An analysis of food waste from a flight catering business for sustainable food waste management: A case study of halal food production process

Thamagasorn, Metawe; Pharino, Chanathip

doi:10.1016/j.jclepro.2019.04.312

Cited by 61 publications

(40 citation statements)

References 15 publications

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“…This result highlights the important problem of "plastic pollution", where many studies point out that plastic pollution is one major global challenge within environmental sustainability [100,101]. Figure 3 shows the links of the community to the Food Sustainability community, and indicates the use of the so-called waste management concept in food production, which supports previous research [102]. Reducing food waste is crucial for the sustainability challenge in the food service industry [103][104][105].…”

Section: Communities: Environmental Sustainability and Food Sustainabsupporting

confidence: 76%

Twitter Analysis of Global Communication in the Field of Sustainability

et al. 2019

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The increasing popularity of social media worldwide provides us with an opportunity to understand social, cultural, and environmental issues about people’s perception of sustainability. The article aims at identifying the main topics of communication related to hashtag # sustainability based on a communication analysis on the Twitter network. We investigated the perception of sustainability using data from 414,926 Twitter interactions by 223,476 users worldwide. The data were recorded between April 17, 2018 and July 12, 2019. We identified Innovation, Environment, Climate Change, Corporate Social Responsibility, Technology, and Energy as key hashtags in the field of sustainability. In conjunction with this, we identified the six following communities: (1) Environmental Sustainability, (2) Sustainability Awareness, (3) Renewable Energy and Climate Change, (4) Innovative Technology, (5) Green Architecture, and (6) Food Sustainability. The usage of these communities is applicable in marketing communication as well as in the Corporate Social Responsibility activities of the given companies. The results of the analysis give the organizations a possible direction for their sustainable business model improvement via the contribution of society´s voice.

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Section: Communities: Environmental Sustainability and Food Sustainabsupporting

confidence: 76%

Twitter Analysis of Global Communication in the Field of Sustainability

et al. 2019

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“…Although some studies identify and suggest piecemeal consumption-based solutions for these issues, they have not focused on the non-synergistic interactions between SDGs from a holistic supply chain context [73,74]. Future research must explore both synergistic and non-synergistic interactions between multiple SDGs and create holistic solutions addressing the complex barriers impacting trade-offs between SDGs.…”

Section: Implications and Future Research Directionsmentioning

confidence: 99%

Synergistic Interactions of SDGs in Food Supply Chains: A Review of Responsible Consumption and Production

et al. 2021

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In light of the significance of Food Supply Chains (FSCs) in attaining the United Nations’ 17 Sustainable Development Goals (SDGs), a greater focus on synergistic interactions between these SDGs is called for. Although there is research within this area, the impact on the interactions of responsible consumption and production for supply chains is either fragmented or inconclusive. Implementing supply chain solutions to achieve one goal could potentially support or inhibit progress in other goals; thus, before implementing such solutions, a better understanding of the interrelationships between SDGs is required. A systematic review is conducted to evidence the current nature of the understanding of these interrelationships within the food supply chain context by focusing on Responsible Consumption and Production, which refers to SDG number 12. This review is conducted through a filtering process, where 171 peer-reviewed articles addressing different SDGs were analysed and synthesized. In addition to a detailed summary of the recent literature on the SDGs and their interrelationships, as addressed in the literature, this paper establishes the limitations in the existing literature and research challenges surrounding the SDGs. This article contributes a conceptual framework that identifies stakeholder and consumer pressures as enablers of synergistic interactions between SDGs, thus directing managerial and regulatory interventions through a holistic perspective of SDGs. Finally, the review discusses contradictory findings on SDGs and provides future research avenues.

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“…Several studies have focused on food waste measurement, trying to quantify and qualify food waste along the whole food supply chain, from cradle to grave. Some authors have investigated its amount and the main drivers at the final consumption stage (Secondi et al 2015;Fiore et al 2017;Boschini et al 2018) but fewer at agricultural (Schneider et al 2019), processing (Thamagasorn and Pharino 2019) and retail stages (Caldeira et al 2019). Moreover, according to measurement methodologies proposed by the European Commission (2019), the highest number of authors applied direct measurement (Elimelech et al 2019), interviews and questionnaire approaches (Lanfranchi et al 2016;Delley and Brunner 2018).…”

Section: Introductionmentioning

confidence: 99%

Food waste in Italian households during the Covid-19 pandemic: a self-reporting approach

Amicarelli

Bux

2020

Food Sec.

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Food waste prevention and reduction are an economic, social and environmental concern included among the 17 Sustainable Development Goals (SDGs) within Agenda 2030 for Sustainable Development. The third target under SDG 12 (Target 12.3) on Responsible Production and Consumption aims to halve food waste by 2030 at retail and consumer levels, considering that more than half of its quantity is generated by final consumers, both indoor and outdoor. However, the Covid-19 pandemic outbreak at the beginning of 2020 imposed several food consumption behaviors and lifestyle changes: food service facilities (e.g., restaurants, pubs, cafés, hotels, resorts) have been closed roughly all over the world, generating a sharp domestic consumption and an expected increase in household waste. The authors conducted an explorative research through the food diary approach. The purpose of this paper is to have a better understanding of household food consumption and wastage trends during Covid-19 pandemic testing, as well as food diary methodology strengths and weaknesses. Food diaries, even with their intrinsic limitations and biases, represent a valuable technique to obtain detailed qualitative and quantitative knowledge on daily food consumption and consumers' behavior. Through the limited but significant results achieved, the authors highlight the logistics of the methodology and the food waste generation trends among a small sample of Italian families during the Covid-19 pandemic. Further, healthier work-life balances, adequate time management and smart food delivery seem to be good opportunities for food waste reduction in households.

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An analysis of food waste from a flight catering business for sustainable food waste management: A case study of halal food production process

Cited by 61 publications

References 15 publications

Twitter Analysis of Global Communication in the Field of Sustainability

Twitter Analysis of Global Communication in the Field of Sustainability

Synergistic Interactions of SDGs in Food Supply Chains: A Review of Responsible Consumption and Production

Food waste in Italian households during the Covid-19 pandemic: a self-reporting approach

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