scholarly journals Drivers, barriers and interventions for food waste behaviour change: a food system approach

2020 ◽  
Author(s):  
Gertrude Zeinstra ◽  
◽  
Sandra van der Haar ◽  
Geertje van Bergen ◽  
Keyword(s):  
Behaviour Change ◽  
Food Waste ◽  
System Approach ◽  
Food System

scholarly journals Moving beyond organic – A food system approach to assessing sustainable and resilient farming

2021 ◽  
Vol 28 ◽  
pp. 100487
Author(s):  
Elin Röös ◽  
Bojana Bajzelj ◽  
Charlotte Weil ◽  
Erik Andersson ◽  
Deborah Bossio ◽  
...  
Keyword(s):  
System Approach ◽  
Food System

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.

Recycled Nutrients Supply Phosphorus and Improve Ryegrass Yields on Phosphorus Depleted Soil

2021 ◽  
Author(s):  
Jessica Nicksy ◽  
Brian Amiro ◽  
Martin Entz
Keyword(s):  
Food Waste ◽  
Municipal Wastewater ◽  
Food System ◽  
Lolium Multiflorum ◽  
Sufficient Conditions ◽  
Ammonium Phosphate ◽  
Italian Ryegrass ◽  
Nutrient Sources ◽  
Greenhouse Study

Recycling phosphorus (P) within the food system is fundamental to long-term sustainability. This greenhouse study compared three sources of recycled P – struvite precipitated from municipal wastewater, black soldier fly frass from food waste, and anaerobic digestate of food waste – to mono-ammonium phosphate (MAP), compost, and a control. Italian Ryegrass (Lolium multiflorum) was harvested four times during a 123 day trial from a P-depleted soil. In nitrogen (N) sufficient conditions, all amendments significantly increased cumulative ryegrass yields compared to the control, and were not significantly different from MAP. Relative P supply was frass=MAP>struvite>= compost>=digestate>>control. The recycled nutrient sources tested show promise as sustainable P sources.

scholarly journals How Consumer Behavior in Daily Food Provisioning Affects Food Waste at Household Level in the Netherlands

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 428 ◽  
Author(s):  
Janssens ◽  
Lambrechts ◽  
Osch ◽  
Semeijn
Keyword(s):  
Consumer Behavior ◽  
Food Waste ◽  
Online Survey ◽  
Food System ◽  
Household Composition ◽  
Food Provisioning ◽  
Global Issues ◽  
Food Management ◽  
Daily Food ◽  
Waste Food

Food production and consumption have remarkable negative environmental effects, in particular food waste. Food waste occurs throughout the entire food system, but households make the largest contribution. Reducing unnecessary waste of food represents a crucial step toward overcoming global issues of food waste, hunger, and climate change. Identifying barriers in reducing food waste is important not only to government and policymakers, but also to food producers, retailers, and marketers. Therefore, the objective of this research was to find out how consumer behavior in daily food provisioning affects food waste. An online survey was set up to question Dutch consumers (partly) in charge of the household’s food management. A total of 211 consumers participated in answering questions on household composition, food management behavior (e.g., food purchase planning) and food waste awareness (i.e., concern about wasting food and intention not to waste food). Results show that purchase behavior in-store was the main driver of food waste. Specifically, participants indicated that buying more food than needed often had led to food waste. In addition, intention not to waste food acted as a moderator in the relationship between planning behavior and food waste. Age appears to have a diminishing impact on wasting food.

scholarly journals Food Waste Reduction: A Test of Three Consumer Awareness Interventions

2020 ◽  
Vol 12 (3) ◽  
pp. 907 ◽  
Author(s):  
Tammara Soma ◽  
Belinda Li ◽  
Virginia Maclaren
Keyword(s):  
Food Waste ◽  
Food System ◽  
Waste Reduction ◽  
Control Group ◽  
Post Intervention ◽  
Community Group ◽  
Sustainable Development Goal ◽  
Consumer Awareness ◽  
The Sustainable Development ◽  
Education Campaigns

Halving food waste by 2050 as per the Sustainable Development Goal 12.3 is key to securing a food system that is sustainable. One approach to reducing household food waste is through education campaigns. We recruited 501 households divided into three types of intervention groups and compared with a control group to better understand the efficacy of diverse education campaign approaches. Food waste interventions included a passive approach (handouts), a community engagement approach, and a gamification approach. We conducted waste audits, household surveys (pre- and post-intervention), and a focus group at the end of the campaign. The passive and gamification groups had similarly high levels of participation, while participation in the community group was very low. The passive group and the gamification group had higher self-reported awareness of food wasting after the campaign and lower food wastage than the control group. Waste audits found marginally significant differences between the game group and the control (p = 0.07) and no difference between the other campaign groups and the control group in edible food wasted. Frequent gamers were found to generate less edible food waste than infrequent gamers. We conclude that the evidence about the potential for gamification as an effective education change tool is promising and we recommend further study.

scholarly journals Product Qualification as a Means of Identifying Sustainability Pathways for Place-Based Agri-Food Systems: The Case of the GI Corsican Grapefruit (France)

2020 ◽  
Vol 12 (17) ◽  
pp. 7148
Author(s):  
Morgane Millet ◽  
Valerie Keast ◽  
Stefano Gonano ◽  
François Casabianca
Keyword(s):  
Food Waste ◽  
Value Chain ◽  
Food Systems ◽  
Food System ◽  
Quality Criteria ◽  
Visual Quality ◽  
Marketing Channels ◽  
Export Markets ◽  
Short Run

Existing frameworks offer a holistic way to evaluate a food system based on sustainability indicators but can fall short of offering clear direction. To analyze the sustainability of a geographical indication (GI) system, we adopt a product-centered approach that begins with understanding the product qualification along the value-chain. We use the case of the GI Corsican grapefruit focusing on understanding the quality criteria priorities from the orchard to the store. Our results show that certain compromises written into the Code of Practices threaten the system’s sustainability. Today the GI allows the fruit to be harvested before achieving peak maturity and expectations on visual quality lead to high levels of food waste. Its primary function is to help penetrate mainstream export markets and to optimize labor and infrastructure. Analyzing the stakeholders’ choices of qualification brings to light potential seeds for change in the short run such as later springtime harvests, diversification of the marketing channels, and more leniency on the fruit’s aesthetics. These solutions lead us to reflect on long-term pathways to sustainable development such as reinforcing the fruit’s typicality, reducing food waste, reorganizing human resources, and embedding the fruit into its territory and the local culture.

scholarly journals Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

2020 ◽  
Vol 12 (8) ◽  
pp. 3116 ◽  
Author(s):  
Mattias Eriksson ◽  
Christopher Malefors ◽  
Pauline Bergström ◽  
Emelie Eriksson ◽  
Christine Persson Osowski
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Food System ◽  
Food Supply Chain ◽  
Sustainable Food ◽  
Plate Waste ◽  
Overall Performance ◽  
Regional Authorities ◽  
Sustainable Food System

To move towards a sustainable food system, we cannot continue to waste substantial amounts of the food produced. This is especially true for later stages in the food supply chain, where most sub-processes consume resources in vain when food is wasted. Hospitals are located at the end of the food supply chain and the sector has high levels of food waste. This study investigated food waste quantification practices in Swedish hospitals, examined whether a questionnaire is an appropriate methodology for such mapping, and compiled data for the sector in order to determine the amount of food waste and its composition. A questionnaire was sent to all 21 regional authorities, formerly known as county councils, responsible for hospitals in Sweden. The questionnaire responses were supplemented with food waste records from three regions that organize the catering in a total of 20 hospitals. The results showed that it is common practice in most hospitals to quantify food waste, with quantification focusing on lunch and dinner in relation to the number of guests served. It was also clear that waste quantification practices have been established for years, and in the majority of the hospitals studied. The data revealed that, in comparison with other sectors, food waste was still high, 111 g guest−1 meal−1, consisting of 42% plate waste, 36% serving waste, and 22% kitchen waste. However, there was great variation between hospitals, which, in combination with well-established, standardized waste quantification routines, meaning that this sector has strong potential to spread best practices and improve overall performance in reducing food waste generation.

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