Abstract
A major problem throughout the world, food waste is an issue that must be addressed not only by all actors in the agri-food chain but also without a silo mentality. To examine this problem, this article considers the interfaces between the stages of the agri-food chain, by emphasizing the interconnectivity of the different links in the chain, and focusing on the interface between retail distribution and consumption. We show that food waste is socially produced through the interactions and practices of the different actors within food systems. The study presented in this article results from a collaboration research project with two organizations involved in the food waste debate. The data analyzed are derived from an online survey of 1026 Quebec consumers and from 14 semi-directed interviews with retail distribution merchants in the Montreal area, Canada. By identifying, describing and analyzing the consumption and commercial and logistical management practices that contribute to food waste, our analysis demonstrates the existence of four symbolic processes that generate food waste at the retail–consumption interface: the economization of waste, the construction of edibility, the construction of freshness, and the moralization of waste. We argue that these processes should be considered when designing solutions to food waste.
Highlights
One-third of the food produced in the world is wasted [1]
By identifying, describing and analyzing the consumption and commercial and logistical management practices that contribute to food waste, our analysis demonstrates the existence of four symbolic processes that generate food waste at the retail–consumption interface: the economization of waste, the construction of edibility, the construction of freshness and the moralization of waste
The originality of our approach is to analyze this interface through a constructivist lens: we argue that the actors interacting together in these spaces produce practices related to activities such as logistics, labelling, sales and purchasing, or cooking, which generate what we call the social production of food waste
Summary
One-third of the food produced in the world is wasted [1]. Food waste figures prominently among the trends and challenges that will shape the future trajectories of global food and agriculture [2]. From this perspective, those involved in the fight against food waste should avoid the silo mentality when analyzing the steps and stages of the food chain and instead consider the interconnectivity of the factors that contribute to its generation [6]. A literature review by Schmidt reports that several studies conducted in Western countries (Germany, United Kingdom, Italy, France, Austria, Switzerland, United States) conclude that households are the chief contributor of food waste and food wastage in general [7] Such observations tend to place the blame on the consumer, and to build an image of a consumer without conscience or remorse, a participant in the so-called throwaway society [8,9]. The conclusion, lastly, allows us to put forward some ideas concerning the fight against food waste
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