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 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.

scholarly journals A Quantitative and Qualitative Study of Food Loss in Glasshouse-Grown Tomatoes

Horticulturae ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 39
Author(s):  
Margaret Thorsen ◽  
Miranda Mirosa ◽  
Sheila Skeaff
Keyword(s):  
Supply Chain ◽  
New Zealand ◽  
Supply And Demand ◽  
Qualitative Interviews ◽  
Market Price ◽  
Food Loss ◽  
Greenhouse Tomato ◽  
Total Food ◽  
Food Losses ◽  
Key Industry

Reducing food loss and waste (FLW) is one strategy to limit the environmental impact of the food supply chain. Australian data suggest that primary production accounts for 31% of national FLW, but there are no comparable data in New Zealand. This study aimed to measure food loss and explore food loss drivers for one of New Zealand’s largest tomato growers by weighing and visually assessing tomato losses at the glasshouse, packhouse and sales warehouse. Qualitative interviews were also held with the grower (n = 3), employees (n = 10), and key industry stakeholders (n = 8). Total food loss for this greenhouse tomato grower was 16.9% of marketed yield, consisting of 13.9% unharvested tomatoes, 2.8% rejected at the glasshouse and 0.3% rejected at the packhouse. The grower’s tomato loss predominantly resulted from commercial factors such as market price, competitor activity and supply and demand. Similar issues were recognized throughout the New Zealand horticulture sector. Commercial factors, in particular, are challenging to address, and collaboration throughout the supply chain will be required to help growers reduce food losses.

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 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 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.

scholarly journals “Reduce Food Waste, Save Money”: Testing a Novel Intervention to Reduce Household Food Waste

2019 ◽  
pp. 001391651987518 ◽  
Author(s):  
Paul van der Werf ◽  
Jamie A. Seabrook ◽  
Jason A. Gilliland
Keyword(s):  
Food Waste ◽  
Behavioral Control ◽  
Waste Reduction ◽  
Perceived Behavioral Control ◽  
Total Food ◽  
Before And After ◽  
Personal Attitudes ◽  
Randomized Control ◽  
City Of London ◽  
The City

An intervention, which used elements of the theory of planned behavior, was developed and tested in a randomized control trial (RCT) involving households in the city of London, Ontario, Canada. A bespoke methodology involving the direct collection and measurement of food waste within curbside garbage samples of control ( n = 58) and treatment households ( n = 54) was used to evaluate the effectiveness of the intervention. A comparison of garbage samples before and after the intervention revealed that total food waste in treatment households decreased by 31% after the intervention and the decrease was significantly greater ( p = .02) than for control households. Similarly, avoidable food waste decreased by 30% in treatment households and was also significantly greater ( p = .05) than for control households. Key determinants of treatment household avoidable food waste reduction included personal attitudes, perceived behavioral control, the number of people in a household, and the amount of garbage set out.

scholarly journals Framing food security and food loss statistics for incisive supply chain improvement and knowledge transfer between Kenyan, Indian and United Kingdom food manufacturers

2020 ◽  
Vol 2 ◽  
pp. 12
Author(s):  
Wayne Martindale ◽  
Isobel Wright ◽  
Lilian Korir ◽  
Arnold M. Opiyo ◽  
Benard Karanja ◽  
...  
Keyword(s):  
Supply Chain ◽  
Food Security ◽  
Knowledge Transfer ◽  
Supply Chains ◽  
Food Waste ◽  
Food Supply ◽  
Waste Reduction ◽  
Food Loss ◽  
Food Supply Chains ◽  
Specific Food

The application of global indices of nutrition and food sustainability in public health and the improvement of product profiles has facilitated effective actions that increase food security. In the research reported here we develop index measurements further so that they can be applied to food categories and be used by food processors and manufacturers for specific food supply chains. This research considers how they can be used to assess the sustainability of supply chain operations by stimulating more incisive food loss and waste reduction planning. The research demonstrates how an index driven approach focussed on improving both nutritional delivery and reducing food waste will result in improved food security and sustainability. Nutritional improvements are focussed on protein supply and reduction of food waste on supply chain losses and the methods are tested using the food systems of Kenya and India where the current research is being deployed. Innovative practices will emerge when nutritional improvement and waste reduction actions demonstrate market success, and this will result in the co-development of food manufacturing infrastructure and innovation programmes. The use of established indices of sustainability and security enable comparisons that encourage knowledge transfer and the establishment of cross-functional indices that quantify national food nutrition, security and sustainability. The research presented in this initial study is focussed on applying these indices to specific food supply chains for food processors and manufacturers.

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