Retail food waste: mapping causes and reduction practices

Moraes, Camila Colombo de; Costa, Flávio Henrique de Oliveira; Pereira, Carla Roberta; Silva, Andréa Lago da; Delai, Ivete

doi:10.1016/j.jclepro.2020.120124

Cited by 119 publications

(114 citation statements)

References 62 publications

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“…Most of the causes of retail food waste identified in this study are well-known in the literature [16,17,25,27], confirming the external validity of the methodological approach adopted here; however, the findings from the focus groups provide a different point of view for analyzing in-store food waste and identifying preventive actions.…”

Section: Discussionsupporting

confidence: 78%

“…A letter of invitation to join the focus groups was sent to store managers of the 16 stores, with a request to forward it to all food category managers in the stores. Store managers were asked to particularly push for the participation of food category managers responsible for the packed and unpacked cold cuts and cheeses, fruits and vegetables, meat and seafood, and bakery categories, as these are the categories that exhibit the largest amounts of waste [16,25]. Approximately 120 food category managers were invited to the focus groups.…”

Section: Selection Of Focus Group Participantsmentioning

confidence: 99%

“…In reality, the response of store managers to food waste is hindered by the lack of flexibility of corporate chain strategies and rules [44]. Improving communication both among in-store hierarchical levels and between retailers and other actors in the chain is frequently mentioned as a potential strategy for the prevention of food waste [25].…”

Section: Quote 16(fg4)mentioning

confidence: 99%

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“If only I Could Decide”: Opinions of Food Category Managers on in-Store Food Waste

et al. 2020

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Retail food waste represents a minor fraction of the total amount of food waste produced along the food supply chain (tenfold lower than the quantity of food disposed of by consumers at home). However, the role of retailers is crucial in shaping both the behavior of upstream food chain actors and the preferences of consumers. This paper studies the causes of food waste in retail stores and discusses potential mitigating actions based on the results of nine focus groups held in 2017 with 67 foods category managers. Participants used sticky notes to outline both the causes of in-store food waste and potential actions to address it. Sticky notes reporting 228 causes and 124 actions were collected during the study. Data were analyzed across thematic macro-categories and linked to the responsibility of supply chain actors, including managers at all store management levels. Results revealed that food category managers consider in-store operations (which include their actions and those of their subordinates) to be most responsible for retail food waste. However, when it comes to proposing actions against food waste, they believe that store managers are mainly responsible for the implementation of waste reduction actions. This study suggests that food category managers are key actors to involve in the fight against retail food waste. Greater effort should also be put towards informing and encouraging store managers to take action against food waste in supermarkets.

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Section: Discussionsupporting

confidence: 78%

Section: Selection Of Focus Group Participantsmentioning

confidence: 99%

Section: Quote 16(fg4)mentioning

confidence: 99%

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“If only I Could Decide”: Opinions of Food Category Managers on in-Store Food Waste

et al. 2020

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“…These wastes are generally unproperly used. On the contrary, they are discarded to landfills that increasingly occupy more land, contaminating soils, surface, and underground waters, increasing the ecosystem's On the other hand, the high number of products generated in the market, the lack of technological innovations in the processing of raw materials and infrastructure, inadequate food safety protocols, overcooking, unwanted sizes and weights in food, the defects of the packaging and labeling, are aspects that contribute to the food waste generation during the food supply chain, also with bad cultural habits for the purchases and consumption [77]. A large amount of waste generated worldwide is a big concern for governments and policymakers because of the immense contribution to environmental, economic, and social problems [78].…”

Section: Agri-food Industrymentioning

confidence: 99%

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

2021

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The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world’s population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.

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“…The last stream of this paper is volume loss reduction. Volume loss occurring during transport in this paper is a subset of food waste and food loss which occur at any stage of the food supply chain [46]. According to Food and Agriculture Organization of the United Nations (FAO) [47], food loss and food waste are losses occurring during the different food supply chain stages, whereby food loss occurs from agriculture up to industrial transformation, while food waste occurs during the final retail and consumption stages [48,49].…”

Section: Literature Reviewmentioning

confidence: 99%

Fresh Agricultural Products Supply Chain Coordination and Volume Loss Reduction Based on Strategic Consumer

Qiu

2020

IJERPH

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The reduction of fresh agricultural product volume loss throughout the supply chain system is of high importance due to their perishable nature and impact on society, the economy, and environment. In this paper, three models for two-stage pricing, coordination, and volume loss reduction of the supply chain where third-party logistics service providers and retailers act as a Stackelberg leader and a follower for fresh agricultural products are developed, taking into account both volume loss during transport and quality loss in retail in the presence of strategic consumers. The following results are drawn from the contract for sharing revenues and service costs: (1) The supply chain achieve coordination and the products are healthier for consumers; (2) the coordination leads to a reduction in the three types of volume losses simultaneously only if the lowest marginal costs of the supply chain occur under certain conditions; and (3) the increase in the service sensitivity coefficient, the increase in the freshness discount coefficient under certain conditions, the decrease in the consumer benefit discount coefficient under certain conditions, and the decrease in the price sensitivity coefficient lead to an increase in the profit of the supply chain and a reduction in the three types of volume losses.

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Retail food waste: mapping causes and reduction practices

Cited by 119 publications

References 62 publications

“If only I Could Decide”: Opinions of Food Category Managers on in-Store Food Waste

“If only I Could Decide”: Opinions of Food Category Managers on in-Store Food Waste

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

Fresh Agricultural Products Supply Chain Coordination and Volume Loss Reduction Based on Strategic Consumer

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