Search

Food Loss and Waste (FLW) has primarily focused on quantifying causes. This article organizes literature on FLW determinants and effects in restaurants, analyzing 80 articles from Scopus and Web of Science. Findings reveal FLW in restaurants, which is determined by consumer behavior, restaurant management, and public policies, has economic and environmental effects. The study emphasizes the importance of investing in employee training and policies promoting FLW reduction. It also underscores the need for educating consumers on responsible consumption. Implementing these measures will contribute to fostering sustainable and efficient food systems, minimizing the adverse effects of food waste. [ABSTRACT FROM AUTHOR]

The reduction of food loss and waste (FLW) serves as a vital indicator for achieving the targets set within sustainable development goals (SDGs). Reduced FLW and SDGs are interrelated concepts that share a common focus on sustainability and global development. In this study, FLW barriers in the perishable food supply chain (PFSC) are identified through an extensive literature study and expert opinions gathered through brainstorming sessions. Subsequently, assessed using fuzzy decision-making trial and evaluation laboratory (DEMATEL) analysis, which enables a comprehensive understanding of the complex interrelationships among these barriers. The result reveals that the factors like 'Inefficient Transport,' 'Bulk Purchase,' and 'Distribution Lead Time' exhibit the highest level of interaction among all factors. These findings underscore the significance of addressing challenges related to transportation processes and bulk purchasing practices to enhance overall supply chain efficiency and reduce FLW. Moreover, 'Inadequate connectivity between farmers and processing units' and 'Inefficient Transport' are identified as the most influential factors in the entire FLW within the PFSC system. Their pivotal role in shaping the supply chain's performance underscores the need for targeted interventions to improve connectivity between stakeholders and enhance transportation efficiency. The deployment of the fuzzy DEMATEL model provides robust ranks for the factors based on their (R + C) values, affirming the reliability of the methodology. These ranks remain consistent across sensitivity analyses, reinforcing the study's findings and the reliability of the identified influential factors. Eventually, the study includes valuable insights for policymakers, industry practitioners, and stakeholders which may lead them to better resource utilization, waste reduction, and enhanced sustainability in the PFSC, contributing to the achievement of SDGs. However, the study's limitations include the reliance on expert opinions and data availability, which may impact the comprehensiveness of the identified factors. [ABSTRACT FROM AUTHOR]

Using CiteSpace software and various statistical methods, this study analyzed 1000 pieces of literature from the Web of Science database spanning from 2012 to 2022. Through a visual econometric analysis of the existing research results, this study aimed to discern the research hotspots and development trends related to food banks. A visual map was constructed to highlight aspects, such as geographical distribution, author distribution, research fields, emerging words, and keyword clustering. The findings indicate that "food bank" is a burgeoning research direction within the realm of food loss and waste. Since 2012, there has been a consistent annual increase in the research output. Notably, there exists a collaborative dynamic among the authors, leading to the formation of a distinct core group. However, these collaborations tend to be localized, resulting in an overall low degree of cooperation. The prevailing research trends in this domain revolve around the challenges and synergies between food scarcity and food safety in food banks, strategies to ensure sustainable development of food banks, and methodologies to effectively evaluate their operational performance. [ABSTRACT FROM AUTHOR]

Food waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables are sources of essential dietary compounds, benefiting from their revalorization. Studies related to the evaluation of the quantity and quality of these vegetables discarded in the retail sector can allow for the proposal of relevant alternatives for their use and the guarantee of food safety. This study aimed to assess wasted vegetables (beetroot, carrot, chayote, and cucumber) in the city of Pirassununga (Brazil) and characterize the purees obtained from these vegetable wastes. The purees were characterized in terms of microbiological aspects, color, proximal and mineral composition, phenolic concentration, and antioxidant activity. It was observed that 90% of the discarded vegetables were free from microbiological contamination and could be considered suitable for consumption according to the adopted classifications. Additionally, the purees had high nutritional levels, such as phenolics and fiber. Thus, considering the high levels of vegetable waste generated in the retail sector, and high value nutritional, vegetable waste could be viable in the development of new products, making it an important retail strategy for the circular economy. [ABSTRACT FROM AUTHOR]

The issue of food security continues to be a prominent global concern, affecting a significant number of individuals who experience the adverse effects of hunger and malnutrition. The finding of a solution of this intricate issue necessitates the implementation of novel and paradigm-shifting methodologies in agriculture and food sector. In recent times, the domain of artificial intelligence (AI) has emerged as a potent tool capable of instigating a profound influence on the agriculture and food sectors. AI technologies provide significant advantages by optimizing crop cultivation practices, enabling the use of predictive modelling and precision agriculture techniques, and aiding efficient crop monitoring and disease identification. Additionally, AI has the potential to optimize supply chain operations, storage management, transportation systems, and quality assurance processes. It also tackles the problem of food loss and waste through post-harvest loss reduction, predictive analytics, and smart inventory management. This study highlights that how by utilizing the power of AI, we could transform the way we produce, distribute, and manage food, ultimately creating a more secure and sustainable future for all.

The purpose of this research is to evaluate the feasibility, acceptability, and preliminary efficacy of a household food-waste prevention and minimization intervention, titled the Culinary Home Empowerment for Food Waste Prevention and Minimization (CHEF-WPM), which consists of a culinary education video series for home cooks. The specific aims are to (1) assess the effects of the intervention at a population level across process (feasibility, usage, acceptability, satisfaction) and preliminary efficacy (motivation, opportunity, ability) metrics and (2) assess the effects of the intervention at a community level across process (feasibility, usage, acceptability, satisfaction) and preliminary efficacy (motivation, opportunity, ability, household food waste, sustainable dietary practices) metrics. The intervention includes eight modules, each containing three to five brief videos, as well as downloadable recipes and worksheets. The evaluation will explore the effects of the program through two distinct investigations, namely (1) voluntary access to the intervention content in a population-based setting and (2) intensive delivery of the intervention content as part of a remote class in a community setting. Evaluation of the intervention in the population-based setting will use a single-arm, quasi-experimental post-test only study design. All home cooks who access the videos will be invited to answer a five-question post-video survey about acceptability, satisfaction, and potential implementation of the learning. A separate sample of individuals will be recruited to participate in a more in-depth evaluation (pre- and multiple post-test survey). Evaluation of the community-based intervention will use a mixed methods study design. Findings from the two distinct evaluation studies will be jointly discussed and triangulated to support larger conclusions about the intervention's desirability, impact on motivation, opportunity, ability, and food waste, and the potential directions for further improvement. [ABSTRACT FROM AUTHOR]

The current study focuses on the critical role of efficient cold supply chain logistics (CSCL) within the beef meat supply chain (SC), ensuring the timely delivery of premium products. Despite its significance, substantial food loss and waste (FLW) in CSCL pose multifaceted challenges across economic, social, and environmental dimensions. This comprehensive literature review aims to identify state-of-the-art CSCL for reducing food waste, key research themes, and their potential roles in red meat waste reduction, as well as identify future research directions. It explores four pivotal themes—management, sustainability, network design (ND), and new information technologies (IT)—each contributing uniquely to mitigating FLW. A review of papers published in the last two decades reveals management as the predominant theme, followed by sustainability, ND, and IT. The study underscores the interconnectedness of these themes and highlights gaps in current research, particularly the need for multi-objective optimisation models. These models should integrate uncertainties, sustainability dimensions, and technological advancements, while aligning strategic, tactical, and operational decisions to enhance CSCL sustainability and reduce FLW in the beef meat industry. This review informs stakeholders—researchers, policymakers, practitioners, the government, and the public—about emerging trends and opportunities in addressing food waste, thereby fostering more efficient and sustainable CSCL practices. [ABSTRACT FROM AUTHOR]

The Food and Agriculture Organization (FAO) reports that Latin America and the Caribbean experienced the most rapid rise in food insecurity, with approximately 47.7 million individuals in the region affected by hunger in 2022. In Chile, almost three million people, 15.6% of the country's population, do not have regular access to sufficient nutritious food and suffer from some form of food insecurity. Moreover, Chile is particularly susceptible to the impacts of climate change and contends with the depletion of several critical natural resources, notably water, stemming from severe and prolonged drought conditions. This article aims to comprehensively evaluate food loss and waste (FLW) in Chile and analyzes the implications of FLW on the sustainable development goal (SDG). This will be achieved by utilizing a top-down mass balance methodology that integrates various data sources and an in-depth analysis of the main food categories at different stages of the food supply chain (FSC). In 2021, Chile generated 5.18 million tons of FLW, with fruit being the largest contributor at 2.5 million tons (48% of total FLW). Vegetables accounted for 0.8 million tons (16%). Other food groups each contributed 1% to 10% of the total FLW. Per capita FLW was 295 kg. FLW varied by food group and FSC stage. Fruits, vegetables, starchy roots, and pulses had the most FLW early in the FSC, while cereals had it later. Comparing FLW with the domestic supply quantity of food, it is observed that 68% of the fruit available for the population was discarded. Vegetables and starchy roots also showed significant volumes of discarded food, with 48% and 29% of the availability of these products in Chile. Furthermore, we explore the implications of FLW on realizing SDG 2—zero hunger, particularly emphasizing its correlation with target 12.3. The research underscores the potential of its findings to significantly shape public policies and strategies concerning FLW and their alignment with the associated SDGs, making a tangible impact on the lives of millions. [ABSTRACT FROM AUTHOR]

The issue of food security continues to be a prominent global concern, affecting a significant number of individuals who experience the adverse effects of hunger and malnutrition. The finding of a solution of this intricate issue necessitates the implementation of novel and paradigm-shifting methodologies in agriculture and food sector. In recent times, the domain of artificial intelligence (AI) has emerged as a potent tool capable of instigating a profound influence on the agriculture and food sectors. AI technologies provide significant advantages by optimizing crop cultivation practices, enabling the use of predictive modelling and precision agriculture techniques, and aiding efficient crop monitoring and disease identification. Additionally, AI has the potential to optimize supply chain operations, storage management, transportation systems, and quality assurance processes. It also tackles the problem of food loss and waste through post-harvest loss reduction, predictive analytics, and smart inventory management. This study highlights that how by utilizing the power of AI, we could transform the way we produce, distribute, and manage food, ultimately creating a more secure and sustainable future for all. [ABSTRACT FROM AUTHOR]

The sustainability of fresh fruits and vegetables value chains is challenged by high levels of food loss and waste (FLW) in resource-limited economies. In Kenya, where smallholder farmers dominate the food production sector, FLW in fruits and vegetables is estimated at 30-40%. This study investigated the ecosystem of FLW solution providers in Kenya, examining the challenges faced in developing and scaling interventions, and identifying successful strategies to overcome these barriers. A qualitative approach was employed. Primary data on FLW was obtained from solution providers through key informant interviews. The FLW solution providers were categorized as either successful or partially successful based on their commercial viability and operational tenure. The study utilized purposive sampling and a structured interview guide. The study identified several key challenges faced by FLW solution providers which comprised insufficient technical knowledge in food processing and machine operation, limited financial capacity for both operation and scaling, inconsistent supply of raw materials due to seasonality, competition from established companies and artificial products, slow market penetration, and low product acceptability (for partially successful providers). Successful solution providers employed various strategies to overcome these challenges including partnering with universities, governmental and non-governmental organizations for research, development, and initial financing; undertaking comprehensive technical and commercial viability assessments before scaling; adopting product differentiation to capture diverse markets; utilizing preservation techniques like drying and establishing off-take contracts to counter supply inconsistencies and establishing stable external markets and reliable business to business models. The study also revealed the potential for gender-inclusive impact, as many solution providers tend to employ more women due to the nature of the work. The findings highlight the critical role of partnerships, comprehensive market research, and adaptive strategies in developing successful FLW solutions. The contrast between successful and partially successful solution providers underscores the importance of comprehensive planning, technical expertise, and market-oriented approaches. By learning from successful solution providers and addressing key challenges, stakeholders can create more sustainable and effective interventions to reduce FLW and improve food security and nutrition status, and enhance the livelihoods of smallholder farmers.

IntroductionOne of the best ways to ensure food security is to reduce Food Loss and Waste (FLW). However, China still confronts numerous obstacles in food loss and waste study because of the intricate industrial chain, the wide range of accounting standards, and a lack of data, among other reasons.MethodsUsing the literature analysis method, 119 literatures were collected and analyzed to examine the current status of FLW in China at various stages after food production and throughout the life cycle from the perspectives of time series and research areas.ResultsThe study indicates that the rates of FLW in China have been higher than 20% in recent years and are still increasing. Among them, the highest FLW rates were found in the harvesting stage (3–6%), storage stage (8–10%) and consumption stage (10–17%). In addition, FLW results in a huge waste of resource endowments.DiscussionThe environment and resources are profoundly affected by these substantial food losses and wastes, leading to unnecessary depletion of resources. As China’s focus on food loss and waste intensifies, an increasing number of academics are expected to delve into this area, exploring dimensions such as ecological footprint assessment, innovative uses for food waste, and gathering primary data.

Reducing food loss and waste on each level of agrifood chain is a responsible action, thus each stakeholder on the agrifood chain must create actions that are related to food waste prevention. In this matter, this paper presents an analysis of a statistical study run on a sample of respondents related to food loss and waste on a consumer level of agrifood chain. The study takes into account both quantity and quality parameters and serves as a provider of training data for a model which will be developed based on prediction. Another important aspect of the paper is related to the determination of food loss and waste economical Another crucial aspect discussed in the paper concerns identifying economic behavioural patterns associated with food loss and waste throughout various levels of the agrifood chain. This data will be instrumental in training models for those respective levels. The study emphasizes the significance of raising awareness and taking action to minimize food waste across all phases of the agricultural and food distribution process. It also emphasizes the necessity of developing models and strategies to effectively approach this challenge. [ABSTRACT FROM AUTHOR]

The substantial amount of food waste generated in Sragen Regency due to inadequate food loss and waste (FLW) management has a detrimental impact on the environment. This study aims to analyze the efforts to optimize FLW management, examine the relationships between variables, and assess stakeholder synergy in accelerating FLW management to support the implementation of a circular economy in the Sragen Regency. This research employs a mixed-methods approach, with data analysis conducted using MICMAC and MACTOR methodologies. The MICMAC analysis results indicate that stakeholder relationships, waste prevention, location factors, cultural factors, and community scale are the core variables for accelerating improvements in FLW management. In contrast, the MACTOR analysis identifies the Environmental Agency (DLH), Kecik Waste Bank, and Si Repi Waste Bank as the primary stakeholders in these efforts. Additionally, the MACTOR analysis highlights changes in community behavior and the utilization of FLW in the circular economy as primary objectives agreed upon by all stakeholders. The findings from the MICMAC and MACTOR analyses provide a basis and reference for determining the model and grand design of an FLW management acceleration strategy to support the implementation of a circular economy in the Sragen Regency.

This study presents a comprehensive life cycle assessment of the environmental impacts of dietary patterns in different cities, focusing on the correlation between food consumption and environmental impact. The functional unit was the food required to meet one person's yearly needs (1 Inh/year). To determine the quantity and type of food consumed, as well as the income level of the residents, 523 surveys were conducted in households in four cities in Chile (Iquique, Santiago, Temuco, and Coyhaique). Survey data were complemented with secondary information from national statistics and the Ecoinvent database. The environmental impact assessment was carried out using SimaPro, selecting the categories of global warming, terrestrial acidification, terrestrial ecotoxicity, freshwater ecotoxicity, freshwater eutrophication, land use, and fossil resource scarcity. The results show that higher-income households generate greater environmental impacts attributed to higher per capita food consumption. In the global warming category, the environmental impact can range from 1.08 kg CO2 eq/inh/year for the first quintile to 2.15 kg CO2 eq/inh/year for the fifth quintile in Santiago. In this category, the impacts in the highest quintiles can be up to 2.2 times greater than those in the lowest quintiles. Similarly, in acidification, this difference can reach 2.3 times. In the freshwater eutrophication category, the highest-income quintiles can double the environmental impacts compared to the lowest (I and II), mainly due to higher consumption of red meat and dairy products. The food production stage was the environmental hotspot across all evaluated impact categories, accounting for 45%–60% of the impacts in global warming, terrestrial ecotoxicity, and fossil resource scarcity; 74%–78% in terrestrial acidification, freshwater eutrophication, and land use; and 68%–71% in freshwater ecotoxicity. Meat was pinpointed as the primary environmental hotspot in global warming (44%), terrestrial acidification (56%), freshwater eutrophication (50%), land use (35%), and fossil resource scarcity (30%). Conversely, cereals are the primary environmental hotspot in terrestrial ecotoxicity (30%) and vegetables in freshwater ecotoxicity (18%). The geographical location of cities also influenced the environmental impacts of food consumption, primarily due to the types of available foods in regions near each city. Food availability conditions, diets, and quantities consumed, thus influencing environmental impacts. Finally, household incomes, the geographical location of cities, and the food production systems in each city determine the environmental impacts of food consumption. Different configurations of these variables create unique environmental impact profiles for each city. Despite this, typical environmental hotspots in food consumption were identified across all cities, enabling the implementation of strategies to minimize environmental impacts on a national scale. Thus, circular economy strategies linked to food production systems, as well as food loss and waste, could significantly reduce environmental impacts, presenting an intriguing opportunity for future research in this field.

Most of the harvested demersal fish from Norway and Iceland is from sustainable, but fully exploited fish stocks. Increasing the harvest is therefore not considered a feasible option to meet the future global demand of seafood. Simultaneously, there are significant amounts of under-utilized​ rest raw materials (RRM) during harvesting, such as heads, skins, viscera, as well as prevalent food loss and waste (FLW) in the demersal fish supply chains. In this work we reviewed literature and conducted interviews with industry representatives to identify drivers and causes for FLW, as well as information on data capturing and current regulations in Norway and Iceland governing demersal fisheries. Based on these findings we have created a conceptual model of the demersal fish supply chain based on material and information flows modelling technique (MIFMT). The findings of our review indicates that losses during harvest and retail are the highest while the processing stage has the least volume of losses. However, there is currently no national level data generated on a regular basis which is identified as an important knowledge gap in mapping amounts of FLW. Our findings show that regulatory interventions during catch and improved RRM traceability could enhance the utilization of RRM in demersal fish supply chains. Information sharing and collaboration between the fishing fleet, seafood processors and the marine ingredient sector would allow improved resource utilization through better management of supply and demand. Furthermore, development of technology for on-board processing and storage is identified as a potential area of improvement. Currently, Iceland has a higher rate of utilization in the demersal fish sector than Norway due to certain regulatory, economic, and institutional aspects.

Food waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables are sources of essential dietary compounds, benefiting from their revalorization. Studies related to the evaluation of the quantity and quality of these vegetables discarded in the retail sector can allow for the proposal of relevant alternatives for their use and the guarantee of food safety. This study aimed to assess wasted vegetables (beetroot, carrot, chayote, and cucumber) in the city of Pirassununga (Brazil) and characterize the purees obtained from these vegetable wastes. The purees were characterized in terms of microbiological aspects, color, proximal and mineral composition, phenolic concentration, and antioxidant activity. It was observed that 90% of the discarded vegetables were free from microbiological contamination and could be considered suitable for consumption according to the adopted classifications. Additionally, the purees had high nutritional levels, such as phenolics and fiber. Thus, considering the high levels of vegetable waste generated in the retail sector, and high value nutritional, vegetable waste could be viable in the development of new products, making it an important retail strategy for the circular economy.

Population growth has stimulated rising demand for agro-food products and economic activity for many years, negatively impacting the ecosystem and non-renewable resource consumption. Algeria confronts the monumental challenge of effectively choosing how to nourish everyone on a more congested globe. However, food loss is a significant issue that worsens as Algerians' population expands and food consumption increases. In Algeria, food production and processing of food items, which include fruits, vegetables, and cereals, generate a considerable amount of by-products, with no commercial exploitation and a negative environmental impact, generating enormous socioeconomic problems. These by-products are essential sources of products with high levels of added value that can be applied in different sectors. They have no studies to measure the scope of food loss in the Algerian food industry. In this background, our research aims to quantify the loss in the Algerian food industry generated by the transformation of various agricultural products, directly affecting the economy and food availability for the population. The research utilizes a mixed methods approach, including coefficients, production statistics transformed, and data analysis; the findings reveal that a significant portion of fruits and vegetables are lost in the Algerian food industry, suggesting that minimizing food loss can help companies minimize costs and mitigate the adverse environmental effects of food production. Finally, the study proposes practical options to minimize food loss to create a long-term food system in Algeria. [ABSTRACT FROM AUTHOR]

Vegetables are healthy foods with nutritional benefits; however, nearly one‐third of the world's vegetables are lost each year, and some of the losses happen due to the imperfect shape of the vegetables. In this study, imperfect vegetables (i.e., broccoli and carrots) were upcycled into freeze‐dried powders to improve their shelf‐life before they were formed into food inks for 3D printing. The rheology of the food inks, color analysis of the uncooked and cooked designs, and texture analysis of the cooked designs were determined. The inks with 50% and 75% vegetables provided the best printability and shape fidelity. 3D printing at these conditions retained a volume comparable to the digital file (14.4 and 14.3 cm3 vs. 14.6 cm3, respectively). The control, a wheat flour‐based formulation, showed the lowest level of stability after 3D printing. The viscosity results showed that all the food inks displayed shear‐thinning behavior, with broccoli having the greatest effect on viscosity. There was a significant color difference between uncooked and cooked samples, as well as between different formulations. The hardness of the baked 3D‐printed samples was affected by the type and content of vegetable powders, where carrot‐based snacks were notably harder than snacks containing broccoli. Overall, the results show that 3D food printing can be potentially used to reduce the loss and waste of imperfect vegetables. [ABSTRACT FROM AUTHOR]

Copyright of Revista de Estudios Cooperativos is the property of Universidad Complutense de Madrid and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Target 12.3 of the United Nations (UN) 2030 Agenda is as follows: “By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.” The implementation of the specific targets of the UN 2030 Agenda, such as this one, presents a significant challenge, as they require immediate action, proper public policies, and unprecedented collaboration between private and public entities and countries. Target 12.3 is intrinsically related to many other targets, so its achievement has a direct impact on several of them. Therefore, it is vital to successfully achieve it, not only to reduce hunger but also to achieve many other Agenda targets and, in particular, to be able to reduce our environmental footprint. Preventing Food Losses and Waste (FLW) is a target within Circular Economy that can be considered to be most instrumental as Target 12.3 tries to prevent food overproduction with better redistribution that not only reduces inputs but also attempts to minimize waste by the donation of food products to Social Economy (SE) entities that help those in need. Circular Economy contributes to the resolution of the three most pressing environmental problems: overuse of resources or overexploitation, global warming, and biodiversity loss, in addition to all the negative impacts derived from these (UN Environment, 2019), preventing food losses and waste is also key to ensure the solution of both a deep social problem a public health one and the most important environmental ones. Even though the urgency of immediate action is clear, various academics, such as Martin Rio, Rogenhofer, and Sandoval Alvarado (2022), highlight that the attention this target receives from professionals remains scarce. Therefore, the purpose of this paper is to compare these policies on both sides of the Atlantic, to propose recommendations, and to help raise awareness of the problem of FLW, following a holistic approach for all possible actors involved, as communication is critical to achieve this target. Special attention is paid regarding tax policies in cases where food is donated to Social Economy Entities such as food banks, non-profit foundations, or soup kitchens as taxes can both act as barriers or facilitators to this aim; therefore, it is crucial to implement them correctly to ensure they act as true enablers to achieve the target. Thus, we will be able to assess the tax changes that can help do so by means of a comparison between the existing ones in the United States and the European Union.

It is undeniable that the agri-food system is one of the greatest waste-producing sectors, with the inevitable generation of a certain quantity of scraps due to processing at an industrial level. Circular economy may offer a valid solution to overcome this problem, but the application of the model requires the availability of reliable data about quality and quantity of waste, which are currently missing. For this purpose, the objective of this paper is to address the issue of waste generation in the agri-food industry using a survey questionnaire. In-depth interviews were conducted with the owners or the technicians of selected case studies from the Marche region agri-food sector. Then, mass balance was applied based on primary data collected during the interviews. Moreover, to explore the potentiality of the circular model for the development of a regional agri-food sector, barriers, opportunities and services were also investigated. Results identified the vegetable and olive oil transformation as the most impacting in terms of quantities of waste produced. Food business operators currently find it difficult to give a proper definition of circular economy and envision the implementation of the model soon. However, they are also very enthusiastic and positive in finding alternative solutions to recover the waste. A great support could be provided by establishing a regional database for waste qualification and quantification. This work could be useful for policy makers, helping to understand the hurdles that agribusiness entrepreneurs shall face in this economic transition.

Abstract “Food systems” as a concept draws upon systems thinking and facilitates a transdisciplinary approach to address the complexity of delivering the Sustainable Development Goals in developed and developing food regimes. Extant literature has used a food supply chain/systems approach to evaluate sources of food loss and waste (FLW) and their impact on food accessibility and therefore nutrient availability. The maximization of nutrients available to a growing global population is a critical aspect in the sustainable agenda and it is acknowledged that the continued augmentation of food produce is no longer the sole solution. However, there is a drive for greater efficiency, not simply in the resources deployed, but in the utilization of the food produced. This paper argues that FLW are not the only sources of nutrient loss within a supply chain and that there is a loss of nutrient density as the food progresses through the supply chain with the deterioration of nutrients in food within the food supply chain. It is argued here that in parallel to the management of loss and waste, there is a further need for a research agenda to explore the reality of loss of nutrient density holistically as it passes from farm to fork, building on the existing scientific research at each tier within the supply chain.

The purpose of this research is to evaluate the feasibility, acceptability, and preliminary efficacy of a household food-waste prevention and minimization intervention, titled the Culinary Home Empowerment for Food Waste Prevention and Minimization (CHEF-WPM), which consists of a culinary education video series for home cooks. The specific aims are to (1) assess the effects of the intervention at a population level across process (feasibility, usage, acceptability, satisfaction) and preliminary efficacy (motivation, opportunity, ability) metrics and (2) assess the effects of the intervention at a community level across process (feasibility, usage, acceptability, satisfaction) and preliminary efficacy (motivation, opportunity, ability, household food waste, sustainable dietary practices) metrics. The intervention includes eight modules, each containing three to five brief videos, as well as downloadable recipes and worksheets. The evaluation will explore the effects of the program through two distinct investigations, namely (1) voluntary access to the intervention content in a population-based setting and (2) intensive delivery of the intervention content as part of a remote class in a community setting. Evaluation of the intervention in the population-based setting will use a single-arm, quasi-experimental post-test only study design. All home cooks who access the videos will be invited to answer a five-question post-video survey about acceptability, satisfaction, and potential implementation of the learning. A separate sample of individuals will be recruited to participate in a more in-depth evaluation (pre- and multiple post-test survey). Evaluation of the community-based intervention will use a mixed methods study design. Findings from the two distinct evaluation studies will be jointly discussed and triangulated to support larger conclusions about the intervention’s desirability, impact on motivation, opportunity, ability, and food waste, and the potential directions for further improvement.

The Food and Agriculture Organization (FAO) reports that Latin America and the Caribbean experienced the most rapid rise in food insecurity, with approximately 47.7 million individuals in the region affected by hunger in 2022. In Chile, almost three million people, 15.6% of the country’s population, do not have regular access to sufficient nutritious food and suffer from some form of food insecurity. Moreover, Chile is particularly susceptible to the impacts of climate change and contends with the depletion of several critical natural resources, notably water, stemming from severe and prolonged drought conditions. This article aims to comprehensively evaluate food loss and waste (FLW) in Chile and analyzes the implications of FLW on the sustainable development goal (SDG). This will be achieved by utilizing a top-down mass balance methodology that integrates various data sources and an in-depth analysis of the main food categories at different stages of the food supply chain (FSC). In 2021, Chile generated 5.18 million tons of FLW, with fruit being the largest contributor at 2.5 million tons (48% of total FLW). Vegetables accounted for 0.8 million tons (16%). Other food groups each contributed 1% to 10% of the total FLW. Per capita FLW was 295 kg. FLW varied by food group and FSC stage. Fruits, vegetables, starchy roots, and pulses had the most FLW early in the FSC, while cereals had it later. Comparing FLW with the domestic supply quantity of food, it is observed that 68% of the fruit available for the population was discarded. Vegetables and starchy roots also showed significant volumes of discarded food, with 48% and 29% of the availability of these products in Chile. Furthermore, we explore the implications of FLW on realizing SDG 2—zero hunger, particularly emphasizing its correlation with target 12.3. The research underscores the potential of its findings to significantly shape public policies and strategies concerning FLW and their alignment with the associated SDGs, making a tangible impact on the lives of millions.

Community-supported agriculture (CSA) has the potential to reduce food loss and waste (FLW) due to a direct connection between consumers and producers, lower standards regarding product aesthetics and consumer-related values. Accordingly, CSA could compensate for possible yield gaps compared to conventional agriculture. Here, FLW and yields were assessed for one year in four CSA initiatives in the area of Leipzig, Germany, and compared to reference data. The results show that FLW during production, distribution and consumption were on average 22–70% lower compared to reference data. On average, due to lower FLW, the CSA initiatives could compensate for yield gaps of 32%, which reflects yield gaps typically observed between organic and conventional agriculture. Actual yield gaps in CSA might be lower, as agroecological approaches to increase productivity are widely adopted. The co-evaluation of the results with CSA gardeners showed that FLW could be further reduced in all stages. Reducing FLW was mentioned as an important sustainability goal of the investigated CSA initiatives, yet they also indicated a focus on biodiversity, education, food quality or the reduction of fossil fuels. This pilot study indicates that CSA can contribute to the transition towards sustainable and resilient food systems.

The EU's goals by 2050 are to ensure food security, prevent bio-diversity loss, and strengthen the EU food system's resilience. Recent scientific research and the situation in the global market show that the cultivation and processing of raspberries is currently completely unsustainable. This sector is experiencing a huge decline in Lithuania. Therefore, we chose the sustainability of raspberry growing (from farm) and processing (to fork) as an object. The aim of this article was (i) to analyze the raw material of the raspberry plant for product sustainable processing, (ii) to create a digital sustainability measurement model, and (iii) to present sustainable development solutions for effective raspberry growing and processing on Lithuanian farms using content and descriptive methods. This paper discusses how to help small raspberry growers and processors achieve sustainable economic, environmental, and social performance from field raw material to processed products. Analysis of the scientific literature has revealed qualitative and quantitative sustainability indicators for improving raspberry production. The assessment of the sustainability according to our created model revealed the (un)sustainable factors and the current situation in raspberry farms on a Likert scale from very unsustainable to very sustainable. Based on the evaluation we have determined sustainable development solutions. Raspberry growing and processing in Lithuania can contribute to environmental conservation, economic growth, and social well-being, fostering a more sustainable and resilient agricultural sector by investing in R&D, improving productivity, creating employment opportunities and supporting rural communities, establishing a robust waste management system, and embracing renewable energy sources. Raspberry growers and processors can use the digital model we created for the sustainability, efficiency, and development directions of their farm. [ABSTRACT FROM AUTHOR]

Recent changes and food crisis at the international level have raised the awareness of food security in Korea; however, a problem that seems more urgent than the crisis is the lack of a national strategy for food loss and waste (FLW) in Korea. Moreover, where and to what extent food waste is generated in the food supply chain (FSC) is unknown. This study aimed to quantify food waste through material flow analysis and estimate the percentage of loss and waste at each stage of the FSC. The results revealed that 34.1% of the total supply of fruits and vegetables, meat and cereals was lost and wasted in Korea in 2015. Given that the proportion of edible parts in the food supplied for human consumption usually reaches 94.9%, a considerable amount of the food must have been discarded even though they are mostly edible. Furthermore, 47.6% of the total losses and wastes occurred at the upstream stages in the FSC, which include the agricultural production and processing stages, and 52.4% occurred at the downstream stages, which included the consumption stage, that is, distribution and household stages. In particular, more fruit and vegetable FLW were generated in the upstream stages of the FSC, whereas more meat and cereal loss and waste were generated in the downstream stages. The efficiency of policy implementation can be enhanced if food waste reduction strategies involve focusing more on areas with high losses. [ABSTRACT FROM AUTHOR]

Copyright of REUNIR: Revista de Administração, Contabilidade e Sustentabilidade is the property of REUNIR - Revista de Administracao, Contabilidade e Sustentabilidade and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Reducing food loss and waste is crucial for a sustainable global food system and an efficient use of natural resources. Fast-growing tuna provides a key contribution to global nutrition targets; however, reports suggest that an appreciable proportion of the catch is lost from its value chain due to flesh quality issues, one of which is Mushy Tuna Syndrome (MTS). MTS-affected tuna flesh becomes soft and pasty, unfit for canning or human consumption, resulting in high wastage of partially processed material. We investigated the prevalence of MTS globally by surveying the tuna industry using a questionnaire. Of the responses from 32 companies across 14 nations, 97% acknowledged MTS as an issue that predominantly affects skipjack (Katsuwonus pelamis) tuna. The cost of rejects reported by participants from 2017 to 2019 varied greatly, from less than 1000 USD per year to over 1 million USD. The median cost was over 60,000 USD and the average rejection rate was 1.8%. The occurrence of MTS was noted to be seasonal, mainly in the summer months. More than half of the respondents who experience MTS reported an increasing trend of occurrence. Industry perceptions suggest MTS causes are associated with environmental, physiological, and biological factors. The survey results highlight that MTS is prevalent in the industry and demonstrate the need to identify amelioration strategies for the fishers and processors to minimise loss and maximise resource efficiency. [ABSTRACT FROM AUTHOR]

Copyright of GeSec: Revista de Gestao e Secretariado is the property of Sindicato das Secretarias e Secretarios do Estado de Sao Paulo (SINSESP) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A significant amount of food produced for human consumption is lost or wasted worldwide. To prevent and reduce food waste, the food industry needs a productive and profitable approach. Such approaches often entail businesses making decisions that utilise and integrate sustainability tools. Integrating tools into businesses can inform their sustainability strategies and activities. This sustainability‐driven opportunity indicates a need to gain insights into business strategies for reducing food waste and the tools used to do so. The current study reviews these strategies and tools by examining publicly available Australian food industry documents. Based on an analysis of secondary sources, this review identified 40 food businesses and revealed their various strategies for reducing food waste. The review found that several businesses use various strategies to reduce food waste, including sustainable farming, diverting waste from landfills and donating unsold food. However, preventative strategies for surplus food creation have received less attention in addressing the causes of food waste. Interestingly, little published information on the tools contributing to more sustainable food production. The review's findings can provide practical implications and guidelines through a more nuanced understanding of food waste strategies. The conclusion also explains the study's limitations and suggests further research areas. [ABSTRACT FROM AUTHOR]

Given wheat's global significance as a primary food crop, and its importance in providing essential nutrition to millions of people worldwide, reducing on-farm losses is crucial to promoting food security, sustainable agriculture, and economic stability. Wheat plays a critical role in food security in Iran, as it is a staple food consumed daily by a large proportion of the population, and is also a vital component of the country's food self-sufficiency policy. The present study aims to identify the causes and extent of on-farm wheat loss in Fars province, a major wheat-producing area in Iran. Nine experts were interviewed, using open-ended questions, in October 2018. The study revealed that a considerable amount of wheat is lost due to seed overuse, pest infestation, and improper harvesting. The paper discusses the underlying factors associated with these over-arching causes, and highlights their adverse environmental, economic, and societal impacts. The paper also explores potential approaches to take in addressing the issue, and suggests empowering agricultural cooperatives through changes in the government's engagement with wheat production. This study provides valuable insights for policymakers and stakeholders which are useful for developing effective strategies to reduce on-farm loss, particularly in countries where intensified farming is promoted. These strategies may include limiting the government's central control and, instead, empowering agricultural cooperatives, as well as adopting supportive approaches, such as improving farmers' access to proper machinery, and enhancing their sovereignty and freedom. [ABSTRACT FROM AUTHOR]

It is undeniable that the agri-food system is one of the greatest waste-producing sectors, with the inevitable generation of a certain quantity of scraps due to processing at an industrial level. Circular economy may offer a valid solution to overcome this problem, but the application of the model requires the availability of reliable data about quality and quantity of waste, which are currently missing. For this purpose, the objective of this paper is to address the issue of waste generation in the agri-food industry using a survey questionnaire. In-depth interviews were conducted with the owners or the technicians of selected case studies from the Marche region agri-food sector. Then, mass balance was applied based on primary data collected during the interviews. Moreover, to explore the potentiality of the circular model for the development of a regional agri-food sector, barriers, opportunities and services were also investigated. Results identified the vegetable and olive oil transformation as the most impacting in terms of quantities of waste produced. Food business operators currently find it difficult to give a proper definition of circular economy and envision the implementation of the model soon. However, they are also very enthusiastic and positive in finding alternative solutions to recover the waste. A great support could be provided by establishing a regional database for waste qualification and quantification. This work could be useful for policy makers, helping to understand the hurdles that agribusiness entrepreneurs shall face in this economic transition. [ABSTRACT FROM AUTHOR]

Background: Nigeria, the giant of Africa is faced with food insecurity, and the amount of food lost and wasted is a huge contributor to the ravaging hunger faced by the populace. Reducing Food Loss and Waste (FLW) in Nigeria has become a global concern. Objective: To review the current state of FLW in Nigeria, the likely causes, the economic social, and environmental impact, and the efforts to reduce the menace. Methods: Over Fifty relevant scientific published articles relating to FLW that are within ten years of publication and current news (not more than five years) on FLW from reputable newspapers were sourced online through Elsevier, google scholar, and research gate among others. Results: Increased insecurity, poor quality inputs, poor road networks, and transportation coupled with poor packaging have been identified as some of the causes of FLW in Nigeria, the entire food system is found to be affected by FLW as well as the nation's economy. Among several strategies employed to mitigate FLW, transiting to a circular economy seems to be succeeding as evidenced in some parts of the country. Conclusions: continuity of programs that could reduce FLW in Nigeria is not encouraging and should be encouraged by the government at all levels. [ABSTRACT FROM AUTHOR]

Food losses and waste (FLW) reduction and mitigating climate impact in food chains are priorities in achieving sustainable development goals. However, many FLW-reducing interventions induce additional greenhouse gas (GHG) emissions, for example, from energy, fuel, or packaging. The net effect of such interventions (expressed in GHG emissions per unit of food available for consumption) is not obvious, as is illustrated in a number of case studies. We recommend that in the decision to take on FLW-reducing interventions, the trade-offs on sustainability impacts (such as GHG emissions) are taken into consideration. Since FLW induce demand and extra operations in all stages along a supply chain, adequate representation of cumulative GHG emissions along the production and supply chain, including 'hidden parts' of the chain, is required, which is challenging in full LCA studies. As a workaround, the case studies in this paper are based on a generic tool, the Agro-Chain greenhouse gas Emission (ACE) calculator that includes metrics and data for common food product categories and supply chain typologies. The calculator represents the structure of a generic (fresh food) supply chain and offers data sets for, amongst others, crop GHG emission factors and FLW in different stages of the production and distribution chain. Through scenario calculations with different chain parameters (describing pre and post-intervention scenarios), the net effects of an intervention on GHG emissions and FLW per unit of food sold to the consumer can be compared with little effort. In the case studies, interventions at the production stage as well as in post-harvest operations, are analyzed. Results show that post-harvest activities (especially FLW) contribute substantially to the carbon footprint of supplied food products. The FLW-reducing interventions are considered to induce additional GHG emissions. In most case studies, FLW-reducing interventions lower total GHG associated with a unit of food supplied to a client or consumer. However, in one case study, the extra emissions due to the intervention were higher than the prevented emission from lowering food losses. Consequently, in the latter case, the intervention is not an effective GHG emission reduction intervention. [ABSTRACT FROM AUTHOR]

The majority of the environmental impacts associated with the agri-food supply chain occur at the production phase. Interests in using life-cycle assessment (LCA) for accounting for agri-food supply chains as well as food losses and waste (FLW) has increased in recent years. Here, for the first time, we estimate production-phase embedded resources and greenhouse gas (GHG) emissions in California specialty crops considering on-farm food losses. We use primary, survey-derived qualitative and quantitative data to consider on-farm food loss prevention and avoided GHG emissions through two different scenarios applied in an illustrative example for processing peach at the production stage. Further, we contribute a mathematical approach for accounting for discrete, unique flows within the net flow of loss in a supply chain, in LCA. Through the detailed LCAs, we identify the hotspots for the four crops as on-farm diesel use, fertilizer application, direct water use, and electricity for irrigation pumping. Impacts from cultivation practices and the additional impacts from on-farm food losses vary significantly by crop. Including the losses in the LCAs resulted in increases in overall resource use and GHG emissions by 4–38% (percent varies depending on the crop type). We used the LCA models and a set of straightforward calculations to evaluate the environmental impacts of a prevention action (a 50% reduction in on-farm food losses) and the secondary use of end-of-life (EOL) biomass from processing peach. The results of this evaluation showed an 11% reduction in GHG emissions compared to the baseline (full harvest). In conclusion, by explicitly including the impacts of on-farm food losses in LCA, we highlight challenges and opportunities to target interventions that simultaneously reduce these losses and the associated environmental impacts in agricultural systems.

The majority of the environmental impacts associated with the agri-food supply chain occur at the production phase. Interests in using life-cycle assessment (LCA) for accounting for agri-food supply chains as well as food losses and waste (FLW) has increased in recent years. Here, for the first time, we estimate production-phase embedded resources and greenhouse gas (GHG) emissions in California specialty crops considering on-farm food losses. We use primary, survey-derived qualitative and quantitative data to consider on-farm food loss prevention and avoided GHG emissions through two different scenarios applied in an illustrative example for processing peach at the production stage. Further, we contribute a mathematical approach for accounting for discrete, unique flows within the net flow of loss in a supply chain, in LCA. Through the detailed LCAs, we identify the hotspots for the four crops as on-farm diesel use, fertilizer application, direct water use, and electricity for irrigation pumping. Impacts from cultivation practices and the additional impacts from on-farm food losses vary significantly by crop. Including the losses in the LCAs resulted in increases in overall resource use and GHG emissions by 4–38% (percent varies depending on the crop type). We used the LCA models and a set of straightforward calculations to evaluate the environmental impacts of a prevention action (a 50% reduction in on-farm food losses) and the secondary use of end-of-life (EOL) biomass from processing peach. The results of this evaluation showed an 11% reduction in GHG emissions compared to the baseline (full harvest). In conclusion, by explicitly including the impacts of on-farm food losses in LCA, we highlight challenges and opportunities to target interventions that simultaneously reduce these losses and the associated environmental impacts in agricultural systems.