Suchergebnisse

There is something horrible about throwing food in the bin. Based on existing literature, 30-50 percent (i.e. 1.2-2 billion tons) of the produced food never reaches anyone's plate. Global food production can be split into production losses, consumers' waste and consumption. In a world where 850 million people are undernourished, global food supply per person approximates to 570 kg: roughly, 380 kg is consumed, 140 kg is lost in the production and 50 kg is wasted by consumers. Households generate 53% of the total food waste in Europe, the processing industry 19%, food services 12%, the primary production sector 11%, and the retail/wholesale sector 5%. The European hospitality industry is a small food waster that generates only 12% of the total food waste in Europe. Wasted food is accountable for 3.3 GtCO2e. The average carbon footprint of food wastage is about 500 kg of CO2 equivalents per person per year. The blue water footprint of food wastage is about 250 km3. 1.4 billion Ha of land – 28% of the world's agricultural area – is used annually to produce food that is either lost or wasted. The food which is not eaten contributes to the loss of biodiversity through habitat change, overexploitation, pollution and climate changes. Prompted in part by global food production inefficiency, 9.7 million hectares are deforested annually to grow food – 74% of the total annual deforestation. The scale of global food wastage is shocking, and this wasted food results in a number of ethically questionable implications. Pope Francis rightfully points out that from the moral standpoint prodigal expenditure and wasting of food is no better than stealing from the hungry and poor. From the ecological standpoint, it is no better than stealing from our own children. But moralizing, identifying problems, knowledge and information distribution, and suggesting solutions surely will not convince people to implement offered solutions. The world needs progressive politics for a fairer world to achieve more equitable distribution of wealth. Tourism and the whole hospitality industry can and must play an important role in raising awareness of the value of food. The entire touristic sector can promote changes in food management and consumption with very positive environmental and economic results. ; Globalna proizvodnja hrane može se podijeliti na proizvodne gubitke, gubitke vezane uz potrošače i na konzumaciju hrane. U svijetu u kojemu je 850 milijuna ljudi pothranjeno, globalno se po osobi proizvede oko 580 kg hrane: 380 kg se konzumira, 140 kg se izgubi u proizvodnji, a 50 kg završi kao otpad potrošača. Kućanstva proizvode 53 % ukupnog otpada od hrane u Europi, prerađivačka industrija 19 %, prehrambene usluge 12 %, primarni proizvodni sektor 11 %, a sektor maloprodaje/veleprodaje 5 %. Europska ugostiteljska industrija mali je rasipnik hrane koji proizvodi samo 12 % ukupnog otpada od hrane u Europi. Otpad od hrane uzrokuje 3,3 GtCO2e. Prosječni ugljični otisak povezan s rasipanjem hrane iznosi oko 500 kg ekvivalenta CO2 po osobi godišnje. Plavi vodeni otisak povezan s rasipanjem hrane iznosi oko 250 km3. Čak 1,4 milijardi hektara zemlje – 28 % obradive površine svijeta – godišnje se upotrebljava za proizvodnju hrane koja se izgubi ili baci. Hrana koja se ne konzumira pridonosi smanjenju biološke raznolikosti kao posljedica promjena staništa, prekomjerne eksploatacije, zagađenja i klimatskih promjena. Djelomično zahvaljujući neučinkovitosti globalne proizvodnje hrane godišnje se raskrči 9,7 milijuna hektara šume radi proizvodnje hrane – 74 % ukupne godišnje deforestacije. Rasipanje hrane na globalnoj je razini šokantno, a to rasipanje hrane rezultira nizom etički upitnih implikacija. Papa Franjo s pravom ističe da je s moralnog gledišta bacanje i rasipanje hrane kao da krademo od onih koji su siromašni i gladni. S ekološkog gledišta, to je isto kao da krademo od vlastite djece. Ali moraliziranje, identificiranje problema, raspodjela znanja i informacija te predlaganje rješenja zasigurno neće uvjeriti ljude da primjenjuju ponuđena rješenja. Svijetu je potrebna progresivna politika za pravedniji svijet kako bi se postigla pravednija raspodjela bogatstva. Turizam i čitava ugostiteljska industrija mogu i moraju imati važnu ulogu u podizanju svijesti o vrijednosti hrane. Cijeli turistički sektor može promicati promjene u upravljanju i potrošnji hrane s vrlo pozitivnim ekološkim i gospodarskim rezultatima.

There is something horrible about throwing food in the bin. Based on existing literature, 30-50 percent (i.e. 1.2-2 billion tons) of the produced food never reaches anyone's plate. Global food production can be split into production losses, consumers' waste and consumption. In a world where 850 million people are undernourished, global food supply per person approximates to 570 kg: roughly, 380 kg is consumed, 140 kg is lost in the production and 50 kg is wasted by consumers. Households generate 53% of the total food waste in Europe, the processing industry 19%, food services 12%, the primary production sector 11%, and the retail/wholesale sector 5%. The European hospitality industry is a small food waster that generates only 12% of the total food waste in Europe. Wasted food is accountable for 3.3 GtCO2e. The average carbon footprint of food wastage is about 500 kg of CO2 equivalents per person per year. The blue water footprint of food wastage is about 250 km3. 1.4 billion Ha of land – 28% of the world's agricultural area – is used annually to produce food that is either lost or wasted. The food which is not eaten contributes to the loss of biodiversity through habitat change, overexploitation, pollution and climate changes. Prompted in part by global food production inefficiency, 9.7 million hectares are deforested annually to grow food – 74% of the total annual deforestation. The scale of global food wastage is shocking, and this wasted food results in a number of ethically questionable implications. Pope Francis rightfully points out that from the moral standpoint prodigal expenditure and wasting of food is no better than stealing from the hungry and poor. From the ecological standpoint, it is no better than stealing from our own children. But moralizing, identifying problems, knowledge and information distribution, and suggesting solutions surely will not convince people to implement offered solutions. The world needs progressive politics for a fairer world to achieve more equitable distribution of wealth. Tourism and the whole hospitality industry can and must play an important role in raising awareness of the value of food. The entire touristic sector can promote changes in food management and consumption with very positive environmental and economic results.

50 percent (i.e. 1.2-2 billion tons) of the produced food never reaches anyone's plate. Global food production can be split into production losses, consumers' waste and consumption. In a world where 850 million people are undernourished, global food supply per person approximates to 570 kg: roughly, 380 kg is consumed, 140 kg is lost in the production and 50 kg is wasted by consumers. Households generate 53% of the total food waste in Europe, the processing industry 19%, food services 12%, the primary production sector 11%, and the retail/wholesale sector 5%. The European hospitality industry is a small food waster that generates only 12% of the total food waste in Europe. Wasted food is accountable for 3.3 GtCO2e. The average carbon footprint of food wastage is about 500 kg of CO2 equivalents per person per year. The blue water footprint of food wastage is about 250 km3. 1.4 billion Ha of land – 28% of the world's agricultural area – is used annually to produce food that is either lost or wasted. The food which is not eaten contributes to the loss of biodiversity through habitat change, overexploitation, pollution and climate changes. Prompted in part by global food production inefficiency, 9.7 million hectares are deforested annually to grow food – 74% of the total annual deforestation. The scale of global food wastage is shocking, and this wasted food results in a number of ethically questionable implications. Pope Francis rightfully points out that from the moral standpoint prodigal expenditure and wasting of food is no better than stealing from the hungry and poor. From the ecological standpoint, it is no better than stealing from our own children. But moralizing, identifying problems, knowledge and information distribution, and suggesting solutions surely will not convince people to implement offered solutions. The world needs progressive politics for a fairer world to achieve more equitable distribution of wealth. Tourism and the whole hospitality industry can and must play an important role in raising ...

50 percent (i.e. 1.2-2 billion tons) of the produced food never reaches anyone's plate. Global food production can be split into production losses, consumers' waste and consumption. In a world where 850 million people are undernourished, global food supply per person approximates to 570 kg: roughly, 380 kg is consumed, 140 kg is lost in the production and 50 kg is wasted by consumers. Households generate 53% of the total food waste in Europe, the processing industry 19%, food services 12%, the primary production sector 11%, and the retail/wholesale sector 5%. The European hospitality industry is a small food waster that generates only 12% of the total food waste in Europe. Wasted food is accountable for 3.3 GtCO2e. The average carbon footprint of food wastage is about 500 kg of CO2 equivalents per person per year. The blue water footprint of food wastage is about 250 km3. 1.4 billion Ha of land – 28% of the world's agricultural area – is used annually to produce food that is either lost or wasted. The food which is not eaten contributes to the loss of biodiversity through habitat change, overexploitation, pollution and climate changes. Prompted in part by global food production inefficiency, 9.7 million hectares are deforested annually to grow food – 74% of the total annual deforestation. The scale of global food wastage is shocking, and this wasted food results in a number of ethically questionable implications. Pope Francis rightfully points out that from the moral standpoint prodigal expenditure and wasting of food is no better than stealing from the hungry and poor. From the ecological standpoint, it is no better than stealing from our own children. But moralizing, identifying problems, knowledge and information distribution, and suggesting solutions surely will not convince people to implement offered solutions. The world needs progressive politics for a fairer world to achieve more equitable distribution of wealth. Tourism and the whole hospitality industry can and must play an important role in raising ...

<b><i>Background:</i></b> This study has examined the relationships and interactions between serum brain-derived neurotrophic factor (BDNF) levels, <i>BDNF</i> Val66Met polymorphism and self-reported risk-taking behaviour in individuals with a history of heroin use undergoing outpatient treatment in comparison to healthy individuals. <b><i>Methods:</i></b> We enrolled 167 heroin users and 86 healthy subjects and examined serum BDNF levels, Val66Met polymorphism, and personal characteristics using Connor Davidson Resilience Scale, Risk-taking (RT) propensity questionnaire, and Personality Assessment Inventory. <b><i>Results:</i></b> Heroin users had significantly higher serum BDNF levels than controls. In addition, serum BDNF levels were significantly higher in Val/Val carriers than in Met/Val or Met/Met in all recruited subjects. Furthermore, a stepwise multiple regression analysis of serum BDNF levels as a dependent variable with related factors showed that in heroin users, Alcohol Use Disorder Identification Test score, anxiety and RT score were found as independent contributors to serum BDNF levels. When performing gene-environment interaction it was additionally found that heroin users with self-reported high risk-taking behaviour had significantly lower levels of serum BDNF among heroin users with the Met allele. <b><i>Conclusions:</i></b> These results indicate that genetic variant Met66 decreased the serum BDNF levels in combination with self-reported risk-taking propensity among heroin users. If results of future work confirm the influence of this combined effect between neurotrophic genotype and risk-taking behaviour, 66Met carriers might require higher levels of intervention to overcome their drug use pattern and risky behaviour.