A systems approach to assessing environmental and economic effects of food loss and waste interventions in the United States

Muth, Mary K.; Birney, Catherine; Cuéllar, Amanda; Finn, Steven M.; Freeman, Mark; Galloway, James N.; Gee, Isabella Marie; Gephart, Jessica A.; Jones, Kristal; Low, Linda; Meyer, Ellen; Read, Quentin D.; Smith, Travis A.; Weitz, Keith; Zoubek, Sarah

doi:10.1016/j.scitotenv.2019.06.230

Cited by 93 publications

(47 citation statements)

References 49 publications

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“…According to FAO (Food and Agriculture Organization of the United Nations) data, nearly a third part of all food destined for human consumption is "lost" or wasted every year [38]. It is estimated that in the United States [39], or the European Union [7], this proportion can be as high as 30-50%. In terms of quantity, Buisman et al (2019) [40] estimate the annual food waste in food chains in the EU at 89 million tonnes.…”

Section: Waste Originates From Food Chainsmentioning

confidence: 99%

“…As food-waste can be generated at all stages of the food chain [39], efficient management for waste reduction requires the system approach of supply chains. The following methods of reducing food waste can be comprehensive and environmentally friendly: redistribution of unsold and surplus food, improving in-store promotion and stockpiling, reducing package sizes and stimulating or improving consumer perception and different consumer habits [49].…”

Section: Waste Originates From Food Chainsmentioning

confidence: 99%

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Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

2019

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The sustainability of global food chains and intense agricultural production has become questionable. At the same time, the consumers’ interest in short supply chains (SSCs) and direct sales from producers has increased. SSCs are connected to sustainability by researchers. Their (supposed) positive sustainability attributes are based mostly on extensive production methods and short transport distances. However, from other points of view, the economic and environmental sustainability of the short chains is questionable. Our research aims to cast light on the SSCs’ role in circular economy and sustainability. By deep literature review and content analysis, we determine the sustainability aspects of short (local) chains and their effects related to economy and environment. Short supply chains are connected most widely to circularity and sustainability by the subjects of environmental burden (transport, production method, emission), health, food quality, consumers’ behavior, producer-consumer relationships, and local economy. According to our experience, these factors cannot be generalised across all kinds of short chains. Their circular economic and sustainability features are dependent on their spatial location, type, and individual attitudes of the involved consumers and producers.

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Section: Waste Originates From Food Chainsmentioning

confidence: 99%

Section: Waste Originates From Food Chainsmentioning

confidence: 99%

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

2019

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“…Overall, there is the need to upgrade the management and the sustainability of citrus fruit supply chain with smart and nondestructive technologies that allow a fast, objective, accurate and extensive assessment of fruit QA and ripening on-tree and in the following postharvest, to replace conventional methods. Their aim would be to deliver the best produce to the markets, and contribute to reduce the current level of food loss around the globe, that involves a large portion of fruit and vegetables [28][29][30]. Considering how much of the world's population lacks food security, and the importance of these commodities in the provision of essential nutrients and vitamins, which could prevent malnutrition, that kind of technologies would comply with the sustainable development goals (SDGs) proposed by the Food and Agriculture Organization (FAO), International Fund for Agricultural Development (IFAD), and the World Food Programme (WFP), in the 2030 Sustainable Development Agenda, which supports a global commitment to end poverty, hunger and malnutrition by 2030, creating a #ZeroHunger world [31,32].…”

Section: Introductionmentioning

confidence: 99%

Nondestructive Assessment of Citrus Fruit Quality and Ripening by Visible–Near Infrared Reflectance Spectroscopy

Cavaco¹,

Passos²,

Pires³

et al. 2021

Citrus - Research, Development and Biotechnology

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As non-climacteric, citrus fruit are only harvested at their optimal edible ripening stage. The usual approach followed by producers and packinghouses to establish the internal quality and ripening of citrus fruit is to collect fruit sets throughout ripening and use them to determine the quality attributes (QA) by standard and, in many cases, destructive and time-consuming methods. However, due to the large variability within and between orchards, the number of measured fruits is seldom statistically representative of the batch, resulting in a fallible assessment of their internal QA (IQA) and a weak traceability in the citrus supply chain. Visible/near-infrared reflectance spectroscopy (Vis–NIRS) is a nondestructive method that addresses this problem, and has proved to predict many IQA of a wide number of fruit including citrus. Yet, its application on a daily basis is not straightforward, and there are still several questions to address by researchers in order to implement it routinely in the crop supply chain. This chapter reviews the application of Vis–NIRS in the assessment of the quality and ripening of citrus fruit, and makes a critical evaluation on the technique’s limiting issues that need further attention by researchers.

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“…According to the self-determination theory, relatedness is an important psychological need that enhances intrinsic motivation (Ryan & Deci, 2000). Having the gains clear will also help in making a cost-benefit analyses which helps to compare and prioritize FWL interventions (Muth et al, 2019).…”

Section: Learnings To Support Future Initiativesmentioning

confidence: 99%

Behavioural insights from food waste initiatives: what do they teach us? : Case study Food Waste Free United

Zeinstra¹,

Vlag²,

Haar³

et al. 2021

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Six key success factors were distracted from the interviews. These were motivated individuals, awareness of the food waste problem, collaboration, presence of resources (time, money, manpower), capabilities (skills, expertise and entrepreneurship) and sufficient communication within one's own organisation, within the collaboration and towards the outside world. Four key barriers were identified. These include the different interests of stakeholders (also different expectations and priorities), a lack of resources (time, money, manpower), the challenges of new initiatives such as uncertainty and getting commitment, and the vulnerability of initiatives that flourish on motivation.Strengths of this case study are the diversity of initiatives, resulting in an extensive overview of perspectives, and the fact that the initiatives have been implemented in practice, leading to real-world behavioural insights. A limitation was that a maximum of five initiatives could be included and the guide was developed from an initiator point of view, making certain questions less applicable to participants.By taking all results into account, several key learnings came forward to support future food loss and waste reduction initiatives. Firstly, use an integrated sector approach and stimulate collaboration and partnerships. Secondly, ensure continuity by constant attention, agenda setting and having a longterm vision. Thirdly, it is important to start small and simple, and keep some flexibility to adapt to the situation at hand. Furthermore, it is recommended to assess the impact by measuring the effects on food waste reduction as well as other gains. Showing and sharing these successes works 'connecting', helps setting new (social/company) norms and acts as a motivator for action. Finally, because the focus of the initiatives was on motivation and opportunity, it is recommended that developers also check whether (c)abilities (knowledge and skills) of actors are sufficient for the required behavioural change. The key learning for STV is to be as clear as possible towards her stakeholders on what it

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A systems approach to assessing environmental and economic effects of food loss and waste interventions in the United States

Cited by 93 publications

References 49 publications

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

Nondestructive Assessment of Citrus Fruit Quality and Ripening by Visible–Near Infrared Reflectance Spectroscopy

Behavioural insights from food waste initiatives: what do they teach us? : Case study Food Waste Free United

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