Problem Of Food Waste Research Articles

A New Entrepreneurial Opportunity - The Commercial Viability of Recycling and Processing Wasted Food

Abstract: Food waste is a serious problem faced by today's society, leading not only to wasted resources but also to negative environmental and economic impacts. In order to solve this problem, a business model that uses wasted food resources to produce animal feed and agricultural fertilisers has attracted much attention. The aim of this paper is to overview the feasibility of this business model and discuss it in depth. Firstly, this paper analyses the global and Chinese food waste situation. It is estimated that about 13 billion tonnes of food are wasted globally every year, and the problem of food waste is also growing in China. Rapid urbanisation and changes in dietary structure are among the main reasons for the increase in food waste in China. The paper then analyses the impact of market demand and policy support on the business model. With the emphasis on environmental protection and sustainable development, the demand for environmentally friendly products is increasing, providing favourable conditions for the development of this business model. Meanwhile, government policy support is also an important factor in promoting the development of the business model. Finally, this paper assesses the feasibility and sustainability of the business model. Although there are some challenges associated with this model, such as technological innovation and marketing, it is expected to be successful and contribute to solving the food waste problem through the joint efforts of the government, enterprises and the community.

Effective strategies for universities in the new era to curb students' food waste behavior

With the rapid development of economy and the gradual acceleration of urbanization, the phenomenon of food waste has become increasingly common, and the overall scale is very shocking. Under the new situation, the issue of food security has received high attention from the government and society. By reducing consumers' food consumption, it has become the second set of solutions to ensure food security. Moreover, food waste leads to the wastage of a significant amount of food resources in both the food itself and various links in the supply chain, resulting in economic losses and the emission of some greenhouse gases. In the context of the new era, universities are not only temples for knowledge dissemination, but also important places for cultivating students' comprehensive qualities. Faced with the increasingly serious problem of food waste, universities have the responsibility and ability to play an active role in curbing students' food waste behavior. Based on this, this article takes college students as the research object and explores the strategies for universities to stop students' food waste behavior in the new era, hoping to provide corresponding references for universities.

DEVELOPMENT POP-UP BOOK: A LEARNING MEDIA TO REDUCE FOOD LOSS AND FOOD WASTE IN JUNIOR HIGH SCHOOL STUDENTS

The development of interesting learning media needs to be done to attract students' interest. Food loss and food waste are quite serious problems because the effects of food loss and food waste are very detrimental to humans. One of the learning media that can be developed as an educational effort related to the problem of food waste and food loss, namely pop-up books. The purpose of this study was to determine the results of the validity, effectiveness, and practicality of pop-up books to train students to reduce food loss and food waste. The research design used research and design (R&D). The participants in this study were class VII in one of the Surabaya city junior high schools in the Even Semester 2021/2022. The instruments used in the study, namely: feasibility test instruments for media experts, media feasibility test instruments for material experts, food loss and food waste literacy questions, and response questionnaires. Data collection techniques, namely: written tests, observations and surveys with paper & pencil. Data analysis techniques for validity use a Likert scale by finding the average, effectiveness is analyzed using Normalized change, and practicality is analyzed using a response questionnaire by finding the percentage of each indicator. The results of this study, material expert validators obtained a percentage of 90% and media expert validators obtained a percentage of 93%. The effectiveness of this media obtained a score of <c> = 0.67 with the interpretation of moderate improvement. The practicality of this media obtained a percentage of 93% with a very good interpretation. Pop-up book food loss and waste is a feasible media to be used in learning to train and reduce food loss and food waste.

Socio-Demographic Factors, Behaviors, Motivations, and Attitudes in Food Waste Management of Romanian Households.

(1) Background: Food waste (FW) in Romania is 70 Kg/capita/year, while 70% of food waste comes from public catering, retail services, and households (over 50%-47 million tons). The present study investigates the socio-demographic factors, behaviors, motivations, and attitudes related to food waste management in Romanian households. (2) Methods: A cross-sectional observational study was conducted using an online questionnaire via the Google Forms platform from 15 April 2023 to 15 May 2023. The questionnaire was designed to assess various aspects, such as some socio-demographic information (age, sex, occupation, area of residence, study level, household members number, children <18 years of age); the personal involvement and frequency of food purchases and homemade food cooking; the main sources that generate food waste; the motivation and frequency with which food waste occurs; the level of awareness regarding the impact of food waste; the respondents' intentions regarding sustainable behaviors and practices for food management; the level of information and familiarity of the respondents with the notions of validity and how these may influence their food consumption decisions. (3) Results: The results show that FW incidence is occasionally (42%), very rarely (43.33%), frequently (15%), and no food waste was reported by 2.66% of respondents. The 35-44 age category records the highest FW frequency, followed by 18-24. The most wasted are homemade food (29.67%), bread and bakery products (27.00%), and fruits and vegetables (14.33%). High involvement in purchasing and buying food following a previously established list reduces FW frequency. The same is valid for high daily involvement in food and homemade cooking. High interest in the FW problem and its perception as a waste of money leads to diminishing it, while guilty feelings increase the FW level (37.50% to 73.33%). (4) Conclusions: The present study shows that household food waste management is a multifactorial process that involves numerous socio-demographic, behavioral, and emotional aspects. Extensive data analysis supports our results, revealing deep self-reported information details and confirming its complex approach.

Sustainable Food Waste Management in Food Service Establishments in Relation to Unserved Dishes

The problem of food waste in food service is recognized in the scientific community. A reduction in this phenomenon is necessary for the sustainable development of the food service industry. However, the issue of the influence of various characteristics of food service establishments (FSEs) on food waste has still not been studied sufficiently. The aim of this research was to assess the impact of the type of FSE, type of customer service, time in business of the FSE, and average daily number of consumers served on measures taken in FSE in relation to ready meals in the context of food waste. Survey research was conducted in 131 FSEs. It was found that the different groups of dishes that were prepared in excess and not served to consumers are most often stored in refrigerated conditions until the following day. The management of unserved dishes was correlated with business time and the type of FSE. Dishes like cold and hot snacks, in particular, were more often made available to employees in establishments with shorter time in business. In restaurants and small food service outlets/cafés, discarding was more often indicated as the management method for these types of dishes. The majority of food service establishments were not able to sell half portions. In conclusion, there is great potential to reduce food waste in food service establishments, but education of both staff and customers is essential.

Food waste generation and its industrial utilization: An overview.

Food waste is produced for intended human consumption and is normally lost, discharged, contaminated, or finally degraded. The rising problem of food waste is increasing rapidly, so every sector is involved in minimizing food waste generation as well as waste management from collection to disposal, and scientists are developing the best eco-friendly and sustainable solutions for all sectors in the food supply chain, from the agricultural sector to the industrial sector and even up to the retailer to human consumption. Sustainable management is needed for the food wastes in the agricultural and industrial sectors, which are a major burning headache for environmentalists, health departments, and the government all over the earth. Various strategies can be employed to effectively control food waste, and these strategies can be ranked in a manner similar to the waste management hierarchy. The most desirable options involve the act of avoiding and donating edible portions to social agencies. Food waste is utilized in industrial operations to produce biofuels or biopolymers. The next stages involve the retrieval of nutrients and the sequestration of carbon through composting. The government implements appropriate management practices, laws, and orders to minimize food waste generation. Different contemporary methods are utilized to produce biofuel utilizing various types of food waste. In order for composting techniques to recover nutrients and fix carbon, food waste must be processed. Both the management of food waste and the creation of outgrowths utilizing biomaterials require additional study. This review aims to present a comprehensive analysis of the ongoing discourse surrounding the definitions of food waste, the production and implementation of methods to reduce it, the emergence of conversion technologies, and the most recent trends.

Innovators and Transformers Is wasted food just waste? Reconceptualising food loss and waste in operations and supply chain management research and practice

PurposeFood waste is generated along the entire agricultural supply chain. From farm overproduction to lack of cold chain infrastructure, waste occurs for multiple reasons and negatively impacts the environment and society while generating economic losses. Although various supply chain actors and institutions have made attempts to reduce it, the activity is often confined to a single farm or to a retailer and charity dyad, without a systematic resolution of the problem. The environment is not only negatively impacted by the reduction of soil, water and biodiversity but also human beings suffer from malnutrition and food insecurity and finally, the entire supply chain faces considerable economic losses. Various supply chain actors have attempted to reduce this waste, but the results are often limited. The purpose of this paper is to consider systematic resolution by proposing a reconceptualisation from an alternative Operations and Supply Chain Management (O&amp;SCM) perspective.Design/methodology/approachThe proposed paper is problem-based research, which merges the research and industry perspectives derived from the authors’ field experience interviewing different supply chain stakeholders in Italy, the UK, the USA and France with an analysis of O&amp;SCM literature related to food loss and waste.FindingsIn order to address the food waste problem, we propose a new perspective in dealing with food loss and waste through the lens of O&amp;SCM. By reconceptualising O&amp;SCM theories and methods with the unique aspects of food loss and waste and taking into account the multitude of stakeholders involved, we propose five research avenues.Originality/valueThe perspective of O&amp;SCM management is missing when dealing systematically with food loss and waste, as researchers neglect its unique characteristics.

Nisin/cellulose nanofiber/protein bio-composite antibacterial coating for postharvest preservation of fruits

The urgent need to prolong the shelf life of fruits and vegetables in a cost-effective and environmentally friendly manner has become paramount in addressing socio-economic challenges and minimizing food waste. In this study, a bio-composite coating was developed for fruit and vegetable preservation, utilizing egg protein as the bio-based film-forming component, egg yolk as the hydrophobic element, cellulose nanofibers for reinforcement, and Nisin as an antimicrobial agent. The preservation efficacy of this coating was examined using bananas and cherry tomatoes, and its mechanism was analyzed. The findings revealed that the coating successfully formed a thin layer on the surface of the fruits, ranging in thickness from nanometers to micrometers. This innovative coating prolonged the shelf life of the fruits by over 6 days under 20 °C, preserving their appearance, hardness, and nutrient content during storage. By inhibiting gas exchange and warding off microbial infestation, the coating effectively slowed the ripening and decay processes. Additionally, its edibility and washability alleviated food safety concerns without compromising the fruit's natural taste. This research offers an innovative solution to the global food waste problem, serving as an environmentally responsible and highly scalable method for maintaining freshness.

Multifunctional and edible egg white/amylose-tannin bilayer film for perishable fruit preservation

The substantial waste of perishable foods during transportation significantly contributes to greenhouse gas emissions, intensifying the climate crisis. To mitigate the rapid spoilage of fruits, an eco-friendly bilayer film was developed using natural egg white (EW), amylose (Am), and tannic acid (TA). The EW/Am-TA bilayer film features a primary layer of amphiphilic EW, ensuring a uniform coating on hydrophobic fruit surfaces, and a secondary layer composed of Am and TA, imparting notable tensile strength (5.3 ± 0.5 MPa) and elongation at break (28.5 ± 4.1 %). This bilayer film effectively shields fruits from UV-B and UV-C radiation (~0 % transmittance at 280 and 330 nm) and exhibits antioxidant and antibacterial properties due to the presence of TA. Fruits such as bananas, avocados, and cherry tomatoes, when dip-coated with the optimized EW/Am-TA bilayer, maintained their freshness, color, weight, and texture for up to seven days, demonstrating the effectiveness of this bilayer coating in food preservation. The natural materials in the coated film are edible and can be safely removed with tap water at room temperature in <10 s, posing no food safety risks. Thus, the proposed bilayer coating presents a significant solution to the global problem of food waste.

The second life of food by-products: Consumers’ intention to purchase and willingness to pay for an upcycled pizza

One of the challenges that Europe has undertaken is the transition from a linear economic system to a circular economy, where waste and resources are recovered and regenerated. The practice of upcycling in the agri-food sector represents one of the most promising solutions to the enormous problem of food waste. However, the information available to consumers about foods made with upcycled ingredients is still scarce, limiting their acceptance and creating a critical barrier to their success in the market. The objective of this study is to determine the factors that affect Italian consumers’ intention to purchase and willingness to pay for a specific upcycled food enriched with a high-value vegetable by-product by applying a logit model, an interval regression, and a contingent valuation. Results show that knowledge about upcycling and the circular economy is still limited. Innovative consumers who are already aware of upcycling, who are not food neophobic, and who have a positive opinion of recycling are more willing to purchase upcycled products. At the same time, women who are already aware that the food industry produces considerable quantities of waste and who have a positive image of recycling are more willing to pay for a specific upcycled food. Finally, our sample proved to be willing to pay a premium price for an upcycled frozen margherita pizza. An informed consumer, aware of the environmental and health benefits of upcycled products, may become more willing to purchase them and to pay more compared to the same conventional products.

Towards zero waste: A comprehensive framework for categorizing household food waste

One-third of food produced for humans, approximately 1.3 billion tonnes annually, is wasted, with households contributing over 60 % of this waste. This waste has significant environmental, social, and economic impacts. Previous studies have examined the problem of household food waste but lacked sufficient specificity in categorizing waste streams, hindering the development of targeted interventions. This paper addresses this issue by systematically developing a novel household food waste categorization framework that enables a more targeted and potentially effective approach to intervention design aimed at reducing household food waste. Specifically, it revolutionises existing classification systems and introduces a novel, practical nine-stage categorization framework, rigorously validated with 190 household food waste occurrence descriptions and expert feedback. Users of the framework correctly categorized 92 % of household food waste samples identifying 165 as edible, with 92 as eatable and 73 as not eatable. Domestic food preparation and consumption stages showed the highest waste instances (91), followed by planning and purchasing (77), emphasizing the framework's effectiveness in identifying key areas of focus for reducing food waste within households. The role of the framework for developing future interventions to reduce household food waste is discussed.

Elements of technology for processing and disposal of food waste during the operation of ships

This article is devoted to the problem of environmental protection by food waste, which is most relevant for water tourism facilities, as well as small and remote settlements. The authors propose, when solving the problem of food waste, to consider the process of their formation, examining the complete process of existence of food products, taking into account their movement in space and transformations, as a result of which waste is formed. This approach allowed us to establish the main stages of this process – preparation for cooking, preparation, and consumption. It is shown that each of them generates waste in different amounts and of different properties. It is also shown that these factors, in turn, determine the most effective technologies and means of processing and recycling food waste. The authors propose, by managing the amount of waste generated, taking into account the quality, to form technologies and means for recycling and disposal of waste. The advantages of this approach are confirmed by examples of ecological solutions that take into account the formation of waste in the process of food transformation, as well as their movement in space, which simultaneously ensures the availability of different solutions to the waste problem for each specific object, including such as water tourism facilities. The availability of different options for solving the waste problem provides the opportunity to choose the most effective solution in the context of organizing a solution to the problem of food waste.

Does digital village construction contribute to improving food security?

&lt;p class="MsoNormal" style="margin-top: 12pt; text-align: justify;"&gt;&lt;span lang="EN-US" style="font-family: 'times new roman', times, serif; font-size: 14pt;"&gt;The issue of food security has become a global challenge, and it is therefore crucial to seek measures to ensure food security. As an emerging economic model, the digital economy is regarded as the most effective tool for the modernization of agricultural development. As a large food-producing country, China faces serious problems of agricultural non-point source pollution and food loss and waste. The purpose of this study is to explore the impact of digital village construction on food security. We measure the level of digital village construction and food security by entropy method and use the spatial Durbin model to analyze them. In this paper, we found that digital village construction facilitates food security not only in the region but also in neighboring regions. In addition, we found that the promotion effect is significant in main grain producing regions, while the opposite result is found in non-main grain producing regions. We hold that the application of the digital economy in the countryside has played an obvious role in promoting food security in main grain producing provinces, and provides important experimental evidence for reference to ensure food security in the future.&lt;/span&gt;&lt;/p&gt;

SMART LOGISTICS SOLUTIONS FOR REDUCING FOOD WASTE: A CASE OF D NIPAH CATERING

The food and beverage (F&amp;B) business is faced with a huge challenge in the form of food waste, which has a negative impact on profitability, sustainability, and environmental conservation. In recent years, smart logistical solutions have emerged as a potentially successful strategy for addressing the critical problem of food waste in the F&amp;B industry. This article presents an overview of the application of smart logistics in the context of reducing food waste. The paper has a specific focus on the integration of technologies related to the Internet of Things (IoT) and production planning strategies. It investigated the concept of smart logistics and its benefits to improve decision-making, enhance visibility, and optimise the procedures involved in supply chain management. The study also underlined the role played by IoT in providing real-time monitoring, data collecting, and analysis, all of which can help in identifying and reducing concerns related to food waste. Qualitative methodologies involving the 5-whys analysis were used in this study to identify the root cause of the problem. Additionally, the present study highlights the significance of efficient production planning in reducing the amount of goods that are produced in excess, improving inventory management, and ensuring that production is in line with consumer demand. The findings also highlight the significance of combining the IoT technology and production planning in small and medium-sized enterprises (SMEs) to improve the efficiency and efficacy of their efforts to reduce food waste.

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

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.

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.

Implications for Economic Sustainability of Food Systems from Reductions in Household Food Waste: The Case of the Australian Apple Industry

Households are among the greatest contributors to food waste generation, particularly in fresh fruit and vegetables. From a policy perspective, reductions in household food waste are generally perceived to generate positive outcomes; however, the economic impacts are transmitted throughout the food value chain. In this paper, an Equilibrium Displacement Model (EDM) of the Australian apple industry is used to demonstrate the potential changes in economic welfare among apple industry participants from a reduction in household demand for food waste. Overall, there is an industry loss of economic surplus with apple growers, wholesalers, processors, and retailers who are adversely impacted. Domestic consumers potentially gain from increased food security at lower prices; however, the direction and magnitude of the change in consumer welfare are ambiguous and dependent on the treatment of consumer surplus on food waste in economic surplus calculations. This ambiguity likely has implications for current policies to combat food waste. The distributional impacts of changes in economic welfare among industry stakeholders emphasise the need for a collaborative approach to the food waste problem.

A View on Surplus Food Donation App

Abstract: The enormous development in the amount of food waste has prompted a need for charity donations. Food is significantly wasted every day at numerous institutions, including restaurants, parties, social gatherings, university canteens, and many of the other social events in the existing circumstances. Currently, individuals contribute food manually by visiting each agency numerous times to alleviate the concerns with food waste. Although some mechanisms currently in place have made an attempt to aid with food donations, the new web application that is part of the proposed framework offers a platform for recycling extra food to help people who are in need on an individual and group level. This technique has shown to be an effective manner of giving things online to charities, solving the significant problem of food waste. The article includes insights into the aim behind such an application, highlighting the existing process of contributions and how the product operates to serve the community. Under this framework, hotels, restaurants, charities, and individuals would all have access to a single platform for communication. Charities and individuals could then connect with restaurants that have excess food available for immediate donation, and the framework would track the quantity of food donated by each restaurant, awarding food donors with points. The fundamental modules in this design are "Food Donor," which may be any company, organization, or institution eager to provide food and submit new food donation requests, and "Food Receiver," representing meal-seeking charity groups. A new food donation request may be produced on the website, and a message will be issued to the third-party agency responsible for conveying food from the donor to the receiver once the request is allowed.

An Exploratory Study on Urban Household’s Food Waste Management in Asingan, Pangasinan and Paniqui, Tarlac - Philippines

Food wastes as one of the prevalent problems in Europe and America, now felt and experienced by other nations became the focus of many researches. Poor segregation of food wastes mixed up with plastics and other polymers created health concerns from its foul odor causing insect proliferation and bacterial growth. For this reason, this exploratory study based on purposive survey involving 30 urban households following specific criteria residing in Asingan, Pangasinan and Paniqui, Tarlac which aims to investigate food waste management gathering qualitative and quantitative data by questionnaire. By identifying food waste produced and food waste practices, this study addresses concerns on how to take action on proper food waste disposal and recommends other ways to reduce such wastes. The result showed that 70% of the respondents are aware and practiced proper segregation of food wastes as it has been used for various purposes. The collected data gathered from both municipalities are analyzed, tabulated and compared resulting to a very positive correlation using Pearson correlation coefficient (r) which can be used as a reference in addressing food waste problems in the urban places in the country.