Reduce Food Waste Research Articles

Scaling the Food Mountain: Implications for Addressing the Determinants of Consumer Food Waste Practices

The growing food waste phenomenon is recognised as a global issue with significant social, economic, and environmental burdens. This is a major concern in developed nations, where consumers are the largest contributors to the total volume of food waste production. As a leading cause of food and water insecurity, economic inequality, and environmental degradation, preventing and minimising consumer food waste is a key objective for policymakers and practitioners. Due to the complex consumer behaviours and practices associated with food waste generation, current understandings of why food waste occurs remain scattered. The purpose of this review is therefore to map the history and development of consumer food waste research over time, highlighting key themes and inconsistencies within the existing literature. Adopting a narrative approach, the literature is organised into three distinct themes to explore and identify the various internal and external determinants of consumer food waste. Our analysis highlights consumer food waste as a complex and multi-faceted challenge which cannot be attributed to one single variable, but rather a combination of behaviours determined by various societal, individual, and behavioural factors. While previous research tends to frame food waste as mainly a consumer issue, this review identifies several collective actors who are central to the problem. These findings call for a holistic view across the food supply chain to help identify opportunities for multi-stakeholder actions that prevent and reduce food waste at the consumer level. Drawing upon these new insights, we provide practical recommendations to assist policymakers, retailers, and consumers in mitigating consumer-related food waste.

Achieving an equitable circular food economy in Vancouver

ABSTRACT Food loss and waste occur at an alarming rate while many households in the City of Vancouver are food insecure. Set within the context of City of Vancouver’s Zero Waste 2040 long-term strategic plan, the City seeks to promote a circular economy, including through food waste reduction and prevention, better food redistribution, and partaking in awareness campaigns. Food rescue and redistribution is often framed as a win–win solution to avoid throwing unwanted, unmarketable, or surplus foods from the landfill and instead redistributing the food to those who are food insecure. This solution has been framed as a useful tool to promote a circular economy. However, both food waste and food studies scholars have rightly noted that connecting unwanted foods with those who are food insecure to address systemic hunger is not a panacea, nor is it a systemic solution to prevent food waste. Drawing on key informant interviews with agri-food experts across the system (n = 20), this study identified the challenges, opportunities, and the overall vision of the circular food economy and how it is mobilised in the City of Vancouver. It seeks to understand how equity factors into the vision of a circular food economy and its implementation by agri-food and relevant actors. The findings in this study highlight the importance of dynamic governance systems that targets critical points for change including regulation, funding, and capacity building to ensure a circular food economy that considers equity and justice.

Combating food waste in the agricultural supply chain: A systematic review of supply chain optimization strategies and their sustainability benefits

Food waste represents a significant global challenge, with approximately one-third of all food produced for human consumption lost or wasted annually, leading to severe environmental, economic, and social consequences. The issue not only exacerbates food insecurity but also contributes to greenhouse gas emissions, waste of resources, and economic losses estimated at over $1 trillion each year. This paper aims to systematically review the causes of food waste across agricultural supply chains and explore effective supply chain optimization strategies to mitigate these losses. Through a comprehensive analysis, the paper identifies critical drivers of food waste, including post-harvest losses, inefficient processing, and aesthetic standards, while proposing technological innovations such as the Internet of Things (IoT), blockchain, and artificial intelligence (AI) as solutions to enhance supply chain efficiency. Furthermore, it evaluates policy frameworks that support waste reduction, highlighting the role of government incentives and regulations in promoting sustainable practices. The findings underscore the importance of reducing food waste not only for environmental sustainability but also for economic profitability, as optimizing supply chains can lead to substantial cost savings and increased revenue for businesses. Ultimately, the paper emphasizes the necessity for collaboration among stakeholders—including governments, industries, and non-profit organizations—to create systemic change and effectively combat food waste on a global scale. By fostering innovative practices and policies, we can pave the way for a more sustainable agricultural future, ultimately contributing to the alleviation of food insecurity and the enhancement of economic resilience.

The Examination of Apple Shelf Life from Consumer Storage Perspective

Proper storage and preservation of apples is essential for consumer satisfaction and the efficiency of the food industry. The aim of this research is to investigate in detail the impact of different storage conditions on the physical and chemical properties and shelf life of apples, with particular emphasis on the differences between store and home storage. In the experiment, commercially available Golden Delicious apples are stored in cold storage at two different temperatures (5°C and 10°C) and known relative humidity (85 RH%) to simulate consumer storage conditions. The study is conducted for 10 weeks, with weekly sampling. The parameters analysed include physical properties such as weight, size, colour and meat firmness, as well as chemical properties such as sugar and acidity. Statistical methods are used to collect and analyse the data and to search for correlations and relationships between the different parameters in order to help consumers to effectively preserve and evaluate the quality of the apples. Home storage of apples plays an important role in economic processes, as it contributes to reducing food waste and promoting more sustainable food consumption. If consumers are able to store apples properly at home, less fruit is wasted, which reduces food waste.

School canteens healthier for children and the planet in the Valencian Region

Abstract Issue SchoolFood4Change (SF4C), an EU Horizon 2020 project in 12 EU countries, aims at making school meals healthier for children and the planet through innovative and sustainable food procurement, promotion of planetary health diets and cooking, and a Whole School Food Approach. In the Valencian Region two subsequent market dialogues (MDs) were organised to explore a new school food procurement and feeding model. Description In our context, most children have lunch at school daily. SF4C sees schools as catalysts for a systemic change. Two intersectoral MDs were conducted with the participation of public authorities, food procurers, cooks and schools. The first one MD1, 23 attendees, used a gamification dynamic through building blocks. MD2, 58 participants, used a World Cafe methodology to analyse nutritional, environmental, educational, social and economic determinants. Results MD1 highlighted the need to increase food education in the curricula, value regional products and cuisine, improve culinary training and reduce food waste. It suggested establishing percentages of local and organic products in tenders and improving communication between the public administration and the educational community. MD2 emphasised the objective of promoting the Mediterranean diet and sustainability in canteens. To that end, participants identified the importance of establishing requirements in public tenders, annual planning of procurement, optimising logistics and integrating the canteen into the educational project. This would enhance predictability, economic sustainability, and social support for a new innovative model. Lessons Structured interaction between stakeholders was essential to devise innovative and sustainable solutions. The creation and dynamization of intersectoral working groups is an effective public health strategy to build networks for the co-creation of viable alternatives to achieve a healthier and more environmentally sustainable school feeding. Key messages • Structured interaction in intersectoral working groups is an effective public health strategy for the co-creation of viable alternatives to make school feeding healthier for children and the planet. • Tailored innovative and sustainable solutions entail a framework for structured discussions, specific context analysis, negotiations between stakeholders and locally adaptation of good practices.

Association Between Socio-Demographic Characteristics and Household Food Waste Behaviors Among University Students in Italy: The UniFoodWaste Study

Food waste is a growing environmental, economic, and social challenge worldwide. This study aimed to assess the association between various socio-demographic characteristics and household food waste behaviors among university students in Italy. A cross-sectional study was conducted using a validated, online, anonymous, and voluntary-based questionnaire distributed among university students in Milan, Italy. Linear regression analyses were performed to explore the association between socio-demographic factors and anti-household food waste behaviors (preventive practice, abilities scores, and parental guidance). A total of 2779 students participated in the survey. Students residing outside Lombardy exhibited higher preventive practice scores (β = 0.11, p = 0.030). Regular smoking was negatively associated with preventive practice (β = −0.22, p < 0.001) and abilities scores (β = −0.11, p = 0.009). Cohabitation with a partner positively impacted abilities scores (β = 0.23, p = 0.007). Larger family sizes and students in scientific fields showed higher scores for parents’ guidance (β = 0.18, p < 0.001). Frequent use of food delivery apps correlated with lower scores across all categories, while anti-food waste apps had a positive effect. Socio-demographic factors significantly influence food waste behaviors among university students. Tailored public health policies and educational programs addressing these factors could effectively reduce food waste.

Effect of pullulan and pullulan-chitosan composite coating on the antioxidant activity, texture, color and shelf-life of a local cultivar of sweet cherry

This study explored the effects of pullulan and pullulan-chitosan composite edible coatings on the post-harvest quality of sweet cherries over 20 days of storage. We evaluated weight loss, total soluble solids (TSS), decay percentage, color value, texture and biochemical content, including ascorbic acid, total phenolic content (TPC), flavonoids, anthocyanins, antioxidant activity and enzyme activity. The results revealed that cherries with 3 % pullulan coating presented the lowest weight loss (25 % vs 26.33 % in the control) and decay percentage (25 % vs 47 % in the control) and maintained superior texture and stability compared with those of the control and other coatings. TSS increased less in the coated cherries than in the control cherries, with 3 % pullulan-treated cherries showing the least increase, indicating slower ripening. Pullulan coatings effectively reduced color changes, with the 3 % coating delaying darkening in cherries more than the other treatments did. Additionally, the pullulan coating preserved higher levels of ascorbic acid, phenolic compounds (TPC) and flavonoids and delayed the decrease in antioxidant activity. Notably, the 3 % pullulan-treated cherries maintained the highest antioxidant activity (88.97 %) and had the greatest TPC (2.79 mg GAE/g FW) at the end of storage. The activity of enzymes, particularly peroxidase (POD), increased less in coated cherries, highlighting the role of coatings in delaying oxidative stress. Overall, the pullulan coatings, especially at a 3 % concentration, were the most effective at extending the shelf-life and maintaining the quality of the sweet cherries. These findings suggest that the use of a pullulan-based coating is a promising approach for preserving fruit quality during storage, thereby extending shelf-life. These coatings can contribute to a reduction in food waste, improved consumer acceptability and improved economic gains by reducing postharvest losses and maintaining quality. To optimize pullulan-based coatings for commercial application, future research can focus on optimizing the formulation, consumer acceptability and scalability. Moreover, field trials to assess the effectiveness of these coatings in preserving the quality of cherry can be performed. By addressing these areas, future research can contribute to the development of sustainable options for preserving the quality and extending the shelf life of sweet cherries and other fruits.

Changes in milk productivity and quality of goat milk when including cake and probiotic in the diet

Relevance. One of the solutions to reduce food waste is to try to get the most out of food waste and byproducts. The experiment assessed the milk productivity and milk quality of lactating Nigerian goat goats when using hemp cake on the background of a probiotic substance.Methodology. The research was carried out in 2 stages: in the 1st experiment, the effect on the digestibility of nutritional components of feed was studied as a result of the inclusion of waste from the fat and oil industry in the diet of goats in the amount of 5% hemp (QL) cake, in the 2nd experiment, the enzymatic probiotic drug “Cellobacterin+” (“Biotrof” LLC) was additionally included in the experimental group at a dosage of 10 g/goal /day.Results. According to the research results, it was found that the inclusion of hemp cake in the diet of lactating goat goats did not have a negative effect on milk yield and milk quality, and contributed to a reduction in the cost of its production. The additional introduction of the probiotic drug “Cellobacterin+” into the diet contributed to an increase in milk yield in goats, in the conditions of the Southern Urals, and improved the chemical composition of milk, in particular, increased fat and protein content.

From Plate to Planet: A Systematic Review and Meta-Analysis on Strategies to Reduce Plate Food Waste at Food Services

Annually, over 931 million tons of plate food waste is generated in food services, affecting various aspects of sustainability. Therefore, this review aims to evaluate the most effective strategies or actions to reduce plate food waste. A systematic review and meta-analysis were conducted following a PROSPERO-registered protocol [#CRD42024501971], searching multiple databases and gray literature until August 2024. Studies evaluating strategies and actions against waste in various food services [restaurants, institutional services in hospitals, childcare centers, schools, universities, or businesses] were included, with no language, location, or date restrictions. The risk of bias was assessed using JBI tools. A random-effects meta-analysis was performed in R (version 4.2.1), with subgroup analyses based on intervention type, food service type, meal type, management, and distribution systems. Of the 6070 studies, 18 were included in the narrative synthesis and 6 in the meta-analysis. The most effective strategies or actions targeted clients (vs. employees), meals on plates (vs. trays), school canteens (vs. other services), self-managed establishments (vs. outsourced), and à la carte services (vs. self-service). In this sense, strategies focusing on clients, plate-served meals, school canteens, self-management, and à la carte services are more effective in reducing food waste. Further actions are needed in other areas like customers, trays, different kitchen types, outsourced services, and self-service menus.

Sustainable Dietary Patterns and Alternative Food Sources

Sustainable nutrition ensures optimal dietary intake by evaluating the life cycle of foods and their environmental impacts, aiming to meet current needs without jeopardizing the ability of future generations to do the same. It is characterized by low greenhouse gas emissions, minimal water footprint, efficient energy and land use, and reduced food waste. Sustainable dietary models, which have become increasingly important in the face of rising food demand and climate change challenges, include the Mediterranean Diet, Nordic Diet, DASH Diet, Double Pyramid Model, Flexitarian Diet, EAT-Lancet Commission Reference Diet, and Vegetarian and Vegan diets. Alternative protein sources such as algae, insects, and cultured meat are also significant. Algae offer sustainability through ocean use but have unclear metabolic impacts. Insects are efficient and environmentally friendly but require safety assessments. Cultured meat promises environmental benefits but faces cost and acceptance hurdles. Promoting sustainable eating habits requires a collective effort and is a shared responsibility towards our planet and ourselves.

Use of nanocelluloses from orange peel and ZnO as hybrid nanofiller in developing functionalized starch nanocomposite for edible coatings

AbstractThis study explores the formulations of orange peel nanocelluloses (NC) with tailored dimensions for the development of functionalized nanocomposites coatings on green chilies. In the present century, the valorization of agro‐waste, specifically orange peel for developing NC facilitated sustainable packaging such as edible films and coatings with improved properties has received importance. As, this approach aligns with the sustainable development goals, including reduced food waste and agro waste. For the work, the derived orange peel celluloses were acid hydrolyzed using sulfuric acid (H2SO4) and hydrochloric acid (HCl) to deliver cellulose nanofibers (CNF) and cellulose nanoparticles (CNP), respectively. The fabricated CNP and CNF were characterized using Fourier transform infrared spectroscopy (FTIR), field emission scanning electron microscopy (FESEM), and thermogravimetric analysis (TGA). The FESEM morphology showed the formation of CNP with diameter ranges from 42.4 to 108 nm and formation of CNF with diameter ranged from 27.4 to 50.5 nm. The creation of the functionalized nanocomposite was done by reinforcing with hybrid nanofillers consisting CNF, CNP consecutively with ZnO in corn starch for tailormade packaging properties in terms of mechanical, physicochemical, optical, thermal properties, and so on. The results reveal improved tensile strength, and reduced water vapor transmission rates of nanocomposite with the addition of hybrid nanofillers. Additionally, green chilies were coated with the functionalized nanocomposites prepared by different concentrations of nanofillers. The storage analysis was performed in terms of weight loss, total chlorophyll content, and microbiological analysis. The developed coatings were found to be effective in extending the shelf life of green chilies. The control samples showed significantly higher weight loss compared to coated ones. The coated samples showed significantly better firmness and total chlorophyll content after 20 days of storage. In comparison to other coatings, NC and ZnO incorporated starch‐based coating was found to be the most effective in maintaining the quality of fresh green chilies throughout the storage. Thus, incorporating NC and ZnO in starch‐based films and coatings presents a promising avenue for sustainable packaging and preservation.Highlights Agro‐waste orange peel was valorized to develop sustainable food packaging. Orange peel‐based nanocellulose was developed using H2SO4 and HCl. Nanocomposite film was developed using hybrid nanofillers. Nanocomposites provide tailored properties due to the nanofillers. Developed nanocomposite was used as edible coatings on green chilies.

Food retailer actions toward the National Strategy on Hunger, Nutrition, and Health to promote nutrition security: Applicability of the Business Impact Assessment-Obesity as a monitoring tool.

The White House National Strategy on Hunger, Nutrition, and Health (National Strategy) encourages actions across government and society to promote nutrition security. Nutrition security includes adequate food, diet quality, and equity, and food retail settings can promote these major concepts. Of all National Strategy whole-of-society calls to action, food retailers can contribute to 15 calls as key actors. However, there is currently no standardized monitoring tool to track food retailers' commitments and actions toward the National Strategy to promote nutrition security. The Business Impact Assessment-Obesity and population-level nutrition (BIA-Obesity), a tool originally developed for corporate accountability monitoring, can be tailored for the National Strategy and nutrition security, given its standardized indicators and process to assess food company policies and commitments across six domains. We discuss the fit of the BIA-Obesity indicators for tracking food retailers' commitments and actions across four pillars of the National Strategy. Existing indicators are appropriate to monitor components of Pillar 1: Improve Food Access and Affordability; Pillar 2: Integrate Nutrition and Health; Pillar 3: Empower All Consumers to Make and Have Access to Healthy Choices; and Pillar 5: Enhance Nutrition and Food Security Research. We suggest expanding current indicators to include equity, local foods, the digital food environment, and food waste reduction to improve alignment of the BIA-Obesity with the National Strategy. Application of the BIA-Obesity as an existing tool can facilitate data cohesion and more rapid assessment of the food retailer landscape to mutually meet nutrition security goals by 2030.

Integrating TRA and SET to Influence Food Waste Reduction in Buffet-Style Restaurants: A Gender-Specific Approach

As one of the major greenhouse gas emission contributors, the food service industry, particularly buffet-style restaurants, is responsible for reducing food waste. This study explores the factors that shape consumer behavior toward food waste reduction in buffet-style restaurants based on the Theory of Reasoned Action (TRA) and Social Exchange theory (SET), as well as analyzing the gender differences in these determinants, offering practical insights for the restaurant industry. This study also uses structural equation modeling and group analysis to examine a total of 547 valid responses gathered through an online survey, including 286 male (52.3%) and 258 female (47.2%) respondents. The findings underscore the attitudes, subjective norms, and establishment policies that emerge as critical drivers of consumer behavior in buffet-style dining settings. Notably, significant gender differences are observed in attitudes and establishment policies. In light of these results, we recommend strategies that include enhancing consumer attitudes and implementing penalty policies within restaurant operations. Restaurants could display visual signs and images related to reducing food waste, provide detailed portion size information, and apply monetary fines for excess waste to reduce consumers’ food waste intentions. These strategies are particularly effective for male consumers, who are more influenced by these factors compared to female consumers. This research contributes valuable guidance for the industry’s efforts to address food waste concerns, emphasizing gender differences and promoting environmentally responsible behavior among consumers.

I Know I Am Ugly, but Please Listen to My Story First: An Examination of How Storytelling Can Impact Consumers' Valuation of Unattractive Produce

ABSTRACTIn a world where food insecurity and food waste paradoxically coexist, the rejection of aesthetically imperfect yet edible produce significantly contributes to food waste. This study examines the application of compelling storytelling to alter consumer perceptions and behaviors toward unattractive produce, a perspective largely overlooked in sustainability research. We address this gap by exploring how storytelling can mitigate cognitive biases against such produce, thereby enhancing consumer acceptance through improved perceived taste. In Study 1, we examine the effect of unattractive produce on produce valuation and the mediation of perceived taste. In Study 2, we investigate the moderating role of storytelling in enhancing consumers' perceived taste of unattractive food. Through two experimental studies, we confirm that combining storytelling with marketing tactics, such as coupons, significantly increases consumers' consumption of unattractive produce. We recommend retailers utilize storytelling in marketing unattractive produce to optimize marketing effectiveness and promote sustainable food consumption. Our findings advance storytelling, visual marketing, and unattractive produce literature and offer practical insights for reducing food waste, contributing to sustainability efforts and social welfare. By employing a storytelling strategy, we support social good by encouraging the consumption of “ugly” produce.

Reducing Food Waste in Restaurants Using Machine Learning

By using machine learning to manage materials based on their expiration dates and recommend new recipes, this initiative seeks to reduce food waste in restaurants. In order to anticipate any waste, the system analyse data on inventory levels and expiration dates in real time. It then makes innovative new dish recommendations using components that are almost out of date based on this information. This method not only minimizes food waste and maximizes inventory, but it also lowers expenses and improves menu diversity. The idea encourages economic efficiency and sustainability in restaurant operations by converting excess ingredients into culinary potential. Keywords Food waste · Wasteful behavior · Restaurant waste · Consumer waste ·Restaurant management Out-of- home waste.

AI-FEED: Prototyping an AI-Powered Platform for the Food Charity Ecosystem

This paper presents the development and functionalities of the AI-FEED web-based platform (ai-feed.ai), designed to address food and nutrition insecurity challenges within the food charity ecosystem. AI-FEED leverages advancements in artificial intelligence (AI) and blockchain technology to facilitate improved access to nutritious food and efficient resource allocation, aiming to reduce food waste and bolster community health. The initial phase involved comprehensive interviews with various stakeholders to gather insights into the ecosystem’s unique challenges and requirements. This informed the design of four distinct modules in the AI-FEED platform, each targeting the needs of one of four stakeholder groups (food charities, donors, clients, and community leaders). Prototyping and iterative feedback processes were integral to refining these modules. The food charity module assists charities in generating educational content and predicting client needs through AI-driven tools. Based on blockchain technology, the food donor module streamlines donation processes, enhances donor engagement, and provides donor recognition. The client module provides real-time information on food charity services and offers a centralized repository for nutritional information. The platform includes a comprehensive mapping and proposal system for community leaders to strategically address local food insecurity issues. AI-FEED’s integrated platform approach allows data sharing across modules, enhancing overall functionality and impact. The paper also discusses ethical considerations, potential biases in AI systems, and the transformation of AI-FEED from a research project to a sustainable entity. The AI-FEED platform exemplifies the potential of interdisciplinary collaboration and technological innovation in addressing societal challenges, particularly in improving food security and community health.

Innovative active bio-based food packaging material with Cannabis sativa L. seeds extract as an agent to reduce food waste

In the present study, ethanolic extracts from the extract of unshelled seeds of Cannabis sativa L. were used to produce films in order not to generate additional waste, taking into view a circular economy. Combinations of apple pectin and citrus pectin in a ratio of 80:20 were used. Film samples containing 0.5, 1.0 and 2.5 [wt%] of the extract were extruded. Antimicrobial, mechanical and barrier properties of the obtained films were tested. Samples with 0.5 [wt%] showed a WVTR of 16.98 [g/m2d]. The water vapour barrier properties of the films decreased with an increase in the amount of extract used. As the amount of extract increased, the transparency of the films decreased linearly to 12.84 [%] (0.5 [wt%]), 4.90 [%] (1.0 [wt%]) and 4.99 [%] (2.5 [wt%]). It was observed that the brightness of the samples decreased with increasing concentration, due to the presence of higher levels of phenolic compounds. Tests carried out showed that the prepared films exhibited inhibitory activity against all micrograms tested. All prepared films had antibacterial activity against the Salmonella typhimurium strain. Similarly, in the case of L. monocytogenes.

Systematic review of factors influencing household food waste behaviour: Applying the theory of planned behaviour.

Globally, household food waste alone accounts for about $700 billion in environmental costs owing to the resources expended in producing discarded or uneaten food, along with social costs reaching approximately $900 billion. Reducing this waste by 25% could potentially feed 821 million chronically undernourished individuals. This systematic review examines household food waste behaviour using the Theory of Planned Behaviour (TPB). Comprehensive searches were conducted in PubMed and EMBASE using Elsevier supplemented by additional articles from the reference lists. The procedure followed the PRISMA flowchart. A descriptive analysis was conducted to summarize the characteristics of the 42 included studies from 17 countries. Significantly, 95% of these articles were published between 1 January 2010 and 19 April 2024, in Scimago Q1 ranked journals. The findings demonstrate an intersection of TPB components in explaining household food waste behaviour. This study suggests that a holistic strategy targeting attitudes, subjective norms and perceived behavioural control is essential for effectively reducing household food waste. Additionally, tailored interventions that consider demographic and socioeconomic factors are necessary to address the diverse needs of different populations. The study concludes that public education targeting mindful consumption, effective policies and community initiatives can significantly reduce food waste.

Frozen food purchasing and home freezing of fresh foods: associations with household food waste

PurposeFreezing extends the shelf life of food. Home freezing of fresh foods and the purchase of frozen foods have been advocated as approaches to reduce food waste in US households. This paper discusses how commonly US households apply these practices, quantifies frozen food waste and relates these practices to food waste.Design/methodology/approachWe add questions to the summer 2022 wave of the US Household Food Waste Tracking Survey. The novel survey data provide important baseline information and household behaviours, such as food waste, home freezing of fresh food and the purchase of frozen foods. We analyse the association among these behaviours from more than 1,000 US households.FindingsWe find that US household wastes about 26 g per person per week of food that was once frozen, which is about 6% of all household food waste. The finding indicates that a small portion of food waste in US households comes from frozen food. Vegetables and meats are the most commonly discarded frozen foods. Among the frozen items reported as discarded, about 30% were purchased as frozen rather than purchased fresh and then frozen at home by the consumer and about 30% more were reported as discarded from the refrigerator rather than directly from the freezer. The findings are important for informing strategies to reduce household food waste.Research limitations/implicationsWhile the data provide important baseline information and correlate the use of freezing with lower waste levels, more work is needed to understand if interventions encouraging frozen food purchase or home freezing would reduce household food waste.Originality/valueWe provide unique, detailed information about the quantity of frozen food waste in US households and the relationships between consumer food waste and the practices of frozen food purchasing and home freezing.

Nestlé's role in global food security, climate change and consumer health

Nestlé, as a global leader in the food and beverage industry, plays a pivotal role in addressing critical challenges related to food security, climate change, and consumer health. This paper examines Nestlé's strategies and initiatives aimed at contributing to global food security by enhancing sustainable agricultural practices, reducing food waste, and promoting responsible sourcing. The study also explores the company's efforts to mitigate the impact of climate change through carbon reduction initiatives, sustainable packaging, and energy-efficient operations. Additionally, Nestlé's focus on consumer health is analyzed, highlighting its commitment to offering nutritious products, promoting healthy lifestyles, and reducing harmful ingredients such as sugar and salt in its offerings. By evaluating Nestlé's multi-faceted approach, this paper underscores the company's potential to influence positive change at the intersection of food security, environmental sustainability, and public health, while also identifying areas for future improvement and broader impact.