Ao resgate! Uma etnografia das práticas de redução do desperdício alimentar na Holanda

Abstract

Abstract Food waste is a challenge to the sustainability of global food systems and to the environment and demonstrates a dire need for solutions in which the food produced for human consumption actually feeds people. Food rescue practices respond to this challenge through the redistribution of food waste materials, working towards a circular economic system. Through analysis of two food rescue organisations, this article maps the food waste network and the actors engaged in practices of transforming discarded food waste materials back into an edible food resource. Despite their best intentions to uphold the fundamental goal of saving food, 'food heroes' face logistical, financial, and ethical hurdles as they implement their food rescue practices. Operating within the globalised food system, which prioritises profit and productivity, is a major challenge to food rescue organisations. This article demonstrates the fragile intricacies of the food waste network and compares how food rescue operates within different levels of the food supply chain.