ANALYSIS AND MODELS FOR THE REDUCTION OF FOOD WASTE IN ORGANIZED LARGE-SCALE RETAIL DISTRIBUTION IN EASTERN SICILY

More than half of food waste is generated at the household level, and therefore, it is important to tackle and attempt to solve the problem of consumer food waste. This study aimed to identify factors differentiating high food wasters from low food wasters. A large-scale survey was conducted in Lithuania. A total of 1001 respondents had participated in this survey and were selected using a multi-stage probability sample. Data were collected through face-to-face interviews using a structured questionnaire. Binary logistic regression modelling was used to analyse the effect of socio-demographics, food-related behaviours, attitudes towards food waste, and knowledge of date labelling on levels of food waste. Impulse buying, inappropriate food preparation practices, non-consumption of leftovers, lack of concern about food waste, and worry about food poisoning were related to higher food waste. On the other hand, correct planning practices and knowledge of date labelling were related to lower food waste. The findings of this study have practical implications for designing interventions aimed at reducing consumer food waste.

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Tackling the challenges of reducing and managing food waste in Mumbai restaurants

British Food Journal ◽

10.1108/bfj-06-2017-0324 ◽

2018 ◽

Vol 120 (3) ◽

pp. 639-649 ◽

Cited By ~ 10

Author(s):

Jehangir Bharucha

Keyword(s):

Waste Management ◽

Food Waste ◽

Large Scale ◽

Qualitative Inquiry ◽

Restaurant Industry ◽

Content Type ◽

Innovative Strategies ◽

A Value ◽

Research Population ◽

Restaurant Owners

Purpose Around 67 million tons of food is wasted in India every year, which has a value of more than US$14 billion (Haq, 2016). The purpose of this paper is to concentrate on one major source to which the current massive proportion of wastage can be attributed: restaurants. It investigates the statistics, the problem at large, how the restaurants are handling it and recommends ways to better manage the issue. Design/methodology/approach A qualitative inquiry has been used. The research population for this study consisted of 63 restaurant owners across Mumbai city and its suburbs. In-depth discussions were held with these restaurant owners/managers in various matters of interest to this study. Findings The group of restaurateurs opined that the solution to Mumbai’s restaurants waste management lies in micro management rather than large scale plans. In total, 75 percent of the restaurants have 10-20 percent extra preparation. High-end fine-dining restaurants make even more additional preparations and are the ones more receptive to participating and also sensitive toward importance of waste management. Several of the restaurant owners claim that they can estimate the requirements on specific days of the week. In all, 18 percent of the restaurants surveyed claimed to have a complete dispose of policy. Majority of the restaurants have a clear policy to distribute the surplus food among their staff. Several other innovative strategies were shared. Research limitations/implications The restaurant owners/mangers may not have truthfully answered all questions. The participants might have the fear that the authorities would take cognizance of some of the practices that they are following and would have been guarded in their responses. There would always be a fear that the identities would not be kept confidential. Practical implications India as a country has been agriculture based for centuries and characterized by massive food production. Yet, people face rampant starvation and malnourishment. This arises to a large extent due to the colossal amounts of food wasted at marriages, restaurants and even by destruction of crops. Originality/value The restaurant industry is of critical importance to the Indian economy and while research in India has focused on overall food wastage, studies on restaurant food waste are lacking.

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Biochemical, hydrological and mechanical behaviors of high food waste content MSW landfill: Liquid-gas interactions observed from a large-scale experiment

Waste Management ◽

10.1016/j.wasman.2017.06.023 ◽

2017 ◽

Vol 68 ◽

pp. 307-318 ◽

Cited By ~ 23

Author(s):

Liang-Tong Zhan ◽

Hui Xu ◽

Yun-Min Chen ◽

Ji-Wu Lan ◽

Wei-An Lin ◽

...

Keyword(s):

Food Waste ◽

Large Scale ◽

High Food ◽

Mechanical Behaviors ◽

Msw Landfill ◽

Scale Experiment ◽

Gas Interactions

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Photoluminescent Green Carbon Nanodots from Food-Waste-Derived Sources: Large-Scale Synthesis, Properties, and Biomedical Applications

ACS Applied Materials & Interfaces ◽

10.1021/am500159p ◽

2014 ◽

Vol 6 (5) ◽

pp. 3365-3370 ◽

Cited By ~ 236

Author(s):

So Young Park ◽

Hyun Uk Lee ◽

Eun Sik Park ◽

Soon Chang Lee ◽

Jae-Won Lee ◽

...

Keyword(s):

Food Waste ◽

Biomedical Applications ◽

Large Scale ◽

Carbon Nanodots ◽

Synthesis Properties ◽

Large Scale Synthesis

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Reducing Food Waste in Large-Scale Institutions and Hospitals: Insights From Interviews With Danish Foodservice Professionals

Journal of Foodservice Business Research ◽

10.1080/15378020.2015.1093457 ◽

2015 ◽

Vol 18 (5) ◽

pp. 502-519 ◽

Cited By ~ 6

Author(s):

Kwabena T. Ofei ◽

Michelle Werther ◽

Jane D. Thomsen ◽

Mette Holst ◽

Henrik H. Rasmussen ◽

...

Keyword(s):

Food Waste ◽

Large Scale

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Sustainability analysis of large-scale food waste composting

Current Developments in Biotechnology and Bioengineering ◽

10.1016/b978-0-444-64309-4.00013-1 ◽

2020 ◽

pp. 301-322

Author(s):

Tao Liu ◽

Xiuna Ren ◽

Junchao Zhao ◽

Hongyu Chen ◽

Quan Wang ◽

...

Keyword(s):

Food Waste ◽

Large Scale ◽

Sustainability Analysis

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Restaurant management and food waste reduction: factors affecting attitudes and intentions in restaurants of Spain

International Journal of Contemporary Hospitality Management ◽

10.1108/ijchm-07-2021-0899 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Viachaslau Filimonau ◽

Ayşen Coşkun ◽

Belen Derqui ◽

Jorge Matute

Keyword(s):

Market Orientation ◽

Food Waste ◽

Structural Equation ◽

Large Scale ◽

Behavioural Intention ◽

Content Type ◽

Factors Affecting ◽

Restaurant Management ◽

Negative Effect ◽

Neutralization Theory

Purpose Although the challenge of food waste (FW) in the foodservice sector is significant, restaurant managers do not always engage in its reduction. The psychological reasons for this disengagement remain insufficiently understood. This study aims to explore the antecedents of behavioural intention of restaurateurs (not) to reduce FW. The influence of three factors is tested, namely, market orientation; environmental apathy alongside selected neutralization techniques, namely, appeal to higher loyalties; denial of injury and denial of responsibility. Design/methodology/approach The study uses the method of a large-scale managerial survey (n = 292) administered in the commercial foodservice sector of Spain. The data are analysed via structural equation modelling with partial least squares. Findings The study finds that market orientation affects managerial intention to reduce FW but not their attitude, while environmental apathy influences managerial attitudes but not their behavioural intention. The study confirms the negative effect of such neutralizers as the appeal to higher loyalties and the denial of injury on suppressing managerial intention to reduce FW. Contrary to initial anticipations, another established neutralizer, the denial of responsibility, exerts no significant effect. Practical implications The study elaborates on the interventions necessitated to neutralize the effect of the neutralizers on managerial (un)willingness to reduce FW in the commercial foodservice sector. Originality/value This is the first known attempt to understand the drivers of managerial engagement in FW reduction in the commercial foodservice sector through the prism of environmental apathy, market orientation and neutralization theory.

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