scholarly journals FOOD WASTE MANAGEMENT STRATEGIES IN FOOD SUPPLY CHAIN

2021 ◽  
Vol 11 (4) ◽  
pp. 759-766
Author(s):  
Aijaz Hussain Soomro ◽  
◽  
Nida Shaikh ◽  
Tahseen Fatima Miano ◽  
Asadullah Marri ◽  
...  
Keyword(s):  
Supply Chain ◽  
Waste Management ◽  
Food Waste ◽  
Food Supply ◽  
Management Strategies ◽  
Food Supply Chain

scholarly journals The Impact of Blockchain Technology on Food Waste Management in the Hospitality Industry

2021 ◽  
Vol 7 (1) ◽  
pp. 428-437
Author(s):  
Evangelia Kopanaki ◽  
Asterios Stroumpoulis ◽  
Maria Oikonomou
Keyword(s):  
Supply Chain ◽  
Waste Management ◽  
Supply Chains ◽  
Food Waste ◽  
Food Supply ◽  
Hospitality Industry ◽  
Food Supply Chain ◽  
Food Supply Chains ◽  
Blockchain Technology ◽  
The Impact

This paper examines blockchain technology and food waste management in the hospitality industry. Food waste prevention is an important issue for hotels, as food consumption is difficult to estimate, often leading to huge amounts of waste. Food waste occurs at each stage of the food supply chain and represents a big percentage of hospitality waste. Although many studies examine the difficulties of food waste management, only a limited number of studies examine the stages of food waste inside food supply chains. The coordination of food supply chains can be supported by blockchain technology, which can break the supply chain into smaller parts and help managers to better mitigate food control. To address these issues, this paper conducts an extensive literature review, firstly to clarify the concept of food waste management in the hospitality industry and secondly to examine the benefits of the use of blockchain technology in food supply chains. Combining the obtained knowledge, this study aims to analyze the relationship between blockchain and food waste management practices. It also aims to examine how this combination boosts hotels to increase their performance and gain customers’ loyalty. Therefore, this paper analyses food waste management in the hospitality industry makes propositions on how blockchain technology could support food waste management in the food supply chain and forms the base for future research. This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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.

Food loss and waste: the new buzzwords. Exploring an evocative holistic 4Es model for firms and consumers

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Mariantonietta Fiore
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Control Point ◽  
Management Approach ◽  
Time Behavior ◽  
Food Supply Chain ◽  
Content Type ◽  
Food Loss ◽  
Critical Control Point

PurposeEtymologically, the word “loss” means to be deprived, temporarily or permanently, of use of faculty or an advantage. Therefore, when businesses and entrepreneurs suffer large amount of losses, they can be attributed to a non-effective and non-efficient way of handling assets. Consequently, high levels of bad management can be the cause for food losses (FL) across the agri-food supply chain, food waste (FW) depends on consumers' behavior in organizing food basket. Food loss and food waste (FWL) negatively affect environment and global economy. The purpose of this paper is to propose a holistic 4Es (Ethical_Equity_Ecological_Economic) approach aimed at better managing and treating FLW along the agri-food chain from upstream to downstream stages by addressing entrepreneurs and consumers' approach.Design/methodology/approachThe work focuses on the definition and designing of three possible tools: (1) the implementation of a FL_break-even point model; (2) the Hazard Analysis Critical Control Point (HACCP) procedures including a scheme for FL critical points and (3) a consumer's tax FW declaration model. Beginning with these tools, the work tries to define a holistic model by involving all the actors performing in a strictly inter- linked system.FindingsApproaching the FLW issue in a holistic way can ensure the involvement of engaged and productive people at work, lead to strategies and policies aimed at enriching consumers' awareness and entrepreneurs' management approach, and can address the handling of FLW toward Ethical, Equity, Ecological_and Economic (that means effective and efficient) paths.Social implicationsMonitoring and decreasing FLW by implementing the proposed tools from upstream to downstream of the food supply chain can certainly improve the reliability of firm production and investment decisions, and at the same time, behavior of people who feel to be part of an interrelated system. This can help to lighten FLW negative impacts on consumers' income and on pollution as well as indirectly on poverty.Originality/valueThis paper wants to make an innovative attempt to approach the FLW issue in a global and holistic way, while focusing on behavior and awareness of firms/entrepreneurs and consumers/citizens. In addition, the tools and approach defined pave the way for subsequent empirical works to follow.

Processing- and product-related causes for food waste and implications for the food supply chain

2017 ◽  
Vol 61 ◽  
pp. 461-472 ◽  
Author(s):  
Norbert Raak ◽  
Claudia Symmank ◽  
Susann Zahn ◽  
Jessica Aschemann-Witzel ◽  
Harald Rohm
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Food Supply Chain

scholarly journals The Role of Digital Platform in Waste Recovery in the Food Supply Chain

2021 ◽  
Author(s):  
Shuang Tian ◽  
Lin Wu ◽  
Kulwant S. Pawar
Keyword(s):  
Supply Chain ◽  
Transaction Cost ◽  
Food Waste ◽  
Food Supply ◽  
Food Supply Chain ◽  
Structural Holes ◽  
Waste Products ◽  
Digital Platform ◽  
Network Research

Food waste is generally seen as highly unethical. Recycling food waste requires establishing information-sharing channels in the food supply chain. However, the lack of relationship between suppliers and potential demanders hinders the delivery of waste products, conceptualized as "structural holes" in social network research. The food recovery digital platform in the food supply chain acts as a market intermediary to bridge the communication at the two ends of the structural holes, fulfilling the function of "brokers", which has been proven in the transaction cost theory to reduce the transaction costs and improve the performance of the supply chain. However, related research on digital platforms and supply chains ignores this new type of brokerage. This research combines network research, transaction cost research, and supply chain research and explores the role of food recovery platforms in food waste problems in the food supply chain.

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.

Food Waste Reduction: Empirical Findings from the Italian Food Supply Chain

2012 ◽  
Author(s):  
Paola Garrone ◽  
Marco Melacini ◽  
Alessandro Peergo ◽  
Miriam Pollo
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Waste Reduction ◽  
Food Supply Chain

A circular capability framework to address food waste and losses in the agri-food supply chain: The antecedents, principles and outcomes of circular economy

2022 ◽  
Vol 142 ◽  
pp. 17-31
Author(s):  
Niken Kusumowardani ◽  
Benny Tjahjono ◽  
Jordon Lazell ◽  
David Bek ◽  
Nicholas Theodorakopoulos ◽  
...  
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Circular Economy ◽  
Food Supply ◽  
Food Supply Chain
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