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Research papers on Food waste reduction

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  1. Quantification of food waste per product group along the food supply chain in the European Union: a mass flow analysis

    Carla Caldeira, Valeria De Laurentiis, Sara Corrado, et al. · 2019 · Resources Conservation and Recycling · 498 citations

    In 2015, the United Nations defined the Sustainable Development Goals (SDG), which include a target (12.3) on food waste. The target requires "by 2030, to halve per capita global food waste at the retail and consumer levels and to reduce food losses along production and supply chains, including post-harvest losses". The target has increased awareness about the food waste problem and boosted research in food waste quantification. Nevertheless, there is a lack of studies that adopt a systematic approach to account for food waste providing disaggregated values per food supply chain stage and per food groups. Such an approach could support policy makers in prioritizing interventions for food was

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  2. Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions

    Christian Reynolds, Liam Goucher, Tom E. Quested, et al. · 2019 · Food Policy · 488 citations

    Food waste prevention has become an issue of international concern, with Sustainable Development Goal 12.3 aiming to halve per capita global food waste at the retail and consumer levels by 2030. However there is no review that has considered the effectiveness of interventions aimed at preventing food waste in the consumption stages of the food system. This significant gap, if filled, could help support those working to reduce food waste in the developed world, providing knowledge of what interventions are specifically effective at preventing food waste. This paper fills this gap, identifying and summarizing food-waste prevention interventions at the consumption/consumer stage of the supply c

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  4. Food waste accounting along global and European food supply chains: State of the art and outlook

    Sara Corrado, Serenella Sala · 2018 · Waste Management · 311 citations

    Contributing to environmental pollution and resources depletion, food waste represents a considerable inefficiency of the global food system. Within the United Nations Sustainable Development Goal 12.3, countries committed to halve per-capita food waste generated at retail and consumer levels and to decrease food waste along the food supply chain by 2030. Reliable and detailed information on food waste is of utmost importance for the actors of the food supply chain, organizations and governments willing to implement and monitor effective reduction strategies. The present paper is a review of existing studies on food waste generation at the global and European scales and aims primarily at des

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  5. Food Waste Drivers in Europe, from Identification to Possible Interventions

    Massimo Canali, Pegah Amani, L.H. Aramyan, et al. · 2016 · Sustainability · 236 citations

    The growing volumes of food globally lost or wasted and implications for food security and sustainability have raised the concern of researchers, governments, international organizations and grass-root movements. Much research and experiences investigating food waste causes and drivers focus on one specific segment of the food supply chain and limit the analysis to the situation of one or few countries, while the few studies of wider geographical scope also target other relevant and diversified objectives (e.g., food waste definition, quantification, environmental and economic impacts, and recommendations for interventions). This study, carried out by a network of European institutions invol

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  7. Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste Reduction

    Harald Rohm, Marije Oostindjer, Jessica Aschemann‐Witzel, et al. · 2017 · Foods · 104 citations

    Consumers are directly and indirectly responsible for a significant fraction of food waste which, for a large part, could be avoided if they were willing to accept food that is suboptimal, i.e., food that deviates in sensory characteristics (odd shape, discoloration), or that has a best-before date which is approaching or has passed, but that is still perfectly fine to eat. The choice to accept or discard suboptimal food is taken either before or after purchase (hence, in the retail store or in the household). The aim of the European research project COSUS (Consumers in a sustainable food supply chain) was to increase consumer acceptance of suboptimal food, before and after purchase, by impl

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  9. Waste watchers: A food waste reduction intervention among households in Arizona

    Christopher M. Wharton, Maricarmen Vizcaíno, Andrew Berardy, et al. · 2020 · Resources Conservation and Recycling · 79 citations

    Food waste is a globally significant issue, contributing to financial losses and adversely impacting the environment across the supply chain. In developed countries, the issue is especially problematic among consumers. The present study conducted a novel, evidence-based and theoretically founded household food waste intervention designed to explore how a multifaceted educational approach could impact food waste generated in the home. Households in the City of Phoenix, AZ, USA, were recruited to participate in the study (N = 53). Enrolled participants completed a baseline week, a 5-week intervention, and a follow-up week. Education and strategic information were delivered via a website specif

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  10. Food waste reduction in supply chains through innovations: a review

    L.H. Aramyan, Matthew Grainger, Katja Logatcheva, et al. · 2020 · Measuring Business Excellence · 63 citations

    Purpose Agri-food supply chains are facing a number of challenges, which cause inefficiencies resulting in the waste of natural and economic resources, and in negative environmental and social impacts. Food waste (FW) is a result of such inefficiencies and supply chain actors search for economically viable innovations to prevent and reduce it. This study aims to analyse the drivers and the barriers that affect the decision of supply chain operators to adopt innovations (technological – TI, organisational – OI and marketing – MI) to reduce FW. Design/methodology/approach The analysis was carried out using a four-step approach that included: a literature review to identify factors affecting th

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  13. Trade-Off Analyses of Food Loss and Waste Reduction and Greenhouse Gas Emissions in Food Supply Chains

    Jan Broeze, Xuezhen Guo, Heike Axmann · 2023 · Sustainability · 11 citations

    Food losses and waste (FLW) reduction and mitigating climate impact in food chains are priorities in achieving sustainable development goals. However, many FLW-reducing interventions induce additional greenhouse gas (GHG) emissions, for example, from energy, fuel, or packaging. The net effect of such interventions (expressed in GHG emissions per unit of food available for consumption) is not obvious, as is illustrated in a number of case studies. We recommend that in the decision to take on FLW-reducing interventions, the trade-offs on sustainability impacts (such as GHG emissions) are taken into consideration. Since FLW induce demand and extra operations in all stages along a supply chain,

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  14. An application of machine learning to classify food waste interventions from a food supply chain perspective

    Qiongfang Zou, C. N. Bezuidenhout, Sheikh Imran Ishrat · 2024 · British Food Journal · 8 citations

    Purpose The purpose of this paper is to demonstrate the efficacy of machine learning (ML) in managing natural language processing tasks, specifically by developing two ML models to systematically classify a substantial number of food waste interventions. Design/methodology/approach A literature review was undertaken to gather global food waste interventions. Subsequently, two ML models were designed and trained to classify these interventions into predefined supply chain-related groups and intervention types. To demonstrate the use of the models, a meta-analysis was performed to uncover patterns amongst the interventions. Findings The performance of the two classification models underscores

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  17. Decarbonization and waste reduction in a disrupted food supply chain: a step towards achieving food sustainability

    Ranveer Singh Rana, Dinesh Kumar, Kanika Prasad · 2025 · British Food Journal · 4 citations

    Purpose: This study aims to reduce carbon emissions and minimize waste in the event of disruptions in a short and fast-food perishable such as fruits, vegetables, packaged food items, etc. supply chain through optimal investment in green and preservation technologies. Design/methodology/approach: This study utilized a Hessian matrix approach to optimize decision variables with an objective to maximize the profit function. Findings: The study demonstrates that investing in both green and preservation technology within a short and fast-food supply chain is highly beneficial for decarbonization and waste reduction and it leads to profit maximization. It has been shown with the help of a numeric

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  20. Reduction Strategies for Food Loss and Waste in South African Supply Chains: An Intervention Study

    Tshepo Molebogo, Nontoko Matheu, Sello Maseko, et al. · 2004 · Zenodo (CERN European Organization for Nuclear Research)

    Food loss and waste represent significant challenges in South African agriculture supply chains, contributing to economic inefficiencies and environmental degradation. A mixed-methods approach combining quantitative surveys with qualitative interviews to assess current practices and identify barriers to reduction efforts. Quantitative data showed a 20% reduction in post-harvest losses after implementing targeted interventions, while thematic analysis revealed common bottlenecks such as inadequate storage facilities and lack of access to appropriate technology. The study identified key areas for improvement but did not find statistically significant differences between intervention groups in

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  21. Investigating the Potential Effects of Food Waste Reduction Interventions Within the Leafy Vegetable Supply Chain in Kermanshah Province, Iran

    Mostafa Moradi, Hossein Shabanali Fami, Ali Akbar Barati, et al. · 2024 · Agriculture

    Despite the increasing concerns regarding meeting the world’s future food demand, there is still a substantial quantity of food loss and waste (FLW), particularly concerning fruits and vegetables. In the case of Kermanshah province, inefficiencies within the leafy vegetable supply chpain (LVSC) contribute to an alarming annual waste of 39% of leafy vegetables. Although several studies have proposed strategies and recommendations for mitigating this waste, the actual impact of these interventions on reducing FLW has not been thoroughly examined or quantified. Using System Dynamic Modeling, this study offers a novel approach to quantify the impact of interventions on waste reduction. The quant

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  22. Food loss and waste reduction – a new challenge for all stakeholders in food supply chain

    Željko Vaško, Nemanja Jalić · 2024 · ОДРЖИВИ РАЗВОЈ И УПРАВЉАЊЕ ПРИРОДНИМ РЕСУРСИМА РЕПУБЛИКЕ СРПСКЕ

    In line with the trend of population growth in the world, increasing food production becomes imperative for the agricultural sector, especially since even with the current population, one billion people were malnourished or hungry. The opportunity to increase food production is mainly reduced to increasing yields and is less based on increasing cultivated areas and the number of domestic animals. The productivity of agriculture increases through its intensification, that is, greater application of artificially produced inputs (fertilizers, pesticides, antibiotics, etc.), which threatens the health safety of the food produced in this way and leads to an increase in nature pollution. This clos

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