scholarly journals The Challenge of Food Waste Governance in Cities: Case Study of Consumer Perspectives in Los Angeles

2019 ◽  
Vol 11 (3) ◽  
pp. 847 ◽  
Author(s):  
Daniel N. Warshawsky
Keyword(s):  
Los Angeles ◽  
Undergraduate Students ◽  
Food Waste ◽  
Food System ◽  
Waste Reduction ◽  
Key Stakeholders ◽  
Consumer Perspectives ◽  
Individual Decisions ◽  
National Trends

Food waste has been linked with food insecurity, environmental degradation, and economic inefficiency. Although research on food waste has increased recently, food waste tends to be poorly conceptualized and is often disproportionality focused on local consumer decisions. For this reason, this paper critically analyzes perspectives on food waste in Los Angeles (LA) as a case study in order to understand the structural challenges of food waste governance in cities. To achieve this goal, this study uses content analysis of interview data of key stakeholders in LA’s food system and descriptive statistical analysis of survey data of university undergraduate students in LA. Findings in this paper suggest that students purchase, consume, and waste food in line with broader national trends in the U.S. Additionally, students indicated that the causes and solutions of food waste management lies with more responsible individual decisions and sustainable local food practices. While students noted that they may have acted differently towards food waste reduction if structural opportunities existed, results from the survey reveal that the role of corporations, global food system flows, and the political economy of food production remain relatively unrecognized by students in their perceptions of food waste. Although responsible consumer practices are clearly an important aspect of food waste reduction, findings in this paper suggest that food waste governance may be limited by a narrow local consumer focus.

scholarly journals Perceptions of Food Waste Reduction in Sri Lanka’s Commercial Capital, Colombo

2021 ◽  
Vol 13 (2) ◽  
pp. 838
Author(s):  
Maren Reitemeier ◽  
Mohamed Aheeyar ◽  
Pay Drechsel
Keyword(s):  
Food Waste ◽  
Financial Management ◽  
Waste Reduction ◽  
Policy Recommendations ◽  
Public Officials ◽  
Livestock Sector ◽  
Key Stakeholders ◽  
Private And Public ◽  
Open Markets ◽  
Management Challenge

In 2019, Sri Lanka introduced two policies that referred to food waste and the need to reduce it. To understand key stakeholders’ readiness in this context, this study analyzed the food waste perceptions of private and public sectors in Colombo (open markets, supermarkets, hotels, restaurants, canteens, food caterers and key authorities). Interviews were carried out with operational managers and public officials, as well as other stakeholders who have roles in food waste redistribution and reuse, such as NGOs and the livestock sector. So far, the food-waste-related policy recommendations lack an operational inter-institutional home which can build on measures, like standards, regulations and incentives. Thus, most food waste reduction initiatives are initiated by NGOs or by the private sector, e.g., by larger hotels and supermarket chains. These entities were ready to lead by example, based on the understanding that urban food waste is an internal (financial) management challenge. Among smaller local entities, food waste was perceived more as an external issue to be handled by the city’s waste collection services. Although perceptions varied between entities generating smaller or larger quantities of food waste, there was general agreement that suboptimal capacities and mechanisms to quantify, monitor and cost food waste generation appeared to be obstacles for in-depth awareness creation and action. There was significant interest in communication platforms for cross-sectoral learning, win/win collaborations with reliable collection (reuse) services that are currently operational, such as those provided by piggeries, as well as surplus redistribution initiatives if food safety and related liabilities can be addressed effectively.

scholarly journals Moving from Niche to Norm: Lessons from Food Waste Initiatives

2021 ◽  
Vol 13 (14) ◽  
pp. 7667
Author(s):  
Lusine H. Aramyan ◽  
Gonne Beekman ◽  
Joris Galama ◽  
Sandra van der Haar ◽  
Maarten Visscher ◽  
...  
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Food Systems ◽  
Food System ◽  
Behavioural Change ◽  
Policy Instruments ◽  
Transition Process ◽  
Personal Factors ◽  
Success Traits

For a transition to a circular economy to take place, behavioural change from people who are part of the transition is a key requirement. However, this change often does not occur by itself. For systemic behavioural change, policy instruments that incentivise behaviour supporting circular food systems play a key role. These instruments need to be aligned with the environment in which the behaviour takes place. In this study, we scrutinise a case study with five initiatives on the reduction of food loss and waste (FLW) contributing to a circular food system, to understand how specific, well-targeted combinations of instruments as well as other contextual and personal factors can fuel the transition to a circular economy and the reduction of FLW. All the initiatives are taking place under the umbrella of the Dutch initiative “United against food waste” (STV). We use a behavioural change perspective to assess how initiatives that support circular food systems arise and how they can be further supported. Based on the case-study analysis, we arrive at five common success traits and barriers, and five key needs for upscaling. We conclude that motivated, inspiring frontrunners are of key importance in the initial phase of a transition process. However, once a niche initiative is ready to be scaled up, the enabling environment becomes increasingly important.

scholarly journals Food Waste Reduction: A Test of Three Consumer Awareness Interventions

2020 ◽  
Vol 12 (3) ◽  
pp. 907 ◽  
Author(s):  
Tammara Soma ◽  
Belinda Li ◽  
Virginia Maclaren
Keyword(s):  
Food Waste ◽  
Food System ◽  
Waste Reduction ◽  
Control Group ◽  
Post Intervention ◽  
Community Group ◽  
Sustainable Development Goal ◽  
Consumer Awareness ◽  
The Sustainable Development ◽  
Education Campaigns

Halving food waste by 2050 as per the Sustainable Development Goal 12.3 is key to securing a food system that is sustainable. One approach to reducing household food waste is through education campaigns. We recruited 501 households divided into three types of intervention groups and compared with a control group to better understand the efficacy of diverse education campaign approaches. Food waste interventions included a passive approach (handouts), a community engagement approach, and a gamification approach. We conducted waste audits, household surveys (pre- and post-intervention), and a focus group at the end of the campaign. The passive and gamification groups had similarly high levels of participation, while participation in the community group was very low. The passive group and the gamification group had higher self-reported awareness of food wasting after the campaign and lower food wastage than the control group. Waste audits found marginally significant differences between the game group and the control (p = 0.07) and no difference between the other campaign groups and the control group in edible food wasted. Frequent gamers were found to generate less edible food waste than infrequent gamers. We conclude that the evidence about the potential for gamification as an effective education change tool is promising and we recommend further study.

scholarly journals Quantifying Avoidable Food Waste and Identifying Its Underlying Causes: A Case Study of a University Dormitory in Thailand

2021 ◽  
pp. 55-67
Author(s):  
Shimpei Iwasaki ◽  
Suphat Prasopsin ◽  
Thamarat Phutthai
Keyword(s):  
University Students ◽  
Food Waste ◽  
Service Sector ◽  
Food Service ◽  
Female Students ◽  
Waste Reduction ◽  
Attitudes And Behaviors ◽  
Underlying Causes ◽  
Policies And Programs

To develop well-planned and effective policies and programs for reducing avoidable food waste, it is important to quantify the actual food waste level in particular settings and assess relationships among consumers’ awareness, attitudes, and behaviors. Recognizing these considerations, this paper measured avoidable food waste generated by university students living in dormitory buildings and identified its underlying causes in the case of Kanchanaburi campus, Mahidol University, Thailand. The study applied a food waste composition survey 18 times between January and May 2019 while administering questionnaires in October 2019 to the dormitory students. Based on these measures, the study identified 1,417 instances of avoidable food waste. Approximately half of the avoidable food waste had not even been eaten. Most of this waste was generated by female students. Some factors in terms of motivation, opportunity, and ability using a Motivation, Opportunity, Ability framework were found to have induced more food waste among female students. Due attention to the effect of avoidable food waste reduction includes educating dormitory students about food waste as well as more space and increased visibility of stored food in shared refrigerators. Targeting university students for reducing avoidable food waste in the setting of everyday life in dormitories is needed rather than simply focusing on the food service sector on campus.

scholarly journals Integrated Strategies for Household Food Waste Reduction in Bangkok

2021 ◽  
Vol 13 (14) ◽  
pp. 7651
Author(s):  
Pongsun Bunditsakulchai ◽  
Chen Liu
Keyword(s):  
Food Waste ◽  
Social Issues ◽  
Developing Economies ◽  
Waste Reduction ◽  
Extensive Literature ◽  
Waste Generation ◽  
Urban Households ◽  
Integrated Strategies ◽  
Household Food

Urban food waste issues in developing economies have recently attracted the attention of policymakers, practitioners, and academics in the course of implementing the Paris Agreement and the SDGs. In our case study city of Bangkok, Thailand, household food waste generation doubled from 2003 to 2018, with a similar increase in per capita amounts. Using an extensive literature review, statistical models, and a questionnaire survey, the authors clarified factors influencing food waste generation and separation before disposal, and reuse/recycling activity in urban households. Results showed that pre-purchase checks can not only prevent food waste but can also increase the reuse/recycling of food waste. Citizens with higher levels of education and those showing more concern about social issues and global warming are more likely to separate food waste before disposal and to participate in reuse/recycling activities. Finally, this paper proposes a seven-stage action-based model of integrated strategies for improving household food and food waste management to prevent/reduce food waste generation as well as remedy existing policy gaps in Bangkok.

scholarly journals Food Waste reuse as a feed for organic chicken: A case study

2021 ◽  
Vol 234 ◽  
pp. 00090
Author(s):  
Latifa Mechkirrou ◽  
Mourad Arabi ◽  
Mohammed Ouhssine ◽  
Mohamed El Amine Afilal
Keyword(s):  
Food Waste ◽  
Nutritional Value ◽  
Food System ◽  
Household Waste ◽  
Poultry Feed ◽  
Waste Reuse ◽  
Chicken Farm ◽  
Eastern Morocco ◽  
Good Substitute

Since the food system will inevitably produce food waste, it is recommended that it be captured and recycled for more efficient use rather than being disposed of as solid household waste. Therefore, it is advantageous to promote food waste as poultry feed. In order to study the feeding feasibility of a poultry Lab- Prepared Feed (LPF) based on kitchen food waste as well as their nutritional value, the tests were carried out near Taza city on an organic chicken farm, in Eastern Morocco. The results of consumption indices concerning organic chickens treated only by Lab-Prepared Feed showed average values of 1.18 and 1.17 for tests 1 and 2 successively. According to the results obtained, the tests proved the feeding feasibility of a Lab-Prepared Feed (LPF), it appears to be a good substitute for commercial foods. The study may help to ensure the recovering of food waste materials as a new poultry feed substitute.

scholarly journals A Bi-Objective Optimization Approach for Inflight Food Waste Reduction

2018 ◽  
Vol 65 ◽  
pp. 04001 ◽  
Author(s):  
Lay Eng Teoh ◽  
Jaspreet kaur A/P Inderjit Singh
Keyword(s):  
Food Waste ◽  
Airline Industry ◽  
Optimal Strategy ◽  
Environmental Issue ◽  
Waste Reduction ◽  
Profit Margin ◽  
Illustrative Case ◽  
Optimization Approach ◽  
Illustrative Case Study

For airline industry, an excess of inflight food waste has been highlighted as one of the crucial concerns that affecting airline’s profit margin and operations. Furthermore, it may result in environmental issue if excessive food waste is not handled with care. As such, ensuring an optimal inflight catering service is particularly important to airlines. However, the existing literatures focusing on the reduction of inflight food waste is very limited. Correspondingly, this paper develops a bi-objective inflight food waste reduction model, with the aim to minimize inflight food waste while maximizing passengers’ expectation towards inflight catering service. In particular, an optimal strategy of offering inflight meals (comprise standard and light meals) is proposed appropriately to meet the demand of passengers under uncertainty. By examining some international flights, the results of an illustrative case study show that the developed model is viable to reduce airline’s inflight food waste to a greater extent. Besides, the airline would have greater flexibility to meet the expectations of the passengers in a better manner. It is anticipated that the developed model would reveal some useful insights to the airlines in providing inflight catering services profitably and environmentally.

scholarly journals A SWOT Analysis of Takakura Compost as a Treatment for Household Food Waste (Case Study in Pondok Labu Urban Village)

2021 ◽  
Vol 940 (1) ◽  
pp. 012075
Author(s):  
A Z Kartini ◽  
H S Hasibuan ◽  
S S Tumuyu
Keyword(s):  
Food Waste ◽  
Qualitative Method ◽  
Swot Analysis ◽  
Food System ◽  
Raw Materials ◽  
Group Discussion ◽  
Urban Village ◽  
Long Time ◽  
Waste Bank

Abstract An unstable food system will have an impact on ecosystems and the food chain. One proof of this imbalance is the increasing number of food waste. Currently, food waste in households still dominates. One way to manage food waste is the Takakura composting technique. The purpose of this study to analyze the effectiveness of takakura compost in managing food waste among households. This research method uses a qualitative method with several steps, training about making Takakura compost, counting the food waste in the composter, and observing through a focus group discussion with 25 members of the waste bank. The result of this study that an average of 18.9 kg of food waste produces 11.9 kg of household compost. According to the SWOT analysis, Takakura compost could reduce food waste in the household. Takakura compost could provide business opportunities with its own food waste raw materials, but the processing takes a relatively long time during the compost maturation process, this situation could affect the motivation of participants in the future. The conclusion of this study is Takakura compost could effective in managing food waste among households.

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