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.

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.

scholarly journals Ekonomski, okolišni i etički utjecaj rasipanja hrane u uslužnim djelatnostima i drugim globalnim industrijama

JAHR ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 25-42 ◽  
Author(s):  
Aleksandar Racz ◽  
Vanja Vasiljev Marchesi
Keyword(s):  
Food Waste ◽  
Food Production ◽  
Hospitality Industry ◽  
Water Footprint ◽  
Progressive Politics ◽  
Distribution Of Wealth ◽  
Total Food ◽  
Global Food ◽  
Food Wastage ◽  
Better Than

There is something horrible about throwing food in the bin. Based on existing literature, 30-50 percent (i.e. 1.2-2 billion tons) of the produced food never reaches anyone’s plate. Global food production can be split into production losses, consumers’ waste and consumption. In a world where 850 million people are undernourished, global food supply per person approximates to 570 kg: roughly, 380 kg is consumed, 140 kg is lost in the production and 50 kg is wasted by consumers. Households generate 53% of the total food waste in Europe, the processing industry 19%, food services 12%, the primary production sector 11%, and the retail/wholesale sector 5%. The European hospitality industry is a small food waster that generates only 12% of the total food waste in Europe. Wasted food is accountable for 3.3 GtCO2e. The average carbon footprint of food wastage is about 500 kg of CO2 equivalents per person per year. The blue water footprint of food wastage is about 250 km3. 1.4 billion Ha of land – 28% of the world’s agricultural area – is used annually to produce food that is either lost or wasted. The food which is not eaten contributes to the loss of biodiversity through habitat change, overexploitation, pollution and climate changes. Prompted in part by global food production inefficiency, 9.7 million hectares are deforested annually to grow food – 74% of the total annual deforestation. The scale of global food wastage is shocking, and this wasted food results in a number of ethically questionable implications. Pope Francis rightfully points out that from the moral standpoint prodigal expenditure and wasting of food is no better than stealing from the hungry and poor. From the ecological standpoint, it is no better than stealing from our own children. But moralizing, identifying problems, knowledge and information distribution, and suggesting solutions surely will not convince people to implement offered solutions. The world needs progressive politics for a fairer world to achieve more equitable distribution of wealth. Tourism and the whole hospitality industry can and must play an important role in raising awareness of the value of food. The entire touristic sector can promote changes in food management and consumption with very positive environmental and economic results.

scholarly journals Food Loss and Waste in Meat Sector—Why the Consumption Stage Generates the Most Losses?

2021 ◽  
Vol 13 (11) ◽  
pp. 6227
Author(s):  
Małgorzata Karwowska ◽  
Sylwia Łaba ◽  
Krystian Szczepański
Keyword(s):  
Food Waste ◽  
Web Of Science ◽  
Meat Products ◽  
Waste Reduction ◽  
Food Loss ◽  
Total Food ◽  
Rational Management ◽  
Food Losses ◽  
Meat Sector ◽  
A Current

The aim of this paper is to present data on the scale of food waste in the meat sector and to emphasize the need to disseminate measures to reduce the number of losses in this sector. The article discusses food loss and waste in the meat sector as a current, widespread and serious problem. The Web of Science database was searched up to March 2021 to find publications reporting studies of the food loss and waste with particular emphasis on the meat sector. Due to the relatively high consumption of meat and meat products, the level of losses during production and of product waste by consumers in consumer stage becomes significant. It is estimated that as much as 23% of production in the meat sector is lost and wasted. The largest share is generated at the consumption level, representing 64% of the total food waste, followed by manufacturing (20%), distribution (12%) and primary production and post-harvest (3.5%). Data on food losses and wastage in the meat sector are very limited, and at the same time the production of meat and meat products is characterized by an unfavorable impact on the environment (meat has the highest emissions per kilogram of food compared to other food products), which requires rational management of these products in the entire chain (production, processing, transport and consumer stage). Therefore, determining the size and causes of formation as well as the methods of reducing food losses and food waste throughout the meat sector is important both for economic and environmental reasons. The idea behind food loss and waste reduction should be as an opportunity to improve efficiency within businesses, redirect food to those who need it and reduce environmental impacts.

Addressing food loss and waste prevention

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Burcu Kör ◽  
Adriana Krawczyk ◽  
Ingrid Wakkee
Keyword(s):  
The Netherlands ◽  
Food Waste ◽  
Household Consumption ◽  
Resource Scarcity ◽  
Advanced Technology ◽  
Waste Prevention ◽  
Structured Interviews ◽  
Content Type ◽  
Food Loss

PurposeFood waste is one of the most challenging issues humanity is currently facing. Therefore, there has been a growing interest in the prevention of food waste because of world hunger, environmental impacts, resource scarcity and economic costs. The purpose of the study is to investigate the factors that influence food waste and the role of technology in tackling food waste in India and the Netherlands.Design/methodology/approachIn order to explore differences in food loss and waste further this study will examine a number of practices on both the production and the consumer side, in a developing country and a developed country with different culture/economic backgrounds: India and the Netherlands. The factors that influence food waste were examined with a preliminary qualitative study, which consists of semi-structured interviews, and quantitative research that comprises a survey. Semi-structured interviews were conducted in both India and the Netherlands, which consists of five interviews. The survey data was collected from 78 individuals from India and 115 individuals from the Netherlands.FindingsOne of the main findings of the research is food waste is divided into waste within agricultural production (i.e. food loss) and final household consumption (i.e. food waste). Different factors influence food loss in different stages in the supply chain. Some of these factors include wastage during processing, storage, transportation and at the market-place. New technologies can utilize food loss for new purposes, so food loss is reduced to the minimum. Food waste is mainly influenced by food passing expiry date, food that is left too long in the fridge and consumers buying too much food. In final household consumption, technologies such as digital platforms enable individuals or organizations to share and donate their food, thereby creating awareness on food waste prevention and the environmental and ethical benefits.Originality/valueThe authors examine to what extent and in which ways supporting consumers to minimize food waste can be achieved via three stages: (1) understanding and evaluating food loss and waste, (2) identifying the factors that influence food loss and waste, (3) understanding consumer behaviors to encourage food waste reduction and (4) identifying the technological impact that would reduce food waste. As such, this paper contributes to ongoing debates about food waste by looking at the role of context and culture and by exploring differences between developed and developing countries. Also, the authors advance the debate by exploring both the role of advanced technology such as blockchain and drones in both preventing loss and waste as well as non-technological mechanisms.

The role of food waste hierarchy in addressing policy and research: A comparative analysis

2020 ◽  
Vol 252 ◽  
pp. 119617 ◽  
Author(s):  
Claudia Giordano ◽  
Luca Falasconi ◽  
Clara Cicatiello ◽  
Barbara Pancino
Keyword(s):  
Comparative Analysis ◽  
Food Waste ◽  
Waste Hierarchy

The determinants of food waste behavior in young consumers in a developing country

2019 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sabeen Hussain Bhatti ◽  
Farida Saleem ◽  
Ramsha Zakariya ◽  
Amna Ahmad
Keyword(s):  
Consumer Behavior ◽  
Developing Country ◽  
Food Waste ◽  
Waste Reduction ◽  
Equation Modeling ◽  
Routine Practice ◽  
Daily Routine ◽  
Content Type ◽  
Young Consumers ◽  
Food Wastage

Purpose Every year a huge amount of food is wasted from food production till its consumption. The activity of food wastage has become a daily routine practice and a huge portion of this loss is contributed by the consumers all around the world. With a total estimated population of 207.7m, 64 percent of the population of Pakistan is below the age of 30. The purpose of this paper is to investigate the factors that affect young consumer’s food waste behavior in a developing country context. Design/methodology/approach Data were collected in the month of Ramadan and Eid primarily by means of a web-based questionnaire. A two-step approach of structural equation modeling was used as a data analysis technique. Findings The findings of this research confirm the hypothesis that environmental concern and time pressure influence the attitude toward food waste reduction. The results further reveal that although attitude and injunctive norms lead toward higher intentions to reduce food waste, moral norms and perceived behavioral control do not significantly impact this intent. Practical implications This study contributes toward understanding the behavior of consumers in order to ensure the provision and execution of food waste prevention campaigns. This study has implications for policy makers and decision makers, and other stakeholders responsible for food waste reduction and environmental protection. Besides, social campaigns can be developed based on the results of this study, so as to improve the habits related to food wastage in consumers. Finally, the findings are beneficial to academics and scholars that are presently working on factors related to consumer behavior toward food waste. Originality/value Food waste behavior in young consumers from developing countries in general and from Pakistan in particular has not been analyzed before. The present study aims at analyzing some of the important predecessors of food waste behavior and thus it significantly adds to the existing body of knowledge of consumer behavior toward food waste.

scholarly journals Do food donation tax credits for farmers address food loss/waste and food insecurity? A case study from Ontario

2019 ◽  
Vol 37 (2) ◽  
pp. 383-396
Author(s):  
Lesia Kinach ◽  
Kate Parizeau ◽  
Evan D. G. Fraser
Keyword(s):  
Food Insecurity ◽  
Fresh Produce ◽  
Agricultural Products ◽  
Tax Credits ◽  
Food Banks ◽  
Tax Credit ◽  
Food Loss ◽  
Nutritious Food

Abstract To increase donations of nutritious food, Ontario introduced a tax credit for farmers who donate agricultural products to food banks in 2013. This research seeks to investigate the role of Ontario’s Food Donation Tax Credit for Farmers in addressing both food loss and waste (FLW) and food insecurity through a case study of fresh produce rescue in Windsor-Essex, Ontario. This research also documents the challenges associated with rescuing fresh produce from farms, as well as alternatives to donating. Interviews with food banks, producers and key informants revealed that perceptions of the tax credit, and the credit’s ability to address FLW and food insecurity, contrasted greatly with the initial perceptions of the policymakers who created the tax credit. In particular, the legislators did not anticipate the logistical challenges associated with incentivizing this type of donation, nor the limitations of a donation-based intervention to provide food insecure Ontarians with access to fresh, nutritious food.

scholarly journals Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste

2020 ◽  
Vol 12 (16) ◽  
pp. 6507
Author(s):  
Francesca Goodman-Smith ◽  
Romain Mirosa ◽  
Miranda Mirosa
Keyword(s):  
New Zealand ◽  
Food Waste ◽  
Food Service ◽  
Service Level ◽  
Motivational Factors ◽  
Waste Reduction ◽  
Plate Waste ◽  
Total Food ◽  
Motivating Factor ◽  
Saving Measure

Approximately 12% of total food waste is generated at the hospitality and food service level. Previous research has focused on kitchen and storeroom operations; however, 34% of food waste in the sector is uneaten food on consumers’ plates, known as “plate waste”. The effect of situational dining factors and motivational factors on plate waste was analysed in a survey of 1001 New Zealand consumers. A statistically significantly greater proportion (p < 0.05) of participants reported plate waste if the meal was more expensive, longer in duration or at dinnertime. Irrespective of age or gender, saving money was the most important motivating factor, followed by saving hungry people, saving the planet and, lastly, preventing guilt. Successful food waste reduction campaigns will frame reduction as a cost-saving measure. As awareness of the environmental and social costs of food waste builds, multifactorial campaigns appealing to economic, environmental and social motivators will be most effective.

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