{"id":2444,"date":"2019-09-04T11:46:39","date_gmt":"2019-09-04T09:46:39","guid":{"rendered":"https:\/\/www.umweltperspektiven.ch\/?p=2444"},"modified":"2022-02-09T11:10:04","modified_gmt":"2022-02-09T10:10:04","slug":"mindestens-haltbar-bis-am-sges-2019-stand-foodwaste-im-zentrum","status":"publish","type":"post","link":"https:\/\/www.organisator.ch\/it\/sustainability\/2019-09-04\/mindestens-haltbar-bis-am-sges-2019-stand-foodwaste-im-zentrum\/","title":{"rendered":"\"Meglio prima\": i rifiuti alimentari erano al centro di SGES 2019"},"content":{"rendered":"<figure id=\"attachment_2450\" aria-describedby=\"caption-attachment-2450\" style=\"width: 721px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2450\" src=\"\/\/www.umweltperspektiven.ch\/wp-content\/uploads\/2019\/09\/foodwaste-SGES_UP_UmweltPerspektivenNEU.jpg\" alt=\"\" width=\"721\" height=\"541\" \/><figcaption id=\"caption-attachment-2450\" class=\"wp-caption-text\">Questa quantit\u00e0 di rifiuti alimentari non \u00e8 facilmente riciclabile o compostabile. (Immagine simbolo: Unsplash)<\/figcaption><\/figure>\n<p>I rifiuti alimentari sono sulla bocca di tutti oggi, perch\u00e9 il riscaldamento globale riguarda sicuramente tutti. Ma che impatto ha lo spreco di cibo in Svizzera sul clima? Claudio Beretta lo ha sottolineato alla SGES di quest'anno: Uno molto grande: \"La produzione di cibo rappresenta circa un terzo della produzione di CO2. \u00c8 una quantit\u00e0 simile al trasporto!<\/p>\n<p>Una parte importante del programma SGES ha quindi affrontato la questione evidente del perch\u00e9 sprechiamo cos\u00ec tanto cibo e come potremmo fare meglio con queste risorse?<\/p>\n<p><strong>Lo spreco alimentare in Svizzera <\/strong><\/p>\n<p>Claudio Beretta, cofondatore e presidente dell'associazione foodwaste.ch, ha introdotto il tema dello spreco alimentare al forum dell'innovazione \"FOOD: ENJOYABLE, HEALTHY, AFFORDABLE, ENVIRONMENTALLY SUSTAINABLE\":<\/p>\n<p>\"La ragione principale dello spreco di cibo \u00e8 probabilmente che ce lo possiamo permettere. In media, spendiamo solo circa il sette per cento del nostro reddito in cibo. Pertanto, siamo molto meno attenti con esso rispetto alle vecchie generazioni\".<\/p>\n<p>Problematicamente, la maggior parte dei \"rifiuti\" \u00e8 prodotta alla fine della catena di approvvigionamento, cio\u00e8 al consumatore finale. Beretta spiega le richieste dei consumatori: \"Il cibo deve essere sempre disponibile, vogliamo una grande variet\u00e0, prodotti di alta qualit\u00e0 e immacolati. Tutto il resto finisce nella spazzatura\".<\/p>\n<p>Purtroppo, l'apprezzamento del cibo nei nostri paesi industrializzati sta diminuendo in parallelo: Il cibo non deve essere troppo costoso e deve essere veloce.<\/p>\n<p><strong>Lo spreco di cibo nell'industria <\/strong><\/p>\n<p>\"Allo stesso modo, non sappiamo esattamente da cosa \u00e8 stato fatto il prodotto che compriamo e come. La cosa pi\u00f9 problematica, dice, \u00e8 che molti non vogliono ammettere che producono cibo, compresi gli ingredienti vegani, su base artificiale... o semplicemente non se ne accorgono, visto che si tratta di piccole quantit\u00e0 ogni volta\".<\/p>\n<p>Questa notevole quantit\u00e0 di sottoprodotti non pu\u00f2 essere facilmente riciclata e compostata. Anche questo fa parte del tema di foodwaste.ch, dice Claudio Beretta: anche se le sostanze nutritive tornassero nel ciclo, il grande dispendio di energia, acqua, terra, fertilizzanti e pesticidi per la produzione, il trasporto e lo stoccaggio sarebbe dimenticato.<\/p>\n<p><em>Potete trovare maggiori informazioni e consigli su come combattere lo spreco alimentare nel completo <a href=\"\/\/www.kalaidos-fh.ch\/de-CH\/Blogs\/Posts\/2019\/08\/wp-1179-Foodwaste\">Intervista<\/a>condotto da Regula von B\u00fcren, Istituto di Psicologia Aziendale dell'Universit\u00e0 di Scienze Applicate di Kalaidos. <\/em><\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Foodwaste ist heute in aller Munde, weil die Klimaerw\u00e4rmung definitiv jeden und jede betrifft. Aber welchen Einfluss hat die Nahrungsverschwendung in der Schweiz auf das Klima? Claudio Beretta hat am diesj\u00e4hrigen SGES unterstrichen: Einen sehr grossen: \u00abRund ein Drittel der CO2-Erzeugung entf\u00e4llt auf die Nahrungsmittelproduktion. Das ist \u00e4hnlich viel wie der Verkehr!\u00bb Ein wichtiger Programmteil [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":9638,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"Foodwaste","_yoast_wpseo_metadesc":"Die Schweiz muss bis zum Jahr 2030 den Anteil an Lebensmittelabf\u00e4llen, (Engl.: Foodwaste) halbieren. Ein ehrgeiziges Ziel um die Klimaziele zu erreichen.","articlekey":"","footnotes":""},"categories":[580],"tags":[1209,1534,424,2115],"class_list":["post-2444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sustainability","tag-foodwaste","tag-klimaziele","tag-schweiz","tag-sges"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00abMindestens haltbar bis\u00bb: Am SGES 2019 stand Foodwaste im Zentrum - Organisator<\/title>\n<meta name=\"description\" content=\"Die Schweiz muss bis zum Jahr 2030 den Anteil an Lebensmittelabf\u00e4llen, (Engl.: Foodwaste) halbieren. 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