Improving sustainability of fruit and vegetable processing industry by sub-product transformation

Dietrich, T.; Wildner, Jessica; D’urso, F.; Virto, R.; Velázquez, Carmela; Pais, Célia; Ferreira, Bruno Sommer; Carolas, Ana; Prado-Barragán, Lilia Arely; Moreno, Castro; Verstichel, Steven

doi:10.3920/978-90-8686-820-9_10

Cited by 1 publication

(1 citation statement)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In fact, the food industry is tackling such challenges in order to improve productivity by using fewer resources, increasing the resilience of the food supply chain and relationships with providers and clients (Otles et al, 2015;Rahimifard et al, 2017;Eriksson et al, 2017). Some processing activities are dedicated to the recycling of discarded food at different stages, for example agricultural production and retail, for diverse reasons such as aesthetic standards and to transforming it into marketable foodstuffs (Barba and Díaz-Ruiz, 2015) or industrial production that collects the processing scrap, such as discarded fruit and vegetables, and uses it to produce biogas (Dietrich et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Farmer behavior and perception regarding food waste and unsold food

Bonadonna

Matozzo²,

Giachino

et al. 2018

BFJ

View full text Add to dashboard Cite

Purpose The purpose of this paper is to analyze farmer behavior, considering their attitude toward food waste with particular focus on their involvement in the last phase of the process, the retail phase. It assesses the different approaches applied to food waste management and its future. Design/methodology/approach A sample of 35 farmers in the Porta Palazzo market, the biggest food market in the Turin Area (north-west Italy), was identified and a survey was carried out to determine the behavior and perception of farmers regarding food waste and the management of unsold food. Findings Results show that there is a high level of interest on the ethical and charitable aspects of food waste and unsold food. However, awareness and knowledge of the initiatives organized by institutions are not sufficient. Practical implications If policy makers and institutions have an understanding of farmer behavior, they can implement ad hoc initiatives to reduce food waste and build on the work already done by farmers. Additionally, farmers can help customers to better understand the products. Originality/value This study analyzes the perception of the food waste phenomenon for one type of traditional operator in the food supply chain, the farmer. The originality of the paper lies in the fact that it has not only considered the perception of food waste but also the management of unsold food in a market area.

show abstract