Exploring Food Waste Reducing Apps—A Business Model Lens

Oroski, Fábio de Almeida

doi:10.1007/978-3-030-20561-4_14

Cited by 11 publications

(7 citation statements)

References 21 publications

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“…In this sense, some authors (e.g. De Almeida Oroski, 2020 ; Di Leo et al, 2020 ; Mattila et al, 2020 ; Michelini et al, 2018 ; Sarti et al, 2017 ; Secondi et al, 2019 ) consider FWRPs more than technological innovations underlying their business models. For these authors, the business model concept refers to a logic that portrays how an enterprise creates, delivers and captures value.…”

Section: Resultsmentioning

confidence: 99%

“…For these authors, the business model concept refers to a logic that portrays how an enterprise creates, delivers and captures value. De Almeida Oroski (2020) follows the business model definition from Teece (2010) : a business model describes the design or architecture of the value creation, delivery and capture mechanisms involved.…”

Section: Resultsmentioning

confidence: 99%

“…Some articles focus on exploring case studies and identifying different digital platform types (e.g. Cane and Parra, 2020 ; De Almeida Oroski, 2020 ; Michelini et al, 2018 ; Sarti et al, 2017 ), which leads to the consequences over the business model’s choices. Decisions about: what to offer (value proposition), to whom (beneficiaries), how (structuring resources and competencies, partnerships) and revenue generation models (value capture) permeate the business model design and are strongly related to the type of platform, which will be discussed further in Section ‘Types of FWRPs’.…”

Section: Resultsmentioning

confidence: 99%

“…According to Corbo and Fraticelli (2015) , FWRPs can be classified based on types of transactions, actors involved and mediators between food supply and demand. De Almeida Oroski (2020) proposed the segmentation of platforms depending on the main business model components: (a) value proposition (food prevention or food recovery), (b) value creation (platforms that only intermediate supply and demand and platforms that provide other services such as transport and the whole management of the food recovery); and (c) value capture (for-profit or non-profit orientation). Sarti et al (2017) also divided FWRPs into archetypes categorizing the platforms according to the value capture model (for-profit or non-profit), types of transactions, actors involved and strategies for reducing food waste.…”

Section: Resultsmentioning

confidence: 99%

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Understanding food waste-reducing platforms: A mini-review

Oroski

Silva

2022

Waste Manag Res

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Food waste is one of the main obstacles to transitioning to sustainable and circular food systems. Food waste-reducing platforms (FWRPs) have emerged as low-cost alternatives by donating or commercializing surpluses and non-commercial food. However, as a recent phenomenon, little is known about their actual contribution to the fight against food waste. This study aims to employ a systematic review of the literature to understand the main issues of FWRPs. Our results indicate that technology plays multiple roles in FWRPs: enabling the sharing of surpluses by connecting supply and demand, monitoring and generating data on waste, among others. However, technology is insufficient for food recovery. FWRPs’ business models must be aligned with the sustainability concept, encompassing environmental, economic and social benefits. Innovators must design and prototype solutions to address these various intended functions. This study points out many barriers to implementing these digital platforms, such as delivering multiple benefits for heterogeneous actors. Other barriers involve building trust and changing the behaviour of actors concerning their food habits. The scarcity of empirical studies has limited a better understanding of FWRPs and their actual ability to tackle food waste on a large scale. Despite the limitations found in the literature, digital platforms are an interesting solution to food waste management by promoting food waste prevention and reduction strategies at the source.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Understanding food waste-reducing platforms: A mini-review

Oroski

Silva

2022

Waste Manag Res

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“…Several ICT tools, such as mobile apps [13], cloud-based platforms [14], and sensor technologies [15], have been created to address food waste. For instance, smartphone apps like Too Good To Go and OLIO enable customers to buy leftover food from nearby restaurants and grocery stores at a discount [16], [17]. To enable food donation and redistribution, cloud-based systems like FoodCloud link food donors with regional charities and food banks [18].…”

Section: Introductionmentioning

confidence: 99%

Combating Consumer Food Waste – An Exploration of Information Communication Technology Approach

ADEBISI

2023

JD-FEWS

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Existing food production and consumption rate especially from consumer’s point of view cannot be measured as viable due to varieties of social economic factors involved in the food supply chain. Combating food waste contributes extensively to food security measures and easing conservational burden thus improving justifiable consumption of food. Food waste emanating from consumers especially individual households is huge. A systematic approach to mitigate this is to creatively enlighten consumers as alertness and campaigns. However, literature reveals that complimentary initiatives are required to confront the problem of consumer waste. Information technology is comparatively new approach to lead consumers carefully using technical platforms and solutions in the right direction towards reducing food waste. This study tackles this research gap by conducting comprehensive reviews of articles pointing to food wastage prevention, weaknesses and potential usage of ICT tools for positive impacts on consumers to reduce food wastages. The study focuses on the use of ICT tools and techniques as a means to reduce food wastage. The reviews covered existing food wastage saving measures and applications (e.g. smart kitchen appliances, smart packaging and mobile applications). It further proposed a broad ICT driven food wastage avoidance framework that deals with the problem holistically. The framework shows how various levels of food supply chain can be integrated to tackle wastages from top to bottom in avoiding consumer wastage. However, future research is required to validate and build on this framework.

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