Special Issue "The Challenge of Food Waste Reduction to Achieve More Sustainable Food Systems"
A special issue of Sustainability (ISSN 2071-1050).
Deadline for manuscript submissions: closed (30 September 2020) | Viewed by 20830
Interests: food waste; retail; sustainable supply chains; supply chain management; agricultural economics
The reduction of food waste is one of the main challenges to achieve more sustainable supply chains. Currently, about one-third of the food produced is wasted across the supply chain, calling for a great effort of researchers, managers of the food chain, policy makers, and consumers to reduce its extent. Among the Sustainable Development Goals set by the United Nations in 2014, a specific objective is devoted to food waste, seeking to halve per capita global food waste at the retail and consumer level and reduce food losses along the production and supply chains by 2030. However, we are still very far from this target, and more research is needed to identify solutions to reduce food waste at the different stages of the food supply chain. This Special Issue seeks to push the research on the strategies that may be implemented at any stage of the supply chain to reduce the amount of food waste generated. Articles shall focus on food waste prevention strategies and actions, but studies dealing with a sustainable management of food waste, in line with the food waste hierarchy, may also be considered. Assessments about the effectiveness of technological, organizational or managerial innovations seeking food waste reduction are also welcome. The purpose of the Special Issue is to collect evidence about what managers of food companies, policy makers, and consumers can do to contribute to facing the challenge of food waste reduction, thus supporting the development of more sustainable food systems.
Beretta, C., & Hellweg, S. (2019). Potential environmental benefits from food waste prevention in the food service sector. Resources, Conservation and Recycling, 147, 169-178.
Cicatiello, C., & Franco, S. (2020). Disclosure and assessment of unrecorded food waste at retail stores. Journal of Retailing and Consumer Services, 52, 101932.
Cicatiello, C., Secondi, L., & Principato, L. (2019). Investigating Consumers’ Perception of Discounted Suboptimal Products at Retail Stores. Resources, 8(3), 129.
Eriksson, M., Strid, I., & Hansson, P. A. (2015). Carbon footprint of food waste management options in the waste hierarchy–a Swedish case study. Journal of Cleaner Production, 93, 115-125.
Eriksson, M., Strid, I., & Hansson, P. A. (2016). Food waste reduction in supermarkets–Net costs and benefits of reduced storage temperature. Resources, Conservation and Recycling, 107, 73-81.
Kallbekken, S., & Sælen, H. (2013). ‘Nudging’hotel guests to reduce food waste as a win–win environmental measure. Economics Letters, 119(3), 325-327.
Malefors, C., Callewaert, P., Hansson, P. A., Hartikainen, H., Pietiläinen, O., Strid, I., ... & Eriksson, M. (2019). Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria. Sustainability, 11(13), 3541.
Mourad, M. (2016). Recycling, recovering and preventing “food waste”: competing solutions for food systems sustainability in the United States and France. Journal of Cleaner Production, 126, 461-477.
Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & bin Ujang, Z. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production, 76, 106-115.
Strotmann, C., Friedrich, S., Kreyenschmidt, J., Teitscheid, P., & Ritter, G. (2017). Comparing food provided and wasted before and after implementing measures against food waste in three healthcare food service facilities. Sustainability, 9(8), 1409.
Dr. Clara Cicatiello
Dr. Mattias Eriksson
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- Food waste
- Food loss
- Food supply chain
- Food system sustainability
- Waste prevention
- Sustainable waste management