Challenging the food waste hierarchy

Parsa, Ali; Wiel, Marco J. Van De; Schmutz, Ulrich; Fried, Jana; Black, Daniel; Roderick, Ian

doi:10.1016/j.jenvman.2023.118554

Cited by 14 publications

(5 citation statements)

References 19 publications

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“…As mentioned earlier, for this scenario, the estimator will perform the simulation by employing the user's input data and using Equations ( 11)-( 14). PFWR = CW − ESLW (11) where PFWR = Potential food waste reduction, CW = Current waste, and ESLW = Extra shelf-life waste. CW = PV * PPGW (12) where CW = Current waste, PV = Production volume, and PPGW = Percentage of product that goes to waste.…”

Section: Potential Food Waste Reduction If the Percentage Of Product ...mentioning

confidence: 99%

“…Several strategies can be employed to reduce food waste, all centered on the fundamental [10] or improved version [11] of the food waste hierarchy. According to Papargyropoulou, Lozano, Steinberger, Wright, and bin Ujang [12], strategies to reduce food waste throughout the food supply chain should consider the three dimensions of sustainability: environmental, economic, and social.…”

Section: Introductionmentioning

confidence: 99%

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The Potential for Reducing Food Waste through Shelf-Life Extension: Actionable Insights from Data Digitization

Reyes,

Cahill,

Mis Solval

2024

Sustainability

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Digital, practical, user-friendly tools generate actionable insights for the food industry to develop effective food waste reduction strategies. This study aimed to develop a methodology behind a digital food waste estimator that may be used to calculate the potential food waste reduction and the environmental and nutritional reach impact by extending the shelf life of foods. The methodology for this tool incorporates a straightforward algorithm and robust data sources. Additionally, two case studies were analyzed and discussed to demonstrate the tool’s application and effectiveness. The results from the food waste estimator revealed that by increasing the shelf life of poultry meat by 40%, waste could be reduced by 6–7%, CO2 emission by 457–567 kg, and water usage by 656,571–814,149 L/1000 kg of product. Meanwhile, by increasing the shelf life of bread by 20%, waste can be reduced by 5–6%, CO2 emission by 155–192 kg, and water usage by 248,000–307,520 L/1000 kg of product. This study demonstrated that the fundamental mathematical approach to and assumptions behind the food waste estimator can be effectively used to determine the potential for food waste reduction and environmental impact by extending a product’s shelf life. Extending the shelf life of food may reduce environmental impact and food waste.

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Section: Potential Food Waste Reduction If the Percentage Of Product ...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Potential for Reducing Food Waste through Shelf-Life Extension: Actionable Insights from Data Digitization

Reyes,

Cahill,

Mis Solval

2024

Sustainability

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“…However, this way of utilising food materials has been proven to be less socially and environmentally sustainable compared to (re)using it for human consumption (Papargyropoulou et al. , 2014; Parsa et al. , 2023; Redlingshöfer et al.…”

Section: Introductionmentioning

confidence: 99%

“…Once unsuitable for human consumption, it can be used for other purposes such as the production of animal feed, biofuel, or chemicals for industrial use. However, this way of utilising food materials has been proven to be less socially and environmentally sustainable compared to (re)using it for human consumption (Papargyropoulou et al, 2014;Parsa et al, 2023;Redlingsh€ ofer et al, 2020;Teigiserova et al, 2020). Therefore, there is a strong interest in developing new ways of retaining food material within food supply chains for as long as possible.…”

Section: Introductionmentioning

confidence: 99%

What does it take to close the loop? Lessons from a successful citrus waste valorisation business

Rao,

Bilić,

Bast

et al. 2024

BFJ

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PurposeIn this case study, we examine how a citrus peel valorising company based in the Netherlands was able to adopt a circular business model while navigating regulatory, managerial, and supply chain-related barriers.Design/methodology/approachIn-depth, semi-structured interviews with key personnel in the company, notes from field observations, photographs of the production process, and documents from a legal judgement served as data for this single, qualitative case study. Data were coded inductively using the in vivo technique and were further developed into four themes and a case description.FindingsResults from our study indicate that the regulatory and political contexts in the Netherlands were critical to the company’s success. Like in the case of most fruitful industrial symbioses, partnerships founded on mutual trust and economically appealing value propositions played a crucial role in ensuring commercial viability. Collaborating with larger corporations and maintaining transparent communication with stakeholders were also significant contributing factors. Lastly, employees’ outlook towards circularity combined with their willingness to learn new skills were important driving factors as well.Originality/valueIn addition to expanding the scholarship on the adoption of circular business models, this research offers novel insights to policymakers and practitioners. It provides empirical evidence regarding the importance of public awareness, adaptable legislation, and harmonised policy goals for supporting sustainable entrepreneurship in the circular economy.

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“…This not only represents a huge waste of natural resources such as water, energy, and land, but also contributes significantly to greenhouse gas emissions associated with food production. Studies show the relationship between waste and the reallocation of wasted food to cover hunger in various nations [6][7][8]. According to the data described by some studies, 10 tons of food that have been wasted could feed 12,470 people [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Plate Food Waste in Food Services: A Systematic Review and Meta-Analysis

Guimarães,

Reis,

Fontes

et al. 2024

Nutrients

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Food waste is considered to be a social, environmental, administrative, and economic problem. Given the large-scale production and distribution of food, food waste in food services has been widely discussed by experts, professors, and scientists in the field. This systematic review aimed to understand which food service has the highest percentage of plate food waste. A systematic review and meta-analysis were conducted until January 2024 in ten electronic databases: MEDLINE, Embase, IBECS, BINACIS, BDENF, CUMED, BDNPAR, ARGMSAL, Cochrane Library, Sustainable Development Goals, and the gray literature. The protocol was previously registered with PROSPERO under the code CRD42024501971. Studies that have assessed plate food waste in food services were included. There were no restrictions on language, publication location, or date. The risk of bias analysis was carried out using the JBI instrument. A proportion meta-analysis was carried out using R software (version 4.2.1). This systematic review with meta-analysis showed that the type of distribution and the food service are the factors that have the greatest impact on the percentage and per capita of plate food waste. In the face of increased waste, interventions should be targeted by type and distribution system, diners, and meals in order to lessen the impact of these factors.

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Challenging the food waste hierarchy

Cited by 14 publications

References 19 publications

The Potential for Reducing Food Waste through Shelf-Life Extension: Actionable Insights from Data Digitization

The Potential for Reducing Food Waste through Shelf-Life Extension: Actionable Insights from Data Digitization

What does it take to close the loop? Lessons from a successful citrus waste valorisation business

Plate Food Waste in Food Services: A Systematic Review and Meta-Analysis

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