Reduce Food Waste Research Articles

A selection process based on the robustness of anti-Listeria monocytogenes activity reveals two strains of Carnobacterium maltaromaticum with biopreservation properties in cheese

Biopreservation is an approach consisting of using microorganisms as protective cultures and/or their metabolites to optimize the microbiological quality and shelf life of food by ensuring safety or reducing food waste. Biopreservation strain selection pipelines mainly focus on inhibition strength to identify strains of interest. However, in addition to inhibition strength, inhibition activity must be able to be expressed despite significant variations in food matrix properties. In this study, the anti-Listeria monocytogenes EGDelux properties of a collection of 77 Carnobacterium maltaromaticum strains were investigated by high throughput competition assays under varying conditions of co-culture inoculation level, time interval between inoculation with C. maltaromaticum and L. monocytogenes, pH, and NaCl, resulting in 1309 different combinations of C. maltaromaticum strains and culture conditions. This screening led to the selection of two candidate strains with potent and robust anti-L. monocytogenes activities. Deferred growth inhibition assays followed by halo measurements, and liquid co-culture followed by colony counting, revealed that these two strains exhibit a wide anti-Listeria spectrum. Challenge tests in Camembert and Saint-Nectaire cheese revealed both strains were able to inhibit a cocktail of five strains of L. monocytogenes with high potency and high reproducibility. These results highlight the importance of including the robustness criterion in addition to potency when designing a strain selection process for biopreservation applications.

Enhanced Adsorption of Trace Ethylene on Ag/NZ5 Modified with Ammonia: Hierarchical Structure and Metal Dispersion Effects.

Trace ethylene poses a significant challenge during the storage and transportation of agricultural products, causing over-ripening, reducing shelf life, and leading to food waste. Zeolite-supported silver adsorbents show promise for efficiently removing trace ethylene. Herein, hierarchical Ag/NZ5(X) adsorbents were prepared via different ammonia modifications, which featured enhanced ethylene adsorption ability. Ag/NZ5(2.5) exhibited the largest capacity and achieved near-complete removal at room temperature with prolonged efficacy. Characterization results indicated that the ammonia modification led to the formation of a hierarchical structure in the zeolite framework, reducing diffusion resistance and increasing the accessibility of the active sites. Additionally, desilication effects increased the defectiveness, generating a stronger metal-support interaction and resulting in a higher metal dispersion rate. These findings provide valuable insights into the development of efficient adsorbents for removing trace ethylene, thereby reducing food waste and extending the shelf life of agricultural products.

Enhancing Food and Nutrition Literacy: A Key Strategy for Reducing Food Waste and Improving Diet Quality

Excessive food purchases, improper storage, incorrect food preparation, and the disposal of non-expired products contribute significantly to household food waste. Food and nutritional literacy can, therefore, be linked to household food waste and not just to diet quality. Consumers with high food literacy appear to better organize their food shopping and waste less than people with low food literacy. Different studies have demonstrated the association between high nutritional literacy, healthy eating habits, and a high amount of food waste, represented by highly perishable products. The relationship between a high-quality diet and food waste is mainly attributable to the consumption of fruit and vegetables, while an unhealthy diet is associated with fewer leftovers due to the high consumption of ultra-processed foods with a long shelf life. Social and economic conditions influence the effects of literacy on the production of domestic food waste. Many studies have reported that low-income individuals rarely waste food, while richer ones tend to produce more leftovers. The challenge for the scientific, educational, and health policy sectors is to promote the consumption of fresh, healthy, and inexpensive foods, especially in the most disadvantaged segments of the population, and at the same time, provide the knowledge necessary to limit the production of household waste.

Plant-derived biochar amendment for compost maturity improvement and gaseous emission reduction in food waste composting: Insight from bacterial community and functions

This study assessed the impact of different plant-derived biochar (cornstalk, rice husk, and sawdust) on bacterial community and functions for compost maturity and gaseous emissions during the composting of food waste. Results showed that all biochar strengthened organic biotransformation and caused a higher germination index on day 12 (over 100%), especially for rice husk biochar to enhance the growth of Thermobifida related to aerobic chemoheterotrophy. Rice husk biochar also achieved a relatively higher reduction efficiency of methane (85.8%) and ammonia (82.7%) emissions since its greater porous structure. Besides, the growth of Pseudomonas, Pusillimonas, and Desulfitibacter was restricted to constrict nitrate reduction, nitrite respiration, and sulfate respiration by optimized temperature and air permeability, thus reducing nitrous oxide and hydrogen sulfide emissions by 48.0–57.3% by biochar addition. Therefore, rice husk biochar experienced the optimal potential for maturity increment and gaseous emissions mitigation.

Disentangling the sources and scale of food waste in households: A diary-based analysis in Lithuania

Food waste is a critical issue demanding concern due its detrimental impact on the environment, the economy, and social well-being. In higher income countries, the greatest amount of food is wasted in households. To tackle the issue of household food waste, it is essential to characterize and measure this waste. This study develops and applies a diary-based approach for measuring food waste at the household level. The case of a country from the Central and Eastern Europe – Lithuania – is considered. The respondents from 130 households provided data on the extent and composition of food waste along with the root causes of this waste. The results suggest that the average annual food waste per person in Lithuanian households stands at 74.5 kg. The main categories of food wasted include meals, fresh fruits and vegetables, dairy products, drinks, and bakery. The major causes behind this include spoilt food, excessive preparation and servings, expiry, and taste-based rejection. Reducing household food waste requires a combination of policy instruments. In particular, statistics on food waste and information and educational campaigns could be useful in initiating behavioural changes related to food waste, which would ultimately contribute to reducing food waste in households.

Food loss and waste reduction – a new challenge for all stakeholders in food supply chain

In line with the trend of population growth in the world, increasing food production becomes imperative for the agricultural sector, especially since even with the current population, one billion people were malnourished or hungry. The opportunity to increase food production is mainly reduced to increasing yields and is less based on increasing cultivated areas and the number of domestic animals. The productivity of agriculture increases through its intensification, that is, greater application of artificially produced inputs (fertilizers, pesticides, antibiotics, etc.), which threatens the health safety of the food produced in this way and leads to an increase in nature pollution. This closes a circle in which the survival of humanity is conditioned by the reduction of health food safety and the degradation of the environment. As a logical counterbalance, an ecological movement emerged that advocates food production based on sustainable principles, the use of natural inputs and processes, and the preservation of nature. That logic would be acceptable to everyone if it did not materialize in the contradiction of "more ecology, less (more expensive) food". In addition to environmental activists, the goal of producing food in an ecologically acceptable manner was also adopted by the EU as one of its longterm strategic goals (the so-called "Green Plan"). One of the possibilities of increased satisfaction of the food needs of the world population, instead of increasing its production, is the reduction of losses and waste of already produced food, which has become one of the world's development goals since 2015 (SDG 12.3. - halve global food waste per capita at the retail level and consumer level and reduce food losses along production and supply chains by 2030). Terminologically, food losses are related to the phases of its production, distribution and processing, and food waste to the phase of food trade and consumption. Practically, the effect of increasing food production can be substituted by the effect of reducing food losses and waste, which has become a new challenge for all participants in the food supply chain, from producers, through distributors and traders to consumers. The scientific community is also one of the participants in that process, which contributes with its research to identify causes and find solutions to reduce food losses and waste. The facts presented in this chapter aim to draw attention to the issue of food losses and waste with a focus on the situation in Bosnia and Herzegovina. The treatment of the selected topic begins with the argumentation of the growing need for food in the world, primarily due to the increase in the number of inhabitants and the goal of eradicating hunger and malnutrition. It continues with the projection of limited possibilities for the production of significantly larger quantities of food in the future. After that, the concepts of food loss and waste and ways of measuring them are introduced. The key chapter is the dedicated to assessing the scope and causes of food losses and waste in Bosnia and Herzegovina. An overview of food losses and waste along the supply chain is also given, based on selected literature sources. The chapter ends with a review of the hierarchy of food waste disposal with concrete proposals for reducing food losses and waste in the BiH environment.

REDUCING FOOD WASTE WHEN EATING OUT – RESEARCH ON THE PERCEPTIONS OF BULGARIAN STUDENTS

Food waste is a critical global challenge with far-reaching environmental and social consequences. Addressing this issue requires understanding consumer behaviours, habits, and knowledge related to food waste. Research on food waste in eating out covers various aspects, including factors that contribute to food waste, consumer behaviour and potential solutions. Key to understanding the problem of food waste and to finding and implementing effective solutions is research into the knowledge and behaviour of young people, and students in particular, regarding dietary choices, eating habits, food waste and their attitudes towards food in general. This paper delves into the urgency of reducing food waste, encompassing its definition, stages in the food supply chain, and its relevance to achieving Sustainable Development Goals (SDGs). The European Union's efforts and Bulgaria's initiatives provide context to the broader discourse on food waste reduction. Тhe European Commission has set out a number of policies and instruments aimed at reducing food loss and waste as part of the Circular Economy Action Plan and the Farm to Fork Strategy. In line with EU objectives, a National Programme for the Prevention and Reduction of Food Loss (2021-2026) has been developed in Bulgaria, which sets out the framework for joint action to reduce food loss and waste and for society to rethink its attitudes to food consumption and value. However, food waste problems at the consumer level in Bulgaria are understudied. The aim of the current study is to explore the personal perceptions and behaviours of Bulgarian students towards food waste when eating out. Information was collected through a structured online questionnaire. The survey was conducted during the academic year 2022/2023 among Bulgarian students of the University of National and World Economy in Sofia, Bulgaria. There were 123 participants between the ages of 18 and 35. The main findings of the study showed that over 50% of the respondents were of the opinion that the largest amount of food waste is generated when eating out. The majority of the respondents have stated that they throw away less than 5% of their food when eating out and they take the leftovers home „often“ or „sometimes“, which indicates that Bulgarian students eat most of the food they order when eating out and throw away a small portion of it. Overall, this research contributes to the understanding of food waste patterns and encourages targeted interventions to promote sustainable consumption among students and beyond. Key words: food waste, eating out, students, Bulgaria JEL codes: Q18, Q53

BENEFITS OF MANAGING FOOD LOSS AND WASTE FOR SUSTAINABLE RURAL DEVELOPMENT IN INDONESIA

The reduction of food loss and waste (FLW) has become a global priority under the Sustainable Development Goals (SDG). Reports from the United Nations and FAO reveal alarming statistics, with 13.3 percent of the world’s food lost post-harvest and 17 percent wasted at the consumer level. FLW is a problem found in both industrialized nations like the EU and emerging countries like Indonesia. While EU nations have committed to reducing per capita food waste by 2030, Indonesia has only begun addressing FLW. This paper explores the awareness and management of FLW in Indonesia, focusing on food recovery and redistribution strategies and their potential impact on rural sustainability development. It addresses FLW management through literature review with the aim of raising awareness to the urgency of FLW management and to support the circular economy in Indonesia. FLW is closely associated with consumer behaviour, and lessons from the EU suggests that supporting local farmers and improving the supply chain can help reduce FLW. The role of food recovery and redistribution in reducing FLW in Indonesia highlights the successful practices, emphasizing the transformation of „ugly food“ and the redistribution of excess edibles to combat FLW. Non-profit organizations in Indonesia have emerged to combat FLW by redistributing edible leftovers to those in need. Additionally, FLW recovery practices extend to agriculture, involving the reprocessing of unharvested agricultural products onto animal feed or organic fertilizers. These initiatives not only reduce waste, but also contribute to food security and poverty alleviation, especially in rural areas. The study concludes that addressing FLW in Indonesia can lead to increased food availability and sustainability. It recommends the development of national policies, programs, and partnerships to promote FLW management and the well-being of Indonesian communities. Further research is needed to identify specific challenges and opportunities for implementing food recovery and redistribution initiatives effectively. By taking concrete steps to reduce FLW, Indonesia can enhance food security and simultaneously align itself with the global sustainability agenda. Keywords: Food loss and waste (FLW), food recovery, redistribution, sustainable rural development JEL: O31, Q53, R11

Application of Participatory Concept in Minimizing Food Packaging Waste (FPW) in Manufacturing Firms

All the industrialized countries lately focus on the need for the best solutions for the reduction of food waste at the various stages of the supply chain by conducting the participatory concept. It is a solution and stakeholder-oriented concept providing information on how to analyze the status quo identification of organization-specific problems and with the involvement of relevant stakeholders, develop solutions in the processes along the food value chain. The objective of this study is to present a participatory (five-phase) concept to diminish FPW in manufacturing firms. This concept is adapted to the continuous improvement (PDCA cycle) applied in Total Quality Management (TQM), which involves a participatory approach where workers and stakeholders are collaborated to detect causes for inefficiency and advance measures to counteract FPW in the Healthy Food Drink powder Manufacturing firm. The research was conducted by analyzing the data related to FPW such as Aluminum Wrappers (AlWs), Bag in Boxes (BIBs), and Plastic Bottles (PBs) using Microsoft Excel and Power BI software. Also, it paid attention to related operational and supporting processes within the organization and the behavior of the staff to get an impression of the working atmosphere and attitudes of staff. The analysis was done as a comparison with the collected FPW data for 2 months before and after developing, and implementing upgraded, targeted management practices. This analysis provided the basis for the developmental framework with the focus of increasing the effectiveness of FPW management practices by assessing the structure and selecting the best waste management methodologies for FPW. According to the analyzed data, the total wastage of AlWs, BIBs, and PBs showed 5.81%, 1.82% and 1.96% respectively. With the participatory concept, the organizational weaknesses which caused the occurrence of FPW were identified, and developmental measures were implemented to obtain significant reductions of waste of Alws, BIBs, and PBs up to 2.06%, 0% and 0.43% consequently. Counteractive measures, such as join in workforces into the developing and implementing waste reduction measures, workforce training, scheduled preventive maintenance on machines, utilization of removable ink-to-print date codes, efficient demand planning and accurate demand forecasting, enhance workforce motivation and commitment, establishing trust among all employees and proper communication flows within departments which influencing the occurrence of FPW have been proposed to avoid losses. It affirms that the participatory concept either contributes to reducing FPW or enhancing resource efficiency in the food industry, as this would enable companies to benefit economically. 
 Keywords: Food packaging waste, Participatory concept, Continuous improvement, Integration, Resource efficiency

The attitudes and practices of United Arab Emirates consumers towards food waste: A nationwide cross-sectional study.

Reducing global food waste is an international environmental, health, and sus-tainability priority. Although significant reductions have been achieved across the food chain, progress by UAE households and consumers remain inadequate. This study seeks to understand the association between consumer attitudes, knowledge, and awareness relating to food waste practice of residents living in the UAE. to help inform policy and action for addressing this national priority. A cross-sectional study was conducted using a validated semi-structured online questionnaire through stratified sampling (n =1052). The Spearman correlation coefficient was performed to determine the correlations. Two independent regression analysis were used to determine the association between food waste practice with: 1) knowledge and awareness and attitude subdomains, and 2) sociodemographic characteristics. Respondents (n=1072) largely reflect the socio-demographic characteristics and population distribution across the seven Emirates. As expected, a significant and negative correlation was found between food waste practice knowledge and awareness and overall attitude. The regression models showed reduced food waste practice was associated with better knowledge, personal attitude, financial attitude (first model), older age and fewer adults in the household (second model). We found a significant and negative association of personal attitude (a commitment, intention), financial attitude (cost-saving motivation), and (existing) knowledge of Food waste (FW) with practice of food waste, indicating that better knowledge about FW, personal attitude or financial attitude was associated with reduction in undesirable food waste practice. While awareness and emotional attitude (moral concerns) were positively and significantly associated with food waste practice (undesirable behaviour). Food waste poses significant challenges in the UAE, and addressing it requires a comprehensive understanding of the multifaceted factors influencing consumer behavior. By promoting knowledge, fostering positive attitudes, and considering socio-cultural factors, policymakers can develop effective strategies to reduce food waste in households and contribute to sustainable development goals.

How Do Existing Organizational Theories Help in Understanding the Responses of Food Companies for Reducing Food Waste?

Food waste is a serious global problem. Efforts to reduce food waste are closely linked to the concepts of circular economy and sustainability. Though food organizations across the world are making efforts to reduce waste in their supply chains, there is currently no theoretical explanation that would underpin the responses of food companies in reducing food waste. Based on interactions with food companies over a nearly 5-year period, we explore the applicability of some well-known and not so well-known organizational theories in the operations management literature to underpin the observed responses of companies in reducing food waste. This paper is one of the first attempts to study food waste from an operations and supply chains point of view, especially from the lens of existing theories in the operations management literature and newer sustainability theories borrowed from other disciplines. Our research findings not only show that existing organizational theories and societal theories can help explain the motivations of firms engaging in food waste reduction, but also call for more research that could help explain some interesting observations that are not apparent when existing theories are used. This paper contributes to the UN’s Sustainable Development Goals 1, 2 and 12.

Rooted in Nature: The Rise, Challenges, and Potential of Organic Farming and Fertilizers in Agroecosystems

Organic farming, which is deeply rooted in traditional agricultural practices, has witnessed a profound evolution over the last century. Transitioning from a grassroots initiative resisting the industrialization of agriculture to a global industry, organic farming now plays a pivotal role in addressing contemporary challenges related to environmental health, sustainability, and food safety. Despite the growing consumer demand for organic products and market access, organic farming has its challenges. This paper discusses the origin and evolution of organic farming with an emphasis on different types of organic fertilizers, benefits, and challenges. Nutrient variability and the slow-release nature of organic fertilizer often do not meet crop demands and can substantially reduce yield. Some organic fertilizers, like manure and biosolids, can provide a higher yield benefit, but there are environmental and health risks associated with them. Weed and pest management in organic farming can be labor-intensive and increase costs. Inefficient planning of organic farming and rapid transition can also create food insecurity. This paper also gives a brief account of the current certification process for organic fertilizers and their technicalities. It showcases how the holistic approach of organic farming extends beyond production, including strategies like reducing food waste and building self-sufficient farming communities. These practices contribute to a more sustainable agricultural system, reducing environmental impacts and supporting local economies. Future technological innovations, especially in precision agriculture and bio-physicochemical models, can help in formulating targeted organic fertilizers.

Life cycle assessment of a new smart label for intelligent packaging

Within the past years, there has been a growing demand for sustainable, cost-efficient on-line sensing of chemical and physical properties and locations of products. Measuring of products’ physical properties, such as temperature and humidity, could improve product safety and efficiency of logistic operations. In the future measurement of temperature of food items could also aid in reducing food wastage. The aim of this study was to calculate the life cycle environment impacts of a temperature logger, hereafter called smart label, primarily targeted for the monitoring of the packed food products. According to the results, the largest normalised impacts of the smart label production are resource use (both use of fossil fuels and use of minerals and metals), eutrophication and particulate matter formation. The main materials causing these impacts were the printed electronics inks and adhesives. In addition, energy used in the production, and plastics used as substrates had large impacts on the results. It should be noted that the present calculations have mainly been made on a laboratory scale. The impacts are likely to get smaller on an industrial scale with more efficient production. In the future, the label could potentially bring environmental benefits through product savings when used in products with high environmental load.

Performance of the Food Waste Recycling Law in Japan with Reference to SDG 12.3

SDG target 12.3 calls for halving food waste in retail, food service, and households by 2030. The food waste index developed for this purpose includes parts attached to food that are usually removed intentionally (“unavoidable food waste”) and counts conversion into animal feed and utilisation as biomaterial as a means of reduction. In Japan, the “Food Waste Recycling Law”, which has been in effect since 2001, promotes the recycling of food waste generated from businesses, designating feed conversion as a top priority. On the other hand, based on the more recent “Food Loss Reduction Promotion Act” of 2019, the government is currently promoting reduction in avoidable food waste to meet the SDG target. Based on statistical sources and interviews with ministry officers, this paper explains the history and achievements of Japan’s 23-year policy based on the Food Recycling Law, as well as the tension between the two legislations.

Dietary, socioeconomic, and maize handling practices associated with aflatoxin and fumonisin exposure among women tortilla makers in 5 departments in Guatemala.

Previous research has demonstrated human exposure to mycotoxins among Guatemalans, with high levels of mycotoxins being found in blood and urine samples as well as in maize for human consumption. Mishandling of crops such as maize during pre- and post-harvest has been associated with mycotoxin contamination. The overarching goal of this study was to identify risk factors for aflatoxin and fumonisin exposure in Guatemala. A cross-sectional survey of 141 women tortilla makers was conducted in the departments of Guatemala, Sololá, Suchitepéquez, Izabal, and Zacapa in February 2022. Maize and tortilla samples were collected and analyzed for aflatoxin B1 (AFB1) and fumonisin B1, B2, and B3 contamination (FB1, FB2, FB3). Urine samples were collected and analyzed for urinary FB1 (uFB1) contamination. A questionnaire was administered to collect data on sociodemographic characteristics, dietary intake of maize-based foods the week prior to the study, and maize handling practices. Descriptive statistics were used to describe common maize handling practices. A univariable analysis was conducted to identify predictors of low/high AFB1, total fumonisins, and uFB1. Multivariable logistic regression was used to calculate adjusted odds ratios (ORs) and 95% confidence intervals (CIs). During tortilla processing, a reduction in the AFB1 and total fumonisin levels was observed. The presence of AFB1 in maize was associated with department and mean total fumonisin level in maize (OR: 1.705, 95% CI: 1.113-2.613). The department where the tortilleria was located was significantly associated with the presence of fumonisins in tortillas. Increased consumption of Tortrix was significantly associated with the presence of FB1 in urine (OR: 1.652, 95% CI: 1.072-2.546). Results of this study can be used in the development and implementation of supply chain management practices that mitigate mycotoxin production, reduce food waste and economic loss, and promote food security.

SELECTED ASPECTS OF REDUCING FOOD WASTE IN THE CONTEXT OF SHARING ECONOMY DEVELOPMENT

The aim of the study was to identify selected forms of consumer activity in reducing food waste that refer to the idea of the sharing economy, and to determine the involvement of representatives of Generation Z – in this process. In addition to secondary sources, the results of a survey conducted in May 2023 on 303 students using the CAWI method were presented. The authors assumed the thesis that one of the ways to reduce food waste can be the sharing economy, the development of which is a kind of counterbalance to the progressive consumerism. An important role in this process should be attributed to foodsharing. The survey found that these initiatives are still not widely available and poorly publicized, with most of the interviewees admitting that they had never encountered them. A more popular form of saving food from being thrown away appeared to be mobile apps that allow people to purchase food at risk of going out of date, but only one in eight respondents on average said they used them regularly. In order to increase the popularity of this type of solution, it is necessary to intensify educational activities in various media and conduct regular public campaigns to raise awareness of the problem of food waste and its negative consequences, particularly by highlighting the problem of world hunger and the disastrous impact of discarded food on the climate.

Biodiversity impact of food waste: Quantification for supply chain stages and products in Germany

AbstractReducing food waste could lower pressures on land resources and thereby contribute to the mitigation of global biodiversity loss. The reduction of food waste and biodiversity loss are also specified in the Sustainable Development Goals 12.3 and 15 of the United Nations. However, which supply chain stages and food products to target with policy measures is hardly known. Especially, a differentiation of the impact after sub‐stages and taxa is still missing and is therefore quantified in the present study. The food waste mass at five supply chain stages and seven sub‐stages in Germany was calculated and differentiated after 204 food products. All products were traced back to their countries of origin, in which their land use impact on mammals, birds, amphibians, reptiles, and plants was quantified. A new approach was developed to calculate the detailed feed demand for animal products. Germany's avoidable food waste (food that was edible before its disposal) leads to 0.3 vertebrate and 1.5 plant species being potentially lost globally. Household‐level waste is responsible for 47% of this species loss, while food services show the largest impact per mass, with individual catering being as influential as one‐person households. The most influential products are obtained from pigs and cattle. Among vertebrate taxa, mainly amphibians are affected, occurring in the mainly affected country Brazil. The results can be used to formulate policies that target, for example, individual catering or display the impact of animal products and their feed demand.

Avoiding food waste from restaurant tickets: a big data management tool

PurposeThis study aims to address the global food waste problem in restaurants by analyzing customer sales information provided by restaurant tickets to gain valuable insights into directing sales of perishable products and optimizing product purchases according to customer demand.Design/methodology/approachA system based on unsupervised machine learning (ML) data models was created to provide a simple and interpretable management tool. This system performs analysis based on two elements: first, it consolidates and visualizes mutual and nontrivial relationships between information features extracted from tickets using multicomponent analysis, bootstrap resampling and ML domain description. Second, it presents statistically relevant relationships in color-coded tables that provide food waste-related recommendations to restaurant managers.FindingsThe study identified relationships between products and customer sales in specific months. Other ticket elements have been related, such as products with days, hours or functional areas and products with products (cross-selling). Big data (BD) technology helped analyze restaurant tickets and obtain information on product sales behavior.Research limitations/implicationsThis study addresses food waste in restaurants using BD and unsupervised ML models. Despite limitations in ticket information and lack of product detail, it opens up research opportunities in relationship analysis, cross-selling, productivity and deep learning applications.Originality/valueThe value and originality of this work lie in the application of BD and unsupervised ML technologies to analyze restaurant tickets and obtain information on product sales behavior. Better sales projection can adjust product purchases to customer demand, reducing food waste and optimizing profits.

A Comprehensive Review of Physical Techniques for Food Preservation

Food preservation is a crucial aspect of the food industry aimed at extending the shelf life of perishable products while maintaining their nutritional value, safety, and sensory qualities. This research paper provides a comprehensive review of various physical food preservation techniques, which are essential in ensuring the availability of safe and high-quality food for consumers. The paper discusses traditional methods like drying, salting, smoking, fermentation, and canning, as well as modern approaches such as refrigeration, freezing, pasteurization, and high-pressure processing. It also explores emerging technologies, including pulsed electric field and irradiation, and their impact on food safety and quality. The paper emphasizes the significance of these preservation methods in enhancing food security, reducing food waste, and supporting sustainable food supply chains in a rapidly changing global food landscape.

Modeling the relationships among the driving factors of food waste in Indonesian city

Purpose: Food waste in cities has become a pressing issue not only in developed countries but also in developing countries like Indonesia. The main objectives of this study are to (1) identify the relationships among the driving factors of food waste in Indonesian cities by considering the perspective of food industry practitioners and academics and (2) model the relationships among the driving factors of food waste to reduce food waste in Indonesian cities.Design/methodology/approach: The driving factors of food waste were selected from literature reviews and corroborated using in-depth interviews with practitioners and academics. A combination of three methods comprising (1) Decision-Making Trial and Evaluation Laboratory (DEMATEL), (2) Interpretive Structural Modelling (ISM), and Matrice d'Impacts Croisés Multiplication Appliqué un Classement (MICMAC) were used to construct the hierarchical model the relationship among the driving factors of food waste based on their driving power and dependence power.Findings: There are three key players in the food waste chain in urban areas in Indonesia: households, restaurants, supermarkets/markets. Fifteen driver factors on food waste based on the supplier-input-process-output-customer (SIPOC) framework were identified. The relationship among the driving factors of food waste was constructed in a hierarchical structure of food waste in Indonesian cities. With this, strategic action is formulated to reduce food waste.Practical implications: The proposed model of the driving factors of food waste can inform the city government on how to manage food waste. Likewise, the findings can assist Indonesian households, restaurants, and markets/supermarkets in minimizing their food waste. The ISM approach's hierarchical structure allows practitioners to better identify the objectives for reducing food waste in Indonesian cities.Originality/value: Previous studies have not examined and specifically modeled the relationships among the driving factors of food waste in Indonesian cities with three main players, i.e., households, restaurants, and supermarkets or traditional markets.