Related Papers
Waste Management & Research: The Journal for a Sustainable Circular Economy
Opportunities, challenges and trade-offs with decreasing avoidable food waste in the UK
2021 •
Shivalee Patel
Around 6 million tonnes of edible food are being wasted (post-farm gate) in the UK each year. This fraction of edible wasted food is known as avoidable food waste. In a circular economy food is a valuable resource that must be captured at all stages of the food supply chain and, where possible, redistributed for consumption. This can prevent avoidable food waste generation, and dissipation of food’s multidimensional value that spans environmental, economic, social, technical and political/organisational impacts. While the importance and benefits of surplus food redistribution have been well documented in the global literature, there are still barriers that prevent perfectly edible food from being wasted. This study looks at the main stages of the food supply chain, and amasses the opportunities, challenges and trade-offs associated with surplus food redistribution to the UK economy. It highlights points in the food system where interventions can be made, to improve food’s circularit...
A tool in the toolkit: Can true cost accounting remove siloed thinking about food loss and waste?
2021 •
siobhan maderson
Sustainability
Food Loss and Waste Prevention Strategies from Farm to Fork
Petronia Carillo
About one-third of the food produced globally for human consumption is lost or wasted each year. This represents a loss of natural resources consumed along the food supply chain that can also have negative impacts on food security. While food loss occurs between production and distribution and is prevalent in low-income countries, food waste occurs mainly at the consumer level, in the retail and food service sectors, and especially in developed countries. Preventing food losses and waste is therefore a potential strategy for better balance food supply and demand and is essential to improve food security while reducing environmental impact and providing economic benefits to the different actors in the food supply chain. In this context, we specifically provide an overview of case studies and examples of legislation from different countries and actions carried out by the various actors in the food chain and by non-profit organisations to effectively prevent and or reduce food loss and...
Food Security
A review of the effects of COVID-19 on food waste
Giulia Borghesi
Frontiers in Sustainable Food Systems
Citizen Science for Quantifying and Reducing Food Loss and Food Waste
2020 •
Christian Reynolds
Food loss and food waste are urgent global problems relating to environmental and social challenges including biodiversity loss, climate change, health, and malnutrition. Reduction targets have been set, including Sustainable Development Goal (SDG) 12.3, which aims to halve per capita food waste at retail and consumer levels globally by 2030, as well as reduce food losses along production and supply chains. Citizen science, the engagement of members of the public in data collection and other elements of the scientific process, can play a role in tackling the problem of food waste and food loss. In this paper, we scope opportunities for using citizen science to answer 26 priority research questions identified by experts in the field of food waste and food loss as being critical to achieving SDG12.3. We describe how citizen science can be used to quantify and understand causes of food loss and waste. Crucially, we demonstrate the value of citizen science in being not just a data gathe...
British Food Journal
Creating sustainable value through food waste management: does retail customer value proposition matter?
2021 •
Iona Y Huang
PurposeThis research aims to explore retail managers' views on how food waste (FW) management activities contribute to sustainable value creation and how the customer value proposition (CVP) for a given food retailer interacts with their approaches to FW management.Design/methodology/approachA three-stage exploratory qualitative approach to data collection and analysis was adopted, involving in-depth interviews with retail managers, documentary analysis of multiple years of relevant corporate reports and email validation by seven major UK grocery retailers. Thematic content analysis supplemented by word similarity cluster analysis, two-step cluster analysis and crisp-set qualitative comparative analysis was undertaken.FindingsFW management practices have been seen by retail managers to contribute to all forms of sustainable value creation, as waste reduction minimises environmental impact, saves costs and/or serves social needs, whilst economic value creation lies at the heart o...
Environmental Science and Pollution Research
New insights in food security and environmental sustainability through waste food management
2023 •
Tawseef Baba
Victorian Journal of Home Economics
VJHE_Vol_56_No2_2017 (2) HEIA Food Waste Article only.pdf
2017 •
Ros Sambell
Food waste is under more scrutiny as a result of climate change, projected population growth and sustainability questions including future needs and equitable solutions for global food security. It is now an integral part of government agendas and action to reduce it is promoted globally by the Sustainable Development Goals. There is evidence that in developed countries, consumer and retail food wastage is significant. Consumer education is seen as an integral part of a systematic approach to reduce food waste. School communities play a pivotal role in the creation of a food waste reduction culture, through policies and practices, active engagement and curriculum. Current Australian Curriculum strands and the Sustainability crosscurriculum priority provide multiple opportunities at different year levels to explore the implications and impacts on food waste of consumer decisions about food purchases, consumption and disposal. The topic can provide an engaging focus to develop the analytical, measurement and persuasive knowledge and skills needed in these learning areas. Home economics teachers are in a privileged position to apply these topics to educate young Australians, thus building the capacity of our future thinkers to reduce food waste and support a more sustainable food future.
Journal of the Air & Waste Management Association
Food flows in the United Kingdom: The potential of surplus food redistribution to reduce waste
ELENI IACOVIDOU
Resources
A Tool for the Selection of Food Waste Management Approaches for the Hospitality and Food Service Sector in the UK
ELENI IACOVIDOU
The UK government has been calling for action in tackling food waste (FW) generation, to which the Hospitality and Food Services (HaFS) sector contributes substantially. Decision-making tools that inform the selection of appropriate FW management (FWM) processes in the HaFS sector are lacking. This study fills this gap by offering a conceptual decision-making tool that supports selecting appropriate and commercially available FW processing techniques for the HaFS sector. The study initially conducted an exploratory analysis of on-site and off-site FWM options commercially available in the UK to inform the development of a two-tier decision-making framework. A set of steering criteria was developed and refined via stakeholder consultations to create flowcharts that guide the selection of FWM options, i.e., Tier 1 of the framework. Tier 2 refines the FWM process selection using a comparative sustainability scorecard of FWM options performance developed through a rapid systematic evide...
