2015
DOI: 10.3390/su7021429
|View full text |Cite
|
Sign up to set email alerts
|

Abstract: Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC). The aim of this study is (1) to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries along the German food chain and (2) to find methods to reduce it. Results indicate that food waste occurs at all stages… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
2

Citation Types

2
176
0
5

Year Published

2017
2017
2022
2022

Publication Types

Select...
5
3

Relationship

2
6

Authors

Journals

citations
Cited by 239 publications
(183 citation statements)
references
References 11 publications
2
176
0
5
Order By: Relevance
“…Being aware of the fact that the whole chain concerned with the production of food is responsible for the impacts of their economic activities on sustainability [6], see, e.g., Coggins' [78] plea for shared responsibility for waste prevention, this paper focuses on the behavior of consumers. Based on the TPB and the additionally considered constructs personal norms and the situational measure of perceived taste of food, a structural equation model was estimated for a sample of 158 German canteen guests.…”
Section: Discussionmentioning
confidence: 99%
See 2 more Smart Citations
“…Being aware of the fact that the whole chain concerned with the production of food is responsible for the impacts of their economic activities on sustainability [6], see, e.g., Coggins' [78] plea for shared responsibility for waste prevention, this paper focuses on the behavior of consumers. Based on the TPB and the additionally considered constructs personal norms and the situational measure of perceived taste of food, a structural equation model was estimated for a sample of 158 German canteen guests.…”
Section: Discussionmentioning
confidence: 99%
“…Food waste in catering facilities can be regarded as a loss of resources and hence should be reduced as much as economically feasible. However, it could also be that reducing food waste requires disproportionally high efforts resulting in high input of labor or time [6]. Independent of this, at the level of guests, a low share of leftovers have been described as potential indicator of consumer satisfaction, i.e., assuming "good" satisfaction being related to a ratio of less than 1:10 between food waste and food consumption [25].…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…This is important, as the implementation of inter-organizational measures should not lead to a shifting of food waste further up or down the food supply chain [8]. The platform covers the skilled-labor (such as butchering and baking) and industrial production part of the supply chain, as well as the retail and consumption part with measures for the restaurant and public catering sector.…”
Section: Discussionmentioning
confidence: 99%
“…It is estimated that approximately 33% of the global food product is wasted or lost every year [4]. Specifically, the perishable food loss at grocery retailers is around 15% due to damage and spoilage [5], while the loss of fruits and vegetables is as high as 35% in the transportation process [6]. Ineffective food quality control during the transportation and retailing process as well as food contamination incidents are the main reasons leading to food waste.…”
Section: Introductionmentioning
confidence: 99%