Life cycle thinking in managing smart sensors for reducing food loss and waste toward food system transformation

Background: The rapid expansion of food demand and the consequent increase in Food Loss and Waste (FLW) present significant challenges to global food security and environmental sustainability. The integration of Internet of Things (IoT) technologies and dynamic shelf life (DSL) systems in the food supply chain is increasingly recognized as a pivotal solution for reducing FLW. Gaps in Existing Research: Despite the growing body of research, there is a lack of standardization in studies focusing on IoT and DSL systems. The absence of accurate quantitative data on FLW mitigation and its ecological consequences, the variable focus of studies, and the limited geographic scope hinder the development of comprehensive solutions. Additionally, the potential environmental trade-offs of technology deployment, such as increased energy use and electronic waste, are not adequately explored. Methodology: The Ph.D. thesis employs a mixed-method approach, including a comprehensive literature review, computer-simulated experiments, mathematical simulations, and a life cycle process-based model. These methods are used to compare DSL (equivalent to Dynamic Expiration Dates, DED) with Fixed Shelf Life (FSL) (equivalent to Fixed Expiration Dates, FED) approach, evaluating their impact across various food categories and supply chain stages. Results: Key findings include: • Literature Review: The review of 74 studies from 2008 to 2022 indicates a growing trend in using IoT for perishable goods management, particularly in fruits, meat, and fish. Despite varied goals and localized focuses, these studies collectively reveal the potential of technology in environmental control, real-time monitoring, and spoilage detection, though they highlight the need for standardization and broader application. • Fixed vs. Dynamic Expiration Dates: A comparative study between DED and FED shows that while DED can reduce food waste by 10.02% at lower temperatures (0-8°C), it might increase waste under higher temperatures (12-28°C). The research underscores the necessity of optimizing DED use in retail settings. • Comparative Analysis of FSL and DSL Systems: The comparison of DSL and FSL systems across various food products reveals substantial environmental benefits. Particularly in China’s food supply chain, DSL resulted in a 9.4% decrease in carbon emissions, a 6.5% reduction in unproductive land use, and significant reductions in water use and nutrient loss. The retail/distribution stage was identified as crucial in achieving these savings. • National Scale Impact of DSL System: The large-scale implementation of sensor-based DSL in China’s fresh food chain can potentially avoid 17.32±3.65 Mt of FLW and 51.00±10.38 MtCO2eq in net greenhouse gas emissions annually. Despite some negative impacts from sensor production, the overall climate mitigation benefits are significant, suggesting a promising future for this technology in sustainable food systems. Conclusion: The studies collectively indicate that IoT and DSL systems can significantly enhance the efficiency and sustainability of the food supply chain. However, the effectiveness of these technologies is contingent upon addressing existing gaps such as data availability, standardization, and understanding the environmental trade-offs. Future Outlook: Future research should focus on enhancing the DSL system, addressing implementation challenges, and tailoring solutions for high-impact food categories. Policy development and interdisciplinary collaboration are crucial to advance these technologies further. The ongoing technological advancements and shifts in consumer behavior towards sustainability are expected to augment the role of IoT and DSL in achieving global sustainability objectives in food supply chains.