Application of circular economy principles in the cheese production chain: pathways to minimize food loss and waste

Abstract

The circular economy is a strategic approach to optimizing resource use, offering potential to mitigate Food Loss and Waste. This study aims to analyze Loss and Waste from the perspective of the circular economy, focusing on the agro-industrial cheese production chain of Laticínios Alto Uruguai, located in the municipality of Lajeado do Bugre. Based on interviews and collected data, Loss and Waste were quantified over a 12-month period, grounded in the Mass Balance methodology of the “Loss and Waste Standard”. Drawing from the literature, reuse and recycling strategies aligned with the circular economy were proposed. A Loss and Waste value ranging from 35.2 g was identified for every 2.0 kg of cheese produced in the chain. Solutions such as water recovery from whey and energy generation via anaerobic reactors stand out as promising alternatives for Laticínios Alto Uruguai. It is recommended that future studies integrate quantification of greenhouse gas emissions using approaches such as Life Cycle Assessment or carbon inventories, enabling estimation of the mitigation potential associated with the circularity strategies discussed in this study.

Keywords

Agroindustry / sustainability / food waste / recycling / resources / innovation

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