Partnership for sustainable waste management : a case study of the food waste recycling partnership scheme in Hong Kong

2012 ◽  
Author(s):  
Yik-man Lam
Keyword(s):  
Hong Kong ◽  
Waste Management ◽  
Food Waste ◽  
Waste Recycling ◽  
Sustainable Waste Management ◽  
Food Waste Recycling

Household food waste: attitudes, barriers and motivations

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Robin Nunkoo ◽  
Meetali Bhadain ◽  
Shabanaz Baboo
Keyword(s):  
Grounded Theory ◽  
Waste Management ◽  
Food Waste ◽  
Waste Recycling ◽  
Theory Approach ◽  
Small Islands ◽  
Content Type ◽  
Household Level ◽  
Household Food ◽  
Food Waste Recycling

PurposeFood waste at the household level represents a major component of all food waste. Therefore minimizing food waste at the household level remains an important component of the food chain responsibility. This study explores the problem of food waste in Mauritius through an understanding of households' attitudes toward food waste and their motivations and barriers to food waste recycling.Design/methodology/approachThe study uses a grounded theory approach to identify thematic categories that represent participants' attitudes toward food waste and the barriers they face to food waste reduction. We used a purposive sampling technique to guide the selection of participants. Interviews were conducted with 14 participants: three experts in food waste and 11 households. The data were analyzed using the tools of grounded theory.FindingsParticipants' expressed views on food waste included (1) guilt toward wasting food; (2) (lack of) environmental awareness; (3) financial considerations and (4) exemption from responsibility. The findings also led to the development of four themes that defined the barriers participants face to recycling food waste: (1) lack of awareness; (2) space limitations on recycling methods; (3) inadequate policy and (4) lack of time/priority.Practical implicationsAddressing the problem of food waste requires a holistic approach that takes into account households' attitudes to food waste, their motivation and barriers to food waste recycling as well as the regulatory and institutional framework governing food waste management in Mauritius. Policymakers should try to improve households' knowledge about food waste through educational campaigns. The authorities can provide different types of bins to households freely to facilitate the sorting out of waste and impose a fee for food waste generated beyond a certain limit or provide subsidies to them for handling food waste properly.Originality/valueThe management of food waste is particularly challenging for small islands developing states because of their unique characteristics of smallness, limited resources and environmental vulnerability. Appropriate interventions to reduce household food waste require place-based and geographically sensitive analyses that take into account the specificities of local food and waste management systems and cultural norms with respect to food. However, there is not only a paucity of research on household food waste, but most studies have been carried out in nonisland economies. The study contributes to the limited research on household food waste in small islands.

scholarly journals A Review on Food Waste Disposal Approach

2021 ◽  
Vol 18 (1) ◽  
pp. 121
Author(s):  
Ariff Mustafa ◽  
Muhammad Zuhairi Ziauddin ◽  
Suhaila Abdul Hanan
Keyword(s):  
Waste Management ◽  
Waste Disposal ◽  
Food Waste ◽  
Qualitative Method ◽  
Economic Loss ◽  
Waste Recycling ◽  
Quantitative Approach ◽  
Future Studies ◽  
Food Waste Recycling ◽  
Insight Into

A review was undertaken to explore the food waste disposal approach from the year 2014 until 2019. Four databases were used to search for articles related to food waste. 324 articles were reviewed prior to selecting 60 papers for final review. The results showed that apart from the economic loss caused by food waste, its environmental and social impacts also cause preventable damage and public debate. Further analyses showed that there were few approaches to food waste disposal. These food waste disposal trends can be categorised into three categories: 1) donation, 2) price reduction 3) food waste recycling programme. These approaches to food waste management have been introduced effectively in the countries studied. Furthermore, the food waste disposal approach could guide the supermarket and other related organisations to follow. However, the limitation of this study utilised four journal databases accessible to the researchers with specific keywords related to this research. Overall, future studies may use other journal databases and keywords for their findings. Future studies also could utilise the quantitative approach with a survey or qualitative method with an interview to gain more insight into this issue.

Acceptance of Food Waste Recycling Products among Public toward Sustainable Food Waste Management

2020 ◽  
pp. 391-401
Author(s):  
Noorazlin Ramli ◽  
Nur Sabrina Rosli ◽  
Faraezwantie Abdul Wahap ◽  
Wan Nazriah Wan Nawawi ◽  
Hayati Adilin Mohd Abd Majid
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Waste Recycling ◽  
Sustainable Food ◽  
Food Waste Recycling

scholarly journals Investigating Food Waste Recycling in Local Food Service Businesses: A Case Study from a Local Government Area in Australia

2021 ◽  
Vol 13 (24) ◽  
pp. 13846
Author(s):  
Ellen Fogarty ◽  
Beverley Clarke ◽  
Kirstin E. Ross
Keyword(s):  
Local Government ◽  
Waste Management ◽  
Food Waste ◽  
Management Practices ◽  
Local Food ◽  
Food Service ◽  
Waste Recycling ◽  
Local Government Area ◽  
Food Waste Recycling ◽  
Service Businesses

Worldwide, over 1.3 billion tonnes of food goes to waste each year, and much of this is disposed of in landfill, which is costly to the economy and the environment. This study targeted food waste management in local food service businesses as the third largest producer of food waste and a sector that has received less academic attention than other food waste producers (such as household food waste). Questionnaires and interviews were used to investigate current food waste management practices within food service businesses in a Local Government Area in Adelaide, South Australia. Twenty-two respondents completed the online questionnaire and three of these businesses also participated in an interview—two in-person at their business premises and one via an online teleconferencing system. It was found that 54% (n = 12) of these businesses have practices in place to recycle their food waste, while 46% (n = 10) do not. Insufficient kitchen space and the difficulty of separating food waste from non-compostable rubbish were reasons given for not recycling food waste, and the single most important factor that would encourage food waste recycling cited by businesses was the provision of a free, green organics bin. Motivations for recycling food waste included compassion for the environment and the desire to divert waste from landfill. These insights may help local government implement solutions to reduce food waste from entering landfill.

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