The devolution of urban food waste governance: Case study of food rescue in Los Angeles

Warshawsky, Daniel N.

doi:10.1016/j.cities.2015.06.006

Cited by 94 publications

(53 citation statements)

References 58 publications

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“…By far the most common method reported was case-study research: 43 of the articles (38.1%) reported on either single case studies or very small-N comparative case studies (three or fewer cases). Researchers used case studies to answer a wide range of questions about food justice, for instance analyzing the individual and community impacts of social programs (Alkon 2007, White 2011a, Freudenberg et al 2011, Kato 2013, Bradley and Galt 2014, Agnelli et al 2016, Sbicca 2016); assessing how communities or organizations responded to specific challenges (Shawki and Renting 2012, Minkoff-Zern 2014a, Warshawsky 2015, Elmes et al 2016; or reporting on the accomplishments and challenges of various policy innovations (Essex 2011, Mansfield and Mendes 2013, Walker 2016. Other common qualitative methods included interviews (18 articles or 15.9%); participant observation (nine articles or 8.0%); meta-analysis of existing literature (eight articles or 7.1%); ethnography (seven articles or 6.2%); and historical analysis (six articles or 5.3%) 5 .…”

Section: Resultsmentioning

confidence: 99%

Food justice: cultivating the field

Glennie

Alkon

2018

Environ. Res. Lett.

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Section: Resultsmentioning

confidence: 99%

Food justice: cultivating the field

Glennie

Alkon

2018

Environ. Res. Lett.

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“…However, the role that food surplus redistribution can play towards realising sustainable food is questioned [28,78]. It is argued that food surplus donations though civil society organizations, in fact, depoliticise food issues, focus on individual personal responsibility, and fail to address structural poverty [79,80]. Most studies acknowledge the need for more holistic understanding of the problem, and call for interventions at the individual, organisational, and policy levels [8].…”

Section: Literature Reviewmentioning

confidence: 99%

Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia

et al. 2019

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Food waste has formidable detrimental impacts on food security, the environment, and the economy, which makes it a global challenge that requires urgent attention. This study investigates the patterns and causes of food waste generation in the hospitality and food service sector, with the aim of identifying the most promising food waste prevention measures. It presents a comparative analysis of five case studies from the hospitality and food service (HaFS) sector in Malaysia and uses a mixed-methods approach. This paper provides new empirical evidence to highlight the significant opportunity and scope for food waste reduction in the HaFS sector. The findings suggest that the scale of the problem is even bigger than previously thought. Nearly a third of all food was wasted in the case studies presented, and almost half of it was avoidable. Preparation waste was the largest fraction, followed by buffet leftover and then customer plate waste. Food waste represented an economic loss equal to 23% of the value of the food purchased. Causes of food waste generation included the restaurants’ operating procedures and policies, and the social practices related to food consumption. Therefore, food waste prevention strategies should be twofold, tackling both the way the hospitality and food service sector outlets operate and organise themselves, and the customers’ social practices related to food consumption.

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“…In the US, a range of local food waste reduction initiatives has emerged within the last 10 years; however, given the country's decentralised mode of governance, disinclination towards government regulation, and limited interest or knowledge in food waste, reducing food waste has been difficult (Evans et al . ; Warshawsky ). According to Gustavsson et al .…”

Section: Food Waste Sustainability and The Corporate Sectormentioning

confidence: 99%

Food waste, sustainability, and the corporate sector: case study of a US food company

Warshawsky

2015

Geographical Journal

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Food waste has emerged as one of the world's most critical issues, as record levels of food waste have resulted in negative outcomes for food security, land use, and methane production associated with climate change. As key institutions in the world's food system, retailers, wholesalers, and manufacturers have taken steps to reduce food waste. Yet, while food corporations promote their food waste programs as part of their broader green sustainability initiatives, it is unclear how and why they have developed these initiatives. To fill this research gap, this study examines a US company's food waste reduction programs as a case study. To this end, this study utilises interview data of key stakeholders to examine the ways that food waste is produced, regulated, and reused by food corporations. Research findings point to some positive outcomes, such as the transformation of food waste into alternative energy and increased efficiency in food donation systems. Yet, these positive outcomes may be overshadowed by corporate priorities which privilege profitability, brand enhancement, and short-term high-visibility solutions. This research highlights that the broad and somewhat diffuse definition of sustainability may allow corporations to highlight narrow, companyspecific technical fixes rather than do the hard work associated with reducing food waste in their supply chains. Moreover, data suggest that many food corporations use the sustainability trope as a way to ensure that they are recognised as legitimate, ethical, and profitable companies. Thus, while some argue that sustainable development institutionalises important environmental practices into the market, evidence from this study suggests that these corporate practices may be evidence of neoliberal environmental governance which is determined by market logics rather than environmental or social justice. In this way, corporate profitability determines how sustainability is defined, when and where sustainability is implemented, and how sustainability is to be measured.

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The devolution of urban food waste governance: Case study of food rescue in Los Angeles

Cited by 94 publications

References 58 publications

Food justice: cultivating the field

Food justice: cultivating the field

Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia

Food waste, sustainability, and the corporate sector: case study of a US food company

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