Packaging's Role in Minimizing Food Loss and Waste Across the Supply Chain

2015 ◽  
Vol 28 (7) ◽  
pp. 603-620 ◽  
Author(s):  
Karli Verghese ◽  
Helen Lewis ◽  
Simon Lockrey ◽  
Helén Williams
Keyword(s):  
Supply Chain ◽  
Food Loss

scholarly journals A Quantitative and Qualitative Study of Food Loss in Glasshouse-Grown Tomatoes

Horticulturae ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 39
Author(s):  
Margaret Thorsen ◽  
Miranda Mirosa ◽  
Sheila Skeaff
Keyword(s):  
Supply Chain ◽  
New Zealand ◽  
Supply And Demand ◽  
Qualitative Interviews ◽  
Market Price ◽  
Food Loss ◽  
Greenhouse Tomato ◽  
Total Food ◽  
Food Losses ◽  
Key Industry

Reducing food loss and waste (FLW) is one strategy to limit the environmental impact of the food supply chain. Australian data suggest that primary production accounts for 31% of national FLW, but there are no comparable data in New Zealand. This study aimed to measure food loss and explore food loss drivers for one of New Zealand’s largest tomato growers by weighing and visually assessing tomato losses at the glasshouse, packhouse and sales warehouse. Qualitative interviews were also held with the grower (n = 3), employees (n = 10), and key industry stakeholders (n = 8). Total food loss for this greenhouse tomato grower was 16.9% of marketed yield, consisting of 13.9% unharvested tomatoes, 2.8% rejected at the glasshouse and 0.3% rejected at the packhouse. The grower’s tomato loss predominantly resulted from commercial factors such as market price, competitor activity and supply and demand. Similar issues were recognized throughout the New Zealand horticulture sector. Commercial factors, in particular, are challenging to address, and collaboration throughout the supply chain will be required to help growers reduce food losses.

Responsibility for food loss from a regional supply-chain perspective

2019 ◽  
Vol 146 ◽  
pp. 373-383 ◽  
Author(s):  
Takako Wakiyama ◽  
Manfred Lenzen ◽  
Futu Faturay ◽  
Arne Geschke ◽  
Arunima Malik ◽  
...  
Keyword(s):  
Supply Chain ◽  
Food Loss

scholarly journals Environmental Profile of the Swiss Supply Chain for French Fries: Effects of Food Loss Reduction, Loss Treatments and Process Modifications

2016 ◽  
Vol 8 (12) ◽  
pp. 1214 ◽  
Author(s):  
Patrik Mouron ◽  
Christian Willersinn ◽  
Sabrina Möbius ◽  
Jens Lansche
Keyword(s):  
Supply Chain ◽  
French Fries ◽  
Loss Reduction ◽  
Food Loss ◽  
Environmental Profile

scholarly journals Energy Embedded in Food Loss Management and in the Production of Uneaten Food: Seeking a Sustainable Pathway

Energies ◽  
2019 ◽  
Vol 12 (4) ◽  
pp. 767 ◽  
Author(s):  
Daniel Hoehn ◽  
María Margallo ◽  
Jara Laso ◽  
Isabel García-Herrero ◽  
Alba Bala ◽  
...  
Keyword(s):  
Supply Chain ◽  
Energy Loss ◽  
Food Supply ◽  
Energy Demand ◽  
Energy Recovery ◽  
Primary Energy ◽  
Food Supply Chain ◽  
Food Loss ◽  
Food Energy ◽  
Primary Energy Demand

Recently, important efforts have been made to define food loss management strategies. Most strategies have mainly been focused on mass and energy recovery through mixed food loss in centralised recovery models. This work aims to highlight the need to address a decentralised food loss management, in order to manage the different fractions and on each of the different stages of the food supply chain. For this purpose, an energy flow analysis is made, through the calculation of the primary energy demand of four stages and 11 food categories of the Spanish food supply chain in 2015. The energy efficiency assessment is conducted under a resource use perspective, using the energy return on investment (EROI) ratio, and a circular economy perspective, developing an Energy return on investment – Circular economy index (EROIce), based on a food waste-to-energy-to-food approach. Results suggest that the embodied energy loss consist of 17% of the total primary energy demand, and related to the food categories, the vegetarian diet appears to be the most efficient, followed by the pescetarian diet. Comparing food energy loss values with the estimated energy provided for one consumer, it is highlighted the fact that the food energy loss generated by two to three persons amounts to one person's total daily intake. Moreover, cereals is the category responsible for the highest percentage on the total food energy loss (44%); following by meat, fish and seafood and vegetables. When the results of food energy loss and embodied energy loss are related, it is observed that categories such as meat and fish and seafood have a very high primary energy demand to produce less food, besides that the parts of the food supply chain with more energy recovery potential are the beginning and the end. Finally, the EROIce analysis shows that in the categories of meat, fish and seafood and cereals, anaerobic digestion and composting is the best option for energy recovery. From the results, it is discussed the possibility to developed local digesters at the beginning and end of the food supply chain, as well as to developed double digesters installations for hydrogen recovery from cereals loss, and methane recovery from mixed food loss.

Food loss and waste: the new buzzwords. Exploring an evocative holistic 4Es model for firms and consumers

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Mariantonietta Fiore
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Control Point ◽  
Management Approach ◽  
Time Behavior ◽  
Food Supply Chain ◽  
Content Type ◽  
Food Loss ◽  
Critical Control Point

PurposeEtymologically, the word “loss” means to be deprived, temporarily or permanently, of use of faculty or an advantage. Therefore, when businesses and entrepreneurs suffer large amount of losses, they can be attributed to a non-effective and non-efficient way of handling assets. Consequently, high levels of bad management can be the cause for food losses (FL) across the agri-food supply chain, food waste (FW) depends on consumers' behavior in organizing food basket. Food loss and food waste (FWL) negatively affect environment and global economy. The purpose of this paper is to propose a holistic 4Es (Ethical_Equity_Ecological_Economic) approach aimed at better managing and treating FLW along the agri-food chain from upstream to downstream stages by addressing entrepreneurs and consumers' approach.Design/methodology/approachThe work focuses on the definition and designing of three possible tools: (1) the implementation of a FL_break-even point model; (2) the Hazard Analysis Critical Control Point (HACCP) procedures including a scheme for FL critical points and (3) a consumer's tax FW declaration model. Beginning with these tools, the work tries to define a holistic model by involving all the actors performing in a strictly inter- linked system.FindingsApproaching the FLW issue in a holistic way can ensure the involvement of engaged and productive people at work, lead to strategies and policies aimed at enriching consumers' awareness and entrepreneurs' management approach, and can address the handling of FLW toward Ethical, Equity, Ecological_and Economic (that means effective and efficient) paths.Social implicationsMonitoring and decreasing FLW by implementing the proposed tools from upstream to downstream of the food supply chain can certainly improve the reliability of firm production and investment decisions, and at the same time, behavior of people who feel to be part of an interrelated system. This can help to lighten FLW negative impacts on consumers' income and on pollution as well as indirectly on poverty.Originality/valueThis paper wants to make an innovative attempt to approach the FLW issue in a global and holistic way, while focusing on behavior and awareness of firms/entrepreneurs and consumers/citizens. In addition, the tools and approach defined pave the way for subsequent empirical works to follow.

scholarly journals Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste

2021 ◽  
Vol 13 (17) ◽  
pp. 9569
Author(s):  
Florian Rösler ◽  
Judith Kreyenschmidt ◽  
Guido Ritter
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Processing ◽  
Systematic Approach ◽  
Direct Reduction ◽  
Good Practice ◽  
Food Processing Industry ◽  
Economic Interests ◽  
Processing Industry ◽  
Food Loss

Food-processing companies are controlled by societal influences and economic interests, but their efforts with regard to reducing food loss and waste are very different. This qualitative study aims to identify basic recommendations of good practice for the food-processing industry in order to prevent and handle food loss and waste. For this purpose, a comprehensive literature review was conducted in the field of food waste prevention and data was collected from thirteen German companies. The findings summarize the recommendations of good practice, which cover the entire supply chain from supplier to consumer and beyond. The analysis showed that the participating companies are already partially aware of operational measures, even if they are applied or mentioned without a systematic approach. Furthermore, the analysis revealed that most activities relate to internal matters, like processing, employees and utilization. However, the responsibility of food-processing companies does not end with internal processes to reduce food waste. The results show that some companies are already aware of their responsibility to be involved along the entire supply chain. Finally, the results show that the needs of consumers and suppliers must also be considered in order to reduce food waste, in addition to direct reduction measures. This paper highlights nine important stages and 53 basic recommendations for companies to address food loss and waste in order to improve their practices.

scholarly journals Analyzing the economics of food loss and waste reductions in a food supply chain

Food Policy ◽  
2020 ◽  
pp. 101953
Author(s):  
Harry de Gorter ◽  
Dušan Drabik ◽  
David R. Just ◽  
Christian Reynolds ◽  
Geeta Sethi
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Supply Chain ◽  
Food Loss

Life cycle assessment of food loss and waste in the food supply chain

2021 ◽  
Vol 164 ◽  
pp. 105119 ◽  
Author(s):  
Yetunde Omolayo ◽  
Beth J. Feingold ◽  
Roni A. Neff ◽  
Xiaobo Xue Romeiko
Keyword(s):  
Life Cycle Assessment ◽  
Supply Chain ◽  
Life Cycle ◽  
Food Supply ◽  
Food Supply Chain ◽  
Food Loss
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