Characteristics of Taiwanese Food Banks and Their Potential to Reduce Food Waste and Achieve Sustainability Goals

2021 ◽  
Author(s):  
Chuan-Ching Hwang
Keyword(s):  
Food Waste ◽  
Food Banks

Strategien zur Bekämpfung von Lebensmittelverschwendung im Lichte des wohlgeordneten Rechts

2021 ◽  
Author(s):  
Clemens Wirbel
Keyword(s):  
Food Waste ◽  
Food Sharing ◽  
Food Banks ◽  
Legal Limits ◽  
Legislative Proposal ◽  
Dumpster Diving ◽  
First Time ◽  
Legal Consequences

For the first time there is a legal investigation into food waste. Here, the measures of food sharing, food banks, Dumpster Diving and leftover restaurants are classified in the system of food and waste law and e.g the characteristics of a food business and the legal consequences are examined. In addition, based on a French regulation, a legislative proposal to combat food waste is presented and the national and european legal limits of the proposal are discussed.

scholarly journals The Role of the Food Banks in Saving Freshwater Resources through Reducing Food Waste: The Case of the Food Bank of Navarra, Spain

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 163
Author(s):  
Josemi G. Penalver ◽  
Maite M. Aldaya
Keyword(s):  
Comparative Analysis ◽  
Food Waste ◽  
Water Footprint ◽  
Waste Reduction ◽  
Food Banks ◽  
Food Bank ◽  
Food Loss ◽  
Total Food ◽  
Food Wastage

In the year 2011, the FAO estimated that food loss and waste reached one third of the total food produced worldwide. Since then, numerous studies have been published characterizing this problem and reflecting on its repercussions, not only social, but also environmental. Food wastage triggers unnecessary greenhouse gas emissions, deforestation or loss of biodiversity. This study aims to quantify the water-related benefits associated with food loss and waste reduction by studying the Food Bank of Navarra (FBN). For this purpose, the water footprint assessment manual has been followed. First, the water footprint of the activities of the FBN has been analysed for the year 2018 (scenario with the FBN). A comparative analysis has been carried out between the scenario with the FBN and a theoretical scenario without the action of the FBN. This has allowed us to highlight the benefits associated with the activity of this entity. The FBN not only avoided the waste of 2.7 thousand tons of food suitable for consumption in 2018, but also avoided the unnecessary use of more than 3.2 million m3 of freshwater. As a result of the present investigation, it can be stated that promoting food banks, which avoid food waste, would be an effective way to contribute to the protection and conservation of water resources.

Re-distribution and promotion practices for suboptimal foods – commercial and social initiatives for the reduction of food waste

2019 ◽  
Vol 14 (2) ◽  
pp. 186-199 ◽  
Author(s):  
Tino Bech-Larsen ◽  
Jessica Ascheman-Witzel ◽  
Viktorija Kulikovskaja
Keyword(s):  
Food Waste ◽  
Design Methodology ◽  
Supply System ◽  
Food Banks ◽  
Expiration Date ◽  
Food Retailing ◽  
Marketing Practice ◽  
Content Type ◽  
Secondary Material ◽  
Country Study

Purpose The increased acknowledgement of the problems associated with food waste has triggered a number of social and commercial initiatives for the re-distribution of suboptimal foods (SOFs). This paper aims to explore a variety of such initiatives and discuss their prospects, considering the commercial contingencies of the food supply system. Design/methodology/approach The exploration is based on a multi-country study of cases representing three initiatives related to the reduction of waste from SOFs, i.e. social supermarkets (SSMs), food banks and expiration date-based pricing practices. The collected data comprise expert interviews, store-check observations and secondary material; the data are analyzed from a marketing practice perspective. Findings The analyses indicate that the distribution and re-distribution of SOFs are moving toward normalization, that the diffusion of expiration date-based pricing through all food retailing formats is likely to continue, that food banks – despite reports of dwindling supplies of SOFs – are likely to increase their expansion and that SSMs face a variety of challenges, e.g. as regards their supply of SOFs and their customers’ preferences for stable assortments. Originality/value By synthesizing data from various European implementations of re-distribution practices, this article contributes to the understanding of the viability of such practices. Developing this understanding should benefit social and commercial entrepreneurs, as well as policymakers, when designing and implementing initiatives for the reduction of waste from SOFs.

scholarly journals Capturing Waste or Capturing Innovation? Comparing Self-Organising Potentials of Surplus Food Redistribution Initiatives to Prevent Food Waste

2020 ◽  
Vol 12 (10) ◽  
pp. 4252
Author(s):  
Charlotte A. Spring ◽  
Robin Biddulph
Keyword(s):  
Food Waste ◽  
Rapid Expansion ◽  
Three Dimensions ◽  
Food Banks ◽  
Mutual Aid ◽  
International Growth ◽  
Institutional Structures ◽  
Close Cooperation ◽  
Self Organisation ◽  
Food Charity

The context for this article is the rapid international growth of (surplus) food redistribution initiatives. These are frequently reliant on networks of volunteer labour, often coordinated by digital means. Movements with these characteristics are increasingly viewed by researchers, policymakers and practitioners as cases of self-organisation. The article explores the nature and extent of self-organisation in food redistribution initiatives. Two contrasting UK initiatives were studied using ethnographic methods during a period of rapid expansion. The concept of self-organisation was operationalised using three dimensions—autonomy, expansion and governance. One initiative established food banks in close cooperation with corporate food actors. Its franchise charity model involved standardised safety protocols and significant centralised control. The other initiative deliberately pursued autonomy, rapid recruitment and de-centralised governance; nevertheless, collaboration with industry actors and a degree of centralised control became a (contested) part of the approach. We highlight the interplay of organisational agency and institutional structures affecting the self-organisation of surplus food redistribution, including ways in which movement dynamism can involve capture by dominant interests but also the seeds of transformative practices that challenge root causes of food waste, particularly food’s commodification. Our analysis provides a way to compare the potentials of food charity vs mutual aid in effecting systemic change.

Bailing out the food banks? Hunger relief, food waste, and crisis in Central Appalachia

2017 ◽  
Vol 50 (2) ◽  
pp. 350-369 ◽  
Author(s):  
Joshua Lohnes ◽  
Bradley Wilson
Keyword(s):  
Supply Chains ◽  
Food Waste ◽  
Charitable Giving ◽  
The United States ◽  
Food Banks ◽  
Food Bank ◽  
Affective Labor ◽  
Tax Relief ◽  
Central Appalachia

In 2015, West Virginia’s flagship food bank confronted a financial crisis that threatened to cut off the supply of emergency food to some 600 agencies serving 300,000 people a month. Focusing on this crisis, we explore the evolution of charitable food networks across the United States with a particular focus on the role of food banking within agro-industrial supply chains. Drawing on a three year institutional ethnography of West Virginia’s food banking economy, we analyze the transition from producer to buyer driven supply chains in a network that is dependent on charitable giving and affective labor to process surplus foods and revalue obsolete corporate inventories. We argue that food banks and their affiliate agencies have become key institutions within a vast food destruction network increasingly serving the needs of large food firms. While food banks and their affiliate agencies provide tax relief for food corporations and offer a highly efficient vent for state subsidized and corporate food waste, they are primarily funded by community-based organizations who are themselves stretched thin by economic crises within their own locales. The entrenchment and evolution of the food waste qua hunger relief circuit is producing new tensions in a network that is conflicted over whom they are ultimately working for, and sheds light on the paradox of hunger relief in the 21st-century.

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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