Food Donations Research Articles

“All is withered and burnt”

In the years 1923-1929 the Clanwilliam Ring of the Dutch Reformed Church was struck by a drought that left the area’s traditionally rural and agricultural population struggling with issues of food security, unemployment, and bankruptcy. Occurring in the early 20th century, the still nascent Union government was unwilling to dedicate the resources to direct food assistance schemes under flawed sociological reasoning and lacked the institutional capacity necessary to provide direct alleviation for the impacts of the drought. Consequently, the Dutch Reformed Church became the main overseer of food provision and charitable relief efforts among stricken communities through its Algemene Armesorg Kommissie. Local Dominees, deacons and elders of the church bodies in the arid Karoo acted as a grass roots organization in the monitoring and distribution of assistance (primarily through clothing and food donations) for local communities. This article focuses on the social and political realities that led to the Dutch Reformed Church playing a central role in combating the impact of the 1923–1929 drought in the ring of Clanwilliam. The study made use of archival primary sources mostly from the Dutch Reformed Church Archive in Stellenbosch, with additional sources from the Western Cape Archival Repository System and the National Archive of South Africa. Secondary research sources such as published journal articles and books, as well as unpublished dissertations were used to contextualize primary information and to add previous studies’ discussions on the topic. The study proves that the church, through its well-organized Algemene Armesorg Kommissie charity wing, acted as a much-needed intermediary often organizing and distributing donations of food, clothing and money from donors in other congregations to drought-stricken areas in a time when the government could not or would not provide such assistance.

Mapping a food donation supply chain and the implications for social policies in Brazil

PurposeThe coronavirus disease 2019 (Covid-19) pandemic raised global alarms about hunger and food insecurity worldwide and the corresponding need for public policies, particularly in emerging countries. One possible solution for addressing this important topic is a food donation supply chain, which comprises food banks and involves their relationships with suppliers (donors), customers (people in need) and other potential stakeholders. The aim of this research is to understand how different agents in a food donation supply chain use different but interrelated capital dimensions (human, structural and relational) to leverage their resources and build knowledge in their relationships with other stakeholders.Design/methodology/approachWe conducted an abductive single case study with the food bank as a focal organisation in a direct supply chain. Data were collected by way of 15 semi-structured interviews with representatives from each tier in the chain (food bank, donor, social impact company and social movement), non-participant observation and secondary data (e.g. codes of practice, websites and media). All data sources were analysed individually and then cross-checked.FindingsOur findings show that tangible dimensions, such as those that are structural, are present upstream while intangible dimensions – those that are relational and human, for example – are prevalent downstream. The political dimension was identified as an important mechanism that allows stakeholder engagement and access to resources, funding and government incentives.Originality/valueBy applying a multi-tier approach, the present research explores how different stages in this supply chain use intellectual capital (IC) to better manage relationships. The heterogeneity of agents within the food donation supply chain (public, private and third sector), each of which has distinct levels of IC dimensions, can share their knowledge to improve efficiency and social protection mechanism policies. Since the focal organisation is a non-profit organisation, this study also contributes to IC theory.

Association between food security status and dietary patterns in a cohort of first-time food-aid users.

To examine the associations between food security status and dietary patterns among first-time food-aid users. From September 2018 to January 2020, a sample of 1001 newly registered food-aid users from 106 community-based food donation organizations were recruited across urban, rural, and peri-urban areas in four administrative regions of the province of Quebec, Canada. The Household Food Security Survey Module (HFSSM) and the Short Diet Questionnaire (SDQ) were used to assess food security status and food intake, respectively. A posteriori dietary patterns were identified through principal component analysis. Regression analyses were performed on 987 participants with complete data to quantify the association between food security status and dietary patterns. Three main dietary patterns were identified: prudent (intake of fruits and fruit juice, plant-based beverages and legumes, green salad, carrots, other vegetables, whole grains, and fish), western (intake of poultry, red meat, potatoes and fried potatoes, rice, and pasta and refined grains), and snack foods (intake of salty snacks, cheese, butter and margarine, sweets, condiments, sweet beverages, and processed meat). Food insecurity was negatively associated with the prudent dietary pattern and positively associated with the snackfood dietary pattern. This study highlights the complexity of dietary patterns in a vulnerable population of first-time food-aid users, especially among those who are severely food insecure.

Blockchain-Driven Food Supply Chains: A Systematic Review for Unexplored Opportunities

This systematic review critically examines the diverse applications of Blockchain technology in the food supply chain and identifies areas where its potential remains underutilized. By analysing 60 Blockchain-based frameworks, the study highlights the most frequently employed drivers such as transparency, traceability, and security within food supply chains. Additionally, underexplored applications such as food donation and redistribution, supply chain financing, animal welfare, food waste management, and data analysis are identified, revealing opportunities for further innovation. The research employed NVivo 14 to analyze the extent of Blockchain’s implementation in various food supply chain drivers, and the findings informed the development of a more diverse framework for Blockchain integration. Key insights demonstrate Blockchain’s transformative potential, particularly in enhancing data integrity, trust, and operational efficiency through its immutable ledger and smart contracts, which streamline transactions, cut administrative costs, and reduce fraud. In terms of sustainability and safety, Blockchain improves traceability, accelerates safety responses, promotes environmental sustainability by tracking resource usage, and enhances humanitarian efforts with transparent, efficient resource distribution. Additionally, Blockchain facilitates food waste reduction by optimizing inventory and distribution, while ensuring surplus food reaches those in need. The study concludes by offering a roadmap for future research, pointing toward untapped dimensions of Blockchain’s application in food traceability, sustainable supply chain management, and environmental & social impact. While the review provides a comprehensive understanding of Blockchain’s current usage in food supply chains, the scope is limited by the systematic review process and specific inclusion criteria. This study serves as a foundation for exploring Blockchain’s broader potential in shaping the future of food supply chains.

Correction to The Effect of a Default Nudge on Experienced and Expected Autonomy: A Field Study on Food Donation

Correction to The Effect of a Default Nudge on Experienced and Expected Autonomy: A Field Study on Food Donation

Food waste in restaurants: A qualitative investigation of chefs’ practices

Through qualitative inquiry, the study’s objective was to investigate the practices of chefs about food waste in restaurants. Informed by practice theory, 10 chefs in northwest Arkansas participated in semi-structured interviews. Five themes emerged from the data analysis: tracking, composting, repurposing ingredients, designing menus, and donating. The study highlights the importance of chef-driven initiatives in reducing food waste and concludes that it is imperative for restaurants to persist in endorsing food waste reduction methods. Communicating these types of initiatives to customers should not only increase their awareness, but also raise their environmental consciousness. Policymakers should enact simplified and lawful ways for the entire food service industry, including organizations interested in accepting food donations from restaurants, to reduce food waste, and thus, minimize their carbon footprints.

Infant formula donations and code violations during earthquake relief efforts in Türkiye in 2023: an observational study

BackgroundOn 6 February 2023, an Mw 7.8 earthquake struck southern and central Türkiye and north-western Syria, affecting the lives of 4.6 and 2.5 million children, respectively. In such crises, infants who are dependent on commercial milk formula (CMF) face increased vulnerability to diseases and malnutrition as safe preparation of CMF becomes difficult and sometimes impossible. The Operational Guidance on Infant and Young Child Feeding in Emergencies (OG-IFE) provides guidance on protecting and supporting recommended infant and young child feeding and minimizing the risks that come with CMF feeding. In addition, the International Code of Marketing of Breastmilk Substitutes (the Code) ensures adequate nutrition for infants by protecting and promoting breastfeeding and ensuring the proper usage of CMF. This study aims to document violations of the Code and the OG-IFE during the earthquake relief efforts to help strengthen infant and young child feeding emergency responses and inform future disaster relief policies.MethodsData was collected from 6 February to 10 March 2023 through Internet sources. Social media, news websites, and the Emergency Nutrition Network forum were used for data collection. Turkish content was translated into English for analysis, with a focus on donation-related information and Code violations related to baby food and infant feeding.ResultsA total of 40 reports on CMF, complementary food, and feeding equipment donations were collected. Three main types of violations of the OG-IFE and the Code were identified, with the majority of them being incidences of individuals, humanitarian organizations, and government agencies seeking or accepting donations. Infant formula companies continued to violate the Code by donating large quantities of CMF and feeding equipment to the Turkish Red Crescent, government agencies, and disaster relief infant and young child feeding (IYCF) coordination authorities.ConclusionsThese incidents reflected a systematic violation of the Code and non-compliance with the OG-IFE. Globally accepted IYCF standards and recommendations were not consistently followed due to fragmented early responses. There is a critical need to step up efforts to ensure appropriate and safe IYCF practice protecting and supporting breastfed and non-breastfed infants in emergencies.

Using blockchain technology to achieve sustainability in the hospitality industry by reducing food waste

The hospitality industry generates significant food waste, leading to adverse environmental and economic impacts, social and ethical concerns, legal and regulatory issues, and operational challenges. The lack of traceability and trust among stakeholders in the hospitality industry exacerbates the expensive and difficult nature of food waste management. This work proposes a blockchain-based solution that aims to minimize food waste generated in hospitality outlets, thereby fostering a sustainable food ecosystem. Within this context, the term’sustainable food ecosystem’ refers to the interconnected network of stakeholders involved in the responsible management of food resources within the hospitality industry. In this context, we categorize these stakeholders under the umbrella of’food resource management entities,’ encompassing both food donation organizations and recycling companies, recognizing their distinct roles in the effective management of surplus food resources. With our proposed solution, businesses can track and verify the origin, movement, and disposal of food items in real-time, facilitating streamlined inventory planning, waste reduction, and heightened operational efficiency. Additionally, the proposed system ensures transparency and accountability, guaranteeing the proper and efficient disposal of food waste. Using a permissioned Ethereum network, our solution establishes seamless connectivity between food and beverage outlets and various food resource management entities. We present a generalized system for secure information sharing, integrating advanced algorithms tailored to capture and enhance trust among participating stakeholders. Furthermore, our thorough security analysis underscores the robustness of our proposed solution, effectively addressing various security vulnerabilities. Lastly, the proposed blockchain-based solution is commercially viable, enabling the hospitality industry to operate with enhanced efficiency while providing improved information connectivity for various stakeholders in the food supply chain.

Developing and testing a theoretical model of food donation behavior

The global challenges of food insecurity, coupled with the large scale of food waste generated by the restaurant industry, necessitate collaborative efforts from both individuals and businesses. Drawing upon the behavioral reasoning theory, this study develops a model investigating the influence of both “reasons for” (“altruism”, “social norms”, “egoism”, and “tax incentives”) and “reasons against” (“financial burdens”, “inconvenience”, “insufficient information”, and “liability concerns”) on the food donation behavior of restaurant managers. The model is tested on a sample of 300 restaurant managers in South Korea using structural equation modeling. The findings suggest that “altruism” and “social norms” exhibit a positive influence on both attitudes and intentions toward food donation, while “inconvenience” has a negative impact on both. Moreover, “tax incentives” and “insufficient information” emerge as significant predictors of intentions to donate food. In addition, “trust in food banks” significantly mitigates the negative impact of “reasons against” on food donation intentions, although its effect on attitudes is not significant. These findings provide novel implications to advance the existing knowledge and develop more effective strategies for promoting restaurant food donation practices.

Establishment of Donation Program Facilities (DPF) as a Sustainability Strategy Ensuing Social Transformation

Food and non-food donation is a considerable attempt to reduce wastage in the establishments. In the Philippines, wastage is being addressed by resorting to donation activities, yet not all donors consider the entirety of the impoverished population. To set up a centralized food and non-food donation program facility in every city and municipality backed up by sufficient information, this research project was proposed and conducted. Food Loss and Waste Accounting and Reporting Standard (or FLW Standard) revealed a considerable amount of food waste generated monthly in supermarkets and markets. The Theory of Planned Behavior (TPB) forecasted the intention to participate in the program as impacted by behavior toward the probability of the outcome with acknowledgment of the risks and recompenses. The Learning Framework disclosed the willingness of the communities to participate in the program as determined by the capabilities, perceived benefits, and intentions. The cost-benefit analysis proved that the benefits exceeded the costs of setting up the facility. The institutional readiness in the areas of people; system; technology & infrastructure; and process indicated the ability to respond to changes and adapt to new ways that further determined the delivery of better services, supported by a combination of strong processes, the right people, and the needed infrastructure. Keywords: donation program, reduction of food and non-food wastes, donation program facility, wastage

Implementasi ramah lingkungan di pusat kuliner pasar Kreneng Denpasar, Bali

This research aims to find out how the environmentally friendly concept is implemented and what must be improved to raise the awareness of eco-friendly behavior of the food stall runners at the culinary center of Kreneng night market in Denpasar. Environmentally friendly behavior or eco-friendly behavior refers to behavior that is not harmful to the environment. In terms of products, this means everything from production to packaging and marketing must be environmentally safe. Business activities that are not environmentally friendly can cause global warming. Furthermore, global warming means increasing the average temperature of the earth's atmosphere, sea, and land. The impact of global warming results in sea level rise, climate change, damage to organisms, and effects on water availability. The impact of environmental damage will chain if there is no effort to anticipate it. One way to anticipate ecosystem damage that needs to be done is implementing environmentally friendly behavior. An environmentally friendly lifestyle needs to be implemented in order to minimize damage to the ecosystem. Environmentally friendly business activities are currently being promoted throughout the world. Ecosystem damage affects economic, social problems, and even socio-political stability in a country and even the world and will have a direct or indirect impact on human life. This research is descriptive qualitative research. Data sources were obtained from library studies and direct interviews with business actors in the restaurant sector. From this research, it was found that several large restaurants, especially those located in 5-star hotel environments, have carried out business activities that indicate they are environmentally friendly by carrying out green actions, green food, and green donations.

Assessing the Regularity of Food Donation Operations during Covid-19

This paper examines how the Covid-19 pandemic has impacted food donation efforts. Due to closures and economic hardships, more people rely on food banks for assistance. Various industries have stepped up to support food recovery and combat food insecurity. the study involved in-depth interviews with eight food donors to assess the prevalence of food donation activities. Through the interviews, the study identified the regularity of food donation activities that considered activities conducted with food banks. The findings suggest that food donors should partner with appropriate charities to improve their food redistribution systems and benefit the community and the environment.

The Effect of a Default Nudge on Experienced and Expected Autonomy: A Field Study on Food Donation

ABSTRACTDefault nudges—making the desired option the standard option—are often criticized for hampering autonomy. However, laboratory research suggests this expectation of autonomy loss is not reflected in nudgees' experienced autonomy. In this study, we investigated whether this finding translates to a real‐world setting by implementing a default nudge to increase food donations in the supermarket (Experiment 1). Upon entering the supermarket, customers were asked to donate a food item for charity and were handed a shopping cart/basket that was empty (control) or contained a food item meant for donation (default nudge). Donations were collected after checkout, and customers rated their experienced autonomy of their choice to donate. We replicated this study and added a vignette condition portraying the default nudge to measure expected autonomy for the same situation (Experiment 2). The results show the default nudge reduced participants' expected autonomy but not their experienced autonomy, shedding new light on the relation between nudging and autonomy. Furthermore, this novel form of the default nudge was found to be successful in increasing food donations in the supermarket, further expanding the field where this nudge has been successful.

Analysis of green practice at food and beverage department of ML hotel

The aim of this research is to find out how far green practice behavior has been implemented in the food and beverage department at the M Hotel, Bali. Green practices are important to practice because this is one way to support efforts to reduce global warming. Green practice includes green action, green food, and green donation. Green action is demonstrated by activities that protect and preserve nature, such as reducing the use of plastic and recycling waste, and using environmentally friendly equipment. Green food consists of using local and organic food ingredients that support the environment for the long term. Meanwhile, green donations take the form of donating funds, participating in community projects, and educating the public about the impacts of environmental damage and how to overcome them. This research data collection method was carried out using interviews, observation, documentation, and literature study. Interviews were conducted with 4 people as informants. They are a manager of food and beverage, supervisor of food and beverage service, bar supervisor, and chef de partie. This research uses qualitative analysis techniques. The data is then reduced by summarizing and grouping the data and then displaying it in a table for further conclusions. In this research, it is known that the food and beverage department has implemented green practices but still need to be improved.

Surplus Food Donations and Intentions to Throw Leftover Food: A Model and Empirical Analysis

Surplus Food Donations and Intentions to Throw Leftover Food: A Model and Empirical Analysis

Nourish: Food Donation App Using Android and ML

Abstract: This research paper introduces an App designed to modernize food donation practices by digitizing the process and offering support to volunteers, from organizations such, as NGOs orphanages and other charitable institutions. Encouraged by the recurring difficulties of food waste together with worldwide food scarcity the task looks for to develop an easy-to-use system promoting smooth and also clear contributions from people, services as well as dining establishments. To minimize the wastage of food this effort attempts to link the space in between excess food and hunger among the poorer. The Mobile application display the advancement of a user-friendly application user interface streamlining the uploading, with organized functions as well as a focus on transparency. Especially, the application integrates identity confirmation system enabling contributors to post and also confirm their identity by verifying their Aadhar card therefore guaranteeing authenticity of donors and recipients. Furthermore, the app serves as a hub, for resources providing people with access, to guidelines, best practices and other information aimed at raising awareness to combat food waste. By fostering neighborhood interaction and also forging collaborations with neighborhood organizations this study adds to a much more lasting future by making excess food easily offered to those encountering food instability therefore dealing with the double obstacles of food waste as well as needs while harnessing modern technology for favorable social effect

Role of Stakeholders’ Collaboration in the Implementation of School Feeding Programme: A Case of Twelve Years Basic Education Schools in Nyabihu District, Rwanda (2020-2022)

This study was carried out to assess the role of stakeholders’ collaboration in the implementation of school feeding programme of twelve years basic education schools in Nyabihu District, Rwanda. The study utilized a convergent research strategy to collect both quantitative and qualitative data simultaneously. Questionnaires, interviews, documentations and observation were the techniques employed to obtain the primary data and secondary data. The population of the study comprised of 75 stakeholders. Census sampling was used and samples of 75 stakeholders were drawn. For collecting data, researcher organized well-structured questionnaire; data were edited and sorted for the next stage. The data were presented in statistical tables, with frequencies and percentages for classifications of responses by statistical package of social sciences (SPSS) for easier analysis and interpretation. Data from interview sessions was obtained from 4 chairpersons of school general assembly committees. Data from documentation was obtained from school records whereas data from observation were obtained before and during lunch periods. The results indicated that there is positive and significant effect on the role of parents’ engagement on the implementation of school feeding program in twelve years basic education schools (R=.979, p<0.05). To make implementation of school feeding program very successful, parents should make timely payments for their school food donations. To administer the school feeding program, parents should collaborate closely with school administration. Parents must participate in the school meal program rather than believing that it should only be funded by the government.

Is design thinking a support decision approach in different food safety contexts?

BackgroundNovel approaches have been discussed as useful for improving food safety. Design thinking (DT) is an approach to solving human problems and seems to provide better results than traditional methods of solving complex problems. In food safety, DT has been used in the food donation process and transformative change in food safety (FS) culture, although its precise applicability as a valuable approach remains an area of ongoing exploration. Scope and approachThis commentary highlighted DT use and its applicability evaluation in different food safety contexts. We compared two studies that used DT in food safety: 1) a regulatory impact assessment of insecurity in the food donation process from a food safety standpoint, and 2) the evolvement of FS-culture in food services. Key findings and conclusionsDT delivered positive results in developing a prototype, e.g., when conducting a regulatory impact assessment in the field of food safety. However, when it comes to complex phenomena, such as proactively improving the FS-culture in food service, DT does not seem to be as effective.

NasiQu: Designing Mobile Applications with the Concept of Social Entrepreneurship for Hunger People Using Agile Methods

Entrepreneurship is becoming an essential part of everyday life today. But the social problems of society, especially cases of hunger, have also become an essential issue to date. Digital entrepreneurship has become a trend recently, with many digital business platforms and emerging applications. However, combining digital entrepreneurship with social activities becomes more attractive, which we know as Digital Social Entrepreneurship. This study describes and explains the stages in designing NasiQu, a mobile social entrepreneurship application, to see how agile can make digital social entrepreneurship interesting by involving people's sense of concern for people in need, in this case, hungry people. The Agile method, one of many used in software development, is the one that is being used. The Agile method is a short-term system development approach that calls for quick adaptation and developers who can work with any change. The results of this product from NasiQu can facilitate donations in the form of packaged rice to those who need food; in the case of this implementation, it is still specifically for orphans. In this application, there are three users, namely donors, admins, and partners. All these users have different roles and application usage flows. In addition, this application makes food donation activities more effective and can be done anywhere and anytime. It is hoped that the ongoing implementation of this activity will help many people who need food and impact opening new job opportunities.

Givlo Food Donation

The development of a food donation application is a modern approach to address food wastage and connect donors with individuals in need. The application allows donors to provide details and connect with those who do not have enough food. The proposed system comprises two modules: donor and receiver, with features such as food mapping, donor registration, and food details display. The application aims to bring transparency, clarity, and swiftness to the donation process, mitigating prevailing issues. Despite the positive view of food donation, stakeholders recognize the complexity and barriers, including economic, safety, nutritional, and legal considerations. The project report emphasizes the importance of food donation in addressing food insecurity and reducing food waste, highlighting the need to incentivize businesses and support innovative models for food donation.