A systemic design approach applied to rice and wine value chains. The case of the innovaecofood project in piedmont (italy)
| Autor: | Paolo Marco Tamborrini, Eleonora Fiore, Barbara Stabellini |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Circular economy
020209 energy lcsh:TJ807-830 Geography Planning and Development lcsh:Renewable energy sources By-products Context (language use) Wine 02 engineering and technology 010501 environmental sciences Management Monitoring Policy and Law 01 natural sciences Value chains 0202 electrical engineering electronic engineering information engineering Production (economics) lcsh:Environmental sciences 0105 earth and related environmental sciences lcsh:GE1-350 Renewable Energy Sustainability and the Environment lcsh:Environmental effects of industries and plants Economic feasibility Building and Construction Environmental economics Rice Systemic design Food sector Food waste lcsh:TD194-195 Value (economics) Business |
| Zdroj: | Sustainability Volume 12 Issue 21 Sustainability, Vol 12, Iss 9272, p 9272 (2020) |
| Popis: | Attention to food waste is an increasingly growing phenomenon today, especially in the context of a circular economy. The InnovaEcoFood project investigates the use of by-products of the Piedmontese rice and wine production chains to valorize their untapped potential in the food sector by applying the Systemic Design approach. We collected, systematized, and visualized a range of solutions for exploiting these by-products, starting from an in-depth literature review on the two value chains. With the support of a consortium of partners from both multidisciplinary industrial and academic sectors, it was possible to validate the links that have been generated. Eventually, the project created food products that integrated these outputs as ingredients (like flour and butter) because they have antioxidant properties and are rich in proteins. InnovaEcoFood has successfully tested how value could be created from waste. Moreover, using rice hull, marc flour, and bran lipid (butter) is of immediate technical and economic feasibility. It could be considered a viable way that deserves further experimentation. |
| Databáze: | OpenAIRE |
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