Retail food waste: mapping causes and reduction practices

2020 ◽  
Vol 256 ◽  
pp. 120124 ◽  
Author(s):  
Camila Colombo de Moraes ◽  
Flávio Henrique de Oliveira Costa ◽  
Carla Roberta Pereira ◽  
Andrea Lago da Silva ◽  
Ivete Delai
Keyword(s):  
Food Waste ◽  
Retail Food

scholarly journals Consumer Movements and Value Regimes: Fighting Food Waste in Germany by Building Alternative Object Pathways

2019 ◽  
Vol 46 (3) ◽  
pp. 460-482 ◽  
Author(s):  
Johanna F Gollnhofer ◽  
Henri A Weijo ◽  
John W Schouten
Keyword(s):  
Food Waste ◽  
Higher Order ◽  
Food Sector ◽  
Consumer Movement ◽  
Market Governance ◽  
Movement Strategy ◽  
New Type ◽  
Consumer Movements ◽  
Retail Food

Abstract Consumer movements strive to change markets when those markets produce value outcomes that conflict with consumers’ higher-order values. Prior studies argue that consumer movements primarily seek to challenge these value outcomes by championing alternative higher-order values or by pressuring institutions to change market governance mechanisms. Building on and refining theorization on value regimes, this study illuminates a new type of consumer movement strategy where consumers collaborate to construct alternative object pathways. The study draws from ethnographic fieldwork in the German retail food sector and shows how building alternative object pathways allowed a consumer movement to mitigate the value regime’s excessive production of food waste. The revised value regime theorization offers a new and more holistic way of understanding and contextualizing how and where consumer movements mobilize for change. It also provides a new tool for understanding systemic value creation and the role of consumers in such processes.

scholarly journals Retail price discrimination and food waste

2020 ◽  
Vol 47 (5) ◽  
pp. 1861-1896
Author(s):  
Timothy J Richards ◽  
Stephen F Hamilton
Keyword(s):  
Food Waste ◽  
Price Discrimination ◽  
Structural Model ◽  
Quality Standard ◽  
Retail Price ◽  
The Us ◽  
Retail Prices ◽  
Using Data ◽  
Retail Food ◽  
Minimum Quality

Abstract We examine a food retailer’s incentive to use a minimum quality standard as part of a quality-based price-discrimination strategy and show how price discrimination can result in a substantial level of retail food waste. Using data from a major US food retailer, we estimate a structural model of retail price discrimination and conduct a series of counter-factual experiments to demonstrate that observed retail prices are consistent with quality-based price discrimination in the retail market. Our findings indicate that quality standards on fresh produce can explain a substantial proportion ($7.5\%$) of food waste by retailers in the US.

scholarly journals The dark side of retail food waste: Evidences from in-store data

2017 ◽  
Vol 125 ◽  
pp. 273-281 ◽  
Author(s):  
Clara Cicatiello ◽  
Silvio Franco ◽  
Barbara Pancino ◽  
Emanuele Blasi ◽  
Luca Falasconi
Keyword(s):  
Food Waste ◽  
Dark Side ◽  
Retail Food

scholarly journals Complementing the Dominant Social Paradigm with Sustainability

2017 ◽  
Vol 37 (2) ◽  
pp. 143-152 ◽  
Author(s):  
Johanna F. Gollnhofer ◽  
John W. Schouten
Keyword(s):  
Food Waste ◽  
Environmental Sustainability ◽  
Underlying Mechanism ◽  
Environmental Concerns ◽  
Basic Belief ◽  
Belief Structures ◽  
Retail Food ◽  
Social Paradigm ◽  
Dominant Social Paradigm

The dominant social paradigm (DSP) defines the basic belief structures and practices of marketplace actors and is manifested in existing exchange structures. Sustainability – a so-called megatrend – challenges the DSP by questioning its underlying assumptions, resulting in tensions or conflicts for different marketplace actors. This study examines a specific case of an alternative market arrangement that bridges tensions between the DSP and environmental concerns. Ethnography in the context of retail food waste disposition reveals tensions experienced by several marketplace actors – namely consumers, retail firms and regulators – and investigates an alternative market arrangement that alleviates those tensions by connecting the actors and their practices in a creative new way. We identify complementarity as the underlying mechanism of connection and resolution. Compared to previously identified alternative market arrangements that are either oppositional or parallel to the DSP, complementarity opens another path toward greater environmental sustainability through market-level solutions.

scholarly journals A mixed-methods study of retail food waste in New Zealand

Food Policy ◽  
2020 ◽  
Vol 92 ◽  
pp. 101845 ◽  
Author(s):  
Francesca Goodman-Smith ◽  
Miranda Mirosa ◽  
Sheila Skeaff
Keyword(s):  
Mixed Methods ◽  
New Zealand ◽  
Food Waste ◽  
Mixed Methods Study ◽  
Retail Food

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

2020 ◽  
Vol 12 (20) ◽  
pp. 8592 ◽  
Author(s):  
Clara Cicatiello ◽  
Emanuele Blasi ◽  
Claudia Giordano ◽  
Angelo Martella ◽  
Silvio Franco
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Study Data ◽  
Waste Reduction ◽  
Food Supply Chain ◽  
Food Category ◽  
Store Management ◽  
A Minor ◽  
Retail Food

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.

Converting retail food waste into by-product

2017 ◽  
Vol 257 (3) ◽  
pp. 944-956 ◽  
Author(s):  
Deishin Lee ◽  
Mustafa Hayri Tongarlak
Keyword(s):  
Food Waste ◽  
Retail Food

scholarly journals A Quantitative and Qualitative Study of Retail Food Waste in New Zealand

Proceedings ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 18
Author(s):  
Sheila Skeaff ◽  
Francesca Goodman-Smith ◽  
Miranda Mirosa
Keyword(s):  
New Zealand ◽  
Qualitative Study ◽  
Food Waste ◽  
Retail Food

Background: An estimated one-third of the [...]

Generation and analysis of biogas from kitchen waste at a small scale

2020 ◽  
pp. 140-148
Author(s):  
Md. Kumail Naqvi ◽  
Mrinal Anthwal ◽  
Ravindra Kumar
Keyword(s):  
Food Waste ◽  
Total Solid ◽  
Small Scale ◽  
Cow Dung ◽  
Retention Period ◽  
Household Level ◽  
Replacement Model ◽  
The Everyday ◽  
Scale Experiment ◽  
Small Period

Biogas is the product of anaerobic vitiation of biodegradable matter. This paper focuses on the need of alternative and green sources of energy at a household level and how biogas produced from the everyday organic waste has the potential and possibility to replace LPG cylinders at houses, shops etc. and empower us to step towards an eco-friendly future. The purpose this small-scale experiment has been to find the perfect input matter that is easy to acquire and which produces the maximum amount of gas from minimum input and within small period of waste retention. Four different types of input waste material containing different quantities of cow dung and kitchen food waste were studied through individual experimental setups. Waste was mixed and kept at room temperature and the pH and total solid concentration of the samples were recorded on regular intervals. From the experiment it was found that the optimum yield of biogas at a small scale, based on the parameters such as retention period, pH and total solid con-centration can be obtained by the use of food waste form households and kitchens. The exact composition has been discussed in this paper. The energy generated by the small-scale generator has also been compared to that of an LPG cylinder and an LPG replacement model has also been presented.

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