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In response to the widespread issue of significant food waste in the foodservice industry, this study aims to explore the key constraints that hinder restaurants' efforts to reduce food waste. Through a comprehensive literature review, three key constraints – intra-, inter-, and structural – were identified at both the organizational and individual employee levels to investigate their impact on employee food waste reduction behavior (EFWRB). Data obtained from 300 restaurant employees via an online survey were analyzed using Partial Least Squares (PLS)-Structural Equation Modeling (SEM). Results revealed that while organizational constraints did not directly influence EFWRB, they intensified employee constraints, ultimately reducing EFWRB. Additionally, our findings emphasize the crucial role of customer environmental awareness in mitigating the adverse effects of both organizational and individual employee constraints on EFWRB. This study expands to the existing body of relevant knowledge and offers valuable insights for restaurant management in improve, ultimately promoting effective sustainable practices. [ABSTRACT FROM AUTHOR]

Featured Application: This compact IoT datalogger enables real-time monitoring of environmental conditions, helping reduce spoilage and extend shelf life in perishable goods supply chains. It offers a low-cost, portable solution for optimizing storage and transport conditions. Perishable product losses can occur throughout postharvest handling. Proper monitoring of key environmental conditions during this period is essential for predicting quality losses throughout their shelf life. This paper presents the design and testing of a portable and compact datalogger for the real-time monitoring of environmental conditions throughout the food supply chain. The device developed incorporates high-precision sensors to measure temperature, relative humidity, CO2 concentration, luminosity and vibrations, as well as wireless communication capabilities for data transmission, simplifying real-time monitoring over existing multi-component systems while keeping costs affordable. Strategies to optimize power consumption allow a month of battery life, being able to cover entire periods of transport and storage, according to the results of the autonomy test performed on the device. The datalogger uses NB-IoT and relies on other wireless communication protocols if not available to send sensor data to a cloud platform. Comparative testing with commercial dataloggers has been carried out to verify correct device measurements, and field testing has validated successful real-time data transmission along an entire refrigerated transport route. The functionality and autonomy of the proposed device meet the needs of live remote monitoring to help reduce food losses. [ABSTRACT FROM AUTHOR]

Food waste is a pressing global issue, particularly in urban settings, where substantial amounts of surplus food go unused. In corporate environments, this challenge is compounded by the lack of dedicated platforms to facilitate food sharing and reduce waste effectively. This paper examines the current landscape of food waste, existing solutions, and the need for a specialised platform aimed at corporate employees. The proposed solution is the creation of a user-friendly application that enables the sharing of untouched homemade meals. Suppliers can post their meal boxes with details such as location, type of food, and availability status, while consumers can search for and select meal boxes based on their preferences. This paper addresses the gap in solutions for reducing food waste within corporate environments. The meal-box-sharing app provides a practical and sustainable method for minimising food waste and promoting productivity, health, and safety in the workplace. [ABSTRACT FROM AUTHOR]

Short-cycle agricultural product sales forecasting significantly reduces food waste by accurately predicting demand, ensuring producers match supply with consumer needs. However, the forecasting is often subject to uncertain factors, resulting in highly volatile and discontinuous data. To address this, a hierarchical prediction model that combines RF-XGBoost is proposed in this work. It adopts the Random Forest (RF) in the first layer to extract residuals and achieve initial prediction results based on correlation features from Grey Relation Analysis (GRA). Then, a new feature set based on residual clustering features is generated after the hierarchical clustering is applied to classify the characteristics of the residuals. Subsequently, Extreme Gradient Boosting (XGBoost) acts as the second layer that utilizes those residual clustering features to yield the prediction results. The final prediction is by incorporating the results from the first layer and second layer correspondingly. As for the performance evaluation, using agricultural product sales data from a supermarket in China from 1 July 2020 to 30 June 2023, the results demonstrate superiority over standalone RF and XGBoost, with a Mean Absolute Percentage Error (MAPE) reduction of 10% and 12%, respectively, and a coefficient of determination (R2) increase of 22% and 24%, respectively. Additionally, its generalization is validated across 42 types of agricultural products from six vegetable categories, showing its extensive practical ability. Such performances reveal that the proposed model beneficially enhances the precision of short-term agricultural product sales forecasting, with the advantages of optimizing the supply chain from producers to consumers and minimizing food waste accordingly. [ABSTRACT FROM AUTHOR]

Food loss and waste have been identified as significant contributors to existing environmental challenges. Previous studies have extensively quantified losses and waste throughout the value chain. However, there is a lack of knowledge regarding the influence of packaging design on food residue quantities. This study analyses the technical emptiability of dairy product packaging, building upon previously described methods and proposing new methods for a standardized analysis. The results demonstrate significant variations in residue amounts depending on product type, fat content, viscosity, packaging type and design, as well as consumer handling. The findings indicate that residues of high-viscosity products, such as yoghurt drinks and buttermilk, can accumulate to a level exceeding 4% of the total filling weight in the packaging; meanwhile, the residues of low-viscosity products, such as milk, collectively represent less than 1% of the total filling weight. Consumer handling instructions on packaging significantly reduce residues, as shown by the instruction to shake before opening, which notably decreases the residues of high-viscosity products. Future legislation to minimize food waste and reduce the environmental impact of packaging will necessitate that the packaging industry produces easy-to-empty packaging. This will improve sorting, recycling, recyclate quality, and environmental impact, consequently enhancing the sustainability of dairy packaging. [ABSTRACT FROM AUTHOR]

The present global food waste problem threatens food systems sustainability and our planet. The generation of food waste stems from the interacting factors of the need for food production, food access and availability, motivations and ignorance around food purchase and consumption, and market constraints. Food waste has increased over time. This is related to the change in how humans value food through the generations and altered human food consumption and food discard behaviors. There is also a lack of understanding of the impacts of current food production, processing and consumption patterns on food waste creation. This review examines the cultural, religious, social and economic factors influencing attitudes to food and their effects on food waste generation. The lessons from history about how humans strove toward zero waste are covered. We review the important drivers of food waste: waste for profit, food diversion to feed, waste for convenience, labeling, food service waste and household food waste. We discuss strategies for food waste reduction: recovery of food and food ingredients, waste conversion to energy and food, reducing waste from production/processing and reducing consumer food waste, and emphasize the need for all stakeholders to work together to reduce food waste. [ABSTRACT FROM AUTHOR]

To obtain feedback from school nutrition stakeholders on an agent-based model simulating school lunch to inform model refinement and future applications. Qualitative study using online discussion groups. School nutrition professional stakeholders across the US. Twenty-eight school nutrition stakeholders. Perceptions and applicability of MealSim for school nutrition stakeholders to help reduce food waste. Deductive approach followed by inductive analysis of discussion group transcripts. Stakeholders appreciated the customizability of the cafeteria characteristics and suggested adding additional characteristics to best represent the school meal system, such as factors relating to school staff supervision of students during meals. The perceived utility of MealSim was high and included using it to train personnel and to advocate for policy and budgetary changes. However, they viewed MealSim as more representative of elementary than high schools. Stakeholders also provided suggestions for training school nutrition administrators on how to use MealSim and requested opportunities for technical assistance. Although agent-based models were new to the school nutrition stakeholders, MealSim was viewed as a useful tool. Application of these findings will allow the model to meet the intended audience's needs and better estimate the system. [ABSTRACT FROM AUTHOR]

Food waste is a growing concern in South Africa's hospitality sector, yet little about hotel guests' responses to food waste reduction stimuli is known. This study examines how hotel guests in South Africa respond to food waste reduction stimuli using the stimulus-organism-response (SOR) model and prospect theory. Quantitative data was collected from 302 hotel guests using a structured questionnaire. The posited hypotheses were tested using structural equation modelling. Social norms and food insecurity concerns were key factors influencing hotel guests' attitudes towards reducing food waste. Environmental sustainability concerns and perceived corporate social responsibility were found to have a negative effect on attitudes towards food waste reduction. The results showed that the promising strategy to promote food waste reduction is by invoking social norms and food insecurity concerns, as they are more instrumental in stimulating favourable attitudes towards food waste reduction. This study contributes to efforts to reduce food waste in the hospitality sector. Attitude change strategies are recommended to address the negative perceptions attributed to corporate social responsibility initiatives related to food waste reduction. [ABSTRACT FROM AUTHOR]

Suboptimal food is defined as physically imperfect food that deviates from the norm in terms of appearance without compromising its intrinsic quality or safety. Consumers' quality perception and acceptance of suboptimal food contribute to food waste. Therefore, this study aims to explore consumers' quality perception and acceptance of suboptimal food and the factors associated with the acceptance of suboptimal food. An online survey was conducted among 414 consumers residing in Selangor and Kuala Lumpur, Malaysia, through convenience sampling. They completed an online questionnaire asking for sociodemographic information, quality perception and acceptance of suboptimal food, and information related to food waste. Only 11.4% of consumers chose suboptimal foods, with visually deviated suboptimal foods (apples with brown spots) having the lowest acceptance (9.9%). Consumers perceived suboptimal foods as unattractive and that they should be consumed quickly. Malays were less likely to accept suboptimal foods, while middle-income households were more likely to accept suboptimal foods at home. In conclusion, consumers have a low acceptance of suboptimal food, and suboptimal food was perceived as unappealing and that it should be consumed quickly. Notwithstanding the findings that emerge from this, the results may lack generalisability to the wider population as only a convenience sample was used. [ABSTRACT FROM AUTHOR]

Food waste (FW) has been increasingly recognized as a severe environmental, social, and economic problem. Therefore, it should be tackled innovatively by analyzing and synthesizing existing solutions. This study aims to achieve a comprehensive understanding of different social innovation measures adopted for reducing FW using a systematic literature review. After locating, collecting, evaluating, and analyzing 50 publications from four databases, we conclude that social innovation activities such as digital food-sharing platforms, social supermarkets, solidarity stores, and food rescue hubs are widely deployed in different FW reduction processes. Based on the findings, we synthesized several research gaps and proposed corresponding future research directions related to research methodology, country, food redistribution, food rescue, food donation, and food sharing. These directions include conducting research to develop suitable key performance indicators to evaluate the performance of digital food-sharing platforms, linking with specific theory to conduct empirical research on partnership analysis regarding social supermarkets, and investigating the structure of multiplex relations among different participants in the food rescue activities using social network analysis. We suggest that more keywords should be scrutinized and included when searching publications in future research as keyword selection is subjective. [ABSTRACT FROM AUTHOR]

Food waste has become a significant issue in the foodservice industry. However, food waste management in buffet restaurants has rarely been investigated. Considering the popularity of buffet restaurants in Taiwan, this study serves as the first attempt to identify a corporate management approach to food waste reduction in Taiwanese buffet restaurants. The study case comprises two buffet restaurants of a large chain restaurant company in Taiwan. This study uses both individual in-depth interviews and a focus group, comprising 15 managers, chefs, and front-line employees. The results identify various strategies to mitigate food waste in buffet restaurants at different stages of operation: establishing a central kitchen, cooperating with qualified suppliers, accurate forecasting of food demand, aesthetic buffet table design, redesigning the service method, continually monitoring food waste, and proactive communication to customers. The 3R (Reduce–Reuse–Recycle) food waste hierarchy is also developed to encourage buffet restaurant practitioners to design appropriate food waste mitigation programs. [ABSTRACT FROM AUTHOR]

This paper examines managerial perceptions of challenges for further food waste reduction within the restaurant industry. Although research gauged underlying drivers for food waste, the attitudes of foodservice managers toward practices and the corresponding operational barriers have received scant academic attention. This qualitative study thematically analyzed data from 14 managers and head chefs in Swiss-German restaurants through semi-structured interviews and compared responses against the model of the food waste hierarchy. For businesses, the paper highlights the importance of increased preventive practices and education of staff and customers. However, multiple inhibiting and enabling factors lie outside the organizations' control, depending on macro and societal contexts. Governmental interventions and facilitating waste collection are necessary, whereas the feasibility of food redistribution is perceived as limited. The study revealed great potential to implement additional practices through increased collaborations with various stakeholders and overall societal sensitization to change consumer behavior and facilitate responsible business practices. [ABSTRACT FROM AUTHOR]

Since event attendees produce significant amounts of food waste, it is important to promote the reduction of food waste among attendees. However, studies that have investigated attendees' intentions to participate in food waste reduction (FWR) practices are scant. This study aims to identify the antecedents of attendees' FWR intentions and predicts that perceived event companies' corporate social responsibility (CSR) value and usefulness of FWR practices will influence attendees' intentions to participate in FWR practices. The results showed that perceived CSR value significantly influenced attendees' intentions to participate in FWR practices. Perceived usefulness of FWR practices mediates the effect of perceived CSR value on intentions. Furthermore, age was found to moderate the proposed relationships. The findings of this study suggest that attendees' perceptions of the event organizers' CSR value are crucial for attendees to participate in FWR practices, especially when the majority of the attendees are in the younger age group. [ABSTRACT FROM AUTHOR]

Food insecurity among college students exceeds levels of household food insecurity in the United States, and is a growing problem. Simultaneously, large quantities of food are wasted on college campuses. This paper presents a simple, low-cost approach to address both issues, utilizing an electronic Learning Management System as a platform to connect college students with good quality food that would otherwise be wasted. A needs assessment, program implementation, and outcomes evaluation are described; the food rescue initiative was positively received by the campus community. This program could be easily be adopted by any educational institution that utilizes a LMS. [ABSTRACT FROM AUTHOR]

• Food choice motives and attitude-social influence-self efficacy framework were used. • Four consumer segments were identified. • Attitude, self-efficacy, and environmental concern are crucial to reduce food waste. • Multiple factors influence food waste among which food familiarity is central. Understanding consumers' food waste behaviour has become increasingly crucial, given its adverse impacts on sustainability. Therefore, this study segmented consumers based on their food choice motives and investigated key factors influencing food waste reduction behaviour in university canteens employing attitude, social influence, and self-efficacy (ASE) framework extended with environmental concern, situational, and sociodemographic and lifestyle factors. An online survey was conducted in Denmark among university canteen users (n = 438). Hierarchical cluster analysis identified four segments, (1) Familiarity sensitive consumers – 34.9 % of participants, (2) Unconcerned consumers – 19.9 %, (3) Food for health and mood consumers – 19.2 %, and (4) Unfamiliar consumers – 26 %. Partial least squares structural equation modelling analysis shows that attitude, self-efficacy, and environmental concern significantly influenced behavioural intention, eventually influencing food waste reduction behaviour. Social influence and situational factors did not influence behavioural intention. Sensory appeal, price, health–mood, and familiarity significantly influenced behavioural attitude, whereas familiarity and weight control significantly influenced behaviour. Sociodemographic and lifestyle factors indirectly influence behavioural intention by their effects on attitudes, self-efficacy, and environmental concerns. Education, income, dietary patterns, and body mass index directly impacted food waste reduction behaviour. We suggest that improving consumers' attitudes and environmental concern while enhancing their self-efficacy might positively influence food waste reduction behaviour. Besides psychosocial factors, intervention should also consider focusing on consumers' food choice motives and sociodemographic and lifestyle factors to effectively influence food waste reduction behaviour in university canteen or similar settings. [ABSTRACT FROM AUTHOR]

[Display omitted] • Pectin, alginate, and anthocyanins were used to make intelligent films. • Extraction conditions of anthocyanins from red cabbage were optimized. • Cross-linking and adding cellulose nanocrystals improved the films' properties. • The optimal films worked as colorimetric freshness indicators for shrimp. To address consumer-level food waste, and pollution from commercial plastics, we developed intelligent films using sodium alginate (SA), pectin (PC), cellulose nanocrystals (CNCs), and anthocyanins extracted from red cabbage (RCA). We also investigated two methods of reinforcing these films – cross-linking (CL), and the addition of CNCs. Both together and separately, these methods improved SA/PC films' mechanical properties and thermal stability. The optimal SA/PC/CNCs/RCA/CL films exhibited pH-dependent color-response properties and high water resistance. These were then tested as colorimetric freshness indicators for shrimp samples, both through seepage and the monitoring of volatile compounds. The colors of the indicators changed from lilac to dark green to greenish-yellow after storage at 25 °C for 72 h, whereas at 4 °C, they changed much more slowly over the same time period. This demonstrated the excellent potential of such films to reduce food waste by providing real-time warnings of pH variation resulting from spoilage. [ABSTRACT FROM AUTHOR]

This study aimed to explore and understand foodservice professionals’ experiences and perceived barriers toward strategies of reducing food waste in large scale institutional kitchens. Explorative semi-structured individual interviews were conducted with eight foodservice professionals from four different foodservice institutions. Interviews were audio taped and transcribed verbatim. The results revealed nine main themes: forecasting and portion flexibility, routine monitoring, current strategies in use, enhancing internal awareness, collaboration through communication, taking on responsibility, attitude and habits, regulatory constraints and competing priorities. These findings highlight the importance of understanding barriers to overcoming the challenges foodservice professionals face in reducing food waste. [ABSTRACT FROM PUBLISHER]

Research has demonstrated the relevance of addressing food waste (FW) in private households in mitigating climate change. There is, however, little research on the potential of educational interventions in school settings to reduce this household FW. This paper explores the potential of education to positively shape 9th to 11th graders' behavioral determinants regarding FW reduction, and offers insights into the potential to develop FW reduction strategies. The FW-related educational intervention ("Food Waste Lab") engaged the participants (n = 81) in the development and application of FW reduction strategies at home. There was a significant reduction in FW reported over time. However, this reduction cannot necessarily be attributed to the reduction strategies, but may be a result of decreasing engagement in FW measurement activities. The main contribution of the intervention was increased awareness among participants of FW as a driver of climate change. Participation in the Food Waste Lab increased the likelihood of participants using taste as a judgment criterion of edibility, and eating up leftovers. No significant changes could be identified with regard to food literacy and Theory of Planned Behavior constructs. Unexpectedly, the perceived feasibility of the FW reduction goals decreased over time. This study provides recommendations to correct this shortcoming. Notably, highlighting the ease of reducing FW at home is key to increasing the perceived feasibility of this goal and motivating participants to engage in FW reduction. Focusing on a specific behavior related to the use of leftovers is relevant when designing an intervention targeted to adolescents. Nevertheless, the study's limitations indicate that the future intervention design should consider reactance and fatigue as important constraints in educational interventions involving FW measures. Finally, this study calls for more robust experimental designs to evaluate the impact of various FW reduction interventions. The above-mentioned authors' contributions reflect the current state of contributions. All authors reconfirm that this manuscript has not been previously published and is not currently under consideration by any other journal. Additionally, all of the authors have approved the final version of the manuscript being submitted and have agreed to the Journal of Cleaner Production's submission policies. Each named author has substantially contributed to conducting the underlying research. [Display omitted] [ABSTRACT FROM AUTHOR]

Purpose -- The purpose of this paper is to assess whether an existing sourcing strategy can effectively supply products of appropriate quality with acceptable levels of product waste if applied to an international perishable product supply chain. The authors also analyse whether the effectiveness of this sourcing strategy can be improved by including costs for expected shelf life losses while generating order policies. Design/methodology/approach -- The performance of sourcing strategies is examined in a prototype international strawberry supply chain. Appropriate order policies were determined using parameters both with and without costs for expected shelf life losses. Shelf life losses during transport and storage were predicted using microbiological growth models. The performance of the resulting policies was assessed using a hybrid discrete event chain simulation model that includes continuous quality decay. Findings -- The study's findings reveal that the order policies obtained with standard cost parameters result in poor product quality and large amounts of product waste. Also, including costs for expected shelf life losses in sourcing strategies significantly reduces product waste and improves product quality, although transportation costs rise. Practical implications -- The study shows that in perishable product supply chain design a trade-off should be made between transportation costs, shortage costs, inventory costs, product waste, and expected shelf life losses. Originality/value -- By presenting a generically applicable methodology for perishable product supply chain design, the authors contribute to research and practice efforts to reduce food waste. Furthermore, product quality information is included in supply chain network design, a research area that is still in its infancy. Paper type Case study [ABSTRACT FROM AUTHOR]

Because the volume of food waste is increasing, actions are required to mitigate the environmental and social impact of food waste generation. This paper investigates the business models of 41 selected startups (technology and service providers) to capture how companies avoid food waste or use food waste as a resource. The case study analysis, based on secondary sources, shows that some startup business models leverage Big Data Analytics (BDA) to avoid food waste by optimizing an existing linear supply chain, while other business models create value out of food waste by leveraging a circular food supply chain. We found that the latter business models are not fully exploiting the potential of BDA. Based on our findings, we derive three propositions and one corollary. Whereas BDA seems a necessary requirement for business models that are focused on optimizing a linear supply chain, it appears optional for business models closing the supply chain loop. The propositions also discuss the timing when startups should start developing BDA capabilities depending on the business model type. [ABSTRACT FROM AUTHOR]

With the rapid development of e-commerce and the modern fast-paced life in large Chinese cities, food delivery services have become an important part of daily life and inevitably result in significant amount of food delivery waste (FDW) and environmental impacts. However, the scales, patterns, and impacts of FDW remain hitherto poorly understood. This study, based on direct weighing method (810 samples) and questionnaire survey (889 samples), aims to address such gaps with a case study for Wuhan, a typical first-tier city in central China. Our results showed that Wuhan's total FDW added up to 177.6 (± 52.9) kilotons in 2019, in which white-collar workers contribute the most (58%) and packaging waste takes up a significant share (32%). When packaging waste is excluded, the amount of FDW varied significantly among consumer groups, i.e., 154 ± 69, 187 ± 97, and 249 ± 124 g/cap/order for urban residents, college students, and white-collar workers, respectively, indicating the predominant role of consumer characteristics on FDW generation. Wuhan's total FDW related carbon emissions were approximately 168.3 kilotons CO 2 e; and this can be reduced by 25% if waste-to-energy technology can be implemented as planned and by 55% if the avoidable part of FDW can be prevented. Raising awareness and encouraging thriftiness (e.g., via education and public campaigns), nudging and pricing to minimize irrational food purchase, and reducing unnecessary packing and use of disposal dishware, are suggested as important FDW reduction strategies. [Display omitted] [ABSTRACT FROM AUTHOR]

Given the large amount of food waste coming from households, reducing household food waste is essential to the mitigation of overall food waste and the provision of multi-faceted benefits for both people and the planet. This study identifies factors and management strategies for the reduction of household food waste in the Taiwanese household setting. Using snowball sampling, semi-structured interviews are conducted to collect data from 27 household food providers in Taipei. The research findings identify four critical motivators and four barriers to minimizing household food waste in Taiwan. The most frequently mentioned motivator for the reduction of food waste is a convenient shopping environment, and the most important barrier is lack of knowledge for assessing the edibility of food. Additionally, four major prevention strategies are identified to help reduce household food waste: (1) planned purchase schedule; (2) skills to keep food fresh and longer; (3) understanding family preferences and leftover management, and (4) sharing additional food and co-procurement and cooking. The results of this study not only help improve the understanding and application of Chinese household food waste reduction, but also demonstrate the significance of its socio-cultural impacts in future studies. [ABSTRACT FROM AUTHOR]