Abstract
The issue of food waste, especially in developing economies, is a puzzle. Hanoi was selected as a case study to examine the current situation of food waste generated by consumers through daily habits/practices and to evaluate options for preventing and reducing food waste at the policy level through a literature/policy review and interview-style survey. An analysis of responses found that the self-reported food waste generation rate in Hanoi averaged 1192 g/day/household in urban areas and 1694 g/day/household in rural areas; cooking waste generated during meal processing/preparation accounts for more than 70% of the total; less than 20% of respondents separated out kitchen waste for reuse/recycling before disposal; expiration dates and deteriorating quality were cited as primary reasons for food waste at home in contrast with larger portions and over-ordering outside the home; leftover food is used indirectly as animal feed in urban areas and directly in rural areas; and most respondents indicate a willingness to reduce, reuse, and recycle food waste. To achieve SDG target 12.3, policymakers and practitioners must develop comprehensive food waste policies and actions targeting the entire supply chain, implement practical food waste management systems, and promote sufficiency strategies for saving food, reducing food waste, and maintaining health and well-being.
Highlights
A third of all food produced worldwide for human consumption is lost along the food management chain [1]
Over the course of implementing the Paris Agreement and the UN’s 2030 Sustainable Development Goals (SDGs), policymakers, practitioners, and academics have increasingly acknowledged the urgency of addressing the issue of food waste
In order to clarify the impact of consumer behaviour on food waste generation and intentions to reduce food waste, a questionnaire survey was conducted in both urban and rural areas of Hanoi between 15 January and 28 February 2019 in collaboration with the Department of Environment and Sustainable Development under the Institute of Strategy and Policy on Natural Resources and Environment (ISPONRE) in Vietnam
Summary
A third of all food produced worldwide for human consumption is lost along the food management chain [1]. The SDGs adopted by the United Nations Member States set a target to “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” [6]. To achieve this target, policies must encourage widespread adoption of certain practices along the food supply chain [7]
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