scholarly journals Marnotrawstwo żywności w kontekście racjonalnego gospodarowania nią w gospodarstwach domowych polskich i szwedzkich studentów

2016 ◽  
pp. 19-32
Author(s):  
Karolina Zabłocka ◽  
Aleksandra Prandota ◽  
Krystyna Rejman
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Life Sciences ◽  
Developed Countries ◽  
Food Supply Chain ◽  
The World ◽  
Questionnaire Studies ◽  
Further Development ◽  
Food Wastage

Reducing food waste in the entire food supply chain is one of the key challenges to further development of the world. In developed countries the highest food wastage is observed in the final stages of the chain, mainly at the consumption stage. The aim of this study was to compare different aspects of food wastage in households of selected consumer groups i.e. students of life sciences universities in Poland and Sweden. Own questionnaire studies were conducted in the years 2014 and 2015 on a sample of 234 consumers: 132 Polish and 102 Swedish ones. Polish students more often declared behaviours proving or leading to irrational management of food. Respondents from Sweden behaved more rationally when it comes to using food surpluses and less often declared the majority of the causes of food wastage. The results indicate the necessity to publicize the issue of food waste, especially undertaking actions aiming at its reduction in the consumption processes in the households.

scholarly journals Food loss in a hungry world, a problem?

2014 ◽  
Vol 32 (2) ◽  
pp. 283-293 ◽  
Author(s):  
Natalia Martínez Z. ◽  
Zoila Menacho P. ◽  
Fabio Pachón-Ariza
Keyword(s):  
Developing Countries ◽  
Supply Chain ◽  
Food Waste ◽  
Developed Countries ◽  
Industrialized Countries ◽  
Food Supply Chain ◽  
Food Loss ◽  
The World ◽  
Waste Food ◽  
Food Wastage

Mainly in developing countries, food loss and waste is a problem that is difficult to measure. Investigations have been conducted in industrialized countries; however, consistent evidence of how much is really being depleted is limited. The accessible data give the illusion of evidence, but are supported by very restricted facts. In recent years, food waste and loss have gained importance because more than 35% of food is wasted. Nevertheless, with this percentage of food, most of the 800 million people that go hungry every day in the world could be fed. This reflection paper aims to describe the different approaches and meanings of food waste, food loss and food wastage. Similarly, this article identifies the phases of the food supply chain where food is being lost and wasted. Based on the available data, developed and developing countries are compared. It was concluded that, in developed countries, the most important losses are in the consumption phase; in developing countries, the losses take place in the growing and harvesting phase. Changing consumption habits as well as the improvement of cropping and harvesting processes could be an option for reducing this problem, especially in developing countries.

scholarly journals Food management innovations for reducing food wastage – a systematic literature review

Management ◽  
2020 ◽  
Vol 24 (1) ◽  
pp. 193-207
Author(s):  
Ewa Żmieńka ◽  
Jakub Staniszewski
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Developed Countries ◽  
Point Of View ◽  
Waste Reduction ◽  
Food Supply Chain ◽  
Current Trends ◽  
Food Management ◽  
Food Shortages

SummaryThe goal of this paper is to assess the current trends in research on food waste management innovations in social sciences and mapping them. To achieve this, 107 articles were extracted from the Web of Science database with the keywords food waste and innovations/technologies. Then, we grouped them in accordance with part of supply chain they concern and type of innovation they propose. We identified that the majority of the innovations concern the final stages of the food supply chain. It makes them more suitable for developed countries, where the wastage is the greatest in this phase of production. It also indicates a research gap in waste-reduction technologies in the initial stages of the food supply chain. Improvements in this field may be particularly beneficial from the food security point of view, because countries suffering from food shortages waste most of their supplies in the early stages of production.

scholarly journals Big Data Concept in the Food Supply Chain: Small Markets Case

2016 ◽  
Vol 63 (1) ◽  
pp. 15-28 ◽  
Author(s):  
Valentinas Navickas ◽  
Valentas Gružauskas
Keyword(s):  
Big Data ◽  
Supply Chain ◽  
Data Analysis ◽  
Food Supply ◽  
Food Industry ◽  
New Technologies ◽  
Cost Minimization ◽  
Developed Countries ◽  
Food Supply Chain ◽  
The World

The strategies of competitive advantage are changing dramatically because of high technology development. The data size in the world is multiplying rapidly - the amount of information in the world doubles every 12 months. Therefore, the authors analyzed Big data in the food supply chain. The methodology used in the paper consists of a review of global competitiveness reports and secondary data analysis together with document-based literature synthesis; a competitiveness maximization methodology was modelled referring to a case of small markets. The supply of food industry is complicated, because of various regulations and a demand for high quality products just on time. Various companies are transporting partial freight; therefore, the visibility, lead-time and cost minimization is essential for them. However, they are unable to use all the gathered information and are not utilizing the potential that is possible. The problem of data analysis is a bigger concern to the smaller markets. Many of the small markets are less developed countries that still are not using Big data in their enterprises. In addition, new technologies are developing in the Big data industry. Therefore, the gap of technology will increase even more between large and small markets. The analysed innovation level and technology usage indicated a need for the food industry to change competitiveness strategies. Therefore, the authors developed a competitiveness strategy that is orientated to the food industry of small markets.

scholarly journals Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy

2016 ◽  
Vol 2016 ◽  
pp. 1-22 ◽  
Author(s):  
Purabi R. Ghosh ◽  
Derek Fawcett ◽  
Shashi B. Sharma ◽  
Gerrard Eddy Jai Poinern
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Global Economy ◽  
Large Scale ◽  
Cost Benefit ◽  
Developed Countries ◽  
Economic Problem ◽  
Food Wastes ◽  
Food Supply Chain

In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various sources of food wastes throughout the food supply chain. The present review examines various reports currently in the literature and quantifies waste levels and examines the trends in wastage for various food sectors such as fruit and vegetable, fisheries, meat and poultry, grain, milk, and dairy. Factors contributing to food waste, effective cost/benefit food waste utilisation methods, sustainability and environment considerations, and public acceptance are identified as hurdles in preventing large-scale food waste processing. Thus, we highlight the need for further research to identify and report food waste so that government regulators and food supply chain stakeholders can actively develop effective waste utilisation practices.

scholarly journals Halal Risk Priority In Food Supply Chain Manajemen Based On A Technology Perspective

2021 ◽  
Vol 6 (2) ◽  
pp. 125-128
Author(s):  
Hana Catur Wahyuni ◽  
Waskito
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Selection ◽  
Food Supply Chain ◽  
Ahp Method ◽  
Muslim Population ◽  
Main Requirement ◽  
Technological Advances ◽  
The World ◽  
Halal Food

Halal is a main requirement for Muslims in food selection. On the other hand, the increasing Muslim population in the world also encourages an increase in the availability of halal food. In its development, driven by technological advances, there is a risk of changes in halal food. These changes can occur in the food supply chain that involves various aspects. This study aims to identify risks based on technological aspects (technoware, humanware, infoware, orgaware). Furthermore, this study also aims to prioritize halal risk using the AHP method. The results showed that the type of transportation, cooperation, shipping schedule and supplier legality are sub criteria that are priority in arranging corrective actions in preventing halal risk.

Artificial Intelligence and Its Applications in Agriculture With the Future of Smart Agriculture Techniques

2021 ◽  
pp. 25-39
Author(s):  
Harshit Bhardwaj ◽  
Pradeep Tomar ◽  
Aditi Sakalle ◽  
Uttam Sharma
Keyword(s):  
Artificial Intelligence ◽  
Supply Chain ◽  
Food Supply ◽  
Food Supply Chain ◽  
Wide Range ◽  
The World ◽  
The Future ◽  
Entire Society ◽  
Smart Agriculture ◽  
Growing Conditions

Agriculture is the oldest and most dynamic occupation throughout the world. Since the population of world is always increasing and land is becoming rare, there evolves an urgent need for the entire society to think inventive and to find new affective solutions to farm, using less land to produce extra crops and growing the productivity and yield of those farmed acres. Agriculture is now turning to artificial intelligence (AI) technology worldwide to help yield healthier crops, track soil, manage pests, growing conditions, coordinate farmers' data, help with the workload, and advance a wide range of agricultural tasks across the entire food supply chain.

scholarly journals Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

2020 ◽  
Vol 12 (8) ◽  
pp. 3116 ◽  
Author(s):  
Mattias Eriksson ◽  
Christopher Malefors ◽  
Pauline Bergström ◽  
Emelie Eriksson ◽  
Christine Persson Osowski
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Food System ◽  
Food Supply Chain ◽  
Sustainable Food ◽  
Plate Waste ◽  
Overall Performance ◽  
Regional Authorities ◽  
Sustainable Food System

To move towards a sustainable food system, we cannot continue to waste substantial amounts of the food produced. This is especially true for later stages in the food supply chain, where most sub-processes consume resources in vain when food is wasted. Hospitals are located at the end of the food supply chain and the sector has high levels of food waste. This study investigated food waste quantification practices in Swedish hospitals, examined whether a questionnaire is an appropriate methodology for such mapping, and compiled data for the sector in order to determine the amount of food waste and its composition. A questionnaire was sent to all 21 regional authorities, formerly known as county councils, responsible for hospitals in Sweden. The questionnaire responses were supplemented with food waste records from three regions that organize the catering in a total of 20 hospitals. The results showed that it is common practice in most hospitals to quantify food waste, with quantification focusing on lunch and dinner in relation to the number of guests served. It was also clear that waste quantification practices have been established for years, and in the majority of the hospitals studied. The data revealed that, in comparison with other sectors, food waste was still high, 111 g guest−1 meal−1, consisting of 42% plate waste, 36% serving waste, and 22% kitchen waste. However, there was great variation between hospitals, which, in combination with well-established, standardized waste quantification routines, meaning that this sector has strong potential to spread best practices and improve overall performance in reducing food waste generation.

scholarly journals Food Waste and Byproduct Valorization through Bio-processing: Opportunities and Challenges

BioResources ◽  
2014 ◽  
Vol 9 (4) ◽  
pp. 5774-5777 ◽  
Author(s):  
Xavier Turon ◽  
Joachim Venus ◽  
Mehrdad Arshadi ◽  
Michalis Koutinas ◽  
Carol S. K. Lin ◽  
...  
Keyword(s):  
Supply Chain ◽  
Life Cycle ◽  
Food Waste ◽  
Renewable Resources ◽  
Food Supply ◽  
Working Group ◽  
Critical Mass ◽  
Waste Streams ◽  
Food Supply Chain ◽  
Cost Action

The bioeconomy era will rely on efficient fractionation of renewable resources via integrated biorefineries. The food supply chain waste, despite its inherent variability, could evolve into an important industrial feedstock on account of its availability, versatility, and sustainability, for the production of bio-based products. Waste streams generated from all stages of the life cycle of food products could be refined into different fractions, which will be either purified to high-value molecules or converted via green chemical and/or biotechnological routes for the production of bio-based products. A working group of the EUBis COST Action TD1203 is taking steps to gather a critical mass of knowledge and expertise to create innovation and technological breakthroughs.

Labour Exploitation and Work-Based Harm

2017 ◽  
Author(s):  
Sam Scott
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Human Beings ◽  
Food Supply Chain ◽  
Social Harm ◽  
Labour Exploitation ◽  
The World ◽  
The Face ◽  
Central Argument ◽  
Efficiency And Productivity

This is a book about labour exploitation. Labour exploitation tends to emerge when workers are subject to excessive and oppressive forms of control; controls that are rooted within workplaces and beyond. A central argument of the book is that it is time to study control and exploitation from a social harm perspective. This perspective is novel in the way that it questions a crime-orientated approach to issues and problems at work. Specifically, labour exploitation may exist without evidence of a crime being committed, and, only the most extreme cases of labour exploitation are ever effectively criminalised. Correspondingly, solutions to labour exploitation are needed that acknowledge the limitations of legal baselines. These involve a re-assessment of the contemporary structures within which work and workers are produced and reproduced. The book draws heavily on evidence from workers in the food supply chain, mainly of migrant origin, to reveal the face of labour control, exploitation and harm in contemporary contexts. In addition, policies shaping work/workers are profiled from across the world, some that facilitate harm and others that prevent it. The book concludes that it is time to contemplate the plight of the world’s workers as human beings, rather than to simply engage in research aimed at maximising the efficiency and productivity of labour. To this end, the dilemma is not about how to produce good and better workers, but how to produce good and better work.

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