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What goes around comes around: applying the food circularity index to chickpea hummus production

2026-02-08Artigo de investigação Acesso aberto
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dc.contributor.authorSilva, Beatriz
dc.contributor.authorGuo, Xiaoai
dc.contributor.authorAganovic, Kemal
dc.contributor.authorVasconcelos, Marta
dc.contributor.authorSmetana, Sergiy
dc.date.accessioned2026-02-06T09:19:01Z
dc.date.available2026-02-06T09:19:01Z
dc.date.issued2026-02-08
dc.description.abstractThe global food system faces mounting challenges related to sustainability, resource efficiency, and waste management. While circular economy principles have been widely adopted in manufacturing and energy sectors, their implementation in food systems remains fragmented and underdeveloped. This study introduces the Food Circularity Index (FCI), a novel framework to quantify nutrient circularity within the food supply chain. The FCI integrates metrics such as waste redirection, nutrient recovery, and environmental impact, enabling a holistic assessment of circularity. Using chickpea hummus as a case study, four scenarios were modelled to simulate varying degrees of circularity: (1) conventional hummus production; (2) conventional production with waste redirected to landfill; (3) reprocessing of near-expiry hummus using High Pressure Processing (HPP) to extend its shelf life and enable reintegration into the food system; and (4) an isolated assessment of the reprocessing chain introduced in Scenario 3. The study explored broader nutrient recovery strategies, from composting to bioconversion, mapping their environmental trade-offs and reintegration potential. These modelling efforts were supported by microbiological, rheological, and physicochemical tests, which confirmed the safety and quality of the reprocessed product over extended storage. While further research is needed to incorporate social and economic dimensions and to expand applicability across a wider range of food products, this study demonstrates the potential of integrated indicator frameworks like the FCI to guide circularity strategies in food systems. It represents a significant step toward operationalising circularity in food systems by developing and testing a context-specific, product-based assessment framework.eng
dc.identifier.citationSilva, B., Guo, X., Aganovic, K., & Vasconcelos, M. et al. (2026). What goes around comes around: applying the food circularity index to chickpea hummus production. Journal of Cleaner Production, 543, Article 147364. https://doi.org/10.1016/j.jclepro.2025.147364
dc.identifier.doi10.1016/j.jclepro.2025.147364
dc.identifier.eid105028379944
dc.identifier.issn0959-6526
dc.identifier.otherf8ce1114-6ff2-4093-80b5-3bc6637e22af
dc.identifier.urihttp://hdl.handle.net/10400.14/56946
dc.identifier.wos001678635700001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFood circularity
dc.subjectHigh-pressure processing (HPP)
dc.subjectLife cycle assessment (LCA)
dc.subjectNutrient recovery
dc.subjectSustainable food systems
dc.titleWhat goes around comes around: applying the food circularity index to chickpea hummus productioneng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleJournal of Cleaner Production
oaire.citation.volume543
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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