harvest of each genotype was performed during the same day and was followed by micro-vinifications. All standard analyses of must and wine were performed in the laboratory, while a sensory analysis by a professional team evaluated each of the produced wines, showing distinctive differences. The genetic relationship of some of the Monemvasia Winery “Asproudi” genotypes to the varieties maintained in the reference collection was revealed whereas some other genotypes remained unknown. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Figure 1

16 pages, 2870 KiB

Open AccessArticle

Decentralized Wetland-Aquaponics Addressing Environmental Degradation and Food Security Challenges in Disadvantaged Rural Areas: A Nature-Based Solution Driven by Mediterranean Living Labs

by Fatima Yahya, Antoine El Samrani, Mohamad Khalil, Alaa El-Din Abdin, Rasha El-Kholy, Mohamed Embaby, Mohab Negm, Dirk De Ketelaere, Anna Spiteri, Eleanna Pana and Vasileios Takavakoglou

Sustainability 2023, 15(20), 15024; https://doi.org/10.3390/su152015024 - 18 Oct 2023

Viewed by 1417

Abstract

The Mediterranean region is highly vulnerable to climate change, soil and water resource degradation, and biodiversity loss. These challenges disproportionately affect disadvantaged rural areas, impacting both natural resources and the livelihoods of local agricultural societies. Urgent transformative measures are essential to address land [...] Read more.

The Mediterranean region is highly vulnerable to climate change, soil and water resource degradation, and biodiversity loss. These challenges disproportionately affect disadvantaged rural areas, impacting both natural resources and the livelihoods of local agricultural societies. Urgent transformative measures are essential to address land and water management as well as food security challenges in these disadvantaged areas. Living labs are being called upon to play a key role in addressing these challenges through the development of Nature-based Solutions (NbSs) that are able to provide environmental and socioeconomic benefits towards the achievement of Sustainable Development Goals. The aim of this work is to provide insights on an open innovation ecosystem of Mediterranean Living Labs for the synergetic development and participatory assessment of decentralized wetland-aquaponics, as NbSs are able to address environmental and food security challenges in disadvantaged rural areas. The study addresses the knowledge gap of Living Labs contribution to the development of decentralized wetland-aquaponics and the limited research on small-scale aquaponics systems in rural Mediterranean settings, while revealing the role of public participation in ascertaining the solution and evaluating its feasibility and impacts in light of the local social values and interests in the mountainous area of Akkar al-Atika in Lebanon. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Figure 1

14 pages, 1197 KiB

Open AccessArticle

Population Dynamics of the Olive Fly, Bactrocera oleae (Diptera: Tephritidae), Are Influenced by Different Climates, Seasons, and Pest Management

by Georgios Katsikogiannis, Dimitris Kavroudakis, Thomas Tscheulin and Thanasis Kizos

Sustainability 2023, 15(19), 14466; https://doi.org/10.3390/su151914466 - 04 Oct 2023

Viewed by 888

Abstract

Pest management practices interact with many species and have an impact on the ecology and the economy of the area. In this paper, we examine the population dynamics of the olive fly, Bactrocera oleae (Rossi), Diptera: Tephritidae, on Samos Island, Greece, observing the [...] Read more.

Pest management practices interact with many species and have an impact on the ecology and the economy of the area. In this paper, we examine the population dynamics of the olive fly, Bactrocera oleae (Rossi), Diptera: Tephritidae, on Samos Island, Greece, observing the spatial and temporal changes of the pest along an altitude associated with area-wide pest management. More specifically, we analyze data from an extended McPhail trap network and focus on experimental sites, where we monitor the pest population in relation to sprays, temperature, and relative humidity inside the tree canopy during the season for a three-year period. Our findings indicate that fly populations are influenced mostly by climate and altitude over longer periods in the season and from bait sprays for shorter periods of time, which appeared to be less effective in autumn, probably due to population movements and overlapping generations. Apart from the factors that were taken into account, such as the weather conditions and pest management regimes that were proven important, more factors will have to be considered for infestation level, such as fruit availability, inhibition factors (natural enemies, symbiotic agents, food supplies), and cultivation practices. Site microclimate conditions and the landscape can be used to explain changes at the plot level. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Figure 1

15 pages, 1964 KiB

Open AccessArticle

Innovative Intelligent Cheese Packaging with Whey Protein-Based Edible Films Containing Spirulina

by Vasiliki G. Kontogianni, Ioanna Kosma, Marios Mataragas, Eleni Pappa, Anastasia V. Badeka and Loulouda Bosnea

Sustainability 2023, 15(18), 13909; https://doi.org/10.3390/su151813909 - 19 Sep 2023

Cited by 4 | Viewed by 1132

Abstract

The use of edible and biodegradable films and coatings as active packaging for cheese has recently attracted great attention as it meets the concept of sustainability and ensures safety. Spirulina is a rich source of high-added-value biocompounds, which could be used as functional [...] Read more.

The use of edible and biodegradable films and coatings as active packaging for cheese has recently attracted great attention as it meets the concept of sustainability and ensures safety. Spirulina is a rich source of high-added-value biocompounds, which could be used as functional ingredients. In the present study, spirulina was added in different concentrations (0.5; 1; 2; 4% w/w) to the edible films produced from whey protein concentrate-based solutions. The films were characterized according to their optical parameters (color); they were studied for their total phenolic content, and the viability of the films in simulated gastric juice was investigated. The possible use of the developed films for intelligent food packaging, as colorimetric pH indicators, was also investigated. Finally, a preliminary evaluation of selected films containing spirulina (WPC-based films containing 2% spirulina) as packaging for “kefalotyri” cheese was also assessed. The effect of these films, applied as packaging for “kefalotyri” cheese during two months of refrigerated storage, was evaluated. GC-MS analysis was used to evaluate the effect of the spirulina odor of the film with spirulina incorporated and the cheese products where the film was applied. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Figure 1

23 pages, 5035 KiB

Open AccessArticle

The Global Growth of ‘Sustainable Diet’ during Recent Decades, a Bibliometric Analysis

by Maria Gialeli, Andreas Y. Troumbis, Constantinos Giaginis, Sousana K. Papadopoulou, Ioannis Antoniadis and Georgios K. Vasios

Sustainability 2023, 15(15), 11957; https://doi.org/10.3390/su151511957 - 03 Aug 2023

Cited by 4 | Viewed by 1286

Abstract

The term ‘sustainable diets’ (SDs) was first introduced in the scientific literature in 1986 and later defined in detail by the Food and Agriculture Organization (FAO) as pertaining to those diets that can promote environmental health ad effectively ensure food and nutrition security [...] Read more.

The term ‘sustainable diets’ (SDs) was first introduced in the scientific literature in 1986 and later defined in detail by the Food and Agriculture Organization (FAO) as pertaining to those diets that can promote environmental health ad effectively ensure food and nutrition security as well as a healthy lifestyle in humans, combining the notion of sustainability with dietary patterns and their beneficial impacts. Since then, various international events have been held promoting sustainability as a significant component of food production, nutrition, and human health. These events have enhanced the knowledge transition and awareness between the scientific community and policymakers concerning the importance of SDs. In this aspect, this is the first study that aims to identify trends and turning points over time concerning the research on SDs. We performed a comprehensive bibliometric analysis of 1407 scientific documents published in Scopus during the period 1986–2022. The documents were screened following the PRISMA guidelines, and bibliometric analysis was conducted using the Bibliometrix R-package and VOSviewer and the detection of Sustainable Development Goals with the text2sdg R-package. Overall, there was an exponential growth in the literature on SDs that followed international events from 2009 onward. Among the most impactful journals were Sustainability, Nutrients, and Frontiers in Nutrition. The leading countries in research were pointed out, as well as the high rate of collaborations and partnerships between them. The research interest was mainly focused on (a) climate change, greenhouse gas emissions, and environmental impact; (b) food systems, security, and consumption; and (c) health, Mediterranean Diet (MD), and dietary guidelines. The significance of these keywords changed over time, following the evolution of SDs concepts from the planetary environmental impact of food production to the healthier dietary habits of individuals. Among several dietary patterns, MD was identified as the most popular among the local SDs, with synergies among scientists in the Mediterranean region. Overall, the novelty of this study is the mapping of the expansion of knowledge over the last 36 years regarding the term SDs while taking into consideration international events and their impact on scientific research. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures

Figure 1

15 pages, 1836 KiB

Open AccessArticle

Insect Production for Animal Feed: A Multiple Case Study in Brazil

by Jaqueline Geisa Cunha Gomes, Marcelo Tsuguio Okano, Edson Luiz Ursini and Henry de Castro Lobo dos Santos

Sustainability 2023, 15(14), 11419; https://doi.org/10.3390/su151411419 - 23 Jul 2023

Cited by 2 | Viewed by 1792

Abstract

The production of insects as a sustainable protein source represents an innovation for animal feed. The objective of this research is to analyze the value chain of the use of edible insects in animal feed in Brazil through the framework of SWOT, the [...] Read more.

The production of insects as a sustainable protein source represents an innovation for animal feed. The objective of this research is to analyze the value chain of the use of edible insects in animal feed in Brazil through the framework of SWOT, the business model sustainable canvas, and a multiple case study, highlighting the sustainability characteristics. A qualitative approach of the descriptive exploratory type was used, and the multiple case study identified the actors in the chain and how value is generated. The young age of the sector explains the characteristics observed in the Brazilian chain, such as a large development deficit in terms of financing, technology and the qualification of human resources; a disorganized supply chain and supplier structure; and efforts undertaken by regulatory agencies to promote the development of regulations relating to the production and use of insects in animal feed, which, in turn, will lead those wishing to participate in this innovative venture into research and development in the area. Brazil’s edible insect supply chain can become a more significant aspect of sustainable agriculture by closing nutrient and energy loops, promoting food security and minimizing climate change and biodiversity losses, all of which are associated with the achievement of the Sustainable Development Goals. Full article

(This article belongs to the Special Issue Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III)

► Show Figures