The Role of the Food Banks in Saving Freshwater Resources through Reducing Food Waste: The Case of the Food Bank of Navarra, Spain

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.

Usability Evaluation of Food Wastage Mobile Application: A Case of Pakistan

The continuous rise in food scarcity is creating an alarming situation in underdeveloped countries and Pakistan is no exception. According to the Global Hunger Report published in 2020, Pakistan was ranked 88th among 107 countries, with 28.5% of the population under-nourished. To address the situation, food resources need to be more effectively utilized. To reduce food wastage, various efforts have been made to identify the issues associated with the lack of adoption of food wastage mobile application(s). Using purposeful sampling and data from 150 respondents collected from a public sector university and a software house, participants’ experience in using selected food wastage mobile applications were evaluated. In terms of usability parameters, the study proposes improvements in the prototype design.

Consumer understanding of food date labels: preventing food wastage

PurposeConfusion over the interpretation of date labels is one of the main causes of food waste at the retail and consumer level. The purpose of this study was to determine consumer understanding of food date labels and to assess consumer perception of food waste based on these labels.Design/methodology/approachIt is a cross-sectional study carried out in India. Google forms were used to administer an online structured questionnaire. A total of 389 individuals participated in the study. The data were analyzed using Chi-square statistics and ordinal logistic regression.FindingsThe results affirmed that most of the consumers frequently looked at date labels while purchasing food products, but many of them did not have adequate knowledge of commonly used date label terms. In particular, respondents tended to misunderstand the “best before” date label as the last date for safe consumption, that is, a safety indicator that is not correct. The study indicated that lack of appropriate knowledge, misunderstanding of date labels and lack of complete information contributed toward unnecessary and excess discard of foods that may otherwise perfectly be safe and edible.Practical implicationsRaising public awareness, educating consumers about food date labels and pushing for standardizing the information on date labels by providing adequate guidelines to companies would enable consumers to better interpret the labels, and it would lead to lowering the unnecessary food wastage.Originality/valueThis study fulfills an important knowledge gap in respect of examining the food date label knowledge and its relationship with food waste practices in India.

A Solution to Hunger and Food Wastage Using a Technology-Facilitated Social Supply Chain

In 1624, the English poet John Donne poignantly wrote, “No man is an island, entire of itself; everyman is a piece of the continent, a part of the main; … And therefore never send to know for whom the bell tolls; It tolls for thee (Donne, 1624).” Humans are intricately connected. Our actions impact each other in a chain reaction that can span geography and time, as evident from pandemics and global warming as well as the disparate distribution of food, education, wealth, and other resources. Donne’s words serve to remind us that we cannot be immune to the suffering of others caused by this disparity of resources.

A Greater Share of Organic Agriculture in Relation to Food Security Resulting from the Energy Demand Obtained from Food—Scenarios for Poland until 2030

In line with the assumptions of the European Green Deal, it is planned to allocate 25% of agricultural land to organic farming by 2030. However, the question arises: what share of organic farming and under what additional conditions is it able to feed the population of a given country? The aim of the article is to try to answer the above question for the example of Poland. In particular, the authors analyze: the problem of satisfying people’s nutritional needs, reducing food wastage, and finally the relationship between sustainable consumption and increasing the share of organic farming in Poland. Attention was also paid to possible potential changes in the agricultural land area with the growing share of organic farming. The proposed scenarios for the transition to organic farming concern the year 2030. We propose to increase the share in 20%, 40% and 60%, imposing them on changes in sustainable consumption of +/− 25%, +/− 50% and +/− 75%. The available FAOSTAT (Statistic Data of the Food and Agriculture Organization of the United Nations) and Statistics Poland data from 2008–2018 were used for the analysis. The model scenario analysis showed that the total food demand will be met in most of the scenarios. It has also been shown that with a higher level of transition to organic farming, it becomes necessary to reduce food wastage. Changing the consumption style not only creates opportunities for a wider development of organic farming in Poland but can also generate free areas on arable land (e.g., even more than 26% of free area in the +/− 75% scenario). This may create potential opportunities for their use in the production of consumer crops, but also in the protection of the natural and agricultural environment.

Assessment of the Impact of the Functioning of the FIFO on the Occurrence of Organic Products with an Exceeded Use-By Date

Food waste is a global problem with 5% of the European Union's (EU's) retail sector responsible. The reasons cited for food waste at retail level among others: undesirable customer behaviour, inadequate packaging, irregular demand, overestimated deliveries, small store area and warehouse space, inappropriate replenishment policies in shops and increased product quality requirements. The requirement to keep shelves full in stores and inappropriate storage logistics lead to overstocking of products, the arrangement of which disregards the first in-first out (FIFO) principle. It contributes to the amplification of food take-offs and may lead to the occurrence of products with exceeded use-by dates, which is the most common cause of food wastage [Federacja Polskich Banków Żywności 2020]. The aim of the study was to evaluate the functioning of the FIFO system in specialist stores, discount stores and large-format stores that have organic food on offer. To evaluate the FIFO system, unannounced inspections were conducted in the stores. During the inspections, errors in the arrangement of products according to the FIFO system were detected. The items found to be out of order were both long and short-dated products, stored in refrigerated as well as on regular shelves, indicating that stores have a problem with storage logistics in all departments. Improving solutions and implementing appropriate measures in this area could reduce food wastage at the retail level.

811Teaching “syndemic theory” in a High School class: a Problem Based Learning approach

Focus of Presentation The main focus of this work is a Problem Based Learning approach in a High School class after read an abstract “The Global Syndemic of Obesity, Undernutrition, and Climate Change: The Lancet Commission report”. The main students concerns is about ultra-processed products because they are not healthy, and their ecological footprints. So, the students had a question: how to search for this phenomena around the our school? Findings The classroom was split in two groups (A and B). The group A proposed a research about food wastage and group B proposed an opinion survey about ultra-processed food consumption and health self-perception. Both groups conduct either research around the school, in Paracambi city (Rio de Janeiro, Brazil). The group A found a huge food wastage despite a number of homeless in the city. The group B reached 22 interviews with individuals aged between 18 and 83 years. They found that all age groups reported consumption of ultra-processed foods and that younger people reported their health self-perception isn’t good. Conclusions/Implications Finaly, students presents their work at academic school session, and showed their notes about how the research stimulate themselves to study and understanding some phenomena like a relationship about obesity, undernutrition and climate change as syndemic, or synergy of epidemics. Key messages Problem Based Learning can be a stimulate strategy to teaching and learning about epidemiology topics

Impacts of consumers’ perceived risks in eco-design packaging on food wastage behaviors

PurposePackaging links products to consumers by delivering messages to promote healthy food consumption and reduce wastage. However, studies point to a knowledge gap and skepticism among consumers regarding the impact of eco-design packaging on food wastage reduction. To demystify this skepticism and fill the knowledge gap, this study aims to examine consumers’ perceived risks in eco-design packaging and their impact on consumer food wastage.Design/methodology/approachA survey was conducted to identify consumer-perceived risks in eco-design packaging and explain whether, and why, some dimensions of perceived risk are more influential on consumer food wastage decisions.FindingsConsumers are prevented by financial, physical, functional, temporal and social factors from adopting eco-design packaging. Through structural equation modeling, we find consumer perceived risks in eco-design packaging influence their food wastage decisions through health consciousness and environmental awareness.Practical implicationsThis study provides practical suggestions for packaging manufacturers, the food industry and policymakers.Originality/valueDrawing on the perceived risk theory, this research highlights that the impacts of consumer-perceived risks differ, depending on the dimensions considered in their food wastage decision.