Recycling food leftovers in feed as opportunity to increase the sustainability of livestock production

• DOI: 10.1016/j.jclepro.2021.126290
• Publication Date: 2021-02-09T05:11:18Z
• Authors: L. Pinotti; A. Luciano; M. Ottoboni; M. Manoni; L. Ferrari; D. Marchis; M. Tretola
• Keywords: Food Waste

With the diminishing availability of farmland, climate change and threat declining water resources, livestock needs to meet growing demand for food feed by using fewer resources. The re-use losses as sustainable ingredients formulations could represent a promising alternative cereal grains both monogastrics ruminants, increasing sustainability reducing competition between animal human nutrition. acceptance leftover feeding animals it is still far be completely welcomed in several countries, where outdated stereotypical image garbage used existing. To implement this practice, renewed needed, mainly disseminating most recent findings about their properties, new technologies applied production impact on environment. This paper aims disseminate wide understanding explores potential benefits two main categories leftovers, namely former products (FFPs) bakery by-products (BBPs), pig ruminant Several characteristics those are examined compared standard diet, such nutritional-related safety, efficiency environmental implications. literature shows that leftovers hold significant nutritional value traditional ingredients. They resulted low risk category health. In addition, when complete replace ingredients, neither FFPs nor BBPs do not decrease animal's growth performances. These valorize into well-suited strategy contribute reduced footprint waste prevention. However, greater participation feed/food processors stakeholders crucial allow sector increase its contribution entire EU chain.