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Food-Loss Control at the Macronutrient Level: Protein Inventory for the Norwegian Farmed Salmon Production System

The growing world population and the growing need for food are raising the importance of more efficient and sustainable food production systems. Food loss is a significant global challenge and a major stressor on natural resources. True assessment of food loss is a precursor to its reduction. This s...

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Detalles Bibliográficos
Autores principales: Abualtaher, Mohd, Bar, Eirin Skjøndal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465451/
https://www.ncbi.nlm.nih.gov/pubmed/32796653
http://dx.doi.org/10.3390/foods9081095
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author Abualtaher, Mohd
Bar, Eirin Skjøndal
author_facet Abualtaher, Mohd
Bar, Eirin Skjøndal
author_sort Abualtaher, Mohd
collection PubMed
description The growing world population and the growing need for food are raising the importance of more efficient and sustainable food production systems. Food loss is a significant global challenge and a major stressor on natural resources. True assessment of food loss is a precursor to its reduction. This study aimed to assess the actual food loss in the Norwegian farmed salmon production system in the year 2019 by quantifying the protein flows and stocks in the system. Protein served as an indicator substance of the true systemic food loss. This study highlights the system’s qualitative value-adding conversion of plant protein into higher quality marine animal protein, with deposited vital trace minerals harvested from the sea and carried to the human food chain. However, it takes a lot of protein from multiple sources to produce salmon. We found that the total invested feed protein is about four times more than the harvested salmon protein, and about 40% of that harvested protein in the salmon biomass departs the human food chain by flowing to other non-food industries. The current post-harvest practices, material trade-offs, and waste management solutions could be adjusted to a context that prioritizes human food security. An alternative scenario is presented in this study, based on a hypothetical new food product in parallel to the main salmon fillet product. The alternative scenario turned 99% of the harvested protein into food and adjusted the ratio between the invested marine protein and the human food product protein. The originality of this research is in its approach to food loss assessment at the industrial level by means of a systemic macronutrient (protein) inventory.
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spelling pubmed-74654512020-09-04 Food-Loss Control at the Macronutrient Level: Protein Inventory for the Norwegian Farmed Salmon Production System Abualtaher, Mohd Bar, Eirin Skjøndal Foods Article The growing world population and the growing need for food are raising the importance of more efficient and sustainable food production systems. Food loss is a significant global challenge and a major stressor on natural resources. True assessment of food loss is a precursor to its reduction. This study aimed to assess the actual food loss in the Norwegian farmed salmon production system in the year 2019 by quantifying the protein flows and stocks in the system. Protein served as an indicator substance of the true systemic food loss. This study highlights the system’s qualitative value-adding conversion of plant protein into higher quality marine animal protein, with deposited vital trace minerals harvested from the sea and carried to the human food chain. However, it takes a lot of protein from multiple sources to produce salmon. We found that the total invested feed protein is about four times more than the harvested salmon protein, and about 40% of that harvested protein in the salmon biomass departs the human food chain by flowing to other non-food industries. The current post-harvest practices, material trade-offs, and waste management solutions could be adjusted to a context that prioritizes human food security. An alternative scenario is presented in this study, based on a hypothetical new food product in parallel to the main salmon fillet product. The alternative scenario turned 99% of the harvested protein into food and adjusted the ratio between the invested marine protein and the human food product protein. The originality of this research is in its approach to food loss assessment at the industrial level by means of a systemic macronutrient (protein) inventory. MDPI 2020-08-11 /pmc/articles/PMC7465451/ /pubmed/32796653 http://dx.doi.org/10.3390/foods9081095 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Abualtaher, Mohd
Bar, Eirin Skjøndal
Food-Loss Control at the Macronutrient Level: Protein Inventory for the Norwegian Farmed Salmon Production System
title Food-Loss Control at the Macronutrient Level: Protein Inventory for the Norwegian Farmed Salmon Production System
title_full Food-Loss Control at the Macronutrient Level: Protein Inventory for the Norwegian Farmed Salmon Production System
title_fullStr Food-Loss Control at the Macronutrient Level: Protein Inventory for the Norwegian Farmed Salmon Production System
title_full_unstemmed Food-Loss Control at the Macronutrient Level: Protein Inventory for the Norwegian Farmed Salmon Production System
title_short Food-Loss Control at the Macronutrient Level: Protein Inventory for the Norwegian Farmed Salmon Production System
title_sort food-loss control at the macronutrient level: protein inventory for the norwegian farmed salmon production system
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465451/
https://www.ncbi.nlm.nih.gov/pubmed/32796653
http://dx.doi.org/10.3390/foods9081095
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