Identifying Factors Associated with Food Losses during Transportation: Potentials for Social Purposes

Abstract

The problem of food waste and food loss covers the entire food chain, and its scale varies depending on the part of the chain. The aim of the study was to identify a problem and indicate places where goods redistribution is possible at the food transportation stage. The article provides a detailed breakdown of the causes of losses at the transportation stage. The research material was a large dairy cooperative in Poland. It was found that it was possible to recover 25.08 tons of dairy products. Taking into account the total weight of the cargo carried by all transport units during the analyzed period, this amount is approximately 0.5% of the full load capacity of all transport units in a two-year period. The research conducted shows that losses during the transportation of finished goods are generated, therefore it is possible to recover part of the food during the loading, transportation and unloading stages. The present practice involves an unconditional disposal of all products, which for various reasons are not delivered to the customer at the appropriate time and in proper commercial quality (accidents, collisions). The disposal of ready, often packed, completely safe products is a highly undesirable phenomenon, especially in the context of the poverty experienced by part of society.

Energy-Environmental Impact Assessment of Greenhouse Grown Tomato: A Case Study in Almeria (Spain)

“…Transportation losses, which in the case of tomatoes rise up to 10%, include spillage and degradation during handling, storage, and transportation between farm and distribution, as well as to the final user. They typically respond to human, environmental, and managerial factors [28]. In the first case, these are often caused by lack of training, human errors, and non-compliance with regulations.…”

Managing the Risk of Food Waste in Foodservice Establishments

“…That is why it is so important to improve employee skills through mandatory training, which should be carried out periodically to update and consolidate their knowledge [40]. In addition, Lipińska et al [41] noted that employee training, together with investments in logistics, can favorably reduce the scale of food losses and food waste at the transport stage.…”

Contemporary problems and challenges of sustainable distribution of perishable cargoes: Case study of Polish cold port stores

“…Different viewpoints on food system change were examined by Haysom et al (2019). It was also noted that it is possible to recover part of the food during the loading, transportation and unloading stages (Lipińska et al, 2019).…”

“…Specific conditions should be controlled properly due to products limited shelf life. Therefore, appropriate measures should be implemented to prevent spoilage of perishable goods within the particular links of supply chains (Hammond et al, 2015;Kaipia et al, 2013;Lipińska et al, 2019).…”