scholarly journals Combining two wrongs to make two rights: Mitigating food insecurity and food waste through gleaning operations

Food Policy ◽  
2017 ◽  
Vol 68 ◽  
pp. 40-52 ◽  
Author(s):  
Deishin Lee ◽  
Erkut Sönmez ◽  
Miguel I. Gómez ◽  
Xiaoli Fan
Keyword(s):  
Food Insecurity ◽  
Food Waste

scholarly journals Evidence for Designing Public Policies Aimed at Reducing Food Waste and Food Insecurity in Mexico

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1727-1727
Author(s):  
Verónica Mundo-Rosas
Keyword(s):  
Public Policy ◽  
Food Insecurity ◽  
Food Waste ◽  
Scientific Evidence ◽  
Public Policies ◽  
Southern Mexico ◽  
Funding Sources ◽  
National Production ◽  
Development Goals ◽  
Food Residues

Abstract Objectives To analyze the magnitude and distribution of food waste and insecurity in Mexico as a first step in designing public policies to counteract these problems. Methods Based on methodology proposed by Subirats et al. (2008), we analyzed the magnitude and distribution of food waste and insecurity in Mexico. Using scientific evidence and official data, we responded to the following guiding questions: What is the problem? What is the magnitude of the problem? Who are the population groups most affected by the problem and where do they reside? To what extent does coverage under current public policies address these problems? Results Problem: By 2050, the Mexican population will have grown by 22.9 million with respect to 2015. The country's capacity to produce the amount of food required in the future will depend largely on what proportion of the population has the necessary financial resources to acquire the food it needs, and whether food is equitably distributed. Magnitude of the problem: Mexico loses and wastes approximately 34% of the national production of items in the basic food basket while 26.4 million Mexicans lack sufficient income to acquire the quantity and quality of food they need. Those affected the most: From an environmental viewpoint, the larger cities in Mexico constitute the principal production centers of food waste, among other residues. This causes air, land and water pollution at the regional level, as well as serious health problems in the population. From an ethical and nutritional perspective, food waste indirectly affects those experiencing food insecurity. Location of the affected population: In 2012, central Mexico was the largest generator of urban solid waste including organic and, specifically, food residues. Conversely, southern Mexico was the region most affected by food insecurity. Public policy coverage: Despite the magnitude of the problem, several Mexican states have no public policy in place to combat food waste or insecurity. Conclusions The evidence provided by our study contributes to decision making in the formulation of public policies aimed at reducing food loss and waste as well as food insecurity. It also serves to monitor progress towards the 2030 Sustainable Development Goals. Funding Sources None.

scholarly journals Understanding Food Waste, Food Insecurity, and the Gap between the Two: A Nationwide Cross-Sectional Study in Saudi Arabia

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 681
Author(s):  
Nora A. Althumiri ◽  
Mada H. Basyouni ◽  
Ali F. Duhaim ◽  
Norah AlMousa ◽  
Mohammed F. AlJuwaysim ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Food Insecurity ◽  
Food Waste ◽  
Cross Sectional ◽  
Household Level ◽  
Individual Level ◽  
Factors Associated ◽  
Household Factors ◽  
Cooked Food ◽  
The Individual

Background: Food waste and food insecurity may co-exist in various balances in developing and developed countries. This study aimed to explore the levels of food waste and food insecurity, the factors associated with them, and their relationships at the household and individual levels in Saudi Arabia. Methods: This study was a nationwide cross-sectional survey conducted via computer-assisted phone interviews in January 2021. Quota sampling was utilized to generate balanced distributions of participants by gender across all the administrative regions of Saudi Arabia. Data collection included household demographics, food waste and disposal, the Food Insecurity Experience Scale (FIES), and the Household Food Insecurity Access Scale (HFIAS). Results: Out of the 2807 potential participants contacted, 2454 (87.4%) completed the interview. The mean age was 31.4 (SD = 11.7; range = 18–99) and 50.1% were female. The weighted prevalence of uncooked food waste in the last four weeks was 63.6% and the cooked food waste was 74.4%. However, the food insecurity weighted prevalence at the individual level (FIES) was 6.8%. In terms of food insecurity at the household level (HFIAS), 13.3% were in the “severely food insecure” category. Moreover, this study found that “moderately food insecure” households were associated with an increased likelihood to waste uncooked food (relative risk (RR) = 1.25), and the “mildly food insecure” (RR = 1.21) and “moderately food insecure” (RR = 1.17) households were associated with an increased likelihood to waste cooked food. However, “food secure” households were associated with a decreased likelihood to waste cooked food (RR = 0.56). Finally, this study identified four household factors associated with food waste and three household factors that were associated with “severe food insecurity.” Conclusions: This first national coverage study to explore food waste and food insecurity at the individual level and household level, identified household factors associated with food waste and food insecurity and identified new associations between food waste and food insecurity in Saudi Arabia. The associations found between food waste and food insecurity are potential areas of intervention to reduce both food waste and food insecurity at the same time, toward achieving the Sustainable Development Goal (SDG) targets related to food waste and food security.

scholarly journals Improving Efficiency of Volunteer-Based Food Rescue Operations

2020 ◽  
Vol 34 (08) ◽  
pp. 13369-13375
Author(s):  
Zheyuan Ryan Shi ◽  
Yiwen Yuan ◽  
Kimberly Lo ◽  
Leah Lizarondo ◽  
Fei Fang
Keyword(s):  
Food Insecurity ◽  
High Precision ◽  
Branch And Bound ◽  
Food Waste ◽  
Optimization Algorithm ◽  
Data Driven ◽  
Data Generation ◽  
Rescue Operation ◽  
Optimal Intervention ◽  
Near Future

Food waste and food insecurity are two challenges that coexist in many communities. To mitigate the problem, food rescue platforms match excess food with the communities in need, and leverage external volunteers to transport the food. However, the external volunteers bring significant uncertainty to the food rescue operation. We work with a large food rescue organization to predict the uncertainty and furthermore to find ways to reduce the human dispatcher's workload and the redundant notifications sent to volunteers. We make two main contributions. (1) We train a stacking model which predicts whether a rescue will be claimed with high precision and AUC. This model can help the dispatcher better plan for backup options and alleviate their uncertainty. (2) We develop a data-driven optimization algorithm to compute the optimal intervention and notification scheme. The algorithm uses a novel counterfactual data generation approach and the branch and bound framework. Our result reduces the number of notifications and interventions required in the food rescue operation. We are working with the organization to deploy our results in the near future.

Evaluating Students' Knowledge of Food Waste and Food Insecurity on College Campuses

2018 ◽  
Vol 118 (9) ◽  
pp. A93
Author(s):  
V. King ◽  
S. Arce ◽  
C. Hamady ◽  
D. Blachowski-Dreyer
Keyword(s):  
Food Insecurity ◽  
Food Waste ◽  
College Campuses

scholarly journals Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown

2021 ◽  
Vol 123 (9) ◽  
pp. 2959-2978
Author(s):  
Beth Armstrong ◽  
Christian Reynolds ◽  
Carla Adriano Martins ◽  
Angelina Frankowska ◽  
Renata Bertazzi Levy ◽  
...  
Keyword(s):  
Food Insecurity ◽  
Food Waste ◽  
Online Survey ◽  
Self Report ◽  
Cooking Methods ◽  
Cross Sectional ◽  
Content Type ◽  
Green Leaves ◽  
Frequency Of Use ◽  
Waste Food

PurposeThe current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown.Design/methodology/approachData were collected from 473 UK-based consumers (63% female) in March 2020. A cross-sectional online survey measured variables including food insecurity prevalence, self-reported food waste, food management behaviours, confidence and frequency of use of a range of cooking methods, type of food eaten (ultra-processed, semi-finished, unprocessed) and packaging type foods are purchased in.Findings39% of participants have experienced some food insecurity in the last 12 months. Being younger, having a greater BMI and living in a smaller household were associated with food insecurity. Green leaves, carrots, potatoes and sliced bread are the most wasted of purchased foods. Polenta, green leaves and white rice are the most wasted cooked foods. Food secure participants reported wasting a smaller percentage of purchased and cooked foods compared to food insecure participants. Overall, participants were most confident about boiling, microwaving and stir-frying and least confident with using a pressure cooker or sous vide. Food secure participants were more confident with boiling, stir-frying, grilling and roasting than insecure food participants.Practical implicationsThis has implications for post lockdown policy, including food policies and guidance for public-facing communications.Originality/valueWe identified novel differences in self-report food waste behaviours and cooking confidence between the food secure and insecure consumers and observed demographics associated with food insecurity.

scholarly journals A Technical and Policy Case Study of Large-Scale Rescue and Redistribution of Perishable Foods by the “Leket Israel” Food Bank

2017 ◽  
Vol 38 (2) ◽  
pp. 226-239 ◽  
Author(s):  
Dana Philip ◽  
Smadar Hod-Ovadia ◽  
Aron M. Troen
Keyword(s):  
Food Insecurity ◽  
Nonprofit Organizations ◽  
Food Waste ◽  
Large Scale ◽  
Food Bank ◽  
Policy Makers ◽  
Safety Standards ◽  
Poverty And Inequality ◽  
The Government

Background: Food banks seeking to rescue and redistribute highly nutritious perishable foods to simultaneously alleviate food insecurity and reduce food waste often encounter practical, ethical, and political dilemmas. Objectives: We present a case study of “Leket Israel,” an Israeli food bank that uses an effective large-scale logistical model for the rescue and redistribution of perishable food and discuss the challenges and solutions it offers. Results: The organization operates in a rich country plagued with poverty and inequality, where the government passively encourages nongovernmental organizations to respond to the serious and growing problem of food insecurity. Operating under a business-to-business model, Leket Israel distributes food via intermediary nonprofit organizations (NPOs), enriching the food they provide with fresh produce. Food is obtained through an Agricultural Gleaning project, Self-Growing Farm project, and Meal Rescue project. The partnering NPOs then distribute the food to people in need. Although the rescue and redistribution of highly perishable food is more costly and complex than acquiring, storing, and distributing dried and staple foods and it requires specialized knowledge and infrastructure in order to maintain rigorous safety standards, it improves the nutritional quality of the aid. In 2015, Leket Israel distributed 15 217 389 kg of food, 90% of which was fruit and vegetables, to 180 partnering NPOs nationwide, reaching an estimated 175 000 recipients. Conclusion: “Leket Israel” offers a valuable model that can be studied and emulated by international nutrition scientists, practitioners, and policy makers who are seeking to reduce food insecurity and food waste in other countries.

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