Abstract
Food waste is a growing sustainability challenge for companies operating in the food services sector in developed countries. In this study, we examine how platform-based business models for food waste reduction can contribute to sustainability. We draw from the literature on business sustainability, sustainable business models (SBMs), and digital platforms, scrutinising two real-life business cases that provide digital services that help food service companies to reduce their food waste. Our findings identify the value network (user, producer, and support networks) and sustainable value proposition (economic, environmental, and social dimensions) as key elements for addressing sustainability in platform-based businesses. The study contributes to the SBM literature by developing an empirical and systemic understanding of platform-based SBMs. The cases illustrate that these SBMs have the potential to contribute to sustainability through scalability and attractiveness. From a managerial standpoint, the study offers companies insights into how to develop sustainability in their business operations.
Highlights
Food waste, defined as edible food lost during all stages of food production and consumption (Baron et al, 2018; Östergren et al, 2014), is a pressing sustainability challenge and a ‘wicked problem’ (Närvänen et al, 2019)
This study addresses food waste reduction in food services in Finland and seeks to answer the following research question: How can platform-based business models for food waste reduction contribute to sustainability? The study builds upon the literature on business sustainability, sustainable business models (SBMs), and digital platforms
We sought to answer the question of how platform-based business models for food waste reduction can contribute to sustainability
Summary
Defined as edible food lost during all stages of food production and consumption (Baron et al, 2018; Östergren et al, 2014), is a pressing sustainability challenge and a ‘wicked problem’ (Närvänen et al, 2019). One-third of food produced for human nutrition is lost or wasted, amounting to about 1.3 billion tonnes per year (FAO, 2011). The carbon footprint of food waste is about 4.4 Gt CO2 eq per year, nearly equalling road transport emissions (FAO, 2015). The direct cost of food waste is estimated to be USD 1 trillion each year (FAO, 2017). Recent research has started to focus on the emergence of food waste in the food services sector – that is, restaurants, cafés, and canteens, as well as catering and accommodation services (Betz et al, 2015; Heikkilä et al, 2016; Papargyropoulou et al, 2016; Pirani and Arafat, 2016; Silvennoinen et al, 2015). Marthinsen et al (2012) estimated that the hospitality sector in the four Nordic countries (Denmark, Finland, Norway and Sweden) generates 680,000 tonnes of food waste annually, of which 456,000 tonnes is avoidable
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