The devolution of urban food waste governance: Case study of food rescue in Los Angeles

Cities ◽  
2015 ◽  
Vol 49 ◽  
pp. 26-34 ◽  
Author(s):  
Daniel N. Warshawsky
Keyword(s):  
Los Angeles ◽  
Food Waste

scholarly journals The Challenge of Food Waste Governance in Cities: Case Study of Consumer Perspectives in Los Angeles

2019 ◽  
Vol 11 (3) ◽  
pp. 847 ◽  
Author(s):  
Daniel N. Warshawsky
Keyword(s):  
Los Angeles ◽  
Undergraduate Students ◽  
Food Waste ◽  
Food System ◽  
Waste Reduction ◽  
Key Stakeholders ◽  
Consumer Perspectives ◽  
Individual Decisions ◽  
National Trends

Food waste has been linked with food insecurity, environmental degradation, and economic inefficiency. Although research on food waste has increased recently, food waste tends to be poorly conceptualized and is often disproportionality focused on local consumer decisions. For this reason, this paper critically analyzes perspectives on food waste in Los Angeles (LA) as a case study in order to understand the structural challenges of food waste governance in cities. To achieve this goal, this study uses content analysis of interview data of key stakeholders in LA’s food system and descriptive statistical analysis of survey data of university undergraduate students in LA. Findings in this paper suggest that students purchase, consume, and waste food in line with broader national trends in the U.S. Additionally, students indicated that the causes and solutions of food waste management lies with more responsible individual decisions and sustainable local food practices. While students noted that they may have acted differently towards food waste reduction if structural opportunities existed, results from the survey reveal that the role of corporations, global food system flows, and the political economy of food production remain relatively unrecognized by students in their perceptions of food waste. Although responsible consumer practices are clearly an important aspect of food waste reduction, findings in this paper suggest that food waste governance may be limited by a narrow local consumer focus.

scholarly journals Study the Effect of Food Waste on Egypt Water Resources - wheat case study

2021 ◽  
Author(s):  
Mohamed ElFetyany ◽  
Rokaia Kamal ◽  
Mohamed Helmy ◽  
Mohamed Lotfy Nasr
Keyword(s):  
Water Resources ◽  
Food Waste ◽  
Effect Of Food

Community-scale composting for food waste: A life-cycle assessment-supported case study

2020 ◽  
Vol 261 ◽  
pp. 121220 ◽  
Author(s):  
Zi Xiang Keng ◽  
Siewhui Chong ◽  
Chee Guan Ng ◽  
Nur Izzati Ridzuan ◽  
Svenja Hanson ◽  
...  
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Food Waste

scholarly journals Moving from Niche to Norm: Lessons from Food Waste Initiatives

2021 ◽  
Vol 13 (14) ◽  
pp. 7667
Author(s):  
Lusine H. Aramyan ◽  
Gonne Beekman ◽  
Joris Galama ◽  
Sandra van der Haar ◽  
Maarten Visscher ◽  
...  
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Food Systems ◽  
Food System ◽  
Behavioural Change ◽  
Policy Instruments ◽  
Transition Process ◽  
Personal Factors ◽  
Success Traits

For a transition to a circular economy to take place, behavioural change from people who are part of the transition is a key requirement. However, this change often does not occur by itself. For systemic behavioural change, policy instruments that incentivise behaviour supporting circular food systems play a key role. These instruments need to be aligned with the environment in which the behaviour takes place. In this study, we scrutinise a case study with five initiatives on the reduction of food loss and waste (FLW) contributing to a circular food system, to understand how specific, well-targeted combinations of instruments as well as other contextual and personal factors can fuel the transition to a circular economy and the reduction of FLW. All the initiatives are taking place under the umbrella of the Dutch initiative “United against food waste” (STV). We use a behavioural change perspective to assess how initiatives that support circular food systems arise and how they can be further supported. Based on the case-study analysis, we arrive at five common success traits and barriers, and five key needs for upscaling. We conclude that motivated, inspiring frontrunners are of key importance in the initial phase of a transition process. However, once a niche initiative is ready to be scaled up, the enabling environment becomes increasingly important.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

Development of Graphical Method of Pile Group Foundation Design

2016 ◽  
Vol 845 ◽  
pp. 94-99
Author(s):  
Noegroho Djarwanti ◽  
Raden Harya Dananjaya ◽  
Fauziah Prasetyaningrum
Keyword(s):  
Los Angeles ◽  
Construction Projects ◽  
Graphical Method ◽  
Pile Group ◽  
Foundation Design ◽  
Fast Estimation ◽  
Pile Cap ◽  
Single Piles ◽  
Simplified Analysis

In the construction projects, a pile group foundation is often utilized. The group of bored piles is usually installed relatively close to each other and joined at the top by a pile cap to hold up the loads. In other hand, a fast estimation of the groups of piles capacities are needed in the preliminary design and in other conditions of projects, such as a supervisor of projects want to estimate the capacities of the group of piles. The purpose of this research is to study the correlations of groups of piles efficiencies with the number of piles and to compare the groups of piles capacities with the single piles capacities. Furthermore, this study is aimed to make a fast estimation of groups of piles capacities using proposed graphical method.The piles efficiencies are calculated using several methods, such as Simplified Analysis, Converse-Labare [1][2], Los Angeles Group, Seiler - Keeney, Das, and Sayed - Baker. In order to calculate the groups of piles capacities, the capacities of single piles are needed. The singles piles capacities are taken from graphical method proposed by Djarwanti et al. (2015a and 2015b). Three graphical methods utilized are derived from the Briaud et al. (1985) , Reese and Wright (1977), and Reese O’Neill method. Moreover, the proposed graphical method is applied in the case study. The case study takes palace in Graha Indoland Condotel Inside Yogyakarta Construction Project.The pile efficiency graph is recommended for this research since the value of pile efficiency could be easily taken. The value of pile efficiency for Graha Indoland Condotel Inside using Simplified Analysis, Converse - Labare, Los Angeles Group, Seiler – Keeney, Das, and Sayed – Baker are 1,75; 0,89; 0,94; 0,99; 4,00; 1,56 respectively. Meanwhile the value of pile group capacity with the value of pile group efficiency more than 1, showed that the pile group capacity based on the efficiency is bigger than the one based on single down pattern.

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