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Open AccessArticle

Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service

1
Department of Business Administration, Universitat de Barcelona, Barcelona 08034, Spain
2
Department of Marketing and Market Research, Universidad de Valencia, Valencia 46022, Spain
3
Department of Management, Universitat Politècnica de Catalunya, Barcelona 08028, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Giuseppe Ioppolo
Sustainability 2016, 8(7), 693; https://doi.org/10.3390/su8070693
Received: 2 May 2016 / Revised: 23 June 2016 / Accepted: 29 June 2016 / Published: 20 July 2016
(This article belongs to the Section Economic and Business Aspects of Sustainability)
Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible” food waste that has an economic impact on the results is minimised. Nevertheless, visibility of real waste is often low. At the same time, awareness of (and therefore initiatives to reduce) food waste that does not directly affect a firm’s profit can be increased through multi-stakeholder collaboration. Opportunities for reducing food waste therefore arise from increasing the visibility of food that is discarded as well as addressing plate waste. We identify best practices that could lead to a reduction of the amount of food waste generated in the out of home channel in Spain. View Full-Text
Keywords: sustainability; food waste; sustainable development; food supply chain; food service; food surplus sustainability; food waste; sustainable development; food supply chain; food service; food surplus
MDPI and ACS Style

Derqui, B.; Fayos, T.; Fernandez, V. Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service. Sustainability 2016, 8, 693. https://doi.org/10.3390/su8070693

AMA Style

Derqui B, Fayos T, Fernandez V. Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service. Sustainability. 2016; 8(7):693. https://doi.org/10.3390/su8070693

Chicago/Turabian Style

Derqui, Belén; Fayos, Teresa; Fernandez, Vicenc. 2016. "Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service" Sustainability 8, no. 7: 693. https://doi.org/10.3390/su8070693

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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