Körkörös ÉS zöld gazdaság – elmélet és esettanulmány a vendéglátásban
DOI:
https://doi.org/10.17836/EC.2023.1.047Absztrakt
Körkörös ÉS zöld gazdaság – elmélet és esettanulmány a vendéglátásban. A legújabb gazdasági elmélet (körkörös gazdaság), az algoritmikus és rendszerszemléletű gondolkodásmód (LCA) együttes alkalmazásának gyakorlati megvalósítását mutatja be a tanulmány a vendéglátás területén. A növekvő és átalakuló fogyasztói igényeknek korlátot szab az erőforrások szűkössége, ezzel újabb és újabb technológiai újításokat ösztönöz. A környezeti hatások mérésével különböző forgatókönyveket hasonlítunk össze egy ismert éttermi fogásra, mindezt életciklus szemléletben. Kimutatjuk, a karbonlábnyom számítógépes szoftverrel történő meghatározásával, hogy a folyamat különböző fázisaiban véghez vitt változtatás mely szakaszokban és mekkora mértékben teszi „zöldebbé” a hagyományos konyhatechnológiai eljárást.
JEL-kódok: L66, N54, O13, Q53
Hivatkozások
Alwaeli, M. – Mannheim, V. (2022): Investigation into the Current State of Nuclear Energy and Nu-clear Waste Management – A State-of-the-Art Review. Energies 15, 4275. DOI: https://doi.org/10.3390/en15124275.
Amoo, L. M. – Fagbenle, L. (2020): Climate change in developing nations of the world. Woodhead Publishing Series in Energy, 437-471. Available online: https://doi.org/10.1016/B978-0-12-817949-9.00023-2
Avató, J. L. – Mannheim, V. (2022): Life Cycle Assessment Model of a Catering Product: Comparing Environmental Impacts for Different End-of-Life Scenarios. Energies (15):5423. DOI: https://doi.org/10.3390/ en15155423.
Baldwin, C. – Wilberforce, N. – Kapur, A. (2010): Restaurant and food service life cycle assessment and development of a sustainability standard. The International Journal of Life Cycle Assess-ment, 16(1):40-49. DOI: https://doi.org/10.1007/s11367-010-0234-x (accessed on September 2011)
Baldwin, D. E. (2012): Sous Vide Cooking: A Review. International Journal of Gastronomy and Food Science 2012. DOI: https://doi.org/10.1016/j.ijgfs.2011.11.002 (accessed on 16 September 2018)
Bhuyan, A. – Hussain, I. A. – Sarma, P. (2022): Sous-Vide Technique. Agriculture & Food: E-news-letter 2022 4 5. Available online: https://www.researchgate.net/publication/360306641_Vol-ume_Sous-Vide_Technique_Article_ID_37140 (accessed on 05 2022)
Borodin, Y. V. – Aliferova, T. E. – Ncube, A. (2015): Waste management through life cycle assess-ment of products. IOP Conf. Ser. Mater. Sci.Eng. 2015, 81, 012085. DOI: https://doi.org/10.1088/1757-899X/81/1/012085
Borsato, E. – Marinello, F. – Tarolli, P. (2018): Sustainable patterns of main agricultural products combining different footprint parameters. Journal of Cleaner Production, 179:357–367. DOI: https://doi.org/10.1016/j.jclepro.2018.01.044 (accessed on April 2018)
Brancoli, P. – Bolton, K. (2019): Life Cycle Assessment of Waste Management Systems. Sustainable Resource Recovery and Zero Waste Approaches 2019, 23-33. DOI: https://doi.org/10.1016/B978-0-444-64200-4.00002-5.
CML. Institute of Environmental Sciences, Leiden University (2016): CML-IA Characterisation Fac-tors Portal [Internet]. Available online: https://www.universiteitleiden.nl/en/research/re-searchoutput/science/cml-ia-characterisation-factors (accessed on 29 June 2018).
Cui, Z. – Yan, H. – Manoli, T. – Zhang, H. – Zhen, H. – Ji, M. – Bi, C. (2021): Advantages and chal-lenges of sous vide cooking. Food Science and Technology Research 2021 27(1):25-34. DOI: https://doi.org/10.3136/fstr.27.25 (Accessed on 07 March 2021)
Curran, M. (2016): Life-Cycle Assessment. In Encyclopedia of Ecology, 2nd ed.; BAMAC, Ltd.: Rock Hill, SC, USA; Volume 4, 359–366. DOI: https://doi.org/10.1002/0471238961.lifeguin.a01.pub2
Dal, B. – Alper, U. – Özdem-Yilmaz, Y. – Öztürk, N. – Sönmez, D. (2015): A model for pre-service teachers' climate change awareness and willingness to act for pro-climate change friendly behavior: adaptation of awareness to climate change questionnaire. International Research in Geographical and Environmental Education (184-200). DOI: https://doi.org/10.1080/10382046.2015.1034456.
Dincer, I. (2018): Refrigerants. Comprehensive Energy Systems 2018 2, 435-474. DOI: https://doi.org/10.1016/B978-0-12-809597-3.00232-7.
Djekic, I. – Miloradovic, Z. – Djekic, S. – Tomasevic, I. (2019): Household food waste in Serbia – at-titudes, quantities and global warming potential. J Clean Prod 229:44–52. DOI: https://doi.org/10.1016/j.jclepro.2019.04. 400.
European Commission (2018): DIRECTIVE (EU) 2018/851 of the European Parliament and of the Council of 30 May 2018 amending Directive 2008/98/EC on waste
European Commission (2019): Supplementing Directive 2008/98/EC of the European Parliament and of the Council as regards a common methodology and minimum quality requirements for the uniform measurement of levels of food waste. European Commission official web-site. http://ec.europa.eu/transparency/regdoc/rep/3/2019/EN/C-2019-3211-F1-EN-MAIN-PART-1.PDF (accessed 14 May 2019).
Evans, D. (2012): Beyond the throwaway society: ordinary domestic practice and a sociological ap-proach to household food waste. Sociology 46(1):41–56. DOI: https://doi.org/10.1177/0038038511416150.
Farinha, C. – de Brito, J. – Do Veiga, M. (2021): Eco-Efficient Rendering Mortars. Woodhead Pub-lishing Series in Civil and Structural Engineering, 205-234. DOI: https://doi.org/10.1016/B978-0-12-818494-3.00008-8 (accessed 23 April 2021)
Farr, W. G. – Foth, M. – Choi, J. H. J. (2014): Identifying factors that promote consumer behaviours causing expired domestic food waste. J Consum Behav 13(6):393-402. DOI: https://doi.org/10.1002/cb.1488.
Filimonau, B. – Lemmer, Ch. – Marshall, D. – Bejjani, G. (2017): ‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design. Journal of Cleaner Production 144:161-170. DOI: https://doi.org/10.1016/j.jclepro.2017.01.010.
Friedl, B. – Getzner, M. (2003): Determinants of CO2 emissions in a small open economy. Ecol.Econ. 45:133-148. DOI: https://doi.org/10.1016/S0921-8009(03)00008-9.
Gibbs, W. – Myhrvold, N. (2010): The Science of Sous Vide. Scientific American, 304(1):24-24. DOI: https://doi.org/10.1038/scientificamerican0111-24 (Accessed on 1 January 2011)
GlobalChange.gov (2021): Global Atmospheric Carbon Dioxide 1970-2019, Changes in Average Global Temperature 1970-2019. https://www.globalchange.gov/browse/multimedia/global-temperature-and-carbon-dioxide (accessed on 15 October 2021).
Grossman, G. – Krueger, A. (1995): Economic Growth and Income Inequality. The Quarterly Journal of Economics, 110:353-377. DOI: https://doi.org/10.2307/2118443.
Grygierek, K. – Ferdyn-Grygierek, J. – Gumińska, A. – Baran, Ł. – Barwa, M. – Czerw, K. – Gowik, P. – Makselan, K. – Potyka, K. – Psikuta, A. (2020): Energy and Environmental Analysis of Single-Family Houses Located in Poland. Energies 13:2740. DOI: https://doi.org/10.3390/en13112740.
Iannone, R. – Miranda, S. – Riemma, S. – De Marco, I. (2016): Improving environmental perfor-mances in wine production by a life cycle assessment analysis. J. Clean. Prod, 111:172–180. DOI: https://doi.org/10.1016/j.jclepro.2015.04.006.
International Organisation for Standardization (2006): ISO 14044:2006, Environmental Manage-ment—Life Cycle Assessment—Requirements and Guidelines; ISO: Geneva, Switzerland. Available online: https://www.iso.org/standard/38498.html (accessed on 6 June 2019)
International Organisation for Standardization (2019): ISO 14040:2006, Environmental Management – Life Cycle Assessment – Principles and Framework; ISO: Geneva, Switzerland, 2006. Avail-able online: https://www.iso.org/standard/37456.html (accessed on 6 June 2019).
Kaczmarczyk, B. – Urych, I. (2022): Perception of the Transition to a Zero-Emission Economy in the Opinion of Polish Students. Energies 15:1102. DOI: https://doi.org/10.3390/en15031102.
Kalakul, S. – Malakul, P. – Siemanond, K. – Gani, R. (2014): Integration of life cycle assessment soft-ware with tools for economic and sustainability analyses and process simulation for sustaina-ble process design. J. Cleaner Prod. 71:98–109. DOI: https://doi.org/10.1016/j.jclepro.2014.01.022.
Karki, R. – Bremer, P. – Silcock, P. – Oey, I. (2022): Effect of Sous vide Processing on Quality Pa-rameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using ThirdOrder Multiple Regression. Food and Bioprocess Technology 15:1629–1646. DOI: https://doi.org/10.1007/s11947-022-02849-6 (accessed on 09 June 2022)
Kasza, G. – Dorkó, A. – Kunszabó, A. – Szakos, D. (2020): Quantification of Household Food Waste in Hungary: A Replication Study Using the FUSIONS Methodology. Sustainability 12:3069. DOI: https://doi.org/10.3390/su12083069.
Kaza, S. – Yao, L. – Bhada-Tata P. – Van Woerden, F. (2018): What a waste 2.0: a global snapshot of solid waste management to 2050. Urban Development Series. Washington, DC: Word Bank. DOI: https://doi.org/10.1596/978-14648-1329-0.
Kilibarda, N. – Brdar, I. – Branislav, B. – Baltic, M. – Stanišić, S. (2018): The Safety and Quality of Sous Vide Food. Meat Technology 59(1):38-45. DOI: https://doi.org/10.18485/meattech.2018.59.1.5 (Accessed on 16 February 2012)
Kim, M. J. – Hall, C. M. (2019): Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure. Sustainability (11):6777. DOI: https://doi.org/10.3390/su11236777.
Kiss, N. É. – Tamás, J. – Szőllősi, N. – Gorliczay, E. – Nagy, A. (2021): Assessment of Composted Pelletized Poultry Litter as an Alternative to Chemical Fertilizers Based on the Environmen-tal Impact of Their Production. Agriculture (11):1130. DOI: https://doi.org/10.3390/agriculture11111130.
Koda, E. – Miszkowska, A. – Sieczka, A. (2017): Levels of Organic Pollution Indicators in Ground-water at the Old Landfill and Waste Management Site. Applied Sciences (7):638. DOI: https://doi.org/10.3390/app7060638.
Kunszabó, A. – Szakos, D. – Dorkó, A. – Farkas, Cs. – Kasza, Gy.: Household food waste composting habits and behaviours in Hungary: A segmentation study. Sustainable Chemistry and Phar-macy 2022, 30, 100839. DOI: https://doi.org/10.1016/j.scp.2022.100839.
Kuznets, S. (1955): Economic Growth and Income Inequality. The American Economic Review (45):1-28. Available online: http://www.jstor.org/stable/1811581. (Accessed on 15 October 2021)
Larsson, S. – Khan, M. A. (014): A Study of Factors That Influence Green Purchase. Advanced Mate-rials Research (1051):1035-1039. Available online: http://www.diva-portal.org/smash/get/diva2:614312/FULLTEXT02 (accessed on 15 October 2021).
Lee, T. M. – Markowitz, E. M. – Howe, P. D. – Ko, C. Y. – Leiserowitz, A. A. (2015): Predictors of Public Climate Change Awareness and Risk Perception around the World. Nat. Clim. Chang. (5):1014–1020. DOI: https://doi.org/10.1038/nclimate2728.
Li, L. – Liu, D. – Hou, J. – Xu, D. – Chao, W. (2019): The Study of the Impact of Carbon Finance Ef-fect on Carbon Emissions in Beijing-Tianjin-Hebei Region – Based on Logarithmic Mean Divisia Index Decomposition Analysis. Sustainability (11):1465. DOI: https://doi.org/10.3390/su11051465.
Longo, S. – Mistretta, M. – Guarino, F. – Cellura, M. (2017): Life Cycle Assessment of organic and conventional apple supply chains in the North of Italy. J. Clean. Prod. (140):654–663.
Mallinson, L. J. – Russell, J. M. – Barker, M. E. (2016): Attitudes and behaviour towards convenience food and food waste in the United Kingdom. Appetite (103):17–28. DOI: https://doi.org/10.1016/j.appet.2016.03.017.
Managi, S. – Jena, P. R. (2008): Environmental productivity and Kuznets curve in India. Ecol. Econ. (65):432-440. DOI: https://doi.org/10.1016/j.ecolecon.2007.07.011.
Mannheim, V. (2021): Life Cycle Assessment Model of Plastic Products: Comparing Environmental Impacts for Different Scenarios in the Production Stage. Polymers (13):777. DOI: https://doi.org/10.3390/polym13050777.
Masson-Delmotte, V. – Zhai, P. – Pörtner, H.-O. – Roberts, D. – Skea, J. – Shukla, P. R. – Pirani, A. – Moufouma-Okia, W. – Péan, C. – Pidcock, R. (2018): Global Warming of 1.5 C. An IPCC Special Report on the Impacts of Global Warming of 1.5 C above pre-Industrial Levels and Related Global Greenhouse Gas Emission Pathways, in the Context of Strengthening the Global Response to the Threat of Climate Change, Sustainable Development, and Efforts to Eradicate Poverty. IPCC. Available online: https://www.ipcc.ch/site/assets/up-loads/sites/2/2019/06/SR15_Full_Report_Low_Res.pdf (Accessed on 19 06 2022).
Masuda, K. (2016): Measuring eco-efficiency of wheat production in Japan: A combined application of life cycle assessment and data envelope analysis. J. Clean. Prod. (126):373–381. DOI: https://doi.org/10.1016/j.jclepro.2016.03.090.
McManus, M. C. – Taylor, M. (2015): The changing nature of life cycle assessment. Biomass Bioen-ergy (82):13-26. DOI: https://doi.org/10.1016/j.biombioe.2015.04.024
Modzelewska-Kapituła, M. – Pietrzak-Fiečko, R. – Zakrzewski, A. – Więk, A. (2022): The Influence of Sous Vide Parameters on Nutritional Characteristics and Safety of Pikeperch Fillets. Foods (11):1605. DOI: https://doi.org/10.3390/foods11111605.
Narayan, P. K. – Saboori, B. – Soleymani, A. (2016): Economic growth and carbon emissions. Econ. Model. (53):388-397. DOI: https://doi.org/10.1016/j.econmod.2015.10.027.
Onyeaka, H. – Nwabor, F. O. – Jang, S. – Kechrist, O. – Hart, A. – Miri, T. (2022): Sous vide pro-cessing: a viable approach for the assurance of microbial food safety. Journal of the Science of Food and Agriculture 102 9. DOI: https://doi.org/10.1002/jsfa.11836.
Peattie, K. – Crane, A. (2005): Green marketing: legend, myth, farce or prophesy? Qualitative Market Research 8(4):357-370. DOI: https://doi.org/10.1108/13522750510619733.
Quadri-Felitti, D. – Fiore, A. M. (2012): Experience economy constructs as a framework for under-standing wine tourism. Journal of Vacation Marketing 18(1):3-15. DOI: https://doi.org/10.1177/1356766711432222.
Rauf, A. – Zhang, J. – Ji, J. – Amin, W. (2018): Structural changes, energy consumption and carbon emissions in China: Empirical evidence from ARDL bound testing model. Structure Chang. Econ. Dyn. (47):194-206. DOI: https://doi.org/10.1016/j.strueco.2018.08.010.
Sanyé-Mengual, E. – Sala, S. (2022): Life Cycle Assessment support to environmental ambitions of EU policies and the Sustainable Development Goals. Integr Environ Assess Manag. DOI: https://doi.org/10.1002/ieam.4586.
Schellekens, M. (1996): New research issues in sous-vide cooking. Trends Food Science Technology (7):256–262. DOI: https://doi.org/10.1016/0924-2244(96)10027-3.
Stancu, V. – Haugaard, P. – Lähteenmäki, L. (2016): Determinants of consumer food waste behaviour: two routes to food waste. Appetite (96)7–17. DOI: https://doi.org/10.1016/j.appet.2015.08.025.
Stangherlin, I. C. – Barcellos, M. D. (2018): Drivers and barriers to food waste reduction. Br Food J 120(10):2364–2387. DOI: https://doi.org/10.1108/BFJ-12-2017-0726.
Szabó-Bódi, B. – Kasza, G. – Szakos, D. (2018): Assessment of domestic food waste in Hungary. Br Food J, 120(3):625–638. DOI: https://doi.org/10.1108/BFJ-04-2017-0255.
Szakos, D. – Szabó-Bódi, B. – Kasza, G. (2021): Fogyasztói figyelemfelkeltő kampány a háztartási élelmiszer-pazarlás csökkentésére szerkezeti egyenletű magatartásmodellezés alapján Ma-gyarországon. Environ Sci Pollut Res 28, 24580–24589 DOI: https://doi.org/10.1007/s11356-020-09047-.
The Global Risks Report (2020): The World Economic Forum: Geneva, Switzerland, 2020. Available online: https://www.weforum.org/reports/the-global-risks-report-2020.
Tsangas, M. – Gavriel, I. – Doula, M. – Xeni, F. – Zorpas, A. A. (2020): Life Cycle Analysis in the Framework of Agricultural Strategic Development Planning in the Balkan Region. Sustaina-bility (12):1813. DOI: https://doi.org/10.3390/su12051813.
United Nations Department of Economic and Social Affairs Statistics Division: Global indicator framework for the Sustainable Development Goals and targets of the 2030 Agenda for Sus-tainable Development. https://unstats.un.org/sdgs/indicators/indicators-list (accessed on 15 October 2021).
Voběrková, S. – Vaverková, M. D. – Burešová, A. – Adamcová, D. – Vršanská, M. – Kynický, J. – Brtnický, M. – Adam V. (2017): Effect of inoculation with white-rot fungi and fungal con-sortium on the composting efficiency of municipal solid waste. Waste Management (61):157-164. DOI: https://doi/org/10.1016/j.wasman.2016.12.039.
Wiedmann, T. – Minx, J. (2007): A definition of ’Carbon Footprint’. In: C. C. Pertsova, Ecological Economics Research Trends: Chapter 1, pp. 1-11, Nova Science Publishers, Hauppauge NY, USA ISA UK Research Report. Available online: https://www.researchgate.net/publica-tion/247152314_A_Definition_of_Carbon_Footprint (accessed on January 20008).
Zhang, M. – Li, B. – Yin, S. (2020): Is Technological Innovation Effective for Energy Saving and Carbon Emissions Reduction? Evidence From China. IEEE (8)(accepted):83524-83537. DOI: https://doi.org/10.1109.
Zhang, N. – Yu, K. – Chen, Z. (2017): How does urbanization affect carbon dioxide emissions? A cross-country panel data analysis. Energy Policy (107)678-687. DOI: https://doi.org/10.1016/j.enpol.2017.03.072.
Zhang, Y. (2011): The impact of financial development on carbon emissions: An empirical analysis in China. Energy Policy (39)2197-2203. DOI: https://doi.org/10.1016/j.enpol.2011.02.026.
##submission.downloads##
Megjelent
Hogyan kell idézni
Folyóirat szám
Rovat
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
E-CONOM – Online tudományos folyóirat