Food Waste Measurement Research Articles

A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool.

To understand, monitor and compare the scope of food waste in hospital foodservices, it is essential to measure food waste using a standardised method. The aims of this systematic review were to: (i) describe and critique the methodological features of waste audits used in hospital foodservice settings that measure aggregate food and food-related waste and (ii) develop a consensus tool for conducting a food waste audit in a hospital foodservice setting. Seven electronic databases were searched for peer reviewed literature, and 17 Google Advanced searches located grey literature that described food waste audit methods previously used or developed for hospital foodservices. Study selection and quality assessment occurred in duplicate. Data describing the audit method, its feasibility, and strengths and limitations were extracted and synthesised to develop a consensus tool. Eight peer reviewed and nine grey literature documents describing a variety of food waste audit methods were found. The most common practices were 2-week data collection (n=5), foodservice staff collecting data (n=6), measuring food waste only (n=11), measuring food waste at main meals (n=5) and using electronic scales to measure waste (n=12). A consensus tool was developed that proposes a method for preparing, conducting and analysing data from a food waste audit. This review used published evidence to develop the first ever food waste audit consensus tool for hospital foodservices to use and measure food and food-related waste. Future research is needed to apply and test this tool in practice.

Food Loss and Waste Definitions and Measurement Issues: The Case of the Maize Sector in Mozambique

Current estimates point to food loss and waste as costing around $US 900 billion dollars a year. That is equivalent to around one-third of global food production. The magnitude of this valuation, however, is reliant on the effective measurement of the actual amount of food loss and waste. There are various definitions of this problem, which differ in their scope. FAO, FUSION and WRI are the most prominent institutions that have proposed different definitions of food loss and waste. All of these definitions have been at least partially criticized. Nonetheless, FAO’s definition and methodology have been the basis for many studies attempting to quantify food loss and waste. FAO’s methodology is based more on estimation rather than direct measurements. Taking the example of maize in Mozambique, using FAO’s methodology to measure food loss and waste at the farm level seems to provide estimates comparable to the available statistics from the national agricultural surveys. Di rect measurements on the other hand, apart from being costly, seem to suffer from representativeness problems as highlighted by some authors. Also, some of the direct measurement methods proposed by some authors seem to look at food loss and waste as a static problem, rather than a dynamic problem that evolves over time. Regardless of the level where the problem of food loss and waste occurs (upper or lower end of supply chains), it results in a deadweight loss for society. That is demonstrated by a Marshallian supply and demand diagram.

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Editorial and News

Adapting, refining and expanding a validated questionnaire to measure food waste in U.S. households

The Household Food Waste Questionnaire (van Herpen et al. 2019a) was developed and validated as an effective instrument to identify statistically significant differences between households and to distinguish trends in household food waste over time. The original instrument was validated using consumers sampled from several European countries. We conduct a pilot study with U.S. consumers using the revised questionnaire. We find that a sample of 150 online panelists provided sufficient statistical power to replicate standard findings from the literature that smaller households and older respondents generate less food waste, but not enough statistical power to identify a statistically significant week-to-week reduction in reported food waste among households who received a food waste message rather than a control message. Power analysis conducted via bootstrapping with the pilot data suggests a usable sample size of 180 per group is required. In our study, we adapted the questionnaire for use with consumers in the United States by:•Adjusting food category descriptions and converting food quantity benchmarks to units and amounts more familiar to U.S. consumers.•Refining several elements to the questionnaire, including the addition of a visual guide to help respondents better estimate food quantities.•Expanding the approach by adding a second follow up questionnaire that permits assessment of within household changes over consecutive weeks.

The paradoxes of food waste reduction in the horticultural supply chain

Research on on food waste is often reductionist, in that it attempts to measure food waste at single points within the supply chain. While this enables consideration of where food is being wasted within the supply chain, it does not necessarily answer why and how food is wasted across an entire supply chain. Using a paradox theory approach, the aim of this paper is to address these knowledge gaps by exploring the inherent paradoxes in resolving food waste across a supply chain. Drawing on in-depth qualitative research within the Australian horticulture industry, the findings reveal four macro-level paradoxes relating to policy, markets, responsibility, and marketing. This paper makes a novel contribution through consideration of a holistic, whole of chain perspective in relation to food waste. It also extends paradox theory into food waste scholarship. From a managerial perspective, the visibility of paradoxes highlights the need for organisations in the food supply chain to look beyond their own organisational boundaries and adopt a whole-of-chain approach in an attempt to address food waste.

Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review

PurposeGiven the importance of food waste in the economic, social, health and environmental dimensions, the purpose of this work is to detect, through a systematic and configurative literature review on food-waste-measurement methodologies, the global approaches, characteristics, limitations, opportunities and results applied within the literature. The analysis of these papers provides useful information about how far we are from international action plans and, therefore, how we need to direct programs and policies to measure and reduce food waste and ensure food security and food safety.Design/methodology/approachThe authors have conducted a systematic, configurative literature review on food waste measurement methodologies applied only within empirical studies published in academic peer-reviewed scientific journals. Based on the Commission Delegated Decision (EU) 2019/1597 of May 3, 2019 (OJEU, 2019) regarding common methodologies and minimum quality requirements for the homogeneous assessment of food waste quantities and composition, the authors investigated the issue on Web of Science Core Collection (WoS) from June 2000 to June 2020. The authors researched keywords within article titles, abstracts and author keywords by utilizing 34 different research strings.FindingsThe proposed review particularly refers to following topics: measurement methodologies applied according to the Commission Delegated Decision (EU) 2019/1597; editorial placement and publication timeline; geographical area; food supply-chain stage and publication journals; and the main features, limitations, opportunities and results for each measurement methodology as presented by authors. Among the first 48,000 results, only 58 academic articles are perfectly in line with the aim of the review, highlighting the lack of standardized methodologies, the limits of those proposed and the deficiency of comparable results to achieve sustainable international goals.Originality/valueThe proposed review is one of the few concerning food waste measurement methodologies. Food waste measurement is essential to rebalance the actual inadequate food system and to switch it toward a fair, healthy and environmentally friendly one, thereby (1) managing the human nutrition system paradox of hungry, undernourished and over-weight people; (2) reducing food insecurity; (3) ensuring each living being's access to healthy, nutritious and sustainable food; and (4) reducing environmental impacts (neutral or positive impact) and the loss of biodiversity and mitigating climate change.

Measurement, mitigation and prevention of food waste in supply chains: An online shopping perspective

This study introduces a framework and model, although applied in a practical setting, sets the stage for further theoretical development of mid-range theory. The methodology applied in the study has four main stages, namely interviews with managers from an online food retail supply chain, analysis of soft and hard data using questionnaire-based surveys of customers and suppliers, archival and factual information gathered from the supplier and the online food retailer to measure food waste across the supply chain and analytical models to quantify various effects. A number of propositions emerged from our multiple methodologies and observations. The major research contribution of this work is to advance Natural Resource Based View (NRBV) to the supply chain and various complexities involved in food waste management. Dynamic capabilities were clearly evident and necessary in rapidly changing industrial contexts such as online food supply chains. This paper also proposes a food waste minimization-and-mitigation model, establishes the direct and indirect outputs of food waste and brings attention of the food waste debate in the context of an exemplar online food supply chain, as well as provides a middle range theoretic framework to enhance understanding on theory and its application to this field informed mainly NRBV.

Drivers and reduction solutions of food waste in the Chinese food service business

Food waste generated from the food service sector is associated with significant social, ecological and economic impacts. There is lack of knowledge on status quo, drives and solutions for food waste in food service sector despite its importance. In order to understand and identify key issues of food waste and find potential solutions for food waste minimization in food service business, both a questionnaire and a qualitative study were conducted using China as a case country. 228 questionnaires were collected and in a subsequent workshop 51 representatives from 19 enterprises and other organizations joined. The results show that more than half (57%) of the respondents pay no attention to food waste issue, while majority of the respondents (86%) pay attention to regulations and policy on waste issues, suggesting that these instruments would be efficient tools to take actions on reducing food waste. The workshop identified 21 drivers with division of different stages including pre-kitchen (upstream processing, procurement and storage), kitchen and post-kitchen (consumption & communication with consumers), which is then categorized according to the focus (including 13 internal drivers derived from foods service business itself and 8 external factors caused by other parties). 33 possible solutions were proposed for food waste mitigation and reduction, among which 25 were directly for Chinese food service business internal improvement such as food waste management system upgrading, staff capacity raising, innovative actions, more tasteful dishes and adjusted potion size from different angles or for the joint activities by food service business and other relevant stakeholders like consumers interaction, clear communicated procurement standards with upstream suppliers. This paper pinpointed some interesting findings under the Chinese context, such as lacking of food waste measurement, considerable amount of upstream processing waste resulted from combination of unclear standards and buyers’ privilege”, noticeable food waste from central kitchen and decoration/free snacks food waste etc.. This paper has not only identified the current status quo of the Chinese food service business food waste, but also summarized systematically the potential drivers from the business with specific division of different stages and gave out possible solutions, all directly from the staffs’ opinions. The findings would be referential to global food waste issues under similar situation.

How to measure food loss and waste? A material flow analysis application

PurposeThe purpose of this paper is to measure food loss and waste by material flow analysis (MFA) tool. Applying this methodology, the authors estimate wastage-related losses and discuss opportunities for more circular and sustainable practices in the Italian potato industry.Design/methodology/approachMFA is applied to two specific typologies as follows: ready-to-eat (chips) and dried potato products produced in Italy. The analysis refers to the year 2017 as the complete dataset useful for this study includes measurements until this year. A bottom-up and top-down mixed approach is applied, and functional unit refers to 1tof potatoes consumed as final product.FindingsMFA is applied to quantify and qualify material balance associated with 1tof potatoes consumed as final product. In Italy, in 2017, more than 22,000tof fresh tubers were lost, including 3,500–4,800tof starch, equivalent to 52,800–72,600 GJs. Moreover, fewer than 23,000tof skins and scraps were produced within industrial plants, not available for food but suitable for animal feed (dry skins are an excellent carbohydrates source in cattle and poultry feed), starch industry and bioenergy production (biogas and/or bioethanol).Originality/valueThis research is one of the few studies proposing MFA methodology as a tool to measure food waste. This analysis shows its utility in terms of food waste quality/quantity evaluation, supporting both company management and policymakers.

The Validity, Time Burden, and User Satisfaction of the FoodImageTM Smartphone App for Food Waste Measurement Versus Diaries: A Randomized Crossover Trial

The FoodImageTM smartphone app transmits users’ photographs of food selection and food waste to researchers, and includes user-tagged information about waste reasons and destination. Twenty-four participants were trained to record food waste using FoodImage, food waste diaries requiring visual estimation of waste quantities, and diaries requiring scale weights. Participants used each method during three staged food-waste scenarios (food preparation, eating, and clean-out) in a randomized crossover trial. Two participants had extreme values for the weighed diary method; therefore, accuracy results are reported with and without these two participants’ data. Error was calculated as waste estimated with the experimental method minus directly weighed waste. Mean absolute error from FoodImage was significantly smaller than or equal to the error from both diary methods in each scenario. Furthermore, the mean values from FoodImage were equivalent to directly weighed values in two out of the three tasks; while weighed diaries were equivalent in two tasks only when the two participants with extreme values were removed. Visually estimated diaries were equivalent for only one task. All 24 participants preferred FoodImage to diaries and all rated FoodImage as less time consuming. Over one week, FoodImage would require ~24 fewer minutes of users’ time to record all data. Unlike food waste diaries, FoodImage also transmits data to researchers in real-time and provides detailed data on food selection and intake.

Avoiding food becoming waste in households – The role of packaging in consumers’ practices across different food categories

Food wastage in households remains a sustainability challenge that poses both environmental and social problems. Among the many factors contributing to this problem, the packaging, including its design and functions, can either leverage or reduce food waste. Yet packaging is often considered an environmental villain, which can lead to missed opportunities for reducing food waste. Against this background, this study explored and quantified the packaging–food waste relationship in households. To explore this relationship, a multi-step method was applied to grasp the role of packaging in consumers’ everyday practices and routines. The method incorporated a questionnaire, food waste diary and in-depth interview to measure food waste across different food categories and explore the underlying reasons for food wastage. According to an analysis of 37 households, packaging played a significant role especially in bread, dairy, meat and staple food wastage. For countering this problem, the most important factors related to packaging are its size and display of detailed information about product safety and storage. This study’s theoretical contribution lies in offering a service lens and an ‘outside-in’ approach for exploring the consumer’s value creation process and providing a context for better understanding why food wastage occurs in households. For policymakers and packaging designers, this study provides new insights into the relationship between consumer food practices and packaging, thus informing future food waste reduction initiatives.

Quantification of Household Food Waste in Hungary: A Replication Study Using the FUSIONS Methodology

Household food waste accounts for the most significant part of total food waste in economically developed countries. In recent times, this issue has gained recognition in the international research community and policy making. In light of the Sustainable Development Goals of FAO, mandatory reporting on food waste has been integrated into European legislation, as a basis of preventive programs. The paper presents the results of research that aimed to quantify the food waste generated by Hungarian households. Research methodology was based on the EU compliant FUSIONS recommendations. In total, 165 households provided reliable data with detailed waste logs. Households were supported by kitchen scales, measuring glasses, and a manual. Based on the extrapolation of the week-long measurement, the average food waste was estimated to be 65.49 kg per capita annually, of which the avoidable part represented 48.81%. Within the avoidable part, meals, bakery products, fresh fruits and vegetables, and dairy products are accountable for 88% of the mass. This study was a replication of the first Hungarian household food waste measurement conducted in 2016 with the same methodology. Between the two periods, a 4% decrease was observed. The findings, for instance the dominant share of meals in food waste, should be put in focus during preventive campaigns. National level food waste measurement studies using the FUSIONS methodology should be fostered by policy makers to establish the foundations of effective governmental interventions and allow for the international benchmarking of preventive actions.

Passively concerned: Horeca managers’ recognition of the importance of food waste hardly leads to the adoption of more strategies to reduce it

Recent works have found a negative correlation between the amount of food waste generated in foodservice outlets and the extent to which managers perceive it as a relevant problem. However, it is hard to believe that food flows would be impacted by wishful thinking alone. In this paper, we try to offer an explanation to these findings by testing the associations between importance recognition, food waste measurement and compliance to waste reduction strategies in three different stages (pre-kitchen, in-kitchen and post-kitchen). We do so by fitting a generalized structural equation model in the results of a survey ran in Italy with almost 500 Horeca (Hotels, restaurants and cafeterias) managers. Our findings reveal that importance perception triggers strategies’ adoption in only one of the three stages (in-kitchen). Furthermore, this association is essentially dependent on the mediation performed by measurement, suggesting that importance recognition covers a complex pathway to arrive in reduced amounts of waste. Additional results indicate that larger and higher-end outlets tend to place more importance on food waste. Moreover, although 77% of the sample recognizes the relevance of food waste to their businesses, the incorporation of some of the main reduction strategies is still low, as 85% of the establishments report the adoption of no more than 3 out of the 9 strategies presented.

Comparing diaries and waste compositional analysis for measuring food waste in the home

Diaries have been used to obtain national and subnational estimates of household food waste (HHFW) in several countries. Furthermore, diaries have been proposed as a method for tracking progress towards goals that include HHFW reduction. However, multiple studies have suggested diaries substantially underestimate HHFW. This paper collates and analyses data from five studies in which diary estimates of HHFW can be directly compared to other, more accurate estimates from waste compositional analysis (WCA). This analysis finds that all diary estimates for HHFW were lower than the corresponding WCA estimates, with the degree of underestimation ranging from 7% to 40%. Four main factors are likely to contribute to this underestimation: behavioural reactivity (people wasting less during the diary period), misreporting (not all items discarded being recorded), measurement bias (not all items are weighed) and self-selection bias (those completing a diary being different from the wider population). The study concludes that a) diaries are useful for obtaining approximate estimates of HHFW and detailed information on what, why, and where food is discarded, but b) diaries alone are not suitable for tracking HHFW over time or evaluating interventions designed to reduce the amount of HHFW (without substantial further research).

Estimating Food Waste as Household Production Inefficiency

Measuring food waste at the individual household level has been nearly impossible because comprehensive, current data on uneaten food do not exist. By using food acquisition data, this article employs a new approach to estimating household‐level food waste via a stochastic production frontier model in which food waste is identified as input inefficiency. For households in our data, the average household wastes 31.9% of the food it buys, and this figure, using survey weights, translates to annual U.S. consumer‐level food waste valued at $240 billion. In addition, by accommodating heterogeneous wasting behavior, we find that healthier diets and higher income lead to more household food waste, whereas lower household food security, food‐assistance program participation, and larger household sizes are associated with less food waste.

Consider a broccoli stalk: How the concept of edibility influences quantification of household food waste

Food waste measurement and policy often seek to differentiate between edible food and associated inedible parts, acknowledging different underlying causes for discard and different preferred solutions for waste management. Given the varying views of edibility within and across cultures, there is no widely agreed upon or universal categorization. To understand how edibility influences the outcome of food waste quantification, we applied four different categorizations to 489 household kitchen diaries from Denver, CO and New York City, NY. We also compared them to how respondents self-characterized edibility. We found that the percentage of total food discarded considered edible ranged from 52% to 71% and that the top ten lists of most discarded edible foods changed based on the categorization used. We found that edibility does matter when studying household food waste in terms of defining the extent of the problem, identifying hot spots for intervention, and tracking progress over time. Additionally, we found that respondents’ perceptions of edibility varied and were not aligned with any of the four categorizations. Our findings suggest that how edibility is defined should be rigorously and transparently considered and that the varied perceptions of edibility may influence what and how interventions to reduce wasted food are designed, targeted, and evaluated.

Measuring Food Waste and Consumption by Children Using Photography.

A photography method was used to measure waste on food trays in school lunch in France, using the 5-point quarter-waste scale. While food waste has been studied extensively in US school lunches, the structure of the French lunch meal is quite different, with multiple courses, and vegetables (raw and cooked) in more than one course. Vegetables were the most wasted food category as usually seen in school lunch research, especially cooked vegetables, which were wasted at rates of 66%–83%. Raw vegetables were still wasted more than main dishes, starchy products, dairy, fruit, and desserts. Vegetables were also the most disliked food category, with the classes of vegetables falling in the same order as for waste. Waste and liking were highly correlated. Sensory characteristics of the food were cited as a main reason for liking/disliking. There is a strong connection between food liking and food consumption, and this connection should be the basis for future attempts to modify school lunch to improve consumption. The photographic method of measuring food waste at an individual level performed well.

Food waste from a university campus in the Middle East: Drivers, composition, and resource recovery potential

Food waste is a pressing issue that imposes economic, social and environmental impacts on both developing and developed countries. This study analyzes quantitatively and qualitatively the generated food waste at various food outlets of a university campus in Qatar. It is a fundamental step to manage the issue of food waste from educational institutes. The investigation comprised four stages: screening, sampling, surveying, and synthesis. Food waste generation at the sampled locations was estimated at 329.5 kg/day or 80 t/year. Based on per sales estimates, total food waste was 980 g/sale and 757 g/sale at the student male and female housing complexes, respectively, equating to roughly one wasted meal for each sold meal. The majority of this waste was avoidable waste and the root cause for the excessive food waste generation was overproduction rather than consumer wastage. The study found that the main food provider, who primarily serves buffet style meals, lacks the proper tools to measure food waste generated at their cafeterias. Past experience was the primary tool to support the company’s demand management estimation which has proven unsuccessful and highlights the need to not only educate the consumer but also food providers. Possible treatments routes are discussed based on food waste characterization findings.

Bridging the gap between self-assessments and measured household food waste: A hybrid valuation approach

Great effort is invested in mapping the extent of household food waste and its main determinants. However, food waste valuation remains a challenging task. Valuation methods can be divided roughly into objective measurements that are based on physical waste surveys, and subjective self-assessments that are based on diaries or questionnaires. Self-assessment methods have been more popular than food waste measurement because they are less costly. The goal of this paper is to empirically test whether self-assessments can accurately reflect objective measurement. To answer this question, we implemented a hybrid valuation approach by integrating and comparing three methods: a self-assessment questionnaire, a physical waste survey, and a food expenditure survey. Self-assessments slightly underestimated measured food waste proportion (13.7% vs. 16.3%, respectively). The results also show a positive, yet, not very strong correlation between the measures and the self-assessments of unconsumed and partly consumed avoidable food waste in most food categories. Self-assessments of monetary losses were €42.07 per household per month on average, overestimating calculated losses of €25.74 on average. Our findings question the validity of self-assessments. The current paper demonstrates the questionable nature of the implicit assumption that self-assessment reflects the true level of food waste and suggests a rigorous method for exploring this relation.

Measuring food waste in Dutch households: A synthesis of three studies

The aim of this study was to measure the food waste that occurs in Dutch households through a new, combined approach. The methods used were a sorting analysis of solid household waste from 130 households in 13 municipalities and a consumer survey given to 763 respondents. An estimation survey on liquid waste was given to 1105 respondents via a phone app. According to the consumer survey, consumers throw away 21.2 kg of food (solid and liquid) per person, per year. This appears to be an underestimation. The main part, 60.2%, is discarded via household waste, 29.6% goes down the sink or toilet and 10.2% is thrown away via other pathways. The sorting analysis shows that solid food waste (including sauces, fats and dairy products) via household waste amounts to 30.4 kilo per person, per year. Based on the distribution across the various pathways, it is calculated that 10.8 kg of solid food is wasted via other pathways. Together, this was 41.2 kg per person in 2016 (less than the 48 kg in 2010 and 47 kg in 2013). This decrease is not significant. Solid food waste accounts for 13.0% of all food purchased. The most wasted solid foods are bread (22%), dairy products (17%), vegetables (14%), fruit (12%) and meat (7%) ( See Table 1). A new method is used to estimate liquid waste via sinks and toilets; this waste amounts to 57.3 L per person, per year: 50.7 L of beverages (including milk) and 6.6 L of thick liquids. The waste volumes for coffee and tea (30.7 L) and milk (10 L) are large.