scholarly journals Identifying Factors Associated with Food Losses during Transportation: Potentials for Social Purposes

2019 ◽  
Vol 11 (7) ◽  
pp. 2046 ◽  
Author(s):  
Milena Lipińska ◽  
Marzena Tomaszewska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Food Chain ◽  
Dairy Products ◽  
Load Capacity ◽  
Total Weight ◽  
Food Loss ◽  
Full Load ◽  
Factors Associated ◽  
Research Material ◽  
Food Losses

The problem of food waste and food loss covers the entire food chain, and its scale varies depending on the part of the chain. The aim of the study was to identify a problem and indicate places where goods redistribution is possible at the food transportation stage. The article provides a detailed breakdown of the causes of losses at the transportation stage. The research material was a large dairy cooperative in Poland. It was found that it was possible to recover 25.08 tons of dairy products. Taking into account the total weight of the cargo carried by all transport units during the analyzed period, this amount is approximately 0.5% of the full load capacity of all transport units in a two-year period. The research conducted shows that losses during the transportation of finished goods are generated, therefore it is possible to recover part of the food during the loading, transportation and unloading stages. The present practice involves an unconditional disposal of all products, which for various reasons are not delivered to the customer at the appropriate time and in proper commercial quality (accidents, collisions). The disposal of ready, often packed, completely safe products is a highly undesirable phenomenon, especially in the context of the poverty experienced by part of society.

scholarly journals METODY ILOŚCIOWE W BADANIU STRAT I MARNOTRAWSTWA ŻYWNOŚCI W SEKTORZE PRODUKCJI PIERWOTNEJ

2020 ◽  
Vol 20 (4) ◽  
pp. 263-279
Author(s):  
Mikołaj Niedek ◽  
Karol Krajewski ◽  
Sylwia Łaba ◽  
Krystian Szczepański
Keyword(s):  
Food Waste ◽  
Food Chain ◽  
Agricultural Production ◽  
Research Project ◽  
Production Sector ◽  
The Subject ◽  
Food Losses ◽  
Intended Use ◽  
Food Wastage ◽  
The Eu

The subject of the article is the review of methods for obtaining data on the amount of losses generated and food wastage in the agricultural production sector. The topic are also recommended methods for collecting this data in the agri-food chain at the EU level. Agriculture is the first link in this chain and the most food losses occur in it. The article presents the determinants of measuring losses and food waste in agriculture, the importance of defining and monitoring the intended use of the product and qualifying losses as food waste. The methods used to quantify the level of food losses in agriculture were also used in the PROM research project implemented under the GOSPOSTRATEG Program.

scholarly journals Food losses and wastes in brazil: a systematic review

2020 ◽  
Vol 6 (1) ◽  
pp. 78
Author(s):  
Clandio Favarini Ruviaro ◽  
Anaysa Borges ◽  
Maycon Farinha ◽  
Luciana M Bernardo ◽  
Henrique B Morais ◽  
...  
Keyword(s):  
Systematic Review ◽  
Supply Chain ◽  
Food Security ◽  
Food Waste ◽  
The Other ◽  
Accurate Information ◽  
Food Supply Chain ◽  
Food Loss ◽  
The Subject ◽  
Food Losses

Globally, it is estimated that approximately a third of the food produced is lost or wasted. Reducing half of these losses would make it possible to increase the availability of food for another 1 billion people. Specifically, in Brazil, the amount of lost and wasted food, if used, would be enough to achieve food security, considering as a restriction for this security, the availability of food for purchase. In this context, the objective is to identify methodologies that measure losses and food waste in Brazil. For this, a systematic review of the subject was made. It can be observed that there are a few studies that quantify food losses and wastage in the country. The largest concentration of these studies is in the distribution and consumption stages of the food supply chain. Information is available from food lost and waste, mainly in the consumption and distribution phases. Otherwise, in the other phases of the supply chain, food loss and waste values in Brazil are still incipient or non-existent. Studies that identify these values can contribute to the generation of more accurate information on the subject, being able to raise the values referring to food loss and waste of the country.Keywords: supply chain; food secutity; sustainability; hungry.Perdas e desperdícios alimentares no Brasil: uma revisão sistemáticaRESUMOEstima-se que, globalmente, aproximadamente um terço dos alimentos produzidos sejam perdidos ou desperdiçados. No entanto, a redução de metade dessas perdas tornaria possível aumentar a disponibilidade de alimentos para mais 1 bilhão de pessoas. Especificamente, no Brasil, a quantidade de alimentos perdidos e desperdiçados, se utilizados, seria suficiente para alcançar a segurança alimentar, considerando como uma restrição para essa segurança, a disponibilidade de alimentos para compra. Nesse contexto, o objetivo é identificar metodologias que mensurem perdas e desperdício de alimentos no Brasil. Para isso, foi realizada uma revisão sistemática do assunto. Pode-se observar que existem poucos estudos que quantificam perdas e desperdícios de alimentos no país. A maior concentração desses estudos está nos estágios de distribuição e consumo da cadeia de suprimento de alimentos. As informações estão disponíveis a partir de alimentos perdidos e desperdiçados, principalmente nas fases de consumo e distribuição. Nas demais fases da cadeia de suprimentos, os valores de perda e desperdício de alimentos no Brasil ainda são incipientes ou inexistentes. Estudos que identifiquem esses valores podem contribuir para a geração de informações mais precisas sobre o assunto, podendo elevar os valores referentes à perda e desperdício de alimentos no país.Palavras-chave: cadeia de suprimentos; segurança alimentar; sustentabilidade; fome.

Food losses and food waste: The Industry 4.0 opportunity for the sustainability challenge

2020 ◽  
pp. 159-177
Author(s):  
Roberto Ruggieri ◽  
Giuliana Vinci ◽  
Marco Ruggeri ◽  
Henry Sardaryan
Keyword(s):  
United Nations ◽  
Environmental Impacts ◽  
Food Waste ◽  
Industry 4.0 ◽  
Eating Habits ◽  
Negative Effects ◽  
Food Loss ◽  
Food And Agriculture ◽  
Food Losses ◽  
Global Food

United Nations in 2011 estimated every year worldwide around 1.3 billion tons of food is lost or wasted. According to a 2018 analysis by the Boston Consulting Group, this figure will reach 2.1 billion tons in 2050. FAO is trying to quantify food waste again, and according to his report "The state of Food and Agriculture 2019", 14% of production global food is lost or wasted even before it is sold. Food loss and waste are therefore unsustainable and no longer acceptable issues and reduc-ing them is becoming a priority. The negative effects of these problems are con-nected to the scarce availability and consumption of food, but also to sustainabil-ity and environmental impacts. In this regard, it will be necessary to change our eating habits. Industry 4.0 innovations can provide opportunities to reduce food waste and loss, as well as to adopt a healthier and more sustainable lifestyle.

Together We Will Reduce the Food Loss

2019 ◽  
pp. 237-242
Author(s):  
Celin Tennis Raju ◽  
Mahimaidoss Baby Mariyatra
Keyword(s):  
Food Waste ◽  
Private Companies ◽  
Systematic Analysis ◽  
Food Loss ◽  
Government Organizations ◽  
United Nations General ◽  
Development Goals ◽  
United Nations General Assembly ◽  
Food Losses

In September 2015, the United Nations General Assembly adopted a set of 17 Sustainable Development Goals (SDGs), which include Target 12.3's call for halving food waste and reducing food losses worldwide by 2030. One-third of all food produced each year in the world is never eaten, while at the same time nearly 800 million people go hungry. This situation urges us to take immediate resolutions and steps towards reduction of food waste and food loss. This cannot be done by one person or overnight. This requires systematic analysis in various layers and collective and appropriate effort. This target can be achieved altogether by various sectors including government organizations; non-government organizations; and private companies in collaboration with schools; colleges; universities; research institutes; religion-based organizations such as temples, churches, etc.; and charity-based organizations. This book chapter will discuss the various steps that can possibly be adopted and implemented to address the serious issue of reduction of food waste and food loss.

scholarly journals A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study

2018 ◽  
Vol 10 (9) ◽  
pp. 3175 ◽  
Author(s):  
Beata Bilska ◽  
Małgorzata Piecek ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Dairy Products ◽  
Fruits And Vegetables ◽  
Reference Value ◽  
Food Products ◽  
Retail Sector ◽  
Caloric Value ◽  
Food Items ◽  
Research Material

The objective of this paper is to evaluate the food waste generated in one Polish supermarket in terms of its mass, financial value, and wasted caloric value, and to specify ways in which to manage food that can help contribute to reducing the phenomenon of food waste in commercial facilities. The research material was a list of unsold food items in one supermarket over two weeks. The evaluation shows that in one supermarket, approximately 3.3 tonnes of food was wasted over two weeks, with a total value of €5500. The groups of products with the highest percentage share in the structure of waste were fruits and vegetables, as well as meat, cold meats, and fish. The estimated caloric value of dairy products wasted over two weeks amounts to approximately 243.8 kcal. The estimated mass of dairy products appropriated for social purposes would feed from 72 to 174 persons a day (depending on the daily reference value). As various types of food products for social purposes may be sourced from the retail sector, it constitutes an important link in the chain “from the field to the table”, from which food should be redistributed to people in need.

scholarly journals Food Waste in Catering Establishments – An Analysis of Causes and Consequences

2021 ◽  
Vol 10 (1) ◽  
pp. 365
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Food Chain ◽  
Point Scale ◽  
Educational Activities ◽  
Food Loss ◽  
The Given

Food waste and food loss covers the entire food chain, and its scale varies depending on the given part of the chain. The aim of this study was to identify causes of food waste in the catering sector. The research was carried out in catering establishments using a specially designed questionnaire. The study was conducted in Mazowieckie Voivodship (Poland) in 2019. Forty-two questionnaires were collected. The scoring of most questions was based on a 5-point scale (e.g. 1 – never to 5 – always). It was found that the most frequently wasted products in catering establishments were those with signs of deterioration or that were expired (29% and 26.3% of respondents respectively indicated that this type of product is discarded every day). Ready elements of dishes, e.g. cooked potatoes or boiled rice that have not been served to consumers are rarely reused in the catering sector. The most frequently given reason for throwing out food included preparing too many meals, purchases that were too large, and ill-considered purchases. The results of this study may play an important role in the prevention of food waste in catering establishments by indicating which areas of employee practices should be improved by educational activities.

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.

scholarly journals Understanding Food Waste, Food Insecurity, and the Gap between the Two: A Nationwide Cross-Sectional Study in Saudi Arabia

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 681
Author(s):  
Nora A. Althumiri ◽  
Mada H. Basyouni ◽  
Ali F. Duhaim ◽  
Norah AlMousa ◽  
Mohammed F. AlJuwaysim ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Food Insecurity ◽  
Food Waste ◽  
Cross Sectional ◽  
Household Level ◽  
Individual Level ◽  
Factors Associated ◽  
Household Factors ◽  
Cooked Food ◽  
The Individual

Background: Food waste and food insecurity may co-exist in various balances in developing and developed countries. This study aimed to explore the levels of food waste and food insecurity, the factors associated with them, and their relationships at the household and individual levels in Saudi Arabia. Methods: This study was a nationwide cross-sectional survey conducted via computer-assisted phone interviews in January 2021. Quota sampling was utilized to generate balanced distributions of participants by gender across all the administrative regions of Saudi Arabia. Data collection included household demographics, food waste and disposal, the Food Insecurity Experience Scale (FIES), and the Household Food Insecurity Access Scale (HFIAS). Results: Out of the 2807 potential participants contacted, 2454 (87.4%) completed the interview. The mean age was 31.4 (SD = 11.7; range = 18–99) and 50.1% were female. The weighted prevalence of uncooked food waste in the last four weeks was 63.6% and the cooked food waste was 74.4%. However, the food insecurity weighted prevalence at the individual level (FIES) was 6.8%. In terms of food insecurity at the household level (HFIAS), 13.3% were in the “severely food insecure” category. Moreover, this study found that “moderately food insecure” households were associated with an increased likelihood to waste uncooked food (relative risk (RR) = 1.25), and the “mildly food insecure” (RR = 1.21) and “moderately food insecure” (RR = 1.17) households were associated with an increased likelihood to waste cooked food. However, “food secure” households were associated with a decreased likelihood to waste cooked food (RR = 0.56). Finally, this study identified four household factors associated with food waste and three household factors that were associated with “severe food insecurity.” Conclusions: This first national coverage study to explore food waste and food insecurity at the individual level and household level, identified household factors associated with food waste and food insecurity and identified new associations between food waste and food insecurity in Saudi Arabia. The associations found between food waste and food insecurity are potential areas of intervention to reduce both food waste and food insecurity at the same time, toward achieving the Sustainable Development Goal (SDG) targets related to food waste and food security.

scholarly journals Parameters of Trucks and Loads in the Transport of Scots Pine Wood Biomass Depending on the Season and Moisture Content of the Load

Forests ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 223
Author(s):  
Grzegorz Trzciński ◽  
Łukasz Tymendorf ◽  
Paweł Kozakiewicz
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Load Capacity ◽  
Wood Chips ◽  
Total Weight ◽  
Wood Biomass ◽  
Four Seasons ◽  
Gross Vehicle Weight ◽  
Bulk Volume ◽  
Average Quantity

Transport of wood biomass is one of the key operations in forestry and in the wood industry. An important part is the transport of shredded wood, where the most common forms are chips and sawdust. The aim of the research was to present the variability of the total weight of trucks (gross vehicle weight, GVW), the weight of the empty trucks (tare), and loads of chips and sawdust in different periods of the year. Changes in specific parameters were analyzed: GVW; tare weight; trailer capacity; use of the trailer load capacity; bulk volume and bulk density of wood biomass loads; solid cubic meter (m3) and weight of 1m3 of the load; and load weight depending on the season, with simultaneous measurements of wood chips and sawdust moisture. More than 250 transports from four seasons of the year were analyzed in the research. It was found that the total weight of trucks (GVW) was at a comparable level, on average from 39.42 to 39.64 Mg with slight differences (with SD 0.29 and 0.39). The weight of empty trucks was 16.15 Mg for chip-bearing trucks and 15.93 Mg for sawdust-bearing trucks (with SD 0.604 and 0.526). The type of wood material has an influence on the transported volume. The average quantity of load in the bulk cubic meter was 64.783 m3 for wood chips (SD 3.127) and 70.465 m3 (SD 2.516) for sawdust. Over 30% differences in the volume of transported wood chips and approximately 18% for sawdust were observed. The use of the loading capacity of the trailer was on average 72.58% (SD 5.567) for the transport of wood chips and 77.42% (SD 3.019) for the transport of sawdust. The sawdust bulk density was from 0.3050 to 0.4265 Mg⋅m−3 for wood chips and 0.3200 to 0.3556 Mg⋅m−3 for sawdust. This parameter is significantly dependent on moisture content, and the determined correlation functions can be used for estimating and predicting bulk density. The abovementioned absolute moisture content of chips and sawdust also depends on the season, which also affects the selected parameters of wood biomass loads.

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.

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