{"id":22748,"date":"2023-10-24T15:10:13","date_gmt":"2023-10-24T13:10:13","guid":{"rendered":"https:\/\/www.m-q.ch\/?p=18781"},"modified":"2024-11-13T12:53:02","modified_gmt":"2024-11-13T11:53:02","slug":"perfektion-schadet-der-umwelt","status":"publish","type":"post","link":"https:\/\/www.organisator.ch\/it\/sustainability\/2023-10-24\/perfektion-schadet-der-umwelt\/","title":{"rendered":"La perfezione danneggia l'ambiente"},"content":{"rendered":"<figure id=\"attachment_18782\" class=\"wp-caption alignnone\" style=\"width: 680px\" aria-describedby=\"caption-attachment-18782\"><img class=\"alignnone wp-image-18782 size-full\" src=\"https:\/\/www.m-q.ch\/wp-content\/uploads\/2023\/10\/Nudge-3-Zugreifen_ps.jpg\" alt=\"Rifiuti alimentari\" width=\"680\" height=\"822\" \/>\r\n<figcaption id=\"caption-attachment-18782\" class=\"wp-caption-text\">Illustrazioni (nudges), sotto forma di poster, per attirare l'attenzione sulle deviazioni dagli standard di qualit\u00e0 e sui relativi sprechi alimentari. (Immagine: www.fh-hwz.ch)<\/figcaption>\r\n<\/figure>\r\n<p>Le abitudini alimentari della popolazione hanno la maggiore influenza sull'inquinamento ambientale, con una quota del 28%, rispetto ad altri impatti ambientali. Un quarto di questo onere \u00e8 dovuto a perdite alimentari evitabili, dove gli standard di qualit\u00e0 obbligatori svolgono un ruolo significativo e altrettanto problematico per i produttori. Questi standard definiscono l'aspetto che verdure, frutta e patate devono avere per essere vendute al dettaglio. Queste norme sono spesso dovute alle elevate aspettative dei consumatori nei confronti dell'aspetto esteriore degli alimenti. Il recente studio dell'HWZ confuta almeno in parte questa ipotesi.<\/p>\r\n<p>Tre negozi Spar hanno testato la reazione dei clienti alle patate di forma non convenzionale, perch\u00e9 troppo grandi, troppo piccole o deformate. Durante una settimana, queste patate sono state vendute in due negozi con uno sconto di 0,30 franchi al chilogrammo, che corrisponde a circa il 10%, e in un altro negozio allo stesso prezzo delle patate di forma normale. Nella seconda settimana, per attirare l'attenzione sulle deviazioni dagli standard di qualit\u00e0 e sui relativi sprechi alimentari, sono stati utilizzati \"nudges\" dal design accattivante sotto forma di tre diversi manifesti.<\/p>\r\n<figure id=\"attachment_18784\" class=\"wp-caption alignnone\" style=\"width: 680px\" aria-describedby=\"caption-attachment-18784\"><img class=\"size-full wp-image-18784\" src=\"https:\/\/www.m-q.ch\/wp-content\/uploads\/2023\/10\/Nudge-1-Illustration_ps1.jpg\" alt=\"\" width=\"680\" height=\"827\" \/>\r\n<figcaption id=\"caption-attachment-18784\" class=\"wp-caption-text\">Un poster con la scritta \"plasmato dalla natura\" ha ottenuto un cambiamento positivo. (Immagine: www.fh-hwz.ch)<\/figcaption>\r\n<\/figure>\r\n<h3><strong>Plasmato dalla natura<\/strong><\/h3>\r\n<p>I risultati dello studio sono sorprendenti. Anche senza sconto, il 16% dei clienti ha acquistato le patate non standard, rispetto all'impressionante 77% e 86% con uno sconto del 10%. L'uso di manifesti \"Nudge\" appositamente realizzati ha portato a un'accettazione ancora maggiore in due delle tre filiali. Anche senza sconto, un quarto dei clienti ha scelto le patate che altrimenti sarebbero diventate rifiuti alimentari. Un manifesto che recitava \"plasmato dalla natura\" e mostrava due patate illustrate in modo simpatico ha ottenuto il maggiore cambiamento positivo.<\/p>\r\n<h3><strong>Combattere gli sprechi con l'informazione<\/strong><\/h3>\r\n<p>Il gestore dei tre negozi Spar, Hans-Ruedi Schnellmann, ha giudicato l'esperimento estremamente valido. Sottolinea: \"\u00c8 importante informare i consumatori che non tutto ci\u00f2 che viene raccolto deve soddisfare gli standard esatti che si trovano solitamente sugli scaffali dei supermercati. I risultati mostrano chiaramente che ci sono ancora importanti sfide da affrontare per ridurre lo spreco di cibo a lungo termine\".<\/p>\r\n<p>Sarah Handschin, autrice della tesi di laurea presso l'HWZ, spiega le motivazioni del suo studio: \"Ho sempre trovato incomprensibile il motivo per cui prodotti freschi commestibili vengano sprecati a causa del loro aspetto. L'esperimento mi ha mostrato chiaramente che gli standard attuali devono ancora essere adattati\".<\/p>\r\n<p>Il Dr. Stephan Feige, responsabile dell'Authentic Brand Management e supervisore di questo studio presso l'HWZ, riconosce i risultati di questo progetto e vede le opportunit\u00e0 derivanti dai chiari risultati: \"Continueremo il progetto con uno studio di follow-up, in quanto sono ancora necessari molta persuasione ed esempi positivi per affrontare il problema dello spreco di cibo su vasta scala\". Ci sono molte categorie di prodotti in cui c'\u00e8 ancora un notevole potenziale di riduzione dei rifiuti\".<\/p>\r\n<p>Lo studio di Sarah Handschin fornisce un prezioso impulso per evitare gli sprechi alimentari e mostra modi facilmente realizzabili in cui i prodotti che si discostano dagli standard di qualit\u00e0 tradizionali possono essere venduti con successo nel settore della vendita al dettaglio con campagne pubblicitarie e informative creative. Anche se questo studio pilota si \u00e8 concentrato sulle patate, i risultati ottenuti finora vanno nella giusta direzione e saranno ora confermati da ulteriori studi e da un database pi\u00f9 ampio. L'obiettivo \u00e8 quello di sviluppare una \"cassetta degli attrezzi\" che possa essere utilizzata in modo specifico per combattere lo spreco alimentare in varie categorie di prodotti.<\/p>\r\n<p><em>Fonte: <a href=\"https:\/\/fh-hwz.ch\/\">www.fh-hwz.ch\u00a0<\/a><\/em><\/p>\n<p class=\"syndicated-attribution\">Questo articolo \u00e8 apparso originariamente su m-q.ch - <a href=\"https:\/\/www.m-q.ch\/de\/perfektion-schadet-der-umwelt\/\" target=\"_blank\">https:\/\/www.m-q.ch\/de\/perfektion-schadet-der-umwelt\/<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Per essere acquistate, le patate non devono necessariamente soddisfare gli standard di qualit\u00e0 tradizionali. \u00c8 quanto emerge da uno studio condotto dall'Universit\u00e0 di Scienze Applicate HWZ di Zurigo come progetto di ricerca interno nella primavera del 2023. Il rapporto di ricerca fa luce sull'impatto dello spreco alimentare e degli standard di qualit\u00e0 sull'ambiente e sul comportamento d'acquisto delle persone, che pu\u00f2 essere modificato attraverso misure mirate.<\/p>","protected":false},"author":58,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"Lebensmittelverschwendung","_yoast_wpseo_metadesc":"HWZ-Studie: Kreative Nudges gegen Lebensmittelverschwendung. Positive Ergebnisse bei unkonventionellen Kartoffeln.","articlekey":"","footnotes":""},"categories":[580],"tags":[1208,358,3984],"class_list":["post-22748","post","type-post","status-publish","format-standard","hentry","category-sustainability","tag-food-waste","tag-nachhaltige-wirtschaft","tag-verbraucher"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Perfektion schadet der Umwelt - Organisator<\/title>\n<meta name=\"description\" content=\"HWZ-Studie: Kreative Nudges gegen Lebensmittelverschwendung. 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